Guacamole Dip with Tortilla Chips

Corn tortillas (containing only corn, lime and water)
Corn oil for frying
4 ripe avocados
2 Roma tomatoes
1/2 yellow or white onion
salt
pepper
ground red pepper
cilantro
lemon juice
Chips:
Cut corn tortillas into triangles (1 corn tortilla = 4
chips, or cut to desired chip size). Heat oil in pan.
Fry tortilla triangles until crispy. Drain on paper
towel and sprinkle with salt.
Guacamole:
Remove seed from avocados and scoop out center.
Put in bowl and mash. Chop/dice tomatoes and
onion. Add to avocado and mix gently. Season with
salt, pepper, ground red pepper, and cilantro to taste.
Add squeeze of lemon juice.
You can add fresh jalapenos if you like it REAL hot!

Vegetable-Stuffed Mushroom Caps

½ cup finely chopped nuts (home
coffee grinder/mill works well, but don’t use for
anything but the nuts!)
½ cup finely chopped apples
1/8 cup finely chopped onion
mushroom stems, finely
chopped
½ teaspoon garlic powder
2 cups fresh mushrooms
olive oil or other vegetable
oil

Clean the mushrooms with a little water or a damp
towel and remove the stems. Cut the dried ends off
the stems so you only chop the more tender portions
of the stem.
Mix all the chopped ingredients and the seasonings
together.
Dip mushroom cap in oil so it is coated (or if you
prefer, you can just dip the outside of the cap. The
oils from the nuts will keep the inside of the
mushroom moist).
Place stuffing inside cap and set cap, top down
(stuffing up) on tray.
Place under broiler for about 5 minutes.

French Fries

Wash, peel, and cut up potatoes into slices (not too
thin). Add vegetable oil (such as canola oil) to a
skillet or frying pan. Heat oil. Add potato slices
(please watch out for spattering hot oil). Once slices
start to turn golden brown, remove them onto a
paper towel .
You can sprinkle them with non-iodized salt if you
wish, or just have them with unsalted ketchup.

Fried Rice

1 Serving – multiply the recipe to make more
servings
1 Tablespoon olive oil
1 Tablespoon chopped onion
1 Tablespoon chopped celery
1 Tablespoon thinly-sliced carrot
1 cup cooked basmati rice
2-3 ounces cooked meat (chopped
chicken, thinly sliced beef, ground pork, etc.)
2 Tablespoons frozen no-salt peas
1 egg white
non-iodized salt to taste

Heat oil over medium heat in 8-inch non-stick
skillet. Add onion, celery, and carrot and saute 2-3
minutes. Add rice, meat, and peas and heat through.
Move rice mixture to outsides of pan, leaving an
empty circle in the middle. Add egg white to middle
of pan and stir frequently (stir the egg white only).
When egg white is cooked, mix in with the rice
mixture and add salt to taste.

Roasted Sweet Potatoes

3 pounds sweet potatoes, peeled and
cubed
1/4 cup olive oil
1 Tablespoon dried parsley
1 1/4 teaspoon onion powder
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves garlic, finely chopped
8 ounces white mushrooms, sliced
2 Tablespoons olive oil

Preheat oven to 350 degrees. Coat large baking pan
with cooking spray. Place cut potatoes into cold
water for a couple of minutes. Place oil and spices,
except for garlic, in gallon ziploc bag. Drain
potatoes, add to bag, close, and shake well. Spread
onto prepared pan. Bake 30-40 minutes or until
golden, stirring halfway. Heat 2 Tablespoons oil in a
pan, cook garlic until tender, add mushrooms, Cook
until done. Spoon over potatoes.

Really Easy Sweet Potato

1 medium/large sweet potato
1 Tablespoon brown sugar
Cut off ends and cut a deep ‘X’ into sweet potato.
Place in microwave safe bowl and microwave on
high, for 8-15 minutes, depending on size of potato.
After 8 minutes gently squeeze (be careful, it’s hot!)
to check consistency. You want the potato to be soft
to the touch. Microwave additional minutes for
larger spud. Carefully remove skin. Using a fork
lightly mash sweet potato. Add sugar for sweetness
and continue to mash. I’ve eaten this as a meal or it
can be used as a side dish for 1!

Sweet Potato, Apple, and Cranberry Bake

6 medium sweet potatoes
1 cup water
1 cup sugar
2 cups fresh cranberries — or frozen
1 large apple — thinly sliced
1/2 cup brown sugar
1/8 teaspoon cinnamon
1/8 cup oil
1/2 cup water or orange juice

Place sweet potatoes in large saucepan; add enough
water to cover. Bring to boil, cover, and cook until
tender. Cool slightly, peel, and cut into 1/2 inch
slices. Combine 1 cup water, sugar, and cranberries
in sauce pan. Cook until berries pop.
Preheat oven to 350 degrees F. Grease 13 x 9 inch
pan. Layer sweet potato, apple slices and cooked
cranberries in pan. Sprinkle with brown sugar,
cinnamon, and oil. Pour water or orange juice over
top of casserole. Bake 30 minutes, or until tender.

Stewed Tomatoes

6 large tomatoes
1 teaspoon onion — minced
1/2 cup celery — chopped
3 cloves garlic
3/4 teaspoon salt
1/4 teaspoon paprika
2 teaspoons sugar
1/8 teaspoon basil

Peel tomatoes and cut into large chunks. Combine
all ingredients in a heavy pan and cook over slow
heat—about 20 minutes.

Ratatouille

1 Tablespoon olive oil
1 small onion chopped
1/2 red bell pepper chopped
1 small eggplant chopped
2 cloves garlic chopped
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh tomatoes crushed
1 carrot chopped
1 yellow squash sliced
1/2 cup chopped mushrooms

Heat oil in soup pot.
Add onion, pepper, half of the eggplant, garlic and
spices. Saute for 5 minutes using a wooden spoon.
Add remaining ingredients with 6 cups of water.
Bring to a boil and then reduce to a simmer
for 20-30 minutes.
Remove half of the soup and place in blender. Blend
until silky and smooth.
Return to soup and stir. Ladle into bowls.

Eggplant Curry

2 large eggplants, peeled and cut
into ½ inch cubes
1 Tablespoon salt
olive oil
3 medium Vidalia or Spanish sweet
onions, thinly sliced
6 cloves garlic, minced
1 Tablespoon ground coriander
½ to 1 teaspoon cayenne pepper
½ teaspoon turmeric
8 jalapeno peppers, seeded
and minced
½ cup dried, unsweetened,
shredded coconut meat
juice of whole lemon
zest of whole lemon
1 bay leaf
1 teaspoon sesame seeds
1 cup water
1 teaspoon sugar
1 teaspoon mustard seeds
¼ cup cilantro leaves, minced
(optional)

Lay the eggplant cubes on a couple of layers of
paper towels and sprinkle with 1 Tablespoon salt.
Roll the cubes up in the paper towels to absorb
excess moisture for 30 minutes. Unroll and pat dry.
Heat a large skillet to medium-high, and add enough
oil to almost cover the bottom. Cook the eggplant in
2 batches for about 6 minutes each. Remove
eggplant and keep warm.
Heat the skillet to medium-high and add about 2-3
tablespoons oil. Add onions, garlic, coriander,
cayenne, turmeric, and jalapeno. Cook until soft,
about 5-7 minutes. Stir in shredded coconut and
cook an additional 2 minutes. Stir in the lemon
juice, lemon zest, bay leaf, sesame seeds, and water.
Return eggplant to skillet. Cover and reduce heat to
simmer. Simmer for 90 minutes. Remove bay leaf.
Stir in sugar, mustard seeds, and cilantro. Cook for
5 more minutes.
Good hot. Serve alone or over noodles. Also good
as a spread on matzo.