Recipes

For all those abstaining from meat here are a few veggie recipes to spice up your meal time:
(The Daniel Fast website http://daniel-fast.com/index.html also offers a variety of great meal ideas.)

Black Eye Peas and Collard Greens
5 cups collard greens
2 15oz cans of black eyed peas
1/3 cup extra virgin olive oil
1 large onion, diced
5 cloves garlic, minced
1 1/2 tsp red pepper flakes
2 tsp chili powder
1/4 tsp sea salt
1 large poblano, anaheim chili, OR green pepper
3/4 cup vegetable broth
2/3 cups tomato sauce

Heat olive oil in a large skillet.  Add onions and saute.  Add garlic and peppers and all the herbs and spices except the salt.  Add the collard greens and saute for 5 mins or until greens start to wilt.  Add rest of ingredients and cover.  Turn heat down low and simmer for 20-25 mins.

Zucchini and Corn Fritters with Cilantro
adapted from Serious Eats

4 cups shredded zucchini
1 teaspoon salt
3 eggs
2 ears corn
1 small onion, diced small
3 scallions, white and green parts, thinly sliced
1/4 cup cilantro, minced
3/4 cup flour
A few good grinds of black pepper
Canola, grapeseed or other neutral oil, for pan-frying
Sour cream or Greek yogurt, for serving

1. Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.
2. Crack the eggs into a large bowl and scramble lightly. Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour and pepper.
3. Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine.
4. Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.
5. Serve with a dollop of sour cream or Greek yogurt. The fritters should be crisp on the outside and slightly custardy on the inside.

Quinoa Cakes

Heat oven 300 (just for warming)

1 cup cooked quinoa
½ cup grated potato
½ cup grated carrot
½ cup grated onion
2 tbs fresh basil
¼ tsp black pepper
1 tsp Spike
1 egg beaten
Bread crumbs as needed to bind everything together (about ½ cup)
Grape seed oil or oil of your choice for pan frying (just enough to thinly coat bottom of pan)

Mix all ingredients together.  Use enough bread crumbs to bind mixture so you can shape into patties.  Coat shaped patties with bread crumbs to form a nice crust.  Heat a skillet over medium heat. Add oil.  Add patties and cook few minutes, until brown on both sides.  After pan frying, place on a cookie sheet and keep warm in oven until all patties are done.

Black Bean Burgers

½ cup onion, chopped
2 cloves garlic, minced
1 ½ cups mixed vegetables such as squash, zucchini, peppers, portabella mushrooms, and corn, diced
3 teaspoons olive oil
2 (15-ounce) cans low sodium black beans, drained and rinsed
1 large egg
1 cup whole-wheat breadcrumbs
¼ teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
6 whole-wheat sandwich buns

  1. Sauté the onion, garlic, and vegetables in 1 teaspoon of the olive oil or until the vegetables soften.
  2. Combine the sautéed vegetables, black beans, egg, breadcrumbs, salt, pepper, and chili powder in the bowl of an electric mixer. Using a paddle, blend until some of the beans are broken up and the mixture into 6 patties.
  3. Saute the patties in the remaining 2 teaspoons of olive oil until browned, approximately 2 to 3 minutes per side. Serve on toasted sandwich buns.

From Double Delicious! Jessica Seinfeld

Tofu Lettuce Wraps

1 head lettuce or Napa cabbage
1 pkg extra firm tofu (drained)
2 1/2 cups chopped mushrooms (shitake recommended)
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
tamari or soy sauce or Braggs
salt
pepper

I also sauté red onion and red peppers with the garlic and ginger. Really you can add any other vegetable you want to add. I add water chestnuts (half a can) – and add in with the mushrooms

Directions:

Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350.

When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shitakes. At this time you can add more soy sauce , usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.

Cook about another 10 -12 minutes, then add the tofu and finish up the cooking – about 2-5 minutes.

Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.

Spoon the mixture into the leafs and roll them up!!

IHOP copy cat pancake recipe: http://www.topsecretrecipes.com/ihop-pancakes-recipe.html

KFC copy cat coleslaw recipe: http://www.squidoo.com/kfc-coleslaw-recipe

Corn Casserole

Recipe courtesy Paula Deen (Food Network)

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Spinach Dip
1 box of frozen chopped spinach (drained of water)
1 cup of mayo
1 cupe of sour cream
1/2 pouch Ranch dressing (dried powder)
1/4 cup of chopped purple onions
+/- artichoke hearts chopped (drained of oil)
Mix together and enjoy.
6 Comments

6 thoughts on “Recipes

  1. Yvette Fryar

    Thanks so much for sharing these recipes! Thank you for developing and sharing the Surrender Fast! God bless you!

  2. Debra

    Gonna have to try some of these. Thanks for sharing.

  3. All these look good. I am going to try the black eyed peas and collards for New Year’s. Thanks.

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