Kaiser Wellness Center
Super Sweet Bruschetta
Took these tomatoes (destemmed) and pureed them in a food processor.  Added an entire head of garlic (Gilroy, CA) and one red and one yellow pepper and an entire yellow onion and pureed them as well.  Put all the puree into a crock pot for several hours.  Tried to reduce the volume by half but got tired of waiting and let the mess cool.  Transfered 1/3 to the fridge and 2/3 to the freezer.  Excellent on French bread.

Super Sweet Bruschetta

Took these tomatoes (destemmed) and pureed them in a food processor.  Added an entire head of garlic (Gilroy, CA) and one red and one yellow pepper and an entire yellow onion and pureed them as well.  Put all the puree into a crock pot for several hours.  Tried to reduce the volume by half but got tired of waiting and let the mess cool.  Transfered 1/3 to the fridge and 2/3 to the freezer.  Excellent on French bread.

Fried Rice
Sautee 1 chopped onion 1-2 minutes in peanut oil, seasoning with salt & pepper.
Add 3 cloves of garlic (chopped) and sautee another 30 seconds.
Defrost and drain frozen veggies (microwave ~3 min on defrost) and combine with sauteed veggies.  Set aside.
Add more oil to the wok and scramble 4 eggs, seasoning with salt and pepper.  Remove eggs when still moist, almost set.
Add more oil to the wok and leftover pre-cooked but cold white rice.  Break up clumps and let the rice cook undisturbed 2 minutes.  Season with salt and pepper.
Recombine all indgredients and serve with soy sauce.
http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2.html

Fried Rice

Sautee 1 chopped onion 1-2 minutes in peanut oil, seasoning with salt & pepper.

Add 3 cloves of garlic (chopped) and sautee another 30 seconds.

Defrost and drain frozen veggies (microwave ~3 min on defrost) and combine with sauteed veggies.  Set aside.

Add more oil to the wok and scramble 4 eggs, seasoning with salt and pepper.  Remove eggs when still moist, almost set.

Add more oil to the wok and leftover pre-cooked but cold white rice.  Break up clumps and let the rice cook undisturbed 2 minutes.  Season with salt and pepper.

Recombine all indgredients and serve with soy sauce.

http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2.html

Vegetarian Enchiladas

I sauteed three bell peppers, one onion and a whole head of garlic (at least 9-10 cloves) then added chopped kale and 1/2 C vegetable buillon.  Simmer on low for 20 minutes to soften kale.  I got the Cut ‘N Clean 10 oz bag of kale.  This was done with the lid on in a ~8 quart stock pot.

Take 20 tortillas and load them up with a handful of cheese.  Take red sauce (from a 28oz can) and drizzle on 10 piles of cheese.  Pour about 1/4 of the can into one of the the baking pans.  Arrange kale on 10 of the tortilla/cheese piles and roll (10 in a 9” x 13” pan).  This is a two-person job.  Cover with remaining red sauce, taking care to cover all the edges so they don’t burn.  Cover with aluminum foil.

Take green sauce and drizzle on the remaining 10 tortilla/cheese piles.  Cover with remaining vegetables (bell peppers, onions, garlic).  I planned on keeping the broth to make rice but I got too tired.  Pour 1/4 of the can of green sauce in the baking pan and roll/stack the enchiladas in the pan.  Cover with the remaining green sauce and seal this second pan with aluminum foil also.

Bake at 350 deg F for 20 minutes (or longer if you wish).  We loved these.  The red ones were spicy and full of verdant kale.  The green ones were sweet and zesty with all the garlic.  Sorry there’s no photo this time but I’m sure we’ll make it again.  We used a 2 lb bag of shredded Mexican cheese blend.  This was an inexpenisve and fairly easy meal which could have fed a big dinner party.  We ate leftovers for a week!

Kabocha-Leek Soup
Preheat oven to 400 deg F.  Start by slicing into the Kabocha (save seeds!) and coat with Coconut Oil.  Roast for 30 minutes.  In the meantime, slice leeks lengthwise and clean them.  Chop white and lightest green portion of Leeks and sautee with sliced Garlic in Peanut Oil over medium-low heat for 10 minutes.  Add 1 tsp Sea Salt, 1/2 tsp ground Black Pepper, 1/4 (or 1/8) tsp Cayenne Pepper.  I brought 2 C water to a boil in the microwave and added ~1 tsp Vegetarian Boullion.  Add the broth to the Leek/Garlic mixture and add 2 C plain water.  Bring to a boil.
Scoop the roasted Kabocha meat off the skin.  You can save the skin to eat later, but it’s not part of this soup.  Add the Kabocha meat to the soup.  When it’s all evenly heated, blend until smooth.  Serve with a smile!  Would also be good with yogurt.  We used ~9-11 cloves of garlic so our soup had a real kick!

Kabocha-Leek Soup

Preheat oven to 400 deg F.  Start by slicing into the Kabocha (save seeds!) and coat with Coconut Oil.  Roast for 30 minutes.  In the meantime, slice leeks lengthwise and clean them.  Chop white and lightest green portion of Leeks and sautee with sliced Garlic in Peanut Oil over medium-low heat for 10 minutes.  Add 1 tsp Sea Salt, 1/2 tsp ground Black Pepper, 1/4 (or 1/8) tsp Cayenne Pepper.  I brought 2 C water to a boil in the microwave and added ~1 tsp Vegetarian Boullion.  Add the broth to the Leek/Garlic mixture and add 2 C plain water.  Bring to a boil.

Scoop the roasted Kabocha meat off the skin.  You can save the skin to eat later, but it’s not part of this soup.  Add the Kabocha meat to the soup.  When it’s all evenly heated, blend until smooth.  Serve with a smile!  Would also be good with yogurt.  We used ~9-11 cloves of garlic so our soup had a real kick!

Delicata Succotash

1 onion
1 bell pepper
2 small (or 1 large) delicata squash
1 can of beans (black or red kidney)
1 basket cherry tomatoes (or canned tomato stuff: paste, stewed, etc.)
1-3 ears of corn
Fresh cilantro

First, put a pot of water on the stove to boil.  This is for cooking the corn and for blanching the tomatoes.  It’s possible to use canned tomato stuff, the first time I made this, I used a chili starter and that was good but I have a Super Sweet 100 Cherry Tomato plant that is still producing from last summer and this was a good way to use the fruits!

This meal starts by sautéing chopped onion.  I used coconut oil but other oils would also work.  Next, I added sliced delicata squash.  It’s good to save the seeds since they are edible and could be planted in a garden.  I added sliced red pepper at the same time as the squash, and it came out better than when I added the squash first and the pepper after a couple minutes.  Also, be sure to remove only the top and bottom of the squash since the skin is edible.  The stem, however, is a jaw-breaker!

I opened and rinsed the can of beans while this was sautéing.  When the water is boiling, husk the corn and throw it in the pot for 5 minutes.  Remove the corn-on-the-cob and cut the kernels off the cobs once it cools down a bit.  Then use the boiling water to blanch the tomatoes.

Reduce heat to onion/squash/pepper mixture.  Add the beans, corn, and skinned tomatoes (or tomato paste, canned tomatoes, chili starter, etc).  Remove from heat once everything is warm.  Add chopped fresh cilantro and salt/pepper to taste.  It’s sweet, tangy, and ranch-style.  We got the squash and corn at the farmer’s market.

Super Salad

If you feel your salad days slipping away, turn back the clock by treating yourself to a super salad.

I start by a mix of baby greens and/or spinach.

Add chopped or whole vegetables (beets, onion, chive, garlic, asparagus).

Add chopped or whole fruit (strawberries, blueberries, tomatoes, avocado, cucumber, bell pepper, olives, apples, corn, citrus).

Add beans, nuts (seeds), tofu or meat (chicken, fish, almonds, walnuts, macademia nuts, pistachios, sunflower seeds, chashews, pecans, chia, poppy, flax, garbanzos, kidneys, lentils, black beans, etc.).

Include some dairy (cottage cheese, shredded cheese, crumbled feta or goat’s cheese).

Consider something fermented (sourkraut, pickles) or drink Kefir or Kombucha with your salad.

The point is that most of the components of this salad are raw.  Preserved beets are good for color.  The chicken, fish, and tofu can be baked or preserved/fermented.  Perhaps you prefer your nuts sprouted.  Some things are great roasted (corn, garlic, peppers, asparagus).

Top it with a bit of homemade salad dressing.  All you need is three parts oil and one part acid.  The oil I usually use is olive and the acid part can be vinegar or citrus juice.  I recycle old bottles to shake up the emulsion after adding salt, pepper and other spices to compliment the salad.

I make these super salads in a big bowl, and they restore my vitality.  I feel like I’m eating well and I don’t feel hungry.  The fiber and vitamins in the vegetables and fruits coupled with the protein and good fats in the dairy and beans, nuts, tofu or meat and dressing provide a total complement of nourishment for your active lifestyle.

Christmas Risotto

We’re eating this to carb load for our 60 mile bike ride tomorrow!

Sautee 1 chopped onion in wok leftover from lentil burgers
Add 3 sliced garlic cloves
Add 1 package mixed mushrooms from Atwater Village Farmer’s Market
Add 2 T butter for flavor

Add 2 C. basmati rice (Arborio is more traditional but Basmati works too)
Stir fry the rice until the hot liquid is ready!  I used Harvest 2000 Vegetarian Boullion Mix and water in the microwave.

Add 2 C. hot liquid and keep it boiling.  Stir.
When it looks like the liquid has been absorbed, add more liquid 1 C. at a time.  Keep stirring.
Keep adding liquid 1 C. at a time until the rice is cooked.  I set a timer for 20 minutes because I’m used to working with Basmati and that is how long it takes to cook at my elevation!

Add 1 C. plain yogurt.
Add 1 C. parmasean cheese
Add leftover dill from lentil burgers, chopped finely.
Add black pepper and salt to taste.

Gluten-Free Lentil Burgers

3 1/4 cups cooked green lentils
4 large eggs 
1/2 teaspoon salt
1 medium onion
1 tsp garlic powder
2 tablespoons fresh mint, finely chopped
1 tablespoon fresh dill, finely chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ground flax-seed
1 cup toasted gluten-free bread crumbs
peanut oil (for frying)

Cook dried lentils and allow to cool slightly. Combine 3 cups of the cooked lentils, eggs and salt in a food processor. Puree until well blended and mostly smooth. Put the mixture in a large mixing bowl and add remaining whole lentils, onion, garlic, fresh herbs and black pepper.  I pureed the onion in the food processor since it was already in use. Stir to combine. Add in the ground flax-seed and then begin adding in the breadcrumbs slowly, a little at a time and stir to combine. You may not need all the breadcrumbs and you may need more, so go slowly so you can get the consistency right.

You should have a moist mixture that you can easily form into patties. If you need more moisture, you can add more egg or a bit of water. If it needs to be drier you can add more breadcrumbs. Form flattened meatball sized patties with moist hands.

Heat the oil in a wok over medium heat. Add seven patties at a time and cook for 2 to 3 minutes until the face down side begins to brown and get a crispy crust on the outside. Flip the burgers and allow to cook on the second side for another 2 to 3 minutes until browned and crisp, add more oil as you cook the additional burgers, if you need to. Remove the finished burgers from the skillet and serve, or if cooking the remaining patties allow the cooked patties to cool on a wire rack while you finish. You can store the uncooked patties in the refrigerator for up to a week, so pull them out whenever you are ready for a quick bite.

We served these at the holiday pot-luck with a yogurt sauce:
1 Cup plain yogurt
1 T. fresh cut chives
2 pressed garlic cloves
1 T. olive oil
1/2 tsp. vinegar
pinch of salt

We served them cold, but they are more delicious warm!

Moussaka (stovetop + crockpot)

Start by sauteeing breakfast sausage in a smaller stock pot (4-6 Qt).  Add a bit of water (1/4 Cup) to break up the sausage into smaller bits.  Add 1 chopped onion.  Add as much sliced garlic as you dare, I think I put in at least 4 cloves.  Add 1/4 lb sliced mushrooms, I used baby bellas.

Plug in crock pot and put it on high.  Add one can of stewed tomatoes (or diced) to the meat/onion/garlic/mushroom mixture.  Transfer to the crock pot (be careful of splashy, hot, red liquid).  Add 1/2 bunch of chopped Italian parsley and 1/2 bunch of chopped dill.

Fill stock pot with water and salt.  Add eggplant cut into 1/2-1” cubes.  Let soak 20 minutes to remove bitterness.  Add to crock pot on top of meat/onion/garlic/mushroom mixture so that it cooks (steams) with the lid ON.

Cube peeled potato and slice 2 peeled carrots.  Boil in salted water until slightly tender.  Add to crock pot and stir all ingredients.  Let cool (slowly) and enjoy warm or cold.  This recipe was sooooo good, we ate everything within two days and there were no wasted leftovers.

http://en.wikipedia.org/wiki/Moussaka

Back by popular demand: Summer Squash Stew.  Also http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/