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Exchange Recipes to enlighten our taste buds.

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Cranberry Jello Salad; Cranberry Relish; Cranberry Soup

Started by Cheryl Nelson on Thursday. 0 Replies

Cranberry JelloCranberry jellodiced applewalnutsdiced celeryCranberry Relish diabetic version...fresh cranberriesdiced Granny Smith applewalnutsdiced celeryCranberry soup diabetic versionuse…Continue

Bourbon Persimmon Cranberry Sauce

Started by Cheryl Nelson. Last reply by Cheryl Nelson on Thursday. 2 Replies the following for your Cranberry Sauce:24 oz…Continue

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Comment by Kim B on April 5, 2014 at 11:31pm

You are welcome Justin.  :)

Comment by Kim B on April 5, 2014 at 11:30pm

I wish I could convince my mom to drop the wheat crap.  

Comment by Cheryl Nelson on April 5, 2014 at 11:28pm

Yes, it's a staple in the middle east.  And quite tasty.  BUT.... gluten is the downside.  I'm doing so much better without wheat in my diet.

Comment by Kim B on April 5, 2014 at 11:25pm

Oh thanks Cheryl that is what that stuff is!!!!  That is why it was crossed off, someone else did not want that crap in their veg. chili!!  I am definitely not using it that's for sure!

Comment by Justin James on April 5, 2014 at 11:24pm
Nice one Kim. Going to try that real soon. Thank you.
Comment by Cheryl Nelson on April 5, 2014 at 11:23pm

Cheap and quick vegetarianism for one person:

1/2 lb. frozen stir fry vegetables

Raw chopped onions (optional)

Garlic (optional)

Cashews or grated cheese or whatever for protein

Comment by Cheryl Nelson on April 5, 2014 at 11:21pm

It sounds delicious Kim.  Just a reminder to those who are gluten sensitive, bulghur is a form of wheat.

Comment by Kim B on April 5, 2014 at 11:18pm

Okay found it.  This comes out of a book.  Some one gave it to me and had two ingredients crossed off the 1 cup raw bulghar and the 1 cup tomato juice don't know why.  Here it is:

2.5 cups raw kidney beans (or kidney beans out of can)

1 cup raw bulghar

1 cup tomato juice

4 cloves crushed garlic

1.5 cups chopped onion

1 cup each chopped:

celery, carrots, and green peppers

2 cups chopped fresh tomatoes

juice of 1/2 of lemon

1 teaspoon ground cumin

1 teaspoon basil

1 to 2 tablespoons of chili powder

salt and pepper to taste

3 tablespoons tomato paste

3 tablespoons dry red wine

dash of cayenne

olive oil for saute about 3 tablespoons

1.  If using dry kidney beans put kidney beans in a sauce pan and cover them with 6 cups of water.  soak 3 to 4 hours.  add extra water and 1 teaspoon salt.  cook until tender (about 1 hour).  watch the water level and add more if necessary.

2. heat tomato juice to a boil.  Pour over raw bulghar.  cover and let stand at least 15 minutes.  

3.  saute onions and garlic in olive oil.  add carrots, celery and spices.  when vegetables are almost done, add peppers.  cook until tender

4.  combine all ingredients and heat together gently, either in kettle over double boiler, or covered in a moderate oven.  You may serve topped with cheese and parsley.

Comment by Justin James on April 5, 2014 at 11:05pm
That sounds lovely Kim. Do share. I have quite a few dishes I need to get down on paper. Going to be fun.
Comment by Kim B on April 5, 2014 at 10:13pm

I have a recipe some where for vegetarian chili.  I think I might be making that tomorrow....


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