Yerra Moolee (Yellow Coconut Rice)

My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.

2 cups finely chopped onions

7 Tbs oil

2 tsp minced garlic

1 1/2 Tbs ground or crushed fresh ginger root

2 green chilies (anaheim or jalepeno, if you're brave)

1/4 tsp turmeric

2 Tbs ground coriander

3 cups coconut milk (2 cans will do)

1 1/2 tsp Salt

2 Tbs minced fresh coriander leaves or 1 Tbs dry(optional but wow what a flavor!)

2 cups potatoes

1 cup cauliflower

1/2 cup peas

Serve over:

4 cups cooked rice (Basmati is the best)

This can be a fast recipe if you do the following:

Cut up cauliflower & potatoes and have them steaming or boiling?(not my favorite method) while you are working on the sauce.

Also, start cooking the rice.

Now, heat oil and saute the onions until soft, reduce heat and add garlic, ginger & the chilies for another 2 minutes. Add turmeric and coriander, stir rapidly for another 15 seconds and add coconut milk and salt. Turn off the heat and let the ingredients sit to allow time for flavors to blend. Do not cook the coconut milk or it will turn sticky and slimy (not good). Add the steamed veggies and the peas (you can add them frozen and they will turn that pretty green and be the perfect texture).

Your rice should now be done. You are ready to serve!

Coconut Curry Lentil Soup

2 cups red split lentils (masoor dal)

7 cups water

1 medium carrot, cut into 1/2-inch dice

2 tablespoons fresh peeled and minced ginger

2 tablespoons curry powder
2 tablespoons coconut oil

8 green onions (scallions), thinly sliced
1/3 cup tomato paste
1 14-ounce can coconut milk

2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Rinse lentils cover with water and bring to a boil. Reduce to a simmer and add shredded carrots and 1/4 of the ginger. Cover and simmer until the lentils start to spit (15 minutes or so).

In the meantime, in a small saucepan, cook the curry powder and onions in the oil until it is fragrant but don't burn the curry.

Add the tomatoes, curry mixture, and coconut milk and salt. Simmer for about 5-10 minutes until the flavors are blended. Sprinkle with cilantro and serve over rice or faro.

This recipe was adapted from one of my favorite website www.101cookbooks.com. Check it out you will love it!

Serves 6. Prep time: 10 min - Cook time: 35 min

Low-Fat Oatmeal Chocolate Chip Cookies

3 Tbsp. flaxmeal

4 Tbsp. water

*combine and mix*

1/3 C Applesauce

*mix with the flax and combine together*

Dump the rest of these ingredients in and mix.

1 1/2 C. whole-wheat pastry flour/ or wheat flour

1/2 C cocoa

1/2 C succanut or turbinado

1/2 C maple syrup

2 Tbsp. peanut butter

1 tsp. salt

1 tsp. vanilla

3/4 t baking soda

Chocolate chips

Bake at 350 for 10 minutes

I actually ran out of succanut, so I used a little more than 1/4 C of agave instead. It worked perfectly. You could probably use the full 1/2 C substitute--it just might be sweeter....

Granola Cereal

Combine in a large bowl:

4 cups rolled oats

1 cup chopped nuts (optional)

3/4 tsp salt

1/2 cup coconut

1/2 cup sesame seeds

1 tsp cinnamon

Mix separately, then add to above mixture:

1/2 cup honey

1/2 tsp vanilla

1/3 cup oil

Mix thoroughly, spread on cookie sheets and bake at 350 for 20-25 minutes, stir occasionally. Add 1/2-1 cup dried apples cut into fine pieces. Store in tightly covered container.

I 10 times this and bake it in canning pans. I do not add the apples and in a pinch have made this with just oats, salt, coconut, cinnamon and the wet ingredients. You can make it as crisp or as moist as you want by varying the time.

Pasta e Fagioli

It's soup time! This recipe is similar to Olive Garden's Pasta e Fagioli. I serve it with some sort of bread and a salad. It takes about 1 hour. I do not add the beef so to round off the flavor I add 3 tablespoons of olive oil. Enjoy!

It's soup time! This recipe is similar to Olive Garden's Pasta e Fagioli. I serve it with some sort of bread and a salad. It takes about 1 hour. I do not add the beef so to round off the flavor I add 3 tablespoons of olive oil. Enjoy!

1 lb ground beef (Optional)

1 small onion, diced

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

2 14.5 oz cans diced tomatoes

1 15 oz can red kidney beans (with liquid)

1 15 oz can great northern beans (with liquid)

1 15 oz can tomato sauce

2 12 cans vegetable juice (like V-8 juice)

1 tbs white vinegar (optional)

1½ tsp salt

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp thyme

1 handful small shell pasta

dash of cayenne pepper

1. Brown the ground beef and drain off most of the fat.

2. Add onion, carrot celery and garlic and saute’ for 10 minute

3. Add remaining ingredients except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, add the pasta and cook until al dente. Serve.

I like this soupier so I add a 46 oz can of V-8 and double the seasonings.

Pumpkin Cookies

Cream together:

1 ½ cups oil

2 cups honey (or sugar)

3 Tbs applesauce or (3 eggs)

Add:

1 Tbs vanilla

1 Tbs baking soda

1 Tbs baking powder

1 ½ tsp salt

1 Tbs cloves

1 Tbs cinnamon

1 30 oz can pumpkin

7 ½ cups flour (I use whole wheat flour)

12 oz chocolate chips

Mix all together and bake at 400 degrees. Makes about 6 dozen cookies! But I freeze some if we don’t eat them first. You can always ½ the recipe and freeze the leftover canned pumpkin.

Energy Bar (Yummy Snack)!

Slightly warm these ingredients in a pan until they become mixed and more liquid:

1 cup of peanut butter, almond butter or cashew butter

3/4 cup of honey or agave

2 tsp vanilla

1/4 tsp salt

1/2 tsp almond extract (optional)

Mix in blender or food processor and add to above:

1 1/2 cups sunflower seeds, almonds, or walnuts

1 cup dried fruit (apples, apricots, dates, raisins, craisins, or strawberries for example)

4 cups brown puffed rice

Mix all ingredients together and press into a 13 x 9 inch pan. I put plastic wrap over it and use a a cup to make it really smooth and compact. Refrigerate until firm.

You can cut into squares and wrap it individually if you want energy bars on the go. My family eats it out of the pan but I plan on taking it to snack on during the Ragnar.