Sun Dried Tomato ‘Cream’ Sauce (non-dairy)
Yield: ~ 4c. or 4-6 portions Ingredients: 1 c. RAW cashews, soaked in water* 1 can of white beans (any variety) drained and rinsed well 1 ½ c. vegetable broth ½ c. + a few extra Tablespoons of sun dried tomatoes in oil, drained 2 Tbsp. nutritional yeast Juice of ½ lemon 2 cloves of […]
Quick and Easy Microwave Stuffed Peppers
From the Condition Cuisine Series- Hypertension This recipe is so adaptable. Spice it up as you like. Switch the flavor profile by swapping salsa or enchilada sauce for the marinara sauce; taco seasoning for the Italian seasoning; cilantro for the basil- etc. Ingredients: Serves 2; easily doubled or tripled 2 bell peppers, washed PICK YOUR […]
Tuscan Style White Beans and Kale
From: Condition Cuisine Series, Cholesterol This recipe is quick, simple and SO delicious! It’s versatile and can be made with added seafood, meat, olives, roasted red peppers, etc. Please use your creativity and unlock your inner Chef! Ingredients 1 c. water or vegetable broth as needed, to cook 1 onion, diced small 4-6 garlic cloves, […]
Thai Restaurant Style Pineapple Fried Rice
Thai Pineapple Fried Rice Recipe Ingredients – about 3 portions 1 cup dry rice-cook as per package (= 3 cups cooked rice; OR you can use frozen cooked rice) 1 onion, chopped 3 cloves of garlic, minced or crushed(may use 2-3 frozen garlic cubes) 1-2 tsp. grated fresh ginger, as desired (may use 1-2 frozen […]
Awesome Guacamole!
Guacamole Yield: ~6 servings Ingredients: Juice of ½ lime (or 1 lime, as desired) ½ medium red or white sweet onion, finely chopped 4 medium ripe avocados pitted 2 garlic cloves pressed or minced (or garlic powder to taste) 1 teaspoon salt ½ medium red or white sweet onion, chopped ½ cup fresh cilantro, mostly […]
DIY Microwave Popcorn
Did you know that Indiana is the second largest producer of popcorn in the U.S.? Here’s another trivia-fact: there’s a town (about 56 miles south west of Cummins downtown Columbus, IN campus) named Popcorn! That must be a fun address to have. Popcorn is an inexpensive and healthful snack that is simple to make yourself. […]
One Pot Pasta: Black Bean Chili-Mac
This recipe is practically a no knife/no cutting board recipe if you choose (use frozen diced onion + frozen diced green pepper)! Using pantry items (including frozen and canned veggies + beans) plus some fresh herbs and toppings to finish at the end, you’ll be so proud of yourself for making this economical and […]
Fruit Spotlight: Peaches, Peach Salsa
Peaches are in season in the U.S. from mid-July through the beginning of September. Peaches are so beloved by Americans that the peach is the State Fruit of two states (GA + SC); the peach tree is the State Tree of AL; DE claims the Peach Blossom as its State Flower and peach pie as […]
Vegetable Spotlight: Mini Cucumbers, DIY Cucumber Pickles
Pickling Cucumbers (small, firm, unwaxed cucumbers) are in season mid-Summer (July+August). They can be found at Farmer’s Markets, by growing your own, or at a grocery store (such as Aldi or Walmart) sold as ‘mini-cucumbers’ in a bag or package. These little crunchy veggies are fun to eat plain or with a dip of […]
Vegetable Spotlight: Green Beans, Sauteed Soy+Garlic Green Beans
Many people tell us that green beans are their favorite vegetable! At the Teaching Kitchen, we love them for their versatility and delicious tender texture and flavor. If you have a garden, try growing some beans; they’re easy and plentiful plants. Locally grown green beans are widely available at a Farmer’s Market throughout the summer. […]
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