Roaddoggies Veggie Loaf

Roaddoggie's Veggie Loaf
Book: Laptop recipes as of 092809 Submitted by Roaddoggie 11/2011
Chapter: Breakfast
Serves: 16

1/2 cup millet
1 cup water

1 cup rolled oats
1/2 cup walnuts
4 ounces pistachio nuts
1/2 cup millet flour
1 (15-ounce) can Black Beans
2 tablespoons olive oil
1 cup onion
2 eggs

Spices
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

In a pot, place 1 cup water and ½ cup millet. Cover and cook on low for 20 minutes

Do the following, keeping in mind that the order matters.

Grind the walnuts and pistachios in a food processor until very fine.Place in a mixing bowl.
To the bowl, add half the oatmeal (1/2 cup). Set aside.
Process the onions until very fine, add to the bowl and stir in to the mixture.
Add spices. Mix well.
Add the cooked millet and mix well.
Add the eggs and mix well. Set aside.
Place rinsed black beans, 1 tbls water, and oil in processer until it forms a paste. Then stir into the bowl.
Add millet flour and the last 1/2 cup of oatmeal and mix.
Place mixture on parchment paper and turn it into a log or roll while tucking the ends of the paper in, half way thru rolling, (this can be tricky till you get experience) making a log that is placed in a bread pan.
Bake at 325 degrees for 1 hour.
When cool, refrigerate overnight. (leave wrapped in pan).
Store in a zip top gallon bag keeping the parchment paper wrapper more or less intact.
It's best when reheated or fried.
The nuts are important for taste and texture and grinding them fine is important.
I leave it in the parchment to keep it neat.
It keeps about a week in the refrigerator.
If you don’t use pistachios add 1/2 teaspoon celery salt.

*Roaddoggie’s comment
*millet is probably our earliest cultivated grain. Slightly bitter it has fallen out of favor. It contains a vitamin, laetrile or b17 (that thing that tastes bitter). It’s said to cure cancer by some. The medical establishment claims there is no B17 and its all quackery. I have read that this B17 is found in the pancreas in the body. Of course the search engines will not pull this information up any more. So it can just be considered a good whole grain that used to be a staple of the worlds food back when cancer was not so prevalent.

*Steve’s Googled link. Credentials of the author not determined.
*http://www.cancertutor.com/Cancer/Laetrile.html

Breakfast isn’t breakfast for me without this in my omelet type breakfast.I add some oatmeal with dried fruit and cinnamon and it hits close to that 5 carb exchange. My numbers are always good by lunchtime.
The pistachios add yum.

NUTRITION FACTSAmount per ServingCalories 139 Calories From Fat 75 % Daily Value*Total Fat 9g 13%Saturated Fat 1g 5% Cholesterol 18mg 6% Sodium 151mg 6% Total Carbohydrate 12g 4% Dietary Fiber 3g 12%Sugars 1g Protein 5g Vitamin A 3% Vitamin C 3% Calcium 2% Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet.

Vineyard Spam Salad

Vineyard Spam Salad
Chapter: Salad
Serves: 6

This recipe is all over the internet and is sort of the butt of some jokes because it has Spam in it.

I wasn't able to determine who might claim authorship.

I grew up with Spam in the house and am quite fond of it.

It's actually pretty good. After I made it the first time, I decided it needed triple the lime juice, a handful of sunflower seeds and that the pea pods should be julienned.

1 can Spam

2/3 cup miracle whip

3 tablespoons lime juice

1 tablespoon dry mustard

2 cups green seedless grapes

1 cup pea pods, julienned

1/2 cup thinly sliced red onions

3 tablespoons sunflower seeds


Dice the Spam and fry it for a few minutes to develop a crispy sear. Set aside.

Whisk up a dressing with the Miracle Whip, mustard and lime juice. Set aside.

In a bowl, assemble the salad with Spam, pea pods, onion, grapes and seeds.

Toss with dressing.

Chill before serving.

********Original internet version********
VINEYARD SPAM SALAD
Serving Size : 6Categories : Salads

1 cn SPAM Luncheon Meat, cubed-(12 oz)
2/3 c Mayonnaise or salad dressing
1 tb Lime juice
1 t Dry mustard
2 c Seedless grapes
1 c Peapods, cut in half
1/2 c Thinly sliced red onion

In skillet, saute SPAM over high heat 2 minutes,stirring constantly; set aside.
In small bowl, combine mayonnaise, lime juice, and dry mustard.
In largebowl, combine grapes, SPAM, peapods, and onion.
Toss with mayonnaise mixture.
Cover and chill 1 hour.

*************************************************
NUTRITION FACTSAmount per ServingCalories 237 Calories From Fat 144 % Daily Value*Total Fat 17g 26%Saturated Fat 2g 11%Cholesterol 9mg 3% Sodium 222mg 9% Total Carbohydrate 23g 8% Dietary Fiber 2g 9% Sugars 2g Protein 2g Vitamin A 2% Vitamin C 8% Calcium 2% Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.

Cream of Celery Soup

Cream of Celery Soup
Chapter: SOUP
Serves: 12
One of my best soups.
1 teaspoon finely chopped onions
1 bunch celery thinly sliced including some leaves
16 tablespoons butter (2 sticks)
1 teaspoon salt or seasoned salt
1 teaspoon white peppers
1 tablespoon celery seeds
4 ounces flour
1 quart chicken broth or water
3 cups half and half or combination of cream and milk or milk and cream cheese

Chop or slice the celery into 1/4 inch pieces. Include some of the leaves.

Heat one stick of butter in a soup pot. Add the onion, celery and salt. Stirring often, cook until the celery starts to get soft. Add the white pepper and celery seed and cook 2 minutes more.

Add the broth or water and bring to a rolling boil. Reduce heat and simmer while you make the roux.

Make a very slightly tan roux from the remaining butter and the flour.

Return the soup to a boil and stir in the roux. Continue stirring constantly while the soup thickens.

Reduce the heat and stir in the half and half (or other milk products).

Serve with a grilled cheese/mustard/tomato sandwich or some crusty bread.

NUTRITION FACTSAmount per ServingCalories 438 Calories From Fat 207 % Daily Value*Total Fat 22g 34%Saturated Fat 4g 22%Cholesterol 60mg 20%Sodium 1049mg 44%Total Carbohydrate 10g 3% Dietary Fiber 0g 1% Sugars 2g Protein 1g Vitamin A 15% Vitamin C 7% Calcium 6% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.

Sweet Potato Mango Soup

Sweet Potato Mango Soup

Serves: 12

Inspired by a recipe for a crockpot soup posted in a blog "A Year Of Slow Cooking" http://crockpot365.blogspot.com/ The mention of the recipe came from a posting by neepadog, a CL Diabetic Forum member (5667)

2 tablespoons oil
1 ounce finely diced onions
A generous pinch of cinnamon, allspice, nutmeg and cloves
18 ounces chicken breasts
3 pounds sweet potatoes
4 14 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat" (home made would be better)
2 15-ounce cans Mango
1 cup cream

In a soup pot at low temperature, pour in the oil and add the onion. Cook until translucent.

Add the broth and spices. Simmer.

Boil sweet potato. I use the Asian way of making a circular shallow cut in the skin, boiling 15 minutes, plunging in ice bath and popping skins off. See a video on youtube http://www.youtube.com/watch?v=s9iSm-1Pm3I

Rough dice the potato. Add to pot, along with the drained mangoes

Raise the temperature to medium high and cook until potatoes are tender

Panfry or "Formanize" the chicken and rough chop. Set aside

Use a stick blender to pulverize the potatoes and mangoes When fully blended, stir in the chicken and cream. Add more broth if you feel it needs more liquid.

Cover and simmer 5-10 minutes, until heated to serving temperature

A sprig of mint makes a nice presentation on the plated soup

NUTRITION FACTS Amount per Serving Calories 268 Calories From Fat 87 % Daily Value* Total Fat 10g 15% Saturated Fat 5g 23% Cholesterol 35mg 12% Sodium 561mg 23% Total Carbohydrate 41g 14% Dietary Fiber 4g 16% Sugars 18g Protein 8g Vitamin A 385% Vitamin C 27% Calcium 4% Iron 3%

Quinoa Dressing

Posted by AlaskaJohn on 5667 for Thanksgiving 2009

I found this recipie on the internet and tried it because I love dressing but can't eat much because of the carbrohydates in the bread. This one tastes very good and I am going to bring it asmy pot luck at the fire station pot luck dinner on thursday.I didn't know what the recipie sausage was so I used andouile.

Note wash the quinoa a few times to get the bitter poisin off it.

Provided by Ross Martin, Allred's Restaurant, Colorado Adapted by StarChefs.com This recipe is part of these featured cookbooks: The Quinoa CookbookPrep: 20 mins Cook: 1 hr.

Quinoa:
2 Tablespoons minced onion
2 Tablespoons butter
1 ½ cups quinoa
About 4 cups roasted turkey stock, warmed

Stuffing:
2 cloves garlic
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
2 cups smoked surry sausage, quartered
2 sticks butter
¼ cup dried cranberries
2 granny smith apples, medium dice
3 cups cooked quinoa (recipe follows)
4 cups dried bread, large dice
¼ cup fresh thyme, picked

Method:
For quinoa:Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.

For stuffing:
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over medium heat. Sweat garlic, onions, carrots, celery and sausage until tender. Season with a pinch of salt. Add remaining butter and melt. Add cranberries, apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.