Yam & Rice stuffed peppers; Eggplant alla Cacciatora; Lentil & vegetable soup; Knock You Naked Cookies some of the photos of prep for tomorrow's menu

Sweating the veggies for the Cacciatora sauce

veggies for the stuffed peppers

adding more tomato sauce to the veggies for the peppers

ALWAYS plunge the pepper halves in boiling salted water before filling to ensure a tender dish

Eggplant alla Cacciatora..Hunters style casserole..baked the eggplants in oven before adding to the sauce this to be served with pasta soaked in the sauce

Rice for the peppers

The baked Eggplant and below the pasta that it is served with

melting caramels in almond milk for the cookies

A walnut, all butter shortbread cookie topped with melted caramels and dark chocolate, topped with more shortbread..an improvement on the original 70's Knock You Naked cookies that used boxed cake mix and chocolate chips..to be cut into bars as it cools.

lentil and vegetable soup

Previous 3 the cut "Knock You Naked" bar cookies

BASIC MARINARA SAUCE 1 GALLON RECIPE

THIS BASIC SAUCE IS GREAT FOR ANY SOUPS, SAUCES, CASSEROLES, BAKED VEGETABLE DISHES. STUFFED VEGETABLES, CANNELONI. ENCHILADAS ( REPLACE BASIL WITH OREGANO AND GROUND CUMIN,ALSO ADD SPICY CHILES TO TASTE).
I MAKE AND USE OVER 2 GALLONS A WEEK NOW IN SUMMER MONTHS.

THE ONLY PLACE YOU WILL FIND THIS RECIPES USING CANNED OR FRESH TOMATOES IS IN MY FIRST RECIPE BOOK.
The Great Granny Diet Vol #1    "RECIPES FOR SUCCESS"  it is ONLY available on amazon/kindle

See info on right hand side of this blog or go to

http:www.amazon.com/kindle


You don't need to own a kindle reader to read this eBook, simply download the free viewer when you purchase it, and enjoy eating better in your own kitchen.


Lots of recipes, photos and info..this is the working manual for this blogsite.

Cheese cornbread with vegetables; Ratatouille with polenta; miso vegetable soup; Minestrone soup; Zucchini red pepper soup; Apricot-almond bar cookies; pumpkin pie; Quittata; Whole wheat dark chocolate- chip banana loaves; .. photos of Prep for tomorrow's all Vegetarian Mediterranean Inspired menu

Swiss chard own grown from seed, picked today

Whole wheat dark chocolate chip-banana loaves

Red bell pepper and zucchini soup

Ratatouille base cooking on red wine

Thinly sliced zucchini-squash in oil with garlic and grated nutmeg for the Quittata...a cross between a  quiche and a frittata without any pastry crust

The completed ratatouille will be served with polenta triangles

The cooked vegetables for the cornbread

The cornbread batter with vegetables added

The completed cheese topped vegetable cornbread

The base for the quitatta

Previous 4 the apricot-almond bar cookies.

 I added chopped green apple in place of nuts which client is allergic too and used almond extract. These will be cut and portioned while still warm

Pumpkin pie in whole wheat crust

Miso vegetable soup

Minestrone soup