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Gluten Free

Vegetable Vinaigrette

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Here’s a different way to use the leftovers from the relish dish.

Vegetable Vinaigrette

2 tomatoes, sliced (could use cherry tomatoes, too)
1/4 lb. mushrooms, sliced
1 cup broccoli florets (pieces of broccoli)
1 cup cauliflower pieces 1
cup vegetable oil
1/3 cup vinegar
2 tsp. oregano
1 tsp. each sugar, salt and parsley flakes
1/2 tsp. pepper
1/2 tsp dry mustard
1/4 tsp garlic powder or 2 cloves of fresh garlic crushed.

Mix and place all the veggies in a casserole dish. Combine the rest of the ingredients and pour over veggies. Cover and chill for 2-3 hours, stirring occasionally. Garnish with diced green onions.

 

Photo By: mind on fire

Cheesy Rice and Tomatoes

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Cheesy Rice and Tomatoes

3 cups cooked rice
3 Tbsp. oil
1 medium onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cups cooked or stewed tomatoes
2 cups cheese, shredded
1 tsp. salt dash of pepper

Cook rice if uncooked. Sauté in a pan with oil, onion, celery and green pepper. Add tomatoes, rice, cheese, salt and pepper. Cover and simmer until cheese is melted. Serves 8.

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Photo By:  floodkoff

Flavored Butters

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Flavored Butters

Mix one of the following in 1/4 cup softened butter or margarine to flavor your plain vegetables.

  • 1 tsp. basil, fresh chopped or 1/2 tsp. dried
  • 2 Tbsp. Parmesan cheese, grated
  • 1 Tbsp. chives, chopped and 1 Tbsp. parsley, chopped
  • 1/2 clove garlic, crushed, or 1/2 tsp. garlic powder
  • 1 Tbsp. prepared horseradish
  • 1 Tbsp. lemon peel, grated and 2 Tbsp. lemon juice
  • 1/4 tsp. dry mustard and 1 tsp. fresh dill or 1/4 tsp. dried dill

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 Photo By:  foodiesathome.com

Marinated Tomatoes and Cheese

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Marinated Tomatoes and Cheese

Slice 3 large tomatoes and arranged on a platter.

Marinade:

1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1/2 garlic clove, minced
Tbs. onion, chopped
1 Tbs. parsley, chopped
1Tbs. fresh basil, chopped or 1 tsp. dried basil

Mix in jar and shake well. Pour over tomatoes. Cover and refrigerate several hours. Sprinkle with feta cheese or grated mozzarella cheese before serving.

 

Photo By: avlxyz

Menu-Hamburger Steaks

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Menu

Hamburger Steaks (big hamburger patties)
Veggie Stir Fry
Glorified Fries
Grandma’s Cherry (Fruit) Cobbler

Recipes

Veggie Stir Fry

4 cups fresh broccoli
3/4 cup baby carrots, quartered lengthwise
2 tsp. vegetable oil
1 medium zucchini, halved lengthwise and sliced
1/2 tsp. salt
1/4 tsp. pepper

In a nonstick skillet stir fry carrots, broccoli and oil for 5 minutes. Add everything else and stir fry 5 more minutes or until all are tender.

 

Glorified Fries

Sprinkle frozen fries with Parmesan cheese and, if you like it, rosemary. Add them in the last 5 minutes of baking.

You could top too with cheddar cheese, chili, or jalapenos. 

 

Grandma’s Cherry (Fruit) Cobbler
As the cobbler bakes the crust comes to the top. Serve warm with cream.

1 cup flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup sugar
1/4 cup margarine or butter
1/2 cup milk
1 can pitted sour red cherries, drained, reserve juice *
1/2 cup sugar for topping

Whisk flour, baking powder and salt. Cream butter and 1/2 cup sugar. Alternately add dry ingredients and milk to butter mix. Beat until smooth. Pour into greased 8×8 baking dish. Pour cherries on top and sprinkle with 1/2 cup sugar. Pour 1 cup cherry juice over all. Bake at 350° for 45 minutes.

*You can use fresh cherries or other fruits. When using fresh fruit, cover with an extra 1/2 cup sugar and pour 1 cup of water over all in place of juice. Bake as usual.

 

Photo By:  kaz k

Easy Vegetable Dip Recipe: Creamy, Zesty, and Perfect for Fresh Veggies!

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This easy vegetable dip recipe is super easy to make in just a few minutes with simple ingredients you already have on hand. It is the perfect creamy, zesty dip to spice up crisp veggies, perfect for snacks, lunches, and parties!

This easy vegetable dip recipe is the perfect complement to raw fresh vegetabes. Make it for yourself or bring it as your quick and easy contribution to a party!

If you are looking for a fast, foolproof dip to jazz up a plate of fresh vegetables, this easy vegetable dip recipe is the perfect choice! It is easy to make in minutes with basic ingredients most of us already have on hand, and the result is surprisingly delicious for such a small amount of effort. Whether you are packing lunches, prepping snacks for the week, or heading out the door to a potluck, you will be glad to have this super simple recipe!

This vegetable dip strikes just the right balance of creamy and zesty. Creamy mayonnaise and sour cream provide that classic smooth base, while horseradish, curry powder, and dry mustard introduce just enough zip to make the veggies disappear from the platter. A squeeze of lemon brightens everything up and keeps the dip tasting crisp and fresh. It is the kind of flavor combination that appeals to both adults and kids, which makes it a great choice for parties, holidays, church gatherings, and casual get-togethers.

This easy vegetable tip recipe is also highly adaptable. If you prefer a lighter version, replace some or all of the sour cream with plain yogurt or cottage cheese. Want a stronger punch? Add a pinch more curry or mustard. Serving picky eaters who shy away from bold spices? Reduce the horseradish slightly and build up to the full amount as your crew grows more adventurous. There is no wrong way to make it your own.

Serve it with classics like carrots, celery, cucumbers, broccoli, and bell peppers, or get creative with cherry tomatoes, sugar snap peas, or even cold leftover roasted vegetables. Once mixed, the dip tastes best chilled, giving the flavors time to meld. Make it once, and you’ll never buy store-bought dip again!

This easy vegetable dip recipe is from our Dining On A Dime Cookbook, Volume 1:

[dining]

Relieving Holiday Stress

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stressed out mom - holiday stress

Holiday Stress Bubbling Over?

Do you usually find yourself stressed during the holiday season? Is trying to find inexpensive but nice gifts making you ache all over?

They say one of the most common stress busters is a candle lit bubble bath. I have tried that myself a couple of times but without much success, I’m afraid. Just convincing the family to let me into the bathroom- alone and with the door shut is a challenge.

I can never remember where I put the candles. (Being frugal, I only have a couple and after battling my way into the bathroom, I scarcely remember my name much less the location of the candles.) Finding them only complicates matters, since my claw foot tub and pedestal sink leave me no place to set them. Placing them on the floor ruins the effect since I have to climb up out of the tub to admire them. At last, I place them on the toilet seat- not the most attractive spot, but at least it’s flat.

I pour my new bubble bath, “Essence de la Gardenia”, and I can’t wait to have my nostrils tickled with the scent of my favorite flower. I stand with my eyes shut and sniff – ugh! It wreaks of “Essence de la compost!” Still, I don’t despair. Maybe it’s that new stuff that has to mix with my own body oils to create my own signature fragrance.

I slide into the warm water (Have you ever noticed that no matter how full you fill the tub, some part of your body always remains exposed and ends up freezing?) I grit my teeth and assure myself that I’m enjoying this even though my beauty mask has turned rock hard, my smelly bubbles have disappeared and my water has turned cold. If I have done my 15 minutes of toe yoga, I can usually turn on the hot water, but what’s the use? By now my family is pounding on the door and if they aren’t, the noises coming from the other side of the door are scaring me enough that I know I need to get out there fast!

If your bubble bath is something less than relaxing and the stress of finding inexpensive but nice gifts overwhelms you, never fear! I have found something that everyone loves regardless of age, sex or nationality — one size fits all — and that’s food! Here’s an idea for candy that can be made early and are sure to please!

 

Party Mints

2 1/2 cups powdered sugar
1 egg white -OR- 2 Tbsp. milk
2 tsp. butter, melted
4 small lids peppermint flavoring
1/4 cup paraffin, shaved*
1 pkg. (12 oz.) chocolate chips

Mix powdered sugar, egg white or meringue, butter and peppermint flavoring. Make into small balls about the size of a quarter and then flatten on a cookie sheet. Put in the freezer. Melt chocolate and paraffin over a double boiler. When melted take mints out of freezer. Put a toothpick though the center of the mint and dip into chocolate. If mints on the cookie sheet begin to soften and thaw, refreeze because they are easier to dip. Put back on cookie sheet and let chocolate harden in the freezer. Wrap each mint in a piece of 5×5 inch foil. Makes twenty 2-inch mints.

*Paraffin may be left out and chocolate coating or almond bark may be used instead.

 

From Dining on a Dime