Category Archives: Vegetable

Red Beans & Rice

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Bean Ingredients

1 Green Bell Pepper, dicedBeans & Rice, Butternut Squash, and Andouille

1 Red Bell Pepper, diced

2 Medium Onions, diced

2 Celery Stalks, diced

2 (15 oz) Cans Kidney Beans, drained

Olive Oil

Garlic Salt

Rice Ingredients

1 Teaspoon Salt

1 Cup Brown Basmati Rice

1 Cup Chicken Broth

1 Cup Water

Rice – Combine rice, water, chicken broth, and salt in medium pot on high heat.  Bring to a boil, stir, and reduce heat to medium-low.  Simmer for approximately 30 minutes.

Beans – Coat medium pot with olive oil on medium-high heat. Add onions, bell peppers, and celery to warm pot. Saute with occasional stirring to brown vegetable mixture.  Reduce heat to medium-low, add kidney beans and garlic salt, cover and simmer for 15 minutes.

Serve Beans over Rice with Tabasco Sauce.  Accompany with Andouille Sausage (optional).

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Cinnamon Squash

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Medium Butternut Squash, peeled and cubedButternut Squash

1 Teaspoon Cinnamon

Ziploc Zip&Steam Bag

Peel, deseed, and cube butternut squash.  Place in medium Zip&Steam bag.  Cook in microwave for 8 minutes.  Pour into serving dish and stir in cinnamon.

Serve Warm.


Baked Broccoli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Broccoli Heads, remove stems

Garlic Salt

Olive Oil

In a large baking dish, arrange broccoli florets to cover the bottom of the dish.  Drizzle olive oil liberally, and sprinkle garlic salt to taste.  Bake on 400° for 20 minutes.

Serve warm.

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Steamed Eggplant

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Eggplant, Cubed
1 Tbsp. Olive Oil
Garlic Salt
Ziploc Zip&Steam Bag

Cube eggplant into 1 inch squares.
Place in Zip&Steam bag with 1 Tbs olive oil.
Cook in microwave for approximately 6 minutes.
Pour onto serving dish, and add garlic salt to taste.

Serve Hot.

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Creamy Potato Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Onions, Finely ChoppedCreamy Potato Soup

1 Cauliflower, Cubed

1 Red Bell Pepper, Chopped (optional)

5 Small Potatoes, Sliced into thin medallions

4 Scallion Bunches, Chopped

2 Cups Chicken Broth

2 (15oz) Cans Cannellini Beans, Puree

Garlic Salt & Pepper to Taste

Light Olive Oil

Coat large pot with olive oil on medium heat.  Chop onions, bell pepper, and cauliflower, and place in pot.  Cook onions and cauliflower until soft, stirring occasionally, and adjusting heat for desired outcome (I cook on a higher heat to brown onions).

Steam sliced potatoes in microwave and add to pot once onion mixture is soft.

Immediately add chicken broth and pureed beans.  Stir.  Cover Pot, reduce heat to medium-low.  Simmer for approximately 10 minutes. (Adjust chicken broth measurement for preferred soup thickness.)

Add scallions and season to taste.  Stir.  Reduce heat and let sit for about 3 minutes.

Serve Hot.

(Dairy-Grated cheese may be added to top of soup for color and creamier texture.)

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