by Jake Sloop | Jun 19, 2017 | Entrée, Lifestyle, Lunches
Let’s make real Italian pizza. I’ve always loved eating, making, dreaming of, and really anything pizza, but so long as I’ve made it, I’ve just never been able to match the taste of a boutique pizzeria’s fabulously crunchy thin crusts. My...
by Christine Sloop | Apr 2, 2017 | Entrée, Lunches, Salads
This is a great potluck salad. Just add chips and dressing immediately prior to serving. (Amounts in parenthesis are if you want to serve 10-12 – potluck amounts) 1/2 cup kidney beans (1 can) 1 tomato, chopped (2 toms) 1/4 cup sliced olives (1 can) 1/4 cup...
by Christine Sloop | Apr 2, 2017 | Entrée, Italian
1/2 (12 oz) package jumbo pasta shells 1/2 pkg firm tofu, drained 2 T mayonaise (I use Vegenaise) 2 tsp basil, dried 2 tsp parsley, dried 1/2 tsp oregano, dried 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp salt 1 26-oz jar prepared pasta sauce 2 T Kalamata olives,...
by Christine Sloop | Mar 13, 2017 | Entrée, Soups
Garbanzo Curry 1 garlic clove, minced 2 t curry powder 1 t coriander 1 t olive oil 1 can lite coconut milk 1 potato, peeled and cubed 1 (14-oz) can garbanzo beans, drained 1 tomatoes, wedged 5 basil leaves 1 T soy sauce 1/2 t sugar dash salt Sauté garlic, curry...
by Christine Sloop | Mar 13, 2017 | Entrée, Lifestyle
Taco Bar Chips or Tacos or Tortillas or Brown Rice Black Beans or Pinto Beans Lettuce (or something green and leafy) Tomatoes Cheese (not on mine, but some people want) Olives Onion, red pepper, green pepper Salsa Drain and rinse the canned beans. Always rinse canned...
by Christine Sloop | Jan 31, 2017 | Entrée, Lunches
Easy Eggplant Schnitzel Prep time 45 minutes 1 eggplant 2 T olive oil 1 8-oz jar pesto (or make your own) 1 8-oz jar roasted red peppers 2 tomatoes, sliced thinly 3/4 cup panko breadcrumbs Preheat oven to 325. Slice eggplant into 1/4-in lengthwise slices. Brush (at...
