Riches and Rhymes

The Poetry and Writing of Janis Gaines

Month: December, 2017

Bruschetta

I make this almost every week and eat for lunch or snack. It’s quick, fresh, and healthy. Super easy and yummy! Posting here for my daughter and will add pics next time I make it. 🙂

Ingredients

4 Roma tomatoes, diced

1/4 red onion, diced

1/2 tablespoon minced garlic

2-4 tablespoons balsamic vinegar

1-2 tablespoons olive oil OR pesto – OPTIONAL

1-2 tablespoons basil or Italian seasonings

Parmesan cheese

salt, pepper to taste

garlic bagel chips

 

Directions

  1. Dice tomatoes and onions. Add to container.
  2. Add garlic.
  3. Add balsamic vinegar and olive oil.
  4. Add salt and seasonings to taste.
  5. Top with Parmesan cheese, if desired

    Lasts up to one week in the fridge.
    Serve with garlic bagel chips.

© December 2, 2017
Tryon, NC

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Corn Potato Chowder

This is a new favorite recipe that I’ve just learned to make; I make a vegan version. It’s super tasty and easy to make! Perfect for winter. It makes a lot so this is a great dish to make ahead and eat on for the week. Freezes well. Posting here for my daughter and will add pics next time I make it. 🙂

Ingredients

4-6 potatoes, bite size chopped. I use yellow golds for this stew.

1 box veggie broth (could use chicken broth if preferred or 4 cans)

1 onion, chopped

1-2 cups baby carrots, chopped

2 cans creamed corn

1 can peas or butter beans – OPTIONAL

1 cup nutritional yeast OR can sub cream of celery (or chicken) soup

1-2 tablespoons of thyme

salt, pepper, Mrs. Dash

 

Directions

  1. Chop all veggies. Add to stew pot.
  2. Add ½ to ¾ box of veggie broth to cover veggies and half the pot.
  3. Add creamed corn. Do not drain.
  4. Add peas or beans if desired.
  5. Add nutritional yeast or cream of celery soup, whichever you decide to use.
  6. Add 2-4 tablespoons of thyme
  7. Salt and pepper, seasoning to taste. I use Mrs. Dash.
  8. Heat on medium until well blended. Stir often and make sure there’s enough liquid so it doesn’t burn on the bottom. Keep adding veggie broth or water as needed.
    Simmer and serve.
    Makes 4-6 servings

© December 2, 2017
Tryon, NC

Brunswick Stew

This is one of our favorite family recipes that my kids always loved; now I make a vegan version. It’s super tasty and easy to make! It makes a lot so this is a great dish to make ahead and eat on for the week. Freezes well. Posting here for my daughter and will add pics next time I make it. 🙂

Ingredients

1 lb ground meat or veggie crumbles

V8 juice

1 can peas

1 can petite diced tomatoes

1 can cream corn

Worchester sauce

Apple cider vinegar

1 bottle ketchup

Mustard or honey mustard

 

Directions

  1. Brown the meat in a skillet. Drain grease. Add to stew pot.
  2. Add ½ to ¾ bottle of V8 to cover the meat and half the pot.
  3. Add canned ingredients. Drain peas. Do not drain creamed corn.
  4. Add 1-2 cups of ketchup. Usually half the bottle.
  5. Add 3-4 tablespoons of mustard
  6. Add 1-3 tablespoons of Worchester sauce
  7. Add 2-4 tablespoons of apple cider vinegar. To taste – this gives it a kick.
    You can add more but not take away, so start small.
  8. Salt and pepper, seasoning to taste. I use Mrs. Dash.
  9. Heat on medium until well blended. Stir often and make sure there’s enough liquid so it doesn’t burn on the bottom. Keep adding V8 or water as needed.
    Simmer and serve.

    Makes 4-6 servings

    Tastes even better the next day!

© December 2, 2017
Tryon, NC