Veggies A New Way

16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce


In your crock pot, mix together the beans, hot water,
onions, and chili powder. Cover and cook on the low heat
setting about 7 hours, or until the beans are tender but
not falling apart.

Drain off all the cooking liquid. Stir in the barbecue
sauce, ketchup, mustard, and Tabasco sauce. Cook,
uncovered, 10 to 15 minutes longer, until heated through

1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained


In a large bowl, combine the tomatoes, salsa, tomato
paste, beans, corn, green chiles, cumin, and garlic
powder. Mix well. Ladle about 1 cup of this mixture into
the bottom of your slow cooker; spread evenly. Top with 1
l/2 tortillas, cutting to fit as necessary. Spread on 1/3
of the remaining tomato mixture. Repeat these layers 2
more times, ending with the rest of the tomato mixture;
spread evenly over the top. Sprinkle the sliced olives
over all.

Cover and cook on the low heat setting about 5 hours.

Serve hot.

I through this together for a family gathering at the last minute and everyone is asking for the recipe.  I don't have the exact measurements but this is really close.  This is spicy.

Rice - cooked until almost done
6 zucchini cubed
1 lb Pepper Jack Cheese
1/2 lb or more Mozzarella cheese
1/2 cup or more Milk or Soy Milk
salt and pepper (extra heavy on the pepper)
Mix all in a deep dish for baking
cover and bake at 350 for 1 hour
uncover and add more cheese to the top and
broil until lightly brown on top.

1 lb baby carrots
1 lb sugar snap pea pods
1/3 cup butter or Earth Balance
2 tablespoons maple syrup
1/4 cup fresh basil, chopped
Salt and Pepper to taste

Lightly steam carrots and pea pods until crisp-tender. Drain

Toss with butter, maple syrup and basil. Season with salt & pepper.

2 Bunches broccoli broken into florets and stalks peeled and diced
8 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon salt
2/3 cup Parmesan or Romano Cheese

Slightly steam broccoli until just tender, drain

Saute garlic in oil until fragrant but not browned

Toss all ingredients together.  

You can sprinkle additional oil and Cheese on top if you like.

What a delicious alternative to traditional French Fries.  I love to eat the left over cold.

6 medium sweet potatoes or yams
3/4 cup olive oil, divided
2 teaspoons of salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
maple syrup (if you like)

preheat oven 425

Scrub potatoes, cut in half lengthwise and slice halves into steak fries (large fries)  Place in a large bowl and toss with 1/2 cup of olive oil and spices until well coated.

Place potatoes on a rimmed baking sheet, drizzle excess oil and spices from bowl over potatoes, and roast for 25 minutes.  Remove pan from oven, gently turn potatoes over with a spatula, drizzle with addional 1/2 cup olive oil if needed and return to oven.  Roast for another 20 - 25 minutes or until potatoes are tender, nicely browned and slightly crisp.

Sprinkle with additional salt and pepper if desired.  

Can be dipped in maple syrup, but I like mine plain.

These are a wonderfully delicious alternative to the same old twice baked potatoes with cheese and bacon bits, and kids love them.

6 large baking potatoes
1 medium butternut squash
2/3 cup melted butter or earth balance
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
2 tablespoons maple syrup
Olive oil for brushing
Paprika for sprinkling

Preheat oven to 425. 

Scrub potatoes, pierce with a fork and bake in oven until soft, about 60-70 minutes.

Peel squash, cut in half and remove seeds, then cut into small cubes.  Cook in boiling water for 20-25 minutes or until soft. Remove from heat, drain, return to pan and mash with a potato masher.  Measure out 2 1/4 cups of mashed squash and set aside.

When potatoes are done, remove from oven, cool slightly, cut in half lengthwise and scoop out pulp, being careful not to tear the skin.  Mask potato pulp until smooth, then add 2 1/4 cups mashed squash, melted butter, salt, cumin and maple syrup, stirring until well-mixed.

Raise oven heat to broil setting.  Refill potato shells with potato-squash mixture (it will heap over the tops of the shells).  Brush with olive oil, sprinkle with paprika, put on a baking sheet and broil for 5-7 minutes or until lightly browned.

Perfect for dinner, brunch or a picnic lunch.

7 large eggs
1/2 cup half and half
1/2 lb swiss cheese, cubed
2 bunches of broccoli, broken into florets
1 medium onion, chopped
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup mushrooms sliced
1 unbaked pie shell

Preheat oven to 425,  roll out pie shell and place in a quiche dish or deep pie pan.

Steam broccoli until just tender, drain.  Saute onion in butter until transluccent (about 5 minutes), add mushrooms and saute 3 minutes more.

Beat eggs in a large bowl.  Stir in half and half, cheese, broccoli, onion, mushrooms (with butter from saute pan), salt and pepper. 

Pour into pie shell.

Bake at 425 for 15 minutes, then 375 for 40-50 minutes until done. Quiche id done when it is firm in the center, springs back when touched lightly, and knife inserted near center comes out clean.

Serve with tossed salad.

The addition of feta cheese makes this quiche rich and tasty.

7 large eggs
1/2 cup Half and Half
1/2 lb. feta cheese, crumbled
1 lb fresh spinach
3 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon of garlic salt
1/4 teaspoon pepper
1 unbaked pie shell

Preheat oven to 425.  Roll out pie shell and place in a quiche dish or deep dish pie pan.

Steam spinach just until wilted, drain, squeeze dry and chop.  Saute garlic in olive oil until fragrant but not browned, remove from heat.

Beat eggs in a large bowl.  Stir in half and half, cheese, spinach, garlic with oil, garlic salt and pepper.    Pour into pie shell.

Bake at 425 for 15 minutes, then 375 for 40 - 50 minutes or until done.
Quiche is done when it is firm in the center, springs back when touched lightly, and knife inserted need center comes out clean.

Serve with tossed salad.