More About SNOWHIT

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I adapted this recipe to include less items from store bought cans. I also use the Frontier Vegetable Broth Powder as my low sodium soup base. It can be found in some bulk spice bins. You can see the original recipe here:
Read more: http://www.food.com/recipe/tus
can-white-bean-spinach-sou
p-150898#ixzz1cmdn3dtk

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Serve with a low fat veggie soup to round out the meal.

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I have used this for Salmon. Marinade Salmon over night

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Meaty pasta sauce spiked with veggies. Great for the winter. You can skimp on the simmer time, but you really need at least 30 minutes of simmering.

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An approximation for home canned tomatoes. 10#s fresh tomatoes = 6 pints. Mostly I use in this in other recipes.

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The density, crumb and moisture of this bread is spot on. It's less sweat than most and you'll notice the whole wheat flavor. I live at 4500' and this is the first banana bread recipe that I didn't have to resort to grease AND flour to not have a quarter of it remain in the pan after turning it out.

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A small (but calorically significant) modification of: http://vegeyum.wordpress.com/2
008/06/23/dalmakhani/ .
I left out the 100g (6T) butter on the finish which takes it from 6 servings of 317 kC each to 6 servings of 197.8 each.

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Use in tacos, salads, etc.

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Fell in love with This Eggplant Fetteh at a Jordanian restaurant. Fetteh refers to the pieces of bread.
This dish tastes very rich, so a little can go a long way. I would serve it with something else, like fattoush or another salad. Adapted the recipe from a source online:
http://desertcandy.
blogspot.com/2008/07/eggpl
ant-fetteh.html. The original calls for more yogurt. I love yogurt and find this amount to be plenty. I add tomato which was in the restaurant version.

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I had this lovely salad at the Haret Jdoudna in Madaba, Jordan. This isn't their recipe, just an attempt to recreate something close with ingredients that can be found in the US.
This may change as I work to perfect it. Preportions are guess work at this point

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Adapted from a friend's recipe. The original calls for 1/2 cup heavy cream and no milk. It also calls for 1/8 cup maple syrup and no honey.

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This recipe makes use of whey leftover from straining yogurt. Adapted from: http://www.champagnemango.com/
recipe/buttermilk-mango-pa
ncakes. So you can also use white flour and buttermilk.

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Each serving is one serving of fruit and about 100 cals. You'll get some protein too.

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Adapted from: http://www.fabfrugalfood.com/u
ncategorized/meatless-mond
ay-tofu-au-vin-recipe/
Most recipes use pearl onions and a lot more than what I have here. I don't usually have pearl onions.
Serve over rice or noodles

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Borrowed recipe from: http://www.healthycookingrecip
es.com/souprecipes/potatos
ouprecipe.htm

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At the end of summer last year, I had thai basil I wanted to preserve, so I made a pesto. Similar to a traditional pesto, just switch out peanuts for the pine nuts and leave out the cheese. I also added a bit of serrano pepper for heat- trying to replicate the Thai chile basil flavor . I frozen the pesto into ice cubes and saved them in the freezer.

This stir fry could easily take more veggies or reduce the noodles a bit. I was going to use buckwheat soba until I noticed the sodium content, so I used the no salt added somen instead.

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adapted from Sunset's Peanut Butter Cranberry Go-Bars

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Over a serving of veggies in each serving. Made with home canned tomatoes or fresh and homemade veggie broth.

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Inspired by STRIVE4BALANCE's Garbanzo Tomato Past Soup. Uses beans cooked from dry and home canned tomato sauce made from home grown tomatoes.

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A recipe inspired by Chef Megs. It uses more homemade ingredients. It takes a little longer, to make the beans from dry, but you can make a big batch and freeze them for other recipes. The TVP and Guac are super easy/quick.

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Simple taco seasoned crumbles for burritos, tacos, dips, etc.

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I like to make beans from dry. I prefer to make them in large batches and freeze them. This recipe could be used as a starting point for refried beans, bean dip, or just cooked pintos to add to a salad.

The serving size will vary greatly with the amount of water retained from cooking. To approximate serving size, a serving size of pintos is .25 c dry, so this makes about 8 servings. Since I may use this in other recipes, I'll leave it as 1 serving and adjust as necessary.

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Guacamole I made tonight with items I usually have around. I weighed the meat from the avocado after I removed it from the skin and the pit. Obviously, different avocado sizes, will change the nutrition. I measured out a little over 11 tablespoons once everything was mixed.
The salsa should be fresh or form the refrigerated section of the grocery store. Store canned will dramatically change sodium.

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My boyfriend makes these muffins for winter sports snacks. He never measures anything. He pretty much throws in what ever is around, dried fruit, nuts, chocolate chips.

Since I occasionally eat them, I kind of paid attention as he was making them last night, so this is my best guess of what's in them.

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Simple way to prepare some green beans

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Homemade sauce, using a home canned tomatoes. You could add additional spices and pasta. This time I didn't, mostly because I forgot. Sometimes its also nice, just to let the veggies stand alone.

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This recipe is from allrecipes.com.

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This recipe is from Stevia Sweet Recipes.
Stevia is a natural sweetner that does not contain sugar. This is a great recipe for people who are watching their sugar.
The original recipe called for 1/4 cup currants and 1/2 cup chopped dates. I substituted raisins for both. The original also called for 2 eggs and I substituted egg beaters.
The serving size here is a generous slice of bread, it could easily be cut in half.

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Tangy Tasty