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Posts Tagged ‘Marjoram’

Another early morning at the Pilates Studio, which I almost slept right through. I went to bed really early last night (10pm) and I still managed to not sleep through the night. I need help sleeping>@?!?!!?!?!?

I the way home, I faught the urge to have a Chai Latte.. and turned left instead of crossing the intersection into the Potomac Village Shopping Center where Starbucks is located.

As I was driving home, I concentrated on my Breakfast of 1Tsp Barley Max Mix with Distilled Water.

Then, I started making my Mid Morning Juice of 8oz Carrot, Celery, Cabbage.

30Minutes before lunch 1Tsp Barley Max Powder with Distilled Water

Lunch: Pineapples until satisfied

Mid Afternoon Juice is 8oz Tomato Juice Cocktail. I can’t wait to make this!!!!

Ingredients:

1Large Tomato

1/2Medium Cucumber

1Celery Stalk

3Carrots

1Handfull Greens(Spinach, etc)

1Green Onion

1Small Beet

1/2Red Bell Pepper

30 Minutes before Dinner 1Tsp Barley Max Powder with Distilled Water

Dinner: Hallelujah Acres Vegetable Salad, Vegetarian Spaghetti, Whole Grain Bread

The Hallelujah Acres Vegetable Salad has been on the menu before… but it’s still good.

 

Hallelujah Acres Vegetable Salad

Hallelujah Acres Vegetable Salad

Ingredients:

Start with Green Salad, Spinach

Small Broccoli Florets

Small Cauliflower Florets

Finely Diced Celery

Finely Chopped Green Onion

Finely Diced Red or Yellow Pepper

Peel and Chop 1/2 Avocado

Top with Grated Carrots

Directions: Mix together and top with a fresh lime, and olive oil dressing with seasonings. Or great plain!!!

 

Thursday Menu Vegetarian Spaghetti

Thursday Menu Vegetarian Spaghetti

Vegetarian Spaghetti:

Ingredients:

2Cups Chopped Onions

2Cups Chopped Celery

1Cup Chopped Bell Pepper

1Cup Grated Carrot

Add these Chopped and Steam Sauted ingredients to the Spaghetti Sauce:

1Quart Tomato Sauce

1Celery Stalk with Leaves

1/2Cup Green Pepper

1Large Garlic Clove

1Cup Onion

1Small Carrot

1Tsp Garlic Powder

1Tsp Oregano, Marjoram

2Tsp Vegetarian Worschestershire Sauce

1Cup Tomato Paste

3Large Tomatoes

1Bay Leaf

2Tsp Basil

1/2Tsp Italian Seasoning

1/4Cup Parsley

2Tbsp Raw Unfiltered Honey

Directions: Peel and cube tomatoes, mince garlic cloves, dice onions, celery and green pepper and grate carrot.

FRESH SPAGHETTI SAUCE: Place ingredients in large bowl and add the rest of the ingredients, cover and allow to sit for flavors to mingle. Remove bay leaves. Serve at room temperature or heat slightly but do not boil.

COOKED SPAGHETTI SAUCE: Place in a large stainless steel kettle, cover and bring to boil. Turn heat down to simmer and cook without a cover until the amount has decreased to one third to one half. Remove bay leaves. Transfer about 1/3 of the mixture, cool and blend  in blender/food processor until smooth. Return to kettle and mix with the rest of sauce.

Combine ingredients from Spaghetti Sauce and Vegetarian Spaghetti and serve over Spinach, Spaghetti Squash, Artichoke or any other Whole Grain Spaghetti Noodles.

I was so excited to make this… and it tasted to great!!! Worth the wait.

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First thing Saturday morning, I got up to hit the Pilates Studio for an hour of core strength training. Plus I needed to work off the Blizzard I had the day before while we were on the road. But that Blizzard is nothing compared to what I managed to whip up later today.

We managed to bring all the vegetables, lettuce, and fruits from Florida to Maryland so nothing spoiled.  And from there, for lunch I made a great Vegetable Salad with an Oil and Vinegar Dressing.

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Orange Bell Pepper

1/2Can of Chick Peas

5Small Cucumbers

2Tomatoes

1/4Red Onion

2Tbls Olive Oil

2Tbls White Wine Vinegar

1/4Tsp Coriander, Paprika, Crushed Pepper, Sea Salt

Directions: 

Wash, Peel and Chop up Peppers, Tomatoes, Cucumbers, and Red Onions in a bowl. Open can of Chick Peas, drain and add half of can to the bowl. Add Oil, Vinegar and Seasonings and mix.

I noticed some of the food I packed to bring to Maryland, there was a bag of Pearled Barley. So I cracked open my cookbook and looked up a recipe to make with Barley. I found the Barley Vegetable Soup and decided to make it, because again we hit Maryland just in time for it to snow on our parade. But I didn’t have all the ingredients it called for, so I improvised and mixed up something better!!!

Barley Vegetable Soup

Barley Vegetable Soup-Improvised

Barley Vegetable Soup:

Ingredients:

8Cups Vegetable Soup Stock or Water

2Stalks Celery

1Cup Green Beans or Mushrooms

1CupBarley, Uncooked

2Tbps. Parsley

1/2 Tsp. Marjoram or Coriander

1Cup Onions

2Parsnips or Turnips

1Cup Whole Peas

1Cup Carrots or Extra Celery

1Tsp. Sea Salt

1/2Tsp. Thyme

1/2Tsp. Cumin

1/2Tsp.  Garlic

Directions:

Chop Onions, dice carrots, celery, parsnips or turnips, slice mushrooms. Place in pot with small amount of water or soup stock and steam for about 10 minutes. Add the remainder of the water or soup stock and bring to a boil, add barley and allow coming back to a boil. Cover and turn down to low for about 45 minutes.  Add peas and mushrooms and all seasonings except parsley and continue cooking another 40 minutes. Mix in parsley just prior to serving.

Chocolate Cake w/Peanut Butter Frosting

Chocolate Cake w/Peanut Butter Frosting

While I was making that, Mike’s son wanted to make a cake. So I found a Betty Crocker Chocolate Cake Mix box and started adding the ingredients together: 3 Eggs, 1Cup Oil, and 1/2Cup Water. I had Mike’s son mix it together while I prepared the pan and 12 Ice Cream Cones to put the Cake batter into. We had some fun putting the batter into the Cones (we made a bit of a mess) but then got everything into the 350 degree preheated oven to bake for 25 minutes.   

Chocolate Cones w/Peanut Butter Frosting

Chocolate Cones w/Peanut Butter Frosting

We didn’t have any frosting, so Mike’s son looked up on U-Tube how to make a frosting. He settled on a Peanut Butter Glaze Frosting. He added 1Cup Peanut Butter, 1Stick Butter, 1/4Cup Milk and mixed it together for the Glaze. We poured it on the Chocolate Cake, the Chocolate Cake Cones, and I did a little decorating on them, because he just had a birthday! HAPPY BIRTHDAY!

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

So for dinner, we had the left over Vegetable SaladBarley Vegetable Soup and I managed to polish off 2 of the Chocolate Cake Cones.

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