"Good Eats At The Retreats"
sponsored by COUNTRYWOOL
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Jim's Potato Soup Method
Cook potatoes, mushrooms and turnips in stock until soft. Use a stick blender to puree the soup. Add the rest and simmer 2 hours. |
Ingredients 12 cups vegetable broth 4 large potatoes, diced 2 large turnips, diced 1 cup mushrooms tablespoon olive oil tsp balsamic vinegar tablespoon fresh dill 2 cups frozen mixed vegetables: peas, carrots, corn salt and pepper as needed |
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Banana Cookies
Method
1 Preheat the oven to 350°F. Cream the oil and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy. 2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise. 3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the oil and banana mixture and mix until just combined. 4 Fold into the batter the pecans. Drop in dollops onto greased baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks. |
Ingredients 1/4 cup coconut oil, room temperature 1 cup of sugar 1 egg, room temperature 1 1/2 cups of mashed bananas 1 teaspoon of baking soda 2 1/2 cups of flour pinch of salt 1/2 teaspoon of ground cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of ground cloves 1 cup of pecans 40 cookies
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Bean.
Mushroom
and Potato Stew Method: Fry onions in oil till clear. Add mushrooms and cook 10 min. Add all to crock pot and cook for 4-6 hours. Serving Size: makes 6 servings |
Ingredients 16 oz refried beans 16 oz canned kidney beans pound mushrooms 1 cup onions 1 clove garlic tsp olive oil large potato, chopped into cubes large sweet potato, chopped into cubes tsp Worcestershire sauce |
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Mushroom
Pilaf Method:
Saute onion in oil till soft. Add mushrooms garlic and saute 1 min. Add rice and quinoa and saute for 5 minutes until golden. Add water and bouillon. Bring to a boil and simmer 30 min or until water is absorbed. |
1/2 cup onion, diced 1 tsp olive oil 2 cloves garlic diced 3 large mushrooms, diced 3 tsp vegetarian Better Than Bouillon 3 cups water 3/4 cup brown rice 2/3 cup quinoa |
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Breakfast sausage
and egg casserole Method: Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes. |
1 pound vegetarian sausage 6 slices bread, cubed 1 1/2 cups shredded cheddar cheese 6 eggs 1 teaspoon salt 2 cups milk 1 teaspoon dry mustard 1/2 tsp pepper |
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Weight Watchers Garden Vegetable Soup Method: Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, spinach,cabbage, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes. Stir in the zucchini and cook 3-4 minutes more. Serve hot. |
1/2 cup(s) carrots 1/4 cup(s) uncooked onion(s) 2 clove(s) (medium) garlic clove(s), minced 1 cup(s) (shredded) cooked green cabbage 1 Tbsp canned tomato paste 1/2 tsp ground basil 1/4 tsp dried oregano 1/4 tsp table salt 1 cup(s) uncooked zucchini, diced 1 cup(s) fresh spinach 3 cup(s) vegetable broth |
We love the VISTA MOTEL for comfort
and the CAPE ANN MOTOR INN for the view.
The CAPE ANN MOTOR INN is 300 steps from our retreat cottage,
so you can park once and walk!
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