Lebanese Green (Yellow) Bean Stew

Ingredients
1 lb beef stew meat, chopped into small bites
1.5 lb fresh green or yellow beans (I used yellow)
1 lb diced potatoes
4 cloves of minced garlic
1 medium onion, finely chopped
1 (14 oz) can of chopped tomatoes
3 oz of tomato paste
1/2 tsp beef bouillon
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp allspice
1 1/2 cups water

Method

• In a large pot, saute meat with onion and garlic until garlic is translucent and meat lightly browned. Drain as much fat as you can from the pot.
• Add tomatoes, spices, tomato paste and water. Add vegetables and bring to a boil.
• Reduce to a simmer (do not cover) for 1 hour. Serve with rice.
  

Pork Tenderloin Roast

Ingredients
1 lb pork tenderloin
1 clove of garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp herbes de provence
1 Tb olive oil

Method

• Mix garlic, salt, pepper, herbes de provence and oil oil until they form a paste
• Rub the tenderloin with the mix.
• Bake at 350 F for 45-50 minutes.
  

Pumpkin Oatmeal Muffins

Ingredients
1 cup oats
1 1/2 cup all purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup rice milk
1 cup canned pumpkin
1/4 cup applesauce

Method

• Blend the oats in a blender or food processor, until they are tiny crumbs.
• In a big bowl, mix first 9 ingredients
• In a measuring container mix the last 3 ingredients.
• Stir the wet mix into the dry mix until moistened
• Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
• This recipe makes 6 big muffins.
  

Applesauce Waffles

Ingredients
1 1/2 cup all purpose flour
1/2 cup oats
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup milk (I used rice milk)
1 cup applesauce
1 tsp vanilla extract

Method
Combine all dry ingredients. Add milk, applesauce and vanilla. Stir all until smooth.
Preheat waffle maker, spray with non-stick spray (this is essential, otherwise the waffles will stick), and cook.

Bruschetta

Ingredients
1 french baguette, preferrably home made
2 cups of diced tomatoes, I used sweet 100, and yellow pear
4 Tb of extra virgin olive oil
2 gloves of garlic
3 Tb of fresh basil, chopped
2 cloves of garlic
salt and pepper

Method

• Slice the baguette on the bias, into 15 to 20 slices depending on its size
• Preheat oven to 400 F. Brush bread slices with 2 Tb olive oil and bake for 5 to 8 minutes, until toasty and starting to brown.
• Remove from oven, cut garlic in half and rub on bread while hot. Cool on a cooling rack.
• Mix tomatoes, with basil, rest of olive oil and salt and freshly ground black pepper.
• Before serving, top toast with tomato mixture. Remember this is as good as your bread and tomatoes, so I suggest either homemade or artisan bread and heirloom tomatoes from the garden.

Spinach Balls

Ingredients

20 ounces of frozen chopped spinach, defrosted
2 cups of herb stuffing mix
1/2 cup of shredded cheese (I used aged smoked gouda)
1/2 tsp garlic powder
1 tsp dried chopped onion
4 egg replacers
6 Tb butter, melted

Method

• Preheat oven to 350 F
• Squeeze spinach to remove excess liquid, add all ingredients and mix well.
• Form into small balls and place on a baking sheet. At this point, you can freeze them, once hard, you can pack them in a plastic bag.
• Bake for 15 minutes. If frozen, bake for 20 minutes.