16 oz can black beans (rinsed and drained) 1/2 cup quick oats 1/2 cup chopped scallions 1/2 red bell pepper (2 inch pieces) 3 cloves garlic, peeled 3 tbsp chopped cilantro 1 jumbo egg 1/4 tsp kosher salt 1 tsp hot sauce 1 tbsp cumin Dry the beans well after washing. In a medium bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans. Divide mixture into four patties and place them onto a flat surface covered with wax paper. They cook best if frozen for at least two hours before cooking.
BLACK BEAN BURGERS
1
Roasted Red Peppers Stuffed with
Kale & Rice For the Peppers:
3 medium red bell peppers 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Freshly ground pepper, to taste
For the Filling:
8 ounces kale, (6 cups), trimmed 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1/2 cup chopped red bell pepper 2 cloves garlic, minced 3/4 cup cooked short-grain brown rice 1/2 cup freshly grated Parmesan cheese 1/4 cup toasted pine nuts, divided 1 tablespoon lemon juice 1/4 teaspoon salt Freshly ground pepper, to taste
To prepare peppers: Preheat oven to 400째F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up. To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot. To cook brown rice: Place 1 cup brown rice, 21/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups. To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400째F for about 5 minutes.)
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DIRECTIONS
Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well. Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy! Top with chipotle mayo.
INGREDIENTS
1 lb tilapia fillets, rinsed and pat dried 1 tsp olive oil 1 small onion, chopped 4 garlic cloves, finely minced 2 jalapeño peppers, chopped 2 cups diced tomatoes 1/4 cup fresh cilantro, chopped 3 tbsp lime juice salt and pepper to taste 8 5-inch white corn tortillas 1 medium haas avocado, sliced lime wedges and cilantro for garnish
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Falafel Patties IngRedients 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked) 3 large garlic cloves 1/2 cup red onion, roughly chopped 3 tbsp fresh lemon juice 1/4 cup fresh cilantro
1/4 cup packed fresh parsley 1/4 cup ground flaX 1/4 cup breadcrumbs 1/2 tsp ground cumin 1/4 tsp red pepper flakes 1/2 tsp fine grain sea salt
In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Mash up most of the most of the chickpeas with a fork in a medium sized bowl. (reserving about 1/4 cup to stir in later). Preheat a large skillet over medium-high heat. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden. For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel patty, and lettuce.
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Ingredients:
4 ounces boneless chicken, thinly sliced -OR- 1lb tofu, cut into 1 inch cubes 1 teaspoon baking soda 2 tablespoons oyster sauce 4 teaspoons light soy sauce, divided 2 teaspoons sugar 2 teaspoons rice vinegar 1 garlic clove, minced Vegetable oil 8 ounces flat rice noodles 1 1/2 cups broccoli florets, sliced 2 large eggs 2 tablespoons sweet dark soy sauce
PAD SEE-EW 1
Directions:
In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside. In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.
2
Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don't stick together.
3
Place the pot back over high heat and return to a boil. Place the marinated chicken in a large strainer and dip into the water. Cook until the chicken looks white. When done set the chicken aside in a large bowl.
4
Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.
5
Carefully rinse out the wok and then dry it. Pour in two tablespoons of oil, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands, and then let them cook for a minute.
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Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the broccoli and chicken back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.
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Cs Qn Bgs Irit:
1 cup uncooked quinoa, rinsed 2 cups vegetable or chicken stock 1 cup cooked chickpeas 1/2 cup freshly grated provolone cheese 1/4 cup panko bread crumbs 1/2 cup chopped carrots 2 green onions, thinly sliced 2 garlic cloves, minced 1 large egg + 1 egg white, lightly beaten 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 12 multigrain slider buns or dinner rolls 2 avocados, sliced for topping 1/2 cup chipotle mayo, for topping
CplMo:
1/2 cup mayonaisse 1 tablespoon adobo peppers, canned sauce
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool. While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ! Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
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Scallion Rice with Cilantro and Lime Ingredients
1 cup uncooked rice 1 tbsp olive oil 1 habanero pepper, diced 1/2 tsp salt
2 cups water 2 scallions, diced 1/4 cup fresh cilantro 2 tbsp fresh lime juice
In a small heavy pot add oil and saute pepper on medium heat. Add rice, water and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce flame to low and cover about 15 minutes. Shut off stove and keep covered an additional 5 minute. In a medium bowl, combine chopped scallions, cilantro, lime juice, rice and toss until completely mixed. Makes approx 3 cups. Ingredients: 1 tsp olive oil 1 onion, diced 3 cloves garlic, minced 1 container ďŹ rm tofu, pressed and crumbled 1 tsp curry powder 1/2 tsp turmeric 1/2 tsp cumin (optional) salt and pepper to taste 2 tomatoes, diced 1 bunch fresh spinach (or kale)
Sautee the garlic and onion in olive oil in a large skillet. Allow to cook for 3 to 5 minutes, or until onion turns soft. Add remaining ingredients except spinach and cook, stirring frequently for another 5 minutes or so, until tofu is hot and cooked, adding more oil if needed. Add spinach and cook a minute or two, just until wilted, stirring well.
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Curried Tofu Scramble with SpiNach
teriyaki tuna
1
Bring a large pot of water to a boil. Salt the water and add the pasta; cook according to the package directions. Drain and set aside.
2
Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and saute until the mushrooms begin to soften and release their liquid, about 8 minute. Season with the soy sauce and ginger. Mix well. Increase the heat to medium-high and cook for 3 minutes longer.
3
Mix in the tuna, adding more soy sauce to taste. Add the cooked pasta and stir well. Cook for two minutes longer, stirring constantly. Serve hot. Makes four servings.
INGREDIENTS:
8 ounces of pasta 1 tsp olive oil 6 medium mushrooms, cleaned and sliced 1 garlic clove 1 tsp low sodium soy sauce 1/2 tsp freshly grated ginger Tuna filets, cooked on the stove
chocolate chocolate chip chip zuccini zuccini bread bread
Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. Add chocolate chips and gently mix to combine.In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
1 cup all purpose flour 1 cup white whole wheat flour 1/2 cup brown sugar 1-1/8 tsp baking soda 1 tsp vanilla 1/2 tsp salt 1/2 cup chocolate chips 1 large egg, beaten 2 tbsp melted butter 1 cup apple sauce 1-1/2 cups shredded zucchini
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1 2
Preheat oven to 350째. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
3
Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350째 for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
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To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.
Ingredients:
3/4 cup all-purpose flour 3/4 cup whole wheat flour 1 cup granulated sugar 1/4 cup flaked sweetened coconut 2 tsp baking soda 1 tsp salt 2 tsp ground cinnamon 2 tbsp canola oil 2 large eggs 1 1/2 tsp vanilla 2 cups grated carrots, peeled
Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese 1 cup powdered sugar 1 tsp vanilla extract
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MINI PUMPKIN CHOCOLATE CHIP MUFFINS Preheat the oven to 350째F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips. Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool at least 15 minutes before serving.
1/2 cup whole wheat flour 3/4 cups unbleached all purpose flour 3/4 cup raw sugar 3/4 tsp baking soda 1 3/4 tsp pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp salt 1 1/2 cups canned pumpkin puree 2 tbsp virgin coconut oil (or canola) 2 large egg whites 2 tsp vanilla extract baking spray 2/3 cup mini chocolate chips
Makes 28 mini muffins or 14 regular sized muffins.
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Cookies:
Chocolate Oatmeal Peanut Butter Sandwich Cookies Preheat your oven to 350 degrees F. In a medium bowl, mix together the all-purpose flour and cocoa powder; set aside. In a large bowl, cream together the butter and brown sugar for about 1-2 minutes, until light and fluffy. Add the eggs, vanilla extract, baking soda and salt; mix until thoroughly combined. Fold in the oats until completely combined. Next, fold in the flour and cocoa powder mixture and mix until there are no longer any specks of flour. Using a 2-inch cookie scooper, drop rounds of cookie dough onto a parchment-lined baking sheet, spacing the cookies about 2-inches apart and flattening each cookie slightly. Transfer the baking sheet to the oven and bake for 10-12 minutes, until the cookies’ edges are firm but the edges are still soft to the touch. Using a spatula, carefully transfer the cookies to a cooling rack.
1 1/2 cups all-purpose flour 1/4 cup Dutch processed cocoa powder 1 cup (8 ounces) unsalted butter, room temp 1 3/4 cups light or dark brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 teaspoon baking soda 1 1/4 teaspoon fine-grain sea salt 2 3/4 cups old fashioned rolled oats
Peanut Butter Frosting: 2 tablespoons unsalted butter, 3/4 cup powdered sugar, sifted 1/2 cup creamy natural peanut butter 3 tablespoons whole milk 1/2 teaspoon sea salt
While the cookies are cooling, make the peanut butter frosting. Add the room temperature butter, powdered sugar, whole milk and salt to a medium bowl. Using a standup mixer or a good ol’ fashion spatula, beat all of the ingredients together until light, fluffy and smooth. To assemble the sandwiches, scoop a teaspoon or two of peanut butter frosting onto the center of half of the cookies; smooth it out with a knife and place the remaining cookies on top, gently pressing on them to squeeze the filling so it reaches the edges. Note: I used creamy natural peanut butter with no sugar added; if your peanut butter has sugar, I’d recommend scaling back on the powdered sugar and doing it to taste. Makes 16 Sandwich Cookies
412
PEANUT CHOCOLATE CHIP Ingredients: 1 1/2 cup pitted Medjool dates, packed 1 cup roasted peanuts, unsalted 1/2 cup raw cashews pinch of sea salt 1/3 cup vegan chocolate chips
In a food processor blend dates, peanuts, cashews, and salt until nuts are broken into tiny pieces and the dough sticks together when pressed. Transfer to a small bowl and mix in chocolate chips. Place dough in between two pieces of parchment paper and roll smooth to about 1/2 inch thick, straightening the sides as you roll to form approximately a 8x8 square. Refrigerate for at least one hour. Cut into 12 equal bars. Cover with plastic wrap and store in the refrigerator. Depending on the moistness of your dates, you may need to add a little water to get the mixture to the right consistency. Add 1 teaspoon at a time until it sticks together when pressed.
Peanut Butter Pretzel Granola Bars
DIRECTIONS Preheat oven to 350 degrees F. In a bowl, combine oats, flour, puffed cereal, pretzels, brown sugar, peanuts, and flaxseed, and stir to combine. Add in peanut butter, and mix with a spoon to break it up and create a “dough,” mixing it in as much as you can for at least 5 minutes. Mix melted butter with vanilla extract and add to dough, then mix. Add in honey and stir to moisten completely. Fold in chocolate chips. Spray a 9 x 13 inch baking dish with non-stick spray and press the dough into the pan. Bake for 20-25 minutes or until the top is golden brown. Remove and let cool completely before cutting – there may be minimal crumbling but they should hold together completely. If you find they are crumbling, stick them in the fridge to chill for a few minutes and try again.
INGREDIENTS
1 cup old-fashioned rolled oats 1 cup puffed rice cereal 1 cup crushed salted pretzels 1/4 cup ground flaxseed 1/4 cup brown sugar 1/4 cup whole wheat flour 1/2 cup chopped dry roasted peanuts 2/3 cup creamy peanut butter 3 tablespoons butter, melted 2 teaspoons vanilla extract 1/3 cup + 1 tbps honey (agave should work too) 2/3 cup mini chocolate chips
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Homemade Organic peppermint Patties
Ingredients:
Deep DiSH Cookie Pie Ingredients:
2 cans white beans/ garbanzos (drained and rinsed) 1 cup quick oats 1/4 cup unsweetened applesauce 3 tbsp oil (canola or coconut)
2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 and 1/2 cups brown sugar 1 cup chocolate chips
Preheat the oven to 350 F. Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled 10â&#x20AC;?pan. Cook for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
1/2 cup coconut oil 1/2 tsp vanilla extract 2 tsp raw honey 1/4 tsp unrefined sea salt 1/2-1 tsp of peppermint extract (depending on taste) 1/3-1/2 cup melted and cooled dark chocolate
Mix together all the ingredients except the dark chocolate. Make out 12 patties and place on a pan. Put in the freezer for 10 minutes. In the meantime melt chocolate in a double boiler just until melted. Once melted, allow chocolate to return to room temperature. Pull the patties out of the freezer and dip into the chocolate coating evenly. Return back to freezer for several minutes allowing the chocolate to set. Store in refrigerator.
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Red Velvet Cupcakes Ingredients: 1 1/2 cups cake flour 1 cup white whole wheat flour 1 cup sugar 1 tbsp unsweetened cocoa 1 tsp salt 1 tsp baking powder 1 tsp baking soda 1 tsp white vinegar
no bake cookies
1/2 cup unsweetened apple sauce 1/4 cup butter, softened 1 egg 2 egg whites 2 tsp vanilla 1 1/3 cup light buttermilk 1 tbsp red food coloring
2 cups sugar 4 tablespoons cocoa 1 stick butter 1/2 cup milk 1 cup peanut butter 1 tablespoon vanilla 3 cups oatmeal
In a saucepan bring sugar, cocoa, butter and milk to a boil. Let boil for 1 minute, then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls. Let cool and harden.
Cream Cheese Frosting: 8 oz 1/3 fat Cream Cheese 1 cup powdered sugar 1 tsp vanilla extract
Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Add buttermilk, red food coloring and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting. For the Icing: Beat together cream cheese, powdered sugar and vanilla until smooth. Makes 26 cupcakes.
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Killer Flourless Brownies Ingredients:
14 oz canned low-sodium black beans, rinsed and drained 2 large eggs 1/2 cup cocoa powder 3/4 cup sugar 1/2 tsp oil 1 tbsp unsweetened almond milk 1 tsp balsamic vinegar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp freshly ground coffee/ instant coffee 1 cup semisweet chocolate chips
Directions:
Preheat the oven to 350째 F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies. Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
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Chocolate Chip Cookie Dough Peanut Butter Cups In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.
ingredients 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips
Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolatep the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge. Makes 24 cups.
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Comments, Suggestions, and Modifications Stuffed Bell Peppers
Scallion Rice with Cilantro and Lime
Cilantro Lime Fish Tacos
Curried Tofu Scramble
Falafel Patties
Teriaki Tuna over Pasta
Pad See- Ew
Chocolate Chip Zuccini Bread
Crispy Quinoa Burgers
Peanut Peanut Chocolate Chocolate Chip Chip Larabars Larabars
Comments, Suggestions, and Modifications Peanut Butter Pretzel Granola Bars
Peppermint Patties
Super Moist Carrot Cake
No Bake Cookies
Chocoloate Chip Pumpkin Muffins
Red Velvet Cupcakes
Sandwhich Cookies
Killer Flourless Brownies
Deep Dish Cookie Pie
Peanut Butter Cups
â&#x20AC;&#x153;Sarah Turns Twentyâ&#x20AC;? [ 2014 ] design by julie rodriguez recipies from various website and cookbooks photos from google images