Recipe Index

Swiss Chard, Leek, Carrot, And Mushroom Soup
Raspberry Oatmeal Bars
Baked Oatmeal
Ratatouille
Squash Baked With Vegetable Stuffing
Roasted Beet Salad
Banana Cream Pie
Chopped Apple Salad With Toasted Walnuts, Blue Cheese And Vinaigrette
Baked Potato Soup
Baked Asparagus, Mushroom And Cheese Breakfast Casserole
Pumpkin Stuffed With Everything Good


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Recipe Index

Swiss Chard, Leek, Carrot, And Mushroom Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 11-7-14 good reviews

2 Tablespoon Olive Oil 8 Oz Parmesan Cheese, Shredded And
3 Leeks, Halved And Sliced 1/2 " -Divided
8 Oz. Swiss Chard, Cut Into 1" 1 Teaspoon Gram Masala
-Pieces 6 Cups Vegetable Broth Unsalted
1 Cups Carrots, Shredded 2 Clove Garlic, Diced
1 Cups Mushroom, Chopped Salt And Pepper

1. In a large fry pan heat oil over medium heat. Add leeks and mushrooms, cook until tender, add the garlic and Gram Masala and cook 1 more minute.
2. Transfer to a soup pot and add the Swiss Chard and broth, bring just to a boil and reduce the heat to simmer, for 10 minutes stirring occasionally.
3. Stir in 4 Oz. cheese and season with salt and pepper to taste. Serve immediately
4. Off the remaining cheese as a topping for guests.


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Raspberry Oatmeal Bars
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 9 Servings

Mondo Zen Retreat 11-7-14

1/2 Cups Light Brown Sugar 1 Cups Organic Oatmeal
1 Cups Unbleached Flour 1/2 Cups Butter
1/4 Teaspoon Baking Soda 3/4 Cups Seedless Organic
1/8 Teaspoon Salt -Raspberry Jam

1. Preheat oven to 350 degrees F. Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into the bars.

You can use any type of jam you would like for this other than Raspberry.


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Baked Oatmeal
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 11-8-14

2 Eggs 2 Teaspoon Baking Powder
1 Cups Milk 1 Teaspoon Salt
1/2 Cups Oil 3 Cups Organic Oatmeal
3.4 Cups Brown Sugar, Lightly 1/2 Cups Raisins
-Packed 1 Teaspoon Cinnamon

1. Pre-heat oven to 30 degrees . Beat the eggs, then add milk, oil, brown sugar, baking powder, and salt, mix.
2. Stir in remaining ingredients and pour into a greased 9x9 pan. Bake for about 25 minutes until nicely browned. Serve warm with milk. Leftovers can be re-heated in microwave and tastes just as good.


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Ratatouille
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 5 Servings

Mondo Zen Retreat 11-8-14

1/4 Cup Olive Oil 1 Cups Yellow Squash, Diced
1 1/2 Cups Yellow Onion, Diced 1 1/2 Cups Tomatoes, Seed And
1 Teaspoon Minced Garlic -Chopped
2 Cups Eggplant, Skin On And 1 Tablespoon Fresh Basil Leaves,
-Medium Diced -Thinly Sliced
1/2 Teaspoon Fresh Thyme Leaves 1 Tablespoon Fresh Parsley Leaves,
1 Cups Green Bell Peppers, Diced -Chopped
1 Cups Red Bell Peppers, Diced Salt And Pepper
1 Cups Zucchini Squash, Diced


1. Set a large 12 " saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized. about 5-7 minutes.
2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
3. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
4. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature over Quinoa, Risotto, or Wheat Berries.


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Squash Baked With Vegetable Stuffing
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 11-8-14

2 Squash(Acorn Or Ford Hook), Cut 1/2 Cups Onion, Chopped
-In Half And Clean Out Seeds 2 Clove Garlic, Minced
1/2 Cups Wheat Berries, Cook As 2 Tablespoon Olive Oil
-Directed 2 Tablespoon Tamari
1 Cups Pecans, Chopped 1 Tablespoon Fresh Rosemary,
3 Cups Kale -Chopped
1 Cups Mushrooms, Chopped 1 Cups Feta Cheese, Crumbled

1. Cut squash in half the long way and scoop out the inside strings and seeds. Heat oven to 350 degrees. Place squash face down on a cookie sheet which has about 1/2 inch of water in it. When oven is ready cook squash for 30 minutes until tender.
2. While squash is cooking, heat oil in a large fry pan and saute the onions, mushrooms, and garlic. When squash is tender, pour the water into your sauce pan, turn the squash cut side up on the baking sheet.
3. Toast the pecans lightly until fragrant in a small sauce pan.
4. Add the Kale to the sauce pan that has the onions, mushrooms, and garlic. Add Tamari, Rosemary, and Wheat Berry, mix well. Remove from heat once the Kale has wilted. Add the pecans and Feta cheese, mix well.
5. Scoop mixture into the squash and place in over for 15 minutes to heat through and blend flavors. Serve immediately.


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Roasted Beet Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 11-8-14

3 Medium Beets, Washed, Trimmed 1 Tablespoon Red Onions, Minced
-And Roasted 1/2 Teaspoon Dijon Mustard
1/4 Cups Olive Oil 4 Cups Baby Spinach
2 Tablespoon Sherry Vinegar 1/2 Cups Goat Cheese, Crumbled
1 Tablespoon Honey 1/2 Cups Walnuts, Chopped

1. Preheat oven to 400 degrees. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
2. In a medium bowl, whisk together the olive oil, vinegar, honey, read onions, and mustard.
3. Add the beats and refrigerate for 3 hours. Bring to room temperature and mix.
4. Place the Baby spinach in a serving bowl and top with the beets and dressing.
5. Finish with sprinkling the goat cheese and walnuts on top and serve.


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Banana Cream Pie
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 11-8-14

1 1/4 Cups Unbleached All Purpose 1/4 Teaspoon Salt
-Flour 2 Cups Milk, Scalded
1/4 Teaspoon Salt 3 Eggs Yolks, Slightly Beaten
1/2 Cups Butter, Chilled And Diced 2 Tablespoon Butter
1/4 Cups Ice Water 1/2 Teaspoon Vanilla Extract
1/3 Cups Flour 2 Banana, Sliced
2/3 Cups Sugar

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until it forms a ball. Wrap in plastic and refrigerate for 2 hours.
2. Heat oven to 450 degrees. Take dough out of the refrigerator and roll out onto a flat surface which has some flour on it to prevent sticking. Flour the rolling pin also. Roll out to an 11 inch circle and place in to a 9 inch pie plate. Press the dough evenly into the pie plate and pick the dough with a fork in many places to prevent bubbling. Now place a large sheet of foil over the pie crust and put some large dried beans on top of the foil to hold down the crust. Place the pie crust in the oven for 8-10 minutes. Then remove from oven and take the foil and beans off the pie. Return to the oven and bake an additional 5-10 minutes until brown.

Filling:
1. Mix flour, 2/3 cups sugar, and salt, gradually add the scalded milk.
2. Cook in double boiler until thick, stirring constantly.
3. Slowly add small amount of hot mixture to egg yolks, stir into remaining hot mixture.
4. Cook 2 minutes, cool, add butter and vanilla. Once cooled cut the bananas into slices and place on the bottom of the cooled pie crust.
5. Pour the pudding over the bananas and chill one hour before serving.


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Chopped Apple Salad With Toasted Walnuts, Blue Cheese And Vinaigrette
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 11-9-14

1/4 Cup Pomegranate Molasses -Cored And Diced To 1/2 Inch
2 Tablespoon Red Wine Vinegar 2 Cups Baby Spinach
1 Heaping Tablespoon Dijon Mustard 2 Heads Endive, Thinly Sliced
1 Tablespoon Honey Or More To Taste 1 Cups Walnuts, Chopped And Toasted
Salt And Fresh Ground Black Pepper 3/4 Cups Blue Cheese,, Crumbled
3/4 Cups Extra-Virgin Olive Oil Salt & Freshly Ground Pepper
6 Apples (Granny Smith Or Gala),

1. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

2. Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.


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Baked Potato Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Made for a Sweat Lodge 12-19109, they ate all of it and wanted to know if there was more. Served for Mondo Zen Retreat 11-8-14.

12 Slilces Bacon, Cooked 1 1/4 Cups Cheddar Cheese, Shredded
2/3 Cups Butter 1 Cups Sour Cream
2/3 Cup All-Purpose Flour 1 Tsp. Salt
7 Cups Organic Milk 1 Tsp Pepper
4 Large Potatoes, Baked, Peeled, 1 Tsp. Mr. Dash
-And Cubed 1 1/2 Cups Yellow Onion, Chopped
4 Green Onion, Chopped

1. Place bacon in on a cake roll sheet, or deep skillet over medium high or bake at 350 degrees till crisp. Drain, crumble and set aside.

2. In a stock pot or Dutch oven, melt the margarine over meduim heat. Whisk in the flour until smooth. Gradually stir in the milk, whisking constantly until thickened. Stir in potatoes and yellow onions. Bring to a boil, stirring frequently.

3. Reduce heat, and simmer 10 minutes. Mix in chees, sour cream, salt, pepper, and Mr. Dash. Continue cooking, stirring frequently, until cheese is melted.

Condiments: place the crumbled bacon and green onions in separate bowls and let those who wish add them to the individual soup bowls. The bacon wll not get soft this way and the onions add a nice crunch.



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Baked Asparagus, Mushroom And Cheese Breakfast Casserole
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Made this for a Zen Retreat 11-6-11

8 Cups Asparagus, Trimmed 1/2 Cups Cheddar Cheese, Grated
4 Eggs, Beaten 8 Tablespoon Bread Crumbs
2 Cups Cottage Cheese 1/2 Cups Cheddar Cheese, Grated
4 Teaspoon Green Onions, Minced 8 Tablespoons Butter
1 Teaspoon Worcestershire Sauce 4 Cups Mushroom, Sliced
Salt & Pepper

1. Fry mushrooms for 7 minutes, add asparagus and steam 5 minutes drain and place in buttered casserole (9 X 13).

2. Combine the eggs, cottage cheese, green onions, Worcestershire sauce, salt and pepper and cheddar cheese. Mix and pour over asparagus and mushrooms.

3. Cover casserole with second 1/2 cup of cheese and bread crumbs and dot with butter.

4. Bake at 350F for 20 - 30 minutes.


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Pumpkin Stuffed With Everything Good
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 2 Servings

10-30-11 I made this for Doug and I we both loved it and there are many choices to the stuffing. Also see other recipes for stuffings in this recipe file. Make sure to scoop out a little pumpkin with the stuffing and mix together for a delightful flavor experience.

1 - 3 Pound Pumpkin, Insides 4 Stips Bacon (optional And Give A
-Cleaned Out, Keep The Lid -Great Taste), Crumbled
Salt And Pepper 1/4 Cups Chives Or Scallions,
1/4 Pounds Bread Stale, Thinly -Snipped Or Sliced
-Sliced And Chunked To 1/2" 1 Tablespoon Thyme, Minced
1/4 Pounds Cheese (Gruyere, 1/3 Cups Heavy Cream
-Emmenthal, Cheddar, Fet, 1/2 " Pinch Nutmeg
-Chunks Or Crumbles 1 Jalapeno, Minced
4 Clove Garlic, Chopped 1/2 Cups Mushrooms, Sliced

1. Center a rack in the oven and preheat the oven to 350F. Line a baking sheet parchment paper, or place parchment in a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.

2. Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween pumpkin). It's easiest to work your knife around the top of the pumpkin at a 45 degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper and pack the mix into the pumpkin. The pumpkin should be well filled. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.

3. Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes- or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin exudes liquid, remove the cap during the last 20 minutes or so for the liquid to bake away and top of the stuffing can brown a little.

Serving; You have choices, you can cut wedges of pumpkin and filling, you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up.

Other Stuffing Suggestions:
Instead of bread use cooked rice or corn bread. You can add spinach, kale, chard, or peas(straight from the freezer). Also you can leave out the bacon, or add sausage (cook first then add to stuffing), cubes of ham or pork roast (cooked in advance or left over). Another idea is nuts, chunks of apple or pears or pieces of chestnuts. Once you have tried it your imagination will build even better stuffing's.


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