Recipes with liquid
11 recipes
Classic Hummus
Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.
Rice & Chicken [Or Turkey]
Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.
Pineapple Liqueur
Homemade pineapple liqueur made by steeping fresh pineapple in vodka for a week, then sweetening with simple syrup. A tropical, sippable spirit that ages beautifully.
Baked Oysters with Noodles Casserole
Old-fashioned oyster and noodle casserole in a rich cheddar cheese sauce with mushrooms, topped with buttered crumbs and baked until bubbly. Pure coastal comfort food.
Salmonettes
Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.
Chili Con Seitan
A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.
Couscous with Lentils, Tomatoes & Basil
One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.
Cherry Pie & Whipped Topping-Diabetic
A diabetic-friendly cherry pie made with unsweetened cherries, sugar substitute, and a hint of almond extract. Includes a homemade whipped topping from scratch using skim milk powder.
Michael's Braised Ribs
Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.
Baked Beans(Usda)
Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.
Couscous with Lentils Tomatoes & Basil
Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.
Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.
Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.
Homemade pineapple liqueur made by steeping fresh pineapple in vodka for a week, then sweetening with simple syrup. A tropical, sippable spirit that ages beautifully.
Old-fashioned oyster and noodle casserole in a rich cheddar cheese sauce with mushrooms, topped with buttered crumbs and baked until bubbly. Pure coastal comfort food.
Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.
A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.
One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.
A diabetic-friendly cherry pie made with unsweetened cherries, sugar substitute, and a hint of almond extract. Includes a homemade whipped topping from scratch using skim milk powder.
Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.
Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.
Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.
