tag:blogger.com,1999:blog-2067557850118525183.post5979187543815483308..comments2023-05-17T08:30:37.177-04:00Comments on butterfly lights: The LIDchristy hhttp://www.blogger.com/profile/08292419631673189105noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2067557850118525183.post-42275554192391024552009-08-04T20:05:18.664-04:002009-08-04T20:05:18.664-04:00Thanks! That sounds yummy! :) I don't have a...Thanks! That sounds yummy! :) I don't have a bread maker but have some family members that do.. maybe i can beg a few loaves from them!christy hhttps://www.blogger.com/profile/08292419631673189105noreply@blogger.comtag:blogger.com,1999:blog-2067557850118525183.post-1529902608763841692009-08-04T18:39:26.642-04:002009-08-04T18:39:26.642-04:00If you have a bread machine, you can make your own...If you have a bread machine, you can make your own bread, using the limitations you have. I bake my own bread most weeks, it's so much tastier than anything store-bought, and you can control the ingredients.<br /><br />I have a recipe for a ratatouille pasta that's really yummy, I'm sure you can alter it as needed. It should freeze pretty well, and it makes a TON, so you'll have a lot of it stashed away.<br /><br />Ratatouille Pasta (courtesy Rachael Ray)<br />4 cloves garlic<br />1/4 teaspoon crushed red pepper flakes<br />3 tbsp olive oil<br />1 red bell pepper, seeded and chopped<br />1 green bell pepper, seeded and chopped<br />1 medium onion, chopped<br />1 small eggplant, diced, skin on or off<br />1 zucchini, diced<br />20 Kalamata olives, chopped (this is easy to skip if need be)<br />1 28-oz can crushed tomatoes (should be easy to use fresh instead)<br />handful of chopped parsley<br />1/2 lb rigatoni pasta, cooked<br />3 oz pine nuts, toasted in oven until golden<br />salt and pepper to taste<br /><br />In a deep skillet or pot over medium heat, simmer garlic and crushed pepper flakes in oil until garlic speaks by sizzling in oil. Add peppers, onion, eggplant, zucchini, olives, salt and pepper. Cover pan, reduce heat to medium low, and cook the vegetables down, stirring occasionally until eggplant begins to break down, about 10-15 minutes. Add tomatoes and parsley and heat through. Toss with pasta and top with toasted pine nuts.Anonymoushttps://www.blogger.com/profile/12454344844909747137noreply@blogger.comtag:blogger.com,1999:blog-2067557850118525183.post-30907515497410086622009-08-04T13:56:04.022-04:002009-08-04T13:56:04.022-04:00Thanks girlies - I will keep these tips in mind! ...Thanks girlies - I will keep these tips in mind! I also found a vegetarian slow cooker book that may come in handy!christy hhttps://www.blogger.com/profile/08292419631673189105noreply@blogger.comtag:blogger.com,1999:blog-2067557850118525183.post-14698256859900176592009-08-04T12:00:47.176-04:002009-08-04T12:00:47.176-04:00hey if you can do organic stuff like from trader j...hey if you can do organic stuff like from trader joes, i'd be happy to pick some up for you! otherwise i'll keep my eyes peeled! and anytime you are running low while you are not able to drive, please let me know! I'd be more than happy to pick up any needed supplies!!!lindsayhttp://www.teamwicked3day.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-2067557850118525183.post-32364622831171441202009-08-02T23:56:14.570-04:002009-08-02T23:56:14.570-04:00I don't have specific ideas, but I suggest you...I don't have specific ideas, but I suggest you check out vegetariantimes.com. They have a huge database of recipes, including vegan, which will automatically exclude dairy. They have great recipes from simple ingredients (so you can avoid the chemicals and derivatives). They also have a conversion page, to show you how to substitute for eggs or other ingredients.Jessicahttps://www.blogger.com/profile/13861091931226983930noreply@blogger.com