Archive for the ‘Kackygreen’ Category


I love coleslaw, it’s one of my favorite ways to pretend I’m being healthy =p

This is my moms recipe, it will make quite a bit of salad, which I never find to be a problem, but if you don’t have the fridge space, you might want to do a half recipe at a time =) If you do a whole recipe, you’ll need a really big bowl!


1 cabbage
4-6 carrots
1-2 cups of raisins
1 tsp white vinegar
1 cup mayo
1/4 cup sugar

I don’t have a food processor big enough for a cabbage, so I just chop up the cabbage with a large knife, first into quarters so it doesn’t all fall off the board while I’m working =p

After chopping up the cabbage, grate the carrots and put the cabbage, carrots and raisins in the big bowl.  Mix the vinegar, mayo and sugar together, then mix it into the veggies.

Seal up and refrigerate any that you don’t eat right away =)


Vegetables and Rice Dish

Let’s see if I can remember what went into this =p made it fir lunch today… sometimes the best things come from tossing everything that sounds good at the time into a pan

Veggies and Rice… thing =p

Basmati rice medley (I get this at Trader Joes, but any rice and vegetable soup mix could substitute)
olive oil
mozzarella cheese
artichoke hearts (canned or frozen)
mustard greens (I buy chopped frozen)
white corn (I buy it cut and frozen)
Morningstar grillers
garlic powder
celery salt

I prepared a half cup (before cooking) of the rice, while it cooked I mixed the rest of the ingredients in a pan and fried them up with a little olive oil…

The veggies and grillers were about 3/4 of a cup each.

I don’t know the measurements of the spices, but I was quite generous, probably in the two teaspoon range for the garlic powder and salt, 1 tsp of pepper and closer to a tablespoon or two of basil.


Once the rice is done, mix it into the veggies and heat it all together.  After that I turned off the heat, topped it with cheese, mixed it in quickly and dished it out =)


Who says being a vegetarian means having to give up the staples from childhood? A little playing around with ingredients made for a good vegetarian meatloaf =)

This one has tons of wiggle room, and I encourage experimenting!


Okay, so I made this tonight, and realized how small the portion is for this recipe, and how much I didn’t want to go to the store for onion soup mix, so here’s  tonight’s version which is a great side for four or entree for two:

3 eggs
1 packet of grillers
About 2 cups of oats (I used quick oats since it’s what I had on hand)
Ketchup (probably a little more than 1/2 cup)
1 tsp celery salt
Barbeque sauce, around 2 Tbsp
dried onion flakes, around 2-3 Tbsp
Around 1/3 cup Bisto (a vegetarian gravy mix from England, available in English and Indian goods stores, just make sure you get the basic one, the new special one isn’t vegetarian) or any vegetarian gravy mix or bouillon

Basically mix it all together till you get almost a cookie dough consistency, add more oats if it’s too sloppy or more ketchup if it’s too dry.


Spray a loaf pan with pam or any other grease, and spoon the mix in, I use the back of a spoon to pack it in then smooth out the loaf since it will be flipped.


Bake at 350 for around 50-60 minutes, until firm, heated through and a bit dry on top
(my Grillers were still frozen, if you thaw them first the baking time will likely be less)


I like to serve it like my mom always made real meatloaf, flipped onto a dish, with ketchup on top to make it pretty =)

The original recipe:

1 or 2eggs
Around 1-2 cups Morningstar Grillers or any fake ground beef
About 1 cup of oats
Onion soup mix

Mix, put in loaf pan, bake at 350 degrees, until firm and heated through

Green picante enchiladas

My mom sent me this, and I wish I was close enough to go grab some!

Green Picante Cheese Enchiladas

6 eight inch flour tortillas
29 ounce can of Picante hot green enchilada sauce
1 1/2 pounds of grated cheese
1 can of black olives
2 green onions, chopped


Pour a little enchilada sauce into baking dish to coat bottom of dish.

Put one pound of grated cheese into bowl and pour in enough sauce to make it wet, but not runny.

Coat a flour tortilla in sauce and then add about 3 – 4 tablespoons of the cheese mixture into center of tortilla and then roll up.

Repeat with all the tortillas.

Lay them side by side in an ovenproof dish.

Pour the remaining 1/2 pound of grated cheese over enchiladas.

Top with a can of drained and sliced black olives, and a couple of chopped green onions.


Bake for about 30 minutes at 350 degrees. Enjoy!

Banana Bread

This is my mom’s banana bread, both a great way to use bananas that are going brown, and a great breakfast or indulgence food.

Pic to come

Banana Bread

1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 bananas (brown is good!)
1 cup sugar
1 egg
2 oz melted butter


Mash up bananas.  Mix ingredients.  Pour into greased pan.

Bake 45-60 minutes at 325 degrees

Coffee Cake

This is one I learned in highschool, in a foods class… and it’s actually good!

pic to come later

Coffee Cake

1/2 cup oil
1/2 cup milk
3/4 cup sugar
1/2 tsp salt
1 beaten egg
1 1/2 cups flour
2 tsp baking powder


1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter

Combine oil, egg, and milk.  Combine dry ingredients.

Add dry to wet ingredients and mix well (I don’t really bother doing it separate first)

Pour into greased 9×9 pan

Mix topping ingredients and sprinkle on batter

Bake at 375 degrees for 25 minutes

Vanilla Bundt Cake

This is a vanilla pound cake, that I prefer made in a bundt pan, but if you don’t have one any loaf pan will work.

pic to come soon

Vanilla Bundt Cake

2 cups sugar
2 cups flour
5 eggs
1 cup butter
1 Tbsp vanilla & lemon essence combined

Mix ingredients, pour into greased pan

Bake 1 hour at 325 degrees