Tomato and red pepper soup

Ingredients
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 14.5-ounce cans tomatoes
  • 1 jar roasted red peppers, drained
  • 1 quart chicken broth
Instructions 
  1.  Heat olive oil in medium-large pot.
  2. Prepare onion, celery, and garlic. Add to pot and sauté until onions are soft.
  3. Add remaining ingredients. Let simmer for 30 minutes or more.
  4. Purée in batches in blender. Season to taste.

Adapted from this recipe.

Banana pancakes

Ingredients
  • 1 very ripe banana, mashed
  • 1 egg
  • 3/4 cup milk
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon

Instructions
  1. Heat griddle or frying pan.
  2. Mix wet ingredients; add dry and mix until combined.
  3. Fry pancakes by quarter cupfuls.

Adapted from this recipe.

Granola

Ingredients
  • 7 cups old-fashioned rolled oats
  • 1 cup wheat germ
  • 1 cup wheat bran
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 1/2 cup honey
  • 1/2 cup water
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1 cup sunflower seeds
  • 1 cup shredded coconut (optional)

Instructions
  1. Preheat oven to 275°F.
  2. Combine oats, wheat bran, and wheat germ.
  3. Add sugar, oil, honey, water, vanilla, cinnamon, nutmeg, and salt. Mix well. 
  4. Transfer to two large rimmed baking sheets. Bake 45 minutes, stirring every 15 minutes.
  5. Add nuts and coconut and bake 15 minutes more. Raise temperature to brown if necessary.
  6. Add raisins.

20 servings.

Cream of Wheat (Farina)

Ingredients
  • 4 cups water
  • 1/2 teaspoon salt
  • 3/4 cup cream of wheat (farina)

Instructions
  1. Bring water and salt to a boil. 
  2. Gradually whisk in cream of wheat. 
  3. Simmer uncovered until thickened, stirring frequently.

Serves 4.

Cornmeal mush

Ingredients
  • 3 cups warm water 
  • 1/4 teaspoon salt 
  • 1 cup cornmeal 
  • 1 cup cold water

Instructions
  1. Bring warm water and salt to a boil. 
  2. Mix cornmeal and cold water in a small bowl. 
  3. Gradually whisk cornmeal into boiling water. Cook until thick, stirring constantly.

Serves 4.

French toast

Ingredients
  • 1 egg
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 2 tablespoons sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 4–6 slices bread

Instructions
  1. Heat griddle or skillet.
  2. Whisk together all ingredients except bread. Transfer to pie pan.
  3. Soak bread in mixture about 30 seconds per side.
  4. Cook on hot griddle or skillet.

Adapted from The New Best Recipe.

Cocoa pancakes

Ingredients
  • 1 1/4 cups flour
  • 1/3 cup dry milk
  • 1/3 cup cocoa powder
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 egg
  • 2 tablespoons oil
  • 1 teaspoon vanilla

Instructions
  1. Preheat griddle.
  2. Whisk together dry ingredients. 
  3. Whisk in wet ingredients. 
  4. Cook by 1/4 cupfuls on hot griddle.
  5. Serve with powdered sugar.

Adapted from this recipe.

Schoolhouse pancakes

Ingredients (3–4 servings)
  • 1 cup flour
  • 1/4 cup dry milk
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons oil
  • 1 egg
  • 3/4 cup water

Ingredients (6–8 servings)
  • 2 cups flour
  • 1/2 cup dry milk
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 1/4 cup oil
  • 2 eggs
  • 1 1/2 cups water

Instructions
  1. Preheat griddle.
  2. Whisk together dry ingredients. 
  3. Whisk in wet ingredients. 
  4. Cook by 1/4 cupfuls on hot griddle.


Adapted from this recipe.

Tomato and red pepper soup

Ingredients
  • 1 onion
  • 3 stalks celery
  • 1 teaspoon garlic
  • 1 tablespoon olive oil
  • 2 cans tomatoes
  • 1 jar roasted red peppers
  • 1 quart chicken broth
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • fresh herbs, if available

Instructions
  1. Saute onion, celery, and garlic in olive oil until onion is transparent, about 15 minutes. 
  2. Add remaining ingredients except fresh herbs. Simmer 45 minutes or more. Add fresh herbs 5–10 minutes before next step.
  3. Purée soup in blender or put through a food mill. Return to pot and simmer more to thicken, if desired.

Serves 4.


Recipe adapted from here.

Lemon mug cake

Ingredients
  • 2 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • pinch salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 tablespoon lemon juice
  • 3 tablespoons flour

Instructions
  1. Cream together butter, sugar, lemon extract, vanilla, and salt with fork in a large mug. 
  2. Add baking powder, egg, and lemon juice, and mix well. Add flour. 
  3. Microwave 2 1/2–3 minutes.


Overnight yeasted waffles

Ingredients
  • 1 cup white whole wheat flour
  • 1/3 cup powdered milk
  • 1 teaspoon sugar
  • 3/4 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1 scant cup warm water
  • 2 tablespoons oil
  • 1 egg
  • 1/2 teaspoon vanilla

Instructions
  1. Whisk together dry ingredients. Add wet ingredients and mix well.
  2. Cover and refrigerate overnight, 8–24 hours.
  3. Bake in waffle iron.
Serves 2.5




Inflammation factor -53

Adapted from America's Test Kitchen Family Cookbook.

Fridge pickles

Ingredients
  • 1-2 cucumbers, peeled and sliced
  • 2 teaspoons salt
  • 1/2 cup white vinegar
  • water

Instructions
  1. Pack cucumbers into a 3-cup jar. 
  2. Add salt and vinegar, then fill with water.
  3. Cover and shake to combine.

Adapted from this recipe.

    Baked beans

    Ingredients
    • 1 pound great northern beans, cooked
    • 2 8-ounce cans tomato sauce
    • 1/2 cup brown sugar
    • 2 teaspoons salt
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon onion powder

    Instructions
    • Combine all ingredients in slow cooker.
    • Cook 8-9 hours on low or 6-7 hours on high.
     Serves 6.


    Inflammation factor -141



    Adapted from this recipe.

    Remarkable fudge


    Ingredients
    • 4 cups sugar
    • 1 can evaporated milk
    • 1 cup butter
    • 2 cups chocolate chips
    • 1 jar marshmallow creme
    • 1 teaspoon vanilla
    • 1 cup chopped walnuts

    Instructions
    1. In 3-quart saucepan, combine sugar, milk, and butter. Cook to 236 degrees F (soft ball), stirring frequently, especially toward the end.
    2. Remove from heat and add remaining ingredients. Beat until chocolate is melted and all ingredients are blended.
    3. Pour into two greased 9" square pans. Score while warm; cut when firm.
    Makes 72 pieces.


    Inflammation factor -94


    (From Better Homes and Gardens Holiday Cook Book, 1959)

    Pineapple right-side-up coffee cake

    Ingredients
    • 2 cups flour
    • 3/4 cup brown sugar
    • 1/3 cup instant dry milk powder
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/3 cup oil
    • 1 egg
    • 1 can pineapple chunks, juice reserved
    • 5–10 maraschino cherries, chopped
    • 1/4 cup flour
    • 1/3 cup brown sugar
    • 1 teaspoon cinnamon
    • 3 tablespoons oil


    Instructions
    1. Preheat oven to 350 degrees F.
    2. Mix flour, brown sugar, milk powder, baking powder, salt, oil, egg, and 1 cup pineapple juice (add water to make one cup if there isn't enough) until well combined.
    3. Turn into greased 9" x 13" pan and arrange pineapple and cherries over the top.
    4. Toss together flour, brown sugar, cinnamon, and oil with a fork. Sprinkle over top of cake. Bake for about 40 minutes. 
    Serves 8.

      Inflammation factor -199


      (adapted from this recipe)

      Mexican rice

      Ingredients
      • 1 cup rice
      • 1 tablespoon oil
      • 2 cloves garlic, minced
      • 1 onion, chopped (optional)
      • 1 14.5-ounce can chopped tomatoes
      • 1 1/4 cup water
      • 1 teaspoon chicken or beef bouillon powder
      • 1 tablespoon chili powder

      Instructions
      1. Cook onion (if using) in oil. Add rice and sauté until golden brown. Add garlic and spices.
      2. Add remaining ingredients; cover and bring to a boil.
      3. Simmer 20–25 minutes. 
      Serves 6.



      Inflammation factor 29


      (Adapted from this recipe.)

      Tomato pie

      Crust Ingredients
      • 2 cups flour
      • 1/3 cup oil
      • 1 tablespoon baking soda
      • 3/4 cup milk

      Filling Ingredients
      • 2 pounds tomatoes, sliced
      • 1 1/2 cups shredded Cheddar cheese
      • 1/3 cup mayonnaise
      • 2 tablespoons lemon juice
      • salt and pepper to taste

      Instructions
      1. Heat oven to 400 degrees F.
      2. Combine the pie crust ingredients.
      3. Roll out the bottom crust and place in pan.
      4. Combine mayonnaise and lemon juice. Layer filling ingredients in pie.
      5. Cover with top crust and finish crust. Cut holes in top.
      6. Bake 20–25 minutes.
      Makes 8 servings.


      Inflammation factor -33


      (Adapted from this recipe.)

      Black bean and rice salad

      Salad Ingredients
      • 1 teaspoon oil
      • 1 cup rice
      • 1–2 cans black beans
      • 1/2 onion, chopped
      • 1 pepper, chopped
      • 1 cucumber, chopped
      • 1 can corn
      • 1/2 cup cilantro, chopped

      Dressing ingredients
      • 1/3 cup vinegar
      • 2 tablespoons lime juice
      • 3 tablespoons olive oil
      • 1 teaspoon salt
      • 1/2 teaspoon pepper
      • 1/2 teaspoon garlic powder

      Instructions
      1. Saute rice in oil. Add water and simmer 20 minutes.
      2. Combine dressing ingredients and mix well.
      3. Combine all ingredients.

      Serves 6.


      Inflammation factor -99


      (Adapted from this recipe.)

      Spinach and artichoke dip

      Ingredients
      • 1 14-ounce can artichoke hearts, chopped
      • 1 10-ounce package frozen chopped spinach, thawed and drained
      • 3/4 cup Parmesan cheese
      • 3/4 cup mayonnaise
      • 1/2 cup mozzarella cheese
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon salt
          
        Instructions
        1. Combine all ingredients in pie pan or small casserole dish. 
        2. Bake 20 minutes at 350 degrees F.

        Serves 4 as main dish.

          Inflammation factor 225


          (Adapted from this recipe.)

            Green bean and lentil soup

            Ingredients
            • 1 onion, chopped
            • 1 teaspoon olive oil
            • 3/4 cup lentils
            • 1/2 pound fresh green beans, trimmed
            • 2–3 whole sun dried tomatoes, finely chopped
            • 1 teaspoon dried thyme
            • 2 quarts water
            • salt to taste

            Instructions
            1. Saute onion in olive oil.
            2. Add remaining ingredients except salt and bring to a boil.
            3. Simmer 30–60 minutes, until lentils and beans are soft and soup comes together.
            4. Add salt to taste and serve with Parmesan cheese.
            Makes 4 servings.


            Inflammation factor 66



            (Adapted from this recipe.)

            Garlicky white bean soup

            Ingredients
            • 1 pound white beans, soaked
            • 3 quarts water
            • 2 teaspoons salt
            • 3 tablespoons olive oil
            • 1/2–1 head garlic, minced
            • 1/2 teaspoon red pepper flakes

            Instructions
            1. Rinse soaked beans well and add to pot with water. Simmer about 90 minutes, until very soft.
            2. Add salt. Mash beans a bit if you like and continue to simmer for as long as you like, until beans fall apart, adding more water if necessary.
            3. Heat olive oil and saute garlic and red pepper flakes.
            4. Add 1 cup soup to the olive oil and stir well until combined. 
            5. Add oil and soup mixture back to the main pot. Simmer a few more minutes before serving.
            Serves 6.


            Inflammation factor 198.


            (Adapted from this recipe.)

            Parmesan alphabet pasta

            Ingredients
            • 1 tablespoon butter
            • 1 onion, chopped
            • 1 7-ounce package alphabet pasta
            • 1 teaspoon chicken bouillon
            • 1 1/2 cups water
            • 1/4–1/2 cup fresh parsley, chopped
            • 1/2 cup Parmesan cheese
            • salt and pepper to taste

            Instructions
            1. Melt butter and saute onion until transparent.
            2. Add pasta and cook and stir until golden.
            3. Add bouillon and 1/2 cup water. Bring to a simmer.
            4. Add remaining water, a little at a time, until all is absorbed (about 10 minutes). Add more water if necessary.
            5. Add parsley and Parmesan.
            Serves 4.


            Inflammation factor -62


            (Adapted from this recipe.)

            Caramel sauce

            Ingredients
            • 1/2 cup butter
            • 1 cup packed brown sugar
            • 4 teaspoons water
            • pinch salt
            • 1/2 cup evaporated milk
            • 1 teaspoon vanilla
            Instructions
            1. Combine first four ingredients in saucepan and bring to a boil, stirring constantly. Boil about 4 minutes. 
            2. Remove from heat and stir in milk and vanilla. Sauce will thicken as it cools. 
            3. Store in refrigerator and reheat before use.

            (Adapted from this recipe.)

            Sweet pork

            Ingredients
            • 4 pounds pork
            • 4 8-ounce cans tomato sauce
            • 2 8-ounce cans El Pato tomato sauce
            • 2 cups brown sugar

            Instructions
            1. Place pork in slow cooker or Dutch oven. 
            2. Combine remaining ingredients and pour over pork.
            3. Cover and cook on low 8–10 hours or at 350 degrees F for about 30 minutes per pound plus an extra 30 minutes, to an internal temperature of 160 degrees F.
            4. Remove meat and shred or chop; return to sauce until serving time. Serve on buns or over rice.

            (Adapted from this recipe.)

            Baked taquitos

            Ingredients
            • 1 can refried beans
            • 1 can green chiles
            • 1 teaspoon cumin
            • 1 teaspoon chili powder
            • 1/4 teaspoon onion powder
            • 1/2 teaspoon garlic powder
            • 1 teaspoon oregano
            • 1/2 cup cilantro, chopped (optional)
            • 10–15 small tortillas
            • cooking spray
            • salt

            Instructions
            1. Heat oven to 435 degrees F. Grease a large baking sheet.
            2. Combine refried beans with spices and mix well.
            3. Soften tortillas in microwave between damp paper towels, two at a time. 
            4. Tightly roll 2–3 tablespoons bean mixture into each tortilla. Place seam down on baking sheet.
            5. Coat taquitos with cooking spray. Lightly sprinkle with salt.
            6. Bake 15–20 minutes, until crisp and ends begin to brown.

            Freezer instructions
            1. After step 4 above, freeze taquitos on baking sheet, then transfer to a freezer bag.
            2. Bake frozen taquitos at 425 for about 30 minutes.
            Serves 4.


            Inflammatory factor 17


            (Adapted from this recipe.)

            Cornmeal sugar cookies

            Ingredients
            • 1 1/3 cups flour
            • 1/2 cup cornmeal
            • 1/4 cup cornstarch
            • 1/4 teaspoon salt
            • 1 cup butter, softened
            • 2/3 cup powdered sugar
            • 1 teaspoon vanilla 
            • zest of 1 lemon

            Instructions
            1. Preheat oven to 350 degrees F.
            2. Cream butter and sugar. Add vanilla, lemon zest, salt, and cornstarch. Add cornmeal. Add flour.
            3. Roll into small balls and flatten with the bottom of a glass dipped in sugar. Alternately, roll out and cut cookies, then sprinkle with sugar.
            4. Bake 12-14 minutes.


            Adapted from this recipe.

            Schoolhouse coffee cake

            Ingredients
            • 2 cups whole wheat flour
            • 3/4 cup sugar
            • 1 tablespoon baking powder
            • 1 teaspoon salt
            • 1/3 cup oil
            • 1/3 cup instant powdered milk
            • 1 cup water
            • 1 egg
            • 1 can fruit, drained OR 2 cups fruit, chopped
            • 1/3 cup brown sugar
            • 1/4 cup flour
            • 1 teaspoon cinnamon
            • 3 tablespoons oil

            Instructions
            1. Preheat oven to 350 degrees F. Grease 9" x 13" pan.
            2. Combine flour, sugar, baking powder, salt, oil, milk, water, and egg. Beat 2 minutes.
            3. Spread batter in pan and top with fruit.
            4. Combine remaining ingredients. Sprinkle over fruit.
            5. Bake 40 minutes.

            Adapted from this recipe.

            Vanilla microwave pudding

            Ingredients
            • 1/4 cup sugar
            • 3 tablespoons cornstarch
            • 2/3 cup instant powdered milk
            • pinch of salt
            • 2 cups water
            • 1 teaspoon vanilla
            • 2 drops yellow food coloring (optional)

            Instructions
            1. Whisk together dry ingredients in a 1-quart microwaveable bowl.
            2. Add about 1/4 of the wet ingredients and whisk well to combine. Add remaining wet ingredients and whisk well to remove all lumps.
            3. Microwave 3 minutes. Whisk well. Cook at one-minute intervals, whisking well between each, until pudding is shiny and thick.

            Chocolate microwave pudding

            Ingredients
            • 1/2 cup sugar
            • 1/3 cup cocoa powder
            • 3 tablespoons cornstarch
            • 2/3 cup instant powdered milk
            • pinch of salt
            • 2 cups cold water
            • 1/2 teaspoon vanilla

            Instructions
            1. Whisk together dry ingredients in a 1-quart microwaveable bowl.
            2. Add about 1/4 of the wet ingredients and whisk well to combine. Add remaining wet ingredients and whisk well to remove all lumps.
            3. Microwave 3 minutes. Whisk well. Cook at one-minute intervals, whisking well between each, until pudding is shiny and thick.


            Inflammation factor -147


            Adapted from this recipe.

            Five-minute tomato sauce

            Ingredients
            • 1/4 cup olive oil
            • 1 teaspoon crushed red pepper flakes
            • 1/2 teaspoon salt
            • 3 cloves garlic, chopped
            • 1 28-ounce can crushed tomatoes
            • zest of one lemon

            Instructions
            1. Combine first four ingredients. Heat over medium-high and cook for a minute or two.
            2. Add tomatoes; simmer for a few minutes. Add lemon zest.


            Adapted from this recipe.