Orange Cake

ONE
2 cups flower
1/2 tsp salt
3 rsp baking powder
1 1/2 cups brown sugar

TWO
1/2 cup skim milk
1/2 cup orange juice
1/2 cup apple sauce
zest of one large orange
3 egg replacer or egg whites

ORANGE GLAZE
1/2 cup orange juice
1/4 cup scant brown sugar
Combine in a saucepan and heat up until sugar dissolves.

Pre-heat the oven to 350F. Lightly grease and flour a 9 inch cake pan.

In a bowl, mix the ingredients in one. In a separate bowl, mix the ingredients in TWO (shift the flour). Fold the wet ingredients into the dry and mix well. Pour into the prepared pan and bake for about 50 minutes or until golden and firm. Let it cooling the pan. Turn into a serving dish and glaze with the orange glaze.

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• Original in Allrecipes.com

Split Pea Soup

1 tsp olive oil
2 cups onions, chopped
3 cloves garlic, minced or pressed
6 carrots, chopped

1/4 tsp black pepper
1 1/4 tsp curry powder
1 cup yellow split peas
1 cup green yellow split peas
7 cups vegetable broth (add more if needed) (6 cups if using a pressure cooker-I like my soups thick)

In a sauce pan, sauté the ingredients in one, over low heat and covered, until the onions are translucent. Add the rest of the ingredients and cook, covered, over medium heat, for approx. 1 1/2hrs or until the peas are tender (15 minutes if using a pressure cooker. Thanks mom!)

Original in Allrecipes.com

Spinach Egg-White Omelette

1 tsp olive oil
1/2 red onion, finely sliced
4 cloves garlic, minced or pressed
1 lb fresh spinach
fresh chopped basil
salt and pepper, to taste

3 egg whites
salt, to taste
grated fat-free or very low-fat cheddar cheese

In a frying pan, sauté the onions and garlic over low heat, covered, until translucent. Add the spinach and basil and cook, covered, until wilted. Take out of the pan, season, and reserve. Lightly grease the pan again and pour the eggs in. Sprinkle with salt. Cook over low heat until firm. Put the spinach mix on one half of the eggs, add some cheese, and fold over. Cook for a couple more minutes. Serve with a few drops of tabasco sauce on the side.

Vegetable Pockets

3 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp salt
1 envelope active dry yeast
1 1/2 cups water

ONE
1 tsp olive oil
3 leeks, chopped
2 onions, chopped
4 cloves garlic, minced or pressed
2 carrots, chopped
1 tsp ground coriander
1 tsp ground ginger

1 potato, peeled and cubed
1 sweet potato, peeled and cubed

salt and cayenne pepper, to taste

Milk, for brushing

Dissolve the yeast in 1/4 cup of water. In a bowl, mix the flour and salt. Add the yeast and mix, then slowly add the water (only as much as you need) and knead until you have a workable dough. Cover and allow it to rise in a warm place (the oven, for example).

In a saucepan, saute the ingredients in ONE, covered, over low-heat, until tender. In a saucepan, cover the potatoes with water and boil until they can be easily pierced with a fork. Pour the potatoes into the vegetable mix and season to taste.

Take a piece of dough and, in a floured surface, roll into a circle using a rolling pin. Place some of the tuna mixture in the middle, brush the edges of the circle with milk, and fold over. Pinch the edges with a fork. Place in a lightly greased baking sheet, brush with milk, and bake for 12-15 minutes or until firm and golden. Serve with marinara sauce.

Tuna Pockets

3 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp salt
1 envelope active dry yeast
1 1/2 cups water

1 tsp olive oil.
2 onions, minced
3 cans tuna in water, drained (please look for tuna fished with rods, not with nets that catch and kill dolphins!)
2 small cans tomato sauce
1 pinch sugar

Milk, for brushing

Dissolve the yeast in 1/4 cup of water. In a bowl, mix the flour and salt. Add the yeast and mix, then slowly add the water (only as much as you need) and knead until you have a workable dough. Cover and allow it to rise in a warm place (the oven, for example)
In a saucepan, sauté the onions in the olive oil, covered, over low heat, until the onions are translucent. Add the tuna, tomato sauce, and sugar.
Preheat the oven to 425F.
Take a piece of dough and, in a floured surface, roll into a circle using a rolling pin. Place some of the tuna mixture in the middle, brush the edges of the circle with milk, and fold over. Pinch the edges with a fork. Place in a lightly greased baking sheet, brush with milk, and bake for 12-15 minutes or until firm and golden.