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Classic Tomato Sauce

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classic tomato sauce

Classic Tomato Sauce

Making your own sauce is not as difficult and intimidating as it may seem. Yes, buying a jar or can of spaghetti sauce is more convenient, but the taste doesn't even compare to homemade. Plus, store-bought is often overloaded with sodium and preservatives. Classic Tomato Sauce doesn't take much time at all to put together, and once you taste it, you'll feel like a true gourmet Italian chef.
3.63 from 8 votes
Print Recipe
Course Main Course, Side Dish
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced minced
  • 1 29-ounce can tomato purée
  • 1 6-ounce can tomato paste
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large skillet, and add onion. Cook until soft and translucent. Stir in garlic, and 30 seconds, stirring constantly so garlic doesn't burn.
  • Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1/2 cup)

Notes

  • Substitute a can of crushed tomatoes for the purée.
  • Add diced green peppers, sliced mushrooms, and/or sliced olives.
  • Serve with Lentil-Spinach Meatballs and brown rice, lentils, spaghetti squash, or whole grain pasta.
  • When tomatoes are in season, substitute tomato purée with fresh, ripe tomatoes, and mix in food processor until smooth.

 

Green Salsa Bean Dip

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Green Salsa Bean Dip

Green Salsa Bean Dip

Green Salsa Bean Dip takes minutes to make. Five ingredients. Minimal prep and clean up. Healthy. Filling. And, just plain good.
No ratings yet
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Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 16

Equipment

  • Food processor

Ingredients
  

  • 15.5-ounce can great northern beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chilies, undrained
  • 2 cups chopped kale or spinach, lightly packed
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Instructions
 

  • Place all ingredients in a food processor and blender. Process until smooth.
  • Yield: 16 servings (serving size: about 2 tablespoons)

Notes

  • Serve with fresh vegetables and/or baked tortilla chips.
  • Stir a couple of tablespoons into your salad instead of using an oil-based dressing.
  • Kale is a leafy green vegetable with a fibrous stalk and ruffled leaves. To prepare kale, remove and discard tough stems and use only the leaves.

Baked Delicata Squash with Kale and Beans

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Delicata Squash with Kale and Beans

 

Baked Delicata Squash with Kale and Beans

Where I live, I'm not able to get delicata squash year round. So when it appears in the grocery stores in the fall, I get excited. Delicata is probably my favorite of all the squash varieties. It's has a rich, sweet taste. Some have even compared the flavor to brown sugar. If you haven't tried this particular squash, you should make this recipe. Delicata may become YOUR favorite squash as well.
No ratings yet
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 pounds delicata squash
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • ½ cup water or Vegetable Broth
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 4 cups chopped kale, stems removed
  • ½ teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds (a small ice cream scoop works well). Place halves, cut side down, in a 9 x 13-inch baking dish. Pour in water to 1/4-inch deep. Bake 35-40 minutes.
  • Remove from oven until cool enough to handle. While you are waiting, heat olive oil in large skillet over medium heat. Add onions, and cook about 5 minutes or until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Pour in water or broth, beans, kale, thyme, and parsley. Stir well, and cover. Cook 3-5 minutes or until kale is slightly wilted.
  • Lay squash halves cut side down on a cutting board. Slice from top to bottom, following the ribs, to make wedges. Use a paring knife to remove skin. Cut wedges into 1-inch cubes, and add to skillet. Cook 5 more minutes, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Use butternut squash instead of delicata squash.
  • Substitute great northern beans for cannellini beans.
  • Use fresh spinach instead of kale.
  • Another recipe to try is Baked Delicata Squash Rings.

 

Delicata Squash Rings

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baked delicata squash rings

Delicata Squash Rings

When it comes to squash, most people tend to limit themselves to summer squash and zucchini, not realizing they're missing out on some of the sweetest vegetables God has created - winter squash. The most popular varieties are acorn squash, butternut squash, delicata squash, and spaghetti squash.
This recipe features delicata squash, also known as peanut squash or sweet potato squash. It's an oblong-shaped vegetable with a cream-colored, green striped skin. Delicata squash is mild tasting and fairly sweet with a nice, buttery texture, similar to that of sweet potatoes.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 2 delicata squash. about 1 1/2 to 2 pounds, unpeeled
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 425 degrees. Cut squash into 1/2-inch rings. Scoop out seeds and pulp from the middle of each ring and discard (a small ice cream scoop or melon baller works well).
  • Lightly spray or rub a baking sheet with olive oil, and place rings on sheet (or use a silicone mat). Do not overlap. Mix olive oil, parsley, thyme, salt, and pepper in a small bowl. Using a basting brush, spread olive oil mixture on both sides of rings.
  • Bake 15 minutes. Flip, and bake 10 minutes more or until golden brown and tender.

Notes

Chipotle Black Bean Burger

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Chipotle Black Bean Burger

Chipotle Black Bean Burgers

The meaty taste of the black beans, combined with chipotle chile pepper seasoning, makes these burgers a hot Daniel Fast menu item.
3.32 from 158 votes
Print Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup mashed cooked sweet potatoes, about 1 large sweet potato, peeled
  • ¼ cup oat flour, brown rice flour, or other whole grain flour see Recipe Notes
  • ½ tablespoon dried parsley
  • ¼ teaspoon chipotle chile pepper seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to broil setting. With a potato masher or fork, mash black beans in a large bowl, leaving about ¼ of the beans whole. Mix in sweet potatoes, oat flour, parsley, chipotle chile pepper seasoning, garlic powder, salt, and pepper.
  • Scoop out 1/3 cup of bean mixture, and place on an 11 x 17-inch baking sheet that has been rubbed with olive oil. Flatten and shape into a circle with spatula. Repeat with the remaining bean mixture to make 6 burgers.
  • Broil 4 inches from heat about 7-8 minutes or until golden brown. Flip burgers carefully with spatula. Broil 2-3 more minutes, and serve.
  • Yield: 6 servings (serving size: 1 burger)

Cook in an air fryer

  • Place flattened burgers in an air fryer at 400 degrees. Cook 10-12 minutes.

Video

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • You can also cook these burgers in an air fryer for about 7-8 minutes.

Wild Rice and Almond Casserole

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wild rice and almond casserole

Wild Rice and Almond Casserole

A simple casserole dish that pairs well with soup or salad. You can also add vegetables to make it even more flavorful and nutritious.
4.45 from 9 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup wild rice
  • 1/2 cup chopped green onions
  • 1/4 cup slivered almonds
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups Vegetable Broth or water see Recipe Notes

Instructions
 

  • Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add rice, onions, almonds, garlic, and salt. Cook 3-5 minutes or until the rice begins to turn slightly yellow, stirring frequently.
  • Transfer to a 1 1/2 or 2-quart casserole dish, pour in broth, and cover. Bake 1 hour or until liquid is absorbed.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

 

Rockin’ Rosemary Turnips

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Rockin' Rosemary Turnips

Rockin' Rosemary Turnips

If you like mashed potatoes, chances are you'll fall in love with this new and exciting twist on an old favorite. Rockin' Rosemary Turnips is a dish is packed with flavor and nutrients. Topped off with caramelized onions, it's absolutely irresistible. Trust me.
Turnips are loaded with Vitamin C. Plus, they provide only 1/3 of the calories of an equal amount of potatoes. Need I say more? Go get some turnips, and get cooking!
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced onions
  • 1 pound turnips, peeled and quartered
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed rosemary, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large skillet over medium-low heat. Add onions, and stir to coat with olive oil. Cook 15 minutes, or until slightly browned.
  • While onions are cooking, boil or steam turnips for 20 minutes or until tender. Mash until smooth (like mashed potatoes), and stir in 1/4 tsp rosemary. Keep warm.
  • Add garlic and the other 1/4 tsp rosemary to onion in skillet. Cook 1-2 minutes, and serve with mashed turnips. Serve.
  • Yield: 4 servings (serving size: about 1/2 cup)

Notes

  • Substitute Russet baking potatoes for turnips.

Tomato Slices with Avocado and Basil

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tomato slices with avocado and basil

Tomato Slices with Avocado and Basil

3.50 from 2 votes
Print Recipe
Course Side Dish, Snack
Servings 4

Ingredients
  

  • 3-4 large tomatoes, cut into slices
  • 1 avocado, peeled, pitted, and cut into slices
  • Chopped fresh basil or dried basil, to taste
  • Salt, to taste

Instructions
 

  • Place avocado slices on tomatoes, and sprinkle with basil and salt.
  • Yield: 4 servings (serving size: about 4 slices)

Broiled Pineapple Slices

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Broiled Pineapple Slices

Broiled Pineapple Slices

This recipe could be part of breakfast, a satisfying side dish, or served as dessert. It only takes minutes to prepare and is a palate pleaser!
3.85 from 26 votes
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Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 6

Ingredients
  

Instructions
 

  • Turn oven to broil setting. Place pineapple slices on a broiler pan lined with foil or an 11 x 17-inch baking sheet rubbed with olive oil (you can also use a silicon mat instead). Mix Date Honey and lime juice in a small bowl.
  • Spread on top side of pineapple. Place 3-4 inches below broiler for about 8 minutes. Remove from oven and sprinkle each slice with ½ teaspoon coconut flakes. Broil for 2 minutes and serve.
  • Yield: 6 servings (serving size: 1 slice)

Notes

Asparagus-Mushroom Sauté

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Asparagus Mushroom Saute

Asparagus-Mushroom Sauté

4.80 from 5 votes
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced onions
  • 3 cups sliced mushrooms
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil over medium heat in a large skillet. Add onions, mushrooms, asparagus, garlic, oregano, salt, and pepper. Increase heat to medium-high, and cook 5-7 minutes or until vegetables are crisp-tender, stirring frequently.
  • Yield: 8 servings (serving size: about 1/2 cup)

Notes

 

Carrot, Apple, and Ginger Soup

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carrot, apple, and ginger soup

Carrot, Apple, and Ginger Soup

The smooth texture of this soup will awaken your taste buds. It's slightly spicy, slightly sweet, and totally yummy.
3.65 from 17 votes
Print Recipe
Servings 8

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 2 pounds carrots, peeled and cut into 2-inch pieces
  • 2 cups chopped apples, peeled
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt

Instructions
 

  • Heat olive oil over medium heat in a large saucepan or stockpot. Add onion, and cook until translucent. Mix in garlic and ginger, and cook about 1 minute, stirring constantly. Add vegetable broth, carrots, apples, bay leaf, thyme, salt. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until carrots are tender.
  • Remove from heat, and allow soup to cool about 5 minutes. Discard bay leaf. Purée the soup in batches in a food processor or blender. When completely smooth, return to stovetop, and cook another 10 minutes.
  • Yield: 8 serving (serving size: about 1 cup)

Notes

  • I used Fuji apples, but you could use just about any type of apple, depending upon your personal preference.
  • If you like this flavor combination, try the Orient Express juice recipe.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Black and White Chili

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Black and White Chili

Black and White Chili

4.17 from 30 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 15.5-ounce cans black beans, rinsed and drained
  • 3 15.5-ounce cans great northern beans, rinsed and drained
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn. 
  • Add vegetable broth, beans, chili powder, cumin, and salt. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • Use navy beans instead of great northern beans.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.