Roasted Turkey Salad
2 cups chopped turkey
1 stalk celery, finely chopped
1 cup red seedless grapes, halved
1 gala apple, cored and chopped (leave peel on)
1/2 cup coarsely chopped walnuts
1/4 cup unsweetened apple juice
2 heaping Tablespoons mayonnaise (I use Grapeseed Vegenaise)
Make a dressing with apple juice and mayo. Pour over all other ingredients. Serve on toast, a bed of lettuce or just plain. Mmm.
Sunday, November 25, 2007
Monday, November 12, 2007
Brazil Nut Bars
Brazil Nut Bars
Makes 16 pieces
Makes 16 pieces
Grapeseed oil
1-1/2 cups whole Brazil nuts
1/2 cup hulled raw pumpkin seeds
1/2 cup sliced almonds
1/2 cup raw sunflower seeds
1/2 cup ground flaxseeds
1/3 cup dried organic cranberries
1 teaspoon ground cinnamon
1-1/2 cups high-fiber, low-sugar sprouted grain cereal (Ezekiel 4:9 original sprouted grain)
3/4 cup agave nectar or honey
1 cup natural nut butter (calls for cashew, I used almond)
Lightly coat a 9X13" baking dish with grapeseed oil. Set aside.
Grind Brazil nuts into fine powder in blender or food processor. Transfer to large bowl and add pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries and cereal. In a large saucepan, heat the nectar or honey, nut butter and cinnamon until very hot and bubbling, about 3 minutes. Pour over the mixture in the bowl and mix well. Immediately, press mixture firmly into the baking dish. Let mixture cool in the refrigerator. Cut into 16 pieces. Wrap each bar individually in waxed paper and store in the freezer.
These are like granola bars only better for you!
Sunday, November 4, 2007
Quinoa Applesauce Cake
Quinoa Applesauce Cake
1-3/4 cups quinoa flour
1 cup currants or other dried fruit
1/2 cup chopped pecans
1/2 tsp. baking soda
1/2 tsp. aluminum free baking powder
1/2 tsp. sea salt
1/2 tsp. ground cloves
1/2 cup unsalted, sweet butter or 1/2 cup walnut oil
1 cup maple sugar
1 large Omega 3 egg
2 cups unsweetened, organic applesauce
Preheat oven to 350 degrees F. Sprinkle 1/4 cup of the flour over the currants and nuts and set aside. Blend the baking soda, baking powder, salt, and cloves with the remaining quinoa flour. Separately mix together butter or oil, sugar and egg. Combine all ingredients, adding the fruit and nuts at the end. Spoon into an oiled 8X8 inch cake pan and bake for 40-45 minutes or until the cake tester inserted in the center comes out clean.
1-3/4 cups quinoa flour
1 cup currants or other dried fruit
1/2 cup chopped pecans
1/2 tsp. baking soda
1/2 tsp. aluminum free baking powder
1/2 tsp. sea salt
1/2 tsp. ground cloves
1/2 cup unsalted, sweet butter or 1/2 cup walnut oil
1 cup maple sugar
1 large Omega 3 egg
2 cups unsweetened, organic applesauce
Preheat oven to 350 degrees F. Sprinkle 1/4 cup of the flour over the currants and nuts and set aside. Blend the baking soda, baking powder, salt, and cloves with the remaining quinoa flour. Separately mix together butter or oil, sugar and egg. Combine all ingredients, adding the fruit and nuts at the end. Spoon into an oiled 8X8 inch cake pan and bake for 40-45 minutes or until the cake tester inserted in the center comes out clean.
Spinach Salad
Spinach Salad
serves 6
2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tsp. olive oil
salt and pepper to taste (optional)
Wash spinach well. Drain and chop. Sprinkle with salt, allow to set, then squeeze excess water (or put in a salad spinner). Add remaining ingredients and serve immediately.
serves 6
2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tsp. olive oil
salt and pepper to taste (optional)
Wash spinach well. Drain and chop. Sprinkle with salt, allow to set, then squeeze excess water (or put in a salad spinner). Add remaining ingredients and serve immediately.
Apricot Fruit Bread
Apricot Fruit Bread
1-1/4 cup plain nonfat yogurt
1 Omega 3 egg
1 cup apricot conserves (fruit juice sweetened)
2 cups brown rice flour
1 tsp. ground cinnamon
1 tsp ground allspice
1 tsp. ground nutmeg
1-1/4 tsp baking soda
1 cup chopped, dried, unsulfured apricots
1 cup currants
Grease a standard-size loaf pan and preheat oven to 350 degrees F. In a medium-size bowl, combine yogurt,egg and jam. Add 1 cup of flour and half of the spices plus baking soda. Stir until batter is evenly moist. Add remaining flour and spices. If consistency feels too thick, you can add a few drops of cold water or vanilla soy milk to mixture. Fold in fruit. Pour batter into greased loaf pan and bake for 40-45 minutes, until done. Remove bread from pan and cool on a wire rack.
1-1/4 cup plain nonfat yogurt
1 Omega 3 egg
1 cup apricot conserves (fruit juice sweetened)
2 cups brown rice flour
1 tsp. ground cinnamon
1 tsp ground allspice
1 tsp. ground nutmeg
1-1/4 tsp baking soda
1 cup chopped, dried, unsulfured apricots
1 cup currants
Grease a standard-size loaf pan and preheat oven to 350 degrees F. In a medium-size bowl, combine yogurt,egg and jam. Add 1 cup of flour and half of the spices plus baking soda. Stir until batter is evenly moist. Add remaining flour and spices. If consistency feels too thick, you can add a few drops of cold water or vanilla soy milk to mixture. Fold in fruit. Pour batter into greased loaf pan and bake for 40-45 minutes, until done. Remove bread from pan and cool on a wire rack.
Maple Walnut Granola
Maple-Walnut Granola
4 cups rolled oats
1 cup rice bran
1 cup sesame seeds
1/2 cup dried cranberries
1/2 cup dried currants
1 cup chopped walnuts
1 tsp. vanilla extract
1/4 cup organic grapeseed or walnut oil
3/4 cup maple syrup
Preheat oven to 250 degrees F. In a large mixing bowl, combine the oats, rice bran, seeds, dried fruit, nuts and vanilla. Add the oil and maple syrup and mix well until mixture is evenly moistened. Mixture should be crumbly and sticky. Spread mixture on a lightly oiled cookie tray and bake for 90 minutes, stirring every 15 minutes for even toasting. Mixture should be golden brown and dry. Cool thoroughly and store in an airtight glass container.
4 cups rolled oats
1 cup rice bran
1 cup sesame seeds
1/2 cup dried cranberries
1/2 cup dried currants
1 cup chopped walnuts
1 tsp. vanilla extract
1/4 cup organic grapeseed or walnut oil
3/4 cup maple syrup
Preheat oven to 250 degrees F. In a large mixing bowl, combine the oats, rice bran, seeds, dried fruit, nuts and vanilla. Add the oil and maple syrup and mix well until mixture is evenly moistened. Mixture should be crumbly and sticky. Spread mixture on a lightly oiled cookie tray and bake for 90 minutes, stirring every 15 minutes for even toasting. Mixture should be golden brown and dry. Cool thoroughly and store in an airtight glass container.
String Bean Salad
String Bean Salad
Makes 4 Servings
1 lb. green string beans
juice of 1 lemon
3 Tbsp. olive oil
2 cloves garlic, crushed
2-3 tsp. sea salt
Wash tender, fresh, green string beans. Remove stems and strings. Cut into 2-inch pieces. Cook until tender by boiling in plenty of water. Drain. When cool, place in a salad bowl. Dress to taste with lemon juice, olive oil, garlic and salt.
Makes 4 Servings
1 lb. green string beans
juice of 1 lemon
3 Tbsp. olive oil
2 cloves garlic, crushed
2-3 tsp. sea salt
Wash tender, fresh, green string beans. Remove stems and strings. Cut into 2-inch pieces. Cook until tender by boiling in plenty of water. Drain. When cool, place in a salad bowl. Dress to taste with lemon juice, olive oil, garlic and salt.
Arabian Baked Fish
Arabian Baked Fish
Makes 6-8 servings
Makes 6-8 servings
1 large bass or whitefish (3-4 lbs)
dash of sea salt to taste
1/4 cup fresh lemon juice
2 Tablespoons extra virgin olive oil
2 large onions, chopped and sauteed in olive oil
2 to 2-1/2 cups tahini sauce (see below)
Wash fish and dry thoroughly. Sprinkle with salt and lemon juice. Let stand for 30 minutes. Drain fish. Place in baking pan after brushing with oil. Bake in a pre-heated oven for 30 minutes at 400 degrees F.
Cover with sauteed onions and tahini sauce, and add a dash of salt. Return to oven and bake until fish is easily flaked with a fork (30 - 40 minutes)
Garnish with lemon slices and parsley
Tahini Sauce
1 cup organic tahinijuice of 3 lemons
2 cloves of garlic, crushed
2-3 tsp. salt
1/4 cup dried, organic parsley flakes or fresh parsley, copped finely
In a bowl, mix all ingredients. Add enough water to make a thick sauce. Makes 2 cups.
Carob Chip Cookies
Carob Chip Cookies
Makes 3-1/2 to 4 dozen
Makes 3-1/2 to 4 dozen
1/3 cup grapeseed oil
1/2 cup pure maple syrup
tsp. vanilla extract
1 omega 3 egg
1-3/4 cup oat or brown rice flour
1 tsp. baking soda
1/2 cup carob chips (unsweetened)
dash allspice (optional)
Oil two baking sheets and preheat oven to 375 degrees F. In a medium-size mixing bolw, combine the oil, syrup and vanilla. Beat the egg and stir into the oil mixture. Gradually stir in flour and baking soda to form a stiff batter. fold in carob chips and drop the batter onto the baking sheets by the teaspoon. Bake for 10-15 minutes until cookies are lightly browned. Remove from oven and cool.
Whole Lotta Nuts Granola
Whole Lotta Nuts Granola
3 cups old fashioned rolled oats
1/2 cup slivered almonds (I use whole almonds chopped because they are cheaper and fresher)
1 cup unsweetened large flaked or ribbon coconut
1/2 cup raw sunflower seeds
1/2 cup chopped pecans or walnuts
1/4 cup almond oil (or other oil of your choice)
1/4 cup agave syrup
1/2 tsp. vanilla
1 cup dried fruit such as cranberries, raisins, blueberries or a combination
Preheat oven to 300 F.
In a large bowl stir together the oats, nuts, seeds, and coconut. In a small bowl combine the oil, agave, and vanilla. Pour over dry ingredients and mix well.
Spread the granola evenly onto a large baking sheet, like a jelly roll pan with an edge, sprayed with non stick spray if you wish. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 15-20 minutes. Because ovens vary, the first time you make this stay close by. I set a timer for five minutes each time because it can over bake quickly. Do not over bake, the granola will crisp more when cooled. Cool on the pan stirring occasionally. Stir in dried fruit and then transfer to an airtight glass container. Keep at room temp for up to a week. (I actually keep my longer and it is not a problem.)
It is good just to smack on, to top yogurt, but also with fresh fruit and some kind of milk over the top.
3 cups old fashioned rolled oats
1/2 cup slivered almonds (I use whole almonds chopped because they are cheaper and fresher)
1 cup unsweetened large flaked or ribbon coconut
1/2 cup raw sunflower seeds
1/2 cup chopped pecans or walnuts
1/4 cup almond oil (or other oil of your choice)
1/4 cup agave syrup
1/2 tsp. vanilla
1 cup dried fruit such as cranberries, raisins, blueberries or a combination
Preheat oven to 300 F.
In a large bowl stir together the oats, nuts, seeds, and coconut. In a small bowl combine the oil, agave, and vanilla. Pour over dry ingredients and mix well.
Spread the granola evenly onto a large baking sheet, like a jelly roll pan with an edge, sprayed with non stick spray if you wish. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 15-20 minutes. Because ovens vary, the first time you make this stay close by. I set a timer for five minutes each time because it can over bake quickly. Do not over bake, the granola will crisp more when cooled. Cool on the pan stirring occasionally. Stir in dried fruit and then transfer to an airtight glass container. Keep at room temp for up to a week. (I actually keep my longer and it is not a problem.)
It is good just to smack on, to top yogurt, but also with fresh fruit and some kind of milk over the top.
Vegetable Soup
Vegetable Soup
1 T. extra virgin olive oil
2-3 cloves of garlic, pressed
1 yellow onion, chopped
1 c. carrots chopped
1 small head green cabbage
2 tomatoes, chopped
2-3 c. Asst. vegetables from the freezer including lima beans, green beans, corn, peas*
1 c. wild rice
1 t. dried basil (or 3-4 leaves fresh)
1 t. Italian seasoning
1 t. sea salt
6 cups chicken or vegetable low sodium broth
Heat oil in large dutch oven sized pan. Add garlic, onions and carrots and cook until tender. Add remaining ingredients and simmer on the stove for about 45 minutes, or until rice is cooked. If you don't like your vegetables cooked that long, you can add the seasonings, broth and rice to the pan and cook for about 30 minutes, then add the rest of the veggies, cooking until they are tender. When the soup is almost done, add 1-2 sliced yellow or zucchini squash.
*we have used mixed vegetables, green beans, limas, etc. based on what is in the freezer at the time and how many other fresh veggies we have on hand to add. I really did like the lima beans, though.
1 T. extra virgin olive oil
2-3 cloves of garlic, pressed
1 yellow onion, chopped
1 c. carrots chopped
1 small head green cabbage
2 tomatoes, chopped
2-3 c. Asst. vegetables from the freezer including lima beans, green beans, corn, peas*
1 c. wild rice
1 t. dried basil (or 3-4 leaves fresh)
1 t. Italian seasoning
1 t. sea salt
6 cups chicken or vegetable low sodium broth
Heat oil in large dutch oven sized pan. Add garlic, onions and carrots and cook until tender. Add remaining ingredients and simmer on the stove for about 45 minutes, or until rice is cooked. If you don't like your vegetables cooked that long, you can add the seasonings, broth and rice to the pan and cook for about 30 minutes, then add the rest of the veggies, cooking until they are tender. When the soup is almost done, add 1-2 sliced yellow or zucchini squash.
*we have used mixed vegetables, green beans, limas, etc. based on what is in the freezer at the time and how many other fresh veggies we have on hand to add. I really did like the lima beans, though.
Avocado & Bean Burrito
Avocado and Bean Burrito
Serves 2
2 c. shredded romaine lettuce
2 T. yellow onions, chopped
1/2 (or whole) avocado, peeled, pitted and chopped
2 T. chopped cilantro (optional)
4 T. chunky tomato salsa
1/2 c. nonfat vegetarian refried beans
2 sprouted corn tortillas (frozen section of the health food store)
Mix the lettuce, onion, avocado and salsa in a medium bowl until the vegetables are evenly coated. Smear half of the beans on each tortilla, fill with vegetable mixture and wrap burrito style. OR double the ingredients and layer two bean smeared tortillas and two layers of the veggies like a tostada. These are really good!
Serves 2
2 c. shredded romaine lettuce
2 T. yellow onions, chopped
1/2 (or whole) avocado, peeled, pitted and chopped
2 T. chopped cilantro (optional)
4 T. chunky tomato salsa
1/2 c. nonfat vegetarian refried beans
2 sprouted corn tortillas (frozen section of the health food store)
Mix the lettuce, onion, avocado and salsa in a medium bowl until the vegetables are evenly coated. Smear half of the beans on each tortilla, fill with vegetable mixture and wrap burrito style. OR double the ingredients and layer two bean smeared tortillas and two layers of the veggies like a tostada. These are really good!
Trail Mix
Trail Mix
1 cup raw almonds
1 cup raw walnuts
1 cup raw cashews
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup organic raisins
Mix all in a large, sealed glass container and store.
Other nuts and seeds, as well as cocoa nibs, can be added or substituted. The original recipe calls for dried (unsweetened) blueberries instead of the raisins, but they are VERY expensive ($26.99/lb) where I shop, so I substituted the raisins. I found some sprouted pumpkin seeds that had been seasoned with sea salt and they really added some flavor, but they are QUITE expensive ($16.99 bag)! This jar-full doesn't last long around here as it is the main mid-morning snack food! (Click on the image and see it up close!)
1 cup raw almonds
1 cup raw walnuts
1 cup raw cashews
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup organic raisins
Mix all in a large, sealed glass container and store.
Other nuts and seeds, as well as cocoa nibs, can be added or substituted. The original recipe calls for dried (unsweetened) blueberries instead of the raisins, but they are VERY expensive ($26.99/lb) where I shop, so I substituted the raisins. I found some sprouted pumpkin seeds that had been seasoned with sea salt and they really added some flavor, but they are QUITE expensive ($16.99 bag)! This jar-full doesn't last long around here as it is the main mid-morning snack food! (Click on the image and see it up close!)
Smoothies
Fall Flavors Smoothie
8 oz. pure water
4 ice cubes
1 whole unpeeled, cored apple
1 whole unpeeled, cored pear
hand full of seedless grapes
1 T ground flaxseed
1 T freshly ground almond butter
1/4 t ground cinnamon
1 t Silver Shield
1 pkg. vanilla meal replacement shake mix
Whirl together everything except the cinnamon and shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well.
Variation: Replace pear and grapes with 3-4 T cooked pumpkin, add 1/4 tsp. cloves
Both these shakes are high in fiber, protein, and a host of vitamins. They have great "staying power" and provide you with two of your fruit servings for the day!
Berry Blast Smoothie
8 oz pure water
3 ice cubes
6-8 fresh or frozen whole, unsweetened strawberries
1/4-1/2 cup frozen wild blueberries
1/4-1/2 cup frozen sweet dark cherries
1 "jigger" Thai Go (Acai berry drink by Nature's Sunshine)
1 T ground flaxseed
1/4 t vanilla extract or vanilla flavoring
1 t Silver Shield
1 pkg. vanilla or chocolate meal replacement shake mix
Whirl together everything except the shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well. (This is the "anti-oxidant" smoothie!)
Chocolate Covered Bananas Smoothie
8 oz. pure water
4 ice cubes
1 whole banana
1 T ground flaxseed
1 T freshly ground almond butter
1 t Silver Shield
1 pkg. chocolate flavored meal replacement shake mix
Whirl together everything except the shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well.
Taste of the Tropics Smoothie
8 oz. pure water
4-5 chunks frozen pineapple*
4-5 chunks frozen mango*
4-5 chunks frozen papaya*
1/2 cup light coconut milk
1/2 banana
1 T fresh almond butter
1 T ground flaxseed
1 t Silver Shield
1 pkg. vanilla flavored meal replacement shake mix
Whirl together everything except the shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well. (*If you use fresh fruit in this recipe instead of frozen, add some ice to it to give it a chill and thicker texture.)
8 oz. pure water
4 ice cubes
1 whole unpeeled, cored apple
1 whole unpeeled, cored pear
hand full of seedless grapes
1 T ground flaxseed
1 T freshly ground almond butter
1/4 t ground cinnamon
1 t Silver Shield
1 pkg. vanilla meal replacement shake mix
Whirl together everything except the cinnamon and shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well.
Variation: Replace pear and grapes with 3-4 T cooked pumpkin, add 1/4 tsp. cloves
Both these shakes are high in fiber, protein, and a host of vitamins. They have great "staying power" and provide you with two of your fruit servings for the day!
Berry Blast Smoothie
8 oz pure water
3 ice cubes
6-8 fresh or frozen whole, unsweetened strawberries
1/4-1/2 cup frozen wild blueberries
1/4-1/2 cup frozen sweet dark cherries
1 "jigger" Thai Go (Acai berry drink by Nature's Sunshine)
1 T ground flaxseed
1/4 t vanilla extract or vanilla flavoring
1 t Silver Shield
1 pkg. vanilla or chocolate meal replacement shake mix
Whirl together everything except the shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well. (This is the "anti-oxidant" smoothie!)
Chocolate Covered Bananas Smoothie
8 oz. pure water
4 ice cubes
1 whole banana
1 T ground flaxseed
1 T freshly ground almond butter
1 t Silver Shield
1 pkg. chocolate flavored meal replacement shake mix
Whirl together everything except the shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well.
Taste of the Tropics Smoothie
8 oz. pure water
4-5 chunks frozen pineapple*
4-5 chunks frozen mango*
4-5 chunks frozen papaya*
1/2 cup light coconut milk
1/2 banana
1 T fresh almond butter
1 T ground flaxseed
1 t Silver Shield
1 pkg. vanilla flavored meal replacement shake mix
Whirl together everything except the shake mix. Once everything is homogenized, add the dry ingredients while the blender is still going. This keeps the powder from adhering to the blender sides, enabling it to mix in well. (*If you use fresh fruit in this recipe instead of frozen, add some ice to it to give it a chill and thicker texture.)
Buffalo Chili
Buffalo Chili
3 lbs. ground buffalo (or very lean ground beef)
2 T. chili powder
1 t. sea salt
1/2 t. freshly ground pepper
1 T. ground cumin
2 cloves garlic, pressed
1 t. paprika
3 cans Ro-tel diced tomatoes and green chiles
1-2 cans (12 oz) tomato juice (depending on how thick you want it)
2 cans pinto beans or red or white kidney beans (whatever I have on hand)
Brown the meat with the spices. Add remaining ingredients. Cover and simmer for 30-60 minutes. Serve with chopped onions and grated cheese, over corn chips, or just plain. Makes about 16 cups of chili. We freeze it in individual serving sized glass storage bowls, and Ornery takes it for lunch.
(For a spicier flavor, substitute with any or all of the following: Replace Ro-tel with Picante medium or hot salsa. Replace tomato juice with spicy V8 juice cocktail. Replace plain beans with seasoned beans containing jalapeno peppers. You can also increase the chili powder, add tobasco, etc. We are not very spicy folk, here!)
3 lbs. ground buffalo (or very lean ground beef)
2 T. chili powder
1 t. sea salt
1/2 t. freshly ground pepper
1 T. ground cumin
2 cloves garlic, pressed
1 t. paprika
3 cans Ro-tel diced tomatoes and green chiles
1-2 cans (12 oz) tomato juice (depending on how thick you want it)
2 cans pinto beans or red or white kidney beans (whatever I have on hand)
Brown the meat with the spices. Add remaining ingredients. Cover and simmer for 30-60 minutes. Serve with chopped onions and grated cheese, over corn chips, or just plain. Makes about 16 cups of chili. We freeze it in individual serving sized glass storage bowls, and Ornery takes it for lunch.
(For a spicier flavor, substitute with any or all of the following: Replace Ro-tel with Picante medium or hot salsa. Replace tomato juice with spicy V8 juice cocktail. Replace plain beans with seasoned beans containing jalapeno peppers. You can also increase the chili powder, add tobasco, etc. We are not very spicy folk, here!)
Wild Salmon ...
Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
Serves 2
2 small sweet potatoes
1 small yellow onion
2 T extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 t dry mustard
1 T freshly squeezed lemon juice
1 T chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8 oz. wild salmon fillets cut into two 4 oz. portions
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan. (I cooked it on my Pampered Chef stoneware bar pan w/o the parchment and it worked great) Wash the sweet potatoes. Slice the potatoes and onion 1/4 inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from the oven, keep in the baking pan. Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
Return to oven and roast for 12 minutes. Salmon is done with the flesh flakes with gentle pressure.
(We skip the fancy stuff and just do the sweet potatoes, onions, olive oil and salmon with a twist of lemon on it. But this is the original recipe. I didn't care for the strong flavor of the mustard or the lemon zest on the asparagus, but I am new to this style of cooking, so maybe I will learn.)
Serves 2
2 small sweet potatoes
1 small yellow onion
2 T extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 t dry mustard
1 T freshly squeezed lemon juice
1 T chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8 oz. wild salmon fillets cut into two 4 oz. portions
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan. (I cooked it on my Pampered Chef stoneware bar pan w/o the parchment and it worked great) Wash the sweet potatoes. Slice the potatoes and onion 1/4 inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from the oven, keep in the baking pan. Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
Return to oven and roast for 12 minutes. Salmon is done with the flesh flakes with gentle pressure.
(We skip the fancy stuff and just do the sweet potatoes, onions, olive oil and salmon with a twist of lemon on it. But this is the original recipe. I didn't care for the strong flavor of the mustard or the lemon zest on the asparagus, but I am new to this style of cooking, so maybe I will learn.)
Lamb & Vegetable Curry
Lamb and Vegetable Curry with Steamed Brown Rice
serves 4
1 cup brown rice
2 t olive oil
1 med. yellow onion, sliced
1 med. red bell pepper, cut into 1/2 inch wide strips
2 cloves garlic, pressed
1 T grated fresh ginger
1/4 t red curry paste, or more to taste
1 lb. boneless lamb loin, cut into 1 inch strips
1 cup low-sodium vegetable broth
1 cup coconut milk
1 T reduced-sodium, gluten-free soy sauce
2 cups cauliflower florets
4 cups spinach, rinsed and drained will
1 T freshly squeezed lime juice
1/4 cup chopped cilantro
Combine the brown rice and 2 cups filtered water in a small saucepan. Cover and bring to a boil. Reduce the heat to low and steam for approximately 45 minutes, until the water has been absorbed and the rice is tender.
When the rice has been cooking for 25 minutes, heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook until vegetables begin to soften. Add the garlic, ginger, and curry paste and mix well. Add the lamb and cook, stirring often, for approximately 3 minutes. Stir in the broth, coconut milk and soy sauce, and bring to a simmer. Add the cauliflower and reduce heat to medium-low, stirring occasionally, until the lamb is cooked through and the cauliflower is tender, about 10 minutes. Toss in the spinach and lime juice, and cook just until the spinach is wilted. Serve immediately over the steamed brown rice and top with chopped cilantro.
(This meal is a lot of work. I start chopping meat and veggies as soon as I have the rice on, and I barely have everything done by the time it is time to start cooking it. But it is SOOOO good, I keep making it anyway!)
serves 4
1 cup brown rice
2 t olive oil
1 med. yellow onion, sliced
1 med. red bell pepper, cut into 1/2 inch wide strips
2 cloves garlic, pressed
1 T grated fresh ginger
1/4 t red curry paste, or more to taste
1 lb. boneless lamb loin, cut into 1 inch strips
1 cup low-sodium vegetable broth
1 cup coconut milk
1 T reduced-sodium, gluten-free soy sauce
2 cups cauliflower florets
4 cups spinach, rinsed and drained will
1 T freshly squeezed lime juice
1/4 cup chopped cilantro
Combine the brown rice and 2 cups filtered water in a small saucepan. Cover and bring to a boil. Reduce the heat to low and steam for approximately 45 minutes, until the water has been absorbed and the rice is tender.
When the rice has been cooking for 25 minutes, heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook until vegetables begin to soften. Add the garlic, ginger, and curry paste and mix well. Add the lamb and cook, stirring often, for approximately 3 minutes. Stir in the broth, coconut milk and soy sauce, and bring to a simmer. Add the cauliflower and reduce heat to medium-low, stirring occasionally, until the lamb is cooked through and the cauliflower is tender, about 10 minutes. Toss in the spinach and lime juice, and cook just until the spinach is wilted. Serve immediately over the steamed brown rice and top with chopped cilantro.
(This meal is a lot of work. I start chopping meat and veggies as soon as I have the rice on, and I barely have everything done by the time it is time to start cooking it. But it is SOOOO good, I keep making it anyway!)
Chicken Vegetable Fajitas in Sprouted Grain Tortillas
Chicken-Vegetable Fajitas in Sprouted Grain Tortillas
Serves 4
2 T freshly squeezed lime juice
1/2 t chili powder
1/2 t ground cumin
1 clove garlic, pressed
1 lb. skinless, boneless chicken breasts, sliced into 1/2 inch strips or 1 lb. chicken tenders
2 T extra virgin olive oil
1 med. green bell pepper, thinly sliced
1 med. red bell pepper, thinly sliced
1 med.yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
Four 10 inch sprouted or whole-grain tortillas (I am using hemp)
Optional garnishes:
Avocado
Chopped green chiles
Low-fat sour cream
Salsa
Shredded cheese
Combine the lime juice, chili powder, cumin and garlic in a medium bowl and mix well. Add the chicken and marinate, covered, in the refrigerator for at least 3 hours.
Heat the oil in a large skillet over medium-high heat and cook the chicken and vegetables, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender, about 15 minutes. Divide the mixture among the tortillas.
You can substitute hickory-smoked tofu or tempeh in place of the chicken in this recipe for a delicious vegetarian meal.
Serves 4
2 T freshly squeezed lime juice
1/2 t chili powder
1/2 t ground cumin
1 clove garlic, pressed
1 lb. skinless, boneless chicken breasts, sliced into 1/2 inch strips or 1 lb. chicken tenders
2 T extra virgin olive oil
1 med. green bell pepper, thinly sliced
1 med. red bell pepper, thinly sliced
1 med.yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
Four 10 inch sprouted or whole-grain tortillas (I am using hemp)
Optional garnishes:
Avocado
Chopped green chiles
Low-fat sour cream
Salsa
Shredded cheese
Combine the lime juice, chili powder, cumin and garlic in a medium bowl and mix well. Add the chicken and marinate, covered, in the refrigerator for at least 3 hours.
Heat the oil in a large skillet over medium-high heat and cook the chicken and vegetables, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender, about 15 minutes. Divide the mixture among the tortillas.
You can substitute hickory-smoked tofu or tempeh in place of the chicken in this recipe for a delicious vegetarian meal.
Black Bean Salsa
Black Bean Salsa
makes 6 cups
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 large avocado, chopped
1 purple onion, chopped
2-3 vine ripe tomatoes, seeded and chopped
2 T. olive oil
1 T. red wine vinegar
3-4 T. fresh squeezed lime juice
1 t. sea salt
1/2 t. ground pepper
Mix all ingredients together in large bowl. Refrigerate for a few hours if possible for the flavors to mix. This keeps fairly well for a few days in the refrigerator, and added to lettuce, corn chips and a bit of dressing makes an outstanding taco salad!
makes 6 cups
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 large avocado, chopped
1 purple onion, chopped
2-3 vine ripe tomatoes, seeded and chopped
2 T. olive oil
1 T. red wine vinegar
3-4 T. fresh squeezed lime juice
1 t. sea salt
1/2 t. ground pepper
Mix all ingredients together in large bowl. Refrigerate for a few hours if possible for the flavors to mix. This keeps fairly well for a few days in the refrigerator, and added to lettuce, corn chips and a bit of dressing makes an outstanding taco salad!
Tuna Melt
Tuna Melt
(Makes enough tuna salad for 5 sandwiches)
1 large can Prince Albert Albacore tuna, (no salt added, in water) flaked
1 stalk celery, finely chopped
1/4 cup chopped onion, yellow or green
1 can chopped green chilies, drained
2 T. roasted red peppers, chopped
2 hard-boiled omega-3 eggs, peeled and chopped
2 T. mayonnaise
Mix all ingredients. Lightly butter one side of two slices Spelt, Brown Rice or other whole grain bread (we are wheat free). Mound tuna salad on unbuttered side of one slice of bread, and place in heated non-stick skillet on medium heat, buttered side down. Lay slices of reduced-fat organic Colby style cheese on tuna, and place other slice of bread on top, buttered side out. Grill slowly so all the ingredients heat up and the cheese melts before the bread burns.
(Makes enough tuna salad for 5 sandwiches)
1 large can Prince Albert Albacore tuna, (no salt added, in water) flaked
1 stalk celery, finely chopped
1/4 cup chopped onion, yellow or green
1 can chopped green chilies, drained
2 T. roasted red peppers, chopped
2 hard-boiled omega-3 eggs, peeled and chopped
2 T. mayonnaise
Mix all ingredients. Lightly butter one side of two slices Spelt, Brown Rice or other whole grain bread (we are wheat free). Mound tuna salad on unbuttered side of one slice of bread, and place in heated non-stick skillet on medium heat, buttered side down. Lay slices of reduced-fat organic Colby style cheese on tuna, and place other slice of bread on top, buttered side out. Grill slowly so all the ingredients heat up and the cheese melts before the bread burns.
Dill Dip
Dill Dip
Makes about 2 cups
2/3 cup mayonnaise (I use grapeseed Vegenaise)
2/3 cup light sour cream or fat-free Nancy's organic plain yogurt
1/2 cup chopped green onion
1 tsp. Beau Monde seasoning (contains celery salt, garlic powder)
1 T. dried Dill Weed
Combine all ingredients and chill several hours before serving. Great veggie dip, and works well as a sandwich spread, too.
Makes about 2 cups
2/3 cup mayonnaise (I use grapeseed Vegenaise)
2/3 cup light sour cream or fat-free Nancy's organic plain yogurt
1/2 cup chopped green onion
1 tsp. Beau Monde seasoning (contains celery salt, garlic powder)
1 T. dried Dill Weed
Combine all ingredients and chill several hours before serving. Great veggie dip, and works well as a sandwich spread, too.
Hobo Dinners
Hobo Dinners
For each serving:
1 boneless loin pork chop OR boneless skinless chicken breast
1 small russet potato, washed and sliced (skins are full of vitamins, but you can remove if you want)
1 scrubbed and sliced carrot or a handful of baby carrots
1/4 of a yellow onion left in "petals"
slices of cabbage, eggplant or other vegetables you like/have on hand.
2 T. organic butter (You could probably use olive oil, but I never have tried it.)
Sea Salt and freshly ground pepper to taste
Tear off a piece of wide heavy-duty foil a little longer than it is wide. Place meat in the center, season to taste; add vegetables and butter. Wrap tightly, sealing all edges by folding over two or three times. Wrap packet again with a second layer of foil and sealing the same way. Cook on medium hot grill for 20 minutes on each side. (Try to have the meat side on the grill first, especially if it is a thick cut.) Open very carefully to avoid burning from the steam. (This is a great meal for a busy day, as you can prepare the packets ahead of time and put on the grill later. They are very filling and nutritious. We tailored each one to suit our kids' taste, adding or removing a preferred ingredient. This works just as well without the meat, but you would need to reduce the cooking time a bit.)
For each serving:
1 boneless loin pork chop OR boneless skinless chicken breast
1 small russet potato, washed and sliced (skins are full of vitamins, but you can remove if you want)
1 scrubbed and sliced carrot or a handful of baby carrots
1/4 of a yellow onion left in "petals"
slices of cabbage, eggplant or other vegetables you like/have on hand.
2 T. organic butter (You could probably use olive oil, but I never have tried it.)
Sea Salt and freshly ground pepper to taste
Tear off a piece of wide heavy-duty foil a little longer than it is wide. Place meat in the center, season to taste; add vegetables and butter. Wrap tightly, sealing all edges by folding over two or three times. Wrap packet again with a second layer of foil and sealing the same way. Cook on medium hot grill for 20 minutes on each side. (Try to have the meat side on the grill first, especially if it is a thick cut.) Open very carefully to avoid burning from the steam. (This is a great meal for a busy day, as you can prepare the packets ahead of time and put on the grill later. They are very filling and nutritious. We tailored each one to suit our kids' taste, adding or removing a preferred ingredient. This works just as well without the meat, but you would need to reduce the cooking time a bit.)
Soy Garlic Marinade
Soy Garlic Marinade
1/4 cup extra virgin or light olive oil
1-1/4 cup gluten-free, reduced-sodium soy sauce (may be reduced to 1/2 to 3/4 cup, depending on how much marinade you are making)
1 T. catsup
1 T. red wine vinegar
1/2 tsp. ground pepper
2 cloves garlic, pressed or mashed
Mix all ingredients together, place meat in marinade in refrigerator for thirty minutes to 2 hours. You can also use it to baste the mean while it is grilling, but it really isn't necessary. (This marinade is good on fish, chicken, pork, and beef.)
1/4 cup extra virgin or light olive oil
1-1/4 cup gluten-free, reduced-sodium soy sauce (may be reduced to 1/2 to 3/4 cup, depending on how much marinade you are making)
1 T. catsup
1 T. red wine vinegar
1/2 tsp. ground pepper
2 cloves garlic, pressed or mashed
Mix all ingredients together, place meat in marinade in refrigerator for thirty minutes to 2 hours. You can also use it to baste the mean while it is grilling, but it really isn't necessary. (This marinade is good on fish, chicken, pork, and beef.)
GF Goulash
Goulash
(gluten-free)
2 c. Tinkiyada Rice Pasta Spirals or Fusili, cooked according to directions
1 lb. lean ground turkey breast or ground bison
1 whole onion, chopped
1/2 finely chopped bell pepper, either red or green (optional)
1 jar Seeds of Change Tuscan Tomato & Garlic sauce
1 whole tomato, chopped
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
1/8 tsp. dried dill weed
1/2 tsp. sea salt, or to taste
1 cup shredded mozzarella or low fat cheddar cheese
Brown turkey, (or lean ground beef or bison if you prefer) onion and bell pepper in 1 T. extra virgin olive oil. Add sauce, tomato and spices. Simmer about 30 minutes to infuse spice flavors into sauce. While the sauce is simmering, cook the pasta according to package directions. When the pasta is done, drain and add to the sauce. Stir in cheese if you want, but it is good without, too.
(gluten-free)
2 c. Tinkiyada Rice Pasta Spirals or Fusili, cooked according to directions
1 lb. lean ground turkey breast or ground bison
1 whole onion, chopped
1/2 finely chopped bell pepper, either red or green (optional)
1 jar Seeds of Change Tuscan Tomato & Garlic sauce
1 whole tomato, chopped
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
1/8 tsp. dried dill weed
1/2 tsp. sea salt, or to taste
1 cup shredded mozzarella or low fat cheddar cheese
Brown turkey, (or lean ground beef or bison if you prefer) onion and bell pepper in 1 T. extra virgin olive oil. Add sauce, tomato and spices. Simmer about 30 minutes to infuse spice flavors into sauce. While the sauce is simmering, cook the pasta according to package directions. When the pasta is done, drain and add to the sauce. Stir in cheese if you want, but it is good without, too.
Dilled Green Beans
Dilled Green Beans
2 cups frozen green beans
1 T. extra virgin olive oil
1/2 tsp. dill weed or Deliciously Dill Seasoning Mix
Sea Salt and pepper to taste
Place all ingredients in a microwavable glass dish with glass lid. Cook on high for about 4 minutes, stir, let set for a couple of minutes, and if needed cook another minute or two, depending on how done you like the beans and how strong your micro is.
2 cups frozen green beans
1 T. extra virgin olive oil
1/2 tsp. dill weed or Deliciously Dill Seasoning Mix
Sea Salt and pepper to taste
Place all ingredients in a microwavable glass dish with glass lid. Cook on high for about 4 minutes, stir, let set for a couple of minutes, and if needed cook another minute or two, depending on how done you like the beans and how strong your micro is.
Hash Brown Casserole
Hash Brown Casserole
2 lbs. frozen hash brown potatoes
1 tsp. salt; pepper to taste
½ cup butter
1 onion, chopped
2 cups shredded cheddar cheese
1 can cream or celery soup
½ cup corn flakes or canned fried onions
Sautee onion in butter. Mix together all other ingredients with onion. Top with corn flakes or fried onions. Bake at 350 degrees for 45 minutes to 1 hour.
Breakfast Casserole
Breakfast Casserole
1 lb. pork sausage, browned and drained.
6 eggs
2 cups milk
¼ tsp. dry mustard (not prepared)
Salt and Pepper to taste
6 slices of broken bread
1½ cups shredded longhorn or other yellow cheese
1 can or mushroom slices
Butter a 9X13” pan or casserole dish; set aside. Brown and drain sausage; set aside. Mix eggs and milk until well blended; then add seasonings. Stir in bread, cheese, mushrooms and sausage. Mix well and pour into casserole dish. Cover with saran wrap and refrigerate over night. In the morning, bake at 350 degrees for 40-45 minutes. Let stand about 10 minutes before serving. Serves 8
Peaches & Cream Pie
Peaches and Cream Pie
Filling:
¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 pkg. cook-n-serve vanilla pudding (small size)
1 egg
3 T. butter
½ cup milk
Beat all ingredients for 2 min. at medium speed. Pour into 10” deep dish pie plate (spray with Pam). Drain 1 large can of peach slices, reserving syrup. Place peach slices on top of filling to within one inch of sides of pan.
8 oz. cream cheese
½ cup sugar
3 T. reserved syrup from peaches
Mix together 2 minutes at medium speed and spoon on top of peaches to within 1 inch of pie pan sides. Sprinkle all over with 1 T sugar mixed with ½ tsp. cinnamon. Bake at 350 degrees for 30-35 minutes.
Crab Bunwiches
Crab Bunwiches
6½ oz. can crab, flake & remove any hard bits
¼ cup chili sauce
1 T. lemon juice
¼ cup celery, finely chopped
1 tsp. Worcestershire sauce
¼ cup mayonnaise
2 T. grated onion
½ cup grated cheese
Blueberry Jello
Blueberry Jello
Gelatin:
2 pkg. (3 oz) raspberry jello
2 cups boiling water
1 small can crushed pineapple
1 can (15 oz) blueberries (not pie filling)
Dissolve jello in water; add blueberries and pineapple. Chill overnight.
1 pkg. (8 oz) cream cheese (softened)
8 oz. sour cream
¼ cup sugar
½ tsp. vanilla
Chicken Packets
Chicken Packets
2 cups cooked, chopped chicken
1 3-oz. pkg. cream cheese, softened
1 T. chopped chives
2 T milk
Salt to taste
1/2 cup crushed seasoned crouton crumbs
2 pkg. refrigerated crescent rolls
1/4 cup melted butter
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted butter, and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Packets are good either hot or cold. Makes 8 packets.
Scalloped Carrots
Scalloped Carrots
2 lbs. carrots, peeled, sliced, and s
Drain carrots and set aside. In small sauce pan over low heat, melt together
¾ stick of butter or margarine
8 oz. Velveeta cheese
Mix into carrots and put in casserole dish. In a small bowl, mix together:
¼ cup melted butter or margarine
½ cup cracker crumbs
1 T. parsley flakes
2 T. grated parmesan cheese
Salt & Pepper to taste
Spread over carrot mixture. Bake at 350° about 15-20 minutes, or until bubbly and topping is browned.
Peach Muffins
Peach Muffins
1½ cups flour
¾ tsp. salt
½ tsp. soda
1 cup sugar
Combine dry ingredients and make a well in the center.
2 eggs (beaten)
½ cup vegetable oil
Pour into the well in the flour mixture, and stir just until moistened.
1¼ cups coarsely chopped peaches (one 15 oz can drained)
½ tsp. vanilla
1/8 tsp. almond extract
½ cup chopped almonds
Stir in remaining ingredients gently just until blended. Put 1/3 cup batter in paper lined or Pam sprayed muffin cups. Bake at 350 degrees for 20-25 minutes. Yield 1 dozen
1½ cups flour
¾ tsp. salt
½ tsp. soda
1 cup sugar
Combine dry ingredients and make a well in the center.
2 eggs (beaten)
½ cup vegetable oil
Pour into the well in the flour mixture, and stir just until moistened.
1¼ cups coarsely chopped peaches (one 15 oz can drained)
½ tsp. vanilla
1/8 tsp. almond extract
½ cup chopped almonds
Stir in remaining ingredients gently just until blended. Put 1/3 cup batter in paper lined or Pam sprayed muffin cups. Bake at 350 degrees for 20-25 minutes. Yield 1 dozen
Mouthwatering Meatloaf
Mouthwatering Meatloaf
1-1/2 lb. very lean ground beef (or ground Buffalo)
2 eggs
2 T. Worchestershire Sauce
Salt and pepper to taste
Mix together and form loaf in loaf pan, making a furrow in the middle and around the edges of the loaf. Cover with topping (below) and bake at 325 degrees for one hour.
4 T. brown sugar
1/3 cup catsup
1½ tsp. prepared mustard
¼ tsp. nutmeg
2 T. peach jam
Fried Rice
Fried Rice
You need to have 2-3 cups left over brown basmati rice (or any cooked rice) waiting to be used. Saute 1/2 onion, two stalks celery and a bell pepper finely chopped in 1 tablespoon oil and 1 tablespoon butter. Add the rice, stir and cook a few minutes, Beat 3-4 eggs with salt and pepper, Make a hole in the rice mixture, pour in eggs. Stir and cook until eggs are firm and mixed throughout rice and veggies, Serve with a little soy sauce.
You need to have 2-3 cups left over brown basmati rice (or any cooked rice) waiting to be used. Saute 1/2 onion, two stalks celery and a bell pepper finely chopped in 1 tablespoon oil and 1 tablespoon butter. Add the rice, stir and cook a few minutes, Beat 3-4 eggs with salt and pepper, Make a hole in the rice mixture, pour in eggs. Stir and cook until eggs are firm and mixed throughout rice and veggies, Serve with a little soy sauce.
Guacamole
Guacamole
3 ripe avocados, peeled and mashed
1 T minced (really fine) onion
1/2 t chili powder
1 T freshly squeezed lime juice
2-3 T mayonnaise (I use Grapeseed Veganaise)
dash of sea salt
Scoop out avocado from peel with a spoon. Mash with a fork or ricer, add onion, chili powder, lime juice and salt. Spread mayo over top and refrigerate until ready to use. Mix all ingredients together and serve with corn chips, quesadillas, etc.
3 ripe avocados, peeled and mashed
1 T minced (really fine) onion
1/2 t chili powder
1 T freshly squeezed lime juice
2-3 T mayonnaise (I use Grapeseed Veganaise)
dash of sea salt
Scoop out avocado from peel with a spoon. Mash with a fork or ricer, add onion, chili powder, lime juice and salt. Spread mayo over top and refrigerate until ready to use. Mix all ingredients together and serve with corn chips, quesadillas, etc.
Swiss Steak in the Crock Pot
Swiss Steak in the Crock Pot
(Recently I found some Bison Loin steak on sale, and decided to try this instead of my old beef tenderized steak. I don't know how it will taste, but we like ground bison in everything we used to make with hamburger, so I imagine the results will be acceptable. I asked the butcher to run it through the tenderizer for me, which he happily did.)
1-2 lbs of tenderized steak (however much you need for your family)
1 can stewed tomatoes (two if you are making a lot)
2 russet potatoes, scrubbed and chopped in bite sized pieces
Put all in the crock pot and cook all day on low.
(Recently I found some Bison Loin steak on sale, and decided to try this instead of my old beef tenderized steak. I don't know how it will taste, but we like ground bison in everything we used to make with hamburger, so I imagine the results will be acceptable. I asked the butcher to run it through the tenderizer for me, which he happily did.)
1-2 lbs of tenderized steak (however much you need for your family)
1 can stewed tomatoes (two if you are making a lot)
2 russet potatoes, scrubbed and chopped in bite sized pieces
Put all in the crock pot and cook all day on low.
Spaghetti Squash w/ Chicken Cacciatore
Spaghetti Squash with Chicken Cacciatore
In an 8 qt stock pot, immerse and boil a whole spaghetti squash for 30-45 min.
While it is boiling, saute boneless, skinless chicken breast meat, one or two as you like, along with 1/2 tsp each sweet basil and oregano, a finely chopped onion, and a pressed clove of garlic. Take the chicken out of the skillet and pour in a jar of marinara sauce to warm with the onion, garlic and herbs. Chop the breast meat in small pieces and add back into the sauce.
Butter a medium casserole dish on the bottom.
When squash gives to the touch, take it out of the pot and cut it in two. Take out the seeds and seed strings to discard. Scoop the stringy flesh into the bottom of the casserole dish, spread the sauce with meat over the top and sprinkle Parmesan cheese liberally over the top. Cover with foil and bake at 350 for 15 minutes or just broil to melt the cheese.
In an 8 qt stock pot, immerse and boil a whole spaghetti squash for 30-45 min.
While it is boiling, saute boneless, skinless chicken breast meat, one or two as you like, along with 1/2 tsp each sweet basil and oregano, a finely chopped onion, and a pressed clove of garlic. Take the chicken out of the skillet and pour in a jar of marinara sauce to warm with the onion, garlic and herbs. Chop the breast meat in small pieces and add back into the sauce.
Butter a medium casserole dish on the bottom.
When squash gives to the touch, take it out of the pot and cut it in two. Take out the seeds and seed strings to discard. Scoop the stringy flesh into the bottom of the casserole dish, spread the sauce with meat over the top and sprinkle Parmesan cheese liberally over the top. Cover with foil and bake at 350 for 15 minutes or just broil to melt the cheese.
Brownie Pizza
Make Best Ever Brownies in a jelly roll pan as
the crust for a fruit pizza. Soften an 8 oz. block of cream cheese and pour about 1/4 cup of Agave nectar on it. Mix this together and spread it onto the cooled brownie crust. Cut up strawberries, fresh pineapple, bananas and kiwi fruit and put all over the cream cheese, then sprinkle sliced almonds over all. It is a modification of a Pampered Chef recipe, but other than being slightly less sweet, no one would ever know it was wheat and sugar free!
the crust for a fruit pizza. Soften an 8 oz. block of cream cheese and pour about 1/4 cup of Agave nectar on it. Mix this together and spread it onto the cooled brownie crust. Cut up strawberries, fresh pineapple, bananas and kiwi fruit and put all over the cream cheese, then sprinkle sliced almonds over all. It is a modification of a Pampered Chef recipe, but other than being slightly less sweet, no one would ever know it was wheat and sugar free!
Teff Peanut Butter Cookies
I thought I'd post this recipe for all my gluten free readers, and this one is even vegan friendly, I think. It is on the package of Bob's Red Mill Teff Flour, and they are just pretty tasty! Of course, I can never leave well enough alone and follow the recipe exactly, so here is the revised healthier version! If you have a Whole Foods store, you should be able to find Teff flour in the Gluten Free section. If not, you can order it on line at Bob's Red Mill.
Teff Peanut Butter Cookies
Makes about 36 2" cookies
1-1/2 cups teff flour
1/2 tsp. sea salt
1/2 cup maple syrup
1/2 cup grapeseed oil
1 tsp. vanilla
1 cup peanut butter (I used fresh ground, but the recipe doesn't specify)
Preheat oven to 350 degrees. Mix maple syrup, oil, vanilla, salt and peanut butter together in large bowl. (recipe says to put in food processor, but I just stirred it up and it worked fine.) Add Teff flour and mix well. Shape dough into walnut sized balls (I used a small scoop). Place on ungreased cookie sheet or baking stone and flatten gently with tines of a fork. Bake about 13-15 minutes. Cool on wire rack.
I tried these out on my daughter (who came begging for lunch today), and she said they were good, just not like normal peanut butter cookies. They are plenty sweet, but they are fairly grainy, like a whole wheat cookie might be. I thought they were really good, and plan to serve them tonight if anyone shows up for my UL Open House. Chalk up another one for the healthy snack maker!
Teff Peanut Butter Cookies
Makes about 36 2" cookies
1-1/2 cups teff flour
1/2 tsp. sea salt
1/2 cup maple syrup
1/2 cup grapeseed oil
1 tsp. vanilla
1 cup peanut butter (I used fresh ground, but the recipe doesn't specify)
Preheat oven to 350 degrees. Mix maple syrup, oil, vanilla, salt and peanut butter together in large bowl. (recipe says to put in food processor, but I just stirred it up and it worked fine.) Add Teff flour and mix well. Shape dough into walnut sized balls (I used a small scoop). Place on ungreased cookie sheet or baking stone and flatten gently with tines of a fork. Bake about 13-15 minutes. Cool on wire rack.
I tried these out on my daughter (who came begging for lunch today), and she said they were good, just not like normal peanut butter cookies. They are plenty sweet, but they are fairly grainy, like a whole wheat cookie might be. I thought they were really good, and plan to serve them tonight if anyone shows up for my UL Open House. Chalk up another one for the healthy snack maker!
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