Mimi's Corn Meal Waffles

Mix together in large bowl:

2 T coconut flour

2 T almond flour
1/4 cup hazelnut flour

1/2 cup spelt flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. raw sugar

1/2 tsp. sea salt

1 cup organic cornmeal

2 eggs (separated)

Mix with whisk:

2 egg yolks

1/4 cup coconut oil (melted and allowed to cool)

2 cups buttermilk

Add wet mixture to dry ingredients.

Whip egg whites until stiff and fold into batter.

pour onto hot waffle iron, and sprinkle chopped nuts on batter before closing lid.

Goody Box/Bag Recipes

If you have come to find the recipes for the items in the goody bags/boxes, they are linked to the names below.

Molasses Sugar Cookies

Chocolate Caramel Cookies

Chocolate Cappuccino Cookies

Mimi's Sugar Cookies

Peanut Butter Creme Fudge

Marvelous Mocha Fudge

English Toffee

The caramel recipe is a closely guarded family recipe, and since my aunt was gracious enough to share it with me, I have consented to not share it.

Granola

The people who have been given bags of this keep coming back for more, so I guess it must be pretty tasty!

In large bowl:
12 cups rolled oats
2 cups chopped dates
1 cup dried cranberries
1 cup raisins

1 cup dried papaya
1 cup sesame seeds
2 cups walnuts, coarsely chopped
1 cup coconut flakes
1 cup raw pumpkin seeds

In medium bowl:
1 cup coconut oil
1/2 cup honey
1/2 cup agave nectar
1/2 cup molasses
1 cup filtered water
1 cup applesauce
1-1/2 teaspoon sea salt
3 heaping tablespoons cinnamon
1 tablespoon vanilla

Whisk everything in the second bowl together well

Pour liquid into oat bowl, mix thoroughly, (I used my hands and had it mixed in no time). Divide evenly onto four stoneware bar pans (jelly-roll) and bake 45 minutes at 300 degrees in a convection oven, stirring every 15 minutes. For more crunch, bake a little longer. Cool thoroughly before storing in glass containers. Makes 27 cups of granola.

(eta: I have found that if I add some of the wet ingredients to the fruit and add it to the oat mixture during the last twenty minutes of baking, the fruit doesn't get so leathery.)

Ideas for Smoked Turkey Leftovers

Not big turkey fans at Miller Manor, but for some reason I thought I really needed a smoked bird this Thanksgiving. Because I was too late to get one for the family gathering and someone else did that, I ended up with the whole 12 lbs. to use for the two of us. We don't eat pork anymore, so I figured I could substitute the smoked turkey for ham in some of my old recipes. Here are some of the ideas I came up with:

• Split pea soup (I have yellow split peas, but green would also work)
• Black eyed peas (Great for New Years!)
• Quiche Lorraine (I use a gluten-free crust, either store bought or one made from almond flour)
• Turkey Salad

Sweet Potato (natural sweeteners)

The old family favorite (here) needed to be healthier to align with our commitment to eating better, although I am not certain this is a huge improvement with all the butter... We went with fresh instead of canned sweet potatoes, (big health savings) and did away with the brown sugar and marshmallows (another giant improvement), replacing it with a little stevia and agave nectar. I increased the spices to give it more zip and hopefully disguise the fact they aren't as sweet. It is a holiday food, though and no one seems to mind venturing out from the healthy fare a few times a year. Here is the new version:

• Three large whole sweet potatoes, peeled and sliced 1/4-1/2 inch thick. (consistency is the important thing, as they will need to cook evenly)
• 3 apples (wash and core, do not peel) sliced 1/4" thick
• 1 T cinnamon
• 1/4 t.allspice
• 1/8 t. cloves
• 1/4-1/2 cup unsalted butter
• agave nectar or maple syrup (to taste)

Melt about 2 T butter in the bottom of a large casserole dish. Mix together nuts and spices (I added 1/4 tsp. stevia powder as well, since the family is used to these being really sweet).

In the bottom of the buttered casserole dish, layer slices of sweet potatoes, apples, nut mixture, agave nectar (drizzle over) and slices of butter. Make several layers of this, finishing with the butter. Cover and bake at 350 degrees about an hour, until sweet potatoes are tender. This will make about 12 servings.

Stuffed Chicken Breasts

4 (5-6 oz.) skinless, boneless chicken breast halves

2 slices uncured turkey bacon

8 basil leaves

4 T. shredded fotina, dill havarti or garlic cheddar cheese

2 tsp. olive oil

Butterfly breasts and pound to 1/4" thickness

Layer 1/2 slice of bacon, 2 basil leaves and 1 T cheese over 1/2 of each breast, leaving 1/2" border. Fold over other 1/2 to cover filling and press to seal.

Heat oil in large non-stick skillet over medium heat, then add chicken. Cook till golden brown and cooked through--4-5 minutes on each side.

Serve with steamed baby spinach leaves and fresh fruit salad Makes 4 servings

Chocolate Caramel Cookies

Chocolate Caramel Cookies
Makes about 5 dozen

1 cup butter, softened (no substitutes)
1 cup plus 1 tsp. sugar, divided
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa

1 tsp. baking soda
1 cup chopped pecans, divided
1 13 oz. package Rolo candies

In mixing bowl, cream butter, 1 cup of sugar and brown sugar. Add eggs and vanilla; mix well. In separate bowl, combine flour, cocoa, and baking soda. Add dry ingredients to mixture and beat just until combined. Stir in 1/2 cup of pecans. Unwrap Rolo candies. Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar. dip each cookie 1/2 way into mixture. Place cookies, nut side up, on un-greased cookie sheet. Bake at 375 degrees for 7 to 10 minutes, or until top is slightly cracked. Cool for 3 minutes on sheet, then remove to wire racks to cool completely.

Chocolate Raspberry Sauce

1 cup heavy cream

5 T raspberry jam

4-1/2 oz. bittersweet chocolate, chopped fine

1 oz. unsweetened chocolate, chopped fine

1-2 T cassis or to taste

In a heavy saucepan bring the cream to a simmer with the jam, whisking. Remove pan from the heat; add the choclates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl, and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream. Yield: About 1-1/2 cups.

(We used this over cheesecake, it was delicious!!)

Mimi's Sugar Cookies

1-1/4 c. soft butter

2 c. sugar

2 eggs

1/2 c. milk

5 c. flour

1 tsp. salt

4 tsp baking powder

1 tsp nutmeg

Cream butter and sugar. Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk to creamed mixture. Chill 2 to 12 hours. Roll 1/4 inch thick on floured board. Bake 375 degrees for 8 minutes. Cool completely, then glaze with:

Glaze:

2 c. powdered sugar

4 T milk

1 tsp coconut oil

almond extract to taste

Combine sugar and milk. Stir until smooth. Add oil and flavor; stir till blended.

English Toffee

2 cups brown sugar

2 cups butter

2 tsp. vanilla

6 T water

Put all ingredients in a heavy 3 qt. saucepan; bring to a boil, stir constatly until a test sample becomes very hard in cold water. Pour on 2 buttered cookie sheets, spread as thin as possible. Lay 6 lg. milk chocolate Hershey bars on top and spread on top of each tray. Sprinkle finely chopped walnuts or almonds over top. Let sit until chocolate is completely hard. Break into pieces. Store closely covered with waxed paper between layers.

Peanut Butter Creme Fudge

1/2 cup butter

1 lg. can evaporated milk

4 c. sugar

7 oz. jar marshmallow creme

12 oz. jar peanut butter (1-1/4 c.)

Combine butter, milk and sugar in a heavy saucepan. Bring to soft ball stage; stirring frequently. When soft ball stage is reached, remove from heat and add marshmallow creme and peanut butter. Cool; stir occasionally as it cools, then beat until creamy and thick. Pour into buttered 13x9x2 pan Let set until cold and firm.

Chocolate Cappuccino Cookies

2 c. butter, softened

4 c. brown sugar, packed

4 eggs

5-1/2 c. flour

1 c. cocoa powder

1/4 c. instant coffee granules

1 t. baking powder

1 t. baking soda

1 t. salt

10-oz. pkg. cinnamon chips

Beat butter until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended. Combine flour and next 5 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in cinnamon chips. Drop dough by rounded tablespoonfuls, 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Cool on baking sheets 5 minutes. Remove to wire racks to cool completely. Makes 8 dozen

Veggie Pasta Concoction

One organic grab-bag + one refrigerator gone bad = a tasty experiment!

2 leeks, sliced from bottom to top of light green (no dark green)

2 yellow squash, sliced

1 ripe tomato, seeded and chopped

fresh spinach leaves (quantity was what hadn't spoiled from one bunch, but could have used more)

2 large cloves garlic, pressed

3-4 Tbsp. butter

Put a little bit of the butter in the bottom of a 1.5 qt. casserole dish to keep from sticking. Layer leeks, spinach, garlic, tomato and squash in dish and add the rest of the butter on top. Sprinkle with salt if desired, and any other herbs you might have on hand. (I didn't have any fresh basil, but I think it would have been really good...)

Cover and bake for 45 minutes at 350 degrees, or until the veggies are soft as you like them. Mine were a little too soft, but they still tasted good.

While the veggies are baking, cook 1 package of rice pasta spirals. Then, sautee some mushrooms (I had about six or eight left) in a little butter, then pour a cup of tomato juice and some Italian seasoning/basil over them and simmer until ready to serve. You could use some store bought marinara sauce for this, but I was using up stuff in the refrig....

When the pasta is done, mix with veggies, and sauce then serve with slices of mozzarella cheese over the top. Makes 4-6 servings, depending on how hungry you are. :)

Chicken Tacos (ish)

Another new recipe from Miller Manor Kitchen!  Today I was cleaning out more stuff from my refrigerator, and put this together.  Mmm. It was mighty tasty!

• 1/2 rotisserie chicken, boned and chopped
• 1 onion chopped
• 1 small jalapeno pepper, seeded and very finely chopped
• 2 small cloves of garlic, pressed
• 1 small red bell pepper, chopped
• 1/2 large tomato
  
• 1-2 T. olive oil

Combine all above ingredients and cook over medium heat until heated through and veggies are tender.  Then add 8 oz. fresh baby spinach and cover.  Steam will cook spinach until wilted.  Remove from heat.   Mix together and put in prepared taco shells, or over corn chips, or just serve plain topped with:

• shredded cheese
• guacamole made with green onions, one avocado, 1/4 large tomato, 1/2 lime, cilantro and salt to taste.
  

Whatzit

After creating this conglomeration of noodle-less, vegetable lasagna with meat, my son-in-law Jeff, and I discussed at length ideas for a name, and never could figure one out. So for now, it's called "Whatzit." Because it is "light" (no pasta) you can eat more than you would regular lasagna and still not stuff yourself. This is what we did:This is a photo of the casserole before we put it in the oven.
First I poured a thin layer of bottled marinara sauce into the bottom of the dish. Then we layered

slices of eggplant (1 small)

2 each yellow and zucchini squash and 1 very small patty pan squash from the garden

1 small onion sliced

More marinara

a ball of fresh mozzarella cheese

a small block of Argentinian Parmesan cheese (shredded)

a small container of cultured cottage cheese

mixed with two eggs

four chicken sausage links--mild Italian flavored--sliced lengthwise

three mushrooms (that is all I had on hand)

1/2 large tomato

about 12 sun-dried tomato stuffed green olives, sliced

a few drizzles of olive oil

salt, garlic powder and Italian seasoning

swiss chard

I skinned the chicken sausages first. Just slice along one long side from end to end and peel it back. It comes off very easily, and you avoid that eternal chewing that never really does get rid of the skin.

We were cautious with the seasonings, and the assembly process was somewhat of an experiment, jointly discussed and crafted by consensus. I baked it covered with a dome on top, thinking to keep it moist, but there was really too much liquid in it, so when we took it out, it was more like a chunky vegetable soup. In the future, (and I do think I'll make something similar again, because it was very tasty and nutritious) I think I will either roast the veggies ahead, or partially cook them on the stove top. They weren't raw, but even after baking for an hour, they were still crisp tender, which was fine if you had an hour to wait on dinner... Also, I would substitute baby spinach for the chard, or else cut the chard in small pieces before adding it in as it was fairly tough. I think diagonal slices of the sausage might have been easier for serving, and baking it uncovered would have helped rid some of the excess moisture.

This was not an inexpensive meal to make--the cheese alone in it was over $10.00!-- but I think next summer when my garden is producing many of the ingredients, I will try it again. It was also time consuming, taking almost two hours for the two of us to put together and for it to bake. Jeff loves to be creative in the kitchen, and putting this together was fun for both of us. I think you always learn something when you cook with new people.

Roast with Onion Soup

The bountiful crop of onions from my garden inspired this attempt at "healthy" French Onion soup.

1 Arm roast --grass fed if available (the one I used was about 2 lbs. before I trimmed off the fat)

10 small onions or three large ones

2 large cloves of garlic- or more if you like

3 cups filtered water

2 tsp. "Better than Bouillon" Beef flavor

1/4 tsp. whole cumin seeds

2 whole bay leaf

Trim all visible fat from roast, and place in bottom of crock pot. Slice onions and put on top of meat. Press garlic on top. Mix Better than Boullion into water with fork or whisk, then add cumin seeds. Pour water over meat and onions in crock pot, toss in bay leaves, cover and cook for about 7-8 hours on low. Makes about 6 servings, depending on how much fat is trimmed off the roast.

Zucchini Bread

This was my mom's recipe. Wow, it is good!!

Makes 2 loaves or 24-30 muffins

Prepare pan with Baker's joy or lightly grease and flour to keep from sticking. Preheat oven to 325 degrees.

Beat 3 eggs in large bowl.

Add 2 cups of sugar, 1 cup of oil, and 2 tsp. vanilla extract.

Add 2 cups coarsely grated zucchini (with peel still on it), 3 cups flour sifted with 1 tsp. salt, 1 tsp soda, 1/2 tsp baking powder, 1/2 tsp. cinnamon, 1/2 tsp. allspice, 3/4 cup raisins and 3/4 cup coarsely chopped nuts (walnuts or pecans--optional).

Bake loaves for 1 hour, muffins about 35 minutes or until they test done. (Not gooey in the middle when you put a toothpick in them

Fresh Guacamole

There must be as many different ways to make guacamole as there are people who make it, but this is the way we have been making it lately. Frequently. Often. A lot. We love it!

Guacamole

2 ripe medium sized Haas avocados
1 medium sized ripe tomato, seeded and chopped
1/2 cup finely chopped onion
cilantro to taste
Kosher salt to taste
fresh lime juice

Finely chop onion and place in small mixing bowl. Add salt and cilantro and mash/grind together. Add avocados, tomatoes and squeeze of fresh lime juice and mix well. If the avocado is a little chunky, that is OK. Serve in fresh warm corn tortillas, or with blue corn chips, or on tacos, or in burritos, or... Yeah, anything is better with guacamole!

Chocolate Sauce

This is actually a recipe for frosting, but it is SO good on ice cream. If you make it for a cake, you will need to whip it until it is fluffy, and put it on a cold cake or it will all run off.

Chocolate Sauce

1 cup sugar

1/4 cup butter

3 T cocoa

1/3 cup milk

Stir and bring to a boil. Boil for 1 minute.

add 1 tsp. vanilla.

For ice cream, serve warm. For a cake, cool until thick. Do not spread while hot.

Enchiladas

There must be as many variations of enchiladas as there are cooks who make them, but this is what I am making right now...

Enchiladas

Makes 12

One dozen corn tortillas

1.5 lbs. boneless skinless chicken (thighs, breasts or combination)

Enchilada sauce (see recipe below)

finely chopped onions

shredded jack cheese

sour cream

Cook chicken in crock pot with salsa and a little water until it falls apart--about 4-5 hours. Shred chicken and set aside. Lightly fry tortillas in hot oil until soft, but not crispy. Stack on a paper towel. Shred cheese, chop onions and set up all in an assembly line fashion.

Assemble enchiladas: dip tortilla in enchilada sauce, place on the bottom of a lightly greased baking dish (9X13). Add about 2 Tbsp. of chicken, some onion and cheese, then roll tightly and set at edge of dish. Continue assembling until tortillas are all used up. Pour the remaining enchilada sauce over top, sprinkle with additional cheese, and bake at 350 degrees for about 30 minutes, or until hot and bubbly. Serve with sour cream.

Enchilada Sauce

2 whole tomatoes

1 whole jalapeño pepper

1/4 onion

2 cloves fresh garlic

water

2 T butter

Salt

Boil tomatoes and pepper in enough water to mostly cover them in a small saucepan until the skin pops on tomatoes and pepper turns slightly brownish green. About 10-15 minutes ?

Pour contents (including water) into blender jar. Add onion and garlic and blend about 2 minutes until thoroughly liquified. In the same small saucepan, melt butter, then add blender contents and salt or other seasoning to taste. (Ale uses the chicken bullion mix, but I avoid MSG, which is the primary ingredient, so I used some chili seasoning mix I had.) Cook until thick and bubbly. I added some sour cream because the jalapeño pepper I used was REALLY hot!

Spinach Quiche

I use spelt pie crusts or gluten free, but any pie crust would be fine. I also use all organic ingredients, and uncured turkey bacon instead of pork. You can adapt the ingredients to suit your needs!

Spinach Quiche

makes 2 pies

6 eggs

3 cups 1/2 and 1/2

1/2 tsp. ground mustard

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

6 oz. (+/-) grated cheese--swiss, dill-havarti, jack, etc.

8 oz. turkey bacon, fried crisp and crumbled/chopped

spinach, fresh or frozen*

1/4 cup finely chopped onion

Prepare pie crusts or thaw frozen crusts. In large mixing bowl, beat eggs, 1/2 & 1/2, mustard, salt and cayenne with whisk and set aside. Using 1/2 of each ingredient, place spinach on the bottom of the pie*, then sprinkle onion, bacon pieces and cheese until even distributed. Divide the egg mixture (I use a measuring cup) between the two pies. DO NOT OVERFILL! There may be more egg mixture than you need.

Bake for 15 minutes in 425 degree oven, then reduce temperature to 300 and bake another 35-40 minutes until quiche is lightly browned, and knife comes out clean when inserted in middle. Let set for 10 minutes before serving to firm.

*If I am using fresh spinach it is helpful to blanch it a little before you put it in, so it doesn't take up so much space. If using frozen and it is loose, I put it in still frozen. If it is in a box, thaw and drain thoroughly first. The amount? I just sprinkle it in there until it covers the bottom of the pan. One box of frozen will make two quiches, but a bag is way more than you need for two.

Salmon Cheese Ball

Salmon Cheese Ball

2 pkg. (8 oz) cream cheese, softened
10 oz shredded dill havarti cheese
1 bunch chopped green onions (including tops)
4-6 oz smoked salmon, flaked (may substitute smoked tuna if you don't have salmon)
Dash of garlic powder
a few drops of Liquid Smoke


Mix all ingredients and pat into whatever shape you want it to be (ball, log, ring, etc.) Wrap in plastic wrap and chill until firm. When ready to serve, remove wrap and press shredded cheese and/or chopped pecans onto the outside to help keep it together. Serve with crackers or vegetables.

Death By Chocolate

Death by Chocolate

1 box (19.8 oz.) fudge brownie mix (prepare according to directions)
1/4-1/2 cup leftover black coffee + 1 tsp. sugar
3 pkg (3.5 oz each) instant chocolate mousse
8 Skor or Heath bars, crushed
1 container (12 oz) Cool Whip, thawed

Bake brownies according to package directions. Prick with a fork and pour sweetened coffee over them. Set aside. Prepare mousse according to package directions. Break candy bars. Using 1/2 of each layer in a large clear glass bowl (like a trifle bowl) in this order: brownies, mousse, candy, cool whip. Repeat with remaining 1/2 of all ingredients, ending with cool whip. Sprinkle with a few crumbs of candy bar if you like. Refrigerate until serving time.

Strawberry Lemonade (for a crowd)

One bag of organic lemons (about 10)

2 quarts of fresh strawberries

2 bottles of Sprite, chilled

Sugar to taste -- about 1.5-2 cups

crushed ice

Press the juice from all the lemons into a bowl with about 1.5 cups of granulated sugar.  Mix thoroughly--there will still be a little sugar that doesn't dissolve but it will once mixed in with the rest of the ingredients.  

Core the strawberries and blend in the blender with 1/4-1/2 cup sugar, depending on how tart the berries are, and enough filtered water for them to blend well--maybe 1/2 cup?  These can be refrigerated until you are ready to use them.

When you are ready to serve the punch, pour 1/2 of the strawberries and 1/2 of the lemon juice mixture into a large punch bowl.  Add one 2 liter bottle of Sprite and enough ice to fill the bowl--I used about 1/2 of a bag.

I have made this before with frozen strawberries and frozen lemonade, and while it was good, it was MUCH better with the fresh lemons and berries.