Chez Petro

Quinoa Pancakes, Gluten-Free, Dairy-Free

2012-02-01T21:01:00.003-05:00

Another great recipe using cooked quinoa!

1 cup cooked quinoa

3/4 cup gluten free flour mix

1/4 cup flax seed meal

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 tablespoon vegetable oil ( or melted coconut oil)

3/4 - 1 cup unsweetened almond milk (or your fave milk)

2 tablespoons pure maple syrup, plus more for serving

1 teaspoon vanilla extract

In mixing bowl, stir together quinoa, GF flour, flax seed meal, baking powder, and salt.

Lightly beat egg, then stir in oil until smooth in another bowl. Add 3/4 cup milk, maple syrup and vanilla. Add egg mixture to flour mixture and stir to combine. Mixture will be thick. This is good, but if it's stiff, add a little more milk

Preheat griddle and lightly brush with a little oil if necessary. Scoop about 1/3 cup batter onto hot griddle and cook pancakes over medium high heat about 2 minutes each side.

Makes about 12 pancakes.

N.B.

These are just about the BEST gluten-free pancakes ever!

Extra good with fruit preserves instead of syrup on top.

Cook rinsed quinoa according to the package directions, or use this basic procedure: Bring 1 part quinoa and 2 parts water to a boil. Reduce heat, cover and simmer for about 15 minutes, or until quinoa is tender and water is absorbed.

Freeze the extras for a quick breakfast.

Gluten Free Quinoa Chocolate Chip Muffins

2012-02-01T20:01:00.004-05:00

Oh! So Good!

Makes 12-14

1 cup quinoa, rinsed, cooked and cooled (instructions below)

1/4 cup vegetable oil (or coconut oil, melted)

2 cups gluten free flour mix

1/4 cup flax seed meal

3/4 cup coconut sugar (or brown sugar)

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup allergy free chocolate chips

3/4 cups unsweetened almond milk (or your other favorite milk)

1 large egg

1 teaspoon vanilla extract

About an hour before you actually want to make these muffins, rinse the quinoa well, and bring the quinoa and 1 cup water to boil in a medium saucepan. Reduce heat to a simmer; cover the pan, and cook until the water is absorbed and quinoa is tender (about 15 minutes). Let cool.

Prepare your muffin pan, using paper liners or coating with oil and flour. Preheat oven to 350 degrees F.

In a mixing bowl, whisk flour, flax seed meal, sugar, baking powder, salt, and 2 cups cooked quinoa. (You can save the rest of the cooked quinoa for another recipe like Quinoa Pancakes!) Mix well.

In a small mixing bowl, light beat egg, then stir in oil till smooth. Add milk and vanilla Pour egg mixture into flour mixture and stir in chocolate chips. Don't over-mix. Scoop batter into prepared pan.

Bake 25-30 minutes in oven. Cool in pan 5 minutes, then finish cooling on a wire rack. Enjoy warm or at room temperature.

N.B.

This recipe doubles easily. Eat some, share some, freeze some.

You can substitute raisins for the chocolate chips, or just about any fruit like blueberries, chopped apples, or chopped dried apricots.

Crock Pot Chicken Taco Chili

2012-01-11T11:27:00.003-05:00

1 onion, chopped

1 15-oz can black beans

1 15-oz can red beans

1 15-oz can tomato sauce

2 14.5-oz cans diced tomatoes

1 4-oz can diced green chilies

1 packet taco seasoning mix

1 tablespoon ground cumin

1 tablespoon chili powder

3-4 (about 1 1/2 lbs) boneless, skinless chicken breast

Combine everything but the chicken in a 4 qt. crock pot. Place chicken on top. Cover and cook on low for about 10 hours, or on high for about 6 hours. Half an hour before serving remove chicken and coarsely chop. Return chicken to crock pot and stir it in.

Serve as is, or fancy it up with shredded cheese, sour cream, and fresh chopped cilantro.

N.B.

You can use any kind of beans you like!

And the same goes for the diced tomatoes. Use the fire-roasted kind, or the kind with green chilies.

Cinnamon Rolls--Gluten and Dairy Free

2012-01-10T16:42:00.002-05:00

Rolls:

2 tablespoons dairy free "butter"

1/4 cup sugar

2/3 cup almond milk, warm

1 egg

1/4 cup oil

1 teaspoon vanilla

1 tablespoon yeast

1/4 cup sorghum flour

1/2 cup millet flour

1 cup tapioca starch

1/4 teaspoon baking soda

2 1/2 xanthan gum, guar gum

2/ teaspoons baking powder

1/2 teaspoon salt

Filling:

1 cup brown sugar

1 1/2 teaspoon cinnamon

1/3 cup chopped nuts, optional

Glaze:

3/4 cup powdered sugar

1 teaspoon vanilla

about 1 tablespoon almond milk

Preheat oven to 375 degrees F. Grease a 9-inch glass pie pan.

Using a mixer, combine the "butter" and sugar. Mix well.

Add the egg, oil, vanilla and most of the warm almond milk. (hold back about 3 tablespoons of the milk). Add yeast, sorghum, millet, tapioca starch, baking soda, xanthan gum, baking powder and salt. Beat on high about 2 minutes until well mixed with no lumps. The dough should be soft, and holding together. Add remaining milk if dough is too stiff.

Lay out a piece (or two) of plastic wrap and sprinkle it with sugar. Lay the dough on top and cover with more plastic wrap. Use a rolling pin to roll the dough into a 13 -inch square. Lift the top wrap and re-position as necessary. You can spray the wrap with cooking spray to keep it from sticking.

Combine the filling ingredients. Spread filling on the dough, leaving a margin at one side. Roll from the side opposite the margin. The dough is very sticky, so use the plastic wrap to help roll. An extra set of hands may be helpful at this point. ;)

Using a sharp knife, cut the roll into 8 slices. Place slices in prepared pie pan. Bake in preheated oven for 20 minutes. (Even though these rolls have yeast in them, they do not need to rise before baking.)

Prepare glaze in small bowl: put powdered sugar in first, then vanilla, and then add milk a teaspoon at a time until you reach the desired consistency.

Turn rolls out of pie pan onto a large plate immediately upon removing them from the oven. Drizzle with glaze and enjoy!

Blueberry Crisp

2012-01-10T16:32:00.002-05:00

4 cups fresh or frozen blueberries

3/4 cup coconut sugar, divided

3 tablespoons tapioca starch

2 tablespoons lemon juice

1/2 cup gluten-free oats

1/2 cup gluten-free flour

6 tablespoons coconut oil (solid) or dairy free "butter"

Preheat oven to 375 degrees F. Coat a 1-quart casserole dish with non-stick spray, or "butter" it.

In a large bowl, mix 1/2 cup coconut sugar with tapioca starch. Add blueberries and lemon juice. Mix well to coat the berries. Put this mixture in prepared casserole.

In the same bowl, mix oats, flour, and 1/4 cup coconut sugar. Cut in the coconut oil or "butter" until the mixture is well blended. Sprinkle on top of the berry mixture.

Bake for 45 minutes, or until the crisp is lightly browned and the berries are bubbly. Serve warm.

N.B.

You can easily substitute arrowroot or potato starch for the tapioca starch.

This recipe is easily doubled.

Oh-So-Good Brownies

2012-01-10T16:14:00.004-05:00

10 ounces allergen-free semi-sweet chocolate chips

1 cup coconut oil, OR dairy free "butter"

2 cups coconut sugar

1 teaspoon sea salt

4 eggs

1 tablespoon vanilla

1 rounded cup almond meal

1/2 cup brown rice flour

1/2 teaspoon baking soda

1/2 cup flax seed meal, optional

Optional:

1 cup broken pecan pieces, or your favorite nut

1 cup allergen-free chocolate chips for sprinkling on top

Preheat oven to 350 degrees F. Line a 13x9-inch pan with parchment.

In a large saucepan, melt coconut oil or "butter" with chocolate chips over low heat. Watch carefully and stir often. Add sugar and salt; mix well. Add eggs, two at a time. Stir until the mixture changes consistency and becomes thick, smooth and gooey. Don't stop stirring too soon. You'll see the difference. Stir in vanilla.

In a medium bowl, stir together almond meal, rice flour and baking soda. Stir dry mixture into wet mixture and mix well. Stir in nuts and flax seed meal now if you're using them.

Spread brownie batter in the parchment lined baking pan. Sprinkle with additional chocolate chips if you're using them.

Bake in preheated even for 35-40 minutes. Don't over bake.

Cool completely before removing the brownies from the pan by lifting the ends of the parchment and placing on top of a cutting board.

Baking Powder--Corn Free, Aluminum Free

2012-01-10T16:09:00.002-05:00

1 part baking soda

2 parts cream of tartar

2 parts starch (potato, arrowroot, tapioca)

Mix and store in an air-tight container.

Gluten Free Dairy Free Oat Waffles

2012-01-10T16:00:00.002-05:00

Makes 4 waffles

Add to high-powered blender in this order:

1 1/4 cup water

2 tablespoons grapeseed oil

2 tablespoons honey

1 tablespoon vanilla

1 tablespoon vinegar

15 drops SweetLeaf Vanilla Creme Liquid Stevia

1 cup gluten-free rolled oats

1/2 cup coconut flour

1/4 cup tapioca flour

1/4 cup flaxseed meal

1/4 teaspoon sea salt

Blend on medium about 30 seconds or until smooth. Then add:

1 tablespoon baking powder

Blend about 10 seconds. You may need to firmly tap the blender carafe to help the bubbles dissipate before you bake these waffles on a heated waffle maker lightly coated with oil.

N.B.

Best gluten-free, dairy-free waffles I have made. These are egg-free as well.

Quinoa Burgers

2012-01-10T15:42:00.003-05:00

1/2 cup quinoa, rinsed

1 medium carrot, cut in chunks

4 green onions, thinly sliced (optional)

1 15 oz can great northern beans, drained

1/4 cup dry gluten-free bread crumbs

1 large egg

1 tablespoon cumin

1 teaspoon Herbamare

2 tablespoons flax seed meal

In a small saucepan, bring 3/4 cup water to boil; add quinoa, cover and reduce heat to low. Cook until liquid is absorbed, about 12 minutes.

Meanwhile, pulse carrot in food processor until chopped finely. Add all other ingredients; pulse until combined, yet still slightly chunky.

Make patties. I usually get seven from this recipe. If the mixture is too soft, refrigerate about 10 minutes, then proceed.

In a large fry pan, heat oil over medium heat and cook burgers until browned on both sides.

Serve and enjoy!

N.B.

You can easily convert this recipe to being egg-free by simply mixing 1 tablespoon flax seed meal with 3 tablespoons warm water. Let this mixture sit and congeal before adding to recipe.

This recipe is easily doubled. You can make extra burgers and freeze them wrapped individually for a quick meal another day.

These burgers are even good room temperature.

Herbamare is an organic seasoned salt. You can substitute with plain salt, or your favorite seasoned salt.

Mighty Good Barbecue Sauce

2011-10-15T17:56:00.003-04:00

This recipe makes about 2 1/2 cups of a very flavorful, slightly sweet, slightly tangy, and not too spicy barbecue sauce. Feel free to adjust the heat level to your own taste. This is very good on ribs, chicken, pork shoulder or even hamburgers!

3 tablespoons grapeseed oil (or your favorite vegetable oil)

1/2 medium onion, chopped

2 cups tomato ketchup

1/2 cup applesauce

1/2 cup water

1/2 cup apple cider vinegar

1/2 cup brown sugar

3 tablespoons paprika

2 tablespoons chili powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon garlic powder

salt to taste

cayenne pepper to taste

In large sauce pan, heat oil over medium heat for 2-3 minutes, and then add the onion. Saute until the onion begins to brown.

Add ketchup, applesauce, vinegar, water, brown sugar, paprika, both chili powders and garlic powder. Stir to mix well. Simmer slowly over very low heat for at least 1 hour. Add salt and cayenne to taste, then remove from heat.

N.B.

Fresh garlic would be wonderful. Just mince and saute with the onions when they are almost done.

This sauce keeps well in the fridge up to 4 weeks. You can also freeze it for longer storage.

Chili Seasoning Mix & Chili

2011-10-14T15:36:00.005-04:00

This is a great mix to have on hand! It is well-seasoned, but not too spicy--just good flavor. I usually make several packets at a time so it's ready any time we're hungry for chili. Enjoy.

1 tablespoon gluten free flour

1 tablespoon cocoa

1 tablespoon chili powder

2 teaspoons seasoned salt

1/4 teaspoon Chipotle chili powder

1 teaspoon garlic powder

1 teaspoon cumin

Mix well.

To Make Chili:

1 onion, chopped

1 1/2 lbs ground beef

2 cans (15 oz) beans (your choice), drained

3 cans (15 oz) tomato sauce

In large stock pot, cook onion in a little oil till transparent. Add beef; brown well. Stir in Chili Seasoning Mix, beans and tomato sauce.

Simmer at least one hour. Or put in slow cooker on low for 4-6 hours.

n.b.

I like to use Herbamare for seasoned salt. You can usually find it at specialty or health food stores.

You can substitute cooked shredded beef for the ground beef. Yum!

You may like to use a can of diced tomatoes in place of one of the cans of tomato sauce.

You may use wheat flour as long as you don't need to be gluten free.

Nutty Breakfast Bars

2011-04-29T17:06:00.002-04:00

2 1/2 cups almond flour

1/2 teaspoon salt

1/2 cup flaxseed meal

1/2 teaspoon baking soda

2 cups shredded unsweetened coconut

2 cups chopped pecans

1/2 cup grapeseed oil, OR coconut oil, melted

1/4 cup water

2 teaspoons vanilla extract

12 drops stevia liquid

Line a 9x13-inch baking pan with parchment paper. Preheat oven to 350 F.

In a large bowl, combine almond flour, flaxseed meal, salt, baking soda, shredded coconut and chopped nuts. Stir in oil, vanilla, stevia and water. Mix well. Add a little more water if necessary.

Press mixture into prepared baking dish evenly. Bake for 20 minutes.

Top with 1 cup melted chocolate chips if you like. Chill before cutting. Wrap individual bars and store in freezer.

Breakfast Power Bars

2011-04-29T16:46:00.003-04:00

1 1/2 cups raw almonds

1/2 cup flaxseed meal

1/2 cup almond butter, room temperature

1/2 unsweetened shredded coconut

1/2 cup coconut oil

1/2 teaspoon salt

1 tablespoon water

4 drops liquid stevia

1 tablespoon vanilla extract

1 cup semi-sweet (or dark) chocolate chips, optional

Line an 8x8-inch baking dish with parchment paper.

In a small pan, melt coconut oil slowly over very low heat.

Put almonds, flaxseed meal, almond butter, coconut, almond butter and salt in food processor. Pulse to blend quickly, 10-15 seconds.

Once coconut oil is melted, add to almond mixture in processor bowl, along with water, vanilla, and stevia. Pulse until everything is well blended, like a chunky paste.

Press mixture into prepared 8x8 dish.

Refrigerate for about 1 hour.

If using chocolate chips, melt them slowly in same pan you used for the coconut oil, stirring often. Spread melted chocolate over top of chilled bars, then return to refrigerator at least 30 minutes, until chocolate hardens.

Remove bars from fridge, let sit a little while, then cut into bars and wrap individually. Store in freezer and enjoy a protein-rich breakfast.

N.B. this recipe is easily doubled.

Banana Oat Smoothie Gluten Free/Dairy Free

2011-04-29T16:39:00.002-04:00

1/4 cup gluten free rolled oats

1/2 cup plain coconut milk yogurt

1 banana, fresh or frozen

1/2 cup dairy free milk

2 teaspoons honey

In a blender, whirl the oats just a bit to break them up. Add all other ingredients and puree until smooth. Serves one.

N.B. You may use milk to substitute for the yogurt if needed. Also, you can leave out the honey, and use liquid stevia drops for sweetening. It's also good without any added sweetener.

Chocolove Dairy-Free Hot Chocolate

2010-11-07T21:26:00.005-05:00

1 15-oz can coconut milk plus enough 'regular' coconut milk to make 2 1/4 cups
3 tablespoons unsweetened cocoa powder
1/8 (heaping) cup brown sugar
pinch salt
1/4 (heaping) cup chocolate chips
1 teaspoon vanilla extract

Whisk cocoa powder into 1/3 cup boiling water

Combine both coconut milks, brown sugar and salt in medium saucepan. Cook on medium low, being careful not to over-heat. Stir until sugar is dissolved, then add in cocoa and chocolate. Stir until smooth and heat to 145-150F. Remove from heat and stir in vanilla.

Makes 2 large mugs of creamy hot chocolate.

N.B.
-this is an adaptation of a recipe Annie sent me. It is so good. I often make it in the evening, enjoy a steaming mug, then save the rest in the fridge for another day. I never keep it longer than 24 hours.
-you may like it a little sweeter, but I find that this is just right!
-this recipe can also be made with any non-dairy milk, even leaving out the canned coconut milk. It will not be as creamy as when made with the canned coconut milk, but it would still be good. Just use 2 1/4 cups of your favorite non-dairy milk.

Chili Seasoning Mix & Chili Recipe

2010-11-06T19:44:00.006-04:00

1 tablespoon flour (Gluten-Free or all purpose)
1 tablespoon chili powder
1 tablespoon cocoa powder
2 teaspoons seasoned salt (like Herbamare or something else that's healthy)
1/4 t. chipotle chile powder OR cayenne (optional, but it's really not too much heat)
1 teaspoon garlic powder
1 teaspoon cumin

Mix all ingredients in a small bowl until evenly combined. Use in the following Chili recipe, or with your own combination of beans, meat and tomato products.

Chili

1 1/2 lbs ground beef
2 15-oz cans beans (kidney, red, black, white)
3 15-oz cans tomato sauce
1 large onion, chopped

In a large skillet, or stock pot, brown ground beef with onions. Drain excess fat. Stir in chili seasoning mix. Add beans and tomato sauce. Simmer at least one hour.

N.B.
-I usually make 6 or 8 "batches" of the seasoning mix at a time. I save them in snack size zipper baggies, and keep them in the cupboard. Then when I'm ready to make chili, all I have to do is get a packet off the shelf and get cookin'! Saves a lot of time!

Green Bean Casserole

2010-11-06T16:26:00.005-04:00

6 large shallots, cut into thin slices, rings separated
1 cup flour (Gluten-Free blend or all-purpose)
coarse salt and ground pepper
2 lbs green beans, fresh or frozen
1/4 cup butter
1 lb button mushrooms, cleaned and chopped (optional)
1/4 cup flour (GF blend or all-purpose)
2 cups chicken broth
1 cup milk

Preheat oven to 425 F. Line large cookie sheet with foil, and spray with nonstick cooking spray.

In bowl, toss shallots with 1 cup flour. Spread shallots in single layer on prepared cookie sheet. Spray shallots with nonstick cooking spray. Bake 14 minutes, watching carefully. Toss to rearrange, then spray again. Bake 10-15 minutes more until brown. WATCH carefully!

Meanwhile, in large pot of boiling salted water, cook green beans until crisp-tender, about 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry.

In a large saucepan, melt butter over medium-high heat. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Add 1/4 cup flour and cook, stirring until completely mixed in, about 1 minute. Whisking constantly, slowly add broth, then milk. Bring to a simmer, lower heat a little and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper.

Add green beans to sauce and coat well. Transfer mixture to 9x13 baking dish. Bake until bubbly around the edges, about 15 minutes. Top with shallots, and bake 3-4 minutes more.

N.B.
-If you really want to go for it, you can fry the shallots in 3 cups of vegetable oil, heated over medium heat in the large skillet. Have a cookie sheet lined with paper towels ready to drain the shallots. Fry the shallots in the hot oil until golden and crisp, about 5 minutes. Adjust heat if shallots brown too quickly. Season shallots with salt while warm. You can do these ahead and sore in an airtight container for up to 2 days.
-You can prepare the beans and sauce a day ahead. Store them separately in the fridge. Reheat sauce gently and bring beans to room temp before combining. You may need to bake 10-15 minutes longer.

Maple-Cranberry Sweet Potatoes

2010-11-06T16:11:00.004-04:00

4 lbs. (about 5 medium) sweet potatoes, peeled
salt
1 cup pure maple syrup
1 1/2 cups fresh cranberries, rinsed
3 Tablespoons butter

In covered 6-quart saucepan, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork tender. Drain. Set aside until cool enough to handle.

Meanwhile, in a 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.

Preheat oven to 400 F. Cut cooled sweet potatoes crosswise into 1-inch thick slices and arrange in shallow 3-quart baking dish, overlapping slices as necessary. Spoon maple-cranberry mixture evenly over potatoes. Bake, uncovered, 20 minutes or until hot.

Make 10 side-dish servings.

N.B.
-You can prepare the sweet potatoes, and even put them in your baking dish a day ahead. You can also make the syrup, however, you should refrigerate both items separately and bring them to room temperature before pouring syrup mix over potatoes. Baking may take 10-15 minutes longer.

Black Bean Lettuce Bundles

2010-06-23T08:05:00.003-04:00

Ethan found this recipe at Whole Foods and it was awesome on a hot summer night.

2 C cooked, no salt-added black beans (I took canned, rinsed and warmed through until softened in chicken broth)
1/2 large avocado, mashed
1/2 green bell pepper, chopped
3 scallions, chopped
1/3 C chopped fresh cilantro
2 T lime juice
1 tsp ground cumin
1 clove garlic, minced
1/3 C mild low-sodium salsa
8 large romaine lettuce leaves

Mash beans and avocado together with a fork. Mix all remaining ingredients except lettuce. Place approx 1/4 C filling in the center of each lettuce leaf and roll like a tortilla.

Also made a great side dish for us one night.

Tequila Lime Grilled Chicken over Black Beans

2010-05-23T16:57:00.004-04:00

A friend emailed me a great salad recipe from a website: http://annie-eats.com and I happened to see this recipe. It's probably the first from scratch recipe I've made (as opposed to pulling a pre-made frozen meal from the freezer) since Tenley arrived and it was really easy! Hannah Gray loved it too, which was nice!

Tequila Lime Grilled Chicken over Black Beans
For the chicken:
1/4 cup tequila
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeeze orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts
For the beans:
1 tbsp. olive oil
1/4 cup onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 cup chicken or vegetable broth
Cumin, fajita seasoning and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2-3/4 cup frozen corn
Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag. Mix well; add the chicken breasts to the container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat a grill to medium-high heat. Oil the grates to prevent the meat from sticking. Once the grill is heated, cook the chicken until nicely browned and cooked through, about 15-20 minutes. (Alternatively, you can sear the chicken in a grill pan and then bake in a 350 degree F oven for about 10 minutes or until cooked through. This is my preferred method for cooking chicken when I don’t feel like firing up the grill, or the weather is bad.) Allow the chicken to rest for 5 minutes before serving.
While the chicken is cooking, prepare the beans. Heat the olive oil in a saucepan over medium-high heat. Add the onions and saute until translucent, about 5-7 minutes. Add the garlic and jalapeno to the pan and saute for 1 minute more. Add the black beans to the pan and cook for a few minutes until warmed through. Pour in the chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow the mixture to simmer until most of the liquid has reduced. Stir in the hot sauce and frozen corn, and cook 2-3 minutes more. Divide the bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.
Source: chicken adapted from Ina Garten via Food Network

Crockpot "Rotisserie" Chicken

2010-02-27T08:48:00.005-05:00

1 whole chicken (4-5 lbs.)
2 t. coarse kosher salt
1 t. paprika
1 t. onion powder
1/2 t. dried thyme
1 t. Italian seasoning
1/2 t. cayenne pepper
1/2 t. black pepper
4 cloves garlic (optional)
1 medium onion, quartered

In a bowl, combine all dry ingredients. Rub this mixture all over the chicken, inside and out. Put the chicken breast-side down in the slow cooker. Put garlic and onion inside the large cavity of the chicken.

Do not add water.

Cover and cook on high for 4-5 hours, or cook on low for 8-10 hours. The longer you cook it, the more tender it becomes.

N. B. Most of the skin is kind of soft and yukky. You could remove the skin from the chicken before you put the spices on. The original recipe actually recommended that, but I didn't want to mess with it. We just pulled off most of the skin before we ate the chicken. I haven't tried it this way yet, but there would be more flavor on the meat that way. Please leave a comment if you try cooking it without the skin.

This chicken is great eaten straight from the crock pot, or it would be great for quesadillas or any other recipe that calls for rotisserie or pre-cooked chicken.

Mary Claire's Quick Vegetable Soup

2010-02-27T08:38:00.005-05:00

1 1/2 lbs. ground beef
1 medium onion, chopped
1 15 oz. can tomato sauce
32 oz. beef broth
1 1/2 cups carrots, cut in chunks
1 lb. frozen green beans

Brown ground beef with chopped onion in soup pot. Drain beef if necessary. Add all other ingredients and mix well. Season with salt and chili powder, approximately 1 teaspoon of each. Bring soup almost to a boil, then reduce heat and simmer 4-5 hours. Taste and add more seasoning if needed.

N.B. This soup is so easy in the crock pot, too. Just put browned ground beef and the rest of the ingredients in your slow cooker and cook on low 8-10 hours, or on high 4-5 hours.

You can add other vegetables if you like. And this recipe is easily doubled.

Easter Story Cookies

2010-02-26T17:15:00.004-05:00

Make these the night before Easter.

1 cup whole pecans
1 t. vinegar
3 egg whites
pinch salt
1 cup sugar
zip-lock baggie
wooden spoon
tape
Bible

Preheat oven to 300 degrees F. Don't forget!

Put pecans in zip-lock baggie and let children beat them with a wooden spoon to break them into small pieces. Explain that after Jesus was arrested the Roman soldiers beat him. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life so that we can live forever. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl with the egg whites. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him and belong to Him. Read Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents, in God's eyes, the purity of those whose sins have been cleaned by Jesus. Read Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid after He died on the cross. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were very sad when Jesus was laid in the tomb. Read John 16:22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Jesus had risen from the dead and now He's alive forever! Read Matthew 28:1-9.

Cajun Chicken Pasta

2010-02-26T16:30:00.004-05:00

This recipe takes a little bit of prep work (get your sous chef to do it!) but it is so good. You can make it as spicy or mild as you'd like by adjusting the seasonings. We loved this dish and it really warmed up nicely as leftovers as well.

Ingredients:
3 boneless, skinless chicken breasts, cut into cubes
3 t. Cajun Spice Mix
1 lb. pasta (Gluten-Free or "regular")
2 T. cooking oil
2 T. butter
2 long red sweet peppers, seeded and sliced
2 small zucchini, sliced
1 large onion, sliced
4 whole Roma tomatoes, diced
2 cups vegetable broth
1/2 cup water
1 cup unsweetened non-dairy milk
2 T. gluten-free flour mix, if necessary
cayenne pepper to taste
salt and pepper to taste

Directions:
Start heating water for the pasta in a large pot.

Sprinkle Cajun seasoning on chicken pieces. Coat well. Heat 1 tablespoon oil and 1 tablespoon butter in a large, heavy skillet over medium high heat. Cook half the chicken pieces, stirring very little and letting them get nice and browned. Remove to a bowl or plate and finish cooking the rest of the chicken in the same way. Remove the rest of the chicken and keep the pan hot.

Add remaining oil and butter. Cook peppers and onion, stirring little and trying to get the vegetables well done and bronzed as well. Add tomatoes and zucchini; cook quickly. Remove all vegetables from pan.

Reduce heat to medium; pour in broth and water. De-glaze the pan by cooking the liquid and scraping the bottom of the pan to get all the tasty bits. Reduce heat to medium low and pour in milk, stirring constantly, until the sauce thickens slightly. Add seasonings according to your preference. Sauce should be well-seasoned and tasty!

Add pasta to boiling water and cook according to directions. Al dente is nice!

Add chicken and vegetables back into sauce while pasta is cooking, including any juices that have collected. Mix well and heat thoroughly. Drain pasta and toss to combine all the wonderful flavors.

Top with fresh parsley if you would like.

N.B.
You can use just about any combination of vegetables you like. Try green and yellow peppers, or shredded carrots. Add minced garlic to layer the flavor even more.

If you can use dairy, try heavy cream in place of the milk, and you may not need to thicken the sauce with flour. Since I don't use dairy, next time I make this I will stir the flour in a little cold water and add once the pan is de-glazed.

Potato Soup

2010-01-25T17:27:00.003-05:00

I just made this soup, with inspiration from Mark Bittman's How to Cook Everything. This might be the cheapest soup you could make! This made 7 cups of soup.

I used:

2 T. oil or butter

6 small potatoes (they were yellow, but I think any kind would work)

2 small onions

4 cups water (which I heated up my teakettle so that the soup would cook faster)

salt and pepper

Heat the oil or butter in a largish pot. Chop up the onions and potatoes.* Throw the onions and potatoes in the pot and cover it and cook for a few minutes, until they start to soften. Add the (hot) water and some salt/pepper. Bring it to a boil and then lower the temp and simmer for about 20 minutes. I put mine in my blender, in two batches, and pureed it. (Take out the middle part of the lid so the steam can vent, and cover the hole with a towel.)

It tasted exactly like potato soup, which I didn't think would happen using only potatoes, onions, and water.

*If you want to puree the soup, then you can roughly chop all this, but if you don't want to puree it, I would recommend chopping it pretty small/uniform.

White Chicken Chili

2009-09-20T22:18:00.002-04:00

3 T. Olive Oil
1 Lg. Onion, chopped
2 t. Chili Powder
1 1/2 t. Cumin
1 t. Oregano
2 garlic cloves minced
2 (15oz.) cans white kidney beans (cannellini beans) or navy beans-drained & rinsed
3-4 C. cooked shredded or cubed chicken
1 C. frozen corn
1 (7oz.) can green chilies (I did NOT use these)
2 C. Chicken Broth
1/4 t. salt
2 T. butter, soft
1 1/2 T. flour
pepper
3 to 4 T. half & half or light cream (optional)
Grated Cheddar cheese

Warm the oil in large pan and add the onion and saute, stirring often for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered , for 10 minutes.

In a small bowl, blend the butter and flour...add to the mixture and stir until it thickens ( I DID NOT DO THIS PART)

Add more salt & pepper to taste. If you'd like add more chicken broth or half & half or light cream to thin/thicken it.

Serve the chili hot, topped with cheese, if desired. Serves 6.

*The kiddos ate this up and asked for more!! :) yea! :)

Chocolate Fleck Frozen Yogurt

2009-08-28T16:08:00.002-04:00

12 ounces evaporated lowfat milk (we used coconut milk)
1 t. vanilla
1 cup plain yogurt (we used coconut yogurt, vanilla flavored)
2 ounces semisweet chocolate chips (optional)
3/4 cup sugar (use less sugar if yogurt is already sweetened)
2 t. cornstarch (tapioca starch*)

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold. Melt chocolate, if using. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer's directions.

*double the amount of starch if using tapioca starch. Also, after cooling and before freezing it looked like gorilla snot... but it definitely turned out okay after freezing!

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

2009-07-28T12:32:00.003-04:00

This recipe is off the back of a Trader Joe's box of quinoa. We had it the other night and it's a new favorite. I have NEVER seen Hannah Gray eat so fast and begging for more...

1 C quinoa prepared with chicken stock according to package directions

2 C Chicken Broth

1 1/2 lbs boneless chicken breasts

4 T Garlic flavored olive oil (I just used regular grapeseed oil)

1 small onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinkly sliced

5 cloves of garlic (I used 2 elephant garlic cloves)

20 leaves fresh sweet basil, julienne

Grated Parmesan Cheese (Mozz was good too)

Salt and pepper to taste

Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, bell peppers; saute for one ore tow more minutes; add garlic and saute until peppers become slightly limp, but sill bright, about one to two minutes; season with salt and pepper. Remover the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese. Serves 4.

Favorite Turkey Burger

2009-07-23T12:11:00.003-04:00

This is from Martha Stewart's Everyday Food book, " Great Food Fast" p. 123 (I think several of us girls have this book thanks to Mary Claire). This was probably one of the best burgers we've ever had (or at least in a really long time).

1 1/2 lbs ground turkey (preferably 93% lean)

1/2 C finely grated Gruyere cheese (I didn't have this so I used Mozz. cheese instead)

4 scallions, thinly sliced

1/4 C dried breadcrumbs

1/4 C Dijon mustard

1 garlic clove minced (Ethan is allergic to this and I didn't have elephant garlic on hand, so I left it out and it was still really good)

Coarse salt and fresh ground pepper

veg. oil for grates

4 hamburger buns

1. Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form the mixture into four 1-inch-thick patties.

2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

3. Split the hamburger buns and toast on the grill if you like; place a burger on each bun and serve with the desired accompaniments.

Serves 4. Prep Time: 10 minutes. Total Time: 35 minutes.

Chocolate Chip Shortcake Biscuits

2009-06-26T16:08:00.003-04:00

1 cup flour (1 1/3 cups white spelt) (1 cup gluten-free flour mix)
1/4 cup sugar
1 tsp baking powder
pinch salt
1/4 cup cold butter
1 cup mini semisweet chocolate chips
1/4 cup milk
1 egg
1/2 tsp vanilla extract

Preheat oven to 425 F. (400 if using spelt flour). Grease a baking sheet.

In a medium mixing bowl, combine flour, sugar, baking powder and salt, mixing at low speed on your KitchenAid (with flat beater attached) until combined. Cut butter into small pieces and add it to flour mixture. Mix on low speed until the mixture looks like coarse crumbs. Stir in chocolate chips.

In a separate bowl, lightly beat egg, milk and vanilla. Add to flour mixture until combined. Don't over-mix. Using a large spoon, drop dough onto prepared baking sheet. Sprinkle tops with extra sugar if desired.

Bake for 18-20 minutes or until lightly browned.

n.b. This is a wonderful alternative to other shortcakes to serve with sliced and macerated strawberries. You'll love this for a special treat. I think it would also be good as a small scone if you served them plain.

Magical (no flour) Peanut (or Almond) Butter Cookies

2009-06-18T17:34:00.005-04:00

I think this recipe is from Paula Deen, but don't let that make you not want try these. They are neither dipped in bacon grease nor served between two Krispy Kreme donuts.

1 c. peanut butter
1 c. sugar
1 egg
1 t. vanilla

Preheat oven to 350. Prepare baking sheet-- grease or use parchment paper.
In large bowl, combine all ingredients.
Roll into walnut-sized balls. Roll in sugar, if desired. Place balls on baking sheet and make a criss-cross design on each cookie.
Bake 12-15 minutes. Cool slightly before removing from baking sheet.
Makes about 18 cookies.

N.B. I used almond butter in place of peanut butter and instead of rolling them in sugar, I sprinkled some pearl sugar on top before sticking them in the oven. And using a cookie scoop, it made 24 cookies for me.

Double Cheese Noodle Bake

2009-06-15T13:44:00.002-04:00

16 oz. noodles (wide)
2 lbs. ground beef
26 oz. spaghetti sauce
1/2 c. chopped onion
2 c. cottage cheese
2 c. sour cream
8 oz. shredded cheese

Cook and drain noodles.
Cook and season ground beef and onions. Drain.
Add spaghetti sauce and simmer for 5 minutes.
Combine cottage cheese, sour cream, and noodles.
Stir in meat mixture.

Bake in a greased 13x9 dish for 40-45 minutes at 350.
Top with shredded cheese.

Simple Pleasures Poundcake

2009-05-14T10:23:00.007-04:00

For Bundt cake:
1 cup butter, softened
2 cups sugar
4 large eggs
1 t. vanilla, or rum flavoring
2 cups flour
Powdered sugar, optional

Preheat oven to 325 F. Cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Add flavoring. Carefully add flour and mix well. Turn batter into a lightly greased Bundt pan and bake about 1 hour. Check with toothpick for doneness. Cool in pan about 20 minutes before removing cake from pan. Dust with powdered sugar if you like.

For 2 loaf pans:
1 ½ cups butter, softened
3 cups sugar
6 eggs
1 ½ t. vanilla
3 cups flour

Choco-Hoto-Pots

2009-05-14T10:23:00.003-04:00

Butter for ramekins
¾ cup semisweet chocolate chips
1 stick unsalted butter
2 large eggs
¾ cup superfine sugar
3 T. flour
½ cup white chocolate chips

Preheat oven to 400 F. Butter four 2/3-cup ramekins and set aside.

Melt together the semisweet chocolate chips and butter over low heat in saucepan.

In a separate bowl combine eggs, sugar and flour. Add cooled chocolate mixture and mix until well blended. Fold in white chocolate chips.

Divide mixture evenly among ramekins and place on a baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate. Garnish with berries, mint leaves, or whipped cream.

Honey Bun Cake

2009-05-14T10:23:00.001-04:00

1 box yellow cake mix
4 eggs, beaten
¾ cup oil (or applesauce)
1 cup buttermilk

Topping:
1 cup brown sugar
2 t. cinnamon
½ cup chopped pecans

Combine cake mix, eggs, oil and buttermilk; mix well. Pour into a greased 13x9x2-inch baking dish. Combine brown sugar, cinnamon and pecans. Swirl into batter. Bake at 300 F. for 40-50 minutes.

Glaze:
1 cup powdered sugar
2 T. milk
1 t. vanilla

Mix well and pour over warm cake.

Oven Baked Stew

2009-05-14T10:22:00.006-04:00

2 lbs. stew meat (1-inch pieces)
8 stalks celery, cut into ¾-inch pieces
5 round red potatoes, scrubbed and quartered
1 lb baby cut carrots
2 medium onions, chopped
1/3 cup tapioca, uncooked
1 t. sugar (optional)
½ t. salt
½ t. pepper
1/3 cup red wine vinegar (or whatever you have on hand)
3 cups beef broth, or 3 cups tomato juice

Combine all ingredients in a roaster (with lid) or slow cooker, stirring well. Cover and bake at 250 F for 5 hours, or at 300 F for 4 hours. If cooking in slow cooker, it will need 8-10 hours on low. Add in mushrooms, green beans, or other vegetables as desired.

Chocolate Chip Cheese Dip

2009-05-14T10:22:00.005-04:00

1 8-oz pkg. cream cheese, softened
½ cup butter, softened
½ t. vanilla
¾ cup powdered sugar
2 T. brown sugar
¾ cup mini chocolate chips

Graham cracker sticks for dipping

In mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars, beat until combined, and then add chocolate chips. Cover and refrigerate at least 2 hours.

Caramel Dip for Apples

2009-05-14T10:22:00.003-04:00

1 lb caramels
¼ cup water
8 oz cream cheese, softened

Melt caramels with water over low heat, stirring often. Remove from heat and stir in cream cheese. Serve with apple slices. (To keep apples from turning brown, dip in water with lemon juice—about 4 cups water and ½ cup lemon juice.)

Parmesan Chicken Breasts

2009-05-14T10:21:00.004-04:00

2 T. butter, melted
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 t. oregano
1 t. parsley flakes
¼ t. paprika
¼ t. salt
¼ t. pepper

Preheat oven to 400 F. Spray 15x10x1-inch pan with non-stick cooking spray. Combine cheese, bread crumbs and seasonings. Dip chicken in butter, then coat with cheese mixture. Place in prepared pan.

Bake 20-25 minutes or until done.

Bronzed Chicken

2009-05-14T10:21:00.003-04:00

1 stick butter
8 boneless, skinless chicken breasts
Paul Prudhomme’s Poultry Magic

Heat heavy griddle or skillet over medium heat. Melt butter separately. Coat each chicken breast lightly with butter. Sprinkle each breast with about ½ teaspoon seasoning. Lay the chicken on hot griddle. Continue to turn chicken every minute or so, until chicken is a bronze color. Lightly drizzle chicken with butter while cooking.

Texas 2-Step Chicken

2009-05-14T10:20:00.000-04:00

4 boneless, skinless chicken breasts

1 cup salsa
3 T. packed brown sugar
1 T. Dijon mustard

3 cups hot cooked rice

Preheat oven to 400 F. Combine salsa, brown sugar and mustard. Pour over chicken in greased baking dish. Bake 20-25 minutes. Serve chicken over hot rice, or with Mexican Rice. Top with shredded cheese if desired.

Marinade for Chicken or Beef

2009-05-14T10:19:00.001-04:00

¼ cup oil
¼ cup lemon juice
1 ½ t. seasoned salt
1 ½ t. lemon pepper
½ t. garlic powder
2 T. chopped fresh parsley

Combine and marinate chicken, turkey or beef for a couple of hours before grilling.

Bar-B-Que Peanut Butter Chicken

2009-05-14T10:18:00.002-04:00

1 cup creamy peanut butter
¼ cup soy sauce
¼ cup white balsamic vinegar
¼ cup lemon juice
6 cloves garlic, minced
1 t. red pepper flakes
1 ½ t. ginger (powder)
Up to 2 ½ lbs chicken tenders

Prepare marinade in blender. Add a little water if it’s too thick. Marinate chicken about 2 hours.

Lightly oil medium hot grill. Cook chicken 6-8 minutes or until done.

Honey Roast Chicken

2009-05-14T10:17:00.006-04:00

½ cup chopped onion
1 clove garlic, minced
¼ cup Dijon mustard
½ cup honey
1 t. salt

6 boneless, skinless chicken breasts

Sauté onion in butter several minutes; add garlic and sauté 2-3 minutes more. Add remaining ingredients except chicken and cook on low/simmer until smooth and thick.

Completely coat chicken and place in a shallow baking dish. Pour any remaining sauce over the top. Bake at 350 F. about 1 hour.

This dish may be prepared earlier in the day and refrigerated.

Chicken Dijon Quiche

2009-05-14T10:17:00.005-04:00

1 pie crust (homemade or ready made)

Filling:
2 T. butter
1 cup heavy cream
½ cup sliced mushrooms
1 T. Dijon mustard
¼ cup chopped onion
3 eggs
1 clove garlic, minced
¾ cup cooked chicken
1 t. Paul Prudhomme’s Poultry Magic
¼ cup chicken broth
½ cup shredded Parmesan cheese
½ cup shredded Swiss cheese

Crust: Blind bake crust in 9-inch pie pan. (Blind baking is to bake the crust at 400 F 9-13 minutes until very light brown. Watch carefully.)

Filling: Sauté mushrooms, onions and garlic until tender over medium high heat. Stir in chicken, seasoning and broth. Cook until liquid evaporates. Spread chicken mixture in crust. Sprinkle with cheese.

In medium bowl, combine cream, eggs, and mustard; mix well. Pour over cheese. Sprinkle with extra seasoning.

Bake at 400 for 20-25 minutes, until golden brown and set. Let stand 5 minutes before serving. Serves 6-8.

Turkey Chimichangas

2009-05-14T10:17:00.004-04:00

1 lb turkey breast
2/3 cup picante sauce, or salsa
1/3 cup green onion, chopped
1 t. cumin
½ t. oregano
½ t. salt
8 8-inch flour tortillas
¼ cup butter, melted
1 cup shredded cheese

Preheat oven to 475 F.

Cook (any method) and shred turkey. Combine turkey, picante sauce, onion and seasonings in large saucepan. Heat through. Spoon about 1/3 cup turkey mixture on each tortilla. Divide cheese evenly between all tortillas. Roll tortillas and put in 13x9 baking dish. Brush tortillas with butter, and bake until crispy, about 20-25 minutes.

Cheeseburger Quiche

2009-05-14T10:14:00.003-04:00

1 lb. ground round
4 slices bacon, crisply cooked and crumbled (optional)
3 eggs
½ cup mayonnaise
½ cup cream (or milk)
8 oz shredded cheese, Colby-Jack or Swiss
Seasonings to taste

Preheat oven to 350 F. Brown meat in skillet. Drain. Combine with bacon and then press into 9-inch pie pan. Top with cheese.

Beat eggs and add mayo, cream and seasonings. Pour this mixture over meat and cheese.

Bake 40-45 minutes or until knife inserted near center comes out clean. Cool 5-10 minutes before serving.

Chilaquiles

2009-05-14T10:14:00.001-04:00

½ roasted chicken, store-bought
2 large tomatoes, seeded and chopped
1 cup chopped onion
2 T. chopped fresh cilantro
Salt and Pepper
1 28-oz can mild enchilada sauce
1 15-oz bag corn tortilla chips
2 ¼ cups shredded Monterey Jack cheese
2 T. chopped green onion

Preheat oven to 350 F. Pull skin off chicken, and shred meat.

In a large bowl, combine chicken, tomatoes, onion and cilantro. Season with salt and pepper. Set aside.

Spread approximately 2 T. enchilada sauce in the bottom of a 3-quart greased casserole. Layer half the tortilla chips, then half the chicken mixture and half the remaining sauce. Repeat layers. Top with cheese.

Bake just until cheese melts, about 5-10 minutes. Remove from oven. Sprinkle with green onion. Serve with sour cream, guacamole, and salsa.

Chicken (or Turkey) Tetrazzini

2009-05-14T10:13:00.002-04:00

¼ cup butter
¼ cup flour
½ t. salt
¼ t. pepper
1 cup chicken broth
1 cup whipping cream (or milk)
8 ounces spaghetti, cooked and drained
2 cups cooked chicken or turkey, chopped
1 small can sliced mushrooms, drained (optional)
½ cup grated Parmesan cheese

Heat oven to 350 F. Melt butter in large saucepan over low heat. Blend in flour and salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in spaghetti, turkey and mushrooms.

Pour into greased 2-quart baking dish. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. Serves 6.

Farmer’s Wife Salad

2009-05-14T10:13:00.001-04:00

1 head broccoli, chopped
1 head romaine lettuce, torn
1 pint cherry tomatoes, halved
1 cup mayo (or your favorite substitute)
1 ½ T. vinegar
¾ lb. bacon, crisply cooked and crumbled

In a large bowl combine broccoli, lettuce and tomatoes. In separate medium bowl, combine mayo, sugar and vinegar; pour over lettuce mixture and toss in bacon. Toss well to coat. Serve immediately. Makes 8 servings.

Cabbage Salad

2009-05-14T10:12:00.003-04:00

2 heads Napa cabbage, finely shredded
2 bunches scallions, sliced

Dressing:
1 cup oil
½ cup sugar
½ cup rice vinegar
2 T. soy sauce

Crunchy Topping:
Sliced almonds, sesame seeds, ramen noodles (uncooked and broken up). Toast carefully in 425 F. oven.

Alternate Topping:
Toasted sunflower seeds and 1 can rice noodles, broken up

Serves 12. Recipe can be cut in half easily.

Three Cheese Green Bean Casserole

2009-05-14T10:12:00.001-04:00

1 lb. green beans, fresh or frozen
½ cup cottage cheese
½ cup cream cheese, softened
½ cup slivered almonds (optional)
½ cup Parmesan cheese, grated

Preheat oven to 325 F.
Cook beans and drain well. In a large bowl stir together cream cheese and cottage cheese til “smooth.” Stir in beans and almonds. Turn into a greased baking dish. Top with Parmesan cheese. Bake for 20 minutes. Serves 6. This dish is easily doubled

Cheesy Baked Mashed Potatoes

2009-05-14T10:11:00.002-04:00

6 large russet potatoes (about 4 lbs.)
1 cup sour cream
¼ cup butter
8 slices bacon, crisply cooked and crumbled (optional)
3 T. chopped fresh chives, divided
3 cups mozzarella, shredded
½ cup Swiss cheese, shredded

Preheat oven to 350F.

Peel and quarter potatoes. Cook in boiling water about 25 minutes or until tender. Drain. Add sour cream and butter to same pan. Mash potatoes well. Stir in bacon and 2 T. chives. Add mozzarella and mix well. Spoon mixture into greased 3-quart baking dish. Sprinkle Swiss cheese over top.
Bake at 350F. 20-25 minutes. Sprinkle with remaining chives. Serves 12.

(May be prepared ahead earlier in the day. Be sure to remove from fridge about 20-30 minutes before baking. And it may take a little longer to bake.)

Poor Man’s Champagne

2009-05-14T10:11:00.001-04:00

Mix equal parts ginger ale with white grape juice in large pitcher or punch bowl.

Very nice beverage—not too sweet.

Simple Cream Cheese Appetizer

2009-05-14T10:10:00.002-04:00

Place an 8-oz. pkg. cream cheese on serving plate. Top with ½ cup salsa.
Serve with tortilla chips. Garnish with fresh cilantro.

Variation:
Top cream cheese with cocktail sauce and crab meat or tiny shrimp. Serve with crackers. Garnish with parsley.

Creamy Fruit Soup

2009-05-14T10:10:00.001-04:00

Blend equal amounts of buttermilk and fresh berries or peaches. Sweeten with honey or sugar as desired. Chill a few hours. Garnish with fruit and mint leaves.

Substitute half vanilla yogurt and half low fat milk for the buttermilk.

Baked French Toast

2009-05-14T10:09:00.001-04:00

8-10 slices day old bread, sliced 1 inch thick (try French bread)
6 T. melted butter
4 eggs, plus 2 egg yolks
2 cups milk
1 cup whipping cream
½ cup sugar
1 T. vanilla
Syrup, berries, whipped cream as desired

Brush both sides of bread with melted butter; place in a greased 13x9x2 baking dish. In a large bowl, beat eggs, yolks and sugar. Add milk, cream and vanilla; mix well. Pour over bread. Cover and chill at least 6 hours. Remove from fridge 30 minutes before baking.

Bake, uncovered, at 350F. for 55-60 minutes or until knife inserted near center comes out clean. Cool 5-10 minutes before serving. Dust with powdered sugar. Serve with syrup, berries, whipped cream, etc.

Blueberry Breakfast Bake

2009-05-14T10:07:00.000-04:00

12 slices bread, torn in pieces
1 cup blueberries, fresh or frozen
12 eggs
1/3 cup maple syrup
2 cups milk

Preheat oven to 350F. Prepare a 13x9x2 baking dish.

Layer bread and blueberries in dish. Mix eggs, syrup and milk; pour over bred.

Bake covered for 30 minutes, then uncover and bake 30 minutes more, or until done. (Check center with knife—if it’s ‘dry’, it’s done.)

Golden Lemon Orange Bars

2009-05-06T17:27:00.003-04:00

2 sticks unsalted butter
2 c. flour + 2 T.
1/2 c. powdered sugar
1 1/2 t. grated lemon peel
1/2 t. grated orange peel
2 c. sugar
4 eggs
1/2 c. fresh lemon juice
1/4 c. orange juice
1 t. baking powder

Preheat oven to 350 degrees.

Combine butter, 2 c. flour, and powdered sugar until consistency is of coarse sand. Stir in 1/2 t. lemon peel and orange peel. Press into 9x13 pan. Bake until golden, about 25 minutes.

Combine everything else (sugar, eggs, lemon juice, orange juice, lemon peel, flour, and baking powder) and mix for 1 1/2 minutes. Pour onto crust and bake until top is golden, about 35-40 minutes.

Let cool, cut, and dust with powdered sugar.

Enjoy!

Bistro Chicken

2009-04-28T11:56:00.003-04:00

1 C. Miracle Whip
2 t. Oregano
1 t. Garlic Salt

Mix to combine and brush on chicken when grilling.

Granola Bars

2009-04-10T10:04:00.002-04:00

4 T. butter
1 c. rice cereal
1/2 c. brown sugar
1/2 c. raisins
1/4 c. honey
1/2 c. thin pretzels (crushed)
1/2 c. semisweet chocolate chips
2 c. granola

In a medium saucepan, combine brown sugar with honey and butter. Bring mixture to a boil over medium-high heat, then lower to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove pan from heat.

Add the granola, rice cereal, raisins, and pretzels to the pan and fold ingredients to evenly coat with sauce. Transfer granola mixture to a greased 9x13 pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the fridge until firm, about 15 minutes. Cut into bars.

Taco Seasoning Mix & Taco Filling Recipe

2009-03-20T16:31:00.003-04:00

2 t. instant minced onion
1 t. salt
1 t. chili powder
1/2 t. arrowroot starch/flour (or cornstarch)
1/2 t. garlic powder
1/4 t. dried oregano leaves
1/2 t. ground cumin
1 t. black pepper
(1/2 t. crushed red pepper flakes, optional)

Combine all ingredients in a small bowl. Store in a cool, dry place. Use within 6 months.

Use in any recipe calling for taco seasoning mix.

For Taco Filling:
1 1/2 lbs. lean ground beef
1/2 c. water
1 recipe Taco Seasoning Mix

Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8-10 tacos.

N.B.
-this is also very good for making fish tacos. Use about 1 lb of boned fish, cut in 1-inch cubes. Toss with taco seasoning mix and cook quickly in a couple tablespoons of vegetable oil. Serve in soft taco shells with chopped cabbage and ranch dressing or chipotle mayonnaise.

Fabulous Biscuits (er, Cookies)

2009-03-14T10:36:00.004-04:00

This one is adapted from Karina's Kitchen--- here is the original recipe. I made these cookies for Ethan and Joni, and they liked 'em.

Fabulous Biscuits

1 c. sorghum flour

1 c. buckwheat or millet flour

½ c. tapioca or potato starch

1 ½ t. xantham gum

1 ½ t. baking soda

1 t. sea salt

¾ c. shortening

⅓ c. hot milk (with 2 T. instant coffee, optional, and I just used cold milk)

1 ½ c. brown sugar, packed

1 T. vanilla

1 T. honey or agave

6 oz. semi-sweet chocolate chips

Prepared Ener-G Egg Replacer for 2 eggs, or 2 eggs

Whisk together the flours, tapioca starch, xantham gum, baking soda, and sea salt.

In a separate bowl, beat the shortening, milk, brown sugar, vanilla, honey/agave, and the prepared egg replace (or beaten eggs).

Add the dry ingredients a little at a time and beat to combine until a dough forms. It will be stickier than a normal cookie dough, so you can add a T. of sorghum flour if needed. Add the chocolate chips.

Cover and chill for an hour. (this will make the sticky dough easier to work with)

Preheat the oven to 350˚. Scoop dough onto a parchment-lined cookie sheet and place dough about 2 inches apart. Press down the down balls every so slightly, but not too flat. Bake for about 12-15 minutes; do not overbake.

Note: at first bite, these don't neccesarily taste like "normal" chocoate chip cookies, but eat another one and I think they will grow on you, especially if your dietary choices are limited. As long as they aren't overbaked, they should end up soft and chewy in the inside, which in my humble opinion, goes a long way for a good cookie. :)

Super Natural Recipe Search

2009-03-11T21:58:00.005-04:00

Hey girls,

I just came across this recipe database that I thought you might be interested in. It's called the Super Natural Recipe Search and it focuses on recipes that use whole foods and natural ingredients. You can just type in a particular ingredient and it provides a list of links to good recipes that use that ingredient.

Check it out!

Enchilada Sauce

2009-02-09T13:19:00.003-05:00

Jaime, here is the sauce recipe that my mom uses. She said that it has quite a bit of flavor, due to the 1/4 c. of chili powder, so that can be decreased for personal preference. So if you find a regular recipe for enchiladas, you could just use this sauce instead of the store-bought junk. :)

Enchilada Sauce
makes 3 cups

2 cloves garlic, cut in half
3 T. oil or shortening
2 T. flour
1/4 c. chili powder
2 c. broth (beef)
15 oz. tomato sauce
1/2 t. oregano
1/2 t. salt
1/4 t. ground cumin

In a large saucepan, saute garlic in oil until lightly browned; discard garlic.
Stir flour into oil until smooth; cook, stirring constantly for one minute.
Stir in chili powder.
Gradually stir in broth, tomato sauce, oregano, salt, and cumin.
Simmer for 15 minutes.

Lighter than Air chocolate cake

2009-02-08T12:04:00.003-05:00

Well i haven't actually made this cake, but I have eaten it and it was fantastic. We went to a friends house for dinner earlier to this week - who, bless her heart, was kind enough to consider all of our dietary restrictions. She found this recipe and the cake was awesome. It sounds a little complicated but it might totally be worth it!

p.s. does anyone have a good enchilada recipe??

LIGHTER THAN AIR CHOCOLATE CAKE

INGREDIENTS:

For cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder

For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*
* Substitute 4 tablespoons cocoa and 1 teaspoon vanilla for Grand Marnier *

DIRECTIONS:

To Make cake layers:
Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.
Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes. Stir in melted chocolate until combined.
Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully.
Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes.
If you wish, sift cocoa powder over top of cake layers. Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining. For best results, place all of the layers in the freezer for at least 2 hours or until they are firm enough to be carefully lifted without breaking.

In order to make the filling:
In a clean large bowl, beat cream with powdered sugar and Grand Marnier (or cocoa powder) until it just holds stiff peaks.

To assemble the cake:
Bring first cake layer out of the freezer (leave the others in the freezer until you are ready for them) and arrange on your cake plate, cocoa side down. Spread 1/4 of filling evenly over the cake layer. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat until the cake is assembled!
Keep cake in the refrigerator until serving time. The cake layers should thaw after about 2-3 hours of being in the refrigerator and the cake will be ready to serve.

Basic Vegan Ice Cream

2009-02-07T21:16:00.004-05:00

This is pretty good, and really easy.

Melt together the following ingredients in a saucepan over medium-low heat:

1 1/4 c. almond milk

1 can (about 2 c.) coconut milk

3/4 c. sugar

1 T. vanilla

1 pinch salt

Then turn it into ice cream via your preferred method.

Here's a variation that we made and liked:

Chocolate Peanut Butter Pretzel (Vegan) Ice Cream

1 1/4 c. almond milk

1 12 oz. can coconut milk

3/4 c. sugar

1/2 c. cocoa powder

1 T. vanilla

1/4 c. peanut butter

1/2 c. pretzel pieces

Follow the basic instructions above, combining everything but the pretzels. Add in the pretzels at the very end of the churning, or just add on top of the ice cream as you are serving it. You could also add in chocolate chips at the end.

Strawberry Chocolate Chip Sherbet

2009-02-07T21:07:00.003-05:00

1 pint fresh strawberries, rinsed, stemmed, and sliced

3 T. fresh lime juice (or lemon)

3-4 T. agave nectar

Combine the strawberries, lime juice, and agave; toss to coat; cover and chill for two hours.

In a medium-large saucepan, combine:

1 c. vanilla hemp milk

2 T. tapioca starch

1/2 t. xantham gum

1 c. cane sugar

1 t. vanilla extract

Whisk well to combine. Stir over medium heat until the sugar is dissolved and the tapioca has thickened the mixture. Remove from heat.

Whisk in:

2 c. ice cold vanilla hemp milk

Pour the custard base into a mixing bowl and place it in the fridge to chill. When the strawberries have chilled for 2 hours, whisk them into the custard base.

Pour the mixture into your ice cream maker and follow manufacturer's instructions.

Near the end of churning add in 1/2 c. chocolate chips. Churn till stirred through.

"Fun-due" Fondue

2009-02-07T21:02:00.004-05:00

Fun-Due

8 servings

8 oz. chopped semi-sweet chocolate

1 1/4 c. sweetened condensed milk

1/3 c. milk

Melt chocolate. Stir in condensed milk and milk; heat through. Transfer to fondue pot; keep warm. Stir in additional milk as needed to thin.

Dipping suggestions: angel food cake, pound cake, brownie squares, marshmallows, dried apricots, whole strawberries, banana slices, pineapple chunks

Gluten Free Pizza Crust

2009-02-05T10:18:00.003-05:00

So we tried this one out the other night and really liked it. So for those in the fam that can't have gluten... (actually, it's also yeast free, but I think we may be the only ones with that issue :) ). I used my Pampered Chef pizza stone and it came out nice and soft like a regular pizza crust. I expected it to be more like a cracker, so I was pleasantly surprised.

1/2 C cornstarch or potato starch
1/2 C tapioca flour
1 t. sugar or honey
1 t. xanthan gum
1/2 t. salt
1/4 t. potato flour (not potato starch)
1 t. baking powder
1/2 t. onion powder
1/2 t. dried rosemary leaves
1/2 t. Italian seasoning
2 T butter
1 large egg (or 1 T egg replacer powder mixed in 3 T water)
1/4 C milk (or whatever you use as a milk substitute)
Rice flour

1. Preheat oven to 400F. Grease 12 in nonstick pizza pan (for a thin crispy crust) or 11x7 in nonstick baking pan or a 10 in cast iron skillet (for deep dish). ** I used my Pampered Chef stone and it was fine, didn't stick...

2. In food processor (or kitchen aid), combine all ingredients except egg, milk and rice flour. Blend until mixture resembles fine bread crumbs. Add egg and milk and process until dough ball forms. Dough will be stiff, but sticky.

3. Place dough on prepared pan and sprinkle with rice flour. Pat doguh to 1/4 in. thickness with hands-just up to edges of pan, sprinkling more rice flour as needed to prevent sticking. Make dough slightly higher around outer edge to contain toppings. Bake for 10-15 min. Remove from oven and top with toppings. Bake for another 10-15 min or until browned to taste.

Note- for a smoother crusts, replace 2 of cornstarch with dry milk powder (dairy or non-dairy).

Taken from "Cooking Free" by Carol Fenster pg. 37-38

Deconstructed Lasagna

2009-02-04T22:00:00.002-05:00

Deconstructed Lasagna

Serves 4

1 lb. fusilli pasta

1 lb. ground beef sirloin

1 small carrot, grated

1 small onion chopped

2 cloves garlic, chopped (I use the press thingy)

1 c. beef broth

1 28oz. can crushed tomatoes (I used the muir glen ones with basil in them)

1 c. ricotta cheese

2 T. butter

Parm. cheese to garnish

A few leaves of fresh basil, chopped or torn (this makes a big difference!)

Brown the beef until lightly brown and then add onion, carrot, & garlic and cook until tender; season with salt and pepper. Stir in beef broth then the tomatoes and basil; simmer.

Cook the pasta (in boiling water of course) :) and then add the butter and toss (I skipped this step).

Scoop ricotta into a shallow bowl (like a spoonfull... no way did I use 1/4 of a cup as it called for), top with pasta, top with meat sauce. Top it all off with parm. cheese. (You can also just toss the pasta with the meat sauce if you wanted)

Whoopie Pies!

2009-02-04T21:22:00.000-05:00

Whoopie Pies

makes 9

Cakes:

1 c. milk

½ c. shortening

1 c. brown sugar, packed

1 egg

¼ c. + 2 T. cocoa

2 c. flour

1 t. each, baking soda and powder

1 t. salt

1 t. vanilla

In large mixing bowl, cream shortening, sugar, and egg. In separate bowl, whisk together the cocoa, flour, baking powder, soda, and salt. Stir vanilla into milk. Add dry ingredients to shortening mix alternately w/milk/vanilla beating till smooth. Drop dough using muffin scoop (1/4 c.) onto lightly greased baking sheets leaving 2 in. between cakes. Bake at 350˚ for 15 min. or until firm. Cool completely on wire rack.

Filling:

heaping ¼ t. salt dissolved in 1 T. water

1c. shortening

1 c. powdered sugar

1 ⅓ c. marshmallow crème

1 ½ t. vanilla

Beat together the shortening, sugar, and crème, then stir in salt and vanilla.

Amish Sugar Cookies

2009-02-04T21:21:00.000-05:00

Amish Sugar Cookies

1 c. sugar (white or brown)

1 c. butter

1 c. canola oil

1 c. powdered sugar

2 eggs

1 ½ t. vanilla

4 ½ c. flour

1 t. baking soda

1 t. salt

1 t. cream of tartar

Cream sugar and butter. Add oil, then powdered sugar, then eggs and vanilla. Stir together dry ingredients (flour, baking soda, salt, cream of tartar) and add to butter mixture.

Drop onto cookie sheets. Flatten with glass dipped in sugar.

Bake at 350˚ for 8-10 minutes.

Baking Powder

2009-02-04T21:20:00.000-05:00

Baking Powder

⅓ c. baking soda

⅔ c. arrowroot flour

⅔ c. cream of tartar

The Best Chocolate Chip Cookies

2009-02-04T21:18:00.000-05:00

The Best Chocolate Chip Cookies

1 c. shortening

3 eggs

1 c. butter

3 t. vanilla

1 ½ c. brown sugar

1 ½ c. white sugar

4 ½ c. flour (5 ½ c. spelt)

1 ½ t. salt

1 ½ t. baking soda

12 oz. chocolate chips

Preheat oven to 375˚ (350˚ with spelt).

Cream butter and shortening. Add sugars and mix well. Add eggs and vanilla. Stir in dry ingredients. Mix well and add chips. Bake for about 8-10 minutes.

Biscuits

2009-02-04T21:17:00.001-05:00

Biscuits

3 c. flour

6 t. baking powder

½ t. salt

1 t. cream of tartar

3 t. sugar

Sift together in a bowl.

Cut in ¾ c. (12 T.) butter until it looks like coarse crumbs. Make a well; add 1 c. milk. Stir quickly until dough begins to follow fork in bowl. Turn onto floured surface. Dough will be soft. Knead until smooth (10-12 strokes). Roll to ½ inch thick. Cut. Bake on ungreased baking sheet in 450˚ pre-heated oven for 10-12 minutes.

Buckeyes

2009-02-04T21:16:00.001-05:00

Buckeyes

Melt ½ c. butter with 1 ¼ c. peanut butter

Add 3 c. powdered sugar and 2 c. Rice Krispies

Roll into balls and chill.

Melt 6 oz. chocolate chips and shortening (or rice syrup and butter)

Dip balls and store in fridge.

Chocolate Mint Cookies

2009-02-04T21:14:00.000-05:00

Chocolate Mint Cookies

Cookies:

1 c. sugar

½ c. butter

1 t. vanilla

1 egg

2 sq. unsweetened chocolate, melted, cooled

1 c. flour

½ t. salt

Mix sugar, butter, vanilla, egg and chocolate. Stir in flour and salt. Drop onto cookie sheet and flatten with bottom of greased glass dipped in sugar. Bake at 375˚ for about 8 minutes. Cool before frosting.

Peppermint frosting: (mix until smooth)

2 ½ c. powdered sugar

¼ c. butter, softened

3 T. milk

½ t. peppermint extract

Drizzle:

Melt ¼ c. butter with 2 T. rice syrup and 6 oz. chocolate chips.

Note: Double cookie and frosting, but make drizzle as directed.

Favorite Coffee Cake

2009-02-04T21:13:00.002-05:00

Favorite Coffee Cake

3 c. flour (3 3/4 c. spelt)

1 ½ c. sugar

5 t. baking powder

1 ½ t. salt

½ c. butter or shortening

1 ½ c. milk

2 eggs

Heat oven to 350˚. Grease pan. Blend all ingredients. Beat for 30 seconds. Spread in pan.

Topping:

1 c. brown sugar

1 t. cinnamon

½ c. flour

6 T. cold butter

Mix topping ingredients till crumbly. Sprinkle over batter.

Bake 25-30 minutes. Test with toothpick.

Pancakes or Waffles

2009-02-04T21:11:00.000-05:00

Pancakes or Waffles

makes about 12 pancakes

2 c. spelt flour

1½ t. baking soda

1 T. honey (or agave)

½ t. salt

3 T. olive oil

2 cups milk (more or less)

1 egg

½ c. flaxseed (optional)

Mix all ingredients in a glass measuring pitcher until well blended.

Spelt Pizza Crust

2009-02-04T21:09:00.000-05:00

Pizza Crust (same as Dinner Rolls)

Makes 2 crusts/24 dinner rolls

1 ¼ c. warm water

1 packet quick rising yeast (2 t.)

2 T. honey

2 T. molasses

½ t. salt

5 c. spelt flour

Dissolve yeast in warm water which has the honey and molasses mixed in. Add flour and salt. Mix well and knead for about 5 minutes. Shape as desired. Cover with clean cloth and let rise for about 30 minutes.

Bake at 350˚ for about 30 minutes. For pizza crust, remove from oven after 20 minutes, quickly add sauce and toppings and return to oven for 10 more minutes.

Scandanavian Almond Bars

2009-02-04T21:06:00.000-05:00

Scandanavian Almond Bars from Sister Mary Margaret

1 ¾ c. flour

milk

2 t. baking powder

½ c. almonds, coarsely chopped

¼ t. salt

½ c. butter

1 c. sugar

1 egg

½ t. almond extract

In a large mixer bowl, cream butter. Add sugar and beat until fluffy. Add egg and almond extract; beat well. Add flour, baking powder, and salt. Blend well. Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls 4-5 inches apart on a cookie sheet. Flatten until 3 inches wide. Brush with milk and sprinkle with almonds. Bake at 325˚ for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them diagonally in 1 inch strips. Cool. Drizzle with almond icing.

Icing: Stir together 1 c. powdered sugar, ¼ t. almond extract, and milk (3-4 t.) to make icing of drizzling consistency.

Tomato Soup

2009-02-04T21:04:00.000-05:00

Tomato Soup

2 T. butter

5 c. broth (40 ounces)

1 med onion, finely chopped

3 sprigs oregano (1 T. dried)

(3 cloves garlic)

½ - 1 c. milk

10 c. crushed tomatoes (80 ounces)

salt and pepper to taste

Melt butter in medium saucepan over medium low heat. Add onion and garlic. Cook, stirring until translucent, about 6 minutes. Add tomatoes, stock, and oregano; bring to a boil.

Reduce heat and simmer gently until thickened, about 45 minutes. Puree with stick blender or in batches in blender.

Slowly add milk, stirring constantly. Season with salt and pepper.

Fruit Tarts

2009-02-04T21:00:00.000-05:00

Fruit Tart Crust

Makes 6 mini tarts

½ c. butter

2 large egg yolks

½ c. sugar

2 c. spelt flour

1 t. vanilla

pinch salt

Cream butter and sugar until light and fluffy, about 3-4 minutes. Add vanilla and eggs yolks, beating well. Add flour and salt. Mix until it’s just coming together, yet still crumbly.

Press into mini tart pans. Prick crust with fork before baking.

Bake at 375˚ for 12-15 minutes or until light golden brown. Cool completely before removing from tart pans.

*double recipe to use as a pie crust

Fruit Tart Pastry Cream

Makes 6 mini tarts

5 extra-large egg yolks, room temp.

¾ c. sugar

3 T. arrowroot flour

1 ½ c. scalded milk

1 t. vanilla

2 T. butter

Using KitchenAid mixer with paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes or until very thick. Reduce speed to low and add the arrowroot flour. With mixer still on low, slowly pour in the hot milk. Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it becomes quite thick. Remove from heat. Stir in vanilla and butter.

Fill pastry tarts or refrigerate and fill tarts when pastry cream is chilled. Top with fruit and brush with ⅓ c. apricot jelly melted with 1 T. water

Pasta e Fagioli

2009-02-04T20:58:00.000-05:00

Pasta e Fagioli

3 t. oil

2 lbs. ground beef

12 oz. onions, chopped

14 oz. carrots, chopped

14 oz. celery, diced

48 oz. tomatoes, canned, diced

2 c. red kidney beans

2 c. white kidney beans

88 oz. beef stock

3 t. oregano

2 ½ t. pepper

5 t. parsley, chopped

1 ½ t. Tabasco sauce or ½ t. chipotle chili powder

48 oz. spaghetti sauce

8 oz. dry pasta

Sauté beef in oil in large 10-qt pot until beef starts to brown. Add onions, carrots, celery, and tomatoes and simmer for about 10 min. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, tomato sauce, and noodles. Add parsley. Simmer until celery and carrots are tender, about 45 minutes.

Granola

2009-02-04T20:52:00.000-05:00

Granola

4 c. old-fashioned oats

1 ½ c. nuts or coconut (optional)

½ c. brown sugar, packed

½ t. salt

¼ c. honey

1 t. vanilla

¼ c. cooking oil

1 ½ c. raisins, cranberries, etc (optional)

Mix oats, nuts, brown sugar, and salt in a roaster pan. Warm the oil and honey in a small saucepan. Stir in vanilla. Pour liquid mixture over oat mixture. Stir well. Bake at 350˚ for 40 minutes, stirring every ten minutes. Stir in raisins/cranberries after baking. After removing from the oven, continue to stir every ten minutes so it won't all stick together.