Tuesday, March 1, 2011

Crock-Pot Split Pea Soup

leftover lamb bone
4 cups green split peas
1 diced onion
8 cups chicken broth
2 cups water
1 tsp pepper

Combine all ingredients in a large crock-pot. Cook on low for 8-10 hours or on high for 4-6 hours. Remove lamb bone, add salt to taste (if needed), and serve.

Monday, January 17, 2011

Moroccan Chicken and Lentils

1 TBSP paprika
2 tsp cumin
2 tsp coriander
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp black pepper

2 TBSP butter or extra virgin olive oil
1 large onion, thinly sliced
5 cloves garlic, minced
1 to 1 1/2 lbs chicken thighs
4-8 sliced carrots
1 1/4 cup chicken broth
1/2 cup dried lentils

1 1/2 cup chicken broth
1 cup whole wheat couscous

Combine spices in a small bowl and set aside. Heat butter or olive oil in a large skillet, add onions and garlic and cook for about 5 minutes over medium heat. Stir in spice mixture, then add carrots, chicken, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 20-25 minutes. Stir in lentils and return broth to a boil, then cover and simmer for 15-20 minutes until lentils are fully cooked. Bring 1 1/2 cup chicken broth to a boil, then stir in couscous. Cover and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Serve chicken and lentil mixture over couscous.

Tuesday, January 11, 2011

Italian Bread

2 cups warm water
1 TBSP yeast
1 TBSP evaporated cane juice
1 1/2 tsp sea salt
1 TBSP extra virgin olive oil
4 1/2 cups flour

Combine warm water, yeast, and ECJ in a large glass bowl and allow to proof for 5 minutes. Add salt and olive oil. Gradually stir in flour. Knead until smooth, then cover and let rise in a greased bowl until doubled in size. Punch down and shape into 2 long loaves or place in greased French bread loaf pans or on a cookie sheet. Let rise again, until doubled. Bake at 400˚ for 20 minutes, then cool on racks.

Broccoli Cheese Soup

2 large bunches broccoli, chopped
4 stalks celery, chopped
1 onion or 4 green onions, chopped
1 TBSP sea salt
1/4 cup butter
1/4 cup flour
4 cups whole milk
2 cups grated Cheddar cheese
3 dashes Tabasco sauce
1/2 tsp black pepper
1/2 tsp paprika
2 tsp dried parsley
1 tsp dried dill weed

Place vegetables in stockpot and cover up to 2/3 of them with water. Bring to a boil and add salt. Reduce heat and boil until vegetables are tender. Remove from heat and when cool enough to handle, puree in a blender or food processor. Melt butter in a small saucepan and whisk in flour until smooth. Return pureed vegetables to the stockpot over medium heat and slowly blend in butter and flour mixture. Add milk, stirring constantly, then gradually add cheese. Stir until smooth. Add Tabasco, pepper, paprika, parsley, and dill, and salt to taste if needed. Heat thoroughly and serve.

Taco Soup

1 lb ground beef
1 chopped onion
2 cups frozen corn
1/2 cup water
2-3 chopped tomatoes
1 can kidney beans (with goop)
8 oz tomato sauce (optional)

Brown beef, add all other ingredients, and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serve with tortilla chips.

Dad's Favorite Chocolate Cake

2 cups whole wheat pastry flour
2 cups evaporated cane juice
1/2 cup baking cocoa
2 tsp baking soda
1/2 tsp sea salt
1 cup kefir or buttermilk
1 cup coconut oil, melted
2 eggs
1 cup hot water
1 tsp real vanilla

Combine flour, ECJ, cocoa, soda and salt. Combine kefir, oil, and eggs. Blend the two mixtures together, then add the water and vanilla. Stir well and pour into greased 9x13 pan. Bake at 350˚ for 40 minutes.

Dangerously Easy No Bake Fridge Cookies

1/2 cup milk
1/2 cup butter
1 1/2 cups evaporated cane juice
1/2 cup cocoa powder

1/2 cup peanut butter
2 1/2 cups regular oatmeal
1/2 tsp real vanilla

Mix together milk, butter, ECJ, and cocoa in a saucepan. Cook and stir for 8 minutes, or until bubbly. Quickly stir in peanut butter and vanilla until the peanut butter is melted, then add the oatmeal. Stir until well combined. Spoon onto wax paper and refrigerate until set. Or just eat it with a spoon while it's still hot...