Thursday, November 19, 2009

Soaked Almond Coconut Granola/Granola Cookies

aka Almond Coconut Granola The Boy Can Eat

8 cups oatmeal
1 cup sliced almonds
1 1/4 cup melted coconut oil
1 1/2 cups cultured buttermilk
2 cups water

Combine above ingredients in a glass bowl, cover and let sit on the counter in a warm place for 24 hours.

After 24 hours, mix together in a small glass bowl and heat until thin:

1/2 cup raw honey
1/2 cup maple syrup
1 tsp sea salt
2 tsp almond extract

Stir honey mixture into oatmeal mixture, and add 1 cup unsweetened flaked coconut.

Spread granola mixture evenly on two cookie sheets lined with parchment paper, and bake at 200˚ for 4-6 hours. Allow to cool in oven. (I leave it in overnight with the oven light on to ensure complete crispiness.) Crumble granola into a container for storage, or break into cookie-sized pieces, aka Almond Coconut Granola Cookies, and serve.

Soaked Granola/Granola Cookies

aka Granola The Boy Can Eat

8 cups oatmeal
3/4 cup melted coconut oil
1/2 cup melted butter
1 1/2 cups cultured buttermilk
2 cups water

Combine above ingredients in a glass bowl, cover and let sit on the counter for 24 hours.

After 24 hours, mix together in a small glass bowl and heat until thin:

1/2 cup raw honey
1/2 cup maple syrup
1 tsp sea salt
1 TBSP cinnamon
1 TBSP vanilla

Stir honey mixture into oatmeal mixture, and add:

1 cup unsweetened flaked coconut
1 cup sliced almonds

Spread granola mixture evenly on two cookie sheets lined with parchment paper, and bake at 200˚ for 4-6 hours. Allow to cool in oven. (I leave it in overnight with the oven light on to ensure complete crispiness.) Crumble granola into a container for storage, or break into cookie-sized pieces, aka Granola Cookies, and serve.

Optional add-ins once it has cooled:

1 cup raisins
1/2 cup sunflower or chopped pumpkin seeds
1 cup other chopped, dried fruit

Slightly adapted from

Monday, November 2, 2009

Crock-Pot Chili

1 lb. ground chuck
4-6 cans organic kidney beans (drained)
1 large organic green pepper, chopped
1 large onion, chopped
8-12 cups chopped organic tomatoes (fresh or jarred)
8 cloves garlic, minced
2 tsp cumin
2 tsp oregano
2 tsp basil
2 tsp turmeric
4 tsp chili powder
2 tsp sea salt
6 TBSP (1/3 cup + 1 TBSP) red wine vinegar

Use a large crock-pot (mine is 6.5 qt.), and turn it on the low setting. Crumble ground chuck into the bottom of the crock-pot to start cooking while you drain the cans of beans and tomatoes and chop the pepper, onion, and garlic. After all the ingredients have been added, stir well. Cook on low for 7-9 hours, or on high for 4-5 hours.

Serve over Fluffy Brown Rice, with grated sharp cheddar cheese on top.

(Optional additions: 1-2 cups corn, 1-2 cups black beans)

Thursday, August 27, 2009

Soaked Chocolate Coffee Cake

aka Chocolate Coffee Cake The Boy Can Eat

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 1/2 cups freshly ground whole wheat flour
1 cup cultured buttermilk

After soaking, add in:

3/4 cup evaporated cane juice (brand names: rapadura, sucanat)
1/2 cup solid coconut oil or butter
2 TBSP cocoa powder
3/4 tsp baking soda (sifted)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder (sifted)
dash of salt
dash of ground cloves

Pour into a greased 8x8 pan and sprinkle with 1/2 cup chopped pecans. Bake at 350˚ for 30-35 minutes.

Tuesday, August 25, 2009

Soaked Whole Wheat Bread

aka Bread The Boy Can Eat
(makes 4 loaves)

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 cup buttermilk or whey
3 cups water
11 cups freshly ground wheat flour
2 cups oats
3/4 cup honey
3/4 cup extra virgin olive oil, melted butter, or melted coconut oil

After soaking, combine the following in a small bowl (to proof the yeast), and let it sit until foamy:

1/2 cup warm water
1 tsp honey
2 1/2 TBSP active dry yeast

Combine the yeast mixture with the soaked mixture and add:

1 1/2 TBSP sea salt
3 TBSP gluten
1-3 TBSP orange juice
sprinkle of powdered ginger

Knead for 8-10 minutes. Dough will be very wet and sticky (add more flour if desired). Place in a greased bowl and cover with a towel. Let rise until doubled, about 1 1/2 hours. Punch down and divide into 4 greased loaf pans (at least one clear glass). Let rise again until doubled, about 45 minutes. Bake at 350˚ for 30-45 minutes. Bread is done when the loaf in the glass pan is browned on all sides. Remove from oven and let rest in pans for 10 minutes before removing from pans. Let cool completely on wire racks.

Thursday, August 20, 2009

Orange-Maple Glazed Salmon

1/4 cup rice wine vinegar
3 TBSP maple syrup
2 TBSP orange juice
24 oz. or larger wild-caught (Alaskan) salmon fillet
salt and pepper (to taste)

Combine vinegar, maple syrup, and orange juice. Pour over salmon fillet and marinate for 3 hours (or so).

Pre-heat grill to medium-high heat. Pour marinade off the salmon into a small saucepan, and place salmon on the grill. Bring marinade to a boil, boil for 1 minute, then baste the salmon with it as the salmon is cooking. Grill until salmon flakes easily with a fork.

Sprinkle with salt and pepper to taste, and serve.

*Option 2: Combine marinade ingredients, skip the marinating step, and baste salmon with the marinade liquid. It is not as thick (since it's not cooked), and contributes a lighter flavor to the cooked salmon. Great option for last-minute dinner decisions.

Thursday, July 9, 2009

Quick Spelt Biscuits

aka "Mommy's Best Biscuits EVER"

2 1/2 cups spelt flour
1/2 tsp baking soda (sifted)
1 1/2 tsp baking powder (sifted)
3/4 tsp sea salt
6 TBSP virgin coconut oil
scant 3/4 cup water
1 TBSP lemon juice

Preheat oven to 450˚.  Combine dry ingredients, then cut in coconut oil with a pastry blender (or two knives) until the oil clumps are pea sized.  Add the water and lemon juice, and mix lightly, just enough to moisten the dry ingredients.  Drop by the spoonful onto a lightly oiled baking sheet, and bake for 8-10 minutes, until golden brown.

Original recipe from

Tuesday, June 30, 2009

BBQ Sauce

1 TBSP freshly grated ginger
3 finely minced cloves garlic
1 TBSP extra virgin olive oil
1 TBSP rice vinegar
1 TBSP raw honey
1/2 cup soy sauce
3/4 cup organic ketchup

Combine thoroughly in glass container (a pint jar is perfect) and refrigerate until ready to use.

Thursday, June 11, 2009

Coconut Chicken and Quinoa

1 1/2 cups quinoa
2 TBSP whey
filtered water to cover

2 chicken breasts, cut up into bite-size pieces
1 bag frozen peas
1 can coconut milk
1 red onion, chopped
salt to taste

Combine quinoa and whey in a glass bowl and add just enough warm filtered water to cover it. Cover the bowl with a plate or towel, and soak for 12-24 hours. When ready to cook, rinse the quinoa and place in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Saute chicken in butter until still slightly pink, then remove from pan and set aside. Saute onion in butter until translucent, then add coconut milk, cover and simmer for about 3 minutes. Return chicken to pan, cover and simmer for about 3 more minutes, then add peas and simmer until heated through. Serve over quinoa, and salt to taste.

Quick version:
Place quinoa in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Combine coconut milk, frozen cooked chicken pieces, and peas in a pan and heat together until heated through. Mix together with cooked quinoa and serve. Salt to taste.

Tuesday, June 9, 2009

Chocolate Mousse

1/2 cup soft pitted dates
4 TBSP maple syrup
1 TBSP coconut oil
1 1/2 TBSP vanilla
3 large avocados
12 TBSP or 3/4 cup cocoa powder

Soak the dates in warm water for 20 minutes.  Drain well and blend in a food processor with the rest of the ingredients until smooth.  Refrigerate any leftovers.

Optional variations:

*Add unsweetened carob chips at the end for a slightly chunky version.
*Delicious as a dip for strawberries.
*This thickens slightly when chilled.  Add a little cream and re-blend to thin it out if you'd like.

Adapted from KellytheKitchenKop's recipe

Sunday, June 7, 2009

Peanut Butter Candy

1 cup natural (no sugar added) peanut butter
1/4 cup raw honey
1/2 cup dry milk
3 TBSP wheat germ

Combine ingredients well. Roll into a log, wrap in wax paper or plastic wrap, and chill. Slice into bite-size pieces and serve. (Or, scoop into small balls using a melon baller and chill.)

Especially delicious with an apple!

Adapted from What The Bible Says About Healthy Living, by Rex Russell, M.D.

Saturday, June 6, 2009

Zucchini Pizza

3-4 cups grated zucchini (or yellow squash), drained well
2 eggs
1/3 cup whole wheat flour or spelt flour
1/4 tsp salt

1 cup grated whole milk mozzarella cheese
1 cup sharp white cheddar cheese
2-4 TBSP freshly grated Parmesan cheese
8 oz sliced mushrooms
1 tsp dried oregano
1/2 tsp dried basil
3 medium tomatoes, thinly sliced
garlic powder

Combine zucchini/squash, eggs, flour, and salt in a bowl, then press evenly into a greased pizza pan with edges. Bake at 450˚ for 10 minutes. When it is slightly golden brown, remove from oven and layer on the remaining ingredients in order. Sprinkle garlic powder over the top. Bake at 350˚ for about 20 minutes, or until cheese is golden brown.

Adapted from Addie L's recipe

Monday, June 1, 2009

Cranberry Muesli

2 cups rolled oats
1/2 cup dried cranberries
1/3 cup wheat germ
1/3 cup ground flaxseed
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla
3 cups whole milk

Combine in a glass container and cover.  Chill for at least 3 hours, or overnight.  When ready to serve, place individual servings in bowls and top with a scoop of plain yogurt and a combination of sliced almonds and pecan pieces.

Mushroom Spinach Lasagna

8 oz uncooked whole wheat lasagna noodles (about 9)
1/4 cup whole wheat flour (or spelt flour)
3 cups whole milk
1 cup Parmesan cheese, grated and divided
1 cup 4% cottage cheese
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)
1 pound cooked ground turkey sausage (optional)
1 TBSP butter
2 (or more) large leeks, thinly sliced
16 oz thinly sliced mushrooms
1/2 tsp dried oregano
2 garlic cloves, minced
1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach. Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top. Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

Used to be recognizable as being adapted from Cooking Light, April 2003

Turkey Sausage

1 pound ground turkey
3/4 tsp salt
about 1/2 tsp pepper
1/2 tsp whole fennel seeds
heaping 1/2 tsp dried basil
heaping 1/2 tsp dried oregano

Combine all ingredients in a bowl.  (I use my hands to work the spices evenly into the meat.)  Cook in a lightly oiled skillet over medium heat until it is no longer pink.

Adapted from What The Bible Says About Healthy Living Cookbook

Wednesday, May 27, 2009

Cabbage Boats (or Wraps)

whole cabbage leaves, rinsed

2 cups corn (rinsed and drained if using canned)
1 green pepper, chopped
1 small sweet onion, chopped
1/4 cup chopped cilantro
1/4 cup lime juice
1/2 tsp salt
1/2 tsp cumin

Combine all ingredients (except cabbage leaves).  For Cabbage Boats (my kids' version), place a single cabbage leaf on a plate and fill with salad filling.  Eat the "bowl" last.  For Cabbage Wraps (the grown-up version), place a single cabbage leaf on a plate, fill with salad filling, and roll up into a burrito shape.

Tuesday, May 26, 2009

Eggnog Smoothie

1 1/2 cups whole milk
1-2 handfuls raw spinach
2 raw egg yolks (from pastured chickens)
2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
3 TBSP maple syrup or honey
handful of ice cubes

Combine in a blender.

Fluffy Brown Rice

2 cups brown rice
4 cups water
1/4 cup whey, yogurt, or buttermilk 
1 tsp sea salt
2-4 TBSP butter

Combine rice, water, and acid medium (whey, etc.) in a large pot or saucepan.  Cover and let sit at room temperature for at least 7 hours.  When ready to cook it, bring to a boil, skim if needed, and reduce heat to the lowest possible setting.  Stir in salt and butter and cover tightly.  Cook for about 45 minutes without removing the lid.

Crock-Pot Black Beans

1 pound black beans
2 TBSP whey or lemon juice
vegetable stock, tomato-free (optional)
4 cloves garlic, peeled and mashed (optional)

Sort beans and rinse under running water.  Dump into crock-pot (4 qt or larger) and add enough water to cover, plus 2 inches.  Add whey or lemon juice, cover and let soak overnight (or at least 6 hours).  

Discard soaking water and rinse beans.  Dump back into crock-pot and add garlic (optional) and enough water or optional vegetable stock to cover the beans, plus an extra 2-3 inches.  

Cover and cook on low for at about 8 hours.  (My new 6 1/2 qt crock-pot takes 6 hours, and my old 4 qt crock-pot takes more than 10 hours.)  Beans are done when they are tender.

Original crock-pot directions from crockpot365

Quick Whole Wheat Buns/Rolls

2 1/2 cups warm water
5 tsp yeast
drizzle of honey

2 tsp sea salt
1/2 cup extra virgin olive oil
6 cups whole wheat flour
6 TBSP wheat gluten

Combine water, yeast and honey and allow to sit (proof) until foamy.  Add the rest of the ingredients, mix, then knead until smooth.  Shape into breadsticks, rolls, hamburger buns, sub rolls, etc., and place on greased cookie sheets.  Allow to rise for at least 20 minutes.  Bake at 375˚ for 10-20 minutes.

Macaroni and Cheese

2 1/2 cups whole wheat pasta (elbow macaroni cooks fastest)
3 cups whole milk
1/2 tsp sea salt
1 cup shredded cheddar cheese (I double this) :)

Combine pasta, milk, and salt in a large saucepan. Cook over medium-high heat, stirring frequently (almost constantly, to avoid scorching the milk.) until pasta is tender, about 10-15 minutes. Remove from heat and stir in cheese until it is melted.

Original recipe from

Saturday, May 23, 2009

Fried Oatmeal

left-over Steel Cut Oatmeal (about 1/2 recipe)
butter, lots of butter (I use about 1/4+ cup)

When storing away the left-over oatmeal, shape it into a log.  (Alternate idea: grease a glass or other cylindrical container and fill it with oatmeal before you refrigerate it.  Theoretically, it should slide right out when you're ready to cook, and you can slice it into nice, neat round slices.)

Melt butter in a frying pan.  Slice the log of oatmeal into about 1/2 inch slices and place in pan.  Cook until heated through and each side is golden brown, a few minutes per side.  Serve like pancakes, with maple syrup on top.

Steel Cut Oatmeal

4 1/2 cups steel cut oats (regular rolled oats will work too)
4 1/2 cups water (enough to just cover the oats)
3 TBSP whey (or yogurt)
3-4 TBSP ground almonds (or other nuts)

Combine ingredients in a glass container, then cover.  Let sit at room temperature for 12-24 hours.

On the stovetop, heat 3 3/4 cups of water to boiling, and stir in soaked oatmeal mixture.  Cook for about 5 minutes, stirring to keep it from sticking to the pot, until it is the desired consistency.  Top with a little bit of real maple syrup and milk and serve.

*Makes a LOT of oatmeal; we eat half of it for breakfast one day, and save enough left-overs to make Fried Oatmeal the next morning.

TRIPLED and adapted from

Vegetable Rice Salad

2/3 cup cooked brown rice, cooled
1 green pepper, chopped
1 red pepper, chopped
1/2 red onion (or sweet onion), chopped
3 garlic cloves, minced
2-3 cups corn (rinsed and drained if using canned)
2 cups black beans (rinsed and drained if using canned)
2 tomatoes (or a handful or two of grape tomatoes), chopped
1/3 cup lemon juice
1/2 tsp cumin

Mix together.  Chill if desired, or serve immediately.

Sunday, May 3, 2009

Baba Ganoush

1 large eggplant

1 tsp sea salt
2 cloves garlic
1/4 cup lemon juice
1 TBSP tahini

Prick eggplant with a fork, place on baking sheet, and bake at 425˚ for about 45 minutes, until sunken in.  Cool, then remove peel.

Chop into chunks and puree with the rest of the ingredients until smooth.  Serve with pita bread pieces or pita chips.


5 cups sesame seeds
1 1/2 cup olive oil

Toast seeds at 350˚ for 5-10 minutes, stirring frequently.  Cool for 20 minutes.  Process in food processor (a blender might work) for 2 minutes, gradually adding olive oil.

Store in fridge for up to 3 months.

Spinach Artichoke Dip

2 cups shredded mozzarella cheese, divided
1/2 cup sour cream
1/4 cup grated Parmesan cheese, divided
1/4 tsp black pepper
3 garlic cloves, minced
1 can artichoke hearts, drained and chopped
1 block (8 oz) cream cheese, softened
1 10 oz package frozen spinach, thawed, drained and squeezed dry

Combine 1 1/2 cups mozzarella, and 2 TBSP Parmesan with the rest of the ingredients in a large bowl. Stir until well blended. Put into a 1 1/2 quart baking dish. Sprinkle with remaining mozzarella and Parmesan, and bake at 350˚ for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips, pita chips, bread slices, or fresh vegetables for dipping.

Chocolate Whipped Cream Frosting

2 oz bittersweet chocolate, finely chopped
1/4 cup unsalted butter, room temperature
1/4 cup real maple syrup
1 cup heavy cream, whipped to stiff peaks

Whip the cream.  Melt the chocolate in a double boiler.  In a small bowl beat the butter until fluffy, then add the maple syrup.  When combined well, add the melted chocolate and stir until smooth.  Pour the chocolate mixture over the whipped cream and fold in.

Makes enough frosting for a thin layer on a 9x13 cake, or a thick layer on an 8x8 cake.  Also good as a fruit dip, or eaten by the spoonful.  :)

Adopted from

Rich Chocolate Cake**

2 1/2 cups whole wheat pastry flour
3/4 cup cocoa powder
1 TBSP baking powder
3/4 tsp fine grain sea salt

1/2 cup barely melted unsalted butter (or coconut oil)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 tsp vanilla
1 cup shaken or stirred coconut milk, room temperature
8 oz bittersweet chocolate, finely chopped

Combine dry ingredients in a large bowl.  Whisk together in a separate bowl the melted butter or coconut oil and the maple syrup until it looks like caramel.  Whisk in the eggs, vanilla, and coconut milk.  Pour over the dry ingredients and stir just until combined.  Add the chocolate pieces and stir gently until combined and moist.  Do not over mix.  Bake at 350˚ for 30-40 minutes in a greased 8x8 square glass baking dish.  Cool completely before frosting*.

**This is too rich for us to be able to eat it in any decent amount of time, so after a few pieces, I cut the rest of this (frosting-less) cake into 1 inch cubes and freeze them.  

Adopted from

Tuesday, April 28, 2009

Banana Bread

3 large or 4 small very ripe bananas
2 TBSP olive oil
1/4 cup honey or maple syrup
1 egg
1/4 cup yogurt

1 1/2 cups whole wheat flour
1/4 cup ground flax seed
1 tsp baking soda
1/2 tsp salt

Mash the bananas with a fork.  Add the rest of the wet ingredients and mix well.  Add the dry ingredients and stir just enough to combine, until everything is moistened.  Pour batter into a greased loaf pan.  Bake at 350˚ for 45-55 minutes, until a toothpick inserted in the center comes out clean.

Adapted from What The Bible Says About Healthy Living Cookbook

Red Pepper and Goat Cheese Frittata

1 onion, sliced
1-2 red bell peppers, sliced
olive oil
pinch of sea salt

10 eggs
sea salt and pepper to taste
1 cup fresh parsley, chopped

4 oz crumbled goat cheese

Saute onion and peppers in olive oil until soft; add a pinch of sea salt at some point.  In a separate bowl, whisk together 10 eggs, with sea salt and pepper to taste, then stir in parsley.  Arrange onion and peppers in a baking dish, and pour the egg mixture over them.  Sprinkle goat cheese over the top.  Bake at 400˚ for 18-23 minutes, or until the center is set.

Sunday, April 19, 2009

Sweet Potato Cinnamon Rolls

3 1/2 tsp yeast
1/4 cup warm water
drizzle of honey

1/3 cup honey
1 cup warm milk
2 TBSP soft butter
1 cup mashed cooked sweet potato or yam
1 tsp salt

1/4 cup wheat germ
1/4 cup gluten (optional)
5-6 cups whole wheat pastry flour (regular whole wheat will work but will be heavier)

1/2 - 3/4 cup softened butter
1/4 - 1/2 cup maple syrup

Combine yeast, warm water and a drizzle of honey and set aside to proof.  Combine honey, milk, butter, sweet potato, and salt, then add yeast mixture and stir until smooth.  Add wheat germ, gluten, and 4 cups of flour and stir until combined.  Turn out onto a floured surface and knead, adding flour as needed until dough is smooth and no longer sticky.  Place in a greased bowl in a warm place and let rise about one hour, or until doubled.

Roll dough out into a large rectangle.  Combine 1/2 cup softened butter and 1/4 cup maple syrup and spread over dough.  Sprinkle with cinnamon to taste.  Roll dough up into a cylinder shape and cut.  Place rolls in 2 greased 9 x 13 pans and allow to rise again for about 30 minutes. 

Bake at 350˚ for 20-25 minutes.  Serve plain or with a glaze of your choice.

*Optional alternate version: For richer, gooier rolls, spread with a filling of 3/4 cup softened butter and 1/2 cup maple syrup and sprinkle with cinnamon.  Reserve some of the filling and brush it on as a glaze when the rolls are done baking.

Roasted Asparagus

1 bunch asparagus (about 1 pound)
1 TBSP extra virgin olive oil
salt and pepper to taste
2 minced garlic cloves

2 tsp Parmesan cheese
1 TBSP lemon juice (about 1/4 lemon)

Preheat oven to 400˚.  Break off ends of asparagus (about 1 inch).  Toss with olive oil, salt, pepper and garlic and arrange in a single layer in a jelly roll pan.  Bake for about 10 minutes.  Remove from oven, gently toss and sprinkle with cheese and lemon juice.  Return to oven for 4-8 more minutes, until asparagus has begun to brown, and is either still crispy (closer to 4 minutes), or is soft (closer to 8 minutes).

(I triple this recipe for the six of us!)

Friday, April 10, 2009

Roasted Vegetable Couscous Salad

1 (7 oz) pkg whole wheat couscous
1 med. eggplant, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch pieces
1 lb. white mushrooms, quartered
3 - 5 cloves garlic, minced
3 TBSP extra virgin olive oil

1/4 cup red wine vinegar
2 TBSP olive oil
1/4 cup fresh basil (or 4 tsp dried basil)
1/4 tsp black pepper

1 cup feta cheese

Prepare couscous as directed, omitting butter or olive oil.

In a large bowl, toss together eggplant, pepper, mushrooms, garlic and olive oil until coated. Spread in one layer on jelly roll pan, and broil until eggplant is golden brown, about 5 - 10 minutes. Stir frequently.

In serving bowl, combine dressing, couscous, and veggies. Toss until coated. Chill 2 hours or overnight. Add feta cheese just before serving.

A great side dish with Lamb Meatballs.

Recipe from Addie

Thursday, April 9, 2009

Oil Substitute

Substitute ground flax seed for oil (in baked goods) - double the amount.  (For example, use 4 TBSP ground flax seed in a recipe that calls for 2 TBSP oil.)  A small amount of water may be needed also, especially when using pre-ground flax seed.  Freshly ground flax seed has a higher oil content and will likely not need the added moisture.

Egg Substitute

1 TBSP ground flax seed and 3 TBSP water = 1 egg

Saturday, March 21, 2009

Cheese Herb Breadsticks

1 1/2 cups warm water
1 1/2 TBSP yeast
1 1/2 tsp salt
4 tsp Italian seasoning
4 cloves minced garlic
4 1/2 cups flour
2 eggs
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese
Parmesan cheese
olive oil

Combine warm water and yeast and set aside to proof.  Mix salt, Italian seasoning, garlic, and 1 1/2 cups flour together, then stir in water and yeast.  Add eggs, mozzarella and cheddar cheeses, and remaining 3 cups of flour and mix well until it has formed a stiff batter.  Cover and let rest for 20 minutes.

Stir down batter and spread on a greased 10x15 inch jelly roll pan.  Brush on olive oil and sprinkle with Parmesan cheese.  Cover and let rise in a warm place until almost doubled in size (about 20 minutes).  Bake at 375˚ for 20-25 minutes, until golden brown.  Cut into thin slices and serve.

*We dip ours in spaghetti sauce :)

Original recipe from Amy K


12 cups oatmeal
1 1/2 cups wheat germ
8 oz bag sliced or slivered almonds
8 oz bag pecan pieces
1 1/3 cups honey plus enough molasses to equal 1 1/2 cups
1 1/3 cups extra virgin olive oil
1/4 cup milk
1 TBSP vanilla

Combine oatmeal, wheat germ, almonds, and pecans in a large bowl.  Combine honey, oil, milk, and vanilla in a small bowl, then mix together with the dry ingredients until thoroughly coated.

Preheat oven to 300˚.  Put oatmeal mixture into 2 lightly greased 9x13 pans, and bake on the top rack for 30 minutes.  Stir every ten minutes.  Remove from oven when lightly toasted and stir.  Allow to cool completely before storing in an airtight container.

This also works in the crockpot.  See Crock-Pot Granola.

Friday, March 20, 2009

Green Smoothies

1-2 cups plain yogurt
1-2 handfuls fresh spinach
drizzle of honey or handful of raisins

Blend yogurt, spinach, and honey (or raisins, if using) together in a blender. Choose any combination of fruit, frozen or fresh, and blend until smooth. If it is too thick, add milk.

Fruit combination suggestions:
*can of pineapple with juice, frozen mango chunks, banana
*cored, quartered apple, 2 bananas
*strawberries (fresh or frozen), banana

Whole Wheat Tortillas

6 cups whole wheat flour
2 cups warm water
1/2 tsp baking powder
2 tsp salt
1/2 cup extra virgin olive oil

Combine water and oil in a bowl.  Add baking powder and salt and mix well to dissolve any lumps.  Stir in flour until dough is combined but not stiff.  Let it stand for 10 minutes.

Shape into 20 balls and let it rest for ten more minutes.  Place each ball on a floured surface and roll into an 8-10 inch circle.  Bake on a lightly greased skillet (I like cast iron) until done but not browned.  On medium-high heat it will take about 30 seconds per side.

Original recipe from

Maple Syrup Scones

1/4 cup real maple syrup
1/2 cup milk
2 1/4 cup whole wheat flour
1/2 cup oatmeal
1 1/2 TBSP baking powder
1/2 tsp salt
9 TBSP cold butter, cut into pieces
1 egg, lightly beaten
large-grain sugar

Whisk together milk and syrup and set aside.  Combine flour, oatmeal, baking powder, and salt in a bowl.  Cut in butter using a pastry blender or two knives until it looks like pebbles on a beach.  Add the milk and syrup mixture and stir just until blended.  Turn the dough onto a floured surface and knead lightly, just enough to bring the dough together.  Pat into a 1 inch thick square (trim the edges if desired), and slice into 9 equal pieces.  Brush the tops with the egg, and sprinkle with sugar.

Arrange 1/4 inch apart on a baking sheet covered with parchment paper, and bake at 400˚ for 20-25 minutes, until tops are golden brown.

Original recipe from

Tuesday, March 17, 2009


1 1/3 cups flour
1/4 tsp salt
1/4 tsp baking powder
1/3 cup oil
3 TBSP milk

Combine dry ingredients with oil, stirring with a fork until well blended.  Add milk and form into a ball.  Roll out between two sheets of wax paper.  Remove from wax paper and place in pie plate.

4 eggs
1/4 cup milk
salt and pepper (to taste)
1/2 can of corn
4 oz chopped mushrooms
1 cup cheddar cheese
2 cups steamed chopped broccoli
1/2 red bell pepper, chopped

Beat together eggs and milk.  Stir in any combination of additional ingredients.  :)

Pour into unbaked crust.  Cover with foil and bake at 425˚ for 10 minutes, then uncover and reduce heat to 350˚.  Bake for 30 minutes more or until set.  Cool 10-15 minutes before cutting.

Friday, March 6, 2009

Crock-Pot Yogurt

8 cups whole milk**
1/2 cup live/active plain yogurt (store-bought or homemade)

Pour milk into the Crock-Pot. Cover and cook on low for 2 1/2 hours.

After 2 1/2 hours, leave the cover on and unplug the Crock-Pot. Let it sit for 3 hours.

After the 3 hours are up, scoop out 2 cups of the warmish milk and whisk it together with the 1/2 cup yogurt in a separate bowl. When it is thoroughly combined, dump it back into the Crock-Pot and stir. Replace the lid, and with it still unplugged, wrap a heavy bath towel around and over the Crock-Pot for insulation. Let it sit for 8 hours in a warm room. (Longer than 8 hours is OK too, especially if you let it sit overnight. Keep in mind though, that the longer it sits, the tangier it will get.)

*Optional: For a slightly vanilla-y flavored yogurt, add 2-3 TBSP of vanilla with the milk.

**2% milk will also work, although you will get more whey than with the whole milk.

(The Crock-Pot Lady has the recipe, more detailed instructions and pictures of the process.)

Crock-Pot Honey-Ginger Lentils

3 cups lentils (about one bag)
6 cups tomato-less vegetable stock (or water)
1 can garbanzo beans (drained and rinsed)
1 cup grated carrots
2 tsp salt
2 tsp mustard
1/2 tsp ground ginger
1/4 cup soy sauce
2/3 cup honey
2 bay leaves

Rinse and drain the lentils and place in the crock-pot.  Add the rest of the ingredients and mix well.  Cover and cook on low for 6-8 hours or on high for 3-5 hours.

Wednesday, March 4, 2009

So-I'm-Not-Martha-Stewart Boiled Eggs

Place eggs in a pan and add water, enough to cover them plus one inch.  Bring to a boil over medium-high heat.  Cover and remove from heat, and let rest for 15 minutes.  Run cool water over the eggs in the pan until cool.

(Because I can never remember how I got them to turn out so perfectly last time.)

Saturday, February 14, 2009

Dark Chocolate Fudge

1/2 cup melted butter or coconut oil
1/2 cup cocoa powder
1/3 cup honey (if using raw honey, try less...I used slightly more than 1/4 cup)
dash sea salt
1/2 tsp vanilla

Mix together well, until smooth.  Line a loaf pan with parchment paper or plastic wrap and pour in fudge mixture.  Spread or cover and press until flat and about 1/2 inch thick.  Place in freezer for 20-30 minutes or in refrigerator until firm.  Cut into squares or use a small cookie cutter to make shapes.  Keep refrigerated.

Sunday, February 8, 2009

Crock Pot Granola

1/2 cup extra virgin olive oil
1/4 cup honey 
1 tsp cinnamon
1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot.  Mix well until all the oats are coated.  Crack lid open and cook on low for 3-4 hours, stirring occasionally.  Cool and store in airtight container.

(Note:  I doubled the recipe in my 4?quart crock pot, and it took an extra hour of cooking time.)

Wednesday, February 4, 2009

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter
2 TBSP extra virgin olive oil
1/4 cup whole wheat flour
1 tsp salt
8 oz (about 12) mushrooms, chopped
1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt.  Add mushrooms and cook for 1 minute, just until softened.  Add milk and stir continually until thickened.

Sunday, January 25, 2009

Whole Wheat Bread

3/4 cup warm water
2 tsp yeast

6 cups whole wheat flour
2 cups warm water
2 tsp salt
1/4 cup extra virgin olive oil
1/4 cup honey
1/4 cup orange juice

Combine yeast and 3/4 cup warm water, and let it sit for 5-10 minutes to proof the yeast.  Add the remaining ingredients and mix well.  Knead dough until smooth and elastic, then place in a greased bowl and let it rise (somewhere warm) until doubled.  Divide into two bread pans and let rise for about 45 minutes, then bake at 350˚ for 1 hour.  Allow to cool in the pan for a few minutes, then transfer to wire racks to cool completely.

Adapted from Angel A's recipe

Friday, January 23, 2009

Spinach and Feta Braid

1/4 - 1/2 recipe of Challah dough, risen once
1 lb fresh spinach
1 TBSP extra virgin olive oil
8 oz feta cheese
pine nuts (optional)

1 egg, beaten
poppy seeds (optional)

Saute spinach in olive oil until wilted, then drain well.  On a greased baking sheet, roll Challah dough into a 8" x 18" rectangle about 1/8 inch thick.  Layer feta down the center, then top with spinach and pine nuts (optional).  Using a pizza cutter or sharp knife, cut strips down each side, about 1/2 inch wide.  Starting at one end, crisscross the strips at slight angles so that it looks like a braid.  Tuck the ends under.  Place in a warm spot and let it rise for 40 minutes.  Brush with egg, and sprinkle with poppy seeds (optional).  Bake at 350˚ for about 30 minutes, until nicely browned.

Honey-Garlic Chicken

6 chicken breasts
garlic powder
salt and pepper

1 egg yolk
2 TBSP honey
4 TBSP melted butter

Rub garlic powder, salt and pepper into both sides of each chicken breast.  Mix together egg yolk, honey, and butter and brush onto the tops.  Place on racks on a rimmed baking sheet.  Bake at 350˚ for 30 minutes, then turn breasts over and brush with remaining egg mixture.  Bake at 400˚ for 10 more minutes, or until done.

Simple, No-Knead Bread

2 1/4 tsp yeast
2 TBSP honey
1 tsp salt
2 cups warm water

2 cups flour
2 cups whole wheat flour

Combine yeast, honey, salt, and water and let it sit for 10 minutes to proof.  Add flours and mix well.  Let rise in a greased bowl for 1 1/2 hours.  Shape into two loaves on a baking sheet (optional:  sprinkle with wheat germ) and cook at 375˚ for 30 minutes.

Poppy Seed Salad Dressing

2 TBSP honey
1 tsp salt
1 tsp poppy seeds
1 tsp mustard
1/3 cup lime or lemon juice
1/4 cup vinegar
1 cup extra virgin olive oil

Blend together in a blender, adding oil last.  

(I store it in the fridge -- it separates, but blends back together easily if you shake it regularly.)

Adapted from Amy K's recipe

Wednesday, January 21, 2009


1/2 cup warm water
drizzle of honey
2 TBSP yeast

1 cup warm water
1/2 cup honey
1 TBSP extra virgin olive oil
4 eggs
1 1/2 tsp salt
5+ cups flour (may take up to 9 cups)

Combine 1/2 cup warm water, drizzle of honey, and yeast in a large bowl.  When the yeast is foamy, add the rest of the ingredients in the order listed.  Add flour until the dough is smooth, and knead for about 10 minutes.  Place dough in a greased bowl, oil the top of the dough and let rise in a warm place until doubled in size, about 1 1/2 hours.  

Punch down.  To make the braids, divide the dough into eight equal parts and roll each piece into a rope about 14 inches long and an inch thick.  Lay four ropes side by side and pinch the tops together.  Braid tightly, starting on the left, by taking the left rope over two ropes and under one.  Continue the pattern until the braid is complete and fold the ends under.  Repeat for the second loaf.  Place braids on greased baking sheets and cover.  Let rise in a warm place for 25-30 minutes.  

Brush the tops of the dough with a beaten egg (or two), and bake at 350˚ for 30-40 minutes, until done.  Cool, covered, on wire racks.

Adapted from  For better braiding instructions and pictures, click here.

Spaghetti Sauce

This recipe makes 4 quarts of spaghetti sauce.

2 quarts tomato juice
2 quarts tomato paste
3 tsp garlic, minced
3 TBSP Italian Seasoning
1 TBSP + 1 1/2 tsp salt
3 TBSP sugar

Mix together in a large pot, and simmer for 20-30 minutes.  

Thursday, January 15, 2009

Whole Wheat Buttermilk Pancakes

2 1/2 cups whole wheat flour or spelt flour
2 1/2 cups buttermilk (or yogurt or kefir)

3 eggs
1/8 cup honey
2 tsp baking powder (sifted)
2 tsp baking soda
1/2 cup coconut oil (or softened butter)
1/4 tsp sea salt

Combine flour and buttermilk in a glass mixing bowl and cover with a towel.  Allow to sit out at room temperature for 8-12 hours.

When ready to cook, add the rest of the ingredients and stir well.  Pour about 1/4 cup batter on a pre-heated skillet over medium heat, and cook pancakes until puffed, bubbly and dry around edges, then turn and cook until golden brown.


16 oz. whole wheat lasagna noodles
2 TBSP butter
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups (or 2 6 oz. cans) tomato paste
5 cups crushed tomatoes
2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
16 oz. cottage cheese
1 lb. Swiss cheese, sliced
1/2 cup grated Parmesan cheese

Cook lasagna noodles according to package directions.  While lasagna is cooking, melt butter in large skillet and add onion and garlic.  Cook gently for 5 minutes, then add sausage.  Stir frequently until sausage is cooked through.  Stir in tomato paste, tomatoes, and spices.  Cook, stirring occasionally, for about 30 minutes.  Grease a large baking dish and using about 1/3 of each, layer meat sauce, noodles, cottage cheese, Swiss cheese and Parmesan.  Repeat 2 more times, topping with the last of the Parmesan.  Bake at 350˚ for about 35-40 minutes, until mixture is bubbly and cheese is lightly browned.

Adapted from Melissa B's Italian Lasagna recipe

Tuesday, January 13, 2009

Tuna Noodle Casserole

1 TBSP butter
1 small onion, chopped
1 cup milk
1/2 recipe Cream of Mushroom Soup (or one can)
3 cups cooked pasta (rotini)
1 1/4 cup frozen peas, thawed
1/4 tsp. salt
1/4 tsp. pepper
12 oz. can albacore tuna
1/3 cup bread crumbs (optional)
2 TBSP Parmesan cheese

Saute onion in butter for 3 minutes. Add milk and soup, cook for 3 minutes, stirring constantly. Combine all ingredients except crumbs and cheese; sprinkle on top. Bake at 450˚ for 15 minutes or until bubbly.

Adapted from Cooking Light Magazine

Monday, January 12, 2009

Turkey Tetrazzini

2/3 cup skim milk
1/2 recipe Cream of Mushroom soup (or one can)
1 16 oz. jar Alfredo sauce
3 1/2 - 4 cups chopped cooked turkey, or chicken
12 - 16 oz. thin spaghetti
1 pkg frozen petite peas, thawed
1 8 oz. pkg sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/4 tsp. paprika

Cook spaghetti noodles.  Whisk together soup and milk, then whisk in Alfredo sauce.  Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese.  Pour into a lightly greased 10x15 baking dish.  Sprinkle remaining Parmesan and paprika over the top.  Bake, covered, at 375˚ for 30 minutes.  Uncover and bake 15 more minutes or until golden brown and bubbly.  Let stand 10 minutes before serving.

Adapted from Emily Lu's recipe