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, lentils, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 40-45 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.

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)

1 TBSP taco seasoning mix

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...

Whole Berry Cranberry Sauce

1 cup water

1 cup evaporated cane juice

12 oz fresh or frozen cranberries

Bring water and ECJ to a boil in a small saucepan. Add berries and return to a boil. Reduce heat and cook, stirring frequently, at a soft boil for 10 minutes, or until berries begin to pop and the sauce begins to thicken. Remove from heat, pour into a bowl and let cool at room temperature. Serve at room temperature or chill until needed.

Alfredo Sauce

1/2 cup butter

1 cup heavy whipping cream

3/4 cup grated Parmesan cheese

Melt butter in saucepan, then add cream and Parmesan cheese and stir until heated through. Serve over hot noodles or double to use in recipes like Turkey Tetrazzini.

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1/2 recipe (or 1 can) Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Hamburger Green Bean Casserole

1 1/2 lbs ground beef

1/2 onion, chopped

1 tsp sea salt

1/8 tsp pepper

1/8 tsp thyme

2-3 cups cooked green beans

1/2 recipe Cream of Mushroom Soup (or 1 can)

1/2 cup sour cream

Optional additions:
cooked rotini noodles - 1 box
sliced mushrooms
top with grated cheddar cheese

Brown ground beef and onions together. Drain and combine with all other ingredients in a 2 quart casserole dish. Bake at 350˚ for 25-30 minutes, or until heated through and bubbly.

DFAC Yakisoba

2 lbs ground beef

1 chopped onion

1-2 chopped green peppers

2/3 cup water

1/4 cup soy sauce

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp black pepper

1 lb hot cooked spaghetti noodles

1 cup chopped green onions

Brown meat in a skillet. When it is almost done, add onion and green peppers and cook until meat is done and vegetables are tender, stirring constantly. Combine water, soy sauce, garlic powder, ginger, and pepper and stir into the meat mixture. Add spaghetti noodles and green onions and combine thoroughly.

Lemony Chicken and Spinach Couscous

2 chicken breasts, chopped into bite-sized pieces

1/2 chopped onion

3 minced garlic cloves

1 1/2 cups chicken broth

1 cup whole wheat couscous

3 diced tomatoes

a few handfuls of fresh spinach, sliced thinly

1/4 cup lemon juice

Saute onion and garlic together, then set aside. Cook chicken, then add to onion and garlic mixture. Bring chicken broth to a boil and stir in couscous. Cover and remove from heat; set aside for five minutes, or until liquid is absorbed. Fluff with a fork, then add chicken, onion, and garlic mixture. Stir in tomatoes, spinach, and lemon juice. Serve warm or chilled.

Crock-Pot Adobo Chicken

2 lbs chicken (thighs are best, but any combination of cuts, or a whole chicken, will work)

8 minced garlic cloves

1/2 onion, chopped

6 bay leaves

12 peppercorns

Place in a 4 quart crock-pot. Add enough liquid to cover the meat (liquid should consist of 3/4 part soy sauce, 1 part water, and 1/2 part apple cider vinegar).

Cook on low 4-6 hours or until chicken is done. Serve over rice.

Vanilla Smoothie

Combine in a blender until desired consistency:

1/2 cup raisins

3 cups whole milk

2 TBSP real vanilla

2 TBSP coconut oil

ice (if desired)

Three Bean Salad

2 cans green beans, drained

2 cans yellow beans, drained

2 cans red kidney beans, drained

1 can chickpeas, drained (also called garbanzo beans, but that would make it Four Bean Salad)

2 cans sliced black olives

Marinade:

1 1/2 cups evaporated cane juice

1 cup vinegar

2/3 cup extra virgin olive oil

2 tsp sea salt

1 chopped onion

1/2 tsp garlic salt

Combine beans and olives with marinade. Cover and refrigerate overnight. Serve with a slotted spoon to drain marinade.

Simple Gazpacho

1 diced green pepper

1 diced onion

3 peeled, diced cucumbers

8 diced tomatoes

64 oz (or more) V8-style tomato juice

1 TBSP cumin

1 TBSP black pepper

2 TBSP seasoning salt

1 cup red wine vinegar

1/4 cup evaporated cane juice

1/4 cup extra virgin olive oil

Combine all ingredients and marinate in the refrigerator for several hours before serving.

Lamb Meatballs

2 lbs ground lamb

1 finely diced onion

2 TBSP dried parsley

1 1/2 tsp dried mint

1 tsp sea salt

1/4 tsp pepper

Combine all ingredients and form into 24 balls. Bake at 375˚ for 30 minutes.

Perfect served with Roasted Vegetable Couscous.

Cheddar Garlic Mashed Potatoes

6-8 potatoes, peeled or not

6-8 garlic cloves, peeled

Place potatoes and garlic in a large pot and cover with water. Bring to a boil and cook until potatoes are soft. Drain water and mash potatoes and garlic together. Add:

1/2 -1 cup grated cheddar cheese

1/4 cup grated Parmesan cheese

2 TBSP butter

1/2 tsp sea salt

1/8 tsp pepper

whole milk

Mix well until cheeses, butter, salt, and pepper are fully incorporated into potato/garlic mixture. Add whole milk, a small amount at a time, until potato mixture reaches the desired consistency. Serve immediately or keep warm in a crock-pot.

Wild Rice and Mushrooms

1/2 cup butter

1/2 onion, chopped

16 oz. sliced mushrooms

2 cups no-salt chicken broth

1 cup wild rice

1 tsp salt

Saute the onion and mushrooms in butter. Bring broth to a boil in a separate saucepan, then add sauteed onions and mushrooms, rice, and salt. Stir well, then reduce heat and simmer for about an hour.

Slow-Roasted Beef Brisket

4-6 lb. beef brisket

4 cloves garlic, minced

1/4 cup raw brown sugar

1 TBSP paprika

2 tsp sea salt

1/2 tsp black pepper

4 large onions, sliced

1/2 cup beef broth or water

8-16 oz whole mushrooms (optional)

4-6 quartered potatoes (optional)

3-4 carrots, cut into 1/2 inch chunks (optional)

Combine garlic, brown sugar, and spices in a small bowl. Rub into all sides of the brisket. Wrap it tightly with plastic wrap and refrigerate for at least 6 hours.

Unwrap and place brisket in a roasting pan with the sliced onions, and add the beef broth or water. Cover tightly with the roasting pan lid and roast it, undisturbed, at 325˚ for 3 hours. Uncover, add optional vegetables if desired, and roast for an additional hour, basting occasionally with the juices from the pan. Let it sit for about 30 minutes at room temperature before slicing, and serve with juices from the pan.

Mom's Salsa (My Version)

14-16 quartered tomatoes (about 10 cups)

2-4 diced onions

4-5 minced jalapeños

6-8 minced garlic cloves

1 TBSP evaporated cane juice

1 cup vinegar

3-4 TBSP sea salt

1 TBSP black pepper

1 bunch finely chopped cilantro

1 tsp cumin 

Cook together for one hour at a soft boil, stirring frequently. Seal in pint or quart jars if preserving.

Guacamole

4 ripe, peeled avocados

1/2 tsp salt

2 minced garlic cloves

1 diced tomato

a splash of lime juice

Mash avocados with a fork, then stir in the rest of the ingredients.

For a spicier guacamole:

Replace lime juice with 1/2 cup salsa verde

Fresh Salsa

1 cup chopped cilantro

1 cup diced onion

4 tsp. fresh lime juice

6 diced tomatoes

4 tsp. salt

Combine all ingredients and serve immediately (or chill for 1 1/2 hours before serving).

Mushroom Cranberry Chicken

3 cups fresh cranberries, rinsed and picked over

2/3 cup evaporated cane juice

1 1/2 cups water

whole chicken

2-4 cups water

salt and pepper

6 minced garlic cloves

1 chopped onion

2 tsp dried rosemary

1 cup dry white wine

1 lb mushrooms, whole or sliced

Combine the cranberries, sugar and water in a small saucepan. Cover and cook on medium-low, stirring occasionally, until the berries have broken and the mixture begins to thicken (10-15 minutes). Remove from heat and allow to cool to room temperature.

Place chicken in crock-pot with the appropriate amount of water (according to chicken size) and add remaining ingredients, except mushrooms. Cook until chicken is done, and add mushrooms to the crock-pot about 30 minutes before dinner time.

Serve over couscous, with cranberry sauce on top.

Chicken, Corn, and Tomato Salad

3 cups corn

4 cups chopped cooked chicken

2 cups halved cherry tomatoes

1 cup sliced green onions

4 TBSP red wine vinegar

3 TBSP extra virgin olive oil

4 tsp lemon juice

2 tsp chopped fresh thyme (or 2/3 tsp dried)

4 minced garlic cloves

1 tsp Dijon mustard

1/2 tsp salt

Saute corn over medium-high heat for about 3 minutes, or until tender. Remove from heat and stir in chicken, tomatoes, and green onions.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over chicken and corn mixture, tossing gently to coat.

Serve as a side salad or in pita bread halves.

Oven-Baked Chicken Chimichangas

2 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

1/4 cup chopped green onions

1 tsp dried oregano

1/4 tsp cumin

1 minced garlic clove

1 can chopped green chiles, drained

1 1/2 cups refried beans (or one can)

6 8-inch whole wheat tortillas

cooking spray

Combine first 8 ingredients. Divide evenly among the tortillas, then roll up into chimichangas. Place seam-sides down on a greased baking sheet and spray lightly with cooking spray. Bake at 500˚ for 7 minutes, or until tops are golden brown.

Blueberry Breakfast Quinoa

6 cups whole milk

3 cups quinoa

6 TBSP brown sugar

1/2 tsp ground cinnamon

3 cups fresh or frozen blueberries

Bring milk to a boil. Add quinoa and return to a boil. Reduce heat to low, cover and simmer about 15 minutes, until 3/4 of the milk has been absorbed. Stir in sugar and cinnamon and cook, covered, until almost all the milk has been absorbed (about 8 minutes). Add blueberries and serve.

Pancake-Sausage Muffins

4 cups whole wheat flour

3 cups kefir or buttermilk

Stir together and let it sit on the counter for 12 hours or more, covered with a towel.

Add:

2 tsp baking powder

1 tsp salt

4 eggs

2/3 cup melted coconut oil or butter

2 TBSP maple syrup

1 lb cooked turkey sausage, or 12 turkey sausage links cut in half

Mix all ingredients together. (You can either incorporate the ground sausage into the mixture or press the sausage link halves into the tops of the unbaked muffins after the batter has been put into the tins.) Put batter into 24 greased muffin tins and bake at 350˚ for 15-20 minutes or until they are lightly browned.

Aunt Becky's Arroz Chaufa

1 lb beef, cut into small pieces

2 minced garlic cloves

1 1/2 tsp soy sauce

1 1/2 tsp vinegar

1/2 tsp pepper

1/2 tsp salt

1/2 tsp cumin

1 tsp fresh ginger

Marinate all above ingredients together, then brown and simmer until tender.

Cook rice. (3 cups rice, 3 cups water, 1 tsp salt)

Saute minced garlic in oil until golden, then add:

3/4 cup chopped onion

1 cup chopped green onions

scrambled egg

meat

rice

Vegetable Lamb Stew

2 lbs. leg of lamb (or beef stew meat), cut into bite-size pieces

28 oz. low sodium beef broth

2 12 oz. bottles Irish Stout (or other dark beer, or substitute beef broth)

3 cups cubed, peeled baking potato

2 cups thinly sliced leek (about 2 large leeks)

2 cups carrots, sliced 1/2 inch thick

6 thyme sprigs or 2 TBSP dried thyme

2 bay leaves

1 tsp salt

1/2 tsp black pepper

1/2 cup water

1/4 cup flour

2 TBSP fresh lemon juice

2 tsp sugar

1/2 cup (or less) chopped fresh parsley

Brown meat in a Dutch oven over medium-high heat, then add beef broth and all ingredients through pepper, stirring to combine. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaves and thyme sprigs.

Combine water, flour, lemon juice and sugar, stirring well with a whisk. Add to the stew and bring it to a boil, stirring constantly. Cook 3 minutes or until slightly thick, still stirring constantly. Remove from heat and mix in parsley before serving.

Grilled Salmon

1 1/2 lbs. wild Alaskan salmon fillets

a few minced garlic cloves

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup extra virgin olive oil

Combine all ingredients except salmon, stirring until the sugar is dissolved. Place salmon in a resealable plastic bag or glass pan and cover with the marinade. Refrigerate for at least 2 hours, turning the fillets (to coat all sides) at least once during the marination period.

Discard marinade when ready to cook, placing salmon on a lightly oiled grill preheated to medium heat. Cook for 6-8 minutes per side, or until fish flakes easily with a fork.

Poached Salmon

1 to 1 1/2 lbs. salmon fillets

1/2 cup dry white wine (a good Sauvignon Blanc)

1/2 cup water

one onion, sliced thinly

sprinkle of dried dill or several sprigs fresh dill

sprinkle of dried parsley or one sprig fresh parsley

Put wine, water, dill, parsley, and onions in a saute pan and bring to a simmer on medium heat. Place salmon fillets skin side down in the pan. Cover. Cook 5 minutes or until done.

Tuscan Tuna "Surprise"

16 oz. uncooked medium shell pasta (about 6 cups)

1 cup chopped red onion

1/2 cup thinly sliced fresh basil

4 TBSP capers

4 TBSP extra virgin olive oil

4 tsp grated lemon rind (or 2 tsp lemon juice)

1 tsp salt

1/2 tsp freshly ground black pepper

28 oz. white albacore tuna in water

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 4 TBSP cooking liquid. Return pasta to pan. Add reserved cooking liquid and all other ingredients and toss well. Serve warm.