Mommy's Recipes

Crock-Pot Split Pea Soup

2011-03-01T14:06:00.000-08:00

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.

Moroccan Chicken and Lentils

2011-01-17T20:09:00.000-08:00

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.

Italian Bread

2011-01-11T21:08:00.000-08:00

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

2011-01-11T20:55:00.000-08:00

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

2011-01-11T20:42:00.000-08:00

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

2011-01-11T20:35:00.000-08:00

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

2011-01-11T20:30:00.000-08:00

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

2011-01-11T20:25:00.001-08:00

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

2011-01-11T20:19:00.000-08:00

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

2011-01-11T20:01:00.000-08:00

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

2011-01-11T19:55:00.000-08:00

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

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

2011-01-11T19:43:00.000-08:00

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

2011-01-11T19:22:00.000-08:00

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

2011-01-11T19:16:00.000-08:00

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

2011-01-11T19:08:00.000-08:00

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

2011-01-11T17:00:00.000-08:00

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

2011-01-11T16:54:00.000-08:00

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

2011-01-11T16:38:00.000-08:00

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

2011-01-11T16:26:00.000-08:00

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

2011-01-11T15:55:00.000-08:00

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

2011-01-11T15:42:00.000-08:00

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)

2011-01-11T15:34:00.000-08:00

14-16 quartered tomatoes (about 10 cups)

2-4 diced onions

2 chopped bell peppers

4-5 minced jalapeños

6-8 minced garlic cloves

1/4 cup evaporated cane juice

1 cup vinegar

3-4 TBSP sea salt

1 TBSP black pepper

1 bunch finely chopped cilantro

1 tsp cumin (optional)

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

Guacamole

2011-01-11T13:55:00.000-08:00

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

2011-01-11T13:27:00.000-08:00

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

2011-01-03T14:24:00.000-08:00

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

2011-01-03T14:12:00.000-08:00

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

2011-01-03T14:02:00.000-08:00

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

2011-01-03T13:53:00.000-08:00

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

2011-01-03T13:41:00.000-08:00

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

2011-01-03T13:34:00.000-08:00

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

2011-01-03T13:18:00.000-08:00

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

2011-01-03T13:04:00.000-08:00

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

2011-01-03T12:58:00.000-08:00

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"

2011-01-03T12:50:00.000-08:00

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.

Soaked Almond Coconut Granola/Granola Cookies

2009-11-19T09:49:00.000-08:00

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

2009-11-19T09:28:00.000-08:00

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

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 passionatehomemaking.com

Crock-Pot Chili

2009-11-02T05:24:00.000-08:00

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)

Adapted from A Year of SlowCooking

Soaked Chocolate Coffee Cake

2009-08-27T12:10:00.000-07:00

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.

Adapted from passionatehomemaking.com

Soaked Whole Wheat Bread

2009-08-25T17:58:00.000-07:00

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.

Adapted from passionatehomemaking.com

Orange-Maple Glazed Salmon

2009-08-20T13:31:00.000-07:00

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.

Quick Spelt Biscuits

2009-07-09T12:32:00.000-07:00

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 gnowfglins.com

BBQ Sauce

2009-06-30T10:49:00.000-07:00

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.

Coconut Chicken and Quinoa

2009-06-11T10:12:00.000-07:00

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.

Chocolate Mousse

2009-06-09T08:55:00.000-07:00

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

Peanut Butter Candy

2009-06-07T20:00:00.000-07:00

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.

Zucchini Pizza

2009-06-06T08:26:00.000-07:00

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

Cranberry Muesli

2009-06-01T11:56:00.000-07:00

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

2009-06-01T09:11:00.000-07:00

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

2009-06-01T09:02:00.000-07:00

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

Cabbage Boats (or Wraps)

2009-05-27T12:19:00.000-07:00

whole cabbage leaves, rinsed

2 cups cooked brown rice

2 cups corn (rinsed and drained if using canned)

2 cups black beans

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.

Eggnog Smoothie

2009-05-26T19:36:00.000-07:00

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.

Adapted from PassionateHomemaking.com

Fluffy Brown Rice

2009-05-26T19:06:00.000-07:00

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

2009-05-26T18:30:00.000-07:00

1 pound black beans

water

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

2009-05-26T18:08:00.000-07:00

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

2009-05-26T17:38:00.000-07:00

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 HeavenlyHomemakers.com

Fried Oatmeal

2009-05-23T13:24:00.000-07:00

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

2009-05-23T13:04:00.000-07:00

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 passionatehomemaking.com

Vegetable Rice Salad

2009-05-23T12:49:00.000-07:00

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.

Baba Ganoush

2009-05-03T13:53:00.000-07:00

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.

Tahini

2009-05-03T13:49:00.000-07:00

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

2009-05-03T13:25:00.000-07:00

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

2009-05-03T12:31:00.000-07:00

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 101cookbooks.com

Rich Chocolate Cake**

2009-05-03T12:09:00.000-07:00

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*.

*I use Chocolate Whipped Cream 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 101cookbooks.com

Banana Bread

2009-04-28T17:38:00.000-07:00

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

2009-04-28T17:30:00.000-07:00

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.

Sweet Potato Cinnamon Rolls

2009-04-19T17:54:00.000-07:00

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)

Filling:

1/2 - 3/4 cup softened butter

1/4 - 1/2 cup maple syrup

cinnamon

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

2009-04-19T17:46:00.000-07:00

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!)

Head over to Tammy's Recipes for more recipes featuring asparagus!

Roasted Vegetable Couscous Salad

2009-04-10T13:15:00.000-07:00

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

Dressing:

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

Oil Substitute

2009-04-09T10:28:00.000-07:00

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

2009-04-09T10:24:00.000-07:00

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

Cheese Herb Breadsticks

2009-03-21T19:37:00.000-07:00

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

Granola

2009-03-21T19:13:00.000-07:00

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.

Green Smoothies

2009-03-20T20:29:00.000-07:00

1-2 cups plain yogurt

1-2 handfuls fresh spinach

drizzle of honey or handful of raisins

fruit

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

2009-03-20T19:20:00.000-07:00

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 www.passionatehomemaking.com

Maple Syrup Scones

2009-03-20T18:57:00.000-07:00

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 www.101cookbooks.com

Quiche

2009-03-17T18:35:00.000-07:00

Crust:

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.

Filling:

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.

Crock-Pot Yogurt

2009-03-06T20:14:00.000-08:00

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

2009-03-06T18:58:00.000-08:00

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.

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

2009-03-04T12:11:00.000-08:00

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.)

Dark Chocolate Fudge

2009-02-14T15:48:00.000-08:00

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.

Adapted from passionatehomemaking.com

Crock Pot Granola

2009-02-08T11:17:00.000-08:00

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.)

Cream of Mushroom Soup

2009-02-04T12:08:00.000-08:00

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.

Adapted from passionatehomemaking.com

Whole Wheat Bread

2009-01-25T18:25:00.000-08:00

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

Spinach and Feta Braid

2009-01-23T19:48:00.000-08:00

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

2009-01-23T19:18:00.000-08:00

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

2009-01-23T18:59:00.000-08:00

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

2009-01-23T18:13:00.000-08:00

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

Challah

2009-01-21T19:11:00.000-08:00

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 tammysrecipes.com. For better braiding instructions and pictures, click here.

Spaghetti Sauce

2009-01-21T18:47:00.000-08:00

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.

Whole Wheat Buttermilk Pancakes

2009-01-15T17:27:00.000-08:00

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.

Lasagna

2009-01-15T11:21:00.000-08:00

16 oz. whole wheat lasagna noodles

2 TBSP butter

1 onion, chopped

2 cloves garlic, minced

1 lb. turkey sausage

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

Tuna Noodle Casserole

2009-01-13T17:48:00.000-08:00

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

Turkey Tetrazzini

2009-01-12T13:25:00.000-08:00

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

Crunchy Chicken With Bones

2008-12-22T14:39:00.000-08:00

3/4 cup cornmeal

1/4 cup whole wheat flour

1/4 cup grated Parmesan cheese

1/2 tsp salt

1 tsp Italian seasoning

1/4 tsp garlic powder

1/2 cup milk (or buttermilk)

pkg chicken drumsticks

Preheat oven to 400˚. Set greased wire racks on a rimmed baking sheet. (If you don't have wire racks, be sure to turn the drumsticks over half-way through the cooking time.) Pour the milk into a large bowl, and combine the dry ingredients in another. Roll each drumstick around in the milk, then in the dry mixture, enough to coat it. Bake for about 50 minutes at 400˚ until they are golden brown.

Adapted from The Six O'Clock Scramble

Vegetable Stock

2008-12-17T18:50:00.000-08:00

Vegetable stock...the epitome of frugality! Making your own vegetable stock is a great way to use up those somewhat-limp-looking veggies languishing in your fridge, or that kinda icky looking leftover salad, or even the scraps and peels from your produce.

Start by collecting your ingredients. You can keep a container in the freezer for odds and ends (like onion peels and tops of tomatoes) and just add to it whenever you cook. When I'm ready to make stock, I clean out the veggie drawer of my fridge and throw whatever looks a little wilted into the pot. Be careful NOT to put broccoli, cabbage, or cauliflower in your stock (these cruciferous vegetables are NOT pleasant additions) and if you add onion peels, potato skins, leek ends, etc., be sure to wash them well first.

Once you have a collection of vegetables and/or produce scraps, dump them into a large pot. Add just enough water to cover them, and bring it to a boil. Boil gently for about an hour, stirring occasionally. Strain the liquid into a large bowl, over a colander, to remove all the vegetable pieces and scraps. Return the liquid to the pot, and boil gently until it is reduced by half. After it has cooled, put it into freezer-safe containers and freeze until you're ready to use it.

Roasted Tomatoes

2008-12-17T18:32:00.000-08:00

This is a great way to use up those extra tomatoes that are getting a little too soft to eat.

Grease a rimmed baking sheet or casserole dish with olive oil. Fill with halved or quartered tomatoes, and randomly place garlic cloves between them. Drizzle with olive oil and sprinkle with salt, pepper, and rosemary.

Roast in the oven at 400˚ for about an hour. After they have cooled, put them in ziploc bags or feezer containers and save them to add to soups, stews, pizzas, and more!

Stone Soup

2008-12-17T17:23:00.000-08:00

Start with a stone; not too big, not too small; a nice, solid stone...

Put the stone in a large pot (or just pretend you did), and add:

4 cups of beef broth (I used the broth left over from cooking a roast)

3ish cups of vegetable broth

1 pkg of stew meat (browned and drained) and/or leftover chuck roast

rosemary/garlic-roasted tomatoes

leeks, sliced

potatoes, diced

baby carrots, chunked

a can of corn

pepper and garlic salt to taste

Bring it to a boil, then simmer for at least 2 hours over medium-low heat.

(Visit Tammy's Recipes for more inspiration!)

Stove-top Chuck Roast

2008-12-08T18:02:00.000-08:00

2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)

garlic powder

black pepper

1/2 cup soy sauce

Trim roast (if desired) and rub garlic powder and pepper into both sides. Pour soy sauce over each side. You can leave it to marinate in the fridge for a while or stick it straight in the pot. When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom. Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.

Original recipe from tammysrecipes.com

Eggnog Scones

2008-12-05T17:05:00.000-08:00

3 cups flour

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt (can omit if using salted butter)

12 TBSP butter

1 cup eggnog

Glaze:

1/4 tsp nutmeg

1 TBSP eggnog

1/4 tsp cinnamon

2 TBSP sugar

Preheat oven to 425˚. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, until the mixture looks like fresh bread crumbs. Add the eggnog and mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2 inch thick.

Prepare the glaze*. In a small bowl combine the eggnog, cinnamon, nutmeg and sugar. Stir well to blend. With a pastry brush or your fingers, spread the glaze on the dough -- top and sides. Cut the dough into wedges (like a pie) -- 16 or more pieces. Place the scones 1 inch apart on an ungreased baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot or at room temperature.

*If you really, really like eggnog, cinnamon, and nutmeg, like we do, then double the amounts for the glaze. It makes the flavors POP. :)

Quick Pizza Dough

2008-12-03T20:14:00.000-08:00

Combine: 1 cup warm water, 1 TBSP yeast, and 1 TBSP honey.

Let sit five minutes to test yeast, then add ½ tsp salt, 2 TBSP extra virgin olive oil, 1 cup flour.

Stir well, then add 2 more cups flour. Pat onto a cookie sheet.

(I prick it with a fork, then bake it for 8 minutes at 450˚ before I add the sauce and toppings, then bake everything at 450˚ for 7-10 minutes.) But the original recipe says to add sauce and seasonings, then toppings and bake at 450˚ for 15-20 minutes.

Makes crust for one pizza.