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

Challah

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

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

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

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

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

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