I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 25, 2011


From A Raw Foods Cookbook

Use 1-4 heads of cabbages, red, white, or a mix

Remove some of the outer leaves and set aside

Cut into chunks and then process (in batches) down to quite fine.  Add enough water to get the blender going well.

Put cabbage in a big bowl and mix thoroughly.  If it seems dry, add some water and mix again.

Press cabbage down, as far as it will go, should  not be watery, just moist.

Put saved leaves on top and press down again.  Put a layer of plastic wrap over the top and press all down again.  Put a weight on top that will form to shape of bowl.

Cover with a tea towel and put in a place you don't go very often, the smell gets strong during fermentation.

In 3 days check to see whether you have sauerkraut.  You'll know because it will smell pickled and will be translucent.  If it isn't ready leave it for another day or so.

Transfer to clean jars with tight lids and press down so no air is trapped.  Use immediately or store in fridge for months and use as needed.

There is a lot of good bacteria in this!

Columbia di Pasqua



3 C flour
2 eggs
2 Tb sugar
1.5 tsp dry yeast
1 C warm milk

sift flour into a bowl
add sugar and eggs
dissolve yeast in 1/4 C warm milk and 2 tsp sugar
when yeast is foamy pour into bowl
mix (well) items in bowl adding rest of warmed milk
leave until it rises
cut out pieces using a class
steam 8-10 minutes on high, using a splatter screen over a boiling pot of water, with pyzy on top and covered with another pot.

Inside Out Turkey Bacon Cheeseburgers w/ Oven-Baked Onion Rings

From Rachael Ray

6 slices turkey bacon
1 Tb evoo
1 C cornmeal
2 tsp chili powder
1 C flour (for dredging)
1 1/2 C buttermilk
1 lg sweet onion, sliced 1/2" thick and divided into rings
2 pounds ground turkey breast
1/4 C brown mustard
3/4 C shredded sharp cheddar
1/2 head of lettuce, chopped
1 beefsteak tomato
4 dill pickles, chopped

Oven to 425.

Cook bacon over med heat and crisp, 3-4 minutes each side.  Remove, cool, and chop.  Add evoo to remaining drippings and set aside.

While bacon is crisping, combine cornmeal and chili in a shallow bowl.  Set up two more shallow bowls, on with flour and the other with the buttermilk.  Dip onion rings in buttermilk, then dredge in flour and tossing lightly to remove excess.  Dip again in buttermilk and then coat fully with cornmeal mixture.  Place on a cookie sheet and bake until crispy, 15-18 minutes.

While rings are baking, put turkey in a large mixing bowl, season with salt/pepper, and mix in mustard.  Divide into 4 equal portions and shape each into a burger, making a well in the center.

Fill each well with 1/4 the bacon and 2 Tb of cheese.  Carefully form burger around the filling, making sure the filling is completely covered.  Return to bacon skillet over medium high heat.  Add patties to hot skillet and cook for 2 minutes on each side, then reduce heat to med-low and cook 5-6 minutes longer, turning occasionally.  Do NOT press down on burgers as they're cooking.

Serve each burger on a bed of lettuce and topped with a slice of tomato, chopped pickles, and a few onion rings.


This is from Martha Stewart.

Everything but milk and water must be at room temperature.

2 Tb butter, softened
3 1/2 C flour
1/2 C water, 100 degrees
1/2 C sugar
1/4 C whole milk, 100 degrees
2 lg eggs, lightly beaten
3 lg egg yolks, lightly beaten
2 tsp coarse salt
2 tsp active dry yeast

Butter a large bowl and set aside.

Stir all ingredients in a large bowl until well combined.  Turn onto a lightly floured surface, and knead, adding flour if needed, until smooth and pliable, about 15 minutes.

Transfer to buttered bowl, brush with a little melted butter and cover loosely with plastic wrap.  Let rise in warm place about 1 1/2 hours until doubled in bulk.

turn onto floured surface, knead 5 minutes.  Return to bowl.  Brush with a little more melted butter and cover again with plastic.  Let rise another hour, again, until double.

Oven to 375.  Divide dough into three equal pieces and roll each piece into a ball.  Cover with buttered plastic and let rest 20 minutes.

Roll each ball to 12 inches long, leaving the centers a little thicker than the ends.  Braid, pulling them as you go.  Tuck ends of braid underneath.  Transfer to buttered baking sheet and cover again with buttered plastic wrap.  Let rise until almost doubled in bulk, about 45 minutes.

Brush lightly with an egg wash and bake until golden brown and firm, and a thermometer inserted into the bottom reads 180 and comes out clean, about 35-40 minutes.

If challah browns too quickly, tent with foil.

Transfer to a wire rack and let cool at least 45 minutes.

Pita Bread

3 C white flour
1 tsp salt
1 C warm water
vegetable oil

Combine flour and salt.  Stir in enough water so the dough pulls from the sides of the bowl and ceases to be sticky.  Stir until smooth then knead for 5 minutes.

Divide dough into 12 portions and shape into smooth balls.  Cover with damp towels and let rest 10 minutes.

Press each flat and roll into a 6-7" circle.  Lightly oil a skillet or griddle.  Gently stretch each as thin as possible.  Cook about 90 seconds.  They will be brown, and bubbly spots will appear at the bottom.  turn and brown the other side.

Wednesday, August 24, 2011


2-3 pounds of pork loin roast (or whatever slab of mean you want, really)
1 6-8 oz pack California chile pods
8 oz corn husks
8 oz tomato sauce
1 lg onion

The night before . . .

Cook the meat in a crock pot over night with a tiny bit of water, salt, some of the onion and some garlic.

Wash the chile pods, put in a large pot with a little water, bring to a boil, then turn the heat off.  Leave covered in the water over night.

Put husks in a large pot or bucket and let them soak in warm water over night.

In the morning . . .

Shred the meat.

De-vein the chile pods.

Rinse the husks individually through running water.  Stand them, pointy-ends up, back in the bucket or pan in which they were soaking.

Make the sauce - put chiles in a blender with 1/4 onion, tomato sauce, garlic, and salt.  Blend, then press it through a fine strainer.  It will be thick.  If it's too thick, at a little bit of water.

Once strained, bring it to a boil in a sauce pan.  Once boiling, add the shredded meat, turn the heat off, and set it aside.

3 1/2 pounds masa* (makes about 48 tamales)
1/2 pound lard** (Yes, lard.  Get the good stuff and get over it.)
1 Tb baking powder
2 C water
4 tsp salt

Combine water and salt in a sauce pan and heat until it's very warm

Mix masa with 2Tb to 1/4C of warm salty water with hands until well mixed and sticks together but not sticky to touch.

Cream the lard and baking powder until light and fluffy, about 3 minutes.

Combine masa with lard and beat another 3 minutes.

Spread masa onto corn husk (pointy end away from you and smooth side up).  Add a small amount of meat up the center.  Roll from the sides and fold the bottom pointy end up.

Place in a steamer in a standing position.  Steam 1 1/2 - 2 hours over medium high heat.  Tamales are done when the masa does not stick to the husk when opened.

*"Masa para tamales sin preparar" from the local Mexican market.

**If you don't have access to your own lard, get the fresh packed lard from the local Mexican market too.

Friday, August 19, 2011

Mexican Meatball Soup

2 tsp oil
1 lg onion, choped
3 garlic cloves minced

5 C chicken broth
1 14 1/2 oz can stewed tomatoes
1/2 C long grain white rice

3/4 lb ground beef
1/4 C seasoned dry bread crumbs
1/4 C cheddar, shredded
1 egg, lightly beaten
1 jalapeno, seeded and minced
1/2 tsp cumin

1 C white shoe peg corn
1/2 C chipotle salsa (use whatever is on hand)

1/3 C cilantro, chopped
6 lime wedges

In a Dutch oven, saute first group until soft.  Transfer half the mixture to a medium bowl and set aside.

Add next group and bring to boil.  Reduce and simmer, covered until rice is tender, about 20 minutes.

Meanwhile, add next group of ingredients into the onions previously set aside.  Make 24 meatballs.

Stir corn and salsa into Dutch oven.  Carefully drop in meatballs.  Cover and simmer 20 minutes until meatballs are cooked through.

Stir in cilantro and serve with lime wedges.

Olive Garden Minestrone

Makes 8 1 1/2 C servings.

3 Tb evoo
1 C white onion, minced
1/4 C celery, minced
4 tsp garlic, minced

4 C vegetable broth (or chicken if that's what you have)
1/2 C zucchini, chopped
1/2 C carrot, shredded
1/2 C green beans, frozen, cut

2 15oz cans red kidney beans, drained
2 15oz cans small white beans, drained
1 14oz can diced tomatoes

2 Tb parsley, minced
1 1/2 tsp oregano
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/4 tsp thyme
3 C hot water (or V8 if you have it)
1/2 C red wine

4 C spinach
1/2 C small shell pasta

Heat oil and saute first group for 5 minutes.

Add next group, bring to boil, then reduce and simmer for 20 minutes.

Add spinach and pasta and cook another 20 minutes.

Hunter's Minestrone

2 qts chicken stock
1 head garlic, halved

1/2 lb sm rigatoni, cooked slightly under done

1/4 C evoo
8 sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme

1 lb loose, sweet Italian pork sausage

2 med carrots, chopped
2 celery ribs, chopped
1 onion, chopped

28 oz can crushed plum tomatoes
1 bay leaf
28 oz can cannellini beans, drained and rinsed
1/2 bunch fresh parsley, minced

Stock and garlic in big saucepan.  Simmer 15 minutes then remove garlic.

evoo in large saucepan to get warm.  Add sage, rosemary, and thyme

Add sausage and brown, breaking it up.

Add carrots, celery, and onion, cook a few minutes until soft.

Stir in crushed tomatoes, bay leaf, cannellini beans, and stock.  Bring to simmer and cook 15 minutes.

Add pasta and parsley.  Salt and pepper to taste.  Discard bay leaf and herb sprigs.

Cream of Broccoli Soup Without Cream

1 1/2 lbs broccoli florets
1 lg onion, chopped
2 lg potatoes, peeled and sliced
4 C vegetable broth
1 bunch chives, minced
1 tsp lemon zest


In a pot bring first group of ingredients to a boil over med-high heat.

Cover, reduce to med-low, and simmer until potatoes are tender, about 20 minutes.

Puree with an immersion blender.

Return to pot, season, serve.

Beef Brisket

oven to 400.

oil a broiler pan rack
place brisket fat-side up
sprinkle lipton soup mix over the top

disolve 2 beef boullion cubes in 1/2 C of hot water
add 1/2 C cold water after disolved
pour into bottom of pan

cover tight with foil

400 degrees for 15 min, then
250 degrees for 3 hours

cool, slice thin, then reheat in own juice

Cottage Pie

From Eating Royally.
Serves 4.

Beef Base
2 Tb oil
2 sm yellow onions, chopped fine

1 1/2 lbs ground beef

1/3 C flour
1-2 tsp thyme
2 1/2 C water
1 Tb Kitchen Bouquet
2 beef bouillon cubes
1 Tb Worcestershire

Potato Topping
2 1/2 lbs potatoes

1/2 stick butter
2 tsp salt
1/4 C heavy cream
1 egg yolk

1 C cheddar cheese, grated

Oven to 350.

Saute oil/onions until soft.  add beef and saute until no more pink remains..  Gradually stir in next group of ingredients.  Reduce heat and simmer 30-45 minutes until sauce is thickened.  Transfer with a slotted spoon to a 3-qt baking dish.

Cook potatoes and drain when tender.  Return to pot over low heat for a minute or two to dry them.  Mash.

Add next group of ingredients and mix well.  Pipe (wide star tube) or spoon (then fluff with a fork) potatoes over beef.

Sprinkle with cheese and bake for 20-30 minutes until potatoes are golden and the pie is heated through.

This can be made a day ahead and stored in the refrigerator, covered with plastic.

Middle Eastern Chicken Pot

I think this is a Racael Ray recipe.

1/4 C evoo
1 1/2 lbs boneless, skinless chicken thighs, chopped into bit-size pieces

1 onion, sliced thin
3 cloves garlic, chopped
1 C carrots, shredded
1 bay leaf
1 tsp paprika
1 tsp cumin
1 tsp coriander

3/4 C dried fruits, chopped- single, or combined (figs, dates, apricots)
1 lemon  zest
3/4 C pitten mixed olives, chopped
2 1/2 C chicken stock

juice of 1 lemon

2 Tb butter
3 Tb pine nuts
1/4 C almonds, slivered or sliced
1 1/2 C chicken stock
1 1/2 C couscous
handful flat-leaf parsley, chopped

Heat evoo and brown chicken 3-4 min on each side.  Add next group of ingredients and cook 5-6 minutes.

Stir in next group, reduce to low, and simmer 10 minutes.

Sprinkle with lemon juice and remove bay leaf.

While chicken simmers, melt butter in sauce pot over med heat.  Add nuts and toast for a few minutes.  Add stock and brink to a boil.  Stir in couscous.  Cover and let stand (off heat) 5 minutes.

Honey Mustard Glazed Pork w/Tropical Fruit Salsa

1 Tb lime juice
1 Tb evoo
1 Tb honey
1 tsp cumin
1 tsp dijon mustard
1 tsp hot red pepper sauce

2 10oz pork tenderloins (fillets)

1 C pineapple, diced
1 C mango, diced
1 avocado, diced
1 med tomato, seeded, diced
2 scallions, sliced thin
2 Tb cilantro, chopped
2 Tb lime juice

In a ziploc bag combine first group of ingredients.  Add pork, seal bag, and refrigerate for an hour, turning twice.

Mix the remaining ingredients, cover, and refrigerate.

Preheat large skillet over medium.  Cook pork 16-20 minutes turning ever 5 minutes until browned and glazed and internal temp hits 150.

Let rest 5 minutes then cut in thin, diagonal slices.  Serve with salsa.

Fran's Chicken Curry

5 Tb butter
1 apple, peeled, cored, sliced thin
3 small onions, chopped

1 can grated coconut
1 C evaporated milk

2-2 1/2 pounds chicken pieces

1 can chicken soup
1 can tomato soup
3 Tb (heaping) curry powder

3/4 C seedless raisins
3 Tb chutney

2 Tb soft butter
2 Tb flour

9 oz can pineapple, cut up

Put first group in a frying pan and cook about 6 minutes until soft.
Soak coconut in milk.
Rinse and dry chicken pieces.
Add to frying pan and brown all sides, about 15 minutes
Add next group to frying pan along with coconut mixture and simmer 20-30 minutes.
Mix butter and flour together and add to pan to thicken the sauce.  Simmer 5 minutes.
Add pineapple, let come to a boil and serve over lots of rice.


3 C hard whole wheat flour
1 tsp salt
1 1/2 C warm water

Optional toppings may include: Parmesan, cayenne, salt, sesame seeds, etc.

Put flour and salt in processor and process for 10 seconds.  Add water in a steady stream and process another 10 seconds.  Dough should form a large ball.  If it's very sticky add 3-4 Tb more flour and process until a ball forms.  If dry and floury, add 2-3 Tb more water and process until a ball forms.

Knead for 30 second, cover with plastic wrap and lest rest 30 minutes.

Oven to 500.

Divide dough into 8 pieces.  Work one at a time, leaving the rest covered.  On a lightly floured surface, roll out dough with hands and then roller to very thin.  Sprinkle toppings as desired.  Slice into crackers and move to a baking sheet.  Spray lightly with water and place in oven.

Work the next piece of dough while watching the batch in the oven.   Check on them at 2-3 minutes.  As soon as thin spots turn brown, remove them from the oven.  Oven removal too early is better than too late.

Yogurt Dough Crackers

1 C plain yogurt
1 C butter, softened.

3 1/2 C wheat flour, fresh ground
2 tsp salt

Cream yogurt and butter.  Mix in flour and salt.  Cover and let sit in a warm spot for12-24 hours.

Oven to 400.

On a floured surface, roll very thin.  Cut into strips, then squares.  Place on ungreased baking sheet and prick with a fork.  Bake about 8 minutes until browned slightly on the edges.  (Check them every 2 minutes.)  Cool before serving.

Bread Machine Bagels

From Allrecipes.com

1 C warm water (110 deg.)
1 1/2 tsp salt
2 Tb sugar
3 C flour
2 1/4 tsp active dry yeast

3 quarts boiling water
3 Tb sugar

3 Tb cornmeal
1 egg white

Load first group of ingredients into bread machine and run a dough cycle.

Once complete let dough rest on a lightly floured surface.

Bring 3 qts water to a boil.  Stir in sugar.

Cut dough in 9 equal pieces.  Roll each into a small ball.  Flatten a little and poke a hold in the center with your thumb.  Twirl on your finger to enlarge the hole and even out the dough.  Let rest of 10 minutes.

Oven to 375.

Sprinkle baking sheet with cornmeal.  Move bagels to boiling water, boil for 1 minute, turning half way through.  Drain briefly and arrange on baking sheet.

Glaze tops with egg white and sprinkle with toppings of your choice.

Bake for 20-25 minutes until well browned.

Trail Mix Bars

Makes 8 bars.

4 Tb butter
3 Tb honey

1 1/3 C quick cooking oats
1/2 C light brown sugar
3/4 C Cheerios
1/4 C dr cranberries
1/4 C salted peanuts or pumpkin seeds
1/4 C chocolate chips
1/4 C sunflower seeds
1/4 tsp salt

Oven to 325.  Line an 8-inch square pan with parchment and lightly grease.

Heat butter and honey together until they melt and combine.  Set aside to cool

Stir remaining ingredients together.  Add cooled butter/honey mixture and mix well.

Transfer to pan and press down firmly.

Bake 30 minutes, cool for 15.  Then cut 8 bars with a sharp knife.  Allow to cool completely before removing from pan.

Chicken Wreath

1/2 C red pepper, chopped
leftover broccoli, chopped
1/2 onion, chopped
2/3 C cream of chicken soup (I know, ew.  Sorry!)
4 oz shredded cheese (cheddar, jack)
leftover chicken, chopped or shredded

2 cans crescent rolls

Oven to 350.

Combine first group of ingredients.

Arrange crescent triangles in a circle on a baking stone with bases overlapping in the center and points to the outside.  Scoop filling onto widest portion of each crescent.  Fold points of triangles over filling and tuck under the base at the center.  (Filling will not be completely covered.)

Bake 25-30 minutes or until golden brown.

Turkey Cranberry Wreath

1/3 C mayo
2 T dijon honey mustard
1/2 tsp pepper
2 C cooked turkey, chopped
1/2 C celery, chopped

3 T parsley
1/2 C dried cranberries
4 oz swiss cheese, shredded
1/4 C walnuts, chopped

2 cans crescent rolls

Oven to 350.

Combine first group of ingredients.

Arrange crescent triangles in a circle on a baking stone with bases overlapping in the center and points to the outside.  Scoop filling onto widest portion of each crescent.  Fold points of triangles over filling and tuck under the base at the center.  (Filling will not be completely covered.)

Bake 25-30 minutes or until golden brown.

Thursday, August 18, 2011

Turkey Meatball and Orzo Soup

This is a Rachel Ray.

1/2 pound ground turkey
3 Tb Parm-Reg or Romano cheese
3 Tb bread crumbs
1 egg
1 garlic clove, crushed
2 Tb flat leaf parsley, chopped

1 Tb evoo
1/2 small onion, finely chopped
1 carrot, peeled and grated or finely chopped

4 C chicken stock

1/2 C orzo

Make tiny meatballs with the first group.  Bake in oven.

Heat next group in a pot over medium heat.  Add stock and bring to boil.  Once broth is boiling, drop meatballs into broth.  Stir in orzo and cook 5 minutes.

Spicy Tortilla Soup

2 Tb cumin
2 tsp paprika
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1 tsp coriander
1 1/2 tsp salt
1/2 tsp pepper

3 Tb oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced

3 cloves garlic, minced

4 oz diced green chilies, drained
2 10-oz cans RoTel with lime and cilantro
15 oz can non gmo whole kernel corn
8 C broth

2 15oz cans black beans, drained and rinsed
lime juice

In a small bowl mix first group, set aside.

In a large pot saute second group.

Add third group.

When heated through, add beans and lime juice.

Garnish with: tortilla chips, shredded cheese, diced avocado, cilantro, sour cream, hot sauce . . .

Lasagna Soup

Serves 8

1 tsp evoo
1 1/2 lbs Italian sausage
3 C onions, chopped

4 cloves garlic, minced

2 tsp dried oregano
1/2 tsp red pepper flakes, crushed
2 Tb tomato paste

28 oz roasted diced tomatoes
2 bay leaves
6 C chicken stock

8 oz mafalda or fusilli pasta
1/2 C basil leaves, finely chopped

8 oz ricotta
1/2 C parmesan, grated

2 C shredded mozzarella cheese

Heat evoo and brown sausage in it for about 5 minutes.  Add onions, 5 minutes.

Add garlic, oregano, red pepper, cook 1 minute.

Add paste, stir well, and cook 3-4 minutes.

Add tomatoes, bay leaves, stock, stir to combine, bring to boil and reduce to simmer for 30 minutes.

Add uncooked pasta and cook until al dente.  Stir in basil and season to taste.

While pasta is cooking combine ricotta, Parmesan and salt.

Put a dollop of cheese mixture in each bowl and sprinkle mozzarella next.  Ladle soup over the cheese.

Potato Soup

Saute until onions are clear:

half stick butter
onion, chopped
carrots, chopped
celery, diced

Throw in:

potatoes, peeled and chopped

Cover with water and cook 20 minutes or so until potatoes are tender.  Add salt and pepper.

Use a stick blender to mush up the soup about 2/3 of the way.

Add some half and half, heavy cream, or milk, whatever you have.

Add shredded cheddar cheese.

Serve with fresh, chopped cilantro and hot sauce.

Mushroom Bisque

Serves 4-6

2 Tb butter
1 C yellow onion, diced
1/2 C leeks, sliced thin (white and pale green)

4 C white mushrooms, sliced thin
2 C brown mushrooms (cremini), sliced thin
1/2 C shitake mushroom caps, sliced thin
1 tsp thyme

6 C chicken broth
1/2 C heavy cream

In a large sauce pan, sautee first three ingredients, 5-8 minutes until soft.

Add mushrooms and thyme over medium heat about 5 minutes until mushrooms give liquid and begin to soften.

Add broth, cover and bring to simmer.  Lower heat and cook 40-50 minutes until mushrooms are very tender.

Remove from heat and let sit 10 minutes.

Add cream, salt, and pepper.  Puree with a stick blender to a coarse puree.  (Small bits of mushroom are good.)

Heather's Subs

1 loaf feeds 5 people

1/4 pound each:

ham (honey or black forest
turkey pastrami
hard salami
provolone cheese

Slice bread length wise.  Drizzle with evoo and red wine vinegar.

Sprinkle with garlic powder and oregano.

Layer shredded lettuce, sliced tomatoes, and the meat & cheese.

Black Bean Spread

This was from Martha.

15 oz can black beans drained
3 Tb onion, chunked
1/2 jalapeno, seeded and chunked
1/2 garlic clove, chopped
1/8 tsp red pepper flakes

Whirl all in a processor or blender.  Add water 1 tsp at a time to desired consistency.  Transfer to a bowl and stir in some fresh cilantro if you have it.

Tea Sandwich Combinations

roast beef with caramelized onions and horseradish cream cheese

smoked turkey and avocado with black bean spread

shrimp salad and sprouts

bacon and egg salad

mozzarella and prosciutto with pesto butter

carrots with herbed cream cheese

smoked salmon and dill with lemon caper butter

curried chicken salad and spinach

Asian Cream Cheese Spread

3 scallions, full, finely sliced
1/4 seedless cucumber, finely chopped
1 Tb soy sauce or tamari
6 oz cream cheese

Mix well and spread on crackers, veggies, etc.

Veggie Cream Cheese Spread

1/2 C shredded carrots
1 celery rib, chopped fine
3 Tb olives with pimiento, chopped fine
2 scallions, full, chopped fine
8 oz cream cheese at room temperature

Combine well.  Spread on crackers, veggies, etc.

Tuna Salad Pinwheels

pea-sized squirt of wasabi paste
2 Tb soy sauce
1 Tb oil

2 full scallions, chopped
6 oz water packed tuna, drained and flaked

10-12 inch whole wheat tortillas
1 C fresh spinach

Mix first 3 ingredients.  Add next two ingredients.

Heat skillet on high and blister/soften tortillas for 30 seconds per side.  Let cool for a minute.

Spread each tortilla with a layer of tuna salad and then cover evenly with spinach.

Roll up and slice.

Veggie Bruchetta

1 whole wheat baguette, halved lengthwise
2 Tb evoo

6 plum tomatoes, seeded and chopped
5 fresh basil leaves, sliced fine
1 red or green bell pepper, seeded and chopped
1/2 zucchini, dices
2 garlic cloves, minced
3 Tb evoo

1/2 C grated Romano

Drizzle baguette with 2 Tb evoo and sprinkle with salt/pepper.  Bake 10 minutes at 350.

Combine second group of ingredients.

Slice each piece of bread into 5 or 6 sections and top with veggies.

Jan's Italian Spaghetti Sauce

This recipe was originally found at this blog.

1 onion, chopped into large chunks

3 cloves garlic, chopped fine
1# ground beef

2 lg cans tomato puree
1 can tomato paste

4 Tb ground oregano
2 Tb ground basil
3 bay leaves
1 pkg Italian spicy sausage

Brown onion in evoo in a large pot.

Add garlic and ground beef and brown a bit.

Add sauces and 4 large cans of water.  (OK, here's where I become deviant.  I use the little cans.)

Add the spices and the sausage.

Stir well and cook all day leaving lid slightly ajar.  Stir now and then.

Negative Calorie Soup

This MAY - help rid excess body water.  Can substitute a bowl for a meal or two per day MAY aid in loosing fat.  POSSIBLE toxin cleaner.

2 lg carrots, peeled, chopped
2 C cauliflower, cut small
2 C broccoli, cut small
2 leeks, sliced
1 head green cabbage, sliced to 1" pieces
1 lg onion, peeled and sliced
2 stalks celery, sliced
1 green pepper, diced
2 zucchini, peeled and cubed
4 C vegetable stock
1 bay leaf
2 Tb dried thyme
salt and pepper to taste

Combine everything and bring to boil.  Add water if needed to cover.  Reduce and simmer for 1 hour.  Can puree at this point if you want.

WW Garden Vegetable Soup

Serves 4

2/3 C carrots, sliced
1/2 C onion, diced
2 garlic cloves, minced

3 C broth
1 1/2 C green cabbage, diced
1/2 C green beans
1 Tb tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt

1/2 C zucchini, diced

Saute first group in a little olive oil, about 5 min.

Add next group of ingredients, simmer, covered, about 15 minutes

Stir in zucchini and heat 3-4 minutes.


This recipe is from Pioneer Woman.  Please see the original here.

1 1/2 # ground beef
1 # hot breakfast sausage
2 cloves garlic, minced

2 cans (14.5 oz) whole tomatoes
2 cans (6 oz) tomato paste
2 Tb dried parsley
2 Tb dried basil
1 tsp salt

3 C lowfat cottage cheese
2 whole beaten eggs
1/2 C grated Parmesan cheese
2 Tb dried parsley
1 tsp salt

1 # sliced Mozzarella cheese

1 package (10 oz) lasagna noodles

Bring large pot of water to boil.

In large pan combine first group and brown.  Drain half the fat.

Add next group  of ingredients and simmer 45 minutes.

In medium bowl, combine next group of ingredients.

Cook noodles to 'al dente'.

Assemble - arrange 4 cooked noodles in bottom of a baking pan, overlapping if necessary.  Spoon half cottage cheese mixture over the noodles.  Spread evenly.  Cover with a layer of mozzarella.  Spoon a little less than half of meat/sauce mixture over top.

Repeat, ending with meat/sauce mixture.  Sprinkle top generously with Parmesan.

Freeze, refrigerate (up to 2 days) or bake immediately at 350 for 20-30 minutes.


4# saurkraut
3# beef/pork
2# white cabbage

Rinse and drain the saurkraut.  Then in 1.5 inches of water in a large pot.  Bring to boil, covered, then reduce heat and crack the lid.

Cook and chop the meat, add to large pot.

Chop cabbage and put in hot water to 1" below top of cabbage.  When boils, cover and cook 1/2 hour to 45 minutes.

Cook kielbasa and add to large pot.

Fry onion and add to saurkraut.

Two boullion cubes, pepper, and ketchup to large pot.

When cabbage is done, combine everything and cook an additional 15 minutes.

Curried Red Lentils

Serves 4

1 C red lentils

1 C onions, diced
1 1/2 tsp oil

1 Tb curry paste
1/2 tsp each:
chili powder
minced garlic
fresh ginger

8oz tomato puree

Rinse lentils.  Add enough water just to cover and simmer until lentils are tender, about 30 minutes, adding water if needed.

Carmelize onions in oil in a large skillet.

Combine next group of ingredients in a bowl, mix well.

When onions are cooked, add curry mixture and cook on high 1-2 minutes, stirring.

Stir in puree and reduce to simmer.  Cook until elntils are ready.

When lentils are tender, drain excess liquid and add the lentils to curry mixture.  Combine and serve.

Wednesday, August 17, 2011

Fran's Butternut Squash Bisque

2 1/2 lbs buttternut squash, peele dand cut into 1" cubes
3 sweet apples, peeled, seeded and quartered

3 C chicken stock

1/2 C dry white wine
1 stick butter
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp hot chili flakes

fresh chives, minced
sour cream

Oven to 400.

Toss squash with evoo, salt, and pepper.  Place on a baking tray with apples and bake 20 minutes or until tender when pierced.  Once done, blend until smooth.

Pour into a 3-4 qt pot.

Add next group of ingredients and bring to a simmer over med/high heat.  Reduce heat and simmer 15 minutes.

Salt/pepper to taste.

Serve with a dollop of sour cream and a sprinkling of chives.

Onion Soup

2 onions, chopped
1/4 C butter

2 Tb flour
21 oz beef broth
2 1/2 C water

6 slices french bread

1/2 Parmesan cheese, grated
1/2 C Swiss cheese, shredded

Saute butter and onions about 20 minutes.

Stir in flour, broth, and water.  Boil then reduce to simmer for 20 minutes.

Oven to 425.

Toast bread slices and place into bowls.

Pour soup over the top.  Sprinkle with cheese and bake for 10 minutes

Ed's Onion Soup

6-8 med servings.

4 lg onions, sweet, like Wala Wala, chopped
2 Tb butter/evoo

2 Tb flour
4 C water
2 veggie bouillon cubes
thyme, dash
2 bay leaves

2/3 C white wine
french bread, sliced

Saute butter and onions, cook on low/med about 10-12 minutes.

Sprinkle with flour and add next group of ingredients.

Boil, then reduce to simmer 20 minutes.

Turn off heat, add wine.

Pour into bowls and top with bread and cheese.  Put under broiler and watch closely until toasted.

New England Clam Chowder

Serves 8

4 T butter
4 celery ribs, chopped
1/4 C onion, shoped

4 C chicken broth
16 oz clam juice
20 oz clams, canned, drained
4 med potatoes, cubed
16 oz corn, fresh or frozen
1 tsp celery salt
1 tsp salt
1/2 tsp garlic powder

2 C heavy whipping cream
4 Tb flour

Saute first group together, about 3 minutes.

Add next group to pot, simmer over medium heat about 20 minutes or until potatoes are tender.

Whisk cream and flour together, stir into soup.

Simmer, stirring frequently until soup thickens.

Salt/pepper to taste.

Jo Ann's Chicken Enchilada Soup

4-6 boneless/skinless chicken breasts

6 Tb garlic oil
1 onion, diced
1 clove garlic, diced

1 1/2 C flour
1 tsp herbamare
2 tsp paprika

2 pts sour cream
1/4 tsp cumin
4 oz chopped green chiles

Cook chicken in 12-16 C water or broth until done.  Shred and reserve broth.

In large saute pan combine oil, onion, and garlic.  Gradually add flour, herbamare, and paprika to make a white sauce.  (If too think add a little broth and stir.)  Add remaining broth and sour cream, stir well.  Add remaining ingredients and mix well.  Cook until heated through and serve with tortilla chips, grated cheese, green onions, picante sauce, etc.

Tuesday, August 16, 2011

Tomato-Basil Soup

4 C (8-10) fresh tomatoes, cored, peeled and chopped, or canned crushed tomatoes
4 C tomato juice or mix of veg/chicken stock

12-14 basil leaves, washed

1 C heavy cream
1 stick butter

Combine tomatoes and stock in saucepan, simmer 30 minutes.

Remove from heat, add basil, and puree.

Stir in cream, butter, salt/pepper.

Garnish with Parmesan.

*By the way, a 6 lb, 10oz can of tomato puree is perfect for tripling this recipe.  Just fill it once to measure the stock too.

Ziti with Chard

1 pound ziti

1 large bunch chard, washed, stemmed, chopped
4 cloves garlic, minced
1/2 C evoo

handful freshly grated Parmesan
2 chopped fresh tomatoes
1/2 fresh lemon juice

Cook ziti.

In the meantime, cook next group of ingredients - use lots of black pepper.

Mix with pasta when both are done and toss with last 3 ingredients.

Fran's Chicken Spaghetti

Brown some chicken in olive oil with salt/pepper.

While on side one, slice an onion, bell pepper, a press of garlic, and add to pot after turning to side two.

(If your doing this in the crock pot, transfer chicken, etc to pot now and continue.)

Add . . .
one huge or 2 regular cans of tomato sauce
1 small can of paste
1 regular can stewed tomatoes
an even sprinkling of Italian seasonings (not a solid coat)
1/4 C sugar (eyeball it)
1 C white wine

Simmer 1-2 hours, serve over angel hair.

Vegetables, Macaroni, & Cheese

Serves 6-8

1/4 C butter
2 green onion, sliced

3 Tb whole wheat flour

2 C milk

1/4 C parsley, chopped

1 C cottage cheese
4 C macaroni, cooked
3 C vegetables, chopped and cooked
1 C cheddar or Swiss, grated
1 C whole grain bread crumbs

Oven to 350.

Saute onions in butter.  Blend in flour and cook a few minutes, stirring constantly.  Slowly add milk, then cottage cheese and seasonings.  Cook until thickens.

Combine noodles, veggies, and sauce.  Pour into greased 2 1/2 quart dish.  Top with cheese and bread crumbs.  Bake until hot and bubbly, about 15-20 minutes.

Pasta and Bean Chili

2 Tb oil
1 med onion, chopped
1 clove garlic, minced
1/2 green bell pepper, choped

3 C vegetable stock or water
6 oz tomato paste
15 oz chick peas, (drain and rinse if using canned)
16 oz kidney beans (ditto)

1/2 C elbow macaroni, cooked

Saute' first group.

Add next group, cook 10 minutes.  Add pasta and heat through.

Garnish w/Parmesean

Good for the crock pot too!

Cold Ginger, Soy, and Honey Sesame Noodles

2 Tb smooth peanut butter
2 Tb honey
4 Tb soy sauce
2 tsp sesame oil (or whatever!)
2 tsp ground or 1" fresh ginger, grated

1 lb whole wheat spaghetti, cooked and cooled
3 Tb toasted sesame seeds
a ton of spinach, chopped and sauteed

Heat peanut butter to melty gooey.  Add in rest of group one ingredients.

Mix group two together, pour sauce over and mix well.  Good warm or cold

Baked Penne w/ Roasted Vegetables

1 red pepper
2 zuccini
2 yellow crook-necks quash
mremini mushrooms
1 purple onion
salt, pepper, herbs de Provence

1 lb penne pasta
3 C tomato sauce
1 C fontina cheese, grated
1/2 C mozzarella, grated
frozen peas
greated parmesean

Oven to 450.

Cut up veggies all to same size so the cook evenly and place on baking sheet

Sprinkle with evoo, salt, pepper, and herbs de Provence.  Toss to coat.  Bake for 15 minutes.

Meanwhile cook pasta for 6 minutes only.

In very large bowl, gently mix everything together.

Pour into greased 9x13 pan and top with grated Parmesan and butter pieces.

Bake for 25 minutes.

Perked Up Pasta Salad

2/3 C Italian dressing
1/3 C creamy spread mustard
3 C rotini, cooked
2 C cut up, blanched veggies (broccoli, carrots, zucchini, red onion, etc)
2 Tb minced basil

Combine all, chill.

Francy's Curried Chicken and Pasta Salad

16 oz pasta (bow ties, whatever), cooked

1 lb cooked chicken, chopped
1 C celery, chopped small
1 1/2 C grapes, halved
1/2 C shredded carrots
1/3 C slivered almonds

8 oz plain yogurt
3/4 C mayo
2 tsp curry powder
1 Tb lemon juice
1/2 tsp salt

Toss together first group of ingredients.

Mix together second group and pour over first.

Mix and chill well.

Sunday, August 14, 2011

Chicken Tikka Masala


Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt

6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander

1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
1 cup cream
2 tbsp fresh cilantro, chopped

Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.

Thursday, August 11, 2011

Raw Hummus

2 C chickpeas, soaked 24 hours, then sprouted 72 hours

4 cloves garlic, chopped

1/2 C tahini
1/2 tsp sea salt
2 lemons, juiced
1 C fresh parsley


Blend chickpeas and garlic with 1/2 C water in a blender until well mixed.

Add next group of ingredients and blend.  Adjust consistency with water if needed.

Drizzle with evoo to serve.

Veggie Crisps

From The Complete Book of Raw Foods

vegetables like sweet potatoes, pumpkin, zucchini, carrots, eggplant, beets, tomato . . .
sea salt

Slice veggies thin.  Add salt or seasonings as desired.

Dehydrate at 115 for 6-12 hours, depending on the thickness of the chips.

* Can be marinaded before drying.

Really Veggie Crackers

From The Complete Book of Raw Foods

1/2 onion, chopped
2-5 cloves garlic
1 head spinach
1 C fresh herbs (dill, basil, sage, oregano, rosemary, thyme) chopped
3 tsp salt
1/4 C lemon juice

2 zucchini, shredded
2 carrots, shredded
2 C flax seeds, soaked 8-12 hours but not drained

2 C flax seeds, ground

Puree first group on ingredients together.  Transfer to a bowl and add next 3 ingredients.  Mix well, adding flax meal and 2 or more cups water at the very end.  Batter should be thick, but easy to spread.

Spread onto Teflex sheets in a dehydrator and dehydrate for 8 hours at 105.

Flip crackers and remove Teflex sheets.  Continue to dehydrate another 16 hours or until the crackers are crunchy.

Wednesday, August 10, 2011

Crispy Baked Chicken

Chicken pieces

1 C buttermilk

8 slices worth of bread crumbs
1 C Parmesean, grated fine

Oven to 400.

Oil a baking dish.

Mix first group and place in a shallow dish.

Mix second group and place in a second shallow dish.

Dip chicken in milk mixture, then coat in bread crumb mixture.  Place in dish with space in between each piece.  Bake 40 minutes or until done.

Wing Sauces

Classic Hot Sauce

6 Tb ketchup
2-3 Tb hot sauce
4 Tb butter, melted

Whisk and pour over wings, toss to coat.

Honey Mustard Sauce

1/4 C dijon mustard
3 Tb butter, melted
2 Tb honey
1 tsp vider vinegar

Whisk and pour over wings, toss to coat.

Blue Cheese Dip

1/2 C sour cream
1 Tb mayonnaise
1/2 tsp hot sauce
1/4 tsp salt
1/3 C crumbled blue cheese

Mix first 4 ingredients.  Add blue cheese.  Chill, covered, until ready to serve.

Buffalo Wings

2 pounds chicken wings

2 Tb butter, melted
2-3 Tb hot pepper sauce
1 tsp paprika


1/2 C sour cream
1/2 C mayonaise
1/2 C crumbled blue cheese
1 clove garlic, minced
1 Tb white wine vinegar or white vinegar

Preheat broiler, place chicken pieces in a shallow baking dish.

Mix butter, pepper sauce and paprika.  Pour over wings, stirring to coat.  Cover and let stand at room temperature for 30 minutes.

Drain chicken, reserving sauce.  Place on unheated rack of a broiler pan.  Sprinkle with salt/pepper and brush with some of the reserved sauce.

Broil 4-5 inches from heat about 10 minutes until light brown.  Turn, brush again, and broil for 10-15 minutes until chicken is cooked through.

Meanwhile, blend remaining ingredients together until smooth.

Serve wings with sauce.

Garlic Parmesan Chicken Wings

1/2 C butter
1 tsp garlic powder
1/2 tsp onion salt
1/2 C Parmesan cheese
24 chicken wings, baked

Melt butter, whisk into garlic powder, onion salt, and pepper.

Arrange hot, fresh-baked wings on a serving platter and drizzle with butter mixture.

Top with Parmesan and enjoy.

Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

4 servings

4 4-oz boneless sirloin steaks, trimmed
1 Tb evoo
8-oz Cremini mushrooms
1/2 C dry red wine
1/2 C water
2 tsp flour

mashed potatoes
1/3 C chives
1/2 tsp garlic powder

Sprinkle steaks with salt and pepper.  Heat oil in large non-stick skillet over medium high heat.  Reduce to medium.  Add steaks to pan, cook 2 minutes on each side until as done as desired.  Keep warm.

Add mushrooms to pan, cook 5 minutes or until tender and browning, stirring frequently.  Combine wine, water, flour, salt, and pepper.  Stir with a whisk.  Add wine mixture to pan and bring to a boil.  Cook 2 minutes or until thick, stirring constantly.

Stir chives and garlic powder into potatoes.

Place 3/4 C potatoes on each plate.  Top with a steak and about 1/4 C mushroom sauce.

Tina's London Broil

Marinade 1

1/4 C yellow mustart
1/4 C worcestershire sauce
1 Tb liquid smoke mesquite
1/4 C water
1/4 C evoo
1 clove garlic, minced

Mix all ingredients in a large Ziploc bag.  Add meat (no piercing or scoring) and refrigerate overnight (or at least 4 hours), turning each time you open the fridge.

Pre-heat grill on high for 10-15 minutes.  Pick up meat with tongs and allow marinade to drip back into bag to reduce flair-up.  Place meat on HOT grill and cook each side 4 minutes or so until seared well.  (This helps retain juices in the meat.)  After seared, reduce heat and continue cooking to preferred doneness.  Best medium rare or medium.

The Boys' Tinfoil Delight

For each serving ~

1 hamburger patty (that you've made with Mom)
1 medium potato, (boys peel, Mom slices)
2 carrots, (boys peel, Mom slices)
1/2 sm onion, sliced
1 garlic clove, squished (If you don't speak, 'Boy', that means pressed)

Oven to 350.

Have Mom cut a sheet of foil about 14" long.  Place the patty in the center.  On top put potatoes, carrots and onions.  Sprinkle with salt, pepper and then squish the garlic over it.  Put a little pat of butter on top of the pile of stuff.

Fold up foil pouch to completely enclose.

Cook for 1 hour while you set the table, play cars, and then wash up for dinner.

Italian Loaf Rustica

1 pound sweet Italian sausage
1/2 C chopped onion
2-4 cloves garlic, finely minced

1 1/2 C flour, divided (1/2, 1)
1/2 C whole wheat flour
1/2 C cornmeal
1 Tb sugar
1/2 tsp salt
1 package rapid rise yeast

1 1/2 C hot water (120-130)
2 tsp butter

1/2 pound mozzarella cheese, cubed
1 7-oz jar roasted red peppers, drained and chopped

1 large egg, beaten
2-3 tsp sesame seeds

Crumble sausage and brown with onion and garlic.  Drain fat and set aside.

In large bowl, combine 1/2 C flour with the rest of the ingredients in that group.  Stir in water and butter, mix well.  Stir in remaining cup of flour to form a soft dough.  Cover and let rest 10 minutes.

Grease 9 or 10 inch springform pan.  Stir dough down.  With buttered fingers, press 2/3 dough into bottom of pan.  Add cheese and peppers to sausage mixture, spoon into center of dough.  Spread and press filling towards edge of pan, leaving 1/2" rim of dough at the side.  Drop remaining dough by tablespoons full over filling.  Carefully spread to cover and enclose filling.  (Top will be rough.)

Cover loosely and let rise in a warm place about 20-30 minutes.

Oven to 400.  Brush top of dough with beaten egg, sprinkle with sesame seeds. Bake 25-30 minutes or until bread pulls from side of pan and loaf is golden.  Cool 5 minutes.  Loosen loaf from pan, remove side, cut into wedges to serve.

Paul Newman's Balsamic Chicken

1 chicken, cut up
1 bottle Newman's Own Balsamic Dressing (I make my own, don't tell Paul!)
1 T chopped fresh or 2 tsp dried oregano

2 garlic cloves, chopped fine (I use a few more)
3 potatoes, cubed (I cook mine separate)
5 carrots, sliced (I increase carrots)
1 onion, sliced

Combine dressing, oregano, and garlic.  Place in large bowl and marinade the chicken at least one hour.

Oven to 425.

Put chicken in roasting pan with half the marinade.  Add potatoes (unless you're going to manage them separately), carrots, and onion.

Roast for 45 minutes.

Lauren's Turkey Burgers

3 pounds ground turkey
1/4 C seasoned bread crumbs
1/4 C finely diced onion
1 egg, beaten
1/4 C chopped fresh parsley
1 Tb crushed (mortar and pestle) fresh or home-dried mixed herbs (sage, thyme, oregano, rosemary)
1 clove garlic, minced

Mush together, make 10 patties, grill.

Tuesday, August 9, 2011

"Pizza" Crackers

From The Complete Book of Raw Food

2-3 dried or fresh cayenne or dried Thai devil peppers
1/2 C or more fresh or dried desert sage, rosemary, tarragon, parsley, or other herbs

4 C chickpeas, soaked overnight and sprouted for 3-5 days (will triple in volume)
2 C flax seed or 1C flax seed mixed with 1 C sesame seeds, soaked for 8 hours but not drained
4 stalks celery, chopped fine (to reduce strings)
4-5 large red bell peppers, chopped
1 red onion, chopped
2 pounds tomatoes, chopped (cherry tomatoes are best)
3-8 cloves garlic

1/2 to 1 tsp salt

Other raw, bland, green veggies, broccoli stalks or zucchini (no strong flavors)

Grind dried peppers and dried herbs in a coffee grinder (I'm going to try the dry Vitamix pitcher) until powdered.  Move to a blender and add next group of ingredients.  Spread onto Teflex sheets making sure it's at least 1/4" all over.  Dough should fill 6-7 trays.  Dehydrate at 105 for 3-4 hours.

Turn over and score into squares with a knife.  Dehydrate another 24 hours to desired crispness.

*No, I'm not seeing what to do with the vague 'other raw, bland, green veggies'.

Wake Up, Ginger

From The Complete Book of Raw Food

2 inch piece ginger
4 oranges, peeled
1 C berries

Blend all into juice and serve immediately.

Candy Floss Tart

From The Complete Book of Raw Food
Serves 1-2

3 pink grapefruits, peeled
2 limes, peeled
2 soft ripe pears
2 C watermelon

Combine all and blend until smooth.  Strain for smoother texture.

Better than V8

From The Complete Book of Raw Food

Serves 1-2

3 sm heads romaine
1 bunch parsley
1 small celery head
1 cucumber
1/2 bunch radish w/leaves
2 tomatoes
1 lemon w/skin
1-2 garlic cloves
1/4 tsp cayenne

Cut everything in half, blend into juice, enjoy.

Romaine Roll-Ups

From The Complete Book of Raw Food

1 lg head romain lettuce

3 lg tomatoes, finely chopped
1 avocado, peeled, pitted, finely chopped
1 hand full alfalfa sprouts
2 Tb fresh cilantro, finely chopped
basil, oregano, finely chopped
onion/garlic finely chopped

Separate leaves and put on a plate.

Mix the rest of the ingredients to make filling.  Spoon generously at one end of each lettuce leaf.  Roll sides of leaf over, fold in half.  Continue until you've used all the filling.  Eat like a sandwich.

Pesto Mushrooms

1 bunch fresh basil, coarsely choped
1/2 C lemon juice
3 lg cloves garlic, pressed
1 tsp black peppercorns
2 C walnuts
3/4 tsp salt
1/4 C evoo

20 Crimini mushrooms, stems removed

Combine first group of ingredients and blend/process to a thick paste.

Fill mushroom caps.

Dehydrate on Teflex sheets at 105 for 3 hours.  Main dish or appetizer.

Crunch Fries with Ketchup

From the Complete Book of Raw Food

1 pound jicama, sliced to look like french fries
2 Tb evoo
1 TB paprika
1 Tb onion power
salt to taste
1/4 C onion powder

1/2 C dried Oates, soaked for 2 hours and drained
1/4 C apple cider vinegar
1/4 C raisins
1 Tb salt

Toss jicima, evoo, paprika, 1 Tb onion powder and salt to taste.

Blend remaining ingredients and enjoy.

Abeba and Anna's It's Really Soup!

10-11 fresh Roma tomoatoes, chopped

1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeles
fresh basil to taste
fresh dill to taste
2 Tb lemon juice
2 Tb evoo
1/8-1/4 C raisins
1-2 red bell peppers
1/4 jalapeno

1 C sun dried tomatoes, finely chopped

1 avocado, cubed
1 ear corn, cut from cob
1/2 sweet yellow pepper

In a blender combine 6 tomatoes with next group of ingredients along with 1/2 C water.  Blend well.

Add 1/2 C sun-dried tomatoes a little at a time.  Blend well.

In a large bowl, combine avocado, remaining tomatoes (all), corn, yellow pepper.  Pour blended mixture over chopped vegetables and stir well.

Wild Rice Salad

1 1/2 C wild rice, soaked 3-5 days
1/2 C finely chopped red bell pepper
1/4 C corn
1 carrot, shredded
2 stalks celery, finely chopped
1/4 red onion, finely chopped
2 Tb parsley, finely chopped
1 tomato, diced
4 Tb evoo
2 Tb lemon juice

Combine all, mix well.

Quinoa Tabouli

4 C sprouted quinoa (about 2 C before sprouting)
4 green onions, sliced
1 lg tomato, seeded and finely diced
3/4 cucumber, peeled, seeded, and finely diced
1/4 C parsley, minced
5 Tb evoo
4 Tb lemon or lime juice
salt to taste

Mix everything and allow to sit before enjoying.

(Sprouting quinoa, soak for 4-8 hours.  Drain and rinse.  Sprout in a jar another 18 hours or more, rinsing every 8 hours.  Should be firm, not too crunchy, when ready.)

Orange Spinach Salad

1 C small orange slices, cut in half
handful romaine lettuce - bite size pieces
handful spinach leaves, bit size pieces
1/2 C green grapes - halved
1/2 C green onions, chopped
1 C almonds, chopped

2/3 C evoo
1/3 C orange juice
1/8-1/4 C honey
1 tsp celery seed
3 Tb lemon juice
1 tsp dry mustard

Combine top group in a big bowl.

Combine bottom group in a jar and shake well.

Lentil Salad

From a Raw Food Cookbook

3 C lentils, sprouted
1/2 red onion, minced
1/2 yellow pepper, minced
1 Tb orange peel, grated

1/4 C tahini
1 lemon, juiced
Bragg Liquid Aminos or soy sauce to taste

1/2 bunch parsley, cleaned, stemmed, minced
1/2 tsp dried thyme

Combine first group, set aside.

Combine second group with enough water to make a thin dressing.  Mix in parsley and thyme.

Pour over salad and enjoy.

Turkey Thigh and Hominy Chili

1 onion, chopped
1 red bell pepper, chopped
6 garlic cloved, minced
1 jalapeno chili, minced
1 Tb chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin

3 pounds turkey thighs (or chicken if that's what you have)

15 oz can hominy, rinsed
28 oz chopped tomatoes

Optional - shredded jack cheese, sour cream, sliced black olives, sliced green onions

In a large crock po, mix first 7 ingredients.

Remove skin from thighs, rinse, and place over veggies in crock pot.  Add salt/pepper, hominy, tomatoes.

Cover and cook on low until meat pulls from bone.

Remove meat.  When cool enough to handle, remove from bones and tear into pieces.  Return to crock pot and cook until hot again, 10-15 minutes.

Spoon into bowls and serve with optional toppings.

Saffron Rice

Serves 8 - 10

4 C bastmati rice
1 tsp salt
2 Tb evoo, plus more
4 Tb butter
1/4 C water
1/4 C saffron water (4 tsp saffron, 1 tsp sugar ground in mortar/pestle, then add to 1/2 C hot water to dissolve)

Place rice in a bowl and add enough water to cover, rinsing well.  Pour off water and rinse like this twice more.  Add salt and enough water to cover.  Let stand for 10-15 minutes.

Bring a stockpot of water to boil.  Drain rice and add to boiling water.  Drizzle with evoo.  Boil until rice is tender, about 10 minutes.  Drain in a colander.

Return pot to medium heat, add butter, 2 Tb water, 2 tsp saffron water.  Allow butter to melt.

Mound rice into pot.  Drizzle with 2 Tb evoo, remaining 2 Tb water and 2 Tb saffron water.  Cover top of pot with a thick kitchen towel and place lid on top.  Cook 10 minutes.  Reduce heat to low, and continue cooking 20 minutes more.  Serve immediately.

(And I'm pretty sure the cook gets dibs on the tahdig - the crusty, buttery, saffrony layer from the bottom of the pan!)

Parvin's Cornish Game Hens

This came from Martha Stewart a zillion years ago.

Serves 4-8

1/4 C evoo
2 lg onions, coarsely chopped
1 lg head garlic, coarsely chopped

4 C cilantro, coarsely chopped (about 6 bunches)

4 Cornish game hens, wing tips removed
1 tsp ground turmeric

1 1/2 C water
juice of 2 limes
4 tsp saffron water (4 tsp saffron, 1 tsp sugar, 1/2 C hot water, mortar/pestle, combine to dissolve)

In a deep pot over medium heat cook onions and garlic in oil about 10 minutes.  Stir in cilantro and cook another 10 minutes.

Season hens generously with salt, pepper, turmeric.  Add to pan and increase heat to high.  Cook until brown on all sides, about 10 minutes.  Add 1 1/2 C water, lime, and saffron water.  Bring to boil, reduce to simmer, and cook covered until juices run clear, 25-35 minutes more.  Serve immediately.

Red Onion and Cucumber Yogurt Sauce

Makes about 2 cups.

1 red onion, cut into 1" thick rounds
1 cucumber, peeled, seeded, thinly sliced
2 Tb capers, drained

1/2 C plain yogurt
1 Tb evoo
1 Tb tahini
1 Tb fresh lemon juice
1 tsp minced garlic
1/4 tsp cumin

1/4 C chopped fresh mint

Bush onion with some evoo and salt/pepper.  Grill or cook in cast-iron turning once until slices are tender, about 10 minutes.

When cool enough to handle, chop into 1/2" pieces and place in a bowl with cucumber and capers.  Stir.

Combine yogurt, evoo, tahini, lemon juice, garlic, cumin in a bowl.  Stir in mind and season w/ salt/pepper.

Add half sauce to onion mixture, stirring to coat.  Add more if desired.

Can refrigerate up to 5 days.

(Good over veggie burgers or fish!)

Veggie Burgers

This came from a book, but I can't remember the title!

1/2 C bulgur

1 1/2 C walnut pieces
2 lg garlic cloves, peeled
1 C packed fresh cilantro leaves

2 C cooked pinto beans (rinse and drain if canned)
3 Tb soy sauce
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper

2 lg egg whites

2 Tb canola oil

Place bulgur, 1 C water, and salt in saucepan.  Cover, bring to boil, reduce and simmer until water absorbed, 10-15 minutes.  Let cool 10 minutes.

walnuts, garlic, cilantro in food processor until roughly chopped.

Add bulgur, pintos, soy sauce, cumin, salt, cayenne, process until finely chopped.

Add egg whites, process until combined.

Refrigerate covered until completely cold, 4 hours to over night.  (Do not skip this step!)

Form into 6 patties (about 1/2C per patty)

Heat oil in a large skillet (cast iron if you have it) over medium to medium-high heat.  Cook until browned and crisp, 4-6 minutes, turn and cook about 5 minutes until browned and heated through.

Serve with Red Onion and Cucumber Yogurt Sauce on the side.

Saag Chicken

From askpalakkad.com, although at last look, it's no longer there.

3 pounds chicken pieces, skinned and cubed
4 Tb oil

48 oz spinach, washed and chopped
1/4 C water

3 Tb oil
1 inch ginger, minced
5 cloves garlic, minced
2 lg onions, minced/finely chopped

1 can (400g) crushed tomatoes
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp turmeric powder
2 whole cloves
2 big cardamom pods (I skip this)
1 Tb water

4 Tb milk

2 Tb butter

1 tsp garam masala

Fry chicken in 4 Tb oil 3-4 minutes until lightly browned, set aside.

Put spinach in a pot with 1/4C water.  Bring to boil and remove from heat.

When cool, grind in a blender and set aside.

Heat remaining oil in a pan and add ginger, garlic, and onions.  Fry until lightly brown.

Add tomatoes, salt, cayenne, coriander, turmeric, cloves, cardamom, sprinkle with 1 Tb water.  Cook 10 minutes on low heat.

Add chicken and milk to the pan, simmer until chicken is tender, about 10 minutes.

Add spinach and garam masala, cook until spinach starts sticking to the pan, about 15 minutes.

Remove from heat, add butter, and cover until ready to serve over rice.

Chicken Kabab

1 tsp saffron ground and disolved in 2 Tb hot water
1 C fresh lime juice
2 Tb evoo
2 large onions, peeled and thinkly sliced
2 broiling chickens, about 4 pounds, cut into 20 pieces total

10 cherry tomatoes

For basting
juice of one lime
2 Tb evoo


Combine first group of ingredients and marinade at least 6 hours and up to 2 days.

Skewer tomatoes.

Skewer chicken pieces, like-sized pieces together so they cook evenly.

Combine basting solution.

Grill chicken and tomatoes, turning and basting as needed.  Juice to 'done' chicken will be yellow rather than pink.

Serve with lavash, nan (or pita if you can't find lavash or nan).

Curried Chicken Pies

From the book, Eating Royally.
Makes 24 small pies.

1/2 stick butter
2 Tb curry powder
1/4 C flour
1 C chicken broth
1/2 C plus 1 Tb heavy cream
1 roasted chicken, skin and bones removed
1 17-oz box frozen puff pastry, thawed
1 egg, beaten

Oven to 375.

In a saute' pan over high heat, melt butter and stir in curry powder, flour and stir until combined.  Gradually whisk in the broth and cream, season with salt and pepper, and reduce the heat to simmer, 5 minutes.

Dice chicken and stir into sauce.  Add more broth if sauce is too thinck.  Head to bubbling and adjust seasoning if needed.  Remove from heat and allow to cool.

Roll out both sheets of puff pastry on a lightly floured surface to a rectangle about 1/8" thick.  Using a 2" cookie cutter, cut 48 circles out of the dough.  Place 1 1/2tsp of chicken in the center of half the circles.

Brush the other half of the circles with beaten egg, and press, brushed egg side down, onto the top of the chicken mixture circles, pressing edges together.  Brush tops with remaining beaten egg and transfer to baking sheet.

Bake for 15 minutes or until golden.  Remove to a cooling rack and allow to cool slightly.

Monday, August 8, 2011

Chicken Fingers with Honey Mustard

boneless, skinless chicken breasts cut into strips

3/4 C milk

1 C flour

oil for frying

Get the frying pan hot, dip chicken strips in milk, dredge in flour mixture, fry.

Serve with honey mustard mixed to your taste.

Spinach and Brie Chicken with Tomato Orzo

8 thin chicken cutlets (I take normal breasts, cut them into two thin breasts, and pound them)
dijon mustard
spinach - a lot
4 oz brie cheese cut into 8 wedges

1 C orzo
2 plum tomatoes cored and chopped
1/4 C fresh parsley chopped
1/2 stick butter
1 Tb lemon juice

On each cutlet, brush with mustard, sprinkle with salt/pepper, cover with spinach, place a piece of brie at one end, then roll it up tightly.  Place seam side down in a 9x13 pan.  Cook about 350 until done.

Meanwhile, cook orzo, add remaining ingredients, and toss to combine.

Chicken Tacos


Pineapple Mustard Glazed Ham

The following is basically this recipe without the high maintenance parts.

2 med pineapples, peeled, cored, cut into 1/4" slices
3 C sugar
2 C water

1/4 C country style mustard

1 smoked, bone-in ham, (10 pounds) excess skin trimmed and down to 1/4" fat

1 C dry white wine

Bring first 3 ingredients to boil in a pan.  Reduce heat to simmer.  Cook until mixture reduces to 4 C (a long time, an hour +)  Skim foam as it develops.  Let cool and stir in mustard.  (Can be made a few days ahead.)

Oven to 350.

Score ham and place in a roasting pan.  Drizzle wine over top.  Coat with half the glaze.  Cover with parchment, then foil, and bake 1 hour.

Increase temp to 425.  Coat ham with remaining glaze.  Bake uncovered (basting occasionally) until browned, about 40-45 minutes.

Rest 30 minutes before carving and serve with pan drippings.

Poultry Brine

1 1/4 C salt (or 2 C Kosher/coarse salt)
1/2 C brown sugar
1 gallon vegetable stock
1 Tb black peppercorns
1 Tb allspice berries

1 gallon ice water

Put 1st group of ingredients in large pot, bring to boil, remove from heat and allow to cool.  Pour in ice water and stir to combine.

Put a 'brine bag' (if you can find them and/or are willing to pay a ridiculous sum of money for said bags) or a hefty bag in the bottom of an ice chest.  Put the turkey in the bag.  Pour the brine over and tie up the bag.  Add ice packs and leave it alone for the day.  Carefully turn the turkey before going to bed and refresh ice packs.  The next morning, remove bird, rinse, and roast as usual.

Spicy Dr Pepper Shredded Pork


I live in the desert and can't always fire up the oven, so I make this in a crock pot.  Here's what I do:

Layer, in order:

1 large onion cut into wedges
1 pork shoulder (a.k.a. pork butt) 5-7 pounds
11 oz can chipotle peppers in adobo sauce
2 cans dr pepper
2 Tb brown sugar

Cook on low until falling apart.

Shred meat, discard fat.  Spoon as much fat of the liquid as possible.  Return meat to crock pot to keep warm.

Serve in tortillas w shredded lettuce, salsa, guacamole, cheese, whatever.

Yum. Fest.

Crunchy Honey Chicken

Serves 2

1 pound boneless, skinless chicken breasts cut in 1" pieces
2 egg whites
1/3 C cornstarch (or flour for dredging, but cornstarch makes a crispier end product)
1 C broccoli florets
1/2 red pepper, thinkly sliced
3/4 C sugar snap peas
1 clove garlic, minced
3 Tb evoo
1 Tb soy sauce
1/4 C honey

Heat a large skillet over med-high and add evoo.  Add veggies with salt/pepper and saute for 5 minutes.  Add soy sauce and garlic and stir so veggies get coated.  Remove from skillet and set aside.

Add more evoo.  Dip chicken pieces in egg whites and then lightly dredge in cornstarch.  Put in skillet and brown 2-3 minutes, then turn.

Once chicken is done, add veggies back into the skillet.  Add honey and mix to combine.  Season with salt/pepper, additional honey or soy sauce.  Serve over rice.

Chicken Souvlaki with Tzatziki

Serves 8

2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
1/4 C evoo
1/4 C dry white wine
2 Tb lemon juice
2 tsp chopped fresh oregano leaves
4 garlic cloves (2 crushed, 2 minced)
1/2 English cucumber, coarsely shredded
14 oz Greek yogurt
2 tsp distilled white vinegar

Heat grill to high.  Mix chicken, oil, wine, juice, oregano, crushed garlic, salt/pepper in a bowl.  Thread chicken onto 8 metal skewers.

Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10-12 minutes.

Put cucumber in a kitchen towel and wring out excess liquid.  Transfer to medium bowl.  Add yogurt, minced garlic, pepper, vinegar and mix until combined.

Serve with warm pita.

Frilled Garlic-Basil Chicken with Caprese Salsa


1 C fresh basil leaves
6 garlic cloves
1/4 C evoo

8 sm chicken breast halves with bone and skin (about 5# total)


1 qt mixed color cherry and grape tomaotes, halved
2 C fresh mozzarella balls, perlini or wedges
1 C roughly chopped fresh basil leaves
3/4 C evoo
1/2 C white balsamic vinegar
2 garlic cloves, minced
1 tsp each salt/pepper

Heat grill to high.  Make a rub for chicken: pulse first 4 ingredients in a food processor until roughly chopped.  Rub mixture all over chicken.

Mix salsa ingredients together and let stand at least 30 minutes.

Grill chicken skin side down over direct heat until browned, 5-7 minutes.  Move to indirect heat area, turning over, and grill through  until cooked, 25-30 minutes.  Transfer to platter, tent with foil, and rest 5 minutes.  Spoon salsa over to serve.  Salsa liquid can be used for salad dressing if desired.

Saturday, August 6, 2011

5 Minute Chunky Monkey Ice Cream


3 Frozen, peeled, bananas, chopped
1/4 C walnuts, chopped
2 Tb chocolate chips

Puree bananas in a blender, put into bowls, top with nuts and chips.

Optional,  add the following to the bananas to puree:

3 Tb peanut butter
1 Tb coconut

Green Bean Casserole

Topping - Allie's Proprietary Onion Rings

1 large onion, sliced
bowl 1, flour
bowl 2, a few eggs, beaten
bowl 3, panko & flour (about 40/60), salt/pepper

Assembly line and fry the onions until golden.  Onions will crisp again in the oven if you want to do this a day ahead.


1 pound fresh green beans, rinsed, trimmed, halved
2 Tb butter
12 oz mushrooms, trimmed and cut to 1/2" pieces
2 cloves garlic, minced
2 Tb flour
1 C chicken broth
1 C half and half

Oven to 475.

Blanch beans 5 minutes.  Drain and follow with an ice bath.  Drain and set aside.

Melt the butter in a 12" cast iron skillet over med-high.  Add mushrooms, salt/pepper and cook 4-5 minutes.  Add garlic and cook another 2 minutes.  Sprinkle flour over mixture and stir to combine.  Cook another minute.

Add broth and simmer 1 minute.  Decrease heat to med-low and add half and half.  Cook until thickened, stirring occasionally, 6-8 minutes.

Remove from heat and stir in 1/4 onions and all green beans.  Top with remaining onions.  Place in oven until bubbly, about 15 minutes.  Remove and serve immediately.

Anna's Pierogis

2 C boiled potatoes
2 onions, chopped

Fry onions until very brown.  Mix all ingredients in mixer and . . . well . . . mix!

2 1/2 C flour
1 egg
1/2 C warm water
2 Tb oil

Mix everything on high for 2 minutes.  Divide into 3 parts, 1 to roll out and 2 under cover to avoid drying.

Cut circles out of rolled dough (on well floured surface).  Fill, seal sides with fingers, boil in salted water.  Once they rise to the top, boil an additional 5 minutes.

Sweet Potatoes



Bacon and Brussels Sprout Hash

4-6 servings.

4 slices thick cut bacon cut in long strips
4 sprigs fresh thyme
2 pts brussels sprouts cut in half
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
1/2 C chicken broth
2 Tb balsamic vinegar
1/4 bunch flat leaf parsley, roughly chopped

Saute bacon in evoo with thyme.  Cook 5-7 minutes to render fat, strain, set aside.  Add Brussels sprouts, potatoes, onions.  Season with salt and pepper and cook until slightly browned.  Add chicken stock and steam for 3-5 minutes until liquid evaporates and veggies tender.  Add vinegar and toss to coat.  Cook until vinegar reduces and fold in fresh parsley and bacon.

Cardiac Arrest Potatoes

13 lg potatoes, peeled, cooked, drained well

Mash with . . .

12 oz sour cream
8 oz cream cheese
1 stick butter

Pour into baking dish and top with cheddar cheese.

Bake at 350 for 30-45 minutes.


Serves 4

1 1/2 pounds russet potatoes
1 savoy cabbage, trimmed, pale green leaves finely shredded (4C)
1 leek, pale green and white parts only, cut into 1/2" inch dice
1 C milk
4 Tb butter

Preheat broiler.

Cook potatoes until tender.  Drain, mash, set aside.

In a saucepan, combine cabbage, leek, milk, 2 Tb butter, salt.  Cover and cook over medium until soft but not browned, about 15 minutes.  Stir into potatoes.

Spread into 8 inch dish.  Make a well in the center and palce under broiler until lightly browned on top, about 5 mnutes.

Remove from broiler, place remaining butter in well, serve immediately, spooning melted butter from well onto each serving.

Roasted Red Potatoes

Serves 4

1 1/2 pounds baby red potatoes, quartered
2 Tb evoo
2 Tb coarsely chopped fresh rosemary

Oven to 425.  Toss everything together on a baking sheet.  Spread out in a single layer.  Roast, stirring half way, until golden brown and crisp on outside, about 30 minutes.

Miss Barkley's Harvard Beets

1/2 C sugar
1 Tb cornstarch
1/2 tsp salt
1/4 C water
1/4 C vinegar
2 tb butter

Mix all ingredients together well.  Add cooked, sliced beets, stir and heat until desired temperature.

Spinach and Cheese Pie Filling

This is from Spatulatta.com.

4 eggs
1 C small curd cottage cheese
1 1/2 C feta, crumbled
1/2 C onion, finely chopped
3 pkg frozen spinach thawed and drained (I like fresh equivalent)

Beat eggs thoroughly in a bowl with a fork or mixer.  Mix in the cottage, feta, onion, salt/pepper.  Fold in spinach, don't over mix.

If you don't know how to fold spanakopita*, look here for instructions.

*Had to chuckle.  "Spanakopita" is coming up as a typo in my spell check.  However, when I right click to check for an alternative spelling, the only option I get is, "spanking"!

New Wave Waldorf Salad

This is from Southern Living
Serves 6

1 red delicious apple, chopped
1 granny smith apple, chopped
1 pear, chopped
1 Tb lemon juice
1/4 C dried cranberries
1 stalk celery, sliced diagonally
8 oz plain yogurt
1 Tb honey
1 tsp orange rind

Combine first 3 ingredients in a med-sized bowl, sprinkle with lemon juice and toss.  Stir in cranberries, celery and set aside.

Combine yogurt, honey, and ride, stirring well.  Stir 1/4C of this into salad.  Spoon salad into serving bowl and serve with remaining dressing on the side.


1 C bulgar wheat
1 1/2 C chicken stock, boiling
1/4 C lemon juice
1/4 evoo
1 1/4 tsp salt

1 1/4 tsp salt
1 C scallions, minced (white and green)
1 C fresh mint, chopped
1 C flat leave parsley, chopped
1 hothouse (English) cucumber, unpeeled, seeded & diced
2 C grape tomatoes, halved
1 tsp pepper
feta cheese

Mix first group of ingredients and set aside for about an hour.

Add the rest of the ingredients, mix well and serve or cover and refrigerate.  Flavor improves with time.

(Lentils or chickpeas can always be added to tabbouleh.)

Fran's New Potato Salad

3 pounds small red potatoes

1 C mayo
1/4 C white wine
2 Tb dijon mustard
2 Tb whole grain mustard
1/2 C chopped fresh dill

1/2 C chopped celery
1/2 C chopped red onion

Place potatoes and 2 T salt in large pot of water.  Bring to boil, lower, and simmer 10-15 minutes until barely tender when pierced with a knife.  Drain in a colander.  Place colander w/potatoes over the empty pot and cover with a kitchen towel.  Steam for 15-2o minutes.

Meanwhile (back on the ranch) mix together second group of ingredients, set aside.

When potatoes are cool enough to handle cut into quarters or halves.  Place in a large bowl.  while still warm, pour enough dressing over to moisten.  (You may need to add more as it sits.)  Add celery and onion, salt/pepper to taste.  Toss well, cover and refrigerate for a few hours to allow flavors to blend.  Serve cold or room temperature.

Mango Chicken Salad

From Everyday Food
Serves 4

1/2 C sweetened, shredded, toasted coconut
3/4 C plain yogurt
1/2 C chopped fresh cilantro
2 Tb lime juice
2 Tb mango chutney
1 Tb dijon mustard
1 tsp ground turmeric
1/4 tsp cayenne pepper

1 cook and shredded chicken
1 mango, peeled, seeded, diced
10 oz spinach

Mix first group of ingredients together.  Add chicken and mango, toss.  Serve on spinach and sprinkle with coconut.

Couscous Salad

4 portions.

1/4 C diced cooked chicken
1 C chicken broth
2 Tb sunflower seeds, toasted
1/4 C couscous
1/2 apple, peeled and grated
1 1/2 Tb lemon juice
1 carrot, peeled and grated
1 small zuccini, grated
1 scallion, sliced

Boil broth, add couscous, remove from heat.  Leave for 5 minutes to absorb broth.  Fluff with a fork.

Mix everything and enjoy.

Spinach Salad with Mango and Strawberries

2-3 portions

2 Tb pine nuts, toasted
2 C spinach or salad greens
2 Tb diced red onion
1 small ripe mango, peeled and chopped
5 strawberries, hulled and sliced
2 Tb dried cranberries


3 Tb oil
1 Tb balsamic vinegar
1 tsp sugar

Mix salad ingredients, mix dressing ingredients, pour over, enjoy.

Harriet's Broccoli Salad

1 bunch broccoli florets, cut in small pieces
1/2 green pepper, chopped
1/2 onion, chopped
3 clies cheese, cut in small pieces
1/2 C sliced almonds


1 C mayo
1/2 C sugar
1/4 C milk

whisk together, then add in

4 Tb vinegar

Pour over salad and enjoy.

Grilled Vegetable Salad


2 Tb sherry vinegar
1 Tb evoo
1 1/2 tsp honey
1/2 tsp dijon mustard


8 oz asparagus, trimmed
2 4-inch portobello mushroom caps (about 6 oz)
1 med zuccini, cut lengthwise to 1/4" strips
1 yellow squash, cut lengthwise to 1/4" strips
1 sm red onion, cut into 1/4" slices
1 red bell pepper, halved and seeded

cooking spray/oil

2 Tb chopped fresh basil
1 Tb chopped fresh chives
1 Tb chopped fresh parsley
6 Tb crumbled queso fresco

Grill to med-high heat.

Mix vinaigrette, set aside.

Coat veggies with oil, grill 4 minutes each side or until slightly blackened.  Cook slightly and cut into 1 inch pieces.

Toss everything together but the cheese, the sprinkle cheese when serving.

Chicken-Orzo Salad with Goat Cheese

1 1/4 C orzo, cooked

3 C chopped grilled chicken
1 1/2 C fresh spinach
1 C grape tomoatoes, halved
1/2 C choped red bell pepper
1/2 C chopped red onion
2 Tb chopped fresh basil
1 tsp choped fresh oregano

2 Tb red wine vinegar
1 Tb evoo
6 Tb crumbled goat cheese

Toss the first group together.  Toss the second group together and pour over salad.  Mix and eat.

Crazy good, a summer favorite around here.

Bulgur Salad w/Dried Fruit & Almonds

4 servings.

1 3/4 C hot water
1 C bulgur
1/2 C chopped dried apricots
1/2 C chopped dried figs or dates
1/2 C dried cranberries
1/3 C orange juice
1 Tb vanola oil
1 Tb honey
1/2 tsp grated orange rind
1/2 C slivered almonds (I like toasting them.)

In 2qt microwave safe bowl with tight fitting lid, combine water, bulgur, and salt.  Cover and nuke on high for 8 minutes.

Add fruit, cover and let stand 5 minutes.  Stir in everything except almonds and stir until well combined.  Leave uncovered and cool to room temperature.

Toss with almonds just before serving.

Fran's Quinoa

Feeds 3.

1/2 C quinoa
1 C chicken stock

1 Tb evoo
1 Tb lemon juice
1 Tb orange juice

1 clover garlic, finely minced
1 scallion, thinkly sliced
1 tsp fresh, grated ginger
1 Tb dried cranberries, chopped
2 Tb toasted pine nuts, chopped

shredded chicken

Rinse quinoa under cold running water and let drain.  Put in a pot with stock and salt.  Bring to boil and reduce and cover.  Simmer until stock absorbed, about 20 minutes.  Will look a little sticky, that's ok.

Mix second group in a small bowl.

Mix third group in a big bowl.

Let quinoa cool so as not to cook group 3, then toss together.  Salt and pepper.  Pour group 2 over, stir.  Good at room temperature.  Don't serve right away, leave time for flavors to blend.

Scalloped Potatoes with Leeks

I think this is a Martha Stewart recipe.

Serves 6-8

2 Tb butter
2 leeks, trimmed, thinly sliced, rinsed well, about 1 C
6 russet potatoes (2.5 pounds) peeled and thinly sliced
8 oz Gruyere cheese, shredded
1 C heavy cream
1 C chicken stock

Oven to 350.  Oil a 12-C baking dish.  Melt butter in a skillet over medium heat.  Add leeks and cook until translucent, 3-4 minutes.

Arrange 1/3 potatoes in the dish, overlapping slices a little.  Salt and pepper.  Then 1/2 the leeks and 1/3 cheese.  Repeat.  Top with remaining potatoes and sprinkle with remaining cheese.

Combine cream and stock, pour over cheese and potatoes.  Cover with parchment and foil.  (Mixture can be refrigerated overnight.)

Bake for 30 minutes.  Increase temperature to 425, uncover, cook until top is golden and potatoes are done,a bout 45 minutes.  Rest 15-30 before serving.

Strawberry, Walnut, and Goat Cheese Salad

Makes 4 side-salad portions.

1 pint fresh strawberries, rinsed, dried, hulled, quartered
7 oz mixed lettuce greens
1/2 C walnut pieces
1/2 C crumbled goat cheese

Toss strawberries with 2 Tb vinaigrette, set aside.

Toss lettuce with 2 Tb vinaigrette.  Plate up.

Top plates with strawberries, walnuts, and cheese.  Serve immediately.

Rosemary BLT Salad

Serves 4

8 strips bacon, chopped
1 Tb chopped fresh rosemary leaves

1/2 C Greek yogurt
1/2 C crubled blue cheese
1 garlic clove, minced

1 head iceberg lettuce, cored and cut into 16 wedges (I use something 'greener'.)
1 avocado,chopped
1 C halved grape or cherry tomatoes

Cook bacon until crisp, drain, and sprinkle with rosemary.

Mix yogurt, cheese, garlic, salt, pepper and 2Tb water.

Divide lettuce among 4 plates, drizzle 3Tb dressing over each portion.  Top with avocado, tomatoes, and bacon.

Friday, August 5, 2011

Outback Steakhouse Blue Cheese Dressing

Well, my twist on it!

1 C mayo
2 Tb buttermilk or sour milk
5 Tb blue cheese
1/8 tsp pepper
1/8 tsp onion powder
1/8 tsp garlic powder or 1 clove minced garlic

Mix and chill before serving.

Yogurt Dressing

1/2 C plain yogurt
2 Tb white wine vinegar
1 clove garlic, peeled and minced
1/4 C frumbled feta

1/4 C canola oil
2 Tb packed, fresh basil leaves

Drop first 4 ingredients into blender and whirl on high until smooth.  With blender running slowly stream in oil.  Then add basil and pulse a few times.  Salt and pepper to taste.

Garlic Balsamic Vinegar Dressing


1 C evoo
5-6 garlic cloves
1 slice vidalia onion, about 1/2" thick
2 Tb balsamic vinegar
2 tsp pepper
1 Tb oregano
1 tsp parsley
1 Tb basil
1 Tb parmesan cheese
1 Tb red wine

I toss this all into my Vitamix and whirl.

Hyatt at Gainey Ranch Caesar Dressing

1 C mayo
1 tsp brown sugar
2 Tb soy sauce
3 Tb lemon juice
pinch cayenne pepper
2 Tb grated Parmesean cheese

Copycat Applebees Oriental Chicken Salad



3 Tb honey
1 1/2 Tb rice wine vinegar
1/4 C mayo
1 tsp dijon mustard
1/8 tsp oil

3 C chopped romaine lettuce
1 C red cabbage
1 C Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 Tb sliced almonds
1/3 C chow mein noodles

1 egg
1/2 C milk

1/2 C flour
1/2 C bread crumbs

1 boneless, skinless chicken breast half
oil for frying

Mix dressing and set aside.  Toss salad ingredients together and set aside.

Mix egg and milk in one bowl, flour, crumbs and salt/pepper in another.  Cut chicken into strips.  Dip in egg mixture, then in crumb mixture.  Fry until cooked and browned.

Layer salad, chicken, then dressing.

Greek Yogurt


This gal offers a full tutorial, details, and trouble shooting.  Here's the cut to the chase version:

1 qt milk
1 tsp good Greek yogurt
1/4 C powdered milk (optional if you want added calcium)

(I triple the recipe.)

heat milk to 175-180 degrees
cool to 110-120 degrees
whisk in starter yogurt and powdered milk

Cover the container and keep it at 100 degrees or so for 6-14 hours.

Personally, I put the container on a heating pad set to medium and leave it sit all day.  Also - wrapping it up in a towel and closing in in the microwave works well too (the microwave is small, enclosed, insulated).

Once done, pour through a bouillon strainer.  Once strained store in a covered container in the fridge.  If you want yogurt cheese, simply strain it all night.

EASY!  :)

Creme Fraiche

2 C heavy whipping cream
2 Tb sour cream or buttermilk

Place heavy cream in a small container and add sour cream.  Whisk to combine.  Cover and let sit at room temperature until thick, 12-18 hours.  Refrigerate and keep for up to 1 week.

(The sour cream or buttermilk keeps the cream from growing bacteria while thickening.)

Mediterranean BLT

Serves 4

3 tomatoes, halved
1 garlic bulb, halved
1 Tb evoo
1 small hand full basil leaves
1 loaf crusty bread
8 slices provolone cheese
8 slices mortadella
2 hands full arugula
balsamic vinegar and evoo for drizzling

Oven to 400.  Toss tomatoes, garlic, oil, salt/pepper in a roasting pan and roast about 40 minutes until tomatoes slightly dry.  Add basil and continue 5 more minutes.  Remove from oven.

Cut four thick slices of bread and lightly toast on both sides.  Peel roasted garlic cloves and spread half onto toast.  Top with cheeses, arugula, basil, and tomatoes.  Sprinkle w/ remaining garlic.  Drizzle w/ evoo and vinegar and serve immediately.

Carmelized Leek, Goat Cheese, and Spinach Pie

Serves 6

baked pie crust

2 Tb evoo
1 leek, thinly sliced
1 head fennel, thinkly sliced
1/3 pound spinach leaves
2/3 C crumbled goat cheese
3 eggs, lightly beaten
2/3 C whipping cream

Oven to 400.

Heat oil over medium and add leek and fennel.  Cook 20 minutes.  Remove from pan.  Add spinach and cook until wilted.  Spread leek combo over pie crust.  Top with spinach and cheese.  Combine eggs and cream and pour over the top.  Bake for 40 minutes.

Fried Eggs and Tomatoes on Scallion Potato Cakes

Serves 2-4

2/3 pound potatoes, peeled and roughly chopped
1 egg yolk
1/2 C grated cheddar cheese
3 scallions, finely chopped
2 Tb parsley, finely chopped
salt and pepper
1 Tb flour
4 Tb olive oil
1 garlic clove, sliced
3-4 plum tomatoes, halved lengthwise
butter for frying
4 eggs

Cook potatoes until tender, drain, and mash.  Stir in egg yolk, cheddar, scallions, and parsley.  Season with salt and pepper.  Form into four patties.  Coat the patties with flour, cover, and chill 30 minutes.

Heat oil in skilled over medium heat and fry 4-5 min on both sides or until golden.  Keep warm.

In same skillet, fry garlic for 2 minutes.  Add tomatoes, cut side down, and fry for 10-15 minutes, turning once while cooking.

Fry eggs and serve over cakes, spoon tomatoes over top.

Salmon and Dill Potato Patties with Lime Mayo

1 pound new potatoes, cut in half
2 tsp grated lime zest
1 1/4 C mayo
15 oz salmon (drain & bones removed if canned)
1 Tb chopped dill
2 scallions sliced thin
1 egg
1 C fresh bread crumbs
2 Tb oil
4 hands full of arugula
lime wedges to serve

Cook potatoes until tender, drain well, cool.

Combine zest and 1 C mayo.

Put potatoes in a large bowl and mash roughly, leaving some large chunks.  Stir in salmon, dill, scallions and season w/salt/pepper.  Mix in egg and remaining mayo.  Divide into 8 portions, forming patties.  Press lightly into bread crumbs to coat.

Heat oil in a skilled over medium heat and cook, 3-4 minutes on each side or until golden brown.  Drain and serve with a dollop of lime-mayo, on a bed of arugula with lime wedges.

Freezer Breakfast Burritos

3 dozen eggs
2 pounds sausage
64 oz hash browned potatoes (shredded or cubed, frozen if you want)
14 oz diced green chilies
1 med yellow onion
24 oz shredded cheddar cheese
salt and pepper
at least 24 flour tortillas

Scramble the eggs however you usually scramble eggs.

Cook the hash browns with the onion

Cook the sausage and crumble it well.

Use a huge mixing bowl and mix potatoes, eggs, sausage, and chilies.

To assemble, place a flour tortilla on the counter. sprinkle cheddar cheese down the middle and place a couple of spoonfuls of the egg mixture on top.  Fold short ends in and then wrap long ends.  Wrap each individual burrito in aluminum foil and freeze.

When ready to eat, pull out the night before to defrost in the fridge.  Bake at 350 about 20 minutes.

Hand Pies

This was found on a blog, but I don't remember which one!

3 1/2 C whole wheat flour
1 tsp sea salt
1 C melted butter
1 C plain yogurt
thick jam

Mix first 4 ingredients and knead to pliable.  Roll out on a well floured surface and cut into desired size.  Drop jam into center of half the pieces and spread it around, leaving the edges clean.  Take the non-jam pieces and top over the jam-pieces.  Press the edges with fork tines to seal.  Place on a baking sheet and bake at 350 for 25 minutes or until lightly browned.

Cherry Almond Rice Cereal

Originally found at http://www.food.com/recipe/cherry-almond-rice-pudding-184491.

Serves 4

1 C brown rice
1/2 tsp salt
12 oz evaporated skim milk
1/4 C brown sugar or honey
1/2 tsp orange zest
1/2 C milk
1/2 tsp vanilla extract
1/8 tsp almond extract
1/2 C dried cherries
1/4 C slivered almonds, toasted

Cook rice until tender.  Add evap. milk, sugar, zest, cover, and cook for 10 minutes.

Uncover and stir for another 10 minutes until mixture is very creamy and most of liquid is gone.

Stir in milk, extracts, remove from heat, and enjoy.