Salsa

Adapted from: Alton Brown

Yield: 6 cups

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12 Roma tomatoes, chopped 

8 garlic cloves, minced
1 can diced green chilies
1/2 cup onion, finely chopped
2 tbsp olive oil
1 lime, juiced
1/4 cup chili powder
2 tsp salt
1/4 cup dried cilantro or parsley, to taste
1/4 tsp cumin
Red pepper flakes

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Mix all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

Baked Oatmeal Cups

2 cups rolled oats
1/2 cup sucanat or honey
1/2 tsp sea salt
1 tsp baking powder
2 eggs
3/4 cup milk
1/3 cup melted butter
Topping choices:  mini chocolate chips, raisins, other dried fruit, coconut flakes, apple chunks

Mix together oats, sucanat, salt and baking powder.  Stir in eggs, milk, and melted butter.

Scoop batter into 12 paper lined muffin cups.  Sprinkle toppings of choice into the center of each cup.

Bake in a 350° for about 30 minutes, or until the oats are golden brown.

Best Marinara Sauce Ever

2 14.5 oz cans stewed tomatoes
1 6 oz can tomato paste
4 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
6 tbsp olive oil
1/3 cup finely diced onion

In a food processor, blender or in a pot using a stick blender, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.

Simmer for 30 minutes, stirring occasionally.

Golden Bars of Happiness

3/4 cup peanut butter or sunbutter
3/4 cup honey
1 cup oats
1 cup brown rice cereal
2 cups total of any combination of:  chopped nuts, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, etc.

In a medium sized saucepan, melt together peanut butter and honey.

Remove from heat and add oats and cereal.  Mix in chosen nuts/fruits.

Line 9x13 or quarter sheet baking pan with wax or parchment paper.  Spread and press mixture into pan.

Chill for two hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

Zucchini Tots

Makes 12 tasty tots

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)

In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.

Bake for 15-18 minutes, or until tops are browned and set.

Gluten Free Chocolate Almond Biscotti

Serves: 18-20

1 3/4 cups almond flour
1/4 cup natural cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup ground sucanat (measure, the grind)
3 extra-large eggs, at room temperature, lightly beaten
3 tbsp canola oil
1 tsp pure vanilla extract

Preheat your oven to 350 degrees F.

In a large bowl, place the almond flour, cocoa powder, baking powder, baking soda, salt and sugar, and whisk to combine well.  Add the eggs, oil and vanilla, and mix to combine well.  Continue mixing until the batter is smooth.  It will be pourable, and you won’t be able to shape it like you would biscotti made with all-purpose flour.

In a separate small bowl, combine the chips and corn starch, and toss to combine.  Scrape the dough into a biscotti pan or a greased rectangular tart pan of similar size (I used a quarter sheet baking pan).  Shake the pan back and forth until the batter is in an even layer.  Smack the flat bottom of the pan on the counter a few times to release any trapped air bubbles.

Place the pan in the center of the preheated oven, and bake until relatively firm to the touch, 20 to 25 minutes.  It will not be hard.  Turn the oven temperature down to 300 degrees F.

Allow to cool in the pan at least 10 minutes on a cooling rack before running a scratch-proof knife or thin spatula along the side of the pan to ensure it will come out.  Once almost completely cool, turn out onto a cutting board.  Slice in cross-section along the short side of the rectangle into 18 to 20 pieces.  Place the biscotti about 2 inches apart on a rimmed baking sheet, and return to the oven.

Bake for 15 to 20 minutes, or until relatively crunchy and dried.  Remove from the oven and allow to cool completely on the baking sheet.

Store in an airtight container at room temperature.

Apple Cinnamon Toast

slices of whole wheat toast
apple, sliced thin
1/4 cup sugar
1 tsp cinnamon
butter

Mix cinnamon and sugar together in a small bowl.  Place bread slices on a baking pan.  Place pan under oven broiler until lightly toasted.  Remove pan and flip slices over.  Butter each slice, top with apple slices and sprinkle cinnamon sugar mixture over apples.  Place back under broiler and toast until lightly toasted and sugar is lightly caramelized.

Homemade Turkey Sausage

This is fantastic!  It tastes just like pork or beef sausage, but without all the fat!  You can make it into patties or ground sausage.

2 lbs ground turkey
1 egg
1 tbsp garlic powder
2 tsp fennel seed
2 tsp salt
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp rubbed sage
1 tsp dried basil
1/2 tsp pepper
1/2 tsp marjoram
1/4 tsp cayenne pepper (add more pepper or crushed red pepper if you like it spicy!)

Combine all ingredients in a large bowl and mix until combined.  Refrigerate at least 4 hours.  This is important!  It gives all the flavors time to meld and permeate the meat!

Brown sausage in a lightly greased pan and enjoy!

Chili Cornbread Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

2 Jiffy Corn Muffin Mixes
1 can your favorite chili

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Spoon 1 tablespoon chili on top of the muffin batter.

Bake at 400º for 15 minutes.

Corndog Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

1 Jiffy Corn Muffin Mix
5-6 beef hotdogs (I like Hebrew National)

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Cut hotdogs into thirds.  Press hotdogs into muffin batter.

Bake at 400º for 15 minutes.

Experimental Brownies

I have a good recipe for moist, fudgy brownies.  But I have been trying to find a more healthy recipe for brownies using whole wheat flour.  Every time I have tried one they come out crumbly and dry.  So I doubled my recipe minus one egg and used half white/half wheat flour this time.  They still came out crumbly but more fudgy than other attempts.  I have a few other tricks I'm going to try, but it is getting better.

1/2 cup butter, melted
1/2 cup oil
1 1/2 cups sucanat, powdered
3 eggs
2 tbsp vanilla extract
2/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350 deg.  Grease bottom of 9"x13" baking pan.

Mix butter, oil and sucanat in a mixing bowl.  Add eggs and vanilla and mix throughly.  Add remaining ingredients and mix for two minutes on high.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Whipped Ice Cream

I was in an experimental mood today.  I wanted to make ice cream but didn't want to use eggs.  I haven't had the best of luck with a cooked custard ice cream.  It always tasted eggy to me.  So I wondered what would happen if I whipped the cream beforehand?  It has a nice creamy texture without the eggs.  I love it! I'm going to try this again with half the cream and twice the milk.  I'll let you know how it goes!  :)

Makes 2 quarts

1 pint heavy cream
1 small package vanilla pudding
1/2 cup superfine sugar
1 tbsp vanilla
pinch salt
1 cup whole milk

Whip cream in a large bowl until stiff peaks form.  Pour whipped cream into ice cream maker.  Add remaining ingredients.  Mix ice cream according to directions.

Best Chicken Dinner Ever!!

I got the marinade recipe off the Old Bay seasoning tin.  It was fabulous!  I used frozen chicken and it cooked perfectly.

2 boneless, skinless chicken breasts
1/4 cup oil
2 tbsp lemon juice
1 tbsp Old Bay seasoning
1 tsp parsley
1/4 tsp black pepper

Combine everything but chicken in a ziptop bag.  Mix throughly and add chicken.  Refrigerate 20-30 minutes turning over half way through.

Preheat grill to medium-high.  Place chicken on grill for 5 minutes.  Rotate chicken 1/4 turn and grill additional 5 minutes.  Turn chicken over and repeat grill times.  Baste chicken with marinade every time you rotate it.  Test  temperature in thickest part of breast.  It should read about 175 deg.

Serve with cooked rice mixed with sauteed onions and a green salad.

Whole Wheat Flour Tortillas

Yes, there is a reason that my tortillas are rectangle.  I used my pasta maker attachment to roll out the dough.  It's only about 6 inches wide so I was a bit limited in my circular shape.  I rolled them out thinner as well.  That will effect your cooking time, so be aware of that!!  It only took about 10 seconds per side.

adapted from CookingMexicanRecipes

5 cups of soft wheat flour
1 tbsp baking powder
2 tsp salt
1/2 cup powdered milk
4 tbsp oil
1 1/2 cup warm water

Combine 4 cups of flour, baking powder, salt and milk in a mixing bowl.  In another bowl combine the warm water and oil.

With mixer on medium, slowly add the water and oil mixture to the flour mixture until everything is all mixed together.  Add remaining flour a couple tablespoons at a time.  Dough will begin to pull away from the sides of the bowl.  Add enough flour until dough is soft and not sticky.

Divide dough into small balls, about 2 tablespoons.  Place the balls on a baking pan or counter, making sure they don't touch each other and cover with a damp cloth.  Let them rest for 20-30 minutes.

Preheat an ungreased skillet or cast iron pan on medium high heat.

Lightly dust surface with flour.  Take a ball of dough and flatten it out to a 4-inch circle.  Rub flour on your rolling pin and roll the dough from the center out.  Roll the tortilla until it is 6- or 7-inches in diameter and about 1/8 inch thick.

Place tortilla on preheated skillet.  Cook tortilla for about 15-30 seconds, just until it starts to look dry. Flip it over and cook an additional 10-20 seconds.

Don't over cook it!  You want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10-15 minutes.

Healthy Cheese Crackers

4 oz finely shredded cheddar cheese
1/4 cup oil
2 cups soft whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
6 tbsp cold water

Preheat oven to 350 deg.  Beat cheese and oil together.  Add flour, salt and baking powder.  Mix in water 1 tablespoon at a time until dough cleans the sides of the bowl.  It will be slightly sticky.

Grease baking pan.  Roll dough out on pan to about 1/8 inch thick.  Cut dough into 1 1/2 inch squares with a pizza cutter.  Sprinkle with salt (I used my salt shaker).

Bake for 15 minutes.  Cool on cooking rack.  Break into squares and store in an air tight container.  If you let these sit in the oven for about 30-45 minutes, after baking with the oven off, they will crisp up after cooling.  I  wasn't patient enough.  :)  They are still really good though!

"Healthier" No Bake Cookies

2 cups sucanat
½ cup almond or rice milk
1/3 cup butter
¼ tsp salt
½ cup peanut butter
¼ cup cocoa
1 tsp vanilla
3 cups regular oats

Mix sucanat, milk, butter and salt in large saucepan over medium heat.  Boil for 1 minute.  Remove from heat and add peanut butter, cocoa and vanilla.  Mix well.  Stir in oats.

Drop by tablespoonfuls (I use my 2 tbsp scoop) onto wax paper and allow to cool until firm.

Easy Rice

I've always been intimidated by making rice on the stovetop.  I don't know why.  But it's really easy!!

Soak desired amount of rice in a bowl for up to 1 hour.  Drain.

Level rice in a pot and add warm-ish water.
Add enough water to reach the first knuckle of your finger, about 1 inch above rice.
The picture shows the amount for brown rice which will need a bit more.  About 1 1/4 inches.

Cook rice over medium-high heat until it just starts to boil.

Turn heat to low (a gentle simmer) and cover.

Cook for 15-18 minutes for white rice.  Brown rice takes about 30-40 minutes.

Leave lid on and let sit for at least 10 minutes.
This allows the moisture to distribute evenly throughout the rice and so you're not left with dry rice on top and mushy rice on the bottom.

Now go enjoy your beautiful rice!!

I like to make a big batch of rice and then freeze it in zip top bags.

Then I warm it in my microwave and I have quick and still beautiful rice!

Salmon Patties

12-14 oz canned salmon
2 eggs
1/4 cup bread crumbs
1 tsp Old Bay seasoning
1/2 tsp dried dill
1/2 tsp onion powder
2 tbsp olive oil

Mix all ingredients together in a medium bowl.  Form mixture into 5 or 6 patties.

Heat oil in a frying pan over medium heat.  Fry patties about 5 minutes on each side.  Serve with Dill Sauce.

Dill Sauce
1/4 cup mayonaise
1/4 tsp onion powder
1 tsp lemon juice
1 tsp pickle juice
1/2 tsp dried dill
1/4 tsp garlic salt

Combine all ingredients together and serve over Salmon Patties or fish sticks.

Pasta al Olio

A simple dish of cooked and drained pasta, usually spaghetti or farfalle, tossed with a few tablespoons of olive oil, salt and pepper and maybe a bit of basil or Italian seasoning.  If you want take it up a notch, add some sauteed onion, garlic and crushed red pepper and cook until onion is carmelized.  Fantabulous!!!

Tuscan Soup

Adapted from Allrecipes.com

12 oz Italian sausage
8 cups water
2 tbsp vegetable broth powder
2 tbsp onion soup mix
4 large potatoes, cubed
salt and pepper to taste
1 bunch fresh spinach, washed and chopped
8 oz penne pasta

Brown sausage in frying pan.  In large pot, combine sausage, water, broth powder, soup mix and potatoes.  Cook on medium heat until potatoes are just tender, about 20-30 minutes.  Season with salt and pepper.

Meanwhile cook pasta according to package directions, until al dente.  Drain.

Add spinach and pasta to soup.  Continue cooking until spinach is lightly cooked, about 5-10 minutes more.