Wednesday, May 10, 2017

Zucchini Noodle Salad with Pumpkin Vinaigrette

Salad made with Zucchini 'noodles', Kale, Carrots, fresh Turmeric, Edamame and Quinoa. The pumpkin vinaigrette makes it very tasty!!!

Sunday, July 3, 2016

Multigrain Muffins


1/2 cup.         White Wheat Flour
1 cup.            Whole Wheat Flour
1/2 cup.         Multigrain cereal (hot cereal mix - I bought mine in bulk at natural food coop, but Red Mill makes a good mix)
2 tbsp.          Milled flax seed
2 tsp.            Baking powder
1/2 tsp.         Baking soda
1/4 cup.        Raw sugar
1 tbsp.          Molasses
1/4 tsp.         Salt
2  eggs + 1 egg white
1 1/4 cup.      Milk
2 tbsp.          Walnut oil.
1/2 cup.        Chopped pecans or Walnuts

Sift flours into a large bowl and mix in other dry ingredients. 
Beat egg white and then add and lightly beat in other liquids in a separate bowl. 
Combine liquid and dry mixtures and stir just until mixed. There will still be lumps. Do not over mix. 
Line cups of a muffin pan with paper liners and fill with batter. 
Bake at 375 degrees for 20 minutes.


Friday, June 3, 2016

Pasta Free Lasagna made with Quinoa Polenta, Spinach, Basil, Eggplant and Mushrooms



Spread a marinara sauce on the bottom of a baking dish.  Then add a layer of thinly sliced quinoa polenta


Add a layer of spinach, basil, eggplant and mushrooms. 
Then repeat with a second layer of all ingredients. And top with more marinara and shredded mozzarella. 
Bake at 375 for 30 minutes. 

Shirataki Noodles (made of tofu) with Black Kale and Butternut Squash




Pizza with Spinach, Basil, Sundried Tomatoes, Calamata Olives, Walnuts and Mozzarella on Sprouted Whole Wheat Crust







Tofu and Vegetable Fried Brown Rice


Portobellos stuffed with Kale, Artichoke Hearts, Sundried Tomatoes and Walnuts





Sprouted Wheat and Flaxseed Blueberry Pancakes







Butternut Ginger Soup with Sage Blossom


Thai Tofu, Asparagus, Quinoa Stir Fry


Served with Veggie Spring Roll


Wednesday, April 27, 2016

Korean Sesame BBQ Salmon




Served with a brown wild rice pilaf



Line baking pan with parchment and cover with a layer of asparagus



Marinate Salmon in a mixture of Korean BBQ sauce with a small amount of Sesame oil.  This sauce creates a nice smoky sweet glaze which holds the moisture in the Salmon


Place Salmon on Asparagus and sprinkle with black and plain Sesame Seeds


Bake at 375 for 20 min



Monday, February 15, 2016

Thai Green Papaya Salad


This tangy salad is made of finely shredded green papaya and green mango, both of which are not the same as the ripe fruits that you may often find at grocery chains.  



Green Papaya and Green Mango, both available at many Asian grocers


Clean seeds from papaya and shred with a zesting tool. Also shred the mango





Add zest and juice of two limes, a few chopped green beans and sliced mini bell peppers. Toss in two tbsp of Spring Roll Fish Sauce, also available at Asian grocers.


Top with chopped roasted peanuts and cherry tomatoes.




Monday, September 7, 2015

Carolina Reaper Pepper Jelly





Hottest peppers on earth


Be careful to have good ventilatio and protective gear for eyes and hands


Removing hot jars from pressure canner. 


Sweet and wickedly hot!!!!




Monday, August 31, 2015

Tangy Pineapple - Carolina Reaper Hot Sauce

Ingredients 
2 cups chopped fresh pineapple 
1 cup - carrots
1/2 cup onion
2 orange bell peppers
1/4 cup lime juice
1/2 cup white vinegar
1 tbsp ginger
1 tbsp garlic
2 Carolina Reaper peppers (might use one next time)

Sautée carrot, onion, bell pepper, ginger and garlic until softened. Add to pineapple, vinegar, lime juice, and reaper pepper in a blender and purée. Return to pan and simmer for 3 minutes.


At a scoville value of up to 2.2 million, the Carolina Reaper currently holds the banner of being the hottest known chili on earth.


Pressure canned the sauce in 4oz jars.

Sunday, August 23, 2015

Sandy Rubin's Homemade Pancakes

My friend Sandy prepared these wonderful pancakes with fresh berries, bananas, pecans and homemade whipped cream. I consider her family to be quite lucky!









Thursday, August 13, 2015

Asparagus "All Rotten" Potatoes

Easy "covered dish" recipe.  Always a hit at luncheons and pot-luck meetings!

Ingredients

2 cans  White Potatoes (sliced)
1 can  Asperagus
1 can  Cream of Celery soup
1 can  Cheddar soup
1 sm container  Sour Cream
Shredded Cheese to cover

Mix together soup mixes and sour cream and pour over potatoes and asperagus in cassarole dish. Cover with shredded cheese.  Bake at 400 for 30 min

Asian Sweet Potato Slaw

Ingredients

1 large Sweet Potato - Shredded
1 cup Red Cabbage - Shredded
1/4 cup Almonds - Slivered
1/2 cup Raisins
1/4 cup Walnut or Coconut Oil
1 tsp Sesame Oil
1 Tbsp Sugar
Juice of two limes
1 Scallion - Thinly Sliced
1 Jalapeno - Thinly Sliced (optional)

Mix together Oils, sugar and Lime juice and add raisins.  Combine Sweet potato, cabbage, almonds and oil mixture.  Garnish with scallion and Jalapeno.  Chill for at least 30 minutes before serving.

Saturday, July 18, 2015

Diabetic Diet - Zucchini, Flaxseed and Amaranth Pancakes

We learned this week that our son Luke has developed Type I Diabetes.  While Luke seems to be taking the diagnosis in stride, this of course, has his mother and I struggling to learn how our lives will all be changed.  I am now starting to adjust my recipes for low carb, high protein meals.  This will be an ongoing exeriment which will, no doubt, bring both successes and failures.  Though, I have always tried to prepare heathy dishes, most of them were high in carbohydrates.  This will be the first of my posts of recipes directed toward a healthy diet for diabetics.



Ingredients
1                 large Zucchini (Grated)
1                 Carrot Grated
2 tbsp         Flaxseed
2 tbsp         Amaranth Flour (I used Rajagaro flour which is available at Indian grocers) 
2                 Eggs
Walnut or Coconut oil for frying


Begin by grinding Flaxseed to a fine powder.  Lightly beat eggs in a bowl.  Add other ingredients and stir to combine, mixture will be wet but will come together when cooking. Allow mixture to sit for 5 minutes before frying.  Scoop 1/2 cup at a time onto a frying pan or griddle over medium heat.   Fry for two to three minutes per side.  




Saturday, March 7, 2015

Holi Celebration Dinner

Salad with Bhel Puri, Paneer Pakora, Plantain Kofta & Rajma with Basmati Rice.


Wednesday, December 24, 2014

Lentil/Whole Grain Veggie Loaf






2 cups Brown Rice
2 cups Green Lentils
1/2 cup Farrow
2 cups  Chopped Kale
1/4 cup Roasted Pumpkin Seed
2 tbsp   Chia Seed
1 cup    Chopped Celery
1/2 cup Diced Carrot
1 tbsp.  Butternut Squash Seed Oil
1 1/2 tsp Salt
1/2 tsp   Black Pepper
3 cups Vegetable Broth

Mix all ingredients. Cover and bake at 350 for 90 minutes.