Sunday, December 28, 2014

Cheese Fondue



INGREDIENTS

3 oz bud light
1 teaspoon garlic
3-4 shakes of mustard powder
Shredded Cheese blend comprised of 80% sharp cheddar, 20% emmental
4 shakes Worcestershire sauce
Pepper



INSTRUCTIONS

Bring beer to a boil in fondue pot, add garlic and mustard powder, add cheese gradually to melt, add Worcestershire sauce and pepper to taste.


Recipe compliments of Alisha S.

Monday, December 15, 2014

Hot Sauce

INGREDIENTS

1 4oz Can Tomato Sauce
1 Clove Garlic
1/4tsp Dried Oregano
1/4 C. Green Onion
1 TBSP Dried Chilis Pequin (or Tepin) peppers
Cilantro to taste
Salt to taste


INSTRUCTIONS

Place all ingredients into the bowl of a food processor.  Blend until homogeneous.  May be doubled or tripled, as desired.

Recipe compliments of Shelly D.


Saturday, August 30, 2014

Parmesan Garam Masala Roasted Chickpeas

INGREDIENTS

4 C. Chickpeas (either canned and rinsed, or soaked, cooked dried)
1 TBSP Melted Coconut Oil
1.5 tsp Garam Masala
1 tsp salt
Freshly Ground Pepper
1 C. Freshly Grated Parmesan Cheese

INSTRUCTIONS


  • Preheat oven to 400*. 
  • Combine all ingredients into a bowl and stir to coat.  
  • Lay in single layer on cookie sheet.
  • Bake for 20 minutes, stir. Continue baking for another 20-40 minutes until crisp. 

Josh's Parfait


INGREDIENTS

1/2 C. Vanilla Greek Yogurt
5 Large Grapes
4 Small Shredded Mini Wheats
4 Raspberries
4 Strawberries

INSTRUCTIONS

Place yogurt in a bowl, and top with remaining ingredients.  Enjoy!

Sunday, July 20, 2014

Chapatis (Middle Eastern flatbread)



INGREDIENTS 

1.5 C whole wheat flour
1/2 tsp salt
1/2 cup water (plus more, if needed) 
1 tsp vegetable oil
Butter (for serving) 

INSTRUCTIONS
  • Sift flour and salt together in the bowl of a mixer. 
  • Add water and oil and mix to a soft dough (adding extra water as needed). 
  • Kneed, with mixer on low, for 5-6 minutes.  Place in a lightly oiled, cover with a damp dish towel, and let rest for at least 30 minutes.  
  • Turn dough out on to a floured surface, and divide dough into six equal pieces.  Shape each piece into a ball. 
  • Press the dough into a larger round with the palm of your hand, then roll into a 5" round.  Stack, layered between wax paper (or plastic wrap), to keep moist. 
  • Heat griddle over high heat.  Take one chapati and place on the grill.  
  • Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. 
  • Turn the chapati over using a spatula and cook for another 30-60 seconds.  
  • Remove from pan and keep warm until serving.  Serve warm with butter.  

Saturday, July 19, 2014

Gooey Almond Cookies (Gluten Free, almost Paleo)



INGREDIENTS

1.5 C almond flour (or meal)
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon (optional)
1 TBSP flax meal
1 TBSP chia seeds
1 TBSP hempseed hearts 
2 TBSP melted coconut oil
1 egg, beaten
1.25 tsp vanilla extract
1/2 tsp almond extract
1/4 C honey
Sliced almonds, for garnish

INSTRUCTIONS

  • Preheat oven to 350*F.  Line a baking sheet with parchment paper. 
  • In a medium bowl, combine all dry ingredients. 
  • In a small bowl, combine all wet ingredients. 
  • Add wet ingredients to dry ingredients and stir to combine.  
  • Drop by small spoonfulls onto prepared baking sheet. 
  • Place two or three almond slices on top, pressing lightly to flatten the dough. 
  • Place in oven and immediately reduce temperature to 325*F. 
  • Bake 15-17 minutes, or until light golden brown.  
  • Allow to cool on baking sheet for a bit before transferring to cooling rack.
  • Store in an airtight container, separated by wax paper.  May be frozen. 


Sunday, July 6, 2014

Gluten Free Flax Flatbread

INGREDIENTS
2 cups flax meal
1 TBSP baking powder
1/2 tsp salt
6 egg whites and 1 yolk, beaten together
1/2 cup water
2 TBSP coconut oil
1 medium zucchini, finely grated

INSTRUCTIONS

  • Preheat oven to 375*, spray two half-sheet pans with cooking spray.
  • Mix all dry ingredients in a large bowl, and make a well in the center. 
  • Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. 
  • Let sit 2-3 minutes. 
  • Pour batter into pan and spread evenly into the corners. 
  • Bake for 15 minutes, or until the top springs back up.
  • Cut into slices, flip over, and bake another 3-4 minutes. 
  • Remove from pan and cool on racks. 
  • Wrap each cooled slice in wax paper, and freeze until ready to consume.  

Mango Jam

INGREDIENTS
6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
1 cup water
3 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS
  • Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. 
  • Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
  • Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
  • Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Plum-Mango Jam

INGREDIENTS
3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
3 cups diced plums
2 cups water
4 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS
  • Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. 
  • Cook over medium heat until plums soften.  Puree mixture with an immersion blender.
  • Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
  • Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
  • Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Blackberry Jamelly

INGREDIENTS
6 cups seedless blackberry puree (I ran the berries through the juicer)
1 cup water
5 cups sugar
4.5 TBSP low/no sugar powdered pectin

INSTRUCTIONS

  • Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. 
  • Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
  • Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
  • Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 


Saturday, April 19, 2014

Mom's Macaroni Salad

Ingredients
1 box salad macaroni, cooked in salted water
1 bunch green onions, thinly sliced
5 stalks celery, sliced lengthwise and finely chopped
1 small can chopped black olives
1/2 jar small dill pickles, finely minced
1/2 jar small sweet pickles, finely minced
4 eggs, shredded
2 cups Best Foods mayonnaise (approximately)
1 cup 1/2 and 1/2 (approximately)
2 TBSP Dijon mustard
Salt
Pepper

Instructions
Combine all ingredients, adding more mayo or 1/2 & 1/2 to create desired consistency.  Chill, and watch vanish.  

Alternate:  Peeled, boiled new potatoes may be substituted for the macaroni, if desired, to create an amazing potato salad.