1 cup egg whites or 4 whole eggs
1 cup rolled or quick oats
1⁄2 cup cottage cheese
1⁄2 cup Greek yogurt
1 1⁄2 tablespoons oil
1 tablespoon sugar
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla
optional: 1 teaspoon cinnamon
Blend everything together until smooth and cook in a pan with a little bit of oil, over medium heat. Flip after the bubbles that are halfway between the edge and the center of pancake pop and stay open.
1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce
Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.
Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.
Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed
The high temperatures used in roasting enhance the flavor of vegetables by caramelizing the naturally occurring sugars. You can roast almost any vegetable. Asparagus, beets, bell peppers, broccoli, Brussels sprouts, cauliflower, corn on the cob, carrots, eggplant, green beans, mushrooms, onions, parsnips, summer squash, sweet potatoes, turnips, and zucchini work well.
Preheat oven to 450° F. Cut an assortment of vegetables into 1-inch pieces. Dense vegetables such as beets, parsnips, and carrots should be cut a little thinner to allow faster cooking. Toss the cut pieces with a little salt and oil in a bowl until each piece is lightly coated. Spread in a single layer on a baking sheet. Place in oven. When the undersides of the pieces have started to brown (about 10–15 minutes), turn them over. Remove when the undersides have started to brown again (about 10 minutes more).
If the vegetables are still too firm, cut them thinner or use a lower oven temperature the next time. If they are too dry or mushy, use a higher temperature or cut them thicker. For variety, include a little basil, parsley, rosemary, thyme, pepper, or marjoram in the oil mix used for tossing.
Roasted vegetables can be eaten many diff erent ways. Try them with plain yogurt or yogurt dip, sprinkled with vinegar, pepper, or Parmesan cheese, dressed up with fresh thyme or oregano, tossed with pasta or nuts, mixed with seasoned rice, or added to salads.
1 lb Salmon, thawed
1 T Butter
Salt
Preheat oven to 475 degrees. Melt butter with salt in the oven, removing when the foam subsides. Add Salmon, turning to butter each side, leaving it skin side down. Roast 8-12 minutes until salmon just flakes easily. Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.
Serve with rice, mango chutney, and roasted vegetables
1 medium onion, diced
1/2 lb ground turkey
1 15 oz can diced tomatoes
1 30 oz can pinto beans
20 oz enchilada sauce
Tenderize the onions in a pot, add meat and brown, add remaining ingredients and simmer. Serve with sour cream.
5 dried New Mexico chiles, seeds and stems removed
3 ancho chiles (= El Guapo “pasillo” chiles), seeds and stems removed
1 med onion, diced
4-6 cloves garlic, pressed
1-1.5 c cooked chicken
4 c chicken broth
1 28 oz can hominy, drained
1 T oil
Toppings: cilantro, avocado, sour cream
Pour 2 c boiling water over chiles and let sit for 20-30 min. Saute onion and garlic in oil in a pot. Add chicken broth, hominy, chicken. Puree the chiles and water mixture in a blender, then strain over the pot and discard the solids. Salt to taste.
Add to sauce pan:
oil
1 onion, chopped
Saute until translucent. Add:
4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves
Cook, stirring, for 1 minute. Add:
2 cans blended diced tomatos
Cook, stirring, for 2 minutes. Add:
1 c cream
1 c yogurt
¼ t salt
Stir, then simmer 10 min.
In a separate sauce pan, combine:
oil
2.0 lb chicken
2 t garam masala
Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.
Mix together the following then stir into sauce and cook until thickened (5-10 min):
3 T cornstarch
water to make it liquidy (~1/2 c)
Serves 9.
1-2 cups cooked, diced chicken
3/4 cups rice (1 rice cooker cup)
3 T better than bouillon
1/2 onion, diced
1 large grated carrot
1-2 cups diced celery
3 lemons
4 eggs
1/2 cup cold water
1/3 cup cornstarch
2 T butter
Cook onion and celery over medium heat in butter until translucent and tender in a 4 quart soup pot. Add 2 1/2 quarts water and bring to a boil. Add rice and grated carrot, turn down to a low boil and stir occasionally. When rice is almost cooked, take two cups of the broth out (it is okay if there is a little carrot or rice in it) and set it aside to cool for a few minutes. Add the chicken and better than bouillon to the soup pot. Juice the lemons and add them to a blender with the cold water, eggs and cornstarch. Mix well and slowly add the hot broth. Pour the egg mixture into the pot and let it cook for a minute or two just below boiling. Don’t let it boil or the eggs might curdle.
This recipe has five short steps:
1. Stir ¾ cup non-fat dry milk into 2 quarts 1 percent milk.
2. Heat it to 180°F.
3. Let it cool to 120°F.
4. Stir ¼ cup plain low-fat yogurt into the milk as a starter.
5. Keep the milk warm for at least 3 hours.
It’s probably easiest to heat the milk in a double boiler or in a glass bowl in a microwave. If you prefer, you can heat the milk in a heavy pan over medium heat, but you will need to stir it to keep it from sticking to the bottom of the pan.
Any brand of plain yogurt should work for the starter as long as it has “live, active cultures” in the list of ingredients. Use a container of yogurt that hasn’t been previously opened, and check its expiration date. Also, make sure that anything that touches the cooled milk or starter is clean so as not to introduce foreign bacteria or enzymes that might interfere with the yogurt-making process. To keep the milk warm (step five), put it in a container with a lid and place it in a picnic cooler. Add hot tap water (110–120°) to the cooler to surround the milk and help keep it warm. To become yogurt, the milk must stay above 100° for about 3 hours. The longer it’s kept warm, the tangier and firmer the yogurt will be.
When the yogurt is done, you may see whey, a yellowish liquid, separating out. Th at’s normal for yogurt that doesn’t have added Save ¼ cup of the newly made yogurt to use as a starter for the next batch. For best results, use the starter within a couple of weeks. If you don’t like the texture of your fi rst batch of yogurt, try it again using a different brand of yogurt as a starter.
Makes about 12 servings.
1/4 c white sugar
2 T brown sugar
1/4 c corn starch
1/2 t cinnamon
1 pinch salt
2 c milk
1/2 t real vanilla
1 T butter
3 c cooked rice
Mix dry ingredients in a pan. Add milk and cook until thickened. Add rice and heat through.
10 c rolled oats and 6 c puffed wheat or barley or rice crispies (OR 16 c rolled oats)
3 c chopped dates
(This granola is not sweet. For mildly sweet, add 3 c brown sugar or 1 1/2 c honey + 1/2 c molasses.)
4 c nuts or seeds (sunflower, sliced almonds, peanuts, pumpkin, pecan, walnut, cashew)
3 c shredded unsweetened coconut (optional)
1/2 c chia (optional)
8 t ground cinnamon
8 t vanilla
2 t salt
3 c plain yogurt
1 c water
Preheat oven to 275. Mix dry ingredients and then stir in the yogurt until all is moistened. (If using rice crispies, mix them in at end.) Spread 1/2 inch thick on four cookie sheets. Bake for about 30 minutes, stir, then another 15 minutes or until some of the granola begins to brown. Makes 60 servings.
VARIANTS TRIED
Instead of 3 c yogurt and 1 c water, used 2 c yogurt and 2 c orange juice plus 3 T orange zest. The only other added sugar was 1/2 c molasses. Used the optional coconut and about 1/8 c chia. It was only very mildly sweet and only faintly orange flavored. Tasted good, though, and good texture.
1 (3) stick butter, room temperature
3/4 (2 1/4) cup granulated sugar
1 (3) tablespoon blackstrap molasses
1 (3) large egg
1 (1 T.) teaspoon vanilla extract
1 (3) cup flour
1/3 (1) cup cocoa powder
1/2 (1/2 T.) teaspoon baking soda
1/4 (3/4) teaspoon kosher salt OR 1/8 teaspoon regular salt
1/3 (1) cup white chocolate chips*
1/4 (3/4) cups semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
Cream together the butter and sugar. Beat in the vanilla, egg and molasses until smooth. Sift together the flour, soda, salt and cocoa powder into the butter mixture and stir until it’s blended in. Add and stir in the two kinds of chips.
Bake 8-12 minutes or until the edges are wrinkly and the centers don’t shine.
Makes about 1 1/2 (4 1/2) dozen
* If you want extra pretty cookies, additional white chips may be placed on the tops after spooning onto the cookies sheets and before going in the oven.
2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)
Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.
| 2 T 1/4 1 1 1 3/4 t 1 t 4 c 1 c 1/2 t |
oil onion tomato carrot celery stalk salt cumin water lentils veg/beef base (or 1/4 t more salt) |
|
| Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings. | ||
3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to lowest; cook and stir 5 minutes longer.
Beat eggs in a separate bowl. Mix in some of the milk/tapioca mixture very slowly to equalize the temperature of the two mixtures (to avoid curdling).
Then stir the egg mixture back into the milk/tapioca mixture until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes (if instant tapioca) or longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. Serve hot or cold.
Serves 6.
1.5 c dry black-eye peas
6 c water
1/8 t thyme or pepper
1/4 onion, diced
1 stalk celery, diced
1/3 can Spam or ham, chopped (optional)
large bay leaf
dash of garlic powder
vegetable bullion
1 T butter
dash of salt
Sort through black-eye peas to remove small rocks. Add water and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.
Serve with bread and butter and a green salad, or with biscuits or corn bread.
1.5 c dry split peas
6 c water
1/8 t thyme or pepper
1/3 onion, chopped
1 stick celery, chopped
Chopped ham or spam
Sort through split peas to remove small rocks. Add water to peas and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.
Serve with bread and butter and a green salad.
SMALL SERVING
Microwave 1/2 c water 1.5 minutes. Add 3 heaping T cornmeal. Stir. Microwave 30 seconds.
LARGE SERVING
Microwave 1 c water 2.5 minutes. Add 5 heaping T cornmeal. Stir. Microwave 30 seconds.
FAMILY SIZE
Bring 5 c water + 1/2 c cream + 1/4 t salt to a boil.
Add 2 c cornmeal premixed with 2 c cold water.
Stir until thick. Remove from heat and let sit 10 min.
2 1/2 c baked squash
3/4 c brown sugar
1 c chopped pineapple
1/2 c pineapple juice
1/4 t cinnamon
2 T butter
Mix all ingredients, saving out 1-2 T brown sugar to springle on top. Bake at 350 for 30 min.