1 pear, cored and cubed
1 banana, peeled and cubed
3 strawberries, deleaved and cubed
1 orange with seeds, peel, and white parts removed, cubed
1/2 c Greek yogurt
1/4 c cream
1/4 t vanilla
2 T watermelon rind preserves
Mix, wait 20 minutes, serve.
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Sweet Potato Pie with Pecan Crust
Sourdough Date Nut Cranberry Muffins
1/2 c water
1 1/2 c chopped dates
1/4 brown sugar
1/2 c oil
1 t vanilla
1 1/2 to 2 cups chopped fresh cranberries
1/2 c walnuts, chopped
1 1/2 t baking soda
1/2 t salt
2 large eggs
1 c sourdough starter, unfed
1 1/2 c flour (use half whole-wheat)
Combine and cook over medium heat, stirring often, until boiling: water, dates, sugar, oil, and vanilla.
Remove from heat and stir in cranberries, walnuts, baking soda, salt, and eggs.
Stir in the starter and flour until evenly combined.
Add 1/4 c batter to each space of a greased or paper-lined muffin pan. Bake at 400 for about 18 minutes, until a knife inserted into a muffin comes out clean. These can be stored at room temperature for several days. (To make bread instead of muffins, bake in a 9×5 inch pan at 350 F for about 45 minutes.)
Adapted from the King Arthur Baking recipe “Sourdough Date Nut Cranberry Muffins” recipe here: https://www.kingarthurbaking.com/recipes/sourdough-date-nut-cranberry-muffins-recipe
Amy’s Healthy Cookies
2 very ripe bananas
½ cup almond flour
1 egg
2 tablespoons peanut butter
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon cinnamon
zest of one orange
¼ teaspoon salt
1 ½ cups quick oats
⅓ cup chocolate chips
⅓ cup chopped walnuts
¼ cup unsweetened coconut flakes
¼ cup craisins
Beat bananas with a hand mixer until most of the chunks are gone. Add the almond flour and beat for another 30 seconds or so. Add the egg, peanut butter, vanilla, baking powder, cinnamon, orange zest, and salt and beat until smooth, scraping the sides of the bowl a few times.
Mix in the oats with the hand mixer, then add the chocolate chips, walnuts, coconut and craisins and mix with a spoon. Put heaping tablespoons on a cookies sheet and flatten to about a 1/2 inch.
Bake at 350 for 10-12 minutes until the edges and bottoms are browned. Makes 2 dozen.
Once, cool, store in the refrigerator.
Per cookie: 92 calories, 11 g total carbs which includes 5 g sugar, 5 g fat and 2 g protein
Shrimp and Grits
Grits:
2 cups water
1 T butter
½ cup grits
Bring to a simmer, turn down heat and cook until creamy, add:
¾ grated cheddar cheese
Shrimp:
Mix and set aside:
juice of one large or two small lemons
1 t Worcestershire sauce
¼ cup cream
Dice and put in bowls together:
1 jalapeno and 3-4 cloves of garlic, crushed
1 bell pepper (yellow or orange is prettiest) and ½ cup green and greenish-white parts of green onions
Put a tablespoon of butter or oil in a cast iron pan and heat until sizzling. Add the jalapeno and garlic and cook for a minute. Add the bell pepper and onion and cook for one more minute.
Add:
1½ pounds peeled, with tails removed shrimp
1 can petite diced tomatoes
Cook for about two minutes, then turn the heat down, add the cream mixture and simmer until the shrimp is cooked through. Taste and add salt if needed. Serve the shrimp over the grits.
Easy Burger or Hot Dog Buns
2 cups bread flour
½ T yeast
½ cup warm water
2 T sugar or honey
2 T melted butter, cooled to about room temp
1 egg (divided)
½ t salt
sesame or poppy seeds (optional)
Mix water, sugar and yeast in a bowl.
Whisk egg in a soup or cereal bowl. Add ⅔ of the egg and the melted butter to the yeast mixture, then the flour and last, the salt.
Mix until it pulls away from the sides and forms a ball. Knead until smooth. Put in an oiled and covered bowl to rise until doubled.
Punch the dough down and divide into 6-8 even balls. Roll into round balls for burger buns or logs for hot dog buns. Place on a greased cookie sheet 3 inches apart and cover for a second rise.
Add about a tablespoon of water to the remaining egg and lightly brush egg wash on top of each bun. Garnish with sesame or poppy seeds if desired.
Bake at 375 degrees for 13-15 minutes until golden brown.
Adapted from https://simpleisgourmet.com/quick-homemade-hot-dog-and-hamburger-buns
Pizza Toppings
Amy’s Butternut Squash Soup
Makes 8-10 servings
2 T butter
1 T oil
1 onion, diced
2 stalks celery, diced
4 garlic cloves, finely diced
9-10 c water
1 small to medium butternut squash (about 1 1/2 pounds when peeled and cubed)
1 c masoor dal/red lentils
6-8 T tomato paste
2 T better than bullion, chicken or vegetable
3/4 t salt
1/4 t cayenne pepper (or less if you don’t want the after burn)
1/8 t black pepper, freshly ground if available
1/2 c cream
Add butter and oil to a 4-qt sauce pan. Add diced onion and sauté until soft and translucent, then add garlic and celery and sauté for a few minutes longer. Add 9 c water and the squash. Bring to a boil, turn down the heat, and simmer for 15 to 20 minutes. Add the lentils and continue simmering until the lentils and squash are soft, adding up to a cup more water if necessary. Remove from heat, mix in the tomato paste, better than bullion, cayenne pepper, black pepper, and salt. Puree with a stick blender. Return to a low heat until it begins to bubble. Remove from heat, mix in the cream, and serve.
Nacho Cheese Sauce
1 T oil
2 medium jalapenos, (1 seeded, veined) diced
2 cloves garlic, diced
1/2 t cumin
1/2 t chili powder
1/4 t salt
Heat oil in a pan, add jalapeno and cook until it starts to soften, add the other ingredients above and cook 1 minute.
2 Tbsp unsalted butter
2 Tbsp all purpose flour
In a separate pan over medium heat, stir butter and flour together continuously about 2 minutes to form a roux.
1.5 cup whole milk (or 1.5 c water plus 3 T cream)
1.5 c grated cheddar cheese
Whisk in the milk, half at a time, and bring to a simmer, stirring constantly 2-4 minutes until it thickens. Whisk in the cheese and jalapeno mix.
Serve over tortilla chips, topping with diced tomatos, sliced olives, shredded lettuce. Eat with fingers.
Pear Fruit Salad
Ripe pear, diced
A little shredded coconut
Plain yogurt
Mix, using just enough yogurt to cover the pear pieces to prevent browning.
Christmas Fried Eggs
9 eggs
1/2 red bell pepper, diced
green part of 2 green onions, diced
3 T oil
1/8 t salt
1/4 c shreeded cheese
a little parsley
Beat eggs and add salt. Heat oil in a pan until shimmery. Add bell pepper and green union, sprinkle lightly with salt, and stir about a minute until bright red/green. Dump in the eggs. Stir slowly after they start to solidify but before they begin to brown. Turn off the heat just before they are all solidified. Once solidified, top with shredded cheese and parsley for garnish.
Seriously Good Vegetable Soup
Made by Naomi from this recipe: https://cookieandkate.com/vegetable-soup-recipe/
Baked Chicken Breast for Sandwiches
Thaw and dry chicken breasts. Sprinkle with salt and pepper. Bake in a baking dish loosely covered with foil at 350 until internal temperature reaches 165 F (use probe thermometer extending by cable into the oven).
Broccoli Mac and Cheese
WHITE SAUCE
Melt 1 T butter in pan, stir in 1T flour until thickens, then stir in 1 cup liquid (1/8 c cream, 7/8 c water, 7 drops tabasco sauce, 1/4 t salt) until thickens. Then stir in grated cheddar cheese. Optional: use vegetable base and reduce the salt.
PASTA AND BROCCOLI
Bring water to a boil, add pasta then add broccoli 4 minutes before the pasta is done (add the broccoli then wait until it starts boiling again before starting the 4 minute timer). Drain, then stir in the white sauce.
Easy Vegetable Curry
- 3 T vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-cm piece ginger, minced
- 3 medium carrots, diced (or 1 sweet potato)
- 1 head cauliflower, chopped (or zucchini)
- 2 bell peppers, diced
- 4 t curry powder (or garam masala, or mix), 1 t turmeric, 1 t paprika, 1 t black pepper
- 1.5 t salt
- 2/3 c water
- 2 c (14 oz can) diced tomato in juice
- 2-3 c cooked chickpeas in broth
- 1 c cream
- Any combo of 1/2 c torn spinach, 1/2 c chopped cilantro, 1/4 c chopped green onion
Have all vegetables on counter, whole. Heat oil in a large pan over medium heat. Dice/chop and add vegetables in the order given, stirring each new addition at least twice over a minute or two before adding the next.
Add the spices, salt, water, tomatos, and chickpeas. Simmer until cauliflower is soft. Add remaining ingredients and stir. Turn off the heat when it begins to simmer. Serve with brown or white rice, pomegranate seeds.
Mojarra (Deep-fried Fish)
1/2 to 1 lb opaleye cleaned, scaled.
Cut slits in side. Fry in pleanty of oil for about 5 min on each side, until golden and crispy, or deep fry in can for about 10 min to dry out meat. Then salt, pepper, garlic salt, then rub it around with butter.
Rice and Beans
Cooked pinto beans or black beans
cooked white rice
diced tomato
diced avocado
sour cream or grated cheese
salsa verde
Heat up the rice and beans. Serve rice topped with beans then other ingredients.
Naomi’s Chunky Tomato Soup, AND 3 Ingredient Tomato Soup
Naomi’s Chunky Tomato Soup
4 T butter
1/2 large onion, diced
29 oz canned diced tomatoes
1 1/2 c vegetable broth
~1/4 t salt (or to taste)
~1/4 t fresh thyme
1 t dry basil
1/2 t dry oregano
a dash of cream
Fry the onions in butter until soft. Add remaining ingredients except cream and simmer a while. Blend (immersion blender ok) to desired consistency. Add the cream.
Serve with grilled cheese sandwiches.
3-Ingredient Tomato Soup
4 T unsalted butter
1/2 large onion, cut into large wedges
28 oz canned tomatoes
1 ½ c water or low salt vegetable stock
~1/2 t salt
handful fresh basil (optional)
splash of cream (optional)
Melt the butter, add remaining ingredients (except basil, cream) and simmer about 40 min. Add fresh basil if desired. Blend (immersion blender ok) to desired consistency. Season to taste. Add cream if desired.
Adapted from https://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/ .
One-Pot Creamy Vegetable Soup
from https://midwestfoodieblog.com/one-pot-creamy-vegetable-soup/
6 T butter
1 white onion, diced
1.5 cchopped carrots
1.5 c chopped celery
6 cloves garlic, minced
2 t dried oregano
2 t dried thyme
1 t dried sage
⅓ c flour
6 cvegetable broth
2 c broccoli, chopped in bite-sized pieces
1 (15 oz.) can corn, drained
3 c (¾” thick) diced potatoes
½ c heavy cream
4 oz. sharp cheddar cheese, shredded
1 t balsamic vinegar
Kosher salt
fresh cracked pepper
Garnish
fresh chopped parsley
oyster crackers
INSTRUCTIONS
Heat butter in a large pot over medium high heat. Add onion, carrots, celery, stirring occasionally for 10 minutes or until the onions are translucent. Reduce to medium heat. Add garlic, oregano, and thyme and cook for another minute, stirring frequently. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently. Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom. Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper. Simmer covered for 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot. Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar. Garnish with parsley and crackers.