Chia Rolls

These are a variation on a friends delcious roll recipe. I altered it slightly to make it a little more healthy.  They turned out surprisingly delicious.

2 cups warm water
1/3 cup agave
2 T yeast
Allow this to sit for ten minutes in mixer.

Add:
1/3 cup oil + 2 T water
1 and 1/2 T chia seeds
2 cups whole wheat flour
3 cups white flour
2 tsp salt
Mix this together adding 1 more cup of white flour until just slightly sticky.
Let rise for one hour or until double.
Punch down.  Form into 35 ping pong size balls.  Place in jelly roll pan with parchment paper. Allow to rise for approximately one hour until double.
Bake on 350 degrees for 15 minutes.
Enjoy!

Chilean Zucchini Boats with Cilantro Sauce

Large Zucchini
Onion
Oil
Carrots
2 eggs
Parsley
Bread Crumbs

Put a large stock pot of water on to boil.

Cut zucchini in half.  Spoon out the inside leave a thin canoe 1/4 inch thick.  Melon baller works great.  Put in a bowl.  In a skillet add 1 T oil, 1 small diced onion and 2 shredded carrots. Add salt and pepper to taste.  When soft add the Zucchini until cooked through.  Turn off heat.
Beat 2 eggs in a separate bowl. Add a handful of chopped parsley.  To the  zucchini mixture,  stir in approximately 4 T of bread crumbs, 1 T at a time to make a paste of the mixture, not too hard.  Then add the egg.  Stir well. 
Put the zucchini canoes in the boiling water for 2-3 minutes until soft.  Place them on a jelly roll pan.  Stuff with the zucchini mixture.  Sprinkle with bread crumbs. Top with cheese optional.
Bake at 375 until golden brown.  Time varies depending on size. Approx 15 minutes plus.

Cilantro Sauce

1 bunch of cilantro
1 egg
1 T oil
1/4 -1/2 tsp salt
juice from one whole lemon
1 clove garlic
1 yellow wax pepper or anaheim, include seeds
1/2 jalepeno

Place all in blender. Blend until smooth.  Drizzle over zucchini boats.

Christmas Salad

I made this for a ward Christmas dinner.  It was a hit!


1 head red leaf lettuce
1 head green leaf lettuce
2 large grapefruit
1 large pomegranate
1 large avocado
1 large pear

Dressing:
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 c apple cider vinegar
2 cups vegetable oil
1 T poppy seeds

Blend dressing in blender. Refrigerate until ready to use. Tear lettuce into small pieces, set aside. Peel grapefruits and cut into sections, set aside. Seed pomegranate, set aside.  Assemble  salads on individual salad plates: place lettuce on plate, arrange grapefruit and pomegranate seeds on top, slice avocado and pear, put pieces onto each plate, then drizzle dressing over each salad and serve. Or mix all together and serve immediately.

Mock Sour Cream aka Tofu Sour Cream

1 12 ounce box silken soft tofu
1/2 cup raw cashew nuts
1 T lemon juice
1 tsp salt
1 tsp onion powder
2 green onions diced or 2 T snipped chives

Place all ingredients in blender, except onions or chives.  Blend for at least one minute until silky smooth.
Add the green onions or chives. Thickens as chilled or serve immediately.
MMMM!

Turkey Enchiladas

I had a turkey in the freezer that needed cooked, so we had these on the fourth of July for lunch!
My family loved them.

2 cups shredded Cheddar and Monterey cheese blend


1 onion, chopped

1 (2 ounce) can sliced black olives

24 (6 inch) corn tortillas
 
1 batch Texas enchilada sauce
 
1/2 can salsa verde
 
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x13 inch baking dishes.


2.In a small bowl, combine the cheese, onion, and black olives.

3.In a small skillet, heat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.

4.Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom  of pan is covered with enchiladas. Spread enough sauce over to cover.

5.Repeat process in second pan spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.  Pour salsa verde over the top before serving.  Serve with mock sour cream (see sauce recipes)

Texas Enchilada Sauce

2 (6.5 ounce) cans tomato sauce

1 (28 ounce) can crushed tomatoes

1/3 cup chili powder

1 tablespoon dried oregano

1 teaspoon paprika

2 teaspoons ground cumin

2 teaspoons ground black pepper

1/4 teaspoon salt

1 clove garlic, minced

1 T water

1 onion, minced

Directions

1.In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.

2.Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally.

Karla's French Onion Dressing for Taco Salad

2 tsp lemon juice
1/2 c vinegar
1/2 c sugar
1/2 c ketchup
1 cup canola oil
1/4 tsp onion powder
1/4 tsp salt
1 tsp dry mustard
1 tsp paprika
1 tsp chili powder

Blend in blender and refrigerate til use.  WE LOVE THIS DRESSING!!!

Grilled Tomato-Basil Salsa

We served this for father's day.  I was in love!

Yields 2 cups (Goes great over grilled eggplant - to grill eggplant brush with olive oil after slicing in half lengthwise, grill for 4 minutes on high heat on each side, Slice into 1 inch slices and serve with salsa over it -mmmm)
8 ripe  tomatoes

5 tablespoons olive oil

Salt and freshly ground black pepper

1/2 cup leek, finely diced

2 cloves finely chopped fresh garlic

2 tablespoons balsamic vinegar

1/4 cup finely chopped fresh basil



1. Heat your grill to high.

2. Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop. Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, garlic, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.

Oven Roasted Vegetables

2 medium potatoes + 2 sweet potatoes


OR

4 medium potatoes, cut into medium cubes

1/2 large red or yellow onion, cut into medium cubes

2 large carrots cut into sticks

1/2 pound fresh or Costco frozen green beans

3 cloves garlic, crushed or minced

3 fresh rosemary sprigs, or 1/2 tsp dried rosemary

3 Tb olive oil

Salt and pepper to taste



Put all in a large bolw and mix til evenly coated with olive oil. Place in jelly roll pan in one even layer.

Roast in preheated oven for 20 to 25 minutes at 450. Lower heat to 375 for another 15 to 20 minutes or until vegetables are tender.

Remove rosemary sprigs. Makes 6 to 8 servings.

Healthy Double Chocolate Muffins

Before beginning the batter, combine the following and set aside:
˜ 1 ripe banana, squashed until smooth
˜3/4 cup unsweetened apple or pear sauce
˜ 3/4 cup dried cranberries [Craisins], raisins, or dates
˜ 3/4 cup of flaked coconut (I grind mine finely!)
˜ 1 cupssemi-sweet chocolate chips
˜ ½ cup cooked 10-grain cereal
Mix dry ingredients together
2  ½ cup whole wheat flour
1/4 cup wheat germ
1/2 cup agave or honey or raw cane sugar
2 tsp salt
2 tsp baking soda [not baking powder!]
5 TBLSP unsweetened cocoa powder (Specially Dark from Hershey’s)
½ cup ground almonds or pecans or walnuts

Make 3 large indentations in the dry mixture:

1. 2 TBLSP lemon juice or vinegar
2. 2 Tb vanilla
3. 1 Tb of canola or olive oil

Before mixing all together, pour over all the dry ingredients

1 Cup of  cranberry juice and 1 cup water
or
1cup apple juice and 1 cup water

Stir the mixture well, then add the ˜fruit-chocolate chip mixture and blend.
Pour into muffin tins sprayed with Pam (makes 2 dozen) and bake 325 degrees for 25 minutes.

Cream of Asparagus Soup - To die for!

Cream of Asparagus Soup




24 oz of asparagus (which translates 6 cups of the stems cut into pieces with the stems set aside)

4 tsp of butter or coconut oil

2 onion, halved or sliced

2 leek sliced thin

8 Tbsp. brown rice

8 c chicken stock

2 bay leaves

1 1/3 c coconut milk or milk (optional - it tastes amazing without)

salt and pepper



Remove and discard woody bases of asparagus by bending the asparagus and snapping off. Cut off teh tips and set aside. Chop the stems into small pieces.

Bring a saucepan ot salted water to a boil and drop in the asparagus tips. Cook for 1-2 minutes until bright green and barely tender. Reserve.



Heat the oil or butter over medium heat and add the onion and leek. Cover and cook for 3-4 minutes, stirring frequently, until the onion is soft.

Add the asparagus stems, rice, stock, and bay leaves with two pinches of salt. Bring just to a boil, reduce the heat, cover and simmer for 30-35 minutes or until the rice and vegetables are very soft. Remove the bay leaf.

Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches if necessary.

Return the soup to the pan and place over a medium-low heat. Stir in the reserved asparagus tips and then the coconut milk or milk. Taste and adjust the seasoning , adding salt, if needed and pepper. Enjoy!



Optional: Grill 12 oz of chicken and place pieces on top with the asparagus tips. 6:53:00 AM by Colette Delete

Basic Cream Sauce

This is a GREAT healthy substitute for cream of anything soup! Great for Hawaiian Haystacks)

1 c raw cashew nuts
2 c water
1 tsp salt or more to taste
2 tsp onion powder
3 cube chicken boullion or 1 T food yeast flakes
1/2 tsp garlic powder
2 T conrstarch, flour or clear jel
1 1/2 c mro ewater to be added after blending

Place all ingredients in blender and blend on high for about 2 minutes until smooth
When the mixture is so smooth  that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan.  Add the 1 1/2 c more water to the blender, swish it around and ad to the mixture in teh pan.  Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
If a thicker sauce is needed, return to heat and slowly stir in mroe starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.

(Seven Secrets Cookbook by Neva and Jim Brackett)

Linda's White Bread

4 1/2 c warm water
4 T yeast
1 c oil
3/4 c powdered milk
3/4 c honey
2 T salt
12 c flour

Add in order in mixing bowl. Knead.
Place in large bowl. Let raise til double.  Form into four loaves. Let rise until just at pans edge.
Bake in 350 degree oven for 30 minutes.

Coconut Curry with Greens

1 small onion, chopped
2-3 cloves garlic, diced
1 inch piece of ginger diced or 1 tsp ginger dried
1 tsp salt
1-2 tsp curry powder
1 med sliced carrot
2 cup fresh greens (spinach, kale etc) or 10 oz frozen spinach
2 cups cooked black beans
14 ounce can diced tomatoes
1 can coconut

Place onion, garlic, ginger, seasonings, and about 1/4 c water in a medium sized kettle. Cover and simmer for 3 minutes.
Add the sliced carrot, cover and simmer for 5 more minutes.
Add the chopped greens and simmer 3 more minutes, adding a little mroe water if needed.
Add beans , tomatoes, curry, milk. Heat and serve over rice.

Scalloped Potatoes

6 c thinly sliced potatoes
1 onion, sliced into rings
1 can coconut milk (lower fat version: 1 cup each coconut milk and water blended with 2 T flour)
1/2 T onion powder
1/2 tsp garlic power
1 tsp salt

Boil Potatoes adn onions in 6 cups water with 2 tsp salt for 5 minutes.  Drain and place in an 8 inc oiled casserole dish.  Combine milk with seasonings and pour over potatoes, presing them firmly into the milk.  Sprinkle with paprika.
Bake uncovered at 400 for 45 minutes.

Honey Cilantro Shrimp Tacos

Ingredients

Nonstick cooking spray

1 large onion, sliced into strips

2 bell peppers, sliced into strips-one yellow one red

3-4 cloves garlic, chopped

1/2 to 1 jalapeno (remove seeds if you don't like it hot.)

1 1/2 lb. precooked cocktail shrimp, tails removed

4 tbsp. honey

3 tbsp. fresh cilantro, chopped

2 tsp. coriander

2 tsp. cumin

salt and pepper to taste

Corn tortillas or small flour

Directions

Spray skillet over medium heat. Add onion, garlic, bell peppers, and jalapeno. Cook until onions are transparent, about 5-10 minutes. Add shrimp and cook only until warmed through. (The longer they cook, the more they lose water and shrink.)

Drain mixture in a colander, return to skillet and stove, lower the temperature of the stovetop to low. Add cumin and coriander, salt and pepper to taste.

In a small bowl, combine honey and chopped cilantro. Place shrimp mixture in tortilla and top with a spoonful of the honey/cilantro mixture. You can top with salsa or sour cream if you wish (but not too much, you want to be able to taste these flavors) SO LOW FAT and YUMMY! Enjoy

Thai Coconut Soup

Prep time 15 min  Cook time 30 min

1 onion chopped
1 stalk celry cut in pieces
6 carrots cut in pieces
3/4 - 1 lb raw shrimp
2 c frozen Costco green beans
6 c chicken broth
3 cans coconut milk
1 T masaman curry paste
3T fresh ginger  or  1 1/2 tsp powdered ginger
1 bunch fresh cilantro or 3 T dried cilantro
1 1/4 raw sugar

Saute first three vegetables.  Add rest of ingredients, except for shrimp (add just before serving), simmer for 20 minutes. Add shrimp and simmer for five minutes.

Wendy's Chili

2 lbs ground beef
2 15 ounce can tomato sauce
2 15 ounce can kidney beans with liquid
2 15 ounce pinto beans with liquid
1 c diced onions (1 med onion)
1/4 c celery (1 stalk)
3 medium tomatoes chopped
2-3 tsp cumin
3 T chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water

Brown the groudn beef in a skillet over med heat.
Drain fat.
In large pot combine the beef plus all the remaining ingredients, an dbring to a simmer over low heat.
Cook, stirring every 15 minutes for 2 - 3 hours.

Delicious Zucchini Soup

1- 2 lbs hamburger
4 cans diced tomatoes
3 1/2 c beef broth
3 onions chopped
2 green peppers chopped
2 small zucchini diced
4 tsp garlic
2 T dried parsley
2 tsp basil
2 tsp oregano
3 -4 c water

Cook hamburger. Add all ingredients except water. Add water 1 c at a time. Simmer 2-3 hours.  Add mroe water at end if too thick.

Delicious Tomato Soup

2 T olive oil or water
2 large onions
2 carrots chopped
3 qts tomatoes
4 tsp garlic
1/2 tsp dried thyme
1/2 tsp dried marjarom
2 bay leaves
salt and pepper

Heat oil/water. Add onion and carrot. Cook 3 - 4 minuts until soft. Add tomatoes, garlic, herbs. Lower heat simmer 30 minutes.  Discard bay leaf.  Puree in blender. Season with salt and pepper. Serve.

-Spicy Peanut Soup - Favorite

3 large onions
1/4 c water
3 cloves garlic
1/2 - 1 tsp cayenne
4 1/2 c minced carrots
4 1/2 c chopped potatoes (peeled)
9 celery stalks chopped
11 1/4 c chicken broth
1 c crunchy peanut butter
2 c corn
salt and pepper

Saute onions and garlic in water for three minutes.  Add cayenne.  Cook one more minute.  ADd carrots, potatoes and celery.  Stir well. Cook 4 minutes.  Add chicken broth, peanut butter and corn.  Stir thoroughly til combined.  Season with salt and pepper. Cover and simmer 20 minutes until vegetables are tender.

Peanut Butter Rice Krispies

I don't make these very often - addicting and not so healthy

1 1/2 c light Karo syrup
1 1/2 c sugar
1 1/2 c peanut butter
9 c rice krispies

3 c semisweet chocolate chips (melt and spread over the above)

Microwave or cook karo and sugar until dissolved.  ADd peanut butter. Mix well. Pour over rice krispies and mix.  Pour into buttered pan. Press flat.  Pour and spread melted chocolate over the top.

Dani's Cake Decorating Frosting

1 1/4 c crisco
1/2 c water
2 lb bag powdered sugar
couple capfuls vanilla
pinch and a half of salt
Mix in blender for quite a while until correct consistency.  Add coloring.

Aunt Shanna's Caramel Corn (Like Cracker Jacks)

2 c brown sugar
1/2 c white karo syrup
1 cup butter
1 tsp salt

Boil for 5 minutes on medium, stirring continually.  Remove from heat and add 1/2 tsp soda.  This will foam up; Pour over popcorn.  Spread on cookie sheets. Cook at 250.  Every 15 minutes stir.  Cook a total of one hour. Pour onto counter top and break into pieces.

Colette's Blender Whole Wheat Pancakes

2 cups milk or milk alternative


1 1/2 cups whole wheat kernels

(For best results, thicker fluffier pancakes, soak these together overnight)





Blend in blender for 3-4 minutes until smooth. If it gets too thick begin adding rest of ingredients while continuing to blend.





Add:

1/2 tsp salt

4 eggs or 1/4 cup blended flax seed

1/4 cup oil or 1/4 c cashews

1/4 cup honey

5 tsp baking powder



Blend and cook. Makes about 12 pancakes. We like to sprinkle with chocolate chips or blueberries. A great way to use your food storage.

Oatmeal Cinnamon Waffles

Colette's Oatmeal Cinnamon Waffles (LOVE THIS RECIPE) - Colette Hokanson


3 1/2 cups oats

3 cups milk or milk alternative

3 eggs

1/2 cup oil or 1/2 cup cashews

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1 1/2 tsp baking soda

Add all ingredients to the blender. Blend until smooth. Allow to stand for 10 -15 minutes if possible to allow to thicken. I have to put a little butter on my waffle iron to prevent from sticking. Maybe it's just my waffle iron. You may not have to.

(Another good food storage recipe)

Dreena's Celestial Cream (Whipped Cream Substitute)

Love this stuff!  McKay was licking it off his plate.

You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!




MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE



1/2 - 3/4 cup pure maple syrup (see note)

1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated

vegan margarine)

1 1/2 tsp pure vanilla extract

1 pckg (12oz/349g) silken firm tofu

1/4 tsp (little scant) sea salt



In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.



Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).

(from Dreena's blog http://viveleveganrecipes.blogspot.com/)

Muffin Tops

Very filling. I eat one for breakfast and feel full all morning long.

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/2 cup walnuts

1/2 cup walnuts chopped

1/2 cup chopped dates

1 medium banana

1/4 c honey

1/4 cup or more soy milk



Preheatoven to 400 degrees and line a cookie sheet with parchment paper or lightly grease.

place flour, baking powder, salt, and nuts in a food processor and process together for 1 minute, until the nuts are as fine as the flour. Add walnuts and blend a few seconds to chop the nuts coarsely. Mash the bananas with a fork, and place in a 2 cup measuring cup along with the honey. Add soy milk

to make a total of a 1 cup mixture with the bananas and honey. Stir together. Place flour mixture in a mixing bowl. Add dates and banana mixture, and stir briskly until well mixed. Scoop into 6 mounds of batter on a cookie sheet. Briskly rap the cookie sheet on the counter several times, and the mounds will spread into flat circles. Place in 400 degree oven. Bake for 15 - 20 minutes or until golden brown on the bottom.

--

Rene's Spicy Chicken Soup

6 c chicken broth


2 c cooked, shredded chicken

2 celery ribs, chopped

2 med carrots, chopped

1 lg green pepper, chopped

1 onion, chopped

1/3 c uncooked long grain rice

1/4 c cilantro

1/2 t oregano

1/2 t salt

1/2 t pepper

1/4 t cumin

1/8 t crushed red pepper flakes



Combine all and bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until rice and veggies are tender.

Gallo Pinto

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

Sweet red pepper, chopped

2 garlic cloves, minced

3 cups cooked quinoa

2 cups canned black beans, drained and rinsed

1 ½ cup cooked corn (optional)

1 teaspoon ground cumin

1-2 tablespoons Worcesteshire sauce



2-3 tablespoons lime

salt & freshly ground black pepper, to taste

fresh cilantro coarsely chopped

Directions

Heat oil in a large skillet over medium heat. Add onion and pepper, sauté until it just begins to soften. Add garlic and sauté for about 5 minutes, or until onion is golden and pepper has turned color. Stir cumin and Worcestershire into onion and garlic. Next, add beans, corn and quinoa. Stir quickly and adding lime one tbsp at a time, cook until mixture is heated through. Add salt and pepper to taste. Stir in chopped cilantro and quickly remove from heat.





Serve in warmed corn tortillas with salsa and avocado. Mango salsa is our favorite.

Healthy No Bake Cookies

3 tablespoons almond or soy milk


1/3 cup honey

1 tablespoon cocoa powder

1 1/2 teaspoons vanilla

1/3 cup crunchy peanut butter

1/8 cup wheat germ (heaping)

1 1/2 teaspoons ground flax seeds (optional)

1 cup quick oatmeal

Directions

1Heat milk, honey and cocoa powder over high heat until boiling, stirring constantly.

2Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.

3Stir in wheat germ and oatmeal.

4Drop by large spoonfuls onto wax paper or eat immediately.

5*As I noted above, this recipe is VERY flexible. If you don't have wheat germ or flax seed, just use more oatmeal. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, use less oatmeal next time. If they never set, use more oatmeal next time.

Jill's Sesame Mandarin Quinoa Salad

1 Cup uncooked quinoa




1/3 Cup Extra Virgin Olive Oil



1 Tablespoon Balsamic Vinegar



1 Tablespoon sugar substitute, like splenda or something similar



2 Tablespoons sesame oil



Pinch of kosher salt and fresh cracked pepper



1/2 Cup sweet peppers, chopped





1/4 Cup chopped green onions, the green part



1/4 Cup fresh parsley, chopped



1/4 Cup crumbled feta cheese



1 Cup mandarin oranges



1. Prepare quinoa according to package directions. Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.



4 servings

Trina's Amazing Cinnamon Rolls/Rolls/Sticky Buns

Combine and let sit 10 minutes (stir together sugar and yeast before adding water):


½ c sugar

2 T yeast

2 c warm water



Mix in:

5 c flour

½ c oil

2 t salt



Gradually add approx. 1 c more flour until dough is smooth and barely sticky (It's a forgiving recipe – don't stress too much over the flour). Cover and let rise until double. Punch down & knead. Knead in more flour if it's too sticky.



For Cinnamon Bread:

Roll into 2 large rectangles, spread with butter, and sprinkle liberally with brown sugar and cinnamon (and raisins if you like them). Roll up, pinching the edges and ends shut, and place the rolls in 2 greased bread pans. Cover and let rise until double. Brush with melted butter and bake 20 minutes at 350. Cover loosely with foil and bake another 10-15 minutes. Remove from oven. Brush again with butter and remove from pans after 10 minutes to cooling racks.



For Rolls:

Roll dough into 35 balls around the size of ping-pong balls, and place on buttered or parchment-papered jelly roll pan. Cover and let rise till there is almost no space between rolls. Brush with melted butter and bake in preheated (350) oven for 12-15 minutes until the tops just begin to brown. Remove from oven and brush with butter again. Place on cooling racks after 10-20 minutes or serve in pan.



For Sticky Buns:

Prepare as for rolls, but instead of brushing with butter before baking, sprinkle 1 small package of butterscotch pudding mix (vanilla is good too!) over the tops of the rolls. Then mix together:

1 c melted butter

1-1/2 c brown sugar

1-1/2 t cinnamon



Spoon mixture over rolls, and bake at 350 for 12-15 minutes until golden brown. Let cool 10-20 minutes.



For Cinnamon Rolls:

Roll out into a long, large rectangle. Spread with butter, sprinkle with brown sugar and cinnamon (pudding mix is good here, too). Roll up and slice into 24 rolls (or whatever looks good) Place rolls into two greased 9x13 pans. Cover and let rise till double.



Bake approx 15 minutes at 350 until golden brown. Cool and frost or glaze.



Enjoy!

Colette's Best Ever Whole Wheat Bread

This recipe is amazing! It makes delicious whole-wheat bread with the texture of white, and only has to rise once. So yummy!!




7 c whole wheat flour (Grind your own if you have a wheat grinder)

2/3 c vital wheat gluten (in the bulk bins at Winco & Food 4 Less)

2-1/2 T instant yeast



5 c steaming hot water (120-130F)



2 T salt

2/3 c oil

2/3 c honey OR 1 c sugar (I like honey the best!)

2-1/2 T bottled lemon juice



5 c whole wheat flour
Optional 3/4 c sunflower seeds, 1/2 cup millet, 1/4 cup ground flax



Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).



Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.



Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.



Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into 4 loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.



This recipe can be halved to make 2 loaves.



**Another tip . . . when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Pioneer Pugliese Bread

Make starter. This can be stored on the counter (will become a sourdough starter more quickly or in the fridge). I put mine in an old 24 ounce yogurt container and poked a hole in the lid. Mix with a wooden or plastic spoon (no metal at all with this recipe);


1 cup warm water

1 cup white flour
1 T yeast

Every time you use ¼ cup of this replenish it with ¼ cup flour and ¼ cup water and stir it up.

You can use this starter after about three hours. This is the EASIEST bread I have ever made and it is DELICIOUS!!!!! (Similar to Costco's multigrain Pugliese bread)

In a glass or plastic bowl (medium to large size) add:

1 cup whole wheat flour
2 cups white flour
½ cup oatmeal

1 ½ cup WARM water

¼ cup starter

1 ½ tsp salt.

Optional - ¼ cup millet, sunflower seeds, chopped olives and garlic, use your imagination


Stir with wooden or plastic spoon until all mixed. Put plastic wrap over it and let sit overnight (8 - 18 hours). Punch it down and form into a ball. Let raise for 2 more hours or until double. (You might want to put it on oiled aluminum foil to make it easier to transfer) Preheat oven to 460 degrees. Transfer it to a lightly oiled cast iron dutch oven ( I have done it in my cast iron skillet with another pot's lid or cookie sheet and it works, just makes more of a flat bread). Put the lid on it and put it into preheated oven for 30 minutes. Remove lid and bake 5 more minutes. Remove and let cool for 15 minutes before diving in. Makes an artisan like bread with a hard crust and chewy moist interior.

Sunni's Slightly Healthy Apple Nut Muffins

1 1/2 c light brown sugar, packed
1/3 c vegetable oil
1/3 c apple or pear sauce
1 large egg, room temp
1 tsp vanilla extract
1/2 c whole wheat flour
2 c white flour
1 tsp baking soda
1 tsp salt
1 c buttermilk or milk or almond milk
1 1/2 cups peeled and diced apples
1 cup pecan pieces

Preheat the oven to 350 degrees. Line a muffin tin with paper muggin cups. Set aside.
Using a mixuter on med, combine brown sugar, oil, egg, and vanilla and beat until the mixutre thickens. In a small bowl, combine flour, baking soda, and salt.  Add the dry ingredients to the liquid mixture alternately with milk.  Mix gently using a rubber spatula to scrape downthe sides of the bowl. DO NOT OVERMIX!  Stir in apples and pecan pieces.

Pour the batter to the top of the muffin cups.  Sprinkle lightly with the topping below.
Topping
1/3 c granulated sugar or fructose
1 tsp butter, melted and cooled

In a small saucepan over low heat, melt the butter.  In a small bowl, combine the sugar and melt butter.  Sprinkle the misture over the tops of the muffins and bake on center rack in oven for 25-30 minutes.
Yields 12-14 muffins.

Martha's Pickled Asparagus

8 pts asparagus spears

6 C water

6 C white vinegar (5%)

6 T salt

Garlic, 1 clove per jar



Yield 8 pts



Procedure: wash asparagus well in cool water.

Cut into jar length spears

Combined water, vinegar, salt

Heat to boiling

Pack asparagus into pint or quart jars (tip ends down for easier removal)

Put 1 clove garlic in each jar

Cover with boiling brine, leaving ½ in. headspace

Adjust jar lids and use conventional boiling water canner processing

10 minutes for pints. 15 minutes for quarts



**Do not eat for 6 months to allow food to pickle.

Jill's Cilantro Dressing

2 T rice vinegar
1/4 c red wine vinegar
2 cloves garlic
2 T honey
1 bunch cilantro
1/3 c sour cream
3/4 tsp salt
3/4 tsp pepper
juice of 1/2 lemon
2 T parmesan
2-3 drops tobasco
Put in blender and puree until smooth.

Five Loaves Rice Cream

3/4 c cashew nuts
1/2 c cooked brown rice (when I have leftover rice I freeze it and then use it in this recipe)
1/2 c pitted dates
1/2 c honey or fruit juice sweetener
1/2 tsp salt
1 tsp vanilla
1/2 tsp xanthan gum
2 c water
1 tray ice cubes, about 3 handfuls
2-4 T cocoa

Blend all the ingredients except ice cubes in a blender until very smooth. May take up to two minutes.  There should be no grittiness when a drop of misture is felt between your thumb and finger. 
Add ice cubes and blend smooth(speeds up chilling time).  Add more water as needed to make 5 cups total mix.
Pour into shallow container and freeze.  Whe ready to use, thaw slightly until just soft enough to cut into squares.  Place in a blender with enough soy or almond milk or water to blend into the consistency of soft ice cream)
Spoon into containers as soon as the mix is done.
Hint;  This will harden more int eh freezer than store bought hight fat brands. To serve, thaw slightly in the microwave or throw in the blender with a little water or milk.

Golden Vegetable Soup - Family FAVORITE

1 onion, diced
1 cup shredded carrots, or 1/2 c dehyrated carrots with 1 c water
3 cups diced potatoes
2 tsp salt
4 c water
2 c pasta shells
1 bunch green onions, diced
1 c frozen corn or canned
1 can coconut milk (or 1 c raw cashew nuts and 1 1/2 c water)
1 15 ounce can diced tomatoes
3-4 cubes chicken bouillon cubes
1/2 tsp basil
1/2 tsp dill weed
1 bunch cilantro leaves

Place onion carrots, potatoes, salt and water in a soup pot and bring to a boil.  Reduce heat and simmer 8 minutes.  Add past shells, diced green onions, and remaining seasonings.  Simmer 8 minutes more.  Blend coconut milk (or cashew nuts), diced tomatoes, and corn in a blender until smooth.  Add to soup along with cilantro leaves and heat to serving temperature.  Mmmmm!
- (From Seven Secrets Cookbook by Neva and Jim Brackett, p 71)

Pad Thai

16 oz rice stick
6 T oil
3-4 cloves garlic
6 eggs or one block soft tofu
1/2 c fish sauce
2-4 green onions
1/4 c sugar, honey, or agave
2 tsp paprika
2 c bean sprouts
1/4 cup chopped peanuts
2 limes
1 bunch cilantro

Bring a large pot of water to boil. When boiling, add rice sticks and cook for 6 minutes. Drain and rinse with cold water.
Heat oil and add garlic and eggs or tofu. Cook until warm through.  Add drained rice sticks to the mixture.  Increase temp to medium high adding 1/4 c water if needed while stirfrying.  When noodles are sticking slightly together add sugar, fish sauce, paprika, green onion.  Cook until slightly dry.  Garnish with fresh squeezed lime juice, cilantro, bean sprouts and peanuts.

Spring Rolls

Cooked Shrimp, thawed and cut in half
Cilantro, rinsed and cut in pieces
Cucumber, peeled an dsliced in thin rectangles
Carrot peeled, sliced into lon thin slices
Lettuce, chopped into small pieces
(I place these in bowl in the middle of the kitchen table where we will be assembling our rolls)

Rice Vermicelli
Rice paper wraps

Put one large pot of water on to boil. When boiling add one package of rice vermicelli noodles. Cook for 6 minutes. Drain, rinse with cold water until noodles are cool.
Put the noodles in a bowl next to the above ingredients.

Put 1/2 inch water in jelly roll pan.  Dip a rice paper wrap into the water for 3-5 seconds. Then place on a plate. Place the following ingredients in the center of the circle and make a small pile. Place, vermicelli, shrimp, carrots, cucumbers, cilantro, and lettuce on top of each other. Then roll the wrap as you would a burrito.  Fold the ends in. Then pull one side over and then the last side really tight to make a tight spring roll.
Dip in peanut sauce and enjoy!


Rice Vermicelli

Spring Roll Dipping Sauce

1/2 c peanut butter
1/2 c hoisin
1/2 finely chopped onion
1/4 c rice wine vinegar or white vinegar
1/2 c water
2-3 cloves garlic

Bring to a boil simmer 5 minutes until thick and warm.  Serve with Spring rolls.