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Recipes
Chicken Pot Pie
By Harleygirl
Preheat the oven to 400 degrees F, grease a 9x9 by 2" square baking dish
- 6 Tablespoons butter
- 1 Cupchopped Onions
- 1/2 Cup chopped celery
- 6 Tablespoons flour
- 2 Cups chicken stock
- 1 Cup half and half
- 2 Cups diced potatoes, blanched
- 1 Cup diced carrots, blanched
- 1 Cup sweet peas
- 2 Cups shredded chicken, cooked
- 2 Tablespoons finely chopped parsley
- 2 pie crusts
- Salt and pepper
Strawberry Sesame Vinaigrette
By Harleygirl
Blend all ingredients in Vita-Mix or other powerful blender until smooth and creamy
- 2 cups organic fresh strawberries
- 4 dates, pitted
- 1/2 ounce sesame seeds, unhulled
- 3 tablespoons Dr. Fuhrman's Black Fig Vinegar
Classic Yellow Cake
By Harleygirl
Preheat oven to 350 degrees lightly butter or spray 2 8-9" round cake pans
- 1 3/4 cups unbleached, all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cut int 16 pieces
- 1 1/2 granulated sugar
- 3 large eggs
- 2/3 cup evaporated milk (not reconstituted) or whole milk
- 1 tablespoon vanilla extract
Pork Osso Bucco
By Harleygirl
1 Heat in a large roasting pan 2 Season port shanks-dredge in flour-brown in clarified buter on all sides
- 6 each pork shanks
- 1/4 About 1/4 Cup clarified butter
- Seasoned flour for dredging
- 1 Medium Spanish Onion
- 4 Stalks celery rinsed
- 1 peeled carrot
- 4 cloves garlic
- 3 bay leaves
- 1/2 cup chopped fresh garden herbs
- 1 bottle merlot
- 1/2 bottle Port
- 6 Cups brown veal stock
Chinese Apricot Stir Fry
By Harleygirl
Fruit Dishes/Desserts/Breakfasts: Yummy Banana-Oat Bars Serves: 8 Preparation Time: 10 minutes Ingredients: ...
- 2 blocks of extra firm tofu, cubed into bite sized pieces
- 4 tablespoons water
- 1 teaspoon garlic powder
- 2 tablespoons Dr. Fuhrman's VegiZest
- 4 teaspoons apricot preserve (100% fruit, no sugar added)
- 4 tablespoons cooking wine
- 1 teaspoon Bragg Liquid Aminos
- 2-3 packages of frozen mixed oriental vegetables
- 1/2 teaspoon salt free chinese seasoning
Fried Eggplant Southern Style
By Harleygirl
Fried eggplant southern style goes great with southern fried chicken and follows a similar cooking method
- 1 large or 2 Medium-Sized Eggplant, stems removed
- Kosher Salt
- 1 Egg, lightly beaten
- 1/3 cup Buttermilk
- 3/4 cup Fine-Ground White Cornmeal
- 2 tablespoons Cornstarch
- 3/4 teaspoon Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- Oil, for frying
Fast Minestrone
By Harleygirl
Combine all ingredients in a large sauce pot
- 3 cups vegetable broth, fatfree (I use up to 4 cups)
- 14 1/2 ounces stewed tomatoes Italian style
- 1/2 cup macaroni or other small pasta
- OR
- 3/4 cup instant brown rice uncooked
- 15 ounces kidney beans, canned drained and rinsed
- 15 ounces cannelini beans, canned drained and rinsed
- 16 ounces Italian style vegetables frozen
- 2 teaspoons parsley
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- freshly ground black pepper
Restaurant Style Salsa
By Harleygirl
Note: this is a very large batch
- ■1 can (28 Ounce) Whole Tomatoes With Juice
- ■2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ■1/4 cup Chopped Onion
- ■1 clove Garlic, Minced
- ■1 whole Jalapeno, Quartered And Sliced Thin
- ■1/4 teaspoon Sugar
- ■1/4 teaspoon Salt
- ■1/4 teaspoon Ground Cumin
- ■1/2 cup Cilantro (more To Taste!)
- ■1/2 whole Lime Juice
Stuffed Acorn Squash
By Harleygirl
Halve squash and place cut side down in baking dish with 1/8 inch water in bottom of pan
- 1 acorn squash
- 3 cups chopped organic celery
- 1 cup chopped onion
- 3 tablespoons chopped red pepper
- 2 cups strawberry applesauce
- 1/2 teaspoon curry powder
- 1 teaspoon cinnamon
- 1 tablespoon Dr. Fuhrman's VegiZest
- 2 6-7 ounce bags organic baby spinach
Nuts and Bolts Squash
By Harleygirl
Chop apricots, cashews, and pecans as small as possible and mix with raisins and VegiZest
- 1/2 cup dried apricots
- 1/4 cup cashews
- 1/4 cup pecans
- 1/4 cup raisins
- 1 tablespoon Dr. Fuhrman's VegiZest
- orange juice
- 2 acorn or butternut squashes