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Recipes
Grandma's Grain Recipe
By Mom_s
Mix all grains together, rinse, drain, and put in a large thick-bottomed pot
- 1 cup long grain brown rice (I use Lundberg's)
- 1 cup millet
- 3 handfuls of whole barley
- 3 handfuls of whole oats (groats)
- 1 handful of red rice, wild rice, or a mixture of wild type rices
- 2 teaspoons salt
- 1 tablespoon butter
- 1/2 cup Walnuts (optional)
Mushroom Garlic Pork Chops
By Mom_s
In a medium skillet, heat oil over medium-high heat
- 1 Tbsp vegetable oil
- 4 pork chops, 1/2” thick (about 1 lb)
- 1/4 tsp garlic powder
- 1 1/4 cups water
- 1 (4 oz) can mushrooms, undrained
- 1/3 cup sauce Mix
- Sauce Mix (makes 3 cups)
- 2 cups powdered non-fat dry milk
- 3/4 cup cornstarch
- 1/4 cup instant chicken bouillon (regular or low sodium)
- 2 Tbsp dried onion flakes
- 2 tsp Italian seasoning (optional)
- Combine all ingredients in a re-closeable plastic bag, mixing well
Tamis bread, delicious Afghani bread
By Mom_s
1. Dissolve the yeast in hot water
- 5 cups white flour
- 1/2 cup sugar
- 1 tablespoon yeast
- 2 tablespoons oil
- salt to taste
Rainbow Quinoa Tabouli
By Mom_s
1. Combine the quinoa with the water and salt to taste in a large saucepan
- 1 Cup tricolor quinoa (a mixture of equal parts white quinoa, red quinoa and black quinoa)
- 3 Cups water
- Salt to taste
- 1/2 Cup fresh lemon juice
- 1/2 Tsp. ground cumin
- 1/4 Cup extra virgin olive oil
- 1 cup finely chopped flat-leaf parsley
- 1 bunch scallions, white part and green, finely chopped
- 1 red bell pepper, chopped
- 1 finely diced cucumber
- small leaves romaine lettuce, for garnish
- 1 lb. dices ripe tomatoes
Spicy Pepper, Buckwheat & Lentil Collard Wrap
By Mom_s
You can make this protein- and nutrient-rich wrap with a sprouted grain tortilla or with steamed or raw collard gre...
- 3-4 collard green leaves or
- 3-4 sprouted grain tortillas
- Fresh chopped cilantro leaves (optional)
- Mixed greens or sprouts (optional, make your own)
- Wrap Filling
- 1/2 cup dry, hulled buckwheat groats
- 1/2 cup dry quinoa
- 1/2 cup dry lentils
- 1/2 cup dry chickpeas
- 1 red pepper, seeded, ribs removed and diced
- 1 small yellow onion, diced (here’s a tip)
- 1 tsp cold-pressed, virgin coconut oil
- 4-5 cloves garlic, minced
- 1 sweet potato, peeled and diced
- 1/4 tsp fine ground sea salt
- Fresh ground black pepper to taste
- Spicy Pepper Sauce
- 1 tbsp fresh lemon juice (here’s a tip)
- 1/2 tsp fine ground sea salt
- 1/4 tsp fresh ground black pepper
- 1 dried ají pepper*, seeds removed
- 1 dried chipotle pepper*, seeds removed
- 1/2 cup pure water
Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad
By Mom_s
1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes
- 1 cup quinoa
- 2 cups water
- 1/2 tablespoon oil
- 4 ounces shiitake mushrooms (sliced)
- 2 tablespoons teriyaki sauce
- 1/2 teaspoon sesame oil
- 1/2 pound asparagus (cut into bite sized pieces and steamed)
- 1/4 cup edamame (blanched)
- 2 tablespoons teriyaki sauce
- 1/2 teaspoon sesame oil
- 1 green onion (chopped)
- 1 tablespoon sesame seeds (toasted)
Thai Crunch Salad
By Mom_s
For the salad Place salad ingredients in a large bowl and toss
- For the Salad
- 2-3 cups napa cabbage, sliced into 1/4 inch strips
- 2-3 cups romaine lettuce, sliced into 1/4 inch strips
- 1-2 cups julienne carrots (I buy the prepared bag of julienne carrots in produce section)
- 1 bunch green onions, thinly sliced
- 2 cups cooked, shelled edamame beans (soybeans - I use frozen)
- 2 cups roasted peanuts
- 2 ripe avocados, pitted and diced
- handful of fried wonton strips or chow mein noodles
- For the Lime Cilantro Dressing
- 1 small bunch of fresh cilantro
- 4 TBSP honey 4 TBSP white vinegar
- 4 TBSP lime juice
- 1 TBSP dijon mustard
- 1 tsp asian sesame oil
- 1 tsp fresh minced ginger
- 1 tsp salt
- 1/2 tsp ground pepper
- 3/4 cup extra virgin olive oil
- For the Thai Peanut Drizzle
- 1/4 cup crunchy peanut butter
- 2 TBSP rice vinegar 2 TBSP honey
- 1 TBSP soy sauce
- 1 tsp salt
- 1/2 to 1 tsp red cayenne pepper, depending on how much heat you want
- 2 TBSP olive oil
- drop of water (optional) to thin out drizzle if too thick
Hemp and Cashew
By Mom_s
1. In a bowl,cover shelled hemp seed and cashews with water and let soak at least 2 hours
- 4 Tbsp Shelled Hemp Seed
- 3/4 Cup Raw Organic Cashews
- Juice From 2 Oranges (Blood Oranges makes it pink)
- 3 Tbsp Maple Syrup (or agave nectar)
- 1 tsp Vanilla
- water to soak nuts
California Pizza Kitchen Waldorf Salad Copycat
By Mom_s
For dressing:. Whisk together all ingredients well
- 2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced)
- 6 cups mixed baby greens
- 1/2 cup red seedless grapes, halved
- 1 granny smith apple, chopped in bite-sized pieces
- 1/2 cup celery, diced
- 1/2 cup candied walnuts
- crumbled gorgonzola
- For the dressing
- 1/2 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon garlic, minced
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 1 cup olive oil (I tend to decrease the oil and it's still tasty)
Buffalo Quinoa Veggie Chili
By Mom_s
Heat the olive oil over medium in a sauce pan and, once hot, add the diced onion and celery to the pan
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 8-ounce can tomato sauce
- 1 14-ounce can diced tomatoes
- 1 zucchini diced
- 1 cup veggie broth
- 1 cup cooked black beans drained and rinsed
- 1 14-ounce can hominy drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup Frank’s red hot sauce
- 1.5 tsp smoked paprika
- 1.5 tsp cumin
- 1 tsp salt
- Fresh black pepper
- Blue cheese (or cheese of your choice), for topping