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Recipes
Breads: Betty Thompson's Muffin Puffs
By JoFClark
Drop into mini muffin tins using 1 1/2 T for each muffin Bake 375 degrees for 15-20 minutes Makes 24-26 muffins
- 1 cup self rising flour
- 1 stick melted butter
- 1 cup sour cream
Desserts: Mrs. Hunter's Egg Custard
By JoFClark
Heat milk to boiling point before mixing with eggs
- 2 whole eggs
- 3 T sugar
- 1 1/2 c milk
- Pinch of salt and nutmeg
Soups: Spicy Black Bean Soup
By JoFClark
Spicy Black Bean Soup Ingredients 2 tablespoons olive oil 1/2 medium red onion, chopped 1/2 medium red bell pepp...
- Spicy Black Bean Soup
- Ingredients
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth (certified gluten-free if necessary)
- 2 (15.5 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can chopped tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt and Pepper to taste
- Directions
- In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
- Add the garlic and sauté for another minute.
- Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.
- Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.
- Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.
- Nutrition Information
- Serves: 3 | Serving Size: 1 cup
- Per serving: Calories: 527; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 46mg; Carbohydrate: 83g; Dietary Fiber: 28g; Sugar: 9g; Protein: 28g
- Nutrition Bonus: Potassium: 1529mg; Iron: 42%; Vitamin A: 28%; Vitamin C: 96%; Calcium: 12%
Poultry: 5 Star Chicken Salad
By JoFClark
In a mixing bowl, toss together the chicken, celery, scallions and herbs Set aside In a small bowl, whisk tougher t
- 4 cups diced poached chicken
- 1 stalk celery, cut into 1/4 inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4 inch dice
- 1 1/2 t finely chopped fresh tarragon or fresh dill
- 2 T finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 t strained freshly squeezed lemon juice
- 1 t Dijon mustard
- 2 t kosher salt
- Freshly ground black pepper
- Poached Chicken for salads
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 lbs chicken breasts halves, on the bone and fat trimmed
- 5-6 cups chicken broth, homemade or low-sodium canned
Salsas: Leslie Taylorson's Rojo Salsa
By JoFClark
The art of Raw Living Food by Doreen Virtue and Jenny Ross
- Tortillas:
- 4 diced Roma tomatoes
- 2 cloves garlic
- 1/3 cup de-stemmed cilantro leaves
- 1/4 cup chopped green onions (green and white portions of stalk)
- 1 5 Celtic sea salt
- 1/2 small serrano chili pepper, diced
- Juice from 1 lime
- Juice from 1 lemon
- Spicy Tortillas
- 2 cups sprouted Kamut grain (sprouted 3-5 days)
- 2 cups water
- 1 cup ground golden flaxseed
- 2 T chili powder
- 2 T cold-pressed extra virgin olive oil
- 1 t sea salt
- 1 T psyllium husk
- 1 clove garlic
- Green Guacamole
- 2 ripe Haas avocados
- Juice of 1 lemon
- 1/8 cup de-stemmed cilantro leaves
- 1 chopped green onion (green and white portions of stalk)
- 1 T dulse flakes
- 1/2 t Himalayan salt
- 1/2 t cayenne pepper
- New Age Quesadilla
- Use 4 Spicy Tortillas
- Vegetable Mixture:
- 2 cups Almond Cheese
- 4 cups chopped spinach
- 2 cups bicolor corn
- 2 ripe avocados
- 2 cups chopped peppers
- Garnish:
- 1 cup Rojo Salsa
- 2 cups Green Guacamole
- Almond Cheese
- 2 cups almonds (soaked 8 hours
- 4 T cold pressed extra virgin olive oil
- 2 Roma tomatoes
- Juice of 1 lemon
- 2 cloves garlic
- 2 t Himalayan salt
- 2 t chili powder
- 1 1/2 cups water
Dressings: Fruit Salad Dressing
By JoFClark
Mix together the sugar, mustard, salt and onion
- 1/2 cup sugar
- 1 t dry mustard
- 1 t salt
- 1/2 - 1 t grated onion
- 2 T cider vinegar
- 1 cup salad oil
- 3 T vinegar
- 1 T celery seed
Cakes: Nancy Burgess' Baked Cheesecake and from Dora's Kitchen
By JoFClark
Preheat oven to 325 degrees
- 3 8oz packages cream cheese, room temperature
- 1 1/2 cups sugar
- 4 whole eggs
- 1 t vanilla
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 T brown sugar
- 1 pint sour cream
- Dora's Kitchen
- 2 1/2 pounds cream cheese
- 1 3/4 cups sugar
- 3 T flour
- 1/2 t orange and lemon rind
- 1/4 t salt
- 1/2 t vanilla
- 5 eggs
- 1/4 cup heavy cream
- 1 small can crushed pineapple, drained, if desired
Desserts: Aunt Granny's Raspberry Triffle
By JoFClark
Layer 1/2 package Lady Fingers Sprinkle with sherry Spread with raspberry jam Spread pudding made with 1/2 n 1/2
- 2 packages Lady Fingers (plain, usually frozen)
- 2 jars Bonne Maman raspberry jam
- 1/2 cup sherry
- 1 large package vanilla instant pudding
- 3 cups 1/2 n 1/2 and milk
- 1 carton whipping cream, whipped with 2 T sugar
Vegan: Leslie Taylorson's Apple Cobbler
By JoFClark
Place 3 apples, salt cinnamon, dates and vanilla in food processor Process until mixture is almost the consistency
- 6 Gala apples, peeled and cored
- 1 t Celtic sea salt
- 2 t cinnamon
- 5 Medjool dates, pitted
- 1 t vanilla powder
- 1 cup raisins
- 2 T flaxseed, ground fine
- Topping
- 1 cup pecans, soaked and dried
- 1 cup walnuts, soaked and dried
- 1 t Celtic sea salt
- 1 t vanilla powder
- 2 t cinnamon
- 1/2 lb organic dates, seed removed
Soups: Cook's Slow Cooked White Chicken Chili
By JoFClark
1. Blend Base Puree 1 can beans, hominy, broth, and ¾ teaspoon salt in blender until completely smooth
- SERVES 6 TO 8
- Four bone-in, skin-on split chicken breasts will work in place of the thighs.
- INGREDIENTS
- 3 (16-ounce) cans cannellini beans, drained and rinsed
- 1 (16 ounce) can white hominy, drained and rinsed
- 3 cups low-sodium chicken broth
- Salt and pepper
- 6 bone-in, skin-on chicken thighs (about 3 pounds, see note), fat trimmed
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 4 jalapeño chiles, seeded and chopped fine
- 6 cloves minced garlic
- 1 1/2 tablespoons ground cumin
- 2 teaspoons ground coriander
- 1/4 cup finely chopped fresh cilantro leaves
- 2 tablespoons drained jarred pickled jalapeños, minced