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Recipes
Sundried Tomato Pesto Veg Burger
By heathaly
Veggie Burger
- Pattie
- 1 recipe prepared pesto (see below)
- 1 tbsp olive oil
- 8 oz mushrooms, sliced or chopped
- 1 medium white or yellow onion, chopped
- 2 cups prepared (already cooked) brown rice
- 1/2-1 cup brown rice flour
- 1/4 cup sundried tomato pieces (packed in oil) without the excess oil (just shake off the excess)
- Pesto
- 14 (appx) large fresh basil leaves
- 2-3 garlic cloves
- 1/2 tsp course sea salt
- 1 tbsp toasted almonds
- 1 tbsp cashew pieces
- 1 tbsp nutritional yeast
- 3 tbsp olive oil
shrimp, mango stir fry
By heathaly
1. Sprinkle the shrimp with 1/2 teaspoon of salt and 1/2 teaspoon of sugar
- 1/2 pound shrimp, shelled (I used 26 to 31 count)
- 1 sweet red pepper, cut into thin strips about 2" in length
- 1/2 pound asparagus cut into 2" lengths
- 2 heads of baby bok choy, leaves separated and larger leaves split lengthwise
- 1/2 mango, diced into 1/2" pieces
- 1 clove garlic, minced
- 1 '" piece of ginger, minced
- 1/2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 1/2 cup chicken broth
- 1 heaping teaspoon of corn starch dissolved in 1 tablespoon of broth
Honeyed Peach and Blueberry Pops
By heathaly
Throw the peaches into the blender and add 1 tbsp of water
- 2 cups local peaches, peeled, cored
- 1 tbsp water
- 1 tbsp raw local honey
- 1 pint local blueberries
- 1/4 tsp sea salt
homemade granola bars
By heathaly
chocolate cherry
- 2 cups rolled oats
- 3/4 cup packed brown sugar
- 1/2 cup wheat germ
- 3/4 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 cup honey
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup dried sour cherries, chopped
- 3/4 cup dark chocolate chips
- 3/4 cup slivered almonds
Butterscotch Pudding
By heathaly
Adapted from Ripe for Dessert by David Lebovitz
- 4 tablespoons (60g) butter, salted or unsalted
- 1 cup (180g) packed dark brown or cassonade sugar
- 3/4 teaspoon coarse sea salt
- 3 tablespoons cornstarch
- 2 1/2 (625ml) cups whole milk
- 2 large eggs
- 2 teaspoons whiskey
- 1 teaspoon vanilla extract
Mom's slow cooked baked beans
By heathaly
In a large saucepan, bring the beans and 10 cups of water to a boil
- 1 lb. dried navy beans, picked over for pebbles and rinsed
- 1 medium yellow onion, diced fairly small
- 1-2 pinches ground cloves
- 8 oz meaty uncooked bacon, diced (I use an uncured applewood smoked)
- 1/4 cup plus about 2 tbsp real maple syrup
- 3/4 cup molasses (NOT Blackstrap, just regular)
- Generous 1/2 cup spicy brown mustard (I use Kosciusko Spicy Brown, half of a 9 oz jar)
- 3 cups boiling water
- 1/2 cup ketchup
- 1 tbsp cider vinegar
Hungarian Chicken
By heathaly
Pressure cooker
- 1 tablespoon vegetable oil
- 3 1/2-4 lbs chicken leg quarters, bone-in and skinned
- 1 small onion, finely chopped
- 2 teaspoons hot paprika, preferably Hungarian
- 1/2 cup chicken broth
- 1 medium tomato, peeled and coarsely chopped
- 1 teaspoon salt
- 1/2 cup sour cream
- 6 ounces extra- wide egg noodles, cooked, drained and buttered
Vanilla Pudding Pops
By heathaly
Place a fine-mesh sieve over a medium bowl; set aside
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
Panforte
By heathaly
Position rack in center of oven and preheat to 400&;amp;deg;F
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/2 cups hazelnuts (about 7 1/2 ounces)
- 1 cup whole unblanched almonds (about 5 ounces)
- 1 1/2 cups dried Calimyrna figs (about 9 ounces)
- 1 1/2 cups apricots (about 9 ounces)
- 1 cup diced orange peel (about 5 ounces)
- 2 tablespoons grated orange peel
- 1 tablespoon grated lemon peel
- 3/4 cup unbleached all purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cloves
- 1 cup sugar
- 2 tablespoons sugar
- 1 cup honey
- 2 tablespoons honey
- 6 ounces bittersweet chocolate
Sweet Potato Biscuits
By heathaly
Preheat oven to 400 degrees Prick the sweet potato and bake until soft (about one hour…you can also do this more...
- 1 pound sweet potatoes or yam (one large one is usually sufficient)
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 8 tablespoons unsalted butter (chilled), cut into small pieces
- 1/4 cup milk