Funeral Potatoes

INGREDIENTS

Potatoes:
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• Garlic Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked and shredded or sliced
• 1/2 cup sour cream
Topping:
• 3 cups cornflakes, lightly crushed
• 2 tablespoons butter, melted
• Garlic Salt

DIRECTIONS

1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns or potatoes, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
   

Serves 6

Cranberry Jalapeno Jelly

Cranberry Jalapeno Jelly

4 cups washed cranberries (2 - 12 oz. bags)
1 pkg. SureJel
2 cups chopped jalapenos (1 1/2 jars of sliced or whole jalapenos drained)
7 cups sugar

8 1-cup jelly jars

Put the cranberries into food processor to chop and then pour them into a bowl. Add drained jalapenos to processor and chop. Combine cranberries, jalapenos and surejel in a 4-quart microwavable bowl. Microwave on high, covered, for 12 minutes or until boiling, stirring once. Add sugar then microwave another 12 minutes or until boiling hard for 1 minute. Stir once. Pour immediately into sterilized jelly jars. Fill to just under the rim and add lids at once. Check after a day to make sure the seals all popped.  

Kristen's Chicken Enchilada Soup

2 lb of chicken breasts
2 cups of water
1 (14 oz) can of chicken broth
1 (14oz) can of beef broth
1 can tomatoes cut cup
1/2 cup onion chopped up
1/4 cup chopped green pepper
1 cup corn (frozen or canned)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
tortilla chips
shredded cheese
1 avocado, peeled and cut into chunks
snipped cilantro


Cut Chicken into 1 inch cubes; set aside
In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, green pepper. Bring to boil.
Add chicken; reduce heat. Cover and simmer for 10 minutes.
Add corn, chili powder, cumin, and pepper. Simmer covered for 10 minutes more.
To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado cilantro, if desired.

Creamy Chia Seed Pudding

Ingredients

1 C almond, coconut or rice milk

1 C plain Greek yogurt

2 Tbsp pure maple syrup, or honey

1 tsp vanilla

⅛ tsp salt

¼ C chia seeds

Fruit, fresh or frozen (I love berries, bananas, pineapple or mango in it)

Almonds or granola for topping

 

 

Preparation

1. Mix milk, yogurt, sweetener, vanilla and salt until just blended.
2. Whisk in the chia seeds.
3. Let stand for 30 minutes. Stir to distribute the seeds. Cover and refrigerate overnight.
4. In the morning top with fruit, almonds, etc. and serve.  You can even drizzle more honey or maple syrup on individual servings if you want it a little sweeter.

Kerri's note:  I used vanilla flavored Greek yogurt - I just thought plain would be too bitter, even with the honey.  It was good!

Cilantro Rice

Rice
Fresh lime juice
Cilantro
Canola oil
Sugar
Butter
Salt and pepper

Cook rice.  Mix with remaining ingredients and serve.  This is delicious!

Pulled Pork Enchiladas

Put pork in the slow cooker on low for about 7 hours with a can of enchilada sauce (spiciness to your preference), pull out pork with a slotted spoon and shred with a cake mixer for fast shredding, heat up tortillas and fill with meat and a little bit of juice (you can add rice, beans, onions, etc to your liking), roll burrito and place on oven safe dish, add more juice and shredded cheese, bake until melted, add more juice if desired. Serve with Rice, beans, chips, salsa. Enjoy!

Lavendar Lemonade

Ingredients:

• 6 cups water
• ½ cup light-colored honey
• ⅓ cup dried lavender
• 1 cup fresh lemon juice, strained

Instructions:

1. Bring water and honey to a boil in a large pot over medium-high heat.
2. Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the crushed lavender to the pot then remove it from the heat.
3. Cover, refrigerate, and steep for 2 hours.
4. Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.

Cherry Chocolate Avocado Pudding

Ingredients:
1 ripe avocado, pitted
3/4 cup frozen cherries
2 Tablespoons cocoa powder
3 Tablespoons almond milk, or water
splash of vanilla extract
pinch of sea salt
 1 T. maple syrup
 

Directions:
Throw all ingredients into a mini food processor and blend, occasionally scraping down the sides, until smooth and creamy!


*Courtesy of:  http://detoxinista.com/2010/08/the-best-kinda-workout-buddy/

Creamy Cauliflower Alfredo Sauce

Ingredients:
1 teaspoon coconut oil, or butter
2 cloves garlic, minced
12 ounces cauliflower florets
1 cup water
1/2 teaspoon fine Himalayan salt, or more to taste
black pepper, to taste


Directions:
Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!) Season with additional salt and pepper, if desired, and serve hot.


*Courtesy of:  http://detoxinista.com/2013/05/creamy-cauliflower-alfredo-dairy-free-nut-free/

Eton Mess

Ingredients

• 4 cups strawberries
• 2 teaspoons caster or vanilla sugar
• 2 teaspoons pomegranate juice
• 2 cups whipping cream
• 1 packet individual meringue nests

 

Directions

Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.


*Courtesy of:  http://www.foodnetwork.com/recipes/nigella-lawson/eton-mess-recipe.html

Avocado Egg Salad

Ingredients:

• 4 large hard-boiled eggs, chopped
• 4 hard boiled egg whites, chopped (discard the rest)
• 1 medium hass avocado, cut into 1/2-inch pieces
• 1 tbsp light mayonnaise
• 1 tbsp fat free plain yogurt
• 1/2 tablespoon finely chopped chives
• 2 teaspoons red wine vinegar
• 1/2 tsp Kosher salt
• pinch freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed


*Courtesy of:  http://www.skinnytaste.com/2012/04/avocado-egg-salad.html

Wild Mushroom Lasagna

Ingredients:

1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 3 medium shallots, minced
4. 2 pounds wild mushrooms, such as chanterelle, stemmed shiitake and oyster, caps thickly sliced
5. Salt
6. Freshly ground white pepper
7. 1/2 cup dry white wine
8. 2 cups plus 2 tablespoons heavy cream
9. 1/4 cup finely chopped flat-leaf parsley
10. 12 ounces fresh lasagna sheets
11. 1 pound Taleggio cheese, rind removed and cheese cut into 1/2-inch cubes

Directions:

1. Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish. In a large, deep skillet, melt the 2 tablespoons of butter in the oil. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until the mushrooms are browned, about 18 minutes. Add the wine and boil until evaporated, about 1 minute. Add 2 cups of the cream and bring to a boil. Simmer over moderate heat until slightly reduced, about 5 minutes. Stir in the parsley and season with salt and pepper.
2. Meanwhile, in a large pot of boiling salted water, cook the lasagna sheets until barely al dente. Fill a large bowl with ice water. Drain the sheets and immediately transfer them to the ice water to cool. Drain and pat dry.
3. Arrange one-fourth of the lasagna sheets in the prepared baking dish. Top with one-third of the mushroom mixture and one-fourth of the Taleggio cubes. Repeat this layering twice more, ending with a layer of pasta. Brush with the remaining 2 tablespoons of cream and scatter the remaining Taleggio cubes on top.
4. Cover the lasagna very loosely with buttered parchment paper and bake in the upper third of the oven for 15 minutes. Remove the parchment paper and bake for about 15 minutes longer, until the top is golden in spots. Cover loosely and let rest for 15 minutes before serving.

*Courtesy of:  http://www.foodandwine.com/recipes/wild-mushroom-lasagna

 

Sweet Potatoes Roasted in Coconut Oil

• 2tablespoons melted coconut oil

2pounds sweet potatoes, cut into 1-inch chunks

Coarse sea salt or kosher salt, to taste

Black pepper to taste

Optional spices (chili, cumin, cinnamon, shredded coconut, etc. -- see below for specific options)

1. Preheat oven to 400° F.
2. Toss potatoes with coconut oil, salt, and pepper to taste (I like using a large mixing bowl or a plastic ziplock bag). If you're using extra spices and seasonings, add them to the potatoes now. A few favorite combinations of mine include 1/2 teaspoon each cumin, chili powder, and a pinch of cayenne pepper; 1 teaspoon smoked paprika; 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried); or 1 1/2 tablespoons maple syrup, along with 1 tablespoon grated orange zest and 1 teaspoon ground cinnamon.
3. Spread potatoes onto a large baking sheet. Roast until tender and golden, about 30 to 40 minutes, stirring once through. If you like, you could sprinkle two tablespoons of shredded coconut onto the potatoes about 12 to 15 minutes before they're cooked through. Allow potatoes to cool a little, and serve.

 

*Courtesy of:  https://food52.com/recipes/26101-sweet-potatoes-roasted-in-coconut-oil

Slow Cooker Chicken Mole

Ingredients:

4 pounds boneless, skinless chicken thighs (about 12)

Coarse salt

1 can (28 ounces) whole tomatoes

1 medium yellow onion, roughly chopped

2 dried ancho chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 ounces bittersweet chocolate, finely chopped (1/2 cup)

3 garlic cloves, smashed and peeled

3 tablespoons extra-virgin olive oil

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Fresh cilantro leaves, for serving

 

 

Step 1

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

Step 2

Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

*Courtesy of:  http://www.marthastewart.com/868410/slow-cooker-chicken-mole?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=868410&center=854190

Slow Cooker Cajun Stew

Ingredients:

3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds

1 red onion, sliced into wedges

2 garlic cloves, minced

2 celery stalks, coarsely chopped

1 red or green bell pepper, coarsely chopped

2 tablespoons all-purpose flour

1 (28-ounce) can diced tomatoes

1/4 teaspoon cayenne pepper

Coarse salt

1/2 pound large shrimp, peeled and deveined

2 cups frozen cut okra (from an 8-ounce package), thawed

 

 

Step 1

In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

 

 

*Courtesy of:  http://www.marthastewart.com/891901/slow-cooker-cajun-stew?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=891901&center=854190

 

 

Slow-Cooker Split Pea Soup

Ingredients:

• 10 cups low-sodium chicken broth

2 pounds dried green split peas, picked over, rinsed, and drained

1 medium onion, diced small

4 small carrots, diced small

1 celery stalk, diced small

1/2 red bell pepper, diced small

4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)

1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)

2 dried bay leaves

2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin

Coarse salt and ground pepper

 

 

Step 1

In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.

Step 2

Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.

Step 3

Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

 

 

*Courtesy of:  http://www.marthastewart.com/859052/emerils-slow-cooker-split-pea-soup?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=859052&center=854190

Italian Braised Pork

Ingredients:

• 2 tablespoons olive oil

2 1/2 pounds boneless pork shoulder

Coarse salt and pepper

1 large yellow onion, diced small

3 cloves garlic, minced

1 stalk celery, diced small

3/4 teaspoon fennel seeds

1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot

1 can (28 ounces) crushed tomatoes

4 cups prepared couscous, for serving (or pasta, or rice)

 

 

Step 1

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.

Step 2

Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).

Step 3

Transfer pork to a cutting board. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous, rice or pasta.

 

 

*Courtesy of:  http://www.marthastewart.com/965070/italian-braised-pork?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=965070&center=854190

Slow Cooker Baked Potatoes

Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.

Yeah, I know this is simple, but I didn't want to forget that this was a possibility so I put it on here.

Homemade Hibiscus Iced Tea (Jamaican)

Ingredients:

• 6 cups of water
• 1 cup of dried hibiscus flowers
• 1/3 cup of sugar
• 2 tablespoon grated ginger (optional)

.
METHOD:

• Bring water to a boil in a medium saucepan.
• Add hibiscus flowers.
• Remove from heat, and let stand for 1 hour.
• Strain through a sieve; discard flowers.
• Stir in sugar.
• Refrigerate for at least 1 hour.

*Courtesy of:  http://www.jamaicans.com/cooking/beverages/hibiscus-tea.shtml

Cheesy Baked Spaghetti Squash

PREP TIME: 15 mins


COOK TIME: 60 mins TOTAL TIME: 75 mins

Ingredients:

• 1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
• 1 tablespoon ghee or olive oil
• 1/4 cup yellow onion, finely minced
• 2 garlic cloves, minced
• 1 pound ground beef or uncooked Italian chicken sausage
• 2 cups tomato puree
• 1/4 cup water
• 2 tablespoons tomato paste
• 3/4 teaspoon parsley
• 1/2 teaspooon oregano
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon sea salt
• 1/4 teaspoon cracked pepper
• 1 cup ricotta (use farmer’s cheese for SCD)
• 1 cup shredded raw mozzarella or smoked fontina cheese
• 1 egg, beaten
• 3 tablespoons freshly grated parmesan

Instructions:

1. Preheat oven to 350 degrees F.
2. Heat the ghee in a large saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
3. Add the meat and brown until cooked through, about 7 minutes.
4. Pour in the tomato puree, water, tomato paste,  parsley, oregano, red pepper flakes, and sea salt. Simmer for 10 minutes.
5. Shred the ‘noodles’ of the spaghetti squash with a fork and transfer them to the pot with the sauce and meat.
6. Add the farmer’s cheese, shredded fontina, and egg and stir to combine.
7. Lightly grease a 9×12 casserole dish with ghee or olive oil then pour in the spaghetti mixture and spread evenly.
8. Bake in the oven for 20 minutes. Add the parmesan cheese on top then bake for an additional 12 minutes, until bubbly and the cheese has browned slightly on top.

Notes

• The spaghetti squash can be prepared up to 3 days in advance. The entire casserole can be assembled the day before being baked and stored in the refrigerator, or prepared and frozen for 3 months. Thaw in the refrigerator for 24 hours before baking.
• To save time, you can purchase a good quality jar of marinara sauce. Look for one that does not have additives, sugar, or citric acid. Omit ingredients 6-12 if doing so.
• For dairy-free, substitute out all of the cheese for 2 cups of the nut-cheese from page 304 of Against all Grain

*Courtesy of:  http://againstallgrain.com/2014/03/11/cheesy-baked-spaghetti-squash/

Juice to Fight Allergies

1 medium-sized carrot
2 large oranges
1/2 medium-sized cucumber
5-10 fresh mint leaves
fresh ginger (1.5cm)

Preparation: 1. Peel and wash well the fruit. 2. Cut carrot and cucumber in pieces, and separate oranges in quarters. 3. Place the ingredients in a juicer following this order, and add the mint leaves between the fruits and vegetables. 4. Store the drink in a fridge and drink it before having your meals.

 - See more at: http://www.healthyfoodhouse.com/miracle-glass-juice-fights-almost-allergies/#sthash.qb1BrLvm.dpuf

Pasta e Ceci (Chickpeas)

Ingredients:

• 7ounces (200 grams) dried chickpeas (or a 14 ounce/400 gr can of cooked chickpeas), plus liquid from cooking

1 fresh bay leaf

1 whole garlic clove

1 sprig fresh rosemary

1 fresh or dried chili, chopped (optional)

about half a 14 ounce can of peeled, chopped tomatoes

7ounces (200 grams) of short pasta such as ditalini, pasta mista or rombi (see notes)

Extra virgin olive oil

Salt and freshly ground black pepper

 

Directions:

1. If you’re using dried chickpeas, put them in a bowl covered with plenty of fresh cold water the night before and leave them to soak in the fridge. The next day, drain the soaked chickpeas and place them in a saucepan, cover with fresh water, add a bay leaf and simmer for a couple of hours or until the chickpeas are soft. Add salt to taste at the end. Don’t throw away the cooking liquid – this is gold and you’ll need it for the sauce. If using canned chickpeas, skip to next step.
2. In another saucepan, gently heat a smashed garlic clove, a sprig of rosemary (minus the twigs, or remove them before adding the chickpeas) and the chilli in a few tablespoons of olive oil. When the garlic begins to get fragrant and soften, perhaps even slightly colour, add the tomato and let sizzle for a few minutes.
3. Add a ladle-full of the chickpea liquid (if you’ve used canned, use the liquid in the can) and about two-thirds of the chickpeas. Puree the remaining chickpeas before adding to the saucepan to create a creamy, thick sauce. There are some who remove the lump of smashed garlic before adding the chickpea puree – but I leave it in.
4. Add more of the chickpea liquid (or water or stock) to the sauce until it is quite watery, then add the pasta and cook until the al dente and the sauce has reduced. If you choose to use a long pasta, you may want to cook it separately in a pot of water then simply add it to the ready sauce.
5. By the time the pasta has cooked, the sauce should be creamy, not watery, but not too thick either. Like a creamy soup. Season with salt and plenty of freshly ground pepper. Ladle into shallow bowls, pour over your very best extra virgin olive oil, more freshly ground pepper and then let it sit for a moment or two before serving as it will be piping hot and it needs to cool a little to be best enjoyed. Grated Parmesan or Pecorino cheese is entirely optional. Serve this pasta dish with a spoon.

 

*Courtesy of:  https://food52.com/recipes/25865-pasta-e-ceci-pasta-with-chickpeas

 

 

Roasted Cauliflower and White Cheddar Soup

Ingredients

• 1 head cauliflower
• 4 whole cloves garlic
• 2 tablespoons olive oil
• 1/2 cup diced yellow or white onion
• 1/2 teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
• 1/2 teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
• 4 cups low-sodium chicken broth
• 1/2 cup milk
• 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
• Salt and pepper to taste
• Fresh parsley for garnish
• Croutons for topping (optional)

Directions

1. Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step).
2. Remove the garlic cloves, let them cool slightly, and finely chop.
3. In a 4- or 5-quart saucepan, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
4. Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes.
5. Carefully ladle about half the soup (in batches, if needed) in a blender and puree until smooth. Stir the pureed soup back into the pot - be careful as hot soup in a blender can be a recipe for disaster if the blender is overfilled. Add the milk and the cheese,
6. Stir and cook on low heat until the cheese is melted. Add salt and pepper to taste, if needed.
7. Ladle the soup into bowls and sprinkle with fresh parsley and croutons, if using.

*Courtesy of:  http://www.melskitchencafe.com/roasted-cauliflower-and-white-cheddar-soup/

 

 

Italian Baked Egg and Vegetable Ramekins

Ingredients:

1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
4 large eggs
¼ cup grated fat-free Parmesan cheese
Directions:

1. Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.
2. Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.
3. Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.

*This is apparently a good weight-loss recipe.

*Courtesy of:   https://shine.yahoo.com/healthy-living/recipe-helped-jessica-simpson-lose-8-pounds-2-141100669.html

Artichoke Lemon Pesto

Ingredients

• 1 can quartered artichoke hearts, (not in oil), drained
• 6 garlic cloves, peeled
• 1/4 cup arugula
• 1 tbsp. lemon juice
• 1 tsp. lemon zest
• 1/2 tsp. kosher salt
• 1 tbsp. good olive oil (break out the good stuff)
• 1 tbsp. water

Instructions

1. Place artichokes, garlic, arugula, lemon zest, lemon juice and salt in a food processor. Pulse until the artichokes and garlic are in very fine bits.
2. Turn processor back on and drizzle olive oil and water through the spout until just combined.
3. Adjust seasoning to your taste. Refrigerate until needed.

 

*Courtesy of:  http://fooddonelight.com/artichoke-lemon-pesto/

Three Cheese Tortellini and Mushroom Soup

Ingredients:

2 tsp butter

2 stalks of celery, chopped

1 small onion, chopped

1 carrot, peeled & chopped

2 cloves of garlic, minced

8 cups fat free chicken broth (vegetable broth for vegetarians)

2 cups water

5 oz shitaki mushrooms, sliced

8 oz baby bella mushrooms, sliced

1 small Parmigiano Reggiano rind (optional)

9 oz three cheese tortellini (Buitoni)

salt to taste

1/2 tsp fresh ground pepper

Parmigiano Reggiano, grated (optional for topping)

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

*Courtesy of:  http://www.skinnytaste.com/2012/09/three-cheese-mushroom-and-tortellini.html

 

Tilapia and Summer Vegetable Packets

Ingredients

• 1 cup quartered cherry, or grape tomatoes
• 1 cup diced summer squash
• 1 cup thinly sliced red onion
• 12 green beans, trimmed and cut into 1-inch pieces
• 1/4 cup pitted and coarsely chopped black olives
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon capers, rinsed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 pound tilapia fillets, cut into 4 equal portions

 

Preparation

1. Preheat grill to medium. (No grill? See Oven Variation, below.)
2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

*Courtesy of:  http://www.eatingwell.com/recipes/tilapia_summer_vegetable_packets.html

Homemade Marshmallows

Ingredients
Cooking oil spray
3 packages (1/4 ounce each) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon of salt
1/2 teaspoon vanilla extract
powdered sugar


Directions
1. Line an 8" x 8" baking pan with plastic wrap and heavily spray with cooking spray.
2. Pour water in a stand mixer with a whisk attachment and sprinkle the gelatin over.
3. While the gelatin is sitting, combine sugar, corn syrup, and 1/4 cup of water in a saucepan over medium-high heat; stir to combine. Bring to a boil. Boil for 1 minute or until a candy thermometer reaches 240°F. Remove from heat. With the mixer on high, slowly pour the syrup into the gelatin. Add salt and beat on high for 12 minutes until the mixture is very thick, adding the vanilla extract in the last 10 seconds.
4. Spray a spatula with cooking oil spray. Working quickly, immediately pour the mixture into the prepared pan and press the mixture evenly into the pan with the spatula. Allow to set for at least 3 hours or overnight. Once the marshmallows have set and are firm, flip the marshmallows onto a cutting board and discard the plastic wrap. With a knife, slice the marshmallows into 1" to 2" squares. Dust the marshmallows with the powdered sugar to prevent sticking and store in an airtight container or a food gift bag if giving as a gift. Store at room temperature for up to a week.

Peppermint Whipped Cream - Yum!

candy canes
whipping cream


Simply crush the candy canes in a blender, beat the cream until it is nearly thickened, add the candy canes, beat until medium-firm peaks form.  Then add to hot chocolate or other desserts!

Savory Pumpkin Dip

Ingredients

• 1 (8 oz.) brick cream cheese, softened (I used low-fat cream cheese)
• 1/2 cup shredded cheddar cheese
• 1/2 cup pumpkin puree
• 1/4 cup chopped toasted pecans
• 4-6 slices of bacon, cooked until crispy and crumbled
• 3 green onions, thinly sliced
• 1/2 tsp. seasoned salt
• 1/4 tsp. ground cinnamon

Method

Stir all ingredients together using a wooden spoon or an electric mixer until combined. Serve garnished with extra bacon and green onions if desired, or cover and refrigerate until use.

 

*Courtesy of gimmesomeoven.com

 

 

Creamy Confetti Corn with Bacon

Ingredients

• 8 slices bacon, chopped
• 2 12-ounce packages frozen corn kernels, white or yellow
• 1/2 cup chopped onion, white, yellow or red
• 1/2 cup finely chopped red bell pepper
• 1 (8-ounce) package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 green onions, green parts finely chopped (white parts discarded)

Directions

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

*Courtesy of Mel's Kitchen Café

 

 

Maple Pecan Baked Brie

ingredients

• 1 (16-ounce) wheel of Brie
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons packed brown sugar
• 1/3 cup pure maple syrup
• 1 cup toasted and chopped pecans
• 1 teaspoon coarsely ground black pepper
• Crackers, to serve

Directions

Preheat oven to 350 degrees.

Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.

Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.

While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

Cook's Note: The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.

 

*Courtesy of cookingchanneltv.com.

Honey Butter Pork Tenderloin

4 tbs butter

2 tbs honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp Cajun seasoning

1/2 tsp black pepper

3/4 cup water

Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  I use extra butter and honey.  Sprinkle pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn.

Place pot in oven and roast uncovered for 15 - 20 minutes*.  Remove pot from oven and transfer the pork to a plate. Cover with foil.  Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin. 

 

*Courtesy of Aimee.

Turmeric Milk

Ingredients

• 2 cups of homemade almond milk (or other organic varieties)
• 1 tablespoon local honey
• 1 teaspoon ground turmeric
• small pinch of black pepper
• small pinch grated ginger (fresh is best)
• 1 cinnamon stick or 1 teaspoon ground cinnamon

Instructions

1. Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm.
2. You may also consume this chilled, but warm is best.
3. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc.
4. Enjoy!

Notes

* You may use whatever milk you prefer: cows, goats, hemp, coconut, almond, soy, etc. I recommend coconut or almond milk

 

* Turmeric is ridiculously good for you - it's an anti-inflammatory, promotes skin healing, weight loss, etc.

 

* Courtesy of:  http://nutritionstripped.com/turmeric-milk/#.UvUk0p0o6M8

Healthy Hot Chocolate

Superfood Haute Chocolate 
Serves 1

1 ½ cups milk of your choice or water
2 Tbsp. raw cacao powder
2 tsp. maca powder
1 Tbsp. coconut sugar
Pinch sea salt
Pinch cinnamon powder
Pinch cayenne pepper
Pinch ginger powder
Small piece vanilla bean, scraped (optional)

Boil water or warm milk on the stove and let cool slightly. If using raw nut milk, do not heat above 118°F.

Whisk in dry ingredients. Serve immediately with a cinnamon stick, if desired.

 Healthy and relieves stress!

Slow Cooker Chicken Enchilada Soup

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

1 small green or red bell pepper, diced

3 cloves garlic, minced

coarse salt and fresh black pepper

1 can (11 ounce) Ro-tel diced tomatoes & green chiles

5 cups low-sodium chicken broth

1 + 1/4 pounds boneless chicken breasts

2 cups corn

1 can black beans

2-3  tablespoons chili powder 

2-3  teaspoons ground cumin

1  teaspoon oregano (preferably Mexican), crushed between fingertips

1 + 1/2 cups shredded sharp cheddar cheese, plus more for serving

1 cup sour cream, plus more for serving

tortilla chips, for serving

sliced avocado, for serving, optional

Instructions

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3. Cook on high 3 - 4 hours. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

*Courtesy of:http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chicken-enchilada-soup/#Y58VHi2Dt8YrdX9A.99