Cauliflower Au Gratin
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I got this recipe from Martha Stewart – made it for Christmas dinner and it was a big hit!
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03
Jan
03
Jan
Caribbean Chicken
| INGREDIENTS: |
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boneless chicken breasts (as many as you need) French, Catalina, or Russian salad dressing (any ‘red’ or ‘orange’ French-like salad dressing will do) Garlic salt or garlic/pepper seasoning Italian seasoning
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| INSTRUCTIONS: |
| Rinse chicken breasts; lay on baking sheet or in baking pan; cover with the salad dressing and then sprinkle seasonings on each one. Add a little water to bottom of pan to keep chicken moist while baking. Bake at 350 degrees for 30 minutes.
Turn chicken breasts over, cover with salad dressing, sprinkle seasonings, and bake for another 30 minutes, still at 350 degrees. This recipe is EASY and DELICIOUS! Everytime I make it for anyone, they always love it! |
03
Jan
Broccoli Casserole
| INGREDIENTS: |
| 4 cups fresh steamed and chopped broccoli
1/4 cups vegenaise 1 cup crushed cheese crackers 1 can of mushroom soup (there are many vegan options for this) 1 1/2 cup lemon juice
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| INSTRUCTIONS: |
| Heat Oven to 350 degrees
Steam and chop the broccoli. Mix vegenaise, soup, cheese crackers, and lemon juice. (save some cheese crackers for topping) Stir in the broccoli to the mixture. Pour into a 2 quart greased casserole dish and sprinkle remaining cheese cracker crumbles on top. Bake in over for 30 minutes. Serves 6-8 |
03
Jan
Baked Salmon
| INGREDIENTS: |
| 1 Salmon filet (about 1 1/2 pounds) – cut crosswise into 4 pieces In small bowl combine: 3 Tablespoons mayonnaise (or for lower fat use plain lowfat yogurt) 3/4 teaspoon curry powder 1 clove garlic, peeled and chopped 1 green onion, minced |
| INSTRUCTIONS: |
| Spray a baking dish with cooking spray and place the salmon in it. Spread the mayonnaise mixture over the salmon. Bake 15 minutes, or until opaque and flaky.
Serving suggestion: Serve with rice or couscous and fresh asparagus or spinach. |
03
Jan
Baingan Bharta (Eggplant Curry)
| INGREDIENTS: |
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1 large eggplant
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| INSTRUCTIONS: |
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03
Jan
Almond sauce
| INGREDIENTS: |
| 1 pound almond butter
1 cup rice vineger 3/4 cup Braggs (or little soy sause) 1 can ( approx 2 cups) CoCo Lopez 2 cans (14 oz ea.) coconut milk 1/2 cup dark brown sugar 1 1/2 teaspoon ground cumin 1 1/2 teaspoon ground coriander 1/4 cup garlic puree 3 cups almond, or sesame oil
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| INSTRUCTIONS: |
| combine all ingredients, whisk well, pour into jars and freeze until it is ready for use |
03
Jan
Adobo Chicken
| INGREDIENTS: |
| 1 small sweet onion, sliced 8 cloves garlic, crushed 3/4 cup soy sauce 1/2 cup vinegar 1 (3 pound) whole chicken, cut into pieces |
| INSTRUCTIONS: |
| Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Serve hot with rice and vegetables. Makes 4 servings. |
03
Jan
Vegan Brown Rice Pudding
| INGREDIENTS: |
| 1 1/2 cups vanilla almond milk 1 tbsp. cornstarch 2 cups cooked brown rice 1/4 cup maple syrup (you can use less) 1 organic apple, chopped 1/3 cup organic whole almonds 1/2 teasp. cinnamon 1/4 teasp. nutmeg 1/4 teasp. ginger 1 teasp. vanilla |
| INSTRUCTIONS: |
| Whisk milk and cornstarch together in a medium saucepan. Add cooked rice, maple syrup, apples, almonds, cinnamon, nutmeg, and ginger. Simmer over medium heat for 4 minutes, stirring constantly. Remove from heat and stir in vanilla. Let sit for at least 15 minutes to allow it to set. Chill if desired or serve warm.*Substitutions* This recipe originally called for 1/3 c. raisins, but I used apples instead. You can probably use blueberries or any fruit you’d like – experiment! *Note* |
03
Jan
Stewed Apples
| INGREDIENTS: |
| 4 tablespoons ghee (clarified butter) 7 apples (I like Fuji, but Granny Smith are good, too) sliced almonds, and/or chopped walnuts to taste |
| INSTRUCTIONS: |
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In a 10″ skillet (w/lid) melt ghee over medium heat; turn off heat. Mix in sugar and brown sugar, cinnamon, nutmeg, raisins and the nuts and add 1/2 cup water, stirring to combine. Bring mixture to a boil and allow to boil until beginning to thicken. Reduce heat to medium; stir in apple slices, turning to coat. Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken. Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices). Sauce will thicken as it cools. This is the perfect Ayurvedic breakfast! |
03
Jan
Peanut Butter French Toast
| INGREDIENTS: |
| White bread peanut butter banana slices honey 2 eggs 2 tablespoons milk |
| INSTRUCTIONS: |
| Make sandwiches as you normally would, with peanut butter (or almond butter for those with peanut allergies, like me!) slices of banana, and drizzle of honey between two slices of white bread. Cut in half. Dip the half sandwiches in a mixture of beaten egg and milk, then toast each side until golden brown. Serve toasty warm! Yummy for breakfast or lunch. |