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03 Jan

Whole Grain Chocolate Chip Cookies

INGREDIENTS:
¾ c. turbinado sugar
1 T. butter
¼ c. canola oil
½ c. yogurt
1 t. vanilla
1 2/3 c. whole wheat flour
1 c. oatmeal
¾ c. wheatena (coarsely ground whole wheat)
1 t. soda
½ t. salt
½ c. chocolate chips
½ c. walnut pieces
½ c. raisins (opt.)
INSTRUCTIONS:
Melt butter and add oil, sugar, yogurt, and vanilla. Mix together flour, oatmeal, wheatena, soda, salt, chocolate chips, raisins. And walnuts. Combine liquid and dry ingredients. If too dry, add applesauce or more yogurt. Bake at 350° 10-12 minutes.
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03 Jan

Veggie Nuggets

INGREDIENTS:
 This recipe is GLUTEN FREE, REFINED SUGAR FREE, DAIRY FREE, SOY FREE. 

I like this with Eggplant the best – you can also use zucchini or yellow squash, or onion to make onion rings

Eggplant Nuggets

Serves 4

3 large eggplants
1/2 cup olive oil mixed with 1 Tablespoon honey
3 cups of Almonds (or as an option use hemp seeds, sunflower seeds or even sesame seeds)
1/2 tablespoons Turmeric
3 tablespoons Himalayan Salt
Extra virgin Olive Oil, sesame oil or Coconut Oil for cooking
INSTRUCTIONS:
– Chop the vegetable into cubes or rounds for the nuggets.
– In a bowl mix the 1/2 cup oil and 1 T honey. Drop the eggplant cubes into the oil/honey mix and coat well.
– Mix the turmeric, almonds, and himalayan salt in a blender or coffee grinder until crumbly.
– Place one vegetable cube at a time into the spice coating mix and cover well.
– Heat up a fry pan and when ready add the oil. When the oil is sizzling add the nuggets to the pan and cook until the outside is a crunchy golden brown.
– Serve with a marinara or ranch dipping sauce.
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03 Jan

Swiss “Appeteasers”

INGREDIENTS:
1 8 oz can Crescent Rolls

3 slices (7×14) Natural Swiss Cheese

3 eggs (Organ No Egg Natural Egg Replacer) beaten with 3/4 cup milk

1 Tbs Instant Onion

1 Tbs Parsley flakes

6 Slices of MorningStar Farms Veggie Bacon Strips, fried and crumbled

 

 
INSTRUCTIONS:
Preheat oven to 425 Degrees. Separate Dough into 4 rectangles and press over bottom and 1 inch up sides of 13×9 baking pan. Place cheese over dough. Add Onions to egg mix and pour over cheese.  Sprinkle with bacon and parsley. Bake for 18 to 20 minutes until set and cover. (the crust should be golden brown) Let it cool for 5-10 minutes before cutting into squares. Makes about 24 appetizers.
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03 Jan

Salsa Verde (green sals)

INGREDIENTS:
10 green tomatillos

1 to 3 chili serranos

branch of fresh cilantro, or handfull

3 T onion coarsely chopped

1 large garlic clove

Avacado,remove skin and seed

1/3 cup  of water

Salt to taste

 
INSTRUCTIONS:
Soak tomatillos 10 minutes in water to remove husks. Cut in halves and put in blender.

Add the rest of the ingredients and blend till smooth. Add some water if too thick, but be careful because adding too much water will make the salsa too runny.
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03 Jan

Roasted Pumpkin Seeds

INGREDIENTS:
Pumpkin Seeds

1 tbsp olive oil

1 tsp salt

any other seasoning of choice

*This can also be made by roasting any type of winter squash seeds
INSTRUCTIONS:
Preheat Oven to 350 degrees.

1. Clean the seeds from a pumpkin to remove any of the orange pumpkin bits

2. Put the seeds in a pot filled with water

3. Cover the pot and let seeds boil for about 10 minutes

4. Drain the seeds and spread them out onto a cookie sheet (or any kind of baking sheet)

5. Add 1 Tbl of olive oil and 1 tsp of salt

6. Mix the seeds until they are well coated.

7. Bake for 20 minutes or until pumpkin seeds are golden brown.

*You can skip the boiling step, however the seeds taste better are are less chews if they are boiled before.
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03 Jan

PUMPKIN COOKIES

INGREDIENTS:
1/2 cup butter or margarine
1 1/2 cups sugar
1 egg
1 cup cooked pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon or 2 tsp. pumpkin pie spice
1/2 cup diced almonds, roasted
1 cup chocolate chips
INSTRUCTIONS:
Cream together butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix flour, baking powder, soda, salt and spices. Add to creamed mixture and mix well. Add almonds and chocolate chips; with heavy spoon, mix thoroughly.

Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from cookie sheet while still warm; cool on rack.

Makes about 6 dozen cookies
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03 Jan

Popcorn Balls

INGREDIENTS:
10 cups popped popcorn
1 1/2 cups granulated sugar
1/2 cup water
2/3 cup molasses
1 tsp. Vinegar
1/4 tsp. Salt
3 Tbsp. Butter or Margarine.
INSTRUCTIONS:
Put sugar, water, molasses, vinegar and salt into a large sauce pan.  Heat and stir until the mixture starts to boil.  Boil gently, without stirring, until the mixture reaches the hard ball stage*.  Remove from heat.  Add the butter or margarine.  Put the popped popcorn in a large bow, and pour the candy mixture over the popcorn.  Mix until all the popcorn is coated with syrup.  Form into balls.  Makes 12-15 popcorn balls.  For extra Halloween fun, add orange food coloring to the mixture, and decorate the balls like jack-o-lanterns with licorice sticks for the face.
*Hard ball stage is 270 degrees F or when you drop a bit in cold water and it forms a hard ball.
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03 Jan

Nachos!

INGREDIENTS:
Beans

Monterey jack cheese – grated

Cheddar cheese – grated

Black olives – chopped

Tomatoes – chopped

Green onions – chopped
INSTRUCTIONS:
Cover a cookie sheet with aluminum foil for easy clean-up.
Spread out a layer of tortilla chips.
Top with your favorite of the following:
Beans

Monterey jack cheese – grated

Cheddar cheese – grated

Black olives – chopped

Tomatoes – chopped

Green onions – chopped
Heat in the oven at 400 degrees until the cheese melts.
Lift the foil onto a cool cookie sheet and enjoy!
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03 Jan

My Special Guacamole

INGREDIENTS:
1 Avocado mashed
1 clove garlic crushed
1 med tomato chopped
� cup grated cheddar cheese
� tsp Tabasco
Salt & black pepper
INSTRUCTIONS:

Mix all together
Adjust Tabasco and seasonings
Serve with corn chips or tortilla chips
(or just spread it on some crusty bread…yum)
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03 Jan

Mango Salsa

INGREDIENTS:
1 ripe mango    pealed and chopped                                                                                                                             1 ripe avocado  chopped                                                                                                                                             1/2 sweet onion  chopped fine                                                                                                                                     2 cloves of garlic  minced                                                                                                                                            1 can black beans  rinse and drain                                                                                                                                1 chipolte  pepper in adobe   minced                                                                                                                          juice from 1/2 lemon + zest                                                                                                                                         cilantro chopped                                                                                                                                                          1 ripe tomato chopped
INSTRUCTIONS:
   mix all ingredients together and let set in fridge for 1 hour.  serve at room temp.    enjoy with chips or as a side with grilled fish or chicken .   optional ingredients    sweet corn   and/or red and green peppers
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