Monday, September 5, 2016

CHERRY VANILLA SMOOTHIE


~ The Everything Green Smoothies Book

1 c. spinach
2 c. water
2 c. pitted cherries
1 apple, peeled and cored
pulp of one vanilla bean
1/2" ginger, peeled

Blend all ingredients together in blender.

Makes six cups.

Notes: This smoothies is not thick, so decrease the water if you prefer thick smoothies. I use one teaspoon of vanilla instead of the pulp of a vanilla bean.

Saturday, September 3, 2016

SMOKED SALMON PESTO PASTA



~ allrecipes

8 oz. spaghetti
2 T. olive oil
1 onion, chopped
1 clove garlic, crushed
2 c sliced mushrooms
3 T. tomato paste
3/4 c. pesto
1 T. chopped fresh basil
1/4 c. water
5 oz. smoked salmon, flaked

Cook pasta until desired tenderness is reached; drain.

Meanwhile, in a skillet, heat olive oil over medium heat. Add onion, garlic, and mushrooms, stirring until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto, basil, water, and smoked salmon. Reduce heat slightly and stir gently 5-10 minutes or until desired consistency is reached.

Serve sauce over cooked pasta.

Notes: This tastes way more like pesto than smoked salmon, but it's good.

Tuesday, August 30, 2016

HONEY BAKED LENTILS


~ More with Less: A World Community Cookbook

1 lb. lentils
1 small bay leaf
2 t. salt
5 c. water
1 t. dry mustard
1/4 t. ground ginger
1 T. soy sauce
1/2 c. chopped onion
1 c. water
1/3 c. honey

In a Dutch oven or saucepan, combine lentils, bay leaf, salt, and five cups of water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaf.

Preheat oven to 350 degrees. In a small bowl, combine dry mustard, ginger, soy sauce, onions, and one cup of water. Add mixture to lentils, then pour honey on top.

Cover tightly and bake for one hour. Serve over rice.

Notes: We make this in a Lodge cast iron Dutch oven and it's done baking after about 45 minutes.

Friday, August 26, 2016

CAPRESE CHICKEN


~ Delish

1 T. olive oil
1 lb. boneless skinless chicken breasts
salt and pepper, to taste
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 T. shredded basil
4 slices mozzarella

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper, then cook in skillet until golden and cooked through, six minutes per side. Transfer to a plate.

Add balsamic vinegar to skillet to deglaze. Add garlic and stir until fragrant, about one minute. Add tomatoes and season with salt. Simmer until soft, about five minutes. Stir in basil.

Return chicken to skillet and nestle among tomatoes. Top chicken with mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve.

Thursday, August 25, 2016

TUNA BOATS


~ my own little brain

3 avocados
1 T. lime juice
22 oz. canned tuna
1 cucumber, chopped
salt and pepper, to taste (optional)
20 grape tomatoes, halved
8 lettuce leaves

Pit and peel the avocados, then mash with lime juice. Stir in tuna, cucumber, salt, and pepper. Scoop tuna mixture onto lettuce leaves. Garnish with tomatoes.

Notes: The amount of each ingredient is just a starting point, so adjust according to taste.

Saturday, August 20, 2016

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING


~ Tasty

SALAD
1 red bell pepper, roughly chopped
1 lb. butternut squash, peeled, seeded, and chopped
1 lb. Brussels sprouts, halved
2 t. dried oregano
1 t. salt
1 t. pepper
3 T. olive oil
4 oz. mixed greens

DRESSING
juice of 1 lime
1/4 c. olive oil
1 avocado
1 small garlic clove
1/4 t. pepper
1/2 t. salt

Preheat oven to 400 degrees.

In a large bowl, mix bell pepper, butternut squash, Brussels sprouts, oregano, salt, pepper, and olive oil until vegetables are evenly coated. Spread in one even layer on baking sheet and roast for 40 minutes.

To make dressing, place all dressing ingredients in a blender or food processor and blend until light and creamy.

Assemble salad by placing mixed greens on a plate, topping with roasted vegetables, and spooning dressing on top.

Makes four servings.

Wednesday, August 17, 2016

LEMON CAKE MIX COOKIES


~ one of my variations of Becky Duppenthaler's cherry chip cookies

1 lemon cake mix
2 eggs
1/3 c. oil
1 T. lemon juice

Preheat oven to 350 degrees. Mix all ingredients and drop by teaspoonfuls onto cookie sheet. Bake 8-10 minutes.

Makes about 2 1/2 dozen cookies.

Notes: Betty Crocker cake mix has a much stronger lemon flavor than Duncan Hines.