Tuesday, April 22, 2014


~ Chris Rotermund

2 c. flour
1 t. salt
1/2 T. baking powder
1/2 T oil
3/4 c. lukewarm milk or water

Mix dry ingredients together. Mix in oil with your fingertips. Slowly add milk, stirring with a fork until the dough pulls together.

Drop dough on to floured surface and knead until dough becomes a smooth ball, soft and pliable. Cover with a damp cloth and let rest for about 15 minutes.

Divide dough into 8 balls, then cover again with the damp cloth and let rest 15-30 minutes.

After second rest, heat griddle to medium or medium-high heat, whatever temperature water sizzles and moves across your griddle at. Roll one ball at a time into an 8-inch round, leaving the remaining dough under the damp cloth, and place on the hot griddle. Cook for 30-60 seconds or until bottom is speckled brown, then flip over and cook until other side is speckled brown.  Repeat with remaining dough balls as you have space for more tortillas. Place cooked tortillas on a plate and cover with a dry towel to keep warm.

Notes: These tortillas are thicker than store-bought ones and are smaller than the ones we usually use for making tacos (ours were about 5-6 inches), but they taste good and we just tweaked our taco formations to accommodate their size.


Tuesday, April 8, 2014


~ Heidi Cook

3 c. kale, washed and chopped
7 eggs, whisked
1 1/2 T. butter
1 T. dried minced onion
1 t. garlic powder
salt & pepper, to taste
cheese of your choice

Melt butter in large non-stick pan over medium heat.  Add kale, onion, garlic, salt, and pepper, sauteing until kale is tender.  Pour eggs over kale and make sure kale is evenly distributed throughout the eggs.  Cook until set, turning down the heat slightly if needed.  Using a spatula, flip eggs over in sections or all at once.  Top with cheese.  Put a lid on the pan and turn heat to low until cheese melts.

Makes three servings.

Notes: I am inept when it comes to recipe that require flipping eggs and having them still look presentable, so I make this as a scramble instead - tastes the same and I don't have to worry about how it looks.

Sunday, April 6, 2014


~ Kama Derksen

1 c. rice
1 c. coconut milk
1 1/2 c. chicken broth
1/4 t. salt
1/4 t. pepper
1 T. butter or olive oil
1/2 large onion, chopped
2 15-oz. cans black beans
2 t. chili powder
1/8 t. cayenne
1 c. chicken broth
juice of 1 lime
2 green onions, chopped
3/4 c. chopped cilantro
1 c. toasted coconut

Bring coconut milk, 1 1/2 cups chicken broth, salt, and pepper to a boil.  Add rice and bring back to a boil, stirring constantly. Cover, then reduce heat and simmer for 20-25 minutes.

In a dutch oven, saute onions in butter or oil until soft.  Add beans, chili powder, cayenne, and 1 cup chicken broth.  Bring to a boil, then reduce heat and simmer for 10-15 minutes, adding more broth if the beans are too dry.

Place cooked rice and beans, lime juice, green onions, cilantro, and coconut in serving dish and mix well.

Notes: I use 4 cups of crockpot beans I've previous cooked and frozen instead of canned beans

Thursday, April 3, 2014


Eat at Home

2 T. butter
1-2 T. olive oil
3-5 garlic cloves, crushed
10 oz. kale, chopped
1/2 c. white wine or water
salt and pepper, to taste
red pepper flakes (optional)
24 oz. cheese tortellini
2-3 c. cooked chicken, warmed
cooking water from tortellini
1/2-1 c. shaved parmesan

Cook tortellini as directed on package, reserving a little bit of cooking water before draining.

Meanwhile, cook garlic in oil and butter in a large skillet over medium heat.  Gradually add kale to garlic, stirring and adding more as what's in the pan cooks down and makes room for more. Add wine or water to kale and continue to cook.  Season with salt, pepper, and pepper flakes.

Mix tortellini, kale, and chicken together, adding some of the reserved cooking water if it seems to dry.  Stir in parmesan before serving.

Notes: An easy meal that you could definitely add more kale to.

Sunday, March 30, 2014


~ Frugal Living NW

2 T. olive or coconut oil
6 garlic cloves, chppped
2-inch piece of fresh ginger, grated
2 jalapenos, seeded and chopped
5 c. chicken broth
1/2 t. red pepper flakes
4 oz. shitake mushrooms, chopped
1 red bell pepper, chopped
2 c. greens (chopped spinach, bok choy, and/or broccoli)
2 c. cooked chicken, cubed or shredded
1 13.5 oz. can coconut milk
1/4 c. tamari or soy sauce

Heat oil in large pot over medium heat.  Add garlic, ginger, and jalapenos; saute 2-3 minutes, stirring often. Add broth, red pepper flakes, and mushrooms. Bring to a boil, reduce heat, then cover and simmer for 20 minutes. Add bell pepper and simmer for 5 minutes.  Add greens, chicken, milk, and soy sauce.  Simmer 3-5 minutes or until soup is heated through and greens are barely wilted.

Notes: This has a little kick to it, but not so much that I, a wimp when it comes to spicy things, can't handle it. I think it's delicious! You could cut back on the pepper flakes if you wanted to, though.  We've made this with bok choy, soy sauce, and shitake mushrooms.  It was our first time buying those mushrooms and next time I'll save myself a wad of cash by just using regular mushrooms.

Monday, March 17, 2014


~ Lean and Green Meals

1 1/4 lb. ground beef
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. salt
1/4 t. pepper
1 1/2 lb. cabbage, chopped
1 t. garlic, minced
2 T. sesame oil
2 T. soy sauce
2 T. Frank's hot sauce
1 t. apple cider vinegar
2 t. liquid Splenda
1/2 t. red pepper flakes (optional)

Brown ground beef in a large frying pan.  Season with onion powder, garlic powder, salt, and pepper. Remove meat from pan and set aside, but leave oil in pan.

Add cabbage, garlic, and sesame oil to pan and cook until cabbage begins to brown.  Add soy sauce, hot sauce, vinegar, Splenda, red pepper flakes, and seasoned meat to pan and heat for two minutes.

Makes six servings.

Notes: I love this!  We never have Frank's in the house, so I use two teaspoons of Tabasco sauce or one heaping teaspoon of chili garlic paste, skip the red pepper flakes, then put sauce or paste containers and pepper flakes on the table for people who want to make their serving spicier.  I don't use Splenda, sugar, or any other sugar substitute.  This is good plain, over rice, or with egg noodles.  

Thursday, March 13, 2014


~ my own little brain

lettuce and/or spinach
tomatoes, chopped
olives, chopped or sliced
salad shrimp

Fill a serving bowl with lettuce and/or spinach.  Top with tomatoes, olives, shrimp, and feta.  Sprinkle pepper on individual servings.