Friday, May 26, 2017

MANDARIN CHICKEN PIZZA


~ Tim Weathersby, my husband

one pizza crust, store-bought or homemade
1 1/2 lb. chicken, diced
1/2 c. Mr. Yoshida's Original Gourmet sauce
4 oz. cream cheese, softened
4 oz. grated mozzarella
11 oz. can mandarins, drained

Preheat oven to 425 degrees. Cook chicken and Yoshida's in skillet over medium-high heat until cooked through. Remove from heat and drain.

Place crust on greased baking sheet or pizza stone. Spread cream cheese over crust, leaving a one inch border around the edge. Sprinkle with mozzarella, cooked chicken, and mandarins.

If crust is uncooked, bake pizza 15-20 minutes. If crust was fully cooked before adding toppings, bake 10-15 minutes.

Wednesday, May 17, 2017

LEMON LENTIL SOUP


Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

4 carrots, peeled and chopped
2 celery stalks, chipped
3/4 t. coriander
4 c. vegetable broth
1 c. red lentils
1/4 c. lemon juice
3 T. raw cashews
1 1/2 c. chopped spinach
2 T. chopped parsley
salt & pepper, to taste

In a medium saucepan coated with cooking spray, saute carrots, celery, and coriander over medium-high heat for five minutes or until tender. Add broth and lentils. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until lentils are tender, but not mushy.

Meanwhile, combine lemon juice and cashews in food processor or blender. When lentils are done, stir in lemon-cashew cream, spinach, and parsley. Stir until thoroughly blended. Season with salt & pepper.

Makes about six cups.

Notes: Cooking spray is not enough to keep my vegetable from burning, so I add just a small drizzle of oil. The lemon flavor isn't very strong, so I may add a little more at the end next time.



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Friday, May 12, 2017

QUINOA WITH CASHEWS


The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

1 c. quinoa
2 T. olive oil
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
salt and pepper, to taste
1/2 c. raw cashews
1 bay leaf
1/2 t. coriander
1/2 t. cumin
1/2 t. ginger
1/4 t. turmeric
1 3/4 c. water
2 T. finely chopped parsley leaves

Soak quinoa in cold water for five minutes. Rinse and set aside to drain.

In a medium saucepan, heat olive oil over medium heat. Add celery, bell pepper, salt, and pepper, and cook for five minutes, stirring occasionally, until vegetables have softened.

Stir in cashews, bay leaf, coriander, cumin, ginger, and turmeric, then cook another two minutes.

Add quinoa and cook, stirring frequently, for two minutes until dry. Add water and bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and grains are tender. .

Remove from heat, add parsley, and fluff with a fork before serving.

Makes about 3 1/2 cups.


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Wednesday, May 10, 2017

CINNAMON RAISIN SCONES


100 Days of Real Food, Fast and Fabulous: The Easy and Delicious Way to Cut Out Processed Food, written by Lisa Leake 

2 c. whole wheat flour or whole wheat pastry flour, plus more for rolling
1 T. baking powder
1 T. cinnamon
1/2 t. salt
1/2 c. chopped walnuts (optional)
2/3 c. raisins
1/2 c. cold butter
3 eggs, divided
1/2 c. heavy cream
3 T. honey

Preheat oven to 400 degrees. Fit food processor with dough blade and process flour, baking powder, cinnamon, and salt. Add walnuts and raisins, then pulse until just combined.

Cut butter into tablespoon size chunks and spread across flour mixture. Pulse until crumbly. Add two eggs, cream, and honey. Process until it comes together in one smooth ball. If it's too sticky, then use your hands and a little extra flour to bring it together.

Turn dough on lightly floured surface, sprinkle with flour, and use your hands or rolling pin to pat and shape into an 8-inch round that's about 3/4 inch thick. Cut round into eight wedges and carefully transfer to ungreased baking sheet.

Whisk remaining egg with a splash of water and brush egg wash over top of dough to help with browning. Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.

Notes: We've only made these with regular flour because we didn't realize we were out of whole wheat, but we'll try it the right way eventually. We like nuts, but not in breads, so we skip the walnuts.



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Monday, May 8, 2017

LENTIL & FETA SALAD


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

1 c. brown lentils
1/4 bunch fresh flat-leaf parsley, leaves only roughly chopped
1 clove garlic, minced
2 T. olive oil
1 T. lemon juice
1/2 t. salt
2 oz. feta, crumbled

Fill medium saucepan with water, cover, and bring to a boil over high heat. Add lentils and return water to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until lentils are tender, but not mushy. Drain lentils and cool completely.

In a medium bowl, combine remaining ingredients. Add cooled lentils and stir to combine. Serve immediately or refrigerate until ready to serve.

Makes just under three cups.


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Wednesday, May 3, 2017

SPANISH QUINOA


~ Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

1 c. quinoa
1/4 c. onion, chopped
2 c. vegetable broth
1/2 c. tomato sauce
2 t. chili powder
salt & pepper, to taste

Heat large saucepan over medium heat. Add quinoa and toast until grains are slightly golden brown, about 4-5 minutes.

Add onion, broth, tomato sauce, and chili powder. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes.

Remove from heat, fluff with fork, and season with salt and pepper before serving.

Makes about 3 1/2 cups.


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Friday, April 28, 2017

JOHNNY MARZZETTI WITH GROUND VENISON


~ allrecipes

16 oz. elbow macaroni
1 T. canola oil
1 lb. ground venison
1 onion, chopped
1 green bell pepper, chopped
6 oz. can tomato paste
16 oz. can diced tomatoes
3/4 c. water
1 t. garlic powder
1 t. salt
1/4 t. pepper
16 oz. grated cheddar

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Bring a pot of water to a boil and add pasta. Cook 8-10 minutes, then drain.

Meanwhile, heat oil in skillet over medium-high heat. Add venison and cook, stirring to break apart until cooked through. Drain off excess oil, then stir in onion and bell pepper. Cook until onion begins to soften, then add tomato paste, diced tomatoes, water, garlic powder, salt, and pepper. Stir until thoroughly combined, then pour into prepared pan.

Bake 45 minutes. Remove from oven, sprinkle with cheddar, then put back in oven for 15 minutes or until cheese is bubbly and browned.

Notes: You can use any small shaped pasta and we skip the oil completely.