Honey Garlic Butter Roasted Carrots

 Prep Time: 10 min    Cook Time:  25 min    Total Time:  35 min

2 lbs carrots, diagonally cut into about 2 to 3 inch pieces

5 Tbsp butter

4 garlic cloves, minced

2 Tbsp honey

1/4 tsp salt

1/4 tsp fresh ground pepper

chopped fresh parsley for garnish

Preheat oven to 425 degrees.  Grease a rimmed baking sheet with cooking spray and set aside

Cut up the carrots and set aside. Melt butter over medium-heat in a large nonstick skillet.  Add garlic and cook for 3 minutes, or until lilghtly browned, stirring very frequently., Do Not burn the garlic. 

Remove from heat and stir in the honey; stir until thoroughly combined.  Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl.  Season with salt and pepper, and mix until well combined.

Transfer carrots to previously prepared baking sheet.  Arrange in one layer and bake for 20 to 25 minutes, or until carrots are browned and tender. 

Potato Leek Soup

Serves:6

3 Tbsp unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about5 cups)

3 cloves garlic, peeled and smashed

2 lbs Yukon Gold potatoes, peeled and roughy chopped into 1/2 inch pieces

7 cups low sodium chicken or begetable broth

2 bay leaves

3 sprigs fresh thyme 

1 tsp salt

1/4 tsp ground black pepper

1 cup heavy cream

chives, finely chopped, for garnish 

Melt the butter over medium heat in a large soup pot.  Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.  Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.  Cover and turn the heat down to low.  Simmer for 15 minutes, or until the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then puree the soup with a hand held immersion blender until smooth.  (Alternatively, use a standard blender to puree the soup in batches) Add the heavy cream and bring to a simmer.  Taste and adjust seasoning with salt and pepper.  If soup is too thin, simmer until thickened.  If it's too thick, add water or stock to thin it out.  Garnish with fresh herbs if desired.

Beef and Broccoli

 3/4 lb beef roast (top sirloin, or loin tip), cut in chunks or strips

1-1/4 Tbsp cornstarch (or arrowroot)

1-2 Tbsp sesame (or olive oil)

1/2 yellow onion, diced (or 2 Tbsp dried onion flakes)

1/2 cup low sodium beef bone broth

1/4 cup low sodium soy sauce

2 Tbsp dark brown sugar

2-3 cloves garlic, minced

1-2 tsp fresh ginger, minced

1/4-1/2 tsp black pepper, plus more to taste

1 1/2 cup broccoli crown florets, cut bite size pieces 

sesame seeds, for garnish

green onion tops, chopped, for garnish

Toss sliced meat with cornstarch and a little pepper in a bowl until coated.  Heat oil in large skillet over medium heat and fry each side (not touching each other) and transfer to clean plate when done.  Repeat with all pieces and add more oil if needed.  When steak is cooked and removed, add onions (if using fresh onions) and broccoli to skillet and stir-fry according to desired texture (add more oil if needed).  

Meanwhile, combine broth, (dried onion flakes if using), soy sauce, brown sugar, garlic, and ginger in a bowl.  When broccoli and onions are done, add the sauce and meat. Mix until sauce thickens.  If the sauce is too thick, add more broth or soy sauce.  Serve warm over rice or cauliflower rice.

Sweet and Sour Crockpot Chicken

 Serves: 8

8 oz pure pineapple juice

1 cup chicken broth

3 medium carrots, sliced

2 lb chicken pieces

3/4 cup soy sauce

1 medium onion, diced (or 2 Tbsp dried onion flakes)

3 cloves garlic, minced

1 Tbsp grated ginger root

1/2 cup brown sugar (or coconut sugar)

1 cup diced fresh pineapple

1 medium red pepper, chopped

1 medium green pepper, chopped

1/4 cup cornstarch and water for thickening

salt and pepper to taste

Place all ingredients in crockpot or stove pot except for pineapple chunks, bell peppers, and corn starch/water.  Cook 5-7 hours on low in crockpot and 30 in pot. Add peppers and pineapple during last 30 minutes in crockpot and 5 minutes for stovetop.  Increase to high heat- then thicken with cornstarch.  Serve with rice.

Salmon, asparagus and potato sheet pan dish

 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 Tbsp olive oil

1 1/2 tsp salt, divided

1/2 tsp cracked black pepper, divided

4 ( 6 oz) skinless salmon fillets

2 1/2 Tbsp minced garlic, divided

2 Tbsp fresh chopped parsley

1/3 cu freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

1/4 cup low-sodium chicken broth

1 lemon sliced to garnish

 

Heat oven to 400 degrees.  On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 Tbsp of garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

Push potatoes to one side of the sheet pan and arrange salmon down the centre.  Rub salmon evenly with 1 1/2 bsp of the minced garlic and 2 Tbsp of parsley.  Add the asparagus to the other side of the pan.

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus.  Season everything with the remaining salt and pepper.

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the chicken stock. Serve with the salmon, veggies and lemon slices.

 

Cabbage Soup

 olive oil

1 med yellow inion, chopped or 2 Tbsp dry onion flakes

2 cloves garlic, minced

8 cups chicken bone broth or vegetable broth

1/2 -1 tsp sea salt

1 tsp dried thyme

1/2 tsp black pepper

1/2 head cabbage, cut in chunks

4 carrots, chopped

2-3 stalks celery, sliced

1/2 cup frozen sweet peas

14.5 oz fire roasted tomatoes

1 sweet potato, diced

Optional:  If protein is desired add chopped grilled chicken, chicken sausage sliced, 15 oz can white beans, 1/4 cup red lentils

In stockpot saute onion and garlic in olive oil at medium heat until clear (or just put dry onion flakes and fresh garlic); add broth, salt , pepper, cabbage, carrots, celery, tomatoes, sweet potatoes and beans or chicken. Simmer 30 minutes.  

Parmesan Chicken

 1/2 cup butter, melted

2 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 tsp salt

1 cup dry bread crumbs

1/2 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (7 oz each)

Preheat oven to 350 degrees.  In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt.  Place bread crumbs and cheese in another shallow bowl.  Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.

Place in an ungreased 15x10x1 in baking pan.  Drizzle with any remaining butter mixture.  Bake, uncovered, until a thermometer inserted in the chicken reads 165 degrees, 25-30 minutes.

Zucchini Onion Pie

3 eggs

1 cup grated Parmesan cheese

1/2 cup canola oil

1 Tbsp minced fresh parsley

1 garlic clove, minced

1/4 tsp salt

1/8 tsp pepper

3 cups sliced zucchini

1 cup biscuit/baking mix

1 small onion, chopped

 

In a large bowl, whisk the first seven ingredients.  Stir in the zucchini, baking mix and onion.  Pour into a greased 9-in deep pie plate (or 8 in square dish or souffle dish) Bake at 350 degrees for 30 to 35 minutes or until lightly browned.

Cashew Cheese

 1 1/4 cups wataer

1 cup raw cashews

1 red pepper

1/2 Tbsp Mrs Dash

1/2 Tbsp onion powder

1/4 tsp thyme

1/4 cup lemon juice

1 Tbsp corn starch or arrow root powder

Blend first 7 ingredients in a mixer.  Add the corn starch. 

 If using a Vitamix let it mix until it changes sound, then it is mixed enough.  If using a different blender, put blender mixture into a pan and heat, stir continuously until you bring to a boil on med heat.  Can be refrigerated and sliced.

Note:  The more arrow root powder or corn starch you add determines how firm your cheese will be.  You can add Jalapenos, garlic cloves, hickory smoke, smoked paprika, green chilies or whatever you desire to make Mexican options.

Easy Overnight Refrigerator Pickles

 English cucumber, cut into spears or slices (or any cucumbers)

1 1/2 cups distilled white vinegar

2 Tbsp sugar

1 Tbsp slat

1 tsp whole black peppercorns

3 whole cloves garlic, peeled

3-4 springs fresh dill, cut up

1/4 tsp red pepper flakes (optional for heat)

Place cucumbers into a glass mason jar or any glass container with a lid.  Heat a saucepan to medium-high heat adding vinegar, sugar, salt, peppercorns and garlic cloves until boiling. Pour into jars with the cucumbers stuffing all ingredients down with a spoon.  Put on lid and let it cool on the kitchen counter for 1 hour to room temperature. After cooled add fresh dill and red pepper flakes. Put back on lid and put jar in the refrigerator overnight.

Grilled Cauliflower Steak

 1 head of cauliflower, cut into 3 cm steaks (2 steaks) and cut up 1 1/2 cups

salt and pepper

1 oz red bell pepper, chopped

1 oz green bell pepper, chopped

1/2 tsp parsley

1 tsp lemon zest

12 oz Parmesan cheese

2 carrots, sliced

3 oz butter

1 oz tomato paste

1 cup vegetable broth

1 Tbsp flour

1/4 tsp thyme

1/4 tsp paprika

1/2 tsp yellow mustard 

1 Tbsp soy sauce

1.  Cut 2 cauliflower steaks and put in a grill pan (so grill marks show up and that can be put in the oven). Sprinkle with salt and pepper and grill on both sides.  

2.  In a bowl put in cut up cauliflower, red and green bell peppers, parsley, lemon zest and Parmesan cheese. Mix together. Place on top of cauliflower steaks in grill pan. Place in a 400 degree oven for 15 minutes.

3.  In the meantime, in a saucepan melt the butter. Add the carrots, tomato past, vegetable broth, flour, thyme, paprika, yellow mustard, soy sauce and salt/pepper. Mix together and heat up. Using an immersion blender mix up until smooth.

4.  On a plate pour 1/2 the carrot mixture.  Place cauliflower steak on top.  Serve hot

Serves:2

Peach Cobbler

 5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 tsp salt

For the batter:

6 Tbsp butter

1 cup all-purpose flour

1 cup granulated sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

ground cinnamon

1.  Add the sliced peaches, sugar and salt to a saucepan and stir to combine.  * (if using canned peaches, skip to step 3)

2.  Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches.  Remove from heat and set aside.

3.  Preheat oven to 350 degrees.  Slice butter into pieces an add to a 9x13 inch baking dish.  Place the pan in the oven while it preheats, to allow the butter to melt.  Once melted, remove the pan from the oven.

4.  In a large bowl mix together the flour, sugar, baking powder, and salt.  Stir in the milk, just until combined.  Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

5.  Spoon the peaches and juice (or canned peaches, if using) over the batter.  Sprinkle cinnamon generously over the top.

6.  Bake at 350 degrees for about 38-40 minutes.  Serve warm, with a scoop of ice cream, if desired.

Vinaigrette

1 tsp each Kosher salt and pepper

1/2 cup olive oil

1/4 cup lemon juice

Recipe: Ina Garten

Roasted Broccoli

 4 lbs broccoli

4 garlic cloves, peeled and thinly sliced

olive oil

1 1/2 tsp kosher salt

1/2 teaspoon freshly ground black pepper

2 tsp grated lemon zest

2 Tbsp freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

1.  Preheat the oven to 425 degrees.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups or florets.

2.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 Tbsp olive oil. Sprinkle with the salt and pepper.

3.  Roast for 20 to 25 minutes, until crisp-tender and the tips or some of the florets are browned.

4.  Remove the broccoli from the oven and immediately toss with 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

Sweet and Sour German Red Cabbage

 1/2 large red cabbage, sliced 1/4 -inch thick

2 Tbsp butter

2 Tbsp sugar

1/4 cup balsamic vinegar

Kosher salt

Freshly ground black pepper

1.  Saute the cabbage:  Melt the butter in a large pot over medium heat.  Add the thinly sliced red cabbage and toss to coat with the butter.  Saute until slightly wilted, about 5 minutes.

2.  Add seasonings and simmer:  Sprinkle sugar over the cabbage and toss to coat evenly.  Add the balsamic vinegar to the pot.  Bring to a simmer, then reduce the heat to medium low.

Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total.  Season to taste with salt and pepper.

Zucchini Fritters

 3 medium (2 lbs) zucchini, shredded (6 cups)

2 small garlic cloves, grated

2 large eggs

1/2 cup flour

1/2 cup dill, parsley or green onion, finely chopped

1 3/4 tsp salt, divided

black pepper to taste

Greek yogurt or sour cream, for topping

4 tsp oil, for frying 

 

1.  In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.  

2.  In another large bowl, whisk eggs, garlic, flour, 3/4 tsp salt and pepper.

3.  Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter.  Stir well to combine.

4.  Fry:  Preheat large ceramic nonstick non-stick skillet on medium heat and swirl 2 tsp oil  Using ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop.  Can use large spoon as well.

5.  Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes.  Repeat with remaining mixture.

6.  Bake:  Preheat oven to 400 degrees, line 2 large baking sheets with parchment paper and spray with cooking spray.  Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop.  You can also use big spoon or a small ladle.  Repeat with remaining batter.

7.  Bake for 10-12 minutes, flip and bake for another 10-12 minutes.  Remove from the oven.

8.  Serve:  Serve hot or cold topped with Greek yogurt or sour cream.

Grated Cauliflower and Vegetables with Peanut Butter sauce

 1 head of cauliflower, grated

olive oil

1 large carrot, juleened

1 yellow pepper, juleened

1 red pepper, juleened

1 Tbsp minced garlic or minced ginger

1/2 cup snap peas

1/2 cup soy beans

salt and pepper

1/3 cup cashew nuts

2 Tbsp peanut butter

1/3 cup water

1/4 cup soy sauce

2 Tbsp sesame oil

 

Grate the head of cauliflower with a grater. Cook in a pan with olive oil.  Set aside in a large bowl.  Into to pan with more oil cook garlic or ginger, carrots and then peppers. Add snap peas and soy beans, salt and pepper and cashews.  Mix together and cook.  Add to bowl with cauliflower.  In a small bowl add peanut butter, water, soy sauce and sesame oil.  Whisk together and add to bowl with vegetables

 

 

Tortilla Pizza

Serves 2

2 flour or corn tortillas

olive oil

1 tomato, sliced thin (6 slices)

1/2 onion, sliced thin

salt and pepper

2 tsp basil, sliced

1/2 to 1 cup Mozzarella cheese, shredded

In a baking pan pour 2 tsp olive oil onto aluminum foil. Rub tortilla in the oil on both sides. Add 3 sliced tomato slices on each tortilla. Then add sliced onions, salt and pepper, basil and cheese.  Sprinkle with olive oil.  Bake in a 400 degree oven for 12 to 15 minutes. Top with more basil.

Vegetable Stew

2 slices bacon, cut in small pieces

2 Tbsp olive oil

1 small onion, chopped

3 cloves garlic, chopped

1 medium potato, chopped

2 tsp flour

1 cup water

salt and pepper

12 oz frozen mixed vegetables

In a small skillet cook up the bacon in the oil.   Add onion and garlic to the pan and cook until it starts to carmelize.   Add the flour and water to the pan and mix well.  Add the potatoes and season with salt and pepper.  Bring to a boil for 5-10 minutes covered with a lid.  Add the frozen mixed vegetables and bring it back to a boil for 5-6 minutes.

Vegetable Pasta

8 oz dried pasta

1/2 cup frozen corn

1/2 lg. sweet onion, chopped

1/2 jalapeno, chopped

1 cup zucchini, chopped

1 clove garlic, chopped

1/2 cup green olives, chopped

2-3 Tbsp chives, chopped (save some for topping)

1 tomato, chopped

1/2 cup Parmesan cheese ( save some for topping)

1/3 cup olive oil

salt

Cook the pasta for 10 minutes.  While pasta is cooking mix all other ingredients together in a bowl.  Microwave for 3 to 5 minutes.  Drain pasta and add to vegetable bowl.  Mix together. Top with Parmesan cheese, a sprinkle of olive oil and chives.

Serves 4

Green Dressing

1/4 cup tahini

5 Tbsp water

1 medium lemon (juiced)

1 Tbsp apple cider vinegar

1  Tbsp pure maple syrup

1 clove garlic (chopped)

1 stalk green onion (chopped, including the white and green portions)

1/4 cup cilantro (chopped)

1/4 cup basil (chopped)

Add all ingredients to a blender or food processor and blend until creamy.  Add more water, 1 Tablespoon at a time, if needed for desired consistency. 

Creamy Citrus Dresing

1/2 cup cashews (soaked in water for 4-6 hours)

1/2 cup orange juice (freshly squeezed from one large or two medium organic navel oranges)

2 Tbsp organic orange zest (zest before juicing)

1 medium lemon (juiced)

1 Tbsp organic apple cider vinegar

1 Tbsp tahini

1 shallot (chopped)

salt

pepper

1.  Place all ingredients in a food processor or small blender ad blend until smooth.

2.  Adjust flavors with extra orange juice, lemon, or salt and pepper if desired.

Black Bean and Corn Salad

2 cups frozen corn

2 cans black beans, rinsed and drained

2-3 Roma tomatoes, diced

1 bell pepper, diced

1/2 red onion, minced

1/2 cup cilantro

2 avocados, diced

Dressing

1/4 cup lime juice (2 limes)

1/4 cup olive oil

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp red pepper flakes

Mix all together in a large bowl and add dressing.

Salted Peanut Butter Cookies

1 3/4 cups packed light brown sugar

2 large egg, at room temperature

1/2 tsp vanilla extract

1 3/4 cups smooth peanut butter, Skippy brand

coarse-grained sea salt, to finish

1.  Preheat the oven to 350 degrees.  Line a rimmed sheet pan with parchment paper.

2.  In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated.  Whisk in the vanilla extract.  Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen.  You know the dough is ready when it has the consistency of Play-Doh.

3.  Using a scoop or a spoon, form the dough into 12 approximately 2-inch balls and place them on the prepared rimmed sheet pan.  For smaller cookies, use a heaping tablespoon.

4.  Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.  Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes), When finished, the cookies will be lightly golden and cracked on top.  Let cool completely before serving.

5.  You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking.

Pancake Mix

30 serving

4 1/2 cups all-purpose flour

3/4 cup nonfat dry powdered milk

1/3 cup sugar

2 Tbsp baking powder

1 Tbsp baking soda

1 1/2 tsp salt

  In a large mixing bowl, stir together all ingredients.  Store in a large airtight container at room temperature.

Cooking Instructions

1.  When ready to make pancakes, preheat nonstick griddle to medium-high heat.  For every 1 cup of pancake mix, whisk with 3/4 cup water.  1 cup of mix makes 4 to 5 pancakes.

2.  Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.  Flip and cook other side until golden brown.  Serve hot with syrup.

Crock Pot Ritz Chicken

Serves 6

Prep Time:  5 minutes  Cook Time:  7 hour   Total Time:  7 hour 5 minutes

1 (10.5 oz) can cream of chicken soup

2 cups sour cream

1 1/2 cups crushed Ritz crackers

1/2 cup butter, melted

6 boneless skinless chicken breasts

1 Tbsp parsley (for garnish)

1.  Combine the soup and sour cream in a bowl and set aside.

2.  In another bowl mix together crackers crumbs and melted butter.

3.  Place chicken in crock pot that has been sprayed lightly with nonstick cooking spray.

4.  Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.

5.  Cover and cook on low for 6-7 hours or high for 4-5 hours.

6.  Garnish with parsley before serving.

Pea Salad

Serves: 6

Prep Time:  10 minutes      Chilling Time  1 hour  Total Time:      1 hour 10 minutes

4 cups frozen green peas

4 oz sharp cheddar cheese

1/4 cup cooked crumbled bacon

1/2 medium red onion, thinly sliced or diced

2 Tbsp sour cream

2 Tbsp mayonnaise

1 Tbsp apple cider vinegar

1 tsp dried dill

1/2 tsp salt

1/2 tsp black pepper

1.  Place peas in a microwave safe bowl.  Microwave in 90 second increments, stirring in between, until peas are just barely thawed, but not hot.

2.  Meanwhile, dice cheddar cheese into small cubes, or shred.  Add cheese in with peas.  Toss together with crumbled bacon and red onion.

3.  Add in sour cream, mayonnaise, apple cider vinegar, dried dill, salt, and pepper.  Stir until will combined.  Taste and add more salt and pepper to taste.

4.  Cover and chill in the refrigerator at least 1 hour before serving.

Pre-cook bacon in the oven or purchase cooked bacon or bacon bits.