Easy Vanilla Ice Cream

This recipe is super easy and quick- no egg separating, no cooking, no chilling for hours.

1 can (14 oz) sweetened condensed milk- put in the fridge for a few hours before making recipe
4 cups half and half
2 teaspoons vanilla

Combine chilled ingredients and place in ice cream mixture!

Blueberry Muffin Smoothie

Made this smoothie this morning with a few changes... very good!

Serves 2

1 1/2 cups orange juice
2/3 cup blueberries (fresh or frozen)
1/2 cup rolled oats
2 tablespoons flax seed
1/2 teaspoon ground cinnamon
1 cup frozen banana or ice cubes (I used a little of both)

Purée in blender and serve!

Stuffed Mushrooms

Lauren Moore used to make these for potlucks and they were incredible!

STUFFED MUSHROOMS
Ingredients:
3T melted butter
24 fresh mushrooms
2 T butter
4T green onion, minced
1 t lemon juice
1 C diced cooked crab meat
1/2 C soft bread crumbs
1 egg, beaten
1/2 t dried dill weed
3/4 C shreeded monterey jack cheese, divided
1/4 C dry white wine

Preheat oven to 400F. Cover the bottom of a 9x13" dish with the 3T of melted butter. Wash mushrooms, removing stems, and set caps aside.  Finely chop the stems.  Melt 2T butter over medium heat in a medium sauce pan.  Stir in the chopped stems, and green onion, cooking until soft- about 3 minutes.  Remove from heat.  Then stir in the lemon juice, bread crumbs, dill weed, crab meat, egg, and 1/4C of cheese, throughly blending the mixture.  Put the mushroom caps in the buttered 9x13" pan and stir them until they are coated with butter.  Then arrange the caps with the cavity side facing up.  Stuff generously with crab meat mixture.  Sprinkle the remaining 1/4C cheese on top of the mushrooms.  Pour wine in the dish around the mushrooms.  Bake uncovered for 20min until cheese is melted and lightly browned.  

Arkansas biscuits

Vickie Reed has made these when we've been at her house a couple of times and they are delicious!

Arkansas Biscuits

5 cups of flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

2 cups of buttermilk  

5 Tablespoons sugar

1 pkg dry yeast

2 Tablespoons warm water (to mix up with the yeast)

1 cup shortening (use solid, not oil)

Melted butter in bowl.

Dissolve yeast in water in small bowl.  Mix dry ingredients.  Add yeast mixture and buttermilk mixture

Mix well.  Roll out biscuits, cut with glass or biscuit cutter.  Dip in melted butter and fold. Place on ungreased cookie sheet.

Bake 20 min at 400 degrees.

Can be placed on cookie sheet and kept in refrigerator with wax paper & saran wrap 1-2 days before cooking. Makes 2+  cookie sheets full (a lot)

Pamela's beet salad

This is a good bright side.

BEET SALAD

3 raw beets, peeled & grated
1 Golden Delicious apple, peeled & grated
Vinaigrette made of lemon juice + canola oil + 1 garlic clove, crushed + chopped shallot

(Serves 6)

Egg white cake with coconut topping

I had 6 egg whites leftover from making ice cream, and happened upon this recipe.  It turned out to be a great light cake to go with the ice cream!

6 egg whites at room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1/4 cup plus 2 Tbsp sugar
1/2 cup sifted cake flour
1/2 tsp vanilla extract
1/8 tsp almond extract
1/2 cup flaked coconut

1- Preheat oven to 325 deg. F. Position rack in the center of the oven.

2-Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 Tbsp at a time, beating until stiff peaks form.

3- Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavoring.

4- Pour batter into an ungreased 9-inch square baking pan. Sprinkle coconut over the top. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.

Dijon-pecan tilapia

This recipe was easy and great.

1/4 cup mayonnaise
2 tablespoons Dijon mustard
8 oz tilapia filets
2 tablespoons finely chopped pecans

Preheat oven to 350 and lightly butter or spray a baking dish.  Pat filets with paper towels to dry, then place filets in the dish.  Mix mayonnaise and mustard and cover the tops of the filets.  Top with pecans, pressing down gently.  Bake for 12-15 minutes.

Crock pot chicken breasts for shredded chicken

I had great success with this crock pot chicken recipe and this tip for shredding chicken.

We often have cooked shredded chicken in the freezer for pizzas, casseroles, salads, quiches, etc.  My friend Lisa just found a deal for boneless skinless chicken breasts for $1.49/lb if you bought in bulk.  So, I signed up for 5lbs.  I put the chicken in the crock pot, sprinkled salt, pepper, garlic powder and a bouillon cube (ground up) on top, and poured in 1/2 cup water.  I cooked them on low for 8 hours.  Then, when done, I transferred the cooked chicken breasts to the stand mixer, turned it to speed 4 for about 10 seconds, and perfectly shredded chicken resulted.  I'm saving some out for chicken salad and for BBQ chicken.  The rest went into a freezer bag to save for later.

Fondant au chocolat

Fondant au chocolat (also known as Moelleux au chocolat) is Doug's favorite French dessert.  This recipe turned out perfectly like a French bakery.  You'll need a kitchen scale.  I used a stand mixer, but you could also use a wooden spoon.

7 oz GOOD QUALITY chocolate (preferably at least 70% cacao), finely chopped
5 oz butter, softened (10 tablespoons)
5 oz sugar (3/4 cup)
2 oz flour (1/2 cup)
3 eggs
1-2 tablespoons powdered sugar for decorating

Preheat oven to 300.  Melt chocolate in a double boiler or heatproof bowl over a pan of barely simmering water.  Remove once melted and allow to cool slightly.  In a large bowl, mix butter and sugar into a smooth paste.  Add eggs one at a time, alternating with flour.  Mix thoroughly.  Stir in melted chocolat, mixing thoroughly until a smooth batter is obtained.  Butter the sides of a round cake pan and line the bottom with parchment paper.  Pour batter into cake pan and spread evenly.  Bake 40-45 minutes or until cake tester comes out clean but with a few crumbs sticking to it.  Allow to cool, then remove by inverting on a cooling rack.  Sprinkle with powdered sugar and refrigerate until 2 hours before serving.

Pineapple Pecan Cake with Cream Cheese Icing

This recipe makes two 9" square cakes or one 9x13 cake.

2 cups sugar
2 eggs
2 cups flour
2 teaspoons baking soda
20-oz can crushed pineapple
1 cup pecans
pinch salt

Cream sugar and eggs.  Add flour, baking soda, and salt.  Mix well.  Add pineapple and pecans.  Bake 300 degrees for 45 minutes.  Let cool completely before icing cake.

Icing:
4-oz cream cheese, softened
1 cup powdered sugar
1 stick butter, softened
1/2 teaspoon vanilla

Combine with mixer and spread on cooled cake.

White bean cilantro-lime hummus

Recipe from: http://www.howsweeteats.com/2011/03/cilantro-lime-white-bean-hummus/

1 15-ounce can of cannellini beans, drained and rinsed

1 clove of garlic, minced (more or less, depending on your tastes)

1/4 cup cilantro

1 teaspoon lime zest

1 tablespoon lime juice

1/3 cup olive oil (+ more to reach desired consistency)

salt and pepper to taste

Combine beans, cilantro, lime zest, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached.  Season with salt and pepper to taste. Serve with pita chips and raw veggies.

Whole Wheat Oatmeal Pancakes

Recipe from Epicurious: 

• 3/4 cup quick-cooking oats
• 2 cups plus 2 tablespoons well-shaken buttermilk, divided (or 2 tablespoons vinegar plus enough milk to make 2 cups)
• 3/4 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 tablespoon packed brown sugar

Soak oats in 1 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Whole Wheat Waffles

Adapted from this King Arthur recipe.

1 1/2 cups Whole Wheat Flour
1 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon (or more for more cinnamon flavor)
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or vegetable oil
1 teaspoon vanilla

Preheat waffle maker.
Whisk together the dry ingredients.  In a separate bowl, whisk together the egg, milk, and butter/oil.  Mix the wet and dry ingredients, stirring until just combined.  Cook the waffles according to waffle maker instructions.  Makes about 4 large Belgian-style waffles or 8 regular waffles.

Whole Wheat Blueberry Pancakes

Doug made these delicious pancakes Saturday morning.  Yum!

2 cups whole wheat flour 
2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/4 teaspoon fine sea salt 
1 cup milk (or unsweetened almondmilk, soymilk or ricemilk)
2 tablespoons honey 
1 teaspoon pure vanilla extract 
1 1/4 cups fresh or frozen blueberries 

Method

In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate medium bowl, whisk together almondmilk, 1/2 cup water, honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly mixed. Set batter aside to rest for 10 minutes (the batter will be very thick). 

Oil a cast-iron griddle or large nonstick skillet with canola spray oil and heat over medium heat until hot. Stir blueberries into batter. Ladle about 1/4 cup batter onto griddle and cook about 2-3 minutes each side until pancakes are cooked through. 

Blueberry-pomegranate smoothie

We made this recipe for breakfast, but also through in some groats, spinach, and banana (rather than adding a sweetener).  We don't like smoothies to be too icy, so we just added a few cubes.

8 oz pomegranate juice
2 tablespoons groats
1/2 cup strawberries (3-4)
1/2 orange, peeled
1 banana
1/2 cup frozen blueberries
handful of spinach
a few ice cubes (around 4)

The night before, put groats, pomegranate juice, banana, 1/2 orange and strawberries in the blender in your refrigerator.  In the morning, add the frozen blueberries, spinach, and a few ice cubes.  Blend until smooth.

Nut-crusted tilapia

We have made this twice and it is quite tasty.

4 six-oz tilapia or snapper fillets
1/2 cup dry bread crumbs
2 tablespoons finely chopped nuts- pecans, almonds, or cashews
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup buttermilk (or 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar)
1/2 teaspoon hot sauce, more if you prefer
3 tablespoons all-purpose flour
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine breadcrumbs, nuts, salt, garlic powder, and pepper in a shallow dish (pie plate works well).  Combine buttermilk and hot sauce in a bowl.  Place flour in a shallow dish.  Dredge fillets in flour, then dip in buttermilk mixture, then dredge in breadcrumb mixture.  Heat half of the oil in a large nonstick skillet over medium-high heat.  Add two fillets and cook for 3 minutes on each side or until fish flakes easily.  Continue with remaining oil and fillets.  Serve with lemon wedges.

Tangy bean salad

This was a good lunch a couple of days this week:

3 tablespoons apple cider vinegar or rice vinegar
1 tablespoon low-sodium tamari (or cheat and use soy sauce...shhh)
1 teaspoon mustard
1 tablespoon sesame tahini
3 tablespoons water
2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch parsley, chopped

Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.  Serve in pitas or over spinach.

BBQ veggie pizza

Despite being meatless and cheeseless, we were quite impressed with this pizza!
We had some open tomato sauce, so we used that rather than paste.

4 oz tomato paste
1 cup barbecue sauce
2 teaspoons dried oregano (or 2 tablespoons fresh)
1 large wheat pizza crust
1/2 small red onion, sliced
1/2 red bell pepper, seeded and sliced
2 handfuls fresh spinach
1 small jar pineapple chunks, drained
1/3 cup finely ground cashews

Preheat oven to 425.  Mix the tomato paste, barbecue sauce, and oregano.  Spread the sauce on the crusts, then layer with vegetables, pineapple, and sprinkle with cashews.  Bake for 15 minutes.

Orange-berry smoothie with groats

Doug and I made this smoothie according to the recipe, and it was okay, but we made a few changes the next time.  Here's the winning recipe for 2 smoothies:

1 cup orange juice
3 tablespoons oat groats, soaked overnight in the orange juice
3/4 cup fat-free plain Greek yogurt
1 1/2 cups frozen berries
3 cups baby spinach
1 banana
a few ice cubes (4-5, depending on how icy you want it)

Soak the groats in the OJ in the blender overnight.  You can go ahead and add everything but the berries and ice ahead of time.  In the morning, add berries, ice, and purée until smooth.  Delicious!

Won Ton Crackers

I ended up with some won ton wrappers after a Whole Foods class last week, and made these.  We served them one night with brie, and another night with an eggplant dip.

won ton wrappers
olive oil or spray
sea salt, fresh ground pepper

Cut won ton wrappers diagonally and place on a sprayed cookie sheet.  Spray or brush with olive oil, sprinkle with salt and pepper, and bake at 400 for 7 minutes.

Red beans over quinoa (or rice)

Red beans over quinoa 
We forgot to buy quinoa, so we substituted brown rice.

• 2 servings quinoa or brown rice, cooked 
• 6 oz onion
• 1 bay leaf
• 2 garlic cloves
• 10 oz green bell pepper
• 1 oz cider vinegar
• 15 oz kidney beans, mashed a few times with a potato masher

Cook quinoa or brown rice.  Meanwhile, sauté the onion and bay leaf on medium heat in sprayed saucepan for 5 minutes, until onions are translucent.  Add the garlic and green pepper and cook for 5 minutes.  Add the thyme, vinegar, beans ., and 1 cup water and cook on low heat for 5 minutes, or until broth thickens.   

Serve over fluffed quinoa or brown rice.

Quick Kale

This was a quick and easy way to prepare kale for a side.  For seasoning, I added some lemon juice, or you could add red pepper flakes, a vinaigrette, or just a little salt.

1 bunch kale
1/4 cup water

Wash kale, then coarsely chop, removing tough ribs.  Place in large pot with 1/4 cup water on medium heat.  Cover and cook the greens 3-5 minutes, lifting the lid occasionally to stir, until greens are wilted and  tender.  Serve immediately

Big breakfast bowl

We've recently learned about Rip Esselstyn and the Engine 2 cookbook.  We watched the documentary Forks over Knives last week and it was really interesting.  So, we've made this breakfast bowl a couple of times and it is quite filling!  The recipe is supposedly ONE serving, but that would be GIGANTIC!  So, we split it into two servings.  Or, if you are really hungry, you could do 3/4 of the recipe for one serving.

1/4 cup old-fashioned oats

1/4 cup Grape-Nuts or Ezekiel brand equivalent

1/4 cup bite-size shredded wheat

1/4 cup Uncle Sam Cereal

1 tablespoon ground flaxseed meal

2 tablespoons raisins

1/2 handful of walnuts

1 banana, sliced

1 kiwi, sliced

1 grapefruit

3/4 cup milk substitute of choice

Spinach-tomato-mushroom risotto with goat cheese

I had some leftover arborio rice and some random freezer and pantry items, so I played around with a few recipes (like this one) and made this for supper last night.

2 tablespoons butter
1 cup arborio rice
2 1/2 cups chicken stock
1 small onion, diced
10 oz package frozen spinach, thawed
mushrooms- canned, or fresh, sautéed
1 can diced tomatoes, well drained
2 oz goat cheese- soft or crumbled
finely chopped chicken/ham/bacon, optional

I started with Rebecca Lang's risotto technique...

Place 2 tablespoons butter in 9x13 baking dish and place in oven while oven is preheating to 400.  When butter is melted, add broth, diced onion, and rice.  Cover tightly with aluminum foil and place in oven for 35 minutes.  Meanwhile, thaw and drain spinach, drain tomatoes, prepare mushrooms, etc.

After 35 minutes, remove foil (but keep), fluff rice/onion mixture with a fork, and stir in spinach, tomatoes, mushrooms, and goat cheese.  Cover with aluminum foil and return to oven for 5 minutes so all ingredients are warmed.

Sweet and tangy poppyseed dressing

This was the first item I have made with my new immersion blender.  We had the dressing on mixed greens with pecans and sliced oranges.

2 tablespoons and 2 teaspoons white sugar
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground dry mustard
1/2 teaspoon grated/finely minced onion
1/2 cup vegetable oil
1 1/2 teaspoon poppy seeds

Blend all ingredients except oil and seeds.  Add oil in a steady stream until well emulsified.  Stir in poppy seeds.

Peanut Butter Oatmeal Banana Smoothie

This smoothie is surprisingly delicious.  The oatmeal gives a nice texture.  I also added some ground flax seed and spinach.  It tastes like a milkshake... but is a bit healthier!

serves 2:
2 bananas, sliced, frozen
1/4 cup oats
1/4 cup peanut butter
3/4-1 cup milk (I used almond milk)
2 tablespoons flax seed
handful of spinach

Put oats in the blender and blend until powdery.  Add other ingredients and blend until smooth.  Voilà!

Slow cooker rotisserie-style chicken

Doug has made this chicken a couple of times and it has turned out perfectly tender and delicious.

1 whole chicken
salt based seasoning
whole garlic cloves, peeled and cut in half lengthwise
rosemary or other fresh herbs- thyme, sage, etc.
aluminum foil

Make 3 balls of aluminum foil and place them in the bottom of the slow cooker.  Rinse chicken and pat dry with paper towels.  Place chicken on its back on a plate so the breast is facing up.  Pull the chicken's skin up and place the garlic clove halves under the skin.  Also place fresh herbs under the skin.  Rub salt-based seasoning all over the skin of the chicken.  Place chicken breast up on the foil balls in the slow cooker and cover to cook on low for 7-8 hours.  Serve immediately or shred chicken to freeze and use later.

Spiced Apple Oats

Another good winter breakfast option:

1 cup steel cut oats
2 cups almond milk
1 apple, grated
1 oz slivered almonds
nutmeg


Cook the steel cut oats in the almond milk.  Stir in the apple and nutmeg.  Top with almonds.

Japanese-style ginger vinaigrette

Although a little more oily than the dressing at a Japanese steak house, this was a delicious salad dressing for our chicken-and-rice meal.

1/2 cup olive oil
2 tablespoons soy sauce
juice of 1/2 lemon
1-2 cloves garlic, minced
1 tablespoon and 1 1/2 teaspoons minced fresh ginger
1/2 teaspoon Dijon mustard
1 teaspoon honey
ground black pepper

Whisk together all ingredients but oil until well blended.  Add oil in slow steady stream.  Refrigerate until serving.

Almond breakfast rice

This is a delicious winter breakfast:


1 cup uncooked brown rice
2 cups almond milk
1 banana, sliced
1 oz almonds, chopped
1-2 chopped dates

Cook brown rice in almond milk (about 40 minutes). Top with a sliced banana, an ounce of chopped raw almonds and a chopped date or two to sweeten.