Broccoli Slaw

This recipe was a big hit.  I love how you use the stalks of the broccoli, too.

Serves 12 (1/2-cup servings)

1/3 cup currants or dried cranberries
2 pounds broccoli, about 1 large head
1/4 pound red onion (1/2 small onion), finely chopped
3/4 cup almonds, slivered or roughly chopped, or sunflower seeds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Freshly ground pepper

Optional- for plump currants/cranberries: Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain.

Shred the broccoli in a food processor, using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.

Cashew Falafel

This recipe was in the Tennessean a couple weeks ago.  Doug and I first had falafel on a trip to visit our friend Emily while she was studying in Heidelberg, Germany.

Sauce:
1 cup plain Greek yogurt
3 tablespoons tahini
2 tablespoons lemon juice (first zest 1/2 of lemon for falafel recipe)
4 scallions, thinly sliced
4 plum tomatoes, finely chopped
salt and pepper, to taste

Falafel:
2 medium red onion
4 cloves garlic
1/2 cup fresh cilantro
1/2 cup fresh parsley
15-oz can chickpeas, drained
1/2 cup cashews
1-2 tablespoons hot sauce (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
zest of 1/2 lemon

Whisk together yogurt, tahini, and lemon juice; add scallions and tomatoes.  Season with salt and pepper.  Place sauce in fridge until ready to eat.

For falafel:
Use food processor to pulse together onion, garlic, cilantro and parsley.  Then add chickpeas, cashews, and remaining ingredients.  Pulse about 7-8 times.

Divide mixture into 12-16 balls, flatten slightly.  Heat 2 tablespoons canola oil in large skillet over medium heat.  Add patties, working in batches, and brown for about 2 minutes on each side.  Place on baking sheet in 200-degree oven to keep warm.  OR, skip the skillet and just bake the falafel at 425 for 10-12 minutes.

Serve with sauce over bed of greens or in a pita with tomato and onions.  Goes well with tabouleh.

Zucchini Mini Muffins

Adapted from this Cooking Light recipe... made them for the kids at Mommy Fit Camp last week and they were a big hit!

1 1/3 cups all-purpose

1/2 cup packed dark brown sugar

1 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

1/2 teaspoon salt 

1/4 teaspoon ground allspice

heaping 1 cup shredded zucchini (about 1 medium-large zucchini) 

3 tablespoons canola oil

2 tablespoons butter, melted 

2 tablespoons milk 

1 1/4 teaspoon vanilla extract

1 large egg, lightly beaten 

Preheat oven to 400°.

Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 36 miniature muffin cups coated with cooking spray. Bake at 400° for 16 minutes or until a wooden pick inserted in center of muffins comes out clean.

Versatile Lasagna

I've been making variations of this recipe for a few years.  I like to add LOTS of veggies to it.

1 lb ground beef or turkey
1 onion, diced
4 cups pasta sauce (I sub part of this for shredded carrots, shredded zucchini, chopped spinach/kale, diced tomatoes, diced mushrooms, etc.)
16 oz ricotta cheese
1 egg
1/4 cup parmesan cheese
salt, pepper, onion powder, and garlic powder, to taste
2 cups mozzarella cheese- I usually get by with less than this
6 lasagna noodles

In a soup pot, brown meat, add diced onion.  Add sauce and veggies.
In a bowl, whisk ricotta, egg, and parmesan.  Season ricotta mixture with salt, pepper, onion powder, and garlic powder, as desired.

In a 9x13 dish, cover bottom with sauce.  Top with 3 noodles, ricotta mixture, and mozzarella.  Cover with sauce, noodles, ricotta mixture, and mozzarella.  Top with sauce.  Cover tightly with foil and refrigerate or freeze until ready to cook.

When ready to cook...
Bake at 375º for 45 minutes COVERED, then remove foil and bake an additional 10-15 minutes uncovered.  VERY IMPORTANT: let stand for at least 10 minutes before serving!

If you are baking the casserole frozen, add an additional 15 minutes to covered baking time and 10 minutes to uncovered baking time.

Hearty Waffles

Another good breakfast recipe from My Beef With Meat.

2 ½ C old-fashioned rolled oats

¾ finely chopped walnuts

¼ C flaxseed meal

Zest of ½ orange

½ - ¾ t cinnamon

1 medium banana, smashed

1 – 1 ½ C almond milk

Mix the oats, nuts, flaxseed, zest and cinnamon. Place two-thirds of this dry mixture in a high speed blender or food processor and process until a fine consistency. Return this to the remaining dry mixture. If you prefer a less-chunky waffle, process all of the dry ingredients.

Add the banana and milk and mix well. Add more milk if you want thinner waffles. Use the back of a spoon to spread the batter on the waffle iron

Sweet Oat Squares

These are a sweeter, crisper granola bar than my regular recipe.  I didn't cut them- we just broke off pieces.  From My Beef with Meat.

• 2/3 cup raw cashews or walnuts
• 2 tablespoons water
• 1/3 cup pure maple syrup
• 1 1/3 cups old fashioned rolled oats (not quick oats)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup mix-ins (cranberries, raisins, dried cherries,pistachios, almonds or pecans)

Preheat oven to 350 degrees. Line an 8 x 12 or 9 x 11 pan with parchment paper leaving the ends long enough to use to lift the bars out of the pan after they are baked.

Place nuts and water in food processor and process until it becomes a big lump. This will require shutting the machine off and scraping down the sides with a rubber spatula a couple times. 

Add maple syrup, vanilla and cinnamon, process until well combined. Add oats and gently pulse to mix.  Add mix-ins and pulse until combined.

Press the mixture into the prepared pan spreading it out evenly. It will be a thin layer and it will take a little work to spread as the batter is stiff. A wide rubber spatula works well to smooth out and spread the batter.

Bake for 20-25 minutes or until golden around the edges.

Remove from oven and while still warm, using a sharp knife, score into 12 bars. Set aside to cool. When cooled completely use the long parchment ends to lift the bars out of the pan to a cutting surface. With a sharp knife cut bars apart. Store in a covered container in the refrigerator as they don’t contain any preservatives.

Hot Cocoa Mix

This is a must-have in our pantry during the weather.  Thanks to Martha Stewart's recipe, hot cocoa is always ready in a flash.

In a large bowl, combine:

3 1/2 cups granulated sugar
2 1/4 cup cocoa
1 tablespoon salt

Put mixture in airtight container(s).  I use mason jars.

To serve, add 2 tablespoons of mix to a cup of hot milk.  Mix well.

Peach guacamole

2 ripe avocados

1 peach, diced

Mash avocados, stir in peach, and season with salt.  Voilà!

I might also add diced red onion next time.

Pineapple Salsa

We Williams love Baja Burritos pineapple salsa so much that we would eat it with a spoon.  Occasionally I'll make this at home- not quite the same, but a close second.


Pineapple Salsa

large can pineapple rings, drained
1- 28 oz can whole or diced tomatoes, drained
1/2 videllia onion
1 large or 2 medium jalapenos, seeded with ribs removed
1 tsp cumin
1/2 tsp salt
1 bundle of cilantro roughly chopped

Combine all ingredients in food processor and pulse until "salsa consistency" 
Best if you make ahead!

Quick and easy cinnamon vanilla pudding

From Parents Magazine...

1/4 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
ground cinnamon

In a saucepan over medium heat, whisk sugar, cornstarch, salt, and gradually add milk.  Cook 5-10 minutes, stirring constantly, until thickened and bubbly.  Remove from heat and add vanilla.  Pour into 4-6 individual cups or bowls and cover surface of pudding with plastic wrap.  Chill at least 30 minutes, serve sprinkled with ground cinnamon.

Split Pea Soup

PAMELA’S SPLIT PEA SOUP

1 ham bone (smoked if possible), preferably with some meat left on it

(or a big end piece of smoked ham which over here costs less than reg. ham in the deli section)

1 lb (450 or 500 g) dried split peas

2 carrots, thinly sliced

1 onion, chopped

7 cups water

salt

1/4 t. whole peppercorns

1 bay leaf

2 T. creme fraiche (or thick cream)

Heat the ham, peas, carrots, onion & water to boiling. Place peppercorns & bay leaf in a large tea ball; add to soup mixture; simmer for 1 hour. Discard spices; check salt; cut up ham if needed. Serves 6.

I really like this recipe as is, but one could try pureeing it like Arlin & I had it at a Paris bistro. They actually used lardons fumes, but you would need to brown them before making the soup.

BON  APPETIT !!

1-2-3 Pear Tart

1-2-3 PEAR TART, from Pamela Hendrix

2 pie crusts (thawed if frozen)

3 T. butter

1/4 cup sugar

1/2 t. cinnamon

5 firm pears, peeled, cored & quartered

2 T. flour

1 egg

Melt butter in a saucepan over low heat; add sugar & cinnamon; stir and add pears. Cover and cook for 15-25 minutes, stirring every 5 minutes until pears are tender. Add flour and mix well; pour into one of the piecrusts. Beat an egg in a bowl and brush edge of pastry; put second crust on top; brush edge again with more egg; press edges with your thumb to seal; use more egg if needed to patch any broken spots; brush top also with some egg. Bake at 375 degrees (190 Celsius) for 25-30 minutes. Let stand 45 minutes before serving. Serves 6.

Granola bars

I have made this recipe many, many times the past couple of years.  I've adapted the original recipe to make it healthier.

cooking spray

2 cups quick cooking oats

½ cup whole wheat flour

½ cup all-purpose flour

2 tablespoons brown sugar

¾ cup raisins/ dried cranberries/ seeds/ chopped nuts/ chocolate chips, etc.

½ cup ground flax seed

½ teaspoon salt

½ teaspoon cinnamon (depending on what kind of bar I'm making, I'll use more or less)

½ cup vegetable oil*

½ cup honey*

1 egg

2 teaspoons vanilla

*sometimes I sub applesauce for some of the honey/oil- too much applesauce will make a cake-like/crumbly bar, so don't completely substitute.

• Spray a 9x13 dish with cooking spray.
• Combine oats, flours, brown sugar, raisins, salt, and cinnamon in a bowl.
• Combine egg, oil, honey, and vanilla in a bowl, mix well.
• Add the wet ingredients to the dry ingredients.
• Mix well and spread into a 9x13” baking dish.
• Bake at 350 for 15-18 minutes, or until lightly browned around the edges.  Cool completely, then cut into squares and place in a freezer bag.

Mango black bean salsa

This was great with fish and with tortilla chips.

1 large mango, peeled, pitted, finely diced
1 avocado, halved, pitted, peeled, finely diced
1 15 oz can black beans, rinsed and drained
1/3 cup diced red onion
1 or 2 fresh jalapeno peppers, seeded and diced
1/2 cup chopped fresh cilantro
juice of 1/2 lime
1/2 teaspoon fine sea salt

Stir all ingredients gently, combine and refrigerate at least 10 minutes before serving.

Perfect Piecrust

Martha Stewart's recipe for 2 crusts:

2 sticks unsalted butter, chilled, cut into small pieces, divided
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup ice water

Lay out three-quarters of the butter pieces on a parchment-lined baking sheet and freeze for 30 minutes.  Refrigerate rest of butter.

Combine flour, salt, and sugar in a food processor.  Add refrigerated butter and pulse to combine 10 times.  Add frozen butter and pulse until mixture resembles course meal with some blueberry-size clumps.

With food processor off, add ice water all at once and immediately pulse until water is just incorporated- about 10 times.  Don't pulse so long that it forms a ball.  Squeeze a small amount of dough to see if it holds together.

Lay out two pieces of saran wrap.  Empty half the dough onto each piece.  Bring the edges of the dough together and press into disks.

Roll out disks, still wrapped in plastic, to 1/2 inch thick rounds 8 inches in diameter.  Refrigerate at least 45 minutes (and up to 2 days).  Can be frozen for 1 month.

Low-fat blueberry muffins

From Cook's Country

Makes 12 muffins

2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoons salt
2 eggs
3/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3/4 cup nonfat buttermilk
1 teaspoon grated zest and 2 teaspoons juice from one lemon
1 teaspoon vanilla
1 cup frozen blueberries

Preheat oven to 375.  Spray 12 cup muffin tin with nonstick spray.  Whisk 2 cups flour, baking powder, baking soda, and salt together in large bowl.

Whisk eggs and brown sugar in medium bowl.  Gradually whisk in butter, buttermilk, lemon zest, lemon juice, and vanilla until well-blended.  Fold into dry mixture (a few streaks should remain).  Toss blueberries with remaining tablespoon flour and gently fold into batter.  Bake 25-30 minutes, rotating halfway through baking.

Apple-Cranberry-Walnut pie

Ocean Spray recipe

4 cups sliced apples
2 cups fresh or frozen cranberries
3/4 cup brown sugar
1/2 cup white sugar
1/3 cup flour
1 teaspoon cinnamon
3/4 cup chopped walnuts or pecans
two pie crusts (refrigerated store-bought or homemade)

Preheat oven to 325.  Line a deep pie plate with one pie crust.  Mix remaining ingredients, pour into pastry-lined plate, and cover with top crust.  Seal edges and cut several slits in top crust.  Bake 50 minutes or until golden brown.

Wild rice and goat cheese stuffed acorn squash

From Publix Family Style magazine...

to serve 4:

2 fresh acorn squash, cut in half lengthwise and seeds removed
1 tablespoon butter, melted
1/2 teaspoon salt
1 1/2 cups cooked wild rice
2 oz goat cheese, crumbled
1/2 cup toasted pecans, chopped (or walnuts or almonds)
1/3 cup chopped pitted dates (or raisins or dried cranberries)
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 425.  Line a baking sheet with aluminum foil.  Place squash halves on the baking sheet, cut side up.  Brush with some melted butter and sprinkle with 1/2 teaspoon salt.  Roast 25-30 minutes or until tender.  Remove from oven.

In a bowl, combine rice, cheese, pecans, dates, olive oil, salt and pepper.  Place mixture in the center of each cooked squash.  Turn oven to broil and .  Broil for 2-3 minutes or until cheese is slightly melted.

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!