Monday, July 19, 2010
Sunday, July 18, 2010
Sunday, July 11, 2010
FLUFFY PANCAKE
Fluffy Pancakes
yields 9-10
Ingredients:
1 1/4 C. whole wheat (or spelt) pastry flour
1/2 tsp. sea salt
2 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. dry unrefined sweetener
1/2 tsp. vanilla
1 1/4 C. soy or rice milk
2 T. safflower oil
Direction:
1. Sift all dry ingredients, except sweetener, into a bowl and stir well.
2. Combine sweetener and liquid ingredients in a separate bowl. Stir well.
3. Pour dry mixture into liquid mixture and stir until smooth. Do not over-mix.
4. Drop a spoonful of batter (at first, to test grill) onto a hot oiled or non-stick skillet.
5. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done.
APPLE CARROT QUENCHET
apple carrot quencher
Ingredients:
* 2 cups carrot juice
* 1/2 cups apple juice
* 6 ounces non-fat vanilla or plain yogurt, frozen
* 1 banana
Directions:
* Put all ingredients into blender. Blend until smoothie consistency is reached.
MOM'S PANCAKE
Mom’s Pancakes
yields 6-8
Ingredients:
1 1/2 t. active dry yeast
1/4 C. warm water
1 t. dry unrefined sweetener
2 C. whole wheat (or spelt) pastry flour
1/2 t. sea salt
1 T. baking powder
1 t. baking soda
1 t. cinnamon
1 1/2 T. powdered egg replacer
2 1/2 C. soy or rice milk
1 T. dry unrefined sweetener
1/8 C. safflower oil
1/2 t. vanilla
method:
1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.
2. Sift dry ingredients into a bowl, except sweetener, and stir.
3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.
4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.
5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.
6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done
GREEN BEAN AND BASIL SALAD
green bean and basil salad
Ingredients:
* 1 1/2 lbs green beans; topped, tailed and cut into 1 1/2 inch pieces
* 1/2 cup olive oil
* 1/2 cup vinegar (I prefer a mix of red wine and balsamic)
* 1/4 cup chopped fresh basil leaves
* 1 clove garlic, minced finely (or pressed)
* 1/2 teaspoon salt
* 2 scallions, chopped
Directions:
1. Steam the green beans for about 10 minutes, until tender.
2. You can also cook them in the microwave for about 4 minutes.
3. Set aside in a bowl.
4. Whisk together the oil, vinegar and seasonings.
5. Pour this over the green beans.
6. Add the scallions and toss gently.
7. Cover and place in the fridge until cold.
The flavor really intensifies if you let the salad chill for 24 hours.
Saturday, July 10, 2010
APPLE PIE SMOOTHIE
apple pie smoothie
Ingredients:
* 2 cups vanilla low-fat ice cream
* 1 cup unsweetened applesauce
* 1/4 teaspoons ground cinnamon or apple pie spice
* 1 cup fat free skim or 1% low fat milk
* Ground cinnamon (optional)
Directions:
* In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.
* Cover and blend until smooth.
* Add fat free skim or 1% low fat milk.
* Cover and blend until just mixed.
* Pour into glasses.
* If desired, sprinkle each serving with additional cinnamon.
* Serve immediately.
CREAM OF CUCUMBER SOUP
cream of cucumber soup
Ingredients:
* 3 large cucumbers
* 60ml (1/4 cup) butter
* 45ml (3 tbsp) flour
* 250ml (1 cup) milk
* 750ml (3 cups) chicken stock
* Salt and pepper to taste
* 125ml (1/2 cup) cream or evaporated milk
* 15ml (1 tbsp) aromatic bitters
* 30ml (2 tbsp) chopped mint
Directions:
1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.
2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.
3. Add milk and stock gradually.
4. Cook, stirring constantly until mixture thickens.
5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.
6. Process in a blender.
7. Reheat and season with salt and pepper.
8. Add cream or evaporated milk and aromatic bitters just before serving.
9. Garnish with chopped mint.
10. Serve hot or cold
Thursday, July 8, 2010
BANANA NUT OATMEAL COOKIES
banana nut oatmeal cookies
Ingredients:
* 1 1/2 cups of sifted all-purpose flour
* 1/2 teaspoon of baking soda
* 1 teaspoon of salt
* 1 cup of sugar
* 3/4 teaspoon of ground cinnamon
* 1/4 teaspoon of ground nutmeg
* 3/4 cup of butter
* 1 egg, well beaten
* 1 cup mashed ripe bananas
* 1/2 cup of chopped nuts (walnuts or pecans)
* 1 3/4 cups of oatmeal
Directions:
1. Sift the dry ingredients together.
2. Cut in butter and add the egg, bananas, nuts and oatmeal and beat until well blended.
3. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake in a 400 degree oven for 12 to 15 minutes.
Thursday, July 1, 2010
ITALIAN PASTA AND TOMATO SALAD
italian pasta and tomato salad
Pasta Ingredients:
* 8 ounces (2 1/3 cups) uncooked dried penne pasta
Salad Ingredients:
* 1/4 pound (1 cup) Cheddar or Monterey Jack Cheese, cubed 1/2-inch
* 2 medium (2 cups) tomatoes, cubed 1-inch
* 2 medium (2 cups) zucchini, sliced 1/4-inch
Dressing Ingredients:
* 1/2 cup Italian vinaigrette dressing
* 1 tablespoon fresh oregano leaves
* 1 tablespoon chopped fresh basil leaves
* Lettuce leaves
Choose vine-ripened tomatoes to pair with penne pasta.
Directions:
1. Cook pasta according to package directions. Rinse with cold water; drain.
2. Combine pasta and all salad ingredients in large bowl.
3. Stir together all dressing ingredients except lettuce leaves in small bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve salad on lettuce leaves.
CAESAR SALAD
caesar salad
Ingredients:
* 1 small head of Romaine lettuce, torn into small bits
* Garlic croutons
* 3 large cloves of Garlic
* 1 tablespoon of Worcestershire sauce
* 1 tablespoon of Lemon juice
* 1/4 cup Olive oil
* 1/4 cup Parmesan cheese
* 1 Egg yolk
* 2 fillets of anchovies
Directions:
1. Combine all ingredients, except for lettuce and croutons, in a blender.
2. Blend to an even consistency.
3. Combine lettuce and croutons in a large clean salad bowl.
4. Add bacon bits if desired.
5. Add dressing and mix well.
6. Add pepper to taste.
COLD CUCUMBER SOUP
cold cucumber soup
Ingredients:
* 1 cucumber (unpeeled and of course well washed)
* 1 shallot
* 1 clove garlic
* 5 dl (2 cups) thick Greek-style yogurt
* 1 sprig fresh coriander
* 2 sprigs fresh mint
* pepper and salt
Directions:
1. Cut the cucumber, shallot and garlic clove into small pieces.
2. Put these with the yoghurt in the blender and process until the mixture is mousse-like.
3. Season to taste with salt and pepper.
4. Serve in a terrine after refrigerating thoroughly.
5. Garnish with mint.
COUSCOUS SALAD WITH DRIED CHERRIES
couscous salad with dried cherries
Ingredients:
* 1 cup water or chicken broth
* 3/4 cup quick-cooking couscous, uncooked
* 1/2 cup dried tart cherries
* 1/2 cup coarsely chopped carrots
* 1/2 cup chopped unpeeled cucumber
* 1/4 cup sliced green onions
* 1/4 cup toasted pine nuts or slivered almonds (optional)
* 3 tablespoons balsamic vinegar
* 1 tablespoon olive oil
* 1 tablespoon Dijon-style mustard
* Salt and pepper, to taste
Directions:
Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.
Serves 6 (4 cups).
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