Kelly's Yogurt Chicken

1/3 c. Plain Yogurt
1/4 c. Apricot preserves
1 t. Cumin
1 lb. Chicken Breasts

1. Preheat the oven to 350 deg F.  Season chicken with salt and pepper.  Bake for 30 min.
2. Mix other ingredients and add on top of chicken. Bake 15 more min.

Pesto with Arugula

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Blend leaves, nuts, garlic, and olives in food processor until finely chopped.  Add remaining ingredients and blend until smooth.

Hummus

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley (for sprinkling on top after it's blended)

1 teaspoon salt

Combine all the ingredients in a food processor and blend until smooth.  Adjust seasoning to taste


Variations:


Extra zesty - Add 1 t lemon zest and 1 t ground sumac


Spicy - Add 1 T cumin and 1 t cayenne pepper to taste


Roasted garlic - Place half a head of garlic, separated into individual cloves in oven at 350 deg F until the cloves are soft.  Remove peels.  Use roasted garlic instead of raw garlic.

Curried Coleslaw with Peas

• 1 (10 ounce) package frozen peas, thawed and boiled
• 2 cups finely shredded cabbage
• 1 green onion, thinly sliced
• 3/4 cup salted roasted peanuts or cashews, coarsely chopped
• salt to taste

Dressing:

• 1/4 cup sour cream or plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon curry powder

Combine dressing ingredients.  Mix remaining vegetables in a large bowl.  Toss to coat everything evenly.  

Best enjoyed the day it's made.

Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Blueberry Cobbler

3 lb fresh blueberries
3 c. flour
2 1/2 c. sugar
3 eggs, beaten
1/2 c. butter, melted
1/2 c. milk
1-2 t. cinnamon

1. Preheat oven to 350 deg F.
2. Mix flour, sugar, and cinnamon
3. Mix eggs and flour mix.  
4. Add milk and flour mix.
5. Put blueberries in greased 13x9 inch pan
6. Top with flour mixture.
7. Bake 45 min.

Gluten Free Biscuits

Light and Fluffy Gluten Free Biscuits (from http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/ )
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

Cook’s Notes:

1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.

2. You may substitute potato starch or tapioca flour for the cornstarch.

3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams

4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.

5. Thanks to Kate at Gluten Free Gobsmacked for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.

Beef Kebabs

Adapted from: Artisan bread in 5 min a day by Jeff Hertzberg & Zoe Fancois

Meat patties:

1.5 lb ground meat (beef, lamb, or lamb + veal)

1 t cayenne

1 t cumin

1 t coriander

1 t black pepper

ground sumac for sprinkling

Other stuff to serve it with:

Thinly sliced sweet or red onions

Finely chopped parsely

Pita bread

1. Combine meat patties ingredients and shape into patties that can fit into pitas
2. Grill patties until well done (no rare allowed here... but no charcoal patties either!)
3. Sprinkle patties with ground sumac
4. Fill pita with other stuff + meat and enjoy!

Note: This makes medium spicy patties. Adjust to suit your preferences.

Hearty Lentil & Vegetable Soup

2 T vegetable oil

3 leeks, green parts only, finely sliced

3 carrots, diced

2 celery stalks, diced

1 c lentils

1/3 c rice

4 c stock

1 c frozen corn

Garnish with fresh chives and sour cream

1. Saute leeks, carrots, and celery. Cover and cook until tender.
2. Stir in lentils and rice. Add stock and boil for about 20 min (until rice and lentils are tender).
3. Add corn and cook 10 more min.

Potato Soup

2 T butter

2 shallots, finely chopped

8 oz potatoes, peeled and diced

4 T flour

2 T dry white wine

1.5 c milk

1 c frozen corn

3 oz Gruyere cheese, grated (Cheddar works as well)

8-10 fresh sage leaves, chopped (or 1 T dried sage leaves)

2 c heavy cream

croutons for serving (or crusty bread)

1. Boil potatoes until tender. Drain and set aside.
2. Melt butter in large pot. Saute shallots.
3. Add cooked potatoes.
4. Sprinkle in flour and cook for about 1 min stirring constantly.
5. Remove from heat, stir in wine.
6. Return to heat and add milk. Bring to a simmer.
7. Stir in corn, cheese, sage, and cream. Don't let it come to a boil.

Slow-cooker Maple Ham

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice

The Directions.

Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Orange Almond Cake

I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.

From: http://shecraves.typepad.com/my_weblog/2006/02/orange_almond_c.html

3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)

water for boiling

6 eggs

1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)

2 1/2 cups ground almonds

1 teaspoon baking powder

superfine sugar for dusting

whipped cream

dark chocolate shavings

1. Preheat oven to 350 deg F.
2. Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say).
3. Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.
4. Add the eggs and pulse until combined. Add the dry ingredients and mix well.
5. Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour.
6. Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.

TIPS:
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.

*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.

Nathan's Brownies

½ c butter/margarine

2 oz. baking chocolate

¾ c flour

½ t baking powder

½ t salt

2 eggs

1 c sugar

1 t vanilla

¼ c chocolate chips

¼ c nuts

Microwave butter and baking chocolate 2 min to mix

Combine flour, baking powder, and salt.

Mix the remaining ingredients

Cook in 8x8 pan for 30-40 min at 350F.

White Bean and Kielbasa Stew

From: Real Simple magazine

1 lb dry white beans, rinsed

14 oz kielbasa, 1/2 inch chunks

4 c chicken broth

1 14 oz can diced tomatoes

1 large onion chopped

6 garlic cloves, chopped

1 t dried rosemary

1 c water

6 c baby spinach

1. Put all the ingredients except spinach in slow cooker and cook on low for 7-8 hrs or high for 5-6 hrs.
2. Add spinach just before serving.

Sausage and Potato Pockets

From: Real Simple magazine

1/2 lb mushrooms, thinly sliced

1/2 lb new potatoes, thinly sliced

6 oz cooked chicken sausage, thinly sliced

2 T olive oil

10 oz frozen chopped spinach, thawed and squeezed dry

4 oz Gruyere or Cheddar cheese

1 lb pizza dough at room temperature

1. Preheat oven to 400 deg F
2. Toss mushrooms, potatoes, and sausage in oil and season with salt and pepper to taste. Roast until potatoes are tender (20-25 min). Cool and mix with cheese and spinach.
3. Divide dough into 6 pieces and roll each into 6 inch circles.
4. Spoon filling into the middle of each circle. Fold dough over and crimp sides together to form a crescent shape
5. Place pockets on parchment paper and bake for 20-25 min until golden brown.

These stay good for 5 days or freeze for up to 3 months.

Whole-grain Blueberry Muffins

From: Real Simple Magazine

Makes 12

1 1/4 c whole wheat flour

1 c old fashioned rolled oats

1/4 c flaxseed meal

1/4 c pecans

1 t baking powder

1 t baking soda

1/2 t salt

1 c plain low-fat yogurt

1/2 c packed light brown sugar

3 T butter, melted

1 T orange zest

1/4 c orange juice

1 large egg

1 t vanilla

2 c fresh blueberries or 8 oz frozen blueberries

1. Preheat oven to 375 deg F
2. Place paper liners in muffin tins and spray with PAM to keep muffins from sticking
3. Mix flour oats, flax meal, pecans, baking powder, baking soda, and salt in the food processor
4. In a large bowl combine yogurt, sugar, butter, orange zest and juice, egg, and vanilla.
5. Add flour mix to bowl and stir in the blueberries
6. Bake for 22 to 25 min.

These stay good frozen for about a month.

Corn Salad with Feta and Walnuts

1 c toasted walnuts

4 c fresh corn

2 jalapenos chopped

2 T lime juice

2 T olive oil

½ c crumbled Feta (2 oz)

Mix ingredients and enjoy!

Ravioli Lasagna

From: Real Simple

1 24-26 oz jar marinara sauce

40 oz large cheese ravioli

10 oz frozen spinach (thaw and squeeze out the liquid)

2 c. mozzarella shredded

½ c. grated parmesan

Preheat oven to 375.

Layer as follows in 9x13 dish:

Thin layer of sauce

1/3 ravioli

½ spinach

½ mozzarella

1/3 sauce

(repeat)

Top with remaining ravioli and sauce.

Sprinkle parmesan on top.

Cover in foil and bake 30 min. Uncover and bake 5-10 min until bubbling.

Hearty Vegetable Lasagna

Ingredients

1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)

Sauce:

2 tablespoons vegetable/olive oil

2-3 garlic cloves, minced

1/2 pound fresh mushrooms, sliced

2 medium carrots, sliced or chopped

1 green bell pepper, sliced or chopped

1 red bell pepper, sliced or chopped

1 medium onion, sliced or chopped

1 medium zucchini, sliced or chopped

1 medium yellow squash, sliced or chopped

About 6 cups (48 ounces) pasta sauce

1 can diced tomatoes

2 teaspoons dried basil

Salt and pepper

1 (15-ounce) container part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

2 teaspoons dried parsley

1 bag fresh or 1 box frozen spinach (thawed and rinsed)

1/2 cup grated Parmesan cheese (optional)

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.

3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.

4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.

5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.