Caradmom Cookies

Caradmom Cookies

 

Ingredients:

2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1 c. butter
1 c. sugar
2 eggs
1 tbsp. ground cardamom

 

Directions:

1. Sift together flour and baking powder; cream together butter and sugar.
2. Add cardamom and eggs, then dry ingredients gradually.
3. Chill at least 4 hours.
4. Roll out very thin on floured board and cut with cookie cutters.
5. Decorate if desired.
6. Bake 6-8 minutes at 400 degrees.
7. Allow to cool on wire rack before enjoying!
 
 

 

Vegetarian Stuffing

Ingredients:

1 1/2 cups broccoli florets

1 cup sliced mushrooms

1 cup sliced zucchini

1 medium clove garlic, minced

1/2 cup (1 stick) butter

1 pkg. (8 oz.) cornbread stuffing

OR 1 cup yellow cornmeal

1 cup chopped spinach

1/2 cup sliced green onion

1/2 cup diced green pepper

1/2 cup. chopped toasted pecans

1/4 teaspoon ground ginger

1 1/2 cup water

 

Directions:

1. In large saucepan, cook broccoli, mushrooms, zucchini and garlic in butter until vegetables are tender.
2. Add remaining ingredients and blend well.
3. Spoon into buttered 2 quart baking dish.
4. Cover and bake at 350 degrees for 30 minutes.
5. Makes about 7 cups.

 

Sauted Spicy Tofu

Ingredients:

1 package super firm tofu, drained

2 cloves garlic, minced

1 shallot, minced

1 green onion, chopped

2 large Chinese cabbage leaves

1 tablespoon olive oil

1 egg

1 1/2 teaspoons ham soup base

1/4 teaspoon taco seasoning

1 teaspoon Flour

 

Directions:

 

1. Saute drained tofu cubes with green onion and shallot in olive oil over high heat, add the garlic after about 4 minutes.
2. Add thinly sliced shreds of Chinese cabbage; stir fry until wilted.
3. Add ham soup base and stir quickly and thoroughly until all cubes are well coated.
4. Stir in 1/2 cup water and 1 teaspoon flour to thicken.
5. When water begins to be absorbed, quickly stir in 1 egg; cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.
6.  Sprinkle with Taco seasoning and serve.

Homemade Creamy Quinoa

HOMEMADE CREAMY QUINOA

 

Ingredients:

1 1/2 cups uncooked quinoa

3 cups chicken broth
2oz. 1/3 less fat cream cheese
1 tablespoon chopped fresh basil
2 teaspoons butter
2 clove garlic, chopped finely
5 cups thinly sliced assorted veggies
2 tablespoons grated romano cheese

 

Directions

1. Rinse quinoa thoroughly; drain.
2. In 2quart sauce pan, heat quinoa and broth to boiling.
3. Reduce heat; cover and simmer 10 to 15 minutes or until all broth is absorbed.
4. Stir in cream cheese and basil; cover and remove from heat.
5. In 10-inch nonstick skillet, melt butter over medium heat.
6. Cook garlic in butter for about 30 seconds, stirring frequently, until golden.
7. Stir in vegetables.
8. Cook about 2 minutes, stirring frequently, until veggies are crisp tender.
9. Toss veggies an quinoa mixture.
10. Sprinkle romano cheese.
11. Serve

Avocado Salad with ginger-miso dressing

Ingredients

For the dressing

1/3 cup plain silken tofu

1/3 cup low-fat plain soy milk

1 tablespoon peeled and minced fresh ginger

1 1/2 teaspoons reduced-sodium soy sauce

1 teaspoon light miso

1 teaspoon Dijon mustard

1 tablespoon chopped fresh cilantro

1 tablespoon chopped green onion, including tender green top

1 small avocado, pitted, peeled and cut into 12 thin slices

1 tablespoon fresh lemon juice

12 ounces mixed baby lettuces

1/4 cup chopped red onion

1 green onion, including tender green top, thinly sliced on the diagonal

1 tablespoon chopped fresh cilantro  

 

Directions

1. To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor.
2. Process just until smooth and creamy.
3. Transfer to a bowl and stir in the cilantro and green onion.
4. Cover and refrigerate for at least 1 hour.
5. In a small bowl, toss the avocado slices in the lemon juice to prevent browning.
6. Set aside.
7. In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.
8. Add 2/3 of the dressing and toss lightly to coat.
9. Divide the salad among individual plates.
10. Arrange 2 avocado slices on top of each portion in a crisscross pattern.
11. Top each avocado cross with a dollop of the remaining dressing.
12. Serve immediately.

 

Corn Bread Pudding

Corn Bread Pudding

 

Ingredients:

1 (17 oz.) can whole kernel corn

1 (17 oz.) can cream style corn

1 stick butter, melted and cooled

1 (8 oz.) pkg. sour cream

2 eggs, beaten

1 pkg. Jiffy corn muffin mix

 

Directions:

 

1. In a medium sized bowl beat eggs.
2. Add melted, cooled butter, add sour cream, corn, and Jiffy mix.
3. Put into 2 1/2 quart casserole.
4. Bake about 1 hour at 350 degrees.
5. Allow to cool slightly before serving.

 

Cajun Green Tomatoes

Cajun Green Tomatoes

 

Ingredients:

1 1/2 lb. med. to lg. very green tomatoes
1 1/4 tsp. black pepper
1 tsp. salt
1/2-3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 c. all-purpose flour
1/2 tsp. baking powder
Vegetable oil for frying

 

Directions:

 

1. Slice tomatoes 1/4 inch thick.
2. Place slices on a flat surface in a single layer.
3. Combine black pepper, salt, cayenne pepper and garlic powder thoroughly; sprinkle evenly on both sides of each tomato slice, pressing seasoning in with hands and using it all.
4. Let tomato slices sit at least 15 minutes.
5. Combine flour and baking powder.
6. In a large skillet, heat oil 1/2 inch deep over medium heat until hot.
7. Just before frying, dredge each tomato slice thoroughly in the flour.
8. Shake off excess and fry slices in a single layer in the hot oil until browned on both sides, about 5 minutes total.
9. Drain on paper towels.
10. Serve immediately

 

Vegetarian Fire Roasted Gumbo

Vegetarian Fire Roasted Gumbo

 

Ingredients:

1 Serrano pepper

1 banana pepper

1 small jalapeno

1/4 cup canola oil

1/4 cup all purpose flour

2 tablespoons canola oil

2 celery ribs, chopped

1 large onion, chopped

3 green bell peppers, chopped

1 quart vegetable broth

2 clove garlic, minced

2 tablespoon Cajun seasoning

1 tablespoon smoked paprika

1 tablespoon file powder

1 cup fire roasted tomatoes

1 sweet potato, peeled and cubed

Parsnip, peeled and cubed

1 cup canned red beans, rinsed and drained

1 cup canned black-eye peas, rinsed and drained

2 cups frozen cut okra, thawed

 

 

Directions:

1. Preheat oven to boil. Arrange the Serrano, banana, and jalapeno peppers on baking sheet and place in oven.
2. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes.
3. Turn the peppers and continue broiling until all sides are blackened.
4. Remove the peppers from oven and place in sealed paper bag to steam.
5. After 15 to 20 minutes, remove peppers from bag and peel off the crispy black skin.
6. Remove stems and seeds from peppers, coarsely chop and place in bowl.
7. Heat the canola oil in large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble.
8. Whisk in the rest of the flour and cook, whisking continuously, until mixture is well blended and dark brown, about 20 minutes.
9. Once it becomes dark brown. Remove the roux from heat.
10. Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat.
11. When the oil is just about to smoke, stir in celery with half of the onions and bell peppers.
12. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes.
13. Stir 1/4 cup of vegetable broth into the pot.
14. Cover and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
15. Stir the Serrano, banana, and jalapeno peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions.
16. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves.
17. Cover and simmer 5 minutes.
18. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remain stock.
19. Simmer uncovered 30 minutes more.
20. Season to taste with salt and pepper.
21. Serve hot.

Homemade Bouja Soup

HOMEMADE BOUJA SOUP

Ingredients:

2 (6pound) whole chickens

7 lbs. beef stew meat, diced into 1 inch pieces

2 stalks celery, chopped

1 medium head cabbage, chopped

8 onions, chopped

4 pack frozen mixed veggies

2  cans rutabagas

2  can lima beans, drained

2 cup cut yellow beans, drained

2  can crushed tomatoes

Salt and pepper to taste

 

Directions:

1. Boil chicken and beef in large soup pot 15 to 20 minutes, until tender.
2. Use enough water to cover.
3. Remove meat and cut into bite-size pieces.
4. Discard fat and skin.
5. Add celery, cabbage and onions to broth and boil for 10 to 15 minutes or until almost tender.
6. Add frozen veggie mix, rutabagas, lima beans, yellow beans, and tomatoes and continue to cook until soup has reached desired thickness.
7. Add meat and simmer until meat breaks apart, stirring occasionally with wooden paddle.
8. Salt and pepper to taste.
9. Enjoy Hot!
    

 

Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

Ingredients:

1 1/4 cups sour cream 

1/2 cup buttermilk

1/4 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoon onion powder

1 large garlic clove, minced

4 tablespoons fresh chopped parsley

1 teaspoon sea salt or to taste

1/4 teaspoon black pepper

1/4 teaspoon dried dill weed

 

Directions:

1. Combine all ingredients in a quart jar.
2. Stir well with a fork or seal tightly and shake.
3. Refrigerate for at least an hour before serving.
4. Taste and additional salt as necessary.
5. This makes for a fairly thick dressing.
6. If a thinner consistency is desired replace part of the sour cream with additional buttermilk.

Italian Tuna Pate

Italian Tuna Pate

 

 

Ingredients:

1 can tuna packed in olive oil, lightly drained

¼ cup tightly packed fresh parsley leaves

1 stick unsalted butter, softened

1 tbsp lemon juice

Salt and pepper

 

Directions:

1. In food processor, pulse tuna and parsley until parsley is finely chopped.
2. Add butter and lemon juice; process until smooth.
3. Season to taste with salt and freshly ground black pepper.
4. Serve  with veggies or crackers.

 

Ceanberry Upside Down Cake

Ingredients
For the topping:
1/2 stick butter (4 tablespoons)
3/4 cup plus packed light brown sugar
1 12-ounce bag cranberries (if using frozen, don't thaw them first)

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 stick (1/2 cup) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 teaspoon grated orange zest (from 1 large orange)
2 eggs
1/2 cup buttermilk
1/4 cup milk

Directions

1.      Heat the oven to 350ºF. Now begin with the topping. I prepare and bake this cake in a very well-seasoned 10-inch cast-iron skillet. If you're using a cake pan, then you will need to do the butter and brown sugar part in the oven, and you may want to line the pan with parchment first. For skillet-users: melt the butter over medium heat, then stir in the brown sugar and cook, stirring, for a minute or two. Spread the mixture out as best you can, and leave it to cool while you prepare the cake batter. Sift (or, hello lazy friend of mine, whisk) together the flour, baking powder, baking soda, and salt. Meanwhile, in an electric mixer, you are beating together the butter and sugar until they are very fluffy-stopping to scrape down the bowl if there's a dead spot down there, below the beater, like there is with mine. Add the vanilla, the orange zest, and the eggs, one at a time, beating well after each. With the mixer on low speed add the flour alternately with the buttermilk and milk, which you've sensibly mixed together in the measuring cup. Beat until just combined, or risk overbeating and baking something with the delicate texture of an anvil. Now pour your cleaned berries (I rub them dry in a clean dish towel) into the prepared pan, shake to even them out, and spoon the batter over them in large blobs which you will smooth and spread together very gently with a spatula so as not to disturb the berries which are, shhhh, already asleep at the bottom of the pan. Bake the cake in the middle of the oven until quite brown and done-looking, about 40-45 minutes, or until a tester comes out clean. Now -- this is important -- cool the cake in its skillet on a rack for exactly 15 minutes, then run a knife around the edge of the cake, then place a large plate over the pan with one hand while your other hand is busy having an oven mitt on it and holding the skillet's handle, invert the cake, holding skillet and plate tightly together and then removing the skillet with an optimistic flourish.

Lemon Dill Chicken

Lemon Dill Chicken

Ingredients:

3 tbsp butter

1 tbsp chopped fresh dill or ¾ tsp dried dill

1 tbsp fresh lemon juice

1/4 tsp seasoned salt, sea salt or salt free seasoning to taste

1 med green onion, thinly sliced

1 pound chicken breast, skinned, boned and cut into 4 pieces

 

Directions:

1. Heat butter, dill, lemon juice, salt, and green onion in lg skillet over medium-low heat.
2. Stir occasionally.
3. Add chicken to butter mixture in skillet, cover and cook 10 minutes, basting occasionally with butter mixture in skillet.
4. Turn chicken and coo, covered, 10 more minutes.
5. Arrange in warm serving dishes.
6. Pour sauce over chicken.
7. Enjoy hot.

Texas-Style Onion Bacon Pie

TEXAS-STYLE ONION & BACON PIE

 

Ingredeints:
 
5 slices bacon, chopped

1 large onion, sliced thin, 5 1/2 ounces

8 ounces Monterey jack cheese, shredded

6 eggs

1 cup heavy cream

1/2 teaspoon salt

1 teaspoon chili powder

Directions:
 

1. Sauté the bacon and onion until the bacon is cooked and the onion is tender and slightly caramelized.
2. Place the cheese in a greased pie plate; top with the bacon and onions.
3. Beat the eggs, cream and seasonings; pour over everything.
4. Bake at 350º for 35-40 minutes until a knife inserted in the center comes out clean.
5. Let stand 10 minutes before cutting.

 

Burger Scramble Florentine

BURGER SCRAMBLE FLORENTINE

Ingredients:

2 pounds ground beef

1/2 small onion, chopped 

2 cloves garlic, minced 

10 ounce package frozen chopped spinach, thawed and well-drained

1 pack cream cheese, softened and cubed

1/2 cup parmesan cheese 

1/2 cup heavy cream

1/2 teaspoon garlic powder 

1 1/2 teaspoons salt

1/2 teaspoon pepper

Directions:

1. Spray a 2-quart casserole with non-stick spray.
2. Brown the hamburger and onion and fresh garlic in a large pot or Dutch oven; drain the fat.
3. Stir in the spinach; mix until well combined; add the salt and pepper and garlic powder.
4. Add the cubed cream cheese and stir until blended, mashing it into the meat to blend well.
5. Stir in the parmesan and cream; mix well.
6. Pour into a casserole dish.
7. Bake, uncovered, at 350º 30-35 minutes, until bubbly and browned.  

Seoul Chicken

SEOUL CHICKEN

Ingredients:

6-8 chicken thighs, skin on
5 tablespoons soy sauce
1/4 cup granular Splenda
1/4 teaspoon pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water
Xanthan gum
Directions:

1. Place the chicken pieces in a gallon size ziploc bag.
2. Mix the remaining ingredients, except the xanthan gum, in a small bowl.
3. Pour the marinade into the bag with the chicken.
4. Close the bag and knead gently to coat all of the chicken pieces.
5. Place in a shallow pan, just in case the bag leaks.
6. Put in the refrigerator and marinate at least 1 hour, turning the bag over occasionally.
7. Dump the entire contents of the bag into a 9x13" glass baking pan.
8. Arrange the thighs skin side up.
9. Bake at 425º for 35-40 minutes until the meat is done.
10. Remove the chicken from the baking pan to a serving platter and keep warm.
11. Skim most of the fat off the juices remaining in the pan and pour into a small saucepan.
12. Bring to a boil and lightly sprinkle the xanthan over the liquid while whisking briskly.
13. Be careful not to let it get too thick.
14. Stop before you think it's thick enough or you'll get glue.
15. Serve the sauce over chicken.

 

Homemade Raspberry Vinagrette

HOMEMADE RASPBERRY VINAIGRETTE

 

Ingredients:

 

1/2 cup raspberry vinegar

1 teaspoon white sugar

1 tablespoon fresh mint leaves, finely chopped

 

Directions:

Place vinegar in a container with tight lid. 

Add sugar and mint, cover with lid, and shake to dissolve sugar.

Stir in additional sugar if necessary to smooth out the vinegar flavor

Turkey Mandarin Poppy Salad

TURKEY MANDARIN POPPY SALAD

Ingredients

1/4 Cup orange juice

1-1/2 Tablespoons red wine vinegar

1-1/2 Teaspoons poppy seeds

1-1/2 Teaspoons olive oil

1 Teaspoon Dijon-style mustard

5 Cups red leaf lettuce, washed, dried, chilled and torn

2 Cups baby spinach leaves, washed, dried, chilled and torn

1/2 Pound COOKED TURKEY BREAST, cut into 1/2-inch julienne

1 Can (10-1/2 ounces) mandarin oranges, drained

1 Teaspoon orange zest

Directions: Dressing: In small bowl combine orange juice, vinegar, poppy seeds, oil, mustard and 1/8 teaspoon freshly ground black pepper. Set aside. Salad: In large bowl toss together lettuce, spinach, turkey and oranges. Pour dressing over turkey mixture. Garnish with orange zest and serve immediately.

Mustard-Baked Fish Fillets

Mustard-baked Fish Fillets

 

Ingredients:

2 pounds white fish fillets, skin removed

1 egg white

1/4 cup mayo

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

 

Directions:

1. Preheat oven to 400 degrees.
2. Arrange fish fillets in a lightly greased baking dish and set aside.
3. Beat egg white until stiff.
4. Fold in remaining ingredients.
5. Cover fish with egg white mix.
6. Bake 20 to 30 minutes until puffed and golden brown.
7. Serve Hot!