Roasted Red Pepper Mayonaise

1 cup mayo
1-2 large pieces of roasted red pepper
salt to taste
sugar to taste

Blend together until smooth.  Refrigerate for 1 hour to set up.

Cilantro Pesto

This is great to use with the Roasted Red Pepper Mayo on paninis or sandwiches.

1 tightly packed cup cilantro, washed
1/4 cup olive oil
3 cloves garlic
juice from 1 lime
salt to taste (about 1/4 tsp)

Blend until smooth.

Chicken Pillows- Mom

This makes 16 rolls, so you would want to half the recipe for a small group.

2 Tbsp butter, melted

2/3 cup chopped mushrooms

2 celery stalks, chopped

1/2 medium onion, chopped

1/4 to 1/2 tsp pepper

8 oz. pkg. cream cheese (I use reduced fat or fat free)

2 cups cooked chicken breast, cubed

2 cans cresent rolls

bread crumbs

small amount of milk

Gravy: can serve with chicken gravy or mix up your own

1 10.5oz can cream of chicken soup

1/4 cup milk

1/2 cup sour cream

 

Saute mushrooms, onions, celery, and pepper in butter.  Add chicken and cream cheese.  Roll out cresents and divide filling between rolls.  Roll up, then dip in milk, followed by bread crumbs.  Place on pan sprayed with Pam, then bake at 375 degrees for 15 to 20 minutes.  

Serve with chicken gravy or sauce made by combining cream of chicken soup, milk, and sour cream. Bring to a boil while stirring. Serve immediately.

Garlic Broccoli- Mom

1 large bunch broccoli cut into chunks
2 Tbs. butter
1 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
1/4 cup grated parmesan cheese

Bring a small amount of water to boil over high heat.  Place broccoli in water & cover.  Cook for 5 minutes & set aside.

Heat oil over med-high heat.  Add garlic & rosemary.  Saute for 1 minute.  Add broccoli to skillet.  Cook until heated through (about 1-2 min).  Add salt, pepper, & parmesan cheese.

Honey Pumpkin Pie- Danielle

Pastry for single-crust pie

1 can (15 oz) solid-pack pumpkin

1/2 cup honey

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

3 eggs

1 can (5 oz) evaporated milk

1/2 cup milk

Line a 9 inch pie plate with pastry. Trim and flute edges; set aside. In a bowl, combine pumpkin, honey, spices. Add eggs and milks.

Pour into crust. Cover edges loosely with foil. Bake at 375 for 50 minutes or till a knife inserted near the center comes out clean. Top with real whipped cream made with honey and a dash of vanilla

Roasted Tomato and Bread Soup- Ang

Ang said this is the best tomato soup she has ever made!

• 3 lbs (1.36 kg) tomatoes, about, halved if large, left whole if cherry or grape, enough to fill a sheet tray
• 1 onion, peeled and chopped into big chunks (9.5 oz | 256 g once trimmed)
• 1 shallot, peeled and chopped into big chunks (3 1/8 oz | 88 g once trimmed)
• 1 head garlic, cloves separated but left peeled, lightly smashed (1.5 oz | 42 g)
• one large carrot, unpeeled, roughly chopped (2 oz | 55 g)
• 3 tablespoons olive oil, about
• 1 teaspoon kosher salt plus more to taste
• fresh cracked pepper
• 4 to 5 oz | 135 g (a couple slices) bakery style bread or peasant bread
• 2 to 3 cups water
• 1 bunch (1 oz | 28 g) fresh basil
• crushed red pepper flakes to taste
• Shaved Parmigiano Reggiano and more bread for serving, optional
• olive oil for drizzling, optional

Instructions

1. Preheat the oven to 300ºF. Line a rimmed sheet tray with all of the vegetables. The vegetables should cover the tray in a single layer. (Note: the total weight of vegetables is about 4 lbs or 1.812 kg.) Drizzle olive oil over top. Season with 1 teaspoon kosher salt and pepper to taste. Roast for about three hours, but start checking after 2 hours — sometimes they are done in 2.5 hours. The vegetables should be soft and slightly caramelized.
2. Meanwhile, toast the bread. If you haven't already, slice the bread into ½-inch thick pieces. Place on the counter to dry or toast briefly in the toaster. You can also stick the bread in the oven for about 20 minutes or so while the tomatoes are roasting. You just want to dry out the bread; you’re not trying to brown it.
3. When the vegetables are done, place them in a pot with 2½ cups of water. Bring to a simmer. Note: It's best to bring this soup to a simmer slowly — it spits violently if you heat it too quickly. Also, reheat with the lid on over low heat for the same reason.
4. Season with a pinch of salt and crushed red pepper flakes if using. Add the bunch of basil. Break one slice of bread into medium-sized cubes and add to the pot. Using an emersion blender or food processor or traditional blender, puree the soup roughly. Add the other slice of bread if necessary. The soup should be slightly chunky. Taste and add more salt or bread if necessary. Thin with more water until soup reaches desired consistency.
5. Serve with a drizzle of olive oil and a few shavings of Parmigiano Reggiano.

Source: http://www.alexandracooks.com/2014/08/27/roasted-tomato-and-bread-soup/

Paleo Banana Chocolate Shake- Ang

    Serves 1

1. 
   
2. 2 frozen bananas
3. 1.5 tsp dark chocolate cocoa powder
4. 1/2 cup coconut milk
5. 1/2 cup cold water
6. 1 tbsp almond butter
7. Pinch of cinnamon

1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.

Source: http://paleogrubs.com/banana-chocolate-shake-recipe?pp=1

Fresh Peach Pie- Ashley

2 cups boiling water
1 1/2 cups cold water
2 cups sugar
3/4 cup cornstarch
1/8 tsp salt
1/4 cup lemon juice
1 small pkg orange jello
sliced peaches
1 pie shell

Bring water to a boil.  Mix cold water with cornstarch to make a paste.  Pour cornstarch paste and sugar into boiling water.  Stir constantly for about 3 minutes.  Will be very thick.  Add jello and cook 1 minute more.  Remove from heat and add lemon juice.  Let cool.  Pour over sliced peaches.  Pour into pie shell and refrigerate until set up.

Jambalaya- Ashley

1 pound shrimp
1 medium onion, chopped
1/3 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
2 Tbsp oil
1/2 tsp basil
1/4 tsp black pepper
1 cup cubed cooked ham
2 cups chicken broth
1-14 oz can diced tomatoes (including juice)
8 oz sliced kielbasa sausage (cut in half lenthwise)
3/4 cup uncooked long grain rice
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 bay leaf

Saute onion, celery, bell pepper, and garlic in oil until tender.  Stir in chicken broth, tomates, sausage, rice, and spices.  Bring to a boil  Reduce heat and simmer covered for 15 minutes.

Stir in shrimp and return to boiling.  Simmer, covered for 5 minutes or until shrimp is opaque and rice is tender.  Stir in ham and heat through.  Discard bay leaf and serve.

Wingers Sauce- Ashley

3/4 cup brown sugar
2 Tbsp water
3 Tbsp franks hot sauce

Microwave for 1 minute at a time (stirring after each minute) until smooth.

You can use this sauce over chicken tenders and serve over lettuce and cherry tomatoes.  Great served with ranch dressing.

Fruit Soup- Ashley

6 Tbsp tapioca
1 cup water
1 can orange mango juice concentrate
1 small tub frozen strawberries
1 can pineapple tidbits
2 cans mandarin oranges
2 bananas, sliced
1 mango, cut into chunks

Bring water to a boil.  Gradually add tapioca, whisking constantly for 1 minute.  Remove from heat and add frozen juice concentrate.  Whisk well and remove any chunks.  Add strawberries, mango, and canned fruits (mostly drained).  Add sliced bananas right before serving.

Pie Crust- Candis

This recipe is for a single crust.  Double if you are using a double crust.

1 cup flour
1/2 tsp salt
1/3 cup plus 1 Tbsp shortening
2 to 2 1/2 Tbsp cold water

Mix flour and salt together.  Add shortening and cut in with pastry cutter.  Sprinkle water around mixture and mix quickly with hands.  Roll out.

Apple Pie- Candis

3/4 to 1 cup sugar
2 Tbsp flour
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 to 7 sliced apples (use Jonathan, Rome, or Granny Smith apples)
2 Tbsp butter

Mix dry ingredients together.  Mix in the apples.  Pile apples into the pie pan and dot the top of the apples with small sections of the butter.  Cover edges of crust with tinfoil.  Bake at 425 degrees for 50-60 minutes or until crust is browned.

Tom Kha Coconut Soup- Candis

Makes 2-3 Servings

1/2 cup straw mushroom
3 cups water
3 thai chili peppers
1 lime
2-3 slices galangal
2 Tbsp fish sauce
1 cup coconut milk
3-4 kaffir lime leaves (with central stem torn off)
1 stalk lemon grass (cut off top part, leaving 2/3 stalk, cut 1 1/2 inches long)
3 sprigs cilantro
1 chicken breast, sliced thin
1/2 cup baby corn, cut (optional)

Put coconut milk, water, galangal, lemon grass in pot.  Bring to a boil over medium heat.  Reduce heat to simmer and stir frequently (otherwise coconut milk will curdle).  Add sliced chicken, kaffir lime leaves, and fish sauce.  Add straw mushroom (drained) and baby corn and bring to boil again.  Turn off heat.

In serving bowls add crushed fresh thai chili peppers.  Squeeze 1/3 lime into each bowl and serve hot.  Garnish with fresh cilantro.

Mexican Wedding Cookies- Mom

Makes about 36

1/2 cup powdered sugar

1 cup butter, softened

2 tsp. almond extract

1 tsp. vanilla extract

2 cups flour

1/4 tsp. salt

1 cup pecans, finely chopped

Additional powdered sugar for coating

Preheat oven to 325.  Beat sugar, butter, and extracts until light and fluffy.  Stir in flour, salt, and nuts.  Shape into 1" balls.  Bake on ungreased cookie sheet for 15-20 minutes.  Watch closely until set but not browned.  Remove from cookie sheet and cool slightly.  Put additional pow. sugar in a large Ziploc bag and gently shake cookies until coated.  Cool cookies completely, then, coat with more pow. sugar.

How to do make ahead muffins- Mom

Stir up your muffin batter as the recipe states.  Scoop the batter into well greased or paper-lined muffin tins.  Do not bake.  Freeze.  (Not you, the muffins.  This is not a hold up.)  Once the muffin batter is frozen, take the frozen batter balls out of the tin and place them in a freezer bag.  Store them in the freezer for up to three months.

When you need muffins, do one of two things:

1.  Place frozen, unbaked muffin batter balls into muffin tins overnight, set it in the fridge, then bake the muffins as normal the following morning.  Or
2.  Place frozen, unbaked muffin batter balls into muffin tins right when you need them, bake as directed, only adding a few more minutes of baking time.

COCONUT-CARROT MORNING GLORY MUFFINS- MOM

Makes 1 dozen

1 cup whole wheat flour

1/2 cup old-fashioned rolled oats, plus 2 Tbs. for garnish

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon allspice

2 large eggs

1 cup unsweetened applesauce

1/3 cup honey

2 teaspoons vanilla extract

1/4 cup coconut oil, melted if necessary

2 cups finely shredded carrot

1/2 cup shredded coconut, plus 2 Tbl. for garnish

1/2 cup raisins

1.  Preheat oven to 350 degrees.  Coat a 12 cup muffin tin with cooking spray.

2.  Whisk flour, 1/2 cups oats, baking powder, cinnamon, salt and allspice in a medium bowl.

3.  Whisk eggs, applesauce, honey and vanilla in a large bowl.  Whisk in coconut oil.  Gently stir      in the flour mixture just until moistened.  Fold in carrots, 1/2 cup coconut and raisins.

4.  Divide the batter among the muffin cups.  Sprinkle with the remaining 2 Tbl. oats and coconut.

5.  Bake the muffins until they spring back when lightly touched and a toothpick inserted in the

     center comes out with only moist crumbs attached, 25-35 minutes.  Let stand in the pan for 

     10 minutes before turning out onto a wire rack.  Serve warm or at room temperature.

Nutrition per muffin:  186 calories; 8 g fat; 28 g carbohydrates; 4 g protein; 3 g fiber

Strawberry Chia Freezer Jam- Mom

• 1 cup strawberries (frozen or fresh)
• 1 Tablespoon chia seeds
• 1 Tablespoon water
• stevia, to taste (or other sweetener, like maple syrup)

Instructions

1. If using frozen strawberries, let them thaw. I try to limit my use of the microwave so I just sat mine in a bowl out on the counter for an hour or so.
2. Mash strawberries with a fork or blend them. I mashed one batch and used my immersion blender for another - both methods worked great, but the blended version was more like jelly and less like jam.
3. Mix in chia seeds, water and stevia, if using. I used 2-3 drops of liquid stevia, but I don't think it would be necessary with super sweet berries. It just depends on how sweet you want your jam.
4. Cover the mixture and place in the fridge to set up for a while, 30-60 minutes is ideal.

Source: http://www.eatingbirdfood.com/2012/05/easy-strawberry-chia-seed-jam/

Strawberry Freezer Jam- Mom

5 cups strawberries

2 cups sugar

1/3 cup light corn syrup (Karo)

4 Tbsp clear starch or clear jel

Wash and slice strawberries; mash and set aside.  Mix sugar and clear starch well, then add to strawberries and corn syrup.  Let set for 10 minutes before filling containers and freezing.

Peanut Butter Chocolate Chip Cookies-Bri

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla

1 egg

1 1/4 flour

1 1/4 cup guittard chocolate chips

In a mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, brown sugar and mix until combined.  Add the baking soda, baking powder, vanilla, and egg. Beat until combined.  Add the flour and mix thoroughly.  Stir in the chocolate chips.

Chill the dough for about 30 minutes.  You don't want it to be really stiff though.  If you leave it longer than 30 minutes, just let the dough warm on the counter for 5 or 10 minutes until it's workable before baking.

Form the dough into 1 inch balls and place on a greased baking pan.  Bake for 6 minutes at 350 degrees.

Makes 4 dozen cookies (I use a 1 inch scoop, so they are smaller cookies).

Chickpea and vegetable curry with quinoa- Ang

Prep time: 30 minutes

Makes 6 servings

Ingredients:

• 1 can coconut milk (13.5 fl oz or 400 mL)
• 1 can chick peas
• 2 tablespoons and 1 teaspoon red curry paste
• 1 tablespoon tomato paste
• 1 tablespoon or more brown sugar
• 1 quarter lemon squeezed or more
• 1/4 teaspoon chili powder
• 1 tablespoon basil
• 1 bunch spinach, cleaned
• 4 green onions, chopped
• 2 cups sliced mushrooms
• salt to taste
• 1 cup quinoa
• 2 cups water

1) Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.

2) Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.

3) In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.

Note: If you like your curry a bit runny, add a little bit of water or milk in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water or milk to the curry as it will thicken overnight in the refrigerator.

To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.

Vegetable Fried Rice- Bri

3 cups cooked rice
2 Tbsp sesame oil
1 Tbsp canola (or other) oil
1 small onion, chopped
1 carrot, diced
1 cup other diced vegetables (I like broccoli, zucchini, squash, bell pepper)
1 cup frozen peas
1 tsp minced garlic
2 eggs
1/4 cup soy sauce
Toasted sesame seeds

While rice is cooking, heat oil in large frying pan.  Saute carrot and onion for about 5 min.  Add other vegetables and cook for 5 more minutes.  Stir in minced garlic and frozen peas and allow to cook for 1 more minute.  Make a well in the center and crack eggs into the pan, whisking them lightly with a fork.  Allow eggs to cook and then scramble them.  Add rice and soy sauce to pan and mix thoroughly.  Top with toasted sesame seeds to serve.

Tomato Basil Soup- Bri

2-16oz cans crushed or petite diced tomatoes (used crushed if you like a smoother soup)
2 cups chicken broth
1 cup half & half (you can also use whipping cream)
2 Tbsp. butter (optional)
Several fresh basil leaves, minced
Dash of black pepper

In a saucepan, bring tomatoes and broth to boil.  Reduce heat and cover.  Simmer for 10 minutes.  Add basil and butter and remove from heat.  Add cream and serve.

Optional: You can also add a small can of diced green chilies with the tomatoes to spice things up a bit.  I have also used Petite diced tomatoes with jalapeños or chilies and it turned out amazing!

Coconut Curry Butternut Squash Soup- Ashley

This is three curry soups in a row, but each is worth it's own post.  All are delicious.

36 oz. cubed butternut squash

4 t. olive oil

1/2 t. salt

1 medium onion, chopped

3 cups chicken broth

1 t. red curry paste

1 1/2 T. fresh lime juice

13.5 oz. can coconut milk (can use light)

chopped cilantro

fine shredded unsweetened coconut (opt.)

lime wedges

Sriracha Sauce (for flavor and heat)

Heat oven to 450.  Toss squash with 1 T. olive oil and salt.  Roast for 35 min.  During last 10 minutes, heat 1 t. oil in soup pan and saute' onion.  When soft, add broth, curry paste, and squash.  Bring to a boil.  Cover, reduce heat, and simmer for 15 minutes.  Remove from heat, add coconut milk and lime juice.  Puree.  Garnish with cilantro, lime wedges, and shredded coconut, if using.

Curried Sweet Potato & Lentil Soup- Mom

May I just say, this is one of my family's favorite soups of all time!  Amelia asked for it 9 meals straight!

6-8 Servings

2 Tbsp oil

1 medium onion, chopped

3 cloves garlic, minced

1 Tbsp minced fresh ginger

2 Tbsp curry powder

1 tsp salt

1/2 tsp black pepper

4 roma tomatoes, chopped

1 cup dry lentils

1 qt stock (vegetable or chicken)

1 14 oz. can coconut milk

1 lb sweet potatoes, peeled and cut into 1/2" chunks

2 small zucchini, roughly chopped

1/2 cup chopped cilantro

Heat oil in medium pan over medium-high heat.  Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.  Add garlic and ginger and cook 1 minute longer.  Stir in curry powder, salt, and pepper.  Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes. 

Stir in tomatoes and lentils.  Add stock and coconut milk.  Bring to a boil.  Cover and reduce heat to low so soup bubbles gently.

Cook, stirring occasionally, until lentils begin to soften, about 15 minutes. Stir in potatoes and more stock or water if mixture looks dry.  Cover and cook about 10 minutes.  Stir in zucchini, adding more water if needed to keep everything brothy.  Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer.  Stir in cilantro and salt and pepper to taste.