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.