Green Garden Dip 540mL kidney beans (or pretty much any bean) 1 cup finely chopped fresh parsley 2 tbsp. lemon juice 1 clove garlic, minced 2/3 cup mayonnaise ½ cup sniped fresh chives (about 2/3 bunch) ½ tsp. pepper ¼ tsp. salt 1.) Process beans, parsley, lemon juice and garlic in a food processor using a metal blade until the consistency of a paste (about 30 seconds) 2.) Transfer white bean mixture to a mixing bowl and fold in mayonnaise, chives, pepper, and salt. Refrigerate in an airtight container for up to two days or freeze. Pad Thai Sauce 2 tsp preserved tamarind (let soften, stir, put through sieve to get rid of seeds and stringy bits; end up w/ ¼ cup dark watery tamarind stuff) ¼ cup boiling water ¼ cup ketchup 2 Tbsp. lime juice 1 Tbsp. soy or tamari sauce 1 Tbsp. sugar 2 tsp. oriental chili paste Combine ingredients and let sit for 24 hours. Pad Thai Sauce (see above) 8 oz. rice noodles (1/4" wide) 3 cloves minced garlic ½ lbs. cubed chicken breast (optional) ½ lbs. shrimp (optional) 1/4 lbs. tofu (optional) 2 eggs, beaten 3 cups bean sprouts ½ cup peanuts, coarsely chopped. 3 green onions 1 cup fresh cilantro Lime wedges Put noodles in a bowl of hot water for a minimum of 20 minutes. Heat oil in wok. Add chicken, shrimp, tofu; stir these constantly until browned, then push to the side. Add eggs and scramble until done. Add noodles, garlic, and prepared Pad Thai sauce. Stir until all well mixed. Garnish with chopped peanuts, bean sprouts, green onions and lime wedges. Thai Noodles w/Green Curry Broth 2 cans or 4 cups of coconut milk 1 Tbsp. Thai green or red curry paste 2 Chicken breasts, thinly sliced 4 cups chicken stock 2 Tbsp. graded ginger 8 lime leaves (optional) 2 bunches of lemon grass, halved lengthwise 1 bunch cilantro 2 Tbsp. fish sauce 2 limes, juiced and zested 1 8oz. package of rice noodles 2 cups bean sprouts 4 cups chopped Asian greens (bok choy or spinach) 1 bunch green onions, green tops chopped, white bottom discarded Heat a heavy-bottomed saucepan or soup pot over medium-high heat. Add I cup of the thicker coconut cream and the curry paste. Cook, stirring constantly, until the coconut begins to separate (about 5 minutes). Add the chicken and continue cooking and stirring for another 5 min. Add the remaining coconut milk, chicken stock, ginger, lemon grass, lime leaves, cilantro root, fish sauce, lime juice, and lime zest. Bring to a full boil, then reduce heat to low and simmer 20 minutes. Remove the lemon grass sections and discard. Bring the broth back to a boil. Stir in the noodles, bean sprouts, and bok choy. Turn off the heat and let sit 5 minutes. Stir in cilantro leaves and green onions, then serve immediately. Cameron's Super Salsa 7oz can of green chilies 8-10 hot jalapenos, chopped fine One bundle scallions 18oz can whole tomatoes, pureed 15oz can tomato sauce 2-4 cloves garlic, chopped fine 3 whole fresh tomatoes, chopped Salt, pepper to taste 2 tsp ground cumin Combine all and enjoy. Serve with chips over chicken, potatoes, rice, enchiladas, etc. Coconut Curry Simmered Fish Fillets 1 Tbsp. (15mL) vegetable oil 1 onion, sliced 1 sweet red pepper, sliced 2 cloves garlic, minced 1 Tbsp. (15mL) minced gingerroot 1 Tbsp. (15mL) curry paste 2 cups (1 can or 400mL) coconut milk 1 lb (500 grams) skinless, firm-fleshed fish fillets (any edible fish will do) 2 tsp. (10mL) cornstarch ½ cup (125mL) chopped fresh coriander 1 tsp. (5mL) grated lime rind ¾ tsp (4mL) salt 1 lime, cut in wedges In large skillet, heat oil over medium heat; fry onion, red pepper, garlic, ginger, and curry paste, stirring, until pepper is softened (about 5 min.). Add coconut milk, stirring and scraping up any brown bits on bottom of pan; bring to a boil. Cut fish fillets into 3-inch (8cm) pieces; add to pan. Reduce heat, cover, and simmer until fish flakes easily when tested (about 6 minutes). Using slotted spoon, transfer fish to platter; keep warm. In a small bowl, stir cornstarch w/ 1 tbsp cold water. Stir into pan and bring to a boil; boil until thick enough to coat back of spoon (about 1 min.). Stir in coriander, lime rind, lime juice, and salt. Pour over fish; serve with lime wedges. Makes 4 servings. Green Curry Chicken with Sweet Potato 1 kg (2 lbs) sweet potato, peeled and diced 2 Tbsp peanut (or vegetable) oil 2 Tbsp Thai green curry paste 1 Tbsp peanut (or vegetable) oil, extra 4 chicken breast fillets 1 cup chicken stock 1 cup coconut cream 4 kaffir lime leaves, shredded 1/3 cup coriander leaves Preheat the oven to 200° C (400° F). Place the sweet potato in a baking dish and sprinkle with the oil. Bake 25 minutes or until golden and soft. Heat a large frying pan over medium heat. Add the curry paste and extra oil and cook, stirring, for two minutes. Add the chicken and cook for 1 minute on each side to seal. Add the stock, coconut cream and lime leaves. Simmer for 15 minutes or until the chicken is tender. To serve, place the sweet potato on plates and top with the chicken. Spoon over the curry sauce and sprinkle with the coriander leaves. Serve with steamed jasmine rice. Serves 4. Thai Noodle Salad Salad: ½ lb (225g) spaghetti or large, flat rice noodles 2 cups baby spinach 1½ cups grape tomatoes, sliced in half 1 medium carrot, peeled and julienned ½ red bell pepper, seeded and sliced in thin strips ½ cup fresh cilantro, chopped Dressing: 3 Tbsp. lime juice (6, 9) 2 Tbsp. toasted (dark) sesame oil (4, 6) 1½ Tbsp. fresh ginger, grated (3, 4½) 3 cloves garlic, minced (6, 9) 1½ Tbsp. tamari (3, 4½) 1 Tbsp. rice vinegar (2, 3) 1 Tbsp. sugar (2, 3) 1½ tsp. chili paste (3, 4½) Cook the noodles until al dente. While they are cooking, whisk together the dressing ingredients. Rinse and drain the noodles thoroughly and place them in a large bowl. Add half of the dressing to the noodles and stir gently until noodles are coated. Add the fresh vegetables and the remaining dressing and stir to combine. Let sit for ½ hour. Serve at room temperature. Golden Sauce (Hollandaise Alternative) 1 small potato, diced ½ small carrot, diced 1&1/3 cup water 2 Tbsp. clean, raw cashews 1½ Tbsp. fresh lemon juice ¾ tsp. salt 1/8 tsp. celery salt / Mrs. Dash Simmer potato and carrot in water. When cooled, process with remaining ingredients (including cooking water) in a blender until very smooth. Yields 2 cups. Cranberry Relish 3 cups of chopped fresh cranberries 2 Tbsp. minced fresh ginger 1/3 cup of chopped cilantro 2 Tbsp. minced fresh jalapenos ¼ cup chopped green onion 1 clove minced fresh garlic 2 Tbsp. fresh lemon juice ½ cup sugar Konbu Stock 3 x 4 inch piece konbu 1 quart water Soak the konbu in the water for 30 minutes. Bring to a boil and simmer for 15 to 20 minutes. Turn off the heat and remove the konbu. (The konbu can be sliced and added to stir-fried veggies, etc.) Lettuce-Wrapped Vegetable Spring Rolls with Spicy Peanut Sauce Sauce: 1½ tbs. tamari 1 tbs. fresh lime juice ¼ cup peanut butter 1 clove garlic crushed 1 tbs. minced fresh ginger ¼+ tsp. crushed red pepper flakes 4 Tbsp. water + small amount more if necessary Process all in food processor. Spring Rolls: 6 large soft lettuce leaves (Boston or leaf lettuce) 1 cup finely shredded Napa cabbage (or shaved carrot) 1 small red bell pepper, thinly sliced 1 cup fresh bean sprouts ½ cup chopped fresh cilantro Arrange a small amount of each filler in lettuce leaf. Bring bottom edge over filling and fold in the sides gently but tightly. Use toothpick as needed to hold in place. Serve with sauce. Thai BBQ Veggie Skewers BBQ Marinade: 1 cup oyster sauce 1 cup chili garlic sauce ¼ cup lime juice 1½ tsp. soy sauce Mix these ingredients in a small bowl or glass jar and set aside. Marinade may be stored in the refrigerator for up to two weeks. Vegetable Skewers: 1 zucchini 1 red pepper 4 large mushrooms 24 8" wooden skewers, soaked in water for 10-20 minutes 1 Tbsp. toasted sesame seeds for garnish Cut vegetables in half, place in bowl and pour marinade over them. Toss to insure veggies are well coated. Let stand 20 minutes at room temperature. Preheat oven to broil and place oven rack at the highest position. Place vegetables on a lightly greased baking sheet and broil. Reserve marinade. (Vegetables may also be cooked on the grill.) Remove vegetables from the oven and cook. Dice into ½ inch pieces. Place vegetable pieces on skewers. Store in fridge until serving. Just before serving, brush reserved marinade over skewers, sprinkle with toasted sesame seeds. All-Purpose Marinade for Skewers ½ cup soy sauce ¼ cup balsamic vinegar ¼ cup olive oil 2 tsp. dried oregano leaves 2 cloves garlic, minced ¾ crushed red pepper flakes Pizza Dough 2 cups flour 3 eggs 1 cup lukewarm water Pinch salt 1 Tbsp. olive oil Blend flour, salt, oil, eggs one at a time. Add water as needed; makes dough for two pizzas. Spread olive oil on pizza pan. Cook at 450° for 15 – 20 minutes. Banana Nut Oat Waffles 2 cups rolled oats (not instant) 1 Tbsp. Sugar 2 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 cup rice milk 2 large eggs 2 ripe bananas ½ c chopped nuts More rice milk if needed to thin batter Combine dry ingredients in food processor and process 1 minute, until oats are finely ground. Add rice milk, eggs, and bananas; process until well mixed. Stir in nuts. Serve with maple syrup. 8 Excellent Waffles 2 egg yolks 2 cups rice milk 2 cups flour 1 Tbsp. baking powder ½ tsp. salt 1/3 cup oil 2 egg whites, stiffly beaten Preheat waffle maker. Put all ingredients except egg whites in large mixing bowl and beat slowly until moistened, then mix more quickly until smooth. Then gently fold in beaten egg whites. Pour ½ cup batter over grids on waffle maker, bake until steam no longer escapes, 3 – 5 minutes. Company Cornbread 1 cup flour ¾ cup cornmeal 2 Tbsp. sugar 1 Tbsp. baking powder 1 tsp. salt 2 beaten eggs 1 cup rice milk ¼ cup oil. Preheat over 400°. Combine wet / dry ingredients separately. Add wet ingredients to dry; stir until just moistened. Place cast iron skillet in oven x 3 minutes. Remove skillet from oven. Pour batter into hot skillet. Bake 20 minutes or until light brown. Cornmeal Crepes The key to these crepes is having your pan at the right temperature—too high and the crepes will burn; too low and they'll never brown. 2 cups rice milk 2 Tbsp. arrowroot ½ cup cornmeal ½ cup unbleached white flour ½ tsp. salt 2 Tbsp. extra virgin olive oil, plus more for pan 3 Tbsp. chili powder 2 Tbsp. finely chopped scallions 1.) Put rice milk, arrowroot, cornmeal, flour, salt, and 2 Tbsp. oil in blender and puree until smooth. Let batter rest about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, ½ cup water and scallions. 2.) Lightly oil 10- to 12-inch skillet. Heat over medium-high heat. Ladle in ¼ cup batter, tipping pan in circular motion so batter covers entire surface. Cook 45-60 seconds, or until crepe bubbles and becomes golden around the edges. Loosen edges with spatula and flip crepe. Cook about 10 seconds on second side. Slide crepe onto a plate and cover to keep warm. 3.) Repeat, lightly oiling pan between crepes, until batter is used up. If batter thins, add water to thicken. 4.) Server crepes with refried beans, guacamole, and salsa. Rhubarb / Apple Crisp 5 – 6 apples (tart – spy) with ½ to ¾ cup white sugar Or 5 cups rhubarb cut into small cubes, add lemon and 1 cup white sugar Place in 9 x 9 pan. Topping: 1/3 cup flour ¼ tsp. salt ½ cup brown sugar 1 tsp. cinnamon ¼ tsp. nutmeg 1 cup rolled oats 1/3 cup vegetable oil Mix dry ingredients. Pour in oil; stir until crumb mixture. Put on fruit, press down. 375° for 40 – 60 minutes. Fried Bananas 4 ripe bananas 3oz rice flour 1oz vegetable oil 1 cup coconut milk Pinch salt Oil for frying. Easy-Kneading Whole Wheat Bread Makes 2 or 3 loaves. 7½ cups whole wheat flour 1 Tbsp. yeast + ½ tsp yeast Combine these dry ingredients. 3 cups water 1 Tbsp. salt ¼ cup honey ¼ cup olive oil ¼ cup molasses Oven-heat these ingredients in a large steel bowl until very warm (120° – 130° F); then stir. Gradually stir in dry ingredients. Knead dough in bowl until smooth and elastic. Cover; let rest 10 minutes. Remove dough to lightly floured surface; divide into 2 or 3 pieces. Roll each piece into a rectangle. From short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends. Place, seam sides down, in 2 or 3 spring form pans (option: spread cornmeal on bottom of pans). Cover; let rise 60 minutes. Bake at 375°F for 35 to 45 minutes, or until done. Dolmades (Stuffed Grape Leaves) 1 onion, minced 1 Tbsp olive oil, divided 2 cups short grain brown rice, cooked 2 Tbsp tomato paste ½ cup raw sunflower seeds ½ tsp ground cinnamon 2 Tbsp lemon juice ½ tsp sea salt Pinch black pepper 8oz jar of grape leaves, drained 1. In a small saucepan, sauté the onion in half the olive oil, then mix it with the remaining ingredients, except the grape leaves. 2. Preheat the oven to 375 degrees. 3. Spread out 10 grape leaves, with the darker side facing down. Spoon a teaspoon of filling onto each leaf. 4. Fold the bottom up, the sides toward the middle, then roll toward the top. Place them on an oiled pan, then brush the tops with the remaining oil. 5. Bake, covered, for 35-40 minutes. Makes 20–30. Denver Chocolate Pudding ¾ cup sugar 1 cup flour 2 Tbsp. baking powder Pinch salt 1 square unsweetened chocolate 2 Tbsp. vegetable oil (olive) ½ cup rice milk or water 1 tsp vanilla or mint extract Combine ingredients "A" above and pour into a square or oval baking pan. ½ cup brown sugar ½ cup white sugar 4 Tbsp. cocoa Combine ingredients above. Sprinkle over ingredients "A". Pour 1 cup cold water over all. Cook at 350° for 40 minutes. Chocolate Zucchini Cake ¾ cup olive (or other vegetable) oil 1 & ¾ cup sugar 2 eggs 1 tsp. vanilla or mint extract ½ cup rice milk 2½ cup flour ¼ cup cocoa powder ½ tsp. baking powder 1 tsp. baking soda ½ tsp. cinnamon ½ tsp. cloves 2 cups grated zucchini ¼ cup chocolate chips (optional) Mix "wet" ingredients together: oil, sugar, eggs, vanilla (or mint), and rice milk. Mix dry ingredients and add to "wet". Add zucchini and chocolate chips to whole. Bake in oiled and floured pan at 325° for 45 minutes. Or bake cupcakes at 325° for 20 - 25 minutes. Classic Icing ½ cup vegetable oil 3 cups icing sugar 2½ tsp. vanilla or mint extract 3 – 4 Tbsp. rice milk 1/3 cup cocoa powder (optional) Cream oil and 2 cups icing sugar together. Beat vanilla or mint, 2 Tbsp. milk and 1 cup sugar into mixture. Gradually add 1 – 2 Tbsp. milk into icing until smooth and of desired spreading consistency. For a chocolate icing, add 1/3 cup sifted cocoa to the first addition of icing sugar. Fills and frosts two 8" layers or a 13" x 9" cake. Mayan Chocolate Sparklers Preparation Time: 60 min. | Baking Time: 10 min. | Makes: 5 dozen | Freezing: excellent Topping: ½ cup sugar 1 tsp. cinnamon Cookies: 1¼ cups olive oil ¾ cup granulated sugar ¾ cup brown sugar, packed 2 eggs 1¾ cups flour 1¼ cups cocoa powder 1 Tbsp. cinnamon 2 tsp. baking soda ¼ tsp. pepper Pinch cayenne 1 cup semi-sweet chocolate chips 1.) Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. 2.) Topping: Combine sugar and cinnamon for topping. 3.) Cookies: Beat oil and sugars until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips. 4.) Roll in 1" (2.5 cm) balls, don't flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2" (5 cm) apart. 5.) Bake 8-10 minutes. Cookies should still be soft in center. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack. Note: Cookies can be frozen raw and stored in an airtight bag or container. If baking from frozen, add 5 minutes to baking time. Curried Pecans 2 cups pecan halves 1/3 cup sugar 2 Tbsp canola or olive oil ½ tsp salt 1 tsp cumin ¼ - ½ tsp cayenne ¼ tsp coriander ¼ tsp cloves ½ tsp ginger Place nuts in a pan of boiling water. Boil 10 minutes. Drain well while hot, toss nuts in bowl with sugar and oil. Mix well. Let stand 10 minutes. Spread nuts in single layer in jelly roll pan. Bake at 325° for 15 minutes, until crisp. Turn several times. Combine seasonings. Sprinkle over nuts and toss to coat. Spread in single layer to cool completely. Store in airtight container. Super Peanut Butter Love Cookies 2 cups peanut butter (just peanuts & the oil from them) 2 cups sugar (white or brown or half of each) 2 eggs ½ cup water Mix "wet" ingredients above well. 2 & ½ cups flour 1 tsp. baking powder ½ tsp. salt 2 cups chocolate chips Mix above ingredients, then slowly stir into "wet" ingredients. Bake at 325° for 11 to 15 minutes. Ginger Snaps ¾ cup olive or other healthy oil 1 cup sugar 1 egg ¼ cup molasses ½ tsp. salt 1 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger 2 cups flour 2 tsp. baking soda Combine ingredients and cook at 350° 8 to 10 minutes. Oh-So-Good Cookies ½ cup olive oil ½ cup packed brown sugar ¼ cup white sugar 1 egg 1 ½ tsp vanilla Mix above together well. 2/3 cup whole wheat flour 1 cup oatmeal ½ tsp. baking soda Combine with "wet" ingredients above. ½ cup raisins ½ cup sunflower seeds 1 cup chocolate chips Stir in above. Bake 375° for 9 – 12 minutes. Kathy's Granola Bars 2 cups rolled oats ½ cup wheat germ / bran ¾ cup brown sugar ¼ cup sesame seeds ¼ cup honey ¼ cup vegetable oil ¼ cup peanut butter ¼ cup chocolate chips 1/8 tsp. nutmeg ¼ tsp. cinnamon ¼ cup raisins / currants or other chopped dried fruit. Mix peanut butter and oil together. Then mix all. Grease pan. Press down before and after baking at 350° for 15 minutes. |
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