Tuesday, June 11, 2013

Asian Coleslaw

It's summer and we want fresh, tasty salads! Here's a great combo of colorful veggies to fill you up. The dressing is extremely flavorful, and I got to use my microplane (that Rochelle & Austin gave me for Mother's Day) to get finely shredded fresh ginger :) I love it! What I really like about this salad is you keep the veggies separate from the dressing, so you can have fresh salad all week long.

Asian Coleslaw

4 cups shredded green cabbage
3 cups shredded napa cabbage
3 cups shredded red cabbage
1/2 c. diced onion/green or red
1 cup chopped cilantro
1 1/2 cups julienned carrots
1-2 red peppers, thinly sliced
Add garbanzo beans, rinsed just before serving

2 T. fresh ginger, grated
1-2 T. minced garlic
6 T. rice vinegar
6 T. oil
3-5 T. peanut butter
3 T. soy sauce
3 T. brown sugar

Just before serving, drizzle dressing on mixed veggies. YUM!

Friday, May 31, 2013

Indian Chicken Tikka Masala

Chicken Tikka Masala
From: Rochelle

I got this recipe from my friend Kate at a Favorite Things party. Wow! I can see why it is one of her favorite things! This actually tastes authentic. We LOVED it!! Yummy!

1 Cup
Plain Yogurt
1 Tablespoon
Lemon Juice
2 teaspoons
Ground Cumin
1 teaspoon
Ground Cinnamon
1 teaspoon
Cayenne Pepper
1 teaspoon
Black Pepper
2 teaspoon
Ground Ginger (I used fresh)
1 teaspoon
Boneless, Skinless Chicken Breasts

Combine all marinade ingredients, then pour over chicken and refrigerate at least 1 hour. Grill or cook chicken and discard marinade. Cut or shred chicken to prepare for sauce.

1 Tablespoon
Onion- Slivered
1 Clove
2 teaspoons
Ground Cumin
2 teaspoons
1/2 teaspoon
2 (8oz) Cans
Tomato Sauce
1 Pint
1/4 Cup
Jalapeño Pepper- finely chopped, if desired

Melt butter in a large skillet over medium heat. Add onions and caramelize until soft and brown. Add garlic and sauté for 1 minute. Add cumin, paprika, jalapeño, and salt and toast the spices for less than a minute. Stir in tomato sauce and cream while it is on low heat. Simmer on low until it thickens (about 20 minutes). Add cooked chicken and simmer 10 minutes. Garnish with fresh cilantro and add a little plane yogurt or sour cream. Serve over hot rice! Yum! 

Saturday, September 15, 2012

Quick & Easy Whole Grain Pita Chips

I love chips! But they've got to be healthy, and most aren't, right?
Usually 6 chips = 6 gr. fat but these are 16 chips = 1 gr. fat, and lots of whole grain fiber.
Just buy a package of whole grain pita pockets, cut them in triangles and then split them apart. Spray with oil, then salt or sugar and cinnamon and bake at 300 degrees F. for 20 mins.  A great snack with hummus. Store in a paper bag. Enjoy! Pam

Friday, June 1, 2012

Baked Scones

Baked Scones

Richard and I love this recipe. Usually they don't have any icing on them, but I was feeling artistic today. These are a nice change from cookies or cake and more filling I think. They were a great seller at the Farmers' Market a few years ago.

** For delicious Carrot Cake Scones, add 1 tsp. cinnamon & 1 1/2 cups finely shredded carrots to the recipe below.

2 1/2 C. hard white whole wheat flour
1/2 T. dough enhancer (optional)
1 T. baking powder
1/4 C. white sugar
1/8 t. salt
5 T. cold, hard butter (Smart Balance works well)
1/2 C. raisins or diced apples, etc.
3/4  C. milk (cow or soy)
1/4 C. plain yoghurt
1 egg (for glaze - optional)
1 T. milk

Preheat the oven to 400 degrees.
Mix the flour, baking powder, sugar and salt in a large bowl. Cut in
butter using two knives or a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the raisins.

Mix together milk and yoghurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands and counter, pat scone dough into 2 discs about 2 inches thick and 6 in. in diameter and cut each disc into 6 triangles.

Place onto a parchment lined or greased baking sheet. Place them about 2 inches apart. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones gently with the egg wash. Let them rest for about 5 minutes.

Bake for 10-12 minutes in the preheated oven, until the tops are golden brown. Options for decorating are: drizzle icing like lattice, break each scone apart, or slice in half and serve with
butter or clotted cream or a selection of jams - or even plain.
To freeze extras, wrap individually in saran wrap and then into a ziploc freezer bag.

Tuesday, May 29, 2012


What a fun, easy and fancy dessert to eat in minutes. I love having extras in the frig for a quick treat! Pam

1 1/2 c hard white wheat flour
1/8 t. salt
5 eggs (we use 2 whole eggs and 4 egg whites)
2 c milk (soy works well)
1/2 c sugar
1/4 c butter melted (Smart Balance is good)
1 t. vanilla

Combine all ingredients and mix well with a blender or whisk.
Heat a large skillet to medium (I use a 12" for large crepes), lightly grease, pour about 1/4 cup in the middle, depending on size of pan and spread thinly with a spatula or a crepe stick. Do this quickly as it will begin to cook immediately and can be hard to spread otherwise. The crepes can be very thin as the egg mixture is very strong. Cook about 1 min. on each side.
Filling: endless ideas! We enjoy plain Greek yoghurt with strawberries and on the top, light whipped cream drizzled with Hershey's chocolate syrup. YUM!
These crepes are also yummy all by themselves. Cook a little longer until crisp and they're similar to some European cookies.
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