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

Dressing:
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!

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!

Marinade:

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	Salt
3	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.

Sauce:

1 Tablespoon	Butter
1/2	Onion- Slivered
1 Clove	Garlic-Minced
2 teaspoons	Ground Cumin
2 teaspoons	Paprika
1/2 teaspoon	Salt
2 (8oz) Cans	Tomato Sauce
1 Pint	Cream
1/4 Cup	Cilantro-chopped
1	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! 

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

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.

Crepes

Crepes
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.

Carrot Veggie Marinade

Carrot Veggie Marinade from Pam
(This is great to sprinkle on a salad or into sandwiches or eat alone. Prepare the night before)

2 lbs. sliced carrots
2 sliced onions
1 sliced green, red or yellow pepper
1 cup celery
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. worstershire sauce
1 tsp. dry mustard
1/2 tsp. salt

Steam veggies about 6 mins. Combine remaining ingredients and cook in saucepan about 8 mins. Marinate veggies in sauce overnight. Eat cold or warm.

Brazilian Limonade

Brazilian Limonade
(This is such a refreshing & healthy drink I'm going to keep a pitcher of it in the frig all summer!)

2 limes
1/2 c. sweetened condensed milk
5 cups water

Wash limes, cut ends off, quarter and cut out the white stuff in the middle. Do not take the skin off! Put the limes, milk and 5 cups of water in blender. Blend but don't blend too much or it'll get a tart taste. Strain the juice into a jar. You may add sugar to your liking, although I like it without any extra sugar.

Optional: put 1 cup juice back in the blender with 5 ice cubes for a more cool, refreshing and slushy drink.

Tasty Tortilla Chips

Tasty Tortilla Chips

from Pam

Place fresh corn tortillas on the oven rack in 300 degree F oven. Bake for 25 mins. then sprinkle sparingly fresh grated parmesan or pizza blend cheese on top. Bake another 5 mins. and remove.

New Orleans Beans

New Orleans Beans from Pam

Believe it or not, we eat beans almost every day. Each week

it's a new pot of some kind or other. Here's a new taste we really enjoyed this week out of a Whole Foods booklet.

(small red beans are a version of the kidney bean. In New Orleans, served over rice on Mondays to rebalance those who enjoyed the weekend too much.)

Combine 4 cups cooked beans with:

4 T. soy sauce or Bragss Liquid Aminos

2 tsp. basil

2 tsp. chili powder

1 tsp. cumin

1/2 tsp. oregano

dash of cayenne (optional)

2 minced garlic cloves

Simmer 10 mins.

Add 4 chopped tomatoes (or canned)

2 T. olive oil

Simmer another min and serve with cooked brown rice. (we had whole wheat ciabatta instead) YUM!

Thumbprint Cookies

Thumbprint Cookies

(Makes 3 dozen)

These are so tasty. The dough isn't very sweet so the jam is a nice compliment. We had fun with lingonberry jam, strawberry preserves and cinnamon chips! Pam

Ingredients

1 cup Smart Balance or butter, softened

3/4 cup packed brown sugar

3 eggs

1 1/2 teaspoons vanilla extract

3 cup hard white wheat flour OR 2 cups wheat & 1 cup ground oatmeal

3/4 cup finely chopped walnuts

fruit jam

3/4 teaspoon salt

Directions

Preheat oven to 300 degrees F. Grease cookie sheets.

Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.

Add vanilla, flour and salt, mixing well. Set dough in freezer for 10 mins.

Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 8 minutes.

Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 9-10 minutes. YUM!

Tortellini Soup

From: Rochelle

This was one of my FAVORITE soups growing up. . . which actually surprises me now because it is loaded with veggies! It is a broth base, loaded with lots of yummy vegetables, is flavorful, and my favorite. . . has tortellini in it! This is a great winter-time soup that is tasty and will also help with those new year's resolutions!

Tortellini Soup 

Ingredients:

2 Cans	Chicken Broth
1	Med Red Pepper- cut in long sticks
1	Large carrot- chopped
1	Stalk of celery- chopped
1	Stalk of broccoli- chopped
1/4 lb	Spinach- cut into long strands (I sometimes just use frozen spinach)
1	Small onion-chopped
2 t	Olive Oil
1 2/3 C	Water
1/2 t	Basil
1/4 t	Salt & Pepper
1	Bay Leaf
1 pkg (9 oz)	Cheese Tortellini (found in the freezer section)

Sauté onion till tender, about 5 minutes. Add broth, water, and all vegetables except broccoli and spinach. Boil and simmer for 15 minutes. Add noodles and broccoli, simmer for 8 minutes. Add spinach and remove bay leaf. Serve.

Yield: 4 servings

Pumpkin Gingerbread Baked Doughnuts

From: Rochelle

A while back, Austin's mom gave us a doughnut pan. I have seen baked doughnut recipes floating all over Pintrest and foodgawker and I wanted to give one a try. You should know me by now. . .anything pumpkin is ALWAYS good in my book! We actually made these for our family for Christmas and think they are SUPER tasty! They are moist, flavorful, and they are baked! Great healthy version for when that doughnut craving hits!  Enjoy!

Pumpkin Gingerbread Baked Doughnuts

Batter:

1 C	Whole Wheat Flour
3/4 tsp	Baking Powder
1/4 tsp	Baking Soda
1 tsp	Cinnamon
1/2 tsp	Ginger
Pinch	Allspice
Pinch	Cloves
1/4 tsp	Salt
1/4 C	Brown Sugar
1	Egg
1/4 C	Pumpkin Puree
2 Tbsp	Maple Syrup
2 Tbsp	Milk
2 Tbsp	Butter- room temperature

Directions:

1. Preheat the oven to 350 degrees. Grease your doughnut pan.
2. Mix flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar together.
3. Add the egg,  pumpkin, maple syrup, milk, and butter. Mix well and spoon into a quart sized zip-lock bag. Cut off a tip of the bag. Fill each "doughnut" mold with the batter. You should get about 6 large doughnuts.
4. Bake about 7-8 minutes. Remove the pan from the oven. As soon as the doughnuts are cool, use a knife to cut carefully loosen each doughnut and place on a cooling rack.

Optional Glaze:

1/4 C	Brown Sugar
1 Tbsp	Milk
2 Tbsp	Butter
1/2 C	Powdered Sugar

1. Melt the butter and brown sugar in a small sauce pan on medium heat. Allow it to come to a boil and boil for 2 minutes. Careful not to let it burn!
2. Add the milk and bring to a boil again. Add the powdered sugar. If you want it thicker, add more powdered sugar. If you want it thinner, add more milk.
3. Turn the heat on low and carefully dip the top halves of the doughnuts. If you keep it over low heat, the glaze won't harden on you. Let the doughnuts cool.

Dig in and enjoy!!

Yield: 6 large doughnuts. 

Pumpkin Pizza

From: Rochelle

Last night, Austin's work had an iron chef competition. Of course I was ALL over that one! The secret ingredient: Pumpkin! Huzzah! My favorite! I was this close () to making my favorite double layer pumpkin cheesecake, but I am SO glad I didn't because two others made it to the competition. I decided to make Pumpkin Pizza and oh my goodness readers, it was delightful! The best part? We won! : ) Try it out to break up your regular pizza night. It reminded me of something you would see at California Pizza Kitchen.

Pumpkin Pizza
Adapted from About.com

Ingredients:

2 C	*Roasted Pumpkin, Cubed
1 T	Basil Pesto (If you don't have this, use 2 t basil + 1 t garlic powder)
1	Prepared Pizza Dough
3/4 C	Cheese of your Choice (I used cheddar, but Mozzarella or Colby jack would be good)
2 T	Cashews, salted, roasted, and crushed
3/4 C	White Cream Sauce (See Recipe Below)
1/4 C	Feta Cheese, Crumbled (Goat cheese would be yummy too!)
2 T	Parmesan Cheese, grated
Garnishes	Extra Chopped Cashews and Parmesan Cheese, and Parsley (dried or fresh)

Preparation:

1. Preheat the oven to 500 degrees.

2. Gently toss roasted pumpkin with basil pesto to lightly coat evenly. Set aside.

*To roast Pumpkin, I cut a sugar pumpkin in half, scooped out the seed and placed, cut side down in a glass dish. I added 1/2" of water to the bottom and covered in plastic wrap. I then cooked in the microwave for about 15-20 minutes. After which I carefully removed the plastic wrap, drained the water, and turned cut side up and placed into a 500 degree oven until browned, about 10-15 minutes.

3. Roll out pizza dough and spread evenly with a layer of white sauce and cheese. Add crushed cashews and cubes of pumpkin. Drizzle with white cream sauce.

4. Scatter crumbled feta cheese and grated Parmesan evenly over the surface.

5. Cook pizza for 7 to 10 minutes at 500 degrees Fahrenheit until lightly browned. Remove from the oven and cut into slices.

6. Garnish with parsley, extra cashews and Parmesan cheese before serving.

White Sauce

3 T	Butter or Smart Balance
1/4 C + 2 T	Flour
1 1/2-2 C	Milk
1/2 t	Garlic Powder
1 t	Italian Seasoning (or basil/Oregano mix)
Dash	Salt and Pepper, to taste
1/3 C	Cheese of our Choice (Parmesan, Cheddar, or Colby Jack work well

Preparation:

1. Melt butter in a medium saucepan and add in flour, stirring until thick and pasty.

2. Slowly add milk, whisking together constantly to avoid lumps. Add garlic powder, Italian seasoning, salt and pepper and simmer for 3-4 minutes, or until thickened.

3. Stir in grated cheese until welted. Sauce will thicken further as it cools, so add in a bit more milk if needed.

This recipe makes more than enough white sauce for one large pizza.

Healthy Pumpkin Banana Muffins

From: Rochelle

These are GREAT muffins because they have pumpkin, banana, oats, AND applesauce in them, in addition to having whole-wheat flour! Talk about a power-packed breakfast! So yummy warm OR cold!

Healthy Pumpkin Banana Muffins


1 1/2 C All-Purpose Flour
2 C Whole-Wheat Flour
1 1/4 C Rolled Oats
4 t Baking Powder
2 t Baking Soda
1/2 t Salt
4 t Cinnamon
2 t Ground Ginger
1 t Nutmeg
1 t Pumpkin Pie Spice
3 Ripe Bananas, Mashed
1 C Applesauce
1 (15 oz) can Pumpkin
4 Eggs, lightly beaten
1 C Sugar
1 C Brown Sugar
1 C Walnuts, toasted & chopped (Optional)


Directions
1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper liners
3. Combine flours, oats, baking powder, spices, baking soda, and salt and wisk together until mixed well.
4. Combine wet ingredients and sugars in another bowl and beat until smooth, Gradually add in flour mixture. Beat just until combined.
5. Spoon into prepared pans or tins (fill cups until just about full).
6. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
7. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

From: Rochelle

I LOVE fall because that means pumpkin is everywhere! I LOVE pumpkin probably as much as I love chocolate. . . . no joke. Pumpkin shakes, pumpkin frozen yogurt, pumpkin anything! When I saw this post on pintrest I KNEW I HAD to make it! Oh baby was it worth it! If you are craving some pumpkin. . . THIS is what you need to make!

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting


Cake:
4 Eggs
1 2/3 C Sugar
1 C Canola Oil
1 (15 oz) can Pumpkin
2 C All-Purpose Flour, Sifted
2 t Baking Powder
2 t Ground Cinnamon
1 t Salt
1 t Baking Soda

Cream Cheese Frosting:
1 (8oz) pkg Fat-Free Cream Cheese, Softened
1/2 C Butter (or Smart Balance)
2 C Sifted Powdered Sugar
1 t Vanilla Extract
2 t Ground Cinnamon

Directions:
1. Preheat the oven to 350 degrees.
2. Using an electric mixer at medium speed, combine the eggs, sugar, and oil, and pumpkin until light and fluffy.
3. In a separate bowl, mix together the flower, baking powder, cinnamon, salt, and baking soda.
4. Add the dry ingredients to the wet and mix at a low speed until throughly combined and the batter is smooth.
5. Spread the batter into a greased 13x9 inch baking pan. Bake for 30 minutes or until a toothpick comes out clean. Let cool completely before frosting. Cut into bars and enjoy!

Calzones

Calzones

by Pam

Pizza Dough

(makes four 8" rounds)

1 TB instant yeast (SAF is my favorite brand)

1 tsp honey

2 TB oil

1 C warm water

1 tsp salt

1 T. minced rosemary, optional

2 1/2 C. Whole Wheat Flour (hard white wheat is best)

Dissolve yeast in the warm water. My favorite herb to add to the dough is rosemary. Stir in remaining ingredients and beat vigorously about 50 strokes, until all is combined. Cover with plastic and let it rest 5 minutes while you prepare the toppings. Parmesan cheese is way less fat than other cheeses and much stronger flavor.

Form dough into 4 rounds. Fill one side with steamed veggies such as carrots, onions, sweet bell peppers, olives. We like turkey pepperoni or sausage. Sprinkle with parmesan cheese. Fold unfilled side over filling and crimp edge. Bake at 400 degrees F for about 15-20 mins. Top with warmed pizza sauce and enjoy. These freeze great.

Shepherd's Pie

Shepherd's Pie

by Pam

6 large potatoes, peeled and cubed

1 tablespoon butter

1 finely chopped onion

2 cups chopped celery

1 red pepper, chopped

2 cups peas

salt and pepper to taste

8-10 carrots, chopped

1 tablespoon vegetable oil

1 pound lean ground beef

1 teaspoon crushed fennel, optional

4 tablespoons all-purpose flour

2 tablespoon ketchup

1 tablespoon worstershire sauce

1 1/2 cups beef broth or Bragg's Amino Liquid

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.

In a large frying pan add onion and red pepper and cook until clear. Add ground beef, fennel and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 9 x 13 casserole dish. Next, spread a layer of mashed carrots, then peas and top with the mashed potato mixture and sprinkle with paprika.

Bake in the preheated oven for 30 minutes, or until golden brown.

Tomatilla Salsa

Tomatillo Salsa

from Pam

Last month I entered a salsa contest at my favorite garden nursery in town, The Backyard. Guess what?! I came in 2nd place! Hope you enjoy this salsa. It's great on burritos, etc. I like to bake plain corn tortillas dipped in salt water and baked for 30 mins. at 300 degrees.

1 pound tomatillos, husked

1/2 cup finely chopped onion

1 teaspoon minced garlic

1 serrano chile pepper, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

1 cup water

Directions

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth.

Chocolate Zucchini Bread

From: Rochelle

This has been a family favorite for YEARS! We got this recipe from my Aunt Shirl and her girls. If you have zucchini growing in your garden and are trying to figure out what to do with it, here is an option! My mom would add chocolate chips to this bread to make it even more chocolaty. : ) This so SUPER yummy with cream-cheese spread on top.

Shirl's Chocolate Zucchini Bread

Makes 2 loaves. 

3	Eggs
1 C	Brown Sugar
1 C	Sugar
1 C	Oil
7 T	Cocoa
2 T	Butter
1 t	Vanilla
2 C	Zucchini-Grated
3 C	Flour
1 t	Salt
1 t	Soda
1 t	Baking Powder
1/4 t	Cinnamon
1 C	Almonds (Optional)

Mix together ingredients with an electric hand-held mixer. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hr (Mine we actually done at 40 mins.. . . so you might need to adjust the time according to your oven). 

Fall Colors Salad

From: Rochelle

I LOVED the colors in this salad. I know when something has this much color, it has GOT to be good for me! Austin and I had a little debate on whether we liked this one hot or cold, so you might need to decide that one for yourself. I think it tasted best fresh and semi-warm, right after I cooked the squash and mixed it with everything else. The dressing adds I nice complement of tastes to all of the vegetables.

Fall Colors Salad

2 C	Roasted Banana Squash, Cubed
1/2 C	Red Bell Pepper- Cubed
1 Can	Corn-drained
1 Can	Black Beans- drained

Carefully combine in a medium sized bowl.

Dressing:

Adapted from Oh She Glows- Long Weekend Grilled Salad

3 T	Olive Oil
1/4 C	Fresh Lime or Lemon Juice
2 T	Balsamic Vinegar
2 Cloves	Garlic- Minced
2 T	Cilantro
1 t	Agave nectar
1 t	Dijon Mustard
	Salt & Pepper to Taste

Place all ingredients in a small jar and shake to mix. Pour over salad and mix to coat. Can be served hot or cold.