Index (of recipes contained on this page)
2 Bean Skillet Supper |
Nut Butter |
Ancho Chili Sauce |
Oat Bread |
Apple Crisp |
Peanut Butter Popcorn |
Baked Potatoes AuGratin |
Pesto |
Beans and Greens Soup |
Poor Mans Soup |
Beef Stock |
Pumpkin Muffins |
Cajun Sour Cream |
Raw Cookies |
Cheese Balls |
Salmon Marinade |
Chicken Stock |
Spaghetti Sauce |
Cranberry Nut Chicken |
Steak Wrap-Pesto |
Cream of Mushroom Soup |
Stuffed Cabbage |
Curried Cod |
Stuffed Mushrooms |
Flax Seed Dressing |
Stuffed Tomatoes (Vegetarian) |
Homemade Granola Dessert |
Sweet and Sour Dressing |
Homemade Mayonnaise |
Trout Sauce |
Homemade Miracle Whip |
Vegetable Stock |
Italian Egg Drop Soup |
Veggie Dip |
Kiwi Orange Aspec |
Yogurt Bars |
Moroccan Rub for salmon |
Zucchini Hamburger Bake |
2 Bean Skillet Supper
1 cup Tomato, diced
1 cup Celery
¼ cup diced Green Peppers
1 cup Water or Tomato Sauce
1 Tbl. White Bean Flour
2 cups cooked Lima Beans
1-2 tsp. Chicken or Vegetable Base
1 cup Frozen Green Beans
Saute or steam raw vegetables until tender. Add liquid mixture with bean flour and bring to boil to thicken. Add remaining ingredients and heat through. Serve over Brown Rice or bowls of Corn Bread.
Ancho Chili Sauce
(Is great on Sandwiches/used instead of Mayo)
2 Cups Vegenaise
1 Tablespoon Ancho Chili Powder
Salt (to taste)
White Pepper (to taste)
Dash of Taco Seasoning
Mix and Refrigerate.
(Good for 1 week in Refrigerator)
Apple Crisp
1 Cup Rolled Oats
1 Cup Whole Wheat Flour
2 Cups Honey
1 Cup Butter
6 cups Sliced Apples
Salt to taste.
Cinnamon to taste
Combine Rolled Oats, Flour, Honey and Butter: blend together until crumbly. Place Apples in 8 by 13-inch pan. Top with Rolled Oat mixture; sprinkle with salt and cinnamon. Bake at 350 degrees for 40 minutes. Serves about 10.
Baked Potatoes AuGratin
4 baked Potatoes
½ tsp. Sea Salt
½ cup Natural Cheddar Cheese, grated
¼ cup Green Pepper, diced
1 Tbl. Roasted Red Peppers, diced
1 cup Yogurt
¼ cup Whole Wheat Bread Crumbs (one slice of toasted bread)
Scrub Potatoes then bake for 40 minutes in 425 degree oven. When done, cut lengthwise in half, scoop out middle without breaking skin. Mash pulp with other ingredients except Bread Crumbs. Place mixture back into skins, cover with bread crumbs. Place under broiler until golden crust forms. Serve as side to main dish, or as alone with soup or salad.
Beans and Greens Soup
2 cups Raw White Beans
2 cups shell or elbow pasta
1 clove garlic
3 cups Chicken Broth
Cook beans
and set aside. Cook pasta and set aside. Slightly sauté greens with garlic in small amount of Olive Oil. Place ingredients in one pot. Bring
to boil.
(For a creamier texture, take 1 cup cooked beans and using blender, puree until smooth, add to soup)
Beef Stock
Boil Beef Bones and Scraps
Add
Carrots, unpeeled, cut in half
Celery, Tops and all, cut in half
Onion, Quartered, unpeeled
Herbs
Let simmer until all vegetables are thoroughly cooked. Strain liquid and refrigerate.
Cajun Sour Cream
1 pint Sour Cream
Cajun Spice
Mortons Hot Salt
White Pepper
Paprika
(All spices are to taste)
Cheese Balls
½ cup Grated Natural Cheddar Cheese
2 Tbl. Butter
½ cup Whole Wheat Pastry Flour
¼ cup Dried Milk Powder
¼ tsp. Sea Salt
¼ tsp. Curry Powder
Cream cheese and butter together. Sift flour with powdered milk, salt and curry. Gradually stir the flour mixture into creamed cheese and butter, blending until mixed. With hands, take about a teaspoon of dough, forming it into a ball about the size of a marble. Place balls on ungreased baking sheet and flatten each with tines of fork in a criss-cross design. Bake at 450 degrees for 10 minutes.
Idea: Before baking, sprinkle flattened ball with sesame seeds, flax seeds or other small seeds of choice.
Chicken Stock
Bake whole Chicken or after Chicken Dinner save all skin and bones.
Same as Beef and Vegetable Stock – Add vegetables boil, then simmer, strain liquid, refrigerate.
Cranberry Nut Chicken
Using Whole Wheat Flour, coat Chicken Breast, sauté in Olive Oil until golden on both sides, place in 350 degree oven until done.
Cranberry Sauce:
1 cup Cranberries
½ cup Walnuts
1 Orange, peeled
4 stalks Celery
½ cup Dates, pitted
1 tsp. Pumpkin Pie Spice
1 tsp. Bragg Liquid Aminos
Place ingredients in food processor with 5 blade and blend together into a coarsely chopped mixture. This sauce can be cooked or served cold.
Cream of Mushroom Soup
2 cups Chicken – Vegetable Stock
2 cups chopped Mushrooms
2 small Onions, sliced
1/3 cup Brown Rice
Dash Garlic
4 oz. Tofu
½ cup Milk
Salt to taste
Place the Stock, Mushrooms, Onions, Rice and Garlic in saucepan. Bring to a boil, then simmer, covered until rice is thoroughly cooked. This will take 30-50 minutes. Pour this soup into your blender, and add the Tofu and Milk. Blend 1 minute, until smooth, but still hearty. Salt to taste. Serve immediately or rewarm slightly if necessary.
Curried Cod
2 lb. frozen Cod fillets
2 large Onions, chopped
1 clove Garlic, minced
2 Tbl. Butter
3 Med. Apples
1 6 oz. can Organic Tomato Paste
2 tsp. Salt
1 tsp. Curry Powder
1/8 tsp. Pepper
Partially thaw cod fillets; cut into serving pieces. Arrange cod in shallow baking dish. Sauté onions and garlic in butter until soft. Peel and quarter apples. Add apples, tomato paste, ¾ cup water, salt, curry powder and pepper to onion mixture. Bring to a boil, stirring constantly. Spoon apple mixture over cod. Bake at 350 degrees for 1 hour and 15 minutes or until cod is flakey. Serves about 5.
Flax Seed Dressing
½ cup Flax Seeds
2 cups Water
¼ cup Lemon Juice
½ cup Pine Nuts
1 Garlic Clove
Braggs Liquid Aminos to taste
Soak Flax Seed and Pine Nuts over night with 2 cups Water. Combine with remaining ingredients, blend until smooth, add more water for desired consistency.
Homemade Granola Dessert
2 ½ cups Rolled Oats
¼ Sesame Seeds
¼ cup Sunflower Seeds
½ cup Coconut
½ cup Wheatgerm, untoasted
½ cup Nuts, chopped
1/3 cup Water
½ cup Honey
1/3 cup Oil
Mix all ingredients and spread about 2 inches thick on shallow pan. Bake at 225 degrees for 2 hours. Store in lidded jars or plastic bags.
Homemade Mayonnaise
1 Egg, beaten
½ tsp. Sea Salt
¼ tsp. Red Pepper
2 Tablespoons Honey
4 tsp. Vinegar
7 tsp. Lemon Juice
1 ½ cups Oil
Beat all ingredients together except the oil. Then very slowly, add the oil and beat. It will become thicker with more oil, but it must be added slowly. More eggs may be used if desired.
Homemade Miracle Whip
¾ cup Canola or Olive Oil
1/3 cup Honey
1 Egg plus Water to make ¾ cup
1 Teaspoon Salt
1 Tablespoon Lemon Juice
Beat Water and Egg thoroughly. Cook the following in a quart sauce pan:
2/3 cup Whole Wheat Flour
1 cup Water
1/3 cup Vinegar
Bring to boil, and then blend in other ingredients. Beat hard until smooth.
Makes 1 quart.
Helpful Hints:
Have all ingredients measured and at hand before starting. If need, add more oil or honey, if too thick or taste too strong of vinegar.
Italian Egg Drop Soup
(serves 6)
3 stalks celery, diced
1 medium onion, diced
8 cups chicken stock
½ cup Vegetable Seasoning Broth
3 eggs, beaten
In large pot, sauté celery and onions in 3 Tablespoons Olive Oil until tender. Add Chicken Stock and Vegetable Seasoning Broth. Fill remaining pot with 8 cups water. Bring to boil. Gently pour in eggs while stirring soup. Boil 2 minutes and serve.
Kiwi Orange Aspec
4 ripe Kiwi
2 cups Fresh Orange Juice
2 Tablespoons Agar Flakes
1 cup Banana, sliced
1 Navel Orange
Dissolve Agar in 1 cup of Orange Juice by heating for several minutes. Peel and slice fruit, layer into 8 by 8 serving dish. Add remaining juice to agar flakes mix. Pour over fruit, chill until set.
Moroccan Rub for salmon
1 teaspoon of each seasoning:
Black Pepper Corns
Anise Seed
Cumin Seed
Curry Powder
Coriander Seed
Cardamon Pods or Powder
Caraway Seeds
Nut Butter
Nut Butter can be substituted for some or all of the butter called for in many recipes. Using a blender, pulverize 1-2 cups Raw Nuts. Add a vegetable salt, and enough oil to make a paste. Refrigerate.
Oat Waffles
6 Tbsp. organic, extra-virgin coconut oil
1 1/2 cup whole grain flour
1/2 tsp. cinnamon
2 1/2 cups apple juice (enough to thin batter slightly)
2 eggs, slightly beaten
1 Tbsp. baking powder
1/4 tsp. pink sea salt
1 cup rolled oats
Mix all ingredients together in order given. Pour batter onto preheated, lighley greased waffle iron. Serve warm plain, with pure maple syrup, your favorite organic/all-natural topping or soy ice cream. Delicious! Recommended by Robin Helstrom, ND.
Oat Bread
1 cup Rolled Oats
2 cups boiling water
½ cup honey or your choice of sweetener
2 Tablespoons Butter
2 Teaspoons Salt (optional)
½ cup warm water
1 pkg. Active Dry Yeast or ¼ oz.
5-5 ½ cups Whole Wheat Flour
Place oats in large bowl. Add boiling water, sweetener, butter and salt and stir well. Let stand 40 minutes or until cool. Place warm water in small bowl. Sprinkle yeast over and stir to dissolve. Let stand 5 to 10 minutes or until foamy. Stir yeast into cooled oat mixture.
Stir in
2 cups flour
Keep adding 1 cup at a time stirring to make soft dough. Place dough on lightly floured surface and knead in enough flour to make smooth dough. Knead until smooth and elastic. Place dough in oiled bowl and turn to coat. Cover and let rise in a warm, draft free place until doubled in bulk, about 1-1 ½ hours.
Grease two 8 by 4" loaf pans. Punch dough down and divide in half. Shape each piece of dough into a loaf and place into prepared pans. Cover and let rise until dough reaches rims of pans.
Preheat oven to 375 degrees. Brush tops of loaves with water and bake in preheated oven 35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans and cool on wire rack.
Makes 2 Loaves
Peanut Butter Popcorn
¼ c butter
¾ c natural peanut butter
½ c honey
½ t vanilla
4-6 qts popped popcorn
Pop popcorn.
Then melt butter & honey & bring to boil. Take off heat & add peanut butter & vanilla.
Pour over popcorn & stir till blended. If you like it stickey, eat it that way. Otherwise put in large lasagna pan into oven @ 275-300 degrees for 20 minutes, stirring every 10 minutes…takes the goo away.
Pesto
3 cups Packed tender young Basil Leaves
3 Heaping Tablespoons Pine Nuts
1 ½ Teaspoons Coarse Salt
½ cup Extra Virgin Olive Oil or more to taste
3 Fat Garlic Cloves-Crushed or Finely Minced
½ cup Fresh Grated Cheese- Preferably Parmigiano
Put the Basil, Pine Nuts and Salt in Blender and process steadily while you add the Olive Oil in a thin constant stream.
The pesto should achieve the consistency of a slightly grainy paste, but not a fine puree. Add garlic and process very briefly, just to mix. When pesto is the right consistency, transfer it to a bowl and using a spatula, fold in the grated cheese. If pesto is too thick, work in more Olive Oil. Taste and adjust the seasonings.
Pesto can be made ahead- store in refrigerator for a few days or in freezer for a few weeks.
Note: If storing, leave cheese out until ready to use.
Poor Mans Soup
(Serves 6)
2 pounds ground turkey, tofu or venison
3 carrots, diced
3 stalks celery, diced
1 medium onion, diced
8 cups Water
6 cups Beef Broth
1 cup Chicken Broth
1 cup Taco Seasoning
2 13oz. cans Northern Beans
2 pound cans Crushed Tomatoes
In Large pot, sauté onions, carrots and celery in 3 Tablespoons Olive Oil.
In separate pan, sauté Meat until done.Drain, set aside.
When celery, carrots and onions are almost done, add water and beef and chicken broth. Bring to boil. Turn down to low boil, add remaining ingredients and meat. Heat until hot. Serve.
Pumpkin Muffins
Mix well dry ingredients:
1 ¾ c whole wheat flour
1 t baking soda
1 t baking powder
½ t salt
1 t cinnamon
½ t nutmeg
½ c chopped nuts (opt.)
½ c coconut (opt)
In separate bowl, mix wet ingredients:
1 c cooked mashed pumpkin
½ c oil
½ c honey
2 eggs
1/3 c water
1 t vanilla
Combine both and mix just until moist. (Overmixing can toughen muffins.)
Top with sunflower seeds or flax seeds (opt).
Bake @ 350 degrees in muffin tin 20-25 minutes.
Raw Cookies (submitted by Marty)
Mix all ingredients:
3 bananas, mashed
1 c dates, chopped
1 c raisins
1 c unsweetened shredded coconut
1/2 c pecans, broken into small pieces
1 t vanilla
Add
2 c oatmeal, ground in food processor (more if necessary to make it thick enough to form a ball)
Roll into balls or spread into 13 x 9 greased pan. Refrigerate until set. (You can also cook them at 350° for 15-20 minutes. I do not bake them; I freeze them and serve/eat them frozen.)
Salmon Marinade
1 Cup Braggs Liquid Aminos
1 Cup Olive Oil
Grated Peel off of 1 Orange
¼ inch fresh peeled and grated Ginger
Mix all ingredients together in bowl. Marinate Salmon in for about 30 minutes and then cook.
Note: This can be used for Red Meat also.
Spaghetti Sauce
(4 servings)
2 16oz. cans Crushed Tomatoes
2 small or 1 large can Tomato Paste
1 medium Onion, diced
2 Tablespoons Rosemary
2 Tablespoons Thyme
Garlic, to taste
In large pot, sauté onions in 3 Tablespoons Olive Oil or medium-high heat until transparent. Add crushed tomatoes, fill each can 2 times with water, add to pot. Boil for 1 hour.
Add seasonings, continue boiling until almost reduced by half. Add paste thoroughly. Simmer for 15 minutes, add garlic to taste.
Steak Wrap-Pesto
(serves 6)
2 pounds Venison Tenderloin (cut into strips)
2 cups Whole Wheat Flour
3 Tablespoons Olive Oil
1 small onion, diced
1 cup summer squash, sliced
1 cup zucchini, sliced
½ cup green pepper, diced
¼ cup Roasted Red Peppers, diced
¼ cup Bean Sprouts
3 Tablespoons Pesto
Take Venison strips and coat with flour, heat sauté pan with ¼ inch olive oil and brown off meat about 2 minutes on each side. When done place in oven on 200 degrees to keep warm and finish cooking. In separate pan, sauté vegetables. When done, but still a little crisp, add pesto and mix thoroughly.
Take wrap, place favorite cheese, then meat and vegetables. Top with lettuce and diced tomatoes. Fold and Serve!
Stuffed Cabbage
1 head Cabbage, core removed
1 pound Hamburger
1 cup cooked rice
¼ cup Green Pepper, chopped
1 onion, diced
2 Tomatoes, chopped
1 cup Mushrooms, chopped
Saute burger until done, drain. Add remaining ingredients, except tomatoes, cook until peppers and onions are almost done, add tomatoes, finish cooking.
In large pot of boiling water, place whole head of cabbage. Peel layers as they become tender. Fill each leaf with meat mixture so you can still wrap leaf around it. Place in baking dish, continue until mixture is gone. Top
pan with spaghetti sauce and romano cheese. Bake at 350 degrees until hot.
Stuffed Mushrooms
12 Large Mushrooms
1 cup Whole Wheat Bread Crumbs
¼ cup Walnuts, chopped
2 Ripe Tomatoes, pureed
¼ tsp. Rosemary
2 Tbl. Parsley, chopped
Remove stem and slice a small amount of bottom of mushroom(so they sit flat), wash and dry. Mix remaining ingredients, stuff into caps. Top each with a little oil. Bake at 375 degrees for 15 minutes.
Stuffed Tomatoes
(Vegetarian)
6 Firm Tomatoes
½ pound Walnuts or Cashews, ground
½ cup SoyGrits, softened in 1 cup Water
¼ cup Natural Cheddar Cheese, grated
¼ cup Green Pepper, chopped
¼ cup Sprouts, chopped
1/3 cup Vegetable Stock
¼ tsp. Sea Salt
1 Tbl. Olive Oil
Core Tomatoes and gently scoop out the pulp. Dice pulp and mix with other ingredients. Stuff mixture gently into Tomatoes.
Pour oil in bottom of casserole pan and arrange Tomatoes in dish. Bake at 350 degrees for 30 min. Tomatoes will make there own sauce while baking.
Sweet and Sour Dressing
½ cup Honey
½ cup Oil
1 Tablespoon Miracle Whip (homemade)
2 tsp. Mustard
2 Tbl. Vinegar
Blend
Trout Sauce
1 cup Sour Cream
Horseradish
Dill
Lemon
Add spice to your personal taste. Horseradish will give a good bite, so add a little at a time.
Vegetable Stock
Vegetable Paring – All parts of Celery Head (except very bottom core)
Carrots – (unpeeled)
Onions – (unpeeled)
Cut large items in half. Bring to boil then simmer until all Vegetables are thoroughly cooked. Strain liquid, and refrigerate.
Veggie Dip
1 cup Vegenaise
Italian Seasoning
Vegetable Seasoning Broth
Dill
Braggs Liquid Aminos
Diced Tomato
Add spices to your personal taste. Add Tomato just before serving.
Yogurt Bars
2 pounds Extra Firm Tofu (blot extra moisture from tofu w/ paper towels)
Blend until liquefied.
Add 1 cup of your choice of fresh fruit. Blend.
In separate bowl, crush
6 bars of Weetabix cereal
2 cups prepared Granola.
Mix together.
Lay saran wrap on flat surface, put small handful of granola mixture in center, and put 2 T of tofu-fruit mixture in center of granola mixture. Finish covering tofu-fruit mixture with more granola, and then wrap it. Refrigerate or freeze for a couple hours.
Zucchini Hamburger Bake
1 pound Hamburger
3 cups Grated Zucchini
½ cup Chopped Onion
3 tsp. Baking Powder
1 cup Whole Wheat Flour
4 Eggs, beaten
½ tsp. Garlic Powder
1 Tomato, diced
Heat oven to 350 degrees. Brown Hamburger, drain, mix all ingredients together. Pour into casserole dish. Bake for 35 minutes.
