Tuesday, October 29, 2013

Orange Julius from Scott Streadbeck

1 can OJ concentrate
2 cups milk
1/2 cup sugar
1 tsp vanilla
15 ice cubes


Sunday, October 27, 2013

Sugar Free Hot Cocoa

2 cups nonfat dry milk powder
1/2 cup fat free powdered non dairy creamer
1/2 cup baking cocoa
1/2 cup splenda
3/4 tsp ground cinnamon

Mix well. Store in airtight container. Dissolve 1/3 cup of mix into 1 cup boiling water.

No Bake Energy Bites

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chips*
1 tsp vanilla

Mix everything above in a bowl until thoroughly incorporated. Let chill in refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

* can sub a fruit (like raisins) for chocolate chips

Marinara Sauce

28 oz crushed tomatoes
32 oz tomato sauce
12 oz tomato paste
2 c water
1/2-1 green pepper chopped
1/3 c chopped onions
2 TB parsley
3 tsp salt
2 TB cornstarch
1 tsp minced garlic
1 TB sugar
1 1/2 tsp italian seasoning

Simmer 15 min. Makes 3 quarts. Freeze extra for up to 6 months. Puree if you don't want the chunks of onion and green pepper.

Saturday, October 26, 2013

Sweet and Sour Chicken

green peppers (optional--obviously!)

3/4 cup sugar
1/2 cup apple cider vinegar
1 TB soy sauce
1 teaspoon garlic salt
4 TB ketchup
cornstarch (to thicken)

Saute chicken the add onions and green peppers and cook till soft. Add the sauce and let it simmer until thickened.

Sunday, October 20, 2013

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

5 cups cauliflower, cut to eating size
1/4 cup extra virgin olive oil
1 TB garlic, minced/grated
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 TB parm cheese, grated
1 chives, for ganish (I left this out since we have no garden anymore)

Preheat oven to 500 (I did 450) degrees. Place cauliflower in large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt, and pepper. Put in oven for 15-20 minutes, stirring occasionally to ensure even roasting. Remove from oven and sprinkle with parm cheese. Garnish with chopped chives.

(PS. This is not my picture and I don't know why theirs looks so cheesy. 2 TB of cheese is not that much.)

Thursday, October 17, 2013

Cauliflower Mac and Cheese

3 cups uncooked macaroni or other small pasta
3 cups cauliflower florets (1 medium head)
2 TBS extra-virgin olive oil
2 TBS all-purpose flower
1 cup milk
11/2 cups shredded sharp cheddar cheese (I used a blend of cheeses that had cheddar)
1/2 cup extra firm tofu, crumbled (I did not add this)
1/2 TSP salt
1/4 TSP freshly cracked pepper
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese

Preheat the oven to 375 F
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When there are 3 minutes of cooking time left, add the cauliflower to pot and let it cook with pasta for the remaining time. Drain.
In another large pot (I used the same pot), heat 1 TBS olive oil over medium heat. Whisk in the flour until smooth. Whisk in the milk, cooking until thickened, about 4 minutes. Remove from the heat and stir in the cheese, tofu, salt, pepper, cooked pasta, and cauliflower.
Transfer the mixture to 9x13-inch baking dish. Stir together the breadcrumbs, Parmesan, and remaining 1 TBS olive oil. Sprinkle over pasta. Bake for 30 minutes, or until breadcrumbs are golden brown.
Serves 6
Tip: make a double batch and freeze half before baking (up to 3 months) when tightly sealed.
Recipe from the yummy mummy kitchen book (Marina Delio)