Dr. Marshall Recipes...

Over the next few months, I have a goal of starting to incorporate a number of recipes into my diet that Dr. Marshall has recommended. Tonight I tried his flatbread recipe which resembled a pancake. It was quite tasty and I also plan on looking for and trying other flatbread recipes - some that are a little more bread like. His recipe was super easy, though, and it is a great dipping bread or could be used like toast, as well. I'll include the recipe at the end of the post. I just wanted to include some of his information on why he does not recommend yeast bread. I did some of my own research on this subject and there was very little on the following information that I was given by Dr. Marshall. I did find this interesting article, though. All in all, it's definately something to ponder...

http://healingtherapies.info/Fasting&SCI.htm

1)Digestive Stress:
Swiss researchers in the 1930's found that after eating food cooked above its critical temperature...there was a rise in the number of white blood cells...typically seen only when the body is reacting to infection, trauma, or toxic chemicals. They later discovered that the body was recating to how highly the food had been heated. When raw food was eaten, this response did not occur.

2)The Critical Temperature:
Reseachers have discovered that each food, including every grain, has a "critical temperature". (For example, the critical temperature of a potato is 200 degrees, whole wheat 192 degrees).

3)Thermotoxins:
But if a food is heated over its critical temperature, "thermotoxins" are created in the blood of the person eating it. For example, a baked potato which has been cooked at 350 degrees, will elicit a toxic reaction int he blood of the eater. The same potato, if slow baked at 200 degrees for a longer time, will create no toxic reaction when eaten. The higher a food is heated over its critical tempeature, the greater and more violent the termotoxic reaction takes place in the blood. Of course, this is not a reaction that you may feel immediately after consuming a highly heated food.

4)What's Wrong with Eating Regular Bread?
Because bread is so highly heated, it elicits a toxic blood reaction after it's eaten. (Dr. Marshall also recommended cutting all yeast out of your diet.)

5)Healthy, Low Heated Food
The researchers found that the critical temperature of most foods ranged around 200 degrees.

Recipe for bread:

2 1/2 cups of organic flour (they recommend grinding your own and I will do another post on the benefits of this).
3 1/2 cups purified water
1 tsp natural sea salt
Herbs to taste such as garlic, tumeric, etc.

Blend all ingredients in a blender. If you want thinner breads, add more water. Heat a non-stick pan and heat at medium temperature and pour a pancake size serving into pot. Cook as you would a pancake. Enjoy!

a simple twist on baked potatoes

This is what happens when you discover you don't have something basic in the house, like sour cream. You try to find away around it, and you discover something yummy...or at least, sometimes you do. And this happened to be one of those better times. :)

Simple Baked Potatoes

Bake your potatoes.
Cut open, spread with marscapone cheese and sprinkle with red Hawaiian sea salt.

Sounds like nothing, but oh does it make a surprisingly tasty baked potato!

Parker House Rolls

I made these Parker House Rolls for Thanksgiving dinner, and they were fabulous! I used the recipe from Martha Stewart's Baking Handbook. The recipe below is from her website, and it looks almost identical.

These rolls are easy to make--they do take a bit of time though. They were light and fluffy and so yummy. A definite hit at dinner!

Ingredients

Makes 30

• 1 3/4 unsalted butter, (14 tablespoons), cut into small pieces, plus more for bowl, muffin tin, and basting
• 1 1/4 cups warm (110ø) milk
• 2 (1/4 ounce each) active dry yeast
• 3 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 pound , plus 14 ounces (about 5 1/2 cups) all-purpose flour, plus more for dusting
• 3 large eggs, lightly beaten

Directions

1. Butter a 12-by-9-inch rimmed baking sheet. Place 1/2 cup warm milk in a small bowl, and sprinkle with yeast; stir to dissolve yeast. Let stand until foamy, about 5 minutes.
2. In a medium saucepan over medium-high heat, bring remaining 3/4 cup milk just to a simmer. Remove from heat; add 6 tablespoons butter, along with sugar and salt, stirring until butter has completely melted. Set aside.
3. Place 4 1/2 cups flour in the bowl of an electric mixer. Make a well in the center with your hands, and pour in the yeast mixture, butter mixture, and eggs. Attach bowl to mixer fitted with the dough hook, and beat on low speed until dough just starts to come together, about 2 minutes. Turn out dough onto a lightly floured surface, and knead until smooth and no longer sticky, 5 minutes, adding remaining cup flour as needed. Butter a large bowl; place dough in bowl, turning to coat evenly with butter. Cover with a clean kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough, and let rest 10 minutes.
4. Melt remaining stick of butter. Divide dough into two equal pieces. On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with the towel. Refrigerate dough until well chilled, about 30 minutes. Repeat with remaining dough. Meanwhile, preheat oven to 375 degrees.
5. Place dough on a lightly floured work surface with long-side parallel to edge of work surface. Using a sharp paring knife, cut dough vertically into six 2-inch strips. Cut dough horizontally 4 inches from bottom edge of dough. Make another horizontal cut 3 1/2-inches from the first horizontal cut. Make a final horizontal cut 2 1/2-inches from the second cut.
6. Center a medium rectangle on a large rectangle, and top stack with a small rectangle; repeat with remaining rectangles. Fold each stack in half crosswise and transfer to a buttered muffin tin, folded-side in. Cover with a clean kitchen towel; let rise in a warm place for 30 minutes.
7. Brush melted butter over top of each roll. Bake until golden brown, about 20 minutes. Brush with more melted butter; serve hot or at room temperature.

First published: November 2005

* Yummy Fall Soup *

By the way, I baked one of those frozen apple pies. It came out quite well! The only thing I would do is add not just 1 extra tbsp of flour to the filling, but I'd add two extra tbsp. Also, I tried that crust recipe, and it made an outstanding pie crust.

Anyway, on to soup! Jess, you should be able to enjoy this dish even on your restrictions. Don't get too scared off by the title because it does have the dreaded KALE in it! I do not like kale at all, BUT I did enjoy it in this soup. I think anyone will be pleasantly surprised when they eat kale in this soup. The last time I made kale, I threw out the dish--awful!!! It's taken me about 3 years to get up enough gumption to try it again. But I searched out some internet recipes and I tried it again. I am happy to say that you can actually make a dish with kale in it that tastes good! Now, I also used a red kale (kind of purpley and green), so I'm also wondering if perhaps this type of kale is milder than the traditional green.

Below is the soup recipe, but first my notes:
-Add twice the amount of beans.
-Use only 1 onion.
-Chop the kale up very thin and fine.
-Take 1/3 of the potatoes and beans and puree them to thicken the soup.
-I didn't cook the sausage like she says--I just used pre-cooked chicken sausage and sliced it. I used a spicy one, and the spice complemented the soup nicely.

Sweet Potato, Sausage, and Kale Soup

This version of a traditional Portuguese soup uses sweet potatoes in place of white potatoes. For a thicker consistency, coarsely mash some of the beans before adding them to the soup.

Ingredients

object2=">2 tablespoons olive oil
object2=">4 cups chopped onion (about 2 large)
object2=">1 teaspoon salt, divided
object2=">1/2 teaspoon crushed red pepper
object2=">6 garlic cloves, thinly sliced
object2=">1 pound sweet turkey Italian sausage
object2=">8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
object2=">5 cups water
object2=">4 cups fat-free, less-sodium chicken broth
object2=">1 (16-ounce) package prewashed torn kale
object2=">1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.

Yield

10 servings (serving size: about 1 3/4 cups)

Nutritional Information

CALORIES 254(29% from fat); FAT 8.2g (sat 2.1g,mono 3.4g,poly 1.4g); PROTEIN 14.2g; CHOLESTEROL 27mg; CALCIUM 132mg; SODIUM 797mg; FIBER 6.9g; IRON 2.9mg; CARBOHYDRATE 34.8g

Maureen Callahan , Cooking Light, MARCH 2007

watermelon and apple pie

No, not together! Just a good tip about each.

Watermelon:
We had leftover watermelon (a lot of it!) that was going to go bad any day, and it was a little bland as well. I wanted to do something with it, so it wouldn't be wasted, but what do you do with watermelon? I searched around the internet briefly and found Watermelon Lemonade.

Basically, throw all the watermelon into a blender. (Mine was seeded, so I just put the chunks in a colander w/ a bowl underneath to catch juice, and used my fingers to push out the seeds. Sounds tedious, but it actually went really fast. I threw the seedless chunks and juice in the blender.) Blend until it's juice (10-20 sec). Now stir in lemon juice and sugar to taste. I skimped on the lemonade part. I only squeezed in 1 1/2 lemons and added a little sugar, but it was enough to bring some lemon flavor to the drink. The lemons really complemented the watermelon nicely, and combined it had a surprisingly good flavor. The juice was bright bright pink, which Maddie has really liked! I also saw a variation that was something like 2 parts watermelon juice, 1 part lemonade and 1 part iced tea. That might be interesting to try sometime.

Apple Pie:
I am making a frozen meal for some friends who are in need of some prepared dinners ready as needed. As I was looking for some recipes online for meals that freeze well, I found a recipe for frozen apple pie.

Dutch Apple Pie
(from: http://www.recipelink.com/msgid/025349 )

Crust: {Makes enuf for 2-10" double crust pies and 1 single 9" pie}
5 cups flour
1 lb. lard
2 tsp. salt
1/2 tsp. baking powder
1 egg
1 tbsp. apple cider vinegar
water

In measuring cup, mix 1 egg, 1tbsp. vinegar, and fill to 1 cup mark with water. Mix well. Roll out.

Filling:

5-6 cups sliced apples, peeled and cored
1 c. brown sugar
3 tbsp. flour***
1 tsp. cinnamon
1/4 c. melted margarine
3-4 tbsp. milk or rich cream

Slice apples into a big bowl. Mix all filling ingredients into apple slices. Fill crust. Top with second crust. Make slits in top crust. Bake approx. 1 hour at 350 degrees F. (I use glass pie plates)

***If you plan to freeze your pie, add extra tbsp. flour to filling. Do not make slits in top crust until you are ready to bake it. Freeze uncovered until it's frozen, then cover until you need to bake it. When you need it, preheat the oven to 425 degrees F., make your slits, Bake 20 minutes at that temperature, then turn down your oven to 350 degrees F. for approximately an hour or till the apples test done and the crust has browned nicely.

That's her recipe for apple pie, but I bet if you follow her tip on adding 1 extra tbsp flour to the filling plus her baking tips, it would probably work for any apple pie. I thought this was a handy thing to know. So, my friends are going to have fresh homemade apple pie for dessert! (And I'm making an extra for us too, of course!)

easy kabobs

This summer I found a really easy way to make kabobs. Trader Joes sells a delicious all natural kielbasa. It's already pre-cooked, so I just cut it up, along with some veggies, and slide them on the skewers, and Braden throws them on the grill for 10 minutes or so.

We have found the zucchini and yellow squash to be particularly tasty done this way. I've used cherry tomatoes or red bell peppers along with the zucchini and squash to round out the color. I also shoot for 3 times as many veggies as meat--that way you end up eating healthier! :)

To make 10 kabobs, I used:
1/2 the kielbasa (1/2 lb)
1 yellow squash
1 zucchini
1 red bell pepper

This time I marinated the chopped vegetables for 2 hours prior to putting them on the skewers. For the marinade I used:
1/8 cup balsamic vinegar
1/2 cup olive oil
3 tbsp honey
1 tbsp mustard
sprinkle of salt, pepper, garlic powder

A side-note: If you have never made kabobs before, it's helpful to know that you should soak wooden skewers in water for 20 minutes before you use them. That helps them to not burn up on the grill. I didn't know that the first time I made them a few years ago! :)

rose water

Recently I made an angel food cake. Instead of adding vanilla, I added rose water for the flavoring. I had never done that before, but it gave the cake a light and freshing flavor. Try it some time. I used my sunflower bundt pan, and it came out perfectly (which as we all know, for me, is quite a feat).

fresh pasta

A few weeks ago, Maddie and I set out to make fresh pasta one morning while Caleb was napping. We had so much fun, and it really wasn't that hard at all! We made enough pasta for one meal, plus enough ravioli for 2 meals. And we did it all, start to finish, clean-up included, in just under 2 hours.

We didn't follow a specific recipe, but obeyed the common rule I've read: 1 egg for each cup of flour, plus enough water to make a supple dough. I think we used 4 cups of flour (so that made 3 meals for our family, plus a bit of leftovers). To make it healthier, we used barley flour. I was just reading in an Italian cookbook that traditionally barley flour was also used to make pasta in some regions. It gave the pasta a nutty flavor which we ended up liking. I'd definitely make it again.

Here's Maddie helping to roll out the dough.

Here's our pasta drying--we handcut it.

Here's our ravioli waiting for the top layer of dough. Unfortunately I did not have any ricotta in the fridge. So, for the filling I used cream cheese instead, along with some fresh basil, minced garlic, fresh squeezed lemon juice, and a little salt & pepper. It turned out to be a very yummy filling!

Here's the finished ravioli drying.

SOFT and LIGHT Whole Wheat Bread

Okay, I have FINALLY found it! I found a 100% whole wheat bread that is SOFT and LIGHT. It really is. I found it online at copykat.com . Here is the recipe link. Do everything she says to do and it should come out. I made it yesterday and my loaf came out light and fluffy and soft. You've got to try it.

http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,1125/

Blueberry Zucchini Flower Loaf Bread...

It's summer and it's blueberry season! Though blueberries are a rare find here, I did get some at the farmer's market this week and couldn't resist the combination of blueberries and zucchini flowers. So, here's my take on blueberry muffins, making them into mini-loaves instead!

2 eggs

1 1/2 cups skim milk

4 cups flour (white or whole wheat)

2/3 cup sugar

6 tsp baking powder

2 tsp salt

3 cups blueberries

1 cup zucchini flowers, chopped

Preheat oven to 350 (if baking with stone, as I did, don't preheat). In large bowl, beat eggs, then stir in milk and oil. Add remaining ingredients and stir until flour is moist. The batter will be slightly lumpy. Fill greased mini-loaf pans to about 3/4 full. Bake for 35-45 minutes, or until golden brown. Makes 4 mini-loaves. Enjoy!!
(PS - For those who are wondering, the zucchini flowers do not really add any taste, they are more for show.)

Jess' Roasted Vegies (I know, such a creative name!!)

Start by splitting in half Japanese eggplants (very small petite eggplants) and some medium sized plump tomatos, making sure that they sit evenly on the baking tray.
Drizzle with olive oil.
Add your favorite seasonings...Dave and I love a seasoning combo called Pizza Magic.
Add a thin slice of asiago cheese to each piece of vegie.Roast at 400 until cheese starts to bubble or vegies start to slightly brown...yum!!

Summertime Lasagna

Sorry, no pictures (it's all gone!) but this was a fabulous dish! I had some squash and zucchini I needed to use, so I thought of trying a vegetable lasagna. Since it was my own creation, I didn't know if it would turn out (thus I wasn't planning on posting, so no pictures), but it came out so good! Braden loved it, Caleb devoured it. It was a delicious lasagna, and much lighter than the traditional.

Summertime Lasagna

1 package lasagna noodles (I used the ones you don't have to pre-cook)
1 jar tomato sauce
2 medium size yellow squash
1 large zucchini
mozzarella cheese
(pesto)

Lay noodles in bottom of a 9x13 pan. Spread 1/3 of the sauce on the noodles. I happened to have some fresh pesto I had just made, so I spread some of that on too, maybe 2 tbsp. Cover with 1/2 of the zucchini and squash. Sprinkle generously with cheese. Repeat one more time. Top with the remaining noodles, then sauce, and sprinkle the top with mozzarella. Cover with foil and bake at 375 for 50 minutes. Pull out of the oven, take off the foil, and bake uncovered for 10 more minutes.

Summertime Galette...

This recipe turned out to be so much easier than I first thought it would be. Prep time was only around 15 minutes. I can't wait to taste this tonight at Caregroup with a scoop of vanilla gelato to top it off.

Apricot-Blackberry Galette

1/2 recipe Cornmeal Pate Brisee

12 fresh apricots, pitted and cut into sixths

2 cups fresh blackberries ( I used 1 cup blackberries, 1 cup raspberries)

1/2 cup sugar

Juice of 1/2 lemon, about 1 tablespoon

2 tablespoons cornstarch

Pinch of salt

1 large egg, lightly beaten

Sugar for sprinkling

On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat the oven to 375 degrees. In a large bowl, gently toss together apricots, blackberries, sugar, lemon juice, cornstarch, and salt. Arrage fruit mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Bruch edges of dough with egg, and sprinkle with sugar. Bake until crust is golden brown and the juices are bubbing, about 1 hour. Transfer the baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Cornmeal Pate Brisee

2 cups all purpose flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon sugar

2 sticks (1 cup ) unsalted butter, cold, cut into pieces

1/4 to 1/2 cup ice water

Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, aobut 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just hold together (do not process for more than 30 seconds). Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using. (Dough can be frozen, wrapped well in plastic, for up to 3 weeks before using.)

Piadinas...

Summer Pesto Pasta Salad...

I got the inspiration for this pasta salad from a pasta primavera I recently made. This recipe is SO easy and so yummy!

*1 pound cooked pasta (any shape you choose)

*4 carrots, cut into bit size pieces

*1/2 green and 1/2 red bell peppers cut into bite size pieces

*1 can sliced olives

*10 cherry tomoatoes, each cut in half

Combine all these ingredients in a large bowl. Now for the pesto sauce:

*2 cups basil leaves, packed

*1/2 teaspoon salt

*1/2 teaspoon pepper

*1 garlic clove

*1/4 pine nuts (toasted if you have time)

*2/3 cup olive oil

*1/2 cup grated parmesan cheese

Combine first 5 ingredients in a food processer and blend. Add about 2/3 cup olive oil until a creamy sauce forms. Lastly, stir in cheese. Add this sauce to your pasta and vegies and you have a fabulous pasta salad! Enjoy! (Can be served warm or cold.)

Soft Cheese Pretzels

A few days ago Maddie and I made cheese pretzels. This was a great activity to do with Maddie--and a great one to do with any small children for that matter. It is a simple recipe that you can mix up in minutes, makes a minimal mess, and it's like playing with play-do only you get to eat it in the end. My mom used to make these with us when we were little. Maddie and I had a lot of fun making pretzels and we have all enjoyed eating them! They are particularly yummy hot from the oven.

Soft Cheese Pretzels

In a small bowl mix together:
1/4 cup warm water
1 tbsp yeast
1 tsp sugar
Stir together and let sit until it begins to foam.

Using the dough hook on your kitchen aid, add to the mixer and mix briefly:
4 cups flour (to be more nutritious, I used half whole wheat and they still came out light, soft and chewy)
4 cups grated cheddar cheese
1 tsp salt
1 tbsp sugar

Add the foamy yeast mixture and begin mixing. While mixing, slowly add up to 1 1/2 cups of water. Add only enough water to make a soft but firm dough. The dough should not be sticky at all.

Let the dough rise to double in size. Punch down dough and begin to form soft pretzels. We made 24 small pretzels. Let the pretzels rise until double in size. Brush the tops with an egg white and sprinkle coarse salt on top. Bake at 425 for 10 minutes.

Here's Maddie rolling out the "snakes" for the pretzels.

Maddie started getting creative. Here she is pinching her snake before making it into a pretzel.


Here are our pretzels formed and getting ready to rise.


When we were making the pretzels, Maddie and I talked about who we could share some with. The next morning we took some over to Maddie's friend Carson.

Summer Pizza...

Fresh vegies and herbs...
Pesto chicken added...
Topped with cheese and baking...yum!

Summer has finally hit, here in San Diego! It took a little longer than I thought it would, but the warm weather inspired this summer pizza. This was a piece of cake to put together. Trader Joe's sells pre-made whole wheat pizza dough, as well as bottled pesto sauce. I often stock up on both for those evenings when I am tired and need a quick and tasty dinner. This pizza I did as a sauceless one, opting to coat the top of the pizza dough with seasoned dipping olive oil (plain olive oil would do just as nicely). I then cooked some sliced chicken breast in pesto sauce. While this was cooking, I then layered fresh tomato slices, yellow bell pepper, fresh oregano, basil, and rosemary on the pizza dough. Once the chicken completed cooking, I then placed that on top of the vegies and topped with sliced mozarella cheese and baked on my baking stone at 400 degrees until pizza dough baked through. Enjoy!!

Roasted Vegie Pasta Primivera with Fresh Pesto

Today as I was taking care of my little "garden" I was happy to see my basil flourishing and it put me in the mood for a nice pesto. So, I made up my own version of Pasta Primivera...This goes down as one of Dave's new all time favorites...

Pesto:
*2 cups of fresh basil (I didn't quite pick 2 cup of basil and to make up the difference I added some fresh parsley, lemon balm, oregano, and a few mint leaves)
*1/4 cup toasted pine nutes (to toast these, place on a cookie sheet and bake at 400 degrees for 5-10 minutes - watch them closely, as they will burn quickly)
*1/2 tsp salt
*few shakes of freshly ground pepper
*around 2/3 cup olive oil

Combine all the ingredients, except the olive oil in a food processor and combine until well chopped. Slowly add olive oil until a creamy pesto forms to desired consistency.

Pasta Primivera:
*1 - 1 1/2 lbs of chicken thighs
*1/2 pound pasta (Trader Joes has some great organic pasta at very reasonable prices)
*1 red bell pepper
*1 zucchini
*1 large onion
*1 large tomato
*1 cup cherry tomatoes
*2 large carrots
*1 lemon
*freshly grated parmesan cheese
*dried basil and oregano to taste
*salt and pepper to taste

Start by preparing the chicken. Cut the thighs into bite size pieces and place in a baking dish. Cut your lemon in half and squeeze the juice over the chicken and place the two halves in the baking dish. Lightly sprinkle salt and dried basil over chicken. Bake in oven for 35-40 minutes or until done at 350 degrees. Next chop your bell pepper, zucchini, large tomato and carrots into bite size pieces. Place on a cookie sheet that you have sprayed with pam. Salt and pepper vegies and sprinkle liberally with dried oregano. Place in oven with chicken. These should bake for 20-25 minutes so they still have a little cruntch to them. Prepare your pasta. Combine, chicken, vegies, pasta, and pesto in large serving bowl and mix well. Garnish each plate with the parmesan cheese (I use a zester to grate mine). Enjoy!

I have been working hard to switch to all organics. I have found that the food comes out tasting much fresher. Trader Joes has a ton of organic items now, as does Vons (our Safeway out here), and Whole Foods, though I tend to buy here as a last resort because they are often more expensive, with the exception of their organic bulk food section. By incorporting more whole grains and beans into our menu, it has made the shopping more afforable, as I am buying less meat. My goal is 2 bean meals a week. If any of you have any other ideas on organic shopping let me know. I am looking for a co-op out here or if anyone knows of any on-line stores that would be cheaper, I would be interested in that, too.

Gingerbread

*One cup dried brown lentils, washed and picked through (make sure there are no little stones in them)

*3 1/2 cups water

*1/2 tsp salt

*3/4 cup vegetable oil

*1/2 cup brown sugar

*1 cup molassas

*3 large eggs

*1/3 cup half and half (I used 2% milk)

*1 1/2 cups flour

*1/4 tsp salt

*1/2 tsp cloves (I didn't have these, so I use pumpkin pie spice)

*1 tablespoon ground ginger

*2 tsp cinnamon

*1 tsp baking powder

*1 tsp baking soda

Preheat over to 350 degrees. Grease a 9X13 inch baking dish. Place the lentils, water, salt, and butter ina saucepan. Cover and bring to a boil. Reduce heat and simmer for 35 to 40 minutes, stirring occastionally. Drain and place the mixture in a food processor or blender. Process until the lentils are smooth.

In a large bowl, cream the oil and brown sugar. Add molasses, beating well. Add eggs and half and half, beating again. Combine the puree and sugar mixture and beat on medium speed for 1 minute. Add the rest of the dry ingredients and beat another 3 minutes.

Transfer batter to the prepared cake pan and bake for 35 minutes or until a knife inserted in the center comes out clean.

Enjoy!! If you like, add a little whip cream on top!

Blackbeans topped with Cornbread...

I've adapted this recipe from one of my bean cookbooks...when I try this recipe again, I will double the black bean mixture, as I thought it was a little much cornbread for the amount of beans the recipe called for.

*3 cups cooked black beans (I did mine from dry bean - I did about 2 cups dry beans, covered them in 2-3 inches water and brought them to a boil, then removed them from heat and let them sit for an hour, then drained them, added them to new water and brought them to a simmer for about 45 minutes. You want them to be soft but not mushy. It might sound like a lot of work, but it was really quite easy...)

*1 15 oz jar salsa (I used Peach salsa from Trader Joe's - absolutely delicious)

*4 scallions, chopped

*salt and pepper to taste

For the cornbread topping....

*1 1/4 cup cornmeal

*1 cup all-purpose flour

*1/4 cup sugar

*1 tablespoon baking powder

*1 teaspoon baking soda

*2 cups corn

*2 large eggs

*1 cup non-fat milk

Preheat oven to 400 degrees. Spray a 9X13 inch baking dish with PAM. Combine the beans, scallions, salsa, and salt and pepper, and pour into baking dish. For the cornbread, combine all the ingredients and stir until well mixed. The batter may be slightly lumpy. Spread the mixture evenly over the beans until they are completely covered. Bake for 30-40 minutes or until cornbread topping is done. Top with salsa and sour cream. Enjoy!!

Island Baked Beans...

Well, I loved the bean recipe below, but I think this one is even a bit better, though they are both very yummy. This one is a little easier, as it is adapted for canned beans, but you could certainly cook up your own. Dave really liked this recipe. I served it over a basmati rice medley that I had bought from Trader Joe's.

*1 15 ounce can pinto beans, drained and rinsed (rinsing removes all that sodium)
*1 15 ounce can kidney beans, drained and rinsed
*1 15 ounce can black beans, drained and rinsed
*1 red onion, chopped and sauteed in olive oil
*1 8 ounce can crushed pineapple in natural juice
*1/2 cup orange juice
*1/4 cup molassas
*1/4 cup maple syrup
*1 tbsp curry powder
*1 tsp pumpkin pie spice or Chinese 5-spice
*1 tbsp dry mustard

Combine all ingredients in casserole dish and bake for 1 to 1 1/2 hours at 325. This is great served on basmati rice. Leftovers are almost better than the first day, so don't worry about extras!

This recipe came from the daily bean. I did not have a red onion, so I used a white one and didn't bother to saute it. I also had bought a 20 ounce can of pineapple and used the whole can. I didn't have black beans, so I doubled the kidney beans. Still came out absolutely yummy!

The best ever homemade baked beans!

Recipe soon to come...

Lemon Curd and Strawberry Trifle with Triple Sec...

This trifle is super yummy and super easy because there is no baking involved.

*1 - 1 1/2 packages ladies's fingers depending on bowl size
*1 jar lemon curd
*2 large containers of organic whipping cream
* Triple Sec
*1 large container organic strawberries, sliced

Basically, this is just an assembly project. Start by whipping your whip cream. I added just a dash of sugar to it and about 4 tablespoons of Triple Sec. You want just enough to add a zip to the whip cream, but not enough to overpower it. Next, cut your ladies' fingers in half with a sharp knife. Scoop out about half of the lemon curd and set aside. Fill the remaining space in the lemon curd jar with Triple Sec and shake or stir until blended. It should be a slightly thickened pourable liquid. Put a layer of ladies' fingers on the bottom, pour some of the lemon curd/Triple Sec liquid on the ladies' fingers, just enough to lightly coat, you don't want to soak them. Next add a think layer of whip cream, then cover with a layer of strawberries. If you have a clear glass triple bowl, you may want to line the edge of it with ladies' fingers, just to make it look pretty. I did that with the sugar coated side of the ladies' fingers. Once that is done, keep layering the ladies' fingers, whip cream and strawberries, ending with a layer of whip cream on top. You can garnish with a cut strawberry if you like. This is great after a heavy meal - it's very light and refreshing and not too sweet. If you prefer to make it without alcohol, simply leave out the triple sec and just spread lemon curd on each ladies' finger with a butter knife. I made it both ways and it came out great either way!

Salmon Burgers

I've had this post as a draft for a week now, thinking I'd post pictures with it. But I haven't had the time yet. So I will post it now and hopefully add pictures soon. :)

This year for Mom's birthday, I got to host her party in our new house! I also got to make the birthday meal (minus the cake--La's territory). I chose salmon burgers, Oaxaca corn, and a fresh salad with cilantro dressing. It was a refreshing and tasty meal for a warm spring day. I'm posting the salmon and corn recipes. By the way, we thought the salad dressing was quite good--I found it at Trader Joes and it is called simply 'Cilantro Salad Dressing.'

For the salmon burgers, I combined a few recipes and came up with this:

Salmon Burgers w/ Lemon Aioli
makes: about 10 good-sized patties

2 lbs of salmon fillets
1/2 of a large white onion
2 celery stalks
5 garlic cloves
1/2 cup grated parmesan cheese
2 cups bread crumbs (possibly more, if needed)
2 lemons, zest and juice
4 eggs
1 tbsp mustard
1 tsp chili powder
salt
pepper

Cook the salmon until just done or slightly underdone--I did 10 minutes at 400. Let the salmon cool until you can comfortably touch it. While salmon is baking and cooling, mince the garlic, onion, and celery. Put in a large mixing bowl. Add all the remaining ingredients. Flake the salmon and add. Mix it all together really well. Start forming your patties. If your patties do not form easily, add more bread crumbs and remix everything.

Heat a large frying pan to medium high heat. Spray with cooking spray. Cook patties about 3 minutes per side, or until browned. Serve warm on hamburger buns with the lemon aioli.

Lemon Aioli

2/3 cup mayonnaise
1 garlic clove, minced
1 tsp mustard
1 lemon, zest and juice
1 tbsp sugar
dash salt
1/3 cup olive oil

Add everything but the olive oil to a blender or food processor. Blend well. Slowly add the olive oil while the mixer is running. Serve as a topping for the salmon burgers.

Oaxaca Corn--okay, this recipe sounds really weird but you have GOT to give it a try! I first tried it because it sounded so odd I had to try it. Braden and I were both surprised at how yummy this recipe was. I found the recipe in my Southern Living magazine, but as usual I have changed it a little. But I still want to give them credit for it, because it's mostly the same.

6-8 fresh ears of corn
2 tbsp mayonnaise
2 tbsp sour cream
3 tbsp grated parmesan cheese
1 tbsp chili powder (or up to 2 if you desire--start with one, though)
2 limes

Cook your corn. Roasting your corn over a grill is going to be the tastiest way. You can find lots of ways to do this (or roasting in your oven) on the internet.

While your corn is cooking, mix the mayo, sour cream, cheese, and chili powder together. Cut your limes up in wedges.

Serve your corn hot. Spread the mayo mixture over your corn, then squeeze a lime wedge over the corn. Eat your corn!

Teriyaki Turkey and Vegetable Medley in Lettuce Cups...

This recipe is so quick and easy and is a fabulous way to get all your vegies for the day. I love how bright and colorful these vegetables make this meal look. For those of your who work and need a meal to make that takes under 20 minutes, this is the one for you!

*1 pound ground turkey or chicken

*3/4 - 1 cup Island Teriyaki Sauce (they sell it in Trader Joes)

*1 tbsp rice vinegar

*couple of shakes of red pepper flakes

*1 tbsp minced fresh ginger (1 tsp powdered if you don't have fresh)

*2 red bell peppers

*1 bunch spring onions

*1 small head of red cabbage

*1 tbsp peanut oil

*1 head of iceburg lettuce

Start by sauteeing your ground turkey in 1/2 cup of the teriyaki sauce with the rice vinegar and ginger. Cook completely. While the turkey is cooking, chop your cabbage, onion, and peppers. Once the turkey is cooked, add your vegies, with the remaining teriyaki sauce. Saute the vegies for 5-7 minutes (cooking them longer will deplete them of their nutrients). Before serving sprinkle on the peanut oil. Serve in large leaf of iceburg lettuce. Enjoy!

Navy Bean and Sausage Stew with Sauteed Vegetables

For those of you brave enough to try cooking with dried beans, here is a very tasty stew, perfect for these cool spring evenings!

*2 cups dried navy beans
*5-6 cups chicken stock
*1 white onion

*1 3/4 cups lowfat milk

*1/2 cup flour
*2 bay leaves
*1 tsp dried thyme
*2 leeks
*8 ounces button mushrooms
*2 stalks of celery
*1 cup frozen peas
*1 cup white wine
*3 tbsp butter
*4 carrots
*6 small potatoes, cooked
*3 organic turkey pre-cooked sausages
*salt and pepper to taste

In a large pot, pour dried beans. Be sure to pick them over, looking for any cracked beans or small stones. Cover the beans in 2 inches of water. Bring to a rolling boil. Cover and remove from heat. Allow beans to sit for 1 hour, then drain. While the beans are sitting, use this time to prepare all your vegies. Chop the leeks, mushrooms, celery and set aside. Chop potatoes and sausages and set aside. Lastly, chop your carrots and set aside. Keep each grouping separate. Once you are finished chopping, sautee the leeks, mushrooms, and celery in the butter and wine, allowing them to simmer at least 20 minutes to soak up as much wine as possible. Drain remaining wine and set aside when finished sauteeing. Once the beans have set for 1 hour and are drained, add 4 cups of chicken broth and return to a boil. Chop your onion and add to the boiling beans. Once the beans are boiling, cover and reduce to simmer for 30-40 minutes, or until beans are soft, then add the milk and flour and stir until flour is disolved. If you are in a hurry and need to eat quickly, add all remaining vegetables and sausage and simmer on low for 30 minutes. If you have the time, add the leeks, mushrooms, peas, and carrots and simmer for 45 minutes. Then add the potatoes and sausage and simmer another 30 minutes. Salt and pepper to taste. Be sure to remove the two bay leaves before serving. Enjoy!

Easy Corn Chowder...

*1/4 cup finely diced celery

* 1 yellow onion finely diced

*2 cups chicken broth

*3/4 pound new red potatoes, peeled and cut in small pieces

*2 tsp fresh thyme leaves

*1 bay leaf

*1/2 tsp salt

*1/2 tsp pepper

*2 cups lowfat milk, heated

*4 cups corn

*3-4 slices of lowfat turkey bacon (with no nitrates!!), if desired

In large pan, saute the onions and celery in a small amount of the chicken broth for 5 minutes. Raise the heat to high and add the chicken broth and bring to a boil. Add the potatoes, thyme, bay leaf, salt and pepper and return to a boil. Once boiling, reduce heat to low and cook until the potatoes are just tender - about 10-15 minutes. Add milk and simmer for 5 minutes. Add the corn and simmer just until corn is tender for 3-4 minutes. If desired, add some cooked and chopped bacon when you add the potatoes. I get a low-fat turkey bacon from Trader Joes with no nitrates that tasted great in this chowder...enjoy!

Sundried Tomato Pesto

This is one of the easiest and yummist ways to make a great pasta dish super quick! Serve it will a great cheese and some Italian bread, maybe a green salad and you have a fantastic meal ready in minutes!

*1 pound of pasta of your choice
*1 medium jar of sun dried tomatoes in olive oil
*few cloves of garlic
*handful of fresh basil
*olive oil

Boil your water for your pasta. While the water is heating up, combine your sundried tomatoes and garlic and pulse until well mixed. Add the basil and enough olive oil until the mixture is a sauce consistancy. Place in a bowl and add cooked pasta. Stir until well mixed! This is one of the best pestos I have ever had and SO easy to do!

Zucchini Flower Pancakes...

One of my favorite memories as a little girl was sometimes on Saturday mornings, my dad would make us zucchini flower pancakes. This might sound like an odd combination, but it is very delicious, and an age old Italian recipe. Zucchinis have male and female flowers, the females producing the zucchinis, so my dad would pick all the male flowers from our backyard garden for our pancakes. I found these flowers at the farmer's market yesterday, but these had mini zucchinis still attached. That is fine, and we just saved the zucchinis for later to sautee with dinner. Whole foods will sometimes carry the flowers, though they can be very expensive, so I would check at a local farmer's market. I was able to find 8 flowers for about $2.50.
All you need to do is mix up pancake batter (Trader Joes has a great whole grain pancake mix), and coarsely chop 6-8 flowers into the batter.
Cook them just like you would regular pancakes...
And you will have quite a feast! Dave had them for the first time today and loved them! They are great topped with butter and maple syrup and if you are brave enough to try, I love my with a little sour cream, as well.

Pound Cake with Marscapone...

My mom and I have had fun this week watching the cooking channel and getting ideas for dinner and dessert. Here is a delicious recipe we tried after watching Everyday Italian with one of my favorites, Giada de Laurentiis...

Here are the ingredients:
*1 pound cake (store bought or home made - we made one pretty quickly)
*1 8 ounce container marscapone
*1 jar organic apricot preserves
*2-3 teaspoons amaretto
*sliced almonds

Slice the pound cake into 1/2 inch thick slices and place on cookie sheet (we did smaller portions and took each slice and cut it in half). Place cookie sheet under the broiler and toast until lightly brown - these cook fast, so watch them closely. While the pound cake is browning, place the marscapone in a bowl and add the amaretto and stir with a fork (like you see Dave doing! =), until blended. Place a few spoonfuls of the apricot jam in a bowl and microwave until just warm. Take the toasted pound cake and lay one the the pieces on a plate, toasted side down, then dollup a generous mound of marscapone on top and add another slice of pound cake, toasted side out. To top this off, add a spoonful of apricot jam and a sprinkle of almonds. We loved this dessert because it was so easy to do, everyone could participate, including my hubby!!, and it was a light and fragant dessert! Enjoy!!
The finished product...