Minestrone Soup

Ingredients:


















1 Onion, thinly sliced
2+ Carrots, chopped
1-2 Zucchini, thinly sliced
4 oz whole green beans, halved
2 celery stalks, thinly sliced
3 Tbsp olive oil

49 1/2 oz can Chicken Broth
1/4 - 1/2 c. Water
1 Chopped tomatoes (14 oz can)
1 Tbsp Fresh Basil (1/2 Tbsp dried)
1 tsp Fresh Thyme (1/2 tsp dried)

1 Kidney Beans (14 oz can)
1 Cannellini Beans (14 oz can)
1/3 Dry pasta noodles

Fresh Parmesan cheese
Salt and pepper to taste

Directions:



















1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lovwe the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.

2. Add the chicken and water, tomatoes, herbs, and sasoning. Bring to boil, replace the lid and simmer gently for about 30 minutes.

3. Add the beans (with their juices) and the dried pasta, and simmer for another 10 minutes (make sure the pasta is done)

4. Check the seasoning and serve hot and sprinkle with parmesan cheese if desired.

5. Serve with freshly sliced sour dough bread and olive/balsamic vinegar dip to complete meal (or rolls or toast)



















This recipe serves 4-6 servings depending on the serving size.
This soup freezes really well. To freeze, place cooked soup servings into small containers and cover with lids. Place covered containers on a cookie sheet or place them so they sit level in the freezer until frozen. Typically 24 hours. Once frozen you can pop them out of the containers, wrap indicidually with plastci wrap, and put into gallon size freezer Zip Lock bags to store in the freezer. Soup will freeze well for 6 months or so. To reheat just take one of the plastic wrapped soups, lace in a bowl and heat in the microwave or put in a small sauce pan and reheat on stove top.

Applesauce Muffins

This is an applesauce muffin recipe that my mom used to make for me as a kid, and in the summer she would alter it to use zucchini and we all liked it! So I put the alterations to the side! In my family we never make the same thing twice. We have recipes and cook books but everytime we make the recipe we always seem alter it in some way so It's kinda hard to repeat a loved recipe sometimes, cause we are always playing with them!

~INGREDIENTS~

1 1/4 C. FLOUR (we always use whole grains such as, Whole wheat, Brown rice, Oat and Barly flours)
1 C. Oat Bran (Sometimes we use rolled oats or a combination of both)
3/4 C. Sweetener (We use Succanat, agave nectar or Pure Maple syrup or a bend of all 3)
1/4 C. Cocoa Powder (optional for zucchini muffins)
1 TBLSP. Baking Powder
1/2 tsp Salt
3/4 tsp Cinnamon (optional for Zucchini muffins)
3/4 C. Applesauce (If making Zucchini muffins add grated Zucchini instead)
1/4 C. Milk (I use Coconut or rice milk, but my mom uses cows milk)
1/4 C. oil (we always use "first cold pressed" olive oil)
1 Egg beaten

First mix all the dry ingredients in a bowl. then add the wet ingredients. Stir till combined. pour into muffin tins lined with muffin cups and bake at 400 degrees for 18-20 minutes, or till done (depending on moisture content of ingredients!)

ENJOY!!

The Best Banana Muffins

This is my whole family's favorite Banana Muffin/Bread recipe! We all love it!
This one i actually have down to an art and I make it pretty much the same every time!

~INGREDIENT~

2 C. Whole Wheat Flour
1 C. Oat Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp Baking Powder
2 tsp. Cinnamon
1 1/2 C. Pure maple Syrup (depending on how ripe and how many bananas you're using)
1 C. Coconut Oil (However, Olive oil can be used in it's place)
1 tsp. Vanilla
3 Eggs
4-6 Ripe Mashed Bananas (if making zucchini muffins I use 3 Ripe Bananas and 1 C. grated zuchini)
1-2 C. Chopped walnuts (use approx 1to 1.5 cups in the batter and then use the remaining to sprinkle on top! I love nuts!)

Mix Dry ingredients before adding the wet ingredients. Then mix well. pur into muffin cups fill approx 3/4 full.

Bake at 325 degrees for 25 minutes for muffins.
1 hour for bread.
makes 18-20 muffins.

~The Best Chocolate Pudding~

INGREDIENTS
6 TBLSP. Corn starch
2/3 Cup Cocoa Powder
1 Cup Pure Maple Syrup
2 14.5oz cans of Coconut Milk
2 tsp. Pure Vanilla

In a large microwave safe Bowl blend the cornstarch and Cocoa Powder. When well blended Whisk in the Pure Maple Syrup, Followed by the coconut milk.

Microwave for 3 minutes, then whisk, microwave for 2 minutes then stir, Microwave for 1 minute intervals whisking in between for 2 to 4 minutes or till thick and creamy.

Cover with palstic (to prevent skin from forming) and refigerate.

Tastes great warm, cold and makes great cake frosting!

~Colored Frosting~
4 TBLSP. Cornstarch
1/4 Cup Pure Maple Syrup
1 14.5oz can of Coconut Milk

Blend Syrup and coconut milk together, in a seperate bowl wet the cornstarch with a little water till smooth. Whisk into milk and syrup mixture. Microwave for 3 minutes then whisk, microwave for 1 minute then whisk and continute with 1 minute intervals till thick and creamy. Add Vanilla and choice of coloring.

When cool enough put into a piping bag for decorating.

~Caudle's Mac & Cheese~

10- 12 oz. Package Brown Rice Pasta - Elbow or Penne work best :)

For the sauce:

3 tablespoons light olive oil
3 tablespoons rice flour
2 1/2 cups plain rice or nut milk
1/2 cup nutritional yeast
1/2 teaspoon mustard
1-2 teaspoons golden balsamic or rice vinegar, to taste
1/2 teaspoon sea salt, to taste (I like more)
1 tsp. Garlic Powder
1 tsp. Onion Powder

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

In a medium saucepan, heat the olive oil over medium heat, and whisk in the rice flour. Cook and stir the flour for about 10 seconds, then slowly add in the rice milk, whisking to blend the flour paste (called a roux) and rice milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Whisk in the rest of the ingredients. Pour over cooked pasta and serve :)

~Caudle's Pumpkin Soup~

Okay so here is a weird (but very yummy) pumpkin soup that I invented last week.

2 Medium Onions Chopped
1 Package of Sliced Mushrooms (the kind in the container not the bag - I will find out the ounces next time I go to the store)

Saute the chopped onions and mushrooms. Blend or food process them until smooth.

32 Ounce Vegetable Broth (I used Imagine Organic)
1 - 29 Ounce can of Pure Pumpkin
Sea Salt (lots - I didn't measure but at least 1 Tablespoon)
1 tsp. Tumeric
1 tsp. Curry Powder
1/2 Cup Nutritional Yeast (Not Brewer's or Baker's Yeast)

Simmer all the above ingredients for about 15 minutes or make in the morning and let heat up in a crock pot for a quick dinner.

It is a pretty quick and suprisingly hearty soup.

~Chicken Noodle Soup~

~INGREDIENTS~
4 skinless boneless chicken thighs
4 large carrots chopped
1/2 Onion- Diced
3 Garlic Cloves
1 pkg. W.W. Pasta
salt
pepper
italian seasoning
~Boil~
In a large stock pot, boil approximately 1/2 pan of water, frozen chicken, Carrots, onion, garlic, and seasonings till chicken is cooked through. Take out the chicken and add the pasta. Boil till pasta is done. then chop the chicken, put it back into the pot, let cool and serve.

~Gluten-Free Flour Blend~

6 Cups White or Brown Rice Flour (do not use Sweet Rice Flour)
2 Cups Potato Starch
1 Cup Tapioca
~Mix ahead and use in place of flour in baking recipes. Store in an airtight container - If you use Brown Rice Flour I recommend storing in the freezer or fridge.
~There are many other versions of GF Flour Blends - I have had the best luck with the one above. I have tried quite a few. Here is a link to more versions go to Gluten Free Flour BlendsPlease let us know your experiences with Gluten Free Flours too :)

~Caudle's Pumpkin muffins~

*Dairy Free & Gluten Free*

~INGREDIENTS~
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1/2 cup vegetable oil
2 large eggs, lightly beaten (I used 2 T. Ground Flax and 6 T. hot water to replace)
2 cups flour of choice (I used 1 1/2 Cup Gluten-Free Flour Blend and 1/2 Rice Bran)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
~DIRECTIONS~
Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins).
Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups).
~In a saucepan~
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
Turn hot puree into a bowl.
Whisk in brown sugar and oil, then slowly beat in eggs.Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.

~Chili Mac~

*Dairy Free*

This is Quite Possibly the easiest Recipe ever!!

~Ingredients~
1/2 Bag of Whole Wheat Spiral Noodles
1 can "Nally" or "Denisons" original Chili
1 TBLSP Earth Ballance (buttery spread-dairy free)
~boil~
Pasta Till tender or Aldente if you prefer. Approx 15 minutes. Strain noodles and put them back into the pan,
~Add~
Earth ballance, chili and salt to taste. Stir till blended.
~Serve~
makes approx 3 sevings

~Variations~
Add some ground beef seasoned Taco style, Or for those of you who do eat dairy add some shredded cheese and leave out the salt. Some prefer to have more chili so you could add 2 cans instead of 1. I also like to add some frozen veggis when the pasta is done boiling, just before you strain it.

~Chicken and Rice~

~INGREDIENTS~
2 cups cooked rice
4 chicken thighs (with skin on)
1 cup peas
1 cup corn
Salt
Pappy's seasoning
~BAKE~
Season Chicken and bake in a covered glass pan at 350 degrees for 1 hour or till done.
remove the chicken from the pan. You should have juices and fat left in the bottom, pour in your pre-cooked rice and veggis, salt and pepper to taste. and serve with the chicken on the side!
~I love the way the meat juice makes the rice sooo savory, i don't even miss the butter this way!

~Coconut-Banana Pancakes~

INGREDIENTS
2 TSP. Baking Powder
1/2 C. W.W. Flour
1/2 C. Brown rice flour
3 TBSP. Honey
1 13 oz. can of Coconut milk
2 Eggs
1 tsp. Oil
1 Mashed Banana
1/8 C. Flax seeds
1 tsp. Vanilla
~Blend Dry ingredients in large pour spout bowl. Add Wet Ingredients and mix well.
Delicious Topped with Apple Sauce No Maple Syrup needed!

~Peter Pan NeverLand Cookies~

~Ingredients~
2 ¼ C Flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ c creamy peanut butter
1 c butter
1 c sugar
1 c brown sugar
2 eggs, slightly beaten
1 tsp vanilla
1 12 oz pkg white chocolate morsels
1 1/3 c coarsely chopped macadamia nuts

Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowel, set aside.
Beat peanut butter, butter, and both sugars on medium-high until creamy. Add eggs 1 at a time, blending after each addition. Add vanilla. Gradually add flour mixture beating on low speed after each addition. Stir in morsels and nuts.
Drop batter by rounded tablespoons onto an ungreased cookie sheet, 1-1/2 inches apart. Bake for 15-16 minutes. Cool 5 minutes on cookies sheet; remove to wire rack. Cool completely.

~Three bean Soup~

~Ingredients~
1 large onion, chopped
1 medium green pepper, chopped (optional)
4 garlic cloves, minced
2 tsp. olive oil
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) fat-free re-fried beans
1 can blacked beans, rinsed and drained
1 can (14!/2 oz.) chicken broth
1 can (14 1/2 oz.) stewed tomatoes, cut up
3/4 cup salsa
2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. ground cumin

In a large sauce pan, saute the onion, green pepper and garlic in oil until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes.
Serve with tortilla chips.

~Variations~
Add all black beans instead of kidney beans.
Add black beans and pinto beans.
Add ground hamburger.

~Singapore Noodle~

This is a wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.

~Ingredients~
1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white grape juice
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons curry powder
Salt and white pepper to taste

~Marinate~
Shrimp and sliced chicken together in soy sauce, juice, cornstarch and white pepper for 20 minutes.
~Stir Fry~
In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil.
~Fry~
When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
~PLATING~
Serve family style on an oval platter.

~Chicken and Rice Bake~

Prep Time: 5 min. Cook Time: 45 min.

Ingredients:

1 can (10 3/4 oz.) Cream of mushroom soup

1 cup Water

3/4 cup uncooked regular long-grain white rice

1/4 tsp. paprika

1/4 tsp. ground black pepper

4 skinless, bonless chicken breast halves

(2 whole chicken breasts cut in halves)

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with Chicken. Season with additional paprika and peper. Cover.

Bake: at 375 for 34 min.

Serves 4

~Veggi burgers~

My Version of ~Veggi Burgers~ Is Really simple!

~Ingredients~
1/2 of a med Zuccini (sliced lengthwise)
2 slices of bread
Drizzle of Olive oil
Steak seasoning

~Condaments~
Basically wharever you like on your burgers
onion rings
Mayonaise
Mustard
Relish ect....

~Pre-heat~
Heat a frying pan on low with a drizzle of olive oil.
~Season~
The zuccini with your favorite steak seasoning. Then put your Zuccini in the pan seasoned side up( to prevent burning).
~Cook~
Fry on each side approx 2-5 minutes. just until tender. prepare bread, and add the zuccini!!
Eat!! Yum, yum!!

~Guacamole~

~Simplified~

2 Ripe Avacados
1 TBSP cilantro-Fresh-minced
~A dash of~
Salt
Chili Powder
Garlic Powder

~Serve~

~Alteratons~
2 minced halepinos or other favorite chilis/peppers.
Diced onion
Diced Tomatoe

~Pumpkin Pie~

~Dairy-Free Pumpkin Pie Filling ~

6 eggs beaten
1 1/2 C. Coconut Milk
1/2 C. Rice Milk
3/4 C. Pure Maple Syrup
3/4 C. Succanat
1 -29oz can of Pumpkin
3 tsp. Pumpkin Pie Spice

~All ingredients should be mixed thoroughly.
~Pour into two 9-10 Inch Pie Crusts.
~Bake at 375 degrees for 1-1 1/2 Hours or until a knife comes out clean.

~Crust~
click link Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html

~Banana Bread~

INGREDIENTS:
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped Pecans or Walnuts
DIRECTIONS:
Grease a 9 x 5 inch loaf pan. Preheat oven to 350
degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas
in a bowl.
In a large bowl, whisk together flour, wheat germ,
salt, and baking soda. Make a well in dry ingredients,
and add the banana mixture. Mix together until dry
ingredients are moistened. Stir in nuts. Pour batter
into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and
cool on wire rack.

~Chocolate Chip Date Cake~

~Ingredients~

2/3 c. hot water
1/2 c. chopped dates
1/2 tsp. baking soda
1/3 c. oil
1 c. flour
1/2 c. chocolate chips
1/4 c. sweetener
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1 egg

Heat oven to 350 degrees. In a medium bowl pour hot
water over dates. stir in 1/2 tsp. baking soda, let
stand 5 minutes.

Pour remaining ingredients into date mixture. pur
into
ungreased 8x8 baking pan. Sprinkle with topping and
bake aprox 35 minutesor until done. mokes 9
servings.

~ Chocolate chip-nut topping~

1/2 c. chocolate chips
1/2 c. chopped nuts
2 tBlsp. Sweetener

mix all ingredients. put on top of cake before
baking.

~Cheese Cake~

(Low Glycemic index)

Prep 1 Pecan Pie Crust. found here
http://dejavootriedandtrue.blogspot.com/2012/11/gf-pecan-coconut-pie-crust.html

Ingredients
3 pkgs. Of 8 oz. cream creese
3 Eggs
3/4 Cup Pure Maple Syrup
1 TBLSP Vanilla

***Optional***
1 Cup Pumpkin
1 tsp. Pumpkin spice

-Blend Soft cream creese and Vanilla Together
-Add sweetener
-Add Beaten Eggs
Mix well to combine.

-Pour into pie crust
*****add spiced pumpkin and swirl if desired*****

-Bake @ 300degrees for 60- 80 minutes or until done in
the center. If Baking Mini Cheesecakes (cupcake pan) Bake for 45 minutes!
-Refrigerate for 3 hours or till chilled. (this is a MUST! it NEVER tastes right till it's COLD)

~Meaty Frijoles~ (Pinto Beans)

~Ingredients~

6 c. of Water
3 c. dry Pinto Beans
4 Large Carrots chopped
1/2 diced onion
5 cloves minced garlic
1 lb Ground beef
Salt
Pappy's Seasoning
Italian seasoning

~Saute~
Onion, ground beef and Garlic

~add~
Water, beans and carrots
Bring to a boil and reduce to simmer.
Cook for approx 2 hours. Technically the beans are done after about an hour, but we like them more tender so I cook mine for more like 3 hours.

~Serve~
Wrap in a tortilla topped with Cheese, Salsa, Olives, Guacamole, Tomatoes ect.
Or in a bowl topped with all of the above, with Tortilla or toast on the side!

~Substitutions~
Corn for the Carrots
Stewed or diced tomatoes for part of the water.

~makes~
1 med Stew pot
Serves about 8

~Coconut Honey Un-Butter~

(Dairy Free)

It's totally easy.
3/4 cup coconut oil

1/4 cup honey
flax seed oil~for color and to help the the coconut oil be softer.

(I just added it until it was about the color of butter)

Mix Coconut oil and flax seed oil until smooth then

gradually add the honey while mixing.
The honey and coconut oil need to be a little warm.

(just above room tempature)

~If you have a sweet tooth may want to increase the amount of honey used~

~Potato Soup~

~Ingredients~

1/2 onion diced
3 cloves garlic minced
1lb ground beef
4 large Carrots-chopped
10 small-med potatoes
2TBSP approx. corn starch
6-8 c. water-approx
Salt
pepper
italian seasoning
Pappy's seasoning

~saute~
In a large pot, Saute the Onion, Garlic, groundbeef and seasonings. To taste.

~Add~
Carrots, potatoes and water, just till pan is close to full. Bring to a boil and reduce heat to simmer.

~cook~
Approx 45 minutes or until all veggis and potatos are tender.

~stir in~
2 or so TBSP cornstarch, depending on prefered thickness of soup. *Note: pre-mix the cornstarch with a little water before adding to the soup. Bring the soup back to simmer for a moment.

~serve~
Makes approx 1 med soup pot!

~Variations~
Corn,Peas, celery. or any type of frozen veggis
Substitute chicken or steak strips or stew meat in place of the ground beef.

~coconut candy~

Coconut Candy (Audrès Wedding Cake)

1/3 cup brown rice syrup
1 tablespoon coconut oil
2 cups unsweetened shredded coconut

Optional:
½ cup melted chocolate chips
½ cup copped almonds

Cut 8"x 8" piece of wax paper and line 8"x 8" pan. Bring brown rice syrup and coconut oil to a boil. Reduce for about one minute ad coconut incorporate ingredients well. Pour mixture into lined pan. Press mixture into bottom of pan. Cool in refrigerator then top with optional chocolate. Sprinkle with almonds if desired. Refrigerate until chocolate is set. Cut and serve.

This was Audrès (my sugar-free SIL) wedding cake. We served it on a cute white cake pedestal with melted chocolate on the top.