Curry Honey Mustard Dippin Sauce

Cassy found a great recipe online and we LOVED it!! This IS THE BEST dippin sauce! It take chicken nuggets from being a kids meal to being an adult meal!

BEST Dippin Sauce

• 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
• 1 TBSP Mayo
• 1 TBSP Yellow Curry Powder
• 1-2 tsp Honey

Optional Add:

¼ handful of cilantro, chopped

Recipe found here:
http://www.health-bent.com/sauces/curry-honey-mustard

Cassy's Chicken Nuggets

Cassy found a great recipe online and we altered it a bit and then mass produced it...
hahaha here is what we did:

Makes enough for a Full Dinner PLUS a Full Gallon Size Ziplock Bag to freeze for later! 

Ingredients

• 4lbs ground turkey
• 4 egg yolks
• 2 TBSP onion powder
• 1 tsp garlic powder
• 1 cup almond flour plus 2 more cups (separate)
• 2 cups shredded/unsweetened coconut
• salt & Pepper
• spray oil

 

Method

• In a small bowl combine 1 cup almond flour, coconut, 1TBSP salt and some pepper.
• In a large bowl combine the ground turkey 2 cups almond flour, onion, garlic, eggs, 3tsp. salt and some pepper. Mix well with your hands until well blended.
• Form “nuggets” by rolling a ball and flattening slightly.
• Coat with almond, salt and pepper mixture.
• Lay out on parchment to freeze or to Bake.
• When ready to bake, give them a quick spray of the oil and bake @425 for 15 minutes. Then broil till golden brown. (Baking frozen nuggets takes a little longer)

BEST Dippin Sauce

• 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
• 1 TBSP Mayo
• 1 TBSP Yellow Curry Powder
• 1-2 tsp Honey

Optional

• ¼ handful of cilantro, chopped

Original source
http://www.health-bent.com/poultry/paleo-chicken-nuggets

Egg Salad

(aka: Egg and Olive)

My pregnant Body has been Screaming for Protein and so I’ve been eating Egg Salad Practically Everyday for Lunch! I grew up waiting and LOVING what we called Egg and Olive Sandwiches! As an Adult I’ve added a little twist to it and I no longer eat it on bread. I simply eat it out of a bowl just like potato salad! Here’s How I make it.

1 Dozen Hard Boiled eggs.

Approx ¼ mayo

1 TBSP Mustard

1 Can of Olives Chopped real fine.

Salt and pepper to taste.

Place your Chopped, peeled, hard-boiled eggs in a mixing bowl with the Mayo. Use a fork, potato masher or pastry knife to thoroughly blend the eggs and the mayo till the whites are nice and small and the yolks and mayo have creamed. Add the mustard salt and Pepper and Olives, mix well and SERVE! YUM!

Enjoy

Curry Turkey

The day after Thanks-Giving when we have lots of left over turkey, I LOVE to make Curry Turkey for sandwiches and lettuce boats! And Since I love curry so much I also started making it with canned chicken from Costco as well. This is a hard recipe to type because i never measure any of it; I do all the ingredients according to taste! So here’s my Basic Idea, you can taste it as you go and see what you like!

Ingredients

Turkey or chicken

Mayo

Curry

Honey

Diced apple

Raisins

Start with your meat and mayo then mix well. Next add the curry and honey and mix well again before adding the apples and raisins!

MEAT- I start with approx 1-1 ½ cups of diced turkey meat. Or 1 can of Chicken.

MAYO- I add the Mayo to my personal preference. Approx 1-2 Large scoops with the spoon. Use whatever amount you would use for Chicken salad or tuna salad.

CURRY- I start with approx 1TBSP of Curry. You could need less or you could need twice as much curry, it all depends on if you have mild or spicy curry and if your curry is fresh and high quality or if it’s an off brand or been sitting the cupboard for a while. Curry looses it’s potency relatively quick. So I like to buy the good stuff at whole foods cause it’s much stronger and seems to keep it’s flavor longer! But either way, don’t be a sissy, don’t be afraid to dump it on!!! Prepare yourself to feel like you’re adding too much, cause then you’re getting close to adding enough! lol I LOVE a nice strong curry taste! I’ve never had too much curry! lol

HONEY- Depending on how much meat you are using your and the potency of your curry you may need more or less Honey. I’d guess approx 1TBSP of Raw honey.

APPLE- I use approx ¼ of an average apple and a chop it nice and small. I want the apple chunks to be similar in size to the raisins.

RAISINS- I’d say, approx 1/8 cup. More or less to your taste!

ENJOY

Potato Wedges and FRY sauce

Potato Wedges

Sorry this is not an exact science. I tend to make things up as I go and I hardly ever measure, I just taste and tweak and taste and tweak! lol but here is my best description of what I have done. Luckily, It's my current favorite junk fod right now, so Ive made this 3 times in the past week!!good luck!

Preheat oven to 400degrees.

Slice potatoes to approx ½ inch slices or wedges depending on the size of your potatoes. Fingerlings make great wedges. (leave the skin on)

Prep Batter in a Large Ziplock bag.

Approx ½ cup arrowroot starch. (more or less depending on how many potatoes you’re using)

Approx ¼ tsp. Garlic powder

Approx ¼ tsp salt

Approx ½ tsp Organic No-salt seasoning

Couple dashes of pepper 

(remember, i just eyeball it, so you may want more of some of these spices)

Shake to combine batter. Add as many potatoes as you can to the bag with enough room to shake well to coat the potatoes. They should end up with a very thin, somewhat moist layer of batter on each. If they are very dry and heavily coated, add more potatoes and shake more to distribute batter evenly. Dump the battered potatoes onto a cookie sheet drizzle a little olive oil and gently hand toss to spread the oil. Then place all the potatoes flat on the sheet allowing a little space between each. (Too many too close together will cause them to steam instead of getting brown and crispy) Bake in the oven for 12 minutes on each side. And Serve. I like them best with Fry sauce!

Fry sauce

 I start with a 15oz mason jar with a lid.

I fill it half way with equal parts mayo (you could most likely use plain yogurt) and Ketchup. (I use organicville)

3-4 dashes of gf Worcestershire sauce. (I use Lea and Perkins)

Approx 1-2 TBSP lemon juice (according to taste)

approx 2 TBSP dill pickle Relish (more or less to taste)

dash of Pepper

Shake well to combine!
ENJOY 

TIP:When subbing out the mayo and using sour cream or plain yogurt in it's place You may not need as much Lemon Juice because Yogurt and sour cream tend to be tangy anyway!

Audre’s Chocolate Topped GF/oat free-Granola Bars

 DRY GRANOLA BASE

2 cup. Quinoa Pops (or millet/rice puffs)

2 cups. Brown Rice Crisps (or other dry cereal of your preference)

1 cup. Shredded toasted unsweetened Coconut

1 cup sliced or slivered almonds (lightly toasted)

½ cup. Walnuts Rough Chopped

½ -1 cup golden raisins (or other chopped dried fruit)

GRANOLA GLUE

1 cube of butter (or ½ cup peanut butter or sunbutter)

½ cup succanat

½ cup honey (or Agave Nectar)

TOPPING (optional)

aprox ½ cup choc chips (or GF-carob works great too)

DIRECTIONS

Line 1 9x13 casserole dish with parchment paper and set aside.

Mix all dry Granola base ingredients in a large bowl.

In a small saucepan bring the granola glue ingredients to a boil. Lower heat a little and simmer for a few minutes (this cooks the sweeteners into a soft ball candy stage to hold the granola bars together). Remove from heat and pour over the dry granola base and stir to coat ALL the dry ingredients!

Spread Mixture evenly across the pan and press firmly with spatula

Sprinkle on your chocolate chips and press firmly into granola bars. Allow approx 5 minutes for the chips to melt, and then spread them all over.

Let them cool for approx 20 minutes till firm and set, Remove granola bars (including the parchment paper) and place on cutting board and cut them into individual bars.

Package in zip-lock bags for on the go or at home and ENJOY!

Spinach Dip (Without the Mix) revised

Renee Found this Great recipe over at the "Chinese Grandma" blog. found here:
http://chinesegrandma.com/2013/06/spinach-dip-no-mix
She made it and Loved it and Shared it. So I decided to try it out too. I LOVED Spinach Dip back in the day, before changing my Diet, and I was very pleasantly surprised to find that I could actually use this recipe! Ive made a few alterations ie:I cut the recipe in half, but doubled the spinach and the water chestnuts. so I decided to re-post it the way I made it and LOVED it!

INGREDIENTS
1/2 cup Plain Yogurt
1/2 cup sour cream
1/4 cup mayo
3/4 tsp. onion powder
1/2 tsp. paprika
1/8 tsp. garlic powder

3/4 tsp. salt
1/4 tsp. pepper
1 tsp Worcestershire sauce (make sure it's GF- I used Lea&Perkins Brand)
1/4 cup chopped green onions
1- 8oz can of water chestnuts (drained and chopped fine)
1- 16 oz pkg. frozen chopped spinach (thawed and squeezed as dry as possible)

Directions

1. In a large bowl mix well: yogurt,  sour cream and mayonnaise with the onion powder, paprika, garlic powder, salt and pepper and Worcestershire sauce.
2. Make sure you squeeze the spinach well to get out all excess water. Add spinach to the bowl along with chopped onions, and chopped water chestnuts. Chill before serving to allow dip to absorb flavors.
3. Serve with cubes of GF bread, GF crackers, Apple slices, carrot slices or celery sticks! (jasmine's faves are the bread cubes, and apple slices)

Notes

• If you have time, you can thaw frozen spinach in a colander in the sink. Otherwise, microwave to defrost.

Raw Cheesecake with Chocolate Ganache

I found this Recipe over At brazenkitchen.com (link below) And Fell IN LOVE!!!! It is super YUMMY! But I made a couple alterations so I though I'd share them here!

Part 1 – The Crust

• 1 1/2 cup almonds
• 1 cup pitted medjool dates
• 1 tsp sea salt

1. Process the nuts into small pieces with salt in a food processor.
2. Add the dates and process until combined and sticky.
3. Press into the lined bottom of two 8 inch round pans and refrigerate or freeze until set.
4. Make the filling ...


Part 2 – The Filling

• 3 cups cashews (soaked & drained)
• ¾ cup lemon juice, fresh preferred
• 3/4 cup agave or maple syrup
• ¾ cup coconut oil (must be liquid, place bottle in bowl of hot water if solid)
• 1 tsp. vanilla
• 1 pint raspberries

1. Cover the cashews in water and soak for about an hour.
2. Drain and place in blender with the rest of the ingredients. Blend until smooth.
3. Taste for preferred sweetness and tartness.
4. Divide evenly between the 2 prepared pans. Place in freezer to set.


Part 3 – The Ganache (make 2 bathes. one for each pan)

• 1 ½ c. grain sweetened chocolate chips or Carob Chips
• 1/2 cup So Delicious Coconut Milk creamer  (or other nondairy creamer)

1. Place chips in a heatproof bowl.
2. Slowly heat the creamer in a pan, take off heat when it simmers.
3. Pour over chocolate chips and mix until chocolate is melted.
4. Cool for a few seconds while mixing. Pour over filling.
5. Decorate with another Pint of fresh berries. Place in freezer to set.

When firm, place in the fridge until ready to serve.

Adapted Lightly from Recipe found here: http://brazenkitchen.com/2011/03/29/love-and-food-raw-cheesecake-with-chocolate-ganache/

Nana's Peanut Butter Cookies

1 C. Peanut Butter 

1 C. Succanat

1 egg 

1tsp. Vanilla

Whip on high the PB, Succanat and vanilla. When well Blended add the eggs and mix till well combined. Bake @ 350 for approx 10 minutes till golden Brown. Allow cookies to cool on parchment over cookie rack for 5 minutes before removing.

Green Chili Enchilada Sauce

GF- Green Chili Enchilada Sauce

Ingredients

1- 29oz. can of Whole Green Chili’s with juice.

1- 7oz. can of Mild Diced Green Chili’s (more if you want to add more green chili flavor)

1 clove Garlic

1 cup. Chicken Broth

1/2 box of GF condensed cream of Chicken soup

1/2 tsp Herbamare

1/4 tsp onion powder

1/4 tsp Ground cumin

1/4 cup Sour cream

Directions

In a Food Processor,

Start with the 29oz can of Green chili’s and the garlic. Process till smooth.

Pour into a medium saucepan with the diced Green chili’s, Chicken broth, cream of Chicken soup, and Spices. Simmer for at least 30 minutes. (The simmer time improves the flavor.)

Remove from heat; and whisk in the sour cream.

Now your sauce can be used however you please.

NOTE: this recipe makes enough sauce for 2- 9x13 pans of Chicken Enchiladas.

Raw Cookie Dough Bites

I found a Super Delicious Recipe over at Perry'sPlate.com It was SUPER delicious, But I made a couple of changes so I thought I'd share it here in-case you wanna make it the way I did!!! ENJOY!

((Grain, Sugar, Dairy, & Egg-Free))

Yield: about 15 bites

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
2 Tablespoons honey
2 Tablespoon peanut butter
2 teaspoon GF pure vanilla extract
2 handfuls mini carob chips (if you have too many it will prevent you from forming balls)

Directions:

Whisk together the flour, baking soda, and salt in a medium bowl. Whisk the oil, honey, peanut butter, and vanilla in a separate, smaller bowl. Pour wet mixture into the dry mixture and combine well. Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until you reach cookie dough consistency.

Mix in the desired amount of carob chips and roll into 1 to 1 1/2 inch balls.

Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored. (If they last that long...)

Nat's Notes:
1. The more you work the dough, the more the coconut oil will melt, resulting in the balls getting greasy. Return the dough to the freezer to re-harden if this bothers you.
2. This recipe doubles well.

3. You can even make these in a food processor. Just process the dry ingredients and add the wet ones once you've mixed them together. For those who don't like to get their hands messy...

Adapted Lightly from: Perry's Plate: Progressively Paleo Recipes
http://www.perrysplate.com/2012/08/raw-cookie-dough-bites-gluten-sugar-dairy-and-egg-free.html

GF- Broccoli Salad

(Adapted From Renee’s Recipe)

 I finally got my hands on Renee's Awesome Broccoli Salad Recipe and made it myself for the first time with a couple slight alterations and it turned out awesome! EVERYONE LOVED it and it disappeared so fast that some ppl didn't even get to taste it! :) It was a total HIT! It's all I ate at Grandma's Birthday BBQ! I had no desire to finish my chicken or even taste anyone Else's salads! :) lol I should have doubled the batch and just used the whole Costco bag of Broccoli!! It's my NEW FAVE BBQ side! I think I'll be making this all summer instead of Potato salad!! Probably  less calories too!!  So I thought I'd share with you all!! ENJOY!!!

Salad Ingredients

1 ½ pounds Raw Broccoli chopped small (½ of the 3lb Costco bag)

½ cup Sunflower seeds (pre-shelled and toasted and salted)

½ cup Organic Raisins

1/8 cup sliced green onion

3/4 cup candied walnuts (see directions below)

1pkg Apple Gate Bacon diced and cooked

Dressing

½ cup mayo

½ cup plain Yogurt

¼ cup Raw Blue Agave Nectar

1 tsp Apple cider Vinegar

~Mix well and add in increments till all ingredients have desired coating.

Candied Walnuts

3/4 cup chopped walnuts

1 pat butter

drizzle of Pure maple syrup

Melt the butter in a hot pan. Add the Drizzle of syrup allow to simmer slightly. Add walnuts and stir to coat all walnuts. Continue cooking till the syrup has caramelized on the walnuts. Remove from pan and allow to cool on a plate. When cool, break the nuts apart and sprinkle on the salad! YUM!

GFG Dinner Roll Recipe

I found this recipe over at Gluten free goddes and I ams o looking forward to tryingit out. I'll let you know what types of adjustments i make! check out her web site HERE

Karina's Gluten-Free Dinner Rolls

I based my recipe on my Delicious Gluten-Free Bread Recipe and used a unique blend of gluten-free flours to get the texture I like in a dinner roll- soft and tender pull-apart goodness you can serve warm (you know- to melt that slather of vegan butter). I used a little bit of hazelnut flour and some coconut flour to add flavor and moisture.

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour or jowar flour
1 1/2 cups tapioca starch or potato starch (not potato flour!)
1/2 cup brown rice flour
1/4 cup buckwheat flour or millet flour
1/4 cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar

Slowly add and beat in:

1 1/2 cups warm liquid: 3/4 cup non-dairy milk warmed with 3/4 cup hot water
1/4 cup light olive oil
2 free-range local organic eggs, beaten or Ener-G Egg Replacer
1/2 teaspoon lemon juice or rice vinegar

Beat the liquids into the dry mix until a batter forms. This bread dough is not thick and stretchy like wheat-based dough, it is more akin to muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in a warmed oven to let the dough rise. Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350 degrees F. It should come to temperature within a few minutes. Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with vegan butter (or the real moo cow thing, if you prefer).

Read more: http://glutenfreegoddess.blogspot.com/2011/03/gluten-free-dinner-rolls.html#ixzz1WAzabPmH

Karina's Notes:

These bread rolls are a little bit crusty on the outside, soft and tender inside, and not gummy at all. I attribute this to finding the right dry to liquid ratio. Remember, Darling Cooks, weather (humidity) and ambient temperature affects the behavior of dough and batter.

If there's too much moisture and you've got a thin batter, add a sprinkle of GF flour to thicken it. And if the dough seems too dry and stiff (or does not look soft and happy because of flour substitutions you've made), add a little more liquid, a tablespoon at a time.

I tried to balance two needs with this recipe. My preference for a light soft roll, and my need for good taste and texture. That means balancing starches (which give lightness and rise) and whole grain flours (which impart flavor and heft). Too many whole grains create a heavy product.


Cook time: 22 min

Yield: 12 rolls

Read more: http://glutenfreegoddess.blogspot.com/2011/03/gluten-free-dinner-rolls.html#ixzz1WAzVCp4y

GF- Pecan Coconut Pie Crust

INGREDIENTS

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend (this is totally optional! it tastes great without the flour as well)
1/2 cup succanat
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Fill with pie filling of choice.

GF- Audre's Pumpkin Pie

Makes 2 9 inch pies.

Preheat the oven to 350 degrees F.

First, make the crust:

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Make your filling:

Preheat oven to 425 Degrees.

½ C. Succanat

1tsp. salt

2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

½ tsp. Ground Cloves

4 Large Eggs

1. 29oz. Can Libby’s 100% Pure Pumpkin

1 C. Coconut milk

1 C. Original Rice Milk

1 C. Pure Maple Syrup

Mix: Succanat, Salt, Cinnamon, Ginger, and Cloves in a Small Bowl. Beat Eggs In a Large Bowl. Stir in Pumpkin, Maple Syrup, and Spice mixture. Gradually Stir in Coconut and Rice milk.

Pour into Pie Shells.

Bake In Preheated 425 degree oven for 15 minutes. Reduce heat to 325 degrees and bake for approx 90-100 minutes. Or until knife inserted in center comes out clean.

Cool On wire rack for 2 hours.

GF- Perfect Pumpkin Pie Crust

From Ashey Floyd

INGREDIENTS

1 c. Brown Rice flour

3/4 c. potato starch (not flour)
1/2 c. tapioca starch

1 Tbsp sugar

1 tsp salt

1/4 tsp xanthan gum 

1/2 c. shrotening

4 oz cream cheese (I used 1/4 c. butter)

1 egg + 2 egg yolks

1 tsp. vanilla

3 Tbsp very cold water

Directions:

1. Combine dry ingredients. Cut in shortening and cream cheese with a pastry cutter (or fork) until size of peas).

2. Add eggs, vanilla, and water. Stir into flour mixture until smooth.

3. From 2 or 3 balls. Makes two 9" deep dish pie crusts or three 8" pie crusts.

4. Pat a pastry ball in the center of a 8 or 9" pie tin and pat out. It helps if your hands are wet. Pour filling into crust. Roll out top crust on a tapioca starch dusted pastry cloth and cover rolling pin. Place crust ontop of filled pic and use fingers to crimp edges. (I had to wrap the dough around the rolling pin to transport the rolled out fdough from the counter to the pie with out it breaking. And strips don't work, it's way too crumbly- i tried!)

My filling was the mixed berries from Costco! Yummy.

Teriyaki Chicken & Quinoa Stir-Fry

Ingredients

2 Skinless Boneless Chicken Breasts (thawed)

1 (16oz) Bottle of Organicville Sesame Teriyaki sauce (use in portions)

2 cups Cooked Quinoa (more or less, It’s up to you, I like to use leftovers)

2 TBSP Butter

½ large bag of Frozen stir Fry Veggies

#1. Prep Chicken 2 hours before. Dice the chicken Breasts into small pieces and marinate in approx 1/3 of the bottle of Teriyaki sauce. (Sorry, I eyeball everything) You want your chicken pieces completely covered in the sauce to absorb its yumminess.

#2. In a Large Frying Pan/Wok cook the chicken on Md-High. You want the sauce to caramelize and brown onto the chicken.

#3. When Chicken is done set aside and add 1 TBSP of the butter to the hot pan and add frozen veggies. Drizzle on some teriyaki sauce. Cook till done.

#4. Spread the veggies to the side of the pan reduce heat to md and add 1 TBSP of the butter and add the Cooked Quinoa and drizzle with some more teriyaki sauce (if Quinoa was cold, cook till warm). Toss the Chicken back into the pan, mix minimally (quinoa gets sticky if played with too much) and ENJOY!

SUPER Pesto

Ingredients

1 ½ C. (12oz) Fresh Basil leaves

½ C. Fresh Grated Parmesan Cheese

8oz (½ 16ox bag) Frozen Broccoli Florets

1 ½ C. (12oz) Fresh Baby spinach- Packed

2 cloves garlic Smashed

2 cups thin sliced Zucchini

2TBSP. Lemon juice

¼ C. Pine Nuts

¼ tsp. Pepper

¼ tsp salt

¼ C. Olive oil

2 md. Ripe tomatoes chopped

10oz. Box of Brown Rice Pasta (Lundberg organic Rotini)

1.      In a Large Pot of boiling water, Cook the Broccoli till tender. Turn off heat and add Spinach and garlic. Drain when spinach is tender. Let stand to cool completely.

2.    Meanwhile Chop tomatoes and Use food processor slicing attachment to thin slice zucchini. Quickly stir fry the zucchini till tender.

3.    Cook pasta as labeled.

4.    Place cooled Broccoli Mixture, Basil, Lemon Juice, pine Nuts, salt and pepper into food processor; Pulse until smooth wiping sides as needed with rubber spatula. When smooth; while processor is running slowly drizzle in the olive oil. Add Parmesan and pulse until well combined.

Drain pasta, and place in bowl. Add Pesto, Zucchini and tomatoes and Toss well. Serve immediately and ENJOY!

AMAZING Carmael Apple Dip

 Ingredients

1- 8oz box Cream Cheese (softened)

1- 8oz carton Heavy Whipping cream

2 TBSP GF Vanilla (separated)

½ Cup Succanat

¼ Cup. Pure Maple Syrup (to personal taste)

Sliced Apples

1.      On Medium/high whip together cream, Maple Syrup and 1TBSP. Vanilla till fluffy stiff peaks form!

2.    Then Move Whipped cream to a separate bowl and use the mixer to beat the Cream Cheese, Succanat and 1TBSP. Vanilla till smooth and creamy.

3.    Add about 1 ½ –2 cups of the Whipped cream back into the mixer with the cream cheese and mix till well combined.

Dip and Enjoy!

Frittata De Pasta

Ingredients:
2 Tbsp. butter
1/4 c. sliced onions
1 zucchini, thinly sliced
2 roma tomatoes, thinly sliced
8 large eggs
1 1/2 c. half and half
1/4 c. chopped fresh basil
1/4 c. grated romano cheese (dried, 1/8c.)
(mazzarella tastes good too)
2 c. cooked pasta (linguinie,, spaghetti, or cappellini)
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. olive oil

Instructions:

Oven temperature 400 degrees. In nonstick ovenproof 10 inch saucepan (I use my skillet), heat butter and saute onions, zucchini, and tomatoes for 2 minutes. In a bowl, beat eggs, half and half, basil and cheese. Add onions, zucchini, pasta, salt, and pepper. Mix well. Heat olive oil in the 10 inch suacepan; add the egg misture and cook on meduim heat for 3 minutes. Bake for 15 -20 minutes or until the eggs are set and puffed. Remove from oven; allow the frittata to set for a minute. Unfold onto serving platter. Makes 6-8 servings.

Black Beans and Rice

Ingredients:
1 Tbsp. olive oil
2 sweet red peppers
(or 1 red and 1 green)
1 large onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 tsp. Dried thyme
2 c. cooked black beans
(I usually do 1 can, 15 oz)
2 Tbsp. apple cider vinegar
2 c. hot cooked rice
1 c. nonfat yogurt (optional)

Instructions:
Heat oil and saute onions, pepers, celery, garlic, and thyme until fragrant and tender (about 10 minutes). Add beans and vinegar. Cook until beans are hot, about 3 minutes. Serve over rice and top with yogurt. Although very filling, can be served as a side dish with meat. We like baked Tilapia.

Tilapia
Put fillet in a 9x9 baking dish. Add some lemon, butter, parsley, basil, italian seasonings, thyme, and whatever seasonings you desire for taste. Bake at 400 degrees for 30 minutes or until fish is white.

Family Favorite Fried Rice

Sorry there are no pictures!

Ingredients:
12 chicken tenders, cut into small pieces
3 scrambled eggs
2 carrots, finely grated
1/2 c. onion, finely chopped
3/4 c. frozen peas
1/2 c. butter
1 clove garlic, minced
2 c. rice or quinoa
soy sauce
olive oil

Instructions:
Marinate chicken in soy sauce, (I usually forget this part and it still tastes good) . In a large frying pan cook chicken in small amount of olive oil, add carrots and onion and saute' until clear. add frozen peas and cook about 5 minutes. Ina separate pan cook rice then add to the mixture. Melt 1/2 c. butter, add minced garlic clove to butter, stir and add to mixture. Mix all together well, add soy sauce to taste.

*MY* Midnight Brownies

Ingredients

2 (15oz.) cans of Black Beans

½ C. (approx) Water

1 C. Agave Nectar

8 Egg Whites

4 TBSP. Vanilla

1 C. Whole Wheat Pastry Flour

1 ½ teaspoons Baking Powder

½ teaspoon salt

½ C. unsweetened Cocoa Powder

½ Cup. GrainSweetened Chocolate chips

DIRECTIONS

Preheat oven to 350°F. Lightly spray a 9x13inch baking dish with nonstick cooking spray. Thoroughly Rinse the Black Beans and Put them In the Food Processor with the water. Start with ½ C. process till smooth. Add more water as needed to keep it moving smoothly. When the Beans are Smooth Pour them into a mixing bowl with the Agave, Eggs, and Vanilla. Stir to blend. In a separate bowl sift together the dry ingredients. Then add to the wet Ingredients. Stir till all ingredients are combined. Pour your batter into your baking pan and sprinkle the chocolate chips on top. Bake for approx 20- 30 minutes till a knife comes out clean. Let cool. And top with Vegan Whipped Cream Recipe found.....

HERE: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

OR use The Midnight Brownie Frosting:

Beat on high,

1, 8oz. Pkg. of Cream cheese

¼ C. Agave Nectar

2 TBSP. Vanilla.

Till light and fluffy!! Dollop on top of the brownies and ENJOY!!
P.S. if you frost the whole pan and refrigerate over night they are Extra Delicious!!!

~Pie Crust~

This is a Super Easy Pie Crust Recipe from the Pillsbury Bake off that I converted.

INGREDIENTS

• 2 cups Whole Wheat Pastry Flour
• 1/2 cup Succant.
• 1 tsp. salt
• 2/3 cup Earth Balance Buttery Spread. or Shortening.
• 5-6 tablespoons ice cold water

Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.

Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).

Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.

Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.

Bake according to directions given in the pie recipe being used.

I've Used this Pie Crust Successfully with the Very Berry Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/06/verry-berry-pie.html

And the Pumpkin Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2008/01/pumpkin-pie.html

Gang-Garee-Gai (Yellow Curry with Chicken)

mmmm...... the Smell of Thai Food Cooking in the Kitchen!! So Fabulous!! I LOVE Curry and one of my Fave curry dishes is Gang-Garee-Gai (Yellow Curry with Chicken). The first time I had it I was Pregnant with Roxie and After going to my Midwife appt. I decided to try out a new place for Lunch. Thai Basil in Downtown sac. I ordered and Fell in LOVE and went back and ordered the same thing after every midwife appt. for the rest of my pregnancy!! Now it's been 19 or so months since i have been to Thai Basil to have my beloved Gang-Garee-Gai so i decided to try to make it at home!! after all it is just Chicken, potatoes, onions and carrots simmered in mild yellow curry and coconut milk. Served over Rice!! YUM!Plus an Added Bonus!! I didn't alter this recipe!!! the Real Recipe uses Coconut Milk!! YEAH!! So that is what I have simmering in the pot as type!!
INGREDIENTS
approx 4-6 cups water in a medium stock pot. (I actually prefer 2 cartons of Chicken Broth)
2-3 skin on, bone in chicken legs w/thighs.
1/4 of a large red onion.
4 chopped red potatoes.
a couple handfuls of chopped baby carrots.
approx 3-5 TBSP. Yellow Curry Powder (amount totally depends on the quality of your curry)
1 can of coconut milk. (maybe a little less)
salt to taste

*optional* a quick Drizzle of Honey really brings out the curry flavor
bring all Ingredients except coconut milk to a boil and simmer till chicken and veggies are cooked through. Add the coconut milk shortly before serving!
 
*optional* Serve over Brown Rice and Enjoy!! Deliciousness!!

Indian Spiced Curry

I recently found this Curry Recipe!! It LOOKS Fabulous!! I can't wait to try it!! I'll be using Chicken not Tofu. And I'll try to remember to post pix for you after I try it out!!

Ingredients
Serves 4
1 tsp curry power
1 tsp garam masala
4 tbsp vegetable oil, divided
1 block extra firm tofu or 1 lb chicken breasts, cut into 1/2-in cubes
1 medium onion, cut into large chunks
3 cloves garlic
2 tbsp chopped fresh ginger
1 medium onion, finely diced
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup coconut milk
1 cup water
1 (14-oz) can diced tomatoes, including juice
2 tsp salt
Juice of 1 lemon
1/4 cup chopped cilantro
4 cups cooked basmati rice, for serving

Directions
In a medium bowl combine curry powder, garam masala and 2 tablespoons vegetable oil. Add tofu or chicken and toss to coat all pieces. Set aside and allow flavors to develop for 15-20 minutes.

Place a large nonstick pan over medium heat and gently brown curry-oiled tofu or chicken on all sides. Cook in two batches, if necessary. Remove tofu or chicken from pan and set aside.

Place onion chunks, garlic and ginger in the bowl of a mini processor or blender and blend until smooth. Add up to 1/3 cup water if needed to make a smooth paste.

Heat remaining 2 tbsp of vegetable oil in a large nonstick pan over medium heat, add diced onions and cook until golden brown. Remove pan from heat and carefully add the onion/ginger paste to the pan. Be careful, it may splatter. Return pan to heat and cook for 3-4 minutes, and then add coriander, cumin, turmeric and cayenne until well combined. Stir in Silk, browned tofu or chicken, 1 cup water, tomatoes and salt. Cover and cook for 10 minutes. Remove cover and cook 7-8 more minutes. Add lemon juice and cilantro and adjust salt and pepper. Serve with basmati rice.

~Apple Pear Crisp~

Dairy Free-Sugar Free-Comfort filled Deliciousness

~INGREDIENTS~

1 cooking Spray
8 Apples Approx
4-6 Pears Approx
2 tsp. Lemon Juice
1/4 Cup. Succanat

Topping
1Large Egg
3/4 Cup. Succanat
1/4 tsp. Salt
1 TBSP. Cinnamon
1/4 tsp. Cloves
1 1/2 Cup. Old Fashioned Oats
6 TBSP. Earth Balance Buttery Spread.

Instructions~

Preheat oven to 375ºF. Coat a 9- X 13-inch glass baking dish with cooking spray.

Slice Apples and Pears into approx 1 inch thick slices. Place apple and pear slices in a Large bowl. Toss with lemon juice and Succanat; set aside.

Make topping, in another medium bowl, beat the egg. Add succant, buttery spread, salt and spices; mix to combine. Add oats; mix well.

Pour fruit into prepared baking dish and evenly sprinkle oat mixture on top. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool a little before serving!

Notes*
The Apples and Pears Will Cook Down so make sure you fill the pan Full of the fruit.

The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.

Peeling the fruit is optional.

Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.

Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.


Joey Likes it topped with Vanilla Ice Cream!

~Gooey Caramel Corn~

This Recipe is a Carmely, Chocolaty, Sticky, Gooey, Delicious Mess!

~INGREDIENTS~
1/2 Cup of Corn Kernels
1/2 Cup Earth Balance Buttery Spread
1/2 Cup Brown Rice Syrup
1/2 Cup Succanat
1/8tsp. salt
1/8 Cup Grain Sweetened Chocolate Chips

~FIRST~
Pop your Corn Kernels in an Air popper.
Then in a small sauce pan on med/high heat combine the earth balance, brown rice syrup, succanat, and salt. Stir Continuously till it reaches the soft ball stage on you candy thermometer. Then Pour over the top of your Popped corn and stir to coat. add the chocolate chips while Caramel is still hot and continue to stir the chocolate chips will melt and spread all over.

~ENJOY~

I sure Did!!! hehehehe!!

~Crock-Pot Lemon Chicken~

I got this Recipe From Brandy! It is Absolutely Delicious! I altered it slightly. My alterations are in Red to right.

INGREDIENTS

6 Skinless Boneless Chicken Breasts.
1TBLSP. Italian Seasoning.
1/2 tsp. Seasoned Salt ~ 1/2 tsp. Sea Salt
1/4 tsp. Pepper
2 TBSP. Butter~ 2 TBSP. Earth Balance Buttery Spread
1/4 C. Water
3 TBSP. Lemon Juice(bottled is fine)
2 Garlic Cloves Minced 1tsp. Garlic Granules
1 tsp. chicken bullion Granules 1TBSP. Organic All Purpose Vegetable Seasoning!
2 tsp. minced parsley

Put the chicken in the crock-pot. Then putt the remaining ingredients (except the parsley) in a pan on the stove and bring to a simmer. Let Simmer for 5-10 minutes, then pour it into the crock pot over the chicken. Cover and Cook on low for 3-4 hours. Baste the Chicken, Add the parsley, and cover and cook for another 15-30 minutes longer. or until meat juices run clear and is fully cooked. Shred the chicken and Serve over rice.

4th of July Cake

For the 4th of July this year I Finally Made this cake! I have been wanting to make it for the past 4 years and I finally have a Dairy Free Whipped Cream Recipe fo it! So I was Finally Able to Make it!
First I baked the Apple Sauce Birthday cake.
Recipe here: http://dejavootriedandtrue.blogspot.com/2009/02/apple-sauce-birthday-cake.html
then right before serving it i made my whipped cream.
recipe Here: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

and I sliced my Strawberries for the stripes and used fresh Blueberries for the blue. I also had some extra strawberries sliced on the side because the cake simply did not have enough berries for me!! It was Delicious!

~Cinco De Meyo Salsa~

This Is MY ALL TIME, ABSOLUTE FAVORITE salsa Recipe!! It is THE BEST Salsa EVER!!
Ashley and I took our 2 Recipes and Combined them in our own way and came up with this!!

~INGREDIENTS~
6-8 Ripe Tomatoes ~ Chopped
1 Red Bell Pepper ~Fine Chopped
1 Yellow Bell Pepper ~Finely Chopped
1 Orange Bell Pepper ~Finely Chopped
4 Serrano Chilis ~Diced
1 bunch of Cilantro ~minced
1/2 of a sweet Italian Purple onion ~diced
1 Bunch of Green Onion ~sliced
4 Avacados ~chopped
1-2 lemons or 1 orange ~squeezed
1 can of corn
1 can of black beans ~thoroughly rinsed
1/8 cup Agave Nectar
Salt Pepper and Garlic powder to taste.


First~
Start with a very Large Bowl. Chop all of your tomatoes and Drain the extra juice from the Bowl. Then Add your Peppers, Chilis, Onions, Cilantro, Corn, Beans, Agave and Spices.
Stir~
Last add your Avocado and pour your lemon or orange juice Directly on them before stirring them into the salsa.

Finally Enjoy. With Chips, or Taquitos, or on top of Tamales, fish, chicken, or as is, whatever your little heart Desires!

~Verry Berry Pie~

All berries are equal in this recipe, adapted from The Bunnery Bakery & Restaurant in Jackson Hole, Wyoming.

Ingredients:

• 8 cups (2 pounds) mixed frozen berries(I used a 3 berry blend blueberries, raspberries, and Marion berries)
  
• 1/2 cup Succanat ** this amount wasn't sweet enough for me on it's own, but perfect with Iceream on top**
  
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 large egg yolk

Directions:

1. Preheat the oven to 350°. In a large bowl, toss together the frozen berries, sugar, cornstarch and lemon juice.

2. Unroll a pie crust into a 10-inch pie plate. Using your thumbs, gently press the pastry up the sides of the dish so it is even with the top rim.

3. Pour the fruit mixture into the crust, sprinkle with succanat and dot with the butter. Moisten the rim of the pastry with water. Unroll the second pie crust, set it on top of the berry mixture and pinch the crusts together with your fingers to seal. Cut 3 small slits in the center of the crust.

Take the egg yolk and brush onto the pie, and sprinkle with more succant. Set the pie on a baking sheet and bake for 30 minutes..............



........increase the heat to 375° and bake until the crust is nicely browned, about 20 minutes longer.


You can find the Pie Crust Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html