Pesto (Liz LaCava & Meghan Fay)

2 3/4 cups fresh basil

2 Tablespoons pie nuts

1 teaspoon lemon juice

2 large garlic cloves

3 Tablespoons olive oil

2 Tablespoons grated Parmesan or Romano cheese

 

Mince pine nuts and garlic in food processor - add basil, cheese and lemon until finely chopped. Slowly add the olive oil

Makes 1 cup

 

I don't always use the pine nuts it tastes great either way. If I freeze the pesto I put it in small containers then drizzle some olive oil on top to keep it from turning dark.

From Meghan Fay: 

2 cups fresh basil
1/4 cup pine nuts
1/2 cup grated parmigiano-reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra-virgin olive oil

In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of olive oil in a slow, steady stream. Season the pesto with salt and pepper. Cover with plastic wrap and refrigerate.

 

Cinnamon-Quinoa Breakfast Bowl

Makes: 4 servings

Active time: 10 minutes

Total time: 20 minutes

1 1/2 cups unsweetened almond milk

1 cup quinoa

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon, plus more for sprinkling

1/4 teaspoon salt

2 medium bananas, sliced

1/4 cup almond butter

1/4 cup sliced almonds, toasted

1. Combine almond milk, quinoa, brown sugar, cinnamon and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the quinoa is tender, 10 to 15 minutes.

2. Divide the quinoa among 4 bowls; top each evenly with banana slices, almond butter and sliced almonds. Sprinkle each with a little cinnamon, if desired.

Recipe nutrition per serving: 382 calories, total fat: 16 g, saturated fat: 2 g, cholesterol: 0 mg, carbohydrates: 53 g, fiber: 7 g, total sugars: 16 g, protein: 12 g, sodium: 256 mg, potassium: 689 mg, phosphorus: 327 mg, iron: 3 mg, folate: 102 mcg, calcium: 297 mg, vitamin A: 185 IU

Autumn Kale Salad from Fiber Fueled Cookbook

 

Autumn Kale Salad  7 Plant Points  Low Histamine  Pg. 151 - The Fiber Fueled Cookbook Ingredients ・4 cups cubed butternut squash ・2 teaspoons olive oil or Low-Histamine Biome Broth ・½ teaspoon salt, plus more to taste ・Pinch ground pink peppercorn ・½ teaspoon ground cumin ・½ teaspoon sweet paprika ・½ teaspoon garlic powder ・¼ cup pomegranate juice ・2 garlic cloves, minced ・¼ teaspoon mustard powder ・¼ cup tahini ・4 teaspoons apple cider vinegar ・8 cups Tuscan or lacinato kale, stems removed and sliced into thin ribbons ・¼ cup pepitas ・2 Honeycrisp (or other sweet) apples, diced ・1/3 cup pomegranate seeds

Steps Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with the olive oil, salt, pink pepper, cumin, paprika, and garlic powder. Toss well. Cover with an upside-down baking tray or lightly tent with foil and roast for 20 to 25 minutes, until the squash is tender. Remove the cover the last 5 minutes of cooking to lightly caramelize the squash. While the squash is roasting, make the dressing. Whisk together the pomegranate juice, garlic, mustard powder, tahini, and vinegar. Season to taste, adding in salt and pink pepper as desired. Place the kale in a large bowl and drizzle 1 to 2 teaspoons of the dressing, then use your hands to massage it into the kale for a few minutes. This helps to tenderize the kale. Add in the cooked squash, pepitas, apple, and pomegranate seeds. Toss to combine, then divide onto serving plates. Drizzle with the remaining dressing.

Summer Salad

This is a great yummy summer salad and can stay in your fridge up to 2 months.

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Makes 2 qt jars

Pan Roasted Salmon

Pan Roasted Salmon

Ingredients

• 2 (6-8oz) filets of center-cut salmon
• 2 tsp. ghee
• salt and pepper, to taste
• 2 tbsp. olive or avocado oil

Instructions

• 1
  Preheat oven to 350.
• 2
  Heat a cast iron skillet (or oven safe skillet) over medium-high heat.
• 3
  Season the flesh side of the salmon with salt and pepper, to taste.
• 4
  Add olive oil to skillet. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 4 minutes.
• 5
  Flip and top each salmon with 1 tsp. of the ghee.
• 6
  Transfer to oven and cook until desired doneness-- about 5 minutes for medium-rare and 9 minutes for fully cooked through.
• 7
  Let rest for 2 minutes and serve immediately with the squeeze of lemon or whatever sauce you are serving it with!

the defined dish http://www.thedefineddish.com/

Cauliflower Bacon Gratin

From Lemonade Makin Mama:

"I like an easy recipe and this doesn't get any easier in my opinion because you basically mix it in the pan with the exception of one small  bowl to mix the cream and cheese in. I always double the recipe so I am giving you the doubled version which serves twelve because don't even make this if you aren't going to double it. It will disappear far to quickly otherwise!  And it's low carb if you're into that sort of thing."

Cauliflower Bacon Gratin
3 bags frozen cauliflower florets
2 cups heavy cream
2 cups grated parmesan cheese
salt and pepper to taste
1/4 cup real bacon pieces
1 cup crunchy topping (we use crushed pork rinds to keep it low carb) (you can also use breadcrumbs or crushed crackers)
2 tbsp. butter, cut into small pieces

Butter a 9x13 baking dish and preheat oven to 400.
Add the cauliflower to the dish.
In a small bowl mix the cream, salt and pepper and parmesan.  Pour over the top of cauliflower and lightly toss to coat.
Sprinkle with bacon pieces and crushed pork rinds (or other crunchy topping) and dot with butter pieces.  Cover with foil, and bake 30 min, the remove foil and bake an additional 10-15 min.  Serve immediately. 

Quinoa and Spinach Patties

Skinnytaste!!

Vegetarian and perfect for Meatless Mondays and are made with clean ingredients.

Quinoa and Spinach Patties
Skinnytaste.com
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg

Adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water (use 1 cup broth/1 cup water)
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 3 large scallions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 cup steamed spinach, chopped (frozen is fine)
• 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
• 1 teaspoon olive oil

Directions:

Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Makes 14 patties.

Sesame Ginger Cabbage Salad

My original printed copy of this recipe called for thinly sliced green cabbage, not cooked.  Add chicken to make a full meal

Ingredients

•  1 1/2 Tbsp low sodium soy sauce   
•  1 tsp ginger root, finely grated   
•  2 tsp honey   
•  1 1/2 tsp sesame oil   
•  2 tsp apple cider vinegar   
•   1 1/2 cup(s) (shredded) cooked green cabbage, thinly sliced   
•   1 cup(s) uncooked red cabbage, thinly sliced   
•   1 cup(s) uncooked carrot(s), peeled and grated   
•  3 Tbsp raisins   
•   2 medium uncooked scallion(s), white and light-green parts chopped   

In a small bowl, whisk together soy sauce, ginger, honey, sesame oil and vinegar for dressing. Set aside at room temperature. Combine remaining ingredients and toss until well mixed. About 15 minutes before serving, pour dressing over salad and stir to combine. Set aside and stir occasionally. Yields about 1 packed cup per serving.

Courtney's Rice and Beans

1 can Progresso Hearty Black Bean Soup
1 can corn,  drained
Cooked rice (or pasta)
Cheddar cheese

Cook soup with corn.  Add rice or pasta. Stir in cheese. Season with basil and pepper

Tuscan Tuna and White Bean Salad

http://bevcooks.com/2012/06/tuscan-tuna-and-white-bean-salad/

What it took for 2:
* 1 can albacore tuna (drained)
* 1 (14.5 oz) can cannellini beans, drained and rinsed
* 2-4 cups mixed greens (I used spinach and romaine) (or prepare without)
* 1/4 red onion, finely sliced
* 1/2 cup dehydrated tomatoes
* 1/4 cup (or more if you love olives) kalamata olives, halved
* 1/4 cup extra-virgin olive oil
* 1 lemon (2 Tbs. lemon juice and 1 Tbs. zest) or red wine vinegar
* coarse salt and freshly ground pepper
In a large bowl, combine the tuna, beans, onions, celery, olives, tomatoes and lemon zest.
In another smaller bowl, whisk together the olive oil and lemon juice. Throw a pinch of salt and pepper in there.
Pour the dressing over the salad ingredients. Toss to combine.
Serve over a bed of mixed greens, with extra lemon on the side. That’s it! You’re gonna luuuv it.

Lentil Soup**

Good one! Recipe on package suggests for 1 lb package of lentils, add 6 cups water and 3.5 cups broth = almost 10 cups liquid. This recipe has the canned tomatoes not on the pkg recipe. So I add at least 1 more cup of water.

Ingredients

3 slices bacon, cut into 2" pieces
1 medium onion, sliced
1 lg carrot, sliced (about 3/4 cup)
1 lg celery stalk, sliced
1 clove garlic, finely chopped
4 cups water
12 oz dried lentils (about 2 cups)
1 chicken bouillon cube
2 Tbsp snipped parsley
1 Tbsp salt
1/2 tsp pepper
1/4-1/2 tsp dried thyme leaves
1 bay leaf
1 can (28 oz) whole tomatoes
1 cup water

Directions

Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 mins. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 1 hour.

Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 mins.

Makes 6 servings about 1 1/2 cups each

Number of Servings: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 156.8

• Total Fat: 2.0 g
• Cholesterol: 2.7 mg
• Sodium: 1,438.5 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 14.4 g
• Protein: 13.6 g

View full nutritional breakdown of Lentil Soup calories by ingredient

Italian Quesadillas

Recipe courtesy of Giada De Laurentiis

Total Time: 1 hr
Prep: 20 min
Cook: 40 min

Yield:12 servings
Level:Easy
Ingredients

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Directions

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-quesadillas-recipe.print.html?oc=linkback

Crumb topped fish fillets

1/4 cup butter, melted
1 T minced parsley
1/2 tsp tarragon, dill, or thyme
1/2 tsp onion salt
dash of nutmeg
1 lb fish fillets, thawed if frozen.
Salt and pepper
2/3 cup dry bread crumbs
Mix well butter, parsley, tarragon, onion salt, nutmeg. Season fish lightly with  salt and pepper.  Place on lightly greased baking pan.  Pour on half the butter mixture.  Mix remaining butter mixture with crumbs. Sprinkle over fish.  Bake in preheated 350 degree oven for 10 - 12 minutes or till flaky.

Serves 4

Lemon Ginger String Beans

Weight Watchers
Also works well with snap peas and snow peas.


2 tsp olive oil
2 medium garlic gloves, minced
1 T minced fresh ginger root
3 cups string beans (fresh or frozen and thawed/0
2 T fresh lemon juice
2 tsp finely grated lemon zest
1/8 tsp salt
1/8 tsp freshly ground black pepper

Heat oil in large skillet over medium heat.  Add garlic and ginger and cook 1 minute.
Add string beans and cook until golden brown, stirring. About 2 minutes
Add lemon juice and zest; cover and steam until string beans are crips-tender, about 2 minutes. Season to taste with salt and pepper. Yields about 4 servings of 3/4 cup per serving.

Corn Chowder

Nice meatless lenten meal, with bread for dunking. Used this for our soup suppers at church during lent.

6 T butter
4 stalks celery, diced
1 tsp minced onion
Combine above ingredients and saute until celery is tender.
Stir about 6-7 T of flour into 3 cups of milk. Add to sauted celery and onion. Stir till thickened. Add 2 14 oz. cans cream style corn. Peel and dice 4 large potatoes. Cook till tender (microwave or boil in salted water.) Add to soup. Heat on low until ready to serve.

Stuffed Flounder MEH

Simple and elegant.  Found this recipe while at Berlin High.


Fish Filling
2 pounds fresh or frozen flounder fillets (8 fillets)
1 3 oz can chopped mushrooms, or fresh
1/4 cup chopped onion
1/4 cup butter
1 7-oz can crab meat, drained, flaked
1/2 cup coarsely crushed saltine crackers
2 T snipped parsley
1/2 tsp salt
Dash pepper

*****
Sauce
3 T butter
3 T all-purpose flour
1/4 tsp salt
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese (4 oz)
Paprika

Preheat oven to 400

Thaw fish, if frozen.  Drain mushrooms,reserving liquid.  In a skillet cook onion in 1/4 cup butter about 3 minutes, till tender but not brown.  Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 tsp salt, and the pepper.  Spread filling lengthwise over flounder fillets.  Fold fillets over filling, tucking fish under.  Place the filled fillets, seam side down, in a 9x12 baking dish.
Construct sauce:
In saucepan melt butter.  Stir in flour and salt.  Add enough milk to mushroom liquid to make 1 1/2 cups total liquid.  Add mixture with wine to saucepan.  Cook and stir till sauce is thickened and bubbly.  Pour sauce over fillets. Bake, uncovered, in 400 degree oven about 30 minutes or until fish flakes easily when tested with fork.  sprinkle with Swiss cheese and paprika.  Return to oven.  Bake 5 minutes longer or till cheese is melted.  Makes 8 servings.
*If filets are in pieces, press fish together to form 8 whole pieces.

Roasted Tomato and Cannellini Bean Pasta

for a plant based diet

By Heather McDougall   |   Posted on January 9, 2014

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish.

Roasted Tomato and Cannellini Bean PastaServes 4 to 6

Ingredients: 

• ½ pound whole wheat or brown rice penne pasta
• 2 tablespoons low-sodium vegetable stock or water
• 6 – 8 cloves garlic, chopped
• 1 13.4-ounce box cannellini beans, rinsed and drained
• 1 15.5-ounce can fire roasted tomatoes
• salt and pepper to taste
• crushed red pepper flakes to taste

Instructions:

In a large pot, cook pasta in boiling water until al dente. Set aside.

In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve

Quinoa with prunes

From Dr. Oz

Ingredients

Makes 1 serving

1/2 cup quinoa, rinsed

1 cup water

1 pinch nutmeg

1 tsp grated ginger

1 tbsp flax seed oil

1/3 cup chopped prunes

1/4 cup rice milk

Directions

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.

Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.

Stir in the prunes and rice milk. Cover again and cook another 5 minutes.

Before serving, stir in 1 tbsp of flaxseed oil.

Cranberry Orange Relish

2 large oranges, peeled and seeded
1 lb bag of cranberries
2 apples, cored, and diced with peel
1 cup of sugar

Directions

1. Take the yellow peel from oranges; trim off and discard white part. Put orange pulp and yellow peel, cranberries, and apples through food chopper. Add sugar and mix well.
2. Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze
   
   
   I put in canning jars and sealed. Made about 6 cups+

variation - nuts might be nice addition and cinnamon and ginger too. This one is cooked, unlike the first.

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

Ingredients:

• 1 orange, peeled, tough membrane removed, chopped
• 1/4 cup orange juice
• 1 package (12 ounces) fresh cranberries
• 1 3/4 cups sugar
• 1 large Golden Delicious apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Preparation:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Maple Granola

from a Wonderland of Words

Ingredients

• 1 ½ cups oats
• 1 cup chopped nuts (the granola in the picture has hazelnuts, but I often use walnuts, pecans or almonds)
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¼ cup vegetable oil
• ¼ cup maple syrup
• ¼ cup water
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup dried fruit (the granola in the picture has dried cherries, but I often use dried blueberries, cranberries, or raisins)

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment.
2. Toss the oats, nuts, cinnamon, cloves, nutmeg, and salt in a large bowl.
3. Put the oil, maple syrup, and water in a small bowl and microwave for 1 minute.  Add the vanilla and almond extract.
4. Pour the wet ingredients over the oat mixture and toss to coat.   Spread out over baking sheet.  Bake for 25 minutes, stir to make sure it cooks evenly, and then bake another 25-30 minutes, or until granola is golden brown.   Sprinkle dried fruit over mixture and let cool completely.