Tortellini Spinach Soup

Ingredients:

2 Tbsp. Olive Oil

1 Onion-medium, diced

2 garlic cloves, minced

1 tsp. dried basil

1 Tbsp. sundried tomatoes, chopped

1 Tbsp. brown sugar

2 14 oz. cans diced, crushed tomatoes

2 qts. Chicken or vegetable broth

1 lb. pkg. fresh or frozen tortellini

Salt and pepper to taste

10 oz. fresh chopped spinach or bag frozen spinach

½ cup of grated Parmesan cheese

Recipe instructions:

1.     In large heavy pot, heat oil over medium heat. Sauté onion & garlic stirring often until onions are translucent, about 7 minutes.

2.     Add basil, sun dried tomatoes & brown sugar, continue cooking 2 more minutes Add broth & canned tomatoes turn heat to high & bring to a boil.

3.     Add tortellini and cook according to the package. When tortellini is almost done, add spinach.

4.     Add salt and pepper to taste. Garnish each serving with Parmesan cheese.

I usually won't post something that is unhealthy but I almost had a heart attack when I thought I had lost this recipe. I substitute a lot of the ingredients for healthier one's even using my own bread recipe for the roll but I am posting this as is so I don't lose the original. It's going to be a surprise for Valentine's day for my husband! He's gonna love it!

Family's Favorite Cinnamon Rolls

Bread

1 cup warm milk

1/4 cup water

1/4 cup Butter, softened

1 egg

1 tsp salt

4 cups bread flour

1/4 instant pudding mix

1 tbs sugar

1 Tbs active dry yeast

Filling

1/4 cup butter, softened

1 cup brown sugar

2 tsp ground cinnamon

Frosting

4 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cups powdered sugar

1 1/2 tsp milk

1/2 tsp vanilla extract

Mix bread ingredients in order of recipe. Let sit for 5 min. Roll onto a lightly floured surface in a 17X 10 inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting with the long side; pinch seam to seal. Cut into  21 slices. Place 12 slices, cut side down, in a greased 13X9 inch dish pan. Cover; let rise in a warm place until doubled, about 45 minutes. Bake at 350 for 20-25 min or until golden brown. Cool on a wire rack for 5 min. In a mixing bowl, beat frosting ingredients. Frost while warm. Makes 21 Rolls

Ratatouille

This is a wonderful summer meal.  Especially in the August/September time frame because all of the ingredients are in season!  I made this in my thermal cooker from Saratoga Jack's.  My recipe is really big and I hope you enjoy!

Ingredients
1/4-1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion (or any kind of onion you have on hand)
2-4 teaspoons minced garlic 
4 cups medium diced eggplant, skin on
1 teaspoon fresh thyme leaves (or 2-4 tsp dehydrated)
2 cups diced green bell peppers (or any sweet pepper..I used Biscayne the first time)
2 cups diced red bell peppers (or any sweet pepper)
2 cups diced zucchini squash (or any summer squash) 

2 cups diced yellow squash (or any summer squash)
3 cups peeled, seeded and chopped tomatoes (or 2 cans of diced tomatoes)
2 tablespoons thinly sliced fresh basil leaves (or 2 TBS dehydrated)
2 tablespoons chopped fresh parsley leaves (or 2 TBS dehydrated)
Salt and freshly ground black pepper (if you like pepper)

Directions:

• Place thermal cooker on stove over medium heat and add the olive oil.
• Once hot, add the onions and garlic to the pan.
• Cook the onions, stirring occasionally, until they are transparent and lightly caramelized, around 5 to 7 minutes.
• Add the eggplant and thyme to the pan and continue to cook stirring occasionally, until the eggplant is partially cooked. (around 5 minutes)
• Add the peppers, zucchini, and squash and cook for 2-3 minutes. 
• Add the tomatoes, basil, parsley, and salt and pepper, to taste, water to the level of the veggies and boil for 2-3 minutes. Leave in thermal cooker for 4-8 hours.   
• Stir well after opening to mix veggies and serve either hot or at room temperature over rice or over pasta. 
• You can make the rice in your thermal cooker or you can make your pasta and have the ratatouille ready to serve over it.

Quinoa Patties

2 cups Quinoa prepared in 4 cups water (boiled)
1 1/2 cup carrot grated
1 1/2 cup summer squash/zucchini grated
1 cup prepared lentils (optional)
1/2 cup almond butter
1/2 cup rice milk/soy milk/etc
2 TBS lemon juice
1 tsp dill weed
2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup flour (any that you prefer)

Combine ingredients up to the almond butter.  Mix other ingredients in a 2 cup measuring cup and add to the solid mixture.  If it seems too dry you can add a little liquid 1 TBS at a time. 

I used an ice cream scoop to make the same size patties and shaped into rounds on the griddle.  You could use some oil to kind of fry them, but I just had them on low heat on the griddle (Like 220?) and waited for them to be cooked on one side and then of course flipped them over. 

Use these like you would any sandwich middle.  These freeze great, be sure to put wax paper between them.  This is a large batch, because we like to freeze the leftovers.

7 layer dip

Yep, this is a dinner at my house! 

Ideas are:

Refried beans
black beans
salsa
meat or taco filling/rice
salsa
cheese
olives
lettuce
avocados/guacamole
tomatoes
onions
green peppers
sour cream

We serve this up with chips.  I put the refried beans in the bottom and then we enjoy whatever toppings I have on hand.  It is fast, it is tasty and it is great for hot days!

Lovely Lentil Taco Filling!

I love this recipe for taco filling, a layer in 7 layer dip and all kinds of other taco-ish foods :) 

3/4 cups dry lentils
3/4 cups brown rice (I have used white as well--but use less water)
4 cups water
4 tsp-TBS (to taste) veggie bouillon (I use either my own or Better Than Bouillon)
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

Bring the water to a boil.  Add the lentils and let cook 10 minutes, then add the rest of the ingredients.  Wait until it is all at a boil and reduce heat to low.  Place lid on and simmer for 45-50 minutes more. 

You can also do this in a crockpot on low for 6-8 hours.  I can't wait to try this in my Saratoga Jack's thermal cooker!

Garlic Oil

This is something we use for ear aches, viruses, coughs and all kinds of other ailments in our family.  We try to always have some on hand!  You can add mullein for an extra punch as well. 

 ½ cup crushed garlic

 ½ cup olive oil

Mix thoroughly.

Add another ¼ cup olive oil

Let stand 10 days on sunny windowsill.

Strain on day 10.

You can use the garlic that as in the oil as a condiment if you like. 

You can decanter after that to get the last little bits out.   2 tsp garlic oil equals about 1 fresh clove.

Onion Cough Syrup

1 cup chopped raw onion. 

Cover with honey (about ½ cup)

Simmer on low heat (so your honey stays raw) until onions have dissolved into bits…this can take up to 20 minutes.  Cover the pot to lesson evaporation of nutrients.  This can be diluted.  You can strain it, but I usually don’t, because I am always for whatever is fastest.  They sink to the bottom and I don’t mind them when they come up.  You can take this as needed or up to once every half an hour in 1 tsp doses for children and 1 TBS for children 10 years and older.

 

You can easily add:

1 tsp clove (whole or powdered) for pain relief

1-2 TBS comfrey root or slippery elm (powdered or chopped) for additional lung support

1-2 TBS chopped fresh ginger root OR 1 tsp dried ginger root powder for better circulation, warmth and effectiveness of the syrup…as we go through the rest of the herbs you will be able to decipher what will be best for your own situation.  You can always add more than one herb, but you will want to make sure that you don’t use more than 2 TBS total of any combination.  This syrup is also a great tonic and can be taken daily

Frozen Juice/Drink Concentrate Slushy

Frozen Juice/Drink Concentrate Slushy :)

12 oz can of frozen concentrate

1 cup water

4 cups ice

Place in blender until desired consistency.  We love this for orange juice slushies, lemonade (so refreshing!) slushies and for just about any juice combination!  Enjoy!

Favorite press in dessert crust recipe

I do not love rolling out crusts, so I always use this press in one for desserts :)

2 cups flour
1 cup brown sugar
3/4 cup butter/coconut oil/olive oil melted
1/2 cup oats

Combine, set aside 1 cup for topping your pie and press in the remaining mixture into an ungreased 9 inch pie plate. We use this for fruit pies and for my chocolate pie recipe. :) I'll try to post the apple pie part of this recipe soon.

Drive-Thru comparable milk shake

We make these all summer long.

2 cups ice water + 1 1/2 cups powdered milk OR 3 1/2 cups milk of choice (almond/soy/rice/coconut+water/cow/cashew etc)
1/2-2/3 cup honey/sugar/agave
1/4-1/2 cup unsweetened cocoa
1-2 tsp vanilla (or I often throw in a vanilla bean)
Fill rest of blender full of ice
2 TBS olive oil or other pourable oil
1 tsp emulsifier-liquid lecithin OR 5 second spray of non-stick spray (I learned this trick from another recipe and it makes all the difference in the world)

Place ingredients in your blender and blend until smooth. I have both a Vitamix and Blendtec. If you find that your motor on your blender is struggling, you'll need to add more water and have a less thick shake. I often add a bananaor peanut butter. You can also leave out the chocolate and add more vanilla. ENJOY! We *LOVE* this recipe and use it all summer long!

Veggie Stir Fry with a twist :)

Veggie stir fry is super easy and fast! It's also a great way to get veggies into your kids. Well, at my house it is :) There can be great variety in the sauces and the "starches" that you use as well.

Being tired lately, I typically buy the bag of mixed vegetables at the grocery store. We use at least an entire bag. It has cauliflower florets, broccoli florets and baby carrots in it. Then I chop them into smaller pieces. I often add other veggies that I have on hand. Here are some vegetable ideas:

Carrots
Broccoli
Cauliflower
Bell pepper
Celery
Bok choy
Green onions
Green beans
Chinese cucumbers
Sugar or snow peas (whole)
Onions
Bamboo shoots (canned are okay, but only needs warmed, not cooked)
Water chestnuts (canned are okay, but only needs warmed, not cooked)
Baby ears of corn (only needs warmed)
Summer squash
Mushrooms
Cabbage

Be sure to put the firmer things in first and add the ones that need less cooking later. For example, if you are doing carrots and broccoli, they could be together, but summer squash would cook MUCH faster. I use coconut oil and you can use peanut oil, which is traditionally used. Many oils have a lower combustion temperature, so be sure to check them. I know that coconut oil and peanut oil are both safe.

Starches you can use under or in your veggies:
Brown rice
White rice
Noodles
Quinoa (one of my favorites)
Potatoes (you can add them to the stirfry or use like a mashed potato)

Sauces:

Orange sauce
2 TBS olive oil
1-2 TBS garlic (our family loves garlic, but I use less to bring out the orange flavor here)
1 cup water
3 TBS orange juice concentrate
2 TBS lemon juice
2 TBS rice vinegar
4 TBS Braggs Liquid Aminos/Nama Shoyu/Soy Sauce
1/2 cup honey (or to taste)
1/2 tsp red pepperp flakes
1 1/2 TBS arrowroot powder + 2 TBS water to mix before adding to sauce(though you COULD try cornstarch)
6-8 drops essential oil

Using a small saucepan you can saute the garlic and olive oil. Add the rest of the ingredients except arrowroot powder/water mixture and heat to a boil. Whisk in arroroot/water mixture. Lower temperature and stir constantly until it thickens.

Peanut-miso Sauce
3 TBS peanut butter
2 TBS lemon or lime juice
1 TBS yellow miso
1 TBS grated fresh ginger (or you can use the pre-minced ginger from the fridge)
1 tsp minced garlic (about 1 clove)
1/3 cup cup water

Whisk all ingredients together and set aside while you cook your veggies. After your veggies are done, place them on starch of choice and drizzle sauce over the top.

Honey Orange Rolls

Any roll recipe, though I used my pizza crust recipe (doubled) and it was awesome and FAST!

Here is the sauce:
3/4 cup honey (or 1 cup sucanat, raw cane sugar etc)
1/2 cup butter/coconut oil
1/4 cup frozen orange juice concentrate
1/4 cup water
2 TBS grated orange peel (either fresh or dehydrated)
8-10 drops orange essential oil (optional)

Preheat oven to 350. Prepare a bundt cake or fluted 10 inch tube pan. Melt together in a sauce pan on low heat. If you have used my pizza dough, that was about the same time to have it resting. Oil your hands and shape into balls, make one layer and pour some of the sauce over it. Add another layer and pour sauce over it until you have used the dough and sauce all up. Pour the extra sauce over the top.

My oven wasn't hot yet, so I let it rise over one of the warm burners for probably 10 minutes. Then I put it in.

Bake at 350 for 25-30 minutes. Serving warm is best. My 8 year old said it's the best breakfast ever. It was our special General Conference breakfast this morning.

Chocolate pudding recipes!

These are chocolate pudding, but are not your typical recipes! So, please, don't turn your nose up, try it out, it's DELICIOUS!

Chocolate pudding #1
2 cups baby Thai meat or 2 small avacados
3/4 cup coconut water or just water (more if it needs to be thinned)
1/2 Cup maple syrup
1/3 cup agave nectar
1/2 cup cocoa powder or carob powder
2 TBS vanilla extract
1/4 tsp sea salt

Blend and enjoy!

Chocolate pudding #2 (less ingredients)
2 small avacados or 1 large
1-2 TBS cocoa
1 TBS honey (or to taste)

Use blender or food processor to mix. Use coconut milk or water to thin.

I usually make the second recipe because I really do have those ingredients on hand. I also sometimes decrease the amount of honey or sweetener and will use berry flavored stevia extract. SO YUMMY!

Vegan Chocolate Shake

I love chocolate shakes but I don’t love sugar and dairy. This reminds me of the shakes you get at a fast food restaurant but guilt free.

1 cup cashews

3 cups ice

3 Tbs unsweetened cocoa

2 dates, pits removed and chopped finely or try you luck in the blender

¼ cup water

¼ cup agave or pure maple syrup

¼ tsp sea salt

Add ingredients to a strong blender in the order listed and blend until smooth. Freezes great for a snack tomorrow.

Savory Vegetable Quinoa Soup

When I made this I really didn't think my kids would like it. Surprisingly all ages 2-16 loved it and had seconds. This is very versatile. I add green beans, parsnips, zucchini and whatever vegetable I think would taste good. I have left out other vegetable because I didn't have them on hand.

Serves 6

1 clove garlic (minced)

1 yellow onion (diced into small pieces)

1 Tbsp. olive oil

3 very large red potatoes (about 14 oz.) (diced into small squares)

2/3 cup quinoa (uncooked)

3 vine ripened tomatoes (diced)

2 carrots (diced into small squares)

1 yellow squash (diced into small pieces)

9 cups unsalted vegetable broth (I used Rapunzel, Vegan)

1/2 tsp. oregano

1/2 tsp. coriander

1/8 - 1/4 tsp. cayenne pepper

2 tsp. salt

pepper to taste

1/4 tsp. stevia powder

1 Tbsp. nutritional yeast

1/4 cup fresh parsley (chopped)

4 fresh basil leaves (sliced)

1. Add olive oil to a large stock pot and add minced garlic & onion. Season by

sprinkling some salt and pepper while cooking.

2. Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper.

Continue to cook, stirring frequently, Cook for about 5 minutes.

3. Add vegetable broth and yellow squash. Bring to a boil and then turn to low and

simmer for 20 minutes.

4. Add nutritional yeast and stir well. Turn burner off and add in chopped parsley

and basil leaves.

5. Serve with crusty bread and a green leafy salad. ENJOY!!

Gogi Berry Balls (superfood cookies)

This is truly one of favorite recipes. It will give you energy and it high in nutrients. I made a batch of these when I ran Ragnar and it kept me going. I also eat these when I am pregnant because they taste so good and keep me going throughout the day.

2/3 cup agave nectar

1/4 soaked goji berried

1/2 cup cacao nibs (I use chocolate chips)

1/4 cup walnuts or pecans

1/2 cup raisins

10 pitted dates

5 dried black mission figs

1/4 cup sesame seeds

1/4 cup sunflower seeds

1 tsp vanilla

1 tsp cinnamon

1/2 tsp sea salt

1/4 cup cocoa or carob powder

1 cup unsweetened coconut

Add all ingredients, except coconut, in a food processor and process until it is as creamy as you can get it. You can add a little water if necessary but don't add too much or it won't roll into balls. Next roll in coconut and chill in fridge or freezer for 30 min before serving.

Vegan Homemade Noodles

I have worked on tweaking this recipe to truly taste and feel like the homemade noodle I grew up with. This recipe has no eggs and uses Spelt or whole-wheat flour. I add it in a "Non-chicken" noodle soup base which I will post someday soon.

2 cups spelt or wholewheat flour

1/2 tsp salt

2 Tbs gluten (for binding)

2 Tbs Flax soaked in 2 Tbs water (egg substitute)

1/3 cup water

1 tsp olive oil

Mix the flour, salt and gluten in a bowl. Add the flax, water and olive oil. Knead until smooth and elastic. Let sit for 20 min. Now either roll out onto a floured surface and cut in thin noodle strips or use a pasta machine on 1/16 th inch thinness. Add these noodles to your soup and let them bowl for about 5 minutes or until cooked through. I have also air dried these on the side of a bowl and used them later. They never last long in our house.

Vegan Miso soup (not traditional :) )

I made this raw, because I was nursing a sick child back to health. I used my awesome blender. This could be done in a normal blender or in a pan and then blended or not blended at all. It's pretty flexible, but oh so easy! If you don't have a blender that you can use to heat your soup to just warm and not cook the garlic, then you can press the garlic in last (if this is important to you) and then let it sit for a few minutes to warm it.

I added the following to my blender:

5 1/2-6 cups of water

3/4 cup extra virgin olive oil

6-8 baby carrots

4 cloves of garlic (though less if it's your first time and you don't need it for healing :)

1 small onion

1/2-1 inch ginger or 2 TBS minced ginger like "Ginger People" minced ginger

3 heaping TBS of yellow miso (you could use any miso though)

2 heaping TBS bouillion (I used the homemade raw veggie boullion I made)

2 TBS Nama Shoyu/Braggs Liquid Aminos/Soy Sauce

Turn on the blender until it is warm and not hot. Unless of course your blender doesn't work that way. Then do the garlic like I suggested and smear the miso at the bottom of the bowl (1/2 TBS) and then pour the soup into the bowl.

Enjoy! We surely did!

Yerra Moolee (Yellow Coconut Rice)

My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.

2 cups finely chopped onions

2-3 Tbs oil (enough to saute your onions in)

2 tsp minced garlic

1 1/2 Tbs ground or crushed fresh ginger root

2 green chilies (anaheim or jalepeno, if you're brave)

1/4 tsp turmeric

2 Tbs ground coriander

3 cups coconut milk (2 cans will do)

1 1/2 tsp Salt

2 Tbs minced fresh coriander leaves or 1 Tbs dry(optional but wow what a flavor!)

2 cups potatoes

1 cup cauliflower

1/2 cup peas

Serve over:

4 cups cooked rice (Basmati is the best)

This can be a fast recipe if you do the following:

Cut up cauliflower & potatoes and have them steaming or boiling?(not my favorite method) while you are working on the sauce.

Also, start cooking the rice.

Now, heat oil and saute the onions until soft, reduce heat and add garlic, ginger & the chilies for another 2 minutes. Add turmeric and coriander, stir rapidly for another 15 seconds and add coconut milk and salt. Turn off the heat and let the ingredients sit to allow time for flavors to blend. Do not cook the coconut milk or it will turn sticky and slimy (not good). Add the steamed veggies and the peas (you can add them frozen and they will turn that pretty green and be the perfect texture).

Your rice should now be done. You are ready to serve!