½ c butter (or coconut oil)
1c honey
2 eggs
½ t vanilla
2 m bananas
2 C Whole wheat flour
1 t baking powder
½ t cinnamon
1/4t baking soda
¼ t salt
¼ t cloves (I also use an equal amount of nutmeg)
Mix wet ingredients (first 5 ingredients)then add the dry.
Bake at 350 for 10 12 min
You can also glaze these cookies, but my kids like them right off the rack!
Thursday, July 15, 2010
Garlicky Oven Fries!
10 cloves garlic, minced
3/4 cup olive oil
salt and pepper
a dash of Herbes de Provence or Italian Seasoning (powdered thyme, bay, rosemary, oregano)
6 Yukon Gold potatoes, peeled and kept in water to preserve color
Preheat oven to 375 degrees. Mix the garlic, oil, salt, pepper and Herbes de Provence in a bowl.
Cut peeled potatoes in half lengthwise and make 3 to 4 wedges from each half.
Put potatoes in the bowl with olive oil mixture and toss to coat.
Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan.
Cook in the oven until tender and brown - about 45-55 minutes.
3/4 cup olive oil
salt and pepper
a dash of Herbes de Provence or Italian Seasoning (powdered thyme, bay, rosemary, oregano)
6 Yukon Gold potatoes, peeled and kept in water to preserve color
Preheat oven to 375 degrees. Mix the garlic, oil, salt, pepper and Herbes de Provence in a bowl.
Cut peeled potatoes in half lengthwise and make 3 to 4 wedges from each half.
Put potatoes in the bowl with olive oil mixture and toss to coat.
Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan.
Cook in the oven until tender and brown - about 45-55 minutes.
Rice Porridge
This is for about 1 serving, I always double/triple it.
¼ cup rice flour
½ cup water
1 cup milk (or soy milk)
A dash of salt
Boil water and milk slowly adding the rice flour until it thickens. Top with honey or maple syrup after putting in serving bowls. If you don’t wash your pan right away, this becomes GLUE, so don’t leave it too long!
¼ cup rice flour
½ cup water
1 cup milk (or soy milk)
A dash of salt
Boil water and milk slowly adding the rice flour until it thickens. Top with honey or maple syrup after putting in serving bowls. If you don’t wash your pan right away, this becomes GLUE, so don’t leave it too long!
Summer Macaroni Salad
A friend gave me her recipe, it's one she came up with on her own.
2 cups uncooked macaroni (or 4 cups cooked)
2 cups cottage cheese/feta cheese/cheddar cheese or any other cheese
1 can diced tomatoes OR same amount fresh
2 cucumbers diced (optional)
2 six ounce cans tuna or chicken chunks
Oregano to taste
Basil to taste
Olive oil (a few shakes)
Sliced olives (I use 2 cans)
Sliced green onions
Mix and eat. Great served warm or chilled. I like it after it has been refrigerated for 6 or more hours.
2 cups uncooked macaroni (or 4 cups cooked)
2 cups cottage cheese/feta cheese/cheddar cheese or any other cheese
1 can diced tomatoes OR same amount fresh
2 cucumbers diced (optional)
2 six ounce cans tuna or chicken chunks
Oregano to taste
Basil to taste
Olive oil (a few shakes)
Sliced olives (I use 2 cans)
Sliced green onions
Mix and eat. Great served warm or chilled. I like it after it has been refrigerated for 6 or more hours.
Crispy top potatoes
Melt ½-1 cube butter in the bottom of a 9X13 pan, sprinkle enough grated parmesan cheese to kind of soak up the butter, I then sprinkle garlic and herb powder across the bottom and sometimes onion salt (I am a HUGE fan of garlic and onions) then slice potatoes about 1-2 inches thick and place (face down if it’s an end) into the mixture. Bake at 350 for 40-60 minutes. These are so tasty. I actually use them for a meal sometimes, but really they should be side dish.
BBQ Tofu :)
Hey everyone!
Don't be turned off by the name, this stuff is DELISH! Even meat eaters have enjoyed it!
1. First purchase extra firm tofu. My friend swears by “soy boy” brand, but I didn’t see it and have great results regardless.
2.Freeze overnight (at least) and then thaw completely. This step changes the texture of the tofu. This means you have to think ahead or buy some and keep it in your freezer.
3. You then steam the tofu (this step could be omitted, but I have heard rumors that if you don’t cook it completely it can give you a tummy ache) and then squeeze the extra liquids out.
4. Cut it up. I slice the tofu through the middle and then cut into triangles.
5. Pour your favorite BBQ sauce and ketchup onto them and let them marinade. 12 hours is best, but I have done it with only 2 hours for us. My friend doesn’t always have time to marinade it and when she doesn’t then she adds extra salt.
5. Then put in a pan with the sauce (I have to add extra) and warm clear through.
It is really great in pita pockets or wraps with avocados. We like it with homemade guacamole. It’s also nice with fresh tomatoes….use your imagination!
Don't be turned off by the name, this stuff is DELISH! Even meat eaters have enjoyed it!
1. First purchase extra firm tofu. My friend swears by “soy boy” brand, but I didn’t see it and have great results regardless.
2.Freeze overnight (at least) and then thaw completely. This step changes the texture of the tofu. This means you have to think ahead or buy some and keep it in your freezer.
3. You then steam the tofu (this step could be omitted, but I have heard rumors that if you don’t cook it completely it can give you a tummy ache) and then squeeze the extra liquids out.
4. Cut it up. I slice the tofu through the middle and then cut into triangles.
5. Pour your favorite BBQ sauce and ketchup onto them and let them marinade. 12 hours is best, but I have done it with only 2 hours for us. My friend doesn’t always have time to marinade it and when she doesn’t then she adds extra salt.
5. Then put in a pan with the sauce (I have to add extra) and warm clear through.
It is really great in pita pockets or wraps with avocados. We like it with homemade guacamole. It’s also nice with fresh tomatoes….use your imagination!
Heavenly Green Dream Cool Summer Treat!
Hello everyone!
I am sure that someone somewhere has probably already come up with this recipe, but I LOVE IT! When I was in college I had a couple of roomates that lived in the Philippines and said that avacados were used as a sweet fruit, not a savory fruit. They made me a milkshake with them that was SOOOO tasty! So, since I have had the blessing of having some wonderful avacados I wanted to share the recipe that I came up with!
1 ripe avacado
1 cup coconut milk
2 TBS or so of honey
1/3 or a vanilla bean (or you could use vanilla extract)
8-10 ice cubes
Put in blender and blend until smooth and fluffy. Wow, this was so tasty for us. I like to do everything but the ice until it is blended really well. I did not take the vanilla bean seeds out, I just stuck the WHOLE of it in there and blended it. Then I add the ice cubes, it is so tasty! Let me know if you try it and let me know what you think!
I am sure that someone somewhere has probably already come up with this recipe, but I LOVE IT! When I was in college I had a couple of roomates that lived in the Philippines and said that avacados were used as a sweet fruit, not a savory fruit. They made me a milkshake with them that was SOOOO tasty! So, since I have had the blessing of having some wonderful avacados I wanted to share the recipe that I came up with!
1 ripe avacado
1 cup coconut milk
2 TBS or so of honey
1/3 or a vanilla bean (or you could use vanilla extract)
8-10 ice cubes
Put in blender and blend until smooth and fluffy. Wow, this was so tasty for us. I like to do everything but the ice until it is blended really well. I did not take the vanilla bean seeds out, I just stuck the WHOLE of it in there and blended it. Then I add the ice cubes, it is so tasty! Let me know if you try it and let me know what you think!
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