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Pumpkin Pie

This recipe has very low lactose by replacing the evaporated milk with whipping cream.

1 pie crust
1 3/4 c. pumpkin (one can)
1/4 c. maple syrup
1/2 c. brown sugar
1 c. heavy cream
1/2 c. milk (lactose free if you’re so inclined)
4 eggs
2 T. flour
spices: 1 T. pumpkin pie spice, 1/2 t. ginger, 1/2 t. cardamom or your favorite blend

Combine; back at 350 in a 9″ pie shell for about one hour.

Becky’s Cranberry Lemon Cookies

2 ¼ C flour
½ tsp Baking Powder
½ tsp Salt
¾ C sugar
2 T lemon zest
1 C Butter, unsalted room temperature
1 egg
1 tsp vanilla
1 ½ c fresh cranberries, chopped
Lemon

Glaze: ½ C powdered sugar, 1 T lemon juice

Combine flour, BP, and salt in a medium bowl. Rub lemon zest into sugar. Add butter and beat until fluffy. Add egg & vanilla, mix until smooth. Add flour mix, mixing just until incorporated. Fold in cranberries by hand. Cover and chill at least 30 minutes. Form dough into balls (heaping tablespoon) on parchment lined baking sheet. Bake at 350 for 13 to 15 minutes. Let cool slightly on pan before moving to rack.

Squash Curry

1 peeled and cubed buttercup squash
2 med. zucchini, cubed
1 med. onion, finely diced
half a head of garlic, pressed
2T ginger
8oz mushrooms, chopped
1 can coconut milk
1 can pumpkin
1 c. veggie stock or white wine
1 T. thai red curry paste
1 t. salt
1 t. coriander
3 kifier lime leaves
1 T. lime juice
1 T. tamarind paste (optional)

In a large pot, sauté the onions in oil. Then add as the veggies are chopped in this order: mushrooms, garlic, ginger, zucchini. Then add everything else except the squash and check the sauce for correct spiciness and saltyness. Add in the squash, cover, and simmer for an hour. Or: crockpot for 4 hours.


Super Green Pasta

3/4 lb spaghetti
16 oz box of power greens (spinach, kale, chard)
head of garlic
8 oz box of mushrooms
olive oil
6 oz. parmesan, grated
1/2 lb bacon
2 oz. cream cheese
cherry tomatoes

Chop garlic and fry in oil with greens. Add to blender with parmesan, cream cheese, and enough water to make it smooth. Chop and cook mushrooms, fry and chop bacon. Cook pasta. Toss pasta with green sauce. Top with quartered cherry tomatoes and chopped bacon.

Tomato Pie

6 c. tomato, chopped & deseeded
2 T. chopped chives
3 T. chopped basil
3/4 t. salt
1/3 lb. shredded sharp cheddar
2 t. tapioka flour
1/2 c. mayonnaise

Pie crust

Chop tomatoes removing all seeds. Squeeze the liquid out of the chunks. You want as little water as possible in the 6 c. of tomatoes. Preheat oven to 400 degrees. Dredge half of the cheese with the tapioka flour. Mix together the tomato, chives, basil, salt, and the dredged cheddar. Put into crust, top with mayo, sprinkle with the remaining cheese, and top with crust. Bake for 1 hour until golden brown.

Rice Pilaf

1/4 c. red cargo rice
1/4 c. orzo
1/2 c. long grain white rice
2T. olive oil
small onion
4-8 cloves garlic
2 T. lemon juice
2 c. chicken stock

mince onion & garlic and cook in oil until translucent. Add rice and orzo and cook until rice begins to brown. Add chicken stock and simmer covered 30 minutes or until rice is cooked. Add lemon juice.

Larb & Sticky Rice

2 lbs. ground pork (cooked)
5 shallots, minced
5 scallions, minced
2 carrots, shredded
1 bunch cilantro, minced
1 T. fish sauce
1 T. soy sauce
1/4 c. lime juice
sprig mint, minced

Serve with:
butter bib lettuce
sticky rice
papaya or cucumber salad

Fish Tacos

Grill:
Whitefish filets
sprinkle and rub on chili powder 
lightly coated with oil


Salad:
small red cabbage, sliced thin
half bunch of cilantro, minced
chives or green onions, minced
2 T. olive oil
2 T. lime juice
1/2 t. salt 

Serve with:
Flour tortillas
mayonnaise
avocado

Pad Thai

Pad Thai rice noodles, prepared
4 eggs, scrambled
bean sprouts
cilantro, minced
green onions, chopped
carrot, shredded
peanuts, chopped

Sauce:
1t. tamarind paste + 1 T. warm water to dissolve
3 T lime juice
2 T. almond butter (or peanut butter)
2 T. soy sauce
1 T. fish sauce
1/4 c. brown sugar
1 t. chili garlic sauce

Optional protein:
tofu, cubed and fried
shredded chicken
shrimp

Cheesy Collards Pasta

1/2 lb. angel hair pasta
olive oil
8 oz mushrooms, chopped
small onion, diced
6 cloves garlic, pressed
bag of frozen collards
can of garbanzo beans, chopped
1/2 lb. fontina or mozzarella, shredded
2 T. flour
white wine
salt

Cook onions, mushrooms, and garlic in a skillet until soft. Add collards, garbanzos, and a half cup of white wine. Cover and lite simmer for 15 minutes or until the collards are soft. Salt to taste. Meanwhile, cook the pasta to el dente. Return the pasta to the pot and toss with olive oil. When the veggies are cooked, move them to the pasta pot. In the skillet, bring a cup of white wine to a boil then lower temperature to med-low. Dredge the cheese with the flour. Add the cheese to the wine while whisking, a quarter cup at a time, until the cheese sauce is smooth. Pour the cheese over the veggies & pasta. Stir and serve.