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Recipes
Wild Rice with Fruit and Nuts
By Wewah
1. Combine wild rice, cranberries, raisins, apricots and almonds in 4-quart CROCK-POT® slow cooker
- 2 cups wild rice (or wild rice blend), rinsed (Do not use parboiled rice or a blend containing parboiled rice.)
- 1/2 cup dried cranberries
- 1/2 cup chopped raisins
- 1 1/2 cup chopped dried apricots
- 1/2 cup almond slivers, toasted
- 5 to 6 cups chicken broth
- 1 cup orange juice
- 2 tablespoons butter, melted
- 1 teaspoon ground cumin
- 2 green onions, thinly sliced
- 2 to 3 tablespoons chopped parsley
- Salt and black pepper, to taste
Dark Chocolate Pistachio Butter Cookie Bars
By Wewah
1. Place 2 cups shelled pistachios into the work bowl of a food processor
- 2 cups (10 oz) shelled pistachios
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 3/4 cup all purpose flour
- 1 (12 oz) bag dark chocolate chips
- 1/2 teaspoon coarse sea salt
White Sangria
By Wewah
The very best sangria for a party!
- 1 large orange, thinly sliced
- 1 large lemon, thinly sliced
- 1 large lime, thinly sliced
- 1 c. Triple Sec or Grand Marnier
- 1/2 cup sugar
- 2 fifths dry white wine, chilled
- 1 quart club soda, chilled
Millly's Chicken Soup Broth
By Wewah
You will need a 15 qt. pot
- 8-10 lb oven roaster chicken
- 2 lb carrots, sliced
- 2 medium onions, whole
- 2 apple-sized turnips, sliced
- 4-6 stalks celery, sliced
- 2 parsnips, cut into rectangles
- Fresh dill & fresh parsley: With a piece of string, tie the fresh dill and fresh parsley into a pinkie finger-sized bundle
Pad Krapao Gai
By Wewah
Stir-Fried Chicken with Holy Basil Leaves
- 1 lb chicken cut into bite-size pieces
- 5 cloves garlic, finely chopped
- 1/2 cup onion, sliced
- 2 tablespoons vegetable oil
- 2 teaspoons black soy sauce
- 2 tablespoons fish sauce
- 1 cup fresh holy basil
- 7 chilies, chopped and pounded coarsely
- Dash of ground white pepper
Coffee, Banana, and Hazelnut Morning Shake
By Wewah
Add chilled coffee, hazelnuts, milk, banana, and agave nectar to blender and blend on high until completely smooth,...
- 1/2 cup brewed coffee, chilled
- 1/4 cup hazelnuts, soaked in water (at room temperature) overnight, drained
- 1/4 cup milk, nut milk, or soy milk
- 1 frozen peeled banana
- 1 tablespoon agave nectar
- 5 ice cubes
- Toasted coconut flakes, for serving (optional)
Crepes
By Wewah
Heat crepemaker 350 degrees for 10 minutes Blend all ingredients together with a whisk Let the batter rest for ...
- -Half Recipe:
- 7/8 c. or 3/4 c. +2 T. flour
- 1/8 t. salt
- 3 eggs
- 2 T. melted butter
- 1 1/2 c. milk
- 1/4 + 2 t. flour
- salt
- 1 egg
- 2 t. melted butter
- 1/2 c. milk
Pork Tenderloin with Thyme and Sherried Figs
By Wewah
Mince the garlic in Vitamix and add the sherry,vinegar, thyme, & 1/2 tsp salt
- 1 cup Sherry
- 1/2 cup red wine vinegar
- 6 cloves garlic, minced
- 6 sprigs fresh thyme
- 1 teaspoon sea salt
- 2 pounds pork tenderloins
- 2 tsp canola or vegetable oil
- 1/2 tsp black pepper
- 3 tbsp butter
- 2 shallots, finely diced
- 1 tsp all-purpose flour
- 1 pounds fresh figs, trimmed and halved
Gingerbread Fingers with Orange Creme Filling
By Wewah
Orange Creme Filling recipe listed separately
- 1 1/2 c all-purpose flour
- 1/2 c. sugar
- 1 t. baking soda
- 1 t. ground ginger
- 1/2 t. cinnamon
- 1/2 c. water
- 1/3 c. dark molasses
- 1/4 c. butter, melted
- 1 large egg
- 1/2 t. vanilla extract
- 1 recipe Orange Creme Filling
- Garnish: Orange Zest
Walnut-Garlic Salad
By Wewah
Make the dressing by blending all ingredients until smooth
- dressing:
- 1 tablespoon mustard
- 1 tablespoon tamari
- 3 tablespoons almond milk (or water)
- 1/2 garlic clove
- 1 tablespoon miso
- 1 tabelspoon honey/maple syrup (or 2 dates)
- 1 tablespoon hummus (optional... but yum)
- salad:
- 2-3 grilled zucchini slices
- 1/2 cup chickpeas
- 4-5 romaine
- 2 figs
- 3 olives