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Recipes
Strawberry Spinach Salad
By npstahl@gmail.com
I made this for Alyssa's graduation party and it was a hit! My sister, Lorraine, made a very similar version of th...
- Salad:
- Baby Spinach or Mixed Greens
- Strawberries, cleaned and sliced
- Feta Cheese
- Candied Walnuts (purchased or made, see my Candied Nuts recipe documented in Key Ingredient)
- Sesame Seeds
- Dressing:
- 1 t lemon zest
- 1/4 cup lemon juice
- 1/4 cup white or red wine vinegar (I used red bc that is what I had)
- 2/3 cup sugar
- 2 T avocado oil
- 1-2 t poppy seeds (I go light on this)
- Notes on dressing:
- I usually only need 1 lemon to yield enough zest and juice.
- Dressing can be made ahead.
- This makes a lot of dressing. I put it in a container and store in refrigerator for future salads. It keeps well.
Chinese Cabbage with Chicken Soup
By npstahl@gmail.com
Got this recipe in my CSA box from the Amish
- 2 T oil (I did not use oil, I just sautéed the veggies in chicken stock)
- 1/2 lb thin strips of chicken (I used leftover chicken from a rotisserie chicken)
- 1 1/2 cups Chinese Cabbage (Bok Choy), sliced thin
- 1/2 cup finely chopped green onion (I used sweet onions because that is what I had)
- 1 clove garlic, minced
- 1/4 t ground ginger
- 2 t soy sauce (I used Tamari Soy Sauce)
- 1/2 t salt (more to taste)
- 2 qt. chicken broth
- 1 cup finely chopped spinach
- 1/2 cup thinly sliced mushrooms
Grain Free Pumpkin Spice Pancakes
By npstahl@gmail.com
This recipe is from healyrealfoodvegetarian
- 1/4 cup coconut flour
- 1/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/4 tsp vanilla
- 3 eggs
- 1/2 tsp baking soda
- 1/4 tsp apple cider vinegar
- 2 tbsp full fat coconut milk
- 1 tbsp coconut sugar
- 2 tbsp coconut oil or ghee (for the pan)
Mushroom Spinach Baked Eggs
By npstahl@gmail.com
Looks like a good recipe for guests
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 small onion, chopped
- 1/2 pound white mushrooms, sliced
- Kosher salt and freshly ground pepper
- 6 cups baby spinach (about 6 ounces)
- 6 slices potato bread, lightly toasted
- 6 large eggs
- 1/2 cup whole milk
- 3/4 cup shredded Gruyère cheese
Granola Bars
By npstahl@gmail.com
These granola bars are so good! They are so much healthier than store bought granola bars which are filled with ch...
- 4 1/2 cups oatmeal
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon vanilla
- 2/3 cup butter, softened
- 1/2 cup honey (can substitute sorghum molasses for some of the honey)
- 1/3 cup packed brown sugar
- 2 cups miniature semisweet chocolate chips or dried fruit (raisins, dried apricots, your choice - I found that 1 cup of dried fruit was enough)
Pizza Dough - you can freeze
By npstahl@gmail.com
Dissolve yeast in water. Add flour and salt and mix well
- 2-1/4 teaspoons active dry yeast (or 1 pouch)
- 1 cup warm water
- 2-1/2 cups flour
- 1 teaspoon sea salt
Making Whipped Cream Cheese
By npstahl@gmail.com
I used this method for making my family's favorite dessert, chocolate mousse squares and it worked great
- Cream cheese
- Milk
Vegetable Broth
By npstahl@gmail.com
From an email from Cookswares
- 1 medium onion
- 1 large carrot
- 2 celery stalks
- 1/2 t fennel seeds
- 1/2 t coriander seeds
- 1 bay leaf
Seven Layer Bars
By npstahl@gmail.com
Recipe from Christy Elias
- 1 cup crushed graham crackers (about 14 squares)
- 1 stick butter, melted
- 6 oz. butterscotch chips
- 6 oz. semi-sweet chocolate chips
- 1 cup coconut, sweetened
- 1 can Eagle Brand sweetened condensed milk
- 1 cup walnuts (optional)
Turkey (or beef) Black Bean Chili
By npstahl@gmail.com
From Joy Bauer. Her recipe calls for turkey but I used ground beef and it was great
- 2 pounds lean ground turkey (at least 90% lean) (I used ground beef)
- one 28-ounce can no-salt-added crushed tomatoes (I used regular)
- 2 cups water
- 2 large onions, coarsely chopped
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground red pepper (or more to taste)
- 2 teaspoons whole-wheat flour (or all-purpose flour)
- two 15-ounce cans no-salt-added black beans, drained and rinsed (I used regular)
- 2 cups frozen corn kernels