FOOD RECIPES,DRINK RECIPES

5. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done.

APPLE CARROT QUENCHET

2010-07-11T11:43:00.000-07:00

apple carrot quencher

Ingredients:

* 2 cups carrot juice

* 1/2 cups apple juice

* 6 ounces non-fat vanilla or plain yogurt, frozen

* 1 banana

Directions:

* Put all ingredients into blender. Blend until smoothie consistency is reached.

MOM'S PANCAKE

2010-07-11T11:40:00.000-07:00

Mom’s Pancakes

yields 6-8

Ingredients:

1 1/2 t. active dry yeast

1/4 C. warm water

1 t. dry unrefined sweetener

2 C. whole wheat (or spelt) pastry flour

1/2 t. sea salt

1 T. baking powder

1 t. baking soda

1 t. cinnamon

1 1/2 T. powdered egg replacer

2 1/2 C. soy or rice milk

1 T. dry unrefined sweetener

1/8 C. safflower oil

1/2 t. vanilla

method:

1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.

2. Sift dry ingredients into a bowl, except sweetener, and stir.

3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.

4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.

5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.

6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done

GREEN BEAN AND BASIL SALAD

2010-07-11T11:35:00.000-07:00

green bean and basil salad

Ingredients:

* 1 1/2 lbs green beans; topped, tailed and cut into 1 1/2 inch pieces

* 1/2 cup olive oil

* 1/2 cup vinegar (I prefer a mix of red wine and balsamic)

* 1/4 cup chopped fresh basil leaves

* 1 clove garlic, minced finely (or pressed)

* 1/2 teaspoon salt

* 2 scallions, chopped

Directions:

1. Steam the green beans for about 10 minutes, until tender.

2. You can also cook them in the microwave for about 4 minutes.

3. Set aside in a bowl.

4. Whisk together the oil, vinegar and seasonings.

5. Pour this over the green beans.

6. Add the scallions and toss gently.

7. Cover and place in the fridge until cold.

The flavor really intensifies if you let the salad chill for 24 hours.

Flickr

2010-07-11T07:17:00.001-07:00

This is a test post from , a fancy photo sharing thing.

APPLE PIE SMOOTHIE

2010-07-10T08:58:00.000-07:00

apple pie smoothie

Ingredients:

* 2 cups vanilla low-fat ice cream

* 1 cup unsweetened applesauce

* 1/4 teaspoons ground cinnamon or apple pie spice

* 1 cup fat free skim or 1% low fat milk

* Ground cinnamon (optional)

Directions:

* In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.

* Cover and blend until smooth.

* Add fat free skim or 1% low fat milk.

* Cover and blend until just mixed.

* Pour into glasses.

* If desired, sprinkle each serving with additional cinnamon.

* Serve immediately.

CREAM OF CUCUMBER SOUP

2010-07-10T08:53:00.000-07:00

cream of cucumber soup

Ingredients:

* 3 large cucumbers

* 60ml (1/4 cup) butter

* 45ml (3 tbsp) flour

* 250ml (1 cup) milk

* 750ml (3 cups) chicken stock

* Salt and pepper to taste

* 125ml (1/2 cup) cream or evaporated milk

* 15ml (1 tbsp) aromatic bitters

* 30ml (2 tbsp) chopped mint

Directions:

1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.

2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.

3. Add milk and stock gradually.

4. Cook, stirring constantly until mixture thickens.

5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.

6. Process in a blender.

7. Reheat and season with salt and pepper.

8. Add cream or evaporated milk and aromatic bitters just before serving.

9. Garnish with chopped mint.

10. Serve hot or cold

BANANA NUT OATMEAL COOKIES

2010-07-08T03:07:00.001-07:00

banana nut oatmeal cookies

Ingredients:

* 1 1/2 cups of sifted all-purpose flour

* 1/2 teaspoon of baking soda

* 1 teaspoon of salt

* 1 cup of sugar

* 3/4 teaspoon of ground cinnamon

* 1/4 teaspoon of ground nutmeg

* 3/4 cup of butter

* 1 egg, well beaten

* 1 cup mashed ripe bananas

* 1/2 cup of chopped nuts (walnuts or pecans)

* 1 3/4 cups of oatmeal

Directions:

1. Sift the dry ingredients together.

2. Cut in butter and add the egg, bananas, nuts and oatmeal and beat until well blended.

3. Drop by teaspoonfuls onto an ungreased cookie sheet.

4. Bake in a 400 degree oven for 12 to 15 minutes.

ITALIAN PASTA AND TOMATO SALAD

2010-07-01T05:22:00.000-07:00

italian pasta and tomato salad

Pasta Ingredients:

* 8 ounces (2 1/3 cups) uncooked dried penne pasta

Salad Ingredients:

* 1/4 pound (1 cup) Cheddar or Monterey Jack Cheese, cubed 1/2-inch

* 2 medium (2 cups) tomatoes, cubed 1-inch

* 2 medium (2 cups) zucchini, sliced 1/4-inch

Dressing Ingredients:

* 1/2 cup Italian vinaigrette dressing

* 1 tablespoon fresh oregano leaves

* 1 tablespoon chopped fresh basil leaves

* Lettuce leaves

Choose vine-ripened tomatoes to pair with penne pasta.

Directions:

1. Cook pasta according to package directions. Rinse with cold water; drain.

2. Combine pasta and all salad ingredients in large bowl.

3. Stir together all dressing ingredients except lettuce leaves in small bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve salad on lettuce leaves.

CAESAR SALAD

2010-07-01T05:00:00.000-07:00

caesar salad

Ingredients:

* 1 small head of Romaine lettuce, torn into small bits

* Garlic croutons

* 3 large cloves of Garlic

* 1 tablespoon of Worcestershire sauce

* 1 tablespoon of Lemon juice

* 1/4 cup Olive oil

* 1/4 cup Parmesan cheese

* 1 Egg yolk

* 2 fillets of anchovies

Directions:

1. Combine all ingredients, except for lettuce and croutons, in a blender.

2. Blend to an even consistency.

3. Combine lettuce and croutons in a large clean salad bowl.

4. Add bacon bits if desired.

5. Add dressing and mix well.

6. Add pepper to taste.

COLD CUCUMBER SOUP

2010-07-01T04:58:00.001-07:00

cold cucumber soup

Ingredients:

* 1 cucumber (unpeeled and of course well washed)

* 1 shallot

* 1 clove garlic

* 5 dl (2 cups) thick Greek-style yogurt

* 1 sprig fresh coriander

* 2 sprigs fresh mint

* pepper and salt

Directions:

1. Cut the cucumber, shallot and garlic clove into small pieces.

2. Put these with the yoghurt in the blender and process until the mixture is mousse-like.

3. Season to taste with salt and pepper.

4. Serve in a terrine after refrigerating thoroughly.

5. Garnish with mint.

COUSCOUS SALAD WITH DRIED CHERRIES

2010-07-01T04:53:00.000-07:00

couscous salad with dried cherries

Ingredients:

* 1 cup water or chicken broth

* 3/4 cup quick-cooking couscous, uncooked

* 1/2 cup dried tart cherries

* 1/2 cup coarsely chopped carrots

* 1/2 cup chopped unpeeled cucumber

* 1/4 cup sliced green onions

* 1/4 cup toasted pine nuts or slivered almonds (optional)

* 3 tablespoons balsamic vinegar

* 1 tablespoon olive oil

* 1 tablespoon Dijon-style mustard

* Salt and pepper, to taste

Directions:

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.

Serves 6 (4 cups).

BANANA BLUEBERRY SMOOTHIE

2010-06-30T08:07:00.000-07:00

banana blueberry smoothie

Ingredients:

* 2 bananas

* 1/2 cups blueberries

* 1 cup plain yogurt

Directions:

1. Peel bananas, slice and place on a cookie sheet.

2. Put in freezer and freeze until solid.

3. Remove from freezer and place in blender.

4. Slice berries and add to blender.

5. Pour in yogurt.

6. Blend until smooth.

7. Pour into glass and serve.

BARLEY & ALMOND SALAD

2010-06-30T08:04:00.001-07:00

barley & almond salad

Ingredients:

* 2 cups low-sodium vegetable broth

* 1 cup quick-cooking pearl barley

* 1/4 teaspoon salt

* 1 (15-ounce) can kidney beans, drained and rinsed

* 1 large red bell pepper, diced

* 3/4 cup diced zucchini

* 1/2 cup slivered almonds, roasted (roasting instructions)

* 1/3 cup diced scallions

* 2 tablespoons extra-virgin olive oil

* 1 tablespoon balsamic vinegar

* Salt and pepper to taste

Directions:

Bring vegetable broth to a boil in a medium pot. Stir in barley and salt. Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.

Transfer cooked barley to colander and rinse with cold water (both to cool it down and keep it from getting sticky). Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste; toss and serve.

Serves 4.

BAKING POWDER BISCUITS

2010-06-30T08:00:00.000-07:00

baking powder biscuits

Ingredients:

* 1 1/3 cup flour

* 2 tbsp sugar

* 3 tsp baking powder

* 1/8 tsp salt

* 5 tbsp unsalted butter, cut into pieces

* ½ cup milk

Directions:

1. Preheat oven to 425 F.

2. Combine the dry ingredients, then add butter pieces, and blend well until mixture resembles crumbs. Stir in milk.

3. Mix until nice and smooth, then transfer to a lightly floured surface, and roll out to about 1/4inch thickness.

4. Cut out biscuits with cookie cutters, and bake about 12 minutes or until lightly golden.

BEATEN BISCUITS

2010-06-30T07:56:00.000-07:00

beaten biscuits

Ingredients:

* 6 cups all-purpose flour

* 1 1/2 tsp salt

* 1 tbsp sugar

* 1 tsp baking powder

* 1 cup shortening

* 1 cup milk

Directions:

1. Mix the flour, salt, sugar, and baking powder in a bowl or in a food

processor fitted with a metal blade.

2. Add the shortening and cut in or process until the mixture is the consistency of coarse meal.

3. Pour in the milk and stir or process just until the dough holds together. If it is

dry or crumbly, add more milk. If it is too wet, add more flour.

4. Knead briefly in the food processor, then turn out onto a floured board or beat

1,001 times with a rolling pin. When it’s ready, the dough should “snap”

when you hit it.

5. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick.

6. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit.

7. Keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits.

8. Preheat the oven to 350 degrees.

9. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer.

10. Split in two before serving.

BANANA HAZELNUT SMOOTHIE

2010-06-25T13:43:00.000-07:00

banana hazelnut smoothie

Ingredients:

* 4 medium bananas, peeled and sliced into 1/2 inch pieces

* 6 tablespoons light brown sugar

* 1/4 cups hazelnuts

* 1 cup ice cubes

* 1/4 cups milk

* 1/4 cups dark rum or hazelnut liqueur

* 2 tablespoons chopped hazelnuts, for garnish (optional)

Directions:

1. Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour.

2. Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.

3. Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture.

4. Blend until smooth.

5. Pour the smoothies into 4 goblets or tall glasses.

6. Garnish with chopped nuts, if desired.

7. Serve immediately.

APRICOT APPLE SMOOTHIE

2010-06-25T13:41:00.000-07:00

apricot apple smoothie

Ingredients:

* 1 apple (golden delicious), peeled, cored & chopped

* 1 cup apple juice

* 4 apricots, fresh, pitted (skin optional)

* 1 banana, peeled

* 3/4 cups yogurt, plain

* 10-12 ice cubes

* 1 tablespoon honey

Directions:

* Place all ingredients in a blender and puree until smooth.