Sensible Recipes

Spicy Cucumber Salad Recipe (Vegan)

2012-02-10T09:04:00.000-08:00

Richard introduced me to making a simple chopped cucumber salad with seasoned rice vinegar many, many years ago. We love it as a side dish with pizza. A little while ago I decided to add more flavors and texture to it and spice it up a bit by adding carrots and cilantro to the salad and hoisin sauce and chili paste to the dressing. This is now our favorite cucumber salad. The dressing is amazing! It's tangy, slightly sweet, and spicy all in one. The cilantro adds great flavor and the carrots add a great crunch. This is a great party appetizer, and goes wonderfully with pizza.

Spicy Cucumber Salad Recipe

1 medium to large cucumber
1 medium to large carrot
1/3 cup chopped fresh cilantro leaves (about half a bunch)
1/2 cup seasoned rice vinegar
1 tsp Sambal Oelek Ground Fresh Chili Paste
1 tsp Hoisin Sauce

Peel, de-seed, and chop the cucumber into bite-sized cubes. Peel and julienne the carrot into 1 inch matchstick-size pieces. Rough chop the chilantro leaves. Put the cucumber, carrot and cilantro into a mixing bowl. In a 1 cup measuring cup, add the seasoned rice vinegar, the Sambal Oelek and hoisin sauce. Use a small whisk to mix it all together. Pour it over the salad and mix gently with a spoon until all of the cucumbers and carrots have been mixed with the dressing. You can cover it with plastic wrap, refrigerate it and serve it later, or you can serve it right away. Serves 2 to 3 people as a side dish.

Shepherd's Pie Recipe

2012-01-17T18:45:00.000-08:00

I love Shepherd's Pie. I had a sample of one at Costco the other day and it inspired me to make my own version. With my version, the ratio of potatoes to beef filling is spot-on, the potatoes are a perfect consistency, and the beef filling is rich and fantastic. This is a complete one-dish meal that we really enjoy, especially during winter time after playing in the snow!

Shepherd's Pie Recipe

3/4 to 1 lb extra lean ground beef
1 carrot
1/2 cup sugar peas cut into 1/4" pieces (a large handful of peas)
1 cup beef stock (I use Kitchen Basics brand)
2 heaping tbsp unbleached flour
Salt and pepper to taste

3-1/3 cups water
2 tbsp olive oil
1/2 tsp salt
2-2/3 cup instant mashed potato flakes
Shredded cheddar cheese for topping (as much as you like)

Preheat oven to 400 degrees.

Peel the carrot and slice it into thin rounds. Wash and dry the sugar peas and cut them into 1/4" segments. In a large measuring cup, mix the beef stock with the flour and use a small whisk to combine it thoroughly.

Heat a large skillet, sprayed with non-stick cooking spray, to High heat. Add the ground beef and start browning it, breaking it apart into small pieces. When the beef is all broken up, add the carrots and peas. Brown the ground beef with the vegetables. When the ground beef is browned, pour the gravy in and mix it all together. The gravy will thicken up in a minute or so. Salt and pepper to taste. Turn the heat off when the filling is a good consistency.

While the beef and vegetables are cooking, make the potatoes. In a medium pot, add the water, olive oil and salt and heat it to boiling. When boiling, add the potato flakes and turn the heat off. Mix the potato flakes with the water until well combined.

In an 8x8 square pan, sprayed with non-stick cooking spray, pour in the ground beef mixture. Add the mashed potatoes to the top of that, and spread them out evenly across the top of the beef mixture. Sprinkle as much shredded cheddar cheese as you like, evenly over the top of the potatoes. Cover the pan with aluminum foil (try to make sure the foil doesn't touch the cheese) and put it in the oven and bake it for 30 minutes. Serves 4 people as a main course.

Super Simple Chili Hoisin Dipping Sauce Recipe

2012-01-11T15:12:00.000-08:00

I make this sauce at pho (Vietamese noodle soup) restaurants to eat with my pho and Vietnamese sandwiches. Hoisin sauce and chili paste are usually always available at the table at these restaurants. It is the best dipping sauce! The perfect mixture of spicy and sweet. I bought hoisin sauce and chili paste in the Asian section of my grocery store so Richard and I could eat it at home with roasted chicken and panko-crusted fried cod when we're in the mood for an Asian flair to our meal.

Super Simple Chili Hoisin Dipping Sauce Recipe

Hoisin Sauce
Sambal Oelek Ground Fresh Chili Paste

In a small bowl, mix 1 part hoisin sauce with 1 part chili paste until thoroughly combined. Goes great with chicken, fish, Mu Shu chicken or pork, egg rolls, or anything you want to add a spicy/sweet Asian flavor to.

Crock-Pot Beef Roast/Individual Beef Pot Pies Recipe

2011-12-07T16:40:00.000-08:00

I've been craving roast beef and gravy (and beef pot pies) lately and have been experimenting with different cuts of beef in my Crock-Pot. I am happy to say that I finally perfected this recipe. The Round Tip Roast is a wonderful cut of meat. The smell in my kitchen while it cooks is fantastic! The meat is tender, the carrots are perfectly cooked, and the gravy is very flavorful. Serve with roasted or mashed potatoes for a complete meal. As an added benefit, you can make Individual Beef Pot Pies with the leftovers. They are the best beef pot pies! My family loves these two recipes.

For the Crock-Pot Beef Roast:

3-1/2 lb Beef Round Tip Roast - Cap Off
1-1/2 tbsp brown sugar
1-1/2 tsp salt
1 tsp pepper
5 carrots
2 cups water

1/4 cup unbleached flour mixed with 1/4 cup water for slurry

Spray your Crock-Pot with non-stick cooking spray. Peel the carrots and cut them into 3 inch long pieces. Lay the carrots in a single layer in the bottom of the Crock-Pot.

Combine the salt, pepper, and brown sugar in a small bowl and mix throroughly. Using your hands, rub the spice mixture evenly all over the roast. Set the roast on top of the carrots. Pour the water in the Crock-Pot on the side of the roast, not over the top of the roast.

Put the lid on, turn it to Low and let it slow cook for 10 hours.

About 15 minutes before you serve it, remove the roast from the Crock-Pot onto a cutting board to let it rest, put the carrots in a covered bowl to keep them warm, and pour all of the beef broth into a large pot over High heat. When it starts to boil, lower the heat to Medium High. In a small bowl combine the flour and water to make a slurry, using a small whisk to get all of the lumps out. Mix the slurry in the pot with the beef broth, stirring constantly while the gravy thickens up. When it has thickened, turn the heat to Low until you're ready to serve the meat.

Cut the strings off the roast, slice the roast against the grain, and set the slices in a large baking pan. Set the carrots around the meat. Pour the gravy (I pour it through a fine-mesh strainer) over everything. Serve with roasted or mashed potatoes for a complete meal. Serves 4-6 people.

For Individual Beef Pot Pies:

You can make individual beef pot pies with any leftover beef and gravy.

Preheat oven to 400 degrees.

Remove the fat and chop the meat into small cubes. Add sliced carrots (uncooked are fine) and mix the beef and carrots with the leftover gravy.

Make a 1/2 recipe of this Flaky Pie Crust. Divide the dough into 4 equal pieces. Lightly flour your workspace. Roll each piece into a ball and then use a rolling pin to roll the crust into a circle large enough to overlap the tops of custard cups (10 oz.) and cover the pies.

Spray the custard cups with non-stick cooking spray. Fill each with pot pie filling to within 1/2 inch from the top. Lay the pie crust round on top of the filling, flip over the edges, and press the dough to the sides of the custard cup to seal the crust. Cut a small slit in the top of each pie. Place the pies on a cookie sheet and bake them in the oven for 1 hour. Serve with a salad for a complete meal. Enjoy!

Roasted Turkey Recipe

2011-11-16T11:44:00.000-08:00

This year we're staying home for Thanksgiving and I'm roasting a turkey for my family. To be honest, up until this year I've never roasted a turkey all by myself before. I'm very comfortable roasting a chicken, so I was determined that I could roast a turkey and have the skin crispy and brown and the meat juicy just like my roasted chicken. I did a lot of research on the best way to roast a turkey and with all I've learned, have come up with the right way to do it. This turkey is amazing! The skin *does* crisp and brown, and the turkey meat *is* super moist. The breast is so moist that it doesn't even need gravy - Richard and I were blown away. (If you click on the picture of the sliced turkey breast above, you can actually see how moist it is.) I am definitely comfortable now roasting a turkey and am looking forward to having my family over for Thanksgiving supper.

Roasted Turkey Recipe

For the Turkey:

1 whole fresh or frozen turkey
Olive oil
Salt and pepper
Oven-proof meat thermometer

For every 2 cups of Gravy:

2 cups chicken broth
2 heaping tbsp flour
2 tbsp drippings from the bottom of the roasting pan
Salt and pepper to taste

If you buy a frozen turkey, buy it 5 to 7 days before you want to roast it, and thaw it out in your refrigerator. Plan on 1.5 to 2 lbs per person. Calculate roasting time at 15 minutes per pound at 325 degrees, or 335 degrees if you will be opening your oven a few times or more for side dishes. Also, plan on having 15 minutes before you plan to serve the turkey for the turkey to rest after being taken out of the oven, and another 10 minutes or so to carve it before bringing it to the table.

Example: A 12.59 lb turkey will feed 6 to 8 people, and you would roast it for 12.59 x 15 = 188.85 minutes or 3 hours 10 minutes (just round the 8.85 minutes up to 10). If you want to eat at 4:00 p.m., you would put it in the oven at 12:25 p.m., cover it loosly with foil at 2:35 p.m., take it out of the oven to rest at 3:35 p.m., and carve it at 3:50 p.m.

Preheat oven to 325 degrees or 335 degrees. Put the oven rack on the lowest part of the oven.

Spray the rack of a Rectangular Nonstick Roasting Pan with Rack with non-stick cooking spray. Rinse the turkey with water and remove the bag with the giblets and gizards, and the neck from the inside of the bird (the neck is really big), rinsing out the cavity with water, too. Drain the water from the turkey, pat it dry with paper towels, and place it on the roasting rack, breast side up. Fold the first joint of each wing down under the turkey like this:

Drizzle olive oil over the turkey. Remove your rings and use your hands and rub the olive oil all over the turkey breast, wings, and legs. Wash your hands, then salt and pepper the turkey all over. Insert a meat thermometer in the meatiest part of the thigh (don't touch a bone) like this:

For the best results, don't stuff the turkey (cook your stuffing in a pan on the side) and don't baste the turkey.

1 hour before the turkey is done (or 2/3 into the roasting time), lightly cover the breast with a large loose piece of foil to prevent the breast from overcooking. The turkey should be nice and brown by now.

When the time is up, check the meat thermometer. The turkey is done when the thermometer is 180 degrees in the meatiest part of the thigh, and when you make a slit in the skin with a knife in the crease where one of the legs attaches to the body the juices run clear. Remove the turkey from the oven and the rack onto a carving board or into a large pan and let it stand for 15 minutes before carving.

While the turkey is resting, add the flour to the chicken broth and use a small whisk to mix it thoroughly with no lumps. Take 2 tbsp of the drippings from the roasting pan and put them in a medium pot over High heat. Pour the chicken broth into the pot and use a spoon to mix it with the drippings. Stir constantly while the gravy comes to a boil. When it boils, continue to stir it and reduce the heat to Medium while the gravy thickens up. Salt and pepper to taste. When the gravy is done, turn the heat to Low until you're ready to serve it.

Egg-Free Pumpkin Pie Recipe (Vegan)

2011-11-10T16:25:00.000-08:00

With Thanksgiving just around the corner, I decided this year I would come up with a vegan pumpkin pie recipe (no dairy, no eggs) so Sam can enjoy it more than one time. I thought that adding flour to the pumpkin mixture in lieu of eggs would stick it together and give it the right texture. The hard part was figuring out exactly how much flour to use. I'm happy to say I have it just right in this recipe and the texture is spot-on. Also, the spice blend I came up with works perfectly with the pumpkin. This pie is super easy to make, and it smells heavenly while baking. I'm thrilled with how this pie turned out, and am looking foward to making it again for Thanksgiving.

Egg-Free Pumpkin Pie Recipe

1 small can of 100% pure pumpkin (15 oz.)
1 cup of Hemp milk or vegan milk
2/3 cup sugar
2/3 cup unbleached flour
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt

1/2 recipe of Flaky Pie Crust (I use 1 cup of just unbleached flour for it, not both types of flour)

Preheat oven to 350 degrees.

Combine the sugar, flour, spices, and salt in a medium sized mixing bowl. Add the pumpkin and milk and stir it all together until well-combined.

Make the pie crust dough. Lay a large piece of wax paper on your work surface, put the ball of dough in the middle, and lay another large piece of wax paper over the top. Use a rolling pin to roll the dough out into a thin circle larger than the pie pan. Spray the pie pan with non-stick cooking spray. Peel the top piece of wax paper off, and invert the crust, centered, into the pie pan and remove the other piece of wax paper. Press the dough into place in the pie pan. Fold the edges of the dough that is hanging over back under itself along the edges of the pie pan and press the dough to the sides of the pie pan to make a nice crust.

Pour the pumpkin pie filling in the middle of the pie crust and use a spoon or spatula to move the filling to the sides of the crust.

Bake the pie for 1 hour. Let the pie cool for 2 hours before serving. Store the pie in the refrigerator.

Egg-Free Goat Cheese and Sausage Stuffed Shells Recipe

2011-11-10T16:00:00.000-08:00

In preparation for an Italian-themed supper party at my home, I decided to come up with a goat cheese stuffed shells recipe. Stuffed shells traditionally have egg in them to bind the ricotta filling. Since I don't cook with eggs, I needed to come up with a different way to stuff the shells. To bind the filling and make it go further, I decided to add sausage, bread crumbs and Hemp milk to the filling. For the marinara, I doubled my Marinara Sauce Recipe and added some water to it since the stuffed shells will be baked uncovered in the oven. These stuffed shells are amazing. The goat ricotta is mild and rich, and the sausage and fresh herbs add fantastic Italian flavors to this hearty dish. Also, note that if you are unable to find the goat products in your grocery store, you can replace the goat ricotta and firm goat cheese with regular cow's milk ricotta and mozzerella cheese in this recipe; this recipe is versatile in that way.

Egg-Free Goat Cheese and Sausage Stuffed Shells Recipe

For the Marinara Sauce:

1/4 cup olive oil
1 large 28 oz. can of tomato puree
1 cup water
2 tsp sugar
2 tsp oregano
2 tsp thyme
2 tsp basil
1 tsp salt
1/2 tsp pepper
4 bay leaves

For the Stuffed Shells:

18 Barilla Jumbo Shells (1/2 a box)
1/2 lb mild Italian sausage, casing(s) removed
1 container goat ricotta (8 oz.)
1/4 cup milk (I use Hemp milk)
1/4 cup plain bread crumbs
1/4 cup minced fresh basil leaves (a .66 oz. package)
1/4 cup minced fresh Italian parsley leaves (about half a bunch)
1/4 tsp salt
1/4 tsp pepper
1 cup shredded, mild, firm goat cheese like Cablanca Mild Goat Cheese

In a large sauce pan, add the olive oil and turn the heat to Medium High. Add the tomatoes, the water, and the rest of the ingredients and stir until well combined. Let the sauce heat up to a boil, then cover the pot, turn the heat down to Low and let it simmer for 30 minutes or longer (1 hour is recommended). Remove the bay leaves.

While the sauce is simmering, add a dash of salt to a large pot of water and bring it to a boil. When boiling, add the shells. Boil for 7 minutes so they are halfway done and still firm. Drain the water and set the shells aside for the time being in a single layer on a cookie sheet sprayed with non-stick cooking spray to keep them from sticking.

Heat a medium skillet sprayed with non-stick cooking spray to High heat and add the Italian sausage. Brown the sausage and break it into very small pieces. When done, drain off any fat.

In a medium size mixing bowl, mix together the sausage, ricotta, milk, bread crumbs, basil, parsley, salt and pepper.

If you are going to bake them now, heat oven to 350 degrees.

(You can make the stuffed shells ahead of time and store the pan in your refrigerator until you are ready to bake them. Just take them out of the fridge 30 minutes before you put them in the oven so they can come to room temperature.)

Pour 1-1/2 cups of the marinara sauce in a 9x12 baking pan sprayed with non-stick cooking spray. Stuff the shells with a spoonful of the ricotta mixture and place them in a single layer in the pan, filling-side up. The ricotta mixture will fill 18 jumbo shells. The shells will look like this when they are all stuffed and layed out in the baking pan, prior to adding the rest of the sauce and the shredded cheese:

Pour the rest of the marinara sauce over the shells. Sprinkle the shredded goat cheese over the shells.

Place the pan in the oven, uncovered, and bake for 30 minutes. Serves 4 people as a main course.

Creamy Avocado Rice Recipe (Vegan)

2011-11-08T16:03:00.001-08:00

Sam's favorite kind of rice right now is a short grain white rice. I've been thinking of ways to make it more healthy and substantial as a side dish, and was inspired by a rice dish I saw on a cooking show where they used a blender to blend up a dressing that they mixed with the cooked rice. I thought blending an avocado would be a good way to give a creamy texture to the rice, and it worked out great. This rice is delicious and easy to make. Sprinkle your favorite cajun hot sauce on top for a spicy kick.

Creamy Avocado Rice Recipe

1 cup white short grain rice
2 cups water

1 ripe avocado
1/2 cup water
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

Put 1 cup of white rice and 2 cups of water in a medium pot over High heat. When it comes to a boil, give the rice a stir, cover the pot, lower the heat to Low and let the rice simmer for 15 minutes.

While the rice is cooking, prepare the avocado dressing. Cut the avocado in half along the pit, open, and remove the pit. Use a knife to make slices in the avocado half, first in one direction, then in the other direction to make the cubes. Use a spoon to scoop out the cubes. Put the avocado cubes in a blender. Add the water, olive oil, salt and pepper to the blender and "Liquify" it.

When the rice is done, pour the cooked rice into a large mixing bowl and pour the avocado dressing over the rice. Use a spoon to gently mix it all together. Serves 4-6 as a side dish.

Lamb Burgers Recipe

2011-11-03T17:27:00.001-07:00

We eat lamb every couple of weeks to mix up our proteins and have a special treat. We especially like these lamb burgers with the fresh mint from our deck. We eat our lamb burgers without a bun and with some dijon mustard on the side, although you can certainly eat them with your favorite toppings on a bun. Goat cheese, carmelized onions, and dijon mustard would be especially good on them. The lamb burger pictured is served with Cooked Lentils with Avocado Topping - a fantastic, protein-rich, gluten-free meal!

Lamb Burgers Recipe

1 lb fresh ground lamb
10 fresh mint leaves
1 tbsp olive oil
Salt and pepper

Stack the mint leaves and mince them into very small pieces. Put the ground lamb in a medium-sized mixing bowl. Drizzle a tablespoon of olive oil over the lamb. Add the minced mint to the bowl. Remove your rings and use your hands to mix everything together. Divide the ground lamb into 4 equal pieces. Roll the pieces into balls and use the palms of your hands to flatten them into thin, round burgers.

Heat a grill pan sprayed with non-stick cooking spray to High heat. Add the lamb burgers. Salt and pepper to taste. Grill them for 5-6 minutes per side for a medium-well burger. Eat them by themselves with some dijon mustard, or put them on a bun with toppings like goat cheese, carmelized onions, and mustard. Makes 4, 1/4 lb lamb burgers.

Roasted Green Beans Recipe (Vegan)

2011-11-01T17:10:00.000-07:00

Roasted green beans are a perfect side dish to any meal. They are super fast and easy to make, and don't require you to stand over the stove while they cook. These roasted green beans only take 20 minutes in the oven and they come out perfectly roasted, just right every time.

Roasted Green Beans Recipe

Fresh green beans, as many as you would like
Olive oil
Salt and pepper

Preheat oven to 400 degrees. Spray a 9x12 or 8x8 pan with non-stick cooking spray. Rinse and dry the green beans and cut off the ends. Lay the green beans in a single layer in the pan. Drizzle a little olive oil over the green beans and salt and pepper to taste. Cover the pan with aluminum foil and put it in the oven for 20 minutes.

Taco Seasoning Recipe

2011-10-28T11:11:00.000-07:00

I've been wanting to make my own taco seasoning for a very long time. I've recently gained confidence mixing spices, and decided to tackle taco seasoning once and for all. The blend I've come up with is amazing. It's not spicy, just a great blend of Mexican flavors, and is perfect for ground beef. Use the seasoned ground beef for tacos, quesadilas, taquitos, burritos, and more. Your family will love it!

Taco Seasoning Recipe

2 tsp chili powder
1/2 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

1 lb extra lean ground beef
1/4 cup water

Mix the spices together in a small bowl until well combined. Heat a skillet sprayed with non-stick cooking spray to High heat and add your ground beef. When the ground beef is browned, drain off any fat, then sprinkle the entire bowl of seasoning evenly over the beef, add the water, and mix together. Enjoy!

Sesame Ginger Marinade for Fish Recipe

2011-10-25T13:05:00.000-07:00

I've been wanting a new way to cook cod these days, and decided to come up with an Asian marinade for it. My goal was to use ingredients I readily have in my fridge and pantry, and for a marinade that was a little sweet so Sam would like it. After a few tries, I came up with a great combination of flavors (savory, sweet, and tangy) that work great with fish and that my family loves.

Sesame Ginger Marinade for Fish Recipe

2 tbsp soy sauce
2 tbsp water
1 tbsp light agave nectar
1 tsp rice vinegar (not rice wine vinegar)
1/2 tsp ground ginger spice
1/2 tsp toasted sesame seeds
Pinch of black pepper

Combine all of the ingredients in a small bowl and whisk them together. Lay your fish in a single layer in a pan and pour the marinade over it. Turn the fish over so the marinade covers both sides. Cover the pan with plastic wrap and put it in the refrigerator for at least 30 minutes before you grill the fish. This recipe makes a little over 1/4 cup of marinade.

Pork and Gravy on Rice Recipe

2011-10-11T19:09:00.000-07:00

Recently I bought some boneless pork chops on sale and they were pretty thick and had some fat on them. They weren't pork chops I would grill whole (I like lean, thin-sliced pork chops for that), so I decided to cut the meat into small bite-sized pieces and make a chunky pork gravy to go over rice. The pork in the gravy is really moist and the real bacon bits in the gravy gives this meal great flavor. This is definitely comfort food! An added benefit is that this gravy can go over almost anything - rice, potatoes, pasta, biscuits; it's very versatile in that way.

Pork and Gravy on Rice Recipe

1 lb boneless pork top loin chops
2 tbsp olive oil
2 tbsp Hormel Real Bacon Bits
1/4 tsp salt
1/4 tsp pepper
2 cups water
3 tbsp flour or a thickener of some kind (corn starch, tapioca starch, etc.)

1 cup white short grain rice
2 cups water
1 tbsp olive oil
Salt and pepper to taste

For the pork and gravy:

Cut up each pork chop into small bite-sized pieces, removing the fat. Put the small pork chunks into a medium dish and drizzle 2 tbsp of olive oil over them. Use a fork or your hands to mix the oil throughout the pork. Cover the dish with plastic wrap and refrigerate it until you are ready to cook.

Heat a large skillet sprayed with non-stick cooking spray to High heat. Add the pork, the real bacon bits, and the salt and pepper to the skillet and use a spatula to move it around the pan while it cooks. When the pork is browned add the water and sprinkle the flour evenly over it all. Use the spatula to scrape the bottom of the pan, and mix everything together. When it boils, reduce the heat to Medium and stir it constantly for a few minutes while it thickens. When the gravy has thickened, turn the heat to Low and let the gravy rest until the rice is done.

For the rice:

Put 1 cup of white rice, 2 cups of water, and a tbsp of olive oil in a medium pot over High heat. When it comes to a boil, give the rice a stir, cover the pot, lower the heat to Low and let the rice simmer for 15 minutes. When the rice is done, salt and pepper it to taste (I usually mix in a couple of pinches of salt and a pinch of pepper to the rice before serving).

Putting it all together:

Put a bed of rice on a plate and pour the pork and gravy over it. Serve with a green vegetable for a complete meal (The Best Brussels Sprouts are pictured above). This recipe serves 2-3 people as a main course.

The picture below is Pork and Gravy on a Baked Potato with chives on top:

Ice Cream Pie Cupcake Recipe

2011-09-27T12:42:00.000-07:00

Happy Birthday, Sam! I made these wonderful "Ice Cream Pie Cupcakes" for Sam's birthday today. The idea to make these frozen cupcakes just came to me out of the blue, and I am very happy with how they turned out. The combination of the shortbread crust with vanilla ice cream and blackberry sorbet is so tasty. I've posted my recipes for the crust and sorbet previously, this is just a new way to put them together for a fun dessert.

Ice Cream Pie Cupcake Recipe

1 recipe of Vegan Shortbread (pie crust)
1 recipe of Blackberry Sorbet
1/2 pint of vanilla ice cream of your choice (I used Coconut Bliss vegan ice cream)

Preheat oven to 400 degrees. Make the Vegan Shortbread pie crust recipe. Instead of pressing the dough into a pie pan, spray 8 sections of a muffin tin with non-stick cooking spray, divide the dough into 8 pieces, and press the dough into each of the muffin sections to yield 8 mini crusts. Spray the mini crusts with more non-stick cooking spray and bake them in the oven for 15 minutes. Let them fully cool before adding the ice cream.

Let the ice cream sit out for 30 minutes or so to soften up before scooping and spreading the ice cream into the pie crust. Fill each pie crust to the top with ice cream. Put the muffin tray in the freezer to set while you make the sorbet.

Make the Blackberry Sorbet recipe. As soon as it is done, while it is still soft, scoop out a heaping tablespoon of sorbet and top the Ice Cream Pie Cupcakes with the sorbet like it is frosting. After "frosting" all of the cupcakes, put the muffin tray back in the freezer for a couple of hours before serving.

When you're ready to serve them, slide a knife down into the side of a cupcake and it will pop right out of the muffin tin. You can serve the cupcakes on a plate and just pick them up like a regular cupcake to eat, or you can put them in small custard cups and eat them with a fork. Makes 8 Ice Cream Pie Cupcakes.

Chicken Spice Rub Recipe

2011-09-24T13:04:00.000-07:00

With the end of barbeque season approaching, I thought I'd post this recipe before it's too late. This spice rub really adds nice flavor to grilled chicken. We especially love the spiced chicken breasts on a Jalapeno Swiss Chicken Burger (pictured above).

Chicken Spice Rub Recipe

3 tsp paprika
1-1/2 tsp crushed basil
1-1/2 tsp sugar
Salt and pepper to taste (when grilling)

Combine all of the spices together in a small mixing bowl. Pour the spice rub over the chicken and rub it evenly all over the chicken. Salt and pepper the chicken after you put it on the grill. This recipe is enough rub for 3 chicken breasts. Leftovers can be stored in an airtight container or plastic bag in your pantry for future use.

To make a Jalapeno Swiss Chicken Burger, you just need a spiced grilled chicken breast, a slice of swiss cheese, sliced pickled jalapeno, and a bun. Enjoy!

Sunflower Butter Crispy Bars Recipe (Vegan)

2011-08-31T14:58:00.001-07:00

Sam is sensitive to corn, so I can't make Rice Krispie Bars for her since the marshmallows are made from corn syrup. I've wondered how to get around this for a long time (years, actually) and recently I figured it out. I decided to try using agave sweetened Sunflower Seed Butter as the binder for the Rice Krispies. Sure enough, it worked! The bars set firm in the fridge, and when I cut them and take them out of the pan, they leave behind just a few crumbles. They are really good! And perfect for a child with a corn sensitivity or allergy.

Sunflower Butter Crispy Bars Recipe

1/3 cup Sunflower Seed Butter (MaraNatha brand - it's not sweetened)
1/4 cup light agave nectar
2 cups Rice Krispies cereal

In a medium pot over Medium Low heat, add the sunflower seed butter and agave nectar and stir it constantly, mixing thoroughly, for about 2 minutes (don't let it burn or boil). Turn off the heat and add the Rice Krispies cereal, gently mixing it all together. Pour it into an 8x8 square baking pan and use a spatula to press the mixture evenly into the pan. Put it in the refrigerator for 2 hours to set before cutting and serving. Store bars in the refrigerator or freezer (they freeze well).

Tuna Salad Recipe (No Mayo)

2011-08-09T16:49:00.000-07:00

We haven't had mayonnaise in our house in years due to Sam's egg sensitivity. All of the no-egg mayos have oils or starches in them that she also can't have. So I gave up, and we eat our turkey sandwiches with a little olive oil and salt, or occasionally cream cheese, on the bread. The one thing I missed pretty quickly when we cut out mayo was tuna fish sandwiches. So I came up with a flavorful dressing for the tuna that completely replaces mayo for me. This recipe is great for anyone with an egg sensitivity or allergy.

Tuna Salad Recipe

For the dressing:

1/4 tsp dry yellow mustard
1/4 tsp sugar
Pinch of salt
2 tbsp safflower oil
1 tsp apple cider vinegar

For the tuna:

1 can of chunk white tuna in water (5 oz.) - drained
1+ tbsp finely diced Mexican style hot chile peppers (optional)
1+ tbsp finely diced dill pickle (optional)

In a small bowl add the dry ingredients for the dressing and mix them together. Add the oil and vinegar and whisk it together until it is well combined.

Drain the tuna and put it in a bowl. Finely dice a few small hot chile peppers and a small dill pickle, or use whatever you want for a little crunch and flavor like celery or onions, and add them to the tuna.

Pour the dressing over the tuna mixture and stir it all together. You can eat the tuna salad by itself over some lettuce, or put it in a sandwich. Serves 1 to 2 people.

Maple Dijon Glaze (for Fish and Meat) Recipe

2011-08-08T17:05:00.001-07:00

I've been wanting a new way to cook fish lately, and came up with this simple maple dijon glaze that works really well with baked salmon and pan fried pork chops. It would also go great on chicken or ham. It's tangy, slightly sweet and spicy, and a perfect addition when you want to jazz up a meal.

Maple Dijon Glaze (for Fish and Meat) Recipe

3 tbsp dijon mustard (your favorite brand)
2 tbsp pure maple syrup

Combine the mustard and maple syrup. Store it in a covered dish in the refrigerator until you are ready to use it. When ready, pour some over the fish or meat and use a pastry brush to brush it evenly over the fish/meat before you put it in the oven. Pepper to taste, no need to salt.

Egg-Free Fried Rice Recipe

2011-06-07T15:50:00.001-07:00

Richard and I love fried rice, but we can't order it at Chinese restaurants because of Sam's egg-white sensitivity. I decided to make my own egg-free version using ingredients I readily have in my fridge and pantry. The sesame oil and soy sauce flavor the rice beautifully, and the ham makes it extra tasty. This is a great side dish!

Egg-Free Fried Rice Recipe

1 cup brown rice
2 cups water
1 tbsp olive oil

1 cup chopped sugar snap peas (a handful or so of whole snap peas)
1/2 cup diced carrot (1 - 2 carrots)
1/2 cup diced ham lunchmeat (5 or 6 slices stacked)
Olive oil

1 tbsp soy sauce
2 tsp sesame oil
Pepper to taste

First, cook the brown rice. In a medium pot add the rice and the water. Turn the heat up to High. When the mixture comes to a boil, put a lid on it, lower the heat to Low, and simmer it for 45 minutes. When the rice is done, add 1 tbsp of olive oil to the cooked rice and gently mix it in.

While the rice is cooking, prepare the peas, carrots and ham. Wash and dry the snap peas. Cut the ends off of each pea, then cut each pea into 4 or 5 pieces. Wash, dry and peel the carrot(s). Dice the carrot(s) into small pieces. Combine the peas and carrots into one bowl. Stack the ham slices and dice the ham into small pieces like the carrots. Keep the ham separate from the peas and carrots. Refrigerate the peas and carrots and ham until the rice is done and you're ready to make the fried rice.

To make the fried rice, spray a large skillet with non-stick cooking spray. Heat the skillet to Med. High and add the peas and carrots. Drizzle them with a little bit of olive oil and saute them for a few minutes. When they start to brown, add the ham and saute the ham with the peas and carrots for a couple of minutes. Next, drizzle the soy sauce and sesame oil over the vegetables and ham, then add the cooked brown rice and use a spatula to combine everything together. Pepper to taste. Fry the rice mixture in the pan for a few minutes, moving it with your spatula constantly, then turn the heat to Low until you're ready to serve it. Serves 4 - 6 as a side dish.

Chicken Cordon Bleu Recipe (Gluten-free)

2011-05-23T17:01:00.000-07:00

I love the Chicken Cordon Bleu I've eaten before at Cafe Christa in Leavenworth, WA. Inspired by theirs, I wanted to make my own version of Chicken Cordon Bleu at home using rice meal in the coating instead of bread crumbs, and my recipe turned out fantastic! My house smells absolutely wonderful when I'm cooking this meal. The chicken is moist and juicy with a nice crust, and the goat cheddar and ham stuffing is heavenly. This is a family favorite in my house that we can eat every now and then when we're craving something different and special.

Chicken Cordon Bleu Recipe

2 boneless, skinless chicken breasts
2 slices of ham lunchmeat (or as much or little as you like)
2 slices of goat cheddar or swiss cheese (or as much or little as you like)

1/4 cup Cream of Rice hot cereal (dry)
1/4 cup fresh shredded parmesan cheese
1 tsp basil

1/4 cup of safflower oil
Salt and pepper to taste

On the thick end of one of the chicken breasts, insert a sharp knife and make a pocket in the middle of the breast to hold the ham and cheese. Try not to cut through the chicken and out the side, you just want a pocket on the inside of the breast. Fold the a slice of ham lunchmeat in half, and put a slice of goat cheddar or swiss cheese in the fold of the ham, and insert it into the pocket of the chicken breast. Make sure it doesn't poke out of the opening. Do the same with the other chicken breast.

Preheat oven to 400 degrees.

In a small bowl, mix together the rice meal, parmesan cheese, and basil. Pour it onto a plate. Lay a chicken breast in the coating and completely coat the first side, then turn it over and coat the other side. Do the same with the other breast.

Pour the safflower oil into a large skillet and heat it to Med. High heat. When you drop a piece of the coating in and it sizzles, the oil is ready for the chicken breasts. Add the chicken breasts and fry them for 3-4 minutes per side just to brown them and set the coating. Salt and pepper to taste.

When done frying, set the chicken breasts on a paper towel to blot away excess oil, then add them to a baking pan that has been sprayed with non-stick cooking spray. Put it in the oven, uncovered, for 30 minutes to finish cooking the chicken through. This chicken goes great with wild rice as a side dish. Serves 2 adults (and one small child) as a main course.

Sugar Cookie Recipe (Vegan)

2011-05-23T13:30:00.000-07:00

Sam rarely gets cookies with brown sugar in them anymore due to her sensitivity to it, so I reworked my Basic Cookie Recipe to use just white sugar, and the cookies turned out great. I didn't realize at the time I created my Basic Cookie Recipe that it would be sugar cookie dough without the brown sugar. These are perfectly sweet, crispy, and chewy Sugar Cookies by themselves, or you can frost them or decorate them how you wish. You can also add chocolate chips and make Chocolate Chip Sugar Cookies, which Sam also loves. It's a very versatile recipe in that way.

Sugar Cookie Recipe

1-1/4 cup unbleached flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar

1/3 cup + 1 tbsp safflower oil
1/4 cup + 1 tbsp water
1/2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together the dry ingredients. Add the wet ingredients and mix thoroughly.

Lightly flour your work surface, your hands, and your rolling pin. Roll out part of the dough at a time to 1/8" thick and use a 2" cookie cutter to cut out the cookies. Use a spatula to move the cookies to the cookie sheet. Recipe will yield 25 cookies. Bake for 12 minutes.

For Chocolate Chip Sugar Cookies:

Mix 1/2 cup chocolate chips in the dry ingredients, then add the wet ingredients and mix thoroughly.

Spray a cookie sheet with non-stick spray. Use a tablespoon to scoop out a ball of dough and roll it into a ball in your hand. Place the ball on the cookie sheet and press it with your fingers to make a flat circle.

Arrange cookies in 3 rows of 5 across. Recipe will yield 15 cookies. Bake for 15 minutes.

If using rice flour to make these cookies use the following in place of the unbleached flour above:
3/4 cup brown rice flour
1/3 cup + 1 tbsp white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)

Jambalaya Recipe

2011-05-16T14:17:00.001-07:00

I've been craving jambalaya ever since I discovered Aidells Chicken & Apple Sausage. It is truly the best sausage I've ever tasted. I did some research to find out what spices are in jambalaya and found that thyme is used in almost every recipe I came across. So I came up with my own spice blend using thyme, paprika, and chili powder that really gives the jambalaya great flavor. This dish is savory, slightly sweet (because of the chicken apple sausage), creamy, and delicious. It is a complete meal that Richard and I really absolutely love.

For the rice:

2 tbsp olive oil
1 carrot
1 tomato
1 tsp thyme
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp pepper
2 bay leaves
1/2 cup wild rice blend (uncooked) (I use SunWest Harvest Medley)
1/2 cup brown rice (uncooked)
2-1/2 cups chicken broth

For the meats:

1 boneless, skinless chicken breast
2 links of Aidells Chicken & Apple Sausage
15-20 medium raw shrimp
Olive oil
Salt and pepper to taste

Wash and dry the carrot and tomato and dice them both, removing the seeds from the tomato. In a small mixing bowl, thoroughly combine the thyme, paprika, chili powder, and pepper (the spice blend).

In a medium pot add the olive oil, carrots, tomato, spice blend, bay leaves, both kinds of rice, and the chicken broth and mix it all together. Turn the heat up to High heat. When the mixture comes to a boil, put a lid on it, lower the heat to Low, and simmer it for 45 minutes.

While the rice is simmering, butterfly the chicken breast and set it aside. Slice the sausage into 1/4 inch slices and set them aside. For the shrimp, remove the shells, make a slice along the dark line and remove the waste, rinse, cut them in half and set them aside.

About 20 minutes before the rice is done, heat a large skillet, sprayed with non-stick cooking spray, to Medium High heat and cook the chicken breast for about 5-6 minutes per side or until browned and fully cooked. Salt and pepper to taste. Remove the chicken from the pan to a cutting board and cut the chicken into bite-sized pieces. Respray the skillet, heat it to High, and add the shrimp. Drizzle a little olive oil over the shrimp, salt and pepper to taste, and saute the shrimp for 2 minutes or until it is cooked through. Remove the shrimp from the pan. Respray the pan, heat it back to High, and add the chicken sausage slices. Let them sit in a single layer in the pan for about 2 minutes per side until they are browned (they are already fully cooked before you brown them). Leave the sausage in the pan. This layering of flavors in the one skillet is very important to the dish.

When the rice is done, pour it and any liquid into the skillet with the sausage. Heat the skillet to Medium heat and add the shrimp and chicken. Mix it all together until it is well combined. Serve with cajun hot sauce like Crystal - Louisiana's Pure Hot Sauce. Serves 2 adults (and one small child) as a main course.

Roasted Baby Red Potatoes Recipe (Vegan)

2011-04-28T18:25:00.000-07:00

We have potatoes (sweet, russet, yams, red, etc.) with our suppers once a week or so. We especially like roasted baby red potatoes. These potatoes are sweet and flavorful and are a great side dish for almost any meal.

Roasted Baby Red Potatoes Recipe

10 baby red potatoes
Olive oil
Salt and pepper

Preheat oven to 400 degrees. Wash and dry the potatoes, do not peel. Spray a baking pan with non-stick cooking spray. Cut the potatoes in half (cut the really big ones in quarters) and put them cut side up in a single layer in the pan. Drizzle olive oil over the potatoes and salt and pepper to taste. Cover the pan with aluminum foil and put it in the oven for 1 hour total roasting time. At the 50 minute mark, uncover the potatoes for the last 10 minutes. Serves 2 adults (and one small child) as a side dish.

Vanilla Brownies Recipe (Vegan)

2011-04-27T10:29:00.000-07:00

We love these vanilla brownies! They are rich and moist and go great with a scoop of Blackberry Sorbet. I based this recipe off of my Carob Brownies Recipe (Vegan) when we wanted a dessert that didn't have chocolate or carob in it.

Vanilla Brownies Recipe

2-1/2 cups unbleached flour
1-1/2 cups sugar
1 tsp baking soda
1 tsp salt

1 cup water
1 cup safflower oil
2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together dry ingredients. Add wet ingredients and mix thoroughly. Batter will be thick. Spray a 9x12 pan with non-stick spray. Spread batter evenly into pan with a spatula. Bake for 25 minutes. Let cool completely before cutting into squares.

If using rice flour to make these brownies use the following instead of the unbleached flour above:
1-1/2 cups + 2 tbsp brown rice flour
3/4 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)

Crock-Pot Shredded Pork for Tacos Recipe

2011-04-15T14:04:00.000-07:00

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb boneless pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Put the pork roast on a plate and use a teaspoon to sprinkle the spice mixture evenly over the roast. Put the seasoned pork roast into the Crock-pot. Pour the water around the roast, not over the top, leaving the spices in place on the roast. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, use a fork to shred the pork. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.