Monday, January 5, 2015

Thai Almond & Ginger Dressing for One

1 tsp almond butter
1 tsp lime juice
1 tsp seasoned rice vinegar
1 tsp rapeseed oil
1 tsp soy sauce
1 tsp grated ginger
1/2 tsp raw cane sugar
1/4 tsp sriracha (optional)

1.Whisk all ingredients together
2.Let refrigerate for 1-2 hours before using.



Tuesday, March 4, 2014

Swiss Chard, Fennel & Mushroom with Bacon

4 cups of swiss chard, chopped & separate stems from greens
1/2 - 1/3 cup of sliced mushrooms
1/2 – 1/3 cup of thinly sliced fennel bulb
2 cloves of garlic, crushed
4 slices of bacon

1.     In a large pan, fry bacon on medium heat until almost crispy.  Remove bacon to a paper towel & drain.
2.    Add garlic to pan: stir and cook for 1 minute. (if needed add some oil or butter to the pan)
3.    Add chard stems, fennel and mushrooms.  Cook covered with a lid & occasionally stir until fennel & chard are soft.  About 10 minutes.
4.    Crumble bacon.
5.   
Add chard leaves & bacon and toss until leaves are wilted.


Tuesday, February 18, 2014

Yogurt Ranch Coleslaw Dressing

1/3 cup of plain greek yogurt
2 tbsp of seasoned rice wine vinegar
2 tsp of raw cane sugar
1 tsp of dijon mustard
1 tsp of ranch seasoning

1. Mix ingredients together and stir into your slaw. Let refrigerate for 1-4 hours.



Thursday, October 31, 2013

Honey Sesame Buns (Breadmaker)

1 cup of water
2 tbsp of honey
1 teaspoons of salt
¼ cup of dry milk powder
2 tablespoons of olive oil
3 cups unbleached white flour
1 tbsp of bread maker yeast


1 tbsp of sesame seeds
1 egg white

 

1.     Place first 7 ingredients in this order in your bread maker OR the order recommended by the makers of your maker.

2.    Put maker on dough setting and press start.  It takes about 2 hours to make.

3.    Pull dough out of maker and deflate on floured surface. Divide dough into 12 equal pieces and form into rounds.

4.    On a cookie sheet line with parchment paper place buns ½ inch apart and cover with damp towel to rise for 40 minutes.

5.    Brush risen buns with egg white and sprinkle with sesame seeds

6.    Preheat oven to 350 and bake uncovered for 15 minutes until they are a nice golden brown.
 

Sunday, July 28, 2013

Mint & Parsley Couscous Salad with Lemon Dijon Vinaigrette


1 cup of prepared, cooled couscous
½ cup of chopped parsley
½ cup of chopped mint
½ cup of fine chopped cherry tomatoes
1 cup of fine chopped sweet pepper
1 cup of fine chopped cucumber



1.  Mix all the ingredients together and refrigerate for 2-6 hours before serving.

Friday, June 21, 2013

Bacon, Chive & Cheddar Pancakes


6 slices of bacon, cooked and chopped
2/3 cups of sharp cheddar cheese, grated
2 tbsp of chives chopped fine
1 cup of unbleached white flour
½ cup of whole wheat flour
3 ½ tsp of baking powder
1 tsp of salt
1 tsp of raw cane sugar
1 ¼ cups of milk
1 egg
3 tbsp of butter, melted
1 tbsp of oil (or as much is needed)

1.     Mix flours, baking powder, salt, sugar, chives, cheese and bacon in a large bowl
2.    Add milk, egg and butter.  Stir until batter is smooth.
3.    Preheat oil in pan or griddle on medium high heat.

4.    Scoop about ¼ cup of batter per pancake and pour in heated pan. Brown on both sides.

Tuesday, June 11, 2013

Creamy Dill Coleslaw Dressing

1/3 cup of mayonnaise
2 tbsp of seasoned rice wine vinegar
2 tsp of raw cane sugar
1 tsp of dijon mustard
1 tsp of dried dill

1. Mix ingredients together and stir into your slaw. Let refrigerate for 1-4 hours.