Homemade Granola

My good friend Keisha gave me this recipe and i love it!!

Toasted Sesame Ginger Salmon

This recipe is easy and yummy!! I found it Pinterest at this website: http://www.howsweeteats.com/2012/03/toasted-sesame-ginger-salmon/

Toasted Sesame Ginger Salmon
serves 2-4
1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick
spray.


In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Raw Coconut Macaroons

You can also add chocolate on top! Both ways are Delicious!

These cookies our my families NEW favorite treat! We found these at a health food store and they are were a little over a dollar a piece so I decided to find a recipe that was similar! Thanks to a friend that had already done the same thing I found this yummy and sooo easy recipe!


Ingredients:
1/2-3/4 cup unsweetened coconut flakes
1 1/4 cup almond flour
1/4 tsp real salt
1/2 cup coconut oil at room temperature
1/4 a cup raw honey or pure maple syrup
2 tsp pure vanilla
*optional 2-3 TBS ground flax seed

Directions:
Mix dry and wet in separate bowls, then mix together, spoon onto a cookie sheet and freeze for 30 minutes to over night. Keep in the fridge.


If you want to try these look alike cookies before making them to see if it's worth it look for them at a health food store like Good Earth or Whole foods they are Raw Melissa brand and are $5 for 4. Just FYI. This is what they look like ...

Chocolate Topping:

1/4 cup raw cacao powder

1/4 cup raw coconut oil, warmed to liquid
2 Tbsp raw agave nectar or raw honey
a pinch of sea salt

Directions:

 

 Mix together chocolate ingredients and set in the fridge until slightly thickened (a few minutes). 

Spoon or Dip half of each cookie into the chocolate and set on a foil lined baking sheet.  Sprinkle with coconut while wet.  Once all the cookies are dipped, place in the freezer until chocolate is set, about 5 minutes.

 

Enjoy!!

Raw Melissa's No Bake Cookies

My mom made and brought these babies to Powell.
And I was hooked.

No Bake Cookies

4 cups oats

6 TB cocoa powder

1/2-3/4 tsp salt

1/2 cup coconut oil

1/2 cup almond butter

3/4 cup agave or honey

1 TB vanilla

Combine all dry ingredients.  Incorporate wet and mix with hands.  Place on a cookie sheet with wax paper, freeze or refrigerate for a bit.  Place them in a ziploc bag in refrigerator and enjoy!

{ Crockpot Apple Sauce }

 Submitted by Chelsey

Ingredients:

8 medium apples

1 strips of lemon peel - use a vegetable peeler

          2 tsp fresh lemon juice

          3 inch cinnamon stick

          4tsp Honey

Directions:

1.  Peel, core and chop the apples.

2.  Add the honey, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.

{ Easy Hearth Bread }

Submitted by Mal

King Arthur Flour Hearth Bread

(its also called 'the easiest loaf of bread you'll ever bake')

(this makes 2 loaves, when I make it I make the whole recipe, then freeze one loaf)

1 tablespoon (1 packet) active dry yeast 

1 tablespoon sugar 

1 tablespoon salt

 2 cups warm water (not over 110°F)

 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour 

cornmeal 

boiling water 

 To mix: Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!) 

 Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes. 

 Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

 Bake it: Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!

{ Homemade Mushroom Soup }

Homemade Mushroom Soup

Submitted by Mal

serves 2

(I recommend doubling, this barely serves 2)

2 cups mushrooms, cleaned and finely chopped 

(or if you don't want to finely chop the mushrooms, you can just add the entire soup to a blender at the end to soup-ify it)

1 Tb olive oil

3 cloves garlic

1 Tb butter

1 Tb chopped fresh thyme or 1 tsp dried thyme

1-2 bay leaves

1 tsp worcestershire sauce

1 cup chicken stock

1 Tb flour dissolved in 1 Tb water

salt to taste

1/2 cup heavy cream

1/2 cup milk

dash of nutmeg

ground black pepper to taste

Heat olive oil.  Add butter and light saute garlic on medium heat until golden.  Add mushrooms, thyme, bay leaf and worcestershire sauce.  Cook over medium for 5 minutes, or until the moisture from the mushrooms disappears.  Add chicken broth, stir and reduce heat.  Simmer for 10 minutes.  Add diluted flour and stir constantly allowing the mixture to thicken.  Season with salt and nutmeg.  Add milk and cream, bring to a simmer and turn heat off.  Enjoy!

Healthy Veggie Burritos

A friend made this for my family, after I had my baby! It is delicious and healthy! I had to share it with you!

Ingredients:
green pepper
red pepper
red onion
spinach
shredded carrots
can of black beans , rinsed
can on corn, rinsed
uncooked tortillas
1 pound of chicken
shredded cheese
1 TBS Worceshire sauce
1/4 cup Italian dressing
Olive oil

taco seasoning packet (two options read directions first)
low fat cream cheese or southwestern cream cheese


Directions:
Cut up veggies, whatever I have on had, usually its red onions, green and red peppers, carrots, and spinach.

Marinade chicken  in Italian dressing and Worcesshire sauce for 10-15 min.

Grill chicken on the stove over medium high heat with olive oil. when the chicken is seared turn it down to medium heat

Add the veggies, corn add black beans

two options: either add a 8 oz tub of Fat Free Cream cheese and 1/4 of milk. and then do 1/2 of taco seasoning from a packet(low sodium). Make sure to stir thoroughly.or you can do the Philly cooking cream southwestern style tub. already premixed with the above stuff. both taste exactly the same.

Let it simmer for 5 minutes or so.

cook the uncooked tortillas, grilled them on each side then added the chicken mixture and some cheese.

Easy Baked Eggplant Parmesan

Recipe from Whole Foods Market

I made this last week, because I was given my aunt and uncles fresh eggplant ... this recipe is really easy and yummy!!

Ingredients:
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded Parmesan cheese

Directions:
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

recipe: stuffed green peppers

Kevin really loved these! And BONUS...they were easy!

4 green bell peppers
1-2 lbs lean ground beef
1/2 sweet onion, chopped
EVOO
1/2 cup uncooked jasmine* rice
1 can tomato soup
2 TB Worcestershire sauce
1/4 t garlic powder
1/4 t onion powder
salt and pepper (of course)
1 t Italian seasoning
Shredded cheese
Corn (optional, I added it for fun. FUN)

Cook the rice.
Preheat oven to 350.
In the EVOO, sauté the onions 3 minutes. Add ground beef and cook until browned. Add Italian seasoning to beef.
Cut tops off peppers. And bottom if they don't stand up on own.
Combine worcestershire, garlic & onion powder, salt & pepper with tomato soup.
Fill half full with beef, cover with sauce, corn, then cheese. Repeat.
Easy-peasy.

Bake for 35 min-60 minutes. My oven is retarded and makes its own rules. Really just bake until warm throughout and cheese on top is a nice golden brown.

*Ok am I the only one to recently discover jasmine rice? IT. IS. SO. GOOD. Geeze, I have been using regular rice for so long and have been constantly disappointed whenever I cook it. Well look no further Malorie! Jasmine rice is here. Always good. Always fluffy. Always flavorful. I am forever hooked.

Butternut Squash Soup

This is a easy and healthy recipe that Malorie got from her mother in-law. You will need a blender to make this! The hardest part of this recipe is cutting up the butternut squash! Enjoy!

Ingredients:

2 TBS olive oil

1 medium onion

1 medium butternut squash (cubed)

2 cups chicken broth

1 tsp salt

1 tsp ginger

dash of pepper

1-2 cups milk

Directions:

Saute olive oil and onion

Add cubed butternut squash and cook for 1 minute

Add all ingredients but milk and cook for 15 minutes

Blend and pour back in pot and add milk until warm

* This is great reheated, you can also freeze and reheat

Slow Cooker Taco Soup Recipe

I got this from http://blog.superhealthykids.com/ , I LOVE this website! Trying to eat healthy easy meals that my little one will eat! I have been making this for years but, here is the websites version! You can also cook this just on the stove top! I always add cheese and sour cream too :)

Ingredients:
1 lb. cooked and chopped meat of choice (chicken breasts, lean ground beef, or ground turkey)

28 ounce can of crushed tomatoes (or three cups of finely chopped fresh tomatoes)

2 cups frozen corn (or 1 can, 15 ounce corn)

2 cups black beans (or 1 can 15 ounce black beans)

2 cups red kidney beans (or 1, 15 ounce can)

1 envelope Ranch seasoning mix (Or use recipe below)

2 TBS Taco seasoning

1 small onion, chopped



Place all ingredients in a slow cooker, and cook on low for 4-6 hours.

To avoid the packaged Ranch seasoning mix, make your own . . .

1 teaspoon dried chives

1 teaspoon dried parsley

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

open-face sandwiches

My mom recently gave me some fresh tomatoes out of Farmer Mel's garden and some fresh basil out of hers. She then told me to make some open-face sandwiches. She even offered to give us cheese. My mom always spoils us.

These delights were my dad's signature dish when we were little. If my mom was gone one night and he was on dinner duty, he would make these.
Another dish of his: buttered noodles with parmesan sprinkled on top and canned stewed tomatoes.
These always went together. These were common dinners in the Moser household growing up.
And now they have resurfaced. We just might be having buttered noodles for dinner tonight Kevin.
Yumdeliyumptious.



Open-faced Sandwiches

bread
cheese
sliced tomatoes
salt & pepper
basil (optional)

Put the oven to Broil. Place the cheese on the bread and place on a slotted cookie sheet.
Watch carefully, it only takes a minute or so. Then place the sliced tomatoes on top, sprinkle with salt & pepper and enjoy!

Easy Chicken Enchiladas

Recipe from Baby Center
Submitted by Chelsey
Since baby #2 could be here any day, I have been wanting to find some EASY recipes that I can freeze or make fast! Which this recipe can be made before and frozen so all you have to do is put in in the oven, but it;s also super fast to make! I was emailed this from Baby Center, tried it and Will and I Loved it! Super easy too! I topped the enchiladas with fresh homemade salsa! Yummy! Enjoy!

Ingredients:

1 cup chopped cooked chicken (I used canned chicken,you could buy a cooked chicken)
1 1/4 cups shredded Monterey Jack or cheddar cheese
One 10-ounce can mild enchilada sauce
6 corn tortillas

Preparations:
Preheat the oven to 350 degrees. Mix the chicken with 1/2 cup of the cheese in a bowl. Add about 2 tablespoons of the enchilada sauce, and mix to blend. Spread 1/4 cup of the enchilada sauce over the bottom of a small baking dish (about 6 by 9 inches). Place a corn tortilla on a clean working surface. Spoon a few tablespoons of the chicken mixture onto one side of the tortilla, and roll the tortilla up over the filling. Place the enchilada into the sauce on one side of the pan, with the seam side down so that the enchilada doesn't roll open. Repeat with the remaining corn tortillas and filling, until there are 6 enchiladas in the pan. Pour the remaining enchilada sauce evenly over the tortillas, sprinkle with the remaining cheese, and bake for about 20 minutes, or until the cheese is melted and bubbling. Serve hot. (Makes 2 to 4 servings)

Variations:
For spicier enchiladas, combine a 4-ounce can of chopped green chilies with the chicken and cheese mixture.

{ Southwestern Chicken }

Submitted by Chelsey


This is a fast and easy recipe that I got from Jana!Enjoy!

1 cup cubed cooked chicken or turkey (I have even used canned chicken)
1- 8oz can corn drained
1- 4oz can chopped green chili peppers drained
2 eggs
2/3 cup milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
salsa
sour cream

Preheat oven to 400. Spray 9x9 inch pie plate with non-stick coating. Mix chicken, corn, and green chili peppers in pan.In a bowl mix eggs and milk , then beat in flour, salt and pepper. Pour over chicken mixture.
Bake uncovered at 400 for 25-30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake for 2-3minutes more until cheese melts. Top with sour cream and salsa!!