White Sauce

White Sauce

2 Tbsp flour per 1 cup liquid

2 Tbsp. cornstarch per 1 cup liquid

Medium Sauce (gravy, creamy red potatoes)
(makes 1 cup sauce)
2 Tbsp. butter
2 Tbsp. flour
1/4 t. flour
1 cup milk

Vicki Talmage Salad Dressing

This is another delicious blender dressing from Vicki Talmage that can be made and put on salad and then stored in a mason jar and used throughout the week.

Blender Salad Dressing

1/3 cup raw brown sesame seeds
1 cup Extra Virgin Olive Oil (EVOO) or Sunflower oil or (1/2 cup flaxseed  or hemp oil?)
Juice of 2 fresh lemons (may need a little more)
1/4 cup Namoui Soy Sauce or Tamari Soy Sauce
Celery 2-3 stocks
1 Red pepper
Black pepper
Course Salt

Source: Vicki Talmage

Vicki Talmage hummus recipe

This recipe is from Vicki Talmage who offers amazing whole food, delicious recipes.  Here is her hummus recipe via Margaret.

Hummus
1/2 cup sesame seeds (blended in the blender) to make Tahini paste (use Blendtec or Vitamix)
1/4 cup lemon juice
2 cloves garlic
1 can garbanzo beans drained, and rinsed
salt
1 Tbsp. EVOO
parsley/ Cilantro

Source: Vicki Talmage

Royal Frosting-gingerbread houses

This year we made our annual gingerbread houses simply out of graham crackers.  This Royal Frosting made mostly of egg whites sets up really fast and holds the graham crackers together.  In fact after making the frosting I would recommend putting a wet towel over the top of the bowl, to keep it moist while you are putting together your gingerbread house.

Royal Frosting
3 Egg whites at room temperature
1-lb powdered sugar (confectioners sugar, sifted about 4 3/4 cups)
1 teaspoon vanilla
1/2 teaspoon cream of tarter

Beat with electric mixer 7 to 10 minutes or till frosting is very stiff.
Keep frosting covered with damp cloth at all times to prevent crust from forming.
Makes 3 cups

Make flowers with pastry tube on silicone paper or waxed paper.  Let dry 8 hours before peeling off paper.  Dab a little frosting on bottom of each flower to attach to top or sides of cake.


*We doubled the recipe and that made approx. 5 gingerbread houses.

Sausage-Apple Stuffing

Whether you scoop on the stuffing or dole out the dressing, this classic holiday side dish can easily get out of hand, especially if you go overboard on caloric ingredients. My scrumptious spin allows you to cut back on bread by using cauliflower instead. The result is incredibly delicious and will be a welcome addition at your Thanksgiving table. 

• PREP TIME15 mins
• TOTAL TIME1 hour

This recipe makes 12 Servings

INGREDIENTS:

• 1 yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 celery stalks, chopped
• 1 package (10 ounces) mushrooms, roughly chopped
• 1 head cauliflower, roughly grated on largest hole or pulsed in food processor to make "rice-like pellets;" if buying in store, use 4 cups cauliflower rice/crumbles
• 1 apple, finely chopped
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh sage
• 1 teaspoon kosher salt
• 3/4 pound poultry apple sausage, cooked and chopped or sliced
• 1 to 2 tablespoons whipped butter
• 1 egg, beaten

PREPARATION:

Preheat oven to 350˚.

Liberally coat a large pot with oil spray. Add onion, pepper, and celery and sauté for 6 minutes. Add mushrooms and sauté another 3 minutes. Add cauliflower rice, apple, thyme, sage, salt, and sausage. Mix well to combine everything and cook for 3 more minutes. Turn off the heat.

Add whipped butter and mix through. Add egg and mix through.

Transfer to baking pan that has been misted with oil spray and bake in oven for 40 minutes until top is browned.

Serving size: 1/2 cup

• Amount per Serving
• Calories: 70
• Protein: 6g
• Total Fat: 3g
• - Saturated Fat: 1g
• Cholesterol: 35mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• - Natural Sugar: 4g
• Sodium: 350mg

Source: Todays show

Quinoa Veggie Burger

Makes: 8 burgers

Active Time: 45 minutes

Total Time: 1 1/2 hours

NUTRITION PROFILE

High fiber | Low calorie | Diabetes appropriate| Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High calcium |

View Our Nutrition Guidelines »

INGREDIENTS

• 1 cup water
• 1/2 cup red quinoa
• 1 tablespoon canola oil
• 1 cup diced onion
• 2 cups finely chopped cremini or white button mushrooms
• 1 teaspoon minced garlic
• 3/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 1 large egg
• 2/3 cup shredded reduced-fat Cheddar cheese
• 1/2 cup whole pecans, toasted and finely chopped (see Tip)
• 1/3 cup quick-cooking rolled oats
• 1 tablespoon reduced-sodium soy sauce
• 8 small whole-wheat burger buns, toasted if desired

MORE HEALTHY RECIPE IDEAS

• Healthy Hot Dog Recipes & Healthy Hamburger Recipes
• Low-Calorie, One-Skillet Dinner Recipes
• Best Diet Recipes of 2012
• Easy Quinoa Recipes
• Healthy Quinoa Salad Recipes

YOU MIGHT ALSO LIKE

• Best Veggie Burgers
• Veggie-Burger Pitas
• Snap Pea & Quinoa Salad
• Vegetarian Quinoa & Squash Casserole
• Mediterranean Burgers

PREPARATION

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

TIPS & NOTES

• Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

• For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving (with bun): 280 calories; 12 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 35 g carbohydrates; 4 g added sugars; 11 g protein; 6 g fiber; 320 mg sodium; 353 mg potassium.

Nutrition Bonus: Magnesium (19% daily value), Calcium (16% dv), Zinc (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 1/2 medium fat meat, 1 1/2 fat

Source: Eating Well.com

Classic Buttermilk Pancakes

Classic Buttermilk Waffles

I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic. Also, the old version of the recipe called for 8 tablespoons butter but for the last year I've made it with just 4 tablespoons and they are still tender and delicious.

INGREDIENTS

• 2 large eggs
• 1 3/4 cups (14 ounces buttermilk) here is a guide for making your own buttermilk
• 4 tablespoons butter, melted and cooled to room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups (7 1/4 ounces) all-purpose flour (see note)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

DIRECTIONS

1. In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
2. For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: adapted from King Arthur Flour’s Baking Companion/Melskitchencafe

Creamy Green Chile Chicken Enchiladas

INGREDIENTS

Filling:
• 3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
• 2 cans (4-ounces each) green chiles, lightly drained
• 1 package (8 ounces) cream cheese, light or regular, softened and cubed
• 1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
• 1/2 cup chopped cilantro
• 1 tablespoon fresh lime juice
Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup low-sodium chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (8 ounces) green chile enchilada sauce (or salsa verde)
• 1/2 cup sour cream, light or regular
Assembly:
• 8 ounces (about 2 cups) Monterey jack cheese, shredded
• 8 medium (soft taco size) flour or corn tortillas
• Handful of chopped fresh cilantro for garnish

DIRECTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, black beans, cilantro and lime juice. Mix to combine. Set aside.
3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
4. Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
5. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe).
6. Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

NOTES

Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

dont' add chickpeas-eric doesn't like them

Source: Melskitchencafe.com

Aidell's Chicken Sausages

Aidell’s Chicken Sausages: I’m not affiliated with this company/product at all but man, we love these (I get mine at Costco). I keep the Pineapple & Bacon Chicken Sausages in the fridge/freezer constantly. I use them in real, live recipes of course, but many nights, we heat them up in a skillet and dip them in BBQ sauce for a quick dinner (served with fresh fruit/vegetables). Sometimes I roast them on a baking sheet with vegetables that need to be used up (broccoli, potatoes cut in small cubes, etc) and if you like really down-home foods, myAunt Marilyn clued me into a great, fast dinner: throw chopped cabbage, thinly sliced potatoes, and some of these chicken sausages, sliced, into a large skillet with a little olive oil. Cook over medium heat for a few minutes letting the sausage brown a little, adding salt and pepper to taste (season well!). Pour in a bit of water, maybe 1/2 cup or so, cover the skillet and let it all steam until tender and flavorful, 10 or so minutes. We put a little shredded sharp cheddar cheese on top and it is muy delicioso (and so, so easy).

Source: Mel's kitchen cafe

*Note my favorite Aidell's sausages are the pineapple chicken sausages, we buy them from Costco however they are seasonal-so I would recommend stocking up on them.  

Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

2 cup flour

1/4 t. baking soda

1 T. baking powder 

1 t. salt

6 T. butter

1 c. buttermilk

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.

Source: Food.com 

Balsamic Reduction

Balsamic Reduction

1 c. balsamic vinegar
1/4 c. honey, sugar or maple syrup

Bring to boil reduce heat to low simmer until vinegar mixture is reduced to 1/3 c. about 10 minutes.



Balsamic Reduction w/ herb
1 c. balsamic vinegar
maple syrup

1 bay leave
1 T rosemary
part of orange rind
Boil- then simmer for 10-15 minutes

Serve over asparagus or spinach salad

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

1 cup old fashioned oatmeal
4 cups unsweetened almond milk
1 c. plain greek yogurt
2 c. pumpkin puree
2 t. cinnamon
1 t. nutmeg
1/2 t. cloves
4 medjool dates,(buy big bag at costco, or bulk at winco foods) or add 1 T. stevia, or sweet and condensed milk.

Serve immediately or refrigerate with lid on up to one week (will thicken in refrigerator)

Makes 4 pint sz mason jars

9 g. fiber
9 g. protein

Source: thestayathomechief.com

Fruit Mocktail

Fruit Mocktail (nonalcoholic drink)

1 tsp. fresh chopped up basil
1 c. fruit (oranges, raspberries, blueberries)
1 c. water
2 white grape flavored medifast powdered pkg

Stir,
add in club soda  right before serving

Source: Rachel Bevan Hoffman

Greek Yogurt Dip

Greek Yogurt Dip

17-1/2 oz. Plain Greek yogurt
2 T. parsley
1 T. minced onion
1 t. garlic salt
1 t. dill
1/2 t. paprika

Serve with fresh veggies.

Source: Rachel Bevan Hoffman

Mandarin Orange Chicken Salad

Mandarin Orange Chicken Salad

YIELD: SERVES 6

I freeze 1-inch segments of fresh ginger (unpeeled) and pull them out to grate on my microplane or the small holes of a box grater for recipes like this. Works like a charm. Also, the chile-garlic sauce adds great flavor to the dressing - add more if you want a touch of heat and just a tad if you want to enhance flavor without a lot of spice.

INGREDIENTS

Dressing:
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon minced fresh ginger (see note above)
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 1-2 teaspoons chile-garlic sauce (see note above)
• 1 clove garlic, finely minced or pressed through a garlic press
• 1 tablespoon honey
• Salt and pepper to taste
Salad:
• 3-4 cups shredded cabbage (can use coleslaw mix)
• 3-4 cups chopped romaine lettuce
• 2 cans (11-ounces each) mandarin oranges, drained
• 3 cups cooked, chopped chicken (from a rotisserie chicken or this simple, stovetop method)
• 3 green onions, chopped
• 1-2 cups chow mein noodles or toasted, chopped almonds (or both)

DIRECTIONS

1. For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
2. In a large bowl, toss together all the salad ingredients except for the chow mein noodles.
3. When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing - you may not need to add it all). Sprinkle the chow mein noodles or almonds on top and serve immediately.

Recipe Source: from Mel’s Kitchen Cafe