Lettuce wraps (need recipe)

raw amazing-walnut & mushroom (need recipe)

Raw-amazing walnut & mushrooms

Raw Key lime tartlets

Raw Key Lime Tartlets
serves 6

Adapted from this recipe

Ingredients:

For the Crust:

1 cup walnuts or pecans
1 tablespoon coconut oil, melted
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
pinch of sea salt

For the Filling:

1 cup raw cashews, or 1/2 cup raw cashew butter
3 tablespoons coconut oil, melted
3 tablespoons raw honey
1/4 cup fresh lime juice (key limes or regular)
1/2 teaspoon vanilla extract
pinch of sea salt

Directions:

Line a standard muffin tin with 6 parchment baking cups, and set aside.

To prepare the crust, pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don’t want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.

Scoop the dough by a heaping tablespoon, and drop it into bottom of each of the 6 baking cup liners. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set

Source: https://detoxinista.com/raw-key-lime-tartlets/

I made this recipe and used walnuts in the crust and cashews in the filling.  I processed the nuts in the food processor until they were tiny pieces almost butter.  These were delicious.  I will make again.  They are very filling and caloric dense due to being made with nuts.  Next time I probably don't need to make with cupcake liners because the crust is so greasy.  I will try to make them in the mini cupcake tin.  The regular cupcake size was too big for one serving.  

Corn Chowder

Corn Chowder

1 strip bacon finely chopped

1 T. finely chopped onion

1 c. frozen corn

2 T. butter

2 T. flour

1-1/2 c. milk

1/2 t. salt

1/4 t. pepper

1/2 c. light pepper (half n' half)

Fry the bacon till crisp.  Add the onions and saute' until soft.  Then add corn to onions and bacon and cook until light brown.  Add butter then flour add milk, salt, pepper and cook till thickened.  

Then add cream and stir until hot and smooth

Serve with crackers

Source: recipe from Jr. High school

Cheesesteak Subs

Cheesesteak Subs

YIELD: MAKES ABOUT 4 SANDWICHES (MORE IF YOU ARE SERVING KIDS AND CAN GET AWAY WITH PUTTING LESS MEAT ON THEIR SUB)

INGREDIENTS

• 2 tablespoons butter
• 1 onion, halved and sliced into thin half moons
• 2 garlic cloves, finely minced
• 1/4 teaspoon dried oregano
• 2 tablespoons A-1 steak sauce
• 1 pound deli roast beef, cut into 2-inch strips
• Salt and pepper
• 4 (6-inch) sub rolls, split partially open lengthwise
• 8 slices provolone cheese

DIRECTIONS

Report this ad

1. Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
2. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Recipe Source: Mels kitchen (adapted from Cook’s country April/May 2010)

Cilantro Lime Rice

Cafe Rio’s Cilantro Lime Rice

Ingredients

• 2 Tablespoons butter
• pepper to taste
• 1 ¼ cup uncooked white rice
• juice and zest 1 large or 2 small limes
• 2 ¼ cups chicken broth
• 2 Tablespoons finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin

Instructions

1. In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
2. Serve with Cafe Rio's Sweet Barbacoa Pork Salad.

Source:  http://www.the-girl-who-ate-everything.com/2008/10/cafe-rio-cilantro-lime-rice.html#ppDb0KmMiWIwgl6m.99

Cafe Rio Creamy Tomatillo Dressing

Cafe Rio’s Creamy Tomatillo Dressing

Ingredients

• 1 (1 ounce) package Hidden Valley Ranch Dressing mix
• 1 cup buttermilk
• 1 cup Mayo
• 1 large or 2 small tomatillos (they are green and by the tomatoes)
• 1 clove garlic, minced
• ½ bunch cilantro, chopped
• ½ teaspoon lime juice
• ½ to 1 small jalapeno, seeds removed

Instructions

1. Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.
2. Serve over Cafe Rio's Sweet Barbacoa Pork Salad or burritos with Cilantro Lime Rice.

Source: http://www.the-girl-who-ate-everything.com/2012/05/cafe-rios-creamy-tomatillo-dressing.html#bpIArem0qjpapQ7Y.99

Cafe Rio Sweet Barbacoa Pork

Yield: 12-15 servings

Ingredients

• 7-8 lbs. boneless pork butt or shoulder (make a 3-4 lb pork roast if you are just doing your family)
• 4 cups root beer
• 5 (8oz) cans tomato sauce
• 4 Tablespoons molasses or honey
• 3 teaspoons minced garlic
• ½ teaspoon salt
• 2 - 3 cups brown sugar
• pepper to taste
• 4 teaspoons cumin

Instructions

1. Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy.
2. Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon.
3. Traditionally this meat is served over a salad or in a burrito.
4. To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
5. Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .

Notes

Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Source: a mix between Martha McMullin's and Sheri Denney's recipes.

Read more at http://www.the-girl-who-ate-everything.com/2008/10/missing-cafe-rio.html#Xsk1eP3wxr1vtGIJ.99

Homemade Flour Tortillas

Flour Tortillas

4 cups flour
2 tsp. salt
2 tsp. baking powder
3/4 cup canola oil
1 1/2 cup warm water

Mix flour, salt and baking powder.  Add oil and mix it until powdery, add water and knead until soft but not sticky. (knead a few minutes, then it will not be sticky, did not need to add extra flour).
Divide dough into 20 pieces and shape into balls, cover them up with plastic bag (so they don't get dry).
Roll out thin.  Bake on a very hot ungreased griddle until freckled about 20 seconds on each side.

makes approx 20 small tortillas

Source: Zu Whitney

We made these to go with the cafe rio pork/beef, black beans, cilantro rice, romaine lettuce, and tomatoes.  They were really easy to make and delicious!

Baked Beans (Nelda)

Baked Beans

1/2 lb. bacon, cut into small pieces
2 medium onions
1 green pepper
2 large cans Hunts Pork and Beans (navy beans)
1 c. brown sugar
1 T. Worcestershire sauce
1 family style ketchup (16 ozs.)

Combine and stir lightly.  Place in pan or casserole dish.  Bake 4 hrs at 300 degrees or until right consistency.

Optional:  add 1 cup crushed pineapple and 3 cans of beans.

Source:  Nelda Lee

Carrot ginger soup

Carrot ginger soup

15 carrots
1 yellow onion
1/2 to 1 oz. peeled ginger (about 1" section)
2 tsp. salt
2 1/2 qts. of water (10 cups of water)

Boil all together on stove top until tender (cooked about 1 hour).
Cool slightly
Place cooked soup in blender and blend until pureed
Place puree back in pot on stove

Slowly add:
1/2 quart heavy cream (2 cups of heavy cream)
1/2 lb. butter (1 cup of butter)
1/2 cup sugar (I used 1/4 cup sugar)
salt
white pepper (so you don't see black pepper specks)

Source: Neighbor to Neighbor cookbook page 30?

Chicken Over Curly Noodles

This recipe is from the neighbor to neighbor cookbook.  We enjoyed the Thai taste of these Top Ramen noodles.

1/4 cup brown sugar
1/4 cup creamy peanut butter ( I use at least 1 Tbsp. less)
1/4 cup soy sauce
1 tsp. minced garlic
3 pkg. chicken Ramen noodles
4 boneless chicken breast halves
1 T. olive oil

In a small bowl, combine brown sugar, peanut butter, soy sauce and garlic; set aside.  In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets.  (discard remaining seasoning packet).  Add chicken, one piece at a time, and shake to coat.  In a large skillet, cook chicken in oil over medium heat for 5-6 minutes one each side or until juices run clear.  Meanwhile, cook noodles according to package directions.  Remove chicken and keep warm.  Add peanut butter mixture to skillet;cook and stir until heated through.  Drain noodles.  Add noodles to skillet; toss to coat.  Serve with chicken. (this recipe has a thai taste to it)

Source:  neighbor to neighbor cookbook 2011 pg 154

Fried Rice

Mom's Fried Rice

Saute onions, garlic
Stem carrots, celery, peas, red pepper in 2 tbsp. water with lid until soft
dump in rice
add soy sauce to taste
add a couple of fried eggs

Source: Dorothy Lee

Baby Back Ribs-(Our best bite)

Baby Back Ribs

3 cups pineapple juice (can substitute apple juice, or any 100% juice)
1-1/2 c. brown sugar
1-1/2 t. mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar ( I used braggs apple cider vinegar)
1-1/2 T. lemon juice
2 T. soy sauce
1/2 t. ground cloves
2 t. ground ginger
4 cloves garlic, minced
1/2 t. cayenne pepper
2-3lbs of ribs

1 bottle of Stubbs bbq sauce

Source: Our best bites cookbook

Mom's ribs are always a huge hit and she told me that she follows the recipe from our best bites cookbook.  I made the marinade and cut the three whole rib racks up into 4-5 rib sections placed in two crock-pots and dumped this marinade all over them.  Then cooked them on high for 5-6 hours and took then out then placed them on a cookie sheet and spread bbq sauce on them (recommend Stubbs bbq sauce)  Cooked in the oven at 350 degrees for  10-15 minutes.

*I made these ribs again and they taste good, I only used 2 racks.  I need to remember to defrost the ribs the night before and cook them on high for at least 6 hours or until the meat starts to fall off the bone.  They weren't that cooked after five hours. 

Maui Moa Marinade

This is the famous Steaksgiving marinade we used for Steak instead of Turkey for Thanksgiving.  It is from the Sam Choy's Island Flavors (Hawaii's master chef)

Maui Moa Marinade

1/2 cup soy sauce
1/2 cup canola oil (**mom reduced oil to 1/4 cup**)
2 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. minced fresh garlic
1 Tbsp. peeled and minced fresh ginger
1/2 t. salt
1/4 t. white pepper
2 Tbsp. cornstarch mixed with 1-1/2 Tbsp. water  (**mom mixed cornstarch and water togther and then heated it up in the microwave and then added the rest of the ingredients)**
1-1/2 teaspoons brown sugar

Combine all ingredients

Source: Sam Choy's Island Flavors pg. 192

Ginger concentrate

Ginger Concentrate

INGREDIENTS

• 1¼ pounds fresh ginger, roughly peeled and chopped into 1-inch chunks
• 2 cups filtered water, divided
• 1 cup freshly squeezed lime juice (from 4 to 5 limes), plus more as garnish
• 1¼ to 1½ cups of agave nectar, honey or pure cane sugar 

INSTRUCTIONS

1. In a blender or food processor, liquefy the ginger and 1 cup of water for 3 minutes. Strain the juice into a large bowl or pitcher. Transfer the ginger pulp back to to the blender or food processor, add another ½ cup of water, and liquefy again. Strain again, adding the liquid to the first batch. Again transfer the pulp along with another ½ cup water, liquefy again, and add to the liquid. Press on the solids with the back of a big spoon to squeeze out as much of the juice as you can.
2. Discard the mashed solids and rinse out your blender/food processor. Pour the liquid into the blender/food processor. Pour in the lime juice and 1¼ cups sweetener. Blend for 30 seconds.
3. Refrigerate up to 3 weeks. Shake before serving.

Ginger Concentrate

INGREDIENTS

·         1¼ pounds fresh ginger, roughly peeled and chopped into 1-inch chunks

·         2 cups filtered water, divided

·         1 cup freshly squeezed lime juice (from 4 to 5 limes), plus more as garnish

·         1¼ to 1½ cups of agave nectar, honey or pure cane sugar 

INSTRUCTIONS

1.     In a blender or food processor, liquefy the ginger and 1 cup of water for 3 minutes. Strain the juice into a large bowl or pitcher. Transfer the ginger pulp back to to the blender or food processor, add another ½ cup of water, and liquefy again. Strain again, adding the liquid to the first batch. Again transfer the pulp along with another ½ cup water, liquefy again, and add to the liquid. Press on the solids with the back of a big spoon to squeeze out as much of the juice as you can.

2.     Discard the mashed solids and rinse out your blender/food processor. Pour the liquid into the blender/food processor. Pour in the lime juice and 1¼ cups sweetener. Blend for 30 seconds.

3.     Refrigerate up to 3 weeks. Shake before serving.

If you have plenty of time, make lime water first. Just use water with fresh limes. It's best if you can leave it overnight. If you don't have much time, we buy lime flavored water (Le Croix or Clear from Walmart). We have a Soda Stream for making fizzy water but the ginger concentrate can be added to any water- plain/fizzy, flavored/unflavored. 

Add ginger concentrate to the lime water to taste. Add cilantro, fresh mint and lime slices (but those are just for show).

Source:  Annie Hollowell 801-520-0242

R.S. herb-alicious all about how to plant herb, use herbs in cooking, and sample herb recipes
"Come learn how to care for herb plants and how to use them in cooking"