try blackberry sauce

http://www.npr.org/templates/story/story.php?storyId=112179487

Italian-style Cream Pudding

Ingredients

• 1 env. unflavored gelatine
• 1.5 cups fat-free half-and-half
• .5 cup granular sweetener
• .5 teaspoon vanilla
• 2 cups Ricotta or Cottage Cheese (Ricotta = vanilla flavor; Cottage = cheesecake flavor)

Directions

1. SPRINKLE gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min.
2. Stir in remaining half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
3. Add ricotta cheese; cover. Blend until pureed.
4. POUR gelatine mixture into blender or food processor.
5. BLEND thoroughly.
6. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.

Chiles Rellenos de San Joaquin

Courtesy of here.

Ingredients

• 6 poblano peppers, halved lengthwise, stems and seeds removed
• 1 lbs of ground meat
• 1 medium onion, thinly sliced
• 2 medium tomatoes
• 2 T ground cumin
• 12 ounces cheese

Directions

1. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. You may need to rotate so so more areas of skin will blister.
2. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool.
3. Remove and discard the skins.
4. Preheat oven to 350 degrees.
5. Meanwhile, cook ground beef.
6. Stir in sliced onions and tomatoes.
7. Season with cumin.
8. Put cheese into each chili.
9. Place rolled chiles into a baking dish and top with the meat mixture sauce. Crumble any extra cheese on top of the sauce.
10. Bake for 30 to 40 minutes until the sauce is bubbly.

Artisan Bread

Courtesy of Kelly

• 3 cups all-purpose or bread flour, more for dusting
• ¼ teaspoon instant yeast
• 1¼ teaspoons salt
• Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky (do not knead). Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I used corn meal on the bottom, and half whole wheat flour. I couldn't really tell a taste difference from using all white flour. For some reason, when I baked this it was done after the first 30 minutes with the lid on (I think my oven runs hot). So don't be too surprised if your bread gets done quicker than the recipe says. This makes the crusty bread that you would get at a nice italian restaurant- the kind people dip in balsalmic vinegar and olive oil. Enjoy!

Tostadas

Courtesy of Cindy Elison

1/2 cup Chicken (1.5 breasts)
1/2 t Chili Powder
1/2 t Oregano
1/2 t salt
1/4 t Cumin
8 oz Tomato Sauce

1. Cook and shred the chicken.
2. Combine all ingredients in a saucepan and heat on the stove.

Serve with taco fixings.

Chewy Flour Tortillas

From Texascooking.com

Ingredients

• 2 cups flour
• 1.5 t baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk

Directions

1. Stir together the flour and baking powder in a large mixing bowl.
2. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
3. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
4. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.
5. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
6. Divide your dough into eight balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
7. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick.
8. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
9. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although best eaten right after they are made, these tortillas freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Tips:

• Do not use bread flour. You want flour with a low gluten content.
• You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. Dough adheres less to an unvarnished wood surface (like an old cutting board).
• When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
• Be sure to rewrap your fresh tortillas each time you add another to the stack.

Ways to spice up the recipe:
A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)

Nutrient Per serving (8 tortillas)
Calories — 119.5
Protein (gm) — 4.9
Carbohydrate (gm) — 22.9
Total Fiber (gm) — 3.6
Total Fat (gm) — 1.7

Peanut Butter Camp Cookies

Courtesy of AllRecipes

INGREDIENTS

• 1/2 cup peanut butter, softened
• 2/3 cup white sugar
• 1 T unsweetened cocoa powder
• 1 T milk
  
• 1/2 t vanilla extract
• 3/4 cups rolled oats
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Cream peanut butter, sugar, cocoa, milk and vanilla.
2. Add oats until consistency of play dough and sticks to self.
   
3. Roll into 36 balls about 1 inch in diameter.
4. Dip balls into confectioners' sugar.

Chocolate Camp Cookies

Courtesy of AllRecipes

INGREDIENTS

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1 T unsweetened cocoa powder
• 1 T milk
  
• 1/2 t vanilla extract
• 3/4 cups rolled oats
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Cream peanut butter, sugar, cocoa, milk and vanilla.
2. Add oats until consistency of play dough and sticks to self.
   
3. Roll into 36 balls about 1 inch in diameter.
4. Dip balls into confectioners' sugar.

Fajita Seasoning

Invented by Shawna and Leah

3 lbs of chicken or steak
2 packets of Western Family fajita seasoning
1 packet of Western Family spicy chili seasoning

Buttery Steel-cut Oats

From NPR.org

1 C steel cut oats
1 T butter
3C water
1C milk

Saute oats in butter. Simmer in water and milk for about 20 minutes.

Granny Smith Salsa

3-4 medium tomatoes
3/4 C sweet onion
Juice from 1 lime
1 jalapeno, with of its seeds
1 granny smith apple
salt (more than you expect) and pepper

Longer it sits, the more mild it gets.

Green Beans with Water Chestnuts

From "Easy Diabetic Recipes"

16oz green beans
1/2 C water chestnuts, drained
1/4 C green onion
2 T soy sauce

1. Cook green beans according to package directions. Drain.
2. Transfer green beans to medium skillet or saucepan. Add water chestnuts, green onions and say sauce. Mix well.
3. Cook and stir mixture over medium heat until hot.

Serving Size 1/2 C
Servings per Recipe 6
Calories 26
Fat 0
Cholesterol 0mg
Sodium 174mg
Total Carbohydrate 5g
- Dietary Fiber 2g
- Sugars 2g
Protein 1g

Asparagus with Garlic

From "Easy Diabetic Recipes"

1.5 lbs asparagus, washed and trimmed
2 cloves garlic, minced
1 t dried crushed basil
1 T soy sauce

1. Heat 1/3 C water in 10-inch skillet until it boils.
2. Cook asparagus covered for about five minutes until tender-crisp. Drain and set aside.
   
3. Put garlic and basil in sprayed skillet. Cook and stir for 1–2 minutes.
4. Stir in soy sauce and water if needed.
5. Put asparagus back in pan.

Serving Size 1/2 C
Servings per Recipe 6
Calories 26, Fat <1 gram
Cholersterol 0mg
Sodium 98mg
Total Carbohydrates 5g
- Dietary Fiber 2g
- Sugars 2g
Protein 3g

Better Together: Healthy Food Combinations

• Tomatoes & Avocados
• Oatmeal & Orange Juice
• Broccoli & Tomatoes
• Blueberries & Grapes
• Apples & Chocolate
• Lemon & Kale
• Soy & Salmon
• Peanuts & Whole Wheat
• Red Meat & Rosemary
• Turmeric & Black Pepper
• Garlic & Fish
• Eggs & Cantaloupe
• Almonds & Yogurt

Vitamins that are considered fat-soluble include A, D, and E. Carrots, broccoli, and peas are all loaded with vitamin A and should be paired with a healthy fat such as the kind found in olive oil. Vitamin D—rich products include fish, milk, yogurt, and orange juice.

Farmers' Market Barley Risotto

Courtesy of BettyCrocker.com

Prep Time: 1 hour 15 min

Total Time: 1 hour 15 min

Makes: 4 generous servings

• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 medium bell pepper, coarsely chopped (1 cup)
• 2 cups chopped fresh mushrooms (4 oz)
• 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
• 1 cup uncooked medium pearled barley
• 1/4 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
• 2 cups roasted vegetable stock or Progresso® chicken broth (from 32-oz carton)
• 3 cups water
• 1 1/2 cups grape tomatoes, cut in half (if large, cut into quarters)
• 2/3 cup shredded Parmesan cheese
• 3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
• 1/2 teaspoon pepper

1. In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
2. Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed.
3. Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 740mg; Total Carbohydrate 57g (Dietary Fiber 11g, Sugars 8g); Protein 13g Percent Daily Value*: Vitamin A 50%; Vitamin C 70%; Calcium 20%; Iron 15% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 4

Chipotle Guacamole

Courtesy of Epicurious.com

• 2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
• 1 tablespoon fresh lime juice
• 1 ear of fresh corn
• 1 plum tomato, seeded, diced
• 2 green onions, chopped
• 1 canned chipotle chile, finely chopped*
• 1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

Baked Falafel

Original recipe from Chow Vegan

1 15 ounce can garbanzo beans
1 small onion, finely chopped
1 Bell pepper
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

1. Preheat oven to 375 degrees.

2. Coarsely chop onion and pepper in food processor
   
3. Drain and rinse the garbanzo beans. Add in food processor.
   
4. Combine the dry ingredients in one bowl.
5. Add dry ingredients, lemon, olive oil and fresh herbs to food processor.
6. Mix minimum amount needed to combine ingredients and created the desired texture.
   
7. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place on a greased baking pan.
8. Bake 15 minutes on each side. If not brown enough, remove from oven and toast in a skillet.

Serving Suggestion:

Hummus

Courtesy of Elder LaFleur, from Food Illustrated

1 large can of chickpeas
3 T juice from a lemon
tahini, stirred well (see note), to taste
2 T extra-virgin olive oil, plus extra for drizzling
2 small garlic cloves, pressed (about 1 teaspoon)
1 t table salt
1/2 t ground cumin
Pinch Cayenne
1 T minced fresh cilantro or parsley leaves

1. Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
2. Combine lemon juice, bean juice and spices in the food processor and mix briefly.

3. Add microwaved chickpeas, to food processor mixture and beat the heck out of it.
4. With machine running, add the oil and the tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
5. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
6. Drizzle with olive oil, cilantro and whole chickpease as a garnish.

Tips:
The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.


Original recipe:

• 3 tablespoons lemon juice (1 to 2 lemons)
• 1/4 cup water
• 6 tablespoons tahini
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 14 ounces chickpeas, rinsed and drained
• 1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced

1. Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
2. Combine lemon juice, bean juice and spices in the food processor and mix briefly.
3. Add microwaved chickpeas, to food processor mixture and beat the heck out of it.
4. With machine running, add the oil and the tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
5. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
6. Drizzle with olive oil, cilantro and whole chickpeas as a garnish.

Cream Cheese Icing

Courtesy of Janet Marshall

Makes enough for two layer cake.

1lb powdered sugar
8 oz. cream cheese
1/c C butter or margarine
2 t vanilla

1. Mix butter and cream cheese.
2. Add vanilla.
3. Add powdered sugar.
4. If too thick, add tiniest amount of milk.

Zucchini Bread

Courtesy of Janet Marshall

3 Eggs
1 C oil
2 C sugar
2 C grated, peeled zucchini
1 t vanilla
3 C flour
1 t salt
1 t soda
2 t cinnamon
1/4 t baking powder
3/4 C chopped nuts (optional)

1. Beat eggs until foamy.
2. Add oil, sugar, zucchini and vanilla. Mix well but lightly.
3. Add dry ingredients, mostly mixed together. Mix well blended.
4. Stir in nuts.
5. Pour into two greased loaf pans.
6. 325 for one hour or until done. Just barely pulls away from the edges like a cake does.