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Monday, November 24, 2014

Recipes7

Recipe contributed by Yum-O, the family cook book by Rachel RayClarkson Potter Publisher, New York.You can view her website at yum-o.org

1. bottom of the box breakfast sundae

Ingredients
1/2 cup berries of your choice
1/2 cup vanilla yogurt
1/4 cup cereal from the bottom of a box. such as cornflakes or crisped rice

Instructions
Layer the ingredients into a glass or parfait dish beginning with berries, then the yogurt, and then the cereal. Repeat two more times to finish with of cereal on top.
Serves 1

Super Strawberry smoothies
submitted by Laura S. and her son Tim (Age 14) from Manitowoc, Wiscosin

1 cup skim milk 1 banana 6 strawberries, hulled 4 ounces low-fat strawberry yogurt
Combine the milk, banana, strawberries, and yogurt in a blender. Pulse until smooth

Serves 2

2. Master recipe
Ingredients
3 cups of old fashioned (not instant) oatmeal
 3 cups skim milk, plus more for serving
1/2 half cup brown sugar
1/2 cup dried dates, chopped
1/2 cup currants or raisins
1/2 teaspoon salt

Instructions
Combine oatmeal, milk, and 4 cups water in large, deep saucepan and bring to a boil over medium-high heat. When it boils, quickly turn the heat down to very low. Stir in brown sugar, dried fruits and salt and cook at a low simmer for 15 to 20 minutes, or until very thick and creamy. Stir often yo prevent the bottom from scorching.
Serve with additional milk, or cool and refrigerate to reheat later in the wee;.
Serves 8

3. Banana nut oatmeal

Swap
1/2 cup pure maple syrup for the brown sugar
2 bananas, chopped, for the dried fruit

Add
3/4 cup toasted walnut pieces, chopped

Instructions
Follow the directions for the original recipe, stirring in the chopped nuts just before serving the oatmeal. Top with additional milk if desired.
Serves 8

4. Apple cinnamon Oatmeal

Swap
2 Granny smith apples, peeled, cored, and chopped, for the dried fruit

Add 2 teaspoons ground cinnamon, plus more for serving

Instructions
Follow the directions as for the original recipe, adding the cinnamon along with the apples. Serve with additional milk and a sprinkle of cinnamon.

5. Health nut Oatmeal

Swap
1/2 cup honey for the brown sugar
1 cup craisins (dried cranberries) for the dates and currants

Add
1/4 cup flaxseeds meal
1/2 cup toasted, unsalted sunflower seeds
1/2 cup Grape-Nuts cereal

Instructions
Follow the directions for the original recipe, stirring in the flax seed meal and sunflower seeds along with the craisins. Serve with additional milk and sprinkle with a tablespoon of the Grape-Nuts cereal if desired.

6. Bunny spread
All the rabbits in your house will love this, even the veggie reluctant!

Ingredients
In a bowl, combine all of the ingredients and mix thoroughly.

Serves 4

7. Asian Veggie Spread

Ingredients
3 Scallions, green and white parts, finely
1/4 seedless cucumber, finely chopped
1 tablespoon tamari or soy sauce
8 ounces low-fat of regular cream cheese, at room temperature

Instructions
In a bowl, combine all of the ingredients and mix throughly

Serves 4


8.Chicken again? Three skillet sauces

Her are 3 toppers for chicken that you can make with ingredients you have on hard, each in less than 5 minutes. Serve up your veggies of choice and some couscous, along with a 5-minutes super-side dish. and you have a jazzy new twist on the same ol' supper.

Each recipe will top 4 chicken breasts. Slice the breasts on an angle and fa them out on the plates before topping.

Skillet barbecue Gravy

Ingredients
2 tablespoon butter
2 tablespoon all-purpose flour
1 1/2 cups chicken stock
1/4 cup bottled barbecue sauce salt and freshly ground black pepper

Instructions
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, whisking, until it is light brown, 1 to 2 minutes. Whisk in the chicken stock and barbecue sauce and season with salt pepper. Continue whisking and cook until thickened, about 3 minutes.

Apple Cider Gravy

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup apple cider salt and freshly ground black pepper

Instructions
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, whisking, until it is light brown, 1 to 2 minutes. Whisk in the chicken stock and barbecue sauce and season with salt pepper. Continue whisking and cook until thickened, about 3 minutes.

Orange-Maple Reduction

Ingredients
1/2 cup chicken stock
1/2 cup orange juice
1/4 cup pure maple syrup
A pinch of red pepper flakes or chill powder salt and freshly ground black pepper

Instructions
Mix the chicken stock, orange juice, maple syrup, and red pepper flakes together in a small saucepan. Bring the mixture to a bubble over high heat and cook long enough for it ti reduce by half, anout 5 minutes. It should be thick and syrupy. Sean with salt and pepper.


Italian sponge cakes in 5

Ingredients
1/3 cup honey (eyeball it)
4 individual sponge cakes shells
1 pint vanilla ice cream
8 strawberries, hulled and sliced

Instructions
Heat the honey and a splash of water in a sauce pot or in the microwave for 45 seconds to 1 minutes on high. Douse the cakes with equal amounts on the sauce. Fill the shells with ice cream and top with the sliced berries

Serves 4

Turkey tomato soup
Ingredients
1 1/2 cups leftover turkey bolognese sauce
1 1/2 cups chicken stock
1/2 cup salad croutons, any flavor of variety

Instructions
Heat the sauce together in a medium saucepan and serve in bowls or pack into thermoses. Serve the croutons alongside for topping

Serves 2

Lunch box or not
PB&J extreme

Ingredients
2  tablespoon chuncky peanut butter
2 slices whole-wheat bread, toasted
1/2 banana, thinly sliced
Drizzle of honey
Sprinkle of ground cinnamon
2 slices crispy cooked turkey bacon, crumbled

Instructions
Spread the peanut butter on 1 slice of the toast. Arrange the banana slices on top of the peanut butter, drizzle with honey, then sprinkle with  cinnamon. Top with bacon crumble and the second slice of toast. Cut corner to corner to make 4 triangles

Serves 1

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Recipe atributed to "Good Food to go- healthy lunch your kids will love" by Brenda Bradshaw and Cheryl Mutch, M.D. published by Random house Canada. You can view its website at randomhouse.ca

1. Tomato, basil and feta cheese quiche
1 egg, beaten
1 tsp. finely chopped basil
1 cherry tomato, sliced
1 tbsp. crumbled feta cheese
Preheat oven to 350 degree. Grease 1 muffin tip cup with either non hydrogenated margarine or canola oil. Fill remaining cups with water.
In a small bowl, combine egg, cherry tomato, basil and feta cheese. Pour into greased muffin cup.
Bake for 20 minutes or until quiche is puffed and egg is set. Transfer muffin tin to a wire rack to cook for 5 minutes. With a knife, gently loosen edges of quiche and remove from pan.
Serves 1

2. Cheddar cheese and broccoli quiche
1 egg, beaten
1 floret broccoli, cooked tender-crisp and chopped
1 tbsp. shredded cheddar cheese
Preheat oven to 350 degree. Grease 1 muffin tip cup with either non hydrogenated margarine or canola oil. Fill remaining cups with water.
In a small bowl, combine egg, broccoli  and cheese. Pour into greased muffin cup.
Bake for 20 minutes or until quiche is puffed and egg is set. Transfer muffin tin to a wire rack to cook for 5 minutes. With a knife, gently loosen edges of quiche and remove from pan.
Serves 1

3. Bacon, pea and cheese quiche
1 egg, beaten
1tbsp. cooked bacon, crumbled
1 tbsp. frozen peas, thawed
1 tbsp. shredded cheddar cheese
Preheat oven to 350 degree. Grease 1 muffin tip cup with either non hydrogenated margarine or canola oil. Fill remaining cups with water.
In a small bowl, combine egg, bacon, peas and cheese. Pour into greased muffin cup.
Bake for 20 minutes or until quiche is puffed and egg is set. Transfer muffin tin to a wire rack to cook for 5 minutes. With a knife, gently loosen edges of quiche and remove from pan.
Serves 1

4. Mini salmon patties
These are a wonderful lunch box snack. They are exceptionally versatile and freeze well. They can be placed on a salad, wrapped in a pita pocket or serve on their own with a little tzatziki for dipping. Try doubling the recipe and freezing the extras so you have a plenty on hand.
2tbsp. canola oil
1/2 cup diced onion
1/2 cup celery, diced
1 garlic glove, minced(optional)
2 cans(7nabd 1/2 oz. 213g each) salmon, drained and skin removed
2 large eggs, beaten
1/2 cup whole wheat bread crumbs
1 squeeze fresh lemon juice
1/2 round tsp. chopped fresh dill(optional)
1/2 tsp. ground pepper
1/2 tsp. lemon zest
Heat 1 tbsp. of oil in skillet over medium heat. Add onions and celery and saute for 8 minutes.
Add garlic(if using) and sauté for another 2 minutes, being careful not to burn garlic.
In bowl, combine onion mixture, salmon, eggs, bread crumbs, lemon juice, dill, pepper and lemon zest.
Shape 3 tbsp. salmon mixture into patty. Repeat with remaining salon mixture.
Heat remaining 1 tbsp. of oil in skillet, and cook patties for 4 -6 minutes per side or until golden with slightly crispy coating.
Yield approximately 12 salmon patties.

5. Nut free trail mix
The chocolate chips in this recipe are optional, although they do go a long way in getting little ones to gobble up this nutritious snack. If your school permits nuts, you can add 1 cup of peanuts to the mix.
1 cup toasted sunflower seeds
1/2 cup toasted pumpkin seeds
1/2 raisins
1/2 cup dried cranberries
1/2 cup chocolate chip(optional)
In bowl, combine ingredients. Store in airtight container
Yield 3 cups

6. Minted Tzatziki
The recipe can also be made with dill. To make dilled tzatziki, substitute an equal amount of dill for the mint.
2 cups plain Greek-style yogurt(or ant plain yogurt above 3% milk fat)
1/2 English cucumber, grated
3 tbsp. finely chopped fresh mint
2 to 5 garlic cloves, minced
Kosher salt and freshly ground pepper
Place yogurt in fine-mesh sieve suspended over bowl for 5 minutes to remove excess liquid.
Squeeze cucumber to remove excess liquid. Transfer to small bowl, and mix in mint, 2 garlic cloves and salt and pepper to taste. Refrigerate for 30 minutes.
Taste and add another minced garlic clove if needed
Yield 3 cups

7. Homemade Hummus
1 can (540ml/190oz.) chick-peas, rinsed and drained, preserve 1/2 cup of the liquid
1/4 cup fresh lemon juice
1/4 cup tahini
2 - 3 garlic cloves, minced
1 tsp. ground cumin
Drizzled of extra-virgin olive oil
In bowl of food processor, place chickpeas, chickpeas liquid lemon juice, tahini, 2 garlic cloves, and cumin and process until smooth. Refrigerate for 30 minutes.
Taste and add another minced garlic clove if needed. To serve, drizzle with olive oil.
Yield 2 cups

8. Dilly delicious Dip
1/2 cup mayonnaise
1/2 cup fat plain yogurt
2 tbsp. plus 1 tsp. finely chopped fresh dill
Kosher salt and freshly ground pepper
In small bowl, combine mayonnaise, yogurt and dill. Add salt and pepper to taste and refrigerate for at least 1 hour before serving.
Yield 1 cup

9. Smoked paprika mayonnaise
1/3 cup mayonnaise
3/4 cup tbsp. smoke paprika
In small bowl, combine mayonnaise and paprika.
Yield 3/4 cup

10. Santa Fe chicken bagel
This sandwich is likely to appeal to older children or those with more sophisticate palates.
1 bagel cut in half horizontally
1/4 avocado
1 squeezed lemon juice
1 and 3/4  or./35g chicken breast, cooked and thinly sliced.
1 round tsp. smoke paprika mayonnaise
1 slice sweet yellow or red pepper
1 slice tomato, seeded and cup into strips
1 leaf romaine lettuce, halved
the night before, organize ingredients and prepare smoke paprika mayonnaise. Refrigerate overnight.
In the morning, lightly roast bagel
Mash avocado with lime juice and spread evenly over half bagel. Top with chicken
Spread smoke paprika mayonnaise on chicken and top with yellow pepper, tomatoes, lettuce and remaining half of bagel. Cut sandwich in half and pack in reusable container.
Yield serves 1

11. Shrimp sandwich
This sandwich can be made with any types of bread and is also delicious with a few slices of avocado. If you are serving it immediately, mash a little lemon or lemon juice with avocado to prevent it from browning.
1/2 cup peeled cooked shrimp
1 tomato, seeded, diced
1 round tbsp. mayonnaise
2 tsp. cocktail sauce
1 tsp. chopped fresh parsley(optional)
4 slices whole wheat bread
1 large handful arugula
The night before, in small bowl, combine shrimp, tomatoes, mayonnaise, cocktail sauce and parsley(optional) and refrigerate overnight.
In the morning, lightly toasted bread, Spread shrimp mixture on 2 slices of bread and top with arugula and remaining slices of bread. Cut sandwiches in half and pack in reusable containers.
Yield serves 2

12. Cucumber sandwich
This simple sandwich is ideal for young children. Dig out the cookie cutter to create a tantalizing treat. For variety you can add a few slices of sweet red pepper and/or romaine lettuce.
2 slices whole wheat bread
1 tsp. non hydrogenate margarine
2 tsp. mayonnaise
8 slices of cucumber, thinly sliced
Kosher salt and freshly ground pepper(optional)
The night organize ingredients and refrigerate.
In the morning, lightly toast bread slices and spread with margarine.
Spread 1 slice of bread with mayonnaise and top with cucumber. Srinkle lightly with salt and papper to taste(If using) and top with remaining slice of bread. Use cookie cutters to cutout fun shapes and pack in reusable containers.
Yield serves 1

13. Chilli mayonnaise
Chili mayonnaise is an ingredient in our flank steak. sandwich below and is also delicious in chicken salad sandwiches.
2 tbsp. mayonnaise
1 tsp. Asian garlic chili sauce or sweet chili sauce
In small bowl, combine ingredients thoroughly
Yield approximately 2 tbsp.

14. Home made pesto
Pesto is useful to have on hand.  It can be tossed with pasta to make Kid's Pesto salad or used in variety of different sandwiches. If your school is nut-free, simply omit the pine nuts---the pesto is delicious this way too! Extra pesto can be frozen in ice cube trays
1/2 cup packed fresh basil leaves
1 cup grated Parmesan cheese
1/2 cup pine nut(optional)
2 garlic cloves
2-4 tbsp. extra virgin olive oil
In bowl of food processor, process basil, Parmesan, pine nuts(if using) and garlic until finely minced. With processor running, slowly pour olive oil through feeding tube and process until smooth consistently is reached.
Yield approximately 2 cups.

15. flank stead sandwich
Ciabatta is a crusty bread that goes well with roasted beef and steak sandwich. if you cannot find the individual buns, buy a loaf and cut into slices. Foccacia also works well with beef sandwich.
4 thin slices Barbecued Asian Flank steak
2 tsp. chili mayonnaise
1 ciabatta bun cut in half horizontally
1 large handful arugula
6 slices cucumber
2 thin slices sweet pepper
1 -2 slices mozzarella cheese(optional)

The day before, prepare Barbecued Asian flank steak for dinner and refrigerate leftover. Prepare chili mayonnaise  and organize ingredients. Refrigerate overnight.
In the morning, spread one half of bun with chili mayonnaise. Top with arugula and then slices of barbecued Asian Flank streak, cucumber, red pepper, cheese (if using) and remaining half of the bun. Cut sandwich in half and pack in reusable container.
Yield serves 1

16. Basil mayonnaise
basil mayonnaise is a delicious alternative to regular mayonnaise and a lovely complement to chicken, shrimp and vegetable sandwiches
1.4 cup mayonnaise
1tbsp. finely chopped fresh basil
1 squeeze fresh lemon juice
In small bowl, combine ingredients thoroughly
Yield 1/4 cup

17. Asian chili mayonnaise
1.4 cup mayonnaise
1/2 tsp. Sriracha Asian chili hot sauce or more if preferred
1/2 tsp. soy sauce
4 drops of sesame oil

In small bowl, combine ingredients thoroughly
Yield 1/4 cup

18. lemon shallot dressing
According to chef James Schaeffer, the creator of this dressing, the key is to use a sharp knife to dice the shallots. A dull knife may runs the risk of bruising the shallots which is muddy the dressing.
1 tbsp. finely chopped shallots
2 tbsp. fresh lemon juice
1/2 cup canola oil
Kosher salt and white pepper
In small bowl combine shallots and lemon juice. Slowly whisk in oil until combined. Add salt and pepper to taste.
Yield almost 3/4 cup.

19. Mediterranean bean salad
Admittedly this salad is rather sophisticated for the average child's lunch box, but we love it so much we decide to include it anyway.
1 can (19oz./540ml) chickpeas, drained, rinsed or 2 cups cooked chickpeas
1 can (19oz./540ml) black beans, drained and rinsed or 2 cups cooked black beans
1 can (14oz./398ml) artichoke hearts packed in water, drained, rinsed and diced
1 sweet red pepper, seeded and diced
2 cups chopped kale
15 kalamata olives, pitted and chopped
8 sun-dried tomatoes, diced
3/4 cup crumbled feta cheese
1/2 cup Balsamic Vinaigrette
In large bowl combine all ingredients.
Yield serves 6 to 8.


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1.Seven up Salad

A cool lime colored melt-in-you-mouth goodness.

Seven up soft drink (or other) 1 cup 250 ml
Small marshmallows 2 cups 500 ml

Lime flavored gelatin (jelly powder) 1x3 oz. 185 g
Cream cheese, cut up 80 oz. 250 g
Crushed pineapple with juice 14 oz. 398 ml

Whipping cream (or 1 envelope topping) 1 cup 250 ml
Salad dressing (or mayonnaise) 1/2 125 ml

Put seven up and marshmallows into medium saucepan. Heat and stir over medium heat marshmallows.

Stir in gelatin to dissolve. Add cream cheese. Stir until melted. Remove from heat. Stir in pineapple with juice. Chill until syrupy.

Whip cream until stiff. Add salad dressing. Fold into thickened gelatin Pour into mold or pretty  serving bowl. Chill. Serves 10 to 12.

2. Lime Crunch Salad

Creamy mint green color, this is chunky and crunchy. Delicious.

Lime flavored gelatin (jelly powder) 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Salad dressing ( or mayonnaise) 1 cup 225 ml

Cottage cheese, mashed a bit 1 cup 250 ml
Diced cucumber, drained 1/2 125 ml
Diced celery 1/2 125 ml
Chopped walnuts or pecans 1/2 cup 125 ml
Dry onion flakes 1 tbsp. 15 ml

Combine gelatin and boiling water in bowel. Stir to dissolve. Whisk or beat in salad dressing . Chill until syrupy.

Fold in cottage cheese, drained cucumber, celery, walnuts and onion. Pour into mold or bowel.Chill. Serves 8

3. Cabbage Pimiento Salad

Definitely the leader in its class. Party perfect.

Lime flavored gelatin  1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Small marshmallows 1 cup 250 ml

Shredded cabbage 2 cups 500 ml
Chopped pimiento 1/4 cup 50 ml
Crushed pineapples with juice  14 oz. 398 ml
Dalad dressing (or mayonnaise) 1 cup 225 ml

Whipping cream ( or 1 envelope topping)
Walnuts, finely chopped 1 cup 250 ml

Combine gelatin and boiling water in bowel. Stir to dissolve. Add marshmallows. Stir until melted.

Add cabbage, pimiento, pineapple with juice and salad dressing, Chill until in begins to thicken. Stir once or twice.

Whip cream until stiff. Fold into thickened cabbage mixture. Fold in walnuts. Turn into large bundt mold. Chill. Serves 20.

4. Lime Vegetable Mold

Makes a clear vegetable packed salad.

Lime flavored gelatin (jelly powder) 1 x 3 oz. 1 x 85 g
Boiling water 3/4 cup 175 ml
Salt 1/4 tsp. 1 ml
Cold water 3/4 cup 175 ml

Grated cabbage 1 cup 250 ml
Grated carrot 1/2 cup 125 ml
Diced celery 1/2 cup 125 ml

Dissolve gelatin in boiling water in bowl. Stir salt. Add col water. Chill until slightly thickened.

Add cabbage, carrot and celery to thickened gelatin. Fold in. Pour into mold. Chill Garnish with sliced cucumber or other vegetables. serves 8

5. Fluffy Vegetable Medley
A good, fluffy mint green color salad- a disguise for vegetable.

Lime flavored gelatin 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Salt 1/4 tsp. 225 ml
Granulated sugar 1 tbsp. 1 ml
Cold water 1/2 cup 125 ml
Salad dressing (or mayonnaise) 1/2 cup 125 ml

Grated cabbage 2 cup 500 ml
Grated carrot 1/2 cup 125 ml
chopped celery 1/2 cup 125 ml
Copped peeled cucumber 1/4 cup 50 ml
Grated onion ( or 1 tsp. , 5 ml, onion flakes) 1 tbsp. 15 ml

Dissolve gelatin in boiling water in bowl. Stir in salt and sugar. Add cold water.
Whisk or beat in salad dressing to combine. Chill until slightly thickened. Beat with rotary beater until fluffy.

Fold in cabbage, carrot, celery, cucumber and onion. Pour into mold or serving bowl. Chill. Serves 8

Note: Gelatin may be completely set then  put in a blender to fluff before adding vegetables. It will make it nice and airy but it won't increase the volume as much when using a rotary beater.

6. Pineapple Sour Cream Salad

Cream green, somewhat tart and so easy.

Lime flavored gelatin 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Crushed pineapple and juice 14 oz. 398 ml

Sour cream 1 cup 250 ml

Put gelatin in bowel. Stir in boiling water dissolve. Add pineapple with juice. Stir. Chill until syrupy.

Stir sour cream into thickened gelatin. Pour into mold or serving bowl. Chill. Serves 8.

7. Lime Pear Salad

Wonderful for luncheon. Creamy and light.

Lime flavored gelatin 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml

Pear juice 1 cup 225 ml
Cream cheese 4 oz. 125 g
Small marshmallows(or 12 large. cut up) 100
Canned pear halves, diced 8
Whipping cream( or 1 envelope topping) 1 cup 250 ml

In a large bowl put gelatin and boiling water. Stir to dissolve.

Add pear juice. Using wire cheese cutter, cut cheese and add in small chunks. Stir in marshmallows. Chill, Stirring now and then until mixture begins to thicken.

Fold in diced pears. Whip cream until stiff. Fold into mixture. Pour into mold or serving bowl. For standing in warm room, better to use a serving bowl since this is not too firm a salad. Serves 12.


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