1 bag of Potatoes from the Little Potato Company
Fresh chopped parsley
-Slice potatoes in half and place in bowl.
-Toss with olive oil
-Sprinkle kosher salt over and mix
-Place on a foil lined baking sheet
-Bake @ 350 for 35 min until done
-Top with parsely
Skim tomatoes, chop, mix altogether and simmer for 1 hour
2 1/2 c. sifted whole wheat flour
1 c. cane sugar
2/3 c. cocoa powder
2 t. baking soda
1 t. salt
1 c. apple sauce or maple syrup
2 c. warm water
2/3 c. vegetable oil
2 t. vanilla extract
2 t. white or apple cider vinegar
1.Preheat oven to 350
2.Grease baking pans with Earth balance natural buttery spread
3.To ensure the cakes don’t stick , place a handful of flour in each pan and shake the pan until covered. Or with a pencil, trace the bottom of the baking pan on the wax paper; cut out circles and line pans.
4.Sift flour into a large bowl, adding flakes of bran back into the flour if sifted out.
5.Mix in the rest of the dry ingredients.
6.In a separate bowl, combine all wet ingredients and whisk.
7. Add wet ingredients to dry and mix until smooth
8.Pour vegan chocolate cake mixture equally into baking pans.
9.Place pans in oven and bake for 30 -35 min. until a fork comes out clean.
10.Allow chocolate cake to cool before removing from pans
1 bag of peas and carrots
1 can of cream of chicken soup
1 c. milk
1 c. chicken broth
1 small onion chopped
1 T flour
1/2- 1 lb. cooked, shredded chicken
1 pie crust.
Cook vegetables 6-8 min. until tender.
Drain vegetables and then add soup and milk and heat it up.
Saute onion in oil, then add flour and then add broth
Combine all ingredients and pour into pie shell.
Bake at 425 for 10 min and 350 for 1 hour
1 loaf (cubed) white bread
2 sticks of butter
1 c. white sugar
30 oz. crushed pineapple (drained)
Cream sugar and butter together.
Add eggs and mix well
Stir in pineapple
Fold in bread cubes
1 lb. sweet lean italian turkey sausage
3 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves of garlic, chopped
2 t. Italian seasoning
3 quarts chicken broth
2 (14.5) cans diced tomatoes
2 (20 oz)cans white beans, rinsed and drained
2 c. large shell shaped pasta
fresh spinach leaves
Cook sausage in frying pan until browned.
Keep 1 TBP of fat and add carrots, onions and garlic.
Stir 7 min.
Add broth, tomatoes, beans and seasoning
Bring to a boil.
Add pasta, reduce heat and simmer covered
Cook until pasta is tender (10 min)
Stir in spinach and cook until wilted.
Add salt and pepper to taste
(I cook pasta separately and carrots and onions together until soft, and then combine)
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
1/4 cup cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/4 cup brown sugar
1 1/2 teaspoons kosher salt
ground black pepper to taste
1/4 cup extra virgin olive oil
6 skinless, boneless chicken breast halves
Mix all ingredients together in a bowl except the olive oil
Drizzle in oil very slowly while whisking quickly
Put the chicken in a large Ziploc bag and pour between 1/2 ~ 3/4 of the marinade over it.
Put the chicken in the fridge and marinate at least 2 hours
Grill chicken over med/high heat and cook until juices run clear
Recipe from: Happily unprocessed
1 cup sugar
1/2 cup butter
1 cup flour
1 tsp. vanilla
1/2 tsp. salt
16 oz. Hershey syrup
–Mix together and pour into a 9×13″ pan. Bake @ 350 for 30 min. COOL
2 cup 10x sugar
1/2 cup butter
2 Tbsp. Creme de mint ( can substitute green food coloring and mint extract)
-Mix and spread over cooled cake
1 cup chocolate chips
6 Tbsp. butter
-Melt together and allow to cool sightly. Then spread over mint layer.