Friday, November 26, 2010

Healthful Bars

Alton B Healthy Bars
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

1 1/2 c. quick oatmeal
1/2 c. honey
1/2 c. wheat germ
1/2 c. chunky peanut butter
1/2 c. ground peanut
Mix all ingredients thoroughly. Shape into long roll. Wrap in wax paper and refrigerate until hard.

2 c. quick rolled oats
2/3 c. shredded coconut
1/2 c. chopped peanuts
1/3 c. melted butter
2 tbsp. honey
1/2 c. raisins
1/3 c. brown sugar
1/4 c. flour
1 egg
1 tsp. vanilla
Mix all ingredients together lightly and press firmly into well greased 9 x 13 inch baking pan and bake at 350 degrees for 25 minutes. Cool. Cut into bars.

1 1/2 c. sugar
1 c. vegetable oil
1/3 c. honey
3 eggs, unbeaten
2 tsp. vanilla
2 1/2 c. unsifted flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 tsp. soda
1 tsp. salt
1/4 c. wheat germ
1 (8 oz.) can crushed pineapple and juice
1 c. grated zucchini, unpeeled
1/2 c. grated carrots, uncooked
1/2 c. seedless raisins
1 c. chopped nuts
1/4 c. milk
In large bowl combine sugar, oil, honey, eggs and vanilla. Beat 30 seconds. Add flour, baking powder, cinnamon, soda, salt and wheat germ, mixing well.
Stir in undrained pineapple. Blend in zucchini, carrots, raisins and nuts. Stir in milk. Spread into greased and floured 15x10x1-inch jelly roll pan. Bake at 350 degrees for 30-35 minutes or until done. Cool; cut into 48 bars and store in refrigerator.

This recipe is very flexible and no need to bake! Combine in a large greased bowl:

10-12 dry ingredients, usually & approx.
6 c. Triples cereal
2 c. oatmeal
1 c. sunflower seeds (usually not roasted or salted, sold in bulk at health food stores)
1 c. raisins
1 c. chocolate chips

The extra cup could be chopped nuts, coconut, wheat germ, Grapenuts cereal or anything else you may be craving (within some amount of reason).
Melt in a saucepan and stir often until smooth:

1 bag marshmallows
1/4 c. butter
1 lg. blob peanut butter (approx. 1/2 c.)
1/4 c. honey or molasses

Pour the melted ingredients into the bowl of dry ingredients and stir until well combined. The chocolate chips will melt some, but that's ok.
Now turn this into a greased jelly roll pan and spread it out slightly. Cover with a sheet of waxed paper and roll the bars out flat in the pan with a rolling pin. Lift the waxed paper off and cut into squares, I use a pizza cutter which is quick and easy.

Now cover again and let refrigerate to set. Then place in airtight containers or wrap up. These are great for picnics, travel, camping and of course those days we crave everything!

1 pkg. spice cake
1/4 c. wheat germ
1 c. molasses
1/4 c. orange juice
2 eggs
2 tbsp. salad oil
1 c. raisins
1 c. chopped nuts
Blend well. Spread in well greased pan. Bake at 375 degrees for 25 to 30 minutes. Cool and cut into 2 1/2 inch bars.

Tuesday, November 23, 2010

Pork Green Chili

Chili Verde

1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Chili Verde II
3 lb. boneless pork roast (cut in 1 inch cubes) shopping list
1T. oil shopping list
1 cup onion shopping list
3 garlic cloves shopping list
2c. water shopping list
1qt. tomatoes shopping list
1 or 2 can chopped green chilies shopping list
2. cup cubed potatoes shopping list
1 T. cilantro shopping list
2 t. cumin shopping list
2t. oregano shopping list
1 t. salt shopping list
1 can pinto beans drained and rinsed shopping list
How to make it

Brown pork in soup kettle, saute onion and garlic.
Add remaining ingredients except beans.
Bring to boil and simmer covered for 45 minutes.
Add beans, simmer covered 30 min.

Sunday, November 14, 2010

Thanksgiving 2010 Recipes: Carmalized Honey Pearl Onions

2 teaspoons olive oil
2 tablespoons butter
2 - 1 pound frozen pearl onions, thawed and patted dry
Coarse salt and ground pepper
handfull of fresh chopped parsley (or something fresh and green)

Cook in oil butter mix, tossing occasionally, until beginning to brown, about 5 minutes.
Drizzle honey with sugar; season with salt and pepper. Add 2/3 cup water and parsley cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Thanksgiving 2010 Recipes: Red Baked Mashed Potatoes

Red Baked Mased Potatoes


bag whole New Potatoes (or Other Small Round Potatoes)
Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
bake (boil or nuke) potatoes until done and tender.

On a sheet pan, generously drizzle olive oil. Place new potatoes on the cookie sheet spaced evenly.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again intil 1/2" - 3/4" thickness. Brush the tops of each mashed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and season blend

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Serve with sour cream and freshly grated hard cheese

Thanksgiving 2010 Recipes: Scalloped Oysters

Scalloped Oysters

2 cans of oysters
2 cups italian bread crumbs
1 cup half & half
1/2 stick butter

Mix breadcrumbs, half and half, 1 can of oyster liqour, and 1/2 stick of melted butter.
Layer mixture with oysters and bake @350° for 30 minin a buttered baking pan.