Recipes

Pumpkin, butternut squash Soup

• 1 cup chopped onion
• 2 cloves of garlic
• 2 stalks celery chopped
• 2 tablespoons olive oil
• 2 (14.5 ounce) cans vegetable broth
• 2 (15 ounce) can pumpkin puree
• 2 (12 oz) bags of butternut squash
• 2 small apples cored and sliced
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 2 cup heavy whipping cream or unsweetened coconut milk
• Pinch of cayenne optional
• 1/4 cup of maple syrup optional to sweeten
• 1/2 cup roasted pumpkin seeds for garnish

Saute onion, garlic and celery with oil in a medium saucepan until tender. Add 1 can vegetable broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add remaining can of broth, pumpkin,apples, butternut squash,  spices; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Blend mixture in a blender or food processor until smooth. Will need to do in batches. Return mixture to sauce pan and add milk, and maple if desired.

Pour into bowl and garnish with pumpkin seed and Greek yogurt optional

Tastes better the next day as a reheat.

Gluten Free Flat Bread Recipe

Use 1 package Bob’s Red Mill Gluten Free Pizza Crust mix
2 eggs
2 Tablespoons butter
1 can  ( 12oz) of evaporated milk
1 yeast package

Wild Harvest Organic Zesty Italian herb (grinder)

Prepare as directed on package add zesty Italian herbs to dough. Do not add pizza toppings, instead crush Italian herbs on top of rolled out dough. Bake as directed.

                                        

                                       Sweet Potato Casserole

This is a family favorite for Thanksgiving.  It is so sweet it taste like you skipped and started dessert. 

3  pounds of  Sweet potatoes 

3/4 cup apple juice

3 Tablespoons Butter, melted

3 eggs

1/2 teaspoon vanilla extract

1/4 cup stevia sugar

1/2 brown sugar

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Topping

1 cup vanilla wafers crushed ( ginger snaps taste good also)

1/2 brown sugar

4 Tablespoons, melted butter

1. Place peeled and cubed sweet potatoes in a pot and cook till tender. Drain , place in a mixing bowl and beat until smooth.

2.Add apple juice ( if you don't have on had it can be omitted) butter, eggs, and vanilla. Mix well. Add sugar and spices  and mix. Pour into a greased 2 quart casserole dish. Cover and bake at 350  for 30 min.

3. In a small bowl, combine topping ingredients. mix till crumbly; sprinkle over squash. Bake uncovered for 12 minutes, Makes 8 -10 servings   

Edamame and Avocado Dip

1 large or two small avocados           1 cup edamame beans cooked

1 teaspoon garlic              1 teaspoon lemon juice

2 teaspoons finely chopped cilantro          2 teaspoons of  finely chopped chili pepper

1 tablespoon of finely chopped red onion

Combine all ingredient in a blender and mix till creamy in texture. Add more spices if you want it spicer.  Serve with pita, tortilla chips or fresh vegetables.  Refrigerate left overs  

Easy Chocolate Souffle

Makes one serving

1 Tablespoon Oil ( I use grape seed oil)
1 egg
1 teaspoon flour ( I use ground flax seed  sometimes )
1/2 teaspoon Baking powder
1 Tablespoon Coco Powder
2 Tablespoons chocolate chips melted
add 1/2 teaspoon of Stevia or aguva or honey if you want sweeter
Mix all ingredients together . Pour into a greased microwave safe bowl.  Make sure it has enough room to double in size.  Microwave for 45 seconds.  Enjoy



Pumpkin  Pancakes

2 1/3 cups Original Bisquick® mix 1/2 cup canned pumpkin 1 1/4 cups milk 1 teaspoon vanilla extract 2 tablespoons sugar 1 teaspoon pumpkin pie spice 2 eggs Maple Pecan Syrup 1 cup maple syrup 1 tablespoon butter 1/2 cup pecans Melt butter add pecans and maple syrup. Keep warm. Stir pancake ingredients until well blended. Pour batter onto hot greased griddle. Turn; cook until golden brown. Serve with syrup If I can find it in the store, I like to put in 1/2 package of Jello pumkin spice instant pudding it gives more flavor. If you add the jello don't add the sugar and pumpkin spice. Perfect shake  for Autumn …makes your favorite Fall dessert a high-protein shake! Pumpkin Protein Shake 1 cup of your favorite type of milk (I use unsweetened almond vanilla breeze) 1 serving of vanilla protein powder 1/2 cup pure pumpkin 2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon each ginger and cloves)  1 cup of ice cubes optional: sweetener of choice (agave, stevia, honey, etc) Combine  all ingredients into a blender. Process until smooth and thick.  Por into a large glass, add cool whip to top  if desired and a sprinkle of cinnamon on top. Makes one serving.  Herbed  Baked Spaghetti Squash  1 large Spaghetti Squash 1 tablespoon olive oil 2 tablespoon fresh basil Salt and pepper   1 onion, chopped 1 clove garlic, minced 1 1/2 cups Fresh chopped tomatoes or stewed tomatoes drained 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives Cut in half and cook in the microwave for 10 minutes in a pan with water or Place spaghetti squash cut sides down on the greased  baking sheet, and bake 30 minutes at 350 degrees, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm Italian Salsa 3/4 c. sugar 1/2 c. veg. oil 3/4 c. apple cider vinegar 1 c. chopped celery 1 c. chopped green pepper 1 c. chopped onion 1 can rinsed pinto beans 1 can rinsed white corn 1 can rinsed black beans Fresh cilantro Mix together and chill. Serve with corn chips or tacos If I am in a rush I use the frozen Birds Eye "The Ultimate Southwest Blend" Just defrost and add beans, sugar, oil, vinegar, celery and cilantro.   Zucchini Chocolate Cake  : 1/2 cup shortening 1/2 cup oil 1 3/4 cup sugar 2 eggs     1 tsp. vanilla 1/2 cup sour milk or (1tsp. vinegar in the milk)      2 1/2 cups unsifted flour 6 - 8 Tablespoons Cocoa    1/2 tsp baking powder 1 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp cloves 3 - 4 cups grated zucchini 1 cup or 1 8oz package chocolate chips Cream shortening, oil & sugar - eggs vanilla & milk , beat with mixer. Mix together all the dry ingredients and add to creamed mixture.  Pour into a greased & flowered 9 x 13 pan  sprinkle top with chocolate chips. Bake in 325o oven for 45 - 50 min. when tooth pick comes out dry.     This is a great recipe from a friend. It is quick and easy with no cooking required Massaged Kale  1 bunch of dino kale chopped into bite size (or a bit bigger) pieces.  You don't need to take the leaves off the stem 1/4 - 1/2 t. sea salt 1/4 C. or less of olive oil 1-2T. of apple cider vinegar pepper to taste toasted sunflower seeds 2-3 diced fuji apples (or your favorite crisp apples) dried currents, cranberries, blueberries Basically you just put the kale in the bowl and drizzle the salt. Then massage the kale. It turns into cooked-looking kale. Then add the rest!

Roasted Beets and Sweet Potatoes

6 medium beets, peeled and cut into thick slices 1 small apple cut into wedges 2 1/2 tablespoons olive oil, divided 1 teaspoon garlic powder 1 teaspoon kosher salt

1 teaspoon ground black pepper 1 teaspoon brown sugar 3 medium sweet potatoes, cut into thick slices 2 Tablespoons Cinnamon 1 large sweet onion, chopped

1.	Preheat oven to 400 degrees F (200 degrees C).
2.
3.	Add all igredients in a large resealable plastic bag . Seal bag, and shake to coat vegetables with the oil mixture. Spread in a single layer on a baking sheet.
4.	Bake 45 minutes, stirring after 20 minutes, until all vegetables are tender.