Juices & Smoothies

Strawberry Lemonade Juice
Ingredients:

4-5 sliced strawberries

Handful ripe raspberries

2 sliced lemons

Directions:

Slice all ingredients.  Fill your glass with water, then place in the refrigerator overnight or until chilled. The longer that you let it sit, the more the colors will melt into the water.

Pineapple Juice

Ingredients:

1 whole pineapple, peeled, cored and cut in medium size chunks

6 cups of water

¼ cup to ½ cup sugar, adjust based on preference and sweetness of the pineapple

Juice from 1 lime

Directions:

Working in batches place the pineapple chunks with the water, sugar and lime juice in the blender, and blend well.

Strain the juice and serve with ice.

Bluberry Smoothies

Ingredients:

2-3 Cups Almonds Soaked Overnight and Strained

Water of 1-2 Coconuts (about 20 oz)

2-3 Cups of Blueberries or Strawberries

Half a Cup Pitted Dates

Cinnamon 

Dash of Nutmeg 

Directions:

- Soak your almonds overnight or for 7-8 hours. 

- Rinse and strain the nuts. 

- Place them in a bowl with your coconut water. 

- Run the nuts with the water through an Omega Juicer or a Hurom with a ladle. 

- You can also blend the nuts with coconut water in a Vitamix and strain with a nut-milk bag. 

- Strain your nut-milk after you run it through
the juicer for extra smoothness. 

- After you create your nut-milk, blend it with your other ingredients (blueberries, dates, cinnamon, and nutmeg)

Creamy Broccoli Soup

Ingredients:

2 medium potatoes, scrubbed and diced2 medium celery stalks, sliced6 cups broccoli florets2 cups water3 cups plain rice milk, divided1-1/2 teaspoons dried basil1/2 teaspoon dried tarragon3/4 teaspoon salt1/4 teaspoon black pepper3 or 4 tablespoons Sesame Seasoning

Directions

Place potatoes, celery, broccoli, and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender when pierced with a sharp knife (do not overcook).Transfer about 3 cups of the vegetables to a blender. Add 2 cups rice milk, basil, tarragon, salt, and black pepper. Blend for about 60 seconds, or until completely smooth. Pour blended mixture into a clean pot.Place remaining vegetables in blender along with the cooking liquid and remaining 1 cup rice milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. Combine blended mixtures, then stir in Sesame Seasoning.

Classic White Salsa

Ingredients
3 tbsp. butter
3 tbsp. flour
2 cups liquid (at least 1/2 milk) 
Salt and black pepper to taste

Directions
Make a roux by melting the butter in a saucepan and adding the flour all at once, whisk constantly to form a smooth blonde paste. Cook the roux, but do not brown it. 
Within a few minutes the roux should be smooth and very thick. Whisk continually. Add half of the milk and continue to whisk the sauce constantly. Add the remaining liquid, a little at a time until the proper consistency is achieved. If more liquid is need, use additional milk. Continue to whisk for a few more minutes. For finish add salt and white pepper to taste. 

Scones

Ingredients
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
2 cups flour
4 teaspoons baking powder
1/3 cup sugar

3/4 teaspoon salt

Directions

Mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. 

In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. 

Bake for 15 minutes or until brown. And enjoy!

Cheese and Ham Breakfast Buns - Muffins

Ingredients:
1 cup cottage cheese
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup cheddar cheese (grated)
2 green onions (sliced)



Directions:
1. Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
2. Stir in the ham, cheddar cheese and green onions.
3. Rub some butter in the baking dish to prevent sticking.
4. Bake in a preheated 400F oven until they are golden brown on top and a toothpick poked into the center comes out clean, about 25-30 minutes.

30 min. Chicken Noodle Soup

Ingredients 
1 Tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 Tablespoon flour
3 ½ cups chicken broth (2 cans—Swanson Natural Goodness is good)
1 cup water
½ teaspoon salt
¼ teaspoon pepper
2 cups uncooked egg noodles 
1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces

Directions 

1. Melt butter in a large pot over medium-high heat. 

2. Add carrots and celery; saute 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. 

3. Remove from heat and gradually stir in the broth, water, salt, and pepper. 4. Return to the heat and bring to a boil. 

5. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. 

6. Cover, reduce heat, and simmer 10 minutes.

Corn Tart

Ingredients:
1 tablespoon butter
1 small onion, chopped
2 eggs, hardboiled, peeled and chopped
5 ears of corn or 1 can of creamed sweet corn
2 tablespoons milk
1 tablsepoon cornstarch
1 cup shredded mozzarella cheese
2 tarta shells-storebought or made-from scratch pie crust Pillsbury Pie Crusts also work.
salt, to taste
pepper, to taste

Directions:

1- Preheat the oven to 350 degrees Fahrenheit. 

2- Heat the butter in a skillet over medium-high heat and saute the onions until translucent.  If you are using corn on the cob, boil the cobs until tender, cool, and grate the kernels using the coarse side of a cheese grater.  Add the corn, to the onion mixture.  Add the milk and cornstarch, and stir until thickened.  Add the sugar, salt, and pepper to taste.  Stir in the cheese.  Heat through until the cheese is melted.  Remove form heat and let cool slightly.

3- Put 1 pie crust onto a round pan.  Put corn mixture onto the center of the pie crust.  Sprinkle with chopped egg pieces.  Cover with second pie crust round and seal the edges by twisting the dough, or pressing with the tines of a fork so that none of the filling seeps out during baking.

4- Bake until crust is golden brown, about 35-40 minutes.  Cut into wedges, and serve hot, cold, or at room temperature.

Bacon Cheddar Biscuit

 

Ingredients
2 1/4 cups all propouse flour
3 1/4 tsp baking powder
1 tsp salt
1/8 tsp ground red pepper
1/2 cup/ 3oz. diced slab bacon
3 tbsp unsalted butter, cubed and chilled
3/4 cup/ 3oz. shredded sharp Cheddar cheese
1 1/2 cups heavy cream
2 tbsp unsalted butter melted

Directions 

1.- Combine flour and next 3 ingredients; cover and freeze 8 hour. 

2.- Preheat oven 425F. Cook bacon over is brown but not crisp; drain on paper towels. Cool completely. 

3.- Toss cubed butter with flour mixture in a large bowl; mix with hand. flattening butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Add cream, stir until just combined. Scoop dough evenly into 1 tbsp. mounds; arrange 1 in. apart on baking sheets. 

4.- Bake 8 to 10 minutes or until golden and cooked through. Transfer biscuit to a wire rack, brush with melted butter. Server hot or at room temperature.  

Pizza Napoletana

Ingredients
1 1/2 cup all prupose flour, plus extra for dusting
1 tsp salt
1 tsp active dry yeast 
1 tsp olive oil, plus extra for oiling
6 tsp lukewarm water

Topping 
6 tomatoes 
6oz mozzarella cheese, drained and sliced thinly salt and pepper
2 tsp shredded fresh basil leaves 
2 tsp olive oil

Directions

1- To make the pizza dough, sift the flour and salt into a bowl and stir in the yeast. Make a well in the center an pour in the oil and water. Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hand.

2-  Turn out the dough onto a lightly floured counter and knead well for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with lightly oiled plastic wrap, and set aside to rise in a warm place for about 1 hour, our until doubled in size. 

3- Turn out the dough onto a lightly floured counter and know down. Knead briefly, then cut in half and roll out each piece into a circle about 1/4 inch /5mm think. Transfer to a lightly oiled cookie sheet and push up the edges with your fingers to form a small rim. 

4- For the topping, arrange the tomato and mozzarella slices alternative over the pizza bases. Season to taste with salt and pepper, sprinkle with the basil, and drizzle with the olive oil. Bake in a preheat oven, 450F, for 10-20 minutes, until the crust is crisp and the cheese has melted. Server immediately and enjoy!