Asian chicken and red cabbagte salad

Asian chicken and red cabbage salad

Shared by: jludwig

Ingredients

• ¹⁄₂ lb ground turkey
• 1 cup cooked quinoa
• 3 cups shredded red cabbage
• 2 cups shredded carrots or thinly sliced
• 2 yellow or red bell pepper cored, deseeded, and sliced into bite-sized strips
• 1 sweet potato peeled and sliced into 1 inch long, ½ inch wide chunks
• ¹⁄₂ cup creamy peanut butter
• ¹⁄₄ cup soy sauce
• 3 TBSP seasoned rice vinegar
• 3 TBSP Maple syrup agave nector or honey (sweeten to taste)
• 2 TBSP Water
• 1 ¹⁄₂ tsp fresh ginger or ginger paste
• 1 TBSP lime juice
• 3 TBSP coconut oil
• ¹⁄₂ cup coarsely chopped fresh cilantro
• 2 tsp dried onion
• 4 cloves garlic finely minced or through a garlic press
• 3 TBSP soy sauce
• 2 TBSP maple syrup
• 1 tsp lime juice
• 1 tsp lime zest

Directions

Cook the ground turkey with dried onion and garlic. When it is cooked mix quinoa with the meat and then add 3 tbsp soy sauce, 2 tbsp. maple syrup, and 1 tsp lime juice and lime zest, add soy sauce and maple syrup to taste

Roasted vegetables

Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil,

2 of 2Asian chicken and red cabbage salad

Directions (cont.)

the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.

Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 25 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.

Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.

Beans: A Delicious Tutorial (Iss High RS)

Dry Beans: A Delicious Tutorial

Step 1: Buy some beans!

• Determine how much you need to store. The Church recommends 5 pounds/person/month. That makes 60 pounds per year, or 300 pounds for a family of five.
• Buy the dry version of beans you already use—pintos or black beans for tacos, garbanzo beans (chickpeas) for hummus and falafel, kidney beans for soups and casseroles….

Step 2: Cook some beans!

• Decide how many you want—they will double or triple in volume when cooked.
• Spread them out on a cookie sheet and pick out shriveled or broken beans. Rocks also don’t taste good!
• Rinse them off and get ready to cook. ***NOTE: Soaking does not dramatically increase cooking times for beans unless they are ancient, nor does it reduce the amount of gas-producing enzymes in your beans. If you have trouble digesting beans, eat more of them! Your body will adjust, and thank you for it!***
• Now choose a method:
1. On the stove: Put your beans in a pot and cover with a couple of inches of water; salt to taste. Bring to a boil, then turn the heat down to low. They’ll be ready to eat in 1.5-2.5 hours, depending on the type of beans and their age.
2. In the crockpot: Cover with water and salt to taste. Cook on high for 3-4 hours or on low overnight.
3. In your pressure canner: For pints, place ½ c beans and ½ t salt in each jar. Add water to fill line and process at 10 lbs pressure for 75 minutes. For quarts, place 1 c beans and 1 t salt in each jar. Add water to fill line and process at 10 lbs pressure for 90 minutes.

Step 3: Try some recipes!

HUMMUS

            2 cans, or 4 c garbanzo beans        1 t cumin

            ¼ c tahini                dash cayenne pepper

            ¼ c lemon juice            ¼ c olive oil

            2 t minced garlic            warm water as needed   

Blend through cayenne until smooth. Add oil, then water as needed until creamy. Use as sandwich spread or dip for fresh veggies.

BLACK BEAN BURGERS from How to Cook Everything Vegetarian

        2 c or 1 can black beans, drained and rinsed        ½ c oatmeal

        1 egg                            1 medium onion

        1 T chili powder or other seasoning

Chop onion in food processor, then add remaining ingredients. Process until combined but not pureed Scoop 1/3 c portions onto heated, oiled frying pan and flatten into patty shape with rubber spatula. Cook until brown and firm on both sides. Serve like your favorite burger.

MOROCCAN SPICED BEAN AND LENTIL SOUP

            1 onion, chopped            1 can diced tomatoes

            2 cloves garlic, minced        1 c diced carrots

            1 t grated fresh ginger            ½ c chopped celery

            6 c water                1 t garam masala

            1 c lentils                1 ½ t ground cardamom

            1 can garbanzo beans            ½ t cayenne pepper (optional)

            1 can cannellini or kidney beans    ½ t ground cumin

                                salt to taste

Saute onion, garlic and ginger in olive oil. Add remaining ingredients and bring to a boil. Simmer, partially covered, 20-30 minutes until lentils are soft. Puree a portion of the soup with an immersion blender.

HEATHER JOHNSON’S LENTIL SOUP

1 cup dried lentils, rinsed        3 cups chopped fresh tomatoes (or 2 cans diced tomatoes)

6 cups chicken broth            2 cups sliced carrots

2 cups chopped onion            ½ t dried thyme

1 garlic clove, minced            ¼ t dried marjoram

1 T avocado oil (or other high-heat oil)

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.

Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Yield: about 8 servings

REFRIED BEANS adapted from Joy of Cooking

                       

            1 onion, chopped

            4 cloves garlic, minced

            4 cups (2 cans) pinto beans, partially drained

       

Saute onion in vegetable oil over medium high heat until brown. Add garlic and cook, stirring, for one minute. Add beans to warm. Puree in food processor or mash with a fork, adding liquid as needed and salt to taste.

BLACK BEAN BROWNIES

from chocolatecoveredkatie.com

                1 ½ c black beans                1/3 c maple syrup or honey OR 2 T sugar

                1 T cocoa powder                ¼ c coconut or vegetable oil

                ½ c quick oats                    2 t vanilla

                ¼ t salt                            ½ to 2/3 c chocolate chips

                ½ t baking powder                more chocolate chips for presentation (optional)

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.

Bean Dip

1 -  6 oz. can refried beans
1 c. picante sauce
1 c. cheese
3/4 c. sour cream
1 -  3 oz. pkg cream cheese
1 t. chili powder
1/4 t. cumin

Cook slowly over low heat until cheese is melted and dip is well blended  Enjoy with tortilla chips.
(Westfall Family recipe)

Christmas Fruit Salad -- Nauvoo

12 oz. bag cranberries
4 c. halved or quartered purple grapes
2 Pomjegranates, shelled
1. cup sugar
2. c. pineapple tidbits, rserve jiuce
3 apples, peeled and diced
1/2 c. chopped pecans
1 pint whipping cream, whipped, sweetened with 1/4 c. powdered sutar

Night before you are going to serve it--wash and then grind the 12 oz. bag of cranberries until finely chopped.  In bowl mix ground cranberries with sugar.  Stir well, cover and let sit in the refrigerator overnight.

Day of Serving--Take 4 cups purple grapes and wash them and cut them in half or fourths.  Peel and dice apples and place in pineapple juice until ready to mix in salad.

In a large serving bowl, add drained pineapple, pomegranate seeds, and cut grapes.  Drain cranberries of excess juice and add.  Drain apples and add.  Add pecans.  Whip cream with powdered sugar.  Fold whipped cream into salad.  Refrigerate until ready to serve.

note:  To get pomegranate seeds out of shell either submerge in a large bowl of water to remove or score membrane in a few places and cut side down in palm of your hand.  Tap pomegranate with wooden spoon over a bowl.  Seeds will fall out into the bowl.  You tube video:  "How to Properly Cut and De-seed a Pomegranate"

Crockpot Cranberry Chicken Recipe!

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

3.4.3177

Valerie Bishopp's Pasta Chicken Salad

1 -12 oz pkg. colored or plain rotini pasta
4 or 5 cooked, boneless, cubed, skinless chicken breasts halves (more if salad is main dish)
1 20 oz. can pineapple tidbits, drained
2 c. diced crisp apple, skin on
2 c. sliced celery
1 can sliced water chestnuts (in the aisle with Chinese foods)
2 c. red seedless grapes, halved
1-16 oz. jar Marzetti's Cole Slaw dressing *refrigerated case near the produce at Walmart or HyVee
1 c. cashew halves

Cook rotini pasta to firm, but not mushy stage.  Combine all ingredients except for nuts.  Refrigerate  Serve nuts on the side.

Serves 20

Regular Potatoes and Sweet Potatoes mixed together

Recipe belonging to 2015 Television Food Network

please refer to:  http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-mashed-sweet-potatoes.html#!

Ingredients

• 1 pound Yukon gold potatoes (about 3)
• 1 pound sweet potatoes (about 2)
• Kosher salt
• 6 tablespoons unsalted butter, diced
• 1/3 cup heavy cream, warmed
• 1/3 cup sour cream
• Freshly ground black pepper
• 1 tablespoon packed light brown sugar
• Pinch of cayenne pepper
Add Checked Items To Grocery List

Directions

(I cooked them in separate pots)  Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potastoes and transfer to a separate bowl.

Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.

Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a banking dish.  Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Photograph by Chris Court

Recipe courtesy of Food Network Magazine

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© 2015 Television Food Network, G.P. All Rights Reserved.

Apples and Pork

Fall Recipe with apples and pork---I'm going to try!

Apples and Pork

Apple Butter (no sugar)

1.  Peel and slice about 6-8 large apples
2.  Add 1 1/2 T. cinnamon
3.  Add a little ginger
4.  Add 2 t. lemon juice
5.  Add 2 5. vanilla when you are blending it

Cook in crock pot on high for about 2 hours.  Turn to low and cook for another 10-12 hours.  Put contents in blender and add vanilla for correct consistency or use immersion blender.  Cook about 2 hours more in the crock pot.  Place in refrigerator or freeze in small portions.  Excellent on pancakes or waffles. 

Green Salad Lillie Woodros

Ingredients:
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery

Shred 1 head lettuce in 9 x 13 dish.  Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas

Mix Dressing:  1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil.  Spread over veggies

Top with grahted sharp cheddar cheese and crumbled bacon.

Cover and refrigerate.  (Overnight is best)

Sweet Potato Praline Lillie Woodrow

3-4 cups cooked and mashed sweet potatoes (baking is good, boiling okay too)
2 eggs
2 T. vanilla
1 c. sugar
1/2 c. milk
1/2 t. cinnamon
1/2 t. nutmeg (optional)
1/2 c. soft butter
(ADD 2-3 T. flour if seems too thin)

Mix and pour into 9 x 13 greased dish

Praline Topping

1 c. brown sugar
1 c. chopped nuts
1/2 c. flour
1/3 c. butter (melted)

Mix and sprinkle over potatoes

Bake at 350 degrees for 30-45 minutes until done in the middle

Roast with Balsamnic and Dijon

4 lbs of beef roast
3 T. Avocado Oil
2 onions, sliced
1/3 c. balsamic vinegar
2 1/2 T. Dijon mustard
Worcestershire sauce
2 cups of water
Carrots
salt and pepper

Preheat oven to 350 degrees
1.  Heat oil in a dutch oven or large pot.  Season roast with salt and papper and brown on all sides.  Remove roast from pan.
2.  Saute onions in drippings (add a little more oil if needed) until translucent.  Add balsamic vinegar and increase temperature if needed.  Cook about 4 minutes until liquid becomes syrupy and reduces.  Then add Dijon
3. Place roast on top of onions.  Pour 2 cups of water over the roast and add a little Worcestershire sauce.  Cook for about 30 minutes at 350 degrees and then reduce heat to 300 degrees and cook for 3-4 hours or until very tender.
4.  Add carrots or any other vegetables you desire and cook for about 30-60 minutes.  Add more salt and pepper.  (If you are going to be gone--just add the carrots as you turn the roast down after the first 30 minutes and cook altogether for 3-4 hours. 

Roasted Butternut Squash and Apples

2-3 lbs of butternut squash
3 apples
6 T. butter
1/4 c. brown sugar
1 t. kosher salt
1/2 t. ground black pepper

Roast at 400 degrees for about 45 minutes

Bake butternut squash for about 1/2 an hour so it is easy to peel.  Cool slightly and peel, take the seeds out and cut into squares.  Refrigerate at this point if you want to roast the squash latter.  You can also purchase cut up butternut squash at Costco. 

Melt the 6 T. butter and add brown sugar, kosher salt and pepper.  Mix with the butternut squash squares and peeled and cut up apples.  Spread them on a large cooking sheet covered with tin foil and bake.  Yummy and Healthy!

Orange Tea Cakes with Hazelnut Butter

1 cup (2 sticks) unsalted butter

2 1/4 cup granulated white sugar

4 large eggs

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream or buttermilk

1 teaspoon of vanilla extract

grated zest from 1 orange

Preheat oven to 350.

1. Butter two loaf pans generously and line the bottoms with parchment paper.

2. In a mixing bowl, cream the butter and sugar until light and fluffy.

3. Add eggs, extracts, and orange zest. In a separate bowl mix together the dry ingredients.

4. Add the dry ingredients alternately with the sour cream or buttermilk to the butter and sugar mixture.

5. Mix until smooth, but do not overbeat.

6. Divide evenly between both pans. Bake at 350 for approximately 40-45 minutes or until a toothpick comes out clean.

7. Let cool and wrap in decorative paper and present with the hazelnut butter.

HAZELNUT-HONEY BUTTER

1 cup of hazelnuts

4 ounces of unsalted butter (1 stick)

1/4 cup of honey

Preheat oven to 350

Spread hazelnuts on a baking sheet and roast for 10 minutes. Transfer the nuts to a towel. Wrap them up and set aside to steam for 10 minutes. When cool, rub vigorously with the towel to remove the skins. Transfer the nuts to a food processor and finely grind them. Add the butter and honey and process to blend well. Serve with teacakes.

(Sarah)