MUA Pulled Pork

MUA Crock Pot Pulled Pork

2 onions, sliced thin
2 Tbs brown sugar
1 Tbs paprika
2 tsp salt
½ tsp black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 tsp Worcestershire sauce
1 ½tsp crushed red pepper flakes
1 ½tsp sugar
½ tsp dry mustard
½ tsp garlic salt
¼ tsp cayenne pepper
Place onions in crock-pot. Combine brown sugar, paprika, salt and pepper;
rub over roast. Place roast on top of onions.
Combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic
salt and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture
over roast. Cover and refrigerate remaining vinegar mixture.
Cover crock-pot; cook on low 12-14 hours. Drizzle about 1/3 of reserved
vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions; drain. Chop or shred meat and onions. Serve with
remaining vinegar mixture.

Simple Green Salad Ideas

From makeupalley.com Food & Nutrition Message Board

What ingredients do you put in your favorite simple green salads++ dawnsgleam 2/26/2011 4:02PM

red onion, kalamata olives,artichoke hearts, tomato, feta cheese, pepperonchinis...yum! vogue1222 2/26/2011 9:54PM

Arugula, Romaine, Cucumber & Goat Cheese pollywannacocktail 2/26/2011 7:43PM

Use those green bags too to avoid waste. I"ve had Romaine last 3 weeks. KalmiaB 2/26/2011 6:30PM

Cut up peppers, tomatoes, onion etc - keep in an airtight container and add++am to your greens. IOW, do a lot of the labor all at once and just combine em next few nights. I always toss in a small handful of sunflower seeds.
And make you own dressing. You'll save a lot of money and know what oil and vinegar you use. KalmiaB 2/26/2011 6:29PM


Great Idea! I think I'll try doing a lot of the labor at once too. dawnsgleam 2/26/2011 6:38PM

All that things that make a low cal salad high cal. Nuts, croutons, sunflower seeds, cheese, bacon angelabetsey 2/26/2011 6:06PM

chicken, pecans, strawberries or blueberries & thin cheeses:+) floridaprincess2/26/2011 5:14PM

red or yellow bell peppers, cilantro, hempseeds, avocado, tomatoes, cucumber, pumpkin seeds cjofphilly 2/26/2011 4:59PM


Pumpkin seeds are my new favourite thing... to put on everything! zoe66 2/26/2011 5:15PM

basil, mint, parsley, pineapple, orange or grapefruit sections cjofphilly 2/26/2011 5:00PM

My new favorite salad of all time (SO and I ate it for dinner 3 nights in a row last week) is r/o Trader Joe's Champs Elysees salad mix (green leaf, frisee, radicchio, and carrots - love it because it's $1.99 and lasts forever in the fridge) with halved grape tomotoes, sliced cucumber, sliced radish, shaved red onion, canned tuna, and TJ's greek salad dressing. forte 2/26/2011 4:35PM

I also always used to make the same basic thing with balsamic vinaigrette (just balsamic, evoo, and dijon whisked together) which you can control the calories a little more, but the greek dressing only has 110 calories in 2 tbsp, so it's not bad and you want some substance. A little low fat feta is also good.

my fav simple salad: iceburg lettuce, finely sliced shallots, parm cheese tossed + in roasted hazelnut oil and lemon juice w a bit of maldon katiekabooom 2/26/2011 4:32PM

What is maldon? I've never heard of it. dawnsgleam 2/26/2011 4:38PM

amazing salt flakes. yuuuuummmer katie! milla00o 2/26/2011 4:38PM

Walnuts, thinly sliced red onion, berries (blue or strawberries, sometimes raspberries) + plus homemade vinegarette dressing. ts barbiH 2/26/2011 4:30PM

A small amount of feta cheese adds yumminess too....though it also adds calories. ;)

I love hearing about these salads! dawnsgleamA simple tooltip2/26/2011 4:29PM

For my simple green side salads, I use baby spinach, cucumber, tomato, green pepper, oregano, r/o salt, pepper, extra virgin olive oil, and red wine vinegar. pink_jasmineA simple tooltip2/26/2011 4:27PM

Honestly, it doesn't matter to me as long as I have field greens & Brianna's French Vinaigrette. ro However, I tend to heavily favor feta or bleu cheese crumbles, cucumber, shredded carrots, cucumber, cherry tomatoes, or jicama. Homemade balsamic vinaigrette is the other favorite. elankat 4:25PM

Usually, it's just field greens mix, cuke, carrot, feta & dressing though.

Here's what I've been having lately r/o baby spinach, a handful of rinsed garbanzo beans (from a can), a handful of halved grape tomatoes, and about 1/2 of a diced red bell pepper. jago 2/26/2011 4:21PM

My latest favorite dressing is a herbs de provence vineagrette (sp!!) from Whole Foods...it's part of the 365 line. Yum!

And if I need an extra treat, or it's my entire meal, I throw on some croutons too. They're high in salt, and I should make them at home, but it's a treat. :)

I just polished off a huge salad for lunch. My fav. right now is a mix of field greens with dried ++ cranberries, walnuts, grape to. cut in half, thick shreds of carrot, chopped hard boiled egg, parm cheese shreds, evoo and a great balsamic vinager. It has a perfect balance of sweet/tart/earthy/salty/acidic. Quilley 2/26/2011 4:10PM

I just chop up whatever vegies are around, add some cheese or beans and eat r/o
as I have gotten older I realize I like simple salads more than the ones with everything but the kitchen sink in them. One thing I am noticing is I am not fond of tomato in salad anymore which is odd because I love tomato but just not mixed with greens. Dressing on the other hand, now that is my weak spot, I am loving almost every one I try lately. lol katrink 2/26/2011 4:06PM

Homemade Granola

by Quilley at Makeup Alley.com

I like a mix of freshly cracked nuts
dried blueberries
dried cranberries
dried cherries
flax seed (I know, but it adds crunch big time)
coconut oil
honey
a pinch of dried cinnamon, ginger, nutmeg
raw sunflower seeds
raw pumpkin seeds
old fashioned oats

I just heat my cast iron skillet (a large one) on med. heat and add the coconut oil. Then come the oats and I start stirring right away until I can see then get a smidge darker, then i add the spices, the seeds and the nuts and keep stirring. When I smell the nut meats toasting, I turn off the flame, cool everything down, then add the honey and the dried fruits. That's it. I also like the idea that it's not solid and I can get it as toasty as I like w/o turning on the oven. I don't measure anything, just eyeball it.

It's really perfect in the morning with yogurt and sliced fruit. Mmmm, I think I will go make some now, lol.

WH FOODS CRANBERRY SAUCE

http://www.whfoods.com/genpage.php?tname=recipe&dbid=155

Cranberry Sauce is a favorite dish to serve with holiday meals. This very quick recipe will make it easy for you to add this delicious accompaniment to your meal without much effort.

1 12oz bag of fresh or frozen cranberries
1 cup fresh orange juice
1 tsp minced fresh ginger
1 tsp minced orange zest
¼ tsp cinnamon
½ cup crushed pineapple
½ cup honey


Directions:

Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan.
Rinse cranberries and add once liquid is boiling. Reduce heat to medium and cook uncovered for about 10 minutes.
Add crushed pineapple and honey. Remove from heat and cool.
Yields 2 cups

VEG. WEST COAST ENCHILADAS

2 cans organic refried black beans
3 ripe avocadoes, mashed
2 ripe tomatoes, diced
1 bunch cilantro, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, diced
2 cups enchilada sauce or 1 1/2cups salsa mixed with 1/2 cup water
1/2 cup cashews, chopped
1 1/2 cups shredded vegan cheddar cheese
12 organic yellow corn tortillas

Directions:

1.Preheat oven to 400F.

2.Heat black beans slightly on stove, it makes them easier to work with.

3.Mash avocadoes in med. bowl, add diced tomatoes, garlic, cilantro, bell pepper.

4.Heat 1 cup enchilada sauce (or half the salsa/water mixture) in a saucepan. Soak each tortilla just until soft.

5.Layer each tortilla with 2 tablespoons each of beans and avocado mixture. Sprinkle with cashews and vegan cheese.

6.Assemble enchiladas into 2 9x11 baking dishes.(Each will hold 6 enchiladas). Pour remaining sauce over top. Sprinkle with extra vegan cheese if you like. (I do!)

7.Bake for about 20 minutes, or until tops are slightly browned.

Enjoy! These are great for a dinner party and awesome as leftovers the next day!!

These are also great if you like to add extra chopped cashews on top during baking. YUM!!

Serves: 12 enchiladas

Preparation time: 15 min. assembling and 20 min. baking

VEG VINEYARD MINESTRONE

From: Jennifer - ShadedMuse@aol.com

It's VERY cold here, so I'm planning to throw together a big pot of soup tonight.
Just thought I'd share my favorite recipe with all of you.

Serving Size : 6 Preparation Time :2:00

1 medium onion -- chopped
2 carrots -- sliced
2 celery ribs -- chopped
1 zucchini -- chopped
2 cloves garlic -- minced
6 cups vegetable broth
3 cups water
1 cup red wine
1 x 28 ounce can tomatoes
2 teaspoons basil
1 teaspoon marjoram
1 x 16-ounce can kidney beans
2 cups shredded cabbage
1/2 cup pasta
In a large pot, combine onion, carrots, celery, zucchini, garlic, stock, tomatoes, water, red wine, and basil and marjoram.
Bring to a boil.
Reduce heat to medium-low and simmer, partially covered, for 1 hour.
Add beans and cabbage and cook 10 minutes.
Stir in pasta and cook uncovered 10 minutes.
Serve.

HONEY SPONGE CAKE

I adapted this recipe for sweetening with honey instead of sugar. This cake is really good!

5 eggs, at room temperature
1 C unbleached all purpose flour, sifted
1/8 tsp. salt
1/2 cup honey
1-2 tsp. pure vanilla extract

Combine flour and salt, mixing well. Separate eggs. Beat yolks for about 5 minutes. Beat egg whites just until soft peaks form. Add vanilla. Drizzle in honey while beating. Continue to beat for 1-2 minutes, just until stiff peaks form; avoid overbeating. Fold in flour 1/4th at a time. Fold in beaten yolks. Pour into ungreased tube pan. Bake in 325F pre-heated oven for 1.25 hours or until done. Your cake may cook more quickly, so it's a good idea to check for doneness after it's cooked for 45 minutes. Carefully invert cake pan, on a bottle or on the cake pan's "feet", for cooling. Serve & enjoy!

NOTE: Freeze any cake that won't be eaten in a day.

5 eggs------------400 calories
1 C flour---------400 calories
1/2 C honey----480 calories
______________________
1 cake------------1,280 calories
1/12 cake--------128 calories

TOFU-STUFFED PEPPERS

http://www.deliciouslivingmag.com/recipes/index.cfm?fuseaction=recipedetails&recipeid=416

NOTE: This makes enough to stuff 8 fairly large green peppers. Parboil the peppers and bake stuffed peppers in the oven.


The texture of the tofu will be more crumbly and meat-like if you freeze it first, then thaw. Drain thawed tofu well—pressing the tofu between paper towels will release extra moisture—so that the flavors in the sauce are not diluted (or just really squeeze as much moisture as you can from the tofu).


3/4 pound tofu, crumbled
4 large green peppers
1 large onion, diced
3 cloves garlic, chopped or minced
2 tablespoons olive oil
1/2 pound mushrooms, washed and sliced
2 Roma tomatoes, diced
3/4 teaspoon salt, to taste
1 teaspoon fresh oregano, minced, or 1/4 teaspoon dried
2 teaspoons fresh marjoram, minced or 1 teaspoon dried
1 tablespoon soy sauce
1 14-ounce can stewed tomatoes
1 cup cooked long-grain rice
1 Roma tomato, quartered
1/2 cup water
Freshly ground black pepper
Sour cream to garnish

1. When frozen tofu has thawed completely, drain as described above.

2. With small paring knife, cut out top of each green pepper and scoop out seeds and inner membrane. Set aside.

3. In 8-quart Dutch oven or small stockpot, sauté onions, garlic and tofu in olive oil, about 4-5 minutes.

4. Add mushrooms, salt, oregano, diced tomatoes and marjoram. Sauté for another 3-5 minutes.

5. Add soy sauce, stewed tomatoes and rice. Mix, and remove from heat.

6. Fill each pepper with mixture, pushing down gently with spoon to add more stuffing.

7. Quarter remaining tomato, and wedge each piece into top cavity of each pepper.

8. Place peppers in stockpot, leaving remaining tomato/rice mixture around the peppers.

9. Add water and grated black pepper; cover. Simmer for 20-25 minutes, until peppers are fork-tender but not mushy.

10. To serve, spoon extra sauce over peppers, and garnish with dollop of sour cream. Makes 4 servings as main course, or 8 if halved and presented as a side dish.

SWEET GLAZED TOFU CUTLETS

http://www.evitamins.com/healthnotes.asp?ContentID=2751001

We challenge anyone who thinks tofu is tasteless to try this recipe. Let it cook as you stir-fry the veggies for the Indonesian Noodles.

Ingredients
1 pound (455g) firm tofu, drained

1 Tbsp (15mL) safflower or canola oil

1 tsp (5mL) sesame oil

2 Tbsp (30mL) honey

2 Tbsp (30mL) soy sauce

2 Tbsp (30mL) sherry

2 scallions, sliced, for garnish

Directions
Cut tofu crosswise into 1/4-inch (0.5cm) thick slices. Blot slices between paper towels.

Combine oils, honey, soy sauce and sherry, then heat mixture slowly in a large skillet.

Arrange tofu slices in the skillet, then flip to coat with sauce on both sides. Fry tofu over moderately high heat until the underside is golden and crisp, then flip and fry the other side. Serve cutlets garnished with scallions.

These are great cold too!

Nutrition Facts
Calories: 170
Fat: 10g
% fat calories: 51%
Cholesterol: 0mg
Fiber: 1g

SALMON OR MACKEREL LOAF

1/2 cup onion, peeled and finely chopped
1 egg, slightly beaten
1/2 cup seasoned or unseasoned bread crumbs
1/4 cup chopped parsley
1 Tb freshly squeezed lemon juice
1 Tb Worcestershire sauce
Salt and freshly ground pepper to taste
Combine all ingredients (a food processor makes very quick work of this
and produces a smooth loaf). Place the mixture in a well-buttered ceramic or
heavy metal loaf pan or terrine. Cover the dish and place it in a pan of
boiling water in a preheated 350°. Bake for 45 minutes. Allow to cool for 10
minutes. The loaf may be unmolded onto a plate or served from the baking
dish.
There are a number of alternatives to preparing this loaf. An extra egg
holds it together better. Separating the egg whites from the yolks, beating the
whites, and folding them into the loaf produces a lighter final result.

OXTAIL RAGOUT

oxtails (about 3-4lbs total) cut into 2 pieces
1 clove garlic chopped
1onion chopped
1 bay leaf
1cup dry red wine
3 cups-canned beef broth (swansons)
2 tbsp butter
2 tbsp flour
16oz fresh baby whole onions(pearl onions)
1/2 pound small mushrooms, halved
1 cup fresh or frozen peas
1 cup fresh or frozen baby whole carrots

in a large saucepan, combine oxtails,garlic,chopped onions,bayleaf,wine,and broth, cover and simmer gently for 1 1/2 to 2 hrs. or untill meat is tender. Remove oxtails pieces . Mix butter and flour and stir into soup,blending intill slightly thickened, add oxtails and remaining vegetables (cover and simmer about 30 mins. or untill vegetable are tender, remove bayleaf . Season to taste with salt and pepper.

NATURAL WAY TO CLEAN AN OVEN

Conventional oven cleaner and other degreasers are among the most toxic household products around, according to the Washington Toxics Coalition. I never use anything but a homemade paste: Mix 2 cups baking soda, 1 cup washing soda (found in laundry aisles), 1 teaspoon dish soap, and 1 tablespoon white vinegar. (You can thin it with a bit of water if necessary.) Wearing gloves -- I prefer heavy cotton to plastic -- scour the oven's interior with a scrubber, rag, and hot water to remove crust that hasn't yet stuck solid. Apply thickly to all sides of the oven and leave overnight. In the morning, put gloves on and scrub, wiping with a wet cloth until all traces are gone.

MUSHROOM SOUP, BEST EVER

http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=2&id=48974

This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it!
by AndreaB

2 servings 1 hour 35 min prep

8 ounces closed cup mushrooms
1 medium onion
1 little butter
sunflower oil
1 pint good chicken stock
2 tablespoons flour
1/4 pint whole milk
fresh ground salt & pepper

dice onion small.
clean and halve mushrooms.
fry onion in the butter and oil for 2 minutes.
add mushrooms for a further 4 minutes.
sprinkle flour into pan and stir well to remove lumps.
add half of the stock.
stir and scrape cooked flour off bottom until thickening.
add half the milk stirring all the time.
continue to add stock and milk in turn until all added.
adjust seasoning and add plenty of pepper.
simmer very gently for 20 minutes.

MOM'S MEATLOAF

2 1/2 lbs. Angus ground chuck,sirloin OR ground turkey
1 egg
about 1/3 can evaporated milk
about 1 cup plain breadcrumbs
1 envelope Lipton's beefy onion soup mix
ketchup

Mix all ingredients well. Shape into meatloaf and insert in baking dish leaving atleast 1/2 inch space at dish edges. Bake in 350F preheated oven for 1 hr. Bake longer if necessary, until juices no longer pinkish.

Cut slices halfway through meatloaf. Top with ketchup and bake about 5 minutes or so longer.

MOM'S FAVE CHICKEN NOODLE SOUP

The Southern Living Annual Recipes cookbook, this recipe was in, was accidentally put in a garage sale and sold. I think I've recalled the ingredients fairly accurately but I decided to use a whole chicken. It tastes a lot like I remember.:)

1 whole chicken, cut up, (with giblets)
1 bay leaf
3-4 celery leaves
1 cup green onions, sliced
2/3 cup celery, sliced
1 cup carrots, sliced
2 Tbsp.parsley, chopped
2/3 tsp. dried thyme
2/3 tsp. poultry seasoning
2 cups medium egg noodles
salt & pepper to taste

Place chicken in pot. Cover with water and add celery leaves. Cook for 1 1/2 hours. Remove chicken pieces. Strain broth.

Add carrots, celery, green onions, thyme, poultry seasoning, and bay leaf. Simmer for 30 minutes. Add egg noodles and cook till done.

Add deboned, chopped chicken and simmer for 5 minutes. Serve and enjoy!

MOCK CONDENSED CREAM OF CELERY

http://www.recipegoldmine.com/scratch/scratch305.html
Posted by FootsieBear at recipegoldmine.com May 9, 2001

When a recipe calls for canned cream of celery soup, use this instead.

3/4 cup chicken stock
1 bay leaf
1 cup thinly sliced celery
1 tablespoon vegetable oil
3 tablespoon all purpose flour
1/3 cup skim milk
1 tablespoon nonfat "butter" granules
Black pepper to taste
1/8 teaspoon garlic powder
1/8 teaspoon salt (optional)

In a small saucepan, heat stock, bay leaf and celery uncovered, over medium high heat until liquid simmers. Reduce heat, cover and simmer 10 minutes or until celery is tender. Remove from heat. Remove celery from stock and set aside.

In another small saucepan, heat oil over medium heat, add flour, stirring constantly for 1 minute. Gradually add the stock with bay leaf, milk, butter granules and pepper, stirring constantly until mixture thickens. About 2-3 minutes. Remove from heat and discard bay leaf.

Pour mixture into blender or food processor, blend till smooth. Add celery, garlic powder and salt. Blend until celery is pureed.

*This is a low fat recipe, for a creamier version, I would not hesitate to use whole milk and 1 tablespoon of real butter or margarine.

Servings: 4

MEDITERRANEAN VEGETABLE PIZZA

http://tabasco.com/taste_tent/recipes/recipe.cfm?id=157&catid=14&name=Mediterranean_Vegetable_Pizza

4 tablespoons TABASCO® brand Garlic Pepper Sauce

1/2 cup plus 2 tablespoons prepared pizza sauce

1 (14-inch) round of prepared pizza dough

1 1/2 cups shredded mozzarella cheese

1/3 cup sliced onion

1/4 cup sliced mushrooms

1/4 cup green bell pepper strips

1/4 cup sliced black olives

Combine Original TABASCO® Garlic Pepper Sauce and pizza sauce in a small bowl and mix well; set aside.

Place pizza dough on an oiled pizza screen or pan. (To oil screen, spray with cooking spray, heat, and re-spray just before using.) Dock the dough well. Spread with pizza sauce, leaving a 1" border around the edge. Sprinkle cheese over sauce and top with onion, mushrooms, green pepper, and olives. Bake in a 450°F oven for 7 minutes. Cool slightly before cutting into 8 slices.

Makes one 14-inch pizza

Original TABASCO® brand Pepper Sauce may be substituted for Garlic Pepper Sauce; decrease amount of Original TABASCO® Pepper Sauce by 1 tablespoon and increase pizza sauce by 1 tablespoon.

LEMON CHEESECAKE, WITH YOGURT

http://www.triadpublishing.com/cheesecake.shtml

Rich and delicious! Only 100 calories.
It's so easy to make, you mix it with a fork.

2 cups nonfat yogurt cheese
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract

Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.

Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.

Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.

Serves 8.

1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.

KROGER CHERRY COBBLER

1 stick unsalted butter
14.5 oz. can Kroger cherries, packed in water
3/4 C all purpose flour
1/4 C organic wheat flour
1/2 C sugar
13 packets Splenda
1 tsp. baking soda
1 C milk, OPTIONAL

Melt and brown butter in an 8 or 9" square baking pan in 350F oven. Drain cherries, set aside and reserve juice. In a separate bowl, mix dry ingredients together; add milk (OPTIONAL). Pour into melted butter or margarine, but DO NOT STIR. Spoon cherries on top of mixture, then sprinkle with 1/2 cup of reserved juice. Bake at 350F for 40- 50 minutes or until golden brown. Serve hot or warm with whipped topping.

KOREAN ROASTED CHICKEN THIGHS

8 chicken thighs, deboned
1/2 C Kikoman light soy sauce
1/2 C minced green onions
3 T sesame oil
3 tbsp. honey
2 tsp. minced garlic or 1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. black pepper

1. Preheat oven to 375 degrees.

2. Place chicken skin side down in a large baking dish.

3. Combine the remaining ingredients in a bowl and then pour on top of chicken.

4. Bake uncovered for 45 minutes.

5. Turn the chicken over in the dish and bake for another 15 minutes.

HOW TO DEBONE CHICKEN THIGHS

1. Use a standard, sharp kitchen knife to slice through the joint where the thigh and drumstick meet. The cartilage at this joint is extremely soft, so your knife should feel little resistance.
2. The leg has now been split into thigh and drumstick pieces. The drumstick can be deboned using the exact same method as for deboning the thigh.

3. Make an incision along the top of the bone. Deepen the incision by slicing into the thigh until your knife reaches bone. The bone will be visible through the incision: it will be white and very firm.
4. Grasp the now partially disconnected bone and pull it up and away from the thigh so you can slice underneath the remaining bone. You will feel the bone begin to loosen from the thigh. Make the necessary cuts to remove the bone completely from the thigh.
5. Slice the meat away from the bone by making several short cuts with your knife. As the meat comes free, use your fingers to pull it clear of the bone.

6. Continue slicing until you have removed any unwanted bits of bone, sinew, tendons and skin (if desired). The thigh is now ready to be used in your favorite chicken recipes.

HONEY WHEAT BREAD (LACTOSE FREE)

from the internet

2 1/2-3 cups water
2 Tbsp. extra-virgin olive oil
2 Tbsp. vegetable oil
2/3 cup honey
6 cups stone ground whole wheat flour
2 cups Old Fashioned Oats
4 tsp. instant yeast or 2 packets of Active Dry Yeast
1 Tbsp. and 2 tsp. vital wheat gluten (omit if bread flour used)
1 1/2 tsp. salt

To 5 cups of the flour add yeast, gluten and salt. Mix well. Add oats and mix well. Combine water, oils and honey. Heat until very warm but not hot. Add heated liquid to dry ingredients and mix well, using your hands if you need to. The dough will be more moist than usual but the oats will absorb a lot of moisture.

If I'm making bread with stone ground wheat flour, the next step is letting the dough rest for about 2 hours, in a 2 gallon plastic bag, which is partially unzipped. This is to give the flour time to absorb moisture.

Then knead the dough for 10 minutes, adding about a cup or so of flour as you knead.

Let rise till double. I usually allow about 2 hours for this.

Divide dough in half. On lightly floured surface, roll out each half of the dough into a rectangle, approximately 6 x 12 inches. Roll up dough starting at narrow end, sealing as you go. Seal ends and seam well. I like to do light "karate chops" from one end of the dough to the other to help the dough to seal better, so it stays together better.

Place in 4 x 8 inch loaf pans, sprayed with vegetable oil. Let rise till dough is doubled or almost doubled; it usually takes 30 minutes to an hour.

Bake in oven preheated to 375 degrees, until loaves are light brown and sound hollow when tapped, about 30-35 minutes in my oven.

Cool on wire racks.

If you're slicing the bread before you store it, letting the bread completely cool first will make the crumb texture better.

HONEY OATMEAL-RAISIN COOKIES

Adapted from Quaker Oatmeal Vanishing Oatmeal Raisin cookies recipe.

1 stick butter, preferably unsalted
3/4 cup brown sugar, packed
¼ cup honey
2 eggs, slightly beaten
1/2 cup unsweetened applesauce
1 tsp. pure vanilla extract
1 cup Hodgson Mill organic graham flour
1/2 cup all purpose unbleached flour
1 tsp. Watkins ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 cups Quaker Old Fashioned oats
1 cup yellow raisins
parchment paper

OVEN 350F

Cut 2- 3 sheets of parchment paper to fit your cookie sheet.

Combine flours, cinnamon, soda and salt, mixing well. Set aside.

Cream butter into brown sugar, in a large bowl. Stir in honey, eggs, applesauce, and vanilla, mixing well after each additional ingredient (beat longer and more vigorously to ensure that honey is well blended into the mixture). Stir in flour mixture, mixing well. Fold in oats then raisins.

Drop rounded tablespoonfuls of cookie dough onto a parchment lined cookie sheet (leaving about 1- 1 1/2 inches of space between cookies). Bake in center of 350F preheated oven for 10-15 minutes or until tops of cookies are just slightly brown. While one pan of cookies is in the oven, drop another batch of cookie dough onto the parchment paper, then slide it onto cookie sheet pan for baking.

Cool for 1 minute on cookie sheet, then remove to cooling rack. ENJOY!

HONEY CARROT SOUFFLE

In-cre-di-bly de-li-ci-ous! It's low fat because I forgot to add the butter and I liked it so much just like this! This recipe was adapted from a Picadilly Carrot Souffle recipe.

2 lbs. carrots, steamed till very tender, drained & cooled
1/2 - 2/3 cup honey, to taste
1/2 tbsp. brown sugar
2 tbsp. + 1 tsp. all purpose flour
1 1/2 tbsp. baking powder
1/4 tsp. Watkin's cinnamon
1 tsp. pure vanilla extract
3 eggs
1/4 cup evaporated skim milk

Blenderize all ingredients in two batches. Pour into greased souffle dish and lightly stir. Microwave on high for 5 minutes. Bake in 350F preheated oven for 45 min or until middle of souffle is set and edges are brown. This souffle tastes best warm rather than hot.

HONEY - COOKING TIPS

http://www.benefits-of-honey.com/cooking-with-honey.html

6 Useful Tips on Cooking with Honey

1. As a general guide, when using honey recipes, use less of honey because it is almost twice as sweet as sugar. Replace one cup of sugar for half a cup of honey, and because honey is hygroscopic (meaning it attracts water) , reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey added.

2. Give longer time for beating and more vigorous beating compared to sugar recipes, and when baking with honey.

3. Add 1/2 teaspoon baking soda for each cup of honey used. This will neutralize honey's acidity and help the food rise.

4. Reduce the oven temperature by 25 degrees Fahrenheit. Honey batter becomes crisp and browns faster than sugar batter.

5. When using honey in jams, jellies, or candies, increase the cooking temperature just a bit to allow the extra liquid to evaporate.

6. The floral variety of the honey should be considered when cooking with honey since honey has the power to balance, enhance or impart some of its flavour to other foods. The fascinating number of honey varieties and their versatility in cooking is the reason to the thousands of tantalizing recipes using honey out there.

FASSOLATHA (GREEK BEAN SOUP)

http://greekfood.about.com/od/soupsstews/r/fassolada.htm

(pronounced fah-so-LAH-thah)
According to food historians, fassolatha has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Whether you make it with tomato or lemon, culinary tradition dictates that fassolatha be served with crusty bread, feta cheese (except during Lent and periods of fasting), and black olives.

INGREDIENTS:
1 1/2 cups of white beans (Great Northern or cannellini) rinsed, soaked 24 hours and drained
2 bay leaves
2 carrots, sliced or cut in chunks
1 large mild onion, grated
4-8 stems of wild celery or cutting celery (or 5-6 stalks of celery), leaves and stalks, chopped
1 14.5 oz. can seeded, peeled, chopped plum tomatoes (or 1 1/2 tablespoons of tomato paste)
2/3 cup of extra virgin olive oil
1 teaspooon of salt (or to taste)
1 teaspoon of pepper (or to taste)
flat-leaf parsley leaves, chopped
8-10 cups of water

PREPARATION:
Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes. Remove bay leaves.

Add carrots, onion, celery, and simmer for 30 minutes longer.

Add tomatoes or tomato paste, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley.

Fassolatha bean soup is served warm or at room temperature.

ENCHILADA SAUCE 2

http://www.lowsodiumcooking.com/free/EnchiladaSauce2.htm

What to do when you want enchiladas? The store bought sauce has way too much sodium and most recipes call for long simmering. Try this one instead, mix it up and use it. What could be easier?

16 oz No Salt Added tomato sauce
1 t oregano
1 t garlic powder
1 t chili powder,Or More To Taste
2 t onion powder
1/2 t Cumin



Mix it all up and heat through.

Yield: 4 Servings



Sodium Category: LowSodium

EMERIL'S ROASTED GREEN BEANS

1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

CRANBERRY-ORANGE-NUT BREAD

Adapted from recipe on cranberry package.

1 1/2 C. cranberries
1 1/2 C. pecans OR walnuts, chopped
2 Tbsp. grated orange peel (you'll need a zester for this)
3 C. unbleached all-purpose flour AND 1 C. whole wheat flour
OR 4 C. unbleached all-purpose flour
1/2 C. brown sugar
3/4 C. honey
1 Tbsp. baking powder
3/4 tsp. salt
1 1/4 tsp. baking soda
5 Tbsp. vegetable oil
1 Tbsp. butter, melted
1 1/3 C. orange juice
2 eggs well beaten

In a large bowl add flour, salt, baking powder & soda, brown sugar and pecans or walnuts. Mix well.

In two batches, blenderize orange juice, vegetable oil, eggs, honey, melted butter and orange peel for 2-3 seconds. Add cranberries and pulse blend just until cranberries are coarsely chopped.

Mix cranberry mixture with dry ingredients. Beat longer and more vigorously so that the honey will be mixed well throughout the batter. Spray loaf pans with vegetable oil.

Pour into 3 medium loaf pans or 2 regular loaf pans.

Bake in 325 F preheated oven:

45 minutes (medium loaves)

60 minutes (regular sized loaves).

Cool about 5 minutes in loaf pans then remove from pans and cool on wire rack.

BROWN RICE

Brennan's Sugarbuster Cookbook

1 cup brown rice
2 1/4 cup water
salt & pepper to taste


Wash rice. Add water and rice to saucepan bring to a boil over high heat. After it comes to a boil stir, reduce heat to lowest setting and cover with lid. Cook 30 minutes. Remove from heat. Let rice sit for a few minutes then fluff with fork.

BROILED OPEN FACE VEGGIE SANDWICH

Recipezaar


This is one of my favorite meals. The flavors of fresh veggies with melted mozarella and pesto just hit the spot! The ingredients are just guidelines, and I'm always adding whatever veggies I have on hand.
4 slices sourdough bread (or bread of choice)
2 tablespoons pesto sauce
1 tablespoon mayonnaise
4 slices mozzarella cheese
2 tomatoes, sliced
1/2 red onion, sliced
1 eggplant, sliced and roasted (optional)
1/2 cup sliced mushrooms
1 red bell pepper, sliced
4 garlic cloves

4 servings Change size or US/metric
Change to: servings US Metric

25 minutes 20 mins prep