This is a nice side dish. If you haven’t cooked with quinoa it really is tasty when seasoned. Just by itself is rather bland. But being a seed it is a source of protein. In this recipe you need to make sure you are using low or no sodium chicken broth. Curry powder is a blend of spices so check to see the sodium content. Raisins are not the best thing, not the worst thing. If I was serving this cold I would leave out the raisins and add chopped apple and grapes (adding after quinoa has cooled). I have my own dehydrator so I make my own dried cranberries and I would use those in place of the raisins. This recipe is from All Recipes.
Like many people this weekend we have a family outing planned. I found this recipe for peanut butter dip from Cooking Classy. Sounds really good and easy. When I buy peanut butter I go to the grocery store that lets you grind raw peanuts into butter. No added salt! We like it better than the sweeten kind.
Peanut Butter Fruit Dip
- 2 (5.3 oz) containers Vanilla Greek Yogurt (or 1 slightly heaping cup)
- 1/3 cup creamy peanut butter
- 1 Tbsp honey, or to taste
- Add all ingredients to a bowl and whisk to blend until smooth. Serve with fruit (recommended bananas, apples, raspberries or strawberries). Store in refrigerator in an airtight container.
- Adapted from: Family Fresh Meals
I really enjoyed this cheesecake. It was easy to make and isn’t too sweet. A lot of no-bake cheesecakes have sweetened condensed milk or cool whip. Both I was trying to avoid. The other thing I liked is I could half this recipe very easily and have just enough dessert for one night. This recipe sets will in individual cups, but not firm enough for a pie. If you are straining the yogurt and don’t have cheese cloth you can use a coffee filter instead. This recipe is from Gimme Some Oven.
Lighter No Bake Cheesecake
- 2/3 cup graham cracker crumbs
- 2 Tbsp. melted coconut oil or butter
- 2 (8 oz.) packages low-fat cream cheese
- 1 cup low-fat vanilla Greek yogurt (**must be strained if it’s watery, see note below)
- 1/4 cup honey
- 2 Tbsp. lemon juice
- 1 Tbsp. vanilla extract
- pinch of salt
Stir graham cracker crumbs and oil/butter together until combined. Add 2 loosely packed tablespoons of crust to the bottom of each jar or serving dish, and use your fingers or a spoon to pack it down firmly.
Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about 2/3 cup of the mixture into each jar or serving dish on top of the graham cracker crust.
Refrigerate for 2-3 hours until set. Serve topped with berries, lemon zest, other desired toppings, or plain.
**Note about the Greek yogurt: It is VERY important that your Greek yogurt is thick for this recipe. If it is too thin, the cheesecake will not set up and will have more of a pudding consistency. I used Fage Total 2% Greek yogurt for mine, and it worked perfectly. But if your Greek yogurt is not thick — for example, if you poke a spoon in it vertically and it falls over — just strain it through a cheesecloth to remove the excess water. Then measure out 1 cup with the Greek yogurt that has been strained.
This looks very tasty. Mushroom, onions and garlic, can you really go wrong? I would use Mrs. Dash instead of salt and probably use almond flour to dredge chicken. Maybe take the onions down to 1 cup, 2 cups sound like a lot of onion. Other than that it should work well for the DASH diet. Recipe is from KitchMe.
2 Tab. Parmesan cheese, grated
½ tsp. Salt, divided
¼ tsp. Pepper
16 oz Chicken breast
1 Tab. Olive oil, divided
2 Cups Onion, diced
2 Garlic cloves, minced
2 Cups Mushrooms, sliced
½ tsp. Basil
2 Tab. Dry white wine
2 Tab. Water
- On a sheet of wax paper or paper plate, combine flour, parmesan cheese, and 1/4 tsp each salt and pepper.
- Dredge chicken in flour mixture, coating both sides, and reserve any remaining flour mixture.
- In a 10 inch skillet, heat 1 1/2 tsp oil over medium-high heat; add onions and garlic and saute until onions are softened.
- Add mushrooms, basil, and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
- Transfer mixture to plate and set aside.
- In the same skillet, heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned, 1 to 2 minutes on each side.
- Stir in reserved flour mixture; gradually add wine and water and continuing to stir, bring mixture to a boil.
- Return mushroom mixture to the pan and cook until heated through.
This recipe was in our local paper this morning. Huckleberries grow around here and are like gold. But I think I would be willing to give up a few for this recipe. The only thing I may change is the amount of sugar. I think I would take it down to 3/4 of a cup.
1/2 cup apple wood chips (optional)
1 1/2 cups fresh huckleberries
1/2 cup sugar
1/2 cup red wine vinegar
1 teaspoon whole coriander seeds (optional)
1 large shallot, finely minced
1 1/2 pound fillet of wild salmon, skin on
Olive oil, for brushing
Salt and pepper
Zest and juice of 1 lemon
1 tablespoon fresh thyme, more for garnish
1 cup greens, such as arugula, baby kale and watercress
Preheat grill to medium high. Make a little bowl out of 2 to 3 layers of aluminum foil the size of half a grapefruit. Place dry apple wood chips inside the foil bowl, place the bowl directly on the heating grill, and close the grill lid.
Place huckleberries in a medium bowl. Heat sugar, vinegar, a generous three finger pinch of salt and coriander seeds in a small sauce pan and stir until sugar has dissolved. Add minced shallots and simmer two minutes. Pour over huckleberries, stir gently and set aside.
Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Place skin side down on the grill. Sprinkle with zest of one lemon, and 1 tablespoon fresh thyme leaves.
Once apple wood chips begin smoking, turn heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, closing lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, especially if it’s a thinner piece. Once salmon is cooked to medium rare or medium, turn heat off.
Place salmon on a platter over greens. Squeeze with juice of half a lemon. Generously spoon pickled huckleberries and pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.
Yield: 4 servings
I am of the belief that if we eat food in their natural state we would be much better off. So that potato is OK as long as you are not deep fat frying it or slathering it with butter. Both of which do taste wonderful, but that potato can taste pretty good all by itself. That being said my goal is to eat food the way God made it and try to avoid any kind of processed food. Once I learn to cook this way and get some new family favorites I am sure my taste buds will be happy. It’s just hard to break bad habits. And like most of us I like the convenance of opening a box or can and having dinner. So all that being said here is my recipe today. I found it at The Prairie Homestead. I would choose honey as a sweetener and freeze the extra.
How to Make Homemade Peach Butter
You will Need:
- Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)
- Sweetener, to taste (optional– I used a bit of sucanat (aka unrefined cane sugar) see notes below)
- That’s it! (Really!)
- For processing information go to The Prairie Homestead
This is an easy recipe that my family really enjoys. And it real is very easy!
Oven Roasted Pork
Pork roast (size that works for your family)
No-Salt seasoning (I like Mrs. Dash)
Mix the spices together and rub all over pork. Place in zip lock bag and store in refrigerator. Let spices blend with pork over night or at least a couple of hours before cooking. Heat oven to 275 degrees. Take pork out of the bag and place in baking dish with sides. Wrap the top of baking dish with foil, making sure you have a tight fit. Place in oven 4 hours (longer if a big roast) until internal thermometer reaches 150 degrees. Remove from oven and let rest 10 minutes. Should be fork tender. I like to add vegetables to my roast, carrots, onion, and celery. But my sons are not very fond of this so when they are home I just season the pork.
Here is a chart for cooking temperatures and time for meat from Food Safety.gov.
You can shred the pork then add your favorite low-sodium barbecue sauce. Here is a good one from Martha Stewart. You need to be careful what kind of ketchup you use. Not everyone in the family likes barbecue sauce so for us this added to taste. Also if I save some of the plain pork I can make tacos or burritos out of it.
Simple Barbecue Sauce
Everyday Food, July/August 2008http://www.marthastewart.com/340381/simple-barbecue-sauce
- 1 bottle (24 ounces) ketchup (about 3 cups) (No-salt or low sodium)
- 1 cup cider vinegar
- 1/2 cup unsulfured molasses
- 2 tablespoons Worcestershire sauce
- 1 cup water
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat to medium, and simmer until sauce is thickened and reduced by a third, about 30 minutes. Let cool to room temperature before using.
To store, refrigerate, up to 2 weeks.