Pumpkin Pecan Cookies/bars

From:  Whole Foods

makes about 30 cookies

For Bars see the notes at the bottom.

Toasted pecans are the foundation of this spiced oat cookie, sprinkled with cinnamon and cloves and scented with orange juice and zest. These cookies are tough to resist fresh from the oven...so don't. Dig in when they're warm, or store them for snacking later.

Ingredients

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

Method

Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Nutrition

Per serving (1 cookie): 100 calories (50 from fat), 6g total fat, .5g saturated fat, 0mg cholesterol, 80mg sodium, 11g total carbohydrate (2g dietary fiber, 5g sugar), 2g protein

Pumpkin pecan bars: Because I dislike the length of time it takes to bake out drop cookies, I altered it slightly to make bars. A one stop shop instead of pan after pan. Gotta love that!

Ingredients

2 cups pecans, toasted and cooled
1 cup rolled oats
1/2 cup sorghum flour
2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
6 majool dates or 12 smaller dates

Prepare ingredents just as they mention above. I use a 8x11 pan because I like them really thick. Spray it with cooking oil before putting the batter in. Bake at 375 for 30 min. They will still be slighly soft to the touch when you pull them out. Store in fridge.

Slow Cooker Irish Oatmeal

From: Everything Vegan
Servers: 8

4 cups vanilla almond milk
1 3/4 cups steal cut oats
1/2 cup raisins
1/2 cups pure maple syrup
1/4 tsp. ground allspice
1/3 cup chopped pecans

Coat 4 quart slow cooker with cooking spray.  Combine milk, oats, raisins, maple syrup, allspice, and 4 cups water in slow cooker.  Cook on high for 2-4 hours.

Turn off slow cooker.  Add water if needed to get to right consistency.  Add pecans.

Viva Panzanella

Prep/total time: 40 min
Servings: 6

3/4lb Italian bread, cubed (about 8 cups)
21/2 lbs tomatoes (about 8 med chopped)
1 can (15oz) white kidney beans rinsed and drained
1 can (14oz) water packed artichoke hearts, rinsed, drained and quartered
1 cup thinly sliced roasted sweet red peppers
1/2 cup fresh basil leaves, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup Greek olives, sliced

Dressing:
1/4 cup balsamic vinegar
3 Tbsp minced fresh parsley
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp white wine vinegar
3 Tbsp minced fresh thyme
oregano to taste
1 garlic clove, minced

1.  Place bread on baking sheet and spray with Pam.  Bake at 450 for 8-10min or until golden brown.  Cool to room temp.
2.  In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, and bread.
3.  In a small bowl, whisk the dressing ingredients.  Drixxle over salad and toss to coat.  Serve immediately.

Hummus

From:  Becca Bruce

1 can chickpeas (separate liquid and set aside)

2 tablespoons tahini

2 cloves garlic, crushed

2 teaspoons ground cumin

1/3 cup lemon juice

3 tablespoons olive oil

Large pinch of cayenne pepper

1 teaspoon salt

Process all the ingredients until thick

Add enough liquid from the chickpeas until smooth

Add more cayenne pepper to taste

Quinoa Broccoli Pilaf

Serves: 8
From:

http://www.kansascity.com/2011/03/29/2759284/eating-for-life-quinoa-broccoli.html#

Quinoa Broccoli Pilaf
Makes 8 servings (about 4 cups total)
1 cup quinoa
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable stock
1  1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 tablespoons lemon juice
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped broccoli florets,
or frozen chopped broccoli, partially thawed and drained
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 tablespoons sliced or slivered almonds, toasted

Add onion, garlic, and a little water to frying pan and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil.
Stir in quinoa. Cover, reduce heat to low and simmer 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli. Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl. Garnish with parsley, Parmesan and almonds.

Apple Sandwiches with Granola and Peanut Butter

Serves 2
From:  Whole Foods

2 small apples, cored and cut crosswise 1/2 inch thick rounds
1 teaspoon lemon juice
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

If you won't be eating these right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of apple slices with peanut or almond butter then sprinkle with chocolate chips and granola.  Top with remaining apple slices, pressing down gently to make the sandwiches.  Transfer to napkins or plate and serve.

Wilted Spinach Salad with Warm Feta Dressing

Wilted Spinach Salad with Warm Feta Dressing

• 1 9-ounce bag fresh spinach leaves
• 5 tablespoons olive oil, divided
• 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
• 1 7-ounce package feta cheese, coarsely crumbled
• 2 tablespoons Sherry wine vinegar

Preparation

Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

The Best Salmon Marinade

Serves: 4-5
Source:  http://www.food.com/recipe/the-best-salmon-marinade-286303

Ingredients:

• 4 salmon fillets or 4 salmon steaks
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 scallions, chopped (2 green onions)
• 1 garlic clove, finely chopped
• 2 teaspoons fresh ginger, peeled and finely chopped
  
  

Directions:

Prep Time: 10 mins

Total Time: 40 mins

1. 1 Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
2. 2 Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
3. 3 **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

Grilled Veggie and Goat Cheese Wrap

Grilled Veggie and Goat Cheese Wrap

Servers: 4
Source: ?

Marinade:
½ C olive oil
¼ C red wine vinegar
Onion powder
Garlic salt
Fresh black pepper

Mix ingredients for marinade.

½ pound button mushrooms, sliced
1 red bell pepper cut in pieces
1 eggplant cut in chunks
1 onion, cut
1 green pepper cut in pieces
Black olives
Goat cheese
Whole wheat tortillas

Prepare ingredients through green pepper and put in marinade. Cover veggies with marinate. Let it process for a half hour turning once during that time. Grill the veggies. When the veggies are cooked and have cooled, line tortillas with them. Sprinkle goat cheese and black olives over the top. Wrap tight and serve.

Basil Balsamic Marinade for Grilled Fish

Basil Balsamic Marinade for Grilled Fish

Serves: I make about 4 filets
Source: Cooks.com

½ C. balsamic vinegar
¾ C. olive oil
Few drops of hot pepper sauce
¼ C minced fresh basil (1/8 C dried)
Fresh ground pepper

I think this is best with a white fish such as Mahi Mahi, Talopia, Wali, or Northern. Whisk together the vinegar, oil and hot sauce. Stir in the basil and pepper. Pour over fish and marinate about 45 minutes. Turning once before grilling.