Raw Oatmeal Cookie Dough

Oatmeal Cookie Dough:

Scant 1 cup Oat Flour
1 cup Sorghum Flour
1/4 cup maple syrup
1 t. vanilla extract
Scant 1/2 cup Coconut Oil, melted

zest of two lemons

Put dry ingredients into bowl and mix.  Add wet to same bowl and mix.  The dough will be on the soft side.  Eat.

* I make my own oat flour by taking old fashioned oats and processing in my food processor until I have flour.  I measure 1 cup of oats before putting into blender which probably yields slightly less than 1 cup which I call for in the recipe.

Cauliflower "Rice" Tabbouleh

 Prep Time: 10 minutes Cook Time: 20 minutes Servings: Yield 5 cups Source: epicurious.com

INGREDIENTS

1/2 medium head of cauliflower (about 1 pound), coarsely chopped

5 tablespoons extra-virgin olive oil, divided

1 teaspoon (or more) kosher salt, divided

2 cups (packed) flat-leaf parsley leaves with tender stems

1 cup (packed) mint leaves

2 scallions, white and pale-green parts only, sliced

1 garlic clove, coarsely chopped

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper flakes

1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces

6 ounces cherry tomatoes, quartered

DIRECTIONS

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.

Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.

Do Ahead

Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

MEDITERRANEAN WARM SALAD

 From:  https://simplyvegetarian777.com/mediterranean-warm-salad/

Serves: 2

Ingredients

• Onion Red - 1 small, thinly sliced
• Zucchini - 1 small, washed and cut into thin half moons
• Bell peppers, colored - 5, cut into thin discs
• Cherry Tomatoes - ¼ cup, halved
• Black olives - 10, sliced
• Feta cheese - ¼ cup, crumbled
• Salad Greens - 2 handful. I used a mix of baby chard, baby kale and baby spinach.
• Cranberry dry - 2 tsp, optional
• Oils & Spices
• Olive Oil - ½ tbsp
• Balsamic Vinegar - ½ tbsp
• Oregano, dry - ½ tsp
• Lemon Juice - ½ tsp. 
• Salt and black pepper powder to taste
• Instructions
• 
  
• Wash the baby greens and dry completely. Divide them in 2 salad plates/bowls.
• Take a heavy pan and heat ½ tbsp. olive oil in it. Once hot, reduce the heat to medium and add onions to it. Cover and cook for 2 minutes till it becomes soft. Now cook for 1 more minute uncovered and brown lightly.
• Add zucchini slices and bell peppers. Toss them and cook for another 3 minutes till the zucchini is slightly cooked. Add oregano, salt and black pepper. Toss well.
• Add cherry tomatoes, balsamic vinegar and sun dried tomatoes. Toss well on high heat for few seconds and turn off the heat. Add lemon juice and toss again.
• Divide the warm vegetables in 2 equal parts on greens in the bowl.
• Sprinkle with dried cranberries, feta cheese and sliced olives.
• You may either crush the pita chips on top or serve on the side.
• This is a great stuffing for Pita Pockets as well.
• Enjoy a Mediterranean warm salad.

Easy 30-Minute Homemade Chicken Noodle Soup

 From:  https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/

YIELD: ABOUT 12 CUPS

 TOTAL TIME: 35 MINUTES

 PREP TIME: 5 MINUTES

 COOK TIME: ABOUT 30 MINUTES

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

DIRECTIONS:

1. To a large stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Potato-Crusted Quiche

 From:  https://tasty.co/recipe/potato-crusted-quiche

Ingredients

for 5 servings

• 1 lb russet potato or sweet potato
• 3 tablespoons olive oil
• ½ teaspoon pepper, divided
• 5 eggs
• 1 cup milk
• 1 10 oz pkg frozen spinach, thawed and wrong free of water
• ½ cup shredded mozzarella cheese or 1/4 mozzarella and 1/4 feta
• 1 teaspoon garlic powder
• pinch of ground nutmeg optional

Preparation

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes, then thinly slice a knife or mandolin.
3. Add the sliced potatoes to a large bowl and drizzle with the olive oil, ¼ teaspoon of pepper toss with your hands or a spoon to coat.
4. Arrange the potato slices in a 9x13 dish overlapping the potato slices. Fill in any gaps with leftover potato slices.
5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
6. Reduce the oven temperature to 350˚F (180˚C).
7. In a medium bowl, whisk together the eggs, milk, spinach, remaining ¼ teaspoon of pepper, garlic powder, and nutmeg if using.
8. Sprinkle cheese over potatoes.
9. Slowly pour the egg mixture over the cheese and potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
10. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
11. Slice and serve.

Roasted Almonds

 From:  An Oregon Cottage

Ingredients

• 4½ cups raw, whole almonds
• 1½ tablespoons HOT water
• 1½ teaspoons sea salt
• 2 tablespoons olive oil
• sea salt to taste

Instructions

• Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
• Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
• Transfer to prepared baking sheet, spreading the nuts in a single layer.
• Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
• When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
• Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**
• Store in an airtight container at room temperature.

CUCUMBER TOMATO SALAD WITH FETA

 From: Bowl of Delicious

Serves: 4

Ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon sugar or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion quartered and thinly sliced (about 1 small onion)
• 2 cucumbers medium sized
• 1 pint cherry tomatoes
• 4 oz. feta cheese
• 2 tablespoons fresh parsley chopped, or other herbs such as dill, chives, or cilantro
• 1/4 cup extra-virgin olive oil

Instructions

• In a small bowl, mix together the red wine vinegar (2 tablespoons), sugar (1 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the sliced red onions and stir to coat. Allow to sit for 5-10 minutes, stirring once or twice.
• While you let the onions sit: cut the ends off the cucumber, slice in half lengthwise, and scoop out the seeds with a spoon. Discard the seeds and slice the cucumber thinly, about 1/4" thick. Add to a large bowl. (And if you prefer, you can peel the cucumber before cutting it.)
• Cut the cherry tomatoes in half and add to the large bowl as well.
• If your feta cheese isn't already crumbled, use a fork to crumble it and add it to the large bowl.
• Drizzle the olive oil (1/4 cup) into the small bowl with the onions, add the chopped fresh parsley (2 tablespoons) or other herbs, and mix together.
• Pour the onion mixture into the large bowl with the remaining ingredients and toss to coat. Serve immediately for best results.

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

 From: Delish

Servings: 4

INGREDIENTS

1 c. quinoa

kosher salt

Freshly ground black pepper

1 medium Delicata squash, seeded and thinly sliced into half moons

1 bunch Tuscan kale, thinly sliced and stems removed

1/3 c. pecans, toasted

1/3 c. dried cranberries

1 tbsp. balsamic vinegar

2 tbsp. extra-virgin olive oil

1/3 c. crumbled feta

DIRECTIONS

1. Preheat oven to 425° and cover a baking sheet with aluminum foil.
2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

Easy Salted Oat Fudge

 

Easy Salted Oat Fudge

• Author: Cookie and Kate
 
• Prep Time: 10 mins
 
• Total Time: 20 minutes
 
• Yield: About 36 small squares of fudge

INGREDIENTS

• ¾ cup creamy unsalted almond butter 
• ¾ cup semi-sweet chocolate chips
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 ½ teaspoons vanilla extract
• 1 ¾ cups old-fashioned oats ground into flour, see step 1

INSTRUCTIONS

1. Prep work: Cut two strips of parchment paper to fit across the interior of an 8 to 9-inch square baker. Criss-cross the papers at the bottom of the baker and fold the ends up the sides of the baker. If you need to make your own oat flour, blend 1 and ¾ cups oats in a blender or food processor until ground into a fine flour.
2. Make the fudge: In a medium-sized, heavy-bottomed pot, combine the nut butter, chocolate chips, sweetener, and oil. Warm the pot over medium heat, stirring often, until the mixture is melted throughout. Remove the pot from heat.
3. Stir the vanilla extract into the pot, followed by the oat flour. The mixture will have thickened up at this point, so you might have to put some muscle into it to mix in those pecans. You can do it!
4. Carefully dump the fudge mixture into your lined square baker. Use the back of a sturdy mixing spoon to push the mixture across the baker so it’s roughly evenly distributed. Cover the bottom side of a thick, heavy-bottomed drinking glass or mason jar with parchment paper and press it down on the fudge repeatedly until the fudge is evenly packed. If you’re finishing the fudge with flaky sea salt, lightly sprinkle some on top now and gently press it into place with the bottom of your parchment-covered glass.
5. Cover and freeze the fudge for 30 to 45 minutes, until it’s firm to the touch and no longer shiny in the middle. If you’re not in a hurry, you can refrigerate the fudge for a couple of hours or longer.
6. Use a chef’s knife to slice the fudge into 1 ¼-inch wide columns and rows. Fudge will keep well for a couple of days at room temperature, or for a few weeks in the freezer, sealed in an air-tight freezer bag.

White Bean Puree

 White Bean Puree

Time:  25 min

Serves: 4

From: Robert Wiedmaier

Ingredients

3 T Olive Oil

1 small onion, finely diced

1 garlic clove, minced

1 thyme sprig

2 15 oz cans cannellini beans, drained and rinsed

1 C low sodium chicken broth

Directions:

1.  In a medium sauce pan add the olive oil, onion, garlic, and thyme sprig.  Cook over moderate heat, stirring a few times until the onion is softened, about 7 minutes.

2.  Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes.

3.  Discard the thyme sprig.

4.  Puree the bean mixture in a blender.  Season the puree with salt and pepper.

5.  Serve hot.

Can be kept in refrigerator for 3 days.