Eggs with Cream Cheese and Chives Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chives
8 beaten eggs
4 Tablespoons of creamcheese
Instructions:
Have creamcheese melted in pan set over mid-heat. You add beaten eggs, stirring slowly ’til cooked. Have it seasoned w/ pepper & salt then add two teaspoons chives in every serving.
>> Eggs with Cream Cheese and Chives Recipe
Stuffed Tomatoes with Caper Mayonnaise Recipe
Ingredients:
1/2 c of mayonnaise
2 Tbsps of creamcheese
1 & 1/2 tsps of capers
1 teaspoon of dijon-style mustard
1 Tablespoon of fresh tarragon
36 sliced cherry-tomatoes; drained
Instructions:
Cut off tomato tops then hollow them out. Drain w/ cut-side-down on paper towels. Combine mustard, capers & tarragon in processor then puree. You add the creamcheese followed by mayonnaise. Continue blending ’til smooth.
Chill about 20 mins then stuff your tomatoes w/ this filling.
>> Stuffed Tomatoes with Caper Mayonnaise Recipe
Roasted Tomatoes Recipe
Ingredients:
Pepper
Salt
2 Tbsps of oil (olive)
2 tomatoes (large)
Instructions:
Split the tomatoes into half then drizzle w/ oil, pepper & salt. Bake them on cookie sheets for about 30 mins at three hundred fifty degrees Fahrenheit.
>> Roasted Tomatoes Recipe
Organic Wehani with Cranberries and Sweet Caramelized Onions Recipe
Ingredients:
1/2 teaspoon of orange-zest
1 teaspoon of sugar (brown)
1onion (small); quartered & sliced thinly into wedges
1 Tablespoon of butter
1/2 c of dried cranberries (sweetened)
1 c of rice
Instructions:
Combine butter & water in pot w/ tight lid. Heat ’til boiling, stir once. Reduce into mid-low heat & cover. Allow to simmer for 50 mins. Add cranberries onto rice.
You saute syrup, onion & 1 Tbsp butter for about 5 mins over mid-heat, constantly stir. You adjust into low-heat then slowly cook mixture for about 15 mins ’til onions caramelize.
You add the onions into cranberries & rice. Add 1/2 teaspoon of zest then season w/ pepper & salt.
>> Organic Wehani with Cranberries and Sweet Caramelized Onions Recipe
Hummus Recipe
Ingredients:
1/3 c of oil (olive)
Seasalt
Juice from half of lemon
30 ounces of beans (garbanzos)
1 Tablespoon of tahini
1/2 c of chopped parsley
3 garlic cloves; minced
1 Tablespoon of cumin (ground)
Instructions:
Have cumin roasted over high-heat. Constantly shake pan about 60 secs ’til cumin’s aroma comes out. You blend tahini, parsley, garlic & cumin in processor.
Then add beans & puree. Add salt & juice then mix. Pour over oil gradually while blending mixture ’til smoothened. Use as dip for chips.
>> Hummus Recipe
Herbed Croutons Recipe
Ingredients:
Juice from one-forth lemon
Seasalt
Fresh ground pepper (black)
1 teaspoon of dry thyme
2 teaspoons of dry marjoram
2 teaspoons of dry basil
2 teaspoons of dry rosemary
12 day old whole wheat-bread slices
3 garlic cloves; crushed
4 Tbsps of oil (olive)
Instructions:
Add garlic & 2 Tbsps oil in pan set over low-heat. Cook about 10 mins, stirring often. Have oven preheated to three hundred fifty degrees Fahrenheit. You cut the bread onto cubes then place them in large bowl.
You drizzle rest of the oil all over the cubes then toss. Add remaining oil as necessary. You sprinkle pepper, salt & herbs on bread cubes then sprinkle w/ juice, tossing again to evenly coat.
You spread the cubes into flat bake sheet then bake them for about 15 mins. Turn once ’til golden-brown. Cool prior to serving.
>> Herbed Croutons Recipe
Wilted Spinach Salad with Pork Tenderloin Recipe
Ingredients:
Pepper
Salt
1/2 onion (red); thinly-sliced
2 Tbsps of dry cranberries
1 teaspoon of dijon style mustard
3 Tbsps of sherry-vinegar
1/2 pound of washed spinach
1/2 pound of rinsed pork-tenderloin; pat dry
1/4 c of oil (olive)
Instructions:
Add your pork into wok heated over mid-high heat. Sear outside then remove the pork & reserve its drippings. Have pork roasted in your oven for 15 to 18 mins at 375 degrees F then slice it thinly.
Have onions sliced then set them aside. You add spinach into wok, quickly toss ’til wilted. You add vinegar & toss to combine.
Have greens placed on platter then top w/ onions & pork. Serve at once.
>> Wilted Spinach Salad with Pork Tenderloin Recipe
Fresh Sage & Red Recipe
Ingredients:
Pepper
Salt
1 Tablespoon of grated cheese (Parmesan)
2 Tablespoons of chopped sage (fresh)
1 eggwhite (wild-oats)
1/2 pound of beef (ground)
2 garlic cloves; minced
1/2 diced onion (small)
Instructions:
Saute garlic & onion in oil about 5 mins then add remaining ingredients into bowl. You roll mixture into tablespoon sized balls then arrange on bake sheets & bake at three hundred seventy-five degrees F for 15 to 20 mins.
>> Fresh Sage & Red Recipe
Tapenade Recipe
Ingredients:
Toasted frenchbread
1/4 c of wild oats oil (olive)
1 Tablespoon juice of lemon
1 Tablespoon of drained capers
1 teaspoon of minced garlic
4 fillets of anchovy
1/4 c of pitted olives (green)
1/2 c of pitted olives (kalamata)
Instructions:
Throw everything in processor excluding oil then blend. Drizzle oil slowly while processing. Transfer into container then store inside your fridge for 60 mins.
>> Tapenade Recipe
Cranberry Ginger Sauce Recipe
Ingredients:
3 Tbsps of candied ginger; minced
15 ounces of whole cranberry-sauce
2 Tbsps of honey
1/2 c of wine (white)
1 Tablespoon of vinegar cider
1/2 c of apple-flavored juice
1 stick of cinnamon
1 teaspoon of whole peppercorns (black)
1 bayleaf
1 garlic clove; minced
1 Tablespoon of grated ginger
1 seeded chile-pepper (small); minced
Instructions:
Combine vinegar, juice, spices, garlic, ginger & chile in saucepan then simmer w/ cover over low-heat for approx 5 mins. Have mixture strained into medium-sized saucepan then add honey, whine, ginger & cranberry-sauce.
Allow mixture to cook for 5-7 mins over low-heat ’til blended well & smooth. Cool then serve.
>> Cranberry Ginger Sauce Recipe
Spiced Cranberry Sauce Recipe
Ingredients:
1 c of maple-flavored syrup
1/4 teaspoon of seasalt
3/4 c of water
1/4 teaspoon of fresh nutmeg; grated
6 cloves (whole)
3 sticks of cinnamon
24 ounces of Sno-Pac cranberries (frozen)
Instructions:
Combine everything in saucepan excluding syrup. Allow it to simmer for about 20 mins over low-heat. Stir often ’til cranberries will burst & mixture thickens.
Add syrup then simmer about 10 mins more. You transfer sauce into serving platters then cool prior to refrigerating. Serve sauce at room-temp.
>> Spiced Cranberry Sauce Recipe
Cranberry Mayonnaise Recipe
Ingredients:
2 teaspoons of dijon-style mustard
2 Tablespoon of cranberry-sauce
1 c of mayonnaise
Instructions:
Have everything combined in processor then puree ’til smooth.
>> Cranberry Mayonnaise Recipe
Salmon Canapes Recipe
Ingredients:
Slices of sandwich; quartered
1/2 onion (red); diced
2 Tbsps of chopped dill (fresh)
1/2 c of chopped wildfish smoked-salmon
1/2 c of softened creamcheese (Horizon-Organic)
Instructions:
Blend together dill, salmon & creamcheese. Spread this above every round. You arrange them on platter then top w/ onions. Garnish w/ wedges of lemon & dill.
>> Salmon Canapes Recipe
Vegetable Broth Recipe
Ingredients:
Pepper
Salt
1 pinch of assorted herbs
2 garlic cloves; cut into half
3 bayleaves
3 quarts of water
3 c of combined turnips, potatoes & carrots
3 diced turnips
6 medium diced potatoes
3 onions (large); chopped
4 stalks of celery w/ leaves; diced
1/2 c of dry mushrooms (porcini)
4 diced carrots
1/2 c of veggie oil
Instructions:
Have oil heated in large pot then saute turnips, potatoes, onions, celery & carrots for 15-20 mins. Stir often. You add parsley, herbs, mushrooms, garlic, bayleaves & water. Heat ’til boiling then partially cover. Adjust heat then simmer about 2 hrs.
Pass through fine-bored strainer then mash the veggies down, releasing its liquid. Season w/ pepper & salt. Then cook inside your freezer in quarts or pints.
>> Vegetable Broth Recipe
Liver Pate Recipe
Ingredients:
Cracked pepper (black)
1/2 teaspoon of salt
1 Tablespoon of cognac
1 pound of chicken liver
2 celery ribs; chopped
1 teaspoon of mixed dried peppercorns
2 bayleaves
1 teaspoon of thyme
1/2 c of finely-diced onion
1/2 c of softened butter
Instructions:
Have onions sauteed w/ thyme, garlic & bayleaf for about 25 mins. You place livers, extra bayleaf, peppercorns & celery in saucepan then add water enough to cover. Boil then simmer about 10 mins. Drain well, discard bayleaf, peppercorns & celery.
Have the onion-mixture pureed w/ cognac & livers in processor. You add remaining butter then puree ’til smoothened. Transfer into containers then refrigerate about 4 hrs.
Set at room-temp 30 mins prior to serving. Best when served w/ frenchbread.
>> Liver Pate Recipe
Polenta Rounds Recipe
Ingredients:
1 Polenta tube; sliced into bite-size rounds
Mozzarella cheese
Pizza sauce
Garlic roasted
Instructions:
Grill polenta rounds for about 5 mins in every side, then top w/ garlic, Mozzarella & pizza-sauce.
>> Polenta Rounds Recipe
Pumpkin Chipotle Soup Recipe
Ingredients:
2 c of chicken stock (low-salt )
8 ounces of canned pumpkin
2 tsps of chipotle-pepper powder
4 carrots (large); diced
1 Tablespoon of oil (olive)
1 onion (yellow); chopped
2 minced garlic clove
Instructions:
Saute garlic & onions in oil for 5-7 mins ’til opaque. Add chipotles & carrots then saute about 5 mins.
Add stock & pumpkin & simmer about half an hour. Transfer into blender then puree. Season w/ pepper & salt.
>> Pumpkin Chipotle Soup Recipe