Quinoa Pizza bites

Ingredients:

1/2 c. uncooked quinoa

1 large egg

1/2 c. chopped onion

1/2 c. fat free shredded mozzarella

1 t. minced garlic

1 T. dried basil

1 t. dried oregano

pinch of salt

pizza sauce for dipping

Directions:

1. Cook your protein-filled quinoa! Boil the quinoa and 1c. water and cover. Once boiling, reduce heat to low, and let it simmer for 15-20 minutes (until water is absorbed and quinoa is tender).

2. Preheat oven to 350 degrees. Combine all of your ingredients (except the pizza sauce) in a mixing bowl until it is well mixed.

3. Lightly spray the bottom of a mini-muffin tin with olive oil spray. Using a Tablespoon, scoop ~1T. into each muffin tin, it should fill almost all of them!

4. Bake them for 15-20 and let cool. Serve them warm with pizza sauce to dip in!

*You can also toss in 1/4 c. diced cherry tomatoes, mini pepperoni slices, diced peppers... 

Awesome Omelette

1 Tbsp extra virgin olive oil
1/4 cup diced green pepper
1/4 cup diced red pepper
few slices red onion, chopped
1/2 cup mushrooms, sliced
1 lrg egg
3 egg whites(or just 3 lrg eggs instead of one egg, and egg whites)
2 tsp crumbled goat cheese

Heat oil in small skillet over medium heat. Add peppers, onion, and mushrooms. Saute until veggies are softened.When veggies are soft, remove from pan, and set aside.
Meanwhile, beat eggs with wire whisk in a small bowl until blended. pour eggs into skillet and cook several minutes over medium heat until  the eggs are set. Spread the veggies evenly over one side of cook egg, top with cheese,  and use spatula to fold Omelette in half onto itself. Remove from heat and let sit 1-2 minutes. Remove from pan and serve.

Apple Juice for Jelly

For each cup of apple juice, you'll need about 4 small apples or about 16 oz.
TIP: Once the fruit is prepared and placed in the dampened cheesecloth lined sleeve, make sure to let the juice drip for several hours.

1. In a large stainless steel saucepan, place washed, quartered apples from which stem and blossom ends have been removed - DO NOT CORE. Add enough cold water to cover fruit, or about 1 cup for each lb of apples. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing apples occasionally, just until apples are softened, about 30 minutes. (do not overcook as it reduces flavor, color and strength of the pectin.)
2. Transfer apple mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.

Apple Jelly - no pectin

So easy, less sugar.

4 cups Apple Juice
3 cups White Sugar
2 Tbsp  Lemon Juice

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine crab apple juice, lemon juice, and sugar. Boil hard, stirring frequently, until mixture reaches, 218F or 4F above boiling, depending on your elevation.
3. Quickly pour hot jelly into hot jars, leaving 1/4" head space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Milk and Egg Free Banana Bread

Sorry, no picture. It was so yummy that it was eaten before the camera came home!

1/2 cup shortening, butter or oil (I usually leave most of it out and use 1/3c applesauce)
3/4 - 1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
about 1 1/2c very ripe mashed bananas
1 - 2 teaspoons vanilla
chocolate chips if desired
 
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)

2.In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocolate chips. Pour batter into prepared pan.

3.Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

GF Apple Crisp

4 cups sliced/chopped apples
¾ cup brown sugar
½ cup rice flour
½ cup, partially cooked, millet or quinoa (strained of excess moisture)
1/3 cup soft margarine
¾ tsp cinnamon
¾ tsp nutmeg

Preheat oven to 375 F. Grease 8 inch square pan. Spread apples in greased pan. In a bowl, stir remaining ingredients until well mixed; sprinkle/spread over apples. Bake about 30 minutes or until top is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or whip cream to top.

(The cooked millet makes this apple crisp more moist then traditional apple crisps but without cooking the millet becomes crunchy and doesn’t fully absorb the moisture from the apples and margarine.)

Gluten-Free Sugar Cookies #1

1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder


Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).

Pea Soup

This is the best split pea soup recipe I have. It is so delicious!

Split pea is a hearty soup and makes a great lunch or light dinner with just a piece of good bread or a salad.

2 cups split peas, rinsed

6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon sugar (optional)
2 teaspoons lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper

1. In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
2. Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
3. Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.

*I often will add cubed leftover ham, or bacon bits to the soup before serving.

*Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.


*While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.

*Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.

This soup freezes well. Put individual servings in the freezer for quick meals on cold days.

Serves 8

Homemade Playdough (No cooking required)

Ingredients:

•4 Cups flour
•1 1/2 Cups water
•1 Cup salt
•Food coloring of choice

Directions:
1.Add a few drops of food coloring to the 1 1/2 cups of water. (Remember the water should be a deeper hue than the desired color of the dough.)
2.Place the dry ingredients in a large bowl and mix well.
3.Add the colored water and mix all ingredients together by hand.
4.Form dough into objects by hand or roll dough out and cut into shapes.

To make items last, bake them at 350 degrees for one hour, or let air dry. This dough will last for many future play sessions if placed in an air tight container.







Read more at Suite101: Homemade Clay and Play Dough Recipes for Kids: How to Make Play Clays for Children
Suite101.com http://parentchildcrafts.suite101.com/article.cfm/homemade_clay_and_play_dough_recipes_for_kids#ixzz0ZKNHvf8b

The Blob

1/2 cup tapioca starch
1/2 cup salt
1 tablespoon oil
2 teaspoons GFCF cream of tartar
Acceptable flavoring for smell e.g. pure vanilla extract

Mix dry ingredients into a heavy pan. Add oil, water to above . Use pure vanilla extract for smell, or any other acceptable aroma. Cook, stirring constantly until mixture pulls away from sides of pan (almost immediately).

Tapioca Fingerpaint

1/2 cup tapioca starch

1/2 cup cold water
1 1/2 cups boiling water
1/2 cup Ivory flakes
1 tablespoon glycerin
Food coloring

Dissolve tapioca starch in cold water. Add the boiling water and cook the mixture until it is clear, stirring constantly. Add the soap flakes, and stir well. Remove from stove immediately, and cool. Stir in glycerin and food coloring.

Meatloaf

2 Tbsp mustard
3 "squirts" hot sauce
2 eggs
1/4 c salsa
1/4 c quick cook oats
1 tsp pepper
1 tsp seasoning salt
2-3 lbs ground beef

Mix all ingredients BUT the ground beef together in a bowl.
Add the ground beef, mixing well.
Add mixture to the crock pot.
Cook on low for 6-8 hrs, or high for 2.5 - 3.5 hrs.

Chicken Curry with Rice

•4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks

•2 large onions, quartered and sliced thinly
•3 cloves garlic, minced
•1 tablespoon soy sauce or Tamari
•1 teaspoon curry powder
•2 teaspoons chili powder
•1 teaspoon turmeric
•1 teaspoon ground ginger
•1/3 cup chicken broth or water
•hot cooked rice

Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.

Chicken Coconut Curry

This ingredient list looks long; but most of the ingredients are spices that are quickly added to the crockpot.

Prep Time: 25 minutes
Cook Time: 9 hours

• 1 onion, thinly sliced
• 3 cloves garlic, minced 
• 1 Tbsp. grated fresh gingeroot 
• 2" cinnamon stick 
• 1 Tbsp. curry powder 
• 1/2 tsp. crushed red pepper flakes 
• 3-1/2 lb. chicken, cut up 
• 1/2 cup low sodium chicken broth
• 2 Tbsp. cornstarch 
• 2 Tbsp. cold water 
• 1/4 cup chopped cilantro leaves 
• 1/2 cup sliced green onions 
• 1/2 cup mango chutney 
• 1/2 cup chopped peanuts
• 1/2 cup chopped coconut

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all.


Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut. 6 servings

Citrus Chicken

4 skinless, boneless chicken breasts

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1/2 cup orange juice

1 medium onion, chopped

1 cup (uncooked) regular long-grain white rice

3 tablespoons chopped fresh parsley

Orange slices

1. Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.


2. Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.


3. Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.

Moo Goo Gai Pan

This recipe makes for four:

1 tablespoon vegetable oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
1/4 pound sliced bok choy
salt and black pepper to taste

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
3/4 cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
1/4 teaspoon white sugar
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Easy Strawberry Thumbprint cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened
1 egg
3 tablespoons flour
1/3 cup seedless Strawberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

*High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.



*Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Fresh Salsa

1/2 onion, finely diced
2 cloves Garlic, diced
2 Tbsp lime juice
3/4 tsp red pepper flakes
3/4 tsp cumin
1/2 tsp chili powder
2 tsp Louisianna hot sauce
2 fresh Jalapeno peppers, chopped and seeded
1/4 c chopped fresh cilantro
1 tsp salt
4-5 tomatos, seedd and chopped

1. In a blender, pulse the tomatos, onions, jalapeo pepers, and cilantro to desired consistancy.

2. Transfer salsa to a bowl and add:
* 3 green onions, diced
* 1 red pepper, diced
* 1 green pepper, diced

3. Stir together, and let sit for 3-4 hours.

Serve or can within 24 hrs.

Won ton Soup

Picture to come tonight after I make them again.

1 lb Ground Pork
1/4 lb Fresh Shrimp meat
1 egg
1 tsp Salt
1 1/2 tsp sugar
1/2 tsp sesame oil
1/5 tsp pepper

1. Mix all ingredients thoroughly for 3 minutes.
2. Place 1/2 - 1 tsp of meat filling into one wrapper, then fold wrapper diagonally and squeeze lightly to form a round shaped dumpling. Repeat for all won tons.
3. Fill sauce pan with half pot of water. Add 1 Tbsp vegetable oil and bring to full boil. Place won tons in water, and boil for 5 minutes or until won ton floats on top of water.
4. Spoon out won tons and serve over chicken soup. Add chopped green onions if desired.

Shirley Temple

Ingredients
- 6 ounces ginger ale
- 3 ounces orange juice, fresh or frozen
- 1 ounce grenadine

- ice

Directions
Fill glass 1/2 to 3/4 full with ice.

Add ginger ale and grenadine.

If desired, top off with a little lime juice.

Stir. Garnish with a cherry and a slice of orange.