a few simple easy quick recipies.....

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Obayan
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a few simple easy quick recipies.....

Postby Obayan » Thu Mar 04, 2010 7:57 pm

Tamalie bake:

2 cans tamalies
2 cans chili
1 package shredded cheese

Put tamalies in a pan. Cover with chili. Bake in oven for apx 30 minutes at 350 degrees F. Cover with cheese and serve.



Stew:

1 large roast
2 whole onions diced
4 stalks celery diced
4 carotts sliced thin
2 cups mushrooms sliced
2 large tomatoes diced
4 large potatoes diced
3 cubes beef boulion
salt and pepper to taste

place all veggies in the bottom of a slow cooker. Cover with meat. Cover all with enoug water to cover the top of the meat. Slow cook for apx 6 hours. Add the boulion. Once it disolves, you can serve.

You can use flour to thicken the sauce but i find it'llthicken naturally if you let it rest a bit. No need to season a roast. The flavor of the meat and veggies are awesome.




Jalapeno poppers:

1 dozen jalapeno peppers
1 square cream cheese
bacon

Cut peppers in half and clean out the seeds. Stuff with cream cheese. Wrap in bacon and put on grill until crisp.




grilled onions:

2 large onions sliced.
1 large tomato diced
basil
salt and pepper to taste
2 crushed garlic cloves
4 tablespoons butter
4 mushrooms sliced

In a skillet, melt the butter. Add the sliced onions. When onions are carmalized and begin to get a clear look to them, add the remaining ingredients. Simmer on low heat about 10 minutes.

This goes great over linguini with a little parmeasan cheese. Or you can slice up some french bread and toast it with this on top.



chicken soup:


1 whole chicken cut up and deboned and deskinned
4 cups egg noodles
2 cups diced carrotts
2 cups diced celery
2 cups diced potatoes
salt and pepper to taste
4 cups chicken broth


In a pan boil chicken until done. Dice up the chicken. In a seperate pan, add all othre ingredients. Add diced chicken. Bring to a boil. Let simmer on medium heat until veggies are nice and tender.

I like to serve this with a grilled cheese sandwich.

Obayan
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Postby Obayan » Wed Dec 29, 2010 9:05 pm

Beef-Chili rellenos appetisers

INGREDIENTS

2 pounds ground beef
2 cups shredded Cheddar cheese
1/2 teaspoon cumin
1 (4-ounce) can chopped green chiles
2 onions, chopped
1/2 teaspoon leaf oregano
Dash garlic salt
1 package won ton wrappers

Brown and drain beef.
Combine beef, onions,cheese, oregano, cumin, garlic salt and chiles.
Place a spoonful of the meat mixture on each won ton wrapper and follow package directions for folding and sealing. Deep fry 1-1/2 minutes or until golden; drain on paper towels. Serve warm.
Makes 6 dozen appetizers


French Zucchini Soup

INGREDIENTS

2 medium zucchini, scrubbed and sliced into rounds
1 clove garlic, pressed or chopped
Fresh or dried thyme, to taste
Salt and pepper, to taste
Chicken stock or water, just to cover
4 wedges Laughing Cow Cheese
Minced fresh parsley

Put the sliced zucchini, garlic, thyme, salt and pepper in a saucepan and just cover with stock or water. Bring to a boil, lower heat and simmer until zucchini is just tender - about 10 minutes.
Purée in a blender, solids first, then pop in the cheese wedges and proces until they are melted into soup.
Pour into bowls, top each with a sprinkle of minced parsley, and serve immediately.
Makes 4 first course servings


Chicken Souvlaki with Tztziki Sauce

SOUVLAKI

3 tablespoons fresh lemon juice
1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
Cooking spray

TZATIKI SAUCE
1/2 cup cucumber, peeled, seeded and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

TO PREPARE SOUVLAKI - Combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done; turning once.

TO PREPARE TZATZIKI - Combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the Tzatziki Sauce with Souvlaki.


Ambrosia

INGREDIENTS
1 cup sour cream
1 cup shredded coconut
1 cup white seedless grapes
OR
1 cup diced or chunk pineapple, drained
1 cup diced walnuts
1 cup miniature marshmallows

Mix all ingredients together and chill for several hours.
Serves 6 to 8


Chicken Veronique

INGREDIENTS
2 whole large chicken breasts
2 tablespoons butter
1 cup fresh sliced mushrooms
2 tablespoons sliced green onions
1/3 cup chicken broth
1 tablespoon flour
1 cup seedless grapes, halved
1/4 cup white wine
2 to 3 cups hot cooked rice

Skin and halve lengthwise the chicken breasts. Cut breasts into 1-inch pieces. Set aside.
In a heavy frying pan, melt butter and stir-fry mushrooms and onions for 2 minutes or until soft. Add chicken pieces and stir-fry for 5 minutes, or until chicken is cooked through.
Blend broth and flour; add to chicken mixture. Cook until thickened, 1 minute or so; add grapes and wine. Heat thoroughly and serve over hot rice.
Makes 4 to 5 serving

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crystalgaze
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Postby crystalgaze » Sat Jan 01, 2011 6:30 am

Veggie Shells?

Veggie Burgers
Pasta shells
Greens
Tomato Sauce

1. Cook pasta shells. (boil in water)
2. Cook veggie burgers. (Bake or microwave + season.)
3. Crumble veggie burgers + add to shells.
4. Wash + cut up fresh leafy greens & add to the dish.
5. Throw on a little tomato sauce & mix all ingredients.


Input anyone??
~Crystal

I'm not exactly digging myself out of the hole but creating a tunnel to get out another way. Throwing dirt from one end of the pit to the other isn't going to get me anywhere. Instead, I'll create my own path.

Obayan
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Joined: Sat Jan 30, 2010 4:51 am
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Postby Obayan » Mon Jan 10, 2011 9:58 pm

Chicken potpie

Ingredients
2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
1 pastry for a 9 inch double crust pie

Directions
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

Chicken Cordon Bleu

Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Chicken noodle soup

Ingredients
1 recipe Fast Chicken Soup Base
3 cups egg noodles
1 cup frozen green peas
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Directions
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.

Mini Meatloaves

Ingredients
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Marinated grilled shrimp

Ingredients
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Grilled Salmon

Ingredients
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Sesame Chicken

Ingredients
2 tablespoons soy sauce
1 tablespoon dry sherry
1 dash sesame oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon canola oil
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 quart vegetable oil for frying
1/2 cup water
1 cup chicken broth
1/4 cup distilled white vinegar
1/4 cup cornstarch
1 cup white sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon red chile paste (such as Thai Kitchen®)
1 clove garlic, minced
2 tablespoons toasted sesame seeds

Directions
Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!


Alaskan salmon bake

Ingredients
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Alfredo Mostaccioli

Ingredients
1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.


Chicken Enchiladas

Ingredients
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Beef Tamales

Ingredients
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina flour

Directions
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.


Sweet & sour pork (or chicken)

Ingredients:
4 to 6 oz. Lean Boneless Pork or Chicken or a Dozen Prawns.
Peanut oil for Deep Frying.

BATTER:
1 egg
1/3 cup milk
1/2 cup flour
1/2 tsp. baking powder

SAUCE:
2/3 cup sugar
2 tbsp. rice vinegar
3 tbsp. ketchup
3/4 cup water
2 tbsp. cornstarch

Mix all ingredients in saucepan. Stir over medium heat until sauce thickens
Dip meat in batter and deep fry until done. Set aside. Dip in sauce or pour over meat.
Variation: May add pineapple, green peppers, tomatoes and toasted sesame seeds.

Baked macaroni and cheese

Ingredients
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted

Preparation
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.

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Warmsoul/Jeanie13
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Postby Warmsoul/Jeanie13 » Tue Jan 11, 2011 8:04 am

((((((((((((( Obayan )))))))))))))))

Someplace on here you gave a recipe for 'stuffed mushrooms'. I did a double batch and dang if I didn't run out. Everyone loved them and wanted the recipe, of course, YOU got the credit.

Thanks for doing this. I love to try new things, just me and my not eating a lot of meat, including chicken.

Thought I would let you know, and lots of "thank yous' from those that enjoyed the mushrooms.

Warmie
“If we admit our depression openly and freely, those around us get from it an experience of freedom rather than the depression itself.”
--- Dr. Rollo May
Sunshine, smiles and love.

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Obayan
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Postby Obayan » Tue Jan 11, 2011 8:08 am

You should really try the baked macaroni and cheese. The best I've ever had and I adore cheese! Quick, easy and tastes fantastic!

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Warmsoul/Jeanie13
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Postby Warmsoul/Jeanie13 » Tue Jan 11, 2011 9:01 am

Will let you know, have to visit the store for a few things to make it, but will.

Thanks (((((( Obayan )))))))))))

Warmie
“If we admit our depression openly and freely, those around us get from it an experience of freedom rather than the depression itself.”

--- Dr. Rollo May

Sunshine, smiles and love.



Depression Forums | Depression Chat Rooms | Depression Blogs



http://www.depression-understood.org/

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Warmsoul/Jeanie13
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Postby Warmsoul/Jeanie13 » Tue Jan 11, 2011 4:43 pm

(((((((((((((( Obabyan ))))))))))))))

Ohhhhhhh, the Chicken Pot Pie, minus the chicken. Wondering if that would work. :)

Warmie
“If we admit our depression openly and freely, those around us get from it an experience of freedom rather than the depression itself.”

--- Dr. Rollo May

Sunshine, smiles and love.



Depression Forums | Depression Chat Rooms | Depression Blogs



http://www.depression-understood.org/

Obayan
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Joined: Sat Jan 30, 2010 4:51 am
Location: oklahoma
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Postby Obayan » Tue Jan 11, 2011 4:55 pm

If it was me, and i was leaving out the chicken, i'd use beef broth instead of chicken broth. Make it more like a nice veggie stew in a pie crust. One little tip, use 2 cups beef broth and 1 cup V8 juice. Reallly brings out the flavors a lot.

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crystalgaze
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Postby crystalgaze » Wed Feb 22, 2012 5:00 am

Quinoa with Chopped Okras

With the instructions from the box, add 1 extra cup of water (so that it does not come out dry.) I also added 1 tablespoon of olive oil. Feel free to use whatever oil you like, such as coconut oil, grapeseed oil, sesame seed oil, whatever.

Lentils

Add 1 extra cup of water. 3 cups of water for every 1 cup of lentils.


My favorite salt to use is Himalayan crystal salt.

I chopped up garlic, carrots, scallions, celery and okras to toss in with the beans.

Top with goat cheese. (Soft goat cheese with garlic & chives)

_______________

Using a Vitamix or blender,


Apple, Kiwi, Kale Juice/Smoothie

I used a little water, 6 to 7 apples (remove seeds first), 4 to 5 kiwis, 3 stalks of kale & stevia. Absolutely delicious. Blend until mixed well/creamy/smooth.

Add to gallon bottle, add water & sweeten.
_____________

Detox-a-million Smoothie

Using a Vitamix or blender,

Bananas, raspberries, handful of grapes, 3 kiwis, a little water, celery, wormwood tea, black walnut powder, clove powder, ginger powder.

(Don't use too much powder, less than half a teaspoon for each!)

Blend until creamy/smooth.

Add to gallon bottle, add water, & of course sweeten with Stevia.
~Crystal



I'm not exactly digging myself out of the hole but creating a tunnel to get out another way. Throwing dirt from one end of the pit to the other isn't going to get me anywhere. Instead, I'll create my own path.

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crystalgaze
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Postby crystalgaze » Mon Feb 27, 2012 9:31 am

Zesty Corn Soup/Puree


Blend everything in a heavy duty blender until relatively smooth. Gives several servings.

If using as a soup, you can also blend in some soft goat cheese (like Montechevre Garlic & Herb or so). The cheese will make it creamier.

This base can also be put in a dehydrator & made into corn chips.
___________________

1 pkg Corn (use deep skillet & 1 cup of water to reheat frozen corn.)
3 carrots (mine were relatively medium sized--not skinny & not thick)
4 small onions
1/2 pkg of garlic
4 mushrooms (portabella or whatever you like)

1 tbsp Himalayan crystal salt
1 tbsp kelp powder
1 tbsp apple cider vinegar
1/2 tsp cayenne powder


This is a very plain recipe. Add seasonings for even more zest! (e.g. thyme, oregano, parsley, etc.)
~Crystal



I'm not exactly digging myself out of the hole but creating a tunnel to get out another way. Throwing dirt from one end of the pit to the other isn't going to get me anywhere. Instead, I'll create my own path.


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