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Frozen Broccoli on a Stick

April 15, 2016

Oatmeal Pancakes

Filed under: Adventures in the Kitchen — admin @ 3:54 pm

From Bob’s Red Mill.

3/4 cup Gluten Free Oat Flour
3/4 cup Gluten Free Quick Rolled Oats
1 cup Nonfat Milk
1/2 tsp Sea Salt
2 Egg Whites
2 Tbsp Sugar
2 Egg Yolks beaten
2 tsp Baking Powder
1 Tbsp Vegetable Oil

In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes.

In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.

In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.

In another bowl beat egg white till stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.

Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes. Makes 12 pancakes.

My notes: we love this recipe. It’s a bit fiddly, with the beaten egg whites, but it’ so good!

February 12, 2015

Green Chile Biscuits and Gravy

Filed under: Breakfasts,Side Dishes — admin @ 12:09 pm

(From Edible Santa Fe), by Amy White.



    2 C. all purpose flour
    1 T. baking powder
    3/4 t. salt
    6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening)
    1 C. buttermilk (or milk with juice of half a lemon)


    1/4 lb. sausage
    2 T. flour
    2 C. milk
    1/2 C. chopped green chile
    1/4 C. grated cheddar
    Salt and pepper


  1. Preheat oven to 450F.
  2. Mix flour, baking powder, and salt in a food processor.
  3. Add the butter and pulse a few times until the mixture resembles cornmeal, with a few pea-sized chunks remaining. (If you don’t have a food processor, just cut the fat into the flour mixture with a fork.)
  4. Add buttermilk and pulse until the dough comes together in one large piece. Do not overmix.
  5. On a floured surface, fold dough over 2 or 3 times to bring it together. Gently flatten to about 3/4 inch thick. Cut dough into circles with a can, or 9 even squares.
  6. Place biscuits onto a cookie sheet and bake 15-17 minutes, or until well-risen and golden brown.
  7. Meanwhile, fry the sausage in a large skillet, breaking it up into small pieces with a spatula. (Many locally produced sausages are quite lean – you may need to add a little oil to keep it from sticking.)
  8. Add flour and stir to coat the sausage.
  9. Whisk in milk and cook until just thickened. Stir in green chile and cheese, season with salt and pepper, and remove from heat.
  10. Split biscuits in half and top with gravy. Enjoy the rest of the biscuits with butter and jam.

February 9, 2015

DOODH PAK (rice kheer)

Filed under: Desserts — admin @ 9:00 pm

2 liters milk
1 tsp. cardamom powder
1/4 cup rice(mahatma or basmati)
1 tbs. chopped almonds
1 1/4 cups sugar
1/2 can sweet condensed milk

In a big pot boil the milk for 10 minutes. Wash the rice and add to the boiling milk and keep stirring at short intervals. Boil for 40-45 minutes until the rice becomes soft and milk thickens. Later add the sweet condensed milk and sugar. Let the milk simmer on medium heat for 20-25 minutes. Remove from heat and let the milk cool. When cool add the cardamom powder and almonds mix and refrigerate. Serve cold.

January 15, 2015

Café Ono’s Asian Sesame Dressing

Filed under: Adventures in the Kitchen,Summer Fare — admin @ 10:47 am

Makes 3 cups:

6 Tbsp raw tahini
1/2 cup water or more to taste
1/3 cup low sodium soy sauce
3/4 cup minced scallions
6 Tbsp sesame oil
3-4 Tbsp honey
3 Tbsp fresh grated ginger
3 garlic cloves, pressed
3/4 tsp Chinese 5-spice
a pinch of cayenne pepper
1/2 tsp ground cumin
1/2 cup canola oil

Put all ingredients in a blender and blend until absolutely smooth.
Chill, shake and serve. Will keep 3 weeks refrigerated

From Volcano Garden Arts
P.O. Box 112
Volcano, HI 96785

January 13, 2015

Moroccan Red Lentil Soup

Filed under: Adventures in the Kitchen,Main dishes,Soups — me @ 10:09 am

From, modified by me.

Moroccan Red Lentil Soup
From the book Art of the Slow Cooker by Andrew Schloss
Serves 6 to 8

Forget your “same old, same old” lentil soup and take a deep breath. Can you smell the cumin, the coriander, the whiff of cinnamon? Open your eyes and take in the burnt-orange glow of turmeric burnished with tomatoes and sweet paprika. Lentil soups may come and go, but this concoction will stick in your memory, not just for its heady aromas and hearty texture, but also for its ease and versatility. Feel free to improvise as desired; it’s a very forgiving recipe.

2 Tbsp. extra-virgin olive oil (or coconut oil — I tend to use the latter)
1 large onion, cut into medium dice
2 cloves garlic, minced. More is even better.
2 tsp. ground coriander
1 tsp. ground cumin, ground from whole seeds toasted in a dry skillet. Or just use more regular ground.
1 tsp. ground turmeric
1/4 tsp. paprika (the recipe calls for sweet; I tend to use a spicy one b/c that’s what I have on hand)
1/2 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. ground black pepper
7 cups vegetable broth (I use broth, plain water, or water with chicken bullion, depending on mood.)
1 can crushed tomatoes (I’ve used plain, fire-roasted w/ green chile or garlic, and fresh tomatoes)
1 can coconut milk (optional)
2 cups dried red lentils, picked over, washed, and rinsed

Optional but tasty for serving:
~ Juice of 1 lemon (see Note)
3 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh cilantro


Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, and pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling. Add lentils and coconut milk, return to boiling, and cook until tender (20-30 minutes), stirring occasionally. Blend half to 2/3 of the soup to a creamy texture and add back to pot. (Be careful blending — it’s hot!)

Stir your choice of parsley, cilantro, lemon juice, and pepper flakes — adding all of them is wonderful, but I almost never have the whole shebang so I end up with some combination thereof. It’s still tasty. The editors suggest: If you don’t have a fresh lemon handy, sprinkle some red-wine vinegar into the soup just before serving.

Serve alone or over plain basmati or turmeric rice. Your choice. If you serve it with rice and a simple raita, people will be in awe of your Indian cooking talents.

September 14, 2013

Rice Crispy Treats

Filed under: Adventures in the Kitchen,Desserts — admin @ 1:41 pm

1.25 cups brown rice syrup
3/4 cup almond butter
2 T coconut oil
2 t vanilla
1/2 t almond extract
6 cups crispy rice cereal

Line baking pan with parchment paper, extending up the long sides.

Heat brown rice syrup until it bubbles; remove from heat and add almond butter, coconut oil, and extracts. Stir until glossy and elastic.

Put rice cereal in a (big-enough) mixing bowl; add syrup and mix well. Pour into prepared baking pan, even out, cover with plastic wrap or parchment paper.

Chill, cut into pieces, wrap.

Goddess Dressing

1 clove garlic
juice of 1 lemon
1/2 cup unchopped cilantro
1 cup unchopped parsley
4 T Braggs Liquid Aminos (or less tamari, if you don’t have Braggs)
1/2 t umeboshi plum vinegar (or other vinegar, if that’s what you have)
1/2 c olive oil

Blend all together, chill. Excellent for many uses, not just salad.


3 c shredded coconut
1.5 c cacao powder
1/3 c melted coconut oil
1 c agave nectar
1 T vanilla
1 t fine sea salt
1 T maca powder, optional

Mix everything together. Form balls (~1 oz); dehydrate @ 115 for 24 hours or bake, low, for 2-3. Let sit out until crisp before bagging/eating.

August 5, 2012

Peppermint hot fudge sauce

Filed under: Adventures in the Kitchen,Desserts,Holiday — admin @ 8:10 pm

From The Naptime Chef.

This recipe was given to me by my mother-in-law who got it from her friend, Rhoda Janis, almost 30 years ago. As you all know, I love a good hand-me-down recipe, and this one has really stood the test of time. I think this hot fudge sauce is better than any other I have ever tasted because it is the perfect ratio of chocolate, butter, cream and sugars. Then, to really push the flavor over the top, I add pure peppermint extract to give it a minty candy cane-esque flavor.

If you have friends who don’t like peppermint, like my friend Meghan for example, simply use vanilla extract in lieu of peppermint. This works very well and makes the sauce even more versatile. When I make it like this I am able to drizzle it over poached fruit, berry pavlovas and even slices of bundt cake. The uses are endless, although, I’ll admit, sometimes I just eat it straight out of the jar and don’t even bother with basic vanilla ice cream.

Since this sauce requires stirring over a hot stove I make this exclusively during my daughter’s afternoon naptime. I don’t want to risk any kitchen accidents, so it is safer for her to be asleep in her crib then trying to cook with me. When I make these for holiday gifts I double the recipe to make a large quantity. This way it usually only takes me two afternoon naptimes (2 hours each) to get everything made and put in jars to giveaway. As far as I can tell, there is a hardly a simpler and more efficient way to prepare my Christmas gifts!

Rhoda’s Peppermint Hot Fudge Sauce
a recipe from Rhoda Janis
2 c. unsweetened cocoa powder
1 ½ c. sugar
1 c. brown sugar
¼ t. Kosher salt
2 c. heavy cream
1 c. unsalted butter, cut into pieces
2 t. pure peppermint extract OR pure vanilla extract

Yields 4 cups


1. In a doubler boiler, or a heatproof bowl over simmering water, stir together cocoa, sugars and salt. Immediately add the cream and butter.

2. Cook this mixture over the simmering water, stirring constantly to make sure it stays smooth. Bring to a boil for 1 minute, then remove from the heat.
3. Allow the sauce to cool for 5 minutes. Then stir in the peppermint or vanilla extract.

4. This will store well in the refrigerator for up to one month. If giving as gifts pour the sauce into sterilized, airtight mason jars.

Everyone should have a great hot fudge sauce recipe in their repertoire and this one won’t disappoint. I love that it can be made peppermint or plain and still taste delicious. I’ll bet it might be delicious with orange zest, too, if you wanted to give that a try.

As you can see, making this takes about 15 minutes from start to finish (obviously there was a little time lapse above). There is hardly an easier and faster way to make delicious holiday gifts for your friends and family.

My notes: I gave this out at Christmas last year to rave, RAVE reviews. Everybody loved it and has asked for more this year. Oh, and at least last year Whole Foods sold Organic Valley Heavy Cream in 1/2 gallon containers, which was a good way to save money.

Tomato Basil Butter

Filed under: Adventures in the Kitchen,Appetizers,Summer Fare — admin @ 8:05 pm

From Just The Right Size.

This amazing compound butter is fantastic on fish, grilled vegetables, garlic bread, and heck even as a base for non-sauced pizzas. And that’s only the tip of the iceberg….stir it in to mashed potatoes, soups, sauces, rice, put a dollop on a searing, grilled steak, smear it on grilled corn, mix it with spinach and use it as a filling for chicken breasts or thighs, OH MY!

Heck, I’ve even just spread it on warm bread and dug in…mmmmmmmmmmm.

This freezes amazingly well, so you can dip into this lovliness until next summer!


1 Tbs. olive oil
1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool.

Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly. Freezes well, make a “log”, wrap in waxed paper, then Ziploc bags.

My notes: This is spectacular. Perfect for potlucks — a loaf of bread and a jar of this butter and people will love you.

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