1/2 cup butter
1/4 cup sugar
1/4 cup flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained (do not use frozen corn)
2 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish.
In a large saucepan, heat butter and 1/2 cup sugar until butter is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
Bake in preheated oven for an hour and 20 minutes minutes, until a knife inserted in center comes out almost clean.
Mix together topping (2 T sugar and 1/2 t. cinnamon) and sprinkle some (or all) over top.
1 large head of cabbage
1/3 c. rice, uncooked
2 (8-ounce) cans of tomato sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 lb. lean ground beef
1 egg, beaten
1/4 cup chopped onion
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon pepper
Cook the rice (Bring 2/3 cup water to a boil. Add rice, reduce heat to low and simmer for 20 minutes. Do not overcook.)
In a large, wide saucepan, bring lightly salted water to a boil. Add the cabbage and cook for about 4 minutes or until softened; drain. Run cold water over cabbage to cool slightly, drain again. Pull off 8 to 12 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. Chop some of the remaining leaves and line the bottom of a slow cooker. Refrigerate the rest of the cabbage for another meal.
In a medium bowl, mix together the tomato sauce, brown sugar, lemon juice and Worcestershire sauce.
In separate bowl, add 1/3 cup of the tomato sauce mixture. Stir in the cooked rice, egg, onion, garlic, uncooked beef, salt and pepper and mix well.
Roll 2 to 3 tablespoons of the beef mixture in a cabbage leaf; secure with toothpicks. Repeat until all the beef mixture has been wrapped.
Add the stuffed cabbage to the slow cooker. Cover with the tomato sauce mixture.
Cook on low for 6 to 8 hours.
(Optional – serve with plain boiled white potatoes.)
3 tablespoons mayonnaise
3 tablespoons vanilla yogurt
1 tablespoon lemon juice
2 sweet apples, cored and chopped
1 cup seedless grapes, sliced in half
1 cup celery, diced
1 cup chopped walnuts
In a medium sized bowl, whisk together the mayonnaise, yogurt and lemon juice. Stir in the apple, celery, grapes, and walnuts.
If desired, serve on a bed of fresh lettuce.
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 medium russet potato, chopped
4 cups low-sodium chicken or vegetable stock
7 ounces arugula
5 1/4 ounces fresh spinach
1/2 cup cilantro sprigs (optional)
Greek yogurt (optional)
Heat light olive oil in a large saucepan over medium. Add garlic and cook, stirring often, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
Add spinach, cilantro, and arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Remove from heat. Using an immersion blender, process until smooth.
Spoon a tablespoonful of Greek yogurt onto the top of each serving of soup.
1 package (8 ounces) cream cheese, softened
1/2 cup shredded pepper jack cheese
1/4 cup fresh goat cheese
1 garlic clove, minced
1 teaspoon grated lime zest
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes (optional)
3 medium ripe avocados, peeled
1 tablespoon lime juice
2 cups salted pepitas, finely chopped
In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Refrigerate 1 hour or until firm.
With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pepitas. Place on a waxed paper-lined baking sheet. Refrigerate until serving.
If desired, put a pretzel stick into the top of each truffle.
40 dried lily buds (about 1/2 ounce)*
1 tablespoon dried wood ear mushrooms
1/3 cup dried shiitake mushrooms
5 cups chicken stock, low-sodium (do not substitute vegetable or mushroom broth)
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced fresh ginger
2 cups Napa cabbage, chopped
3 tablespoons cornstarch
3 tablespoons cold water
1 large egg, beaten
2 teaspoons toasted sesame oil
4 ounces firm tofu, drained and cut into 1/3-inch cubes
1-1/2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar*
1 teaspoon white pepper powder
*Note: these items are very hard to find. Do not use substitutes. Best to order ahead of time online.
Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Thinly slice mushrooms.
Stir together lily buds, mushrooms, chicken stock, bamboo shoots, and ginger in a large saucepan over high. When the soup starts to simmer, add Napa cabbage and turn to medium-low heat. Cook until the Napa cabbage turns tender, 5 to 8 minutes.
Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Pour beaten egg into chicken stock mixture in a slow, steady stream, stirring gently.
Stir in tofu, soy sauce, and sesame oil, and cook another 2 minutes.
In small bowl, add the vinegar and pepper. Whisk to blend thoroughly. Stir into soup mixture and serve immediately.
2 pounds salmon
2 tablespoons olive oil
¼ cup brown sugar
¼ cup soy sauce
2 garlic cloves, minced
juice of one lemon
Preheat oven to 350 degrees. Line a baking dish with aluminum foil. Fold up the sides of the aluminum foil around the salmon.
In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, and lemon juice. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
Bake for 20-25 minutes or until salmon is cooked throughout.
Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized.
1 1/3 cups warm water
3 tablespoons honey
1 teaspoon active dry yeast
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1/2 cup flax seeds*, ground (you can grind them in a coffee grinder)
1/2 cup sunflower seeds, unsalted
2 tablespoons butter, softened
In a small bowl, combine the warm water with honey and yeast. Let sit for 10 minutes.
In a large bowl, mix together together the flour, salt and ground flax seeds in a large bowl. Stir in the sunflower seeds, butter and the yeast mixture.
Combine well and then knead the dough for 10 minutes or until the dough is smooth.
Set to rise in greased bowl for 1.5 hours or until doubled in size. Punch it down, then transfer the dough to a greased bread pan. Cover and let rise again for 30 to 45 minutes.
Bake in a 375 oven for about 30 minutes or until lightly brown.
* Note: The flax seed flavor is strong in this bread. Might want to try a substitute – chia seeds, oatmeal and/or potato?
10 cups of water
8 packets of Sweet & Low
4 tea bags of mint tea
1) Add 4 packets Sweet & Low to 2 cups of water. Heat in microwave for 3.5 minutes or just until it boils. (Note: if making iced tea without the lemon, only use two packets of Sweet & Low per 2 cups of water.)
2) Remove from heat. Add to water 2 tea bags of mint tea. Steep for 5 minutes.
3) Transfer tea to pitcher.
4) Repeat steps 1 through 3.
5) To pitcher, add the juice of one lemon.
6) Add 6 cups of tap water.
Wash sweet potato.
Rub skin with olive oil (makes it easy to peel off when baked).
Pierce potato with fork in several places (ensures even cooking).
Bake at 425 F for 45 to 60 minutes.
Note: baked sweet potatoes taste better than boiled or microwaved potatoes.