Saturday, January 6, 2018

Avocado Dressing (no oil)

1 ripe avocado
1/4 c apple cider vinegar
1/4. c. honey
3 T. lime juice
1 clove garlic
1/4 c. cilantro
1/2 small jalepeno
1/4 c. water or more, to thin to preference
Salt and pepper, to taste

Add all to food processor or blender and whiz up about a minute or until smooth and creamy. Add a drizzle of water (for salad dressing) to make it thinner. Keep it thicker to spoon on top of fish or chicken or pasta

Thursday, January 4, 2018

Rice Vegetable Casserole

2 Tbsp olive oil
1/2 onion, chopped
1 clove garlic 
1 carrot, chopped
1 stalk celery, chopped
1/2 c button mushrooms 
1/4 tsp salt 
1/4 tsp pepper 
1/4 tsp dried thyme 
1/4 tsp dried sage 
2 Tbsp flour 
3/4 cup vegetable broth 
1/2 cup plant based milk 
additional salt, to taste 
2 cups COOKED rice
3 oz. fried onions
1  Preheat the oven to 350ºF. Finely dice the onion and mince the garlic. Add the butter, onions, and garlic to a large pot and sauté over medium heat until the onions are soft and transparent.

2  While the onions and garlic are sautéing, Slice the carrots and dice the celery. Add the carrots and celery to the pot and continue to sauté.

3  While the carrots and celery are sautéing, wash and chop the mushrooms. Add the mushrooms to the pot along with the salt, pepper, thyme, and sage. Continue to sauté until the mushrooms have turned brown and completely wilted.

4  Add the flour to the pot and continue to stir and cook for about 2-3 minutes more, or until the flour coats the bottom of the pot and begins to turn a light golden color. Whisk in the vegetable broth, making sure all the flour dissolves from the bottom of the pot. The mixture should thicken fairly quickly.

5  Once thickened, whisk in the milk and allow it to come up to a simmer again. Once simmering, turn the heat off, taste, and add more salt or pepper if needed. You want the sauce to be slightly on the salty side so that the flavor doesn't dilute too much once the rice is added.

6  Stir the cooked rice into the pot with the sauce and vegetables. Transfer everything to a 2 to 3 quart casserole dish and top with the fried onions. Bake the casserole in the preheated 350ºF oven for 25-30 minutes, or until the sauce is bubbling up around the edges and the fried onions have turned deep golden brown. Serve hot.

Servings: 4 

Tuesday, December 12, 2017

Maple Salmon

  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon


  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Wednesday, December 6, 2017

Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup vegetable oil 
  • 1/2 cup applesauce
  • 2/3 cup water
  • 2 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
For Mini loaves bake at 350 for 36 min.

Monday, November 13, 2017

Peach Raspberry Crumble

2 c rolled oats
1/2 c flour
1 tsp cinnamon
1/4 tsp salt
4 c frozen peach slices, thawed and chopped
2 c fresh or frozen raspberries
1/2 c applesauce
1/2 c maple syrup or honey
3 Tbs almond butter
1 tsp vanilla

Preheat oven to 350.
Combine oats, flour, cinnamon and salt in bowl; set aside.
Combine peaches and raspberries in a 6x8 inch baking dish.
Combine applesauce, syrup, almond butter and vanilla in a small saucepan over low heat.  Stir until smooth, then pour over oats mixture and stir.
Spread oats over fruit. Cover and bake for 40 minutes. Then remove cover and bake another 10 minutes.

Tuesday, October 31, 2017

Hamburger Soup

1 lb ground beef
2 tsp minced garlic
1 c chopped carrots
1 c chopped celery
1 c chopped onion
6 cubes beef bouillon
5 c water
1 (8oz) can tomato sauce
1 (16oz) can diced tomatoes
1 tsp salt
1 c frozen corn
1 c frozen peas
1/2 c sliced zucchini
1/2 c fresh green beans
1/2 c chopped mushrooms
1 tsp dried basil
3 Tbs ketchup

1/2 c small pasta like ditalini 

Brown the beef and drain fat. Combine all other ingredients except pasta in large stock pan. Bring to a boil. Reduce heat and simmer for an 1 hour. Add pasta to pot and simmer for another 30 minutes.

Friday, October 20, 2017

Rum Balls

4 cups leftover cake or muffins
3-4 Tbs raspberry jam
3 Tbs imitation rum
2 Tbs cocoa powder
chocolate sprinkles

Put cake into a food processor and run until crumbly.
Add jam, rum, and cocoa powder and mix until a uniform consistency.
Roll into 8 balls.
Roll in sprinkles and refrigerate until ready to serve.