Zuchini Cookies

This is a Yummy Healthy Cookie. I eat them for breakfast!
You will need:

1 C. Butter
3/4 C. Honey
2 Eggs
1/4C. Plain Yogurt
1 tsp. each, cinnamon & Cloves
2 . Whole Wheat flour
1 tsp. baking soda
2 C. Rolled Oats
2 C. Raisins(optional)
1 1/2 C. Grated Zucchini

Preheat Oven 350 degrees F.
In a large bowl beat together butter, honey, eggs, sour cream, cinnamon and cloves.
Soft together flour and baking soda, and mix with liquid ingredients. Fold in oats, raisins, and zucchini Drop by teaspoons onto prepared baking sheet. I use parchment paper from Costco.
Bake until golden 10-14 min.
Cool or wire rack.
Enjoy
Makes about 4 Doz.
Michelle

Lemon Gnocchi with Spinach and Peas

My favorite way to eat gnocchi!

From Bon Appetite:

1 cup frozen baby peas ( I add 2 cups)
1/2 cup heavy cream (I might also use 1 cup :)
1/4 tsp reed pepper flakes
1 clove garlic minced
1/4 tsp salt
3 cups baby spinach (3oz) (I think I just use the whole bag)
1 tsp lemon zest (I view this as optional)
1 1/2 tsp lemon juice
1 lb gnocchi dried
1/4 cup grated Parmesan

Simmer peas with cream, red pepper, garlic, and salt, covered until tender about 5 minutes.
Add spinach and cook over medium-low heat until wilted stirring often.
Remove from heat and stir in lemon zest and juice.
Meanwhile cook gnocchi in boiling water until tender (they will float), reserving a 1/2 cup of cooking water (this is where I add in the extra cream).
Add gnocchi to sauce with cheese and cooking water (or extra cream) and stir to coat.

So maybe I change this recipe a lot, oh well, have fun making your own version!

Basic Pizza Dough

I have tried a couple pizza dough recipes and this is my (and my family's) favorite.

From Cooking Light Magazine:

2 tsp honey
1 package active dry yeast (2 1/4 tsp)
3/4 cup warm water (110 degrees)
2 cups all-purpose flour
1/2 tsp salt
2 Tbsp olive oil

1. Dissolve honey and yeast in water, set aside for at least 5 minutes or until foams.
2. Spoon flour and salt into mixing bowl.
3. Add water mixture to flour and mix on low
4. Add olive oil
5. Once all ingredients are combined knead by hand or with a bread hook for about five minutes until the dough is smooth and not too sticky (the olive oil helps with this).
6. Let dough rise for 1 hour
7. Roll out add your favorite sauce, cheese and toppings and bake for about 12-15 minutes at 475 degrees.

Enjoy!

Puerto Rican Beef stew

1 Tbl. Oil
2 Lbs. trmmed beef top round, cut into i-inch chunks
1 Green Pepper, Seeded, diced
2 Onions Peeled, diced
4 sweet chili peppers, seeded
4 Cloves Garlic peeled and chopped
1/2 bunch Cilantro chopped
2 Tbl. Vinegar
1/2 tsp. dried oregano
1/2 C. tomato sauce
2 Bay leaves
1/2 lb. carrots, 1/2 in. slices
1 bag.Frozen peas
1/2 lb. potatoes peeled and cubed
12 Olives, stuffed with pimientos
1 Tbl. Capers
1/4 C seeded raisins(optional)

In a large saucepan, heat oil. Add chunks of beef and stir constantly over medium high heat until brown. Add green peppers,chili pepper,onions,garlic,cilantro. vinegar, oregano, tomato sauce and bay leaves, mix and bring to boil.
Reduce heat to low, cover, and cook for 1 hour.
Add carrots, and simmer 1 hours more.
add potatoes, olives capers, raisins, and salt, mix bring to boil reduce heat to low and cover another hour. until meat is fork tender and vegetables re done. add peas and season to taste.
remove lid and cook another couple of minutes.
Enjoy!

Habichuelas (stewed red kidney beans)

Serves 6-8

5 Tbl. Olive oil
1/2 onion, diced
1/2 Cuban or Rancho Pepper seeds & stem removed, diced
4 cloves garlic, pounded to a paste(or chopped fine)
1/2 Sofrito (recipe to follow)
1 1/2 C. tomato sauce
3 Tbl. chopped Cilantro
1 Potato peeled and diced
1 pound calabaza (pumpkin or squash) optional
4 oz. smoked ham, diced optional
1 pound dried red kidney beans, soaked in water overnight, drained
or 3 large cans kidney beans
2 tsp. Salt
3 1/2 C. water

Heat oil in heavy-bottomed pot over med. high heat. Warm oil, add the onions,pepper, garlic, and sofrito with ham.
about 3 min. until onion is translucent. Stir in tomato sauce and cilantro and cook for about 2 min. stirring so the ingredients do not stick to bottom of pot. Add the potato and pumpkin or squash optional. stir cook or another 3 min. Add the beans, pour in water season with salt stir well. bring to boil and cook for 4 min. then reduce heat and simmer for about 1 1/2 hrs. stir occasionally so that the starches do not stick to bottom and scorch. Serve hot over rice.

Recipe for Sofrito

Makes 3 cups

1/2 C. Oil
1 med. Onion, roughly chopped
12 cloves garlic, peeled
3 Cuban or Rancho Peppers seeded and rib taken out roughly chopped
2-3 Jalapeno peppers stem removed seeds if you don't like it hot
1 bunch cilantro leaves and tender stems only
1/2 C. fresh oregano leaves only loosely packed.
Put ingredients in blender and puree if to paste add more oil.
should be pourable.
at this point you can pour in ice cube trays and freeze for storage or put in container and store for 1 mo. in fridge.

Enjoy!

Creamy Vegetarian Shepherd’s Pie

This is a great recipe for those cold winter days when you want something warm to eat. Even better is that it is loaded with tons of vegetables! Feel free to add/substitute whatever vegetables that you have on hand. We usually substitute the mushrooms with eggplant and add yellow squash or zucchini. Enjoy!

Ingredients:

1 carrot, diced

1/2 cup broccoli, chopped small

1/2 cup cauliflower, chopped

1/2 cup green beans

1/2 cup green peas

1/2 cup mushrooms, sliced

¼ cup butter

1/4 cup flour

1 cup vegetable broth

2/3 cup

2 tbsp chopped fresh sage

4 potatoes, chopped

¼ cup butter

¼ cup sour cream

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Preparation:

Pre-heat the oven to 375 degrees.

Combine all the vegetables and steam just until tender.

Boil the potatoes until soft.

 In a large saucepan combine melt butter, whisk in flour until combined and bubbly.

Add milk and vegetable broth, and sage.

 Cook until the sauce begins to thicken, stirring constantly.

Add vegetables and toss until vegetables are coated with gravy mixture.

Drain and mash potatoes with butter, sour cream, salt and pepper.

Spread the vegetables in a large baking dish, and spread the potato mixture on top.

 Sprinkle parmesan cheese on top.

Bake for 30 to 40 minutes or until lightly golden.

Grandma Twiggs' Pastry Crust Favorite

 This is such a good pie crust. I also used it for pot pie- sooooo good.

3 cups flour

1 cup butter

1 tsp. salt

1 Tbsp. vinegar(I use apple cider vinegar)

5-6 Tbsp. ice cold water

Cut shortening into flour and salt until it resembles the size of peas. Mix vinegar with ice water. Sprinkle ice water into flour mixture 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. add additional water if necessary. Divide dough into 3 parts. Gather pastry into a ball. Shape into flattened round on floured cloth covered board(I place it on plastic wrap and then flour the top and it works great). Roll out 2 inches larger than pie pan. For baked pie shell prick all sides with a fork.

Bake at 375 degrees for 8-10 minutes or until lightly browned.