Browsing "RECIPES"

EASY FOCCACIA

Serves 12.

2 Unbaked Pizza Shells
1/2 cup Olive Oil
2 cloves minced Garlic
1/2 teaspoon Oregano
1 teaspoon Sea Salt

Mix Olive Oil, Garlic, and Oregano.
Spread on the pizza shells.
Sprinkle with salt.

Bake at 425 degrees.  Length of time depends on type of shell used.

Cut into wedges and serve warm.

Apr 23, 2014 - FUN WITH HERBS    No Comments

HOME MADE SCENTED HEATING PAD

Materials needed:

  • A scrap of fabric – approximately 6″ by 12″ Batting – approximately 6″ by 12″
  • Thread
  • Potpourri – apple and cinnamon scent works great

(Note: If you fabric is light weight and the dishes are apt to be very hot, use cotton batting. Polyester batting is more likely to melt.)

Directions:

Cut your scrap of fabric in half to make two six inch squares. With the right sides together, seam three sides (1/2″ seam allowance).
Turn so right side of fabrics are out. Cut your batting in half to make two six inch squares. Seam three sides (3/4″ seam allowance).
Trim the seam to 1/4″.
Stuff a small amount of potpourri between the batting layers.
Seam the remaining side and trim the seam allowance.
Stuff the batting into your fabric pocket.
Turn the edges of the opening under 1/2′”.
Topstitch near the edge.


Tips for Your Scented Hot Pad

Vary the potpourri scent to your family’s favorite.
Vary the size to fit under your larger casserole dishes.
Topstitch all the edges for a slightly different effect.

(This was taken from a piece printed in a .pdf I have, unfortunately, there is no copyright information to cite)

Apr 22, 2014 - FUN WITH HERBS    No Comments

CHAMOMILE AND HONEY MASK

Chamomile flowers can be found at any herbal or health food store.

This may look weird on your face, but the feeling you get when you touch your skin after using it ….  MAH-velous.

1 tbsp dried chamomile flowers
1/4 cup boiling water
2 tbsp bran
1 tsp clear honey, warmed

In a bowl, pour the boiling water over the chamomile flowers.
Let stand 30 minutes.
Strain the infusion and discard the chamomile flowers.
Mix 3 tbsp of the liquid with the bran and honey.
Rub this mixture all over your face.

Ignore the stiff feeling.  It will smooth out over your skin.
Leave on for 10 minutes.
Rinse off with warm water.

Apr 8, 2014 - MOCKTAILS, RECIPES    No Comments

APPLE-ORANGE SPRITZER

Makes single 6-ounce serving

39 calories

1/2 ounce orange juice base, unreconstituted
1/2 ounce apple juice base, unreconstituted
5 ounces club soda
1 orange slice
1 cherry

Combine juices in glass.  Add soda and enough ice to fill glass.
Garnish with slice and cherry.

Apr 8, 2014 - ON THE SIDE, RECIPES    No Comments

SOUTHWEST SALSA

SERVES 6

Try on black bean cakes for a more interesting side.

1 cup whole kernel corn
1 small red onion, diced
1/4 chopped fresh cilantro
the juice of two limes
1 tablespoon of olive oil
1 medium avocado, cut into bite-size pieces
1 large clove garlic, finely minced
1 16-ounce can black beans, drained and rinsed
salt to taste

Mix all ingredients.
Let stand at room temperature for 30 minutes.

Apr 8, 2014 - ON THE SIDE, RECIPES    No Comments

EASY GUACAMOLE

SERVES 4-6

The lime juice will keep the guacamole from turning brown and bring it a much more interesting flavor than lemon juice.
The sour cream turns it to satin.

the pulp of two avocados
the juice of two limes
1 clove garlic
1 small tomato, diced
1/2 cup red onion
1/2 teaspoon ground roasted cumin
sea salt
cayenne pepper
2 tablespoons sour cream

Mash the avocado with a potato masher..
Using a fork, whisk in the remaining ingredients except for the sour cream.
(can also do this in a food processor – will give silkier texture)
Let stand at room temperature for 15 minutes.
Whisk in the sour cream, and you are ready to serve.

Apr 8, 2014 - ON THE SIDE, RECIPES    No Comments

DELUXE HONEY-PECAN CHICKEN SALAD

Make 8-10 Servings.

NUTRITION INFO – per serving without radicchio
167 calories, 12 grams protein, 10 grams fat, 8 grams carbohydrate, 34 mg sodium, 32 mg cholesterol.

4 cups cubed, cooked chicken
1 1/2 cups green seedless grapes
1 cup pecan pieces
1/2 cup mayonnaise (or creamy salad dressing)
1/4 cup sour cream
2 tablespoons honey
1 teaspoon poppy seeds
Freshly ground white or black pepper, to taste
Radicchio or other lettuce leaves, optional

COMBINE chicken, grapes and pecans in large bowl.  Set aside.
STIR mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well.
ADD to chicken mixture.
TOSS well to coat.

If desired, serve the salad on radicchio leaves.

Apr 1, 2014 - FUN WITH HERBS, RECIPES    No Comments

LEMON GRASS, CORIANDER AND CLOVE BATH – MUSCLE SOAK

Epsom salts just not enough for you?  Over doing it in the exercise or honey do department?
Try this to relieve suffering in joints and muscles!
It helps stimulate the circulation.

2 tablespoons almond oil
2 drops lemon grass oil
2 drops coriander oil
2 drops clove oil

Measure the almond oil carefully into a small dish.
Slowly drop in all the other essential oils.
Mix the ingredients all together.
Turn on bath tap.
Pour ingredients into bath while water is running to fill bath.
Rinse dish under the running tap to insure all the oils have gone into the bath water.
Take a long, relaxing bath.

Apr 1, 2014 - RECIPES, SWEET TOOTH    No Comments

SKILLET SWEETS

These awesome sweets cook and glaze in under 15 minutes.  They’re very healthy, too.

Makes 6 servings.

2 tablespoons butter
1/2 cup orange marmalade
1/4 cup water
1 tablespoon lemon juice
1 can or 1 pound yams/ sweet potatoes (your choice)
6 stewed prunes, pitted

Heat the butter, marmalade, water and lemon juice in a skillet.
Add potatoes and prunes.
Cover.
Cook slowly for 15 minutes (hmmm, doesn’t all time pass at the same rate?)
Baste to glaze.

Apr 1, 2014 - ON THE SIDE, RECIPES    No Comments

ZUCCHINI BISQUE

Your garden has been VERY productive in the zucchini department.  You made bread, you fried it, and still you wonder what to do with it all.
This is a delicious way to use such a versatile squash.

Makes 1 1/2 quarts.

1 onion, chopped
1/2 cup butter
1 1/2 pounds zucchini, shredded
2 1/2 cups chicken stock
1/2 teaspoon nutmeg
1 teaspoon basil
1 teaspoon salt
Pepper to taste
1 cup heavy cream

In a large sauce pan sauté the onion in the butter until limp.
Add the shredded zucchini and chicken stock.
Cover and simmer for 15 minutes.
Separate the liquid from the solids, saving both.
Using a small amount of liquid, puree the solids.

Note: Puree may be made in several steps in the blender.  Be sure to properly vent the blender.

Recombine the liquid and the puree.
Add the seasonings – nutmeg, basil, salt, pepper
Just before serving, heat while stirring thoroughly, add the heavy cream and adjust the seasonings.

DO NOT BOIL AFTER ADDING THE CREAM.

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