Submitted by Kim Rojak - Missionary to Vanuatu
3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips
sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla
Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.
Yum!
Enjoy with a cup of tea or cold milk
Tuesday, February 3, 2009
Sunday, February 1, 2009
WHITE BEAN AND KALE SOUP
submitted by Stephanie Doll
1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar
1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often
2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.
3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.
serves 6
1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar
1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often
2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.
3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.
serves 6
GRILLED SESAME-TOFU SKEWERS WITH GINGER PEANUT SAUCE
submitted by Stephanie Doll
1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar
1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally
2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.
3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce
Serves 8
1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar
1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally
2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.
3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce
Serves 8
CURRIED APPLE-POTATO SOUP
submitted by Stephanie Doll
2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder
1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl
2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.
2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder
1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl
2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.
MEXICAN RICE
submitted by Stephanie Doll
1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste
1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
serves 4
1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste
1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
serves 4
CHICKPEA TACOS
submitted by Stephanie Doll
1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)
1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper
2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash
3. Build your own taco
serves 4 people
1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)
1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper
2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash
3. Build your own taco
serves 4 people
Chicken & Broccoli Alfredo
Submitted by Dara Singleton
given to me by Darla Davis
Sprinkle basil on boneless, skinless, chicken breast. Brown on both sides in butter. Remove Chicken, and in the same skillet, cook 2-3 boxes of Rice -a -Roni and when the water is added add chicken too. Cover and Cook 17 minutes. Remove lid, add broccoli all over top and cover and cook 3-5 more minutes.
Pour Alfredo sauce all over top, and top with mozzarella cheese.
Alfredo Sauce:
3/4 cup Parmesan cheese
8 oz cream cheese
1/2 cup milk
1/2 cup butter
given to me by Darla Davis
Sprinkle basil on boneless, skinless, chicken breast. Brown on both sides in butter. Remove Chicken, and in the same skillet, cook 2-3 boxes of Rice -a -Roni and when the water is added add chicken too. Cover and Cook 17 minutes. Remove lid, add broccoli all over top and cover and cook 3-5 more minutes.
Pour Alfredo sauce all over top, and top with mozzarella cheese.
Alfredo Sauce:
3/4 cup Parmesan cheese
8 oz cream cheese
1/2 cup milk
1/2 cup butter
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