Wheat and onion crackers

1 3/4 cup whole wheat flour
1 1/2 cup white flour
2 tsp onion powder
3/4 tsp salt
1/3 cup veggie oil
1 cup water
salt for sprinkling

Mix all the ingredients and knead into a tough dough. Roll out to 1/8 inch or less. Place the dough onto an ungreased baking sheet. Score in small squares and prick each square twice with a fork. Sprinkle with salt. Bake at 350 degrees for approximately 20 minutes. If necessary, broil for a couple minutes to toast the top evenly. Once the dough has cooled, break along scored edges into cracker shapes. Enjoy!

Garlic Hummus

2 cups canned chickpeas
2 tbsp tahini
3-4 cloves of garlic
4 tbsp olive oil
1 tsp lemon juice
salt to taste

Blend in food processor till smooth. Done!


500 grams of Greek yogurt
1/2 cup sour cream
1 peeled and seeded English cucumber (grated)
2 cloves minced garlic
1 1/2 tsp dill
salt and pepper to taste

Strain the grated cucumber through cheesecloth or paper towel and strainer for several hours. Ditto with the Greek yogurt. Once both have been strained, mix all ingredients. Done!

Granola bars

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

Mix all dry ingredients then make a well in the middle and add wet ingredients. Grease your hands, then hand-mix the mixture, and press into a 9 x 13 baking sheet. Bake for approximately 30 minutes at 350 degrees. Let cool for 5 minutes and then cut into bars. Allow the bars to cool completely in the pan before removing. Store in an airtight container.

Blackened salmon

2 TBSP paprika
1 TBSP cayenne pepper
1 TBSP onion powder
2 TSP salt
1/2 TSP white pepper
1/2 TSP black pepper
1/4 TSP ground thyme
1/4 TSP dried basil
1/4 TSP dried oregano
1/2 cup melted butter
4 skinless salmon fillets

Mix all dried spices. Melt butter and brush both sides of fillet with melted butter before sprinkling heavily with spice mixture.

In a large skillet on HIGH heat, cook salmon until blackened (2-5 minutes per side). Continue basting in remaining butter. Salmon is done when flesh is easily flaked with a fork.

Pork chops stuffed with spinach and sundried tomato pesto and lemon-Dijon sauce

Make home-made spinach pesto:

In the food processor, blend the following...

2 cups fresh baby spinach
1/4 cup pine nuts
2 TBSP olive oil
Salt and pepper to taste
1/2 cup parmesan cheese

Add shredded white cheddar and sun-dried tomatoes:

Once the pesto is finished, add...

1 cup grated white cheddar (farmer brick cheese)
8 sundried tomatoes (diced)
2 cloves garlic (minced)
Fry stuffed pork chops:

Slit 2 pockets per side in each butterflied center-cut pork chop.
Fill both slits with pesto/tomato/cheddar stuffing.
Fry for 4-5 minutes each side in a sautee pan on medium high
with one part butter and one part olive oil.
Make a sauce:

Once the pork chops are finished, add the following to the sautee pan (on

1 1/2 cups chicken broth
1/2 lemon's zest
1/2 lemon's juice
2 TSP Dijon mustard

De-glaze the sautee pan and reduce the sauce for approximately 8 minutes.

Winter puree

1 celery root (peeled and diced)
1 cauliflower head (disected)

Put together in a steamer and steam for approximately 20 minutes.
Then mash and add cream, butter, and salt and pepper to taste.

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