Jennifer’s Asian Cucumber Noodles

Makes 2 servings:

1 large cucumber turned into noodles (use a spiralizer)

1 large carrot turned into noodles (use a spiralizer or just use the julienne peeler to make thin ribbons)

Optional: green or red cabbage sliced super thin (about the same amount as the carrot, let the cucumber shine!)

Optional: grilled chicken... we use leftovers sliced up and cold.

Dressing (This makes more than for 2 servings):

¼ C liquid aminos and ¼ C tamari OR ½ Cup soy sauce

2 Tablespoons of lemon juice

1 Tablespoon of sesame oil

½ Tablespoon of rice vinegar

2 clove of garlic

1 piece of ginger the size of a ½ inch cube to ¾ inch cube

1-2 teaspoons of sriracha depending on how hot you like things

1-2 teaspoons honey depending on how sweet you like things

Blend in Vitamix blender really well, until everything has liquefied. 

If you don’t have a very strong blender then you need to mash the garlic and super fine shred the ginger.

Store in a glass container

Toss cucumber, carrot and red cabbage mixture with your desired amount of dressing and serve immediately as things start to wilt quickly.

Make it a dinner and add leftover sliced grilled chicken.

Southwestern Turkey Soup

INGREDIENTS

·       4 quarts chicken or turkey broth

·       1 C pearled barley

·       1 large onion, chopped

·       4 garlic cloves, minced

·       1 tablespoon olive oil

·       4 stalks celery, chopped finely

·       1 red or orange pepper, diced

·       3.5 oz Green Chiles (Fire Roasted & Peeled) Chopped

·       1 Tablespoon ground cumin

·       1 Tablespoon chili powder

·       1 teaspoon tumeric

·       1 teaspoon salt

·       ½ teaspoon pepper

·       1/4 teaspoon cayenne pepper (optional)

·       4-5 cups cubed cooked turkey

·       2 can (15 ounces) black beans, rinsed and drained

·       2 can (15 ounces) diced tomatoes and green chilies, undrained

·       1 can (15 ounces) corn (or 1 ½ C frozen)

SERVING SUGGESTIONS:  Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese

DIRECTIONS

·       Cook barley in broth in large soup pot

·       In a large saucepan, saute onion, garlic, celery, pepper, green chilis & spices (not salt and pepper) in oil until tender.  Add to cooked barley and broth.

·       Add the turkey, beans, tomatoes and corn. 

·       Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.
Can freeze leftovers

Layered Turkey Nachos (Crock Pot)

6 Tablespoons lime juice

2 Tablespoons olive oil

3 teaspoons cumin

3 teaspoons garlic powder

½ - 1 teaspoon salt

½ - 1 teaspoon black pepper

1 teaspoon paprika

1 teaspoons chili powder

2 teaspoons onion powder

Wisk all these above ingredients together

Add 3-4 Cups of shredded turkey and mix well

 

In 7-8 quart crock pot

1st layer, turkey mixture

2nd layer, 2 C shredded cheddar cheese

3rd layer, 3 cans of black beans, drained and rinsed

4th layer, 4 cups of organic corn (I use frozen)

5th layer, 8-12 oz salsa

 

Cook on low for 3.5 hours, then I stir it all together to mix everything well and have the turkey absorb the juices.  But you could leave it in layers if you wanted.

Serve in wraps, with chips, or on a salad

Garish with sour cream, guacamole, and cilantro

Split Pea & Ham Soup

Split pea soup – excellent and easy, but takes some time.

Day 1: have a lovely dinner of spiral cut ham, sweet potatoes and green beans.

Day 2: make the ham broth

Day 3: make the split pea soup

Ingredients

1 spiral cut ham

2 lbs split peas rinsed

8 quarts water

8 diced carrots

6-8 diced celery stalks

1 large onion diced (or 2 small ones)

4 garlic cloves minced

2 Tablespoons parsley

½ tsp black pepper (or to taste)

After your lovely dinner of spiral cut ham you always have leftovers.  Well, take off the good stuff that is cut nicely and you will be left with the top of the spiral cut ham where the meat really isn’t spiral cut at all and the bone attached, that is what goes into the huge soup pot with 8 (to 10) quarts of water.  Choose the amount of water depending on how runny or thick you like your soup.  It will thicken up on day 2!

1.     Simmer the ham bones and meat attached to them in 8-10 quarts of water for a day to make the broth.

2.     Run the broth through a strainer, cool on the counter and refrigerate so the fat rises to the top and “hardens”

3.     Pick the meat off the cooled bones, remove the fat (this should be really easy if you cooked it long enough) and dice the meat into bite sized pieces (then refrigerate till needed the next day.)

4.     The next day use a slotted spoon to remove the fat from the top of the broth.  This will look very congealed.

5.     Heat the broth till boiling and add the 2 lbs of rinsed split peas, then turn to low to simmer.

6.     Simmer the peas and parsley until peas are soft.  I like to simmer until they completely fall apart and turn into mush!  Stir at least every 15 minutes to avoid the peas sticking and burning to the bottom of your pot (you know your pot the best).

7.     In a large fry pain, sauté in olive oil the carrots, celery, onion, and garlic.

8.     Add the veggies to the pot with peas and broth.  Puree a little or all of the soup if desired (or none at all).

9.     Add the ham cubes to the soup

10. Simmer for at least 15 minutes (or longer if you like, you really can’t ruin this recipe, just burn it to the bottom of the stock pot if you don’t stir it).

11. Taste, and then add black pepper if desired.

12. This soup is always better the second day and it freezes REALLY well.

Apple Sauce in an Instant Pot

Ingredients

·       12 - 15 organic apples, cored and quartered {I used Fuji apples and enough apples to fill the pot minus about 1.5 inches to the top}

·       ¼ C lemon juice

·       ¾ C cranberry juice (no sugar added kind); you can use water instead

·       1 tablespoon cinnamon

·       ¼ teaspoon ground cloves

·       ¼ teaspoon ground cardamom

·       ¼ teaspoon ground nutmeg

·       ¼ teaspoon sea salt

Optional: fresh cranberries 1/2 - 1 C (depending on how tart you like it)

Cook for 5 min (manual)

Turn off/unplug

Allow natural pressure release

Mash or puree with immersion blender

** Note, this is a little soupier than our normal applesauce becuase of the liquid required in instant pot recipes. If you want to pour off some of the liquid before pureeing feel free to do so (it is great cider) but just know you are also pouring off the spices.  I just leave the lid off the instant pot overnight to let some of the liquid evaporate before I mash it up.

Butter Chicken

Butter Chicken or what I call “Indian Chicken Stew”

Directions for the Crock Pot or Instant Pot

Recipe tweaked from myheartbeets.com.  I just changed a few things to keep veggies crisp tender and serve a larger crowd (or have leftovers). 

I serve this in bowls over brown rice like a thick stew.

First Ingredients

3 lbs boneless skinless chicken thighs, cut into large bite sized pieces

2-3 Tablespoons butter or fat of your choice

2 onions diced

10 garlic cloves, minced

2 inch knob ginger, minced

3 teaspoons garam masala

2 teaspoons paprika

2 teaspoons coriander powder

2 teaspoons turmeric

2 teaspoons salt

¼ - ½ teaspoon cayenne (depending on how hot you like it)

1 teaspoon cumin

½ teaspoon black pepper

30-40 oz tomato sauce (can use 30 oz if you like it thicker or 40 oz if you like it saucy)

 

Later ingredients

2 green bell peppers, chopped into bite sized pieces

1 bunch of broccoli cut into bite sized pieces

14-16 oz coconut cream (not coconut milk)

 

Directions for Instant Pot

1.     Press “Saute”, add butter and onions, stir fry until onions begin to brown (5-10 min)

2.     Add garlic and ginger, stir fry for 30 seconds

3.     Add all the spices, then chicken and mix until well combined.  Stir for 4-5 min to sear the chicken.  Be careful not to burn anything on the bottom.

4.     Add tomato sauce, stir, cover and lock the lid.

5.     Press “Keep Warm/Cancel”

6.     Make sure the steam valve is closed

7.     Press “Poultry” and + button till “30” appears

8.     Once the chicken is done, the instant pot will automatically switch to the “keep warm” mode.  Allow the pressure to release naturally or use the quick release.  If you unplug the instant pot, the pressure releases faster naturally.

9.     Unlock lid, stir in the broccoli and bell peppers quickly and shut lid again, press “keep warm”, keep steam valve closed and leave the veggies cook for 10 minutes.  This keeps them crisp tender.

10. Open, stir in coconut cream

11.  Serve in bowls over brown rice.

 

Directions for Crock Pot

Put all “first ingredients” in crock pot and stir well.

Cook on high for 3-4 hours or low for 6-7 hours

Add peppers and broccoli the last 30 minutes of cooking

Stir in coconut cream

Serve in bowls over brown rice

Jen's Hippie Hot Chocolate

4 C boiling water
1 C warmed milk
¼ C cocoa powder (can use up to ½ C)
1 tsp turmeric powder (can use up to 2 tsp)
1 ½ tsp cinnamon powder (can use up to 2 tsp)
¼ C coconut oil
2 Tablespoons raw honey
2 teaspoons stevia powder
2 teaspoons real vanilla extract (not the imitation stuff)
1/8 tsp sea salt (can use up to ¼ tsp)

Combine all ingredients in blender and blend to combine


Adapted from: http://wellnessmama.com/36034/healthy-hot-chocolate-recipe/

Jam Thickened with Chia Seeds Instead of Pectin

Strawberry Chia Seed Jam Recipe

Ingredients

            2 cups fresh or frozen strawberries, room temperature
            2 tbs honey or maple syrup
            2 tbs chia seeds

 Instructions

Place strawberries and honey/maple syrup in a saucepan and mash them until they are the consistency of coarse apple sauce. Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve.

http://www.mommypotamus.com/strawberry-jam-recipe/

 

How To Make Blackberry Jam With Chia Seeds

Ingredients

            2 cups fresh or frozen blackberries, room temperature*

            6 tablespoons honey or maple syrup

            2 teaspoons lemon or lime juice

            2 tbs chia seeds

* Frozen and thawed blackberries come with their own juice, but fresh ones may or may not create much juice when mashed. If needed, add 2-3 tablespoons of water to the pan when using fresh blackberries.

 Instructions

Place blackberries, honey/maple syrup, and lemon/lime juice in a saucepan and mash them until they are the consistency you prefer. I like a few large pieces left in my jam, so I go light on this step. The mixture will be very liquid – that’s okay! Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve.

http://www.mommypotamus.com/how-to-make-blackberry-jam/

 

Chia Seed Jam (NO COOK)

1 pound berries (strawberries, blueberries, raspberries) à this was about 3-3½ C

¼ cup honey

2 tablespoons chia seeds

1 tablespoon lemon juice

à I added 2 tablespoons of raw sugar because the raspberries were very tart

 

In a blender or with an immersion blender, puree berries.  Add in honey and chia seeds and mix.  Place in a pint mason jar, and allow to sit in the fridge for 4 hours, or longer, as the chia seeds absorb the liquid. Use as regular jam, keeping in the fridge.

à I put everything in the vitamix and let it mix together

http://www.healthhomeandhappiness.com/4-ingredient-chia-blueberry-jam-paleo-and-gaps-refined-sugar-free.html

Protein Pancakes

Protein Pancakes – 7/18/15

1 ripe banana*
1 smallish cooked sweet potato with the skin still on* (can use zucchini or squash instead)
½ C flax seeds
¼ C chia seeds
¼ C sesame seeds
½ C coconut flakes
2 Tablespoons hemp hearts
6 eggs
½ C olive oil
2 C milk
optional: ¼ C almonds
optional: 1 C spinach
Blend on high in the vitamix till smooth
Dump into large bowl
Add 3 C of milk to the vitamix and blend again “to wash it out”
Dump that milk into the large bowl
Add:
1 ½ C oats ground into flour
1 ½ C buckwheat flour (you could use regular whole wheat instead if you want)
1 ½ C kamut flour  (you could use regular whole wheat instead if you want)
1 tsp salt
2 tsp baking powder
1 tablespoon cinnamon
Mix with hand mixer until well blended; if the batter is too thick add more milk.

Cook in a skillet with coconut oil

*Note the recipe calls for 1 banana & 1 sweet potato but you can also use
2 ripe bananas or
1 apple
in place of the 1 banana & 1 sweet potato




Fabulous Chicken on the Grill

Jen’s chicken tenderloin marinade     5-9-2014

For one extra large tray of chicken tenderloins from Sams club

1/2 C apple cider vinegar
1/2 C olive oil
1/3 C tamari or shoyu (this is like soy sauce and can be found at Whole Foods)
¼ - 1/3 C Worcestershire
¼ - 1/3 C Marsala wine
8 large garlic cloves
3/4 Tablespoon black pepper
1/2 tsp salt
1 heaping Tablespoon dried parsley
1 heaping Tablespoon dried powdered mustard

Put everything in Vitamix and blend until smooth, marinate chicken in this mixture for a couple of hours or even better overnight.

Fire up the grill and preheat to medium high (375-425).  Place the chicken tenderloins on the grill and do not touch them for 6 minutes.  Right at 6 minutes, you flip them over and then don’t touch them for another 4 minutes.  Check to make sure they are done.  Then you put it on a plate, let it rest a bit (not long) and then serve.

Drop Biscuits ~ when you need a bread side dish in a hurry!

Quick Drop Biscuits by Jennifer Knight

Makes 12-14 biscuits

Preheat oven to 450 degrees

In large glass mixing bowl:
2 C whole wheat flour
1 C rolled oats (I like these milled in the Vitamix first
½ C flax seed meal
½ tsp salt
1 Tablespoon aluminum free baking powder
½ C olive oil (or coconut oil)
2 C milk
2 Tablespoons honey
2 Tablespoons sesame seeds
2 Tablespoons sunflower seeds

mix together until all ingredients are moist; this dough should be a bit stiff but not too dry.  Sometimes I need to add a few more tablespoons of milk.

Let the mixture sit for 3 minutes

Scoop up dough and drop on ungreased cookie sheet with a trigger ice cream scoop (1 full scoop per biscuit)

(http://www.amazon.com/OXO-Grips-Trigger-Cream-Scoop/dp/B00004OCIW/ref=sr_1_15?ie=UTF8&qid=1405297724&sr=8-15&keywords=ice+cream+scoop)

Bake for 12-15 min until lightly browned or done

Remove with very stiff spatula by scraping the cookie sheet and let biscuits cool on cooling rack rather than on the cookie sheet.

Serve immediately with butter and jam or honey; a perfect combination to a hot bowl of soup

Breakfast in a muffin!

Jen’s Soaked Breakfast Muffins 7-2014

-         Altered recipe from gnowfglins.com  “Basic Soaked Muffins”
-         These muffins freeze really well and are great for healthy snacks on the go!
-         Preheat oven to 375 degrees F

Makes 24 muffins

¼ C whey (I have used plain yogurt whey, lemon yogurt whey or dairy kefir whey)
2 C milk
3 C whole wheat flour
1 C rolled oats
Put these ingredients in a large glass bowl, mix until everything is wet, cover, and let soak on the kitchen counter overnight or up to 24 hours.

Add:
6 eggs
½ C maple syrup
1 ripe banana mashed
1-2 large carrots (shredded) ** or 1/2 C shredded zucchini or squash
1 apple (shredded) **
2 tsp vanilla
½ C coconut oil or olive oil
½ - 1 C ground flax seed (the more you use, the stronger the taste)
1-2 Tablespoons hemp hearts
1 tsp sea salt (Real-Salt is great)
4 tsp aluminum free and non-gmo baking powder
4 tsp cinnamon
½ tsp nutmeg

Mix until smooth (I like to use a table top mixer instead of a hand mixer)
** note, if you own a Vitamix, you can finely chop the carrots & apple all at once with some practice (you don’t want to liquefy them)

Optional Additions:
1 C dried fruit in small pieces (raisins or cranberries)
1 C chopped nuts
1 C unsweetened dried shredded coconut
I have even thrown in a few fresh blueberries and the muffins have turned out great!

Fill oiled muffin tins or paper lined muffin tins.

Bake 25 – 30 minutes until toothpick inserted in the center of muffin comes out clean.  Cool on cooling rack.

Monster Waffles - Yum

Monster Waffles – by Jennifer Knight  7-2014
Makes 15 large round Belgian waffles

Put into VERY large bowl:
3 C whole wheat flour
1 ½ C oats (ground up if desired)
½ C olive oil
1 Tablespoon cinnamon
1 tsp salt
2 tsp baking powder

Put into high powered blender (Vitamix)
2 ripe bananas or 1 large apple (seeds removed if desired)
½ - 1 C of flax seed meal (the more you put the stronger the taste)
¼ C chia seeds
¼ C hemp hearts
¼ C sesame seeds
¼ C sunflower seeds
½ C almonds (unsalted)
3 large handfuls of spinach or 1 medium size zucchini or squash or 1 sweet potato
3 C milk
6 eggs
blend until very smooth and pour on top of dry ingredients in large bowl
put 1 ½ C more milk into the blender and blend again to “rinse” the blender, pour into large bowl

mix everything in large bowl with mixer until dry and wet ingredients are evenly incorporated with no lumps
cook in waffle maker

serve with maple syrup

Rabbit Stew with Coconut Milk NEW version

To make rabbit stock and cook the rabbit meat:
In a very large crock pot…

 

1-2 rabbit carcasses
2 carrots
3 celery stalks
1 onion
4-6 bay leaves
2 tsp sage
2 tsp thyme
6 whole peppercorns
6 whole cloves
1 tsp raw apple cider vinegar (helps leach out marrow)
1 tsp lemon juice (helps leach out marrow)
2 cloves garlic
1 tsp fresh ginger
1 tsp tumeric (anti-inflammatory properties)
4 inches kombu seaweed *

* Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively.

Wash carrot and celery, peel the onion and cut vegetables into large pieces
Put all ingredients into the crock pot
Fill with water up to 1 inch from the top
Cook on low in crock pot for 48 hours (add water as necessary to keep water level at 1 inch from the top)
Pour through sieve
Pick the meat off the bones

Note: don't forget the rabbit liver, heart, & kidneys while making the broth.  Puree the liver in a bit of broth after cooked and add back to the stock.

 

RABBIT STEW

 

OPTIONAL: cook brown or wild rice rice and serve stew over rice in a bowl.

Ingredients

  • 1 large onion, chopped (or 3 small onions with greens from garden)
  • 3-5 large cloves garlic, chopped
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 red hot pepper, seeded and minced
  • 1 large tomato (2 Cups worth) - peeled, seeded and chopped
  • 6 cups rabbit stock (I added 1 tsp of Better than Bouillon chicken stock paste)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 can coconut milk
  • 1 rabbit’s worth of meat cubed
  • OPTIONAL: 1-2 C cooked brown rice or wild rice

Directions

  1. Make rabbit broth and pick meat off bones.
  2. Heat olive oil in a skillet over medium-high heat. Add the onion, garlic, green pepper, red pepper and hot pepper to the skillet; cook and stir until onion is transparent. Transfer to the pot.
  3. Add the tomatoes, rabbit meat, rabbit stock, salt and pepper to the pot, and bring to a boil. Simmer over medium-low heat for 20 minutes.
  4. Stir in the coconut milk. Cook, stirring gently, until heated through. Serve with fresh warm bread or over quinoa or brown rice.

Jen's Medicinal Chicken Broth or Stock

In a very large crock pot...

1 chicken carcass
2 carrots
3 celery stalks
1 onion
4-6 bay leaves
2 tsp sage
2 tsp thyme
6 whole peppercorns
6 whole cloves
1 tsp raw apple cider vinegar (helps leach out marrow)
1 tsp lemon juice (helps leach out marrow)
2 cloves garlic
1 tsp fresh ginger
1 tsp tumeric (anti-inflammatory properties)
4 inches kombu seaweed *

* Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively.

Wash carrot and celery, peel the onion and cut vegetables into large pieces
Put all ingredients into the crock pot
Fill crock pot with water up to 1 inch from the top
Cook on low in crock pot for 48 hours (add water as necessary to keep water level at 1 inch from the top)
Pour through sieve
Pick the meat off the bones (use in soup or other recipes)
Add salt and other spices as desired

Cold Canning Tomatoes


Cold Canning Tomatoes ~ my neighbor just taught me this canning method and so far I have 2.5 gallons canned!

Wash out kitchen sink
Close sink with plug
Fill sink with tomatoes
Pour 8 qts boiling water over them (until covered)
Let sit for a few minutes – till skin pulls away easily
Let water out by pulling the sink plug up with tongs
Peel and core tomatoes put the peels and cores in separate bowl
Cut peeled tomatoes up (I like large chunks) and put in stock pot
Add any juice from peels and cores bowl to the stock pot
Simmer for 20 minutes and stir occasionally
Wash jars in hot soapy water and rinse, let dry
Use canning funnel to fill jars to ½ inch of the top and add about 1 tsp salt into jar ( I added 1 tsp of the citric acid from my mom)
Wipe rims of jar with clean white towel
Boil little pan of water and lids for 1 minute
Put lid on jar while hot (with tongs)
Screw lid on, but not tight
Wait 10-40 minutes till the lids pop and seal

Have at least 1 pint jar ready to go for the leftovers

Wake Up Smoothie

As of today this is my very favorite smoothie, but you have to have a Vitamix or extremely high powered blender to make it!

A Great Way to Wake UP Smoothie

2 scrambled eggs, cooled in the fridge
1 C plain yogurt
1 peeled and frozen banana
1/2 frozen pinapple core (or equavalent in frozen pineapple chunks, but this is a great way to use a pineapple core and get a good dose of fiber)
1/4 organic lemon (peel, seeds and all)
5 leaves of fresh kale (stems included)