Smoothie...deliciously good for you!

Nearly two years ago I set out to improve my health. For the most part I have made excellent changes, such as; no caffeine...gone are the Diet Cokes, I rarely have a soda, but if I do it is Squirt or Mug root beer. I increased my water consumption to about 12 glasses per day. I eat way more produce and though sugar is a weakness I consume way less than in the past. One simple way I found to increase produce in my diet is by making a smoothie. The ingredients I have chosen are high in anti oxides and high on the ORAC scales. They are nutrient dense foods that fight disease and improve your skin. The Greek yogurt is packed with protein with no fat and good calcium. The flax seed provides Omega-3's and fiber.

Here is what I put in mine:

2 large hand-fulls of organic baby spinach

1 cup strawberries

1 cup blueberries

1/2 - 3/4 cup plain Greek yogurt

2 Tbsp ground Flaxseed

a little Stevia for sweetness without carbs and calories

First, I blend the spinach with about 1 cup water. I put the blender on high for just a minute or until the spinach has turned to liquid. The bright green color just screams nutritious!
Next I add everything else. Just dump each ingredient in and cover with the lid. Blend until smooth. You may need to add more water, but I also had several cups of ice to create more volume....I want this to fill me up.

The final product. I usually end up with about 32 ounces.

Since becoming a smoothie drinker I have rarely gotten sick. I might get the beginning signs of a cold or sore throat, but within a couple hours it is gone. I have way more energy and I know I am doing something great for my health.

Homemade Greek Yogurt...beyond easy!!

What you need:
Time (without much effort)
Cheesecloth (about $3, can be purchased at WalMart in the kitchen gadget dept)
Food thermometer (about $7 at WalMart)
A whisk
Large strainer (I have a mesh one)
Large pot
1 gallon of milk (I used skim so there is no fat)
1/3 cup plain Greek yogurt, at room temperature (this is where your active culture comes from)

Directions:

1. Pour 1 full gallon of milk into a large pot. Set over medium heat uncovered.

2. Whisk milk frequently to heat evenly and prevent scorching on the bottom.

3. Continue heating until milk comes to 185 degrees. It has to reach this temperature for the process to work.

4. Remove milk from heat and cool down to 110-120 degrees...must be exact!

5. Whisk in 1/3 cup of plain Greek yogurt.

6. Cover pot with tight lid. Wrap it in towels or blanket. The milk must stay warm and undisturbed for the next 10-12 hours.

7. Pour finished yogurt in a strainer lined with cheesecloth and sit it over another large bowl. Place in fridge to drain.

Notes: I warmed a large metal mixing bowl that has a plastic lid and put the milk into that to sit for the 10+hours. Since my house wasn't too warm I warmed up my oven, just enough to take the chill off. I put my bowl of milk in there. The bowl was sitting on top of a towel and then wrapped in a towel. I checked it after 10.25 hours and it was ready. I put it in the strainer and immediately several cups of liquid drained off. After about 30 minutes I had "regular" yogurt...at this point I could have just put it in containers and used it that way. I'm guessing, but I would say the yield on this stage of yogurt was about 8-9 cups. However, I let it drain all night long in the fridge and ended up with the thickest, richest Greek yogurt. The one gallon of skim milk yielded 5.5 cups of Greek yogurt. When I compare prices it becomes a huge savings. The cheapest Greek yogurt I can find is at WalMart and is $4.98 for a four-cup container. With milk on sale here in Arizona frequently at $1.57 per gallon that makes my yogurt $1.16 for four-cups. What a huge savings! I did handwash the cheese cloth and will use again and again. You will need to keep 1/3 cup of this yogurt set aside if you plan to make another batch and do that each time.

Apricot Glazed Chicken

This is a wonderful new recipe that I made tonight for dinner. It is sweet and savory and full of flavor. It only takes four ingredient...I only wish that these were typical things I kept in the pantry. I may have to keep the ingredients in stock from now on....

1 jar (12 oz) apricot preserves
1 package dry onion soup mix
1 bottle (8 oz) low-fat French salad dressing
1 small whole chicken, skinned or 4 bone-in breasts

Preheat oven to 350 degrees. In a small bowl, combine the apricot preserves, soup mix and salad dressing. Mix well. Place the chicken in a large baking dish. Pour the sauce over the chicken. Bake for approximately 1 hour, basting every 15 minutes. I baked mine for a little over an hour just to make sure it was completely cooked.

Super Stuffed Pasta Shells

I got this recipe from a noon-time cooking show out of Salt Lake City, Utah...I think he (the chef) was called the Gabby Gourmet. This recipe makes enough for 8-10 generous servings and freezes well.

Sauce:
1 lb extra-lean ground beef
1 lb mild (sweet) Italian sausage
1/2 cup onion, finely chopped
1-2 cloves garlic, pressed
1/2 tsp fennel seed
2 cans (28oz) Italian-style tomatoes, with juice (these are plum-tomatoes)
2 cans (6oz) tomato paste
1/2 tsp basil
1/2 tsp oregano
2 Tbls dried parsley flakes
3 Tbls sugar

Filling:
2 lbs fresh Ricotta cheese (small curd cottage cheese works great too)
2 eggs, lightly beaten
3 Tbls sugar
1 1/2 lbs Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Topping:
1/2 lb Mozzarella cheese
1/2 cup Parmesan cheese, grated

In a large saucepan, comgine the ground bee, sausage (remove and discard the casings), onion, fennel and garlic. Brown this mixture over a medium-high heat. Drain off the rendered grease and discard. Add teh tomatoes, breaking up as you add, and all the remaining sauce ingredients. Let this mixture simmer over a low heart about 30 minutes, stirring occasionally. During this cooking period, prepare the filling mixture. In a large mixing bowl, combine the Ricotta, eggs, sugar and parsley flakes. Beat this mixture until smooth. Beat int he Mozzarella and parmesan cheeses and set aside. Following the package directions, boil the shells in 8 quarts of boiling water until just about done. Drain and place in cold water. Pour a small amount of the sauce into ta large shallow baking dish or pan and spread over the bottom. Fill the shells generously with the filling mixture and set over the layer of sauce. Cover all filled shells with more of the sauce, reserving about 1 1/2 cups. Bake the shells in a preheated 350 degree oven for 35-45 minutes. Then remove the from the oven, top with the reserved sauce and the topping mixture of cheeses. Return to the oven until all topping cheeses have melted. Enjoy!

Rockin' Moroccan Pitas

I found this healthy recipe on a can of Garbanzo Beans...and it's good. To enhance the yogurt I add some olive oil, pressed garlic and very finely chopped cucumber...really tasty.

1 Tbl ground cumin
1 tsp chili powder
1 lb chicken breast, cut into 1" cubes
4 Tbl olive oil
1/4 cup lemon juice
2 cans (16oz) Garbanzo Beans, rinsed and drained
3 green onions, thinly sliced
1 red bell pepper, diced
1/4 cup chopped parsley
6 Whole Wheat pitas
Plain yogurt

Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat. Heat 1 Tbl oil in large skillet over medium heat. Add chicken and cook 5 minutes or unti chicken is no longer pink; stirring frequently. Take off heat, set aside to cool. Combine remaining ingredients except pitas and yogurt. Mix well. Stir in chicken. Cut top off pitas to open. Divide chicken mixture among the pitas; top with yogurt if desired. Add salt and pepper to taste.

Baked Barley

Ok, don't get all freaky...this is good and good for you! About a year ago I decided to learn more about healthy eating. I started the process of increasing what I call "clean" food into my diet. I found this recipe and have become a fan of barley. This dish has a flavor that reminds me of old-fashioned stuffing. If I don't have shallots and leeks I just increase the amount of onion. It's great as a replacement to potatoes or white rice. Not only is it great hot it's really good cold, served in a pita, tortilla or lettuce wrap.

1/2 cup sunflower seeds (buy at raw at health food retailer)
3 shallots, peeled and minced (they are a form of an onion)
1 onion, minced
1 leek, well cleaned and thinly sliced
3 Tbl extra-virgin olive oil
1/2 pound mushrooms, sliced
3 celery stalks, chopped
1 cup barley (I buy at health food retailer)
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
2 Tbl low-sodium all-natural tamari (basically soy sauce)
3 cups boiling vegetable stock or water (I use chicken stock)

Preheat oven to 350 degrees. Toast the sunflower seeds in the oven for about 7 minutes or until lightly browned; remove from oven. Leave oven on for baking of barley.

In a large skillet, saute' the shallots, onions, and leek in the olive oil for 5 minutes over medium heat. Add the mushrooms, celery, sunflower seeds, barley, herbs and tamari and continue to saute for 5 minutes more, stirring frequently.

Add the vegetable stock or water to the barley mixture. Bring to a boil and transfer the mixture to a casserole dish. Bake, covered for 1 1/4 hours.

Pecan Toffee Bars

These bars are super easy and quick to make. I always line the pan with parchment paper to make it easy to remove bars and easy for clean up! I have used both butter and margarine to make them and have found little difference in taste, so I opt for margarine to save money. I have also used semi-sweet chips instead of milk chocolate and prefer the milk chocolate! These bars are enjoyed by everyone!

Crust: (mix and pack into a 9"x13" baking dish)
2 cups flour
1 cup brown sugar, packed
1/2 cup margarine, soft

Spread 1 cup finely chopped pecans over crust.

Bars: (melt in pan and let boil for 2 minutes)
2/3 cup margarine
1/2 cup brown sugar, packed

Bake at 350 degrees for 18-22 minutes until top is bubbly. Remove from over and spread 1 cup milk chocolate chips over top. Wait a couple minutes and spread melted chocolate evenly over the top. Cool for several hours before cutting and serving.

Crispy Oatmeal Chocolate Chip Cookies

This recipe has become a staple for friends and family. Here are some secrets to making them perfect. First, use real butter. It took me years of baking to realize "butter" does make a difference. Second, once you make this dough it has to be used right then. It will not be good if you save it to bake another day. There are too many dry ingredients in it and the longer it sets the drier the dough becomes. Third, I use a small cookie scooped mounded and always cover the cookie sheet with parchment paper....it does make a difference in the quality of the cookie! Enjoy!!!

Cream:
1 cup sugar
1 cup brown sugar, packed
1 cup butter
3/4 cup vegetable oil
1 egg
1 tsp vanilla

Mix in:
3 1/2 cups flour
1 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt

Then add one at a time, mixing well in between:
1 cup oatmeal
2 cups Rice Krispies cereal
1 bag semi-sweet chocolate chips

Bake at 375 degrees for 10 minutes. Optional: add 1/2 cup coconut...I never have...I don't think they need it and my family really doesn't like coconut in their cookies

Nutty Chocolate Cups...

This is a favorite of my daughter-in-law, Beth.

They take a little work, but well worth

the effort!

1 cup shortening (regular Crisco)

1/2 cup brown sugar

2 egg yolks

1 tsp vanilla

2 cups flour

1/2 tsp salt

Finely crushed pecans or walnuts.

Cream shortening, sugar, egg yolk and vanilla. Add flour and salt. Mix. Beat 2 egg whites until frothy. Roll dough in balls about the size of walnuts. Then dip balls into egg whites. Roll in nuts. Put on greased (or parchment lined) cookie sheet. Bake at 375 degrees for 5 minutes. Remove from oven, then pres thumb into cookie. Bake for another 8 minutes. Remove from oven and cool completely.

Chocolate Fudge Filling:

1/4 cup butter or margarine

3 Tbl cocoa

3 Tbl milk

2 cups powdered sugar (a little more or less)

3/4 tsp vanilla

Put butter, cocoa and milk in sauce pan. Heat until it starts to boil. Stir well. Remove from heat and add powdered sugar and vanilla. Beat by hand until smooth. While filling is hot, spoon into the cookie centers. Let cool completely before serving.

Raspberry Thumbprint Cookies...

This recipe is from a Land O'Lake butter box.

They are easy to make and make a great presentation.

Everyone will think you spent hours creating

these little works of art.

Dough:

2/3 cup sugar

1 cup butter, at room temperature

1/tsp almond extract

2 cups flour

1/2 cup raspberry jam (seedless is best)

Glaze:

1 cup powdered sugar

1 1/2 tsp almond extract

2 tsp water (or enough to make into a cream consistancy)

Combine sugar, butter and extract. Mix well. Add flour. Dough will be stiff and may need to be mixed by hand. Roll dough into walnut size balls and place on parchment lined baking sheet. Make a thumbprint in the middle of each ball and put about 1/4 tsp jam into each thumbprint. Bake at 350 degrees for 15-18 minutes. Make glaze by simply stirring together all ingredients together. I put the glaze into a small ziplock baggie and cut off a tiny bit of the corner. Then drizzle the glaze over cooled cookies. Let cookies set out until glazed sets up.

Fruit Pizza...

This has been a hit for many events.

It is best to do when fresh fruit is in season, but is great anytime of the year!

For the "crust" use the Roll Out Sugar Cookie recipe that follows. I use all of the dough and roll into one large circle. Then I use a large mixing bowl as a template and cut into a pizza-size circle. Bake the "crust" at 350 degrees for about 20 minutes, maybe a little less or more depending on your oven and how thick you have rolled the dough.

Pizza "sauce":

16 oz cream cheese at room temperature

2/3 cups sugar

Cream these two ingredient together until very smooth. Then spread desired amount onto cooled "crust."

Here's the fun part:

Now take an assortment of fruit to create a beautiful design on top. I usually use pineapple (canned, chunk style), mandrian oranges (2 cans), blueberries, raspberries, kiwi, strawberries and bananas. Just your your imagination and arrange as desired. Fruit pizza must be refrigerated and eaten within a day or two.

Roll-Out Sugar Cookies....

This is the absolute best sugar cookie recipe..ever!

They are best when cut a little thicker and not over-baked.

Top with buttercream frosting and you've got a delicious treat!

Cream:

2 cups shortening (use regular Crisco)

2 1/4 cups sugar

8 tsp milk

4 tsp orange juice

1 1/2 tsp vanilla

3 eggs

Add:

6 cups flour

4 1/2 tsp baking powder

3/4 tsp salt

After mixing dough divide dough into thirds. Wrap in waxed paper. Refrigerate overnight. When ready to make cookies roll dough 1/4" thick (or slightly thicker) between 2 sheets of lightly floured waxed paper. Cut with cookie cutter. Bake at 350 degrees for 10-11 minutes or until you see a light browning on edges. When cool, frost with buttercream frosting. Do not overbake cookies. The dough will keep in fridge for several days and freezes great!

Black Bottom Cupcakes...no frosting required!

This is a family favorite.

I originally got the recipe from a friend in San Fransico

Cupcake batter:

1 1/2 cup flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup cocoa

1 cup water

1/2 cup vegetable oil

1 Tbl cider vinegar

1 tsp vanilla

Combine dry ingredients; then add liquid ingredients. Mix until smooth. Fill paper-lined cupcake pan wells about 1/2 full.

Filling:

8 oz cream cheese, at room temperature

1 egg

1/2 cup sugar

1 cup semi-sweet chocolate chips

Mix first three ingredients until smooth, then stir in chocolate chips.

Add one heaping teaspoon of filling mixture to each cupcake batter cup. Bake at 350 degrees for about 23 minutes or until cheese filling starts to get a little color. Cool before serving. Do not add frosting. You may dust with powdered sugar if you like!

Spinach Sausage Quiche'

This recipe comes from the

1831 Zachariah Eddy House Bed and Breakfast

9" pie shell, unbaked

1/2 lb bulk sausage

1/4 cup chopped onion

1 clove garlic, mined

1 - 10 oz package frozen chopped spinach, thawed & drained

1/2 cup herb stuffing mix

1 1/2 cup shredded Monterey Jack cheese

3 eggs, mixed

1 1/2 cup half & half cream

2 T Parmesan cheese

Paprika

In a skillet cook the sausage, onion and garlic; drain. Add the spinach and stuffing mix. Cover the bottom of pie shell with the Monterey Jack cheese. Top with the sausage mixture. In a separate bowl, combine the eggs and half & half. Pour over sausage mixture. Bake in a pre-heated 375 oven for 30 minutes. Sprinkle with Parmesan and paprika and bake for 15 minutes more (longer if necessary until knife inserted comes out clean). Let stand 10 minutes before serving.

Glazed Ham Loaf....yummmm...

For anyone living in the Kansas City area there is a

local store called McGonigle's located at 1307 W 79th Street.

They sell really nice cuts of meat and developed the main ingredient to this recipe. Ham loaf (sold only at their store) is a combination of ground veal, pork and ham. This is their recipe.

I won't tell you it is healthy...but everyone loves it...give it a try!

1 1/2 to 2 lbs ham loaf mix

1/2 cup fine bread crumbs (I use the boxed kind)

4 T finely chopped onion

1 egg, beaten

3/4 cup milk

1/4 tsp liquid smoke

Brown Sugar Glaze:

3/4 cup brown sugar

1 1/2 tsp dry mustard

1/4 cup cider vinegar

1/4 tsp liquid smoke

Combine loaf ingredients and mix well. Shape into oval, flat loaf in a glass baking dish. With a large knife make three wide slashes at an angle across the top. Bake in a 350 degree oven for one hour. Spoon off drippings and baste all of the Brown Sugar Glaze over the loaf. Continue baking 30 minutes, basting often with the glaze.

Potato Casserole..aka.."Funeral" Potatoes

The "funeral" title came from assorted misisionaries...not me!

2 - 24 oz or larger bags of frozen hash brown potatoes

3/4 cup onion, chopped

2 - 12 oz containers of sour cream

1 can cream of chicken soup

3/4 tsp salt

3/3 tsp pepper

3/4 cup melted butter

2 cups finely shredded cheese

1 cup crushed corn flakes

Thaw potatoes. Combine all ingredients except corn flakes. Mix well. Pour into greased 11x14" baking dish. Top with corn flakes and then drizzle some melted butter on top of corn flakes. Bake uncovered for 1 hour at 350 degrees. This works well for breakfast or dinner and reheats well.

Craisin and Feta Salad...need I say more?

I got this recipe from a friend and we've been hooked

on it ever since! This salad isn't good the next day,

so eat it up the day you make it!
And the dressing needs to be made the night before...

Dressing:
1 cup canola oil
3/4 cup sugar
1/2 cup red wine vinegar
3 cloves fresh garlic, finely minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper

Mix all ingredients. Store in fridge until ready to use. Make sure it is mixed well before using!

Salad:
3 lb bag of Romaine lettuce, chopped
1 cup craisins
4 oz Feta cheese, crumbled
1 medium red onion, sliced into rings
1/2 cup almond slivers, toasted
4 slices bacon, cooked, crumbled

Mix all ingredients just before serving. Add dressing just minutes before serving.

Chocolate Sour Cream Cake

This is our family's most favorite cake.

It is always rich, moist and delicious.

I once had a confessed

"cake-hater-pie-lover-only" person

tell me it was "awesome."

2 cups flour

2 cups sugar

1/2 tsp baking powder

1 tsp salt

1 1/4 tsp baking soda

2 eggs

1 tsp vanilla

1 cup water

3/4 cup sour cream

1/4 cup Crisco shortening

4 oz unsweetened chocolate, melted or

12 T dry cocoa mixed with 4 T vegetable oil

Mix dry ingredients. Add moist ingredients. Mix at high speed for 5 minutes. Bake in 2-3 round layers at 350 degrees for approx 20-25 minutes. Do not over bake. Time varies according to size and number of layers.

Frosting:

2 tsp vanilla

1/3 cup butter, at room temperature

1/2 cup sour cream

3 oz unsweetened chocolate, melted or

9 T dry cocoa mixed with 3 T vegetable oil

4+ cups powdered sugar

Mix all ingredients with half of the powdered sugar at a high speed. Gradually add remaining powdered sugar until desired consistency is achieved. Frosting should be smooth and spreadable! Enjoy!

Never Fail Pie Crust...

This one works every time...never a problem

and it freezes great.

Hint: don't over-work the dough.

3 cups all-purpose flour

a pinch of salt

1 1/4 cups Crisco (yes, use this brand only)

1 egg

1 T sugar

1 T vinegar

1/2 cup very cold water

Mix flour and salt. Cut in Crisco with a pastry blade until the size of medium peas. Mix egg, sugar, vinegar and water in a cup. Pour over flour mixture. Mix fast with a fork until it all sticks together. Put dough on a floured board and then walk away for at least 5 minutes. Dough needs to rest. Separarte into 3 sections. Roll each section out with rolling pin and then use in your pie. Makes 3 single crusts.

Harvest Apple Pie...

This is by far the best apple pie recipe I have ever tried.

I have found that Granny Smith apples work best.

The secret to a great apple pie is to let the apples sit

(after coating with the sugar mixture)

for at least an hour before putting into the pie shell.

6 cups thinly sliced, peeled cooking apples (about 2 pounds)

1cup sugar

2 T all-purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

Pastry for Double-Crust Pie (see previous recipe)

1 T butter

If apples lack tartness, sprinkle with 1 T lemon juice, if desired. Combine sugar, flour, cinnamon and nutmeg. (For a very juicy pie omit the flour) Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle with sugar on top crust. Cover edge of pie with foil or pie guard. Bake in 375 degree oven for 25 minutes. Remove foil; bake for another 20-30 minutes or until crust is light golden in color. Cool or serve slightly warm with vanilla ice cream! Serves 8