Thanksgiving Turkey (I know - didn't really have a good place to post this so we put under "chicken")

Submitted by Joe Russo

Here is how we cooked the turkey on Wed:.

1 cup of olive oil

1 cup balsamic vinegar

Mix & add:

1/4 cup of basil

1/4 cup of oregano

2 tablespoons of salt

Mix

3 tablespoons of crush garlic rubbed in cavity

Bake & cook as directed.

No Bake Natural Cookies

Invented by the Russo's

1 cup of Craisins

1 cup of pitted dates

1 cup of rolled oat

1 cup Adam's Natural peanut butter

1 cup of Nutella

Blend in food processor 

Thanksgiving Turkey

Submitted by the Russo's

Here is how we cooked the turkey on Wed.

1 cup of olive oil
1 cup balsamic vinegar
Mix & add:
1/4 cup of basil
1/4 cup of oregano
2 tablespoons of salt
Mix
3 tablespoons of crush garlic rubbed in cavity

Bake & cook as directed.

Arugula Salad Dressing

posted by Kimberly Felix

1 T. lemon juice

1 T. white wine vinegar

1/2 t. dijon mustard

1/2 t. honey

salt and pepper to taste

1-2 T. olive oil

Whisk together everything but the olive oil.  Then, slowly drizzle in the olive oil while you whisk.  Adjust seasoning as necessary. Serve over arugula with parmesan shavings.

* Optionally, you can use all lemon juice and no vinegar if you want a more lemony dressing.

This makes enough for probably around six servings? I'm not sure. I doubled it for that huge bowl at the party.

Allie’s sweet/yam/parsnip mash/fry/bake

Submitted by Allie Jones

Ingredients

·         1 stick butter J

·         2 large-ish red onions, thinly sliced

·         4 cloves garlic. minced

·         2 tablespoons (loose!, or could do 2 tsp packed) brown sugar

·         2  sweet potatoes, cubed (skins stay on)

·         2 yams, cubed (skins on)

·         2 parsnips, peeled and cut into 1-inch slices or pieces

·         1 1/2 cups low-sodium chicken broth or veggie broth, heated

·         2 tablespoons fresh thyme, chopped (or ~ 1.5 to 2 tsp, dried)

·         Parmesan cheese

What to do:

In a large skillet over med-high heat, cook onions and garlic with ½ of the butter and all the sugar, stirring occasionally, until onions brown, 20 to 25 minutes. If you need to, you can add a few tablespoons of water as you cook to keep onions from sticking or burning. Take about 1/3 of your parsnips and yams/potatoes and put them in a separate skillet with the other half of the butter, and also cook over med-high heat (uncovered), for also about 20-25 min until they are nicely fried (brown) in butter.  Fill a medium stockpot ¾ full with water. Add the rest of the yams, potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender (also 20 to 25 minutes), then drain. Put the parsnips/tatoes into a large bowl and mash with a masher.  Have the warm broth nearby and use as needed to get a nice creamy consistency (but you shouldn’t use all of it). Add thyme, additional salt if you want (to taste) and some pepper.  Now fold in the caramelized onions and the fried up potatoes, yams and parsnips.  Resist temptation to mash any more.  Put it all in a large casserole dish.  Grate parmesan on the top, and put in broiler long enough to crust/brown the cheese on top.  Serve.  Should serve at least 8 if not 12 I think.

Allie's  cream cheese stuffed grilled peppers

Submitted by Allie Jones

I don't really have a recipe - I just finely chop up some white onion (so
like a 'handfull worth shopped) and garlic (Maybe one big clove? Or 2?),
sauté them in olive oil, and then mix them into a chunk of (block, but not
cold) softened cream cheese, with a healthy dash of cumin and salt.  Then
cut tops of chiles - Anaheim best -  and gets seeds out, then use a narrow                                                           spoon or small cheese spreader to get the stuff in there, cap them with tinfoil                                                           held with a toothpick, and grill both sides on med high grill till blackened on both
sides

Chicken Souvlaki

Submitted by Kimberly Felix

Ingredients (chicken part)

• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 2 teaspoons olive oil 
• 1/2 teaspoon sal
• 4 garlic cloves, minced
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
• Cooking spray

Tzatziki Sauce:

• 1/2 cup cucumber, peeled, seeded, and shredded 
• 1/2 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

1. To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
2. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
3. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
4. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Kimberly's potato Tacos

Posted by Kimberly Felix

The insides of this recipe could use some tweaking but as you know, the avacado sauce is amazing.http://allrecipes.com/recipe/central-american-tacos/detail.aspx

5 large potatoes, cubed 1 pound lean ground beef 1/2 onion, chopped salt and pepper to taste 4 tomatillos, husked and quartered

1 clove garlic, peeled 1 jalapeno chile pepper, diced 1/2 cup chopped fresh cilantro, or to taste 3 avocados, halved with pits removed 10 (6 inch) corn tortillas

DIRECTIONS:

1.	Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain.
2.	While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste.
3.	Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth.
4.	Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up, and enjoy.

Sarah's energy bars

Put into a cuisanart:

2 cups dried cherries
2 cups halved cashews (can be salted or not - I use a blend of both kinds.  If you go with unsalted I would throw in a few dashes of salt)
3 tblsp coconut oil
3 scoops protein powder
a healthy dash of cinnamon

Cuise.  scoop mixture into a pan or baking dish and press into it till flat.  Freeze for a little while.  Then cut into squares and "roll them" in a plate of powdered sugar (or half powdered sugar half flour).  Then put squares into a container in the freezer and store there until you're ready to take them out for your exercise bouts.

Thai Style Ground Beef

Submitted by Becca Leeper, from the following.....http://www.myrecipes.com/recipe/thai-style-ground-beef-10000001141966/

Ingredients

Cooking spray

1 cup thinly sliced leek

1 teaspoon bottled minced garlic

1 pound lean ground sirloin $

1 teaspoon red curry paste (such as Thai Kitchen)

1 cup tomato sauce

1/2 cup light coconut milk

1 tablespoon brown sugar

1/4 teaspoon grated lime rind

1 1/2 tablespoons fresh lime juice

1 tablespoon Asian fish sauce

3 cups hot cooked short-grain rice

Iceberg lettuce wedges (optional) 

Chopped cilantro 

Chopped green onions (optional) 

Preparation

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.

Green Monster Hummus

Submitted by Becca Leeper, but I got it from here.....http://www.namelymarly.com/2012/04/green-monster-hummus/



Ingredients
1 can chickpeas
¼ cup tahini
1 teaspoon garlic powder
1 -2 tablespoons lemon juice
1 tablespoon Bragg (an alternative to soy sauce)
½ cup water
¼ cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups raw spinach
Directions

Pour all hummus ingredients into a food processor and pulse until well-combined.
Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.
Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.

Black Bean & Feta Dep

Submitted by Becca, but I took it from here...http://dainty-chef.com/2012/02/black-bean-feta-dip.html


Ingredients:
2 cans black beans (drained and rinsed)
2 cans shoe peg corn (drained)
8 oz. feta cheese
1 bunch green onions (chopped)
1 red pepper (chopped) – optional
½ cup sugar
¾ cup apple cider vinegar
¾ cup vegetable oil
Garlic – to taste
Salt – to taste
Pepper – to taste

What you’ll do:
Mix all ingredients and refrigerate overnight. Serve with your favorite tortilla chips.

Source: Patty Jarnigan

Corn Crack

Submitted by Mary Stanley
Ingredients:

3-4 ears of corn with the kernels cut off
Olive oil
2-3 cloves garlic, minced
1c heavy whipping cream
Kosher salt and pepper to taste

Directions:
Heat olive oil in a skillet. Add garlic and sauté till it blooms (=becomes fragrant). Add fresh kernels and sauté till roasted along with salt and pepper. Slowly add shipping cream and reduce heat. Cook till cream begins to bubble. Remove from heat and serve immediately.
The end.

Buddha Balls

Submitted by Allie Jones

Actually, in the Moosewood cookbook – it is called “Buddha’s jewels”

Ingredients

Dumplings:
36 ounces firm tofu , mashed 
2 tablespoons peanut butter 
3 tablespoons Braggs liquid aminos 
8 scallions , chopped 
1 green pepper , diced 
1 1/2 cups mushrooms , chopped 
1/4 cup water chestnuts , diced 
Sauce:
1 1/2 cups juice , see note 
1/4 cup cider vinegar 
1/4 cup Braggs liquid aminos 
1 garlic clove , minced 
2 tablespoons cornstarch 
2 tablespoons cold water

Directions

-Preheat oven to 375.
-In a large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on a baking sheet that has been sprayed generously with non-stick cooking spray.
-Bake at 375F for 45 minutes or until golden and firm. 
-Combine all the sauce ingredients except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. 
-Can serve with rice and steamed veggies. 
-Makes four generous servings (6 meatballs in a serving)

NOTES:
-For the juice: You can use orange, pineapple, or apple (or a combination) I use straight pineapple juice.
-The tofu should be firm or extra firm and water-packed. Silken tofu is too soft for the meatballs to keep their shape.
-Braggs Liquid Aminos: can be found at a health food store. It’s a wheat free version of soy sauce

Edamame Succotosh

Submitted by Becca Leeper via Cooking Light

My notes:  Because I didn't have fresh ingredients available, so I used frozen white and yellow corn, a 15 oz can of diced tomatoes, and dried basil not fresh.  I used olive oil instead of butter and to keep it a vegetarian meal I omitted the bacon.  Otherwise I followed the instructions.  Enjoy!!!

Edamame Succotash

Photo: John Autry; Styling: Mindi Shapiro

Worthy of a special occasion

Rate and Review | Read Reviews (18)

Yield: 4 servings (serving size: 1 1/4 cups)

Total: 30 Minutes

Cost per Serving: $2.47

Recipe from

Ingredients

• 1 slice center-cut bacon 
• 1 tablespoon butter 
• 2 cups chopped sweet onion 
• 2 cups fresh corn kernels (about 3 ears)
• 1 (16-ounce) bag frozen, shelled edamame, thawed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 3 plum tomatoes, coarsely chopped 
• 1 red bell pepper, seeded and coarsely chopped 
• 3 tablespoons torn basil

1. Preparation
2. 1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
3. 2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Pumpkin Mashed Potatoes

Submitted by Kimberly Felix

Here's where I found the recipe.http://www.massresort.com/v.php?pg=144 I don't know if I measured something wrong, but I only put about 2 ounces of milk in mine. It would've been soup if I'd used 10. I also started with 1 tsp of salt and it was plenty.

1 lb Yukon Gold potatoes, peeled
1 lb canned pumpkin
4 oz butter (one stick)
4 oz brown sugar
2 tsp salt
2 tsp pepper
Dash cinnamon
10 oz milk

Peel, dice, boil and drain potatoes. Heat up pumpkin (microwave is fine.) Then combine all ingredients and mash with potato masher.

Cucumber Salad

Submitted by Russos

2 Cucumbers diced

3 Tomatoes diced

1 Zucchini diced

1 large green pepper diced

3 oz. Feta cheese

1 cup Greek salad dressing

 

Toss together and serve cold.

Coconut Rice

Submitted by Kimberly Felix
via http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx

Ingredients:
1 14 oz can coconut milk
1 1/4 cup water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

Directions:

• In a saucepan, combine coconut milk, water, sugar, and salt.  
• Stir until sugar is dissolved.  
• Stir in rice.  
• Bring to a boil over medium heat.  
• Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Red Bell Pepper Sauce

Submitted by Allie Jones

Ingredients:

• 4-5 Red bell peppers
• Pat of butter, and/or olive oil
• 1-2 cloves garlic
• Fresh rosemary and thyme (preferably – but dried is also OK)
• One small container shipping cream (or about ¼ - 1/3 cup ½ & ½ , if you want to go lower cal
• ¼ tsp crushed red pepper flakes
• salt

Instructions:

• Pre-heat oven to 400 degrees.  
• Roast Peppers:  line a cookie sheet with Alum. foil to make clean-up easier.  Drizzle foil with some olive oil.  Cut all the peppers in half, but leave stems and everything on them.  Put them face-down on the cookie sheet and bake for about 25 minutes (or until the skins begin to blacken and blister – just keep checking – you want to make sure they are pretty thoroughly roasted).  
• While peppers are roasting heat some butter and/or olive oil in a small skillet and chop up the rosemary & thyme and mince garlic and sauté it all until garlic JUST begins to brown then remove from heat.  
• When peppers are done, stem and seed them, and put them into the blender or cuisanart, along with the butter/garlic/herb sauté, the red pepper flakes, cream (use as much of the small container of whipping cream as you dare…usually you don’t want to go over about 1/3 of a cup I think), and salt to taste.  
• Blend it all up and serve immediately, while still hot, over your favorite just-drained pasta (linguine or spaghetti is my favorite with this sauce)

Gros Ventre Potato Salad

Submitted by Emily Williams

12 baby red potatoes

6 boiled eggs     (This is the ratio potatoes to eggs in case you want more or less)

bunch of green onions chopped ( about 5/6)

REAL mayo--no light doesn’t taste right

SALT and PEPPER—gotta use salt or doesn’t have any taste! I like to use lawrys seasoned pepper also

 

Cook eggs and potatoes—cool in fridge

When cooled cut up, add onions, mayo and S/P

Cool again or serve—always good cooled!

Enjoy!