Spiced Yam Protein Bars

 Spiced Yam Protein Bars
Post by Tisha
(Inspired by Jamie Eason's Pumpkin Protein Bars)

Brief Description:
Having a quick and healthy snack is important, especially when you are on the road or have a busy day ahead.  Making these protein bars yourself will not only allow you to control the quality of the final product, but it will make your house smell like the holidays.  These tasty protein bars can be stored in your fridge for up to a week or can be frozen for up to 2-3 months.  The best way to enjoy them is warmed in the microwave with a hot cup of coffee.

Ingredients: (If possible, have all at room temp, esp eggs and yams)
1 Tbsp Agave Nectar (natural sweetener)
4 oz. of unsweetened applesauce
2 tsp ground cinnamon
2 tsp apple pie spice (see following post)
1/2 tsp ground clove
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 tsp vanilla extract
4 large egg whites (or 3 large egg whites and 1 whole egg)
15 oz. of pureed yams (purchase whole yams, bake at 400*F until cooked thoroughly, puree with water until smooth) or 1 can of yams from your local supermarket.
2 cups oat flour (see previous post) or any other flour you have on hand.
4 scoops whey protein powder (e.g. ON Gold Standard Natural 100% Whey Protein Powder - Vanilla)
3/4 cup of unsweetened almond milk (or any milk you have on hand)
1/2 cup chopped walnuts (optional)

Directions:
1. Preheat oven to 350*F
2. Spray a 9X13 pyrex dish with non-stick spray.
3. Combine dry ingredients (spices, baking powder, baking soda, oat flour, whey protein) in medium bowl. Stir well.
4. Combine wet ingredients (agave nectar, applesauce, vanilla, eggs, yams, almond milk) in large bowl.  Stir well.
5. Add dry ingredients into wet ingredients.
6. Add optional walnuts and mix until incorporated.
7. Spread batter into the Pyrex dish and bake for 30 minutes.

Makes 12 squares.  1 serving=1 square.

Per Serving: (w/out walnuts)
Calories- 146
Carbs- 21g
Fat- 2g
Protein- 12g
Sugar- 4g
Sodium- 273mg

Fast and Easy Kid Pizza

Fast and Easy Kid Pizza

Post by Dylan (and Mom)
(Photo by Dylan)

Yields: 1 regular pizza in approx 20 to 25 minutes (including cool time)

Dylan says, "The olives are Hayden's side and the cheese is my side."




Ingredients:
1 envelope Fleischmann's Pizza Crust Yeast Fast & Easy (follow directions on the back)
1 3/4 to 2 1/4 cups flour
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm tap water
3 Tbsp oil
about 3/4 cup or so Homemade Marinara Sauce
about 3/4 cup or so mozzarella cheese
1 small can black olives
Pizza stone

Directions:
1. Preheat oven to 500*F with the pizza stone already inside the oven.
2. Combine 1 cup flour, yeast, sugar, and salt in a large bowl.  Add water and oil.  Mix together well blended, about 1 minute.
3. Add gradually, 1/2 cup flour until soft dough ball is formed; will be slightly sticky.  Add additional flour if needed to form dough ball.
4. Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes.  With floured hands, press dough out or use a rolling pin to make a round pizza pie crust (about 12" round).
5. Top with mozzarella cheese all over.  Top half the pizza with olives.
6. Bake on pizza stone for 10 minutes or until the cheese is bubbly and crust is brown.
7. Cool, cut and eat.

Chunky Guacamole

Chunky Guacamole
Post by Brandon

Brief Description:
I'm a late convert to guacamole. When I was a kid, I couldn't even look at it let alone eat it. Now it's a genuine treat and a must have for watching a big game on TV. To make up for lost time, I go big now, with generous chunks of avocado and tomato and plenty of cilantro.


Yields about: 1 3/4 cups or 28 Tbsp
Serving Size: 1 Tbsp

Ingredients:
4 small ripe avocados, mashed into chunks
1 lime, juiced
1/4 yellow onion, diced
1 roma tomato, chopped
1 handful fresh cilantro, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
dash of cayenne

Directions:
1. Combine avocado, lime juice, mash leaving small chucks of avocado.
2. Add diced onion, chopped tomato and minced cilantro.
3. Add seasoning, mix thoroughly.
4. Cover with saran wrap, leave in fridge for at least one hour.
5. Stir again before serving; enjoy this dip with some homemade pita chips (see previous post).

Per Serving (1 Tbsp):

Calories- 48
Carbs- 3g
Fat- 4g
Protein- 1g
Sugar- 0g
Sodium- 37mg


Special Notes:
1 cup = 16 Tbsp
1/2 cup = 8 Tbsp
1/4 cup = 4 Tbsp

Pita Chips

Pita Chips
Post by Tisha
(Created by Tisha)
What you will need:
-Homemade Pita Bread 1-2 days old (see previous post)
-Olive Oil
-Salt
-Pepper
-Italian Seasoning
-Bread knife
-Pan
-Oven

What you need to do:
1. Preheat oven to 375*F.
2. Cut Pita Bread into 8 "pie shaped" slices.
3. Place pita slices on a pan, spacing them out evenly.
4. Drizzle olive oil over each slice.
5. Top with salt, pepper, and Italian Seasoning.
6. Place in preheated oven for roughly 12 minutes.
7. Remove and allow chips to cool.
8. Serve with your favorite dip (e.g. "Chunky Guacamole" or "Fresh Guacamole").

Per Pita Chip w/out additional olive oil (i.e. 1/8 of Pita Bread)
Calories- 26
Carbs- 4g
Fat- 1g
Protein- 1g
Sugar- 0g

CHICKEN ENCHILADAS WITH VERDE CREAM SAUCE

Posted by Cam

This recipe is a bit labor intensive but absolutely worth the time!  I have been told from friends who have enjoyed this dish that they were no longer going to go to any of the Mexican restaurants in town; they were just going to call me for reservations!  I think that has to be one of the best compliments I have ever received.  This recipe will fill 2~9x13 pans.  Because of the cream in the sauce they do not freeze well, so be sure to invite friends or family to help you eat them!

INGREDIENTS:

1 4 1/2-5 lbs. whole chicken

1 qt (32 oz) green tomato Salsa Verde

24 white corn tortillas

6 cups shredded cheddar or Mexican style cheese

6 cups chicken stock

16 oz sour cream

1 yellow onion

2 cloves garlic

4-5 tbls butter

10-tbls cornstarch

olive oil

salt & pepper to taste

In large stock pot cover chicken with water (at least 10 cups).  Halve onion; place in stock pot with garlic.  On medium heat bring to a boil; let simmer for about 3 hours or until chicken falls from the bone.  Remove chicken, de-bone and shred.  Pour stock through strainer into separate bowl and set aside.  Place chicken in large mixing bowl and add 1/2 cup chicken stock, 1 cup salsa Verde and 2 cups shredded cheese.  Set aside.  Over medium heat soften tortillas using olive oil in the pan.  Flip tortillas and remove from pan quickly; place on paper towels in layers to absorb some of the oil.  Fill each tortilla with 1 full tbls of chicken mixture; fold over filled tortillas placing them seam side down into a non-stick sprayed 9x13 pan.  After all enchiladas are in both pans take any leftover meat mixture and sprinkle over the top.  Then spread 2 cups of shredded cheese over the enchiladas in each pan. Then ladle Verde cream sauce (instructions below) over top (about 6 ladles full).  Place in a 350 degree preheated oven for 45 minutes.  Let stand for 10 minutes before serving. 

 

VERDE CREAM SAUCE:

In large pan melt butter, quickly whisk in cornstarch to make a rue.  Slowly pour in 6 cups of chicken stock.  On medium heat let sauce thicken stirring with a whick often.  Add remainder of the salsa Verde mixing thoroughly.  Slowly add sour cream stirring until completely blended.  Add salt & pepper to taste.

OPTION:  Using purchased roasted chicken, chicken broth and salsa Verde can be substituted if you don't want to start from scratch to make this dish.  The flavors will be a little different but also tasty.  I prefer starting from scratch.

FRESH QUACAMOLE

Posted by Cam

This recipe was given to me by an old girlfriend of my brother Ernesto.  Unfortunately I can't give her credit for it because it was so long ago I can't remember her name!  It is a little different each time I make it because I usually don't use a recipe.  I wrote the recipe today as I was making it to go with our dinner tonight. 

INGREDIENTS:

3 lg ripe avocados

1 bunch green onions

1~2 cloves garlic (depending on your preference)

1/2 bunch cilantro

1 large Serrano pepper

1 lime

1/4 tsp cumin

1/8 tsp cayenne pepper

kosher salt

coarse ground black pepper

Halve and remove seed from avocados.  Scoop out avocado and process in food processor or mash with potato masher.  Chop & dice onion, garlic, cilantro and Serrano pepper; mix into processed avocados. Stir in the juice of the lime. Add cumin and cayenne pepper.  Salt & pepper to taste.

Makes 2 1/2 ~3 cups

OPTION:  For less heat remove seeds from half or whole jalapeno pepper.

GREEN TOMATO SALSA VERDE

Posted by Cam

A few summers ago we had a bad growing season that left us with an abundance of green tomatoes.  Not wanting them to go to waste I decided to can them and come up with a recipe later.  That winter I wanted something different to serve company for dinner; I looked through the pantry, saw the canned green tomatoes and my Salsa Verde recipe was born.  This is a versatile salsa that can be served alone with chips or as a condiment.  My favorite way to use this is to make a Verde Cream sauce for my enchiladas. 




INGREDIENTS: 

30-32 cups crushed green tomatoes
3 lg red onions
2 lg yellow sweet onions (Walla Walla sweets are the best when in season)
13 green jalapeno peppers
12 cloves of garlic
3 bunches cilantro
2 red bell peppers
2 limes
2 cups vinegar
2/3 cup kosher salt
1 1/2 tbls coarse ground black pepper

Quarter whole green tomatoes and crush in food processor or food mill (you will need 30-32 cups).  Process onions, peppers, garlic and cilantro in food processor and place in large stock pot with crushed tomatoes.  Add all other ingredients.  On medium heat bring to a slow boil.  Simmer for 30-45 minutes or longer to reduce the liquid and thicken salsa.  Pour into prepared sterilized quart jars.  Process in water bath for 25 minutes.  Makes 13 quarts.

OPTION:  For less heat reduce amount of jalapenos.