Pecan Bars

Crust:

• 2 C all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp fine sea salt
• 12 Tbsp unsalted butter, cold, diced

Filling:  

• 1\4 tsp. salt
• 2 C sugar
• 1 cup Whipping Cream
• 1 cup Karo
• 6-8 medium eggs
• 3 tsp. vanilla
• 2 heaping cup chopped Pecans
• 2 Tbs. Butter

Instructions

To Make the Crust:

• Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later. Spray with non-stick cooking spray and set aside.
• In the bowl of a food processor, pulse together the flour, powdered sugar, and salt and pulse a couple of times to combine. Add diced cold butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces forming. Transfer the mixture to your prepared pan, pressing the crust evenly into the bottom of the pan. Bake at 350˚F for 18-20 minutes or until the crust has set and the edges are just lightly browned. Remove from the oven and set aside while you finish the filling.
• Chop the pecans with a Nut Mill Grinder. 
• Mix together filling ingredients (except butter) with wire whisk or fork.  Pour into crust.  Slice the butter into small pieces and scatter on the top. Bake at 350 degrees for 45 minutes to 1 hour.

Asian Eggplant

 

INGREDIENTS

• 1 pound eggplant, peeled, cut into 1-inch dice
• 1 teaspoon garlic
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water, to make a paste
• canola oil, for deep-frying
• Spicy Sauce
• 2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
• 2 tablespoons lite soy sauce
• 2 tablespoons water
• 1 tablespoon white vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon chili paste (Sambal Oleck preferred)
• 1/2 teaspoon ground bean sauce (Koon Chun preferred)
• 1/2 teaspoon sesame oil

DETAILS

Servings 2
Preparation time 10mins
Cooking time 25mins

PREPARATION

STEP 1

Combine all Spicy Sauce ingredients and mix well. 

In a wok, deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels. 

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. 

Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Vegetable Coconut Korma

 

COCONUT VEGETARIAN KORMA

• PREP TIME: 10 MINS
 
• COOK TIME: 30 MINS
• TOTAL TIME: 40 MINUTES
• YIELD: 4 SERVINGS (CAN BE CUT IN HALF) 1X

★★★★★

4.6 from 58 reviews

DESCRIPTION

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It’s naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.

INGREDIENTS

FOR THE VEGGIES:

• 2 medium potatoes, cut into small, bite-sized pieces
• 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)

FOR THE VEGETARIAN KORMA SAUCE:

• 1 tablespoon oil
• 1 large onion, chopped
• 1 2-inch piece of ginger, peeled and chopped
• 4 garlic cloves, smashed with the back of a knife
• 1 5.5-ounce can of tomato paste
• 1 tablespoon each: curry powder and garam masala
• 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom
• 1–2 teaspoons sea salt
• 1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes
• 1 400ml can of coconut milk
• 1/2 cup cashews
• 2 tablespoons lemon juice
• 1/2 cup yogurt (omit or use vegan yogurt for vegan)
• 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
• Top with any or all: cashews, cilantro, lemon, and raisins

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INSTRUCTIONS

1. Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
2. While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
3. Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.
4. Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

Rich Apple Dessert

 Blend Together:

1/4 C    Shortening

1    Egg

1 C    Sugar

Sift Together and add to egg mixture

1/4 tsp    Salt

1 C    Flour

1 tsp    Soda

1/2 tsp    Cinnamon

1/2 tsp Nutmeg

Add 2 C Chopped and peeled Apples

This batter will be stiff

Put into a well-greased, floured 8X8 pan

Bake @ 350 for 40 minutes

It looks like chewy brownies

Cut into individual squares before topping with Sauce

Sauce:

Bring to a boil:

1/4 C    Butter

1/4 C    White Sugar

1/4 C    Brown Sugar

1/4 C    Half & Half

Remove from heat as soon as boiling begins.  

Pour over warm cake.  

Top with Whipping Cream

Bread Machine Bread Bowls

 1 C    Water

1/4 C    Butter

1    Egg

2 T    Sugar

1 tsp    Salt

3 C    Bread Flour

1/4 C Nonfat dry milk

3 tsp    Yeast

Place ingredients in order listed preceding into the bread machine

Put on dough cycle

When cycle is compelte, shape dough into 5 large balls

Put on a cookie sheet that has been greased and sprinkled with corn meal

Let rise until double, about 45 minutes

Brush with beaten egg

Bake @ 400 degrees for about 10-11 minutes

Cheese Potato Broccoli Soup

 

4 C    Diced Potatoes

1 C    Diced Celery

1 C    Onion, Chopped

3/4 C    Margarine

3/4 C    Flour

1 Quart    Half & Half

1/2 tsp    Salt

1/8 tsp     Pepper

1 Can    Chicken Broth

1 (8 oz) bottle    Cheeze Whiz

10 oz    Frozen Broccoli

Saute Celery, Onion, and margarine

Mix flour and Half & Half in a shaker bottle until all lumps are gone

Add all other ingredients except for the Cheeze Wiz

Cook over medium heat until thick

Add Cheeze Whiz and stir until melted

Lemon Caesar Salad

1 tsp    Grated lemon rind

3 T    Fresh Lemon Juice

1 T    Dijon mustard

1 T    White Wine Worcestershire Sauce

2    Garlic Cloves, Minced

1/2 tsp    Salt

1/4 tsp    White Pepper

1/2 C    Olive Oil

1 1/2 T    Sour Cream

 4 oz    Fresh Parmesan Cheese

1 tsp    Crushed Black Pepper

Mix Mix lemon rind, lemon joice, mustard Worcestershire Sauce, Garlic, Salt, Pepper, Olive Oil, and Sour Cream together and refrigerate.  

Serve over lettuce leaves that have been washed in salt water.  

Grate fresh parmesan cheese and sprinkle with crushed black pepper of the salad dressing