The Recipe Thread (NON-CANNABIS RECIPES)

[Vicki]

Simple Baked Halibut

Ingredients:

4 halibut steak
3 tbsp fresh lemon juice
1 tsp salt
1/2 tsp paprika
1/2 cup onion
1/2 cup mushroom
1 tbsp olive oil

Directions:

Combine the lemon juice, salt and paprika. Marinate the halibut steaks in the lemon juice mixture for about an hour. Saute the onions and mushrooms in the olive oil until onions are translucent.

Spray a baking dish with non-fat cooking spray. Place the marinated halibut in the dish and top with onions and mushrooms. Bake at 450 degrees for 10 minutes or until fish flakes easily with a fork.

[Vicki]

Vegan Teriyaki Stir Fry

Ingredients:

2 cooked cup brown rice
1/2 cup garlic teriyaki sauce
1 cubed package tofu
1 chopped head bok choy
2 cups chopped (such as squash, celery, bean sprouts, mushrooms, etc.) mixed fresh vegetables

Directions:

Combine tofu, teriyaki sauce, and veggies in a large fry pan.

Add a small amount of water, cover, and cook on low heat for about 15 minutes, or until veggies are tender.

Add rice and mix. Makes 4 servings.

[717Creations]

string cheese and beef jerky
shredded cheese and shredded jerky

[Vicki]

Originally Posted by 717Creations

string cheese and beef jerky
shredded cheese and shredded jerky

Did you forget to post the entire recipe?

[Vicki]

Barley and Tempeh Stuffed Acorn Squash

Ingredients:

Nonstick vegetable spray
2 medium acorn squash, halved, seeds removed, washed
8 ounce package tempeh
10 1/2 ounce can vegetable broth
1/2 cup uncooked barley
1/2 pound crimini mushrooms, cleaned, chopped
1/2 medium onion, peeled, diced
1 small red pepper, washed, cored, seeded, diced
2 cloves garlic, peeled, minced
2 teaspoons ground thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
2 tablespoons low sodium soy sauce or tamari sauce
2 ounces fat free Monterey jack cheese or soy cheese, grated

Directions:

Preheat oven to 375 degrees F.

Spray baking sheet with cooking spray. Place squash, cut side down, on baking sheet and bake at 375 degrees F for 45 minutes or until tender when pierced with a fork.

Meanwhile, in large pot with steaming basket or colander, bring 2 inch water to a boil over hi heat. Break tempeh into 4 pieces, place in steamer basket and reduce heat to medium. Cover and steam 20 minutes. Remove, cover and set aside to cool slightly.

In medium saucepan, bring 1 cup of broth to a boil. Add barley, return to a boil, then reduce heat to simmer, cover and cook until all water is absorbed, about 20 minutes. Remove from heat, let stand, covered 5 minutes. Transfer to large bowl and set aside.

Spray large nonstick skillet with vegetable cooking spray. Crumble steamed tempeh into small pieces and add to skillet. Cook on medium hi heat until lightly browned, about 3-4 minutes. Remove from skillet and add to mixing bowl with barley.

Re-spray skillet with vegetable cooking spray. Add mushrooms, onion, red pepper, garlic, thyme, parsley, black pepper, soy sauce and remaining (2 1/2 ounces) vegetable broth. Stir with wooden spoon to sauté vegetables and to deglaze brown bits of tempeh from skillet. Continue cooking until onion and pepper is soft, about 3-4 minutes

Add vegetable mixture to barley and tempeh and gently mix. Remove squash from oven, let cool slightly and stuff with barley tempeh stuffing. Sprinkle top with cheese and return, uncovered, to oven. Bake 10-15 minutes, or until cheese on top melts and squash is fork tender. Cool slightly before serving.

[Vicki]

Quick Fix Chicken Pot Pie

Ingredients:

Half a 17 - ounce package puff pastry, defrosted (see Note below)
1 egg, well beaten with a few drops of water
2 cups chicken broth
1 1/2 cups milk
2 tablespoons butter
3 tablespoons flour
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 cups shredded or cubed cooked chicken
2 cups cooked and diced or coarsely chopped vegetables (see Note)

Directions:

Preheat the oven to 400 F. Unfold the pastry onto a cutting board. Cut the pastry into strips along the seams, then cut the strips in half crosswise to make 6 rectangles, each about 3 x 4 inches.

Using the tines of a fork, poke each rectangle in several spots. Transfer the pastry rectangles to a baking sheet. Brush the tops of the pastry rectangles generously with the beaten egg.

Bake until puffed and deep golden brown, about 15 minutes. Remove and let stand while making the filling, but leave the oven on.

Choose a glass or ceramic or enamel cast iron 9x11-inch baking dish with a 6 to 7-cup capacity. Heat the broth and milk in a medium saucepan over medium-low heat until steaming. In a separate large saucepan, melt the butter over medium heat. When foaming, add the flour and cook, stirring constantly, 2 minutes. Pour in the milk/broth mixture and bring to a boil, stirring constantly. Add the thyme, Worcestershire, chicken and vegetables. Return to a boil and season with salt and pepper. Cook 1 minute.

Put the baking pan on a baking sheet. Pour the chicken filling into the dish. Arrange the pastry rectangles to cover the top evenly. It is fine if some of the filling is exposed. Bake until the filling is bubbling, about 10 minutes. To serve, scoop some of the filling into a soup bowl and top with a piece of pastry.

Note: The most commonly sold puff pastry, Pepperidge Farm, comes in a 17 1/2-ounce package that contains two 9 x 9-inch pieces of dough. Use one for this recipe and save the other. Any inch piece of puff pastry will do.

****The vegetables can vary according to your taste or what you have on hand. Here are a few suggestions: Leftover baked potatoes (peeled or not) and cut into neat cubes; corn stripped from the cob; broccoli florets and stems cut into uniform pieces and steamed; string beans cut on the bias into 1-inch pieces and steamed. (It is not necessary to steam the broccoli or string beans if they are leftovers.) Also consider the wide variety of excellent quality frozen organic and mixed vegetables now available. In a pinch a bag of that old standby--peas and carrots--will do.

[Vicki]

Cobb Salad

Ingredients:

Salad:

1 head iceberg lettuce, torn into pieces
1/2 pound thick sliced smoked turkey or chicken, cut into matchsticks
3 tomatoes, cut into wedges
1 avocado, peeled and diced
1/4 pound jalapeño jack cheese, diced
3/4 cup pitted ripe olives
Tortilla chips

Layered Dressing:

1/3 cup mayonnaise
2 tablespoons. sour cream
1/8 teaspoon ground cumin
Pinch ground cinnamon
1/2 cup thick and chunky red salsa
Jalapeño pepper, thinly sliced

Directions:

Arrange lettuce on platter. Top with turkey, tomatoes, avocado, cheese, and olives. Serve with tortilla chips.

For dressing, stir mayonnaise with sour cream, cumin, and cinnamon. Layer in bowl with salsa and sprinkle with jalapeño pepper.

[scribbz]

here's my pancake recipe for anyone who is interested....

1 cup milk
1 beaten egg (you can add another egg white for extra protein if you'd like)
1 tsp cooking oil
1 tsp vanilla extract


1 cup flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
4 tbsp sugar

Mix dry and wet seperate, then add dry in with wet. put a small amount of cooking oil in a pre heated pan (about 5 or mid depending on your stove) and put a cd sized drop of batter in the center of the pan. let it cook till it stops bubbling on top then flip and cook for a few more minutes. enjoy

feeds about 2 with a little left overs

[Vicki]

Traditional Spaghetti and Meatballs

Ingredients:

Pasta:

1 pound spaghetti

Meatballs:

4 slices white bread
1/2 cup skim milk
2 large egg whites
8 ounces lean ground turkey
8 ounces extra lean ground beef
1/4 cup grated Romano cheese
1 tablespoon minced fresh basil
1 teaspoon fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Tomato Sauce:

1 teaspoon vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
2 28-ounce cans whole tomatoes
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning
2 bay leaves
Salt and pepper to taste

Directions:


Make the meatballs: Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth.

To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 (1 1/2-inch) balls.

Make the sauce: In a medium heavy-bottom saucepan, stir together the 1 teaspoon oil, the onion and the garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Add the Italian seasoning and bay leaves.

Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. When finished, pour it into a large heavy-bottom saucepan and bring to a simmer over low heat.

Cook the meatballs: Warm 1/2 teaspoon of the vegetable oil in a large nonstick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon of the vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

Cook the pasta and serve: While the sauce is simmering, prepare the pasta according to the package directions; drain. Transfer to a large serving bowl. Remove the bay leaves from sauce; pour the sauce over pasta and serve.

[Vicki]

Ragu No Boiling Lasagna

Ingredients:

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Pasta Sauce
12 uncooked lasagna noodles

Directions:

Preheat oven to 375°. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl.

Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups Sauce. Reserve remaining sauce. Cover tightly with aluminum foil and bake 1 hour.

Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.

TIP: For a twist on a classic, add 1 pound cooked ground beef or sausage to Pasta Sauce.

NOTE: Recipe can be halved. Bake in an 11 x 7-inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.