Raspberry Peach Clafouti (French)

I found this French recipe and made it for Easter breakfast. It was a hit.

2 c. canned coconut milk
6 eggs
2/3 c. flour
1/4 c. sugar
1/4 c. melted butter
2 t. vanilla
1/4 t. salt
2 cans peaches
1 (10 oz) frozen bag of raspberries

Preheat oven. Butter a 9x13 pan. In blender or bowl with beaters. Beat milk, eggs, flour, sugar, butter, vanilla and salt. Arrange fruit on the bottom of pan. Pour egg mixture on top of the fruit.
Bake 50-55 min or until puffy and lightly browned. Serve warm.

Zucchini Potato Soup

Most ladies I know have access to potatoes and zucchini about this time of year. I made this soup and it was a hit!

• 4 leeks, sliced thin or use an onion but I love leeks!
• 1 c. chopped celery 
• 5 garlic cloves, minced
• 2 qt. veggie or chicken broth
• 1 gigantic zucchini or around 2-3 lbs.
• 1-2 lbs new potatoes, quartered
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• Saute leeks, celery and garlic with butter or oil until tender. Then add broth and potatoes. Cook until potatoes are tender and then add the remaining ingredients until zucchini is cooked. Can add half and half or cream to the finished product.

Stir Fry with Peanut Sauce

I made this tonight and my boys wanted it for lunch and dinner the next day. We LOVED it!

5 c. stir fry veggies (green beans, peppers, onions, broccoli, zucchini, mushrooms, etc.)
1 c. chopped of either kale, collards or spinach
4 c. cooked brown rice

Cook veggies in a small amount of water to steam with little liquid left.
While veggies are cooking make sauce

Sauce:
1/2 c. creamy natural peanut butter
1/2 c. water
1/4 c. rice or red wine vinegar
1/4 c. braggs amino acids or soy sauce
dash of red pepper flakes or to taste
1 clove minced garlic
1/2 inch chunk of fresh ginger minced

Place veggies on top of rice and drizzle sauce on top of veggies in each serving.

Pumpkin Aebleskivers

We harvested pumpkins on the farm and I have been putting pumpkin into everything. These turned out great!

1 heaping cup flour
1 t. baking powder
1 t. cinnamon
1/4 t. pumpkin pie spice
1/4 t. baking soda
1/4 c. pumpkin puree
1 egg
2 T. melted butter or oil
1 c. buttermilk

 Add dry ingredients to wet ingredients. Oil each aebleskiver cup and add about 1-2 T. batter. Cook for 1-2 minutes on each side.

Pepper Jelly Chicken

I totally LOVE pepper jelly.  So I HAD to try this yummy chicken recipe!!!

• 4 chicken breast halves, bone-in
• spicy chicken seasoning blend or a seasoned salt blend and ground black pepper
• 1 cup red pepper jelly
• 1 tablespoon butter
• 2 teaspoons Dijon mustard
• dash ground black pepper

Preparation:

Line a baking pan with nonstick foil. Heat oven to 425°.

Wash chicken and trim excess skin and fat from the breasts. Pat dry and sprinkle with the seasoning blend or salt and pepper. Arrange the chicken, rib side down, in the baking pan. Bake at 425° for 20 minutes.

Meanwhile, combine the jelly, butter, mustard, and pepper in a saucepan and heat until hot and well blended.

Brush the chicken breasts with about half of the jelly mixture and return to the oven. Bake for another 10 minutes, or until chicken reaches about 165°, brushing with the remaining jelly mixture a few minutes before it's done.

Spicy Kale and Chickpeas

Made this last night and I'm only sad I didn't make enough for 3 nights. I could eat this every day it was so delicious. My family loved it too!

1 T. olive oil
2 onions, diced
1 red chile, seeded and diced
2 t. cumin
2 t. garam masala (optional)
1/4 t. red pepper flakes
4 - 5 c. cooked chickpeas
2 yams or sweet potatoes, peeled and diced
1 1/2 - 2 bunches kale, chopped
 cooked brown rice

In large pan, saute onion and chile until softened. Add cumin and red pepper flakes and salt and pepper to taste. Add sweet potatoes, chickpeas and 4 c. water. Simmer until potatoes for 5-7 min. Fold in greens and cook until potato and greens are tender.

Fill individual bowls with rice and then top with chickpea mixture.

Cranberry Salsa

I am definitely making this for the next potluck I attend---it's beautiful & different & yummy!!!

1 package (12 ounces) fresh cranberries

1/4 cup green onions

1/4 cup cilantro

1-2 jalapenos

1 cup sugar  ( I used sugar substitute)

1/4 tsp cumin

Dash of salt

2 limes juices

I put it all in the food processor until desired consistency.

Pour over a brick of cream cheese & serve with crackers.

Roasted Beet Salad

I found this recipe in a magazine. It peeked my interest because beets are one of my most favorite things. It was delicious! My family liked it also.

1 - 1/2 lb beets, peeled and cubed or sliced
2 bay leaves
3 cloves garlic
2 sprigs fresh thyme
1/2 c. walnut pieces
4 T. fresh parsley
4 oz. goat cheese cut into slices
8 c. salad greens

Dressing:
3 T. olive oil
2 T. balsamic vinegar
1/2 t. salt
1/4 t. black pepper

     Heat oven to 375. Place beets, bay leaves, garlic and thyme in 13x9 inch pan. Add 1/3 c. water. Cover and roast 1 hour or until beets are tender.Uncover and let stand until beets are cool enough to handle.
     Whisk all dressing ingredients together. Place goat cheese on greased baking dish and bake 5 min or until hot and beginning to melt at edges.
     Toss greens with dressing and parsley. Arrange on large platter, top with beets. Spoon cheese over beets and sprinkle with walnuts.

100% Whole Wheat Rolls

2 tablespoons yeast
2 cups lukewarm water (105-125 degrees, 16 oz.)
1/4 cup honey (2 oz.)
3/4 cup olive oil (6 oz.)
2 eggs, at room temperature
2 teaspoons salt
7 cups whole wheat flour

Dissolve yeast in water and honey for about 5 minutes.
Combine honey, olive oil, eggs, and salt in a large mixing bowl.
Slowly add Flour and knead until it loosens from sides of the bowl.
Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
Punch down and remove Dough.
Shape dough into rolls about 2 inch in diameter.
Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
Pre-heat oven to 375 degrees.
Bake at about 375 degrees for about 20 minutes or until browned.

Microwave Caramel Popcorn

*4 quarts popped popcorn                        *1 cup brown sugar
*1/2 cup margarine                                   *1/4 cup light corn syrup
*1/2 tsp salt                                              *1 tsp vanilla
*1/2 tsp baking soda

Place the popped popcorn in a large bowl that was sprayed w/cooking spray.  In a 2 qt glass bowl, combine the brown sugar, margarine, corn syrup, salt, & vanilla.  Heat for 3 minutes.  Stir and return to microwave for 1 1/2 minutes.  Remove from microwave, add baking soda, and stir until combined.

Pour syrup over popcorn and stir.  Transfer to large brown paper bag, also coated with cooking spray.  Shake well!  Place bag in microwave & cook 30 seconds.  Shake bag, then cook an additional 30 seconds.  Dump popcorn onto waxed paper & let cool!

Jiffy Rice Pudding for Breakfast

2 c. cooked brown rice
1 c. cottage cheese
1 c. plain yogurt
1 banana
cinnamon
honey

     When I was in Preston I found this great cookbook of Mom's and found this recipe. When I got back home I tried it out!
     I cooked my rice first thing in the morning. Then in a blender combine cottage cheese, yogurt and banana and blend until smooth. Pour over rice in pot and stir together with some cinnamon and honey to taste. I also stirred in frozen blueberries. This was a great breakfast packed with protein and fiber. My family loved it and asked for more. I will definitely make this again! This fed 4 perfectly.

Baked Eggplant Parmesan

3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 cups Italian seasoned bread crumbs 6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese , shredded and divided 1/2 cup grated Parmesan cheese, divided 1/2 teaspoon dried basil

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.	In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.	Bake in preheated oven for 35 minutes, or until golden brown. I made this last night for my family's dinner and used eggplants from OUR garden!  We all loved it:)