Toasted Pumpkin Seeds:
1 1/2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
Preheat oven to 275 degrees F (135 degrees C).
Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
First make the pastry crust-
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup lard (or shortening)
4 tablespoons cold water
In a bowl, combine flour and salt; cut in lard until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
Refridgerate for at least 20 minutes in a sandwich baggie or saran wrap.
Roll out the ball to fit whatever you are cooking the quiche in. Transfer pastry to that container. Trim pastry with even with edge of plate.
Brush with egg wash (egg and a little water beat together).
Bake at 400 for 8 minutes.
1 pound or so steamed, chopped, stemless amaranth leaves (or spinich)
1/2 medium onion
4 large eggs
1 cup cream or half and half
freshly ground black pepper
2 cups muenster cheese
enough provolone cheese to cover
1. Steam the amaranth (or spinach)
2. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Prepare your crust.
3. Peel and dice the onion.
4. Grate the muenster cheese.
5. When the pie crust is done, let it cool for a few minutes. Leave the oven on, for you will be using it shortly.
6. While the crust is baking, sauté the onion in a small amount of olive oil over medium heat . When the onions have become translucent, remove from heat.
7. Beat the eggs and cream (or half-and-half) until evenly mixed. Add the salt and freshly ground black pepper to your tastes and mix well.
8. Drain any excess water from the amaranth.
9. Mix the onions and spinach with the muenster cheese, then spread them evenly into the shell. When everything is in the crust, pour your egg mixture over it all. If anything is left above the level of the liquid, try to smooth it all down so it is covered.
10. Cover the top with the provolone cheese.
11. Bake at 400 degrees Fahrenheit for 45 minutes to an hour (whenever the quiche is set, browned on top, and no longer jiggles). For the mini quiches i only bake for 20 minutes.
12. Remove from oven. Let set for 10 minutes.
13. Slice it like a pie and serve with a side dish. Enjoy!
12 Hard Boiled Eggs
1/3 cup Organic Mayonnaise
1 & 1/2 Tbsp Horeseradish Mustard
3 Tbsp Zesty Green Olive Relish
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Celery Salt
1/4 tsp Dill Weed
Salt & Pepper to taste
1. Cut eggs in half lengthwise and place yolks in a bowl. Set aside whites.
2. Add all ingredients except cayene pepper and parsley, mixing with a fork. Spoon the yolk mixture into a baggy, and cut a small corner off the bottom, to use as a piping bag.
3. Squeeze mixture into egg white holes, and garnish with cayene and parsley.
Broccoli Cheese Soup
1 tablespoon melted butter
1/2 medium chopped onions
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1/2 cup or so grated sharp cheddar cheese
1/2 cup or so grated jack cheese
1/4 cup or so grated swiss cheese
salt and pepper
- Sauté onion in butter. Set aside.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes, Stir constantly and adding the half & half.
- Add the chicken stock, and put entire mixture into the crockpot.
- Add the broccoli and onions. Cook until the veggies are soft.
- Add salt and pepper. Can be blended a bit, but I don’t puree it all.
- Add cheese, mix and enjoy!
Strawberry and Cream Cheese Muffin
2 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, room temperature and lightly beaten
1 cup fresh strawberries, chopped into very small pieces
Cream Cheese Mixture
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract
Preheat over to 350F. Butter 48 mini muffin tins (or 12 big ones).
In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
In a big bowl, combine flour, sugar, baking powder and salt. Set aside.
In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.
Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined.
Then also add the cream cheese mixture (unless you use it as a cream filling), and the strawberries. Do not overmix.
Spoon the batter into the prepared tins, filling them 3/4 full.
Bake the mini muffins for about 15 minutes (25 for big ones), until they’re light golden on top and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes.
2 bunches kale, washed and dried, Shredded with stems removed
2 cups shredded Cheddar cheese
Salt, Pepper, Garlic Salt
Toss shredded Kale in a bowl with enough olive oil to lightly coat
Spread evenly on a cookie sheet in a thin layer, and sprinkle salt, pepper and garlic on to taste.
Bake for 10 minutes at 350*, then flip it over and add the cheese.
Bake for another 4-5 minutes.
Sprouted Wheat Bread
Makes 2 – 3 loaves
First make the sponge: combine in a large bowl:
2 1/2 cups warm water
2 Tbsp active dry yeast
let this bubble for 8 to 10 minutes
Stir in – in this order:
1/2 cup oil
We generally use Olive or Sunflower
1/2 cup honey
1 Tbsp salt
2 Cups Sprouted Grains – whole or ground lightly
4 cups flour.
Any combo of wheat, rye, white, what-have-you that you like.
Cover with a wet cloth and let this sponge sit for 45-60 minutes.
Stir in another 3 cups of flour.
Turn dough out onto a lightly floured surface and knead until smooth.
Place dough into a greased bowl – turn it over and around to coat the whole of the dough.
Cover and let rise until doubled (60-90 minutes).
Knead dough down in the bowl, divide and shape into 2 – 3 oblong loaves.
Place in well greased loaf pans and cover.
Let rise 60 minutes or until almost doubled.
Bake at 375º for 35 to 40 minutes.
Remove loaves from pans and cool on wire racks.
Broccoli Flour and Cheese Soup
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded cheese of your choice (sharp cheddar and pepper jack are my faves)
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli
(Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup)
Carmelize chopped onion in butter until onions are soft.
Heat milk in microwave for 1-2 minutes.
In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.
Add warmed chicken broth and continue to stir until well blended.
Stir in seamed broccoli, then blend.
Add cheeses and onions and stir until completely melted.