whole grain wheat bread

Whole grain wheat bread

To be made in a bread maker (I use Zojirushi BB-PAC20). Ingredients are added in the order listed here.

1 1/2 c warm water
3 C whole wheat flour
1/2 C ground flaxseed
3 T honey (added to the sides)
1/2 T molasses (added to the sides)
1 1/2 C dried milk
1 t salt
1 1/2 T light olive oil
3 T vital wheat gluten
1 1/2 t bread machine yeast

Be sure to use the "wheat bread" course.

Greek baked orzo

Greek baked orzo (from https://pinchofyum.com/greek-baked-orzolooks yummy)

DESCRIPTION

Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

---

SCALE

INGREDIENTS

• 2 tablespoons olive oil
• half of an onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 2 teaspoons dried oregano
• a tiny pinch of red pepper flakes 
• 1 teaspoon kosher salt
• 3 tablespoons tomato paste
• 1 cup uncooked orzo
• 1 14-ounce can diced fire roasted tomatoes
• 1–2 cups cooked chicken or chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1–2 tablespoons butter (optional)
• feta and dill for topping (optional)
• lemon squeezies for serving (optional)

---

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
3. Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
4. Add the tomato paste. Saute for 1-2 minutes. 
5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 
6. Bake for 10-15 minutes until the orzo is soft.
7. Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

tropical smoothie (no dairy)

Tropical smoothie
(no dairy)

I developed this recipe while trying to figure out what to do with all the avocados delivered to me by Amos, a driver and shopper for Aldi,  during the COVID-19 pandemic. I thought I had ordered 4 avocados, but instead I ordered 4 BAGS of avocados!  

2 small ripe avocados, chopped
1-2 C frozen mango chunks
~1C pineapple juice (with no added sugar)
juice of ~ 1 lime (or more, to taste)
1/2-1 t diced gingerrooot
Raw honey can be added, if more sweetness is desired (optional)


Blend in a blender -- the color is a really pretty spring green.
Enjoy an energizing, tangy explosion of paradise in your mouth!!

salmon cakes

Salmon Cakes

This recipe was developed after a trip to the magical Finca Barlovento, located on the Caribbean coast in the Magdalena region of Colombia. The food was delicious and inspiring, and fish cakes were served one night. Recommended with quinoa and black bean salad with honeydew salsa.

Ingredients
30 oz. canned Alaskan wild salmon, drained
1/2 cup finely chopped red onion
14/ cup whole wheat panko bread crumbs
1 T chopped fresh parsley (optional -- may put kids off)
2 eggs
2 t lemon or lime zest OR 2 t lemon or lime juice (the latter is pretty bland)
2/12 cup whole wheat flour
olive oil for cooking
fresh lemons or limes for sprinkling

Instructions
1. Mix together salmon, red onion, panko, parsley, eggs.
2. Place flour in a bowl.
3. Form salmon mixture into patties, about 3/4 inch thick (makes about 20 patties)
4. Cover patties in flour.
5. Douse an electric skillet, turned to 325 degrees, with olive oil. When the oil is sizzling, cook the patties for about 5 minutes per side, so they have a bit of a crust.
6. Serve with lemon, lime, or other salsa.

Quinoa and black bean salad with honeydew salsa

Quinoa and Black Bean Salad with Honeydew Salsa

This one came together with leftovers and it was super yummy.  A great side dish to salmon fish cakes.

Ingredients
1 C quinoa, pan roasted then cooked in 2 C water for ~15 minutes (then rested for 5 minutes)
3-6 cups slow cooker black beans (or canned black beans would work just fine)
1 recipe honeydew salsa (see below) -- ideally made ahead for all east an hour to marinate a bit
fresh sliced lemons to squeeze on top


Honeydew salsa
Inspired from Martha Mckittrick & Michelle Anderson, The Type 2 Diabetic Cookbook &
Action Plan (p. 146)
2 C ripe honeydew melon, diced
1 red pepper, diced
1 scallion, finely diced
optional: 2 T fresh cilantro, thyme, mint, or oregano
salt, to taste
pepper, to taste

Mix it all together and let them marinate a bit.


Instructions:
1. Combine quinoa and black beans. Salt and pepper to taste
2. Stir in the salsa
3. Squeeze lemons on to taste.