Roast chicken

Emeril's Garlic Smeared Rosemary Roast Chicken

1 free-range chicken, about 3 1/2 pounds
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roast Garlic Puree, recipe follows

Preheat oven to 425ºF.

Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1¼ hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.

Yield: 4 servings

Roast Garlic Puree

Recipe courtesy of Emeril Lagasse and Martha Stewart Living Omnimedia, Inc.

10 heads of garlic (about 1 1/2 pounds)
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.

Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

Healthy Hot Cocoa

Dark Is Key
In one study, just 6 weeks of a daily dose of cocoa made skin smoother, better hydrated, and less sun sensitive. And 12 weeks did even more. All thanks to the skin-boosting antioxidants in cocoa, called flavonols. But it’s got to be dark chocolate, according to Wechsler. "Skip cocoa mixes, which don't have the same flavonol levels, and go for the real thing: dark, unadulterated cacao powder that contains 70 percent or more cacao," she writes in her new book, The Mind-Beauty Connection. Here's her to-die-for recipe (actually, it’s her husband Harry's!):

Harry's Super Simple, Healthy Hot Cocoa
The secret to this easy recipe? Heat it slowly. Slow heat helps release the antioxidants.

Ingredients
1 1/2 teaspoons unsweetened cocoa powder with 70% or more cacao (such as Scharffen Berger natural cocoa powder or Ghirardelli unsweetened cocoa)
2 teaspoons sugar
Pinch of salt
1 cup skim or low-fat milk

Combine all ingredients in a saucepan and heat gently (do not let it boil), stirring frequently, until cocoa is just beginning to steam. Pour into a mug and enjoy.

Ruth's Sugarless Raw Almond Cookies

Yield: 12 cookies, 4 servings

½ cup raw almonds, unsoaked

¼ cup raw walnuts, unsoaked

Dash salt

½ cup pitted medjool dates, unsoaked

¼ teaspoon almond extract

¼ cup raisins or dried cherries, unsoaked, (optional)

¼ cup ground almonds

(1 cup raw almonds, unsoaked – Place in a food processor fitted with the S blade and process until finely ground. Store in a sealed container. Ground almonds will keep for one month in the refrigerator or 3 months in the freezer. Yield – 1 ¼ cup)

Place the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over process: you should still see chunks of almonds and walnuts. Add the raisins, if desired and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or 3 month in the freezer.

Variations:

For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips, and add 1 teaspoon orange zest, if desired. Although these cookies aren’t totally raw, they are much healthier than the traditional version.

For Schoolboy Cookies: Omit the raisins, and press a small square of dark chocolate onto the top of each cookie.

For Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon lemon zest.

Chocolate Oat Cake

Heat oven:350

1/2 C. butter

1 C. oats

1/2 C. semi-sweet chocolate chips

Mix these 3 ingredients in a large bowl. Pour:

1 1/4 C. boiling water over and let stand for 20 min. Stir, then mix in:

1 1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

1 C. brown sugar

3 eggs

Mix well. Pour into greased 9x13 pan and bake for 35-40 min.

Optional topping:

6 Tbs butter

3/4 C. brown sugar

1/2 C. light cream

Mix over medium heat and bring to a boil. Let boil 2 to 3 minutes.

Add 1/2 C. chopped pecans and

1/2 C. coconut

Pour over hot cake. Broil lightly.

Lemon-Coconut Squares

Prep Time:
10 min

Total Time:
3 hr 40 min

Makes:
20 servings, one square each.

35 NILLA Wafers, finely crushed (about 1-1/3 cups)

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. grated lemon peel

2 eggs

1/4 cup lemon juice

2 Tbsp. flour

1/2 tsp. CALUMET Baking Powder

1/4 tsp. salt

1/3 cup BAKER'S ANGEL FLAKE Coconut

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.

BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.

LeNell's Yogurt Smoothie

Yogurt
Frozen fruit
Frozen cranberries
Dried goji berries (cause their so healthy)
Freshly cut AleVera goop
Blend and drink

LeNell's Great Bread

Finally I made “the best” bread

In Bosch bowl with hook

Add
6 cups warm water
2 T salt
2/3 c. honey
2/3 c. oil
9 c. whole wheat flour

While mixing on speed 1 add
2 eggs
2 ½ T. saf-instant yeast
When motor bears down turn to speed 2
While mixing on speed 2
Add approximately 6 more cups of wheat flour until dough pulls away from side of bowl

BE CAREFUL NOT TO ADD TOO MUCH FLOUR
Let knead for 8 min.
With oil on hands make pretty loaves and put in bread pans
I like to roll out a couple of them and spread butter, brown sugar, cinnamon and nuts
Roll it back up into a loaf
Put a dish towel over them and put into a warm oven 180. Make sure oven is off.
Let rise until double

Bake 350 for 30 to 35 min. Makes 6 loaves

Take one to a neighbor and freeze the rest!!

Bruce’s Favorite Oatmeal Chocolate Chip Cookies

Make’s 5 doz.

Cream
2 sticks butter
1 c. brown sugar
1c. white sugar

Add
2 eggs
1 t vanilla

Mix
2 c. flour
½ t. salt
1 t. baking powder
1 t. baking soda

Add dry ingredients w/ cream ingredients. Also add
2 ½ c. oatmeal ( blend oatmeal to be more fine)
Add
11/2 c. nuts
2 c. chocolate chips
Do not over stir
Bake 375 for 10 min.

LeNell’s Corn Bread

(healthy and moist)

Mix dry ingredients
3 c. wheat flour
11/2 c. corn meal ( I ground popcorn)
3 t. baking soda
1 ½ t. salt

Mix
3 eggs
1 c. (heaping) sugar
¾ c. applesauce
½ c. oil
Mix the two together. Don’t over stir
Bake 350 22 to 26 min
I sprinkle sugar on top before baking

Grammy’s raisin cookies

(Always keep a batch in the freezer)

Boil
2 c. raisins in 2/3 c. water
Till raisins are tender.
Cream well
1 c. sugar
1 cube butter
2 eggs
Add 1 t. (generous) vanilla
Mix dry ingredients
2 c. wheat flour
½ t. salt
2 t. cinnamon
1 t. nutmeg
½ t. cloves
1 t. baking soda
½ t. baking powder
1c. instant oats or blended old fashioned oats

Mix dry ingredients to cream mixture
Add raisins with the extra liquid
Add nuts
The dough should not be too sticky add extra flour until the dough will hold well into a ball
Bake at 375 for 9 min.

By LeNell

Salsa

Cook 3 whole tomatoes on stove till light brown. Peel skin, put in blend with the following...

20 chile arbol chiles (you can find these in the Mexican aisle..Use them to make it less hot and I use about 10.)

2 garlic cloves

salt

Blend ingredients together until there are no chunks left

After blending add: 1/2 an onion, diced small; 1/2 bunch of cilantro

Mix together and enjoy!

By Amy

Mrs. Fields Cookies

2 cubes butter

1 c. brown sugar

1 c. sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

2 tsp. vanilla

3 c. flour

1 ½ c. milk chocolate chips

Cream first four ingredients. Add remaining ingredients except chocolate chips, and mix well. Stir in chocolate chips and drop by spoonfuls onto a greased cookie sheet. Bake at 375 degrees, 7-10 min.

By Amy

Easy Spaghetti Sauce

½ pound extra lean ground beef 1 small onion chopped 2 cloves garlic, minced 2 T. Italian seasoning 2 T. parsley 1 can tomatoes, slightly blended 1 can tomato sauce 1 tsp. red pepper 1 chopped zucchini 6-8 ounces of spaghetti noodles Sauté onion and garlic in olive oil. Add seasonings, tomatoes, tomato sauce and meat. Stir and simmer for 25-30 minutes. Cook spaghetti in 3 qt. boiling water for 15 minutes. By Amy

Easy Lasagna

1 pound extra lean ground beef 1 medium onion, chopped 2 garlic cloves, minced 1 tsp. basil, oregano, salt 2 cups canned tomatoes, slightly blended 1 can tomato sauce 1 cup water 8 whole wheat lasagna noodles, uncooked 1 egg, slightly beaten 1 T. parsley 2 T. parmesan cheese 2 cups low fat cottage cheese ¼ cup mozzarella cheese Brown Beef and onion. Brown onion and garlic in olive oil. Add tomatoes, seasonings, tomato sauce and water. Simmer uncovered for 15-20 minutes if desired. Mix egg, parsley, parmesan cheese and cottage cheese. In a 9x13 inch baking dish layer 1 cup sauce, 4 dry noodles, and half of the cottage cheese-egg mixture, spreading it evenly over the noodles. Repeat the sauce, noodles and cottage cheese mixture. Top with remaining sauce. Cover and bake in a 350 degree oven for 50-60 minutes or until noodles are tender. Let stand 10 min. sprinkle with cheese and serve. Yield: 12 servings By Amy

Baking Powder Biscuits

1 C. whole wheat flour

1 C. unbleached white flour

½ tsp. salt

¼ C. shortening

1 T baking powder

¾ C. Skim Milk

Mix dry ingredients. Cut in shortening. Add liquid ingredients, and stir just until blended. On a lightly floured countertop, gently knead dough for 30 seconds. Pat or roll out dough to ½ inch thick. Cut into 2 inch circles using a biscuit cutter, or cut into squares. Place on a nonstick baking sheet. Bake at 425 degrees for 10-12 minutes. Makes 15 -18 biscuits.

By Amy

Stir ‘n Drop Biscuits

1 C. whole wheat flour

1 C. unbleached white flour

1 T. baking powder

½ tsp. salt

¼ C. oil

1 egg, beaten

½ cup skim milk

Mix dry ingredients. Add oil, egg, and milk. Stir only until all ingredients are combined. Drop onto a nonstick baking sheet or on top of a meat pie. Bake at 425 degrees for 12-14 minutes. Makes 18-20 biscuits

By Amy

Pesto Sauce

1 T. plus 1 tsp. olive oil

2/3 C. fresh snipped basil

2 T. pine nuts

6 T. Parmesan Cheese

2 cloves garlic

Process in a small food processor. Add a few drops of water if needed, pour over pasta.

By Amy

“On Vacation” Syrup

1 cube butter

1 c. sugar

½ c. buttermilk

½ tsp. baking soda

1 tsp. vanilla

Melt butter, add sugar and buttermilk. Bring to a boil, then remove from heat. Add baking soda and vanilla. Refrigerate, reheat and serve.

By Amy

Feather Rolls

9 to 10 c. whole wheat flour or 8 c. whole wheat flour and 1 to 2 c. white flour 2 to 3 T. dry yeast ½ c. nonfat dry milk (optional) 3 c. warm water (120-130 degrees) 2/3 c. oil ½ c. honey or sugar 4 large eggs 4 tsp. salt Mix 5 cups flour, dry yeast and nonfat dry milk in large mixer bowl. Add water, oil and honey. Mix well for 1 to 2 minutes. Turn off mixer, cover bowl and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer; add remaining flour 1 cup at a time until dough begins to clean the sides of the bowl. Knead for 5 to 6 minutes, until dough is soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light. Donʼt overbake. Bake at 350 degrees for 18 to 20 minutes. Yield: 5 dozen large rolls. By Amy

Crepes

3 eggs

1 ¼ C. milk

¾ C. sifted flour

1 T. Sugar

½ tsp. salt

Beat together eggs and milk. Sift together flour, salt, and sugar. Stir into egg mixture and blend until all ingredients are well blended. Cook on medium, greased griddle. Make sure mixture is thin. Brown on both sides, roll with favorite filling and eat.

Fillings: cinnamon and powdered sugar, whipped cream and strawberries, peanut butter and syrup, ect.

By Amy Thompson