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Crispy Dehydrated Almonds Recipe
Posted by Jenni Burns Categories: Snacks, Recipes, Nuts, America, Dehydration, Roasting,
This is a recipe I got from the Nourishing Traditions cookbook. This cookbook is an amazing resource for traditional food preparations, I’ve gained a wealth of information on how the foods we eat break down in our system to provide us with the nutrients we need to be healthy. I love this simple recipe because while almonds are a very nutritious snack they are even better for you when prepared this way. When nuts are soaked overnight in a salt water brine then dried in a warm oven or dehydrator, they are easier to digest, and their nutrients more readily available. When the temperature is kept low for drying the nuts, the enzymes that are activated through the soaking stay in tact providing more nutrients than if they were roasted in a hot oven.
My whole family loves it when we make these, they are a yummy treat. The kids love helping me make them as well! As you can see from the photo, my little girl Guenna is being quite the little helper, moving the Crispy Almonds from the dehydrator tray to the airtight container. Check out the recipe after the break.
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Chicken Caesar Salad Wrap Recipe
Posted by Jenni Burns Categories: Dinner, Lunch, Quick Meals, Recipes, Poultry, Salad, Vegetables, America, Grilling,
This is a great one for summer time cooking when it’s hot and all you can think about it staying away from the hot oven, and yet you still have to feed your family. The best way to prepare this recipe is to cook the chicken ahead of time before it gets hot!
CHICKEN CAESAR SALAD WRAP
Makes 4 Wraps
Ingredients:
- 2 Chicken breasts, cubed and grilled or fried
- 2 Heads Romaine lettuce, chopped
- Johnny’s Caesar Dressing
- 1 cup fresh grated Parmesan cheese
- Dash of pepper
- 4 flour tortillas, whole wheat, spinach, plain, mulitgrain, you choose!
Directions:
- Cook the chicken however you desire and set aside to cool.
- Toss together chopped lettuce, dressing, pepper, and cheese. Add chicken to the lettuce mixture and stir lightly.
- Warm tortillas and serve up the wraps at the table as the warmth from the tortilla will cause the lettuce to wilt if left to sit. Enjoy!
For some variety you can mix things up a bit. The other night we made the wraps with spinach and blue cheese dressing. Be creative, you can put any kind of salad in a wrap to add a little excitement to your salad! Try BBQ sauce on your chicken without dressing on the salad just use extra BBQ sauce. Hey McDonald’s is doing it, but I’m sure it’s much better homemade!
Vinaigrette Dressing Recipe
Posted by Jenni Burns Categories: Quick Meals, Recipes, Condiments,
My friend Becky gave me this vinaigrette recipe - I tried it, and it was delicious! I love vinaigrette dressing for salad, they are light and tasty. She got the recipe from “America’s Test Kitchen Family Cookbook.”
Makes about 1 cup
Prep Time 10 minutes
INGREDIENTS:
- 3/4 cup extra-virgin olive oil
- 3 Tablespoons vinegar (I usually use basalmic, but the recipe calls for red or white wine vinegar)
- 2 teaspoons minced shallot or red onion (sometimes I’ll even use a bit of a mild yellow onion instead)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced fresh herbs (thyme, oregano, basil, tarragon, parsely, rosemary or a combination, also you can use about 1/2 teaspoon dried thyme, rosemary or oregano)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS:
Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days. When you want to use the dressing, remove from the refrigerator a couple hours ahead of time and bring to room temperature, then shake vigorously to recombine before using. If you are going to use the dressing in a few days you can just leave it out.
Seasoned Fried Potatoes Recipe
Posted by Jenni Burns Categories: Breakfast, Dinner, Comfort Food, Quick Meals, Recipes, Vegan, Vegetables, Vegetarian, America, Frying,
In many American homes the potato is a staple food. In our home, while they would not necessarily be considered a staple, they are definitely enjoyed every now and again, as a side dish or even as a main dish. I like to serve them fried, as a main dish, along with a salad and/or corn on the cob or another steamed vegetable. They are very simple and easy to prepare. You can easily adjust this recipe based on how many people you are serving and whether you will be using it as a side dish or as a main dish. My recipe will serve 4 adults as a main dish. You can use any kind of potato, sweet potato or yams (you will need to cook sweet potatoes/yams longer as they are a much harder vegetable).
Seasoned Fried Potatoes
INGREDIENTS:
- 5-6 medium sized potatoes
- 2-3 Tbsp olive oil
- 1 clove minced garlic
- Johnny’s Seasoning to taste
- Fresh herbs to taste (you could use many different kinds of herbs, oregano, rosemary, I’ve tried thyme and that was very yummy. Be creative!)
DIRECTIONS:
- Wash and peel potatoes, or leave the peel on if you wish. Poke with a knife or fork several times (this can be a great stress reliever but just be careful!)
- Partially cook in the microwave. I usually put them in for 3-5 minutes, turn and flip a couple times checking for doneness. You want the potatoes to be partially cooked, not too hard and yet still firm so they don’t fall apart.
- Oil your pan, cut potatoes into small cubes and add to pan. Toss in your herbs and spices and cook until they are nicely browned. Serve potatoes by themselves or drizzle a healthy serving of ketchup all over them. Enjoy!
Recipe: Fried Apple Pies
Posted by Janie Franz Categories: Dessert, Comfort Food, Recipes, Fruit, Vegetarian, America, Frying,
When I was little, I wasn’t sure my mother meant fried, apple pies or fried-apple pies, but either is great. I think the fried-apple pies are tastier, but if you’re in a hurry, warm applesauce is a great substitute. Also, you may use pie dough for the pies, but biscuit dough makes a more tender crust.
INGREDIENTS:
- Biscuit dough (see recipe below)
- Fried apples (see previous recipe)
- Oil
Biscuit Dough:
- 2/3 cup butter or margarine
- 2 cups flour
- 2.5 tsp baking powder
- 1 tsp salt
- 2/3 cup milk
Preparation: Put the dry ingredients into a bowl. Grate the butter or margarine into the flour mixture with a cheese grater. (Clean by using some of the flour to remove the butter clinging to the grater.) Mix in the milk and stir only until moistened.
Roll out dough onto a floured board to one-half inch thickness. Cut into circles or squares, whichever is easier for you. Put 1/4 cup of fried apples (or applesauce) onto the middle of the circle or square. Moisten the edges of the dough and fold over the apples. (Fold the squares diagonally to form triangles.) Using a fork, press the dough edges together.
Heat a half-inch of oil in a small iron skillet. Using a spatula or egg turner, lower a pie into the oil. Brown on each side. (It will take longer for the first pie to cook than subsequent ones because the oil will be hotter for them. As the oil heats, turn the heat down a bit, making sure your are maintaining an even temperature.) Drain the pies on paper towels and enjoy.
[I have made these with nearly any kind of apple available, even red delicious apples, which are supposed to only be used for eating out of hand. Almost any apple works.]
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