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Shredded Beef or Chicken Enchiladas Recipe

Posted by Jenni Burns Categories: Dinner, Recipes, Beef, Meat, Poultry, America, Baking,

Chicken Enchilada

After eating these enchiladas tonight my husband said, “I wouldn’t mind eating these twice a month!” My kids loved them too. Anyone who prepares meals for other people, knows that it’s a huge plus when the consumers like what you’ve prepared. I’ve tried several different recipes and this one was one of my favorites, nice flavor and great texture. The sauce in this recipe is more of a cream sauce, we like the red enchilada sauce so I cooked the meat in the red sauce and then just went ahead and poured a little enchilada sauce over the top before I baked it. Yum! I got this recipe from All Recipes, and of course, it’s been altered a bit. Hope you like this recipe as much as we did.

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BBQ Tofu Recipe

Posted by Monica Edwards Categories: Dinner, Features, Recipes, Vegan, Vegetarian, America, Baking, Barbecuing,

Tofu

This recipe was passed to me from a friend who has been a all her life. So, needless to say, she has an arsenal of delicious veggie recipes that I have gleaned to add to the eclectic bunch that I rotate throughout the week. I love this particular recipe for because everyone (including my kids) who has tried it, loves it. And it makes tofu taste like you would never believe. It has a few ingredients that one might seem would not be paired together but all of the flavors blend so well and it is a recipe to be tried on the naysayers of tofu. It is a meal that needs an extra day to prep, but it is so easy and foolproof. It is a healthy, protein packed meal that you will feel good about feeding to your kids. Serve it on top of white or better yet, brown rice; I like to add a green vegetable on the side to add that bit of color to please the eyes as well as the palate. I usually go with broccoli or green beans, but also love asparagus lightly sauteed with some olive oil and kosher salt and freshly ground pepper.

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Sugar Free Crockpot Applesauce Recipe

Posted by Jenni Burns Categories: Side Dishes, Snacks, Recipes, Fruit, Organic, Vegan, Vegetarian, America, Slow Cooking,

Crockpot Applesauce

I love this time of the year, when the weather starts to turn a little colder, and forces us indoors. I love the changing of seasons - it makes me feel creative, as there are so many different fresh food options with each season. In Washington, August through October is the season of bountiful , pears, plums, peaches, nectarines, and many other tree ripening fruits. I think that many people buy applesauce because, it’s less expensive at the stores, but even more than that, they don’t realize how easy it can be to make yourself. If you have apple farmers in your area, take a family trip and buy a box or two of apples, I think you will be surprised how much you will spend. The farmers in this area charge around $.40 a pound for seconds (perfectly edible apples that don’t look perfect so they can’t sell them in the stores, which are perfect for saucing). I love making because it makes the house smell delicious all day long. When I first started making applesauce a few years ago I had tried different recipes that all called for sugar. Every time I made the sauce I added less sugar until I realized, it doesn’t need any! This is such a simple recipe and such great apple flavor. I try to make it a fun event for the kids as well, they get to help me the cooked apples and of course they get to taste the of our labor!

CROCKPOT APPLESAUCE

Ingredients:

  • As many apples as you can fit in your Crockpot, quartered (the best sauce is made of 2-3 different kinds of apples, varying in sweetness)
  • 1/4 cup water
  • Dash of cinnamon to taste

Directions:

  1. Wash and quarter apples, place in Crockpot.
  2. Add water and cinnamon. Cover and let cook on low for 8-10 hours or high for 5-6 hours.
  3. Towards the end I lift the lid and mash up a bit with a potato masher, that way I can see if it’s ready or not. It’s ready when the apples are very soft and mash easily with the masher, if there are still big chunks you need to cook the apples longer.
  4. When the apples are ready, ladle the cooked apples into a food mill and sauce the apples, leaving behind the apple peels and seeds. If you don’t have a food mill you can peel and core the apples and mash with a potato masher for a little chunkier sauce, but very pretty. Be creative with this, if you like more seasoning you can add some allspice or nutmeg, some people like to add sugar and lemon juice, I prefer less sugar.
  5. I always freeze my applesauce, it’s so easy. I just ladle the applesauce into quart freezer Ziplock bags and label, that’s it! You can thaw in the refrigerator or in warm water if you need it to thaw more quickly, then place the sauce in a jar (or freeze it right in the jar, leaving a 1/2 inch of room at the top for expansion.

 

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Crispy Dehydrated Almonds Recipe

Posted by Jenni Burns Categories: Snacks, Recipes, Nuts, America, Dehydration, Roasting,

Crispy Almonds

This is a recipe I got from the Nourishing Traditions cookbook. This 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 are a very 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 , 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,

Caesar Salad Wrap

This is a great one for 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 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:

  1. Cook the chicken however you desire and set aside to cool.
  2. Toss together chopped lettuce, dressing, pepper, and cheese. Add chicken to the lettuce mixture and stir lightly.
  3. 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 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!

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Moroccan Beet Green Salad Recipe

Posted by Kate McQuown Categories: Dinner, Holiday Cooking, Kosher Cooking, Recipes, Salad, Vegan, Vegetables, Vegetarian, North Africa, Frying,

Luscious greensRosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!)  Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber.  Properly cooked and seasoned, greens are swooningly delicious, yet even a huge serving is low calorie.  In order to provide those huge servings, I usually buy extra spinach (this year buy in a bunch, not a bag, or buy a bunch of Swiss chard instead) and mix both greens together.  This salad’s lemony spiciness complements the holiday’s rich meat and chicken main dishes.

 

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Recipe: Fried Apples

Posted by Janie Franz Categories: Dinner, Recipes, Fruit, Vegetarian, Frying,

Empire AppleEveryone has a favorite apple recipe. This one is mine. Coming from Tennessee, my mother loved pork (pork chops, fried ham, fried slices of pork loin).  She always fried up a pan of apples to eat with the pork.  I also fry apples to serve with pork or potato pancakes.

INGREDIENTS:

  • 3 apples
  • 3 Tbls. butter
  • Salt to taste, optional

Preparation: You can peel the apples if you wish. Core the apples and slice thinly. Melt the butter in a small iron skillet.  Put the apples in and cook over low to medium heat, covered, for 10 minutes. Turn the apples so that they all have a chance to be basted in the butter. Cook the apples, without the lid, letting the slices caramelize in the butter. Watch carefully so that the slices do not burn. Some people just want the apples cooked through. Others, like myself, appreciate the caramelization on the apples.

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