Citrus berry quinoa salad

-1 C almond milk, plain or vanilla (I used regular 2% milk)

-1 C water

-1 C quinoa, rinsed

-zest of 1 medium orange (I omitted this)

-1/4 tsp cinnamon

-1 1/4 C fresh blueberries

-1 1/2 C fresh raspberries

-1 Tbsp plus 1/4 C honey

-sliced or chopped almonds

Combine the milk, water, quinoa, cinnamon, zest and 1 Tbsp honey in a medium sauce pan. Bring mixture to boil, lower heat to medium-low, cover and simmer until liquid is absorbed. 

Remove from heat, keeping covered, let sit for about 5 minutes. Gently stir in berries and drizzle with honey, top off with almonds.

serves 3-4 people

***I used fresh strawberries and peaches instead and it was wonderful***

Veggie Pie

-1 small cauliflower, cut into florets (about 4 C.)
-1 small butternut squash or sweet potato, cut into 1 inch pieces
-1 C carrots
-2 medium parsnips, peeled and cut into pieces
-1 red or yellow pepper, cut into pieces
-2 Tbsp olive oil
-1/2 tsp salt
-1/2 tsp pepper
-1 C veggie broth
-1 Tbsp cornstarch
-3/4 tsp dried oregano
-3/4 tsp dried thyme
-2 Tbsp bread crumbs
-1 package rolled pie crusts (or homemade)
-2 Tbsp parm cheese
-1 egg beaten with 1 Tbsp of water

Heat oven to 450 degrees. In lrg bowl add veggies and toss with oil, salt and pepper. Spread out onto baking sheet and bake for 30 minutes, stirring half way. Meanwhile, place the broth in a saucepan and stir in cornstarch. Bring to a boil, lower heart and simmer for 1 minute until thickened. Stir in thyme, oregano and salt and pepper. After veggies are roasted, place in large bowl, toss them with bread crumbs, cheese and sauce. Fit pie crust in pie pan, and pour veggie mixture inside. Put on the shell top, cut holes to vent and brush with egg mixture. Bake at 450 for 15 minutes, lower heat to 425 and bake for 30 more minutes. Let pie rest at least 10 minutes before serving.

Raspberry Shortcakes

2 1/2 C flour
1/2 C sugar
1 Tbsp baking powder
1/2 tsp salt
1 stick cold butter, cut into small pieces
3/4 C cold heavy cream (plus more for serving)
1/4 C buttermilk
1 C raspberries
sanding sugar (optional)

In a food processor, combine flour, sugar, baking powder, salt and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer into a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not over mix.

Preheat oven to 400 degress. Divide dough into 8 portions and shape into rounds. Place 1 1/2 inches apart (they get BIG)  on parchment paper-lined baking sheet. Sprinkle with sanding sugar if desired. Freeze for 15 minutes. Bake until golden brown and set. Cool completely. To serve, halve and fill with whipped cream and berries.

WOW lettuce wraps

2 T oil
1 lb ground turkey
2 T fresh ginger
2 T fresh garlic, minced
2 C raw grain-quinoa, millet or amaranth--cook this then, add
1 C veggie blend
1/4 C diced bell pepper
1 C teriyaki sauced
1/4 C sweet chili sauce
1/4 C scallions, sliced
1/4 cilantro
head of lettuce

Heat oil in skillet. sweat the garlic and ginger until fragrant, then add turkey. Cook until pink is gone. Add veggie blend and cook 1 minute. Stir in grain and remove from heat.
In separate bowl, mix teriyaki and chili sauce. Pour into hot grain mixture and combine. Sprinkle with scallions and servie with lettuce and cilantro.

Baked French Toast

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes

10. Sprinkle with powdered sugar

11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave

• Add brown sugar & stir together
• Pour mixture into 9 x 13 pan
• Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture

- *Add 1 Tablespoon powdered sugar to egg mixture*

- Spread even layer of Texas Toast on butter/sugar layer

• After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*

• Spread second layer of Texas Toast

- Ladle second half of egg mixture

• *Spread thin layer of butter*

- *Sprinkle lightly with white sugar & cinnamon*

(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)

• Refrigerate overnight

- Bake at 350 for 45 minutes

- Sprinkle with powdered sugar

• Top should be crusty, middle should be soft & moist, & bottom is just glorious!