Video: MDUSD presents another recipe from the “Pantry Recipe” collection. Easy recipes for the entire family.
What you will need: 2 cups old fashioned oats 3/4 cup raisins or other dry fruit 1/2 cup sliced almonds 1/2 cup hulled pumpkin seeds (pepitas) 1/4 cup honey or agave nectar 2 Tbsp coconut oil or unsalted butter 1/4 tsp salt 1/4 tsp cinnamon 1/4 tsp allspice Instructions: Prepare 8-inch by 12-inch rimmed baking […]
What you will need: 1/4 cup honey 1/2 cup peanut butter or almond butter or soy butter 1/4 cup flax seed or wheat germ ñ optional 1/2 cup raisins or coconut flakes 1 tsp vanilla 1/4 cup sliced almonds or walnuts or pecans ñ optional 1 cup old fashion oats Instructions: Mix all ingredients Let […]
What you will need: 1 whole wheat tortilla 2 Tbsp peanut butter or almond butter 1 tsp toasted sesame seeds ñ optional 1 firm banana peeled Instructions: Lay tortilla on a cutting mat or platter Spread nut butter on tortilla Sprinkle with sesame seeds Place banana in center of tortilla Roll them up Servings: 1 […]
Take fish out of the packaging. Keep the skin on.
Rub the fish with extra virgin olive oil and salt.
Heat a suacepan on HIGH heat. Add 1 tbsp extra virgin olive oil and 1 tsp salt.
Turn over after about 6 minutes.
Take off heat when the fish becomes flaky.
Cut up onions into large chucks (about 2-inch pieces).
Saute onions on MEDIUM in a large pot.
Add remainder of ingredients.
Let simmer on LOW for 1/2 hour.
What you will need: 1 package dried polenta 5 cups water Instructions: Bring 5 cups water to a boil in a small pot. Lightly salt. Turn to LOW. Whisk in 1 cup polenta, slowly but consistently. Sitr every 10 minutes for 1 hour. The goal is for the grains to open up, so that they […]
Put turkey meat in a bowl.
Add 1 tbsp olive oil and dash of salt and pepper to mixture.
Add bell pepper and green onions.
Roll turkey into small balls (about 1 1/2 inch diameter).
Prepare a saucepan with 1 tbsp extra virgin olive oil and a dash of salt.
Add turkey meatballs.
Cook on HIGH for 5 minutes each side.
Add ginger patties.
Serve patties over a pasta or in a chili.
Rinse and chop all vegetables into 2-inch thick wedges.
Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.
Line a sheet pan with the vegetables.
Roast in oven at 450° until lightly browned (about 40 minutes).
Saute onions, carrots and kale stalks.
Add lemon, if desired.
Sweat vegetables on MEDIUM until brown.
Add kale. Let simmer on LOW for about 10 minutes.
Stir ingredients and serve.
Rub 3 tbsp extra virgin olive oil on the outside of the bird. Tip: put the extra virgin olive oil on like a thin layer of sunscreen.
Sprinkle herbs, such as thyme sage, Herbs de Provence, cumin and basil (cumin and sage are in traditional turkey recipes).
Saute onions in butter and extra virgin olive oil until onions are translucent. Add coarsely chopped root vegetables such as carrots, potatoes, yams, sweet potatoes, parnsips and rutabaga. Cook on HIGH.
Rinse all vegetables.
Cut into 2-inch cubes.
Laddle vegetables into a glass baking dish. Drizzle extra virgin olive oil over vegetables. Add sea salt.
Place the baking dish in the over for 40-45 minutes at 375-400° F.
Scrub the celery, carrots and onions.
Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.
Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.
Add onions. Keep them moving in the pan.
Once the onions become translucent, add carrots and celery.
Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.
Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.
Add cooked barley, carrots, chicken and celery.
Let simmer for 20-30 minutes.
Mix oatmeal, oat bran, whole wheat flour in bowl. Add baking soda and baking powder.