Mother’s Day Protein Bites

These are easy, quick and tasty! I threw them together, so adjust your measurements, if needed, to get the best consistency.
1/3 cup almond butter
1 Tbsp coconut nectar
1/3 cup unsweetened coconut flakes
1/4 cup finely chopped walnuts
2 Tbsp chocolate chips
3 Tbsp hemp seeds

In a medium sized bowl, mix almond butter and coconut nectar together with a spoon. Add coconut, walnuts and chocolate chips. Mix together until a stiff dough forms. Place the hemp seeds into a small bowl. Roll the dough into tablespoon sized balls. Roll in hemp seeds and repeat with all the dough. Place in refrigerator for about 30 minutes to firm and chill. Store in a closed container in the refrigerator up to a week.

You can use any nut butter or liquid sweetener you choose. You can also swap out the coconut flakes, chocolate chips and walnuts for other nuts, seeds or dried fruit. If you don’t have hemp seed or prefer, you can use coconut, chia seed, or omit the hemp seed coating altogether. If you like chocolate a lot, you can melt some chocolate chips and dip the balls in chocolate. This recipe is very flexible!!

Millet Vegetable Salad

Ingredients:

1 c millet

2 c water

1 tbsp grapeseed oil

1 medium onion, halved & thinly sliced

2 zucchini, quartered & sliced

1 red bell pepper, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

1 minced garlic clove

½ tbsp fresh grated ginger

½ tbsp fresh grated turmeric

1 tbsp fresh thyme leaves

2 tbsp fresh parsley

½ c pumpkin seeds

Salt and Pepper to taste

1 sprig parsley for garnish

Directions:

In a medium pan, place millet and water with a pinch of salt. Bring to a boil on high, then reduce heat to medium-low and simmer covered for 15 minutes. Remove from heat and leave covered for 10 minutes. Fluff with a fork and set aside to cool.

In a large skillet, heat grapeseed oil. Add onion, zucchini and pepper. Sauté on medium to medium-high heat until zucchini begins to soften, approximately 6-8 minutes. Meanwhile, in a large bowl, place olive oil, apple cider vinegar, garlic, ginger, turmeric, thyme and parsley. Whisk to combine.

Add millet to the bowl with the whisked dressing. Mix and fold to coat the millet with dressing. Add sautéed vegetables and pumpkin seeds. Mix to incorporate. Season with salt and pepper to taste. Top with parsley sprig for garnish. Serve at room temperature. Will keep in refrigerator for several days.

Savory Breakfast Cakes

I am interested in repurposing leftovers. It's creative and helps save money. I've made many different repurposed dishes, but decided I should start keeping track of them. I'll throw something together that turns out great and never have it again because I didn't write it down. This one I wrote down and even took pictures!

Yield: six 3 to 4" cakes
1/2 c leftover cooked steel cut oats

2 eggs                                                                                                

½ tsp garlic salt                                                                                 

½ tsp pepper

1 garlic scape or green scallion, diced

2 tbs grated parmesan, optional

2 kale leaves, deboned and diced

1/4 c arrowroot starch

In a medium bowl, stir and mash eggs and oats together.  Stir in salt, pepper, scape, parmesan and kale. Mix thoroughly. Add starch a tablespoon at a time making sure to blend well. If it isn't well blended, you will taste bits of starch in the cake. Add 1 tablespoon of grapeseed or olive oil to a skillet on medium heat. Spoon about ¼ cup cake mixture into the skillet smoothing and forming a patty. Cook approximately 3 minutes per side, until light brown. Serve plain or topped with sour cream, salsa or a sprinkle of parmesan.

Fruit & Squash Porridge

I made this for for breakfast today while Mom and Dad are visiting.  It is so good and really warmed us up on a cool fall day! It makes about four 2 cup servings.


2 cups rolled oats
2 cups water, extra if needed
1 cup grated winter squash or pumpkin
1 pear
1 apple
1 tbs agave nectar or honey
1 tsp to 1 tbs cinnamon, depending on how you like it
1 tsp nutmeg
1/2 tsp salt
pinch cloves
1/3 c almond milk (can substitute regular milk)
chopped almonds, optional

In a large saucepan over medium heat, place oats, water and squash.   While oats are cooking, chop pear and apple.  Add a little water if oats become too thick.  Once the oats are cooked, about 5 minutes, add the remaining ingredients and stir to combine.  Serve with chopped almonds on top, if desired.

Chilean Sea Bass with Prawns

I made this for dinner last night and it was really delicious!  Mom is staying with us while David is in Yakima.  We decided we needed a good meal to make us happy.  This really did that.


Serves 3 to 4

3 to 4 (1/4 to 1/3 oz ea) Chilean sea bass fillets (or substitute thick cod or tuna)
10 to 12 prawns, shelled and cleaned
1 28oz can crushed plum tomatoes
1/2 to 3/4 lb fingerling potatoes
2 tbs plus 1 tbs olive oil
1/2 tsp garlic granules
1 tsp rosemary
1 tbs plus 1/2 tsp salt free seasoning (I used Mrs. Dash)
1 tbs capers, drained
salt & pepper to season fish
fresh chives or flat leaf parsley for garnish, optional

Heat oven to 375F.  In a large plastic zipper bag, combine 2 tbs olive oil, 1 tbs salt free seasoning and potatoes.  Close bag and massage potatoes until they are coated with oil and seasoning.  Place in a single layer on a baking sheet and bake for 20 minutes.

Meanwhile, in a large skillet over medium high heat, add 1 tbs olive oil.  Season sea bass with salt and pepper and sear on all sides for 3 to 5 minutes per side (all 4 sides if fillets are thick).  During the last half of cooking, loosely cover skillet with a lid.  Once seared, add prawns to the skillet.  Sprinkle garlic, rosemary and remaining 1/2 tsp salt free seasoning on top of the prawns to season them while they cook.  When the prawns are opaque, add tomatoes and capers to the skillet, stirring to distribute seasonings.  Reduce the heat to medium low and loosely cover the skillet.  Simmer for about 5 minutes while preparing the potatoes.  Distribute potatoes evenly between 3 to 4 flat bowls.  Gently crush potatoes with a potato masher.  Place sea bass on top of potatoes and ladle the prawns and sauce over the top.  If desired, garnish with fresh chopped chives or flat leaf parsley.

Spelt Oatmeal Sandwich Cookies

I was never a big fan of oatmeal sandwich cookies, but can you blame me?  Those store bought, prepackaged cookies aren't that great in my estimation.  I like oatmeal cookies, and decided that oatmeal sandwich cookies should be a step up.  I mean, how can you go wrong putting frosting in the center of two oatmeal cookies?  For that to happen I needed to make them homemade.  I found a recipe at Two Peas and Their Pod but I wanted them a little healthier, so I changed the recipe to my satisfaction, crossed my fingers and hoped they turned out.  They were fantastic!!!

yield: 18 sandwich cookies

COOKIES:
1 1/2 c white spelt flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 c coconut sugar
1/2 c organic cane sugar
1/2 c unsalted butter, cut in cubes
1 egg
1 tsp vanilla
1 1/2 c rolled oats
FILLING:
1 c white chocolate chips
1/4 c unsalted butter, cut in cubes
1/4 c plain Greek yogurt
1 1/2 c organic powdered sugar
1 tsp vanilla extract

Preheat oven to 375F.  Line 3 baking sheets with parchment paper and set aside.  In a medium sized bowl, stir together; flour, salt, baking powder, baking soda and cinnamon.  In the bowl of a stand mixer, combine; sugars and butter until fluffy, about 2 to 3 minutes.  Add egg and vanilla, mix well.  Add dry ingredients and mix to combine.  Add oats and mix well.  Scoop by tablespoon or small cookie scoop onto the prepared baking sheets 3 inches apart.  Bake for 10 minutes (they should be light brown).  Leave on baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.

While the cookies are baking, prepare the filling.  Place white chocolate chips in a small saucepan and melt over low heat just until the chips melt.  In a bowl, whip together butter and yogurt until combined (the mixture will seem runny until the melted chocolate is added).  Add one cup of the powdered sugar and mix until combined.  With mixer running, slowly add white chocolate.  The filling will begin to get more fluffy, add remaining powdered sugar and vanilla.  Mix on high until smooth and glossy.

The cookies will only need about 20 to 30 minutes to cool.  Once cool, flip the cookies over (this will make it easier to match same sized cookies for the sandwiches), frost the bottom of one cookie and place another cookie (bottom side to the filling) on top.  Place cookies in refrigerator for about 20 minutes or until the frosting is firm.  Store cookies and any leftover frosting in refrigerator.

This recipe should yield about 18 sandwich cookies, though I was eating cookies as they came out of the oven to test them, then again when sandwiched to test them again!

I got an enthusiastic thumbs up from the family and was told this recipe was a keeper!  I don't want to say I was proud of myself, but I was!

Zucchini Brownies

The recipe is a healthy one, but they taste so good!!  I adapted them slightly from this recipe at www.texanerin.com.  Erin is a genius at making yummy desserts healthier.  Talk about no guilt!

2 eggs
1 tbs vanilla extract
1/2 c coconut sugar (or organic sugar)
1/4 c organic sugar
1/4 c unsweetened applesauce
1 c whole wheat or whole spelt flour
1/2 c raw cacao or cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chopped walnuts
2 c peeled and grated zucchini
1 c semi sweet chocolate chips

Preheat oven to 350F.  Spray a baking pan (8x8) with cooking spray.  In a large bowl, mix together; eggs, vanilla, coconut sugar, sugar and applesauce.  Let sit 5 minutes.  In a medium bowl, stir together; flour, cacao powder, baking soda and salt.   Sift the cacao if it has lumps.  It is important that there are no lumps in the flour mixture.  Add the dry ingredients to the wet ingredients and stir gently to moisten.  Fold in walnuts, zucchini and chocolate chips.  It will look like there is too much zucchini in the batter, but it won't be noticeable when done.  Bake 25 to 35 minutes.  Check with toothpick and remove when sticky but not wet.  Store in an airtight container in the refrigerator up to a week (if they last that long!).  

This picture just doesn't do it justice.  These are very good!

Homemade Hostess Cupcakes

First of all, THESE ARE NOT HEALTHY!!!  but they are good.  If you make them yourself, you'll know what's in them, so that makes them a little healthier, right?

I adapted these from a couple of different recipes I found at www.browneyedbaker.com.

If you have a few minute to make homemade marshmallow cream for the filling rather than store bought, it's really easy and worth the time. And you'll know it has pronounceable ingredients in it.  I recommend making the marshmallow cream first.  You can finish it and put in in the refrigerator until ready to use.  I also recommend smearing it on graham crackers and topping with chocolate chips!

Homemade Marshmallow Cream

3/4 cup granulated sugar
1/2 cup agave syrup
1/4 cup water
pinch salt
2 egg whites, room temperature
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

Combine the sugar, agave, water and salt in a small saucepan over medium high heat.  Boil, stirring occassionally, until the mixture reaches 240F on a candy thermometer.  While the sugar mixture is boiling, add egg whites and cream of tartar to a stand mixer and whisk on medium high speed until soft peaks form.  The egg whites need to be ready and waiting once the sugar reaches 240F.  If your egg whites reach soft peak stage before your sugar mixture reaches 240F, turn off the mixer until the sugar mixture is ready.  Turn the mixer on medium low and very slowly stream the sugar syrup down the side of the mixing bowl, stopping occasionally to allow the egg whites and syrup to blend.  It will begin to look a little soupy at this point.  Once all the syrup is added and blended, turn the mixer to medium high and beat until stiff glossy peaks form and the mixture has cooled substantially, about 5 to 8 minutes.  Add the vanilla extract in the last minute of beating.  Use immediately or store in an airtight container in the refrigerator up to 2 weeks.

Her recipe says it yields 2 cups, but I got about 5 cups.

I didn't follow her chocolate cake recipe.  I had a chocolate cake mix and used that instead.  However, this recipe from Pillsbury is really good:

Basic Chocolate Cake
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
4 oz unsweetened chocolate, melted
1 cup milk

Preaheat oven to 350F.  Line a cupcake pan with 12 cupcake liners.  In a medium bowl, combine flour, baking soda and salt.  In a large bowl, beat sugar and butter until light and fluffy.  Beat in vanilla and eggs.  Stir in chocolate.  Alternately add dry ingredients and milk, beating well after each addition.  Scoop into cupcake pan and bake 15 to 20 minutes until toothpick inserted in center of cupcake comes out clean.  Allow to cool completely.

Cupcake Filling
1 cup marshmallow cream
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar

Beat the marshmallow cream and butter at medium speed until soft and light, about 2 minutes.  Reduce the speed to low and add powdered sugar.  Once incorporated, increase speed to medium high and beat an additional 1 to 2 minutes or until very light and fluffy.  Transfer to a pastry bag fitted with a large round tip (I used a ziploc bag with the corner snipped off) and refrigerate until ready to use.

Ganache Frosting
2 1/2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream

Place the chopped chocolate in a small mixing bowl.  Heat the cream in a small saucepan over medium heat until it simmers.  Pour the cream over the chocolate.  Let stand for 2 minutes and then whisk together until a smooth ganache forms.  Set aside to thicken, about 5 minutes.

ASSEMBLY
Using a paring knife or an apple corer, hollow out the center of the cupcakes about 1 inch wide and going 2/3 of the way into the cupcake making a hole for the filling.  Place the tip of the pastry bag (or snipped ziploc bag) into the hole and fill the cupcake (After the first few, I discovered when the cupcake just around the hole started to swell, that meant it was filled).  If the ganache is liquid enough to dip the top of your cupcake, dip it to cover the edges, allow excess to drip off and place right side up on a cooling rack.  Mine was a little thick, so I used a small spatula to frost the top, starting around the edges of the cupcake and working toward the center to cover the filling.

If you have any leftover cupcakes, store them covered in the refrigerator.

This sounds like a lot of work, but it's really good.  We all loved them!

Chicken Cordon Bleu - my version, deconstructed and updated!

This meal was not rocket science, but it tasted so good, I had to post it!



2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack

In a shallow bowl, combine bread crumbs, chili powder, salt and pepper.  Split chicken breasts horizontally to make 4 thin breast fillets.  Heat 2 tbs grapeseed oil in a large skillet over medium heat.  Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side.  While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets.  Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion.  Using a spatula, transfer the ham piles to the skillet, keeping the piles separate.  Place the onion on top of the ham.  Top the onion with one slice of cheese.  Cover the skillet with a lid until the cheese is melted, about 5 minutes.  To serve, transfer the cheesy ham pile to the top of the chicken fillet.  I served sauteed swiss chard with arugula, chives and pineapple on the side.  Enjoy!

I wish I had taken a picture.  Next time!

Serves 4 (unless you have a hungry teenager, this may only be enough for him)

Tuna with Tomatoes and Capers

2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks  approx. 1" thick




In a large deep sauté pan, heat oil on medium.  Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon.  Add canned tomatoes, oregano and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper.  Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce.  Cook 5 minutes per side.  Serve or rice or noodles with pan sauce.

The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.

Spelt French Bread

1 cup lukewarm water
2 tsp active dry yeast
1 1/2 tsp sugar
1 tbs oil (I used rice bran)
1 1/4 tsp salt
4 to 4 1/2 cups spelt flour

Into a large mixing bowl (I used my Kitchenaid mixer) place water and yeast.  Add sugar and let sit for 5 minutes.  Add remaining ingredients.  Mix with a dough bar on low to incorporate ingredients.  Increase to medium speed until bread is kneaded and elastic, approximately 5 minutes.  The dough should be firm and slightly tacky to the touch.

Using floured hands, shape the dough into two even logs and place on a parchment lined baking sheet.  Let rise in a warm place until doubled in size, about 30 to 45 minutes.   Preheat oven to 375F.  For a light shine and crisp crust, brush the loaves with salt water just before baking.  dissolve 1 to 2 tsp salt in 1/4 cup warm water.  Brush on loaves with a pastry/basting brush.  Bake for 20 to 25 minutes or until light brown and bread makes a hollow sound when rapped.

Gluten Free Zucchini Chocolate Chip Cookies

I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.

1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips

Preheat oven to 350F.  In a large mixing bowl, combine; coconut oil, sugar and molasses.  Mix until smooth.  Add egg and vanilla extract.  Then add zucchini and mix until just combined.  Stir in the spelt flakes, coconut and chocolate chips.  On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart.  Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies

Gluten Free Flour Tortillas

These are adapted from Carla's gluten free tortilla recipe. 
Note:  these tortillas are thicker than standard tortillas, more like flatbread thickness.

1/4 cup hot water
1/4 cup almond milk
3 TBSP rice bran oil (or oil of choice)
1 large egg, beaten
3/4 cup sorghum flour
1/4 cup brown rice flour
1/2 cup arrowroot starch
1 tsp xanthan gum
1 tsp salt
1/8 tsp baking powder

In a medium sized bowl, combine; water, almond milk, oil and egg.  Mix until combined.  Add remaining ingredients and mix with a spatula
until combined.  Let rest about 15 minutes.  Heat a skillet over medium high heat.  On a surface dusted with sorghum flour, knead about 1/3 cup of dough a few times before shaping into a round disc (if you press the dough out too thin on your floured surface, it will fall apart before you can transfer to a pan).  Sprinkle the skillet with sorghum flour to prevent sticking (you will probably need to change the flour 2 or 3 times or it will burn between tortillas).  Put the dough disc in the pan and quickly press out into a thin round disc.  Cook for 2 to 3 minutes until brown on the underside and the topside starts to appear cooked.  Reduce heat to medium if necessary.  Eat immediately or store wrapped in paper towels in a plastic bag in the refrigerator.

Chocolate Chip Cookie Dough Bites

I dreamt these up when I wanted chocolate chip cookies but didn't want the butter, sugar or the fuss of baking.  These were super easy and they are pretty tasty when you crave something sweet and chocolate!

1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips

Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny.  Meanwhile, stir the remaining ingredients together in a medium sized bowl.  Add the melted almond butter mixture and stir until combined.  If too dry, melt additional almond butter, if too wet add more spelt flour.  It should be a firm dough that is easy to handle and roll into balls without falling apart. 
Roll into small balls approximately 1/2" in size.  refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.

Yield:  approximately 25 balls

Zucchini Parmesan

I love eggplant parmesan, but it doesn't love me!  I saw a recipe that encouraged me to come up with this recipe.  It turned out delicious!!

2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper

1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt

1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped

Preheat oven to 350F.  Over medium high, heat oil in a 10" oven safe skillet.  In a bag, combine the spelt flour, garlic salt and pepper.  Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl).  Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes.  Drain off any excess oil.  Put the zucchini in an even layer in the original skillet (don't wash).  Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly.  Pour the tomato sauce evenly over the zucchini.  Sprinkle the mozzarella, parmesan and basil on top.  Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges.  Eat alone, with noodles or Italian bread.  Serves 2-4 depending on who's eating.  If it's a teenager, this may only be enough for one!! 
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.

"Creamy" Pesto Sauce

2 cups lightly packed fresh basil leaves
1 cup olive oil
1 cup grated Parmesan cheese
2 garlic cloves, peeled
1/2 cup pine nuts
1/2 teaspoon salt (I used Pink Himalayan)
1 pound tofu, drained (I used soft)

Combine all ingredients, except tofu, in a blender or food processor that has been fitted with the metal cutting blade; blend until smooth.  Cut tofu in chunks and process until smooth.  Serve over pasta.

Notes: I tossed my pesto with spelt spaghetti noodles. It made enough to serve over 1 1/2 pounds of pasta.  If you toss it with the pasta like I did, I would suggest tossing the pasta with olive oil first since it came out a little dry.

You can also just leave the tofu out and it will be a regular pesto sauce.  I added the tofu since I needed to use it up and I wanted some extra protein.  I couldn't taste it and my family was none the wiser!

Cherry Chipotle Sauce

My dad LOVES the raspberry chipotle sauce you can find at Costco.  Unfortunately, he hasn't been able to find it at Costco!  I found a raspberry chipotle sauce recipe online and altered it to how I wanted it.  It became cherry chipotle because I had a lot of cherries!  I can't eat chipotles so wasn't able to really test the sauce, but dad liked it and my mom and husband said the sauce was great.


15 cups cherries, Bing and or Rainier, pitted*
1/2 cup garlic, minced
1/2 cup canned chipotles in adobo, chopped
3 cups apple cider vinegar
2 cups brown sugar
1 TBSP salt
1 cup cold water
2 TBSP arrowroot powder or potato starch**

Put cherries, garlic and chipotles in a blender or food processer and process until chunky.  Transfer to a large pot.  Add vinegar and bring to a boil, then reduce heat and simmer for 10 minutes.  Add brown sugar and salt.  Stir; and continue to simmer for 2 hours, stirring occasionally.  Whisk the cold water and arrowroot together and add to the sauce.  Boil sauce for 2 to 3 minutes, stirring constantly.  Refrigerate, freeze or can the sauce.

* Different fruits can be used in the place of cherries.  Raspberries, apricots, peaches, nectarines, plums (peel peaches, plums or nectarines if desired).  Just make sure to prepare and pit if necessary and blend until smooth.

** the arrowroot won't necessarily thicken the sauce, it just helps it to hold together and blend better.  If you want a thicker sauce, you will need to add more arrowroot or potato starch.

7/19/14 - I made some Cherry Chipotle Sauce today.  I increased the arrowroot powder to 1/4 cup in 1 cup cold water.  It made the sauce a little more thick and it seems it will be a better consistency.

Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.

Spelt Belgian Waffles

(I am NOT a photographer)

I got this recipe from here and changed it to spelt so that I could eat it.

2 eggs, separated
2 cups milk
2 cups spelt flour*
1 Tbsp baking powder
1/2 tsp salt
1/3 cup oil

Preheat waffle maker.  Put egg whites in stand mixer (such as Kitchen Aid) and mix on low, gradually increasing speed to high so as not to spill; beat until stiff.  Transfer egg whites to another bowl and add remaining ingredients to stand mixer bowl.  Beat on low until moistened.  Increase speed to medium; mix until smooth.  By hand, gently fold in beaten egg whites.  Pour 1/2 to 2/3 cup batter** over grids.  Close waffle maker and bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve hot with your favorite topping.

*I used 1/2 cup whole spelt flour and 1 1/2 cups light spelt flour

** I used my flip waffle maker and it used 2/3 cup batter

Vegetable Rice Pilaf

I found this recipe while looking for a somewhat hearty side dish so that I would be resist the BBQ ribs that I made for the meat-eaters in our family.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

2 Tbsp butter
1 medium zucchini, cubed
About 6 asparagus, cut into 1-inch pieces
2 Tbsp olive oil
1 cup uncooked long-grain rice
2 1/2 cups chicken or vegetable broth
1/2 tsp dried basil
1/2 cup diced carrot
1 envelope Sazon Goya con azafran, optional

In a skillet (that has a lid), saute zucchini and aparagus in butter for 2 minutes.  With a slotted spoon, remove zucchini and asparagus and set aside.  Add oil and rice to pan and stir to coat rice.  Add broth, basil, carrot, and Sazon Goya and stir gently.  Turn heat to high and bring to a boil.  Cover with lid and reduce heat to medium-low.  Simmer 20 minutes or until all the liquid is gone and rice is tender.  Remove from heat and gently stir zucchini and asparagus.

Note: the Sazon Goya con azafran is just for color, you could also add a little saffron.

Other vegetables to use:
1/2 cup frozen green peas - put in 5 minutes before the end
Handful of snow peas - cook like the zucchini
1/2 cup fresh cut green beans - cook like the zucchini
1/2 cup frozen cut green beans - put in 10 minutes before the end
1/2 cup frozen corn - put in 5 minutes before the end
1/2 cup chopped onions - sauté, then leave in to cook the whole time
1 medium yellow squash, chopped - cook like the zucchini
1 cup frozen chopped spinach - put in 5 minutes before the end
1 cup fresh chopped spinach - throw in at the end
1 green onion, sliced - throw in at the end