Bev's Recipe Collection

• 2 T olive oil
• 2 pounds ground chicken
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 1/4 C finely chopped green pepper
• 4 cans (15 oz.) diced tomatoes
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 2 cans (15 oz.) kidney beans, drained and rinsed
• 6 T yellow mustard
• 4 T chili powder
• 2 T cumin
• 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

2/3 cup olive oil
2/3 cup milk
1/2 cup honey
1 egg
4 cup flour
1 tsp cinnamon
1/2 tsp salt
1 cup raisins

Beat the olive oil, milk, honey, and egg until combined.  In a separate bowl, mix the flour, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix. Add additional flour if needed until the dough forms a mass; add the raisins and mix until combined. Divide the dough in half.  Roll each piece of dough out to desired thickness (I do about 1/4″”) on a baking stone or a parchment lined jelly roll pan. Prick the dough with a fork to eliminate air bubbles. Sprinkle a mixture of 2 Tbs sucanat (or sugar) and 1/2 tsp cinnamon over the surface of the dough. Bake at 375 degrees for 15-18 minutes or until golden on the edges (over baking will cause it to be too brittle). Cut into squares; serve warm or cool on a wire rack.

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

1 1/2 cups flour
1/2 cup quick cooking oats (or rolled oats pulsed in a processor)
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/3 cup sucanat (or brown sugar)
1/4 cup olive oil
1 Tbs molasses

Mix together the flour, salt, and oats. In a seperate bowl, cream the butter, sucanat, olive oil, and molasses. Add the flour mixture to the butter mixture and blend to make a moist dough. Spread out 1/8 to 1/4 inch thick on a baking stone (or cookie sheet). Bake for 10 to 15 minutes at 350 degrees. Cool; cut into crackers.

6 cups rolled oats
1 1/4 cups coarsely chopped pecans
1 cup unsweetened shredded coconut
1 Tbs ground cinnamon
1/2 tsp allspice
1/2 tsp  ground ginger
1/2 tsp salt
1/2 cup olive oil
2/3 cup honey

Mix first 6 ingredients in a large bowl. Stir honey and olive oil. Spread on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours. Cool; store in an airtight container.

– Oven-Baked Version –

Preheat oven to 300 degrees. Line 2 rimmed baking sheet with parchment. Spread prepared granola on the baking sheets. Bake until golden, stirring every 10 minutes, about 20 minutes. Place sheet on a cooling rack. Stir granola, cool. Store in an airtight container.

makes about 10 cups of granola

from www.epicurious.com

10 cups chicken broth
2 cups (uncooked) basmati or jasmine rice
2 tablespoons olive oil
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced

1 T salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken*

Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Enjoy!

*If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

I prefer to saute the onion in the olive oil, adding the garlic halfway through. Then I place all of the ingredients (except the rice) into a roaster for 4 hours at 225 degrees. I add the rice for the last hour.

Basic Pie Crust

Yield: 1 9-inch pie crust

1 1/4 cup flour (freshly milled)
1 Tbs honey granules (sugar)
1/4 tsp salt
8 Tbs cold butter, cut into pieces
3 Tbs very cold water

Combine the flour, sugar, and salt in a bowl of a stand mixer fitted with the paddle attachment (or in a processor). Mix briefly (or pulse in processor).  Add the butter pieces and mix on medium-low speed (or pulse) until the mixture resembles coarse sand and the butter pieces are not much bigger than peas. Mix in the cold water until the dough comes together. Shape the dough into a ball, wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Roll the chilled pie dough into a 12″ circle. Line a 9-inch pie plate with the dough. Trim, fold and crimp the edges. Prick all over with a fork (this will help prevent air bubbles). Cover with plastic wrap and freeze for 30 minutes. Preheat the oven to 375. Before placing in the oven, prick all over the crust with a fork (this will help eliminate air bubble). Bake until golden brown, 22-24 minutes. Transfer to wire rack and cool.

Chocolate Silk Pie

3 large eggs
1/2 cup honey granules (sugar)
2 Tbs water
8 oz. semi-sweet chocolate chips, melted and cooled
1 1/2 tsp vanilla
8 Tbs butter, softened
2 cups whipped cream, separated  – (I use my recipe, Homemade Whipped Cream )

Combine the eggs, honey granules, and water in a medium-sized  heatproof bowl set over a saucepan of simmering water (the water should not tough the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160 degrees F on an instant read thermometer, about 7-10 minutes. Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes. Add the melted chocolate and vanilla to the egg mixture and beat until well blended. Beat in the butter 1 Tbs at a time until well combined. Using a spatula, gently fold in 1 cup of whipped cream until no streaks remain. Transfer the filling to the baked pie shell. Refrigerate until set, at least 3 hours. Slice and serve with remaining whipped cream.

from annies-eats.com

2 cups flour (freshly milled)
1/3 cup flaxseed, ground
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cream cheese, softened
3 tbs olive oil
1/2 cup sucanat (or brown sugar)
1/4 cup honey
2 egg
1 cup mashed sweet potato

Combine the flour, baking powder, baking soda, and salt. In a separate bowl, beat the cream cheese, olive oil, sucanat, honey, and eggs. Add the mashed sweet potatoes and beat well. Add the flour mixture and beat until well combined. Pour into a 8″ by 4″ greased loaf pan. Bake at 350 for 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Serve warm or cooled.

from myrecipes.com

1/2 cup  honey granules (sugar)
1/2 cup honey
1/2 cup butter, softened (1 stick)
8 oz cream cheese, softened
1 tsp vanilla
3 eggs
2 cups flour (freshly milled)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sucanat (brown sugar)
1 Tbs ground cinnamon
4 cups peeled and chopped apples (about 3 large or 4 small)

Beat the honey granules, honey, butter, cream cheese, vanilla, and eggs. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine the sucanat and cinnamon. Combine 2 Tbs of the cinnamon mixture and the apples in a bowl; stir apple mixture into the batter. Pour into a greased 9″ by 13″ pan and sprinkle with  the remaining 2 Tbs of cinnamon mixture. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in the cake comes out clean. Serve warm or cooled.

adapted from myrecipes.com

• 1 spaghetti squash (up to 6 packed cups)
• 10 lasagna noodles
• 3/4 pounds ground beef
• 48 oz. spaghetti sauce
• 1 C water
• 1 t. Italian seasoning
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley flakes
• 8 ounces shredded mozzarella or cheddar cheese, shredded

1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
3. Cook the noodles according to package instructions.
4. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
5. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
6. Stir the white sauce into the cooked squash mixture.
7. Lightly oil two 13×9″ pans and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat.
8. Sprinkle with dried basil or oregano flakes for garnish if desired.
9. Bake at 350 degrees for 40 minutes.

Adapted from: tammysrecipes.com

I like to do Steps 1, 5, & 6 the day before.