San Marino Beef

  • 1 C flour
  • 2 t salt (omit if kosher salt has already been applied)
  • 1 t pepper
  • 3 pounds stew meat
  • 2 (14.5 oz) cans tomato sauce
  • 8 carrots, chopped
  • 1/2 sweet onion, chopped
  • 4 t Italian seasoning
  • 2 t soy sauce
  • 4 bay leaves
  • 1 large broccoli floret, separated
  • hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

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Beef and Lentil Chili

The entire family loves this one!
  • 1 large onion, diced
  • 1 bell pepper (any color), diced
  • 3 cloves garlic, minced
  • 3 pounds ground beef (or small pieces of stew meat)
  • 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
  • 1 1/2 T chili powder
  • 1 1/2 T ground cumin
  • 1 T salt
  • 1/2 t pepper
  • dash of cayenne
  • 9 C water
  • 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

  • shredded cheese
  • sour cream
  • chopped fresh cilantro
  • hot sauce
  • tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

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Chewy Coconut Cookies


Ingredients:
  • 1 ¼ c. flour (optional: substitute 1/4 C with ground flax)
  • ½ t. baking soda
  • ¼ t. salt
  • ½ c. butter
  • ½ c. sugar (or honey granules)
  • 1/4 c. brown sugar (sucanat)
  • 1 egg
  • 1 t. vanilla extract
  • 1 1/4 c. flaked coconut

Directions:

  1. Combine flour, baking soda, and salt in a bowl.
  2. In separate bowl, cream the butter and sugars. Beat in the egg and vanilla until light and fluffy.
  3. Gradually blend the flour mixture into the wet mixture, then stir in the coconut.
  4. Drop dough by teaspoonfuls onto a baking sheet.
  5. Bake at 350 for 10-12 minutes. Cool on wire racks.

Makes about 3 1/2 dozen cookies.

from allrecipes.com

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Vanilla Coconut Granola

  • 8 c rolled oats
  • 1 1/2 c shredded coconut
  • 1 c chopped walnuts/almonds
  • 1/3 c sunflower seeds
  • 1 stick butter
  • 1/4 c coconut oil
  • 3/4 c honey
  • 1 1/2 t vanilla
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t salt
  1. Melt butter and coconut oil in a pan, and add the honey, vanilla, cinnamon, nutmeg, and salt.
  2. In a bowl, stir together the oats, coconut, walnuts, and sunflower seeds.
  3. Add wet mixture to the dry ingredients and stir until combined.
  4. Line two 10 x 15” jelly roll pans with parchment paper.  Spread granola evenly on the pans.
  5. Bake at 300 for 28 minutes, stirring every 10 minutes. Let granola cool.

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Chicken and Peppers with Creamy Pesto

  • 2 T lemon rind
  • 2 T lemon juice
  • 2 T minced garlic
  • 2 T olive oil
  • 1 1/2 t salt
  • 3/4 t pepper
  • 3 pounds chicken tenders

Combine all sauce ingredients and marinate chicken.

  • 3 bell peppers, your choice of color, cut into 1″ pieces
  • 2 sweet onions, cut into wedges

Place the  vegetables on a parchment-lined jelly roll pan and broil for 13 minutes or till done, turning occasionally. Broil the chicken, turning once for a total of 19 minutes.

  • 1/2 C organic Greek yogurt
  • 1/2 C sour cream
  • 1/4 C pesto

Combine the above.  Serve sauce with the chicken and vegetables over brown rice.

from myrecipes.com

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Chinese Almond Cookies

  • 3 C flour
  • 1 C sugar or honey granules
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 C butter
  • 1 slightly beaten egg
  • 1 t almond extract

Sift flour, sugar, soda, and salt together in bowl.  Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well.  Shape dough into 1 inch balls and place 2 inches apart on ungreased baking stone. Bake at 325 degrees 15 to 18 minutes.  Cool on rack.  Makes 4 1/2 dozen cookies.

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Apple Oatmeal Cookies

  • 1 C apple, peeled and finely diced
  • 1/4 C golden raisins
  • 1/4 C chopped pecans
  • 1/3 C sugar or honey granules
  • 1 C butter
  • 3/4 C brown sugar or sucanat
  • 2 eggs
  • 2 C flour
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 C milk
  • 2 C quick cooking rolled oats

In saucepan combine fruits, nuts, light sugar, and 2 T water.  Cook and stir till thick and apple is tender, about 10 minutes.  Cream butter and brown sugar till fluffy.  Beat in eggs.  Mix together dry ingredients; add alternately with milk to creamed mixture.  Stir in oats.  Reserve 3/4 C dough. Drop remainder from teaspoon onto baking stone; make depression in centers; top with apple filling and dab of reserved dough.  Bake at 370 degrees for 12 minutes.  Makes 36

Better Homes and Gardens New Cook Book

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Honey Oat Quick Bread

  • 1 C plus 2 T rolled oats, divided
  • 2 1/3 C  flour
  • 2 1/4 t baking powder
  • 1/4 t baking soda
  • 1 1/4 t salt
  • 8 oz. (scant 1 C) plain yogurt (we used vanilla)
  • 1 large egg
  • 1/4 C olive oil
  • 1/4 C honey
  • 3/4 C milk

Generously coat a loaf pan with oil.  Sprinkle 1 T oats in the pan.  Tip the pan back and forth to coat the bottom with oats.  Position rack in middle of oven; preheat to 375 degrees.  Mix flour, baking powder, baking soda, and salt in a bowl.  Using a fork, beat the remaining 1 C oats, yogurt, egg, oil, and honey in a large bowl until well blended.  Stir in milk.  Gently stir the flour mixture into the yogurt mixture just until thoroughly incorporated but not over mixed.  Immediately scrape the batter into the pan, spreading evenly to the edges.  Sprinkle the remaining 1 T oats over the top.  Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 55 minutes.  It is normal for the top to crack.  Let stand in the pan on a wire rack for 15 minutes.  Run a table knife around the loaf to loosen it and turn it out onto the rack.  Let cool until barely warm, about 45 minutes.

from eatingwell.com

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Southwest Chicken Salad

Dressing Ingredients:

  • 6 T olive oil
  • 6 T balsamic vinegar
  • 3 cloves garlic, crushed
  • 1/2 t salt
  • pinch of pepper

Salad and Toppings:

  • 10 C lettuce of your choice, freshly washed and torn
  • 1 bell pepper of your choice, chopped
  • 2 C cooked or grilled chicken, cubed
  • 2 (15 oz.) cans black beans, drained and rinsed
  • sliced green onions
  • 2 avocados, peeled and diced
  • a handful of chopped fresh cilantro

Combine dressing ingredients in a small bowl and whisk with a fork or small whisk.  Set aside for flavors to combine.  Prepare lettuce and toppings as specified in the ingredients list.  Layer salad starting with the lettuce.  Sprinkle pepper, chicken, black beans, green onions, avocado, and cilantro.  Drizzle dressing on top and enjoy!

adapted from tammysrecipes.com

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Citrus-Kissed Honey Buttons

  • 2 C flour
  • 1/2 t baking soda
  • 1/2 t cream of tartar
  • 1/4 t salt
  • 1/2 C sugar or honey granules
  • 4 T butter, softened
  • 1 large egg
  • 1 T honey
  • 1 T grated lemon zest (need 1 lemon)
  • 1 T grated orange zest
  • 1 t lemon extract

Whisk flour, baking soda, cream of tartar, and salt in a small bowl.  Beat sugar and butter in a mixing bowl on medium-high speed until light and fluffy.  Add egg, honey, lemon zest, orange zest, and lemon extract, and beat until blended.   Gradually add the flour mixture, beating on low speed just until combined.  Cover and refrigerate the dough for 30 minutes or overnight.  Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.  Place 2 inches apart on a baking stone (or parchment covered baking sheet).  Bake at 375 degrees one batch at a time until puffed and beginning to crack (8 minutes).  Cool on the stone for 2 minutes, then transfer to a wire rack to cool completely.

from eatingwell.com

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