Zucchini Pancakes

Zucchini Pancakes
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Wheat Montana Pancake Mix (or other favorite pancake mix)
1 1/2 cup zucchini shreded

Follow recipe for the pancake mix to make about 10 pancakes, then stir in the zucchini. You may need to add a bit of the powdered mix to make the batter a desired consitancy.

Heat a pan or griddle and make the cakes, Yum!

Zucchini Pizza Crust

My friend Mere makes something similar but I did not have all the cheese her recipe called for.  So I altered this one from the Gluten Free Homemaker.com.  Its a bit of work but actually really good, especially if you have a lot of zucchini from the garden.

Zucchini Pizza Crust

• 2 cups zucchini, finely grated, lightly packed
• 3/4 cup flour
• 1 egg, lightly beaten
• 1 Tablespoon coconut oil
• 1 teaspoon garlic powder
• salt and pepper

1. Preheat the oven to 400 degrees.
2. Place the grated zucchini into a dry dish towel or paper towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
3. Mix all of the ingredients together in a bowl.
4. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I used my hands to do this, and I press it down to compact it as well.
5. Place the pan on the bottom rack of the oven and bake for 20 minutes.
6. Then place the pan on the top rack of the oven for about 8 minutes, until browned.
7. Remove the pan and flip the crust.
8. Bake for another 5 minutes.
9. Remove the crust.
10. Turn the oven up to 500 degrees.
11. Top the pizza
12. Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.
13. Remove and let cool for 5-10 minutes to let everything set.

Kelsey's Kale Recipe

I have watched my friend Kelsey make something similar to this with Kale a lot.  She makes it with just a little salt and pepper and adds cheddar cheese.  I used her idea and altered it to use Kale from our garden.

Kelsey's Kale Recipe

4 large handfuls of Kale broken into bit size pieces
1 large tomato chopped
1/4 large onion chopped
1/2 cup motz or parm cheese
olive oil
1 tbs fresh garlic
salt and pepper

Saute up the tomato, garlic, onion in the olive oil. Add the Kale and saute for 3-4 minutes until slightly wilted.  Turn off the burner and add the cheese so it become slightly melted.  Salt and pepper to taste. 

Yummy Mashed Sweet Potatoes

Yummy Mashed Sweet Potatoes

I made these for the first time this summer and we have fallen in love with these yummy healthy sweet potatoes. 

2 large sweet potatoes peeled and cubed
1/2 cup non fat plain greek yogurt
2 tbs butter, margarine, whatever you prefer
4 tbs brown sugar
salt and pepper

Boil the potatoes until soft.  Meanwhile, combine the other ingredients in a bowl.  Drain the potatoes and add them to the bowl.  use a manual potato masher or a mixer to mash the potatoes.

*Add enough salt to make them taste sweet and salty*

Thai Peanut Sauce

Thai Peanut Sauce

Use it on a pizza or a noodle dish or even a stir fry, yum! It makes a lot so freeze half and use it later.

1 can coconut milk (I use light)
3/4 cup peanut butter
1/3 cup sugar
1 tbs ground chili paste
2 tbs yellow curry paste (or power if you don't have paste)
1 tbs lime juice
1/3 cup Oyster Sauce (I use the made in Thailand stuff)

In the food processor, combine all of the above ingredients and mix.  Pour into a sauce pan, bring to a boil. Reduce to a simmer, simmer while stirring for 5 minutes.

Crumble Apple Pie

Another recipe that came from all the apple pickin'. I have a few tricks that make the pie quick and easy to make.

CRUMBLE APPLE PIE

Crust:

Ingredients

• 1  cups all-purpose flour
• 1/4 cup whole wheat flour 
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons ice cold water
• Directions

  1. Stir together flour and salt. Using a pastry cutter, cut in shortening until pieces are pea-size.

  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle, transfer the dough to the pie pan and press it with your fingers to the lip of the pan.

  
  

  Apples:

  1 1/2 tsp cinnamon

  2 TBS flour

  1/2 cup sugar

  2 TBS vanilla

  
  

  I always skip peeling the apples, it takes forever and I think it tastes just as good with the peel on.

  So thinly slice enough apples to fill the pie pan. Add the other ingredients, stir until apples are coated and put into the crust.

  
  

  Crumb:

  3/4 cup Oats (I use the Wheat MT ones)

  1/4 cup flour

  1/2 cup brown sugar

  2 TBS butter, cut into small pieces

  
  

  Mix this all together and top the the apples.  Bake for about 45 minutes until brown and bubbly.

  
  
   

Apple Bread

I picked a ton of apples last week near our cabin at the lake.  I needed some way to use them.

APPLE BREAD
(altered from Two Peas and Their Pod)

1 1/2 cups wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 large eggs
1/4 cup coconut oil
1/4 cup greek yogurt (any flavor)
1 teaspoon vanilla
 3/4 cup granulated sugar
2 cups shredded apples
1 cup cinnamon chips
Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

1. Mix all the wet ingredients together then add the dry.  Add the Apples and cinnamon chips at the end.

2. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

3
. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

Beet Beet Salad

I always threw my beet greens away even though they looked so healthy.  So I asked my co-worker Kim who know everything about healthy food, gardening and cooking and she told me NEVER throw them away, cook 'em up.  So here it is....

Beet Beet Salad
Beets washed and peeled (if you want, I just scrub them well with a veggie scrubber)
Beet greens
garlic
chopped onion
1/2 a lemon
olive oil
SP
Cheese if you want (bre, parm, feta ect)

Cut up the beets into bite size pieces.  Sprinkle them with olive oil and SP and put in a foil packet.  Bake at 350 for about an hour until tender and roasted.  In a skillet, put the onion and garlic in with some onion and garlic.  Cook on high heat for a minute or two.  Add the beet greens, squeeze the lemon juice over the top and cook until just wilted.  Add SP for taste. Add cheese if you want.

Sweet Mustard Chicken with Pesto Veggies

I made this tonight for dinner and it is so yummy, Jake said if he ordered this at a restaurant he would not be disappointed.

Sweet Mustard Chicken with Pesto Veggies

2 chicken breasts
1/2 cup grey poupon mustard
1/3 cup red wine vinegar
3 Tbs brown sugar
1/3 cup good maple syrup
pepper and salt
fresh rosemary or sage

Salt and pepper the chicken breasts. Grill or bake until done.  In the meantime, mix the other ingredients together in a skillet.  Bring to a boil and then reduce to low.  Reduce until chicken is done.  When chicken is done, put it in the skillet, mix and its done! Can garnish with fresh rosemary or sage.

*Can serve with a baked red potato to soak up extra sauce

Veggies

Mushrooms
red pepper
yellow squash
zucchini
pesto
pepper

Chop veggies as desired until you have about 3 cups.  Mix 3 Tbs pesto and some pepper.  Cook either in a hot grill saute pan on the grill (if you have one) or skillet on the stove.

Healthy Zucchini Cookies

Healthy Zucchini Cookies
(altered from Two Peas and Their Pod)

1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
4 Tbs coconut oil
1/4 cup sugar
1 egg
4 Tbs plain greek yogurt
1 tsp vanilla
1 cup shredded zucchini
 2 cups oats (I use Wheat MT 7 cereal mix)
1/2 cup coconut flakes
1/4 cup carob chips
1/4 cup choc chips

Mix it all together with a mixer, add the chips at the end.  (you can use all chocolate or all carob if you want). Make spoon fulls on the cookie pan and bake at 350 about 10 minutes. Let cool and eat.  Yum.

Chicken Tortilla Soup

Well thank goodness, I finally made something in the crock pot that I thought was yummy!

Chicken Tortilla Soup
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Crock Pot stuff:
1 chicken breast
1 can corn
1 can red enchilada sauce
2 cups chicken broth
1 onion, diced
1 can diced tomatos
1 clove garlic

green onions
lime
sour cream
avocado
tortilla chips

Put the crock pot ingredients in and cook for 6ish hours.  Serve with toppings! Yum!

Shrimp Quinoa

This is a yummy, low cal dinner that is also very unique.

2 cups prepared quinoa (I make it in the rice maker.....love that thing! Make with either water or broth)
Shrimp
onion
green onion
red pepper
spinach
lime juice
honey
fresh terragon

While quinoa is cooking prepare the rest of the dish.  Simmer onion for a couple minutes in a frying pan with a little oil.  Then add the pepper and green onion, simmer another minute.  Add the shrimp and cook just until pink.  Remove from heat and stir in spinach.  To make the dressing add lime juice, honey and tarragon together in a mini food processor or blender.  Process until smooth.  You will have to decide how much of each depending on the taste you want.  Stir quinoa into pan and add dressing.  Eat!!

Spinach Garlic Parm Biscuits

I made these biscuits the other night to go along with some hot chicken noodle soup.  They are pretty good for you and taste yummy!!  You can really make any kind of biscuits/scones with this mix.  I have made both sweet and savory.  In the summer add some berries and orange zest for a good breakfast scone!
 
 2 tbsp margarine, melted
2 cloves garlic, minced
2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
1 shallot chopped small
a few table spoons Parm Cheese
3 big handfuls fresh spinach (roughly chopped)
2/3 cup fat free milk

  Preheat oven to 400°. Spray cookie sheet with cooking spray.

Melt butter in a small frying pan, add the garlic and shallot and saute on low heat about 1 minute. Remove from heat and add rosemary and spinach.

In a large bowl, combine biscuit mix, parm cheese, and mixture from the frying pan. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom

Wild Rice Kale Soup

This soup is quick, healthy and yummy! I mad it the other night and then we sat by the fire outside to eat it.

1 chicken breast cut in small pieces
1  box chicken stock
2 carrots
2 celery stocks
1 hot pepper
1 small onion
1 clove garlic
2 cups cooked wild rice (I make it in the rice maker while making the rest of the soup)
1 bunch kale large chopped
S/P

Chop the veggies. In a large sauce pan use a bit of oil or butter in the bottom of the pan.  Add garlic and veggies, not the kale. Cook over med-high heat for 5-7 minutes until semi soft.  Add the carton do stock and bring to a boil.  Add the chicken boil until chicken is cooked.  Turn the heat to low and add the rice, when thE rice is warm add the kale and pull off the heat. Use salt and pepper to taste.

Holiday Peppermint Ice cream cake

My mom used to make a similar recipe when I was a kid in the summer.  I altered it to make it for our family Christmas.  But, as my mom did, you can make it with a plain angel food cake, a sorbet or sherbert and frost it with cool whip or whipped cream.  It makes an awesome summer dessert.

Holiday Peppermint Ice Cream Cake
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1 angel food cake box mix (or make it from scratch if you are feeling ambitious :)
1/4 cup baking cocoa
peppermint ice cream
6 candy canes (crushed)

Frosting:
12 oz package of semi sweet chocolate chips
1 stick butter
8 oz sour cream
a splash of vanilla
about 4 cups powdered sugar

Prepare angel food as directed by box but when whipping it slowly add the cocoa to make it chocolate.  Cool as directed.  Release cake from pan and put the top of the cake on the counter (so make it the top).  Cut the top 1/4-1/3 of the cake off horizontally and remove carefully.  Use a serrated knife or your fingers to "pinch" out a "ditch" in the bottom  of the cake leaving cake on all sides including the bottom.  Fill the ditch with ice cream.  Replace the top of the cake and put it on a serving platter.

To make frosting:
Melt chocolate and butter over medium heat stirring constantly until smooth.  Let cool 5 minutes.  Add the sour cream.  Move the mixture to a bowl for mixing.  Whip with mixer, add vanilla and sugar until desired consistency. 

Frost cake and sprinkle with crushed candy canes.  Cover and place in freezer until ready to eat.

Veggie Chicken Quinoa

This is easy, yummy and good for you!! So many options too.

Veggie Chicken Quinoa
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Chicken breast
Quinoa
Veggies, Chopped (any you have, clean out the fridge/freezer: tomato, cabbage, corn, peppers, carrots, kale, peas ect)
Garlic
Sauce (any bottled sauce you like: teriyaki, peanut, lemon pepper ect)

Prepare quinoa as directed.  I use our rice maker to cook it, it works great.  Put any veggies you are worried about being too crunch in with it while it cook (ie: carrots).  Meanwhile chop up the chicken and put it in a saute pan with a little oil and the garlic.  Cook until no longer pink.  Throw the veggies in the pan and simmer a few minutes until crisp tender.  Cover the chicken/veggie's with sauce and cook a couple minutes longer.  When quinoa is done fluff with a fork and put in the saute pan.  Mix and eat!

*top with chopped peanuts or crunchy Chinese noodles as desired for a little crunch!

Panko Crusted Halibut

My Father-in-Law brought home some yummy halibut from his fishing trip to Alaska.  After we made some fish tacos the the first batch I decided to try something different with the remainder. This is yummy and pretty darn good for you! Served here with oven lemon risotto and over mixed greens with lemon.

Panko Crusted Halibut
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Medium sized halibut pieces
1 cup Panko
1 Tbs lemon zest'
1/2 cup Parmesan cheese
1 tsp fresh or dried parsley
salt and pepper

Thaw the halibut.  Mix the other ingredients together in a med bowl.  Press all sides of the fish into the panko mixture.  Put the fish on a platter and put it back in the fridge for 30-45 min (keeps the stuff from falling off, I don't know why, just works).  Preheat oven to 425 and when you are ready bake the fish on a cookie sheet for about 8 minutes depending on the size of your fish until fish is cooked and crust is browned.

Sweet Tailgating Popcorn

I made this for a tailgate party.  Since we live in MT it is important that it is easy to eat with mittens :)

Sweet Tailgating Popcorn
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10 cups popcorn
1 bag of marshmellows
5 Tbs butter
pinch of salt
1 tsp vanilla

Toppings: (anything you want, really...)
Crushed oreos
pretzels (these are a salty a good treat)
M & M's
crushed candy bars
candy corn (because it was Halloween time)

White Chocolate

Pop the corn using some oil in a pan on the oven or a popcorn popper.  In a large pan over med heat, melt the marshmallows with the butter and the salt stirring constantly.  When melted add to the popcorn and stir until well combined.  Lay the mixture out on wax paper and "squish down" until about 2 inches thick.  Add all of the toppings before it cools so they stick and press them in.  Melt the white chocolate in a microwave safe dish cooking for 30 seconds at a time and stirring every time the mic beeps.  Use a fork or spoon to dip in the chocolate and drizzle it over the popcorn.  Let cool, break it up and eat.

Pumpkin Dip

Again, love pumpkin!  This is so quick and easy and a great thing to bring to a pumpkin carving party or a fall dinner party.

Pumpkin Dip
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1 8 oz block of cream cheese softened (I use light)
1 cup pumpkin (or if you are an over achiever pumpkin you have made yourself)
1/2 cup brown sugar
1 TBS cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice

Use a mixer to whip the cream cheese.  Add the remaining ingredients and whip until blended.  Serve with apples, graham crackers or ginger snaps.  Yum!

Grape Freezer Jam

I "stole" these grapes from my Grandmothers house over Thanksgiving.  She grown so many and makes juice and jam that she was just going to let them go for the winter.  I got out there in a rain storm with her help to save these super sweet grapes and bring them home to MT.

Grape Freezer Jam
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1 normal size colander full of grapes (green or purple)
Sugar or sugar substitue
Instant pectin

Wash the grapes in the colander.  "Pop" the grapes (this takes a while) putting the seeded insides in a medium sauce pan and the skins in the blender or food processor.  Cook the grape guts on med heat for about 5 minutes covered.  Meanwhile blend the skins until smooth.  Pour the guts in a metal colander and using your hand, the back of a spoon or a potato masher work the guts for a while until you can get as much of the grapes through the strainer without the seeds.  Combine the skin mixture with the guts mixture.  Taste to determine amount of sugar (perhaps between 1/3 and 1 cup) for desired sweetness.  Use this web address to determine amount of pectin you need based on pints/cups of grape mixture you have.  http://www.freshpreserving.com/tools/reference/pectin.aspx Mix sugar with pectin, stir and then add grape mixture.  Stir for 3 minutes and then divide into jars or plastic containers leaving some room at the top when you freeze it.  Things I have read said it will keep for 3 weeks in the fridge.