Homemade Turkey Sausage

I STILL haven't been able to find a good spicy sausage at the grocery store that isn't full of corn syrup or other things we really don't want in our diet. Don't know why I hadn't thought to look this up before, but found a recipe at AllRecipes.com that we were all pretty happy with!

Ingredients:
1 lb ground turkey
4 tsp Rubbed dalmation sage (2 tsp if  using Ground Sage)
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1/2 tsp dried marjoram

Directions:
Mix all ingredients together in a bowl. I used my hands and squished it all through to really get the spices mixed through well!

We used it to make sausage as a pizza topping. You could make into patties or links in place of "breakfast sausage" as well.  Fantastic flavor! Just shape and brown up in a pan on the stovetop!

We chopped up red onion, green peppers and mushrooms and sprinkled all over the sauce.

 Add the cheese and cooked sausage.

 And this is what came out of the oven!

Whole wheat tortillas

Ingredients:

1 3/4 C whole wheat flour
1/4 C ground flaxseed
1/2 tsp salt
3 TBLS olive oil
3/4 C warm water

Directions:

Mix all ingredients and divide into 8 balls. (We TRIPLED the recipe and made a bunch -2 dozen- on Sunday) To keep the dough from drying out place a towel over while you work with each one.  One at a time.

 

Place a piece of wax paper down on your working surface.  Put a ball of dough then cover with another piece of wax paper.  Using a rolling pin, roll out thin!

Cook tortilla on a very hot pan, flipping over after about 1 minute.  You should see bubbles. If they aren't bubbling and browning, then it's not hot enough.

Beautiful homemade whole wheat tortillas!

Perfect in place of any store bought tortillas.  Burritos, enchiladas, quesadillas, and wraps to name a few.

Simple Enchiladas

Salsa Verde

This is what we make to go with the salmon and boiled potato dinner we have for Christmas! It's amazing on the fish, and just as finger-licking on the potatoes! All around wonderful meal!

Ingredients:
2 cloves garlic, pressed
1 heaping TBLS capers
3 spicy gherkins
6 anchovy fillets (or whatever is left if you are making this with Favorite Salmon)
1 bunch flat leaf parsley leaves
1 bunch fresh basil leaves
1 bunch fresh mint leaves
1 TBLS Dijon mustard
3 TBLS red wine vinegar
1/2 C olive oil
Sea salt and pepper to taste

Directions:
Put everything into your blender except for the olive oil and slowly drizzle that in as it is blending.


Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/#lC7vSxKj0ho82pIT.99

Mint Pesto Sauce

Thanks to my friend Heather for this pesto recipe!! It was enjoyed over whole wheat tortellini with snap peas! YUM!

Ingredients:
1 C fresh mint leaves (or more)
1 C fresh basil leaves
3 TBLS sliced almonds
2 tsp grated Parmasean cheese
1 tsp grated lemon rind
1/4 tsp ground black pepper
1/8 tsp salt
1 garlic clove

3 TBLS olive oil
1 TBLS lemon juice

Directions:
Combine all ingredients, except for the oil and lemon juice, in a food processor until well blended.  Whisk those two separately in another bowl and slowly add to the mixture.  Add a bit more olive oil if necessary to get desired consistency.  Enjoy over pasta or as a pizza sauce.

California Pizza Kitchen-Thai Chicken Pizza

No need to go to California Pizza Kitchen to enjoy their Thai chicken pizza!  Make one yourself!  Here's our version.  Thanks for getting us started Erin! :)

Ingredients:
Pizza dough:
     1 1/2 C very warm water
     1/2 TBLS yeast
     1/2 TBLS honey
     2 C whole wheat flour + maybe a bit more for kneading in to make it not stick
     1/2 tsp salt
Sauce:
     1/4 C creamy peanut butter
     1 TBLS molasses
     2 TBLS water
     1 TBLS tahini
     1 TBLS soy sauce
     1 clove garlic, pressed
     1/4-1/2 tsp red pepper flakes (depending on how much heat you like)
     1 thin slice of red onion, minced
     1 "thumb" fresh gingeroot, peeled and grated
     2 TBLS olive oil
     (Optional water...for thinning out the sauce to desired consistency)
Toppings:
     1 chicken breast (cooked in sauce), sliced thin
     mozzarella cheese, shredded
     2 green onions, chopped
     1/2 C bean sprouts, rinsed
     1/2 C carrots, grated
     2 TBLS cilantro, chopped
     1/4 C peanuts, chopped

Directions:
First, make your dough.  Mix all ingredients in a bowl with a fork, then knead in any extra flour until it no longer sticks to your fingers.  Prepare your baking stone by smearing with butter and sprinkling with cornmeal.  Then plop your dough in the middle.  In can rise slightly while you make the sauce and prepare the toppings.
Press the dough out, being careful not to tear it.  When done, poke all over with a fork and pop into a preheated 475 degree oven for about 10 minutes. (Watch closely and bake until browned a bit)

The sauce is made by simply combining all ingredients in a small bowl and stirring until combined and smooth. (I use a fork) You'll use 1/3 of this sauce to cook with the sliced up chicken and save the other 2/3 to spread on the pizza after the dough has been cooked.

While the chicken is cooking in some of the sauce you just made, in a pan on the stovetop, you can chop up the rest of your veggies.  When the dough comes out of the oven, and is spread with the rest of the sauce, you place the toppings on.  We do some cheese, then the cooked chicken, bean sprouts, carrots, cilantro, peanuts and then a little more cheese, and throw it back into the oven for maybe 5 minutes.  Just enough to melt it all together.  Don't let the cheese burn.  Seriously YUM!

Thanksgiving?

This isn't so much a "recipe post" as much as a post to just say I love food!  I love how we eat! I love how good I feel about serving this to my family!  I love that my kids ask for seconds on broccoli! :) Quite often I feel so blessed and thankful to eat as well as we do!  This is a picture of a meal we had for dinner this last week.  Sometimes when I don't have a "recipe" for a meal, we do a bit of meat with a bunch of sides.  Always a hit!  This one happened to be pan fried salmon, garlic brussles sprouts, oven roasted red potatoes with paprika, and oven roasted yams and beets with thyme. Giving up flavor by not cooking with sugar? I don't think so!

Veggie Sandwich

Okay, so I'm not going to lie...I don't have a salad EVERY day!  Once in a blue moon I'll have leftovers (if there's not enough for another meal for the whole family :)  And sometimes I'll even have a sandwhich!  Just pile on the veggies baby! 

Ingredients:

This is what's pictured.  Obviously, like the salad, the possibilities are limitless...

2 slices of Whole wheat seed bread

spread with hummus, mustard, or both!

tomatoes, sliced

cucumbers, sliced

red peppers, sliced

mushrooms, sliced

avocado, sliced

spinach

Now that's a sandwich!

Carrot Crust Pizza

My mother in law sent me this recipe idea!  So glad we tried it!

Ingredients:

     crust

        12 carrots, peeled and ends cut off

        eggs (3-5) 1egg for every cup of blended carrots used

        Optional flavor- sprinkle in some Italian seasoning and garlic powder

     toppings

        Tomato sauce

         Mozzarella cheese       

        Just like any pizza you could put on whatever you want to.  Pictured is chicken, red peppers and spinach.  We also put just pepperoni and cheese on the other half for the boys.

       

Directions:

Put your carrots in a food processor or blender.  Strain carrots through a cheese cloth.  For every cup or "pulp" you add 1 egg.  Mine made 5 cups, but I don't have a very fancy blender.  Maybe it wasn't as juicy as it was supposed to be because the recipe I was sent said that she thought a large pizza stone would only need 3-4 eggs.  Still seemed to work great though.  Obviously the size of carrots would make a difference.  I may not need to do as many carrots next time.

Butter your pizza stone.  Plop carrot pulp onto stone and spread to the edge.  Bake at 350 for 20-25 min.

While that's cooking chop up and cook your toppings.

When the crust is done, take it out and spread on your pizza sauce, cheese and toppings (And maybe a little more cheese :)

Back in the oven for another 5 or so minutes to melt all the cheese.

Seriously yummy, healthy and very filling!

This could easily be made into a no meat meal.  Just add more veggies!

UPDATE!

This was our latest carrot pizza! best one yet!  We used leftover chicken from Chicken Parmasean, and I used a little less carrots in the crust too.  Spread it more thin!  YUM!!

Greek Flench Roll-ups

Ingredients:

Flenches (AKA Crepes)

2 C whole wheat flour

4 eggs

1 t salt

2 ½ to 3 Cup milk

1/4 Cup unsweetened applesauce

Toppings:

boneless skinless chicken breasts- cubed or strips, whichever you prefer

7 TBLS of olive oil, divided

1 TBLS butter

1 TBLS lemon juice

1 TBLS Thyme & 1 TBLS Rosemary OR 1 TBLS Basil & 1 TBLS Oregano

salt and pepper to taste

3 TBLS Balsamic vinegar

2 garlic cloves, pressed

1 cup mixed salad greens

1 red onion, sliced into long strips

½ cup of feta cheese crumbles

Directions:

Lay chicken in a shallow dish. Pour 1 TBLS of olive oil and lemon juice over chicken. Mix well to coat. Then sprinkle thyme, rosemary, (or basil and oregano) salt and pepper over chicken, turning with thongs to coat all sides. Cover and let stand 10 minutes.

Meanwhile, melt butter and 2 tablespoons of olive oil in a large skillet over medium heat. Sauté chicken tenders until golden brown.  Set chicken aside; keep warm by covering with tin foil.

Add garlic to the same pan. Stir and cook for 30 seconds. Add balsamic vinegar and remaining 4 tablespoons of olive oil, stirring together for 30 seconds more. Remove from heat.

Assemble flenches: Place a flench on your plate, and start adding toppings. This one was chicken, spinach, red onions and feta.

Top with 1 tablespoon of the warm balsamic vinegar dressing. Roll up and use a fork to enjoy.  Just make one at a time and eat as you go!
This one was chicken with spinach, sauted red peppers and asparagus, and romano cheese sprinkled on top!

 

Flenches (AKA Crepes)

Ingredients:

2 C whole wheat flour

4 eggs

1 t salt

2 ½ to 3 Cup milk

1/4 Cup unsweetened applesauce

Directions:

Mix it all up and scoop a small amount into a hot pan with melted butter on the stove.  Lift the pan from the handle and swirl your wrist around, to make it really thin.  Flip over when done to cook the other side. (I'll have to get a video of my husband making them :) )

We love these in so many different ways. With fruit and yogurt, or as a roll up with meat, or eggs, and veggies.  Possibilities are endless...

Quiche Update

So last night we had Quiche.  One of my kids favorites!  But the store didn't have the ham we are used to getting (that doesn't have any sugar in it) so I decided to make a veggie quiche.  It was a HIT!  I think we may make it this way from now on! :)
So we followed most of my recipe , but instead of the ham we substituted asparagus, red pepper and mushrooms.

Ingredients added:
6 asparagus spears snapped into bite size pieces
4 mushrooms diced
1/2 a red pepper diced
1 TBLS butter

Directions:
I just melted the butter in a pan and sauted the 3 veggies together, until the asparagus was crisp-tender.  Then dumped it all over the chopped spinach.  Finished the rest of the recipe as is! YUM!

Usually with Quiche we have a few sides.  In the top bowl is chopped up peaches, bananas and frozen blueberries.  As they thaw, they also cool the other fruits.  YUM!
Then the veggie quiche, and below that is a simple strawberry, avocado, and walnut salad.

Condensed Soup substitute

Ingredients:
1 TBLS butter
3 TBLS whole wheat flour
1/2 C chicken broth
1/2 C milk
salt and pepper to taste

Directions:
Melt butter in a saucepan over medium heat.  Stir in flour.  Keep stirring until smooth and bubbly.  Add milk and broth, continue to stir trying to get any lumps out.  Bring to a gentle boil, stirring constantly, until it thickens.  Salt and pepper to taste.  Use in casseroles in place of condensed cream soups.  Sometimes I need to double this for a 9X13 casserole.  Just depends how "saucy" I want it to be.

This is a great "base" to start with/ experiment with.  We've also sauted mushrooms in the butter before adding the flour and liquid to make a "cream of mushroom" one.  I'm sure you could do the same with celery and onion too.  Tastes SO much better than the canned stuff.  Takes some extra time, but it's nice to know what we are eating as well.  And the flavor makes it all worth it!

Quiche

Ingredients:

Crust:
6 1/3 TBLS Butter,softened
1 C whole wheat flour (If using Garbanzo bean flour omit the water)
1/4 tsp salt
2 TBLS cold water

Filling:
2 handfuls of spinach, really chopped
4 eggs
1/2 lb ham (We use Oscar Myers Naturals brand Ham)
2 C half and half
4 oz swiss cheese, shredded
onion salt
3/4 tsp salt
a couple dashes of pepper (optional)

Directions:
For the crust: Soften the butter, add the flour and salt.  Cut in with a fork until crumbly.  Add the cold water and mix with fork until it all comes together.  Place ball of dough on a slightly whole wheat floured surface.  Roll out with a rolling pin.  Put pie crust in pie pan.
For the filling: Place chopped spinach in the crust, then sprinkle the chopped ham on top.

 Then the shredded cheese.  Sprinkle with onion salt.  

 In a bowl, mix the eggs, half and half, salt and pepper.  Pour into the pie pan over the other ingredients.  Place in the oven.

Bake at 425 degrees for 15 minutes. Then reduce the heat to 325 and cook an additional 40 minutes or until knife inserted comes out clean.

Homemade Pizza

Ingredients:

CRUST:

1 1/2 C Warm Water

1 TBLS yeast

1 TBLS honey

1 tsp salt

3 ish C whole wheat flour

TOPPINGS:

small can of Hunts Tomato Sauce (There is no sugar added in Hunts)

Shredded Cheddar Cheese

Shredded Mozarella Cheese

Diced Red onion

Diced Red/ Green Pepper

Sliced Mushrooms

Sliced Tomatoes

Chopped Spinach

Cooked Chicken

(other ideas not pictured: olives and pineapple)

Directions:

Preheat oven to 400 degrees.  Butter a cookie sheet, or half the recipe and butter a baking stone. Sprinkle with corn meal.  In a bowl, mix ingredients for the dough.  Adding the flour last and only 1/2 C at a time.  When the dough can be molded with your hands without it sticking to your fingers, there is enough flour.

Place ball of dough in center of buttered baking pan.  Press out to fill pan, or baking stone.  If getting too difficult to press out, let it rise for 10 min. and continue.

When dough is all pressed out, use a fork and poke it all over.  This will create small air holes and allow it to bake more evenly.

Pour the tomato sauce on top.  Then top with cheese and your favorite toppings.  This is what ours looked like before going into the oven.

And here it is after it's been cooked for about 20 minutes.  We put the cooked chicken on after if comes out so it doesn't get more dried out while cooking.  The more "wet" toppings you put on, the longer it will take to cook.  Could take 25-30.  When you lift a bit of the crust up and it looks golden, it's probably done!  A favorite at our house!