These are great holiday cookies, especially if you’re gluten-free!
Recipe by: http://www.creativejewishmom.com
Ingredients
1 cup unsweetened peanut butter
1 cup sugar (these cookies are quite sweet you can reduce the sugar a bit if you prefer things not soooo sweet)
1 teaspoon baking powder
1 large egg
Directions
Pre-heat oven to 350F (200C)
Mix ingredients manually with a spoon to form a ball of dough.
Line a cookie sheet or tray with baking paper.
Form about 30 balls, rolling each one in regular sugar before placing on tray.
Bake for roughly ten minutes, checking frequently to avoid burning.
If you have the time and want to make these even more special, drizzle with melted chocolate, or dip half the cookie in melted chocolate. Wow!
Parmesan Popovers
Recipe By: Michelle Stern, Owner of What’s Cooking with Kids
(www.whatscookingwithkids.com)
Directions:
Preheat the oven to 400?. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cup whole milk
3/4 cups grated Parmesan
Recipe By: Michelle Stern, Owner of What’s Cooking with Kids
(www.whatscookingwithkids.com)
Who doesn’t love the transformation of an average cucumber into a flavorful bread and butter pickle? Speaking of “bread and butter” – who ever thought that would be a good name for a pickle?
Directions:
Wash and dry a large lidded jar.
Line a rimmed baking sheet with a clean dish cloth or paper towels and lightly sprinkle with coarse salt.
Cut 4 small cucumbers into round slices, about 1/8 inch thick.
Arrange the sliced cucumbers in a single layer on the rimmed baking sheet, and sprinkle with salt.
Cover with a second dishcloth or layer of paper towels.
Let stand 15 minutes, then pat dry.
Measure the vinegar, sugar, mustard seed and celery seed and combine them in a sauce pan.
Bring to a boil, stirring to dissolve sugar.
Add the cucumber slices and dill fronds to the clean jar.
Pour hot vinegar solution into the jar to completely cover the cucumbers.
Put the lid on the jar.
Allow the jar to come to room temperature before you put it in the refrigerator.
Refrigerate for at least 4 hours and up to a week.
Ingredients:
1/4 cup kosher salt
3 cups white vinegar
1 1/2 cups sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1/8 teaspoon ground turmeric
4 small cucumbers
1 1/2 cups dill fronds
Serving Size: 4
Directions:
Cook meat and onion until onion juices are clear.
Drain the liquid from the pan.
Add corn, taco seasoning, and rice.
Simmer for 10 minutes.
Add grated cheese to top; cover and let set for 5 minutes.
Refrigerate leftovers within 2 hours.
Ingredients:
1 lb. ground turkey or lean grass fed beef
1/2 cup onions, chopped
1 can corn, or 4 cobs with the kernels removed
4 tablespoons taco seasoning mix
2 cups rice, cooked
1/2 cup grated cheese
1/2 cup sliced veggies of your choice such as bell peppers, olives, mushrooms
Serving Size: 4
Directions:
Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Try purple potatoes for an extra fun looking salad in the end!
Bring to a boil and cook until tender, 25 to 30 minutes.
Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.
Cut the cooled potatoes into 1/2-inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.
Ingredients:
2 lbs. potatoes, russet (about 3 medium)
1/4 cup lemon juice
3 tablespoons olive oil, extra-virgin
1/2 teaspoon salt
Pepper, freshly ground, to taste
4 scallions, thinly sliced
1/4 cup mint, fresh, chopped
Serving Size: 8
Directions:
Peel the mango, jicama, and cucumber.
Cut into bite sized pieces and place in a serving bowl.
Combine lime juice, zest and honey in a blender. Run on low speed and drizzle in the oil until the dressing thickens slightly. Add salt to taste
Pour vinaigrette over fruit mixture, and toss to coat. You may have dressing left over.
Ingredients:
2 mangoes
1 cucumber, English
1 jicama, medium
1/4 cup lime juice, fresh, plus zest
2 tablespoons honey
3/4 cups canola oil
salt to taste
Serving Size: 3
Directions:
Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl.
Stir in tuna, chickpeas (a great addition to any salad!), parsley and season with salt and pepper.
Ingredients:
1/3 cup nonfat plain yogurt
2 tablespoons tahini or fruity extra-virgin olive oil
1 teaspoon lemon juice
2 cloves garlic, very finely chopped
1 teaspoon ground cumin
1 6-ounce can solid white tuna in water, drained and flaked
1 8-ounce can chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
Salt & freshly ground
pepper to taste
Serving Size: 4
Directions:
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans.
Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Ingredients:
3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper
to taste
8 slices whole-wheat bread
8 ounces thinly sliced reduced-sodium
deli turkey
8 tomato slices
2 teaspoons canola oil
(Recipe Source: Adapted from the Green Eggs and Ham Cookbook, by Georgeann Brennan)
Serving Size: 1
Ingredients:
1/2 pint fresh or 1/2 cup frozen
blackberries, thawed
1 cup milk
6 fresh strawberries or 1/2 cup frozen/thawed berries
1 teaspoon honey
Directions:
Put the blackberries in a blender and puree them.
Pour into a large glass.
Put the milk, strawberries and honey in the blender and blend.
Strain the mixture, if desired.
Pour the strawberry mixture carefully on top of the blackberries.
Recipe Source: Adapted from the Green Eggs and Ham Cookbook, by Georgeann Brennan
Serving Size: 4
Ingredients:
2 tablespoons vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion,
diced finely
1 jalapeno, seeded and minced (optional)
2 cups vegetable broth
3 tablespoons tomato paste
Salt to taste
1/4 teaspoon ground cumin
1 lime, cut into wedges
Directions:
Heat the oil and garlic in a medium skillet over medium heat for 1 minute.
Add the onion and jalapeno (if using), and sautÈ, stirring occasionally, until the onion is soft, 6 to 8 minutes.
Add the millet, stir to coat, and sautÈ for 4 to 6 minutes or until the millet is golden.
Add the vegetable broth, tomato paste, salt, and cumin, stirring to combine.
Bring to a boil, stir once and cover the pan.
Turn the heat down to low and cook for 25 to 30 minutes, or until all the liquid is absorbed.
Remove from the heat, and let sit, covered, for 10 minutes.
Fluff with a fork and serve.
Offer lime wedges to squeeze over each serving.
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