Ingredients:
1 can of chick peas (plus about 3/4 of the juice from the can - this is healthier than olive oil)
2 garlic gloves, crushed
lemon juice (I don't measure it, but probably about 2-3 tablespoons)
salt and pepper to taste
* adding roasted red peppers or sun-dried tomatoes is also really good...
Directions:
just throw everything in a food processor and mix until you get a good consistency!
Double Chocolate Mousse Cups by Tara
Ingredients:
1⁄2 cup white chocolate morsels
1 cup cold milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
Directions:
In a large skillet, saute onion and almonds in butter for 5-6 minutes or until onion is tender and almonds are golden brown. Add broth. Bring to a boil. Stir in the rice, peas, salt and pepper. Cover and remove from the heat. Let stand for 6-8 minutes or until liquid is absorbed.
Orange Roughy by Roxanah
Ingredients:
3-4 oz fillet Orange Roughy (or other hardy fish)
Pat Organic Butter
2-3 Lemon Slices (plus extra juice)
Salt Pepper
Fresh Thyme
2 sheets of tin foil
Directions:
Preheat oven to 400. Place fillet on one sheet of tin foil. Pinch edges of foil to create a try that will catch juices. Season with salt, pepper, and thyme to taste. Add butter and lemon slices. Place second sheet of foil on top of fillet and seal edges by pinching them with the bottom sheet. Place fillet packet on cookie sheet and place in oven. Cook for 20-25 mins. Serve in foil packet.
Double Chocolate Mousse Cups by Tara
Ingredients:
1⁄2 cup white chocolate morsels
1 cup cold milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed
3 tbsp sliced almonds, toasted
1 container (6 oz) fresh raspberries
1⁄2 cup semi-sweet chocolate morsels
1 pkg (4 oz) prepared waffle bowls (10 bowls)
Directions:
For waffle cups, place semi-sweet morsels in Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip Chef’s Silicone Basting Brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.
For mousse, place white chocolate morsels into another Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping using Small Mix ‘N Scraper®.
Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with Utility Knife; using a circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries.
Strawberry Poppy Seed Salad by Courtney
Ingredients:
3/4 c. mayo
1/8 - 1/4 c milk or half & half
2 tsp. raspberry vinegar ( or more)
2 tsp. poppy seeds
1/3 c. sugar
1/2 c. slivered almonds
2 T butter
sugar
Directions:
Mix dressing ingredients together and set aside. In saucepan over med. heat, melt butter, stir in almonds and enough sugar to candy the almonds. Saute to golden brown then spread onto wax paper until cool. When cooled, crumble Slice strawberries and toss with salad greens and candied almonds, drizzle with dressing.
Almond Rice Pilaf by Ashley
Ingredients:
3/4 cup chopped onion
1/2 cup slivered almonds
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice- I used brown
1/2 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
Strawberry Poppy Seed Salad by Courtney
Ingredients:
3/4 c. mayo
1/8 - 1/4 c milk or half & half
2 tsp. raspberry vinegar ( or more)
2 tsp. poppy seeds
1/3 c. sugar
1/2 c. slivered almonds
2 T butter
sugar
Directions:
Mix dressing ingredients together and set aside. In saucepan over med. heat, melt butter, stir in almonds and enough sugar to candy the almonds. Saute to golden brown then spread onto wax paper until cool. When cooled, crumble Slice strawberries and toss with salad greens and candied almonds, drizzle with dressing.
Almond Rice Pilaf by Ashley
Ingredients:
3/4 cup chopped onion
1/2 cup slivered almonds
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice- I used brown
1/2 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large skillet, saute onion and almonds in butter for 5-6 minutes or until onion is tender and almonds are golden brown. Add broth. Bring to a boil. Stir in the rice, peas, salt and pepper. Cover and remove from the heat. Let stand for 6-8 minutes or until liquid is absorbed.
Orange Roughy by Roxanah
Ingredients:
3-4 oz fillet Orange Roughy (or other hardy fish)
Pat Organic Butter
2-3 Lemon Slices (plus extra juice)
Salt Pepper
Fresh Thyme
2 sheets of tin foil
Directions:
Preheat oven to 400. Place fillet on one sheet of tin foil. Pinch edges of foil to create a try that will catch juices. Season with salt, pepper, and thyme to taste. Add butter and lemon slices. Place second sheet of foil on top of fillet and seal edges by pinching them with the bottom sheet. Place fillet packet on cookie sheet and place in oven. Cook for 20-25 mins. Serve in foil packet.
Roasted Veggies by Jessie
Ingredients:
zucchini
asparagus
peppers
onions
any other desired vegetable
2 T of olive oil
few cloves of garlic
salt & pepper
Directions:
Cut any mix of veggies in small pieces. Toss in olive oil. Add a few cloves of minced garlic & salt and pepper if desired.
Roast at 400 for about 20-30min.
Corn Salsa with Lime by Jill
Ingredients:
4 cups (20 oz) cooked sweet yellow corn, cut
2 vine ripe tomatoes, diced
1/2 red onion, diced
1 scallion, diced
1-2 jalapeños, diced (remove seeds unless you like it really spicy)
2 tbsp chopped cilantro
1 1/2 limes, juice of
chipotle chili powder, to taste
salt and fresh pepper to taste
Directions:
Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.
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