Here are a few recipes we thought you might
like to try:
QUINOA, SWEET CORN & GREEN CHILE
2 1/4 cup vegetable or chicken stock, divided
1 tsp salt
1 cup quinoa, rinsed in cool water
1 tsp extra virgin olive oil
1 tsp minced shallots
1 tsp minced garlic
1 cup sweet corn roasted and cut off the cob
1/2 cup diced roasted poblano or Hatch chile
1/2 tsp cumin
1/4 tsp paprika
black pepper to taste
Bring 2 cups stock to boil in medium saucepan. Add salt.
Stir in quinoa and return to boil. Reduce heat to low,
cover and simmer 15 minutes or a few minutes longer
until all liquid is absorbed. Drain and transfer to a
sheet pan to cool, do not rinse. Quinoa may be prepared
to this point up to 3 days ahead and kept in fridge in a
tightly covered container. Heat a large saute pan over
medium heat. Add olive oil and saute the shallots and
garlic but not to the point of carmelizing. Add corn and
diced pepper and saute 1 more minute. Add quinoa, cumin,
paprika and cayenne. Mix well. Add remaining 1/4 cup
stock and stir to moisten. Cook until stock is
evaporated and soaked into grain. Adjust seasoning if
Makes 4 to 6 servings
ROASTED BRUSSELS SPROUTS
Variations include adding pine
nuts, cider vinegar, roasted chestnuts, or thyme. Also
great with bacon or pancetta. If adding pine nuts, add
them during the last 5 minutes of cooking, or brown them
separately and add to the finished dish.
1 pound Brussels sprouts, rinsed,
1Tbsp. minced garlic (about 3
1 teaspoon lemon juice
2 Tbsps. olive oil
Freshly ground black pepper
¼ cup freshly grated Parmesan
Muenster Smoked Sharp Cheddar
cheese, sliced, put on top (optional)
Preheat oven to 350 degrees F. Place Brussels
sprouts in a cast iron frying pan (or a roasting pan,
but a cast iron frying pan will work great for this
Toss in the garlic.
Sprinkle Brussels sprouts with lemon juice. Toss with
oil so that the sprouts are well coated.
Sprinkle generously with salt (at least a half teaspoon)
and a few turns of black pepper.
2) Put Brussels sprouts in oven on
top rack, cook for 20 minutes, and then stir so that the
sprouts get coated with the oil in the pan. Cook for
another 10 minutes.
3) Sprinkle with Parmesan cheese, if
desired; cook for another 5 minutes.
The sprouts should be nicely browned,
some of the outside leaves crunchy, and the interior
should be cooked through.
Add more salt to taste. Salting
sufficiently is the key to success with this recipe.
Yield: Serves 4.
GREEN CHILE STEW
-2 tablespoons veg oil
-2 pounds lean pork 9 cubed
-1 lg onion
-2 cloves garlic
-6 to 8 chiles, roasted, peeled, seeds and stems
-1 lg potato, peeled and diced ( I usually use 6
-2 tomatoes, peeled and chopped
-3 cups water or chicken stock
Heat the oil in the pan and brown the pork. Add onion
and garlic and sauté for a couple of minutes.
Combine the pork mixture and remaining ingredients in a
Dutch oven and simmer, covered, for 1 1/2 to 2 hours or
until meat is very tender. Ck occasionally and add a bit
more water if needed. Season to taste. (I personally add
cumin to mine)
Hope you enjoy!
NEVER HAS LOW CALORIE TASTED SO
GOOD AND BEEN SO EASY
That really should be the motto of Miracle Noodle, in a
way that is why we think our noodles are so great! Easy
noodle dishes everyone loves and that are completely
Ok, so lets get to the recipe. It is from my sister in
law who is a major foodie.
Recipe Served at Expo East
3 bags of Miracle Noodle Angel Hair Pasta
1/4 cup Tahini
3 tablespoons of fresh lemon juice
3 Tablespoon of water
1/8 of a teaspoon of gluten free low sodium soy
sauce(regular low sodium
-sauce is fine if not gluten intolerant)
Couple of drops of Sriracha hot sauce(optional)
Salt and pepper to taste
1 scallion thinly sliced on the diagonal
1 oz shredded jicama
1 oz julienned pepper
1 oz carrots
Empty noodles into colander draining the water that the
noodles are packed in.
Boil noodles for one minute, drain, pat dry and set
In a large bowl mix tahini, soy sauce, water, lemon
juice, sriracha and salt and pepper to taste.
Add noodle and vegetables, mix thoroughly and
Makes 6-8 servings.
THIS RECIPE WAS SERVED TO 100'S OF PEOPLE - ONLY 2
PEOPLE DIDN'T LIKE IT - GUESS YOU CAN'T PLEASE EVERYONE
FRESH CREAM PEAS
Wash peas thoroughly. Cover generously with cold water
in a large covered pot. Cook at a low simmering boil for
1 1/2 to 2 hours. Add salt and pepper and other desired
spices. Add chopped turkey, smoked sausage or cubed ham
if desired. Alternate cooking method: Cook all
ingredients in crock pot on low for 4 hours.
BLACK BEAN & CORN SALSA
1/2 cup balsamic vinaigrette dressing
1/4 tsp. black pepper
1 Tbsp. fresh cilantro, chopped
1/8 tsp. ground red pepper (cayenne)
1/4 tsp. ground cumin
2 (15 oz.) cans black beans, drained and rinsed
1 (11 oz.) can corn
1/2 cup onion, chopped
1/2 cup green onions, chopped
1/2 cup red bell pepper, chopped
In a small bowl, stir together dressing, pepper,
cilantro, red pepper, and cumin. Set aside. In a large
bowl, mix the remaining ingredients. Toss with dressing
to coat. Cover; refrigerate for at least 1 hour or
overnight to blend flavors. Serve with tortilla chips.
Refrigerate any leftovers.
PICO DE GALLO
6-8 large tomatoes, cored and chopped
1 green bell pepper, seeded and chopped
1 large red onion, chopped
1 large cucumber, seeded and chopped
2-3 jalapeno chiles, seeded and finely chopped
1 bunch of fresh cilantro, finely chopped
1/4 to 1/2 cup lime juice
Salt, to taste
Combine the tomatoes, bell pepper, onion, cucumber,
jalapeno chiles, cilantro, and lime juice in a bowl.
Season with salt. Add additional lime juice and
jalapeno, if desired. Serve as an appetizer with corn
chips or use as a condiment with tacos, eggs, or grilled
meat and fish. Refrigerate any leftovers.
PASTA E FAGIOLI
1 can chickpeas (garbanzo beans)
2 TBSP olive oil
1 med yellow onion finely chopped
2 cloves garlic, finely chopped
1 sprig fresh rosemary
dash red pepper flakes
1 can tomatoes, 14 oz, chopped
1 TBSP tomato paste
6 cups vegetable stock
2/3 cup small pasta (suggested elbow or spiral)
dash black pepper
freshly grated parmesan cheese and olive oil at serving
In large heavy saucepan, heat oil over medium heat, add
onion, garlic, rosemary, pepper flakes and dash salt.
Cook 8 to 10 minutes stirring often until onion is soft.
Increase heat to high. Add tomatoes, tomato paste, stock
and beans that have been rinsed and drained. Bring to a
boil. Remove and discard rosemary stalk. Add pasta,
reduce to simmer and cook till pasta is tender, about 12
minutes. Season to taste. At serving time add parmesan
cheese and drizzle olive oil. Makes 4 servings. 326
calories per serving, 7 gr fiber, 13 gr protein.
PUMPKIN BUTTER SPREAD
8 oz cream cheese
1/2 jar pecan pumpkin butter
3 slices crisp cooked crumbled bacon
3 green onions chopped
3 TBSP toasted pecans chopped
Spread pumpkin butter over cream cheese brick. Sprinkle
bacon, green onions and pecans on top. Serve with
2 15 oz cans blackeye peas rinsed and drained
1 15 oz can chickpeas (garbanzos) rinsed and drained
1 15 oz can black beans rinsed and drained
1 large diced tomato
3/4 cup diced green bell pepper
1/2 cup red onion diced
1/2 cup Hendrickson's dressing (or your favorite italian
If desired, you can add chopped cilantro to taste and
dried oregano to taste.
Combine all ingredients in a large bowl. Cover and
refrigerate at least 2 hours or overnight. Serve with
tortilla chips or assorted crackers.
JANET'S OLD FASHION MICROWAVE
Mix in large microwave safe bowl:
1 box powdered sugar
1/2 cup Wonder Cocoa
1/4 cup Horizon Organic Milk
1 tsp vanilla
1/2 cup (1 stick) organic butter cut in slices (do not
substitute margarine or fudge will not set)
Microwave 1 minute on high
1/2 cup chopped pecans or walnuts
Return to microwave and cook 1 minute on high. Stir
until creamy. Pour into slightly buttered brownie pan.
Cool, cut, enjoy.
FRESH VEGGIE TOSSED SALAD
Tomatoes (either grape, cherry or chunk cut large)
Purple Onion Rings
Cucumber diced medium chunks
Raw yellow squash diced medium chunks
Toss with Hendrickson's Dressing and chill.
Add other veggies of your choice!
BLACK EYED PEA SALAD
Rinse canned blackeyed peas. Mix with fresh cut up
tomatoes, red onion chopped,mixed salad greens. Toss
with dijon vinaigrette dressing. Garnish atop with
crumbled bacon and toasted pecans. Chill before serving.
30 oz can pumpkin pie mix
1 cup powdered sugar
1 (1 0z) small vanilla pudding instant
1 (8 oz) cream cheese brick slightly softened
Mix all ingredients together in a medium bowl. Chill in
a serving bowl. Serve with thin ginger snaps. Makes 4
1/2 cups. 65 calories per 2 TBSP serving.
ROASTED SQUASH SOUP
3 acorn squash
3 butternut squash
1/2 cup brown sugar
1 stick unsalted butter
1 oz olive oil
1/2 gallon chicken stock
2 cups heavy cream
1 large onion roughly chopped
1 clove garlic roughly chopped
1 bay leaf
2 sprigs fresh sage
1 tsp ground cinnamon
1/2 tsp ground nutmeg
salt and pepper to taste
Split squashes lengthwise and remove seeds. Place in
baking dish and evenly fill with brown sugar and butter.
Roast in oven at 350 til soft. Remove from oven and
allow to cool. Remove skin and save pulp. Place oil,
garlic and onion in large soup pot. Saute over high heat
until transparent. Add squash pulp and saute 2 minutes.
Add bayleaf, sage, cinnamon and nutmeg. Add chicken
stock and bring to a simmer. Add cream and cook for 15
minutes. Puree soup in a blender or use an immersion
blender. Season to taste with salt and pepper.
WAKE UP SHAKE UP
In a blender, mix 2 cups nonfat vanilla soymilk, 1
banana,1 cup frozen raspberries and 4 ice cubes. Whip
till smooth and serve in tall glasses.
Makes 2 - 2 cup servings, 183 calories each
TUNA AND WHITE BEAN SALAD
Blend one 15 oz can white beans (drained), 6 oz. water
packed tuna (drained), 2 TBSP light mayonnaise, 2 TBSP
fresh lemon juice. Scoop onto salad greens. Top with
chopped bell pepper as desired.
Makes 4 - 1 cup servings, 270 calories each
CUP OF ENERGY
Combine 1/2 cup nonfat sour cream and 1 packet sugar
substitute. Blend in 1 cup crushed pineapple and a
sliced banana. Top with spoonful of raisins and spoonful
of sliced almonds. Great as a snack or light dessert.
Makes 2 - 1 cup servings, 270 calories each
Toss 6 cups mixed greens with 2 TBSP walnut oil, 2 cups
grapefruit sections and 1 cup mandarin orange sections.
Divide on to 4 plates. Top each with 1 TBSP crumbled
feta cheese and fresh mint.
Makes 4 - 2 cup servings, 206 calories each
In a large bowl toss lightly: 1 cup wheat or multigrain
cereal squares, 1/2 cup dried cranberries, 1/2 cup
raisins, 1/2 cup chopped dried apricots, 1/2 cup
chocolate chips, 1/2 cup walnuts, 1/2 cup almonds. Store
sealed and in the refrigerator to maintain freshness.
Makes 16 - 1/4 cup servings, 130 calories each
MIKE'S MEAT LOAF
2 lbs. lean ground beef
1/2 lb breakfast sausage (like Jimmy Dean)
1 cup chopped onion
1 raw egg
2 cups crushed saltines crackers
16 oz Green Mountain Gringo Salsa
2 TBSP Simply Organic All Seasons Salt
Mix all ingredients together and shape into 2 loaves (or
smaller loaves if desired) Bake at 225 for 2 to 3 hours
till desired doneness is reached. Baking times will also
depend on the size of the loaves