Tangy Meatballs

1 c. ketchup
2 t. mustard
1/2 c. water
2 T. finely diced onion
1 clove garlic
1 T. Worcestershire sauce
1/4 c. brown sugar
Salt and pepper

Mix ingredients, then add frozen meatballs.
Cook in crock pot on low for 4 hours.
Serve over rice.

Pulled Pork - Instant Pot

This was some of the best pulled pork I have ever had, and I made it in the Instant Pot!  It was perfect for serving family and friends on Tanner’s birthday.

Ribs!

Brandon & Stephanie visited with us Friday and Saturday.

Just 24 hrs., but we packed in what we could!

When they arrived, we all picked our delicious and abundant raspberries.

Scott, Brandon and Ian went to play tennis on a friend's grass court.

Steph and I went for a walk, froze berries and made ribs for dinner.

Since I purchased two racks of ribs, we decided to try two methods of cooking
and have everyone taste test to see which was the best.

Method 1:

Boil rack of ribs (we used pork) in lemon lime pop and Coke for one hour. (Steph usual uses just Coke.) 

Drain ribs and put on grill. Slather with bbq sauce and cook 15 minutes.

Method 2:

Put rack of ribs on upper shelf of grill. Make foil pan to catch dripping for lower shelf. Slather with bbq sauce and cook on low for about an hour and 15 minutes.

The winner?

Neither one! It actually depended on the bbq sauce. Both kinds were thoroughly enjoyed. Brandon liked the boiled ones, as they had Sweet Baby Ray's Hickory & Brown Sugar bbq sauce. I liked the Kingsford Original Smoked Hickory on the grilled ribs. Ian liked the grilled. Scott like whichever one he was eating!

BONUS!
One of my friends baked this divine looking pie for the 4th of July.
Steph and I both want to replicate it for next year.

Zucchini Enchiladas, Blackberry Mousse

recipe and image from here

August is the time to use blackberries and zucchini from our garden.

I like how both of these turned out! Ian isn't a big zucchini fan,

so I did a couple in corn tortillsas.

I also added olives to the top of the enchiladas.

Zucchini Enchiladas
1 T. extra-virgin olive oil 

1 large onion, chopped 

kosher salt
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
3 c. shredded chicken
1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise
1 c. shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
add lime juice

Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.

Notes: my small zucchini (4 in.) worked better than the seedy large (8 in.), though it was hard to roll up the enchiladas. After filling a 7x10 in pan, I put my remaining chicken mix in a pie pan, topped will all the remaining zucchini, then more chicken, then sauce then cheese.

We had this mousse at book group. Yum!

Dan Johnson made it, and his wife DeDe brought it to share.
I had a hard time straining the berry mix through my fine sieve.
I ended up using a colander, and living with a few seeds.

Blackberry Mousse
1 t. unflavored gelatin
3 T. cold water
1 c. blackberries
1/4 c. sugar
1 egg white
3/4 c. heavy cream

In small bowl, sprinkle the gelatin over 1 T. of the water; let wait until softened (5 min). In blender, puree the blackberries with 2 T. water. Strain the blackberry puree into saucepan (about 3/4 cup). Add suga & boil then simmer mixture over medium heat, stir occasionally for about 5 min to reduce. Stir in softened gelatin. Let mixture cool. Beat egg whites and fold into cooled pureed mixture. On a other bowl beat heavy cream until softly whipped. Fold cream into berry mix and refrigerate until chilled. Enjoy with lemon cookies, fresh fruit, or whatever sounds good, or eat it as is.

Slow Cooker Teriyaki Pulled Pork Bowls

recipe and image from here

I'm making this is the crock pot today, planning to try the coconut rice,

having Swiss chard, a salad bar and 

Pineapple-upside Down Cake make by Ian.

 I'm going on an overnight field trip with Ian's class 
of 4th/5th grades (+ two other classes), 
and hope to have these 'planned-overs' on the day we return.

Slow Cooker Teriyaki Pulled Pork Bowls
3.5 to 4 lbs. pork shoulder, butt roast, or loin roast, cut into 2″ cubes
1 sweet onion, halved and thinly sliced

1/2 c. pineapple juice
3/4 c. tamari or soy sauce
1/2 c. brown sugar
1/4 c. rice vinegar
2 T. fresh ginger, minced
4 cloves fresh garlic, minced
1 T. red chili paste (such as sambal oelek), or to taste
2 t. sesame oil

For serving:
Coconut rice, warmed (see recipe below)
Coleslaw (see recipe below)
4 c. fresh pineapple, diced or cut into tidbits
2 large ripe avocados, diced
Sriracha sauce

1. Place pork in slow cooker along with the sliced onion.
2. In a bowl whisk together pineapple juice, tamari or soy sauce, brown sugar, rice vinegar, ginger, garlic, chili paste, and sesame oil. Pour the mixture over the pork. Place lid on slow cooker and set to LOW for 6-8 hours or HIGH for 3-4 hours.
3. Shred the pork with two forks and allow the meat to absorb some of the sauce.

4. To serve, spoon some coconut rice into bowls. Top with some of the shredded pork, a spoonful of the coleslaw, some diced pineapple and avocado, and a drizzle of Sriracha. Serve immediately.


Coconut Rice
1 T. coconut oil or avocado oil
2 c. white rice (long or short grain, according to preference)
1-1/2 c. light coconut milk (one 15-oz. can)

2-1/2 c. water
1 t. salt

1. In a 3 to 4 q.t pan, heat coconut oil over medium-high heat until shimmering. Add the rice and cook, stirring constantly, to toast the rice. When most of the grains have turned opaque, add the light coconut milk, water, and salt. Stir and allow to come to a boil, then lower heat, cover pan, and cook for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked through.
2. Fluff with a fork before serving. Makes 6-8 servings

Asian Lime Juice Slaw
6 c. shredded cabbage (can do green, red, napa, or a combination)1 c. shredded carrots
1/4 c. green onions, thinly sliced
2 T. fresh lime juice
1 T. honey or brown sugar
1 T. oil (preferably flavorless like avocado)
2 t. sesame oil
1 T. sesame seeds
1/4 t. salt

1. Place cabbage, carrots, and green onions in a large bowl.
2. In a small bowl, stir together lime juice, honey or brown sugar, and oils. Pour over the cabbage and carrots. Toss to coat. Sprinkle with the sesame seeds and season with salt; toss again. Taste and adjust seasonings, if needed, to taste. The slaw will lose volume and become more tender and flavorful after adding the dressing.
3. Cover and refrigerate until ready to serve. Will keep for 3-4 days in the refrigerator.

Mantastic Chili

Erik went wild boar hunting with one of his friends.

Now his chili's 'chuck of meat' is boar.

Mmm...sounds appetizing!

Mantastic Chili

chunk of meat
2 cans of black beans
2 cans of pinto beans
2 cans of kidney beans
1 can of stewed tomatoes
1/4 c. of bbq sauce
2 T. Italian seasoning
2+ T.  honey
1 t. chili powder
1 t. garlic salt

Crock pot for like 5-6 hours.

Add a can of refried beans to make it a bit smoother. Then make sure to add grated cheese and sour cream.



by Erik, grandson of Barbara

Prime Rib

recipe and image from here

We decided to try cooking a prime rib for Christmas Eve. 

Having a guest made it even more festive. 

Scott was the chef, and it turned out divine!

Prime Rib
1 standing rib roast (about 1/2 pound per person)
1 c. kosher salt
1/2 c. Pepper
1 bunch fresh rosemary

Remove rib roast from packaging and place in a roasting pan. Allow to come to room temperature for about 30 minutes. Preheat oven to 425 degrees.

Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half of the rosemary in the bottom of the pan around the roast.

Cook the roast for 30 minutes, then lower the heat to 350 degrees and continue to cook for about 90 minutes (for medium rare). (Plan on about 15 minutes per pound.)

Remove roast from oven and cover with foil. Let rest 20 minutes.

To serve, slice along the ribs to remove them (Separate each rib and put them aside). Then, slice the roast crossways against the grain. Platter with the ribs and the remaining fresh rosemary.

TOTAL TIME: 3:10
PREP: 0:10
COOK: 3:00
LEVEL: MODERATE
YIELD: 12 SERVINGS



Scott's notes 2018:
Try next time less temp or time on the baking part. 
The outside was tasty!
You'll have to make separate au jus, 
as it didn't drip enough to make sauce.
Maybe try this chart we saw after cooking the rib roast.

Scott's notes 2019: 
5 lb roast—450 for 15 min., 325 for 70 min.
Cook longer–maybe 10-15 min.
use 1/4 of listed amounts of salt and pepper!

These are the notes from our 2018 try:
We had a smaller roast, so used the chart above.
We also halved the amount of salt and pepper, and it still seemed potent.
 I saw the recipe and thought maybe I'd incorporate the butter and garlic in next time.
Mmmm . . . will keep experimenting!

by Scott, Barbara's son

Steelhead Trout Baked with Honey or Maple Glaze

recipe from here

Scott, Doug, Jared and Brandon were able to catch their limit in the Columbia River this month. It was a great trip. All were Chinook salmon, but one. Scott caught a steelhead. We had one of the fillets today using this recipe. It was great.


Steelhead Trout Baked with Honey or Maple Glaze

1/4 c. butter
2 garlic cloves
2 T. honey or maple syrup
2 T. brown sugar
2 T. rice vinegar (feel free to experiment with other types like cider)
2 T. Dijon mustard
2 T. soy sauce

Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

YIELD 2 to 4 people

(Our notes: we use honey, apple cider vinegar and decreased mustard to 1 T. We thought it was funny that the recipe "Yields 2-4 people"!)


by Scott, Barbara's son

Dutch Oven Chili and Cornbread

recipe and image from here

We made this while camping at Mt. Rainier National Park this summer.

I put cooked the chili ingredients together at home,

so we just need to add it to a hot dutch oven and top with the cornbread.

It was pretty tasty!

Dutch Oven Chili and Cornbread

3 lbs. of ground beef (I used less)
1 large onion, diced
1 green bell pepper, diced
8 cloves of garlic, minced
1/2 t. of dried oregano
1 (28-oz.) can of diced tomatoes
1 (6-oz.) tomato paste
1 (16-oz.) can of kidney beans or black beans
5 T. of chili powder
2 T. of ground chipotle powder
1 T. of ground cumin
1 can of water
2 (8.5-oz.) boxes of Jiffy cornbread (or any other corn bread mix you like)
(eggs and milk for the Jiffy cornbread mix)
Salt and black pepper

Make a layer of hot coals on the ground.
Place the dutch oven over the coals and allow the dutch oven to get hot.
Cook the ground beef until it starts to brown, breaking up the meat with a spatula.
Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
Add the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste.
Add the can of water and beans and cook for another 10-15 minutes.
Season with salt and pepper to taste.
Make the cornbread mix in a bowl and pour over the top of the chili.
Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid.
Cook for about 10 minutes and check to see if the cornbread is done cooking by lifting the lid and poking a skewer through the cornbread. If it comes out clean the chili is done.

Chicken Parmesan Zucchini Boats

image and recipe from here

I saw this recipe online and thought I'd give it a try this weekend.

We have some leftover chicken to use, so I won't exactly follow it....

but Barbara doesn't usually follow a recipe : )

Chicken Parmesan Zucchini Boats

4 medium zucchini (about 1¾ pounds)
1 lb. ground chicken
¼ t. salt
¼ t. ground black pepper
2 garlic cloves, minced
1 c. pasta sauce
¼ c. grated parmesan cheese
½ c. shredded mozzarella cheese
Optional: sliced fresh basil for topping


Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.

Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese. Cover the baking dish with foil. Bake for 35 minutes. Sprinkle with fresh basil and serve.

Spinach Pasta Salad

image from here

Here's a fabulous recipe that was served
at our Stake RS Conference last week. 

Spinach Pasta Salad 

Sauce:
1 c. oil
3/4 c. red wine vinegar
3/4 c. Teriyaki Baste and Glaze
6 T. sugar

Mix together until sugar dissolves (can add a bit of salt and pepper).

Cook one pound bow-tie pasta al dente. Marinate the noodles in the sauce overnight. Put in gallon-sized ziplock bag and turn over numerous times.

When ready to serve, add the following ingredients to the marinated noodles, sirring thoroughly to coat all ingredients:

4 chicken breasts, cooked and diced
2-4 green onions, chopped
3/4 c. chopped yellow, red and orange peppers
1 c. craisins
1 c. cherry tomatoes, cut in half
1 c. slivered almonds
1 lb. baby spinach (I use organic pre-washed spinach)

serves 9-10 for main dish or 20 for a side.

by Karen, Barbara's daughter

Amazing Pork Tenderloin in the Slow Cooker

image and recipe from here

There was a great price of pork tenderloin, so I bought a large one,

divided it, and found this recipe. We were not disappointed.

It was so easy and so wonderful.

Here's an option for leftover turkey!

Amazing Pork Tenderloin in the Slow Cooker
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 c. water
3/4 c. red wine (substitutes here)
3 T. minced garlic
3 T. soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Sandwich ideas

We've been enjoying a lot of garden tomatoes, 

so BLTs are a staple this time of year for us. 

Here is a link to other delicious sounding sandwiches.

Salami, Basil, Tomato and Provolone

Ham, Swiss, Dijon and Chives

Bacon, Lettuce, Avocado and Tomato

Hummus and Vegetables

Turkey and Cream Cheese with Tomato, Caraway and Sea Salt

I also saw this idea using cucumber as the bread.

The recipe was Laughing Cow brand cheese with turkey.

I tried it with a mozzarella stick and it was great!

Happy Back to School to Karen and all the grandkids!

Curried Chicken Pasta Salad

image and recipe from here

I  love it when my friend Joelle makes Curried Chicken Salad.

I looked online and found this recipe by The Pioneer Woman.

I like putting the grapes (halved) into the salad.

Perfect for summer!

Curried Chicken Pasta Salad

3 lbs. chicken, cooked and diced/shredded
6 oz., weight dry pasta, cooked and drained
4 whole ribs celery, thinly sliced - leaves included (use interior ribs)
3⁄4 c. golden raisins
3⁄4 c. slivered almonds
1⁄2 c. mayonnaise
1⁄2 c. sour cream
1 c. heavy cream
3 T. curry powder, more or less to taste
1 T. sugar, more or less to taste
1 t. kosher salt
Freshly ground black pepper

Boil chicken to cook. Boil pasta in chicken broth. Dice/shred chicken. Drain pasta.

Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.

Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)

Chill for several hours. Serve with juicy grapes on the side.

Prep: 30 mins Level: Easy Cook: - Serves: 12

Jared's BBQ Sauce

image and recipe from here

Here's the BBQ sauce recipe I've been promising you forever. 

I don't use liquid smoke but do add the tamarind paste.

I also add cayenne pepper to spice it up to my liking. 

KC Classic Barbecue Sauce

2 T. American chili powder
1 t. ground black pepper
1 t. table salt
2 c. ketchup
1/2 c. yellow ballpark-style mustard
1/2 c. cider vinegar
1/3 c. Worcestershire sauce
1/4 c. lemon juice
1/4 c. steak sauce
1/4 c. dark molasses
1/4 to 3/4 c. honey (see note below)
1 t. hot sauce
1 c. dark brown sugar (you can use light brown sugar if that's all you have)
3 T. vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

(The link for the recipe below is just under the photo. There is more information on that web page.)

Optional. If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 t. of liquid smoke.

About the vinegar. I like my sauce tart. Trust me, although it may taste tart from the bottle, it is perfect on meat. If you are not big on vinegar, cut it in half.

About the honey. The recipe above is to my taste but I have found that most people like it better if I add another 1/2 cup of honey for a total of 3/4 cups.

About the steak sauce. There are many different brands and they all have different flavor profiles, but what we want here is the meaty depth of savoriness that they call umami, so use whatever you have on hand.

About the hot sauce. A simple sauce like Tabasco is all you need. I like the chipotle flavored version.

About the oil. You may use butter or bacon fat for a bit more flavor, but keep in mind, they can get rancid with time, and they will likely shorten shelf life to about 1 week. Use a bottled vegetable oil and it can keep months.

Secret optional ingredient. Add 2 T. of tamarind paste. This exotic ingredient isn't really that exotic. It shows up on the ingredient lists of a lot of great BBQ sauces. It has a sweet citrusy flavor and really amps up a sauce. If you can't find it in an Indian or Asian grocery, it is available online.


1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

Makes. 6 cups. Click here to calculate how much you need and for tips on saucing strategies.

Takes. 45 minutes even if you take a phone call.

Keeps. Because it has a high acid and sugar content, it can keep for months in the refrigerator.

by Jared, Barbara's son

Chicken Broccoli Stir-fry with Garlic and Ginger, (plus Easter links)

Here's a recipe from a friend I've not tried yet.

It looks delicious!

Chicken Broccoli Stir-fry with Garlic and Ginger

In a bowl combine and let marinade until room temp (15-20 minutes)

3 boneless skinless chicken breast, cubed

3 T. red wine, or substitute*
2 T. soy sauce
2 T. sesame oil (Dee comment here: wow, we would do less than 1 t.)
1 ½ c. green onions, chopped
2-3 T. Costco minced garlic (recommended 3 Tbl)
1 ½ t. ginger paste
1 ½ tsp Splenda Sugar Blend, or substitute
1 Tbl Stir-fry Sauce (General Tsao from Trader Joes)
½ a bag or 1 ½ lb. broccoli florets (Costco)
Kosher salt and course ground pepper to taste
Red pepper flakes (optional)

Add 1 T. of corn starch to 1/3 c. cold water and whisk until mixed, add to marinade after it has been at room temp, set aside

In a large frying pan, spray with Pam cooking spray, add broccoli and sauté and add small amount of water to fry/steam until broccoli turn brighter green and is slightly soft/crisp.

In another pan cook marinated chicken, use water to thin as needed. When fully cooked add to cooked broccoli and stir and cook 5 minutes. Add pepper flakes and black pepper while cooking. Serve.


* I found this online for substitutes:

For red wine, try:

• beef or chicken broth/stock
• diluted red wine vinegar
• red grape juice
• tomato juice
• canned mushroom liquid

For white wine, try:

• chicken broth/stock
• vegetable stock
• white grape juice
• ginger ale
• canned mushroom liquid
• diluted white wine or cider vinegar

A great list of substitutions for cooking with various alcoholic ingredients may be found here.

Happy General Conference Weekend everyone!

And Happy Easter! 

Links to prior Easter posts:

Stephanie's Carrot Cake!

Karen's Easter Dinner

Easter Egg Coloring

Gumbo, Teriyaki Chicken, Lentil Soup

At the office where Dee works during tax season, the husband of one of our accountants cooks for us weekly. It's so sweet, as he does it so he can come and spend dinner time with his wife. He just retired from working with the jets at Portland Air National Guard (PANG), and cooked there for his coworkers on occasion. He makes such tasty dishes as prime rib and teriyaki for us. I asked for his recipes. The office—which contains a kitchen—smells amazing on the nights John brings in dinner.

Razz Famous Chicken and Sausage Gumbo

2 boneless chicken breasts
4 boneless chicken thighs
1 lb. sausage, sliced*
4 T. oil from sausage
1 large onion, chopped
2 stalks celery, chopped
2 quarts water
1 (16 oz.) cut frozen okra
1 T. filé (see note below)
1 t. garlic, minced
1 t. thyme*
1 t. sage*
4 T. flour
1 bell pepper, chopped

*I like to use Montreal Chicken Seasoning (available at Costco) in place of these spices because it adds more flavor. The sausage is best if you can get it from a meat market that makes their own. It will contain less fat and have a better taste and you will not have to brown it.

Chop the onion, bell pepper and celery and put into a container. Brown the sausage if needed and save the oil. Cut the chicken into ¾ inch pieces and fry with spices and some oil if needed. Put chicken in a container for now. Take the oil from the sausage or bacon grease and brown the flour in a kettle large enough to hold all the contents. Slowly add the water on low heat and stir until mixed. Add chicken, sausage and chopped vegetables and simmer until chicken is tender. Add okra about 10 minutes before removing from heat. Then add file` just gumbo is removed from heat and stir in. (Gumbo is much better if cooked the day before and then reheated). Serve over a large scoop of rice and enjoy!

It will take awhile to dial in the seasonings for your gumbo and that just depends on your taste. Remember it is easy to have your spices or hot sauce available for guests to use rather than not enjoy the basic flavor of gumbo.

John said, "filé is a herb made from the Sassafras tree and used in Gumbo as a thickening agent. The okra does a good job of this and also because of the cost I do not use it. There are some folks who are "traditionalists" and insist it be used. I don't."

:::::

Norio’s Teriyaki Recipe

1 c. of Aloha soy sauce
1 c. sugar (white or brown)
2 T. grated ginger root

For 5 lbs. of chicken marinade 4 hours for boneless, 24 hours bone-in

For stir fry add:

¼ c. of honey
2 T. grated garlic
1 t. sesame oil

Optional chili flakes or chili oil

:::::

Lentil Soup

1/2 pound lentils (wash thoroughly in cold water to eliminate any dirt or bad lentils)
1 large onion, diced
1 large carrot, diced
1 celery stalk, diced
1 bay leaf
1/2 t. dried thyme
1 T. vinegar
1 c. diced leeks  (use white part of leek. Wash very carefully)
1/2 pound lean bacon, cut in little strips
      or 1/2 pound cooked ham and two cut-up pieces of bacon
6 c. beef stock
2 large potatoes, peeled and diced
1 t. cumin powder
2 T. chopped parsley
1/4 t. nutmeg
salt and pepper to taste

Render bacon in a heavy-duty pot. When bacon has lost half of its fat, add onions, leeks, celery and carrots. Saute vegetables, then add washed lentils. Add rest of ingredients except vinegar and chopped parsley. Simmer for about an hour and a half. Taste to see if you need to add salt and pepper. At the end, add vinegar, chopped parsley and serve.

Mediterranean Chicken

Here’s a great recipe that I absolutely LOVE!
Even David will eat and enjoy!!

Mediterranean Chicken

2 lbs. bone-in chicken pieces - sprinkle with oregano, salt, pepper, basil

Marinate chicken for 8 hrs or overnight in the following:

Freshly chopped garlic - 4 cloves (or more)

1/2 c. red vinegar

1/2 c. olive oil

1-2 bay leaves

1/2 bottle of capers

Pitted prunes

1 jar spanish olives

When ready to bake, sprinkle chicken with 1/2 c. brown sugar and 1 c. apple juice. Bake at 350 degrees for approx. 2 hours. Serve with a green salad and crusty bread.

by Brenda, Barbara's daughter

Quinoa Salad with Chicken and Mixed Greens, Oven-Roasted Brussels Sprouts, Chicken Soup, Chicken Stir-fry, Blackberry and Apple Cobbler, Hummus Crusted Chicken with Rosemary and Lemon, Creamy Leek And Carrot Soup, Curried Winter Squash Soup, Warm Salmon and Asparagus Salad with Pesto, Roast Chicken with Balsamic Vinegar, Garlic, and Rosemary Wild Rice, Purple Haze Shake, Almond Milk, Mango Cardamom Smoothie, Chocolate Mousse

cobbler recipe with Cheryl's collection below

Karen, Brenda and Cheryl decided to do an eating "cleanse" for the month of February. They didn't buy the supplement products promoted, but substituted a multi-vitamin. Here are some of their recipes, and links to others. Dee joined them part way through, and is still finishing the experiment. You might want to give this a try, especially if you are questioning any food sensitivities you may have.

http://www.cleanprogram.com/media/files/clean-program-manual.pdf

http://www.cleanprogram.com/media/files/meal-plan.pdf

http://blog.cleanprogram.com

from Karen: 
This quinoa recipe is one I've used a lot for guests and I love it. It is found in the Clean book (the book version actually uses 1/2 cup oil in the dressing and 2 Tbs on the greens—it tasted too greasy to me).

Quinoa Salad with Chicken and Mixed Greens
2 c. cooked and cooled quinoa
2 (4 oz.) chicken breast grilled or steamed (or roasted veggies—see below)
1/4 c. of currants (I prefer cranberries)
1/4 c. of chopped roasted almonds
1/2 c. of diced or grated carrots
1/4 c. of chopped mint
1/4 c. of scallions, cut thinly diagonally
1/4 c. of chopped parsley
4 c. salad greens

For the dressing:
1 T. of chopped parsely
1/4 c. of lime
1 t. of agave, honey or coconut nectar
1/2 t. ground cumin
1 t. sea salt
1/4 c.olive oil

Prepare quinoa according to package directions. Allow to cool.
Cook chicken breasts on the grill or by steaming. To steam them, cook the chicken breasts in 1-2 inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
In a small bowl, blend together the dressing ingredients. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper. (My preference is to chop a small amount of chicken small, cook it, and add it to the quinoa and dressing mixture, then place it atop a bed of salad greens to eat.)

Arrange half of the quinoa salad on each plate. Make a bed of mixed greens next to the quinoa and place the sliced chicken on top. Since quinoa is a perfect protein, you may omit the chicken entirely and serve with oven roasted or grilled veggies— broccoli, zucchini or yellow squash, sweet potatoes, red/orange peppers, etc.


Oven-Roasted Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved lengthwise
1-2 T. extra-virgin olive oil
1/2 t. sea salt
1/4 t. ground black pepper

Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside about 30 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.

I made my own recipe brown rice noodle vegie chicken stirfry today and it rocked! I mixed in a little coconut aminos (akin to soy sauce) with a little coconut nectar and it was delicious! (Not saucy) AND something crazy... I've wanted hot chocolate but of course can't really have, but I found that mixing carrot juice (the only clean juice there) with unsweetened chocolate almond milk (about equal parts) and heated up works for me! Weird huh?!!!

I made this yesterday and it was divine! Bertha makes this soup with potatoes and no rice. I was surprised how much I liked the cilantro and lime! Send recipes you are having success with and have a good day!

Great Chicken Soup
Large pot filled half-way with water
1 chicken thigh, chopped (or more)
2 cloves garlic, smashed and chopped
1/2 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
2 medium parsnips, chopped
1-2 c. cabbage, chopped (opt.)
1/3 c. cilantro, chopped
1/2-1 c, cooked brown rice
Salt to taste

Bring to boil then turn heat down and simmer a couple hours or however you want to cook it. When serving, I added 1/2 chopped avocado on top and a squeeze of lime. Yum! Made 2-3 servings for me

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Cheryl said that she, John and Christian enjoyed the next three recipes.

Chicken Stir Fry
"A delicious and nutritious meal that’s quick and a whole family-pleaser. The pickiest of eaters will gobble this up, and it works with whatever you have on hand so don’t be afraid to change it up with what’s in your fridge, garden or at the local farmers’ market. Enjoy!" (from the clense blog, address at the top of this post)

1 chicken breast, split in half lengthwise, then cut into thin strips
1 fennel bulb, remove core, slice thin
2 c. sliced crimini or white button mushrooms
1 c. chopped raddichio (or any hearty leafy green like kale or spinach)
1-1/2 c. cooked wild rice (see below)
2 cloves of garlic, peeled and minced
2 T. fresh oregano, roughly chopped
2 T. olive oil
zest of 1 lemon
sea salt to taste

1. Cook the wild rice by adding 1 c. wild rice to 2 c. boiling water, once boiling, reduce heat to low and simmer (covered) for 30-40 minutes. You can also soak the rice overnight to reduce cooking time, 1 c. of rice in 3 c. of water, cover and in the morning, strain, rinse and place rice in a cooking pot. Cover with enough water to go 1/2 inch over and simmer only 15-20 minutes.
2. Slice the chicken and garlic and chop greens, fennel and mushrooms.
3. Heat a large saute pan over medium-high heat.Add the oil, and when hot, add the chicken and garlic, tossing gently. Allow to brown on one side (2-3 minutes).
4. Add in the mushrooms and fennel. Cook for 1 minute then add the raddichio (or whatever dark green you’re using). Cook just until wilted then stir in the wild rice, lemon, and oregano.
5. Continue to stir the pan to incorporate all the ingredients into one another and season with a few teaspoons of sea salt.
6. Remove and serve once the wild rice is hot.
Serves 2. Enjoy!


Blackberry and Apple Cobbler
"A gluten and oat free crumble that satisfies any cravings for a yummy treat! You can serve this warm as an allergy- friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of your midday solid meal. It’s nutritious and naturally sweet with endless possibilities. You can use other fruits like pears, raspberries, plums, cherries, blueberries, or try different spices and nuts. Let your creativity and what’s available at your local farmers’ markets spark new and delightful variations, and of course we always love hearing from you in the comments!" (from the clense blog, address at the top of this post)

Base
4 apples, cored and cut into large chunks
(leave the skin on if organic, so much fiber and nutrition in the peel)
1 c. blackberries (fresh or frozen)
1 t. cinnamon
optional: 1⁄4 t. stevia (powder) or a f ew drops of the liquid (be caref ul, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor)
2 t. coconut oil

Topping
1 c. almonds
1 c. Brazil nuts*
shredded coconut
a few dashes of cinnamon
a splash or two of vanilla
optional but recommended: a few sprinkles of mesquite

*Note that you can use any combination of nuts here, if you only have almonds and cashews that works. If you only have almonds,totally fine. Jenny loves using macadamia nuts with extra cinnamon and a dash of nutmeg. Use what you have on hand, it’ll be delicious!

1. Preheat oven to 350.
2. Place the chopped apples into a mixing bowl and gently toss with the cinnamon and stevia (if using). 3. Carefully, so they don’t get too smashed, stir in the blackberries.
4. Place the mixture into a greased (with coconut oil) 8×8 square pan or a 9×4 rectangular loaf pan. As long as it’s several inches deep and the crumble doesn’t spill over the top, there are a variety of pan options that will work.
5. Make the topping by placing the nuts in a food processor and pulsing until crumbly.Add in the coconut, optional mesquite, and vanilla and pulse a few more times until combined but still chunky.
6. Sprinkle the topping evenly over the apple mixture. Place in the oven and bake f or 30 minutes, checking and cooking a bit longer if you want softer and more mushy apples. The top should be brown and crispy.

"This is best served warm. If you’re not cleansing you can serve with Greek yogurt. . .and if you are cleansing try it with So Delicious Coconut Ice Cream. . .YUM."



Hummus Crusted Chicken with Rosemary and Lemon

2 boneless/skinless chicken breasts (local and free-range)2 lemons, (1 sliced into rounds and 1 juiced)
1/2 c, hummus (you can buy it or use the quick and delicious recipe below)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

Preheat oven to 450 degrees

Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”). Cut one lemon into circles and loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more.
Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar. Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes. Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.


Hummus (made in a food processor)

Blend the following ingredients:

1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 T. tahini
1 t. sea salt
1 t. cumin
1 t. paprika
1 T. extra virgin olive oil

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Dee enjoys the following recipes. There are so many more to try. Check out those in the links above.

Creamy Leek And Carrot Soup

1leek
2 T. coconut oil
4 c. of chopped carrots
1 c. of cauliflower, cut into florets
1-1/2 qts. chicken or vegetable stock

fresh thyme

Melt the coconut oil in a large soup pot over medium-high heat. Slice the leek into rounds, and add it to the pot. Stir and cook for 3-4 minutes or until lightly browned. Stir in the chopped carrots and cook, stirring, for another 3-4 minutes. Pour in the stock to cover the veggies. Cover and gently simmer for 15 minutes. Let the contents cool a bit and then pour into a blender or food processor. Puree with the additional tablespoon of coconut oil until smooth and creamy. Pour back into pot and gently reheat, so you can serve it warm. (Or in summer months, you can skip this step and put it in the fridge to cool instead) (Serves 2-3)

Curried Winter Squash Soup
1 large or 2 small squash—acorn, butternut, halved and seeded
1 c. pure water
1 c. unsweetened almond or coconut milk
1 t. salt
1/2 t. curry powder (my friend doesn't like curry,so she used other spices like cumin)
1/2 t. ground cinnamon
Freshly ground pepper

Turn oven to 400. In a baking dish filled with an inch of water, place the squash halves, skin side down and cover the whole dish with foil. Immediately put into the preheating oven (saving time and will ensure the following cook time is fairly accurate.) Bake for roughly 40 minutes or until the squash is tender when pierced with a fork. Be careful of the hot steam when lifting the foil. Remove from oven, discard water and cool squash. Scoop out the flesh (roughly 2 cups) and put into a blender with the water and milk, and the seasonings. Blend until smooth then remove and warm to serve.


Warm Salmon and Asparagus Salad with Pesto
2 (5oz.) portions wild salmon
1 bunch asparagus, trimmed
2 T. pesto
4 c. mixed salad greens
1/4 c. olive oil
Lemon juice to taste
Salt and pepper

Pesto:

2 bunches fresh basil, washed and trimmed
1/4 c. pine nuts (cashews work just as well)
1 clove garlic
1/2 cup olive oil
Sea salt

To make the pesto, blend basil, nuts, and garlic in food processor on medium. Drizzle in the oil whil the motor is running then season with salt and set aside. (If the pesto is too thick, add up to 1/4 cup water.) Turn grill on high. If you don't have a grill, use your oven's broiler. Brush asparagus and salmon with olive oil and season with salt and pepper. Grill the asparagus 2 minutes on each side. Grill the salmon for 3 minutes on each side. Place the greens in a bowl, toss with olive oil, salt and lemon juice then divide onto 2 plates. Arrange the asparagus on one side and the salmon on the other. Drizzle 1 Tbs of pesto over the salmon and serve warm. (This pesto is really good, so make enough to use again on other meat or dishes!)

Roast Chicken with Balsamic Vinegar, Garlic, and Rosemary Wild Rice
2 chicken breasts with skin
1-1/2 c. balsamic vinegar
2 cloves garlic, thinly sliced lengthwise
2 T. minced rosemary
2 T. olive oil
1 t. sea salt
2 c. cooked wild rice, made with vegetable stock
2 scallions thinly sliced
1/4 c. cilantro chopped
1/4 c. fresh mint chopped
1/4 c. sunflower seeds, soaked for 2 hours (soaking activates the enzymes, making them easier to digest)

Heat oven to 425. In a small saucepan, reduce the vinegar by simmering and stirring occasionally until it becomes as syrup (watch closely near the end-it can burn easily). Add the garlic and rosemary and simmer 2 minutes more. Brush the chicken with oil and salt. Place on a baking tray and roast in oven for 10 minutes. Brush with generous amounts of the vinegar. Turn the oven down to 375 and roast for 10 minutes more. Brush with the vinegar again and cook 2 minutes more. Remove from the oven and let cool slightly, remove the skins, and thinly slice. To make the pilaf, place chicken rice, scallions, cilantro, mint, and seeds in a bowl. Mix together with salt and pepper. Serve warm or at room temperature.



Purple Haze Shake
1 c. coconut water OR almond (see recipe below) or coconut milk
6 oz. blueberries (or blackberries) fresh or frozen

Put all ingredients in the blender and mix until smooth. (This thickened as it sat awhile.)



Mango Cardamom Blast

2 ripe mangoes, peeled and cut into pieces
1 c. coconut water
2 T. dried and shredded coconut flakes
zest and juice of 1 lime
Vanilla
1/2 t. cardamom powder
add additional water while blending if it’s too thick

Blend it up till smooth and creamy. Garnish with lime zest and freshly ground black pepper.


Homemade Almond Milk
1/2 c. almonds, skins removed and soaked overnight
3 c. water
1 T. vanilla
pinch of salt
1 t. coconut oil (optional)
coconut nectar or stevia to taste (optional)

Place the nuts, vanilla, water, sweetener, salt, and oil in a blender and blend until smooth. Most people find they like it thick but if you’d prefer a thinner milk, strain the liquid through cheesecloth or a fine mesh strainer, then store in glass jars in the fridge for up to a week.

This is a great chocolate pudding. Scott and Ian even enjoyed it, though they thought it was a bit chocolatey for them.

Chocolate Mousse

"A crowd pleasing sweet treat that’s actually packed with nutrition, this chocolate mousse will be a hit wherever and whenever you serve it. If you keep the main ingredient secret, almost no one will guess that it’s avocados that give this mousse body and creamy texture. Watch kids scarf it down and ask for more, not realizing there’s actually green goodness in it. . . and plenty of healthy fat to keep the body energized and metabolism fired up. A dessert or snack that’s great for the skin, nails and hair too. All around yummy." from here

2 ripe avocados
1/4 c. coconut nectar
1/2 c. unsweetened carob or raw cacao or cocoa powder
1-2 T. coconut oil
1 t. vanilla
a pinch of sea salt
optional shredded coconut for garnish

Blend all ingredients together in a food processor (a blender can work too, you may just need to scrape the sides down more often) until creamy. You can start with one tablespoon of coconut oil and see if you need more. Sometimes, if it’s not creamy enough, I add a splash of almond or coconut milk, but it’s not always necessary.

I like mine nice and thick, so when you hold the food processor upside down, it doesn’t move.

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Here are more from the selected recipes Karen shared with us:

Spinach Avocado Soup
2 c. coconut milk (see below)
2 ripe avocados, cut in large chunks
2 handfulls baby spinach
1/4 c. fresh cilantro
Juice of 1 lime or 1 lemon
1 garlic clove
2 T. peeled and minced shallot
Sea salt to taste

Blend all ingredients until smooth and creamy. To make fresh coconut milk: Blend 1 cup of shredded coconut (May soak it with the water before blending to soften it) with 2 cups water for 45 seconds and strain through a fine mesh.


Zucchini Mushroom Soup
2 T. coconut oil
6 c. chopped mushrooms
1 onion roughly chopped
2 cloves garlic chopped
1 large zucchini, cut into 1/2", half moons
2 c. cauliflower, chopped
Purified water as needed
1 bay leaf
Sea salt & black pepper (Optional 1/4 cup almond milk)

Heat a large soup pot over med-high heat. Add the oil and melt. Stir in the mushrooms and a sprinkle of salt. Cook until lightly brown, 3-4 minutes. Stir in the onion, garlic, and zucchini and cook another 3-4 minutes. Add the bay leaf and water to just cover the vegetables, cover the pot, and bring to a gentle boil. Lower the heat to med-low and cook for 12 minutes. Add cauliflower and let cook until soft. Puree the soup with a stick blender or high-speed blender until smooth. May add 1/4 cup almond milk if desired. Season to taste with salt and pepper. Garnish with fresh herbs if desired: rosemary, parsley, thyme or sage. (Dee tried this and didn't like it much, but she loved the carrot soup!)


Lamb or Chicken Tacos
4 oz. ground lamb or chicken, chopped small
2 T. coconut oil
1 medium yellow summer squash
1/4 c. minced onions
1 clove garlic, minced
1 T. taco/fajita seasoning (I used cumin, chili powder, garlic salt)
Sea salt to taste
Romaine lettuce leaves or brown rice tortillas (I like the lettuce best)
1/4 c. minced red onions
Fresh cilantro chopped (a few Tbs)
Fresh guacamole
Sprouts for garnish

Heat the oil in a medium saute pan. Add meat, squash, onion, garlic, seasoning and stir well. Cook until cooked through and veggies are soft. Season to taste with salt. Arrange in lettuce leaves or in tortillas. Top with red onion and cilantro, guacamole and sprouts. (I tried this with chicken and liked it, but not the sprouts.)


Garlic Lemon Chicken with Rosemary, Parsnips and Apples 

(comfort food?! Serves 4)
4 boneless, skinless chicken breasts
1 lemon quartered
1 small handful of rosemary (5-6 sprigs) bashed around a little to release the flavor
4 T. olive oil
2 cloves garlic, chopped
Pinch sea salt & pepper
2 large apples, peel on, but cored and in about 1" wedges
2 medium parsnips, peeled and cut lengthwise into strips (the thinner they are, the faster they'll roast)

Make the marinade by squeezing the juice from the lemon wedges into a bowl, add the rosemary, olive oil, garlic salt and pepper along with the squeezed lemon pieces. Slice the chicken into about four equal pieces each and add them to the marinade. Put the chicken and marinade into a well-sealed zip-lock plastic bag. Massage the chicken pieces so each is well coated. Let sit for at least 1 hour at room temperature or in the fridge if it's a warm day. You'll see the meat cure and turn white. Turn the oven to 425. Put the chicken and marinade in a baking dish and cook roughly 40-45 minutes just so the chicken is cooked through and the parsnips are tender. Serve warm.

Warm Zucchini Pesto Pasta
2 T. coconut oil
1/2 red onion, cut into 1/4" slices
1 zucchini, sliced (peeled and seeded, skin included if organic)
2 heaping T. pesto (see previous recipe)
2-3 T. chopped olives
Zest of 1/2 lemon
Sea salt to taste
Freshly ground pepper (8 turns of the pepper mill)

Melt the oil in a large saute pan over med-high heat. Add the red onion and cook until soft, 3-4 minutes. Stir in zucchini and toss with the onions. Add pesto, stir well. Continue to cook until all ingredients are warm. Stir in the olives and lemon zest. Season with salt and pepper. (You could also use a peeler to cut the zucchini into noodle type strips.)


Hearty Lentil Stew
2 Tbs coconut oil
2 medium sized onions roughly chopped
2 celery stalks cut into 1/2" chunks
2 medium carrots, same
2 c. lentils
Purified water to cover plus 1 inch
1 bay leaf
1 T. Italian seasoning
1 bunch kale, chopped
1 c. frozen peas
Fresh sage, chopped for garnish
Salt and pepper

Melt the oil in a large soup pot over med-high heat. Add and saute the onions, celery, and carrots for 3-4 minutes stirring often until they start to soften and brown. Add lentils stirring to coat well. Add water to cover plus an extra 1" at the top. Add bay leaf and Italian seasoning. Cover and bring to a boil. Reduce heat and gently simmer for 30 minutes. When lentils are well cooked (tender and water is absorbed), add chopped kale and peas. Cook an additional 10 minutes. Season with salt and pepper if desired. Ladle into bowls and garnish with chopped sage. Serve warm.


Basic Salad Dressing
1/2 c. olive oil
1/2 c. flaxseed oil (or 1 cup olive oil)
6 T. lemon juice
3 cloves garlic pressed
2 t. dry italian herb mix (oregano, basil, thyme)
2 t. onion powder
4 t. coconut nectar
1 t. sea salt
1/4 t. dried mustard powder or unsweetened mustard
Pinch of cayenne---but the diet says no cayenne!

Whisk all ingredients in a glass container and keep for up to one week in the refrigerator.

by Karen, Cheryl and Brenda, three of  Barbara's four daughters; and Dee, wife of Barbara's son Scott