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.

Velvety Carrot Soup

My friend shared this with me last night and it was DELICIOUS!!  I was amazed, and can't wait to make it for my own family.

Velvety Carrot Soup
 
3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

1. In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.

2. Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.

3. Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.

4. Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup overvegetables in soup bowls and garnish with parsley. Serve immediately.



by Stephanie, wife of Barbara's son Brandon

Carrot Cake

I got this recipe from Cheryl 22 years ago when I first joined the family.  

It has been a favorite ever since!

 

Favorite Carrot Cake

Mix, then set aside:

     2 c. flour

     2 tsp. baking soda

     2 tsp. cinnamon

     1/2 tsp. salt

Whisk until blended:

     3/4 c. oil

     3/4 c. buttermilk

     3 eggs

Add:

     2 c. sugar

     2 c. shredded carrots

     1 can (8 oz) crushed pineapple, drained

     1 1/3 c. coconut

     1 c. chopped walnuts

     flour mixture

Bake 40-45 minutes at 350 in a greased and floured 9"x13" pan

Glaze:

Mix in small sauce pan:

     3/4 c. sugar

     1/3 c. buttermilk

Stir over low heat until sugar dissolves, then pour over hot cake.

Frost with cream cheese frosting after the cake cools.


by Stephanie, wife of Barbara's son Brandon

Key Lime Pie (in celebration of Pi Day, of course!)

This is the pie that Brandon Blake made for Pi Day this year.

Preston and Brandon Blake celebrated Pi Day with a pie eating contest, which Preston won.

Key Lime Pie

Graham Cracker Crust:

1 ½ c. graham cracker crumbs (24 squares, crushed)

1/3 c. melted butter

3 Tbs. sugar

Mix well, press firmly into 9-inch pie plate.

Filling:

4 egg yolks

2 cans (14 oz. each) sweetened condensed milk

¾ c. bottled or fresh key lime juice

1 or 2 drops green food color, if desired

1 ½ c. sweetened whipped cream

In medium bowl, beat egg yolks, condensed milk, lime juice and food color on medium speed one minute until well blended. 

Bake 14-16 minutes at 375 or until center is set.  Cool on cooling rack 15 minutes.  Cover and refrigerate until chilled, at least two hours.

Top with whipped cream.  

Mecca Azteca Salad

1 cup chopped tomato

1 cup chopped cucumber

1 cup chopped jicama

1 cup chopped avocodo

½ cup chopped red onion

2 Tablespoon lemon juice

½ tsp salt

2 cups mixed greens

4 cups cooked quinoa cooled

1 cup mango lime vinaigrette

Garnish

½ cup fresh cilantro

¼ cup roasted pumpkin seeds

¼ cup currants, raisins or chopped dates (I used white raisins, Craisins, and sunflower seeds)

4 slices fresh mango

1 tsp chipotle powder of cayenne pepper (optional)

In bowl, combine tomato, cucumber, jicama, avacodo and onion. Toss with lemon juice and salt. Divide salad greens onto four plages or bowls, top each with a cup of the quinoa.

Drizzle some mango lime vinaigrette on top. Put a quarter of the tomato mixture and top with more vinaigrette.

(A little vinaigrette goes a long way, and I did not end up using all of it.)

Garnish.

Mango Lime Vinaigrette

1 cup chopped fresh or frozen mango

½ cup safflower or sunflower oil  (I used olive oil.)

¼ cup maple syrup

¼ cup lime juice

1 Tbsp Rice vinegar

1½ tsp salt

1¼ tsp fresh grated ginger

Place all of the ingredients in blender and puree. Frozen mango is fine. It defrosts as it blends.

Variation: substitute tangerine for lime juice and call it Mango tango vinaigrette.

by Stephanie, wife of Barbara's son Brandon

Black Bean Brownies, Black Bean and Quinoa Soup

photo and recipe from here

A member of our Portland to Coast walking team

made these for us. They were good!

Black Bean Brownies
(gluten-free)
1-1/2 c. black beans, 1 (15-oz) can, drained and rinsed very well
2 T. cocoa powder- dutch or regular (add a little extra if desired)
1/2 c. quick oats
1/4 t. salt
1/3 c. pure maple syrup or agave (honey will work)
2 nunaturals stevia packs or 2 T. sugar (or omit and increase maple syrup to 1/2 c.)
1/4 c. coconut or vegetable oil
2 t. pure vanilla extract
1/2 t. baking powder
1/2 c. to 2/3 c. chocolate chips (Not optional. Omit at your own risk.)
optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

image and link from this website feature nutrient rich eating

Stephanie posted a link to this recipe. I was happy to find it, as I'd just had a similar Southwest Quinoa Soup at a favorite local healthy cafe located in one of our hospital. Check out the menu here.

Black Bean and Quinoa Soup
1 medium onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 c. chopped fresh tomato
1 t. ground cumin
2 t. chili powder
1/4 t. crushed red pepper flakes

1/2 c. quinoa, rinsed 

1 large carrot, chopped 

5 cu. low sodium or no-salt-added vegetable broth 

3 c. cooked black beans or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained
4 c. baby spinach
1/4 c. chopped cilantro
1 T. fresh lime juice
1 avocado, chopped

In a soup pot, heat 2-3 T. water, add onion and green pepper and water saute until tender, about 5 minutes, adding more water if needed to prevent sticking. Add garlic and saute another 30 seconds, until fragrant. Add the tomato, cumin, chili powder and red pepper flakes and cook for 2-3 minutes, until tomatoes soften. Add carrots and vegetable broth, bring to a boil, stir in the quinoa, reduce heat, cover and cook for 10 minutes. Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes. Add spinach and stir until wilted.

Remove from heat and stir in cilantro and lime juice. Serve garnished with chopped avocado.