Recipe from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets, available at Linden Hills Natural Home.
1 cup plus 2 tablespoons all-purpose flour
1/8 teaspoon sea salt
1 teaspoon sugar
½ cup (1 stick) unsalted butter, in chunks
½ teaspoon vanilla extract mixed with 2 to 3 tablespoons ice water
Using a mixer with a paddle attachment, or a food processor, blend the flour, salt, and sugar, then work in the butter until coarse crumbs are formed. Add the vanilla with just enough water for the dough to come together, then shape it into a disk.
Makes 4 servings
From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition
These are so good tasting and good for you, too!
Preheat the oven to 375ºF. Spray a baking sheet with nonstick vegetable spray or line with parchment paper.
This foolproof, family pleasing breakfast treat is easy to make and quick to clean up after – so you can spend more time with friends and family!
1 cup milk
1 cup flour
4 eggs, room temp
roughly 2 tablespoons butter
Preheat oven to 400 degrees F. Put a couple dabs of butter into an iron skillet and place in the warm oven to melt. Meanwhile, combine milk, eggs and flour in a blender or whisk by hand. Next, pour the egg mixture into the hot skillet with the melted butter.
Bake for 20 – 25 minutes or until puffed and golden brown.
From “Better Eating For Life, Step 10: Make Friends with Fat”
Mash all of the ingredients together to form a paste. Spread on toasty whole grain bread slices.
Per 2 Tbs. serving: 30 calories, 0 g protein, 3 g fat, 1 g carbohydrate, 226 mg sodium, 0 mg cholesterol
Earl Grey is a distinctive black tea blend of Indian and Sri Lankan leaves flavored with oil from a small acidic orange called bergamot. Charles Grey learned this combination from one of his Chinese mandarin friends. Grey, the second earl in his line, was prime minister to King William IV in the early 19th century.
Makes 12 madelines
1/3 cup canola oil
3 cups long grain rice
1 medium onion, chopped
3 carrots, peeled & chopped
1 poblano pepper, chopped (optional)
2 garlic cloves, chopped
3/4 cup chicken or vegetable broth
3 cups salsa
Preheat the oven to 350 degrees.
Heat the oil in a skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes.
Add the onions, carrots and poblano and cook until vegetables are tender and aromatic. Add the garlic and saute until the aroma is released.
Add the broth and salsa, mixing well to combine.
This is something even the littlest kids can help prepare, since somebody has to tear up the bread.
Beat eggs, milk butter, mustard, paprika and salt in a large bowl with a wire whisk until well blended. Add bread and cheese; mix well. Pour into lightly greased 12 × 8 baking dish; cover and refrigerate for several hours or overnight.
1/2 cup balsamic vinaigrette or Italian dressing
1/2 cup fresh raspberries
3/4 teaspoon sugar
Blend all ingredients in a blender until smooth. It’s just that easy!
A quick weeknight meal that you’ll love! Not exactly traditional, but so simple.
Preheat oven to 450 degrees. Slice approximately 2/3 cup of green olives crosswise (you can use black olives and capers for part of this amount, and add chopped fresh jalapenos for a hotter version). Mix olives and salsa in a bowl.