Carmel Apple Salad

5 granny smith apples (I usually add more like 7 or 8)
5 snickers bars
1 box vanilla pudding
1 cup milk
1 tub cool whip

Every time I make this it is a hit, but make sure you label it if you take it to a gathering, because it looks a lot like potato salad! (that's not a bad thing, but it is surprising to get apple if you're expecting potato.)

Turkey Stock

• I put as much of the carcass as I could fit in my pot.
• I added:
• 1 onion
• 2 carrots
• 1 clove garlic
• 1 celery rib
• drippings from the turkey
  
• thyme, bay leaves
• enough water to cover everything
  
• Brought to a slow boil and skimmed foam off of top.
• Simmered for 2-3 hours
• Strained the liquid from the contents of the pot.
• Stock can be stored in the fridge for up to 1 week, or frozen to use up to 3 months.

Turkey Soup

• 2-3 Quarts broth (1 quart=4 cups)
  
• 3 cups cooked turkey
• 1 chopped onion
• 1 chopped carrot
• 1 cup frozen peas
• 1 cup fresh spinach
• 1 cup brown rice
• 1 TBL chicken bouillon
• salt
• pepper

Combine all ingredients together in pot and boil until rice and vegetables are tender, about 30-40 minutes.

Roasted Chickpeas

• 1 can (15.5 oz.) Chickpeas (Garbanzo Beans)
• 1 jalapeno pepper
• Olive Oil
• Salt
• Pepper
• Baking Sheet

Preheat oven to 450 degrees. Rinse entire can of chickpeas and towel dry. In a bowl, toss chickpeas with olive oil (eyeball it), 1 chopped jalapeno pepper (more depending on your spice tolerance), and generous amounts of sea salt and fresh black pepper. Spread out on a baking sheet covered with tin foil. Bake the chickpeas for about 20-25 min. You'll hear them crackling and popping and get a sense as to when they're finished when they start to brown up. Enjoy!

White Sauce

2 Tablespoons Nucoa
2 Tablespoons Flour
1 Cup almond milk

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Margarine Pie Crust

I was looking for an easy pie crust using margarine (due to june's new allergy restrictions). We'll give this a try.

Ingredients

1/2 cup margarine

1/4 cup boiling water

1 1/2 cups sifted flour

1/4 teaspoon salt

How to make Margarine Pie Crust

Cream margarine until soft and light.
Add boiling water and mix thoroughly.
Cool.
Combine flour and salt and add to margarine mixture, stirring lightly with a fork.
Wrap dough in waxed paper and chill.
Roll out on a lightly floured board.
Fit according to directions .
For a baked shell follow directions for baking.
Otherwise fill and bake according to directions in recipe
Makes one 9-inch shell.

Italian Breadsticks

Ingredients:

• 2 cups water, very warm
• 1/4 cup brown sugar
• 2 tablespoons yeast
• 2 teaspoons salt
• 1/4 cup olive oil
• 2 tablespoons italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup whole wheat flour
• 4 cups unbleached white flour

Directions:

Prep Time: 45 mins

Total Time: 1 1/4 hr

1. Mix all ingredients together and knead dough for 5 minutes. Let rise 20 minutes.
2. Preheat oven to 350 degrees F. Divide dough in half. Place one half on a floured counter top and roll it out to form a rectangle about 1/2 inch thick.
3. Place dough sheets on a vegetable oil-sprayed cookie sheet. Cut dough into thin strips about 1/2 inch apart along the width of the pan. Repeat this process with the remaining dough portion.
4. Bake for 30 minutes.

Read more: http://www.food.com/recipe/healthy-italian-breadsticks-or-pizza-crust-252423#ixzz1EAe5vIbS

Tasty Grain Waffles

1/2 cup whole wheat flour
3/4 cup flour
1/4 cup quick or old fashioned oats
1/4 cup wheat germ
1/4 cup flaxseed meal (ground flax seeds)
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon cinnamon
pinch salt
1 3/4 cups unsweetened nondairy milk (I use soy)
1/4 cup unsweetened applesauce
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg replacer (I use Ener-g)

Directions:

1. Sift flours into a large bowl. Add oats, wheat germ, flaxseed meal, sugar, baking powder, cinnamon, and salt. Whisk lightly enough to combine.

2. Turn on and preheat the waffle iron. Spray some nonstick before it gets hot. Mix milk, applesauce, canola oil, and vanilla extract in a medium bowl. In a small bowl whisk egg replacer and warm water (according to package directions) turbulently until well blended and foamy.

3. Add the beaten egg replacer to the wet ingredients and lightly whisk until combined. Create a well in the dry ingredients and add the wet ingredient mixture. Whisk until smooth and well combined.

4. Ladle just enough batter into the iron to cover most of the bottom plate, press and cook for about 2 to 3 minutes or until golden. Enjoy!

Makes: about 6 or 7 Waffles., Preparation time: 10 minutes, Cooking time: 25 minutes

Dairy Free Brownies

Ingredients

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

*This seemed like a lot of oil. next time I'll try adding bean puree or applesauce.

Pasta and Veggies in Cream Sauce (Vegan)

Pasta and Vegetables in a Cream Sauce

Serves: 4

Ingredients:

* 1 Tablespoon olive oil
* 2 Tablespoons chopped onions
* 2 Cloves garlic, minced
* 1 teaspoon oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/4 Cup white wine (white grape juice?)
* 1/4 Cup margarine
* 1/2 Teaspoon salt
* 1/2 Teaspoon white pepper
* 1 Bay leaf
* 1/4 Cup flour
* 1 2/3 Cups soymilk, brought to room temperature or lightly heated, but not boiled
* 2 Cups fresh vegetables, cut into small pieces (try broccoli, mushrooms, cauliflower, and zucchini)
* 1 lb. pasta, cooked

Directions:

In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saute until tender. Add the oregano, thyme, and rosemary, and saute a few minutes more. Add the wine and bring to a boil. Add the margarine, salt, pepper, and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts.

Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes. Slowly wisk in the soymilk.

Place the vegetables in a steamer or metal sieve over boiling water, and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.

Sweet Potato Biscuits

Ingredients (use vegan versions):
(I double this for my family of six)

1 1/4 cups unbleached white flour (part wheat flour works too)
2 teaspoons baking powder
1 rounded tablespoon sugar
1/2 teaspoon salt
1/4 cup shortening (I use regular stick margarine)
1 cup mashed sweet potato
nondairy milk or creamer, as needed

Directions:

1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Combine flour, baking powder, sugar and salt in bowl. Cut in shortening.

2. Add mashed sweet potatoes. (I peeled and cubed the potatoes and then steamed them in a lidded container with 2 tablespoons of water in the microwave for 10 min, then let them stand for 10 min. Then I smashed them with a potato masher.)

3. Mix the dough together. It is unlikely that the dough will be dry; for me it is usually a little too sticky, so be sure to add some flour if that is the case. The biscuits will rise better if the dough is not very wet and sticky. You can add a little flour and/or milk to get it the right consistency. The dough will be very soft, but you do not want it to be wet and sticky. (Mine was stiff enough to knead on the counter.)

4. Roll out on a floured board to between 1/4-1/2 inch thickness. Cut with biscuit cutters. I use 2"-2 1/2" cutters. Place on parchment paper, and bake about 13-15 minutes.

Serves: 10-12 or so, Preparation time: 15 min

Chicken Pot Pie

(Egg-Free, Nut-Free)

4 cups frozen vegetable mix ( peas, carrots, corn, etc.)
1 to 2 tablespoons canola oil
3 tablespoons dairy-free margarine
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1/2 cup soy milk
3 tablespoons flour
1 teaspoon curry powder (yummy, but optional if you don’t like curry)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry (Pepperidge Farm is dairy free) (I used pie crust... considerably cheaper...)

Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan and top with puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

African Peanut Soup

African Peanut Soup (Vegan, Gluten-Free, Soy-Free)
This is a very creative soup that received many 5 star reviews on the allrecipes.com board.

Serves 10

Ingredients:

* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped (I used 1 green, 1 red, and 1 yellow)
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock (I used chicken broth)
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

Directions:

Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. (For my giant pot I had to simmer on medium)
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

**When I made this the first time, it took more like 45 minutes to cook the rice. Next time, I'll cook the rice separately and then add it to taste. Jord said this would be great just drizzled over the rice instead.

Guacamole

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.