Kristen's Recipes – Page 329 – (Sometimes) Healthy Recipes

Cinnamon Vanilla Sunflower Butter

January 10, 1986 Kristen

Cinnamon Vanilla Sunflower Butter

2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 tsp. fine grain sea salt, plus more as needed

2 T. vanilla bean paste (or seeds scraped from 2 plump vanilla beans)

3 tsp. ground cinnamon
zest of 1/2 a lemon, or to taste

Toast the sunflower seeds in a 325F / 165C oven, on a rimmed baking sheet, until fragrant and golden. You’ll want to stir them once or twice along the way to ensure even roasting. Let cool for ten minutes. Puree the seeds in a food processor along with 1 T. sunflower oil, and the sea salt (if using). As the motor runs drizzle in another 2 T. of sunflower oil. Scrape down the sides once or twice along the way, you’re aiming for an even, creamy consistency, and it may take some time. Once the mixture starts to look smooth, add the vanilla paste and cinnamon, and pulse to incorporate. At this point, evaluate the consistency, if your sunflower seed butter is on the thick side, drizzle in the remaining T. of oil while the processor is running. Taste, and add more salt if needed (and the lemon zest. if using), as well. Makes about 1 1/2 cup

Picadillo with Bell Pepper Noodles

January 9, 1986 Kristen

Picadillo with Bell Pepper Noodles

1 T. extra virgin olive oil

2 bell peppers (Spiralized with Blade A)

3/4 pound ground beef lean

1/2 cup chopped white onions

2 cloves of garlic minced

1/2 cup canned tomato sauce

1/4 tsp. ground cinnamon

1/2 tsp. ground cumin

1/2 tsp. dried oregano

salt and pepper to taste

3 T. golden raisins

1/4 cup quartered pitted green olives

Place a large skillet over medium-high heat and add in the olive oil. Once heated, add the bell peppers and season with salt and pepper. Cook for 5 minutes or until al dente (cook longer if you want them softer.) Remove the peppers from the skillet with tongs and transfer to a bowl and set aside. Immediately place in the onions and garlic to the skillet and cook for 5 minutes or until onions soften. Add in the ground beef and cook for 10 minutes or until it browns, crumbling the meat with a wooden spoon. Add in the tomato sauce, cinnamon, cumin, and oregano, season with salt and pepper and stir to combine. Lower the heat, cover and let the mixture simmer for about 5 minutes. Uncover the pan and fold in the raisins and olives, cover and cook for another 5 minutes. Divide the bell pepper noodles into bowls and top with picadillo.

Crabless Crab Cakes

January 8, 1986 Kristen

Crabless Crab Cakes

Kernels from 4 medium ears of corn (about 2 cups)

¼ cup minced onion

¼ cup minced green bell pepper

¼ cup mayonnaise

1 (15-ounce) can whole hearts of palm or artichoke hearts, drained, diced, and lightly smashed

2 tsp. Old Bay seasoning

2 T. chopped fresh flat-leaf parsley

2 tsp. Dijon mustard

1/3 cup gluten-free bread crumbs, plus more as needed, or 1/2 cup almond meal

Salt and pepper

Heat a large skillet over medium-high heat. When water flicked onto the skillet sizzles, add the corn, onion, and bell pepper and cook until tender, 3 to 5 minutes. Transfer 1 cup of the mixture to a food processor and pulse until coarse-smooth. Transfer to a medium bowl and add the mayonnaise, hearts of palm, Old Bay, parsley, mustard, and bread crumbs. Season with salt and pepper and stir well. Line a baking sheet with parchment paper. Using your hands, form the mixture into twelve cakes, 2 inches in diameter, and transfer to the prepared baking sheet. Refrigerate for 10 to 15 minutes to bind. Heat 1 T. of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add six cakes and cook for about 2 minutes per side or until golden brown. Transfer to a platter. Wipe down the skillet, add another 1 T. of the olive oil, and cook the remaining cakes.

Seared Wild Salmon with Minted Mango Salsa

January 7, 1986 Kristen

Seared Wild Salmon with Minted Mango Salsa

1 medium, ripe mango, peeled and diced

1 cup diced English hothouse cucumber

2 green onions, sliced

1 medium tomato, seeds removed and diced

1 small jalapeño, seeded, finely minced, optional

1 clove garlic, fi nely minced

1 T. coarsely chopped mint

2 T. fresh lime juice

Sea salt

2 T. coconut or olive oil

4 (4- to 5-ounce) wild salmon fi llets

Freshly ground black pepper

Combine mango, cucumber, green onions, tomato, jalapeño, garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add salt to taste. Cover and set aside. If not using right away, salsa can be chilled for up to 6 hours. Season salmon fillets on both sides with salt and pepper. Heat oil in a large, heavy skillet over medium heat. Sear salmon on both sides until golden brown and flakey, about 3 minutes each side. Spoon salsa on top and serve immediately.

Breakfast Tostadas

January 6, 1986 Kristen

Breakfast Tostadas

4 (6-inch) corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)

2 large eggs

salt and pepper, to taste

1 cup fat free refried beans

1/8 tsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. cumin

2 oz peeled and sliced avocado

4-6 cherry tomatoes, sliced or chopped

4 T. salsa

4 lime wedges

2 tsp. chopped cilantro

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy. *During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a T. of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.

Grandma’s Long-Cooked Tomato Gravy

January 5, 1986 Kristen

Grandma’s Long-Cooked Tomato Gravy

1/2 cup olive oil

12 cup finely minced garlic

3 pounds onions, peeled and finely minced

3 medium-large carrots, peeled and finely minced

3 large stalks celery, finely minced

5 (28-ounce) cans whole tomatoes

4 (6-ounce) cans tomato paste

1 cup shredded fresh basil leaves, firmly packed

2 T. dried oregano

Sugar

12 cups water

5 pounds beef bones (I like to use some marrow bones)

5 pounds meaty pork bones (I like to use about a pound of pig’s feet as part of the mix)

1/2 pound piece of rind from pecorino Romano cheese

Place the olive oil in a very large stockpot over high heat. Add the garlic and onions and saute, stirring occasionally, for 7 minutes. Add the carrots and celery and saute, stirring occasionally, for another 5 minutes. Pour the tomatoes and their juices into the stockpot. Add the tomato paste, basil, and oregano. Taste for sweetness; if the sauce seems a little tart, adjust with sugar (I usually add about 1 T.). Add water. Bring sauce to a simmer. Add the beef bones, pork bones, and pecorino Romano rind. Stir well. Keep sauce at an active simmer for 3¥2 to 4 hours, stirring occasionally. The sauce is done when it’s medium-thick but runny, and when you like the balance of tomato and meat flavors. If it’s too thin at 4 hours, raise the heat and reduce the sauce a bit. When the sauce is done, let it rest in the pot until it cools off slightly. Then remove most of the dark red oil swimming on top. Discard. Place the sauce in a large roasting pan. You may need several roasting pans, or you may need to do this in a few batches. When the sauce is cool enough, run your hands through the sauce, picking out and discarding any bones that you find. Use the sauce immediately, or freeze for future use.

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

January 4, 1986 Kristen

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

6 smashed and 3 whole garlic cloves

1 cup packed parsley leaves (washed and plucked from the stems)

2 cups roasted red bell pepper (home roasted or from a jar)

1/4 cup capers, drained

1 cup kalamata olives, pitted

1 round loaf country bread, not too dense, about 8 to 10 inches in diameter

1 cup extra-virgin olive oil (preferably young Tuscan)

Coarse salt

Prepare a medium-hot charcoal fire. In a food processor combine the 3 whole garlic cloves (peeled) and the parsley. Process until they are fine. Add the roasted red peppers, capers, and olives and pulse the mixture a few times until it is chunky. Season with salt and pepper to taste. Reserve at room temperature. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making 12 half slices that are roughly 4 by 3 by 1 inch. When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side; check frequently to make sure the bread isn’t burning. When the bread slices are done, rub them along the edges with the smashed garlic cloves. You can rub lightly or heavily, depending on your garlic preference — but you will need about 6 smashed cloves to reach all spots. Place the bread slices on a large platter in a single layer. Sprinkle each slice with 2 tsp. of the olive oil, breaking the surface of the bread lightly with the tip of a spoon to let the oil soak in. Season with coarse salt. Turn the slices over and repeat the oil-and-salt procedure. Top with the parsley-red pepper mixture and serve.

Lemon Crunch Cake

January 3, 1986 Kristen

Lemon Crunch Cake

1 cup granulated sugar

zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/4 cup fresh lemon juice

1/2 tsp lemon extract

topping

1/4 cup granulated sugar

Preheat oven to 350F. Lightly spray and line a 9×9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing. Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don’t have a processor then grate the zest of 1 lemon and mix with sugar by hand. Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer. Beat in the eggs, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon juice and extract to the buttermilk. Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don’t over mix. Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust. Bake on the middle rack for about 30 minutes, or until golden.

Sheet Pan Breakfast Sandwich

January 2, 1986 Kristen

Sheet Pan Breakfast Sandwich

for 24 sandwiches

6 cups pancake mix

6 eggs

3 cups milk

3 lb breakfast sausage

12 eggs

½ cup milk

salt, to taste

pepper, to taste

1 cup shredded mexican cheese blend

Preheat oven to 425˚F (220˚C). In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix. Divide batter evenly onto two parchment paper-lined 17×11 inch baking sheets. Spread evenly and bake for 15 minutes. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes. Line another 18×13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month. Enjoy!

Variation for fillings

Canadian Bacon, Spinach, Hollandaise

6 slices canadian bacon

fresh spinach, to taste

hollandaise sauce, to taste

Chicken Sausage & Cheese

6 small chicken sausage breakfast patties

3 slices american cheese, halved

Bacon

6 bacon, cooked

Recipe for a Happy Home

January 1, 1986 Kristen

1 cup of Love
1 cup of Thoughtfulness
Blend with a pinch of Tenderness
1 big dash of Loyalty
Blend in Faith, Hope and Charity
Add a spoon of Compassion
Add a spoon of Ability to laugh at little things
Moisten with Tears of Joy, Sorrow and Sympathy
Bake in a pan of Good Nature and serve repeatedly

This recipe is important to me because my grandmother gave me a hand-written recipe book of all her favorite recipes that my family has enjoyed over and over throughout of lives…it just so happens the first entry/recipe in the book she gave to me was the one above. We all should remember the recipe above. I don’t know if this was an original recipe of my grandmother’s, but I do know that every time I get this particular recipe book out to search for something wonderful to make for my friends and family, I always read the first recipe in the book which is above.