zucchini chips

fron tablefortwoblog.com and flying all over facebook.... I have not made these personally, but you can bet I will!

Low Carb Zucchini Oven Chips!! Better then Potato Chips ANY DAY!!

BACK BY POPULAR DEMAND!!!! PLESE SHARE to save 

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 4

Ingredients

1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk


2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions

Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Number of Servings: 4

Strawberry Rhubarb Pie

(Yes, I cut into mine to soon, I COULDN'T WAIT!!! )

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

STURDY PIE CRUST

4 Cups all purpose Flour

1 3/4 cups shortening

3 TBS white sugar

2tsp salt

1 egg

1/2 cup water

in a large bowl, combine all-purpose flour,shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

In a small bowl, mix egg with water. Blend into flour mixture. chill in fridge until ready to use....

makes enough for two pie crusts...

Homemade Chocolate Syrup

Ingredients

• 1 1/2 cups water
• 1 1/2 cups white sugar
• 1 cup cocoa powder
• 1 dash salt
• 1 teaspoon vanilla extract

Directions

1. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Tofu sloppy joes

Ingredients

1. 1 (12 ounce) packages firm tofu
2. 4 diced organic tomatoes
3. 2-3 TBS chili powder
4. 2 -3 garlic cloves, crushed
5. 1/4 cup ketchup
6. 2 TBS mustard
7. 1 tsp brown sugar
8. oil
9. diced onions (optional)
10. diced green peppers (optional)

1. Directions

   1. Crumble the tofu to small bits (this can take a bit of time).
   2. Heat oil in frying pan and add tofu and chili powder 
   3. Cook on medium high heat until tofu is crispy.
   4. Add garlic and onion and cook 5-7 minutes.
   5. Add tomatoes, 
   6. a brown sugar and add ketchup
   7. and a dab of mustard and a drizzle of extra oil if you like.
   8. Let simmer, bubbling until sauce is thickened and tofu is tasty (about 30 minutes).
   9. Serve on whole wheat buns with salad and homemade fries.

Roasted Beet and Goat cheese Salad

4 large beets, quartered and  drizzled with olive oil, 

Roasted for 60 minutes at 400.


the Nuts:
1 cup walnut halves
2 tbsp maple syrup
1 tbs butter
2 tbsp brown sugar
dash of cinnamon
3/4 tsp sea salt
1/2 tsp paprika


For the Dressing:1/4 cup plain 0% Greek yogurt
2 tbsp maple syrup
juice of one lemon and a bit of zest
1/4 cup buttermilk
1 tbsp olive oil
1 clove garlic, grated or minced 
fresh cracked pepper and sea salt

Salad:

Spinach ( or whatever kind of greens you prefer)
goat’s cheese as much as you like
1/2 an avocado, cubed
the candied walnuts
the roasted beets
Sliced pear
beets 
and dressing

1. For the Beets: In a roasting dish, toss the quartered beets unpeeled  with the oil. Bake at 400°F for 60 minutes or until the flesh gives easily when pierced with a small knife.

2. Remove from oven and cool to room temperature. Skins can now be easily removed. Cut beets into bite size pieces and set aside.

3. For the Nuts: Preheat oven to 375°F. In a small saucepan, melt the butter. Stir in the sugar, cinnamon, salt, paprika and maple syrup. Bring to a simmer and cook for  three minutes.4. Add the walnuts and stir to coat. Cook for another three minutes.5. Transfer the nuts to a baking sheet, Bake for 10 minutes.

6. Cool and break apart (as it cools over 30 minutes).

PFLAUMEN KUCHEN

PFLAUMEN KUCHEN (GERMAN BLUE PLUM
CAKE)

1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla essence
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts (almonds work well).

Cinnamon sugar to sprinkle

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.
Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.

Colombian pulled pork

An old employer of mine used to have a feast at the office once a month.... 

Seriously good Colombian eats... now if only my rice would turn out like theirs....sigh.

Colombian Pulled Pork

3 pounds of pork shoulder ( add whole to crock pot)

1 quart of veggie broth ( or chicken or beef broth whatever you have made fresh.) 

                                        (use as much broth to cover the pork)

1 large onion, chopped

7 garlic cloves, diced.

1/2 cup red bell pepper, chopped

1 teaspoon ground cumin

1/4 teaspoon Chile powder

Salt and pepper... I use kosher salt, a little on the heavy side (1tbs?) direct on the pork. you can add more later.

Add to you crock pot on low, cover and let it sit all day....

Shred when the pork falls apart when touched with your fork... (melt in your mouth good.)

Cilantro Sauce

1 bunch cilantro

4 garlic cloves

1/4 tsp cumin

3/4 tsp coarse salt

1/2 - 3/4 cup virgin olive oil

4-5 Tbsp water 

sherry vinegar to taste

Add cilantro garlic, cumin and salt in a food processor or blender to create a paste. While blending, add 1/2 cup olive oil slowly... Add small amounts of water until the sauce is thick, not paste-y...Add 1-2 tsp vinegar or more, to taste you prefer....  I've made this with Parsley as well...

Use on meats,soups, potatoes, fish anything for a little extra zing!

Served nice with: Black bean and Corn salsa
(minus the shrimp! make the shrimp for another meal.. SO GOOD!)

 

 Black Bean, Corn, and Shrimp Salad

• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray

• 2 tablespoons fresh lime juice, divided
• 1 1/2 cups frozen whole-kernel corn, thawed
• 3/4 cup bottled salsa
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.