Strawberry Jam

So easy, SO delicious, cheap (when the strawberries are on sale), and so much better nutritionally than the kind I usually buy.

(These are the directions inside the box of low/no sugar pectin.)

(1) Wash, stem, and mash 1.5 pounds of strawberries with a potato masher.

(2) Put 1 3/4 apple juice in a pan and add the pectin. Stir and bring to a hard boil and boil for one minute.

(3) Pour the juice over the berries and stir for one minute. Add 1/4 cup of sugar and stir.

(4) You can refrigerate this for 3 weeks or freeze it for one year.

Seriously, I will probably never buy jarred jam again because it would seem disgusting after this.

Granola Bars

I think this is a "deceptively delicious" recipe, but I modified it.


* Nonstick cooking spray
* 2 cups old-fashioned oats
* 1 1/4 cups flour, mix of whole wheat and white
* 1/2 cup sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1/2 cup butter, chilled
* 3/4 cup low-sugar grape jelly
* 1 cup spinach puree

Directions:

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.

Add the butter and cut it quickly into dry ingredients.

Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread puree over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 25 minutes. Cool thoroughly before eating.

Chickpeas and Kale

Yummy!

* 1 can chickpeas
* 1 bunch Kale, chopped
* 1/4 cup thinly sliced green onions (the white part)
* 2 t jar garlic
* Red pepper flakes
* salt
* 1 tbsp olive oil
* lemon juice

Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and saute the garlic and garlic till soft. Add salt and the chickpeas and saute till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and saute for 2 minutes. Remove from the heat and add the lemon juice and mix well.

Spinach Cakes

Two out of three children ate these--a minor miracle. I *loved* them.

(1) Make 1 c of brown rice in rice cooker. Preheat oven to 350.
(2) Sautee one onion and 2t of garlic in a little olive oil. Add 15 oz. frozen spinach.
(3) Mix rice, spinach mix, 1/2 c Parmesan, and 2 eggs in a bowl.
(4) Scoop 1/3c mix onto a greased cookie sheet and flatten.
(5) Bake for 20 minutes.
(6) Put 1 T mozzarella on each cake and return to oven for two minutes.
(7) Serve with warmed marinara.

I served this with dilled carrots.

Creamy Chicken Soup

Melt 1/2c butter in a huge pan. Add 3/4c flour and stir. Then add 4c milk and 28ox chicken broth. Then I added diced chicken and two one-pound bags of frozen veggies (which I had thawed and finely diced) along with a little seasoning salt and lemon juice. I served it over 3/4c rice per serving.

Amazing Muffins

* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1 1/4 cups white sugar
* 1 tablespoon ground cinnamon
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 apples, chopped
* 1 cup raisins
* 2 eggs
* 3/4 cup apple sauce
* 1/4 cup vegetable oil
* 1 tablespoon vanilla extract
* 4 tablespoons chopped pecans

Put in greased muffin tin and bake at 350 until firm in center, about 20 minutes.

These were to-die-for--excellent carmelization!

Lemony Chicken Soup

Lemony Chicken Soup

1 tsp olive oil
1 sm clove garlic, finely chopped
6 c chicken stock
1 rib celery, chopped
1 c shredded carrots
1/2 tsp Greek seasoning
1/4 tsp salt
1/2 c orzo
2 1/2 c frozen green peas
3 c chopped cooked chicken
2 lg eggs
3-4 Tbsp freshly squeezed lemon juice (from 1 lg lemon)



1. Heat oil over medium heat. add garlic and cook until light brown, about 1 minute. add stock, celery, carrots, pepper, and salt and bring to a boil over high heat. add orzo and reduce heat to a simmer. cook until orzo is tender, about 8 minutes.

2. Add peas and chicken and simmer 2 minutes. meanwhile, whisk together eggs and 3 tablespoons of the lemon juice in medium bowl. Warm egg mixture gently by whisking in about 1 cup hot stock in a thin stream.

3. Whisk egg mixture into soup and warm briefly over low heat 2 minutes. do not boil or eggs will curdle. adjust seasoning as needed with more lemon juice, salt, or pepper and serve.