Hummus and Baba Ghanoush

Hummus

• 1 16 oz can of chickpeas (garbanzo beans)
• 1/4 cup liquid from can of chickpeas
• 3 to 5 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoons salt
• 2 tablespoons olive oil

Directions:

1. Drain the chickpeas and set aside the liquid.
2. Combine all of the ingredients in a blender or a food processor. Add chickpea liquid while blending for about 3 to 5 minutes until thoroughly mixed and very smooth.

Baba Ghanoush

• 1 large eggplant
• 1/4 cup tahini, plus more if needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more if needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped

Directions:

1. Heat a grill to medium-high.
2. Preheat the oven to 375 degrees F.
3. Score the eggplant in several places with a fork and place it on the grill, about four to five inches from the fire.
4. Grill the eggplant, turning frequently, until the outer skin is blackened and blistered and the flesh feels soft to the touch, about 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and cook until very soft, another 15 to 20 minutes.
6. Remove eggplant from oven, cool and peel off skin.
7. In a large bowl mash the eggplant with a potato masher or a fork.
8. Add tahini, garlic, lemon juice and cumin and mix well until smooth.
9. Season with salt and pepper and taste, adding more tahini or lemon juice depending on your palette.

DIY Corn Muffin Mix

6 c flour
1 c sugar
4 c cornmeal
1/4 c baking powder
1 T salt
2 t cinnamon

Whisk together all ingredients and store in airtight container.  Makes enough for 5 dozen muffins.

1 c milk
2 eggs
4 T melted butter
1 t vanilla
2-1/4 c muffin mix

Whisk it all together until just blended.  Transfer to greased muffin pan and bake at 400 for 15 mins.

Keep It For HOW LONG?

parmesan cheese (and other hard cheeses) will keep forever in the fridge if you wrap them in a layers of paper towel and aluminum foil

Texas Blueberry Shortcake

Recipe From Will Packwood, Emilia’s, Austin

Blueberries
2 pints blueberries, preferably Texas-grown
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup Grand Marnier
1/2 cup strawberry preserves

Pick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes. Drain berries and refrigerate. Reserve liquid.

When ready to assemble the shortcakes, mix enough of the reserved liquid with the strawberry preserves to make them a bit thinner but not runny and set aside.

Shortcake
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into walnut-sized pieces
3/4 cup cold whole milk

Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, 2 tablespoons of the sugar, and baking powder. Cut butter into dry ingredients until it is broken uniformly into pieces the size of small peas. Add milk, stirring with a fork to combine. Form into a firm ball with your floured hands. On a floured surface, roll dough into an 8-inch-diameter circle. With a cookie cutter, cut out 10 circles about 2 inches in diameter. Place shortcakes, with sides touching, on an ungreased baking sheet and sprinkle with remaining sugar. Bake until golden-brown, about 10 minutes. Let cool.

Citrus Vanilla Cream
1/2 pint heavy cream or whipping cream
2 tablespoons sugar
2 tablespoons Grand Marnier
1 tablespoon orange zest
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

In a large stainless-steel bowl, whip cream until soft peaks form. Add sugar, Grand Marnier, orange zest, lemon zest, and vanilla extract. Continue whipping until stiff peaks form.

To assemble, cut each shortcake in half horizontally, like a bagel. Put a shortcake half on a plate. Spread a dollop of strawberry preserve mixture on it, spoon on about a tablespoon of blueberries, and top with whipped cream. Put another shortcake half on top and repeat the process. Serves 10.

Turkey, Hominy, Squash Chili

2 T evoo
1# cooked turkey sausages cut into 1" pieces
1 large onion diced
1.5t dried oregano
4 large garlic cloves, minced
15 oz can hominy, undrained
1 c green chili enchilada sauce
1/2 c + 2T chopped fresh cilantro, divided
2 c cubed (3/4") peeled butternut squash

Heat oil in large heavy pot over med.  Add sausage, saute 4 mins.  Add onion, oregano, garlic.  Stir 2 mins.  Add hominy, enchilada sauce, 1/2 c cilantro, squash.  Bring to simmer.  Cover, reduce heat to med-low.  Simmer until squash is tender, stirring occasionally, 12-15 mins.  Uncover simmer to thicken.  Transfrer to bowl.  Sprinkle with remaining 2T cilantro and serve.

Oatmeal Cranberry White Choc Chunk Cookies

2/3 c butter, soft
2/3 c brown sugar
2 large eggs
1.5 c flour
1.5 c old fashioned oats
1 t baking soda
1/2 t salt
6 oz Craisins
2/3 c white choc chips

Heat over to 375.  Using mixer, beat butter and sugar in med bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt into separate bowl.  Add to buter mixture in portions, mixing well after each addition.  Stir in craisins and chocolate chips.  Drop by rounded teaspoonfulls onto ungreased cookie sheets.  Bake 10-12 mins or until golden.  Cool.  MAKES 30 COOKIES.

Vitamix Green Ice Cream

Grape Juice concentrate – 100% juice

½ scoop protein powder

spinach

frozen banana

frozen pineapple

Awesome BEAN Oatmeal Raisin Cookies

 I learned about cooking Bean Cookies: make sure your beans are done and soft (if you buy a can from the store then you won’t have to worry about this.  I made mine from a bag of dried white beans).  Make sure you rinse your beans until the water is clear (even if you use canned beans).   Mash or puree them until they are the consistency of creamed butter – too dry?  Add some extra water. 

After you make the recipe and are putting the dough on the cookie sheet, make sure you press the cookies down.  They don’t melt into nice circles like chocolate chip cookies with butter, so you have to press them down with a fork.  The form they take on the sheet before baking is about what you get when they are cooked.  Now the recipe:

3/4 Cup White Beans (mashed or puree)                       

3/4 Cup Brown Sugar (Agave, molasses)

1/2 Cup Granulated Sugar (Xylitol, Stevia)

1 Egg 

1 tsp Vanilla 

1 Cup Whole Wheat Flour (grind some wheat berries!)

3 Cups Rolled Oats (use more of your food storage!)

1 tsp Salt

1/2 tsp Baking Soda

1/2 Cup Raisins (opt)

Preheat oven to 350.  Beat mashed white beans, brown sugar, granulated sugar, egg and vanilla until smooth and creamy.  Combine remaining ingredients in a separate bowl and mix together.  Add to bean and sugar mixture; mix well.  Drop onto greased cookie sheet.  Press with fork.  Bake at 350 for 10 minutes.  Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.

Yield: 25 large cookies

Opt: Nuts, coconut, raisins, and/or chocolate chips may be added with dry ingredients

Chocolate Chip Cookies without butter, egg or shortening

1 cup whole wheat flour
1 cup unbleached flour
3/4 cup carob or choc chips
1/2 cup canola oil
1/2 cup chopped walnuts or pecans
3/4 cup maple syrup
1 tsp vanilla extract
1/2 cup Vanilla Rice Dream
1 Tablespoon baking powder

-Preheat oven to 350 degrees F.
-Mix all ingredients in a large bowl.
-Drop by spoonfuls onto a lightly oiled cookie sheet (I use parchment paper instead).
-Bake for 10 - 20 minutes (depending on size) until edges begin to brown.

My Wildtree Experience

Chicken Bouillon *****
Perfect Pizza Sauce Seasoning
Rotisserie Chicken Blend 

Vegetable Bouillon

Asian Ginger Plum Dressing
Kickin Asian Stir Fry

Pacific Fusion 



Roasted Tomatillo Sauce
Jumpin Jambalaya *****
Tortilla Soup Mix *****

Molten Lava Cake

Not Your Everyday Pound Cake ****
Scrumptious Scones

Wildtree fast stir fry ideas

Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir FryJalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir FryBasil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!)Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:

Chipotle Lime Fried Rice
2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION:
Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Char Grilled Pork with Vermicelli Noodles: Bun Thit Nuong

Prep Time:  20 min    Inactive Prep Time:2 hr 0 min    Cook Time: 4 min

Serves:  4 to 6 servings

Ingredients

• Marinade:
• 2 tablespoons sugar
• 4 tablespoons fish sauce
• 1 tablespoon honey
• 1 teaspoon freshly ground black pepper 
• 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
• 2 cloves garlic, finely diced 
•  
• 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
• 2 tablespoons vegetable oil 
•  
• 9 ounces cooked rice vermicelli noodle
• 5 fresh mint leaves, sliced
• 5 fresh perilla leaves, sliced
• 5 fresh Vietnamese mint leaves, sliced
• 1 Lebanese cucumber, halved and sliced
• 2 handfuls bean sprouts 
•  
• 4 tablespoons spring onion oil
• 1/2 cup Dipping Fish Sauce, recipe follows
• 4 tablespoons fried red Asian shallots*
• 4 tablespoons crushed roasted peanuts
• *Can be found at specialty Asian markets.
• Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle
• Dipping Fish Sauce
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons sugar
• 4 ounces or 1/2 cup water
• 2 cloves garlic
• 1 chile, chopped
• 2 tablespoons fresh lime juice

Directions

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.

Coat the pork well then enclose the flavours with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.

Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.

Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.

To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Asian Noodles - Quick sauces

Chilled Teriyaki Soba Noodles
--Cook Soba Noodles as directed. Chill noodles under cold water and drain well. Toss noodles with Annie Chun's Teriyaki Marinade and Stir-Fry, to taste, and a dash of sesame oil. Garnish with toasted sesame seeds and cilantro sprig. Perfect for a warm-weather picnic.

Shanghai Scallion Noodles
--Cook and drain Chow Mein Noodles as directed on package. Brown sliced green onions in a few tablespoons of oil. Toss noodles in pan with green onions; add a splash of vinegar and soy sauce and a pinch of salt. Easy and comforting.

Quick Chinese Chicken Noodle Soup
--Cook Pad Thai Rice Noodles for 4 minutes; drain and set aside. In large pot, heat chicken or vegetable broth with a dash of Annie Chun's Shiitake Mushroom Sauce, some shredded cooked chicken, a handful of bean sprouts and some sliced green onions and grated ginger. Add rice noodles and cook one more minute.

Sesame Cilantro Noodle Salad
--Cook, Rice Noodles as directed on package; rinse under cold water till cool and drain. Toss noodles with Annie Chun's Sesame Cilantro Noodle & Salad Dressing, to taste. For added texture and flavor, toss in a few bay shrimp, or some sliced cucumber, carrot or red bell pepper.