Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Japanese Eggplant or Zucchini

seasoning:

• 2 tablespoons soy sauce
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 4 Japanese eggplants (about 1 pound)
• 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Read More http://www.epicurious.com/recipes/food/views/Whole-Grilled-Japanese-Eggplant-with-Lemon-and-Soy-Sauce-365629#ixzz2E8ysYLwr

WILDTREE SITES

http://wildtreecooking.blogspot.com/

Fast Asian Noodles

Thai Rice Noodles (12 oz)
1/4c rice or white vinegar
2 T hot sauce (we omit, replace with some chinese seasoning)
2 T sugar
2 T grapeseed oil
12 med shrimp
3 stalks scallions
2 eggs, scrambled
1/2 c tofu cubed and soaked in soy (or just some soy sauce)
2 c mung bean sprouts
1/4 c peanuts (we omit, replace with sesame oil)

Boil noodles to half done (4 mins), rinse in cold water immediately and toss with oil
Make sauce from vinegar, hot sauce/chinese seasoning, sugar, oil - nuke until sugar dissolves
Heat oil in wok and quickly cook scrambled eggs.  Add scallions, then shrimp til cooked, then tofu (or just soy sauce).
Add noodles to hot pan and pour sauce over.  Stir fry 4-5 mins.
Heat off.  Add hot sesame oil, sprouts, lemon slices.

Coleslaw 10 ways from Rachel Ray

http://www.rachaelraymag.com/food-how-to/cooking-tips/coleslaw/

Sarah D's Bran Muffins

6 cups of “All Bran” cereal (flakes) (divided/2 cups and 4 cups)
2 cups of boiling water
3 cups of sugar
1 generous cup of shortening (melted) (Crisco – I use the sticks)
4 eggs beaten
1 quart of cultured buttermilk
5 tsp. of baking soda
1 tsp. of salt
3 cups of unbleached white flour
2 cups of whole-wheat flour

Directions:

    •    Boil water.  Once water is boiled, remove from stove and add 2 cups of cereal.  Let it cool.
    •    In a large bowl, cream sugar, shortening and eggs until fluffy.
    •    Add and mix the cooled water and bran cereal mixture (from #1)
    •    Add and mix (by alternating) buttermilk, baking soda, salt and flour(s)
    •    When all is combined, mix in the other 4 cups of cereal.
    •    Bake at 400 for 15-17 minutes.

This recipe yields a lot of batter.  I prepare a dozen and then keep the batter in the refrigerator and make it whenever we feel like having bran muffins for breakfast.  The batter keeps in the refrigerator for 2 weeks.

Baked Buttermilk (Lowfat) Donuts

Makes 14 regular sized donuts.

Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup low-fat buttermilk (1%)
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
Preparation

1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.

3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.


Lemon Glazed:

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.

Calories 191


Chocolate-Hazelnut:

Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.

Calories 232


Chocolate Swirl:

Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).

Calories 184


Cinnamon Sugar:

Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.

Calories 155

Rotisserie Scallops (Wildtree)

Provided by Wildtree from Warwick RI

SERVINGS: 4

INGREDIENTS:

1 pound sea scallops 2 teaspoons Wildtree Scampi Blend  2 teaspoons Wildtree Rotisserie Chicken Blend 3 tablespoons Wildtree Natural Grapeseed Oil 1/2 cup flour, all purpose

Print Recipe

ReturnPREPARATION:

Combine Scampi Blend, Rotisserie Chicken Blend, and flour in a bowl and mix well. Add scallops and coat evenly with flour mixture. Sauté the scallops in Grapeseed Oil until brown on both sides.

Calories 260; Fat 12 g; Saturated Fat 1 g; Carb 17 g; Fiber 1 g; Protein 21 g; Chol 35 mg; Sodium 420 mg

Ann Richards’s Wonton Ravioli With Lemon Cream Sauce

1/2 pound ground chicken (turkey)

2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoons clarified butter (Smart Balance)
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream (evaporated nonfat milk)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about 1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.
To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.
To serve, place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

Bleach your own flour in the microwave

http://amerrierworld.com/2007/11/06/water-water-everywhere/

Creamy Crockpot Hot Cocoa

Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

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.