Lattice Blueberry Pie

Ingredients
Crust:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray

Filling:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

Preparation
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Snowflake Cookies - Great for Decorations!

Prep: 2 hours (including decorating); Cook: 12 minutes; Chill: 2 hours.

Yield: Makes 20-24 (3- to 4-inch) cookies (serving size: 1 cookie)

Ingredients
COOKIES
1 cup all-purpose flour
1 cup white whole-wheat flour or whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons canola oil
1/4 cup unsalted butter, softened
2 large egg whites
2 teaspoons vanilla extract
Meringue Icing

Preparation
In a medium bowl, combine flours, baking powder, and salt.

In large bowl, combine sugar, oil, and butter; beat with a stand or hand mixer at low speed until blended (about 3 minutes). Increase speed to high; beat until light and creamy (about 3 minutes), occasionally scraping side of bowl with rubber spatula. Reduce speed to low; add egg whites and vanilla, beating until smooth. Add flour mixture to sugar mixture; beat just until blended.

Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap; refrigerate 2 hours or until dough is firm enough to roll.

Preheat oven to 375°. Using a floured rolling pin, roll 1 dough disc to 1/8 inch thick on a lightly floured surface. Use cookie cutters to cut out as many cookies as possible. With a lightly floured spatula, place cookies 1 inch apart on an ungreased large baking sheet.

Bake cookies until lightly browned (about 10-12 minutes). Transfer cookies to wire rack; cool. Top with meringue icing. Repeat procedure with remaining dough and trimmings.

Coconut Cupcakes!

Recipe by Amber Bonny Burhans. Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.

Yield: Makes 30 cupcakes

Ingredients
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar

Preparation
Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter.

Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

Moroccan Chickpea Stew

Ingredients
1 tablespoon vegetable oil
2 cups (1/2-inch) cubed zucchini
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Serve the stew over couscous.

Mashed Potato & Veggies Enchiladas Recipe

Ingredients

* 1 head broccoli, cut into florets
* 8 ounces whole button mushrooms
* 3 small zucchini, chopped
* 2 cups chopped carrots
* 1/4 cup olive oil
* salt and pepper to taste
* 3 cups water
* 1 cup milk
* 1/4 cup butter
* 1 (7.6 ounce) package instant mashed potato flakes
* 1 (12 ounce) package corn tortillas
* 3 cups enchilada sauce
* 8 ounces shredded Cheddar cheese

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Vegetable Pastries Recipe

Ingredients

* 3 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon salt
* 1 cup shortening
* 1 1/4 cups ice water
*
* 2 tablespoons olive oil
* 1 onion, thinly sliced
* 4 cloves garlic
* 2 carrots, thinly sliced
* 1 turnip, peeled and diced
* 2 potatoes, peeled and diced
* 1/2 pound mushrooms, chopped
* 2 tablespoons water
* 1 cube vegetable bouillon
* 1 teaspoon dried tarragon
* salt and pepper to taste
* 1 eggs, beaten

Directions
1. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. Bake in preheated oven for 45 minutes, or until golden brown.

Butternut Squash with Onions and Pecans

I love squash. It's one of my favorite aspects of fall cuisine. Hope you enjoy this recipe.

Ingredients

* 1 cup chopped pecans
* 3 tablespoons butter
* 1 large onion, finely chopped
* 2 1/4 pounds butternut squash - peeled, seeded, and cubed
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley

Directions
1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Peanut Butter and Greens Soup Recipe

This soup is inspired by African recipes. It is a vegan recipe that should help keep you warm this fall and winter. Hope you enjoy it.

Ingredients:

* 1 onion, diced
* 2 cloves garlic, minced
* 1 tbsp olive oil
* 1 tsp fresh ginger, minced
* 6 cups vegetable broth
* 2 tomatoes, diced
* 1 bunch collard greens, cut or torn into strips or small pieces
* 1/3 tsp cumin
* dash cayenne pepper (optional)
* 1/3 tsp salt
* 1 cup peanut butter
* 2 tbsp lemon or lime juice

Preparation:
Sautee the onion and garlic in olive oil for about 3 minutes, or until onions start to turn clear and soft.

Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes.

Carefully add the peanut putter, and stir well to combine. Allow to cook until the peanut butter is melted and incorporated.

Recipe of the Week - Spinach and White Bean Soup

One of the things I love the most when the weather is cold and windy, is to sit in front of a big bowl of hot soup and enjoy! Here is a recipe you might want to try.

Ingredients
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans vegetable broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Directions:
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Recipe Challenge - Mini Apple Cake

Don't know if this ever happens to you, but Trevan and I buy our produce at Costco, but because it is only the two of us, fruit usually gets too soft and over ripe before we can finish it all. My solution? Baked goods! It might not be the best thing for my waist line, but I would not have it any other way. The past couple weeks I have been making Apple cake with old apples. I found this recipe online, and I hope you enjoy the photos and enjoy making the recipe yourselves. We certainly enjoyed eating them at our Wednesday night Bible study!

I modified the recipe a bit to serve my taste buds, I am sure you might want to add or take out a couple things to dit your tastes.

Ingredients:
1 1/2 c. Oil
3 c. apples (cut into small pieces, or totally pureed)
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
3 eggs
3 c. flour
2 c. sugar
1 c. coconut, shredded
1 c. chopped nuts
1 tsp. baking soda

Directions:
1. Mix eggs and sugar till the mixture is soft and well blended.
2. Add apples and oil and mix well.
3. Add dry ingredients and mix on low.
4. Mix in the coconut and nuts.
5. Hear oven to 350 degrees. Bake until cake is golden brown. To ensure that the mixture is completely cooked just insert a toothpick in the cake and when you pull it out it should come out clean.
6. Frost with your favority glaze and enjoy!

Recipe Challenge - Rice with Coconut and Milk

This recipe was submitted by Myriam Gutierrez and I know many of you have been waiting for this recipe because it is absolutely delicious!

Ingredients:
½ Cup of Rice
1 Condensed milk (can)
2 Cinnamon Sticks
2 Cups of coconut (bag of shredded coconut)
Milk
Water
Pinch of salt

Directions:
1. Cook the rice with enough water to cover the rice over one inch.
2. Add the cinnamon sticks and a pinch of salt (just what you can grab with the tip of your fingers).
3. Cook the rice and add more water (if needed) until rice is soft, aprox 30 – 45 minutes. If needed add more water to obtain the desired consistency.
4. In the meantime, blend milk (liquid) with coconut (not too much, just to blend both ingredients together).
5. Add this blend to the rice and keep stirring, if rice gets too thick add more milk and cook it on low, stirring constantly.
6. Lastly, add the condensed milk and cook for a little bit just to get the sweet flavor on the rice.

If it gets too thick add milk (liquid).
Rice should be soft and sticky, not too dry.

Recipe Challenge - Patacones or Tostones

Plantains are abundant in Costa Rica. We grew them in my grandpa's farm when I was a kid. I remember that my dad would come home with a trunk load of plantains each week, and my brother and I would help him sell them to people at the Adventist University. We had regular clients that would put in their orders ahead of time because they knew we were coming on Sunday afternoons.

One of the most popular dishes to make with green plantains is Tostones, or what I call Patacones. Since the plantains are fried TWICE, it is not the healthiest recipe on earth, but it is so good it is worth the extra calories. You can serve it with rice and black beans, or with scrambled eggs or tofu. I made it this week as part of the cooking challenge.

Ingredients
2 green plantains, peeled and cut in 1 inch slices
salt to taste
vegetable oil for frying

Directions

1. Peel the plantains and cut them in 1 inch slices, like you would slice a banana.
2. Heat up your oil on a frying pan. Fry the sliced plantains until they are golden (not too dark).
3. Take out the fried slices from the pan and place on a flat surface (countertop or cutting board).


4. Use the bottom of a mug, or a small plate to smash the slices flat.
5. Sprinkle flats with salt and return to the frying pan.
6. Fry the plantains till they are golden brown. Make sure to flip on both sides.




7. Let cool for a couple minutes before eating. They are usually not as good it they get too cold, so eat them right away.

By Shari Osborn

Recipe of the Week - Sweet & Spicy Hash with Tofu

I love this recipe from the Cook Yourself Thin book. It is so tasty!

Serves 4
Calories per serving: 322

For the hash
1 tablespoon vegetable oil
1 cup finely chopped red onion
1 large jalapeño, chopped
Kosher salt, to taste
Freshly ground pepper
4 cups peeled, roasted sweet potatoes, 1-inch cubed
2 tablespoons ketchup
4 tablespoons Worcestershire sauce
8 ounces baked tofu, diced
4 teaspoons chopped parsley

For serving
Scallions, chopped
Hot sauce
Ketchup

1. In a nonstick skillet, heat the oil over medium-high heat. Add the onions and the jalapeño, and season with salt and pepper. Cook until golden, about 5 minutes.

2. Add the cubed potatoes, ketchup and Worcestershire sauce, and season with salt. Press the mixture down into the skillet, reduce the heat to medium and cook until golden, about 5 to 7 minutes.

3. While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.

4. Place the hash on a plate and top with parsley. Serve with scallions, hot sauce and ketchup, if desired.

Recipe of the Week - Smothered Tofu Steak and Onions

Ingredients
1 package extra firm tofu
2 tablespoon olive oil (divided)
1 lg. onion
2 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/2 cup water
1 teaspoon cornstarch
1/2 cup extra water
Kosher salt and pepper to taste

Directions:

Slice Tofu into 6 even cutlets about 1/2 inch thick. Place on paper towel to drain. Heat non-stick pan. Slice Onion from root to stem. Add 1 tablespoon oil to pan. Add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 min.) remove onions, set aside. Add other tablespoon of oil to pan. Add Tofu and fry until golden brown on both sides (about 10 min.) Add onions back to pan. Add balsamic Vinegar, Worcestershire sauce and stir. When all combined add slurry of water and Cornstarch to pan. Stir until thick. Add water to thin out if too thick. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the Tofu Steaks. Serve with a side of Roasted Asparagus and a nice Rice Pilaf.

Recipe of the Week - Vegan General Tao's Tofu

1 box of firm tofu

egg substitute for 1 egg

3/4 cup cornstarch

vegetable oil for frying

3 chopped green onions

1 Tablespoon minced ginger

1 Tablespoon minced garlic

2/3 cup vegetable stock

2 Tablespoons soy sauce

4 Tablespoons sugar

red pepper to taste

1 Tablespoon white vinegar

steamed broccoli

Directions:Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl. Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.Serve immediately with steamed broccoli over your choice of rice.

Recipe of the Week - Mango Riblet Wrap

Recipe by: Morningstar Farms®

Ingredients
3 tablespoon reduced-fat ranch salad dressing
1 tablespoon orange juice
1/8 teaspoon hot pepper sauce
2 cups finely shredded cabbage or cole slaw mix
1 package (10 oz.) Hickory BBQ Riblets

2 (9-to 10-inch) spinach, red pepper or flour tortillas, warmed
1/2 medium mango, seeded, peeled and sliced lengthwise
1 tablespoon sliced green onion

Directions
1. In medium bowl stir together salad dressing, orange juice and pepper sauce. Add cabbage. Toss until cabbage is coated with dressing mixture. Set aside.

2. Cook MORNINGSTAR FARMS HICKORY BBQ RIBLETS according to package directions. Cut each portion into fourths, making 8 total pieces.

3. Spoon cabbage mixture onto the centers of tortillas. Top each with 4 riblet pieces, half of the mango slices and half of the green onion. Roll up. Serve immediately.

Recipe of the Week - Sesame Peanut Noodles

Another recipe from Cook Yourself Thin.
Serves 6

Calories per serving: 308

For the noodles

8 ounces whole-wheat spaghetti

For the dressing

2 tablespoons rice vinegar

1/4 cup low-sodium soy sauce

1/4 cup peanut butter

2 tablespoons grated ginger

1 tablespoon dark sesame oil

1 teaspoon brown sugar

1 lime

1/2 cup hot water

For assembling

1/2 bag store-bought coleslaw mix

1/2 cup red pepper
1/2 cup cilantro, chopped

1/2 lime, squeezed
1/2 cup apple

1/2 cup jicama

1 teaspoon toasted sesame seeds

2 scallions, julienne

1/2 cup dry-roasted peanuts,

For garnish

Cilantro, chopped

Lime wedges

1.Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.

2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.

3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.

Recipe of the Week - Portobello Benedict

Did any of you watch that show Cook Yourself Thin on Lifetime? I absolutely loved the show because the recipes seemed so simple. Here is one I think you would like.

Serves 4

Calories per serving, portobello Benedict: 183

Calories per serving, roasted red pepper sauce: 70

For the portobello Benedict

4 portobello mushrooms, gills removed

1 tablespoon olive oil

1 garlic clove

2 10-ounce bags of baby spinach

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

Pinch nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 tablespoons Parmesan cheese

For the roasted red pepper sauce

1 4-ounce jar roasted red peppers, drained and finely chopped
3/4 cup reduced-fat mayonnaise

1 ounce capers, drained

1 tablespoon parsley, chopped

1. For the portobello Benedict: Preheat the oven to 425 degrees. Lightly oil a baking sheet.

2. Using an ordinary spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside.

3. In a small saute pan over medium heat, add the olive oil, garlic and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg.

4. In a blender or small food processor combine the sauce ingredients and pulse until creamy.

5. Using a spoon, evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roasted red pepper sauce and some grated Parmesan cheese. Serve.

Recipe of the Week - Samosa Soup

I found this recipe on the Eatnvegn blog. This is a really delicious recipe that I have tried many times. Hope you enjoy.

Ingredients:
1 T. olive oil
2 t. mustard seeds
1 yellow onion, diced
½ t. chili powder
1 t. tumeric
½ t. cayenne
½ t. curry powder
½ t. coriander
½ t. garam masala
½ t. cumin
1 T. fresh ginger
2 cloves garlic, minced
1 lb. potatoes, diced
1 lb. cauliflower, chopped
1 lb. bag frozen peas and carrots
3 c. vegetable broth
1 can lite coconut milk
8 oz. fresh spinach, chopped
¼ c. fresh cilantro, chopped
juice of 1 lemon
1 t. salt
½ t. black pepper

Directions:
Heat oil in a soup pot. Add mustard seeds, cover, and let them pop. Add onion and cook until soft, about 5 minutes. Add spices (except salt and pepper), ginger, garlic, potatoes, cauliflower, and peas and carrots. Cook a minute or two, mixing well and coating vegetables with spices. Add broth. Simmer, covered, until potatoes and cauliflower are tender, about 15 to 20 minutes. Add coconut milk, spinach, cilantro, and lemon juice. Simmer 5 more minutes. Season with salt and pepper.