Coconut Milk

2 c. shredded coconut (unsweetened)
1 c. cold water

Optional:
a few pinches of sugar, or a couple drips of honey
a few drops of vanilla

Blend ingredients in a blender on high for about a minute. Strain mixture through muslin. Enjoy!

*Pulp can be used in cookies, or granola.
*Soak the coconut for a little while first to get a creamier milk.
*Shredded, unsweetened coconut is best found at bulk food sections like at Winco.

Coconut Icecream

2 c. Almond milk
2 c. Cocnut milk
1/2 c. honey, agave nectar or sugar

Choose a flavoring:
1 tsp vanilla
2-3 tsp cinnamon
cocoa powder (makes almond joy favor)
coconut pulp from coconut milk
blended pinapple chunks (pina colada flavor)
banana
etc.

Blend ingredients in a blender until all are mixed in well. Put in an icecream maker until frozen. Or, put in icecube trays until frozen. Put ice cream cubes in a blender with a little almond milk and blend to a shake like consistancy. Makes one quart.

Nut and or Rice Milk

1/4 c. Almonds (unsalted, unsweetened and best if untoasted)
1 c. cold water

Optional ingredients:
a couple pinches of sugar, or a few drips of honey
a few drops of vanilla extract

Blend very well in a blender (about a min.) on high. Add optional ingredients if desired. Strain mixture in muslin. Enjoy!

*Any nuts will work but cashews and almonds are the best. Rice can also be used to make rice milk.
*For highest nutritional value, soak 4-8 hours or overnight to begin sprouting.
*Leftover pulp can be used in cookies or granola.
*Make it yourself at a fraction of the cost of store bought milk alternatives.

Stuffed mushrooms

Mushrooms, regular 1 1/2 kind, whole
cream cheese, softened to room temperature
bacon
parmesean cheese, shredded

Wash and destem mushrooms and let dry completely, this may take up to an hour. Meanwhile, cook bacon and remove excess fat and chop into bits. (Food processor works great for chopping into bits, or just use the premade real bacon bits.)

Combine and mix well the cream cheese, bacon bits, and parmesean cheese and put into a ziplock bag with the corner snipped off. Or into a frosting bag with just the cupler, no fancy tips.

Squeeze filling into mushrooms and put in dish.

Bake on 350 degrees until cheese is melted and mushrooms are cooked. Takes about 15 min.

Eat!


*add chives, sub bacon for sausage, or get creative, this is the basic recipe, and I think it is the best. It was the first thing to go at Thanksgiving even though no one had them before.

Chili Verde

1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)

optional:
mozzarella cheese, sour cream

If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.

*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too

Lemon Tart

CRUST:

1 cup all-purpose flour

1/3 cup powdered sugar

Pinch of salt

1/2 cup (1 stick) cold unsalted butter (cut into smaller pieces)

Preheat oven to 425 degrees. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.

Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes. Remove from oven and let cool.

FILLING:

5 oz. cream cheese

1/2 cup granulated sugar

3/4 cup fresh lemon juice (about 2 large lemons - DO NOT use concentrated lemon juice)

2 large eggs

Zest from one lemon (get zest from lemon before juicing)

Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.

Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.

Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.

(Source: Josi S. Kilpack, "Lemon Tart," pg. 12,13)

Pineapple Bars

1 cup packed brown sugar

1 cup flour

1/2 cup butter

1 1/2 cups coconut

3/4 cup sugar

1 Tablespoon lemon juice

1 cup pineapple

1 Tablespoon butter

3 Tablespoons cornstarch

Combine brown sugar, flour, butter, coconut, and sugar until crumbly. Spread about two-thirds of the mixture in a 9-inch-square pan. Set aside. In a saucepan, combine lemon juice, pineapple, butter, and cornstarch. Bring to a boil while stirring over medium heat. Cool slightly. Spread over bottom layer. Cover with remaining crumbs, pressing down with your hand. Bake at 350 degrees for 20 minutes or until golden brown. Cut while warm.

(Source: Lindsay Anderson/Deanna Buxton, "Worldwide Ward Cookbook," pg. 232)