SHRIMP TACOS

Shrimp Tacos

Ingredients:

About 20 medium raw shrimp, 26-30 count (peeled and deveined).

4 whole wheat tortillas*

2 tbsp olive oil divided

half a medium yellow onion, sliced thin

1/4 of a green pepper, sliced thin

1/4 cup frozen corn

Salt and pepper to taste

1 small tomato, roughly diced

handful of romaine hearts, torn into pieces

Spice mix:

1 tbsp cumin

1 tbsp chille powder

1 tsp garlic powder

1/2 tsp ground red pepper

Directions:1 tbsp cilantro, chopped

In a medium skilet saute onions, peppers, and corn, in 1 tbsp olive oil, until tender. Remove from skilet, set aside.

In a large bowl combine spices

Rinse shrimp and pat dry with paper towel.Toss shrimp in spices until well coated.

Add 1 tbsp olive oil and saute shrimp until just pink and translucent ( about 1 1/2- 2 min per side).

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon peppers and onions on the tortilla, then top with about 4 or 5 shrimp, garnish with romain, tomatoes and a sprig of cilantro.

* Whole Wheat Tortillia Recipe

WHOLE WHEAT FLOUR TORTILLIAS

Whole Wheat Flour Tortillias

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy. You can cook them longer until they are crisp like a big chip. Wrap them in a towel to stay warm.

CRISPY ROASTED CHICKPEAS with MOROCAN SPICES

Crispy Roasted Chickpeas with Moroccan
Spices. Adapted from Kaylyn's Kitchen

Ingredients:

1 can chickpeas (garbanzo beans)

1 T olive oil

1/4 - 1/2 tsp. Moroccan Spice Mix

salt to taste (I used about 1/4 tsp. sea salt)

Spice Mix:

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chile powder
1/2 tsp. sweet paprika

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne pepper

a pinch ground cloves

Preheat oven to 350 F.
Drain garbanzo beans into a colander and rinse
well with cold water until no more foam appears. Let beans drain for 5-10
minutes, then pat dry with a cloth of paper towel if they still look
wet.
While beans drain, make spice mix. (This is
great on many veggies, so make the full amount and store in a glass
jar.)
When beans are well drained and dried, toss
with olive oil, spice mix, and salt. Arrange in single layer on baking sheet.
Roast 40-50 minutes, or until they are slightly browned and make a rattling
sound when you shake the baking sheet.
Serve warm or let cool.

Veggie Thai Peanut Noodles - Vegetarian Style

Adapted from Once a Month Mom

Ingredients:
2 Tablespoons Sesame oil
16 ounces linguine noodles
1 cup snow peas (could substitute broccoli)
1 cup red/yellow/or green pepper, cut into strips
1 cup baby carrots or thinly sliced carrots
2 cups mushroom cut in half or whole depending on size

Sauce:
1 cup water
4 Tablespoons lime juice
6 Tablespoons creamy peanut butter
1 Tablespoon chili sauce (more or less depending on heat preference)
3 Tablespoons honey
4 Tablespoons soy sauce
3 teaspoons ground ginger
2 teaspoons minced garlic

Garnish:
1 cup peanuts
0.5 cup cilantro, chopped
3 medium limes, wedged

Directions:
In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes.

VEGAN CHICKPEA BROWN RICE BURGERS

Vegan Chickpea Brown Rice Burgers

Addapted from Once A Month Mom

Ingredients:

1 15oz can chickpeas, cooked.

1 cups brown rice, cooked.

1/4 cup broccoli, shredded.

2 teaspoons garlic, minced.

1/4 cups onion minced.

2 portions other egg substitute (1 tbsp ground flax seed, mixed with 3 tbsp hot water for each egg)

salt and pepper, to taste

Directions:

Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor). Mix in remaining ingredients and season to taste. Form mixture into patties. Heat a bit of olive oil in a pan over medium heat and fry patties 3-5 minutes per side or until golden brown. (If you prefer not to fry, you can bake the patties on a sprayed cookie sheet at 350 for 15-20 minutes, flipping once.)

Babycakes Chocolate Almond Cake - REVISED - No Oil - White Whole Wheat

This recipe was adapted as a healthier alternative to the Chocolate Cake Pop recipe distributed with the babycakes Cake Pop Maker.

3/4 cup white whole wheat flour

1/2 cup sugar
3 tbsp cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
3 tbsp applesauce
1 egg
1/2 tsp almond extract
1/4 cup freshly brewed coffee

Glaze or coating of your choice.   I chose powdered sugar. They gave me a bit of trouble releasing from the cake maker, so I may add a TBSP of butter the next time.

Mix dry ingredients.  Combine remaining ingredients except coffee.  Combine with dry ingredients.  Incorporate coffee.  Bake for 4 mins in cake baker.

Makes 3 1/2 dozen

Whole Wheat Cinnamon Coffee Cake - No Added Refined Sugar

I didn't add the sugar glaze at the end.

Adapted from Cooks.com

CAKE
2 1/2 c. flour
1 c. whole wheat flour
1 1/2 tsp. salt
1 egg
1 pkg. yeast
1 1/2 c. milk (1 cup coconut and 1/2 cup heavy cream)
1/2 c. butter
1/3 c. honey

TOPPING:
1/2 c. chopped nuts
1/4 c. whole wheat flour
2 tsp. cinnamon
1/3 c. honey


Combine 1 1/2 cups flour, whole wheat flour, salt and yeast. Heat milk, butter and 1/3 cup honey to 120-130 degrees. Add liquids and egg to flour mixture. Blend until moist. Beat 2 minutes at medium speed. Stir in 1 cup flour. Spread evenly in 9 x 13 inch pan.

Combine topping ingredients, spoon over dough and swirl lightly. (Mine was very dough like and there was no swirling happening) Batter will be sticky. Let rise 1 hour. Bake 25-30 minutes at 350 degrees.

Glaze: Mix 1 cup powdered sugar and 1-2 tablespoons milk. Pour over warm cake. (I omitted)

I think next time, I'll actually roll the dough like a jelly roll to
distribute the goodies through-out the bread.  

No Knead Herb Dinner Yeast Rolls - 45 minutes start to finish

The recipe was adapted from Blendtec

1/3 C milk (I used coconut)
3 T of sugar
1 T dry active yeast
2 T melted butter
1 tsp salt
1 egg
2 2/3 all-purpose flour  (I used white whole wheat)

Combine milk, sugar, and yeast in blender.  Pulse twice.  Let stand 5-10 mins. Add butter, salt, egg, any herbs (optional), and 1/3 C flour.  Pulse 2-3 times to combine.  Add remaining flour.  Pulse 8-10 times until ball forms.  Let rise until double in size.  Punch down and divide into 12 portions.  Place in prepared muffin tins.  Let rise anther 15 mins. Bake 400 for 12-15 mins.