Recipes

1 lb of ground meat (chicken, turkey or beef will work)

1 egg

1 slice of bread made into breadcrumbs

2T shredded Parmesan

1T Basil

1t salt

1 clove garlic crushed

Mix together everything but the meat. Work through meat with hands and form into 1″ - 1.5″ balls. Brown in olive oil over medium heat. (You are not cooking them, just browning the outside)

Transfer them into a pot with:

2 can tomato sauce

1 can diced tomatoes

2 cups broth (veggie or meat)

Cook over low heat for 2 hours, stirring frequently to prevent sticking.

Marinade:

2 cloves of garlic crushed

1T sherry or white wine

1T soy sauce

2T Canola oil

Marinate for 2 hours. Grill

Marinade:

1T canola oil

1T brown sugar

2T Soy Sauce

1T toasted sesame seeds

1t toasted sesame oil

1/4 cup Orange juice

1 clove garlic crushed

2t dry cilantro

Mix ingredients together and pour over a salmon fillet, skin side down. Marinate for 1 hour, turning once.

Cook under broiler or on grill.

1T Canola oil

2T Lime juice

1 garlic clove crushed

1 T fresh chopped Cilantro

1t salt

1t whole toasted cumin (to toast cumin: place in fry pan over med heat until toasted)

Place all ingredients together and shake vigorously

Place in bag with chicken or fish

2 Links chicken sausage ( I used a Parmesan/basil one)

1/2 cup onion sliced thinly

1 medium zucchini sliced

1/2 cup sliced red pepper

5-6 mushrooms sliced

1 cup canned tomato sauce

2 garlic cloves

2T Canola Oil

1. remove sausage from casing, crumble and brown in canola oil
2. Add onion, zuchini, mushrooms and peppers
3. Cook until onion and zucchini is translucent
4. Add garlic and tomato sauce - cook until slightly thickened
5. Serve over pasta
6. optional: Top with parmesan cheese

Preheat oven to 350 
Pastry:

1/2 cup oat flour
1/2 cup AP Flour
5 1/3 T butter
pinch of salt
2T ice water

1. Mix butter, flour and salt in food processor until texture of cornmeal
2. add water in in pulses until just barely forms ball
3. Roll out  and form into pie plate

Quiche:

2 oz turkey ham - diced

3 oz gruyere cheese shredded

1/2 onion thinly sliced

5-6 mushrooms sliced

1/2 bag of fresh spinach

2T canola oil

1. Place turkey ham and 1/2 of cheese in bottom of pastry shell
2.  Heat canola oil in sautee pan
3. cook onion and mushrooms until softened
4. Add Spinach and cook until wilted.
5. Add this to pie shell
6. Top with remaining cheese

Custard

3 Eggs

1 1/5 cups of whole milk

1. Whisk together
2. Add salt to taste (1/2 t)
3. pour over ingredients in pie shell
4. Bake at 350 until set in center (about 1 hour)

Oatmeal Cobbler

1/2 C. Butter
1/2 t. salt
1 c. Oat flour
1/2 c rolled oats
1T baking powder
1c. milk
1c. brown sugar 
3c. fresh or frozen fruit

Preheat oven to 350 degrees.  Melt butter in 9″ square baking dish in oven.

mix together flour, sugar, baking powder, salt and milk and pour over butter.
Add fruit on top.DO NOT mix.  Bake 40 minutes.  Serve warm.  Serves 6.

(Note: You can use dairy substitutes for the milk and butter and it’s still delicious)

1 cup butter/margarine
2 2/12 cups oat flour
1 cup brown sugar
1/2 cup white sugar
2 mashed bananas
1 t vanilla
1/2 t baking soda
1/4 t baking powder
1/2 t salt
1 cup rolled Oats

Cream butter and sugars, add banana. Mix together flour, oats, soda, salt, baking powder and add to creamed mixture. Add vanilla. drop by spoonfuls, bake at 375.

They are more cake like than true cookie in texture but are good. they also are good with Chocolate chips if you can find ones with no nut contamination.

1 cup oatflour
1/3 cup rolled oats
1T brown sugar
1t baking soda
1/4 t baking powder
1/4 t salt

1 egg (substitute)
1 cup milk (substitute - I’m sure oatmilk would be great)
2T oil
2t lemon juice or vinegar

Mix dry ingredients and wet ingredients - combine wet and dry and cook in a nonstick skillet (no oil required in pan)

1 lb of chicken breast cut into inch pieces

1 med onion cut into large dices

1/2 lb of mushrooms sliced

3 carrots sliced

4-5 medium potatoes

2 cloves garlic crushed

1t salt

2T flour

2T Canola oil + 1 t butter

1 cup veggie broth

1-2 cups chicken broth

cumin

curry powder

1. Sautee the onion, mushroom and carrot slices in the canola oil and butter. Add it to crockpot
2. dredge the chicken in the flour and salt
3. brown it  the fat left in the sautee pan - add a bit of canola if it’s dry.
4. transfer that to the crock pot
5. add the potatoes - cut into large chunks
6. Add garlic . Pour in veggie broth and enough Chicken broth to cover.
7. Add cumin and curry
8. Cook for 4 hours
9. Add cumin and curry powder to taste before serving.