Maple Turkey Sausage

Recipe modified from http://www.cookingchanneltv.com/recipes/kelsey-nixon/homemade-breakfast-sandwiches-with-homemade-maple-sausage-egg-and-cheese.html

Ingredients
1.5 lbs ground turkey
3 Tbs maple syrup
1 tsp dried sage or 1 Tbs fresh sage
1.25 tsp salt
1 tsp granulated onion
1 tsp granulated garlic
1 tsp fennel seeds (optional)

Procedure
1. Preheat oven to 375 F.
2. Mix all ingredients together in a medium mixing bowl.
3. Press into a small baking tray (I use a toaster oven tray).
4. Bake for 25 minutes or until internal temperature reaches 165 F.
5. Cut into desired shapes - makes ~28 sausage links.

Quinoa Porridge

Ingredients
1/2 cup quinoa
2 cups water
2 dried figs
9 dried apricots
1 handful raisins
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 pinch of salt

Procedure
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Turn heat down to low and simmer for 25 minutes.
3. Turn off heat, stir, and let sit covered for 5 minutes.

Baked Tofu

How to Make Baked Tofu for Salads, Sandwiches & Snacks
http://www.thekitchn.com/how-to-make-baked-tofu-74358

Ingredients
1 (16-ounce) container extra-firm tofu

Marinade (optional):
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
Other marinade ideas: minced ginger, minced garlic, lemon or lime juice, hot sauce, Worcestershire sauce, barbecue sauce (thinned with water)

1 tablespoon cornstarch, optional for crispy tofu


Instructions
Press the tofu: Remove the tofu from its packaging and pat dry with paper towels or a dish cloth. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.
Cut the tofu into pieces: Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.
Marinate the tofu (optional): To give the tofu extra flavor, marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together the marinade ingredients. Transfer the marinade and the tofu to a shallow container. Gently toss the cubes until coated with the marinate. Place in the fridge for at least 30 minutes. If marinating longer, toss the tofu occasionally to marinate evenly.
Heat the oven: When ready to bake the tofu, heat the oven to 350°F. Line a baking sheet with parchment or a Silpat.
Toss with cornstarch (optional): If you'll be serving the tofu right away, tossing the cubes with cornstarch will make them crispier. (The corn starch doesn't make a difference once the cubes are cooled and refrigerated.) Transfer the tofu to a bowl with a slotted spoon and sprinkle with corn starch. Gently toss until the outside of the tofu is sticky and coated.
Bake the tofu: Arrange the tofu on the baking sheet in a single layer. The tofu can be close, but try to avoid pieces touching each other. The tofu will shrink as it bakes. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.
Cool and store: If serving immediately, serve while still warm. If saving the tofu for later, let it cool on the baking sheet, then transfer to a refrigerator container. The tofu will keep refrigerated for up to a week.

Recipe Notes:
• Toaster Oven Version: This recipe can also be made in a toaster oven heated to 350°F

Gluten-Free Flatbread

From Lizette Marx, Natural Chef Instructor

Use for wraps, as pizza base, or as crackers (if cut and baked again).

Yield: 1 flat bread

Dry Ingredients
1/2 cup brown rice flour
1/2 cup teff flour
1/2 cup garbanzo flour
1 Tbs palm sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
dried herbs, optional

Wet Ingredients
1 cup water
6 Tbs ground flaxseeds
1 Tbs olive oil
1 tsp apple cider vinegar

Directions
1. Preheat oven to 350 degrees.  Mix dry ingredients together.
2. Add wet ingredients to dry ingredients and stir until well-combined.
3. Press dough onto greased, parchment-lined sheet pan.  Use damp spoon or spatula to spread dough evenly.  Sprinkle a little coarse sea salt or herbs/spices/seeds on top, if desired.
4. Bake for ~15 mins.
5. Cool for a few minutes and serve.

Teff Porridge with Apples, Dates, and Pecans

http://www.pbs.org/food/recipes/teff-porridge-with-apples-dates-and-pecans/

Ingredients
1/2 cup teff
1 1/2 cup water
1 tbsp butter (optional)
6 mejdool dates, pitted and chopped
1 apple, cubed small
One small handful of pecans, chopped
1/2 teaspoon cinnamon
1/4 cup cream or milk of choice


Directions
Place a small heavy saucepan on medium-low heat, and add the teff.
Toast it, stirring frequently to make sure it doesn't burn. After about 5 to 10 minutes, the grains will make little crackling sounds as they start to pop.
Add the water, butter, cinnamon, half of the dates and stir well.
Bring to a gentle boil, cover, and cook for about 15 to 20 minutes. If the porridge becomes too thick, you can add a little water.
Once the porridge is thickened to your liking and the grains are soft (about 15 to 20 minutes), remove from heat. Stir in the cream or milk, ladle into bowls and top with chopped apple, pecans, and remaining chopped dates.
Sweeten with honey or maple syrup if you wish, though the dates already lend a sweetness.
Dust with a little cinnamon and serve.

Sunflower Seed and Raisin Bars

Adapted from http://honestlydelicious.blogspot.com/2013/10/toasted-peanut-butter-and-jelly.html

Ingredients:

8 oz of raw sunflower seeds
5 oz of Organic Thomson Seedless Raisins
1 tsp of grassfed butter or ghee (optional)
1/4 tsp of sea salt

Directions:

1. Dissolve 1 tsp of salt in 2 cups of warm water.  Add sunflower seeds and soak overnight (6-8 hours) to get rid of enzyme inhibitors.  Rinse seeds well after soaking.
2. Dehydrate seeds by placing in oven at the lowest setting possible for about an hour, turning every 20 mins.
3. Toss seeds with melted ghee and toast in 300 degree oven for 30 mins, tossing halfway.  Alternatively, in a large saute pan or skillet, melt the butter or ghee. Add the sunflower seeds and toast over medium heat for about ten minutes, stirring constantly to prevent burning.
4. Once the sunflower seeds are toasted, add them into a large food processor, and process for about 30 seconds.
5. Add in the raisins and salt, and process another few minutes until the mixture comes together in a sticky ball.
6. Line a cookie sheet with parchment paper and spread out the mixture onto a third of the pan.
7. Place another piece of parchment paper on the top, and using a rolling pin or jar, smooth out the top so that you have one even layer.
8. Place in the fridge for 10-20 minutes, then use a sharp knife to cut into bars. You can also use cookie cutters to cut out fun shapes if you like.
9. This makes about 10 bars, depending on how large you cut them. Store in the fridge if you used the butter, or store in an airtight container on the counter if not.

Millet Porridge

I cook this for 25-30 mins, and then let rest covered for about 20 mins.  This recipe makes about two toddler servings.

http://www.food.com/recipe/millet-porridge-65734

1/3 cup millet
3/4 cup water
1/2 cup skim milk or 1/2 cup soymilk
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 pinch salt
2 tablespoons raisins (or more, to taste)
maple syrup or honey or other artificial sweetener, to taste

1. In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
2. Bring to a boil.
3. Reduce heat to low, cover and simmer for 25 minutes without stirring.
4. If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
5. Remove from heat.
6. Drizzle with maple syrup or honey.
7. Serve.

Polenta

http://www.dyno-mom.com/2013/07/polenta-easy-way.html

Soak 1 cup of polenta per four servings in an equal amount of water and 1/4 of acid (lemon juice works very well here). Soak eight hours but not much longer or the polenta will be gummy.

For every four servings add three cups of water to a pot to boil with a stick of butter and salt and pepper to taste. Scrape in the soaked ground corn all at once, no need to slowly pour. Bring to a boil and turn down to a simmer and stir occasionally. Keeping it a higher temperature won't help it cook faster, it just produces large bubbles which can cause burns as the splatter when they pop. A lower temperature is safer for the cook. The polenta is ready when it "splits", that is a spoon drug through easily separates the mixture and it holds its shape. Traditional polenta takes about thirty minutes and must be stirred constantly while this only takes twenty minutes or so. This is the time to stir in shredded cheeses like Romano or Cheddar and even things like chopped roasted chiles or roasted red pepper strips. Add-ins like these can turn a simple meal into something a little dressier.

If desired, transfer the polenta into a bowl or casserole well greased with olive oil and rest, covered, at room temperature for 10-15 minutes.  When the casserole is turned out on to a serving dish, you can have sliced polenta. Drizzle with olive oil and top with herbs for another serving option. This is a great option for hot, summer weather because it can be prepared at night when it is cooler and served cold with other cold items for a light lunch. My kids like sliced cheese and sardines.

Turkey Meatballs

1.5 lbs turkey made two dozen meatballs, used 3/4 tsp salt.  

6 thyme sprigs = 3/4 tsp dried
1 small/medium sprig rosemary = 1 tsp fresh rosemary leaves = 1/3 tsp dried

http://therealdig.com/l/gluten-free-dairy-free-knockout-meatballs/

makes 2 dozen

2 lb. ground turkey
2 small yellow onions, roughly chopped
4 cloves garlic, roughly chopped
16 sage leaves (fresh)
16 basil leaves (large and fresh)
8 sprigs of thyme (leaves)
2 large sprigs of rosemary (leaves)
1/2 cup Italian parsley
1 packed cup of arugula (can also use spinach)
2 tsp sea salt
1/2 tsp pepper

Olive oil (for cooking, if using stovetop)

1. Chop and combine all ingredients (except for the turkey and oil) in a food processor and pulse until fairly finely chopped. Don’t over do it on the pulsing or you will get lots of liquid. If you notice liquid, send the mixture through a fine strainer before adding it to the turkey.

2. Add the mixture to a mixing bowl with the turkey and combine thoroughly with your hands or a fork.

3. roll balls into roughly the size of golf balls

There are two ways to cook the meatballs:

Stovetop

Heat olive oil in a pot or rimmed sauté pan to med heat. Cook the meat balls (try doing 10-12 at a time) until browned all over. Just keep moving them around every few minutes to get all sides – should take about 20 minutes, give or take depending on your stove, pan, etc.

Oven

Heat the oven to 375 degrees. Place balls directly onto a rimmed baking sheet. Cook for 20 minutes.

Curried Almond Dressing

This recipe tastes best at room temperature, freshly made.  I used it to dress a bunch of broccoli stalks, a caulflower stalk, a watermelon radish, and a few carrots - all grated to make a coleslaw.  The salad was amazing freshly made.  It kept well, but just lost its pow after being in the fridge for awhile.

http://plantpoweredkitchen.com/5-healthy-salad-dressings-sauces/

1⁄2 cup raw almonds
2 1/2 tbsps apple cider vinegar
2 tbsps agave nectar or pure maple syrup
2/3 cup water (or more to thin as needed; see note)
1 very small clove garlic
1 tsp freshly grated ginger
1⁄2 tsp Dijon mustard
1⁄2 tsp sea salt
Freshly ground black pepper (optional)
1⁄8 tsp curry powder, or more to taste (see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note).  Makes about 1 generous cup.

Notes: Adult-Minded: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.

Serving Suggestions: If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer.

Broccoli, Mushroom, and Gouda Quiche with Polenta Crust

Crust Ingredients
(adapted from http://www.bojongourmet.com/2013/05/asparagus-and-shiitake-mushroom-tart.html)

1 cup vegetable stock
1/4 cup heavy cream
1/4 teaspoon fine sea salt
1/2 cup polenta (or yellow corn grits)
1/2 tablespoon unsalted butter, plus more for greasing the pan
1/4 cup (0.75 oz) grated parmesan
1/8 teaspoon freshly ground black pepper
1/2 large egg

Filling Ingredients
(adapted from http://www.chow.com/recipes/11603-broccoli-mushroom-and-gouda-quiche)

2 cups large dice broccoli florets and tender stems (about 6 ounces)
2 Tbs ghee
2 cups large dice portobello mushroom (from about 1 [4-ounce] mushroom)
1/2 medium red onion, small dice
3 large eggs
1 cup half-and-half
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese (3.2 - 4 oz)

Prebake Crust
1. Preheat oven to 375 F.
2. Grease quiche dish with a thick layer of butter.
3. Bring stock, cream, and salt to a simmer.  Add polenta in steady stream, whisking constantly. Lower heat to medium-low and cook, stirring constantly, until polenta is very thick, about 10 minutes.
4. Off the heat, stir in butter, parmesan, and pepper, then stir in egg.
5. When cool enough to handle, use damp fingers to press mixture into dish.
6. Bake until surface is dry and pale golden, about 15-20 mins.

Make Filling
1. Bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
2. Heat ghee in a medium frying pan over medium-high heat. When it shimmers, add mushroom and onion and season with 1/4 tsp salt and freshly ground black pepper. Cook until vegetables are soft and mushroom edges are golden, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
3. Distribute broccoli and mushroom mixture evenly in pie shell.
4. Whisk together eggs, half-and-half, 1/8 tsp salt, and pepper in a large bowl until incorporated and smooth. Stir in cheese.
4. Pour custard into pie shell (don't overfill or crust gets soggy) and bake at 350 F until puffed and golden brown, about 45 minutes. Let cool at least 20 minutes before slicing.