Lunch Menus

Halifax, MA(Zone 6a)

The dried herbs, in the soup recipe, are freeze-dried. The brand I used is Litehouse.

TOMATO SOUP
(1) 10.75 oz can Campbell's condensed tomato soup
11 oz milk
1/4 tsp dried red onion
1/4 tsp dried garlic
1/4 tsp dried chive
1/8 tsp cracked black pepper
1/4 tsp dried basil
1/4 tsp dried parsley

Grind in a mortar and pestle/spice grinder onion, garlic, chive and black pepper; set aside.
In a saucepan, combine tomato soup, milk, ground spice mix and basil; stir to combine. Cook on medium-heat until hot and bubbly. Add parsley and cook one minute more.

CRANBERRY - PECAN CHICKEN SALAD
10 oz cooked chicken, chopped or 10 oz canned chicken, shredded
1 rib celery, diced
1 green onion, sliced thinly
1/4 cup sweetened dried cranberries (Craisins)
1/4 cup toasted pecans
2 tbsp mayonnaise
Crust sourdough bread slices, toasted and buttered

Stir together chicken, celery, green onion, toasted pecans, sweetened dried cranberries, and mayonnaise. Season with salt and pepper to taste. Cover and chill up to 3 days. Serve in a sandwich.


GLUTEN-FREE PEANUT BUTTER COOKIES
1 cup chunky peanut butter or roasted sunflower seed butter(I find Trader Joe's version is the best)
1/2 cup cane sugar
1/2 cup unrefined coconut sugar
1 egg
1 teaspoon vanilla extract

1. Preheat oven to 350F. Prepare parchment lined cookie sheets.
2. In a mixing bowl, beat peanut butter, cane sugar and coconut sugar. Add the egg and vanilla, mix for one minute or until combined. Roll one tablespoonfuls of dough into balls; arrange on cookie sheets; one inch apart and flatten with a fork in a crosshatched pattern.
3. Bake for 10 minutes or until golden brown. Cool on wire racks. Makes 24 cookies.

Halifax, MA(Zone 6a)

VEGAN BUTTERNUT SQUASH SOUP
1 Tablespoon Oil
1 Pound Butternut Squash, Peeled and Diced
1/2 Cup Edamame or cooked bean of your choice
2 Tablespoons Fresh Ginger, Grated
3 Tablespoons Dark Miso Paste
2 1/2 Cups Water
1/4 Teaspoon Salt
2 or 3 Scallions

1. Begin by tossing your chunks of squash and edamame with the oil in a large pot over medium heat. Add in 1 1/2 cups of the water along with the grated ginger and bring it all up to a boil. Bring the heat back down and simmer for approximately 30 minutes with the lid on. The squash should be very tender and yield to gentle prodding. Add the miso paste and salt.
2. Puree with an immersion blender, or in batches, puree in a blender or food processor. Blend until smooth and add in the final cup of water, top with scallions.

GARDEN SALAD
2 cup Romaine lettuce, torn
2 cup Iceberg lettuce, torn
1 cup Spinach leaves
1 cup Endive leaves, torn
1 cup Red bell pepper, sliced thinly
1 cup English cucumber, sliced thinly
1 cup Carrot, sliced thinly
1 cup Red onion, sliced thinly
8 Cherry or Grape tomatoes, halved
Seasoned Croutons
Bacon or bacon substitute (optional)

1. Place all the ingredients in a large non-reactive bowl; toss to combine.
2 Pour salad dressing over the salad mixture; gently toss to coat. Top with croutons and crumbled bacon, if desired.

HERB SALAD DRESSING
1/2 cup white wine vinegar
1/4 cup cider vinegar
1 tsp Instantly Fresh Chives (Litehouse)
1/2 tsp Instantly Fresh Garlic (Litehouse)
1 tsp Instantly Fresh Salad Herb Blend (Litehouse)
1 tsp fresh lemon juice

1. Combine all the ingredients in a jar; cover tightly and shake vigorously.; chill.
2. Shake well again, before using.
3. serve with garden salad.

GLUTEN-FREE CHOCOLATE CHIP COOKIES
2-1/4 cups Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1 tsp sea salt
1 cup sweet cram butter or vegan substitute
3/4 cup cane sugar
3/4 cup coconut sugar
1 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
1 cup chopped pecans

1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. Mix flour, baking soda and salt in small bowl; set aside.
3. Beat butter (or sub.), cane sugar, coconut sugar and vanilla extract in large bowl, until just creamy. Add eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.
4. Scoop or roll dough into balls, about two tablespoons each. Place 2 inches apart on prepared baking sheets. Let rest, preferable chilled, for 30 minutes.
5. Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.

Halifax, MA(Zone 6a)

VEGETARIAN CREAM OF TOMATO SOUP
1 quarts vegetable broth or water
1 medium-sized onion, finely chopped
1 large Yukon potato, sliced thin and chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
12 oz. can fire roasted diced tomatoes, no salt added
6 oz. can tomato paste
1 cup unsweetened coconut milk
Salt and pepper, to taste

1. Bring the vegetable stock or water to a boil in a 3-quart or larger stockpot, adding in the onion, potato, celery, and carrot. Boil until vegetables are tender, about 10 minutes.
2. Turn down the heat to medium-low. Add in the can of diced tomatoes and tomato paste, stirring until combined, cover the pot and let simmer for 20 minutes.
3. Turn off the heat. Carefully, one cup at a time, puree the mixture in a blender or food processor until the soup is consistent.
4. Add the liquid back into the pot and stir in the coconut milk, salt and pepper. Heat until desired temperature and consistency. Serve hot, garnishing with a bit of fresh herbs, if desired.

CHEESE STRATA
6 (1 oz) slices day-old white bread, cubed
1 tsp olive oil
1 cup (4 oz) sharp Cheddar, shredded
1/2 cup Gruyere cheese, shredded
1/2 cup American cheese, shredded
3 eggs, lightly beaten
2 cups skim milk
1/8 tsp ground black pepper

1. Preheat oven to 325F. Prepare a 1 quart casserole dish, by brushing the sides and bottom with olive oil; set aside. Combine the shredded cheeses and set aside.
2. Combine eggs, milk and black pepper; set aside.
3. Place half the bread cubes the casserole dish. Layer half the cheese blend onto the bread cubes; repeat layers with remaining bread cubes and cheese blend. Cover and chill at least 2 hours.
4. Set casserole in a pan containing 1/2-inch of hot water. Bake for 40 to 60 minutes or until a knife inserted in the center comes out clean.
5. Cut into 6 portions and serve immediately.

BERRY PUDDING
3 cups fresh or frozen unsweetened berries, divided
1 cup water
3 tbsp cornstarch
1/8 tsp salt
1/8 tsp ground cinnamon
1 cup non-refined coconut sugar
1/2 tsp vanilla extract
Whipped topping*

1. Combine 1 cup berries, water, cornstarch, salt and cinnamon in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens.
2. Add remaining 2 cups berries, coconut sugar and vanilla; stir well. let cool before serving. Top with whipped topping. Makes 6 servings.

* WHIPPED TOPPING
(1) 13.5 oz can Full Fat Coconut Milk,(refrigerated for 24 hours)
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons refined coconut palm flower sugar

1. Take the full fat coconut milk out of the refrigerator and flip it upside down. Open it and drain out the liquid (it's great in smoothies.) Scoop out the hardened cream from the bottom of the can into a large bowl.
2. Add the vanilla extract, cocoa powder and coconut sugar into the coconut cream and beat with a hand mixer on high speed until light and fluffy. Place into the refrigerator until ready to use.

Halifax, MA(Zone 6a)

PICNIC MENU

OVEN-FRIED CHICKEN
2 cups cornflake cereal, crushed
tsp paprika
tsp onion powder
tsp garlic powder
tsp curry powder
8 (4 oz) chicken breasts halves, skinned
2 tbsp buttermilk
Vegetable cooking spray

1. Preheat oven to 350F. Coat a large baking dish with cooking spray; set aside
2. Combine cornflakes, paprika, onion powder, garlic powder and curry powder in a shallow dish.
3. Dip chicken in the buttermilk, and dredge in the cereal mixture
4. Bake for 20to 30 minutes or until lightly browned and breast meat reaches 165F. Yields 6 servings.
.

COLESLAW
2 cups green cabbage, shredded
2 cup red cabbage, shredded
1 cup carrots, shredded
2/3 cup low-fat mayonnaise
2 tbsp Dijon mustard
2 tbsp cider vinegar
1 tsp sea salt

1. Combine mayonnaise, mustard, vinegar and salt in a small bowl; set aside.
2. Combine the cabbages and carrots in a medium non-reactive bowl. Pour dressing mixture over slaw and toss gently to coat.
3. Cover and chill. Yields 6 servings


BUTTERMILK BISCUIT WEDGES
2 cups all-purpose flour
2 tsp baking powder
tsp baking soda
1 tbsp sugar
cup butter
cup buttermilk

1. Preheat oven to400F.
2. Combine flour, baking powder, baking soda, and sugar in a medium bowl; stirring to blend. Cut in butter with a pastry blender or a fork, until the mixture resembles coarse meal.
3. Add buttermilk, stirring just until the dry ingredients are moistened.
4. Turn dough out onto a lightly floured surface, and knead 8 to 10 times. Divide dough into thirds. Gently shape each third into a ball; place 2 inches apart on an ungreased baking sheet.
5. Flatten each ball into 1-inch-thick circle, and score each into four wedges. Bake for 10 to 15 minutes or until golden. Separate into wedges, and serve warm. Yields 12 wedges.


LEMON-ORANGE ICED TEA
cup boiling water
2 tea bags
2 tbsp sugar
1 cups cold water
1 cup unsweetened orange juice
2 tbsp lemon juice
1 (12 oz) lemon-lime seltzer water

1. Pour boiling water over tea bags. Cover and let stand 5 minutes Remove and discard the tea bags. Transfer tea to a medium-sized pitcher, and stir in the sugar.
2. Add the cold water, orange juice, and lemon juice. Cover and chill at least an hour.
3. Just before serving, add the lemon-lime seltzer water to the tea mixture; stirring well. Serve over ice. Yields 6 servings.




This message was edited Apr 7, 2017 4:32 PM

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