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 Spinach with Garbanzo Beans Total time: 15 minutes.
1 Tbsp oil
1 Tbsp minced garlic
1/2 onion, diced or sliced or minced
1 bunch of spinach or 1 package baby spinach
2 cups cooked garbanzo beans
1/2 tsp salt
1/2 tsp ground cumin
In a large frying pan, heat oil on medium-high heat. Add onions and cook until golden (about 10 minutes). Add garlic, salt, and cumin and cook 1 minute, stirring constantly. Add garbanzo beans and spinach and heat through. The spinach will wilt when it’s hot.
Some people mash their garbanzo beans. I did not.
 Spinach, salmon, feta, nuts and grapes with a spicy orange cilantro dressing. Total time: 10 minutes.
Serves 2.
Salad:
1 bunch spinach or 1 package of baby spinach
1 cup smoked salmon, deboned and separated
1 cup red grapes
1 cup feta cheese
1/2 c pecan pieces
1/2 c pine nuts
Dressing:
3 T olive oil, divided
1/4 c minced ginger
1/3 c orange juice
1/3 c red wine vinegar
1/4 tsp orange zest
1/2 c loose chopped cilantro
2 T brown sugar
Heat 1 tablespoon of oil in a small saucepan on medium heat for 1 minute. Add ginger and cook until golden brown, about 4 minutes. Add orange juice and brown sugar and bring to a boil. Continue to boil for 3-4 minutes until the orange juice feels reduced and slightly thicker. Remove from heat. Add orange zest. Puree together with remaining dressing ingredients.
 Salmon Stuffed Chicken Breast Total time: 1 hour.
2 boneless chicken breasts
3/4 c smoked salmon, separated and deboned
3/4 c feta cheese
2 tsp minced garlic
1 tsp dill weed
1/2 tsp salt or to taste
breadcrumbs
Serves 2.
Preheat oven to 400F.
In a small bowl, mix together feta, salmon, garlic, dill and salt.
Using a sharp knife, slice open each chicken breast horizontally, almost all the way through, leaving the two halves attached. Open up the split breasts and lay them out flat. Place each piece of chicken, laid out flat, in a plastic bag or plastic wrap one at a time. Pound the chicken pieces to ¼-inch thickness.
Scoop filling into the chicken breasts and seal them with 3 or 4 toothpicks. (Make sure you remember how many you use.) Roll filled breast in breadcrumbs. Repeat for the second one.
Bake 45 minutes. Let cool 5 minutes before trying to remove those toothpicks.
I use a glass baking dish whenever I bake meat. If you don’t have one, you’ll need to keep better watch on your chicken.
 Dilly Sour Rice served with salmon stuffed chicken breasts. Total time: Approximately 45 minutes.
3 cups water
2 cups rice
2 Tbsp butter
1/2 c sour cream
1 tsp minced garlic
1/2 tsp paprika
1/2 tsp salt
1/2 tsp dill weed
1/4 tsp pepper
1/4 tsp dried mint leaves
Mix sour cream and seasonings, set aside.
In a large, deep skillet, melt butter on medium-high heat. Add rice and cook until golden brown (about 10 minutes), stirring often.
Add sour cream mix, and stir well. Add water and stir until sour cream is mostly dissolved. Cover tightly. Leave it this way for 5 minutes, then reduce heat to low.
Let the rice simmer for 15 minutes. Then turn the heat off and let it steam for another 5-10 minutes. Fluff and serve.
Serves 6-8.
Shown here with salmon stuffed chicken breasts.
 No-Bake Cookies Total time: 10 minutes, plus chill time.
2 c brown sugar
1/2 c butter
1/2 c milk
3 c oats
1/2 c pb
2 tsp vanilla
Microwave milk on high for 30 seconds. Set aside.
In your largest mixing bowl that will fit in the microwave, microwave your stick of butter on high for 1 minute. Remove and add warmed milk and brown sugar. Stir well, until all the sugar lumps are gone (about 40 strokes).
Microwave the whole lot on high for 6 minutes. Do not stop, do not stir. Remove and add peanut butter and vanilla. Stir until smooth. Add oats and stir, stir, stir. Take a break and stir some more. You need to stir until it starts to feel stiff.
Scoop by the spoonful onto wax paper or other nonstick surface, 2-3 inches apart. Cool completely in the refrigerator (1-4 hours).
 Chocolate Chocolate Chip Cookies with pecans and coconut. Total time: Approximately 45 minutes.
1/2 c butter (1 stick), softened
1/4 c sugar
3/4 c brown sugar
1/4 c cocoa powder
1/4 c chocolate chips
1 tsp shortening
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
1/2 c coconut flakes
1/2 c pecan pieces
1 c chocolate chips
Preheat oven to 360F.
Whisk together flour, salt, baking soda, and baking powder. Set aside.
Melt 1/4 c chocolate chips with shortening in the microwave for one minute, stirring every 20 seconds. Set aside.
In a large mixing bowl, cream the sugars with the butter until it appears light and fluffy (about 3 minutes by hand). Add egg and blend until smooth. Add cocoa powder and vanilla and blend until smooth. Add melted chocolate and shortening and blend until smooth.
Add flour mixture and mix until just incorporated (40 strokes or less). Mix in coconut, pecans and chocolate chips.
Bake 10-12 minutes. Cool on cookie sheet 3 minutes before removing to a wire rack or aluminum sheet to cool completely.
My first round is always 11 minutes exactly, and each successive round is 10 minutes after that.
 Pecan Oatmeal Cookies Total time: 1 hour.
Also known as “Vermont Maple Cookies”, these are eggless cookies!
1/2 c butter (1 stick)
1 cup brown sugar
1/4 c maple syrup
1 T hazelnut syrup
1 tsp baking soda
1/4 c boiling water
1/2 tsp vanilla extract
1.5 c old-fashioned rolled oats
1/2 c shredded coconut
1 c pecans, chopped or whole
1 1/3 c all purpose flour
1/2 tsp salt
1 tsp cinnamon
I’ve separated the ingredients based on steps to make the cookies.
Preheat oven to 300F.
In a medium saucepan on low heat, combine first 4 ingredients and stir until butter is completely melted and well mixed. Remove from heat and pour into large mixing bowl.
In a coffee cup or glass measuring cup, add the baking soda to the hot water. It should bubble excitedly. This is a good sign. If it doesn’t bubble, it means your baking soda is old and yucko.
Add water and baking soda to sugar mix. Stir well. Add all the remaining ingredients and stir, stir, stir.
Measure 1/4 cup of “dough” for each cookie, with a minimum of 3 inches between each pile of dough on the cookie sheet. These will puff out quite large.
Bake 18-20 minutes, until golden brown. Let cool on the cookie sheet for 5 minutes before removing to a wire rack or aluminum sheet.
Makes about 20 cookies.
 Greek Roasted Potatoes (about half a batch) Total time: Approximately 1 hour.
4-5 potatoes
1/4 c olive oil
1/4 c lemon juice
1/4 c water
3 cloves of garlic, minced
1 tsp dijon mustard
1 tsp ground or crushed thyme
1 tsp ground or crushed rosemary
1 tsp oregano
1 tsp salt, or to taste
1 tsp pepper, or to taste
Gallon size plastic bag or similar container.
Preheat oven to 450F.
Wash and pat dry potatoes. Cut each potato into 6 pieces lengthwise.
Mix together all the remaining ingredients in your plastic bag. Add potatoes and coat well. Dump the whole lot into a 9×13 or larger baking dish or roasting pan.
Bake uncovered 45 minutes or until tender.
At the 30 minute mark, you could add feta on top!
 Apple Ginger Muffcakes Total time: 40 minutes.
Original by Tried & Tasted’s Paper Chef September: Apple Ginger Cupcakes
Two apples, diced
1 stick of butter
3 inches fresh ginger root, minced
1 T cinnamon
1 1/2 c flour
1/4 c vegetable oil
1/4 c plain yogurt
1/4 c milk
1 eggs
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract
Makes 12.
Preheat oven to 350F.
In a large nonstick frying pan, melt one stick of butter on medium-high heat. Add ginger root and cook 3-5 minutes until slightly softened. Stir in cinnamon and apples until well coated. Turn off heat and set aside.
In a medium bowl, whisk together flour, salt and baking soda. Set aside. In a large mixing bowl, beat together egg and all wet ingredients. Stir in sugar until well adapted (about 10 strokes). Add dry mix and stir until just damp (about 40 strokes). Fold in apples and ginger.
Bake 25-30 minutes or until a toothpick comes out mostly clean.
 Apple Oat Bread Total time: 35 minutes.
1 cup chopped apple pieces
1 c flour
1/2 c oats
1/2 c sugar
1/2 c oil
2 eggs
1 1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350F.
Whisk together dry ingredients, set aside.
In a large bowl, combine eggs, oil, and vanilla. Add dry mix and stir until evenly coated (about 40 strokes). Fold in apple pieces.
Bake in a greased bread pan for 20-25 minutes, until edges are dark brown.
That has to be the worst picture ever. 🙂
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