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Lavonne’s Stuffed Peppers

Lavonnes Stuffed Peppers
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Ingredients
  1. 12 Jalepeno or other variety of peppers
  2. 2 oz. feta cheese
  3. 4 oz. cream cheese at room temp
  4. 4 oz pepper jack cheese (or any other cheese) - shredded
  5. handful fresh cilantro (optional) finally chopped
  6. 2 T grated onion ( I dice it and add more like 1/4 cup)
Instructions
  1. Bake at 425 for 15-18 minutes or until the peppers are tender and the cheese is brown at the edges and bubbly
Notes
  1. Enjoy!
Hay River Readers https://www.hayriverreaders.net/

Nancy’s Lemony Risotto With Asparagus and Shrimp

Lemony Risotto With Asparagus and Shrimp
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Ingredients
  1. 3 cups reduced-sodium chicken broth
  2. 2 cups water
  3. 3/4 lb asparagus, trimmed and cut into 1 inch pieces
  4. 1 small onion, finely chopped
  5. 4 tablespoons unsalted butter, divided
  6. 1 1/4 cups arborio rice
  7. 1/4 cup dry white wine
  8. 3/4 lb medium shrimp, peeled and deveined
  9. 1 tablespoon grated lemon zest
  10. 1/4 cup grated parmesan cheese
  11. 2 tablespoons chopped flat leaf parsley
Instructions
  1. 1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
  2. 2. Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  3. 3. Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
  4. 4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
  5. 5. Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).
Hay River Readers https://www.hayriverreaders.net/

Lisa’s Irish Soda Buns

Irish Soda Bread Buns
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Ingredients
  1. 1 cup sorghum flour
  2. 1/2 cup almond flour
  3. 1/2 cup potato starch (not potato flour)
  4. 1/2 cup light brown sugar
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon baking powder
  7. 1 teaspoon xanthan gum
  8. 1 teaspoon fine sea salt
  9. 2 large organic free-range eggs, beaten
  10. 1/3 cup oil
  11. 1/2 cup non-dairy milk
  12. 1 tablespoon Vegenaise (or mayo)
  13. 1/2 teaspoon almond extract
  14. 1 cup organic raisins or currants
Instructions
  1. Preheat the oven to 375º. Grease a 12-muffin pan, or line with paper liners.
  2. In a mixing bowl, whisk together the sorghum flour, almond flour, potato starch, baking soda, baking powder, xanthan gum and sea salt.
  3. Add in the eggs, oil, non-dairy milk, Vegenaise and almond extract. Beat until you achieve a smooth, stretchy batter- about two minutes.
  4. Stir in the raisins (or currants) by hand.
  5. Spoon the batter into twelve muffin cups. Smooth out tops with a quick swirl, using two wet fingers.
  6. Bake in the center of a hot oven for 22 minutes until the tops are domed and golden, and firm to a light touch.
  7. Serve warm.
  8. Soda style breads and rolls are always best fresh baked. Wrap, bag and freeze leftovers for preserving optimum texture.
Notes
  1. Stir in a teaspoon or two of caraway seeds if you prefer your soda bread buns with a hint of caraway.
  2. Use dairy if you prefer. We used organic non-GMO soy milk.
  3. These rolls have a subtle sweetness. They pair beautifully with soup, chili, stew and old fashioned roasted dinners.
  4. For breakfast and tea time, serve warm with butter and jam.
  5. Recipe Source: glutenfreegoddess.blogspot.com
Adapted from Gluten-Free Godess
Adapted from Gluten-Free Godess
Hay River Readers https://www.hayriverreaders.net/

Nancy’s Corn Chowder

Nancy's Corn Chowder
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Ingredients
  1. 1 1/2 tsp oil
  2. 2 large onions, chopped
  3. 1 stalk celery, chopped
  4. 1 red pepper, diced
  5. 3 cloves garlic, minced
  6. 1/2 tsp cumin
  7. 3 cups chicken broth
  8. 1 tsp thyme
  9. 1 bay leaf
  10. 2 cups frozen corn
  11. 1 potato, peeled, diced
  12. 2 T cornstarch
  13. 1 12 oz can evaporated milk
  14. salt and pepper to taste
  15. pinch cayenne pepper
  16. optional - fried bacon pieces
Instructions
  1. Cook onions in oil over low heat stirring for 5 minutes
  2. Add celery, red pepper, garlic and cumin, cook stirring for 2-3 minutes
  3. Add corn and potatoes, simmer till vegetables are tender, 5-10 minutes
  4. Combine cornstarch and evaporated milk, stir until smooth
  5. stir milk mixture into soup and cook, stirring until thickened, 2 minutes.
Hay River Readers https://www.hayriverreaders.net/

Lisa’s Morning Glory Oatmeal

Lisa's Morning Glory Baked Oatmeal
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Ingredients
  1. 1 c chopped pecans
  2. 1/4 c. coconut
  3. 1 t. cinn
  4. 1 T. brown sugar
  5. 1/2 t. salt
  6. 2 c. rolled oats
  7. 1 t. baking powder
  8. 2 c. milk
  9. 1/3 c. maple syrup
  10. 1 egg
  11. 2 T oil
  12. 1 t. vanilla
  13. 1 apple, chopped
  14. 1 c. shredded carrot
  15. 1/2 c. raisins
  16. 1 c. diced pineapple, drained
Instructions
  1. Butter 8 inch pan. Mix topping: 1/2 c pecans, coconut, 1/2 t cinn, brown
  2. sugar and pinch of salt. Separate bowl: oats, BP, 1/2 t salt. Liquids
  3. separately: milk, maple syrup, egg, oil, vanilla. Mix oats, milk and
  4. fruits/rest of pecans together and pour in pan. Sprinkle with topping.
  5. Bake at 375 40-45 min til set.
Hay River Readers https://www.hayriverreaders.net/

Lisa’s Blueberry Baked Oatmeal

LIsa's Blueberry Baked Oatmeal
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Ingredients
  1. 2 c. rolled oats
  2. 1/2 c walnuts, chopped
  3. 1/3 c. sweetener (sugar or maple syrup)
  4. 1 t. baking powder
  5. 1 1/2 t. cinnamon
  6. 1/2 t. salt
  7. 2 c. milk
  8. 1 egg
  9. 3 T melted butter
  10. 1 t. vanilla
  11. 2 ripe bananas
  12. 1 1/2 c berries (I used blueberries)
Instructions
  1. Butter 8" square pan. Mix oats, half the walnuts, sugar,BP, cinn and
  2. salt. In another bowl mix milk, egg, butter, vanilla (and maple syrup
  3. if using instead of sugar)
  4. Arrange sliced bananas on bottom of pan. Sprinkle with 2/3 of the
  5. berries.Cover with oats, drizzle milk over and be sure mixed, but don't
  6. stir. Top with rest of berries and nuts. Bake at 375 for 40-45 min. Serve
  7. warm. I added a little more milk, but it doesn't need extra sugar.
Hay River Readers https://www.hayriverreaders.net/

Kay’s Roasted Tomatoes

Kay's Roasted Tomatoes
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Ingredients
  1. tomatoes
  2. olive oil
  3. salt and pepper to taste
Instructions
  1. Quarter tomatoes and spread out onto a sheet pan.
  2. Drizzle olive oil over tomatoes
  3. salt and pepper to taste
Notes
  1. Mike & I like to leave the tomatoes in pieces to put into spaghetti, etc.
  2. We pour the cooled tomatoes into ziplock bags and lay them flat into freezer. If your freezer is full (as ours is), the flat frozen tomatoes will take up less room.
Hay River Readers https://www.hayriverreaders.net/

Kay’s Chicken Salad Contessa

Chicken Salad Contessa
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Ingredients
  1. 2 (1 whole) split chicken breasts (Kay used a package of 4)
  2. olive oil
  3. kosher salt and freshly ground pepper
  4. 1/2 C pecan halves
  5. 1/2 C walnut halves
  6. 1/2 C mayonaise
  7. 1/2 C sour cream
  8. 1 T chopped fresh tarragon leaves, divided (Kay used basil)
  9. 1 C green grapes cut in half
  10. lettuce leaves for serving (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Place chicken breasts skin side up on a backing sheet and rub them with olive oil. Sprinkle generously with salt & pepper. Roast for 35 to 40 min. until the chicken is cooked through. Set aside until cool.
  3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Dice into 3/4 inch pieces.
  4. Meanwhile, place the pecan and walnuts on a separate sheet pan and roast in oven for 7 to 8 minutes until golden. Set aside to cool.
  5. For the dressing, mix together the mayonaise and sour cream, 2 tsp salt and 1/2 tsp pepper. Fold in half of the tarragon leaves.
  6. Place diced chicken in bowl, add nuts and grapes. Pour dressing over chicken and toss well. Sprinkle remaining tarragon on top.
  7. Can serv on a bed of lettuce or as a bowl of salad.
  8. When serving for a larger group, increase the ingredients accordingly. Whenever I've served this I've always gotten a lot of compliments. How can you go wrong with the Contessa???!!
Adapted from Kay
Adapted from Kay
Hay River Readers https://www.hayriverreaders.net/

Kay’s Easy Granola Bars

Easy Granola Bars
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Ingredients
  1. 3 C quick cooking oats
  2. 1 (14 oz) can sweetened condensed milk
  3. 2 T butter
  4. 1 C flaked coconut
  5. 1 C sliced almonds
  6. 1 C miniature semisweet chocolate chips
  7. 1/2 C dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Grease 9" x 11" pan.
  2. Mix all ingredients with hands and pat into pan.
  3. Bake 20 - 25 minutes
  4. Cool. Cut into squares
Adapted from Kay
Adapted from Kay
Hay River Readers https://www.hayriverreaders.net/

Lavonne’s Savory Cauliflower Cake

Savory Cauliflower Cake
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Ingredients
  1. 1 medium head cauliflower trimmed & broken into small florets
  2. 1 tbsp extra-virgin olive oil
  3. 1 medium onion, thinly sliced
  4. ¾ tsp caraway seed, ground or crushed
  5. ½ tsp ground coriander
  6. ½ tsp crushed red pepper, or to taste
  7. ¾ tsp salt, divided
  8. ¾ cup garbanzo bean flour (I used whole wheat)
  9. ¼ cup all-purpose flour
  10. ½ tsp baking powder
  11. 6 large eggs
  12. 1 jarred roasted red pepper, rinsed and chopped (about ½ cup)
  13. ¾ cup crumbled feta cheese
  14. 3 tbsp chopped fresh dill, divided
Instructions
  1. 1. Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch springform pan with parchment paper (I used a small greased glass baking pan).
  2. 2. Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add cauliflower and steam until tender (about 8-10 minutes)
  3. 3. Heat oil in large skillet over medium heat. Add onion and cook, stirring, until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper and ½ tsp salt; cook, stirring gently, until fragrant, about 1 minute. Gently stir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2-3 minutes to combine the flavors.
  4. 4. Whisk flours, baking powder, and ¼ tsp salt in a bow. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine and eliminate most of the lumps. Stir in roasted red pepper, feta, and 2 tbsp dill. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan.
  5. 5. Bake until the top is golden and the cake is set, 35-45 minutes. Let cool to warm; remove the pan sides and the parchment. Serve warm or at room temperature, garnished with the remaining 1 tbsp dill.
Adapted from Eating Well Magazine (Jan/Feb 2014)
Adapted from Eating Well Magazine (Jan/Feb 2014)
Hay River Readers https://www.hayriverreaders.net/

Joyce’s Gingery Pickeled Beets

Joyce's Gingery Pickeled Beets
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Ingredients
  1. 2 lbs beets
  2. 2 c apple cider vinegar
  3. 2 TB pickling salt
  4. 1 c sugar
  5. 1 cinnamon stick
  6. 1 2-inch piece fresh ginger, peeled and thinly sliced
Instructions
  1. Scrub the beets, removing the greens and long roots. Place the beets in a pot and cover with water. Simmer over medium heat until the beets are just tender, about 30 to 45 minutes depending on the size of your beets. Drain and rinse with cold water. When the beets are cool enough to handle, rub the skins off with your fingers. (Wear plastic gloves or resealable plastic bags on your hands if you're averse to pink-stained skin.) Trim the unwieldy ends, cut the beets into wedges, and set aside.
  2. Prepare a boiling water bath and 4 regular-mouth 1-pint jars according to standard canning process. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
  3. Combine the vinegar, 2 c water, salt, sugar, cinnamon stick, and ginger slices in a pot and bring the brine to a boil.
  4. Meanwhile, pack the beet wedges into the sterilized jars. Slowly pour the hot brine over the beets in each jar, making sure to include 2 to 3 ginger slices in each jar and leaving 1/2 inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
  5. Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.
  6. Let these pickles cure for at least 1 week before eating.
Adapted from Food in Jars by Marisa McClellan
Adapted from Food in Jars by Marisa McClellan
Hay River Readers https://www.hayriverreaders.net/

Elsie’s Nut Bars

Elsie's Nut Bar Recipe
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Ingredients
  1. 1 jar roasted peanuts
  2. 12 oz. package peanut butter chips
  3. 1 can sweetened condensed milk
  4. 3/4 stick of butter
  5. 2 cups miniature marshmallows
Instructions
  1. Melt chips, milk and butter together. Take off heat.
  2. Stir in 1/2 jar peanuts and marshmallows.
  3. Spread in 9 x 13 pan.
  4. Pour rest of peanuts on top.
Hay River Readers https://www.hayriverreaders.net/

Sheila’s Fruit Cake

Sheila's Fruit Cake
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Ingredients
  1. 1 lb Marachino Cherries (I use 3 10oz jars of cherries with stems, they are firmer)
  2. 1 lb Pitted Dates
  3. 1 Cup Brazil Nuts
  4. 2 Cups Walnut Halves
  5. 1 1/2 Cups Flour
  6. 1 Cup Sugar
  7. 2 Tbs Butter
  8. 4 Eggs
  9. 1/2 Cup Sherry
  10. 1 tsp Baking Powder
  11. 1 tsp Salt
  12. 1/2 Cup Rum (at a minimum)
Instructions
  1. Preheat oven to 350. Grease 5 small or 1 regular loaf pan Put a square of waxed paper on the bottom as well.
  2. In a large bowl, mix cherries, dates and nuts with 1/2 cup flour to coat. Set aside.
  3. In another bowl, cream sugar and butter then add well beaten eggs. Blend in the sherry, slowly add the rest (1 cup) of the flour, baking powder and salt.
  4. Combine dough, fruit and nuts in a large bowl. Spoon into bread pan/s and immediately put in the oven to minimize the time the batter has to ooze to the bottom of the pan.
  5. Bake at 350 degrees small loaf pans 40 to 50 minutes, regular loaf pan 1 1/2 hours at 300 degrees. Remove from pan and cool on a baking rack.
  6. The traditional way to soak them in rum is to wrap them in soaked cheesecloth. I put the cooled loaf back in the pan and pour rum along the top of the loaf so that it runs down the sides. I then put the wet loaf onto a piece of Saran Wrap and wrap it with the Saran Wrap. Repeat once daily 2 to 4 times. Then weekly for as long as you can hold out. Its nice to bake them around Thanksgiving to have them for the Holidays.
Hay River Readers https://www.hayriverreaders.net/

Lavonne’s Baby Brussels Sprouts with Buttered Pecans

Baby Brussels Sprouts with Buttered Pecans
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Ingredients
  1. 1/2 cup pecan halves, cut crosswise into thirds
  2. 3 tablespoons unsalted butter
  3. 3/4 teaspoon salt
  4. 2 pounds baby Brussels sprouts, trimmed
  5. 1/2 tablespoon minced garlic
  6. 1 teaspoon fresh lemon juice, or to taste
  7. 1/4 teaspoon black pepper
Instructions
  1. Put oven rack in middle position and preheat oven to 350 degrees
  2. Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
  3. While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
  4. Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minutes. Increase heat to moderately high, then add sprouts and saute`, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Cooks' notes
  1. If you can't find baby Brussels sprouts, you can use regular sprouts and halve or quarter them.
Hay River Readers https://www.hayriverreaders.net/

Nancy’s African Chicken Soup

Nancy's African Chicken Soup
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Ingredients
  1. 1 Tbsp Olive oil
  2. 1/8 tsp cayenne pepper
  3. 1/8 tsp black pepper
  4. 1 1/2 cups onion, diced
  5. 1/2 green pepper, diced
  6. 1/2 red pepper, diced
  7. 1 Tbsp Garlic
  8. 4 cups chicken stock
  9. 2 cups water
  10. 2 cans diced tomatoes
  11. 1-1 1/2 lbs diced chicken breast
  12. 1/3 cup brown rice
  13. 1/2 cup crunchy peanut butter
Instructions
  1. Heat oil in large saucepan, add diced onions, peppers, and garlic. Saute
  2. until the onions start to brown. Season with cayenne and black peppers.
  3. Add chicken stock, water, tomatoes, rice and chicken. Simmer until the
  4. rice and chicken are cooked (30-40 minutes). Stir in the peanut butter.
  5. Salt to taste. Freezes well
Adapted from Patti Spanel
Adapted from Patti Spanel
Hay River Readers https://www.hayriverreaders.net/

Joyce’s Artichoke Nibbles

Joyces Artichoke Nibbles
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Ingredients
  1. 2 Tb olive oil
  2. 1 medium onion, finely chopped
  3. 1-2 garlic cloves, peeled & finely chopped
  4. 12 oz. marinated artichoke hearts, drained and chopped
  5. 4 eggs, lightly beaten
  6. 1 tsp salt
  7. 1/3 c. fine dry breadcrumbs
  8. Freshly ground black pepper
  9. tsp Tabasco sauce
  10. 1/2 pound sharp cheddar cheese, grated
  11. 2 Tb finely chopped fresh parsley
  12. 1 Tb finely chopped fresh oregano
Notes
  1. Preheat the oven to 325°F. Grease a 9-inch square baking pan and set aside.
  2. Heat the olive oil in a frying pan over medium-high heat, add the onion and garlic, and cook until soft, about 5 minutes. In a medium mixing bowl, combine the sautéed onions with the artichoke hearts, eggs, salt, breadcrumbs, pepper, Tabasco, cheese, parsley, and oregano. Mix well and pour into the prepared pan.
  3. Bake 30-35 minutes, or until set in the center when lightly touched. Let cool in the pan and cut into 1-inch squaress
Hay River Readers https://www.hayriverreaders.net/

Nancy’s Carrot Cake Bites

Carrot Cake Bites
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Ingredients
  1. 1 small carrot, grated
  2. 1/4 teaspoon ground cinnamon
  3. 2 1/4 cups pecans
  4. 1/3 cup raisins
  5. 1/4 teaspoon ground ginger
  6. Pinch of freshly grated nutmeg
  7. Grated zest of 1 clementine or orange
  8. 1 cup dates, pitted and roughly chopped
  9. 1/2 cup shredded coconut
Instructions
  1. -Squeeze out any excess liquid from the grated carrot.
  2. -Place all the ingredients, apart from the coconut, into a food processor and process until the mixture comes together in a large clump, scraping down the sides of the bowl a couple of times, if necessary.
  3. -Line a plate or baking sheet with parchment paper.
  4. -Take a teaspoon of the mixture, roll into a ball, and place on the parchment paper. Repeat to make 12–14 golfball-sized spheres in total.
  5. -Put the shredded coconut into a bowl and roll each ball in the coconut to coat.
  6. -Place the balls on the lined plate and refrigerate overnight.
Hay River Readers https://www.hayriverreaders.net/