Author Archives: Josh Kirk

Wild Rice Pecan Waffles

1 cup All purpose flour 1 teaspoon Baking powder 1/2 teaspoon Salt 2 Egg 2/3 cup Milk 1/4 cup Vegetable oil 1 1/2 cup Wild rice cooked 1/2 cup Pecans

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Ingredients Method

Ingredients

1 cups All purpose flour
1 teaspoons Baking powder
1/2 teaspoons Salt
2 Egg
2/3 cups Milk
1/4 cups Vegetable oil
1 1/2 cups Wild rice cooked
1/2 cups Pecans

Method

In a bowl, combine the flour, baking powder and salt. In a mixing bowl, beat egg yolks, milk and oil; stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.
Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.

Whole Wheat Banana Nut Waffles

1/2 cup Whole wheat flour 1/2 cup All purpose flour 1 teaspoon Baking power 1/4 teaspoon Salt 3/4 cup Milk 1 Bananas 1 Egg seperated 1 tablespoon Canola Oil 1/4 cup Walnuts chopped

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Servings: 2 waffles

Ingredients Method

Ingredients

1/2 cups Whole wheat flour
1/2 cups All purpose flour
1 teaspoons Baking power
1/4 teaspoons Salt
3/4 cups Milk
1 Bananas
1 Egg seperated
1 tablespoon Canola Oil
1/4 cups Walnuts chopped

Method

Sift dry ingredients together in a bowl
Add egg yolk and milk to the dry ingredients and beat together thoroughly
Mash banana and beat banana and nuts into batter
Beat egg white until stiff, stir 1/4 into the batter to lighten it and then gently fold in the remaining egg white
Pour a scant 1/3 cup of batter onto the heated heart waffle mold

Velvetta Chicken

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Ingredients Method

Ingredients

4 Chicken breast
1 medium Onion
1 can 12 oz Ro-Tel Tomatoes diced
1 can 12 oz Cream of Celery Soup
1 can 12 oz Cream of Chicken Soup
1 bag Tostitos 1 use bite-size
1 package Velvetta cheese

Method

Preheat oven to 350 degrees.
Boil Chicken with onion
Mix chicken pieces, soups and Ro-Tel in medium bowl
In casserole dish
thick layer of tostitos
layer chicken mixture (1/2)
layer tostitos
layer chicken mixture (1/2)
Slice velvetta and place over top of last layer
Bake at 350 degrees until cheese is bubbly and light brown. About 20 minutes.

Vegetarian burritos with black beans

Flour tortillas 1 c. cooked brown or white rice 1 can (12 oz) canned black beans rinsed and drained 1 can (12 oz) canned whole kernel corn 1 bunch cilantro chopped Guacamole or avocado sliced Lettuce shredded 1 Green Onion chopped Tomato chopped Cheddar cheese shredded
Instructions Cook rice. Mix together with bunch of chopped cilantro, chopped stalk of green onion, can of corn, and can of black beans. Put on warm tortilla with tomatoes, guacamole, and cheese to taste.

Turkey Sausage Patties

1 pound Ground turkey lean breast 1/2 teaspoon Cumin 1/2 teaspoon Cayenne pepper 1/2 teaspoon Garlic powder 1 teaspoon Coriander 1/4 teaspoon Black pepper freshly ground 1 teaspoon Paprika 1/2 teaspoon Oregano 1/2 teaspoon Basil 1/2 cup Chicken broth low or no sodium
Instructions Combine the turkey and dry spices in a large bowl. Mix together throughly. Add the chicken broth, mixing well. Let stand for 15 to 20 minutes. Form the turkey into 8 patties, approximately 3/4 inch thick. Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or until thorughly cooked. Makes four servings.

Tuna Salad Surprise

2 6 1/2 oz cans of light tuna
* 1/4 cup finely diced celery
* 3 TBS chopped walnuts
* 3 TBS chopped fresh parsley
* 1/4 cup finely minced onion
* Salt and black pepper to taste
* 1 medium head romaine lettuce
* 1 small tomato

Instructions
1. Mince onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
2. Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate). Blend well to make sure sunflower seeds are ground.
3. Mix tuna, celery, walnuts, parsley, onion, salt, and pepper.
4. Mix desired amount of dressing with tuna mixture.
5. Serve on bed of chopped romaine lettuce with chopped tomato.

Dressing

* 3 medium cloves garlic, pressed
* 1 TBS prepared Dijon mustard
* 1 tsp honey
* 1/2 tsp salt
* 1/2 tsp cracked black pepper
* 4 TBS fresh lemon juice
* 1/4 cup sunflower seeds
* 4 oz silken tofu
* 1/2 tsp dried Italian herbs
* 2 TBS extra virgin olive oil
* A little water to thin if necessary

Texas Caviar

1/2 Onion chopped 1 Green bell pepper chopped 1 Jalapeno peppers chopped 1 bunch Green onion chopped 1 tablespoon Garlic minced 1 pint Cherry tomatoes quartered 8 ounce Zesty Italian dressing 15 ounce Black beans drained 15 ounce Black-eyed peas drained 1/2 teaspoon Coriander ground 1 bunch Cilantro freshly chopped
Instructions In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Spinach wrap

Sprouts Guacamole Spinach fresh Tomato chopped Mushroom Pico de Gallo mild Asiago cheese Tortilla
Instructions On warm tortilla, put torn up spinach, sprouts, guacamole, tomtoes, mushrooms, asiago cheese, and pico de gallo to taste.

Spinach Lasagna

1 pound Lasagna noodles
20 ounce Frozen chopped spinach
2 pounds Fat-free ricotta cheese
1 Egg
1 Egg white
1 cup Parmesan cheese grated
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
1 clove Garlic minced
1 teaspoon Dried basil
1/4 teaspoon Nutmeg ground
1/2 pound Part-skim mozzarella shredded
1/2 pound Fat-free mozzarella shredded
4 cups Tomato Sauce

Instructions
1. Preheat oven to 375°

2. Prepare lasagna noodles according to package directions. Drain and rinse pasta when finished.

3. Defrost spinach using microwave or let it sit at room temperature. Do not cook spinach. Drain as much liquid from spinach as possible.

4. Combine ricotta, spinach, whole egg, egg white, ¼ cup Parmesan, salt, pepper, garlic, basil and nutmeg. In a separate bowl, combine the two mozzarellas.

5. Layer the lasagna in a lasagna pan (9x13x3) in the following order, going from the bottom to the top: 1 cup of tomato sauce, 1 layer of overlapping lasagna noodles, half of ricotta mix, one-third of mozzarella mix, one fourth cup of Parmesan. Continue laying until all items are used up.

6.Bake uncovered for forty-five minutes. If top starts to overbrown during baking, cover. Let stand 5-10 minutes before serving.

Spanish Rice

1 pound Hamburger cooked
1 small Green pepper diced
3 small Celery diced
1 medium Onion diced
1 large Garlic clove minced
1 can (16 oz) Tomato
1 can (8 oz) Tomato sauce
8 ounce Cheese shredded

Instructions
Fry out hamburger, drain. Add rest of ingredients and simmer for 1 hour. While simmering, cook 1 1/2 cups raw rice in 3 cups water. Add tomato mixture to rice. Halve and use brown rice in place of white rice. Seed and remove stem of 3 large or 4 small green peppers. Put in boiling water till partially tender. Drain, cool. In 9 x 13 inch pan, put green pepper, fill full of rice mixture. Put remaining rice all around peppers. Bake 1/2 to 3/4 hours.

(I add another half pound of hambuger to this recipie for my family of 6 and make 1/2 of the pan without layering peppers on bottom because my kids don’t like them. I also put at least 3 cloves of garlic, it’s good for you.)