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Share Your Recipes for a Chance to Win a Huge Prize Package from Classic Hostess! - Page 2

post #21 of 77

Did I mention I love, love, love sushi? I keep nori in the pantry for a quick, easy leftovers lunch.


Stina's French Sushi

1 sheet seaweed / nori
1 and 1/3 cup leftover white rice (any kind will do)
3oz smoked salmon

1 pickled apsaragus, sliced in half

2T brie (the creamy inner part, no rind ;) )
1/4 an avocado, sliced thin

4-5 spinach leaves.


Working on a sheet of plastic wrap, get your hands damp with water and gently distribute the rice over the bottom 3/4 of the nori. Line up your ingredients on the non-rice part of the nori. Stack them neatly on top of one another. Roll the un-riced part of the nori over the ingredients, taking care to keep it tight and contained. 


When the nori has encased all of the ingredients, use the plastic to help you continue rolling until all the rice is encased in what looks like a seasweed pipe. Lay the plastic over the roll and with a sharp knife that has been dipped in water, slice the roll into 8 equal segments. It helps to clean the knife between cuttings. Remove the plastic and serve.

Edited by fayebond - 9/4/13 at 11:53pm
post #22 of 77
Thread Starter 

There's still a couple of days left to enter this giveaway. If you haven't shared your recipes post them below!

post #23 of 77

Easy Apple Pie


4 Granny Smith apples, peeled, cored and chopped into 1-inch pieces

2 Golden Delicious apples, peeled, cored and chopped into 1-inch pieces

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

pinch of salt

3 tablespoons flour

1 package deep-dish pie crust

2 tablespoons butter, chilled and cut in 1/2 pieces


Preheat oven to 350 degrees. In large bowl combine apples, sugar, lemon juice and spices. Mix well. Add flour and salt, mix thoroughly. Separate the two pie crusts in the package. Fill one apple mixture. Scatter the butter pieces on top. Carefully remove the remaining pie crust from its foil pan and arrange it on top of the filled pie crust. Pinch the edges together. Using a sharp knife, slash the top of the pie a couple of times. Bake at 350 degrees for about an hour.  Serves 8-10.

post #24 of 77

Here's a recipe I shared in a Mothering holiday dishes article several years ago. Just thought I'd share it again.


Eid is a day of grand celebration for the Muslim world. There are two Eids. The first, known as Eid Al-Fitr, follows the month long fast of Ramadan. The second, Eid Al-Adha, is celebrated on the tenth day of the month of Dhul Hijjah, following the Hajj, or Pilgrimage.

Because the Islamic calendar is based on lunar sightings, the dates of Eid do not fall on the same Gregorian calendar dates. This year the Eid Al-Adha will occur in October. 

There is a wide range of customs and traditions that mark the Eid celebrations in various countries. Though there are public festivities, it is looked upon as a day of family gathering and visiting of neighbors, and of giving charity to those in need. The day starts with a special Eid prayer, either in an open field or in a main mosque. It is usually followed by a celebratory meal at the home of the eldest member of the family. Sweets are served to all guests and one of the most popular in many areas around the Muslim world is Ma’mool.


2 cups flour
1/2 cup farina
1/8 tsp. ground cardamom
1/8 tsp. ground nutmeg
Dash ground cloves
1 cup butter, softened (butter is traditional for the recipe but I prefer coconut oil, which gives it a nice flavor; Earth Balance works good too)
2 Tbs. water
1/4 tsp. rose or orange blossom water
1/4 cup chopped nuts of your choice or dates
1 Tbs. sugar, if using nuts (optional)
Powdered sugar

Preheat the oven to 350 degrees.
To make the pastry mix the flour, farina, cardamom, nutmeg and cloves. In a large mixer bowl cream the butter. With mixer at low speed add half the flour mixture and combine well. Add remaining flour mixture, sprinkling the water, and the rose or orange blossom water in until dough is well mixed. Cover the dough and chill while you prepare the dates.

If using nuts for the filling, combine the nuts with the 1 Tbs. sugar if desired.

Using a cookie mold, take a ball of the dough, place it into the mold and press into the center to make an indentation. Place a teaspoon of the dates/nuts into the indentation and bring the dough over the dates to cover. Press lightly to seal the dough over the dates. Repeat to form 12 cookies.

Bake in the oven for 30 minutes until golden brown. Let cool and sprinkle with powdered sugar.

Note: If you are unable to find farina in your area, simply use 2 ½ cups of flour.

post #25 of 77

Sundried Tomato Salad


1 bag of mixed salad greens rinsed and patted dry

1 bag of spinach leaves, rinsed and patted dry

1 8.5 oz. jar sundried tomatoes, cut in 1/2 inch pieces


1 3.5 oz.bag sundried tomatoes, cut in 1/2 inch pieces

3 tablespoons sunflower seeds

1 teaspoon dried dill

2 strips of cooked bacon, crumbled (optional)

1 bottle Italian dressing or favorite vinaigrette 

1/4 cup shredded cheddar cheese for garnish


Combine salad greens, spinach, sundried tomatoes, sunflower seeds, dill, and bacon in a large bowl. Toss with dressing to taste. Garnish with cheese. Serves 10.

post #26 of 77

One of the great things about being part English is getting to taste an authentic English trifle. I've loved this since I was a kid, and so has everyone else I made it for! It's great for a frugal dessert that not only you, but the kids can enjoy making (omit liquor if serving to children).  It's fun, quick, easy, and doesn't take ages to make! This recipe usually gives meeh about 5-10 servings..depending how big your pieces are.






1/2 pound cake in your choice of flavour

1 serving Bird's Custard (or any ready made custard or vanilla pudding)

2 cans fruit cocktail or your choice of freshly sliced fruits

1 package Strawberry or Orange Jell-O

3 to 4 tbsp sweet sherry or Jamaican Rum (for extra kick)

Cool whip or whipped cream


Cut pound cake into medium sized pieces and place in bottom of large trifle bowl or large serving bowl. Place cut pieces and place in bowl add both cans of fruit cocktail on top of pound cake pieces. Pour sherry or Rum on pound cake and let soak while preparing the Jell-O. Once the Jell-O is prepared pour it all over the pound cake and make sure it's all covered. Place trifle in the fridge long enough for Jell-O to set. Prepare custard according to package, and let cool slightly, but not too long or else it will get thick. Pour custard over the entire trifle and let it disperse. Once again, refrigerate until the custard has set. When ready to serve add whipped topping and fresh fruit or almond flakes to garnish. Yum!

post #27 of 77

Homemade granola


3 cups oats
2 cups coconut chips

½ cup chopped dried white raisins
1 cup chopped dried cranberries
1/2 cup coarsely chopped raw walnuts

1/4 cup brown sugar
3 tablespoons walnut oil
3 tablespoons real maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon pink salt

Arrange the racks in the center of the oven and preheat the oven to 325 degrees F.

Toss the oats, coconut chips, berries and nuts in a large bowl. Whisk together the brown sugar, oil, maple syrup, vanilla, and 1/4 teaspoon salt in a second bowl. Stir everything together so it is evenly coated.

Spread in an even layer on a rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and put in a large bowl so it will stop cooking. Let cool before serving.


Makes four breakfasts for two adults and two toddlers.

post #28 of 77

Dutch babies


2 eggs

1/2 cup whole wheat flour

1 cup milk

1/8 teaspoon salt

1 Tablespoon butter

maple syrup for serving

berries for serving


Preheat oven to 400 degrees.  Melt butter in an 9 in ch cast iron pan in the oven.


Whisk all ingrediants together in a bowl.  Pour into hot pan.


Bake for 15 minutes or until a toothpick in the middle will come out clean.


Serve immeadiately topped with syrup and berries.


Feeds two adults and two toddlers or three not very hungry adults.

post #29 of 77

Garden Cheese And Nut Trays


olive oil

2 good sized zucchini
1 tablespoon butter, melted

1/4 cup freshly grated parmesan cheese
1/4 cup coarsely ground almond flour (you can make your own in any blender but I looooove my vitamix for this part).
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 475 degrees.


Coat a baking sheet with olive oil.

Cut the zucs into 1/4-inch thick round “tray” shaped slices. In one bowl, toss the zucchini trays with the melted butter. In another bowl, mix the Parmesan, almond flour, salt, pepper. Dip each tray into the Parmesan mixture, coating it evenly and press the coating on to make it stick.  Carefully place trays in a single layer on the oiled baking sheet.

Bake the “trays” until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. 



post #30 of 77
Gluten-free, dairy-free waffles

2 c. gluten free oats
1 tsp. cinnamon
1 tsp. freshly ground nutmeg
2 tsp. baking powder
3 eggs
2 tbsp. coconut oil ( or any oil will do)
3 c. of non-dariy milk (rice, soy, coconut will all work)
1 medium ripe banana

Combine oats, cinnamon, nutmeg, and baking powder in a blender and blend until oats become a flour consistency. In a separate bowl combine eggs, oil, milk and banana. Mix the dry ingredients with the wet ingredients. Fire up the waffle iron and be sure to oil it well, as these will stick if you don't. Enjoy! Tip for extra fluffy waffles: separate the egg whites from the egg yolks and beat the egg whites until stiff. Add egg yolks to recipe with other wet ingredients. After combining wet and dry ingredients add the stiff egg whites and hand-stir to incorporate, then on to the waffle iron. Enjoy!
post #31 of 77
I shared on my facebook page
post #32 of 77

My grandma's spinach pie


- 500g frozen spinach

- One of those round containers of cream cheese

- Parmesan cheese (optional)

- Medium sized onion, chopped small and sauteed till translucent

- Salt and pepper

- 2 eggs: separate one yolk, and mix the other egg and the extra white

- Filo dough / pate brisee / quiche crust - some kind of dough that won't be too heavy for both a top and a bottom

- Butter


Preheat the oven to 350 F.


Mix the spinach, onion, cream cheese, parmesan cheese, eggs (not the reserved yolk). Salt and pepper to taste. Assemble as a pie on a buttered container (dough on bottom of container going up sides, then filing, then dough top) - and make sure the top layer of dough has a vent hole; I also punch holes with a fork in a few places to avoid bubbles. Paint with the reserved egg yolk.


Bake for 30 minutes or until the dough is done and golden.

post #33 of 77

Super-Moist Bran Muffins (makes 12 muffins)


This recipe is so easy and versitile.  I can whip up a batch in 10 minutes easy, and shower while they bake.  Everywhere I bring them, people want the recipe.  They also freeze well, and last well (and stay moist) when in a covered container. I added both grated apples and blueberries to the batch I have right now.


Preheat oven to 375


1 c. wheat bran

1/2 c, oat bran

1 c. flour

1 c buttermilk (I typically put 1 T white vinegar in a glass measuring cup, and fill it the rest of the way with milk and heat it for a few seconds until it gets thick--its cheaper)

1 t. baking soda

1 t. baking powder

1/2 t salt

1 egg

1/3 cup applesauce (or veg oil)

 1/2 c. brown sugar (also delicious with honey instead)

1/2 t. vanilla


Your choice of fruits & veggies.  My favorites to add are:

~1 large granny smith apple grated

~2 large carrots grated

~1 medium zucchini or yellow squash, grated

~1 c. blueberries

~mashed banana

~raisins (I would add another fruit/vegetable to make them more moist)


~Mix brans and buttermilk.  Let stand for 10-15 minutes.

~Beat applesauce, sugar & vanilla.  Add to bran mixture.

~Sift together flour, soda, baking powder and salt.  Add to buttermilk mixture.

~grate desired fruit/veggie

~Mix together until just blended.

~Grease muffin tin, or add muffin liners

~spoon approx. 1/3 c. batter into each muffin liner


Bake 15-20 minutes at 375.

post #34 of 77

Real Men Eat Frozen Chicken Burritos

(title is Dh's idea, he could live on these)


4 boneless skinless chicken breasts

4 large onions, chopped

2 leeks, chopped

4 cups white wine 

1/2 cup soy sauce

1/2 cup brown sugar

1 Tablespoon salt


1 egg

1/4 water


24 flour tortillas


Combine first seven ingredients in a large baking pan.  Cover with tinfoil.  Bake for 1 hour or until chicken breasts are easy to pull apart.  


Meanwhile, cover a rimed baking sheet with tinfoil, and whisk egg and remaining 1/4 cup water.


Cut or shred chicken into bite sized peices and mix with the onion/leek/sauce on bottom of pan.


Spoon about 1 cup of the chicken mixture into each tortilla, and wrap like a burrito.  Place onto prepared pan.  Do this for all 24 tortillas.  Place baking sheet in freezer for 12-24 hours.  Remove burritos from pan and place in freezer bags.  


Makes 24 servings.

post #35 of 77

Frugal "Apple" Pie



3 large baseball bat zucchini or 4 medium zuchini, peeled, seeds removed, and cut into 1/4 inch squares

1 cup maple syrup

1/2 cup brown sugar

1/4 cup molassas

1 tablespoon lemon juice

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cardamon

1/8 teaspoon salt

3 tablespoons flour



1/2 cup crisco

1/2 cup flour



1/2 cup flour

1/4 cup crisco

1/2 cup brown sugar

1 tablespoon cinnamon

1 tablespoon cardamon



Preheat oven to 375 degrees.


In large bowl combine filling ingredients. Mix well. Set aside.


In a small bowl cut the topping ingredients together and set aside.


Rub risco on the bottom and sides of a pie pan.  Pat flour on top. Pur filling into pie pan.  Sprinkle topping on top.


Bake at 375 degrees for 45 minutes.  Serve without telling anyone what kind of "apples" you used so no one notices, or feel free to brag about your new awesome dessert resources.  

post #36 of 77

Easy Pea Salad


1 12 oz bag frozen peas, thawed and drained

1/2 cup dried cranberries

1 small scallion, chopped

1/2 cup walnut peices


2 T mayonaise

1 T sugar

2T white balsamic vinegar


Combine first four items in a large bowl.


Mix mayo, sugar, and vinegar in a small bowl to make a dressing, then pour over the salad.


Serves 2 for lunch or 6 as a side dish or 8 in a buffet with lots of other salads :)

post #37 of 77

Easy Gluten free Ceasar Salad 


1 head romaine lettuce, chopped

3 ounces parmesan chese, grated

1 cup toasted pecans

1/2 cup gluten free ceasar salad dressing

2 cups leftover cooked chicken breast, chopped


Combine all ingredients in a large bowl. Enjoy.


Serves 4 not too hungry adults or 2 starving parents late at night :)

post #38 of 77


post #39 of 77

Crazy Moon Salad


1 head of iceburg lettuce, cut into 10 wedges

40 cherry tomatoes

1 cup sesame coated cashews

1 bunch of green onions, finely sliced

1 cup blue cheese crumbles


blue cheese salad dressing

balsamic vinegar (preferably the good kind from the farmer's market)


Arrange wedged pointed up on salad plates.  Also put 4 cherry tomatoes on each plate.  


Drizzle with balsamic vinegar and blue cheese dressing.


Sprinkle cashews, onions, and cheese on top, distributing evenly.


Serves ten starter salads for  a party.  Cut into 4 wedges for a main dish.


Gluten free, frugal, and perfect for a party.

post #40 of 77

Kids Halloween Pasta

4 cups unbleached all-purpose flour
4 eggs

2 ounces squid ink



Do not have kids wear anything irreplaceable during this process. Its quite messy.

Mound the flour in the center of a nice big countrtop space. Make a well in the middle of the flour, then add the eggsand squid ink. Using a fork, beat together the eggs and ink and start to add the flour starting with the inner rim of the well. As you add the eggs, keep pushing the flour up to retain the well shape.  This is a good job for a small kitchen helper. The dough will come together when about half of the flour is successfully added.

Start kneading the dough with both hands.  Mostly using the palms of your hands, or those of the small helper. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is coming togetehr well, remove the dough from the counter. Lightly flour the counter and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll using a  pasta machine, starting thicker and getting it as thin as you want.  We prefer to shape them like fettuccine, long flat noodles, because those are the easiest to make and the most fun.  


Fun to make with kids.  Frugal.  And makes an excellent party dish.

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