Knight Family Recipes
Blend all ingredients until a smooth texture is achieved. Add additional milk for a thinner texture. Cook as you would with any other pancake and enjoy!
1/2 C Honey
1 C Mayonnaise
1 t Grey Poupon Dijon Mustard
1/2 t Sesame Oil
1/3 C Basalmic Vinegar
Blend all ingredients until well mixed.
Great with strawberries, blue cheese, candied pecans and avocado.
From Linda Tippets via Chris Hair
1 whole organic lemon
2 Tbsp EVOO
2 Tbsp raw unfiltered honey
1 small knob ginger
3 Cups water
Blend until creamy. Optional: use pulp for smoothies. Top with ceylon cinnamon (helps to lower your blood sugar levels, boost you immune system, helps lower blood pressure and much more!
Now add the homemade cranberry juice
1:1 ratio of cranberries and water (i.e., 1 cup cranberries to 1 cup water), and that way, you can easily adjust how much you prepare.
In a large saucepan (or Dutch oven), combine the cranberries and water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook for a further 20 minutes, or until the cranberries are softened, and the majority have popped.
Then, pour the mixture through a fine mesh sieve, allowing all the liquid to strain. Then press with the back of a spoon (using a sieve/strainer) or squeeze with your hands (using a nut milk bag, but only when it’s cool enough to do so) to get as much excess liquid from the cranberries as possible.
Mix well, add your sweetener of choice (to taste) and then allow the juice to cool down.
Dressing:
Process first 3 ingredients in a blender until smooth. Add brown sugar and next 4 ingredients, process until smooth. Turn blender on high, add oil in slow, steady stream. Bring mixture to a boil in a medium size non-aluminum saucepan Cook over medium heat for 10 minutes. Yield: 2 1/2 Cups
1 (6 oz) can frozen OJ thawed
1 small onion diced
1/3 C red wine vinegar
1 C firmly packed light brown sugar
1 T grated orange rind
1 t dry mustard
1 t salt
1 t hot sauce (optional)
1 C avocado oil-original recipe calls for peanut oil
Salad:
2 lbs fresh spinach
4 oranges, peeled and sectioned
1 large purple onion, sliced
3 oz goat cheese, crumbled
1 C sweetened, dried cranberries
1/2 C pecans chopped and toasted
2 T shredded coconut
2 T chia seed
2 T hemp seeds
1 T pumpkin seeds
1 T ground flaxseeds
1 T pecans/walnuts chopped
1/2 t cinnamon
1 t vanilla
1/2 C blueberries
1 C nut milk
1 T nut butter
From: Dana Skoglund
1 C butter, room temperature
1 1/2 C dark brown sugar, packed
2 tsp vanilla
2 large eggs
2 1/2 C ground old fashioned oats (use blender)
1 tsp baking soda
1 tsp salt
3 C old fashioned oats (left whole)
1 C chocolate chips
Preheat oven 350 degrees F
Line 2 baking sheets with silicone mats or parchment paper.
Beat butter and brown sugar together until fluffy, about 2 minutes in a stand mixer.
Beat in vanilla and eggs.
Stir in ground oats, baking soda and salt until blended.
Stir in whole oats.
Mix until well combined.
Stir in chocolate chips.
Scoop large 2-inch scoops onto on the baking sheet.
Bake in heated oven for 10 to 12 minutes.
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| Pesto Tilapia Fish |
Coconut Curry Soup
from melskitchencafe.com
*Serves 4-6
*Note: the slight dash of cayenne pepper doesn't make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier. Also, if you are worried about the fish sauce, don't be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can't get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don't know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.)
2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar (*I USED HONEY*)
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving (*I made it without rice*)
In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
*****Erica's notes: SO DELICIOUS! Make it with 2 onions. Slice chicken small. No Rice. Substitute Honey for Sugar.
4 packed cups torn fresh spinach
1 cup sliced fresh strawberries
1 cup fresh, or frozen, blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
Salad Dressing
2 tablespoons white wine vinegar, or cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon curry powder (can be omitted)
1/8 teaspoon pepper
12 cups whole wheat flour (spelt)
6 cups hot tap water (not hot enough to burn)
2/3 cup oil
2/3 cup honey
2 Tablespoons SAF instant yeast
2 Talbespoons salt
(optional) 1-2 cups Flax, Bulgar Wheat
Mix the water, oil, honey, salt, and ONLY 6 cups of flour together on number 1 low speed. Mix until smooth. The mixture will be runny.
ADD the yeast - I like to sprinkle it in as it mixes.
Now, start adding the remaining flour. I add about 3 cups of flour (one cup at a time while the mixer is running) then increase the speed to 2.
Continue adding the flour one cup at a time until the dough starts to clean the edge of the bowl. Increase speed to 3 as the dough gets more consistent. Add smaller amounts of flour until the bowl is thoroughly cleaned by the mixing dough. Set the timer for FIVE minutes. This is as long as you need to knead spelt bread. Spelt has a fragile gluten, so you do not want to overwork it. Keep kneading the bread. You might still need to add a little bit more flour
HERE IS THE TEST: Turn the mixer off. Tap the bread like you want to test it to see how hot it is. (It is not hot at all.) You are testing for stickiness. If your fingers come off clean, and the dough texture has a sort of smooth shine to it, you have created an excellent dough. Finish mixing for the remaining time. If your fingers come off with dough stuck to them, you will need to add small amounts (1/4 cup
at a time) of flour until you can pass the sticky test. When your timer rings, your bread dough is done kneading.
Spray your countertop with vegetable or canola or your favorite non-stick cooking spray. You
can also spray your hands while you are at it. Dump the dough from the bowl onto the counter.
Separate the dough into 5-6 equal parts.
Shape each part into a loaf.
Generously spray your bread pans and place each part of dough into its bread pan.
Line up your bread pans and cover them with a clean, lightweight towel.
Let the bread dough rise until double in size. (About 45 minutes.)
Uncover and bake your bread at 350o for 30 minutes or until golden brown on top (and bottom).
Remove immediately from the pans and cool on a wire rack.
