Salmon Balls

Ingredients:

• 4 oz. Smoked King Salmon
• 1 large egg
• 1 cup dry Italian bread crumbs
• 1 1/2 oz Nature's Own Original Seasoning Sauce
• 1/2 cup oil for frying

Method:

Combine salmon, egg, Seasoning Sauce, and 1/2 cup of the bread crumbs in bowl of a food processor; pulse until well mixed. Form salmon mixture into 1-inch balls. Roll salmon balls in remaining bread crumbs until balls are completely covered. Pour oil into shallow frying pan over medium-high heat. Add salmon balls to pan and cook quickly just until salmon is lightly browned on all sides. Remove from oil in skillet and place salmon balls on cookie sheet with sides; place in 350 degree oven for 15 minutes. Drain on paper towels.

Lemon BBQ Grilled Salmon

Ingredients:

• 1/3 c. tangy BBQ sauce
• Juice of 1 lemon (3 to 4 Tbsp.)
• Zest of 1 lemon, grated
• 1/2 t. cumin• 1 T. soy sauce
• 1/4 cup chopped cilantro
• 1 1/2 to 2 pound salmon filet (skin on)
• Cooking oil

Method:

In small bowl, combine first 6 ingredients. Rinse salmon and pat dry. Brush salmon with just enough marinade mixture to coat, reserving the rest for when the salmon is cooking. Allow salmon to set for at least 10 minutes. Apply oil to cooking grates. Grill salmon, flesh side down, over medium heat for 3-4 minutes. Carefully turn salmon. Brush with remaining marinade and continue cooking for 5-7 more minutes or to desired level of doneness. Remove from heat and serve immediately.

Mexican Waffles

Ingredients:

• 1 pound ground beef
• 1 can (4.5 ounces) diced, mild green chilies, drained
• 1 envelope (1.25 ounces) taco seasoning mix
• 1 cup salsa
• 8 frozen waffles
• Toppings:
• 1 cup shredded cheddar cheese
• 4 cups shredded lettuce
• 1 small can sliced black olives
• 1 cup shredded Monterey Jack cheese with jalapeno peppers
• 2 medium tomatoes, coarsely chopped
• 1 medium avocado, sliced
• 1 cup sour cream
• 1 cup salsa

Method:

Brown meat in medium skillet, drain. Add chilies, taco seasoning and salsa. Simmer for 5 minutes. Toast waffles in toaster and place two on each plate. Divide beef mixture and toppings evenly over waffles. Serve hot, makes 4 servings.

Macaroni and Beef

Ingredients:

• 1 pound ground beef
• 1 pound elbow macaroni
• 1 medium chopped onion
• 1 large can dark red kidney beans, drained
• 1 32-oz. jar of your favorite spaghetti sauce
• Salt and pepper to taste

Method:

Brown ground beef and onion; drain. Stir in beans and let sit to absorb flavors Meanwhile cook elbow macaroni to desired tenderness; drain and return to pot. Stir spaghetti sauce into meat mixture; heat through. Pour over macaroni. Season to taste with salt and pepper.

Mediterranean Meatballs

Ingredients:

• 1 1/2 pounds ground beef or lamb
• 5 onions finely chopped
• 2 eggs
• Salt and pepper to taste
• 1 slice bread soaked in water and drained
• 1/2 cup oil
• 1/4 cup raisins
• 1/2 cup water
• 1 Tablespoon cinnamon
• 2 Tablespoons honey

Method:

In medium bowl mix together the meat, one chopped onion, eggs and bread. Season with salt and pepper. Form into small balls. Heat 1/4 cup oil in a skillet over medium-high heat and saute the meatballs until browned. Remove from pan and set aside. In large saucepan heat remaining oil and fry onions until golden. Add meatballs, raisins, cinnamon, honey and water. Bring to a boil and reduce heat and simmer for about one hour, check seasoning and add salt and pepper before serving.

Quick Lasagna

Ingredients:

• 1 pound ground beef

• 1/2 cup salad dressing or light salad dressing

• 1/2 cup grated Parmesan cheese

• 6 lasagna noodles, cooked and drained

• 1 jar (14 oz.) spaghetti sauce

• 2 cups shredded mozzarella cheese

Method:

Heat oven to 350 degrees F. Brown meat; drain. Stir in salad dressing and Parmesan cheese. Layer 1/2 of the noodles, meat mixture, spaghetti sauce, and mozzarella cheese in 12x8-inch baking dish. Repeat layers. Bake 30 minutes or until thoroughly heated.

Easy Pizza Casserole

Ingredients:

• 1 1/2 lbs. hamburger
• 1 cup chopped onions
• 1 cup chopped green pepper
• 2 minced garlic cloves
• 16 oz. spaghettic sauce
• 8 oz. Mozzarella cheese
• Batter:
• 1 cup milk
• 1 T oil
• 2 eggs
• 1 cup flour
• 1/2 t salt
• 1/2 Parmesan cheese

Method:

Preheat oven to 400. In large skillet brown hamburger; drain. Stir in onion, pepper, garlic, spaghetti sauce and simmer for 10 minutes. In bowl, combine milk, oil and eggs. Beat 1 minute at med. speed. Add flour and salt; beat 2 minutes. Pour hot meat mixture into ungreased 13x9 pan. Top with Mozzarella cheese. Pour batter over cheese, covering completely. Sprinkle with Parmesan. Bake at 400 for 25-30 minutes until puffed and deep golden brown. Serve immediately.

Chicken-Spinach delight

Ingredients:

• 1/2 cup chopped onion
• 3 tsp chopped garlic in jar or fresh
• 1 pkg frozen chopped spinach (thawed and well-drained)
• 6 Tbsp butter or margarine (divided)
• 1/2 cup olive oil (divided)
• 1 medium tomato, chopped
• 1 cup sliced fresh mushrooms
• 4 skinless, boneless chicken breast halves, pounded about 1/4-inch thick
• Salt/pepper, to taste
• 1 tsp garlic powder
• 1 can cream of mushroom soup
• 1 small can mushrooms, drained
• 1/3 cup milk or half-and-half
• 4-5 oz shredded mozzarella cheese

Method:

Saute onions and garlic in 3 Tbsp of the butte and 1/4 cup of the olive oil. After onions are soft, add spinach, salt and pepper to taste. Add chopped tomato and mushrooms. Cover and cook on low approximately five minutes. Toss once or twice during cooking. In a skillet, heat remaining butter and olive oil. Add chicken breasts, salt, pepper and garlic powder. Brown chicken, turning once. Mix soup, mushrooms and milk together. Pour mixture over chicken. Cover and cook on low heat approximately 30 minutes or until chicken is fork tender. When done, sprinkle mozzarella cheese on top of the chicken and turn off the burner. Cover for 2 or 3 minutes to let the cheese melt. To serve, put spinach mixture on plates and top with chicken and sauce.

Cheese Fondue

3 Tbs butter
3 Tbs floura dash of cayenne
3/4 cup chicken broth
3/4 cup milk or half and half
1 tsp dried minced onion (optional)
4 ounces diced Colby cheese
4 ounces diced Swiss cheese

Melt the butter and blend in the flour and cayenne. Slowly add the broth, stirring to ensure a smooth sauce. Add the milk and heat to just below a simmer. Add the minced onion if you'd like. Add the cheese and stir until melted.
Serve with whatever sounds good to dunk in melted cheese. We like cubed French bread, broccoli, carrots, cauliflower, cherry tomatoes, mushrooms, pepper strips, small sausages, and apples.

Honey Mustard Chicken Wraps

Ingredients:

• 1 lb. skinless, boneless chicken breasts, cut into bite-size strips• 1/2 cup bottled honey dijon salad dressing• 4 slices Swiss cheese• 4 large flour tortillas• 1/2 cup chopped red onion• 1 cup shredded lettuce• 2 tomatoes, sliced• 10 slices turkey bacon, crisp-cooked, drained, and crumbled• Bottled honey dijon salad dressing

Method:

Marinate chicken slices in the 1/2 cup salad dressing for 30 minutes. Drain chicken, discarding marinade. Cook and stir chicken in a hot skillet for 3 to 4 minutes or until done. To assemble wraps, place 1 slice of cheese on each tortilla. Divide cooked chicken among the tortillas. Divide the onion, lettuce, tomato, and crumbled bacon among each wrap. Drizzle each wrap with additional salad dressing. Roll tortillas up tightly; cut in half crosswise.

Blueberry Pancakes

Ingredients

1 cup organic whole wheat pastry flour
1 cup organic brown rice flour
1/4 teaspoon Eden Sea Salt
2 1/2 teaspoons non-aluminum baking powder
1 cup Edensoy Unsweetened, or Edensoy Original
1 Tablespoon Eden Organic Apple Cider Vinegar, or Organic Brown Rice Vinegar
1/2 cup water
2 teaspoons Eden Extra Virgin Olive Oil, for the pancake batter
1 cup blueberries, fresh or frozen
Eden Organic Safflower Oil, or Organic Sesame Oil, for frying pancakes

Directions

Mix all dry ingredients together. Combine the Edensoy, vinegar and olive oil. Allow to set for 10 minutes, turning it into soy buttermilk. Combine the water with the soy buttermilk. Whisk the wet ingredients in with the dry. Fold in the blueberries. Oil a pancake griddle or cast iron skillet and heat up. Ladle 1/3 to 1/2 cup batter for each pancake on the griddle. Fry until golden and the top starts to form bubbles. Flip over and fry until golden. Remove and place on a serving plate. Repeat until all batter is used. Serve with pure maple syrup, Eden Organic Applesauce or Eden Organic Apple Butter.

Barbecue Pizza

2 1/2 cups (625 ml) Five Roses All Purpose White Flour
1 tbsp (15 ml) Instant Yeast
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
2 tbsp (25 ml) olive oil
1 cup (250 ml) very warm water (125ºF/50ºC)
Dough: reserve 1 cup (250 ml) flour. Mix remaining flour, yeast, sugar and salt in large bowl. Beat in oil and water. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover with plastic wrap and a towel; let rest 10 minutes.

Prepare Pizza: for a thicker crust, use doubled 12" (30 cm) pizza pans and oil top pan. For thinner crust pizza, use doubled baking sheet, oil top sheet. Press dough over pizza pan or into a 10" x 13"(25 x 32 cm) baking sheet. Pinch a border around the edge. Brush with oil. Garnish with favorite toppings.

Cooking: 10 minutes before cooking, preheat barbecue (medium on a new 40,000 BTU). Place pizza on the left side of the grill. Close cover. Turn off burner on the left side. Cook 10 minutes. Turn pan around quickly. Cook 5 to 10 minutes longer. If bottom is too light, slide Pizza off the pan onto the grill for a minute or two. Makes 1 Pizza.

Maryland Crab Cakes

Prep Time: 15 minTotal Time: 25 minMakes: 4 servings, 2 crab cakes each3 cans (6 oz. each)
crabmeat, well drained, flaked

1/2 cup KRAFT Mayo Real Mayonnaise
15 RITZ Crackers, crushed (about 1/2 cup)
1 egg
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. lemon juice
1-1/2 tsp. Worcestershire sauce
1 tsp. chopped fresh parsley
1/2 tsp. dry mustard
1-1/2 tsp. butter or margarine

MIX all ingredients except butter until well blended.
SHAPE into 4 patties.
COOK patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.

Stuffed Mushrooms

Ingredients

3 Tablespoons Eden Extra Virgin Olive Oil
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
2 cups whole wheat bread, cubed
1/2 cup organic seitan (wheat meat), see Eden's recipe or prepackaged, optional
2 teaspoons Eden Shoyu Soy Sauce
1/2 cup Edensoy Original, Edensoy Extra Original or Edensoy Unsweetened
1/2 teaspoon dried sage, or to taste
1/4 cup fresh parsley, finely minced
15 large stuffing mushrooms or 5 portabella, remove stems, if using portabella, remove stem and scrape out the gills
1 teaspoon organic paprika

Directions

Heat the oil in a large skillet and sauté the onions for 3 to 4 minutes. Add the celery and seitan. Sauté another 5 minutes. Place the bread, sautéed vegetables and all remaining ingredients, except the mushrooms, parsley and paprika, in a bowl and mix thoroughly.
Preheat the oven to 350° while you stuff the mushrooms. Fill each mushroom with equal amounts of stuffing and sprinkle the parsley and paprika on top. Lightly oil a baking sheet and place the stuffed mushroom on it. Bake for 20 to 25 minutes until tender and juicy. Remove and serve 3 mushroom per person.
The mushrooms can be broiled for 7 minutes or so instead of baked, if desired.

Quick Crispy Noodles

Ingredients

1 package Eden Bifun (rice) Pasta, 3.5 oz.
1 pint Eden Organic Safflower Oil or Eden Organic Soybean Oil, for deep-frying

Directions

Break or cut pasta into 4 inch sections for individual servings. Heat 2 to 3 inches of oil in a wok or heavy pan until a single strand of pasta puffs instantly when placed in the oil. Drop in a portion of pasta. The noodles will quickly puff. Quickly push them into the oil and turn them over until each strand is puffed, about 15 to 20 seconds. Drain on paper towels. Repeat the process. Keep noodles warm in a 200° oven until all portions are cooked.
These wonderfully easy noodles, enjoyed in Thai and Chinese cooking, are a gourmet's delight. Serve with Eden Ponzu Sauce or your favorite Oriental topping.

Biscuits recipe

Ingredients

1 cup organic unbleached white flour
1/2 cup organic whole wheat pastry flour
1 Tablespoon non-aluminum baking powder
1/4 teaspoon Eden Sea Salt
1/3 cup Eden Extra Virgin Olive Oil
1/2 cup Edensoy Original, Extra Original, EdenBlend or Edensoy Unsweetened
1 Tablespoon Eden Organic Apple Cider Vinegar or Organic Brown Rice Vinegar
Eden Organic Safflower Oil, for oiling baking sheet

Directions

Preheat the oven to 350°.
Mix together the olive oil, Edensoy and vinegar. Let sit for 5 to 10 minutes until it becomes thick like buttermilk. Mix together the dry ingredients. Blend in the wet ingredients and mix well. Lightly oil a baking sheet with Eden Organic Safflower Oil. With a spoon, place 1 to 1 1/2 tablespoon dollops of the biscuit batter on the baking sheet. Bake for 20 minutes or until the biscuits are golden on the bottom. Remove and place in a serving basket.

Peanut Butter Recipe

Ingredients:

1 cup roasted, shelled peanuts1 1/2 teaspoon peanut oil1/4 teaspoon salt (omit if using salted peanuts)

Directions:

For creamy peanut butter: Place ingredients in a blender.
With the lid secured, blend until mixture becomes pastelike or spreadable (3 to 4 minutes).
If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached. For crunchy peanut butter: Stir in 1/4 cup chopped roasted peanuts after the blending is complete. Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Banana Bread

Ingredients:

2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable shortening
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Utensils:
oven (You'll need help from your adult assistant.)
measuring cups and spoons
mixer
sifter
spatula
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick spray

Directions:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the vegetable shortening until it's creamy. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Serves: 16Serving size: 1 sliceNutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium0.8 mg iron

Tex Mex Meatloaf

INGREDIENTS

1 1/2 pounds ground beef
2 eggs
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 tablespoon onion powder
1 tablespoon ground black pepper
1 teaspoon salt
1 slice white bread, cut into cubes
4 slices American cheese OR your choice

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
Bake at 350 degrees F (175 degrees C) for 1 hour.