Ground Turkey and Seasonal Veggies Over Pasta

There are two beautiful things about this recipe... well maybe three. One, ground turkey is one of the cheapest meats available. Two, the recipe is flexible. I have suggested veggies in the recipe below, but really any veggies you have on hand will do. Ive used just tomato and cauliflower with great success. Three, it tastes Great and it is SO healthy! The trick with this recipe is to really brown the ground turkey. I mean really brown it well! Here's the recipe:

Ground Turkey and Seasonal Veggies Over Pasta

Ingredients:

1/2 lb. pasta (whatever kind you fancy)
2 T. olive oil
1 lb. ground turkey meat
3 T. dijon style mustard (make sure it doesn't include wine)
2 T. Italian seasoning blend* (I like Penzey's)
1 orange bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 small - medium zucchini, cut in 1/2 in. slices
1 small head of broccoli, broken into florets 
2 t. sea salt

Directions:

Cook pasta according to package directions. While pasta water is heating, heat oil in large non-stick skillet (one that has a lid) and thoroughly cook the ground turkey until it is well browned. Add dijon mustard and Italian seasoning blend and mix through (*to make your own Italian seasoning blend, see note after the recipe). Then add cut veggies on top.  Sprinkle with salt and cover with lid. Steam until veggies are soft, but still bright. Remove lid and mix veggies into the meat. Serve hot over cooked pasta. 

For those not avoiding sulfites: Add some minced garlic when you add the veggies. Garnish with a sprinkle of parmesan cheese.

Yield: 4 servings

*Italian seasoning blend: oregano, basil, marjoram, thyme and rosemary.

Avocado Dill Potato Salad

This salad has a fresh mild flavor and will be a hit at your summer picnic!

Ingredients:

3 lbs. red potatoes (or potato of your choice)

1 ripe avocado, peeled and chopped

1/3 C. plain yogurt

1/3 C. yellow mustard

1 T. fresh lemon or lime juice

1 T. olive oil

1 T. honey

2 t. dried dill

1 t. paprika

2 t. sea salt

1 C. celery, minced

fresh dill sprigs

Directions:

Cut potatoes into 3/4 inch cubes and place in a 4 qt. pot. Cover with water and cook on med-hi until the cubes are semi-soft. (Too soft and they will fall apart. Too firm and you will have a crunchy salad.) Remove from burner and drain. While the potatoes are cooking, combine avocado, yogurt, mustard, lemon juice, oil, honey, dried dill, paprika and sea salt in food processor and blend until creamy smooth. Add celery and dressing to cooled potatoes and mix until coated. Chill at least 1 hour, but overnight is better to allow the flavors to mingle. remove leaves from fresh dill sprigs and mix into salad just before serving.

For a stronger tasting salad, increase the mustard and decrease the yogurt.

Yield: 8-10 servings

White Bread

I'd usually be the first to advocate whole grain breads, but for perfect grilled cheese every time... I'm 'jus' sayin'.

White Bread

Ingredients:

1 1/4 C. water
4 1/4 C. bread flour
2 t. salt
4 T. Honey
2 1/2 T. olive oil
2 1/2 t. active dry yeast

Directions:

Follow your bread machine's instructions for adding ingredients. My machine is a Zojirushi model  BB-PAC20 and the instructions below have been adapted for my machine.

Remove the baking pan from the bread machine and attach the kneading blades. Precisely measure all ingredients and add them to the baking pan in the following order:
1. Water
2. Flour (make a mound)
3. Salt
4.  Oil and Honey
5. make a depression in the middle of the mound and place the yeast in the depression
*Make sure the yeast does not touch any liquid or the dough may not rise sufficiently.

Insert the baking pan into the bread machine and close the lid. Select the regular basic course (white bread), press Start and let your machine do all the hard work!

Yield: 2lb. loaf

Honey Wheat Sandwich Bread

Perfect balance between heart healthy whole wheat and fluffy white, this bread makes great cold sandwiches. From PBJ to ham and cheese, this bread is my go-to. Here's the recipe:

Honey Wheat Sandwich Bread

Ingredients:

1 2/3 C. water
3 C. bread flour
1 1/2 C. whole wheat flour 
1 T. vital wheat gluten
1 1/2 t. salt
3 T. honey
2 T. olive oil
2 t. active dry yeast

Directions:

Follow your bread machine's instructions for adding ingredients. My machine is a Zojirushi model  BB-PAC20 and the instructions below have been adapted for my machine.

Remove the baking pan from the bread machine and attach the kneading blades. Precisely measure all ingredients and add them to the baking pan in the following order:
1. Water
2. Flour and gluten (make a mound)
3. Salt
4.  Oil and Honey
5. make a depression in the middle of the mound and place the yeast in the depression
*Make sure the yeast does not touch any liquid or the dough may not rise sufficiently.

Insert the baking pan into the bread machine and close the lid. Select the regular wheat course, press Start and let your machine do all the hard work!

Yield: 2lb. loaf

Italian Herb Bread

This is the kind of bread that makes you want to sang some every time you walk through the kitchen. It's a perfect accompaniment to a light dinner, soup or salad and makes Excellent garlic bread! If only garlic didn't have sulfites... Here's the recipe:

Italian Herb Bread:

Ingredients:

1 1/3 C. water
4 1/4 C. bread flour
1 T. dried Italian herb mix
2 t. salt
3 T. honey
2 T. olive oil
2 1/2 t. active dry yeast

Directions:

Follow your bread machine's instructions for adding ingredients. My machine is a Zojirushi model  BB-PAC20 and the instructions below have been adapted for my machine.

Remove the baking pan from the bread machine and attach the kneading blades. Precisely measure all ingredients and add them to the baking pan in the following order:
1. Water
2. Flour (make a mound)
3. Salt and Herbs
4.  Oil and Honey
5. make a depression in the middle of the mound and place the yeast in the depression
*Make sure the yeast does not touch any liquid or the dough may not rise sufficiently.
Insert the baking pan into the bread machine and close the lid. Select the regular basic course (white bread) to bake the bread in the machine or the dough course if you want to make free form loaves. Press Start and let your machine do all the hard work!

For 2 smaller or free form loaves: 

When the machine beeps to let you know the dough is ready, gently remove the baking pan and turn the dough out onto a lightly floured surface. Cut the dough in half and gently place in lightly floured baking pans or form into loaves and place on lightly floured baking sheet. Cover the loaves with a towel and allow to rise in a warm place until they double their size (time will vary depending on conditions). Bake in a 375F oven for 35 minutes until loaves are golden and their is a hollow sound when you gently knock on the bottom of a loaf. Place hot loaves on a rack and cool completely before storing.

This recipe would also make incredible bread sticks.


Yield: One 2lb. loaf or two 1lb. loaves

Egg-Free Belgian Waffles

These egg-free waffles are dangerous! Healthy, but dangerous. Crispy golden on the outside, they are soft and moist and almost like pudding on the inside. It's all thanks to the yogurt. My favorite topping combo for these babies is a healthy dollop of homemade whipped cream, a drizzle of agave nectar and a sprinkle of chopped pecans. Decadent, but not too guilty... Here's the recipe:

Egg-Free Belgian Waffles

Ingredients:

2 T. flax meal

6 T. hot water

2 C. all purpose flour

1 t. salt

1 t. baking soda

4 T. butter, melted

1 3/4 C. plain yogurt (not greek)

1/4 C. milk

non-stick cooking spray

Directions:

Preheat oven to 200F and plug in waffle iron. In a medium bowl, stir flax into hot water and let sit. In a large bowl, whisk together flour, salt and baking soda. Return to first bowl and whisk melted butter into flax & water mixture, then yogurt, then milk. Stir wet ingredients into dry. Batter should be thick and lumpy. Spray hot waffle iron lightly with non-stick cooking spray and make waffles per the manufacturers instructions. (I have a standard size belgian waffle maker and 1/2 cup of batter is perfect.) Serve with butter, fresh fruit, whipped cream and/ or agave syrup.

Yield: 6 waffles

Tangy Avocado Dip / Dressing / Spread

This dip is amazing! So far I've used it to replace mayonnaise on sandwiches, as a base for tuna, chicken and potato salads, as a salad dressing, as dip with vegetable crudities and pretzels and (believe it or not) over strawberries. Here's the recipe.

Tangy Avocado Dip / Dressing / Spread

Ingredients:

1 ripe avocado
1/4 C. plain yogurt
3 T. yellow mustard
2 T. honey
1 t. fresh lime or lemon juice

Instructions:

Skin and coarsely chop avocado. Set aside pit and save. Combine cut avocado with all ingredients in food processor and puree until there are no more lumps. Garnish with sprig of fresh parsley or dill weed.

Enjoy as a dip or a dressing on salad and fruit or use as a sandwich spread. Refrigerate in an airtight container with pit and use within 24-48 hours to avoid browning. The avocado pit will slow down the browning process.

For those not avoiding sulfites, add a touch of minced garlic for a savory kick! Also, for a slightly thinner dressing, add 1 T. olive oil and 1 T. rice vinegar.

Yield: about 1 1/2 Cups