Pico de Gallo

Here's a simple and delicious recipe that everyone will love.  This fresh mix of jalapenos, onions, tomatoes and cilantro compliment an array of dishes and it's great on its own too .     Cut the recipe in half if you want and adjust the amount of peppers/tomatoes to your liking.   Enjoy! 
  

Makes 16 servings,  1/4 cup each 

• 14 fresh small jalapeno peppers (Use 1/2 the amount if using large jalapenos. Adjust to taste)
• 1 medium white onion
• 5 large Roma tomatoes (or more if you want)
• 4 T chopped fresh Cilantro (adjust to your taste)
• Pinch of salt

* Gloves for handling peppers  ( I used disposable ones)

Make sure you are wearing gloves before handling the peppers.  Cut off stems and remove all the seeds from the peppers.  Finely chop peppers and onions. (Using a food processor or chopper for the peppers and onions is helpful). Due to delicate nature of tomatoes, finely chop them by hand.  Gently mix all the ingredients  together and refrigerate.
  
Adapted from the book, "The Complete Book of Abs" by Kurt Brungardt

Orange-Currant Scones

I usually double this recipe and make 16 scones and also use cranberries instead of currants.  They freeze well if you have extras.

1 1/2 cups all-purpose flour

1/4 cup plus 1 teaspoon sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup currants (or cranberries)

1 tablespoon grated fresh orange peel

6 tablespoons chilled butter, cut into small pieces

1/2 cup buttermilk

Preheat oven to 425°F.

Combine flour, 1/4 cup sugar, baking powder, salt and baking soda in large bowl. Stir in currants and orange peel. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk. Stir until mixture forms soft dough that clings together. (Dough will be tacky)

Lightly flour hands and shape dough into a ball.  Pat dough into 8-inch round on lightly greased baking sheet. Cut dough into 8 wedges with floured chef’s knife.

Sprinkle wedges with remaining 1 teaspoon sugar. 

Bake 15 minutes or until lightly browned.

Energy Bars

3 cups rice krispies (or brown rice crisps)  

2 cups quick oats

¼ cup (1/2 block) butter

1 pkg (10½ oz) miniature marshmallows

½ cup peanut butter (or almond butter)

½ cup unsalted peanuts

½ cup sunflower seeds

½ cup golden raisins

½ cup chopped dried apricots

½ cup dried cranberries

Heat rice krispies and oats in a large pot on low heat.  At the same time, melt margarine, marshmallows and peanut butter in a small pot on low heat.  Add peanuts, sunflower seeds, raisins and apricots to heated cereal.  Pour melted mixture into cereal mixture.  Mix to coat.  Work quickly as mixture hardens fast.  Turn into 9x13 pan, lightly greased with butter.  Press to flatten.  Cut into desired pieces while still warm.  Place on individual pieces of waxed paper.  Let cool on waxed paper, then wrap.  (I cool on one big piece of wax paper then wrap individually)

Use non-stick pots if possible to make cleaning easy.  (I use two non-stick woks)

Apple Kuchen

An old favorite from my home economics class in intermediate school.  Super easy and super yummy!

Crust:

1 cup butter

2 1/2 cups flour

1/2 cup sugar

Cut flour and sugar into butter until mixture looks mealy.  Pat half of mixture into a 9 x 13 pan.  Set aside.

Filling:

1 can sliced apples (Comstock Apple Pie Filling)

3 1/2 TBL cornstarch

1 tsp cinnamon

1 cup sugar

Add apples to a saucepan.  Combine cornstarch, cinnamon and sugar and add to the saucepan.  Cook until mixture thickens.  Add 2 TBL butter.  Spread filling over crust in pan.  Sprinkle remaining crust mixture over filling.

Bake at 375° for 30 minutes.

Lemon Bars

Crust:

1 cup butter (2 blocks)

2 cups flour

1/2 cup powdered sugar

Combine flour and sugar and cut in butter until nice and crumbly.  Press in 9 x 13 pan.  Bake at 350° for 15–20 minutes.  Let cool.

Filling:

4 eggs

5-6 TBL fresh lemon juice (about 1/3 cup)

5 TBL flour

1 tsp baking powder

1 3/4 cups sugar

Mix together flour, baking powder and sugar.  In a separate bowl, whisk together lemon juice and eggs.  Add wet ingredients to dry ingredients and stir until well blended.  Pour on cooled crust. 

Bake at 350° for 30–35 minutes.  Cool and sprinkle with powdered sugar.

Store leftovers in the refrigerator.

Classic Glo Bar

Makes 12 Bars

Prep time: 15 minutes; Freeze time: 10 minutes

Gluten-free, oil-free, raw/no-bake, soy-free, refined sugar-free, nut-free option

1-1/2 cups gluten-free rolled oats
1-1/4 cups rice crisp cereal
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup unsweetened shredded coconut
2 Tbsp sesame seeds
2 Tbsp chia seeds
1/2 tsp ground cinnamon
1/4 tsp fine-grain sea salt
1/2 cup plus 1 Tbsp brown rice syrup
1/4 cup roasted peanut butter or almond butter
1 tsp pure vanilla extract
1/4 cup mini non-dairy chocolate chips (such as Enjoy Life brand) - Optional

1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).

2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon and salt and mix.

3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture (The resulting mixture will be very thick and difficult to stir.) If using the chocolate chips, allow the mixture to cool slightly before folding in the chips. This will prevent them from melting.

5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out the mixture.

6. Place the pan in the freezer, uncovered, and chill for 10 minutes or until firm.

7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.

Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened seed butter can have a bitter aftertaste.

NOTE: This is not our original recipe. It is from The Oh She Glows Cookbook.

Zippy's Chili (Copycat Recipe)

We found this recipe on Facebook. It tastes pretty good and I think the key to it is to add the little bit of mayonnaise at the end.

Ingredients:
1 lb. ground beef
1/4 lb. bacon or portuguese sausage
1 large onion
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 large can kidney beans
1 large can chili beans
1 large can tomato sauce
1 Tbsp tomato catsup
2 tsp Red wine
1 bay leaf
1 tsp chili powder
1 tsp chicken bouillon powder
1 tsp MSG
1/2 tsp sugar
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp cumin seed
1/4 tsp ground ginger
Dash of Worcestershire sauce

Brown ground beef, drain and set aside. Saute sausage/bacon, add onions and other ingredients. Simmer for a few minutes. Then add ground beef back to the pot, simmer for another 30 minutes.

Just before serving, stir in 1 Tbsp. mayonnaise. Recipe published in the Honolulu Star Bulletin in 1969.