Recipes

Layered Summer Salad/Dip

1 cup dry quinoa, cooked with 2 cups of water & 1 boullion cube or 1 tsp Better Than Bouillion Follow the directions on the package to cook the quinoa (just bring to a boil, then cover and simmer for about 15 min), then season with onion powder, garlic powder, cumin, cayenne pepper & paprika, to taste 3 tomatoes (small-medium size), chopped 1 can black beans (I used organic) 1/2 container low-fat sour cream, mixed with 1/3 - 1/2 jar of salsa 3 avocados, cubed 3 ears of sweet corn (boil for about 5 minutes, cool, then cut off the cob) 4 oz cheese (I used colby-jack)

Spread each ingredient on its own layer in a trifle bowl, starting with the quinoa, and ending with the cheese. Serve alone as a summer salad or with tortilla chips as a dip. Enjoy!!

Morning Glory Muffins

Oven 350 degrees

2 cups of all-purpose flour 1 1/4 cups white sugar ( I never put in that much) 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups shredded carrots 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup sweetened flaked coconut 1 apple peeled, cored and shredded 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract

Mix together flour, sugar, baking soda, cinnamon and salt, stir in carrots, raisins, nuts, coconut and apple. In a separate bowl beat together eggs, oil and vanilla. Stir mixture into above ingredients until moistened. Scoop batter into muffins tins, bake for about 20 minutes or until toothpick inserted indicates the muffins done. Yield dozen muffins, depending on size of tins. ( unsweetened apple sauce maybe in place of oil, some say )

Green Watermelon-Barley Salad

Time: 45 minutes 1 ½ cups barley, rinsed Salt ¼ cup diced red onion ½ cup extra virgin olive oil 1 green bell pepper, cored and diced ¼ cup red wine vinegar 1 garlic clove, minced 2 cups diced watermelon 1 cup cooked black eyed peas or one 15-ounce can black eyed peas, drained 1 cucumber, peeled, seeded and diced 1 cup crumbled feta cheese ½ cup chopped curly parsley ¼ cup chopped dill 1. In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool. 2. In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken. Yield – 6 servings

Kailua Pig

3 lbs. pork butt 1 1/2 tsb liquid smoke 2 1/4 tsp sea salt (substitute for Hawaiian salt)

1. Pierce pork butt all over with carving fork. 2. Rub salt and liquid smoke into meat. 3. Cook in slow cooker on low. 4. 16-20 hrs turning once. 5. Remove meat, shred and then add juices from slower cooker to shredded meat.

Tabbouleh

Bulgur Freshly chopped tomatoes, onions and parsley Water Olive oil Freshly squeezed lemon juice (from 1-2 lemons) Ground allspice (¼ – ½ teaspoon) Salt and freshly ground pepper

 You can vary the amount of ingredients depending on how many people you are serving. You can also have more veggies and less bulgur, or vice versa, all a mater of preference and perhaps what you have in abundance.  Cover the bulgur with about an inch of water and let it sit for several hours until absorbed.  Taste and add more water if necessary, but remember that your veggies and the lemon juice will also add a lot of liquid.  Add in the remaining ingredients and season to taste. Mix well. Refrigerate and be sure to mix again and taste before serving, adding more fresh lemon juice and salt and pepper if needed.

Fruit Dip

2 cups of non-fat plain yogurt (drain overnight to remove extra liquid) Zest of one lemon Juice of ½ a lemon ½ tsp of vanilla extract (3-4 drops) 2 tbsp of honey or agave nectar

Mix the honey/nectar with lemon juice until dissolved. Combine with the rest of the ingredients, stir will, chill and enjoy.