Food Minia

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me . Oh it was sooo good. This isn't her exact recipe but was inspired by her.   6 oz    canned chicken breast (drained) 1/4 C  light mayonnaise 1 t      curry powder 12      green grapes (halved) 1 C     alfalfa sprouts (divided into fourths) 2        Pitas (halved to form pockets) Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4. 177 calories per serving.  

This is Lynn here.  I just have to tell everyone that I have the BEST sister ever!  Why, might you ask?  Because she and her husband got me my very own Kitchenaid Mixer for Christmas. I have been falling in love with my mixer and using it non-stop.  Seriously, I've considered knitting it a sweater because I adore it so much.  With my new mixer I have tried out various roll recipes and I just have to share the one that I think is the absolute BEST.  Not only is the recipe easy, but they come out so soft and buttery and they just melt in your mouth. Ingredients: 2 c warm water 2/3 c  nonfat dry milk powder 2 Tbsp dry yeast 1/4 c sugar 2 tsp salt 1/2 c butter 1 egg 4 1/2- 5 c all purpose flour Directions: In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 2 more cups of f...

It has been a long standing tradition in our family to make our mother's Vietnamese Egg Rolls during the holiday season for friends and family and even the occasional Christmas or New Years party.  They are always a HUGE hit and are loved by many.  Here's the recipe broken down for our wonderful readers... Ingredients: -4 small bundles of bean thread noodles (1/2 package) They usually come in a package with a pink netting. -1/2 bag (1.5 oz) dried, shredded woodear mushrooms -5 large carrots, peeled & shredded -1/2 onion, finely chopped -1 lb ground pork -1/2 tsp garlic salt -1/2 tsp fresh ground pepper -1 Tbsp Fish Sauce -25-30 spring roll wrappers This is my favorite brand to use.  Make sure you get the THIN wrappers, not doughy thick ones that are usually used for Chinese egg rolls and have the same consistency as won ton wrappers- they will burn in the oil before the raw pork filling has a chance to cook all the way.  These thin wrappers st...

I hope that those of you who celebrate Thanksgiving had a wonderful time last Thursday—we certainly did. My parents were visiting from France, and we prepared our first ever traditional Thanksgiving dinner together. We usually jump on the occasion of a 4-day weekend to travel around the US, but staying home with family and cooking all day was actually quite enjoyable (as always!). We prepared no fewer than 8 dishes from scratch, using recipes we had never tried before, with lots of unfamiliar ingredients and techniques. Quite a challenge... But everything turned out great. Before I forget, let me write down what we cooked. This will come in handy a year from now... Or sooner... We started with dessert, using this butternut squash pie recipe from High Ground Organics farm , but with orange kabocha squash, heavy whipping cream, and this pie crust . I had roasted the squash and taken a ball of pie dough out of the freezer the night before, and was ready to go in the morning. Before lu...

Are you in charge of rolls for Thanksgiving?  Then we've got a recipe for you!  It's so easy since the dough comes from refrigerated biscuits but they come out so pretty and looking like they were made by a professional bread artisan.  Impress your friends and family with this simple yet delicious recipe!

I just made a delicious salsa verde and I HAVE to share the recipe because it is so amazingly good!  The green salsa has a wonderful citrus bite to it with some other lovely textures and flavors.  I first had this served to me over enchilada's and I was in heaven.  I'm telling you, this sauce is so tasty that I want to bathe myself in it. Here we go! Ingredients: 3 1/2 lbs tomatillos, papery husks and stems removed, rinsed 1 medium onion, peeled and cut into 1 inch chunks 5 large serrano chili or jalapeno peppers (or any peppers that you have on hand) 5 large cloves garlic, peeled 1 firmly packed cup roughly chopped fresh cilantro 2/3 cup fresh lime juice 1 tablespoon sea salt Directions: Step 1: Place the tomatillos, onion, peppers, and garlic on a foil-lined baking sheet.  Bake the vegetables at 500 degrees F for 20-35 minutes, turning them occasionally,  until blackened in spots and the tomatillos are soft, collapsed, and leaking. Step 2: Place the ...

These muffins tastes so good and won't make you feel guilty for eating more than one. Ingredients 1 1/2 cups whole wheat flour 3/4 cup Stevia 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup canola oil 1 egg 1/3 cup milk 1/2 cup unsweetened applesauce 2 cups tundra blueberries   Directions Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well). Bake muffins in the preheated oven until they rise and the tops are golden bro...