Women's Expo: Recipes

The following recipes were used at the stake Women's Expo luncheon. (Click on blue titles to link to the original websites they came from.)

Click here for these notes in a PDF book.


Cabbage Salad with Cilantro and Toasted Almonds 
(serves 6)

1 head of organic cabbage, outer leaves and core removed, and shredded in a food processor or by hand
3 carrots, peeled and shredded with the cabbage, or by hand

1 cups organic cilantro, shredded in a food processor with the cabbage, or finely chopped

1 cup almonds, toasted in a 325 degree oven for approximately 10 minutes, and then chopped

2 tablespoons olive oil

1 tablespoon toasted sesame oil

2 tablespoons brown rice vinegar

1-2 tablespoons lime juice

1 teaspoons honey or pure maple syrup- optional

1 tablespoon tamari (wheat-free soy sauce)

Himalayan or sea salt to taste

Directions:
Mix all ingredients in a large bowl. Taste and adjust seasonings, if necessary.


Baby Lettuce Salad with Raspberries, Cranberries, and Feta 
(serves 10)

10 cups baby lettuce or spring mix
1 ½ -2 cups fresh raspberries
¾ cup dried cranberries
¾ cup toasted walnuts
¾ cup crumbled feta cheese

Dressing:
1/3 to ½ cup red wine or raspberry vinegar
1 ½ tablespoons dijon mustard
2 tablespoons honey
¼ to 1/3 cup extra virgin olive oil
salt and pepper, to taste

Directions:
Place the walnut pieces in a small skillet and toast over medium heat for 3-5 minutes, or until fragrant and golden. Keep a close eye on them as they burn quickly! Set aside.

Toss salad ingredients together.  Whisk together the red wine vinegar, dijon, and honey. Whisking continuously, drizzle the olive oil in slowly. Add salt and pepper to taste. Drizzle over the salad. Toss together.

Notes:
In a pinch? Use store bought raspberry or balsamic vinaigrette.


Zucchini Chickpea Quinoa Salad
Serves: 4-6

½ cup uncooked quinoa
½ of a 15oz can of chickpeas, drained and rinsed (or 1 cup cooked)
1 medium zucchini, chopped into small chunks
2 green onions, white and green parts chopped
¼ cup fresh parsley, chopped
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste

Directions:
Cook quinoa according to package and set aside to cool.
In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
In a small mixing bowl whisk together the olive oil, tumeric, cumin and paprika for the dressing.
Add the quinoa to the zucchini and chickpea mixture and combine.
Mix in dressing and salt and pepper to taste. Cover and refrigerate until ready to serve.
Garnish with fresh parsley.


Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
(Serves 6-8)

2 15-ounce cans black beans, rinsed and drained (or 4 cups cooked beans)
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature


Avocado Strawberry Spinach Salad with Poppy Seed Dressing
(Serves 2-4)
Salad Ingredients:
6 cups fresh baby spinach
1 pint (1 cup) strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
Half a small red onion, thinly sliced
Poppy seed dressing (recipe below)

Poppy Seed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
Pinch of ground dry mustard (optional)
Salt and pepper

To Make The Salad:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

To Make the Poppy seed Dressing:
Whisk all ingredients together until combined.


Pasta Salad with Tomatoes, Zucchini and Feta
12 ounces, weight Farfalle (bowtie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemon (more to taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, cut into small wedges or diced
10 ounces, weight Grape Tomatoes, halved lengthwise
1/3 cup minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.

*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.


Banana Crumb Muffins
1 1/2 cups whole wheat flour (whole wheat pastry/soft spring wheat is best)
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup rapadura, sucanat (natural sweeteners) or brown sugar
1 egg, lightly beaten
1/3 cup butter or coconut oil, melted – or replace with half applesauce, as desired

Topping, optional:
2 Tbsp whole wheat flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup rapadura, sucanat (natural sweeteners) or brown sugar

Preheat oven to 375 degrees F. Lightly grease 12 muffin cups.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).

Optional: In a small bowl, mix together 1/4 cup sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Or  just sprinkle with cinnamon and a little sucanat.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Pumpkin Muffins
2 C flour (whole grain flour)

2 tsp Baking Soda

½ tsp Salt

1 ½ tsp Cinnamon

1 ½  C sugar (Sucanut)
2 C pumpkin (24oz can)

4 eggs
1 C coconut oil or butter

1-2 C nuts optional

1-2 C chocolate chips

Bake at 325 for 15 minutes until firm but not brown.


Blueberry Muffins
1 1/2 cups whole wheat flour (whole wheat pastry/soft spring wheat is best)
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of fresh or frozen blueberries and 3/4 cup applesauce.
3/4 cup rapadura or sucanat (natural sweeteners) or brown sugar
1 egg, lightly beaten
1/3 cup butter or coconut oil, melted – or replace with half applesauce, as desired

Topping, optional:
2 Tbsp whole wheat flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup rapadura or sucanat (natural sweeteners) or brown sugar

Preheat oven to 375 degrees F. Lightly grease 12 muffin cups.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).

Optional: In a small bowl, mix together 1/4 cup sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Or, just sprinkle with cinnamon and a little sucanat.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Zucchini Coconut Bread
2 C sugar
3 eggs
1 C oil
1 C nuts (optional)
3 C grated zucchini
1 ½ C grated coconut
2 tsp vanilla
3 C flour
1 tsp baking powder
1 tsp soda
1 tsp salt

Mix in order and beat well. Pour into 2 greased & floured loaf pans. Bake at 325 for 1-1 ¼ hours or until tests done by toothpick test.

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