Ginger-Carrot Dressing

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups dressing

This dressing recipe is a keeper.  This was a big hit with the hubster.  I loved it too.  This recipe yields enough for 2-3 salads.  I first drizzled it over a simple salad with just Bibb lettuce, avocado, and red onion. But then the next day, I made a more elaborate salad (pictured) topped with roasted salmon.  Soooo good!

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 Tablespoons roughly chopped fresh ginger

2 Tablespoons white miso

2 Tablespoons brown rice vinegar or unseasoned rice vinegar

2 Tablespoons toasted sesame seed oil

¼ cup neutral oil (I used canola.)

2 Tablespoons water

Add the carrots, shallots and ginger to a high powered blender.  Process until finely chopped.  Scrape down the sides of the blender, then add the miso, vinegar, and sesame oil.  While the machine is running, slowly drizzle in the oil and the water.  Process until very smooth.  Store in a glass jar with a tight fitting lid in the fridge.

Serving Suggestions:

Drizzle this dressing over a salad made with some or all of the following:  Bibb lettuce, Romaine lettuce, or other greens, thinly sliced red onion, avocado chunks, carrot strips, chives, red peppers, diced cucumber, blanched snow peas or sweet peas or broccoli florets, toasted pumpkin or sesame seeds.  If you are not vegan or vegetarian, you can also top the salad off with some roasted salmon or shrimp.

Coconut-Buckwheat Granola

Serves 12 (serving size: about 1/3 cup)

Recipe from Cooking Light Magazine

Husband-Tested in Alice’s Kitchen

I love making my own granola.  Here's another great recipe that uses buckwheat groats.  

In this wide-mouth mason jar, I've got 1/3 cup plain Greek yogurt,
1 Tablespoon Berry Sauce, 1/2 cup fresh berries, and
1/3 cup Coconut-Buckwheat Granola. 
I've reused an plastic container that had applesauce
in it to put the granola in.  It keeps the granola crispy.
This is a great way to transport a favorite snack!

1 1/2 cups old-fashioned oats

1/2 cup unsweetened flaked dried coconut

1/2 cup almonds, coarsely chopped

1/2 cup unsalted pumpkin seeds

1/4 cup uncooked buckwheat groats

2 Tablespoons canola oil or coconut oil

2 Tablespoons honey

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon 

Preheat the oven to 375F.  Combine the first 5 ingredients in a large bowl.  Combing the oil, honey, salt and cinnamon in a small bowl, stirring with a whisk.  Add the honey mixture to the oat mixture; stir well to coat.  Spread oat mixture in a single layer on a parchment lined baking sheet.  Bake for 20 minutes or until golden brown, stirring one after 10 minutes.  Cool completely before using.

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A Good Cookie

Yield: 2 dozen cookies

From Real Life Magazine

Husband-Tested in Alice’s Kitchen

My good buddy, Janet, made these treats for a recent gathering and then shared the recipe with me after I had eaten more than I’d like to admit.  Now, this is a cookie that you can feel good about eating.  It’s made with healthful ingredients and it tastes so yummy, that the challenge will be not to eat them all at once!  Serve these with a glass of cold milk or a cup of hot tea or coffee.  These cookies will be perfect for stowing away in your lunchbox for a mid-day pick-me-up at work or school. I’ve made these for my husband, but also for the fellas in the band and got an enthusiastic thumbs-up from all of them!

1/3 cup oil (I use sunflower or canola oil.)

2/3 cup Sucanat (This is evaporated sugar cane juice which has more nutritional value than refined white sugar and has a much more interesting taste.)

1/8 cup blackstrap molasses (This gives the cookies a real brown sugary taste plus it’s a good source for iron and calcium.)

1 beaten large egg

1 ½ teaspoons vanilla

½ teaspoon Kosher salt

¾ teaspoon baking powder (aluminum free)

1 cup whole-wheat flour

½ cup wheat germ or flax meal

¾ cup walnuts, chopped

½ old-fashioned oats or multi-grain cereal

½ cup dark chocolate chips or raisins

Preheat oven to 375 F.  Blend oil, Sucanat and molasses well.  Add beaten egg, vanilla, and the salt.  Stir in flour, baking powder, wheat germ, and grains. Add walnuts and chocolate chips or raisins.  Use a Tablespoon to portion the dough out on two lightly-oiled cookie sheets (I use parchment paper instead.) and bake for 10 to 12 minutes.  Allow the cookies to cool a bit.  Serve with a cold glass of milk or a mug of hot coffee or tea.