Author: Zabraxis

1 28oz can Hunts whole tomatoes
2 cups chopped cilantro
2 cups chopped onion
6 minced garlic cloves
1 minced jalapeno
1 lime’s worth of juice (about 2 Tbsp)
1 tsp salt
1/2 tsp cumin
1/2 tsp ground black pepper
1-3 tsp cayenne pepper (depending on desired spiciness)

Add all ingredients to a blender and pulse 4-6 times or until as blended as you would like.

Pie Crust
4 cups Flour
1 tsp salt
1 tsp Baking Powder
1 cup butter
4 egg yolk
10 tsp water

6 Granny Smith apples
6 Honey Crisp apples
2 cups sugar
1/4 cup all purpose flour
2 teaspoons ground cinnamon
1 tsp ground nutmeg

Glaze
1 cup confectioners’/powdered sugar
4 egg whites (From creating pie crust)

Pie Crust:
1) Combine Flour, salt, and Baking Powder in a bowl.
2) Cut in butter.
3) Add in water and egg yolk. Knead until smooth.
4) Split in half.

Apple Bars:
1) Preheat oven to 375 degrees F
2) Roll out half the pie crust. Place in 9in by 13in pan
3) Heat pie crust in oven for 5-7 minutes
4) Add sliced apples, sugar, cinnamon, and nutmeg to a large bowl
5) Add apple and spices mix to the pan after baking the crust
6) Roll out the second half of the pie crust and cover the pie pan
7) Cook for 45-50 minutes
8) While cooking, create glaze by adding the powdered sugar and egg whites to small bowl. Mix.
9) When the Apple bars are finished cooking, place the glaze on top.
10) Cook apple bars for 5 more minutes

3 cups Flour
1 1/2 tsp salt
1 1/2 cups butter
1 cup water

1) Combine Flour, salt, and Butter in a bowl.
2) Add in water. Knead until not sticky.

1 tablespoon extra virgin olive oil
1 1/2 cups chopped onion
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup chicken broth
1 can (15 ounces) tomato sauce
1 1/2 cups cooked shredded chicken
1 can (15 ounces) black beans,rinsed and drained
cashew cheese (instructions on this site)
8 sprouted whole grain corn tortillas
1/2 cup cilantro

1. Preheat oven to 350 degrees. Lightly oil the bottom and sides of a 13 x 9 -inch casserole dish.

2. Heat the oil in a large skillet over medium heat; add the onions and cook for 6 to 7 minutes, or until onions are soft. Add the garlic, chili powder, cumin and oregano and saute for 5 minutes. Add the chicken broth and tomato sauce. Bring to a gentle simmer; cook about 8 minutes, or until slightly thickened.

3. Combine the chicken and black beans in a medium-sized bowl; add half of the tomato sauce mixture and 1/4 cup of the cashew cheese to the chicken mixture. Toss to combine.

4. Place 4 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave on high heat for about 20 seconds, or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll fashion. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish.

5. Pour remaining tomato sauce over enchiladas. Drizzle the cashew cheese on top of the tomato sauce. Bake, uncovered, for 30 minutes, or until sauce is bubbly. Remove enchiladas from the oven and sprinkle cilantro on top. Serve warm.

Couscous:
2 Cups Couscous (pre-cooked)
1 tsp Butter
1/4 tsp salt
2 Cups chicken broth
1/4 Cup water

Dressing:
3/4 Cup Olive oil
1/4 Cup Lemon Juice
2 Tbsp White basalmic Vinegar
1 Tbsp Rosemary
salt/pepper to taste

Fillings:
2 Large boneless skinless, pre cooked Chicken breasts cut to bite sized pieces
1 Cup chopped English Cucumber
1/2 Cup chopped green olives
1 Tbsp Parsley
Salt and Pepper to taste

1) Place Chicken broth in medium/large pot. Add water, butter, 1/4 tsp salt, and bring to a boil. Stir in Couscous and quickly remove from heat. Cover and let sit for five minutes. Fluff with fork.

2) While Couscous cools, add all Dressing ingredients to blender. Blend on low until mixture thickens. Add salt/pepper to taste.

3) Add Couscous, Dressing, Fillings, and parsley to large bowl. Toss until well blended. Eat mouth watering contraption.

2 lbs Boneless Chicken Breast Halves
2 tsp Salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 Tbsp Minced Garlic
1 Tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp Garam Masala
1/2 cup water
1 can (15 oz) tomato sauce
1 Tbsp cilantro
1 Tbsp lemon juice

1) Cut chicken into desired size. Recommended size is 1/4 – 1/2in cubes.
2) In a large pot/saucepan over medium heat, combine everything except water and tomato sauce, lemon juice, and cilantro
3) Let cook until chicken is cooked.
4) Add in tomato sauce, lemon juice, and water.
5) Top with cilantro.

Goes good with basmati rice.

1 ½ cups flour
3 ½ tsp baking powder
1 tsp salt
1 Tbsp white sugar
2 ¼ cups milk
1 egg
3 Tbsp butter

1) In a large bowl, mix dry ingredients.
2) Add in milk, egg, and melted butter.
3) Bake pancakes on frying pan.

¾ Cup Brown Sugar
¾ Cup White Sugar
2 Tbsp Chia seeds
6 Tbsp water
1 Cup butter (softened)
½ tsp salt
1 tsp baking powder
1 tsp vanilla extract
2 ¼ Cups flour
1 Cup mini chocolate Chips

1) Preheat oven to 375 degrees F.
2) Combine water and chia seeds in a large bowl.
3) Mix chia seeds and water. Let sit for 1-2 minutes.
4) Add in both sugars, butter, vanilla extract salt, and baking powder.
5) Mix together until well blended.
6) Add in flour and chocolate chips
7) Roll dough out into balls appx. ¼ inch in diamater
8) Place on cookie sheet.
9) Place for 3-5 minutes on top rack, 3-5 minutes on bottom
10) Eat cookies

Thyme Potatos

½ cup olive oil
1 Tbsp sesame oil
1 ¾ tsp salt
1 ½ tspgarlic powder
1 tsp thyme

Chop up potatoes
Toss everything together
Lay out potatoes on a baking sheet
Cook at 400 F for 1 hr