Vegan Alfredo

 Detoxinista and The Vegan 8

• 1 tablespoon olive oil
• 1 small yellow onion , chopped
• 4 garlic cloves , minced
• 1 cup whole cashews (not roasted or salted)
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoons fine sea salt (I use Real Salt brand)
• ½ teaspoon ground black pepper
• Add 2 T nurtitional yeast (from Vegan 8)
• 
  
• Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
• In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
• Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.

Brinley Brownies

DBL     Original Recipe

4          2 eggs

1c        1/2 c oil

2c        1 c sugar

2t        1 t vanilla

1c        1/2c flour

2/3c     1/3c cocoa powder

1/2t      1/4t baking powder

1/2t       1/4 t salt

Mix ingredients pour into Sprayed 8x8 pan 

Bake @ 350 for 20-25min

Double recipe to fit in a 9x13 pan

Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Blueberry Ice cream

 Handle the Heat

Ice Cream base-
2 cups of cream
1 can of sweetened condensed milk
This method is its own recipe. Simply whip 2 cups of cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze. It’s that simple!!

Blueberry swirl
2 cups fresh blueberries (lily added 1/4c frozen cherries)
3 tablespoons sugar 
 2 tablespoons lemon juice 
cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.

Classic Deviled Eggs

 Lily made these delicious deviled eggs for a neighborhood party at the Zwygarts

NY Times Cooking

• 6 large eggs
• 1 teaspoon mustard
• 1 to 2 dashes Tabasco sauce, to taste
•  Salt, to taste
• ¼ teaspoon freshly ground black pepper
• garlic powder to taste
• 1 tablespoon snipped fresh chives
• 3 tablespoons mayonnaise
•  Paprika, for garnish
•  Whole fresh chives, for garnish

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Lily 7th Grade supplies

 One notebook

2 white board markers

Red correcting pen

 highlighters

Personal pencil sharpener

Extra pencil and erasers

3 ring binder

5 divider tabs

Filler paper

Pencils

Earbuds 

calculator

Lily Homemade brownies

Homemade brownies 

• 1/2 cup melted butter or 1 stick
• 1/2 cup unsweetened cocoa
• 1 cup sugar see note
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/4 tsp salt leave out if using salted butter

Instructions

• Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
• In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
• Add eggs one at a time then vanilla and stir until well combined.
• Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
• (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
• Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set.  Be careful not to over-bake!
• Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

Sugar free No bake cookies

 12 tomatoes

• 3 cups quick-cooking oats
• 3/4 cup honey
• 2/3 cup natural peanut butter, optional
• 1/2 cup coconut oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

PREPARATION

1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
4. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Lily apple Pie

Make or buy 1 Bottom pie crust

Apple Filling-
6-7 c sliced peeled apples
1 t cinnamon
1/2 c sugar

French crumb topping-
1/3 c butter
1/3 c brown sugar
1/2 c flour

Combine apples, sugar, and cinnamon in a bowl and toss. Place in pie crust. Mix together butter and sugar. Add flour and combine until crumbly. Sprinkle crumb mix over the top of apples in pie plate. In case the pie juices come out I wrap the pie with aluminum foil under and on sides (to prevent sides from burning.). Take foil off last 5 minutes
Bake 375 for 45-55 min or until apples are tender.
Lily made this at activity days

Costa vida Salad Dressing

The Girl Who Ate Everything

1 1 ounce package Hidden Valley Ranch Dressing mix

1 cup yogurt

1 cup Mayo

1 large or 2 small tomatillos (they are green and by the tomatoes)

1 clove garlic , minced or 1/2t of garlic powder

1 bunch cilantro , chopped

1 lime juiced or 1 t lime juice

salt and pepper

I didn't add (1/2 to 1 small jalapeno , seeds removed) or green chilies

11/13/23

One time all i had was----

ranch valley packet

1 c buttermilk

1 c yogurt

2 T canned diced green chilies

1 garlic clove

i lime cut up 

salt and pepper

Easy Lily Pancakes/waflles

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

1/7/22 chloe made this recipe x3 but it still didn't give us enough waffles.

Next time do x5

Delicious Meatballs

Foodnetwork

Lily made these with spaghetti sauce, noodles for sunday dinner. Everything turned out delicious!!! Everyone loved it!!!

Dbl    Original- makes 30-50 meatballs
4        1 lb ground beef
1- 2    1 lb sausage (one time I used ground turkey)
1- 2    1 thinly chopped onion (sauteed)
5       cloves (or 1 T minced garlic (sauteed)
3        1 tablespoons mustard
3        1 t Worcestershire
3        1 teaspoon salt
1        1/2 teaspoon freshly ground black pepper
4         2 large eggs
1- 2      1/4-/12 cup grated Parmigiano (one time I didn't have and they still turned out great)
5         2 T parsley leaves
2         1 cup breadcrumbs (cheese it crackers, old crusty rolls and some croutons, saltines, crushed up tortilla chips)
             One time I needed to make it gluten free, so i used (2T flax, 2 T cornmeal and 1/2c quinoa)

Preheat the oven to 350 degrees F.
Place them on a GREASED cookie sheet and bake them in the preheated oven for about 15 minutes, then flip the meatballs to the opposite side to brown for 8 more min.

They are delicious!!!!  I Made 50 meatballs. I cooked all of them and we'll freeze half of them for a future dinner. For about a family of 5 we eat about 10-14 meatballs at each meal.  So there ends up being enough meatballs for 3-4 dinners for the month.


OR 
Cook the meatballs with the sauce inside of crockpot for 4-6 hours on low. I first oil the inside of the crockpot, then pour in sauce and place the meatballs inside. SOOoooooo easy!!!

I made the double version and froze the raw meatballs and put into ziplock bags.

5/3/13 Next time I could just add one more pound of sausage or beef to have a little extra/

2/21/19. 9/6/20 I added all these ingredients to the doubled version- Used the doubled version, Loved it again, even with the gluten free options. I actually tasted the raw meat mixture to make sure I liked the flavor. I could tell it needed more of everything- so I just put some amounts of (1t mustard, 1 t Worcestershire, 1/2t salt, pepper, 1 T parsley, garlic. After adding more of everything the raw meat tasted and smelled better.