Winnie's Sweet Slaw

This yummy recipe comes from my co-worker at the Blue Mountain Eagle Winnie Browning. It’s easy to put together and has a nice zing and crunch to it. I’m definitely adding this one to my list!

Ingredients:
medium head of cabbage, chopped
6 oz. almonds
3-4 green onions, sliced
2 granny smith apples, diced
10 slices of bacon, cooked and crumbled
5 oz. dried cranberries
1 C. poppy seed dressing, such as Kraft
      
Mix all together. Enjoy!
Serves about 10.

Cookie Dough Dip

At an office potluck party, we were calling this the "deadly" cookie dough dip, because it is so delicious we could hardly stop eating it - good thing there were plenty here to share it! Thanks go out to Marissa Williams, the Eagle publisher, for bringing it and giving me the recipe!
This dip is great with graham crackers, chocolate graham crackers or vanilla wafers. It's just like cookie dough, but no eggs or flour in the dip.

Ingredients:
1/2 C. butter, softened
8 oz. pkg. cream cheese, softened
2 T. vanilla
1 C. powdered sugar
2 T. brown sugar
1 C. chocolate chips
1 C. toffee chips (or, if you love them, add the whole bag)

Directions:
Cream the softened butter and cream cheese with electric mixer. Add vanilla, powdered sugar and brown sugar and mix well. Stir in chocolate chips and toffee chips. Serve with graham crackers.

Slow-Cooker Cashew Chicken

Here’s a winner! I found this Asian-inspired meal on the Internet and adapted it for slightly more sauce. This recipe combines a nice, moist chicken with a flavorful sauce and soft, but crunchy cashews served over rice. It turned out to be the perfect meal for our family – sometimes “the perfect meal” means that even my pickiest child loved it (although he set the cashews aside). You can’t ask for more than that when the whole family loves a meal!

Ingredients:
2 lbs. boneless, skinless chicken breasts, thawed
1/4 C. flour
1/2 tsp. pepper
1 Tbsp. canola oil
1/3 C. soy sauce
2 Tbsp. rice wine vinegar
4 Tbsp. ketchup
2 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. fresh ginger, grated
1/4 tsp. red pepper flakes
1/2 C. cashews

Directions:
Put flour and pepper in a large Zip-lock bag (or an extra plastic fruit bag) place thawed chicken in bag and shake to coat. Add oil to a skillet and heat to medium-high, add chicken and brown slightly on both sides.
Meanwhile mix up the sauce in a small bowl and add to the slow cooker. When chicken is browned, add to the sauce and cover. Heat on high for four hours, or low for eight hours.
Serves about 6.

Angel's tip: If you find yourself in a hurry, you can cook the chicken barely covered in water or broth for four hours on high, then remove most of the water, add the sauce, thicken with 2 Tbsp. flour or cornstarch. One family member preferred their cashews crunchier, so setting some aside may be a good idea.

Shaker Salad

This recipe comes from Kathryn Manitsas of John Day. It's a twist on the Salad in a Jar recipe at the "Fat Girl Trapped in a Skinny Body" blog. It's reminiscent of the McSalad Shakers that McDonald's used to sell. It's a totally customizable salad made in a jar. The idea is to keep the salad dressing on the bottom and layer other ingredients, adding lettuce or spinach last so you don't wind up with a soggy mess. It's a great healthy option when you're on the go, and it can be made the night before – simply layer in a canning jar, store in fridge, shake and eat!

Ingredients:
(Use your favorite salad ingredients)
2 Tbsp. red onion, sliced
1/2 medium tomato, diced
corn, cut off of one cob, (cooked)
 1/4 C. mushrooms
2 handfuls of lettuce or spinach
2 Tbsp. or less of favorite salad dressing
1/4-1/2 C. cooked chicken, chopped, optional

Directions:
Layer ingredients in a canning jar, or tall plastic container with lid, starting with salad dressing, then add diced tomato, corn, mushrooms (or replace with your favorite salad ingredients) and top with a couple handfuls of lettuce or spinach.

Check out the "Fat Girl Trapped in a Skinny Body" blog for a balsamic vinaigrette dressing and great ideas for healthy eating.

Food Flair for the Fourth

Need recipes to punch up your holiday picnic table? Here are three easy ideas to add some red, white and blue flair to the fare.
• Dress up a cool cheesecake with berries. Made in an oblong dish, 9x13 or smaller, it can look just like Old Glory, with a square of blueberries in the upper left and stripes of sliced strawberries. The design would also have the look of a flag using the berries on a cheesecake made in a round pan – or try decorating a baked cake.
• For a fun Fourth drink, try this patriotic layered look. Using a tall clear glass, add cran-apple juice, filling it a third of the way. Fill the glass with ice, then slowly pouring on top of the ice cubes, add white Sobe Pina Colada to the two-thirds mark, top off with blue G2 Gatorade. Remember to pour slowly! I bet children - and adults - will be amazed to see the "heavier" drinks stay low and the lighter ones float up.
• For a healthy treat, pull out some skewer sticks and using blueberries, strawberries (cut in half) and large marshmallows, make a flag design. If you want to stick to super healthy, replace marshmallows with cubes of jicama.  Cubes of watermelon could also be used in place of strawberries, if you'd like. The presentation on a platter, or a foil-covered cookie sheet will look dynamite!

If you have a fun red-white-and-blue food idea to share please comment! I hope everyone has a fun and safe Fourth of July!

Hearty Lentil Soup

Lentils are a delicious way to add a healthy boost to the diet, providing the highest amount of protein of any legumes, after soybeans, also adding cholesterol-lowering soluable fiber.
This recipe comes from Chely Carpenter of John Day who served this up for a crowd of ladies a while ago. It’s easy and hits the spot!

Ingredients:
2 C. lentils
2 C. onions, chopped
3 stalks celery, chopped
2 28 oz. cans whole tomatoes, chopped
4 C. chicken broth (use bouillon instead if needed)
6 carrots, chopped
2 cloves, garlic, crushed
2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. white sugar
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. curry powder
Shredded cheese to garnish

Directions:
Do a quick check of the lentils for any small stones or debris, then rinse them in a colander (no soaking needed). Place lentils in a stockpot and add water, twice the depth of the lentils. Bring to a boil, then lower the heat. Cover and let simmer about 20 minutes.
Keep in mind, red lentils cook faster than brown lentils, so check for desired tenderness.
While lentils are boiling, place onion, celery, tomatoes, carrots, chicken broth, garlic and seasonings to a saute pan. Slowly saute these ingredients until your lentils are done boiling. Rinse and drain the lentils and combine all ingredients in a large stockpot.
Cook ingredients, simmering on low-medium heat for 1 hour or 1 1/2, covered, to desired tenderness. Add additional chicken broth or a small amount of water for desired consistency.
Serve in bowls and garnish with you favorite cheese!

Serves a crowd, about 14

Angel’s tip: In the photo above, I cut the recipe in half, and made it a stew-like consistency. Sour cream is also a nice topping. I recently enjoyed adding the stew, without the carrots and celery, to chicken burritos.

Sweet and Sour Chicken

Here’s a recipe that is sure to please the whole family, and it’s healthy too! It’s good to the last bite!

Ingredients:
4 chicken breasts
2 Tbsp. vegetable or olive oil
3/4 C. sugar or brown sugar
2 Tbsp. vinegar
1 C. cold water plus 1/4 C., divided
1 tsp. chicken bouillon granules (or 1 bouillon cube)
7 Tbsp. ketchup
2 Tbsp. soy sauce
1/4 tsp. ginger
1/2 C. pineapple juice
2 1/2 Tbsp. cornstarch
1 can pineapple tidbits or chunks
1 green bell pepper, diced
1-2 carrots, sliced
1/2 medium onion, diced

Directions:
Preheat a large skillet and 2 Tbsp. vegetable oil over medium heat. Cook chicken in 2 Tbsp. vegetable oil over medium heat. Add salt and pepper.
Meanwhile make the sauce by combining water, vinegar, pineapple juice, bouillon, ketchup, soy sauce, ginger and cornstarch. I like to boil the bouillon cube in the water in microwave for 2 minutes, and use a little extra cold water, 1/4 C., to mix the cornstarch, stir until smooth, then add to other mixture. Stir to combine.
When chicken is browned, remove and cut into bite-size pieces.
With chicken set aside, stir fry the bell pepper, carrots and onion (add a little bit of oil, and water if needed). Stir fry for 3 minutes, until vegetables are slightly tender, add chicken, and pour the sauce mixture over. Boil over medium-high until it thickens – should thicken quickly – and let simmer for 10 minutes. At the last minute add the pineapple chunks.
Serve with rice.
Makes 6 servings.

Chocolate Chip Cake

This cake was a hit at a Mother’s Day gathering held in honor of my mother-in-law – no “mother-in-law jokes” apply with her, she’s the best one I could ever ask for! This Chocolate Chip Cake is moist and rich and is adapted from a recipe that's in a cookbook on my shelf called “The Cake Doctor” by Anne Byrn. I wanted to make something delicious for the get-together, but not so plain as brownies – this was the ticket! And there wasn’t a crumb left to take home when the party ended!

Ingredients:
Vegetable oil spray for the bundt pan
Flour to dust the pan
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 C. whole milk
3/4 C. vegetable oil, such as canola
4 large eggs
1 1/2 C. semi-sweet chocolate chips, divided

Directions:
Preheat oven to 325 degrees with the rack in the center. Lightly spray a 10-inch bundt pan with vegetable oil, then dust with flour and shake out excess. Set aside.
Take a 1/2 cup of the semi-sweet chocolate chips and chop into smaller chunks, set aside.
Place the dry cake mix in a large mixing bowl and add the dry pudding mix, milk, oil and eggs. Using an electric mixer, blend on low for a minute, then stop to fold in the 1/2 cup of chopped chocolate chips. Scrape down the sides and continue to mix for 2 more minutes. Fold in remaining chocolate chips, distributing them evenly, then pour into the prepared bundt pan, smoothing the top.
Bake for 55-60 minutes until golden brown and springy. Invert cake and cool before slicing into serving sizes. Top each slice with a dollop of whipped cream or a side of ice cream, if desired.

Serves 16.

Breakfast Cupcakes

Has anyone tried this recipe? My co-worker Cheryl Hoefler saw this on a Facebook friend’s page and thought it would be a great breakfast dish to add to Angel’s Kitchen. It looks like a fun one for any breakfast gathering, or for families on the go. I'm eager to try this one and will add a picture when I do. If you give it a whirl, please comment and let me know how it turned out! Thanks!

Ingredients:
1 20-oz. pkg. shredded hash browns, thawed
2 large eggs, lightly beaten
4 Tbsp. flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 C. mozzarella cheese, shredded
1/2 C. grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen cooked
eggs, scrambled*
chives for garnish

Directions:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with nonstick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Fill each nest with scramble eggs and top with chives.

This recipe is also featured on the blog Just a Pinch.

Savory Cooked Carrots

Savory, simple and healthy would describe this side dish from my co-worker Cheryl Hoefler. This is a creative way to add vegetables to the dinner plate. I gave this a try the other evening, and updated the picture. I have to say, I've never tasted anything quite like it – I loved the flavor!

Ingredients:
6 C. shredded carrots (about 2 pounds)
3/4 C. chopped green onion
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. celery salt
1/4 C. butter

Directions:
In a large bowl, combine the carrots, onions, brown sugar, salt and celery salt. Place mixture in an ungreased 1-1/2-qt. baking dish and dot with butter. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

Tip: Since I had some on hand, I added 2-3 Tbsp. of chopped red onion - yum!
Also, if you think a full 6 cups of shredded carrots in this recipe won't disappear fast enough at your home, try halving the recipe, or freezing leftovers.

Slow Cooker Chicken Enchilada Casserole with red sauce

People taking part in free classes at the Families First Resource Center in John Day recently enjoyed this casserole dinner made by Katrina Randleas of Mt. Vernon. My co-worker Cheryl Hoefler happened to be there that evening and enjoyed the dinner so much, she recommended it to me for Angel’s Kitchen. Enchilada Casserole is a quick dinner to prepare, and letting the slow cooker do most of the work makes it even easier come dinnertime! Thank you Kim and Cheryl!

Ingredients:
1 lb. boneless, skinless chicken breasts or thighs, frozen or thawed
12 oz. jar salsa of choice
15 oz. can black beans
12 corn tortillas
16 oz. can red enchilada sauce
8 oz. shredded cheese
1/4 C. sliced olives, optional

Directions:
Place chicken, salsa, and beans in the slow cooker and cook on low setting for 8 hours.
Shred cooked chicken and thoroughly mix with beans and remaining liquid.
Preheat oven to 375 F.
Spread 1/2 cup of enchilada sauce in the bottom of an ungreased 9x13 pan. Break four corn tortillas in half and spread evenly in the pan.  Layer 1/3 of the chicken mixture on top of the tortillas. Spread 1/3 of remaining enchilada sauce on the chicken and layer 1/3 of the cheese on top of the sauce. Continue layering remaining ingredients, ending with cheese on top. Top with olives if desired.
Bake uncovered for 15 minutes.

Skillet Lasagna

Here's a winner! In other words, my entire family loved it - that's always nice! This recipe was adapted from one I saw at Taste of Home online. I first saw it in the magazine rack at the grocery store, calling my name, practically. Making this went fairly fast, which was also great!

Ingredients:
3/4 lb. ground beef
2 garlic cloves, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 1/2 jars (24 oz. jars) spaghetti sauce
2 eggs, lightly beaten
1 1/4 C. lowfat cottage cheese
1 tsp. Italian seasoning
9 no-cook lasagna noodles
1/2 C. shredded Colby-Jack cheese
1/2 C. shredded Mozzarella cheese

Directions:
In a large skillet*, cook ground beef and garlic over medium heat until no longer pink; drain. Stir in tomatoes and spaghetti sauce. Warm through and set aside in a large bowl.
In a small bowl, combine eggs, cottage cheese and Italian seasoning.
Return 1 C. of meat sauce to skillet, spread evenly. Layer with half cottage cheese mixture, one-third of remaining meat sauce and half of noodles, breaking to fit in the skillet.
Repeat with layers of cottage cheese mixture, sauce and noodles. Top with remaining third of meat mixture.
Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until noodles a tender.
Remove from heat. Sprinkle with cheeses and cover for 1 or 2 minutes, until cheese is melted.
Makes 6 servings.

* I used more spaghetti sauce (all of the two jars) and made the recipe in two medium skillets. Our family had leftovers the next day - yum!

Coffee Cake, gluten free

I'm including some gluten-free recipes contributed by Sandy Bupp of John Day, also known as The Gluten-Free Lady. She has a way with adapting recipes for the gluten-free diet. Although I don't have gluten issues, I know there are many people who do and I'd like to provide some recipes at this blog for them.
I'd love to know how these recipes turn out for you if you try them. Thanks!

Ingredients:
1 C. sugar
1 1/2 C. all-purpose flour blend of choice
1/2 cup sorghum flour
2 tsp. xanthan gum*
1/2 tsp. salt*
2 tsp. baking powder
1 tsp. baking soda
1 1/2 C. coconut yogurt or soy yogurt (flavored yogurt works well)
6 Tbsp. vegetable oil
4 Tbsp. baby pear puree
1/2 C. peeled, chopped ripe Bartlett, Bosc or red pears or diced canned pears, drained

Directions:
Preheat oven to 325°F. Lightly oil a 9-inch springform pan.
Combine sugar, flour blend, sorghum flour, xanthan gum, salt, baking powder and baking soda in a large bowl. Set aside.
Combine yogurt, vegetable oil and pear puree in a mixing bowl and beat until smooth. Add dry ingredients and beat until smooth. Fold in chopped fruit.
Spoon half the batter into prepared pan, smoothing to the edges to cover the bottom. Cover with half the Crumble Topping. Spoon remaining batter over Crumble Topping and smooth to pan edges. Sprinkle remaining Crumble Topping over top.
Place pan in preheated oven and bake 50 to 55 minutes until cake tester comes out clean and center springs back when gently touched.
Cool 10 minutes in the pan. Remove the rim of the pan and cool cake completely on a wire rack.
*TIP: If your all-purpose flour blend already contains xanthan gum and salt, reduce the gum to 1/2 teaspoon and omit the salt.

Crumble Topping Ingredients (makes 1 1/4 cups):
This topping can be made ahead and stored in the refrigerator for up to two weeks.
1/2 C. rice flour
1/2 C. packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. salt
4 Tbsp. unsalted butter or dairy free buttery spread, room temperature

Directions:
Combine rice flour, brown sugar, cinnamon, allspice, cloves and salt in a large bowl. Mix well. Add butter and use fingertips or a fork to combine just until mixture is crumbly.

Each serving contains 372 calories, 14g total fat, 5g saturated fat, 0g trans fat, 12mg cholesterol, 457mg sodium, 63g carbohydrate, 2g fiber, 2g protein.

Nestle Toll-House-style Chocolate Chip Cookies, Gluten-Free

Here's another recipe from Sandy Bupp of John Day - Nestle Toll House Cookies for the gluten-free diet. As a person with celiac disease, Sandy makes the best of it by adapting her cooking and baking to fit her restricted diet.

Ingredients:
2 1/4 C. all-purpose gluten-free flour blend
1 tsp. baking soda
1 tsp. salt
1 C. (2 sticks) butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 tsp. gluten-free vanilla extract
2 large eggs
2 C. (12-oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 C. chopped nuts
1 C. raisins

Directions:
Preheat oven to 375 F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 5 dozen.

Tip: 

Sandy says that some gluten-free flours don't have as much elasticity to them - there are many brands to choose from. If your cookies go flat, try adding a little more all-purpose gluten-free flour to them. If more rise is needed, a 1/2 to 1 tsp. of baking powder could be sifted into the flour, along with the baking soda, before mixing into the butter, eggs, sugar and vanilla. Some brands of gluten-free flour have added baking powder, baking soda and xanthan gum to help improve baking results.

Pumpkin Sandwich Cookies

Here's a recipe from Sandy Bupp of John Day, also known as The Gluten-Free Lady. She's a wonderful contributor to Angel's Kitchen! I haven't tried this recipe yet, but hear they are reminiscent of pumpkin cake rolls, which I love!

Ingredients:
1/3 C. oil
1/2 C. brown sugar
1 C. sorghum flour
1 whole egg
1/2 C. canned pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum
1 tsp. pumpkin pie spice
1/2 tsp. vanilla extract

Filling:
1/3 C. shortening
3/4 C. powdered sugar
4 oz. cream cheese
1/2 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
In a medium-size bowl, combine oil and sugar. Beat well. Add the sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be soft and airy.
Drop by rounded tablespoonfuls onto prepared pan. Press to 1/4-inch thickness with moist fingertips. bake for 10 minutes, until the cookies just begin to brown at the edges. Let cool on wire racks. For the filling, blend all the ingredients until light and fluffy. Press a tablespoon of filling between two cookies with bottom sides facing, and press together to form a sandwich. Repeat. Makes 11 servings.

Chicken Marsala

This recipe comes from the Gluten-Free Lady, also known as Sandy Bupp of John Day - thank you Sandy! She adapted a recipe found on the Food Network for gluten-free cooking - she’s good at that! Sandy teaches gluten-free cooking every second Wednesday at the John Day Elks Lodge. She’s a wonderful cook, and a great resource for anyone who has gluten intolerance or celiac disease. This recipe can changed easily for a person without gluten issues. I don't have a picture of this recipe yet, but will try making this soon and post a photo.

Ingredients:
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
Gluten-free flour, for dredging
Kosher salt and freshly ground black pepper
1/4 C. extra-virgin olive oil
8 oz. mushrooms, stemmed and halved (crimini and porcini if you can)
1/2 C. sweet Marsala*
1/2 C. gluten-free chicken stock
2 Tbsp. unsalted butter
1/4 C. chopped flat-leaf parsley

Directions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some GF flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Serves 4.

*Tip: Out of Marsala? Try substituting with sweet sherry or if you cannot use alcohol use apple juice

Cinnamon Cream Cheese Danish

My Blue Mountain Eagle co-worker Winnie Browning of Seneca shared this Cinnamon Cream Cheese Danish recipe after making it for her family – she said it was a hit! Her version is an adaptation of a Cheese Danish recipe she found on Pinterest. These would be great for breakfast or dessert, but I’m fairly certain they’ll disappear soon after they come out of the oven, no matter the time!

Ingredients:
1 12 oz. Big & Flaky Pillsbury Crescent Rolls (or equivalent of different brand)
1 (8 ounce) package cream cheese, softened
1/2 C. white sugar
1 Tbsp. vanilla extract

Topping:
1/4 C. butter, melted
1/2 C. white sugar
1/2 Tbsp. ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Roll out two rectangles of crescent roll dough, and press one into the bottom of a 9x13-inch baking dish. In a medium bowl, mix together the cream cheese with 1/2 C. sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Place the remaining crescent roll dough on top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 C. sugar and cinnamon.
Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.
Makes 9 servings.

Cilantro Noodles

Sometimes you can find great recipes while waiting somewhere. This one comes from a magazine at the local dentist’s office – unfortunately, I didn’t catch the name of the magazine, but it had loads of delicious-looking recipes!
Cilantro and noodles – I thought, "What could be better?"
Now, if you don’t care for cilantro, try using chopped green onions instead for the great color and taste.
This is an easy recipe, and I happened to have the ingredients on hand last night – I bought shallots the other day while I was thinking about the recipe.
Even my youngest loved it, and wanted seconds! There wasn’t any left, so next time I’ll double the recipe for my family.

3 pkgs. Top Ramen (you won’t need the flavor packets)
2 Tbsp. canola oil
1 tsp. sesame oil
2 Tbsp. (1-2) shallots, peeled and chopped finely
2 Tbsp. soy sauce
1/2 C. cilantro, chopped

Bring water in a pot to a boil and add Top Ramen. Boil 3 minutes, stirring occasionally. Meanwhile heat a skillet over medium heat, add canola and sesame oils and when warm saute diced shallots. Once shallots are soft, deglaze pan with 2 Tbsp. soy sauce. Add chopped cilantro.
With a spaghetti spoon or tongs lift noodles out of pot, draining water off, and add to the skillet. Toss and serve warm.

Serves 4-5 as a side.

Angel’s Tip: Add egg strips or cooked diced chicken to make it a meal. For egg strips, cook egg like an omelet, roll up and slice.

Amy Cook's Granola

Amy Cook, a former John Day resident now living in North Dakota, makes this wonderful granola which she always seems to have on hand. I've tried it and it does make a delicious snack when you're on the go. The flaxseed and walnuts have Omega-3 fats (the good kind) which benefit heart health. My co-worker Cheryl Hoefler of Prairie City whipped up this granola and enjoys eating it with milk for breakfast (she took the picture shown here). The fun part is you can adjust the ingredients to your taste and what you have on hand. Enjoy!

Ingredients:
2 1/2 C. old-fashioned rolled oats (not quick oats)
1/2 C. almonds, chopped
1/2 C. walnuts, chopped
1/2 C. pecans, chopped
1/2 C. wheat germ
1/2 C. flaxseed
1 C. shredded coconut
1/2 C. unsalted sunflower seeds

Mix all the above ingredients in a large bowl, set aside. Preheat oven to 325 F.
In a saucepan over low heat, mix the following ingredients until well blended and warmed through.

1/2 C. vegetable oil, such as canola
3/4 C. honey
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. vanilla

Pour warmed liquid mixture over dry ingredients and stir until coated evenly. Pour granola onto a large cookie sheet. Bake 10 minutes. Remove and mix around and place back in oven. Bake until lightly brown, about 10 minutes. Allow to cool slightly and add 1-2 C. dried fruit (raisins, craisins, dried apricots, apples bananas, pineapple, mango, etc.). Store in an airtight container or Zip-Lock bag.

Sarah Schuller's Granola

Here's a granola recipe from the kitchen of Sarah Schuller of Canyon City - it's her favorite, and I'm eager to give it a try!

Ingredients:
6 C. old-fashioned oats
1/2 C. sugar
3/4 C. wheat germ
1/2 C. shredded coconut
1/2 C. canola oil
1/3 C. maple syrup, or maple-flavored pancake syrup
1 1/2 tsp. vanilla
Optional: add a handful nuts, sunflower or flax seeds and/or dried fruit

Directions:
Preheat oven to 350 F. Bake old-fashioned oats alone on a cookie sheet for 10 minutes. In a large bowl, combine oats and other ingredients, including nuts or seeds if desired. Pour mixture onto baking sheet and bake for 10 minutes, stirring halfway through. When cooled, add dry fruit if desired. Store in airtight container.

Chocolate Granola with Peanuts

Here's a chocolate-y granola recipe which I haven't tried yet, but will let you know how it goes – it's hard to go wrong with chocolate and peanut flavors! If you give this a try, please let me know how it turns out!

Ingredients:
1/4 C. cocoa powder
4 1/2 C. rolled oats
1 C. sunflower seeds
1/2 C. white sesame seeds
3/4 C. apple compote or applesauce
2 tsp. cinnamon
1 tsp. ginger powder
1/3 C. brown rice syrup or rice malt syrup
1/4 C. honey
3/4 C. light brown sugar
2 C. unsalted peanuts
1 tsp. salt
2 Tbsp. canola oil

Directions:
Preheat oven to 300 F.
Stir ingredients well in a large mixing bowl. Spread the mixture evenly between two baking sheets. Bake for 40-60 minutes. Take out after 20-30 minutes, mixing granola around, and place back in oven switching baking sheets to opposite racks. Watch closely so granola doesn't get overdone. Allow to cool and store in an airtight container.

Angel's Tip: In a pinch, if you can't find brown rice syrup, pancake syrup may do the trick.

Coconut Chicken Curry Soup

This to-die-for recipe comes from my sister-in-law Rachel Carpenter of John Day. She said it's a favorite for her and her husband Rod. It became my favorite from the first taste! It is worth the effort to find the ingredients you may not have on hand: coconut milk and red curry paste - both can be found on the Asian aisle at the grocery store. Definitely a new treasure for the recipe box!

Ingredients:
2 Tbsp. olive oil
2 carrots, peeled and finely chopped - except for a few matchsticks for garnish
1/2 onion, chopped finely
1 red bell pepper, chopped finely - except for a few thinly sliced pieces for garnish
1 C. cooked chicken meat, chopped
1 C. uncooked rice
1 pint mushrooms, quartered
2 Tbsp. red curry paste (for less spice, use 1 Tbsp.)
3 Tbsp. brown sugar
13.5 oz can Asian coconut milk (lite, unsweetened)
6 C. chicken broth
Optional: 2 Tbsp. fish sauce and a few sprigs of cilantro
Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.

Directions:
In a medium soup pot, heat olive oil on medium heat and saute chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice, mushrooms and fish sauce stirring until curry paste is completely incorporated (2-3 minutes). Add chicken broth and coconut milk and stir for a half minute. Bring to a boil and reduce heat to medium and simmer 15 minutes, covered, until rice is cooked. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!

Magic Chocolate Flan Cake, a lighter version

I have to add one dessert before getting to some healthy eats to kick off the new year. Be prepared – this is a scrumptious dessert! Rozanne Mullin of John Day, my sister-in-law, made this cake for a recent birthday party and shared the recipe with me. It's called a "magic" cake because it is made by first pouring the cake batter in the bottom of the bundt pan, topped with the flan mixture, and while it cooks, the cake and flan mixtures "magically" switch places.
She originally found the recipe in a "Cook's Country" magazine and made adjustments to lower the fat content. She used fat-free sweetened condensed milk and 1/3-fat neufchatel cream cheese. It still tasted pretty devilish – like something you shouldn't eat very often! This is definitely not a low cholesterol treat as it calls for eight eggs and four egg yolks, but it serves 16 - so share with family and friends!

Cake ingredients:
1/2 C. caramel sauce, ice cream topping
1/2 C. plus 2 Tbsp. all-purpose flour
1/3 C. cocoa
1/2 tsp. baking soda
1/8 tsp. salt
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1/2 C. buttermilk
1/2 C. sugar
2 large eggs
1 tsp. vanilla extract

Flan ingredients:
2 (14-oz.) cans sweetened condensed milk, fat-free
2 1/2 C. whole milk
6 oz. cream cheese, (1/3-fat neufchatel cream cheese is optional and works well)
6 large eggs plus 4 large egg yolks
1 tsp. vanilla extract

Directions for Cake:
Place oven rack in the center of oven. Preheat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, 20-30 seconds. Pour to coat the bottom of the pan. Combine flour, cocoa, baking soda and salt in bowl and set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Whisk buttermilk, sugar, eggs and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

Directions for Flan:
Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and our warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick inserted in cake come out clean and flan registers at 180 degrees, 75-90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)
Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert onto a completely flat cake platter by placing the platter over top of Bundt pan and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.

Serves 16

Chinese Chicken with Rice

I discovered a recipe for a Chinese steamed bun filling which also works well served with rice. The ingredients are fairly basic, and the result is delicious! Served up with Jasmine rice, everyone in the family loved it, even my pickiest eater - now that’s saying a lot!

Ingredients:
1 lb. chicken, chopped
1 teaspoon salt
4 green onions, sliced
2 Tbsp. fresh ginger root, chopped (use 2 tsp. powdered ginger if you don’t have fresh on hand)
2 Tbsp. light soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. vegetable oil, plus 1 Tbsp. for cooking chicken
2 Tbsp. white sugar
ground black pepper to taste
1/4 C. water

Directions:
Chop chicken into bite-sized chunks. Heat a skillet over medium heat, add 1 Tbsp. oil. Cook chicken until no longer pink. Season with salt and set pan aside.
Mix together green onions, ginger, soy sauce, rice wine vinegar, oil, sugar and pepper. Stir into the meat. Add water, mix thoroughly, warm through and serve with rice.

Serves 4-5