Julie's Kitchen - HealthWise -APOV

Julie's Kitchen
Specialty: Sugar Free

1 8oz. pkg. cream cheese (room temp)
1/2 stick butter (room temp)
1/2 to 3/4 cup Agave Nectar
1/2 tsp. vanilla

In medium bowl, whip together cream cheese and butter until well combined and fluffy. Whip in Agave Nectar and vanilla. Frost cake and refrigerate. Perfect frosting for Applesauce cake.

Variations: May substitute vanilla for 1 tsp. grated lemon or orange rind or 1/2 tsp. almond extract.

May make chocolate frosting by adding 1/2 to 3/4 c. cocoa, whipping well.

Fudge Brownies

Yield: approx. 4 Dozen
1 cup Wheat-juice sweetened semi-sweet chocolate chips (from your co-op)
1/2-3/4 cup Agave Nectar
1 1/2 c Butter or Earth Balance non-hydrogenated shortening
6 lg Eggs; lightly beaten
2 c Flour
1 c Coarsley chopped walnuts or nuts of choice
*Chopped nuts for garnish

Pre-heat oven to 325 degrees

Put chips in a large
Double boiler; cook over low heat, stirring often,
until chocolate melts. Remove from heat and cool
10 minutes.
Whip together butter or earth balance with Agave Nectar
Add melted chips

Stir in eggs, flour and nuts. Pour into a greased
9x13 pan.

Bake 30-35 minutes (as ovens and pans vary, watch carefully) Cool on a wire rack.

Pour frosting over top, garnish with chopped nuts if desired; let
cool completely and cut into squares.

Makes 4 dozen.

Frosting for brownies:

1/2 c. Butter or margarine
12 oz. Wheat juice-sweetened semi-sweet chocolate chips
1/2 to 3/4 c. Agave Nectar (to your desired sweetness)

Heat chocolate and butter in a medium double boiler over medium heat; stirring until smooth.
Remove from heat and cool to room temperature, with electric mixer, whip in Agave Nectar. Spread over slightly warm brownies.

Banana Bread

1/4 c. Sour Cream
1 tsp. Baking Soda
1/4 c. Butter, softened (room temp)
1 cup Agave Nectar
2 Eggs
1 lg. very ripe Banana, mashed
1 tsp. Vanilla
1 1/2 c Flour

Preheat oven to 325 degrees. Grease and flour medium loaf pan.

Combine sour cream & baking soda in a bowl; set aside for 5 minutes.

With electric mixer, beat butter, Agave Nectar and eggs together; blend into sour cream.

Mix banana in well. Add vanilla and flour; mix well.

Scrape into prepared pan with spatula. Bake for 30-45 minutes (Could be longer depending on pan and individual oven). Test center with toothpick.

Cool in pan 10 minutes. Remove from pan, cool on rack.

Can frost if desired.

Frosting for Banana Bread:

4 Tbs. soft butter
1 tsp. grated lemon rind
2 Tbs. Agave Nectar

Beat well, spread over top of bread when cooled.

Vanilla Ice Cream and Variations

Yield: 1 Quart

2 c Heavy cream
1 c Milk
1/2 to 3/4 c Agave Nectar
3 Egg yolks
2 Tb Vanilla
1 Tb Xanthum Gum

Chill medium size stainless steel or ceramic bowl in freezer.

In large double boiler, warm milk and vanilla almost to a
simmer. In medium bowl, whip egg yolks with electric mixer to liquefy
them.

Still whipping, slowly whip in about 1/4 cup hot milk mixture until
well blended and smooth. Add another 1/4 cup hot milk mixture while
whipping. Add whipped egg mixture to hot milk mixture, whipping milk
mixture while pouring egg yolk mix into top of double boiler. Cook
over low heat only until slightly thickened. Do not overcook as it
will curdle.

While beating on high speed, add tablespoon Xanthum Gum, whipping
until well incorporated. Do not do this step slowly or you will have
lumps.

Remove from heat and pour into waiting chilled bowl, scraping all
with rubber spatula. Put into fridge uncovered to chill.

After milk mixture is chilled (5-24 hours), in large mixing bowl whip
heavy whipping cream until fluffy. Add desired amount of Agave
Nectar, finish whipping until well thickened.

With spatula, scrape milk and egg mixture into whipped cream bowl and
whip together well.

Pour into ice cream maker and freeze according to
Manufacturer’s directions.

*Great ice cream topping: Slice cleaned, fresh strawberries into plastic
container. Drizzle with desired amount of Agave Nectar for sweetness and
stir together. Refrigerate and put over dishes of ice cream.

*For chocolate ice cream, add ½ cup cocoa powder to milk and egg mixture
while whipping over heat before Xanthum gum is added.

*Can add many things to vanilla ice cream to make other flavors: fresh or
frozen berries, extracts (substituting vanilla), chopped fresh peaches,
chopped nuts, etc. NOTE: you will have more product when adding berries,
nuts so will not fit comfortably into quart container. May have to divide
and process two batches.

Granola Cookies

Pre-heat oven to 300 degrees.

Spray cookie sheets with baking spray or you may omit this step (for
personal preference and type of pans)

1 ½ cups Earth Balance pure vegetable shortening (or butter)
3 eggs
2 Tbsp. milk (can add a bit more if too dry)
1/2 – 3/4 cup Agave Nectar (depending on personal taste preference)
2 tsp. Vanilla
2 tsp. ground Cinnamon
½ tsp. ground Nutmeg
1 cup Flour (all purpose)
2 cups Whole Oats (old-fashioned oatmeal)
1 Tbsp. Xanthum Gum
1 tsp. Baking Soda
½ cup Raisins
½ cup Chocolate Chips (sweetened with wheat juice from your co-op)
½ cup chopped Walnuts (or other nuts)
2/3 cup Sunflower nuts (raw, unroasted)
¼ cup Sesame Seeds (raw, unroasted)
2 Tbsp. Golden Flax Seeds

1. In very large mixing bowl, cream shortening, add eggs and blend well
until creamy.
2. Add milk, Agave Nectar, vanilla, cinnamon and nutmeg; whip until well
blended and creamy.
3. In separate bowl mix together flour, oats, xanthum gum and baking soda.
4. Blend half of dry mixture into shortening mixture until well blended.
Add remaining dry mixture and blend again, making sure everything is well
coated.
5. Add remaining ingredients and thoroughly blend with heavy spoon until
evenly distributed.

Drop from heaping teaspoonfuls onto cookie sheet, 2 inches apart. Bake
approx. 12-20 minutes (depending on oven and type of pans used). Do not
allow to get too dark. Cool on wax paper on flat surface. Store cooled
cookies in airtight container in freezer between layers of wax paper to
retain freshness.

Pesto

In Italy it is called Pesto Genovese; beautiful, flavorful, healthy Pesto. It is the cook’s best friend to liven up a drab pasta dish, sauces, meats, soups, sandwiches, salad dressings and much more. The Aroma is pungent and comforting; your senses take you into the heart of Genoa. And it couldn’t be simpler to make. Here is a Pesto recipe anyone can do and some suggestions for using it…you too can create like a gourmet!

-1 large bouquet of fresh Basil (approx), not dried or frozen…fresh only. 1 bouquet should be enough to over-fill your blender.

-1 to 1 ½ cups Extra Virgin Olive Oil (extra virgin only)

-1/2 cup Pine Nuts

-2 peeled cloves of Fresh Garlic

Sandwich size zippered plastic bags

(You would normally add ½ cup of grated parmesan cheese also, but we are going to freeze this and cheese doesn’t freeze well.)

Wash basil in cold water; shake into sink and lay basil on layers of paper towels. Cover with a couple more, press lightly to dry.

In bottom of blender or food processor, put half of the oil and all garlic cloves. Break or cut the lower small stems off of the large bottom stem and put into blender, put all smaller stems into the blender, they have great flavor and are tender. Only remove the thick bottom part of the stem on any cluster that is woody.

When you have it half full, add nuts and remainder of oil; finish putting your basil in blender, pushing it down lightly.

Cover and put on “chop” setting; after a few seconds, increase to high setting…adding more oil as necessary to make a smooth sauce, not too thin. Make sure everything is well blended and chopped. It should look something like runny, finely minced spinach with the aroma filling your house.

With rubber spatula, place approximately ½ cup pesto in each zippered bag. Lay bags down and gently smooth air out (don’t ooze any pesto out though) and zip bag so it is securely locked. When you have all bags filled and locked lay them in a slack, flat, in freezer.

To clean up remaining pesto in blender; remove plastic sprinkling spout and add one bottle of red wine vinegar or balsamic vinegar, cover and blend until pesto is cleaned up. With funnel, pour back into bottle, replace spout and cover, storing on pantry or cupboard shelf to use later.

When pesto bags are frozen, you can break off desired amount a little at a time from each bag. Allow to thaw on a small dish and add approximately 1 teaspoon of grated or shredded parmesan for every 2 Tablespoons Pesto.

USES for Pesto:

• Mix into cooked pasta (spaghetti, linguini, fettuccini) while pasta is hot right after draining, do not heat Pesto, but allow the pasta to heat it.
• Mix a Tablespoon or two into your red sauce for pasta.
• Coat chicken breasts with Pesto before baking.
• Mix with mayo for a pasta salad dressing or as a sandwich spread.
• Add a teaspoon to sautéed mushrooms and onions after they are cooked and pour them over a meat like chicken, pork or beef.
• Brush on pizza dough instead of red sauce and use your favorite toppings (not good for Hawaiian pizza)
• Mix 1 Tablespoon with 1 stick room temp butter, add 4 Tablespoons grated parmesan and generously coat French bread slices and put under broiler for a few minutes until golden brown. A twist on garlic bread.
• Add to Extra Virgin Olive Oil, wine vinegars and balsamic vinegar for extra flavor.
• Add a Tablespoon to soups and stews.
• A couple of teaspoons in a tuna salad spread with grated parmesan gives a sandwich an Italian twist.
•• Try your own ideas!

Cranberry Sauce

1 - 12 oz. bag fresh Cranberries
1½ cups water
1 Tablespoon grated Orange Rind
2 Tablespoons Corn Starch
½ cup cold water
¾ cup Agave Nectar

Rinse and drain fresh cranberries. If you prefer whole-fruit cranberry
sauce, leave most berries whole, but chop some. Or you may chop all of
them to desired size before cooking. Put in covered saucepan with 1½
cups water, cover. Bring to a boil and cook for 20-30 minutes, or until
desired tenderness is reached. Mix corn starch and cold water together
well in cup, making sure it is a creamy slurry and without lumps. While
cranberries are boiling, with a wire whisk, whip corn starch slurry
into cranberries until it thickens. Whip constantly, do not allow to burn
or stick to bottom of pan. Remove from heat after it thickens. Stir in
freshly grated orange peel and let cool. After about 1 hour, briskly
stir in Agave Nectar until well blended. Put into bowl and refrigerate.
Cover when cooled. Makes approximately 3 cups.

Lemon Butter for Veggies

I stick butter or ½ cup margarine
1 teaspoon freshly grated Lemon Rind
2 Tablespoons White Wine (optional)

In small nonstick fry pan, gently melt butter on low heat. Stir in
lemon rind. Add wine and turn up heat to medium, allowing the alcohol to
cook off and the wine to evaporate, stir often until wine has evaporated.
DO NOT allow the butter to brown. Set aside and pour over your favorite
steamed veggies like broccoli, carrots, green beans or cauliflower.

Wild Rice

There are basically two types of wild rice; Cultivated and Natural (or
uncultivated). Cultivated wild rice is very black and usually in whole
long grains, this is the rice most people get in stores. Natural wild
rice is quite light in color, usually gray, and the grains are likely to
be smaller. This recipe is for cultivated wild rice as that is the type
most people have access to. Do not use the processed variety like Uncle
Whatshisname. Use a good bagged rice from Minnesota, Wisconsin,
Michigan or Canada. The best part about this dish is you can make it the day
before!

1 ¼ cups cultivated Wild Rice
3 cups water
2 Tablespoons Chicken Base (the paste variety, recommend from a co-op)
2 cups sliced Baby Portabella Mushrooms (or chopped if you prefer
smaller pieces)
1 cup sliced Celery
½ cup coarsely chopped Yellow Onion

Rinse and drain wild rice in a screen strainer (the kind with a
handle). Place drained rice in 2 quart covered baking dish. Heat 1 cup of the
water in microwave. Add chicken base until dissolved, add to wild rice
with remainder of water and stir to mix well. Add all other
ingredients, stirring to coat. Cover and place in 350 degree oven for 1 ½ hours.
Remove from oven and cool, uncovered, in fridge. The day of meal, you
may add ½ cup water if it is very dry. Cover and place in 350 degree oven
for 45 minutes to 1 hour (all liquid should be absorbed and about half
the grains popped). Serves 4-6 people.

Tips:
Wild Rice varies considerably. Most cultivated wild rice says it cooks
in 45 minutes; this is not always the case. Wild rice should not
explode to the point of mush. It should have many grains remained unpopped,
and remain chewy.

Natural wild rice cooks VERY quickly, in about 25-35 minutes in the
oven, faster on the stove. If using Natural wild rice, sauté veggies in a
fry pan with a bit of butter or olive oil before adding to rice mixture
and reduce liquid; 1 3/4 cups liquid for every cup rice.

Baked Sweet Potatoes

Tips:
* Red Garnet sweet potatoes are the sweetest and have the most Vitamin
A.
* Sweet potatoes retain more of their natural enzymes in lower oven
temps; baking them in 200 degree oven for 2 or more hours (depending on
size).
* Wrap sweet potatoes in foil to prevent their “syrup” from erupting
into your oven; or place them in a pan.
* For a great sweet potato twist, serve baked potatoes with a chunky
Bleu Cheese dressing….great taste combo!!!

“Candied” Sweet Potatoes

4 large Sweet Potatoes
1 cup water
1 orange
1 teaspoon Cinnamon
½ teaspoon ground cloves
1/2 – 3/4 cup Agave Nectar

Peel sweet potatoes and cut into large 2-inch chunks. Place in large,
covered, non-stick fry pan, add water, cinnamon and cloves; cover. Cook
on medium-high heat. Slice orange in half, putting flat side down on
cutting board, slice into half-moon slices about ¼ inch thick. Add them
to sweet potatoes after potatoes have cooked for about ½ hour. Stir all
together, cover and cook until potatoes are tender, but not mushy.
Water should be mostly evaporated, add ½ cup water at a time while cooking
if it gets too dry before being done. Remove from heat and throw away
orange slices. Add Agave Nectar, gently folding all ingredients together
before placing in warmed serving dish. May garnish with walnuts or
pecans.

(Savory dips and cheeses also make great sandwich spreads with your
favorite meats)

Italian Veggie Dip

16 oz. container Sour Cream*
2 Tablespoons Pesto (homemade or store bought)
2 Tablespoons grated Parmesan cheese
1 Tablespoon Balsamic Vinegar
1 teaspoon Crushed Red Pepper Flakes (optional if you like it spicy)

In a bowl, mix all ingredients together, blending well. Place in
tightly-covered container and chill overnight. Serve with a platter of fresh
veggies in an array of colors.

*May replace sour cream with yogurt or soy/tofu sour cream replacement.

Thai Curry Dip (Very Spicy)

16 oz. container Sour Cream*
1 cup Peanut Butter (unsweetened, natural)
2 Tablespoons roasted Sesame Seeds
1 Tablespoon Curry paste
3 Tablespoons Agave Nectar

In a bowl, mix all ingredients well with a hand mixer. Place in
tightly-covered container and chill overnight. Serve with platter of fresh
veggies in bright colors. Can also be used as dressing for Thai chicken
wraps or sauce for Thai chicken and rice noodles. Can add more or less
curry paste according to personal preferences.

*May replace sour cream with yogurt or soy/tofu sour cream replacement.

Finger Sandwich Hors d’oeuvres

16 oz. Cream Cheese* (room temp)
1 cup Walnuts
1 cup sliced Green Olives with Pimentos (drained)

In food processor or in bowl with hand mixer (must chop olives and
walnuts very finely first if using hand mixer), mix all ingredients well.

On thin slices of good multi-grain bread, spread filling. Top each with
another slice of bread and cut off crusts. Cut sandwiches in a cross
(+) for square finger sandwiches or cut them in an X for triangular
finger sandwiches. Works best if filling is spread on bread when at room
temp. May use more or less olives and walnuts for personal preferences.

*May replace cream cheese with soy/tofu cream cheese replacement.

Spicy Asian Chicken Picks (appetizer)

4 boneless, skinless Chicken Breasts (fresh or thawed)
2 Tablespoons Peanut or Canola Oil
½ cup Soy Sauce
1 Tablespoon Butter
1 fresh Garlic Clove (cut in half lengthwise)
1 Tablespoon Asian (or Oriental) Five Spice Powder (without MSG)
½ teaspoon Cayenne Pepper
2 Tablespoons Agave Nectar

Flatten or slice raw chicken breasts in half to create thinner pieces.
Sauté with oil in fry pan until done, but not overcooked. Set aside to
cool. In small saucepan, melt butter; add soy sauce, garlic, five spice
powder and cayenne. Simmer on low for a few minutes. Remove from heat
and allow to cool while cutting chicken. Cut chicken into 1 or 2 inch
strips. Add Agave nectar to soy sauce mixture and blend well, remove
garlic pieces. Toss chicken in sauce and put a toothpick in each piece.
Serve warm on a dish, may drizzle with remaining sauce if desired.

TIP: May cut raw chicken into strips before frying, gives a better look
to meat. But be VERY careful when handling raw poultry: wash hands and
all surfaces very well with hot water and an anti-bacterial, using
disposable towels rather than cloth towels or sponges.

Homemade Cheese Ball

16 oz Cream Cheese (room temp)
4 – 6 oz. Chevre goat cheese (room temp)
8 oz. Feta Cheese Crumbles-Mediterranean Style with herbs
2 cups Walnuts, chopped fine
Latex food-safe gloves

In a food processor, combine all cheeses and blend well. With a rubber
scraper, clean all cheese mixture out of processor and into non-metal
bowl, cover and chill overnight. Scrap cold cheese mixture onto wax
paper. Put on gloves and pick up cheese to form into ball (1 large ball or
two smaller balls) Roll into chopped walnuts to cover completely and
place on platter for serving, cover with plastic wrap and chill until
ready to serve. Serve with gourmet crackers or small hors d’oeuvre bread
and cheese spreaders.

Celery Bites

Cut celery into two inch lengths. Use cheese ball filling to fill
celery pieces. Put cheese mixture into pastry bag with large floret tip and
pump into celery with a back and forth motion for the best look…may
sprinkle chopped walnuts on top if desired.

Yogurt Fruit Dip

12 – 16 oz. plain, nonfat, unsweetened Yogurt*
½ cup raspberries (thawed if frozen)
½ cup Agave Nectar

Mix all ingredients in food processor or blender. Put in
tightly-covered container and chill overnight. Serve with platter of fresh fruit.

*May replace yogurt with Soy yogurt replacement.

Maple Ham Glaze

1 cup Agave Nectar
¼ cup cold water (filtered)
1 teaspoon Maple Flavoring (preferably natural flavoring from your
co-op)
Pinch of ground cloves
Mix well with a spoon or shake in a jar.

10-15 minutes before ham is done, remove ham and brush or spoon glaze
over ham. Turn oven off and return ham to hot oven (closing the door to
retain heat) until serving the meal. Works especially nicely on spiral
cut hams as the glaze drips between the slices a bit.