•Preheat oven to 300 degrees.
• Cream your soy butter, brown sugar, & tofu together until pale.
• Sift together kosher salt, baking soda, pastry flour, and protein powder.
• Rough chop cherries, cranberries, and raisins.
• Stop the mixer; scrape down the bowl, and add egg whites, vanilla, & apple juice mix
for 1 min.
• Stop the mixer; scrape down the bowl, and add sifted ingredients into the bowl (mix
slowly).
• Mix until well incorporated, then fold in cherries, cranberries, raisins, and
unsweetened coconut.
• Line a sheet pan with parchment paper & spray.
• Scoop 3.5 oz portions & bake until golden brown.
Enjoy!
Protein Cookies
Ingredients:
10 oz Soy Butter
16 ½ oz brown sugar
.2 oz baking soda
.1 oz kosher salt
.2 oz vanilla extract
4.1 oz egg whites
13.1 oz pastry flour
.1 oz ground cinnamon
10 ½ oz rolled oats
8 oz soy protein powder
4.1 oz soft tofu
4 oz dried cherries
4 oz dried cranberries
3 oz raisins
6 oz dried unsweetened coconut
4 oz apple juice
10 oz Soy Butter
16 ½ oz brown sugar
.2 oz baking soda
.1 oz kosher salt
.2 oz vanilla extract
4.1 oz egg whites
13.1 oz pastry flour
.1 oz ground cinnamon
10 ½ oz rolled oats
8 oz soy protein powder
4.1 oz soft tofu
4 oz dried cherries
4 oz dried cranberries
3 oz raisins
6 oz dried unsweetened coconut
4 oz apple juice
- Core apples and peel.
- Combine sugar, flour & cinnamon, and mix well.
- Roll apple in melted butter then in sugar mixture.
- Put apple on apple post (or in any oven proof pan ) add water and nut to
the bottom of the pan.
- Bake at 350 Deg. For 35 – 40 minutes.
Enjoy!
Kid's Apple Bake
Servings: 4
INGREDIENTS
4 Each Peeled Rome apples
½ Cup Granulated sugar
2 Tablespoons All purpose flour
1 ½ Teaspoons Ground cinnamon
¼ Cup Melted butter
¼ Cup Chopped walnuts
4 Tablespoons Water
- In a blender place apple juice, yogurt, sugar, ice cream, mixed berries
& protein powder.
- Blend until smooth.
Organic Berry Shake
Servings: 4 cups
INGREDIENTS
4 Cups Frozen mixed berries
½ Cup Low fat yogurt
½ Cup Apple juice
½ Cup Vanilla ice cream
¾ Cup Protein powder
3 Tablespoons Granulated sugar
- Preheat oven to 400 degrees.
- Pound each chicken breast thin and braise with eggs, flour, and bread
crumbs.
- Please whipped potatoes, 3 green beans, and cheese into chicken
breast, being careful not to overfill.
- Place one toothpick into each chicken breast to hold it together.
- Line a sheet pan with parchment paper and spray.
- Bake chicken until golden brown.
Chicken Stuffed with
Whipped Potatoes
Servings: 3
INGREDIENTS
3 Each Pounded boneless skinless
chicken breasts, breaded
9 Each Cleaned green beans,
blanched
½ Cup Grated cheddar cheese
¾ Cup Cooled Whipped Potatoes
Step 2. Marinate each item in some of your favorite marinades such as teriyaki or a
great Asian satay marinade with peanut sauce.
Step 3. Marinate over night grill and have a great time at the game.
Satay Marinade
4 tsp. ginger, finely chopped
8 garlic cloves, minced
1 tsp. crushed red pepper flakes
2 ½ tablespoons curry powder
2 tablespoons honey
½ cup fish sauce
½ cup soy sauce
Step.1 Mix all ingredients together and marinade overnight.
Peanut sauce
1 ½ tsp peanut oil
1 ½ tsp garlic, minced
¼ tsp crushed red pepper flakes
¼ cup coconut milk
2 tablespoons lemon juice
½ cup smooth peanut butter
1 tablespoons soy sauce
¼ cup water
Simmer 4-5 minutes, adjusting consistency with more water or peanut butter as
needed, and adjusting seasoning as needed.
Game Day Satays
INGREDIENTS
1 ½ lb Breast Chicken
1 ½ lb Salmon
1 ½ lb Beef Tenderloin
12 ea Skewers (soak skewers over
night )
1 ½ lb Breast Chicken
1 ½ lb Salmon
1 ½ lb Beef Tenderloin
12 ea Skewers (soak skewers over
night )
- Pound cutlets to an even thickness of about ¼ inch between two pieces of
plastic wrap. Season the pounded veal generously with salt and pepper.
Dredge the cutlets in flour and shake off excess.
- Place a large sauté pan over high heat. Add 2 tablespoons of olive oil and 1
tablespoon of butter to the pan.
- Saute the veal in batches, adding more butter and oil as needed. Place the
veal in the pan and sauté 1-2 minutes, until lightly golden.
For the sauce
Deglaze pan with about 4 tablespoons of wine & chicken stock, an add the capers.
Gently scrape browned bits from the bottom of the pan. Add the lemon juice, and
stir in the remaining 2 tablespoons of butter to emulsify the sauce. Add the lemon
zest, and heat for 1 minute, while swirling the sauce in the pan. Adjust the
seasoning with salt and pepper. Serve the veal immediately with the lemon-caper
sauce.
Veal Scallopine with
Lemon Butter and Capers
INGREDIENTS
3 lb boneless veal cutlets
1 tsp. kosher salt
½ tsp white pepper
2/3 c flour
2 tbs olive oil
1 tbs salted butter
Lemon butter caper sauce
4 tbs white wine
4 tbs Chicken stock
6 tbs capers, rinsed, drained
6 tbs lemon juice
2 tbs butter
Salt and pepper to taste
brown.
Take out and let medallions rest.
In the same pan add red peppers and artichokes. Cook until soft. Remove from pan.
Add butter and flour. Cook for 1 minute.
Slowly add chicken stock and white wine, whisking to prevent lumps.
Whisk in mustards, heavy cream, and season with salt and pepper.
Add back artichokes, peppers and pork. Mix with sauce and serve.
Enjoy!
Holiday Pork Medallions
INGREDIENTS
2 lb pork tenderloin, cut and
pounded thin
1/4 c extra virgin olive oil
1 each red pepper
4 each fresh artichoke hearts,
cleans and quartered (or canned)
Dijon Cream Sauce
1/4 c butter
2 T a/p flour
4 T heavy cream
3/4 c chicken stock
1/4 c white wine
1/4 c dijon mustard
1 T whole grain mustard
kosher salt as needed
white pepper as needed
½ lb Breast Chicken
1 ½ lb Salmon
1 ½ lb Beef Tenderloin
12 ea Skewers (soak skewers over
night )
- Stuff and place in a 325 degree oven for 45 minutes to 1 hour.
Grand Stuffing
1 Cup Italian Sausage
½ Cup Apple, peeled & diced, caramelized
4 Tablespoons Cranberries
2 Cups your favorite bread blend
2 Tablespoons Sage, Chopped
2 Tablespoons Thyme, Chopped
3 Tablespoons Butter
¼ Cup Onions, diced
½ Cup Chicken stock
As Needed Kosher salt
As Needed White Pepper
- Saute onion in butter until soft and then add sausage, sage, and thyme.
- Once sausage is brown, fold in bread, apple, and cranberries.
- Moisten with chicken stock and season with salt and pepper.
Enjoy!
The Other
Thanksgiving Dinner
INGREDIENTS
2 Cornish Hens, Cleaned
1 Tablespoon Lemon Thyme,
Chopped
1 Tablespoon Sage, Chopped
2 Strips Bacon
As Needed Kosher Salt
As Needed White Pepper
Step 2 - Slice onion thin and caramelize on stove - low and slow with half of the
butter, half of the thyme, and extra virgin olive oil.
Step 3 - Peel and seed the pumpkin and cut it into ¼” slices
Step 4 - In a pan, heat pumpkin oil and the other half of the butter & thyme - saute
over medium - low heat. Caramelize pumpkin on both sides until soft, not mushy.
Step 5 - Mix the egg and cream together
Step 6 - First place the caramelized onion, heavy cream, & goat cheese in the shell;
then lay the pumpkin nicely around the tart shell.
Step 7 - Bake at 350 for 12 - 15 min until golden brown.
Note : Season the onions and pumpkin with kosher salt and white pepper.
Enjoy!
Pumpkin Tartane
INGREDIENTS
Makes 2 tarts
- 2 Pie Pumpkins, Peeled and
seeded
- 3 Tbs Salted Butter
- 3 Large Spanish Onions, Peeled
and sliced thin
- 4 Tbs Fresh thyme, chopped
- 3 Tbs Pumpkin oil or extra virgin
olive oil
- 12 oz Goat Cheese
- 6 oz Heavy cream
- 1 Whole Egg
- 2 Tart shells par baked from the
store or home made.
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