Easy Pasta Salad

By Nela McHugh ~ Simply for Life Cooking Expert

½ pkg. whole wheat or brown rice pasta (fusilli or bowties)
1 cup grated carrot
1 cup green or red onions, thinly sliced
1 cup cooked or raw veggies of choice such as red pepper and zucchini, chopped *
½ cup chopped parsley or your favorite fresh herb
1 cup goat or crumbled feta cheese
Your favorite homemade salad dressing

* Note: this would be a great recipe to use your leftover grilled or roasted veggies. 

Cook pasta according to package directions. Rinse with cold water. Meanwhile in a large bowl mix well the rest of the ingredients including the dressing. Add pasta and stir. This recipe makes 6 to 8 servings.

Shadow Lawn Inn's Ginger squash and apple soup

2 squash cut in 1/4,  with the seeds removed

1 large onion peeled and quartered
6 cloves garlic
2 apples peeled cored and quartered
1 tsp curry powder
Pinch salt and pepper
1 cup  cider
6 cups water or vegetable stock
1 inch fresh grated ginger

Put the squash on a roasting pan skin side down; place the onion pieces, garlic and apple in the squash pieces. Sprinkle with curry powder, salt and pepper. Roast in a 350 ˚F oven for 30 to 40 minutes until the squash is cooked.

Allow the squash to cool enough to handle, and then peel it into a soup pot. Add in all the other roasted items.

Add in the remaining ingredients and cook over medium heat for 40 minutes.

Puree the soup in a blender. You may need to add more liquid if the soup is too thick. Taste and adjust the seasoning accordingly. Remember that a squeeze of lemon juice will give a nice finish to the soup.

To garnish use some reduced balsamic vinegar and an apple chip.

Ashley's Cheesy Roasted Cauliflower Soup

Pre-heat oven to 400F
1 small head cauliflower (cut into florets)
1 small onion (chopped)
2 cloves garlic (chopped)
2 Tbsps Fresh or Dry Thyme
3c Chicken broth or Veggie Broth
1 1/2c. shredded aged cheese of cheddar cheese
1c. milk or cream (I used cereal cream)

Drizzle small amount of olive oil on cauliflower in bowl..toss..transfer to cookie sheet. Roast for 20-30 mins.

Saute onion in pot with small amount of olive oil until a little bit caramelized. Add garlic and thyme. Cook until fragrant (not sure what that means..smelled great though ;)) 

Add roasted cauliflower, chicken or veggie broth. Bring to a boil. Reduce heat, let simmer for 20mins. Puree in blender, put back in pot. Now add the cheese...let melt while stirring, add cream, stir, remove from heat.

Eat!!!

Spicy Caesar Salad Dressing

By Nela McHugh ~ Simply for Life Cooking Expert

2 tsp Dijon mustard
2 cloves garlic, minced     
1 tsp Worcestershire sauce
1 lemon, juiced
Dash of hot sauce
¼ cup Parmesan cheese, grated
½ cup olive oil

Add all ingredients except the oil to a food processor or blender. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in the olive oil. This step is very important as it will make your dressing “creamy”. Let the machine run for another 15 seconds until the oil is incorporated.

SFL's Marinades and Rubs

By Nela McHugh ~ Simply for Life Cooking Expert

We know these mixtures flavor and tenderize meats but recently, food scientists have found that some marinades, herbs and spices can reduce as much as 99% the amount of carcinogenic compounds that form when meat is cooked at high temperatures.

Marinade the steaks as long as 2-3 days in advance, but if you forgot (which happens to us often) then you can use fresh pineapple or kiwi juice and a simple rub. The acidity in these juices will help speed up the tenderizing.

Quick Rub
For about 4 steaks:
¼ cup olive oil
¼ tsp each, salt and pepper
2-3 garlic cloves, minced or 1 tsp garlic powder
1 tsp paprika
¼ tsp cayenne pepper (optional)
1 Tbsp oregano
2 kiwi or about ½ cup pineapple juice

Mix spices. Rub olive oil on meat then rub the spices. Squeeze the kiwi juice over the steaks and rub well. Let rest in the fridge for at least ½ hour.

Herb Marinade
4 garlic cloves
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
¼ cup olive oil
¼ cup dry red wine
Salt and pepper to taste

Balsamic Oil Vinaigrette Dressing

By Nela McHugh ~ Simply for Life Cooking Expert

Use this dressing with green salads
 
½ cup of extra virgin olive oil
¼ cup balsamic vinegar
1 small garlic clove, minced
1 tsp mustard
2 tsp maple syrup
 
Mix all ingredients in a container such as a mason jar and shake. 
 
Creamy vinaigrette
Use this dressing with potato, coleslaw or pasta salads.
 
Same as above, just add about ½ to ¾ cup of plain yogurt. Taste and adjust seasoning as needed. It may need a bit more sweet (maple syrup) or a pinch of salt and pepper. 

Tim's Kale Smoothie

Based on a recipe from Keith and Nela at Simply for Life

1 to 2 fresh organic kale stalks
2 cups of Cochran's fresh apple cider
1 cup of frozen NB blueberries
2/3 cup of  Liberte Greek yogurt (plain or vanilla)
4 tablespoons of Hemp chocolate protein 

In a blender add the kale (pull off the soft kale leaf - discard the coarse stem) and shred a bit by hand and add cider.  Blend for 30 seconds.Add the blueberries-blend for 20 seconds.Add the yogurt and blend for 10 seconds.Add the hemp protein and blend for 10 seconds.
Enjoy!