Cook This Tonight

Makes 8 servings

Ingredients:

1/4 cup steel cut oats
1/4 cup amaranth
1/4 cup quinoa
1 TBSP Amaranth (for popping)
2 cups water
2 TSP Cinnamon
1 TSP Vanilla
1 TBSP Honey
1 TBSP Peanut Butter

Process:

1. Soak steel cut oats, amaranth and quinoa overnight in 2 cups of water.

2. Pop the Amaranth and save for morning (heat in a hot covered pan until 3/4 of them are popped they burn easily –  and pour in a bowl)

2. Add grains and water to a saucepan cover and bring to a boil, reduce to medium heat and cook until thickened to your desired consistency ~10-15 minutes.

3. Add Cinnamon, Vanilla, Honey and Peanut Butter stir in the till mixed well.

4.  Sprinkle with the popped Amaranth and enjoy

Nutrition Breakdown: (1 slice of 8)*

Ingredients (Makes 10 cookies)
-4 egg whites
-1/2 cup oatmeal
-1 cup berries
-2 scoops of vanilla protein powder

Directions
-Combine egg whites, protein powder and oatmeal well.
-Stir in blueberries
-Drop spoonfuls of mixture on a baking sheet coating with cooking spray.
-Bake at 425 degrees F. for 10-15 minutes.

Nutritional Facts – Per serving one cookie
Calories 57g
Protein 7g
Carbohydrate 5g
Fat 1 g

Serves 3

– 3 butternut squash

– 2 sticks of celery

– 1 carrot

– 1 small jalapeño or 1/2 a larger one

– 1 tablespoon of apple cider vinegar

– 3 or 4 sticks of fresh thyme

– 3 or 4 sticks of fresh rosemary

– salt

Optional – pumpkin seeds

Pre-heat the oven to 200C. Then slice your squash into thick rounds, cut off the skin and then cut into cubes. Place these on a roasting dish with a little olive oil, salt, the rosemary and thyme. Bake for about twenty minutes, until the cubes are perfectly soft and tender.

While the squash cooks, peel the carrot and remove the ends of the celery. Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft. At this point put them and the water into a liquidizer until a runny liquid forms. Keep this warm to add to the squash once it is ready.

Next, finely chop the jalapeño, removing its seeds first.

When the squash is cooked add it to the blender with the jalapeño, apple cider vinegar. As you blend slowly pour in the stock until you reach your desired consistency.

If you like pumpkin seeds, which I do, toast these while the soup continues to warm. Once they are nice and crunchy stir them into the soup bowl.

INGREDIENTS
5 pounds bone-in beef short ribs, cut crosswise into 2′ pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Ingredients

Filling:

1. 2 (3.5 oz.) boxes vanilla instant pudding
2. 3 c. milk
3. 1 (12 oz.) container Cool Whip
4. Graham crackers

Topping:

1. 1/3 c. cocoa
2. 1 c. sugar
3. 1/4 c. milk
4. 1 stick (1/2 c.) butter (or margarine)
5. 1 tsp. vanilla?

For this dessert, you start with graham crackers, vanilla pudding, and Cool Whip.

Mix the pudding and Cool Whip together , then layer this fluffy pudding mixture with the graham crackers.

You just lay the whole graham cracker sheets in the pan and spread them with the pudding

Once you’re done your graham cracker and pudding layers, boil together some sugar with cocoa and milk, and then add some butter and vanilla.

Pour all that over the top graham cracker layer.  Refrigerate the dessert over night, and then dig in!

1 lb. Italian sausages
4-6 russet potatoes, chopped
1 onion, chopped
1 tsp red pepper flakes (or to taste)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
2 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan, drain off any fat
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the potatoes and meat if needed.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft – depending on your cooker … you really want the potatoes to remain a little firm not mushy

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add red pepper flakes, cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, to taste.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4″)
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2″-2″ diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium