[{"id":"24707","title":"Savory Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, salted
sauce, worcestershire
salt, table","directions":"Preheat the oven to 250 F. Line a baking sheet with aluminum foil.
In a bowl, combine all the ingredients and stir to combine.
Spread the seeds out onto the baking sheet.
Spread the seeds out into a single layer.
Place the baking sheet with seeds in the oven for 1 hour, stirring halfway through.
Once the seeds have roasted for an hour, remove them from the oven and start snacking right away!","url":"https://recipe.bluelayer.org/recipe/24707/savory-roasted-pumpkin-seeds"},{"id":"26667","title":"Barbecue Mayonnaise Sauce Recipe","ingredients":"sauce, barbecue
peppers, sweet, green, raw
horseradish, prepared","directions":"Cooking.com Tip: Depending upon the barbecue sauce you use, this tangy sauce can only go from good to the sublime.
Our favorites can be found in the BBQ Sauce Sampler by Two Buddies.
The set includes three jars of award-winning sauces by this California company: Hickory Sweet BBQ Sauce, Fire-Roasted Teriyaki Glaze and Marinade for Santa Barbara Beef.
We especially like the smoky sweetness of the Hickory Sweet BBQ Sauce - it makes this sauce delicious spread over grilled hamburgers or possibly chicken.
Stir all ingredients in large bowl to blend.
Cover and chill till ready to use.
DO-AHEAD TIP: Sauce may be made 3 days ahead.
Keep refrigerated.
Yield: 1 1/2 c.","url":"https://recipe.bluelayer.org/recipe/26667/barbecue-mayonnaise-sauce-recipe"},{"id":"35687","title":"Spiced Pecans","ingredients":"nuts, pecans
sugars, brown
salt, table
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Preheat oven to 350F.
Spread pecans on a large baking sheet.
Roast until fragrant, about 12 minutes.
Watch carefully so they dont burn.
Combine brown sugar, salt, thyme, rosemary, pepper and piment dEspelette (or cayenne) in a small bowl.
Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely.
Sprinkle with the spice mixture and toss again.
Serve warm or let cool completely and store in an airtight container.
Tips & Notes:.
Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder.","url":"https://recipe.bluelayer.org/recipe/35687/spiced-pecans"},{"id":"40541","title":"Zucchini Base Aka Z B for Cakes, Cookies, & Pie","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
molasses
spices, nutmeg, ground
sugars, granulated
salt, table
spices, cloves, ground
spices, cinnamon, ground","directions":"Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts.
Set aside.
Over medium heat in a large pot combine all ingredients.
Bring to a bubbling boil, stirring occasionally, and skim off foam.
Continue to cook, stirring occasionally, for 20 minutes more.
Pour immediately into prepared hot sterile jars and seal.
(If you want to prepare them in a boiling water bath instead, process for 15 minutes.
).
Note: preparation time includes cooking/mashing of the precooked zucchini.","url":"https://recipe.bluelayer.org/recipe/40541/zucchini-base-aka-z-b-for-cakes-cookies-pie"},{"id":"48850","title":"Skinny Chicken & Broccoli Alfredo","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
kashi, steam meal, chicken fettuccine, frozen entree
oil, olive, salad or cooking
broccoli, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, swanson chicken broth 99% fat free
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
spices, nutmeg, ground
cheese, parmesan, hard","directions":"In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides.
Remove it from the pan and set aside.
Cook the fettuccine according to the box directions.
When done, drain it and set it aside.
Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil.
Spread evenly on the baking sheet and bake for 20 minutes.
In a large pan heat olive oil (1 tablespoon) over medium-high heat.
Add the garlic and stir frequently for 1 minute.
Whisk in the flour until smooth (about 2 minutes).
Gradually whisk in chicken broth, Greek yogurt and milk.
Add the pepper, salt and nutmeg.
Bring sauce to low boil, stirring constantly.
Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
Stir in Parmesan cheese.
Taste the sauce and add more salt or pepper to your liking.
Add cooked chicken and roasted broccoli florets.
Toss until everything is coated by sauce.
Add the drained fettuccine and toss again.
Top plated dish with extra Parmesan cheese, if you like.<br /","url":"https://recipe.bluelayer.org/recipe/48850/skinny-chicken-broccoli-alfredo"},{"id":"49560","title":"2 Ingredient Pizza Crust (The Slow Roasted Italian)","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Combine yogurt and 1 cup flour in the bowl of an electric stand mixer.
Mix until combined, scraping down the bowl as necessary until combined.
Knead on medium high for 5 minutes.
*see cook's note for hand mixing method.
Slowly add additional flour as necessary to help dough come together.
Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour.
(I used the entire 1 1/2 cups).
Dust clean counter top with flour and remove dough from bowl.
Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).
Roll out and top as desired.
Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).
Cook's Note: If mixing by hand combine ingredients in a bowl and mix with spoon until combined.
Flip out onto a well floured counter top and knead 5-8 minutes.
If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.
Mix together and use as directed in the recipe.","url":"https://recipe.bluelayer.org/recipe/49560/2-ingredient-pizza-crust-the-slow-roasted-italian"},{"id":"61238","title":"Mother's Sticky Roasted Chicken (Cajun)","ingredients":"salt, table
spices, paprika
spices, pepper, red or cayenne
spices, onion powder
spices, thyme, dried
spices, pepper, black
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw","directions":"Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin.
Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions.
Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast.
Serve with the onions and mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/61238/mothers-sticky-roasted-chicken-cajun"},{"id":"61235","title":"4 Ingredient Sauce for Roasted Lamb","ingredients":"sugars, brown
mustard, prepared, yellow
lemon juice, raw
spices, garlic powder","directions":"Combine all ingredients in a saucepan.
Heat over medium heat until warm and well blended.
Serve with roasted lamb.","url":"https://recipe.bluelayer.org/recipe/61235/4-ingredient-sauce-for-roasted-lamb"},{"id":"61223","title":"Mom's Roasted Pumpkin Seeds","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"Preheat oven to 250.
Pick through seeds, remove stringy fibers.
Bring water and salt to boil, add seeds, boil 10 minutes.
Drain, spread on paper towels, pat dry.
Place seeds in bowl with oil and toss.
Spread evenly on cookie sheet.
Roast in oven 30-40 minutes, stirring every 10 minutes, or until crisp.","url":"https://recipe.bluelayer.org/recipe/61223/moms-roasted-pumpkin-seeds"},{"id":"61221","title":"Roasted Sweet Potatoes with Cinnamon Pecan Crunch","ingredients":"sugars, brown
orange juice, raw
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
salt, table
sweet potato, raw, unprepared
cranberries, dried, sweetened
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl.
Add sweet potatoes; toss to coat well.
Spoon into 13x9-inch baking dish.
Sprinkle evenly with cranberries.
Dot with 2 tablespoons of the butter.
Cover with foil.
Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl.
Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form.
Stir in pecans.
Remove sweet potatoes from oven and stir gently.
Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.","url":"https://recipe.bluelayer.org/recipe/61221/roasted-sweet-potatoes-with-cinnamon-pecan-crunch"},{"id":"61215","title":"Nigellas Granola from Feast","ingredients":"oats
seeds, sunflower seed kernels, dried
spices, poppy seed
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
spices, ginger, ground
syrup, maple, canadian
honey
sugars, brown
salt, table
oil, olive, salad or cooking
raisins, seeded","directions":"preheat oven to gas mark 4 line a large tray with baking parchment so your granola wont get napalmed to the tray,.
in a large bowl mix everything togther EXCEPT FOR THE RAISINS!
other wise you will end up with charcol raisins.
mix it all well and sprad on the baking parchment.
barke in the oven for about 40 minutes turning half way to ensure even browning.
sometimes this can take up to an hour but just keep an eye on it.
once baked allow to cool and mix in raisins store in an airtight jar.
experiment by putting in other seeds nuts if your not allergic and fruits and try compotes instead of the honey.","url":"https://recipe.bluelayer.org/recipe/61215/nigellas-granola-from-feast"},{"id":"61196","title":"Herb Roasted Filet of Beef","ingredients":"oil, olive, salad or cooking
vinegar, balsamic
spices, thyme, dried
spices, rosemary, dried
spices, garlic powder
spices, pepper, black
beef, grass-fed, ground, raw
salt, table","directions":"In a small bowl, combine oil, vinegar, herbs, garlic and pepper.
Rub filet with mixture, wrap in plastic and chill for 2 hours or overnight.
Preheat oven to 250*.
Arrange roast in roaster pan.
Sprinkle with salt.
Roast until internal temperature is 130*-145*.
Remove from oven, and allow to sit 15 minutes.
Slice, and serve with Horseradish sauce.","url":"https://recipe.bluelayer.org/recipe/61196/herb-roasted-filet-of-beef"},{"id":"61147","title":"Peanut Butter and Seed Granola Bars","ingredients":"oats
nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
seeds, chia seeds, dried
seeds, hemp seed, hulled
peanut butter, smooth style, without salt
nuts, almonds
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a 9x13-inch baking pan with parchment paper or lightly spray with cooking spray.
Mix oats, cashews, pumpkin seeds, coconut, cocoa nibs, chia seeds, and hemp seeds together in a bowl.
Combine peanut butter, almond butter, honey, and coconut oil in a microwave-safe bowl; heat in microwave until smooth and well mixed, stirring every 30 seconds.
Mix peanut butter mixture into oat mixture using your hands or a spoon until well combined.
Firmly press mixture into the prepared pan.
Cut into bars, cover pan, and refrigerate for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/61147/peanut-butter-and-seed-granola-bars"},{"id":"61083","title":"Spice-Crusted Roasted Butternut Squash","ingredients":"squash, winter, butternut, raw
shallots, raw
spices, paprika
spices, cumin seed
spices, coriander seed
salt, table
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Heat oven to 450*.
Spray rimmed baking sheet or roasting pan with cooking spray.
Combine all ingredients except oil in large bowl; toss with oil to coat.
Arrange in single layer on baking sheet.
Bake 25-35 minutes or until tender and browned in spots, turning several times.","url":"https://recipe.bluelayer.org/recipe/61083/spice-crusted-roasted-butternut-squash"},{"id":"61075","title":"Wasabi and Coriander Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
wasabi, root, raw
spices, coriander seed
salt, table","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
While the seeds are still warm, sprinkle 1 teaspoon wasabi powder, 3/4 teaspoon ground coriander, and 2 teaspoons kosher salt over them and toss to combine.","url":"https://recipe.bluelayer.org/recipe/61075/wasabi-and-coriander-pumpkin-seeds-recipe"},{"id":"60968","title":"Paleo Breakfast Bars","ingredients":"nuts, almonds
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
water, bottled, generic
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
raisins, seeded","directions":"In a food processor, combine almond flour and salt.
Pulse in coconut oil, honey, water and vanilla.
Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down.
Bake at 350 degrees F for 20 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/60968/paleo-breakfast-bars"},{"id":"60958","title":"Roasted Root Veggie Bisque","ingredients":"carrots, raw
parsnips, raw
squash, winter, butternut, raw
oil, olive, salad or cooking
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
leeks, (bulb and lower leaf-portion), raw","directions":"Dice carrots, parsnips, sweet potato and squash into 1 inch cubes.
Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper.
Toss well to coat.
Roast for about 30 minutes, turning once, or till just about tender.
Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes.
When veggies are roasted, add to kettle along with 6 cups of chicken stock.
Simmer 1 1/2 hours or till veggies are very tender.
Puree about 3/4 of soup.
I like to leave some veggies unpureed for texture.
If too thick add enough stock to get desired consistancy.
Serve with croutons or crackers.","url":"https://recipe.bluelayer.org/recipe/60958/roasted-root-veggie-bisque"},{"id":"60954","title":"Roasted Rosemary Walnuts Recipe","ingredients":"nuts, walnuts, english
oil, olive, salad or cooking
spices, rosemary, dried
salt, table
sugars, granulated
spices, pepper, black","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Place nuts on a baking sheet.
Add remaining ingredients and mix with your hands to evenly coat.
Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes.
Let cool on the baking sheet, transfer to a bowl, and serve.","url":"https://recipe.bluelayer.org/recipe/60954/roasted-rosemary-walnuts-recipe"},{"id":"60917","title":"Aunt Baby's Iceberg Health Salad With Roasted Butternut","ingredients":"squash, winter, butternut, raw
lettuce, cos or romaine, raw
pickles, cucumber, sour
cheese, feta
plums, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english
oil, olive, salad or cooking
sugars, brown
vinegar, cider
mustard, prepared, yellow
salt, table","directions":"Roast the butternut fingers: Set oven at 350 deg F/180 deg Celsius.
Mix the olive oil, sugar, vinegar, mustard and salt with a whisk, until it emulsifies, in other words, it forms a thickened mixture.
It's best to whisk until at least some of the sugar melts.
Use a nonstick oven tin, or spray with nonstick spray.
Place butternut fingers in one layer on tin, then with a small spoon dribble the mixture over them and shake, or lift over and over with a spatula so all these fries are covered in some of the dressing.
Roast 20 - 25 minutes, until some of the fingers just begin to turn brown or dark at the edges: do not burn.
(Do ahead, cool, cover and keep in fridge).
Prepare the rest of the veggies.
Wash the little tomatoes, pat dry the feta cheese, wash and slice the green onions and slice and chop the cucumber.
I also like to heat the nuts in a pan to crisp them, but watch out, they burn easily.
Slice the iceberg, then add the rest of the ingredients as you like.
Don't toss the salad because you don't want to break up the roasted butternut fingers.
Use roomy dessert bowls for this salad, and let everyone drizzle vinaigrette over the salad, to taste.
Have a pepper mill ready for those who want pepper.","url":"https://recipe.bluelayer.org/recipe/60917/aunt-babys-iceberg-health-salad-with-roasted-butternut"},{"id":"60877","title":"Rosemary Roasted Pecans","ingredients":"nuts, pecans
butter, without salt
butter, without salt
spices, rosemary, dried
spices, pepper, red or cayenne
sugars, brown
salt, table","directions":"Preheat oven to 350 degrees.
In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
Return the pecans to the oven for another 10 minutes.
Remove from oven again and add the salt and the other 2 tablespoons of butter.
Stir the pecans well and return to the oven for another 10 minutes.
In a small bowl, mix the rosemary, cayenne and brown sugar.
Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm.
(I used a large Ziploc bag and shake the mixtures together).
Serve warm.","url":"https://recipe.bluelayer.org/recipe/60877/rosemary-roasted-pecans"},{"id":"60860","title":"Go Nuts Granola","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
raisins, seeded
butter, without salt
sugars, brown
honey
salt, table
vanilla extract
spices, cinnamon, ground","directions":"Preheat oven to 300.
In a large stainless steel bowl mix gains and seeds.
Bake mixture for 6 minutes, stir and bake an additional 6.
In another bowl mix coconut and almonds.
In a microwave-safe bowl place butter, sugar, honey, salt, and cinnamon.
Heat till butter melts completely.
Mix thoroughly and add vanilla.
Whip to make thick sauce.
Add coconut and grain mixtures, pour on sauce, and mix well.
Bake 300 oven for 15 minutes stirring every 3 minutes.
Remove, cool and add raisins.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/60860/go-nuts-granola"},{"id":"60834","title":"Peanut Butter Granola Bars","ingredients":"butter, without salt
honey
oats
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
spices, cinnamon, ground
salt, table
raisins, seeded
sugars, brown
syrups, corn, light
peanut butter, smooth style, without salt","directions":"Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.
In a small saucepan melt butter with honey over low heat, stirring.
In a large bowl stir together oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt.
Pour butter mixture over oat mixture and stir until combined well.
On a large baking sheet, spread the granola evenly in a thin layer.
Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.
(Do not overcook; the granola will crisp more when cooled.)
Cool the granola in the pan on top of the stove and stir in the raisins.
When the granola is completely cooled, place in a large bowl.
Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat.
Stir constantly until the sugar is dissolved and the mixture is at a boil.
Remove from the heat and pour the mixture over the granola, stirring to coat well.
Cool slightly and press into the prepared baking dish and let cool completely and harden.
Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature.
(The bars may be kept in an airtight container at room temperature for up to 1 week.)","url":"https://recipe.bluelayer.org/recipe/60834/peanut-butter-granola-bars"},{"id":"60822","title":"Maple-Roasted Carrots","ingredients":"carrots, raw
syrup, maple, canadian
oil, olive, salad or cooking
spices, cinnamon, ground
salt, table","directions":"Preheat the oven to 425F.
Combine all the ingredients in a mixing bowl and stir together.
Arrange on a nonstick baking sheet.
Bake, stirring gently every few minutes, until the carrots are tender and lightly browned, about 20 minutes, and serve.
Carrots come out at or near the top of two different surveys.
First, theyre ranked among the most nutritious vegetables, following closely behind dark leafy greens, broccoli, and sweet potatoes; vitamin A and beta-carotene are their strong suits.
Second, they are often named favorite vegetable by children.
Sweet and crunchy, carrots are a vegetable worth having often, both raw and judiciously cooked.
Calories: 69
Total Fat: 2g
Protein : 1g
Carbohydrate: 11g
Cholesterol: 0mg
Sodium: 27mg","url":"https://recipe.bluelayer.org/recipe/60822/maple-roasted-carrots"},{"id":"60819","title":"Spicy Winter Squash Soup","ingredients":"a cajun life, all purpose cajun seasoning,
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
celery, raw
spices, garlic powder
oil, olive, salad or cooking
corn, sweet, white, raw
beans, snap, green, raw
spices, basil, dried","directions":"Trim edges of squash, cut into four pieces, remove seeds.
Steam 12-15 minutes until soft.
Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree.
Saute onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
Reduce heat to low, stir in Cajun spice mix.
Stir for 30 seconds, add squash puree and remaining milk.
Bring to a boil, simmer for 15 minutes.
Add corn and green beans and continue to simmer.
Stir in basil.
Season with salt to taste.","url":"https://recipe.bluelayer.org/recipe/60819/spicy-winter-squash-soup"},{"id":"60799","title":"Hippie-Chick Granola","ingredients":"oat bran, raw
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
cranberries, dried, sweetened
cherries, sweet, raw
seeds, flaxseed
honey
butter, without salt","directions":"Preheat oven to 350.
Coat a baking sheet or jelly roll pan with cooking spray; set aside.
In a large mixing bowl, combine the bran flakes, oats, almonds, pumpkin seeds, currants, cranberries, cherries, and flax seeds.
Set aside.
In a small bowl, combine the honey and the melted butter, and pour over the oat and fruit mixture.
Stir with a wooden spoon until combined.
Spread mixture onto the prepared pan, and bake for 23 minutes or until golden.
Cool on the pan, and break into pieces with a spatula.
Store in an airtight container (I like a glass jar) for up to a week.","url":"https://recipe.bluelayer.org/recipe/60799/hippie-chick-granola"},{"id":"60688","title":"Chile Roasted Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw
oil, canola
spices, chili powder
salt, table","directions":"Heat oven to 300 degrees .
Toss nuts with oil, spread on a sheet pan and bake 25 minutes, until golden.
Transfer to a bowl; toss nuts with chili powder and salt.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60688/chile-roasted-macadamia-nuts"},{"id":"60660","title":"Buttered Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
butter, without salt
salt, table","directions":"Peel squash and cut into bite sized pieces.
Place pieces with sugar and add water to cover.
Cook until nearly fork tender, add butter and continue cooking over medium heat.
When the squash becomes tender and the moisture has almost gone, remove from heat.","url":"https://recipe.bluelayer.org/recipe/60660/buttered-squash"},{"id":"60478","title":"Liron's Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground
molasses
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raisins, seeded","directions":"MIx ingredients 1-4 together and 5-9 together.
Combine both mixtures together.
Form cookies.
Bake at 365 for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/60478/lirons-oatmeal-cookies"},{"id":"60454","title":"Roasted or Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
water, bottled, generic
oil, olive, salad or cooking
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Place the seeds, salt, and water in a bowl and refrigerate 4-8 hours or overnight.
After seeds have soaked in saltwater, drain seeds but DO NOT RINSE!
Pour seeds onto paper towels and blot dry.
Preheat oven to 400 degrees.
Line a shallow cookie sheet or jelly roll pan with aluminum foil.
Combine olive oil and melted butter.
Add the pumpkin seeds.
ROASTED PUMPKIN SEEDS:
After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 25 minutes, stirring seeds after 10-15 minutes.
Seeds should be golden brown and toasty, but not overdone when removing them from the oven.
Let seeds cool before eating.
Its hard but worth it!
CANDIED PUMPKIN SEEDS:
After combining the seeds with the oil/butter mixture, add the sugar and stir well.
Then spread mixture over aluminum foil and bake for 25 minutes, stirring every 10 minutes.
Due to the sugar content, this mixture tends to burn more easily.
When seeds turn caramel in color, remove them from the oven.
Spread hot seeds over wax paper or a greased cookie sheet to cool.
We like to sprinkle ours with cinnamon!","url":"https://recipe.bluelayer.org/recipe/60454/roasted-or-candied-pumpkin-seeds"},{"id":"60434","title":"Honey roasted peanut butter","ingredients":"oil, corn, peanut, and olive
honey","directions":"Preheat oven to 325F
Mix the honey and peanuts together, make sure they are evenly coated
Line the peanuts on the baking sheet (lined with aluminum or parchment paper) and bake them in the oven for 15-20 minutes
Check on them often and stir once in a while, they can burn fast
After they are done baking let them cool a bit and take out your food processor
Put them in the food processor for about 10 minutes (you will probably have to do them in batches) until desired consistency
Store them in a jar and eat them with toast or fruits,Enjoy!","url":"https://recipe.bluelayer.org/recipe/60434/honey-roasted-peanut-butter"},{"id":"60398","title":"Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
cheese, parmesan, hard
spices, garlic powder
spices, marjoram, dried
dill weed, fresh
spices, thyme, dried
spices, oregano, dried
spices, parsley, dried
spices, pepper, black
spices, onion powder
salt, table","directions":"Preheat oven to 400F.
Combine oil, cheese, and seasonings.
Place potatoes in a roasting pan and pour oil mixture over potatoes, stirring to coat.
Bake for one hour, or until potatoes are tender.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/60398/roasted-potatoes"},{"id":"60390","title":"Garlic Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder","directions":"Preheat the oven to 400F.
Mix the olive oil, salt, pepper, and garlic together.
Toss the potatoes in the oil mixture.
Spray a baking sheet with Pam and dump the potatoes onto it.
Make sure that they are in a single layer.
Bake for 1 hour (flipping once halfway through).","url":"https://recipe.bluelayer.org/recipe/60390/garlic-roasted-potatoes"},{"id":"60383","title":"Roasted Asparagus With Thyme","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Place asparagus in roasting pan lined with heavy duty foil.
Drizzle with oil and toss to coat.
Sprinkle with thyme, salt, and pepper.
Bake uncovered at 425 for 10-15 minutes or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/60383/roasted-asparagus-with-thyme"},{"id":"60353","title":"Sweet Potato and Squash Bake","ingredients":"sweet potato, raw, unprepared
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 375.
Coat an 8 square pan with Pam.
Place sweet potatoes and squash in prepared pan.
Drizzle with oil and sprinkle with sugar, cinnamon, and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/60353/sweet-potato-and-squash-bake"},{"id":"60344","title":"Mom's Teacher's Garam Masala recipe","ingredients":"spices, coriander seed
spices, cumin seed
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground
corn, sweet, white, raw","directions":"Lightly roast all the ingredients.
Powder the lightly roasted ingredients in a grinder.
Store in a bottle and use as and when desired.","url":"https://recipe.bluelayer.org/recipe/60344/moms-teachers-garam-masala-recipe"},{"id":"60324","title":"Spinach and Roasted Groundnut Salad","ingredients":"spinach, raw
oil, corn, peanut, and olive
tomatoes, red, ripe, raw, year round average
lemon juice, raw","directions":"Wash and drain spinach.
Add spinach into a large bowl .
Sprinkle groundnuts over spinach and toss.
Drizzle with lemon juice.
Decorate with sliced tomatoes around the bowl.","url":"https://recipe.bluelayer.org/recipe/60324/spinach-and-roasted-groundnut-salad"},{"id":"60316","title":"Tahini and Honey Spread","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey","directions":"Mix together, and spread on bread or toast.","url":"https://recipe.bluelayer.org/recipe/60316/tahini-and-honey-spread"},{"id":"60276","title":"Roasted Black Olives and Pearl Onions","ingredients":"olives, ripe, canned (small-extra large)
onions, raw
vinegar, red wine
orange juice, raw
oil, olive, salad or cooking
orange juice, raw","directions":"Preheat oven to 300.
Spread the olives on a large baking sheet and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy, but not crisped or burned.
Let them cool in the pan (they'll dry more and become a bit crunchier).
Meanwhile, cut off the root end of each onion, but don't peel them.
In a small saucepan, heat 2 cups water and the vinegar to a boil and drop in all the onions, cook for 5 - 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them, but not mushy.
Drain and let them cool.
Remove the skin (or pop the onion out of the skin by squeezing at the top).
If the onions are 3/4\" or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.
Toss the olives, onions, and orange zest in a bowl.
Dress with the oil and juice to taste.
Marinate briefly or overnight, refrigerated, if you want.
Serve at room temperature in a shallow bowl with a serving spoon.","url":"https://recipe.bluelayer.org/recipe/60276/roasted-black-olives-and-pearl-onions"},{"id":"60241","title":"Cranberry-Pumpkin Seed Energy Bars","ingredients":"nuts, pecans
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
honey
butter, without salt
salt, table
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened","directions":"Preheat the oven to 350 and line a baking sheet with parchment paper.
Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes.
Transfer the mixture to a large bowl.
In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat.
Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes.
Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture.
Stir in the puffed rice and cranberries until evenly coated.
Line an 8-inch square baking dish with parchment paper, extending the paper over the side.
Scrape the cereal mixture into the dish in an even layer.
Cover the mixture with a second sheet of parchment and press down to compress it.
Let stand until firm, about 2 hours.
Discard the top piece of parchment.
Using the overhanging paper, lift out the cereal square and transfer it to a work surface.
Cut into 12 bars and serve.","url":"https://recipe.bluelayer.org/recipe/60241/cranberry-pumpkin-seed-energy-bars"},{"id":"60237","title":"Pumpkin Seed Nib Brittle","ingredients":"chocolate, dark, 70-85% cacao solids
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, pepper, red or cayenne","directions":"Coarsely chop the nibs and strain through a small strainer.
Removing the dustier pieces will make a clearer brittle.
Toast the pumpkin seeds in a small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes.
Remove the seeds from the skillet, and set aside.
Line a baking sheet with a Silpat or brush it with butter.
In a medium saucepan, combine the sugar, water, and cream of tartar and bring to a simmer over medium heat, stirring until the sugar dissolves.
Lower the heat to medium low, cover, and let simmer for 2 to 3 minutes.
Remove the pan lid and brush any sugar crystals from the sides of the pan with a wet pastry brush.
Continue simmering for 3 to 5 minutes, or until the syrup begins to color.
Watch closely, because the caramel can quickly burn.
Test the color of the caramel by drizzling a few drops on a white plate.
When the color is medium to dark amber, remove the pan from the heat and stir in the nibs, pumpkin seeds, and cayenne, if using.
Working quickly, pour the mixture onto the prepared pan and spread as thin as possible with a heatproof spatula or wooden spoon.
Allow the brittle to cool completely, then break into small pieces.
Store in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/60237/pumpkin-seed-nib-brittle"},{"id":"60200","title":"Gluten Free Porridge","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
seeds, chia seeds, dried
nuts, walnuts, english
spices, cinnamon, ground
salt, table
water, bottled, generic","directions":"Combine the dry ingredients in the dry container of a Vitamix.
Blend until finely ground (you can try a coffee grinder; I have not, so Im not sure if it works).
Transfer mixture to a bowl.
Pour hot water over the mixture, stir, then let sit for 5 minutes to thicken.
Garnish with raisins, sunflower seeds or treats of your choice.
Serve.","url":"https://recipe.bluelayer.org/recipe/60200/gluten-free-porridge"},{"id":"60193","title":"Roasted-Potato Fennel Soup","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
onions, raw
fennel, bulb, raw
shortening, vegetable, household, composite
cream, fluid, heavy whipping","directions":"Preheat oven to 400F.
In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper.
Spread on a baking sheet and roast for 30 minutes, until cooked through.
Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
Add the roasted potatoes (including scrapings from the pan) and the stock.
Cover and bring to a boil.
Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
Add the heavy cream and allow the soup to cook slightly.
Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
Taste for salt and pepper.
Reheat and serve hot.","url":"https://recipe.bluelayer.org/recipe/60193/roasted-potato-fennel-soup"},{"id":"60191","title":"Red Leaf Lettuce With Roasted Red Pepper Salad","ingredients":"lettuce, cos or romaine, raw
spices, pepper, red or cayenne
capers, canned
shortening, vegetable, household, composite
oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
honey
salt, table
spices, pepper, black","directions":"In a serving bowl, combine lettuce, red peppers, and capers.
Whisk together red wine vinaigrette ingredients OR place them in a lidded glass jar and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over the salad and toss well.
Top with shaved cheese.","url":"https://recipe.bluelayer.org/recipe/60191/red-leaf-lettuce-with-roasted-red-pepper-salad"},{"id":"60136","title":"Gluten Free and Vegan Breakfast Bars Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350 degrees for 20 minutes
Serve","url":"https://recipe.bluelayer.org/recipe/60136/gluten-free-and-vegan-breakfast-bars-recipe-elanaspantry"},{"id":"60060","title":"Paleo Trail Mix","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
blueberries, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place all ingredients in a bowl.
Mix!","url":"https://recipe.bluelayer.org/recipe/60060/paleo-trail-mix"},{"id":"60009","title":"Curry-Roasted Cauliflower","ingredients":"oil, olive, salad or cooking
spices, curry powder
sugars, granulated
lemon juice, raw
salt, table
spices, pepper, black
cauliflower, raw
nuts, almonds","directions":"Preheat oven to 400F.
Mix oil, curry powder, sugar, lemon juice, salt and pepper in large bowl.
Add cauliflower; toss to coat.
Place in 13x9-inch baking dish; cover with foil.
Bake 15 min.
Add almonds; mix lightly.
Bake, uncovered, an additional 10 to 15 min.
or until cauliflower is lightly browned and almonds are toasted.","url":"https://recipe.bluelayer.org/recipe/60009/curry-roasted-cauliflower"},{"id":"29539","title":"Roasted Red Potatoes with Bacon & Cheese","ingredients":"salad dressing, ranch dressing, regular
cheese, cheddar
bacon, meatless
potatoes, raw, skin
parsley, fresh","directions":"Heat oven to 350F.
Mix first 3 ingredients in large bowl.
Add potatoes; toss to coat.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 55 min.
or until potatoes are tender, uncovering after 40 min.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/29539/roasted-red-potatoes-with-bacon-cheese"},{"id":"26417","title":"Salted Caramel Nut Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"Line a 15x10x1-inch baking pan with Reynolds Wrap Non-Stick Foil; set aside.
Melt the butter in a 2-quart heavy saucepan over medium heat.
Stir in sugar, water and corn syrup.
Bring to boiling over medium-high heat, stirring until sugar is dissolved.
Avoid splashing side of saucepan.
Clip a candy thermometer to side of pan.
Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle.
This will take about 18 minutes.
Adjust heat as necessary to maintain a steady boil.
Watch carefully the last 5 minutes to prevent overcooking.
Remove from heat and remove the thermometer.
Pour into the prepared baking pan.
Tilt pan to spread mixture evenly.
Let stand 2 minutes.
In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds.
Sprinkle evenly over candy mixture.
Set baking pan on a wire rack.
Cool completely and break into large pieces to serve.","url":"https://recipe.bluelayer.org/recipe/26417/salted-caramel-nut-brittle"},{"id":"20896","title":"Garlic Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
parsley, fresh","directions":"Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Transfer the potatoes to a sheet pan and spread out into 1 layer.
Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.","url":"https://recipe.bluelayer.org/recipe/20896/garlic-roasted-potatoes"},{"id":"59941","title":"Roasted Sweet Potatoes with Cinnamon Pecan Crunch","ingredients":"sugars, brown
orange juice, raw
vanilla extract
spices, cinnamon, ground
salt, table
sweet potato, raw, unprepared
cranberries, dried, sweetened
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 400F.
Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and the salt in a large bowl.
Add sweet potatoes and cranberries and toss to coat well.
Spoon into a 13x9 inch baking dish.
Dot with 2 Tablespoons of butter.
Cover with foil and bake for 30 minutes.
Meanwhile, mix flour, remaining 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon in a small bowl.
Cut in remaining 2 Tablespoons of butter until coarse crumbs result.
Stir in pecans.
At 30 minutes, remove sweet potatoes from the oven and stir gently.
Sprinkle with pecan topping and bake, uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.","url":"https://recipe.bluelayer.org/recipe/59941/roasted-sweet-potatoes-with-cinnamon-pecan-crunch"},{"id":"59904","title":"Roasted Asparagus (The Best I've Ever Tried!)","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Heat oven to 350F.
In large bowl combine asparagus, oil, salt and pepper and toss well.
Place on baking sheet and roast 13-15 minutes.","url":"https://recipe.bluelayer.org/recipe/59904/roasted-asparagus-the-best-ive-ever-tried"},{"id":"59862","title":"Basil-Parmesan Roasted Cherry Tomatoes","ingredients":"cherries, sweet, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Preheat oven to 400F.
Onto a large baking sheet, spread sliced cherry tomatoes.
Drizzle with olive oil and sprinkle with salt and pepper.
Using a rubber spatula or your hands, toss to fully coat tomatoes.
Spread out into a single layer.
Sprinkle evenly with one half of the grated parmesan.
Roast for 10 minutes.
With a spatula, lightly toss and spread out evenly again.
Sprinkle evenly with remaining parmesan and roast for another 10-15 minutes or until tomatoes are wrinkled, the juice released thickens slightly and the parmesan cheese is browned (but not burned).","url":"https://recipe.bluelayer.org/recipe/59862/basil-parmesan-roasted-cherry-tomatoes"},{"id":"59838","title":"Rosemary Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, rosemary, dried","directions":"Preheat oven to 400 degrees.
Cut potatoes in half or quarters and place in a bowl with oil, salt, pepper, garlic, and rosemary.
Toss until potatoes are well coated.
Dump potatoes onto a baking sheet and spread out into 1 layer.
Roast for at least one hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning.
Remove from oven, season to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/59838/rosemary-roasted-potatoes"},{"id":"59792","title":"Pepper-Roasted Cauliflower Recipe","ingredients":"cauliflower, raw
soy sauce made from soy (tamari)
oil, olive, salad or cooking
spices, pepper, black
sugars, granulated","directions":"Heat the oven to 450 degrees F and arrange a rack in the middle.
Combine all ingredients in a large bowl and toss to coat.
Allow to marinate for 20 minutes, tossing cauliflower occasionally.
Arrange half of the cauliflower in a single layer on a baking sheet.
Roast until tender and slightly blackened, about 20 minutes.
Remove from the oven and repeat with remaining cauliflower.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/59792/pepper-roasted-cauliflower-recipe"},{"id":"59754","title":"Pumpkin Spice Granola","ingredients":"oats
nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
pumpkin, raw
oil, canola
syrup, maple, canadian
salt, table
raisins, seeded","directions":"Preheat the oven to 250 F. Combine the oats, cashews, pumpkin seeds, brown sugar and pumpkin pie spice in a large bowl.
I like to either chop the cashews roughly, or just break them up a bit with my hands as I add them to the bowl so that theres some whole and some pieces.
In another bowl or measuring cup, combine the oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine.
Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch baking sheets, spreading it out so that its even.
Bake for 1 hour and 15 minutes, until it starts to brown.
I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely.
Transfer to a large airtight container and stir in the raisins before you seal it up.
It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!
Yield: Makes about 7 cups of granola.","url":"https://recipe.bluelayer.org/recipe/59754/pumpkin-spice-granola"},{"id":"59701","title":"Roasted Red Pepper Yogurt Dip","ingredients":"yogurt, greek, plain, nonfat
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder
spices, paprika
salt, table","directions":"Place all the ingredients in a bowl; mix well.
Cover and refrigerate for at least an hour before serving.
This allows the flavors to come together.
Serve as a dip with raw veggies.","url":"https://recipe.bluelayer.org/recipe/59701/roasted-red-pepper-yogurt-dip"},{"id":"59691","title":"Flax and Pecan Granola","ingredients":"nuts, pecans
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
salt, table
syrup, maple, canadian
vanilla extract
oil, canola
raisins, seeded","directions":"Preheat the oven to 300F (150C, or gas mark 2).
Grease 2 rimmed baking sheets and set aside.
In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil.
Stir to coat all of the ingredients well with the maple syrup.
Pour onto the greased baking sheets and spread into an even layer.
Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.
Remove the granola from the oven, stir in the raisins, and let cool.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/59691/flax-and-pecan-granola"},{"id":"59679","title":"Roasted Potato Kabobs","ingredients":"potatoes, raw, skin
butter, without salt
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Soak four 8-inch wooden skewers in water for 30 minutes.
Scrub potatoes.
Cut any large potatoes in half.
In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender.
Drain.
Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
Preheat oven to 475 degree F.
Thread potatoes on the 4 soaked wooden skewers.
Place kabobs on a baking sheet.
In a small bowl combine melted butter and olive oil.
Brush potatoes with butter mixture.
Sprinkle with thyme, salt, and pepper.
Roast, uncovered, for 20 to 25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/59679/roasted-potato-kabobs"},{"id":"59656","title":"Pork Chop With Pomegranate Glaze","ingredients":"salt, table
spices, cinnamon, ground
spices, pepper, black
pomegranate juice, bottled
sugars, granulated
onions, spring or scallions (includes tops and bulb), raw","directions":"In small bowl stir together salt, cinnamon and pepper.
Rub on both sides of pork chop.
In small nonstick skillet coated with cooking spray cook pork chops over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once.
Remove from skillet.
Keep warm.
In same skillet combine pomegranate juice and sugar.
Bring to boiling.
Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half.
Return pork chop to skillet.
Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done.
Transfer to serving plate.
Sprinkle with onions.
MAKE IT A MEAL:.
-1 cup broccoli florets and 1/4 cup chopped or slivered red bell peppers steamed together.
-8 ounces roasted new red potatoes.
-1 cup raspberries with 1/2 cup vanilla frozen yogurt.
-Sparkling water with lime wedge.
(Total Calories: 459).","url":"https://recipe.bluelayer.org/recipe/59656/pork-chop-with-pomegranate-glaze"},{"id":"59655","title":"Roasted Beets with Honey-Glazed Pecans","ingredients":"beets, raw
nuts, pecans
honey
oil, olive, salad or cooking
orange juice, raw
salt, table
spices, pepper, black","directions":"Heat oven to 400F.
Place beets on greased foil-covered baking sheet.
Bake 1 hour or until tender.
Cool slightly.
Meanwhile, cook and stir nuts and honey in small skillet on medium-high heat 4 to 6 min.
or until mixture is simmering and foamy.
Immediately spread onto greased baking sheet; separate slightly with fork.
Cool.
Mix oil, juice, salt and pepper.
Peel and quarter beets when cool enough to handle; place in medium bowl.
Add oil mixture; toss to coat beets.
Sprinkle with nuts.","url":"https://recipe.bluelayer.org/recipe/59655/roasted-beets-with-honey-glazed-pecans"},{"id":"59635","title":"Padma Lakshmi's Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, rosemary, dried
sugars, granulated
vinegar, balsamic
spices, pepper, red or cayenne
salt, table","directions":"In a deep saucepan, cover the potatoes with cold water and bring to the boil.
Simmer for 25 to 30 minutes.
Drain the potatoes, and as soon as you can handle them, cut them into quarters.
Lay the potatoes in a single layer in a shallow baking pan.
Preheat the oven to 425F.
Whisk together oil, rosemary, sugar, vinegar and pepper (if using).
Drizzle over the potatoes so they are well-covered; sprinkle with salt.
You can gently stir the potatoes a bit to distribute the sauce, but be careful not to break them.
Bake for 20 to 22 minutes.","url":"https://recipe.bluelayer.org/recipe/59635/padma-lakshmis-roasted-potatoes"},{"id":"59602","title":"Balsamic Roasted Pork Loin","ingredients":"la flor, steak seasoning,
vinegar, balsamic
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Dissolve steak seasoning in balsamic vinegar, then stir in olive oil.
Place pork into a resealable plastic bag and pour marinade overtop.
Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade.
Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
Let the roast rest for 10 minutes before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/59602/balsamic-roasted-pork-loin"},{"id":"59586","title":"Sunday Plastic Wrap Roasted Pork for Pulled Pork or Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, cumin seed
spices, paprika
spices, garlic powder
spices, onion powder
spices, chili powder","directions":"Rinse/dry roast.
I clean and rinse a kitchen sink well with a bleach product (Comet) and use that for my \"rub bowl\".
Stab the roast with a sharp knife all over all sides, so the spices get into the meat.
Combine all spices and herbs in a bowl.
Please feel free to add brown sugar (if you want more BBQ pulled pork flavor) or more \"mex\"spice (for carnitas flavor).
Rub the roast well.
Lay out a sheet of plastic wrap large enough to cover the roast.
Place and cover the roast.
Repeat 4 or 5 times, pivoting and turning the roast over so it will be sealed from all angles and ends.
Lay out and form sheets of aluminum foil to completely envelope and seal your package.
Place in large baking dish and refrigerate for at least 4 hours.
Before bedtime, set oven to 225F degrees.
Place the dish in the oven and walk away/sleep for a minimum of 8 hours.
Remove dish from oven after a good night's sleep.
Let rest for 45 minutes while you drink your coffee and have a nice breakfast.
I drain the fat that accumulates in the dish (notice, because of the low heat, there is no scorching on that dish) then replace the roast.
cut away the foil/plastic wrap, letting the juices fall back into the dish.
Now you can cut or shred the meat as you wish.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59586/sunday-plastic-wrap-roasted-pork-for-pulled-pork-or-carnitas"},{"id":"59566","title":"Chilled Rice Salad","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
carrots, raw
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
roland, seasoned rice wine vinegar,
syrup, maple, canadian","directions":"In large bowl, combine all ingredients.
Refrigerate at least 1 hour prior to serving to allow flavors to blend.","url":"https://recipe.bluelayer.org/recipe/59566/chilled-rice-salad"},{"id":"59563","title":"Healthy Pumpkin Seed Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"Mix all dry ingredients then add water and oil.
Knead till well combined,.
If you use a bread machine, put ingredients in the order given (wet first).
Choose the dough cycle.
Shape the resulting dough into 2 long slender loaves.
If dough is too wet, add a little flour.
Let rise in a warm place for about 30 minutes.
It may not exactly double in size because of the amount of nuts.
Bake in 180degrees C (or 360F) oven for 30min.
If it's become too dark, cover with foil.","url":"https://recipe.bluelayer.org/recipe/59563/healthy-pumpkin-seed-bread"},{"id":"59500","title":"Roasted Green Beans with Walnuts and Rosemary","ingredients":"beans, snap, green, raw
nuts, walnuts, english
spices, rosemary, dried
oil, olive, salad or cooking","directions":"Preheat oven to 475F.
Toss all ingredients in bowl; season with salt and pepper, if desired.
Spread on rimmed baking sheet.
Roast 15 to 17 minutes, or until beans are tender and browned in spots, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/59500/roasted-green-beans-with-walnuts-and-rosemary"},{"id":"59454","title":"Quick Hummus","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salt, table
spices, garlic powder
oil, olive, salad or cooking","directions":"In a saucepan stir garbanzo flour into the cold water until smooth.
Heat mixture until bubbly, stirring constantly.
Remove from heat.
Add lemon juice, tahini, garlic and salt if used.
Mix well; cool.
If mixture appears to be too thick, add more water before serving.
Pour oil over hummus, or stir into the mixture.","url":"https://recipe.bluelayer.org/recipe/59454/quick-hummus"},{"id":"59346","title":"Skillet Herb-Roasted Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
spices, basil, dried
spices, thyme, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"On waxed paper, combine flour, basil and thyme.
Coat chicken lightly with flour mixture.
In large skillet over medium-high heat, melt margarine.
Cook chicken 15 minutes or until browned on both sides and no longer pink.
Remove from skillet; keep warm.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/59346/skillet-herb-roasted-chicken"},{"id":"59231","title":"Boiled, Grilled, or Roasted Chestnuts","ingredients":"nuts, chestnuts, european, dried, peeled","directions":"1 To boil: Place in a pot with lightly salted water to cover and bring to a boil.
Turn off the heat after 3 or 4 minutes.
Remove a few chestnuts from the water at a time and use a sharp knife to cut off the outer and inner skins.
Use the chestnuts in other recipes, or reheat according to the directions for Precooked Vegetables in Butter or Oil (see Notes).
2 To grill or roast: Start a charcoal or wood fire, or preheat a gas grill, or turn the oven to 450F.
Place the chestnuts directly on the grill, or on a sheet of aluminum foil with holes poked in it, or on a baking sheet.
Grill (preferably with the cover down) or roast, turning occasionally, until you can remove the shells easily, about 15 minutes.
Eat warm, out of hand.","url":"https://recipe.bluelayer.org/recipe/59231/boiled-grilled-or-roasted-chestnuts"},{"id":"59203","title":"Nuts to You","ingredients":"nuts, pecans
nuts, walnuts, english
nuts, almonds
oil, corn, peanut, and olive
sugars, brown
salt, table
spices, paprika
spices, pepper, red or cayenne
spices, ginger, ground
spices, cumin seed","directions":"Preheat oven to 325 degrees.
Place the nuts in a zip lock bag along with the oil, and shake them up to coat well.
In a large bowl, combine the rest of the ingredients.
Open the bag and pour the nuts out into the spice mix, stirring until very well coated.
Spread nuts in a single layer on baking sheet or sheets.
Bake about 10 minutes until nuts are lightly golden and roasted.
Cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/59203/nuts-to-you"},{"id":"59186","title":"Whole Grain Granola","ingredients":"barley, hulled
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
honey
oil, olive, salad or cooking
sugars, brown
salt, table","directions":"Heat oven to 300 degrees.
Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
Bake until golden brown all over, about 35 to 50 minutes.
Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges.
Cool completely before storing airtight.","url":"https://recipe.bluelayer.org/recipe/59186/whole-grain-granola"},{"id":"59178","title":"Roasted Brussels Sprouts Chips","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 350 degrees.
Using your fingers, peel away the leaves from the sprouts.
Place the leaves on a rimmed baking sheet.
Add the oil and salt and toss to combine.
Bake for 10 minutes, then toss the leaves in the pan.
Reduce heat to 250 degrees and bake for 10 minutes more or until the leaves are crispy and almost burnt.
Let your kids watch closely to figure out the best timing for your oven.
Tip: The easiest way to peel the leaves is to cut off the ends, turn the sprouts over and gently pry the leaves away starting at the stem.
Keep trimming off the ends as you go to make it easier to peel off the layers.
This takes patience (and time), but it's a fun activity for your kids.
As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sauteing or roasting.","url":"https://recipe.bluelayer.org/recipe/59178/roasted-brussels-sprouts-chips"},{"id":"59171","title":"Black Sesame Jewel Raw Smoothie","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
nuts, walnuts, english
dates, deglet noor
vanilla extract
water, bottled, generic
water, bottled, generic","directions":"Blend all ingredients but the ice in a blender until smooth.
Add the ice and blend until smooth.
Serve immediately.
This keeps in the fridge for 4 days.","url":"https://recipe.bluelayer.org/recipe/59171/black-sesame-jewel-raw-smoothie"},{"id":"59131","title":"Honey Roasted Red Potatoes","ingredients":"potatoes, raw, skin
onions, raw
butter, without salt
honey
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"Preheat oven to 375 degrees F (190 degrees C).
Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes and onion in a large mixing bowl.
In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Stir well and pour onto baking sheet.
Bake in the preheated 375 degrees F (190 degrees C) oven for 30 to 45 minutes or until tender, stirring halfway through the cooking time.","url":"https://recipe.bluelayer.org/recipe/59131/honey-roasted-red-potatoes"},{"id":"59060","title":"So Easy Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, pepper, black","directions":"Combine sugar, salt, and pepper in small bowl.
Set aside.
Wash, and snap off tough ends of asparagus.
Arrange asparagus spears in a 15x10\" jellyroll pan.
Drizzle with olive oil.
Broil about 4 minutes, or until skin of asparagus begins to pucker.
Sprinkle with the sugar/salt/pepper mixture.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/59060/so-easy-roasted-asparagus"},{"id":"59040","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.","url":"https://recipe.bluelayer.org/recipe/59040/roasted-brussels-sprouts"},{"id":"59017","title":"Spicy Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sauce, worcestershire
a cajun life, all purpose cajun seasoning,
salt, table
spices, pepper, red or cayenne
pumpkin, raw","directions":"Preheat oven to 350.
Put seeds in a large bowl and fill with warm water.
All seeds will float to the top while pumpkin guts sink to the bottom.
Spoon seeds out and put into separate clean bowl.
Combine hot water and 2 tablespoons salt in medium saucepan.
Boil for 10 minutes, watching and stirring constantly.
Drain seeds in colander and put back into the clean bowl.
Add olive oil and worcestershire sauce and toss with seeds to mix well.
Add remaining dry ingredients (all spices) and toss again to coat well.
Line large cookie sheet with foil, and spread out seeds as much as possible.
Bake for 50-60 minutes, stirring seeds every 20 minutes.","url":"https://recipe.bluelayer.org/recipe/59017/spicy-pumpkin-pie-seeds"},{"id":"59012","title":"Stir Fry Veggies With Rice","ingredients":"oil, canola
broccoli, raw
carrots, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
spices, ginger, ground
soup, chicken broth or bouillon, dry
salt, table
cornstarch
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Boil 2 cups of chicken broth.
Add rice; cover and remove from heat and let sit for 5 minutes.
In a large skillet heat oil until hot but not smoking over medium heat.
Add carrots and stir fry for 1 minute.
Add broccoli and squash stir fry for 2 minutes.
Sprinkle with garlic powder and ginger.
Add chicken broth and salt.
Cook for about 3 minutes or until carrots are crisp tender.
Mix together water and cornstarch.
Add to veggie mixture; stir until thickened.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/59012/stir-fry-veggies-with-rice"},{"id":"58943","title":"Sun-Dried Tomato-Basil Roasted Cauliflower","ingredients":"cauliflower, raw
oil, olive, salad or cooking
spices, basil, dried","directions":"Heat oven to 450 degrees F.
Toss cauliflower with dressing until evenly coated; spread onto foil-covered rimmed baking sheet.
Bake 20 min.
or until tender.
Place cauliflower in medium bowl.
Add basil; mix lightly.","url":"https://recipe.bluelayer.org/recipe/58943/sun-dried-tomato-basil-roasted-cauliflower"},{"id":"58935","title":"Spicy Roasted Red Bell Pepper Hummous","ingredients":"beans, snap, green, raw
water, bottled, generic
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
parsley, fresh
spices, paprika
spices, cumin seed
spices, pepper, black
spices, pepper, red or cayenne
salt, table","directions":"Boil the garbanzo beans till very well done.
This could take up to 2 hours.
Drain the water, saving 2 cups for later.
Place the beans in a food processor.
Blend to a smooth consistency, adding the lemon juice and tahini a little at a time.
Add the roasted red peppers, onions, garlic and spices (don't forget the salt).
Check the thickness of the hummous.
If it's too thick for it to properly blend, then add a little garbanzo water at a time, until it's reached the thickness you prefer.
Transfer the hummus to a bowl.
Mix in the chopped parsley in with a wire whisk.
Taste and adjust seasoning.","url":"https://recipe.bluelayer.org/recipe/58935/spicy-roasted-red-bell-pepper-hummous"},{"id":"58923","title":"Salted, Roasted & Buttered Peanuts","ingredients":"butter, salted
salt, table
oil, corn, peanut, and olive","directions":"Preheat oven to 350 F. Put a medium sized saucepan on medium-low heat.
Add butter and allow it to melt.
Add salt and stir to dissolve salt in melted butter.
Remove from heat.
Pour peanuts into a mixing bowl and drizzle the salt and butter mixture over the top.
Mix thoroughly, using your hands.
Place baking paper on a cookie sheet and spread peanuts over it.
Bake for 10 minutes.
By then they should be beautifully brown and crispy.
Be careful to not burn them.
Enjoy!
Note: If you cant find un-shelled peanuts or if you are facing difficulty removing the shells from shell-on peanuts, place them in the fridge overnight.
The shell should then easily peel off.","url":"https://recipe.bluelayer.org/recipe/58923/salted-roasted-buttered-peanuts"},{"id":"58880","title":"Rosemary Roasted Red Potatoes","ingredients":"potatoes, raw, skin
spices, garlic powder
salt, table
spices, pepper, black
spices, rosemary, dried
spices, rosemary, dried","directions":"Preheat oven to 400F.
If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
Mix all the ingredients in a large bowl.
Toss well to evenly coat the potatoes.
Spread out on a parchment lined sheet pan.
Cook of 35 to 40 min, or until they are fork tender.","url":"https://recipe.bluelayer.org/recipe/58880/rosemary-roasted-red-potatoes"},{"id":"58812","title":"Rosemary Paprika Roasted Almonds","ingredients":"nuts, almonds
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
spices, paprika","directions":"Preheat oven to 325 degrees F. 2.
Line baking sheet with parchment paper.
Mix all ingredients in a medium bowl until almonds are well-coated.
Spread almonds onto baking sheet in one layer.
Bake almonds for 25 minutes.
Let almonds cool, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/58812/rosemary-paprika-roasted-almonds"},{"id":"58806","title":"Cranberry Almond \"Raincoast\" Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
cranberries, dried, sweetened
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed","directions":"Preheat oven to 350 F.
Place dried cranberries in a small glass bowl with 1 2 TB orange juice and heat in the microwave for 30 seconds.
Drain before using.
Measure all fruits, nuts and seeds into medium bowl, set aside.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes.
Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
Pour the batter into two 8x4 loaf pans that have been sprayed with nonstick spray.
Bake for about 35 minutes, until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or chill in the refrigerator.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Heat the oven heat to 300 F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden.
Place on racks; if still flexible, return to oven for another 10 minutes.
Try not to eat them all at once.","url":"https://recipe.bluelayer.org/recipe/58806/cranberry-almond-raincoast-crisps"},{"id":"58762","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sauce, worcestershire
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F. Place seeds on a baking sheet and top with seasonings.
Stir until seeds are well coated, adding more Worcestershire sauce if they arent all damp.
Place in the oven for about 20 minutes, stirring every 5 minutes until deep golden brown and crispy.","url":"https://recipe.bluelayer.org/recipe/58762/roasted-pumpkin-seeds"},{"id":"57020","title":"Sesame Cookies Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
vanilla extract
seeds, sesame seeds, whole, dried","directions":"In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, blend together agave, tahini, oil and vanilla
Blend the dry ingredients into the wet
Form the dough into 1 inch balls and roll in the sesame seeds
Place on a parchment lined baking sheet and flatten
Bake at 350 degrees for 8-10 minutes until lightly brown
Cool on baking sheet
Serve","url":"https://recipe.bluelayer.org/recipe/57020/sesame-cookies-recipe-elanaspantry"},{"id":"58726","title":"Oven Roasted Breaded Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
soy sauce made from soy (tamari)
leavening agents, yeast, baker's, active dry
spices, curry powder
spices, coriander seed
spices, onion powder
spices, garlic powder
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
spices, onion powder
salt, table
spices, pepper, black","directions":"Cut the tofu into 1/2 inch thick slices, and place them in a wide, shallow mixing bowl.
Place all the ingredients for the marinade in a small mixing bowl, and whisk them together.
Pour the marinade over the tofu in the bowl, spooning it over each slice.
Turn the slices over so that all the sides are coated well with the marinade.
Cover the bowl and place it in the refrigerator.
Let the tofu marinate for several hours or overnight (up to two days), turning the slices over occasionally or spooning the marinade over them from time to time.
When you are ready to cook the tofu, place the ingredients for the coating mix in a shallow mixing bowl and stir well to combine the ingredients thoroughly.
Preheat the oven to 400F Mist a baking sheet with nonstick oil spray and set aside.
Remove each slice of tofu from the marinade, one at a time, and dredge it in the coating mix, covering it well all over.
Place each slice of tofu on the prepared baking sheets as soon as it is coated.
Mist the tops lightly with nonstick coating spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn the slices over using a metal spatula, and bake the other sides until they too are golden brown, about 15 minutes longer.
Transfer slices to a cooling rack.
Serve the slices warm or let them cool, wrap tightly and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/58726/oven-roasted-breaded-tofu"},{"id":"58720","title":"Whole Lotta Nuts Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pine nuts, dried
nuts, pecans
spices, cinnamon, ground
salt, table
butter, without salt
honey
vanilla extract
raisins, seeded
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F.
In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt.
In a small saucepan melt butter with honey over low heat, stirring.
Add vanilla and pour butter mixture over oat mixture and stir until combined well.
On a large baking sheet, spread the granola evenly in a thin layer.
Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.
(Do not overbake; the granola will crisp more when cooled.)
Cool the granola on the pan on top of the stove and stir in dried fruits.
Granola may be kept in an airtight container at room temperature for up to 1 week.
Serve at room temperature in a bowl with milk, or as a snack.","url":"https://recipe.bluelayer.org/recipe/58720/whole-lotta-nuts-granola"},{"id":"58679","title":"Pan-Roasted Chestnuts Recipe","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic","directions":"Using a sharp knife, cut an X about 1 inch long in the shell of each chestnut (the flat side is easiest).
Place the chestnuts in a large straight-sided skillet with a tightfitting lid so that they sit in an even layer with wiggle room.
Add the water, place the pan over high heat, and bring to a boil.
Boil, shaking the pan often, until the water has evaporated, about 5 minutes.
(If the shells do not open, add a little more water and continue to steam until they do.)
Once the shells open, reduce the heat to low and cook the chestnuts, covered, in the dry pan, shaking the pan occasionally so they dont burn, until the shells are toasted and the meat is tender, about 20 minutes more.
Peel when cool enough to handle.","url":"https://recipe.bluelayer.org/recipe/58679/pan-roasted-chestnuts-recipe"},{"id":"58634","title":"Pepper-Crusted Cashew Goat Cheese","ingredients":"nuts, cashew nuts, raw
oil, canola
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salt, table
spices, pepper, black","directions":"Place cashews in large bowl; cover with 3 inches water.
Soak overnight.
Drain liquid, rinse cashews under cold water, and drain again.
Puree cashews, oil, lemon juice, tahini, salt, and 2 Tbs.
water in food processor 6 minutes, or until smooth and creamy.
Place large strainer over bowl, and line with triple layer of cheesecloth.
Spoon cashew mixture into cheesecloth.
Fold sides of cloth over cheese, and form into 6-inch-long oval loaf.
Twist ends of cloth and secure with rubber bands.
Set in strainer over bowl, and let stand 12 hours at room temperature.
Discard excess liquid.
Chill.
Preheat oven to 200F.
Line baking sheet with parchment paper.
Unwrap cheese, and scrape into 7-inch-long log on cheesecloth.
Rewrap, and twist ends to secure.
Place on prepared baking sheet.
Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally.
Cool, and chill.
Unwrap cheese.
Sprinkle with peppercorns, pressing to adhere.","url":"https://recipe.bluelayer.org/recipe/58634/pepper-crusted-cashew-goat-cheese"},{"id":"58610","title":"Rosemary Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
lemon juice, raw
spices, pepper, black","directions":"Preheat oven to 425 degrees F.
Leave smaller potatoes whole and cut larger potatoes in half lengthwise so that theyre even in size.
Toss the potatoes in olive oil and salt, coating evenly.
Place on a sheet tray (no parchment paper) with cut sides down, leaving space between each potato.
Cook 30 minutes or until cut sides are golden-brown and potatoes are fork tender.
While still hot, use a spatula to assist in removing from tray; toss with rosemary, lemon juice and cracked black pepper.","url":"https://recipe.bluelayer.org/recipe/58610/rosemary-roasted-potatoes"},{"id":"58544","title":"BLT Dip","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
grapes, red or green (european type, such as thompson seedless), raw
lettuce, cos or romaine, raw
bacon, meatless
spices, garlic powder
fresh red onions,
parsley, fresh","directions":"MIx together Mayonnaise, Sour Cream, Roasted Garlic, Red Onion, parsley, and season to taste with Salt & Pepper.
Spread out on a large serving platter, about 1/2 - 3/4 inch thick.
Sprinkle tomatoes, lettuce, and bacon on top.
I like to serve with plain salted bagel chips and a pizza crust, sliced into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/58544/blt-dip"},{"id":"58497","title":"Roasted Tomatoes for Bruschetta","ingredients":"oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
sugars, granulated
salt, table","directions":"Preheat oven to 250 degrees.
Pour 1/2 the oil into glass or ceramic baking dish.
Arrange tomatoes in dish, cut side up.
Drizzle with remaining oil.
Sprinkle with sugar, and salt.
Bake 2 hours.
Turn tomatoes over and bake two more hours.
Let stand at room temperature for 2 hours.
Rough chop the tomatoes, place in a pretty serving dish and drizzle with the dressing.
Serve with toasted bread to friends.
.","url":"https://recipe.bluelayer.org/recipe/58497/roasted-tomatoes-for-bruschetta"},{"id":"58471","title":"Honey Roasted Mixed Nuts Recipe","ingredients":"nuts, almonds
nuts, pecans
nuts, cashew nuts, raw
nuts, macadamia nuts, raw
sugars, granulated
honey
butter, without salt
salt, table
spices, cinnamon, ground
spices, paprika
spices, cloves, ground
spices, pepper, black","directions":"Heat oven to 350 degrees.
Place nuts in even layer on baking sheet.
Roast 12 to 15 min.
Remove from baking sheet and place in large bowl.
In saucepan combine 1/2 c. sugar, honey and butter.
Bring to boil over medium high heat, stirring occasionally.
Once boiling don't stir.
Boil 5 min.
While syrup is cooking, combine remaining sugar and spices.
Pour warm syrup over nuts.
Stir well.
Sprinkle with spice mix and stir well.
Transfer to baking sheet and separate with fork.
Cold completely.
Store in air tight container.
Yield: 6 c..","url":"https://recipe.bluelayer.org/recipe/58471/honey-roasted-mixed-nuts-recipe"},{"id":"58454","title":"Fire-Roasted Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
apple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, cinnamon, ground
oats
butter, without salt","directions":"Place apples in a 9-by-13-inch baking dish and bake at 400F for 15-20 minutes or until light brown.
Remove from oven and let cool.
Combine apples, 1/2 cup sugar, apple juice, 2 tbsp flour, lemon juice and 1/2 tsp cinnamon.
Toss gently to coat apple slices evenly.
Pour into a greased 8-inch square baking dish.
Set aside.
In a medium bowl, combine oats, 1/3 cup flour, 1/4 cup sugar, butter and 1/2 tsp cinnamon, stirring until mixture is crumbly.
Sprinkle evenly over apple mixture.
Bake in a 350F oven for 30-40 minutes or until apples are tender and topping is crisp.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/58454/fire-roasted-apple-crisp"},{"id":"58439","title":"Gluten-Free Butternut Mac and Cheese","ingredients":"salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard
cheese, cheddar
oil, olive, salad or cooking
shallots, raw
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
squash, winter, butternut, raw
spices, pepper, black
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, parmesan, hard
spices, thyme, dried
oil, olive, salad or cooking","directions":"Set a large pot of water over high heat and keep salt and pasta nearby.
Set cream cheese and cheddar out to come closer to room temperature.
Heat oil over medium in medium saucepan, then add shallots and cook 35 minutes, stirring occasionally, until well-browned.
Keep heat low enough that shallot doesnt burn.
Add garlic and saute another minute, until fragrant.
Add milk and squash and stir to mix; the squash wont be submerged in the milk.
Raise heat to medium high and cover.
Once boiling, reduce to low heat and keep covered.
Stir occasionally, simmering 1015 minutes, until squash is fork-tender.
Remove from heat and blend slightly cooled mixture with immersion blender or a standard blender until very smooth.
Combine squash puree in the saucepan with cheeses, 1 1/4 teaspoon salt, and 3/4 teaspoon white pepper, stirring until cheese melts.
Preheat oven to 375 degrees F.
Add 1/2 tablespoon salt to boiling water, then add pasta and stir.
Maintain a moderate boil.
For Trader Joes or Tinkyada brown rice penne or fusilli, cook 5 1/2 minutes, check for doneness, then boil up to 6 1/2 minutes until very firm but edible.
Turn off heat, let pasta rest in water for 30 seconds, then drain in a colander without rinsing.
Add cooked pasta to sauce and stir to combine well.
Spread mac and cheese in a lightly oiled 9 by 13-inch pan or baking dish.
Pulse pumpkin seeds in food processor 20 to 25 times to form coarse crumbs.
Combine crumbs with Parmesan, thyme, salt and pepper to taste, and olive oil or melted butter, using your fingers to work fat into the crumble.
Sprinkle topping over mac and cheese.
Bake 1520 minutes, until mac and cheese is hot and crumb topping is lightly browned.
If topping doesnt brown, broil for a minute or two.
Cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/58439/gluten-free-butternut-mac-and-cheese"},{"id":"58436","title":"Strawberry Muesli","ingredients":"strawberries, raw
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, flaxseed
cranberries, dried, sweetened","directions":"Preheat oven to 110C, 225F, Gas Mark 1/4.
Blot juice from the strawberries with kitchen paper and lay them in a single layer on a baking tray lined with baking paper.
Place tray in preheated oven for 1 hour, remove and turn strawberries slices and then return to oven for a further 1 to 1 1/2 hours or until strawberries are crisp.
Mix together all other ingredients and then carefully stir in the cooled strawberries.
Keep in an airtight container for up to 3 weeks.
Suggested you serve using soy milk.","url":"https://recipe.bluelayer.org/recipe/58436/strawberry-muesli"},{"id":"58397","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking","directions":"Preheat oven to 375F.
Toss beans with oil and salt to taste.
Roast in 2 large shallow baking pans in upper and lower thirds of oven, switching position of pans halfway and stirring occasionally, until spotted here and there with dark brown and thinner beans are crisp, 45 to 55 minutes total (depending on size of beans).
Season with salt.
Serve beans immediately as finger food.","url":"https://recipe.bluelayer.org/recipe/58397/roasted-green-beans"},{"id":"58395","title":"Roasted Garlic Marinade","ingredients":"spices, garlic powder
soy sauce made from soy (tamari)
terra dolce, organic chipotle dried chile peppers,
spices, pepper, black
oil, olive, salad or cooking","directions":"Roast garlic at 350F for 8 - 10 minutes or until just beginning to brown.
Place in blender with chipotle peppers, soy sauce and pepper.
Blend on high until pureed and smooth.
With motor running, slowly add oil until smooth and well incorporated.","url":"https://recipe.bluelayer.org/recipe/58395/roasted-garlic-marinade"},{"id":"58385","title":"Pumpkin Seed Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
Stir in 1 3/4 cups of the flour.
Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
Put 1 cup of the cornmeal in a large heatproof bowl.
Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
Knead in the pumpkin seeds.
Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times.
Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal.
Turn the dough out onto a work surface and divide in half.
Shape each half into a round loaf.
Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
Fill a roasting pan with water and set it on the bottom rack.
Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
Reduce the oven temperature to 450 and bake for 20 minutes longer.
Let the loaves cool on a rack for 45 minutes before slicing into eighths.","url":"https://recipe.bluelayer.org/recipe/58385/pumpkin-seed-bread"},{"id":"58381","title":"Roasted Curried Sweet Potatoes","ingredients":"butter, without salt
spices, curry powder
sweet potato, raw, unprepared","directions":"Preheat oven to 450F.
In a small saucepan melt butter and stir in curry powder and salt and pepper to taste.
In a small baking pan toss potatoes with butter mixture and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58381/roasted-curried-sweet-potatoes"},{"id":"58248","title":"Carrot-Ginger Soup with Chile Butter and Roasted Peanuts","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
butter, without salt
carrots, raw
onions, raw
potatoes, raw, skin
spices, ginger, ground
soup, vegetable broth, ready to serve
oil, corn, peanut, and olive","directions":"Mix all ingredients in small bowl.
Cover and chill.
Bring to room temperature before using.
Melt 2 tablespoons butter in large pot over medium-high heat.
Add carrots, onion, potato, and ginger; sprinkle with salt and saute until vegetables are slightly softened but not brown, stirring often, about 10 minutes.
Add 5 cups broth; bring to boil.
Reduce heat and simmer until vegetables are soft, about 20 minutes.
Cool slightly, then puree in batches in blender until smooth.
Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup.
Bring to simmer.
Season with salt and black pepper.
Ladle soup into bowls.
Top with small spoonful of chile butter; sprinkle with nuts.","url":"https://recipe.bluelayer.org/recipe/58248/carrot-ginger-soup-with-chile-butter-and-roasted-peanuts"},{"id":"58242","title":"Salted Slow-Roasted Pecans","ingredients":"nuts, pecans
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 250F.
Line rimmed baking sheet with parchment paper.
Wash pecans in mesh strainer under running water.
Shake out any excess water.
Toss together all ingredients in large bowl.
Spread in single layer on prepared baking sheet, and bake 25 to 30 minutes, or until pecans turn deep brown.
Transfer pecans to paper towels, and season with more salt, if using.","url":"https://recipe.bluelayer.org/recipe/58242/salted-slow-roasted-pecans"},{"id":"58218","title":"Roasted Sesame Salt Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
salt, table","directions":"Day before --
Peel and thickly slice the potatoes.
Cover with cold water and chill.
On the day --
Heat oven to 200C / 400F Cook potatoes in boiling salted water for 5 mins and drain well.
Shake in the colander to create fluffy edges.
Place in a roasting pan and drizzle with the oil.
Sprinkle on sesame seeds and And roast for 20 minutes Turn over and roast for another 30 mins until golden.
Sprinkle with the sea salt and serve.","url":"https://recipe.bluelayer.org/recipe/58218/roasted-sesame-salt-potatoes"},{"id":"58188","title":"Papaya Seed Dressing","ingredients":"papayas, raw
yogurt, greek, plain, nonfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
oil, olive, salad or cooking","directions":"Blend papaya seeds, yogurt, tahini, and lemon juice in the blender.
(If you're having trouble with the tahini stubbornly sticking to the blades or sides, you can premix it by hand with the lemon juice, and then some of the yogurt.)
The papaya seeds should be coarsely ground, looking somewhat like poppy seed dressing.
With the blender running, drizzle in the olive oil.
(Use good quality oil, the flavor is going to come through in the dressing.
).
Chill in the refrigerator for at least several hours, until the consistency is thickened.
The original recipe also included 1 tablespoon of honey.
It's not really necessary to add sweetness to a dressing for fruit, but if you have a varietal honey whose flavor will go with your fruit, it makes a lovely treat.","url":"https://recipe.bluelayer.org/recipe/58188/papaya-seed-dressing"},{"id":"58171","title":"Nut-Free Trail Mix","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Place pumpkin and sunflower seeds on a large baking sheet.
Roast seeds at 350 degrees F for 15 minutes.
Cool seeds for 1 hour.
In a large bowl, combine seeds, dried fruit, chocolate, and salt.
Serve.","url":"https://recipe.bluelayer.org/recipe/58171/nut-free-trail-mix"},{"id":"58130","title":"Soy Lime Roasted Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
lime juice, raw
oil, sesame, salad or cooking","directions":"Pat tofu dry and cut into 1/2- to 3/4 inch cubes.
Combine soy sauce, lime juice and oil in a medium shallow dish or large sealable plastic bag.
Add the tofu; gently toss to combine.
Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
Preheat oven to 450F.
Remove the tofu from the marinade with a slotted spoon (discard marinade).
Spread out on a large baking sheet, making sure the pieces are not touching.
Roast, gently turning halfway through, until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58130/soy-lime-roasted-tofu"},{"id":"58099","title":"Lemon-Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
lemon juice, raw
salt, table
spices, pepper, black","directions":"Preheat oven to 375F.
Prepare asparagus.
First rinse thoroughly and cut off fibrous ends.
To do this, pull one spear out of the bunch.
Gently bend the spear until it snaps.
Then cut the remaining spears at the same length as the first.
Arrange asparagus in a baking pan with all spears in one layer.
Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine.
Rearrange into one layer.
Roast for 12-15 minutes or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/58099/lemon-roasted-asparagus"},{"id":"58042","title":"Roasted Asparagus","ingredients":"asparagus, raw
butter, salted
salt, table
spices, pepper, black","directions":"Preheat oven to 450 degrees F. Line a baking sheet with parchment.
Snap off the tough ends from the asparagus.
Place in a single layer on the baking sheet.
Dot with bits of butter, sprinkle with salt and pepper.
Bake for 12 minutes.
Devour.","url":"https://recipe.bluelayer.org/recipe/58042/roasted-asparagus"},{"id":"58037","title":"Layered Pesto and Roasted Red Pepper Dip","ingredients":"cheese, parmesan, hard
spices, pepper, red or cayenne
sauce, pesto, classico, basil pesto, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Soften cream cheese to room temperature.
Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
Remove and place into a shallow bowl or plate.
Clean out blender/food processor.
Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor.
Cover and blend 30 to 40 seconds until smooth.
Place red pepper mixture on top of the pesto mixture.
Place in a the refrigerator to chill for 1 hour before serving.
Serve with Wheat Thins or your choice of crackers.
You can dip the crackers in the dip or use a spreader.
Note: Makes 9 servings of 2 Tablespoons each.
If you want to make a larger serving for a party, double recipe.","url":"https://recipe.bluelayer.org/recipe/58037/layered-pesto-and-roasted-red-pepper-dip"},{"id":"57961","title":"Squash Corn Muffins(Vegan)","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, pumpkin and squash seeds, whole, roasted, without salt
corn, sweet, white, raw
spices, basil, dried
molasses
water, bottled, generic","directions":"Have the corn partially thawed before starting.
Preheat oven to 375 degrees.
Mix all ingredients in large mixing bowl.
Don't overmix.
Pour batter into 18 lightly oiled muffin cups.Bake muffins for 25 minutes and allow to cool before removing from tins.","url":"https://recipe.bluelayer.org/recipe/57961/squash-corn-muffins-vegan"},{"id":"57862","title":"Roasted Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, olive, salad or cooking
salt, table
spices, pepper, red or cayenne
spices, cumin seed","directions":"Preheat oven to 425F.
Place chickpeas on baking/cookie sheet.
Roast for 10 minutes.
Shake the pan.
(Do not spill on kitchen floor.)
Roast another 10 minutes.
In a medium bowl, combine chickpeas, oil, salt, and spices.
Stir well to combine.
Spread chickpeas back out on baking sheet.
Roast between 5 and 15 more minutes, until they're browned and super crunchy.
Serve.","url":"https://recipe.bluelayer.org/recipe/57862/roasted-chickpeas"},{"id":"57841","title":"Roasted Ancho Chili Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, olive, salad or cooking
spices, garlic powder
spices, chili powder
spices, pepper, red or cayenne","directions":"Drain and rinse the chickpeas, then blot with paper towels and let them sit to dry for 30 40 minutes.
Once the chickpeas are ready, preheat the oven to 400 F.
Put the chickpeas in a bowl and toss with the olive oil, garlic salt, ancho chili powder and cayenne.
Spread the chickpeas in a single layer on a rimmed baking sheet and bake for 30 minutes.
Remove the chickpeas from the oven and let them cool (approximately 15 minutes).
Keep the oven on.
Place them back in the oven for another 20-30 minutes or until crisp.
Remove from oven and serve.
Please note: A lot of people remark about how they cant seem to get chickpeas to crisp up.
It can be tricky, but its doable.
There are tons of arguments in recipe forums stating what does and doesnt work.
In my opinion its important to allow your chickpeas to sit out and dry, to not use too much oil and to bake them twice.
For some reason it seems as though taking the chickpeas out of the oven to cool, and then putting them back in the oven for 20-30 minutes does the trick.
If you dont get it the first time, dont worry.
They are still pretty darn good even if they are little soft.
It really depends on your oven and can take practice.
Once you nail it, youll see that it was all worth it.","url":"https://recipe.bluelayer.org/recipe/57841/roasted-ancho-chili-chickpeas"},{"id":"57784","title":"Roasted Beets with Ginger","ingredients":"oil, olive, salad or cooking
spices, ginger, ground
vinegar, balsamic
beets, raw","directions":"Preheat oven to 450 degrees.
Line a cookie sheet with foil.
In a small bowl, combine olive oil, ginger, and vinegar.
Cut beets in half and arrange, cut side up, on cookie sheet.
Brush all parts of beets except the stems with ginger-vinegar mixture.
Roast, uncovered, until beets are very tender, 20 to 25 minutes.
Arrange on a platter, cool slightly, and serve warm.","url":"https://recipe.bluelayer.org/recipe/57784/roasted-beets-with-ginger"},{"id":"57775","title":"Panko-Roasted Asparagus","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
lemon juice, raw
delallo, italian seasoned breadcrumbs,
asparagus, raw
oil, corn, peanut, and olive","directions":"Preheat oven to 425 degrees F. In a small bowl combine mayonnaise, mustard, and lemon juice.
Transfer half of the mixture to a small serving bowl.
Cover and chill until ready to serve.
Place breadcrumbs in a shallow dish.
Spread the remaining mayonnaise mixture over asparagus spears.
Roll in breadcrumbs to coat.
Place in an ungreased 15 x10x1 inch baking pan.
Drizzle with oil.
Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown.
Serve asparagus with the reserved mayonnaise mixture.","url":"https://recipe.bluelayer.org/recipe/57775/panko-roasted-asparagus"},{"id":"57732","title":"Fire Roasted Strawberries","ingredients":"strawberries, raw
sugars, granulated
vanilla extract
butter, without salt
water, bottled, generic
ice creams, vanilla","directions":"Hull the strawberries and then trim the stem ends so they will sit flat in the pan.
In a medium bowl, combine the berries with the sugar, vanilla, and liqueur and toss to coat.
Prepare the grill for direct cooking over high heat (450 to 550 F).
Use the soft butter to generously coat the bottom and sides on an 8 x 8 inch baking pan (suitable for the grill).
The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften).
Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan.
Pour the contents from the bowl over the berries.
Brush the cooking grates clean.
Place the pan over direct high heat, close the lid and cook until the strawberries are bubbling and beginning to slump, about 8 to 12 minutes.
Cooking times will vary depending on the variety, size, and ripeness of the strawberries.
Watch closely to catch them before they collapse.
Remove from the grill.
Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters, or leave whole.
Ladle berries over ice cream.","url":"https://recipe.bluelayer.org/recipe/57732/fire-roasted-strawberries"},{"id":"57680","title":"Nutty Pumpkin Yeast Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.
).
Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds.
Use the dough cycle.
Knead into the resulting dough the pumpkin seeds by hand.
(Else the green skins will fall off in the machine's spinning.
).
Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing.
Spray water from time to time.
After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min.
(Or until the color is right and inside measures 80 degrees Celsius.
).","url":"https://recipe.bluelayer.org/recipe/57680/nutty-pumpkin-yeast-bread"},{"id":"57676","title":"Roasted Kale","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 375 degrees F. Wash and trim the kale: peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off.
You can toss the kale with extra virgin olive oil or I prefer to put the oil on my hands and coat the front and back of the leaves.
Roast for five minutes.
Turn kale over.
Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle.
Remove from the oven and sprinkle with sea salt.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/57676/roasted-kale"},{"id":"57616","title":"Thyme Roasted Potatoes","ingredients":"potatoes, raw, skin
spices, thyme, dried
spices, garlic powder
oil, olive, salad or cooking","directions":"Preheat oven to 450F and place a backing pan on rack in lower third.
Toss together all ingredients in a bowl; season with salt and pepper.
Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).","url":"https://recipe.bluelayer.org/recipe/57616/thyme-roasted-potatoes"},{"id":"57591","title":"Apple Cranberry Sauce Recipe","ingredients":"cranberries, dried, sweetened
apples, raw, with skin
water, bottled, generic
sugars, granulated","directions":"Rinse cranberries and place in large heavy-bottomed saucepan with apples and water; bring to a boil.
Stir in sugar.
Reduce heat to medium and cook till cranberries have burst and mix has begun to thicken, about 20 min.
Remove from heat and serve at room temperature.
NOTES : Grilled chicken breast and roasted new potatoes are perfect companions to this full-flavored sauce, that can also be used in place or possibly jams or possibly jellies and served with toast or possibly swirled into plain yogurt.
Will keep for up to 1 week in refrigerator.","url":"https://recipe.bluelayer.org/recipe/57591/apple-cranberry-sauce-recipe"},{"id":"57505","title":"Chile Lime Popcorn","ingredients":"oil, olive, salad or cooking
salt, table
snacks, popcorn, air-popped (unsalted)
lime juice, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
lime juice, raw
oil, olive, salad or cooking","directions":"Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat.
Add the popcorn, cover and reduce the heat when it starts to pop.
Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.
Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.
Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.
Heat a small saute pan on medium-high heat.
Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes.
Cool and serve.
Yield: 1 cup","url":"https://recipe.bluelayer.org/recipe/57505/chile-lime-popcorn"},{"id":"57316","title":"Roasted Beet Salad With Tarragon Vinaigrette","ingredients":"beets, raw
oil, olive, salad or cooking
spices, garlic powder
spices, thyme, dried
spices, tarragon, dried
salt, table
spices, pepper, black
vinegar, red wine
sugars, granulated
shallots, raw
spices, oregano, dried
fresh red onions,","directions":"Preheat oven to 350.
Leave root and 1-inch stem on beets; scrub with a brush.
Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
Place beet mixture on a jelly-roll pan.
Bake at 350 for 1 hour or until beets are tender.
Drain and cool slightly.
Trim off beet roots; rub off skins.
Cut in half.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk.
Add vinegar mixture and onion to beet mixture; toss gently.","url":"https://recipe.bluelayer.org/recipe/57316/roasted-beet-salad-with-tarragon-vinaigrette"},{"id":"57294","title":"Birmingham Style White Sauce Recipe","ingredients":"salad dressing, mayonnaise, regular
vinegar, distilled
lemon juice, raw
sauce, worcestershire
sugars, granulated
spices, pepper, black","directions":"In a medium bowl, combine all the ingredients, mix well.
Serve, or possibly cover and refrigeratetill ready to use.
This recipe yields 3 c..
Comments: Serve over roasted or possibly smoked chicken, turkey, or possibly pork.
Yield: 3 c.","url":"https://recipe.bluelayer.org/recipe/57294/birmingham-style-white-sauce-recipe"},{"id":"57268","title":"Roasted Zucchini and Yellow (Summer) Squash","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black","directions":"Preheat oven to 450.
Grease roasting pan with olive oil.
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash.
Mix with a large spoon until squash is evenly coated.
Pour squash into roasting pan and spread it out until it evenly covers the pan.
Bake 15 to 20 minutes, stirring once until cooked through.","url":"https://recipe.bluelayer.org/recipe/57268/roasted-zucchini-and-yellow-summer-squash"},{"id":"57134","title":"Roasted Vegetables","ingredients":"shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Preheat oven to 450.
Toss vegetables with dressing and cheese.
Place veggie mixture on a greased foil-lined cookie sheet.
Bake 40-45 minutes or until vegetables are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/57134/roasted-vegetables"},{"id":"57076","title":"Blue Cheese and Roasted Red Pepper Spread","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, blue
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
mustard, prepared, yellow
spices, pepper, black
sauce, worcestershire","directions":"Combine all ingredients in medium bowl.
Beat at medium speed, scraping bowl often, until well mixed.
Cover.
Refrigerate until serving time.
Serve with crackers or cut-up vegetables.","url":"https://recipe.bluelayer.org/recipe/57076/blue-cheese-and-roasted-red-pepper-spread"},{"id":"57065","title":"Microwave Those Pumpkin Seeds !","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table","directions":"Take pulp off seeds, rince.
Put on plate--salt.
Nuke those seeds about 4-6 minutes (depending on your oven).
Cool--eat.","url":"https://recipe.bluelayer.org/recipe/57065/microwave-those-pumpkin-seeds"},{"id":"57025","title":"Sweet and Spicy Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
a cajun life, all purpose cajun seasoning,
syrup, maple, canadian","directions":"Preheat oven to 400 degrees F.
Cut ends off sprouts and peel away outer leaves.
Drizzle cut Brussels sprouts with olive oil and toss to coat.
Sprinkle with Cajun seasoning and toss to coat.
Place in a single layer in a shallow pan and roast uncovered for 10 minutes, stirring once.
Remove from oven, drizzle with maple syrup and roast for another 3 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/57025/sweet-and-spicy-roasted-brussels-sprouts"},{"id":"56940","title":"Slow Roasted Smoked Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, garlic powder","directions":"Turn oven on to 300.
Place pork in lasagne pan fat side up.
(can be placed on a rack,optional).
Score fat lightly in a diamond pattern, not piercing through to the meat.
Rub salt, pepper and garlic on the fat.
Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
Remove tin foil and reduce oven to 225.
Continue roasting for 4 hours.
Remove from oven and drain drippings if desired.
Turn oven up to 450-500.
Place pork back in oven until fat is crispy and browned, about 5-10mins.
Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
Remove meat and tear apart with 2 forks.
Toss with favorite BBQ sauce and serve on buns.
*note* I've made this a 1000 times.
Sometimes with aromatic herbs such as rosemary, thyme and sage.
Sometimes with a wet rub.
Sometimes with fruit such as apples,peaches, or pineapple.
I've never had one not turn out.
I posted this recipe today because that's what in my oven.
(big game on!
).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56940/slow-roasted-smoked-pork-shoulder"},{"id":"56939","title":"Roasted Peanuts","ingredients":"salt, table
water, bottled, generic
oil, corn, peanut, and olive","directions":"Place the salt and water in a large pot.
Stir to dissolve salt.
Add the peanuts and place a dinner plate or colander over the top of the peanuts to keep them submerged.
Allow the peanuts to soak for about 8 hours.
Drain the peanuts in a colander.
Spread the peanuts out on two baking sheets and allow to dry out overnight or 8 hours.
*
Roast the peanuts for 25 to 30 minutes at 350 degrees.
The peanuts will become crisper as they cool.
* The first two steps give the peanuts a slightly salty taste.
Feel free to skip these two steps if you do not want the peanuts to be salty or if you are in a hurry.","url":"https://recipe.bluelayer.org/recipe/56939/roasted-peanuts"},{"id":"56912","title":"Spicy Roasted Pepper Tartar Saucec","ingredients":"salad dressing, mayonnaise, regular
spices, pepper, red or cayenne
peppers, jalapeno, raw
lemon juice, raw
sauce, ready-to-serve, pepper, tabasco
parsley, fresh","directions":"whisk together all ingredients until well blended.
place in
a covered container and refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/56912/spicy-roasted-pepper-tartar-saucec"},{"id":"56906","title":"Deer Valley Granola","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sunflower seed kernels, dried
nuts, almonds
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, canola
honey
vanilla extract","directions":"Preheat oven to 300*F.
Mix the rolled oats, milk powder, sunflower seeds, almonds, sesame seeds, pumpkin seeds and coconut in a large bowl.
Measure the oil in a 1 cup measure.
Swish it to coat up to the 3/4 cup mark, then add the honey to the mark.
Add the vanilla.
Pour the liquids over the dry ingredients and mix everything together using your hands.
Spread onto a large baking sheet, about 1/2 inch deep.
Bake 30 minutes or until golden brown, stirring after 15 minutes so the granola in the middle of the pan will brown evenly with the edges.
Cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/56906/deer-valley-granola"},{"id":"56899","title":"Homemade and Good for Health Soy Nuts","ingredients":"margarine, regular, hard, soybean (hydrogenated)
water, bottled, generic","directions":"Soak soy beans overnight in water.
Drain and rinse the following morning.
Allow to dry.
Roast them until brown and crisp.
Munch on these roasted soybeans rather than chips when in mood for a crunchy snack!","url":"https://recipe.bluelayer.org/recipe/56899/homemade-and-good-for-health-soy-nuts"},{"id":"56896","title":"Roasted Red Lentil Soup","ingredients":"spices, curry powder
spices, cumin seed
spices, ginger, ground
spices, pepper, black
oil, olive, salad or cooking
mustard, prepared, yellow
spices, cumin seed
seeds, sesame seeds, whole, dried
spices, garlic powder
lentils, raw
onions, raw
celery, raw
carrots, raw
soup, vegetable broth, ready to serve
water, bottled, generic
tomatoes, red, ripe, raw, year round average
salt, table","directions":"Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
Lower heat and add sesame seeds.
Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
Add the lentils and cook for 5 minutes.
Add the onions, celery and carrots, and cook for 1 minute more.
Add broth and water, and bring to a boil.
Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
Check and adjust for seasoning before serving.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56896/roasted-red-lentil-soup"},{"id":"56863","title":"Roasted Garlic Hummus","ingredients":"beans, snap, green, raw
spices, garlic powder
lemon juice, raw
oil, olive, salad or cooking
spices, oregano, dried","directions":"In a food processor, process beans, garlic, olive oil, lemon juice, and oregano until desired consistency.
If too thick add 1/2 teaspoon more olive oil until desired consistency.
To serve: Heat in microwave or on top of stove.
Can be stored in refrigerator for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/56863/roasted-garlic-hummus"},{"id":"56831","title":"Tahini Chocolate Chip Cookies (Vegan)","ingredients":"seeds, chia seeds, dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sweetener, syrup, agave
sugars, granulated
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Mix chia seeds and water together in a bowl; let sit until \"chia egg\" is thickened, about 10 minutes.
Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl.
Blend \"chia egg\", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed.
Fold chocolate chips into dough; spoon onto the prepared baking sheet.
Press dough onto baking sheet to flatten.
Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56831/tahini-chocolate-chip-cookies-vegan"},{"id":"56780","title":"Roasted Pumpkin Seeds With Maple Syrup","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 425F.
Place all the ingredients in a bowl and toss well to coat.
Transfer seeds and any liquid to a parchment-lined baking sheet.
Spread out mixture evenly in a single layer.
Toast just until the seeds are golden brown and become fragrant, approximately 10-15 minutes.
Stir mixture occasionally to brown evenly.
WATCH OVEN CAREFULLY!
Let cool.
Once cooled, keep in airtight container.","url":"https://recipe.bluelayer.org/recipe/56780/roasted-pumpkin-seeds-with-maple-syrup"},{"id":"56723","title":"Sesame Roasted Broccoli","ingredients":"broccoli, raw
oil, sesame, salad or cooking
seeds, sesame seeds, whole, dried
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F. Cook broccoli until halfway done (I just boiled mine in water until the florets turned a brighter green), then toss in a bowl.
To the broccoli, pour on the sesame oil and sprinkle on sesame seeds and crushed red pepper flakes.
You can certainly use less red pepper than this if you cant handle the heat.
Toss it all together to create a lovefest of sesame, and spread the florets out in a single layer on a greased baking sheet.
Roast in the oven for 1015 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56723/sesame-roasted-broccoli"},{"id":"56716","title":"Honey Roasted Peanut Butter Fudge","ingredients":"sugars, powdered
butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Spray an 8x8 baking pan very lightly with nonstick cooking spray.
Set aside.
In a large bowl, add powdered sugar and set aside.
In a medium saucepan, melt the butter over medium heat.
Once melted, stir in brown sugar and milk.
Bring to a boil and then continue to boil for about 2 minutes, stirring constantly.
Remove saucepan from heat.
Stir in peanut butter and vanilla.
Pour peanut butter mixture over powdered sugar.
Using an electric hand mixer or stand mixer with a fitted paddle attachment, beat until smooth.
Pour into prepared baking pan and refrigerate until firm, about 1 hour.
Remove from refrigerator and cut into squares.
In a medium bowl, heat chocolate wafers/chips on medium heat until melted, stirring every 15 seconds so not to burn.
Drizzle chocolate over fudge and then top each piece with 1 or 2 almonds.
Drizzle more chocolate on top, if desired.","url":"https://recipe.bluelayer.org/recipe/56716/honey-roasted-peanut-butter-fudge"},{"id":"56662","title":"Cinnamon Roasted Nuts","ingredients":"water, bottled, generic
sugars, granulated
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
nuts, almonds","directions":"If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven.
Turn oven OFF and leave to dry overnight.
They must be totally dry before proceeding with the recipe.
Otherwise, you'll have rubbery nuts.
Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
Cook over medium-low heat, stirring occasionally.
It will form a syrup.
Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
Add the nuts.
Stir to coat nuts with syrup.
The nuts will clump together in a mass.
Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes.
Do not turn up the heat to try to speed it up - you'll just burn it.
Keep stirring, they will begin to dry out and will separate.
Pour out onto a wax paper lined baking sheet.
Allow to cool completely.
Store in zip top freezer bag.
To clean the pan: Allow the pan to cool, then add cold water and bring to a boil.
Cover and let simmer 10 minutes.","url":"https://recipe.bluelayer.org/recipe/56662/cinnamon-roasted-nuts"},{"id":"56608","title":"Healthy Living Granola","ingredients":"oats
nuts, almonds
nuts, pecans
sugars, brown
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
syrup, maple, canadian
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
raisins, seeded","directions":"Preheat oven to 275 F.
Combine Oats, Almonds, Pecans, Brown Sugar, Pepitas and Sunflower Seeds in a large bowl.
Combine Syrup, water and coconut oil in a medium bowl.
Pour Syrup mixture over the Oat mixture.
Stir until well combined.
Spread the mixture into a large roasting pan.
Bake for about 1 1/2 hours, stirring twice during baking.
Remove from the oven, stir in the Cranberries and the Raisins.
Let cool completely before storing.","url":"https://recipe.bluelayer.org/recipe/56608/healthy-living-granola"},{"id":"56503","title":"Roasted Plums with Walnut Crunch","ingredients":"plums, raw
orange juice, raw
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
spices, cinnamon, ground
oats","directions":"Preheat the oven to 400F.
Put the plums with the skin side down in an 8-inch square glass baking dish.
Cover a medium plate with cooking parchment.
Set aside.
In a small bowl, stir together the orange juice, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon until the sugar is dissolved.
Drizzle over the plums.
Stir to coat.
Roast for 20 minutes, or until the plums are hot and just tender, stirring gently halfway through.
Meanwhile, for the crunch, melt the margarine in a small ovenproof skillet over medium heat.
Stir in the remaining 2 tablespoons brown sugar.
Cook for 2 minutes, or until the sugar is dissolved, stirring frequently.
Stir in the walnuts and remaining 1/2 teaspoon cinnamon.
Add the oats, stirring to coat.
Cook for 1 minute, stirring frequently.
Bake the crunch for 5 minutes, or until the oats are toasted.
Remove the skillet from the oven.
Stir the crunch well.
Pour onto the plate with the cooking parchment.
Let stand for 8 to 10 minutes, or until cool.
Spoon the plums with juices into bowls.
Top each serving with about 3 tablespoons of the crunch.
You can make the walnut crunch up to three days in advance.
Prepare the crunch as directed and let it cool completely.
Store it in an airtight container at room temperature.
(Per serving)
Calories: 109
Total fat: 2.0g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 0.5g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 23g
Fiber: 2g
Sugars: 18g
Protein: 2g
Calcium: 18mg
Potassium: 220mg
1 fruit
1/2 other carbohydrate
1/2 fat","url":"https://recipe.bluelayer.org/recipe/56503/roasted-plums-with-walnut-crunch"},{"id":"56496","title":"Roasted Potatoes with Lime and Basil","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, basil, dried
lime juice, raw","directions":"Preheat oven to 450 F.
In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste.
Roast potatoes in middle of oven until tender, about 15 minutes.
In a bowl toss potatoes with basil and lime juice.","url":"https://recipe.bluelayer.org/recipe/56496/roasted-potatoes-with-lime-and-basil"},{"id":"56467","title":"Dark Chocolate Bark with Pistachios, Sweetened Dried Cherries, and Pumpkin Seeds","ingredients":"nuts, pistachio nuts, raw
cherries, sweet, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 11\" x 17\" baking sheet with parchment paper.
Combine pistachios, dried cherries, and pumpkin seeds in a bowl.
Set aside 1/2 cup of mixture.
To temper chocolate: Using a microwave, place 3/4 of chocolate in a microwave-safe glass or ceramic bowl (set aside remaining chocolate).
Program microwave at 50 percent power.
With bowl uncovered, heat chocolate for 30 seconds and then stir with a rubber spatula.
Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, about 4 minutes total.
Using an instant-read thermometer, check temperature of chocolate.
It should be no more than 115 degrees.
If it hasn't reached desired temperature, continue to heat (in 10-second increments).
Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88 degrees to 90 degrees.
Chocolate is now tempered.
Stir nut mixture into bowl containing chocolate.
Using an offset spatula, spread chocolate in an even layer, about 1/4 inch thick, on the parchment.
Sprinkle with reserved 1/2 cup nut mixture.
Allow bark to cool until hard, at least 20 minutes.
Break into irregular pieces.
Wrap in gift boxes or airtight tins lined with decorative waxed paper, or place in cellophane bags and tie with ribbon.
Chocolate bark will last several weeks.","url":"https://recipe.bluelayer.org/recipe/56467/dark-chocolate-bark-with-pistachios-sweetened-dried-cherries-and-pumpkin-seeds"},{"id":"56457","title":"Roasted Honey Mustard Potatoes","ingredients":"potatoes, raw, skin
oil, canola
honey","directions":"Heat oven to 400 degrees F.
Toss potatoes with oil in large bowl until evenly coated; spread onto baking sheet.
Bake 30 min.
or until potatoes are tender and lightly browned; return to bowl.
Add dressing; toss to coat.
Return to baking sheet; bake 10 min.","url":"https://recipe.bluelayer.org/recipe/56457/roasted-honey-mustard-potatoes"},{"id":"56455","title":"Steamed Winter Squash with Butter","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
butter, without salt
salt, table","directions":"Remove the seeds of the squash.
Slice the squash into about 2cm thick slices.
Heat a pan of water and put in the squash pieces.
Cover with a lid and cook at medium heat, but make sure not to boil away the water.
Top up with water as required.
When the squash is cooked, drain out all the hot water from the pan.
Add butter or margarine into the pan and fry the squash.
Finally, add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/56455/steamed-winter-squash-with-butter"},{"id":"56451","title":"Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet.
Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer.
Bake the seeds in the preheated oven for 5 minutes.
Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before.
Bake 5 more minutes.
Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes.
Let the seeds cool on the baking sheet before eating.","url":"https://recipe.bluelayer.org/recipe/56451/sweet-pumpkin-seeds"},{"id":"56397","title":"Roasted Asparagus","ingredients":"asparagus, raw
marketside, balsamic vinaigrette dressing,","directions":"Heat oven to 400F.
Toss asparagus with dressing; spread onto foil-covered baking sheet sprayed with cooking spray.
Bake 10 min.
or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/56397/roasted-asparagus"},{"id":"56372","title":"Asparagus Goat Cheese Lasagna Recipe","ingredients":"asparagus, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
cheese, goat, soft type
salt, table
cheese, parmesan, hard","directions":"Heat oven to 500 degrees.
Cut the tips off asparagus spears and reserve them.
Cut remaining spears into 1/2inch pcs and place in a large baking pan toss the with the oil.
Roast them, shaking the pans every few min, for 5 - 10 min, or possibly till tendercrisp.
Sprinkle the asparagus with salt to taste and let cold.
Reduce oven temperature to 400 degrees.
In a saucepan heat the butter, add in the flour, and cook over moderate low heat, stirring, for 3 min.
Add in the broth and the water in a stream, whisking, and cook till the sauce simmer for 5 min.
Blend in the goat cheese, zest and salt to taste, till the sauce is smooth.
Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of the sauce.
Top the sauce with half of the roasted asparagus and sprinkle it with 1/2 c. of Parmesan.
Top with two more sheets of pasta and repeat layering ending with a top layer of pasta.
Arrange the reserved asparagus tips on the top of pasta, spoon on the remaining sauce and then the remaining Parmesan cheese.
Cover the dish with foil and bake for 20 min.
Remove foil and bake 10 min longer or possibly till is golden brown and bubbling.
Let it stand for 10 min before serving.
Yield: 8 servings","url":"https://recipe.bluelayer.org/recipe/56372/asparagus-goat-cheese-lasagna-recipe"},{"id":"56368","title":"Chocolate Covered Espresso Beans","ingredients":"spartan, real semi-sweet chocolate baking chips,
beans, snap, green, raw","directions":"Melt 1/2 cup chocolate chips in a double boiler over low heat to keep from burning the chocolate.
You can also melt it in the microwave, but remember to stir it every 15-30 seconds.
After it is smooth, turn off the heat and let it cool for a minute, then mix in about 1/3 cup of the roasted coffee beans and stir.
With a spoon or fork, lay the coffee beans out on some wax paper on a tray, making sure they are all separated from each other.
Let them cool there, or put them in the freezer to speed things up.
If you would like more chocolate on them, or just for looks, drizzle some white or other chocolate over them.
Let them cool completely.
Separate them into a bowl or bag, and then dust them with powdered sugar or cocoa powder if you chose.
Chocolate covered coffee beans are a quick way to melt your valentines heart.
Find a cute heart shaped tin or some lovely red ribbon to tie up a bag and you are well on your way to the perfect gift.
Whip up a batch and indulge yourself!","url":"https://recipe.bluelayer.org/recipe/56368/chocolate-covered-espresso-beans"},{"id":"56344","title":"Hummus with a Hint of Lemon & Garlic","ingredients":"beans, snap, green, raw
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, cumin seed
spices, chili powder
spices, onion powder
spices, garlic powder
salt, table
oil, olive, salad or cooking","directions":"Drain the garbanzo beans, saving the liquid from the can.
Remove and discard the clear skins from the garbanzo beans.
To peel off the skins, just squeeze towards one end of the chickpea between two fingers.
The skin should pop right off.
Add the garbanzo beans and lemon juice into the bowl of a food processor or blender and process until smooth.
If the mixture is dry, add some of the reserved liquid from the can of garbanzo beans.
When the garbanzo beans are completely mashed, add the tahini, cumin, chili powder, onion powder, garlic powder, salt and olive oil.
Mix again until completely combined.
Check the consistency of the hummus.
If youd like it to be smoother or have a bit more liquid slowly mix in more of the reserved chickpea liquid until the hummus reaches the desired consistency.","url":"https://recipe.bluelayer.org/recipe/56344/hummus-with-a-hint-of-lemon-garlic"},{"id":"26378","title":"Roasted Spiced Sweet Potatoes","ingredients":"spices, coriander seed
spices, fennel seed
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
sweet potato, raw, unprepared
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/26378/roasted-spiced-sweet-potatoes"},{"id":"56326","title":"Zesty Lemon Fennel Vinaigrette","ingredients":"spices, fennel seed
lemon juice, raw
sweetener, syrup, agave
shallots, raw
salt, table
oil, olive, salad or cooking","directions":"Toast the fennel seeds in a small saute pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly.
Be careful that they dont burn.
Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.
Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt.
Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
Transfer to a small container with a fitted lid and shake well.
Do a FASS check.
Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.
Goes with My Familys Favorite Chicken (page 111), as a marinade.
It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.
Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isnt.
Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.
Store in an airtight container in the refrigerator for 5 to 7 days.
(per serving)
Calories: 65
Total Fat: 7g (1g saturated, 5g monounsaturated)
Carbohydrates: 1g
Protein: 0g
Fiber: 0g
Sodium: 75mg","url":"https://recipe.bluelayer.org/recipe/56326/zesty-lemon-fennel-vinaigrette"},{"id":"56323","title":"Roasted Mushrooms","ingredients":"mushrooms, white, raw
salt, table
oil, olive, salad or cooking","directions":"Pre-heat the oven to 160 Celsius.
They say you shouldn't wash the mushrooms because they absorb all the water and only to brush them but I'm one of those people that has to wash everything before I cook it.
Once you've chosen your method of cleaning the mushrooms place them in a shallow oven proof dish.
Coat the mushrooms in the olive oil and salt.
Bake for 50-60 minutes on low temperature.","url":"https://recipe.bluelayer.org/recipe/56323/roasted-mushrooms"},{"id":"56221","title":"Sesame Seed Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, sesame, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sesame seeds, whole, dried","directions":"Place the first four ingredients into your bread machine pan in the order they are listed above.
Mix the flour with the seeds and pour into the pan, followed by the yeast.
Set the programme to 'DOUGH'.
When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.)
Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap.
Leave it to prove until it has almost doubled in size (about an hour).
Preheat the oven to 200C/400F
Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice.
(ex: / / / / or XXXX, etc.
).
Brush the dough gently with the milk then sprinkle the sesame seeds over the top.
Bake for 25 minutes or until it has turned golden brown.
Transfer the loaf to a wire rack and leave it to cool a little before slicing.","url":"https://recipe.bluelayer.org/recipe/56221/sesame-seed-bread-bread-machine"},{"id":"56180","title":"Roasted Garlic Parmesan Almonds (Salad Topper)","ingredients":"nuts, almonds
oil, olive, salad or cooking
cheese, parmesan, hard
spices, garlic powder","directions":"Preheat oven to 350.
In a shallow baking pan, toss the slivered almond with the olive oil.
Spread almonds so that they are in a single layer.
In small bowl, combine Parmesan cheese with garlic salt and sprinkle over the almonds.
Bake for 10 to 15 minutes or until golden brown.
Stir once while baking.","url":"https://recipe.bluelayer.org/recipe/56180/roasted-garlic-parmesan-almonds-salad-topper"},{"id":"56151","title":"Sweet Vanilla Cinnamon Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, granulated
spices, cinnamon, ground
sugars, granulated
vanilla extract","directions":"Preheat oven to 275 degrees F (135 degrees C).
Place seeds in a mixing bowl.
Pour melted butter over seeds; stir to coat.
Combine 1 teaspoon vanilla sugar (see Cook's Note), 1 teaspoon cinnamon, and 1/2 teaspoon white sugar in a small bowl; mix well.
Stir in vanilla extract.
Spread sugar mixture over seeds, stirring to coat evenly.
Spread seeds over a baking sheet in a single layer.
Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over seeds.
Bake seeds in the preheated oven for 30 minutes.
Remove baking sheet from oven, stir seeds, and spread evenly on baking sheet again.
Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in small bowl and sprinkle over seeds.
Return seeds to oven for 30 more minutes.
Remove seeds from oven.
Sprinkle remaining 1/2 teaspoon vanilla sugar over seeds, and return to oven for 5 minutes.
Remove from oven, pour into a serving bowl, and serve warm.","url":"https://recipe.bluelayer.org/recipe/56151/sweet-vanilla-cinnamon-pumpkin-seeds"},{"id":"56119","title":"Roasted Asparagus W/ Blue Cheese & Toasted Walnuts","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, blue
nuts, walnuts, english","directions":"Preheat oven to 425.
Trim and wash asparagus then arrange in a shallow roasting pan.
Drizzle olive oil over asparagus and sprinkle with salt and pepper.
Toss asparagus to evenly coat.
Roast in oven for 10-12 minutes.
Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.","url":"https://recipe.bluelayer.org/recipe/56119/roasted-asparagus-w-blue-cheese-toasted-walnuts"},{"id":"56077","title":"Asparagus Tips With Roasted Red Peppers ( Ww )","ingredients":"asparagus, raw
spices, pepper, red or cayenne
spices, garlic powder
lemon juice, raw","directions":"Toss garlic and lemon juice with roasted red bell peppers; set aside.
Steam asparagus tips until tender.
Toss with red pepper mixture and serve.","url":"https://recipe.bluelayer.org/recipe/56077/asparagus-tips-with-roasted-red-peppers-ww"},{"id":"56068","title":"Six Seed Soda Bread","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
spices, fennel seed
nuts, almonds
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F
In a small bowl combine all the seeds and set aside.
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
Add all but 2 tablespoons of the seeds.
Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball.
(over kneading will make the bread tough).
Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/56068/six-seed-soda-bread"},{"id":"56058","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 325 degrees F (165 degrees C).
Spread the pumpkin seeds on a medium baking sheet.
Drizzle with oil.
Sprinkle with salt.
Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.","url":"https://recipe.bluelayer.org/recipe/56058/toasted-pumpkin-seeds"},{"id":"56037","title":"Oregon Trail Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
seeds, sunflower seed kernels, dried
peaches, yellow, raw
raisins, seeded
cranberries, dried, sweetened","directions":"Note: all ingredient amounts are estimated.
Please feel free to adjust the proportions to your preference.
The ingredient's list is merely a basic guideline.
In a large bowl combine all ingredients and mix well.
Transfer to an airtight container.
Prep time does not include roasting the seeds/nuts.","url":"https://recipe.bluelayer.org/recipe/56037/oregon-trail-mix"},{"id":"55991","title":"Chef John's Pumpkin Seed Brittle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
leavening agents, baking soda","directions":"Line a baking sheet with a silicone baking mat or parchment paper.
Stir pumpkin seeds and sea salt together in a bowl.
Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat.
Add butter and bring to a boil, whisking constantly.
Boil until mixture is dark golden, 10 to 15 minutes.
Remove saucepan from heat; whisk in baking soda.
Pour pumpkin seeds into sugar mixture and stir until well-combined.
Transfer pumpkin seed mixture to prepared baking sheet.
Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle.
Let harden for about 30 seconds; remove top baking mat.
Score surface with a knife to form desired shapes.
Cool to room temperature and break into pieces.","url":"https://recipe.bluelayer.org/recipe/55991/chef-johns-pumpkin-seed-brittle"},{"id":"55964","title":"Pumpkin Spice Granola","ingredients":"syrup, maple, canadian
honey
pumpkin, raw
oats
spices, cinnamon, ground
pumpkin, raw
spices, nutmeg, ground
spices, cloves, ground
nuts, almonds
cherries, sweet, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325 F. Into a measuring cup add the maple syrup, agave syrup or honey and pumpkin puree.
Im sure pumpkin pie filling would work too but you might have to adjust the spices.
Use a fork and stir to blend.
Set aside.
In a separate large bowl, add the oats and all the spices.
Stir it around a little to mix the spices into the oats.
Then add the almonds or your favorite nuts, the dried cherries (or whatever dried fruit you want) and the pumpkin seeds.
Stir around to combine.
Pour the syrup mixture over the oat mixture.
Divide the granola mixture onto two cookie sheets lined with parchment paper.
Bake at 325 F, stirring every 5-10 minutes until lightly toasted.
It should take about 20-30 minutes.
Do not over bake!
Remove pans from oven.
Remove the granola from the cookie sheets to cool.
I just grab the parchment paper by the corners and place on my counter.
When cooled, store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/55964/pumpkin-spice-granola"},{"id":"55930","title":"Roasted Broccoli","ingredients":"broccoli, raw
oil, olive, salad or cooking
spices, garlic powder","directions":"Spray a cookie sheet with non stick spray.
Cut broccoli into 2-inch pieces.
Drizzle olive oil over the broccoli, then do the same with the garlic salt.
Bake at 350 degrees F for 20 minutes.
You can use your favorite seasoning in place of the garlic salt if you like.","url":"https://recipe.bluelayer.org/recipe/55930/roasted-broccoli"},{"id":"55910","title":"Pumpkin Juice","ingredients":"apples, raw, with skin
pumpkin, raw
apricots, dried, sulfured, uncooked
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
orange juice, raw","directions":"Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk.
Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through.
Keep in fridge until cold and serve cold.
Or can be served warm, up to you!
Just an FYI, Santa Cruz Organics sells apricot nectar and it runs between $3-4 for a bottle unless it's on sale.
For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section.
Don't just use apple juice.
I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well.
May even taste more 'pumpkin-y'.
Makes at least 12 good sized servings, probably more.","url":"https://recipe.bluelayer.org/recipe/55910/pumpkin-juice"},{"id":"55899","title":"Salt-Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
syrups, corn, light
sugars, brown
salt, table","directions":"Preheat the oven to 350F (175C).
Very lightly oil a baking sheet with peanut or vegetable oil, or line it with a silicone baking mat.
In a bowl, mix together the peanuts, corn syrup, and light brown sugar until the peanuts are sticky and coated with syrup.
Sprinkle the salt over the peanuts and stir a few times.
Spread the nuts evenly on the baking sheet and bake for 25 to 30 minutes, stirring three times during baking, until the nuts are deep golden brown and glazed.
Cool completely, then store in an airtight container to preserve their crispness.
Store in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/55899/salt-roasted-peanuts"},{"id":"55823","title":"Roasted Salt and Pepper Edamame","ingredients":"edamame, frozen, prepared
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"In small bowl, combine edamame, salt, pepper and oil.
Spread in a single layer on a prepared baking sheet.
Bake at 400 for 35-40 minutes until crisp and dry.
Let cool in pan.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/55823/roasted-salt-and-pepper-edamame"},{"id":"55769","title":"Roasted Soy-and-Sesame Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking
soy sauce made from soy (tamari)","directions":"Position the oven racks so that they are evenly spaced.
Preheat the oven to convection roast at 450F.
Cover a shallow baking or roasting pan with foil and coat with nonstick spray.
Toss the asparagus with the vegetable and sesame oils and the soy sauce.
Arrange in a single layer on the prepared pan.
(The asparagus can be prepared ahead, ready for roasting; it does not need to be refrigerated unless you prepare it a day ahead.)
Roast on the bottom rack (beneath a roast, if applicable) or on a rack in the center of the oven for 8 to 10 minutes, until the asparagus is crisp-tender.
Toss the asparagus with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt.
Roast for 5 minutes.
Sprinkle with 2 tablespoons pine nuts and finish roasting.
Transfer the asparagus to a heated serving dish and coat with 2 to 3 tablespoons prepared basil pesto.
Sprinkle with 1 tablespoon freshly grated Parmesan.","url":"https://recipe.bluelayer.org/recipe/55769/roasted-soy-and-sesame-asparagus"},{"id":"55743","title":"Dreikernebrot - German Rye and Grain Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Start the starter and the overnight dough the evening before you make the bread.
To make the starter:
In a bowl, mix the flour, yeast and water until a dough ball forms.
Knead for 5 minutes.
The starter will rise slightly next day.
Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.
To make the overnight dough:
In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.
Wrap with a plastic wrap and let stay at room temperature overnight.
To make the bread:
Next day, take the starter out of the frige an hour before you start to make the bread.
Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.
Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.
Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.
Knead all the ingredients together for about 8 minutes.
Add a little more flour if the dough seems stick to the bowl.
Transfer the dough into a large bowl coated with cooking spray.
Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.
Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.
Do not knead the dough again.
Let it rise for another 1 to 2 hours until almost double.
Preheat the oven to 500F.
If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.
Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.
Put the bread into the oven.
Turn oven down to 450F after 10 minutes and bake for 38 minutes.
Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.
Remove onto the wire rack and cool completely.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/55743/dreikernebrot-german-rye-and-grain-bread"},{"id":"55670","title":"Ranch Roasted Pumpkin Seeds","ingredients":"butter, without salt
salt, table
salad dressing, ranch dressing, regular
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees F.
In shallow baking dish, stir together seeds, melted butter, salt & ranch dressing mix.
Bake for 1 hour, stirring several times.","url":"https://recipe.bluelayer.org/recipe/55670/ranch-roasted-pumpkin-seeds"},{"id":"55629","title":"Honey roasted cashews","ingredients":"butter, without salt
honey
nuts, cashew nuts, raw
sugars, granulated
salt, table","directions":"Preheat the the oven to 180F
Melt the butter and honey on a low heat until a well mixed liquid
Take the the sauce off the heat and add cashews and mix well until covered
Turn out into a lined baking tray and spread out evenly
Pop in the oven for 5 minutes take out and toss
Pop back in the oven for 5 minutes and check again, if not brown
Mix the sugar and salt in a bowl
Stir occasionally until the nuts have cooled.
Break up and enjoy I recommend if any last longer than a few hours store in an air tight container","url":"https://recipe.bluelayer.org/recipe/55629/honey-roasted-cashews"},{"id":"55614","title":"Cashew Brittle (Microwave)","ingredients":"sugars, granulated
syrups, corn, light
nuts, cashew nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In 1 1/2 qt casserole, stir together sugar and syrup.
Micro on high for 4 minutes.
Stir in cashews.
Micro on high 3-5 minutes only until light brown.
Add butter and vanilla, blending well.
Micro on high 1-2 minutes more.
Nuts will be lightly browned and syrup very hot!
Add baking soda and stir gently stir until light and foamy.
Pour onto lightly greased cookie sheet.
Cool 30-60 minutes.
Break into small pieces and store in airtight container.
NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.","url":"https://recipe.bluelayer.org/recipe/55614/cashew-brittle-microwave"},{"id":"55613","title":"Pumpkin Seed Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Place all ingredients in breach machine pan in recommended order.
Set to dough cycle.
About ten minutes into the cycle check the dough and add flour or water, if necessary.
When cycle is completed, shape as desired.
Let rise.
Preheat oven to 350 deg.
Bake until done.
A loaf may take 30 to 40 minutes, depending on shape.
Rolls will probably take 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/55613/pumpkin-seed-bread"},{"id":"55605","title":"Salted Caramel Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
candies, caramels
salt, table","directions":"Evenly spread pumpkin seeds on a large baking sheet covered with parchment paper.
The caramel at room temperature is usually a bit thick to pour over the seeds, so heat the caramel in a glass measuring cup for about 1015 seconds in the microwave.
With the help of a kitchen spoon, start pouring caramel over the pumpkin seeds, making sure its evenly distributed in a thin layer over the seeds.
Sprinkle with salt.
Bake at 350 degrees F for 810 minutes.
Let cool for 10 minutes and start breaking into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/55605/salted-caramel-pumpkin-seeds"},{"id":"55475","title":"Roasted Sweet Potatoes With Cinnamon Pecan Crunch","ingredients":"sugars, brown
orange juice, raw
vanilla extract
spices, cinnamon, ground
salt, table
sweet potato, raw, unprepared
cranberries, dried, sweetened
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 400F
Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
Add sweet potatoes and cranberries; toss to coat well.
Spoon into 13x9-inch baking dish.
Dot with 2 tablespoons of the butter.
Cover with foil.
Bake 30 minutes.
Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
Stir in pecans.
Remove sweet potatoes from oven and stir gently.
Sprinkle with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.","url":"https://recipe.bluelayer.org/recipe/55475/roasted-sweet-potatoes-with-cinnamon-pecan-crunch"},{"id":"55452","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
honey
lemon juice, raw
salt, table
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.
In a small micorwave safe bowl combine butter, honey and lemon juice.
Microwave until butter melts, add cinnamon.
Place cubed potatoes in a large bowl and pour honey mixture over potatoes, toss to coat.
Place in a roasting pan, salt and bake for about 50 minutes, or until tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/55452/honey-roasted-sweet-potatoes"},{"id":"55450","title":"Roasted Rosemary Walnuts","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
nuts, walnuts, english","directions":"Pre-heat oven to 350 degrees.
Line baking sheet with foil.
Heat olive oil with rosemary, salt and cayenne, stirring until mixed.
Put nuts on foil-lined sheet, pour oil mixture over them, spreading evenly.
Roast, stirring once or twice, 10- 15 min, until fragrant.
Let cool and eat, or wrap in foil to store.","url":"https://recipe.bluelayer.org/recipe/55450/roasted-rosemary-walnuts"},{"id":"55376","title":"High Energy Mix","ingredients":"raisins, seeded
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
mango nectar, canned
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
seeds, sunflower seed kernels, dried
spices, pepper, red or cayenne","directions":"Combine all ingredients and mix well.
Separate into 1/3 cup portions.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55376/high-energy-mix"},{"id":"55348","title":"Roasted Garlic Butter","ingredients":"spices, garlic powder
butter, without salt
spices, pepper, black
spices, pepper, red or cayenne","directions":"Whip together all ingredients till fluffy.
Spread on bread.
Broil until brown.
Try adding mozzarella cheese also.","url":"https://recipe.bluelayer.org/recipe/55348/roasted-garlic-butter"},{"id":"55333","title":"Bacon & Cheesy Roasted Potatoes","ingredients":"salad dressing, ranch dressing, regular
cheese, cheddar
bacon, meatless
spices, rosemary, dried
spices, oregano, dried
potatoes, raw, skin","directions":"Heat oven to 350 degrees F.
Combine all ingredients except potatoes in large bowl.
Add potatoes; toss until evenly coated.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 55 min.
to 1 hour or until potatoes are tender, uncovering after 40 min.","url":"https://recipe.bluelayer.org/recipe/55333/bacon-cheesy-roasted-potatoes"},{"id":"55311","title":"Sazon - Seasoned Salt","ingredients":"spices, cumin seed
corn, sweet, white, raw
corn, sweet, white, raw
salt, table
spices, garlic powder
spices, oregano, dried","directions":"In a small, dry skillet, combine cumin seeds and both kinds of peppercorns.
Roast over medium heat for 3 minutes, or until lightly toasted & fragrant.
Transfer to small bowl to cool.
In a spice mill or with a mortar and pestle, grind the roasted spices until they are a fine powder.
Stir in salt, garlic powder and oregano.
Store sazon in airtight containers in cool, dark place.","url":"https://recipe.bluelayer.org/recipe/55311/sazon-seasoned-salt"},{"id":"55302","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Rinse pumpkin seeds.
Boil water.
Add salt.
Pour seeds into boiling water.
Boil until seeds are soft.
(They should turn brownish-gray and many will slip to the bottom of the pot.
).
Drain the broiled seeds ion a colander, and pat seeds dry.
Put in a bpwl with olive oil, salt, and the rosemary.
Mix lightly.
Preheat your oven to 350 degrees.
Spread the seeds on a large cookie sheet covered with aluminum foil.
Make a single layer of seeds (don't have any little piles).
Put seeds in oven 20-30 minutes.
If the seeds turn brown, you are overcooking them.
They should look white and dry.
You do not need to turn theb seeds.
When finished, use a spatula to slide the seeds off the foil and into a bowl.
Allow to cool before little hands touch them.","url":"https://recipe.bluelayer.org/recipe/55302/toasted-pumpkin-seeds"},{"id":"55255","title":"The Best Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
salt, table","directions":"Thats it.
Three simple ingredients.
Preheat your oven to 350 degrees F.
Get started by laying the cleaned seeds onto a large roasting pan, spreading them out.
You can let these sit overnight to dry, or you can pat them dry with some towels.
Once dry, add them to a large bowl.
Add in the melted butter and salt and mix really well.
Add the seeds back to the roasting pan, spreading them out once again and place in the preheated oven.
Roast for 30 minutes, stirring about 15 minutes in.
Remove them from the oven and serve.
These seeds were so addicting that they had my entire family coming back to them every few minutes.
I am not kidding.
They were that awesome.","url":"https://recipe.bluelayer.org/recipe/55255/the-best-roasted-pumpkin-seeds"},{"id":"55226","title":"Salt & Pepper Honey Roasted Almonds","ingredients":"honey
nuts, almonds
spices, pepper, black
salt, table","directions":"Preheat oven to 350 degrees F before starting the next step.
In a small, nonstick, oven-safe skillet, heat honey over medium for a couple minutes until warm and fluid.
Turn off heat and add almonds.
Stir with a rubber spatula to coat thoroughly.
Transfer pan, with almonds evenly distributed, to oven and bake 10 minutes until bubbly and slightly darkened.
Stir once, after 5 minutes, making sure to handle the skillet with an oven mitt.
Spread a sheet of parchment paper or a silicone baking mat nearby while the almonds roast.
Immediately stir almonds together with pepper and salt.
Quickly spread hot almonds on parchment paper in an even layer.
Sprinkle with a little more pepper and salt and let cool completely, until honey is firm.
Break apart almonds and store in the refrigerator or a cool, dry place (if you dont eat them all right away!
).
Note: Truffle salt sounds pricey but it can be purchased online or at some grocery stores for a reasonable price.
A small jar will last quite long, and its also amazing on dishes like potatoes or gratins!","url":"https://recipe.bluelayer.org/recipe/55226/salt-pepper-honey-roasted-almonds"},{"id":"55219","title":"Roasted Brussels Sprouts With Dill","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
vinegar, red wine
dill weed, fresh
spices, pepper, black
salt, table","directions":"Trim the sprouts and cut them in half.
Steam the sprouts for 8-10 minutes, depending on their size; drain them.
Let them cool if you want to prepare them ahead of time, up to this point.
Line a large baking pan with foil and spray with non-stick spray.
Mix the rest of the ingredients.
Put the sprouts in a large zip lock bag and add the dressing; mix them well.
At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
Roast at 450 until done the way you like them.
Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.","url":"https://recipe.bluelayer.org/recipe/55219/roasted-brussels-sprouts-with-dill"},{"id":"55209","title":"Citrus Glazed Banana Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
water, bottled, generic
orange juice, raw
apricots, dried, sulfured, uncooked
spices, cloves, ground
salt, table
spices, pepper, black","directions":"Melt butter in a large skillet over medium heat.
Add squash cubes and water.
Cover, and cook for about 5 minutes, or until squash is tender.
Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper.
Cook and stir uncovered until squash is evenly glazed.","url":"https://recipe.bluelayer.org/recipe/55209/citrus-glazed-banana-squash"},{"id":"44797","title":"Dijon-Roasted Red Pepper Dressing","ingredients":"spices, pepper, red or cayenne
mustard, prepared, yellow
vinegar, red wine
honey","directions":"Place all ingredients in food processor or blender; process until smooth.
Refrigerate 1 hour.
Spoon 2 Tbsp.
dressing over each side-dish salad or 1/4 cup dressing over each 4- to 6- oz.
serving of grilled chicken or pork.","url":"https://recipe.bluelayer.org/recipe/44797/dijon-roasted-red-pepper-dressing"},{"id":"55028","title":"Toms Cajun Style Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
a cajun life, all purpose cajun seasoning,
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.
Preheat oven to 300F.
Mix salt and and the other 2 seasonings into a salt shaker.
Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.
Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.
Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.
Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes.
Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and Enjoy.
*You can soak the seeds in saltwater overnight if you really like them salty.
*.","url":"https://recipe.bluelayer.org/recipe/55028/toms-cajun-style-spicy-pumpkin-seeds"},{"id":"55021","title":"Creamy Oven-Roasted Polenta With Chives","ingredients":"cornmeal, degermed, unenriched, yellow
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
chives, raw
cheese, parmesan, hard
butter, without salt","directions":"Preheat oven to 350.
Grease a 3-qt.
non-stick ovenproof skillet.
Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended.
(The mixture will separate and take more than half the cooking time to come together).
NOTE: Do not use instant polenta.
Also, try to avoid using very fine cornmeal - it does not come out as well.
Bake uncovered for 40 minutes.
Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes.
NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
Remove from the oven and let the polenta rest in the pan for 5 minutes.
Stir in butter, cheese, and chives and serve.","url":"https://recipe.bluelayer.org/recipe/55021/creamy-oven-roasted-polenta-with-chives"},{"id":"54992","title":"Tasty Tofu Tempura Salad With Strawberries and Asian Peaches","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
oil, olive, salad or cooking
vinegar, balsamic
spinach, raw
strawberries, raw
pears, raw
fennel, bulb, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Toss the tempura cubes into the seasoned cornstarch.
Fry in a shallow pan until light golden.
This will not take long.
Remove with slotted spoon and drain on paper towels.
Drizzle a mixing bowl with the white balsamic reduction.
(You'll get more even mixing without over doing it).
Add remaining ingredients except for the pepitos.
Toss in the tofu.
Separate salad between four plates.
Garnish each plate with the pepitos.","url":"https://recipe.bluelayer.org/recipe/54992/tasty-tofu-tempura-salad-with-strawberries-and-asian-peaches"},{"id":"54928","title":"Roasted Potatoes and Apples","ingredients":"vinegar, cider
soy sauce made from soy (tamari)
sugars, brown
mustard, prepared, yellow
spices, paprika
salt, table
oil, olive, salad or cooking
potatoes, raw, skin
apples, raw, with skin","directions":"Preheat oven to 400 degrees F (200 degrees C).
Lightly grease a 9x13 inch baking dish.
Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed.
Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat.
Pour mixture into prepared baking dish.
Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/54928/roasted-potatoes-and-apples"},{"id":"54899","title":"Crispy Pan Roasted Potatoes","ingredients":"butter, without salt
oil, olive, salad or cooking
potatoes, raw, skin","directions":"Melt butter with oil in a large heavy skillet.
Add potatoes and saute until golden brown, stirring frequently, about 10 minutes.
Cover and cook until potatoes are tender, about 10 more minutes.
Transfer potatoes to a heavy baking sheet.
Place potatoes in a preheated 475^F oven until heated through and crisp, stirring now and then, about 10 more minutes.
Season with salt& pepper.","url":"https://recipe.bluelayer.org/recipe/54899/crispy-pan-roasted-potatoes"},{"id":"54871","title":"Toasted Salted Pumpkin Seeds","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes.
Transfer to a plate and cool completely.","url":"https://recipe.bluelayer.org/recipe/54871/toasted-salted-pumpkin-seeds"},{"id":"54863","title":"Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
alcoholic beverage, distilled, vodka, 80 proof
crustaceans, crab, alaska king, imitation, made from surimi
parsley, fresh
spices, tarragon, dried
chives, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
spices, basil, dried","directions":"Place the tomatoes in a food processor and pulse to chop, not puree.
Season with the salt and white pepper.
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
Hang over a bowl overnight in the refrigerator.
Discard the tomatoes.
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
Stir in the vodka and adjust the seasoning, to taste.
Cover tightly with plastic wrap and refrigerate until ready to use.
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.","url":"https://recipe.bluelayer.org/recipe/54863/jumbo-lump-crabmeat-timbale-in-a-clear-tomato-juice"},{"id":"54841","title":"Salted Rosemary Roasted Radishes","ingredients":"radishes, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, rosemary, dried
honey
yogurt, greek, plain, nonfat
mustard, prepared, yellow
honey
lemon juice, raw","directions":"Preheat oven to 425 degrees F. Grease a baking sheet with cooking spray.
Toss radishes with olive oil, salt, pepper and rosemary in a medium bowl to coat.
Spread the radishes on the baking sheet in an even single layer.
Roast for 30-40 minutes, stirring occasionally so they cook evenly and dont burn.
Remove from oven when wrinkled and soft.
Drizzle with optional honey and more salt directly out of oven, serve warm.
Combine all ingredients for the dipping sauce in a small bowl and stir together until mixed.
Serve with the roasted radishes.","url":"https://recipe.bluelayer.org/recipe/54841/salted-rosemary-roasted-radishes"},{"id":"54799","title":"Slow-Roasted Tomato-Basil Tart With St. George Cheddar","ingredients":"plums, raw","directions":"To prepare the tomatoes, preheat the oven to 225.
On a sheet pan, arrange tomatoes cut side up.
Drizzle evenly with oil, then sprinkle with rosemary.
Season with salt and pepper.
Place tomatoes in oven and roast for 4 hours or until the moisture is gone.
Remove from oven and let cool completely.
To prepare the dough, in a bowl, whisk together flour and salt.
Scatter butter over the mixture and, using your fingers, gently press ingredients together until they resemble a coarse meal.
Drizzle water over top and, using a fork, gently stir and toss just until the dough comes together.
Gather the dough into a ball and place it on a lightly floured work surface.
Flatten dough into a thick disc and wrap in plastic wrap.
Refrigerate for at least 1 hour or up to 2 days.
To finish the tart, position a rack in the lower third of the oven and preheat to 375.
In a saute pan, heat oil over low heat and stir in onion.
Cover and sweat for 10-15 minutes or until onion is soft and translucent.
Do not allow it to color.
Remove from heat, season with salt and pepper, and let cool completely.
Line a sheet pan with parchment paper.
On a lightly floured work surface, roll out dough into a round about 12 inches in diameter.
Carefully transfer the round to prepared sheet pan.
Layer half the cheese on the round, leaving a 1-inch border uncovered.
In a small bowl, combine cooled onion, basil, and creme fraiche and mix well.
Spread onion mixture evenly over cheese layer.
Top with roasted tomatoes, then cover with remaining cheese.
Season with salt and pepper; top with a drizzle of oil.
Lift the uncovered edge of the tart, folding it onto itself to form uniformly spaced pleats every few inches around the perimeter.
Brush the upturned edge with the egg wash.
Bake for about 50 minutes or until the crust is golden brown.
Remove from oven, transfer to a wire rack, and let cool.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/54799/slow-roasted-tomato-basil-tart-with-st-george-cheddar"},{"id":"54752","title":"Roasted Pecan Pumpkin Dip with Caramel Swirl","ingredients":"il villaggio, mascarpone cheese,
candies, marshmallows
nuts, pecans
vanilla extract
butter, without salt
sugars, brown
syrup, maple, canadian
milk, canned, condensed, sweetened
vanilla extract","directions":"For the dip: Whisk mascarpone cheese, Marshmallow Fluff, pumpkin butter and vanilla together in a large bowl until smooth.
Spread dip in the bottom of your serving dish or spoon it into a hollowed out pumpkin.
Drizzle caramel sauce (recipe below) on top, or swirl the caramel into the pumpkin dip (highly recommended).
Cover and refrigerate if not serving right away.
Serve with gingersnap cookies and/or apple slices alongside for dunking.
For the 2-minute microwave caramel sauce: Place all of the caramel sauce ingredients in a microwave safe bowl.
Heat on high power for 1 minute.
Stop and stir the caramel.
Heat an additional minute on high power.
Remove from the microwave, give it a quick stir, and allow to cool.
Store any extra caramel sauce covered in the fridge if not using right away, and heat on medium power for 15 seconds to soften enough to drizzle when ready to add the caramel sauce to the dip.","url":"https://recipe.bluelayer.org/recipe/54752/roasted-pecan-pumpkin-dip-with-caramel-swirl"},{"id":"54712","title":"Roasted Red Potatoes With Bacon & Cheese","ingredients":"salad dressing, ranch dressing, regular
cheese, mozzarella, low sodium
bacon, meatless
potatoes, raw, skin
parsley, fresh","directions":"Mix dressing, cheese and bacon bits in large bowl; add potatoes and toss.
Spoon into lightly greased baking dish; cover; bake 40 minutes at 350F.
Remove cover; bake an additional 15 minutes.
Sprinkle with parsley ( or fresh rosemary ).","url":"https://recipe.bluelayer.org/recipe/54712/roasted-red-potatoes-with-bacon-cheese"},{"id":"54633","title":"Pumpkin-Seed Brittle","ingredients":"sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color.
Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly.
Let the brittle cool completely and break it into pieces.
In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250F.
oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.
(Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.)
Makes 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/54633/pumpkin-seed-brittle"},{"id":"54604","title":"Pumpkin Seeds with Seasoned Salt Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
Remove from the oven, sprinkle with 1 tablespoon seasoned salt, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/54604/pumpkin-seeds-with-seasoned-salt-recipe"},{"id":"54516","title":"Barefoot Contessa's Roasted Sausages and Grapes","ingredients":"pork sausage, link/patty, unprepared
pork sausage, link/patty, unprepared
butter, without salt
grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic","directions":"Preheat oven to 500 degrees.
Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat.
Remove to a plate.
Melt the butter in a large 12x15 roasting pan on top of the stove.
Add the grapes and toss them to coat with butter.
Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot.
Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
Pour over the sausages and grapes and serve hot.","url":"https://recipe.bluelayer.org/recipe/54516/barefoot-contessas-roasted-sausages-and-grapes"},{"id":"54506","title":"Grainy Mustard, Many Ways","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
beverages, ovaltine, classic malt powder
salt, table","directions":"Put all the ingredients in a jar with a tight-fitting lid or another sealed glass or ceramic container.
(Dont use metal; it will corrode.)
Shake or stir, then set aside to soak for a day or two.
Put the mixture in a blender and puree for several minutes to grind, adding a little extra water as needed to keep the machine running.
Stop and scrape the sides down once or twice and repeat.
Youll never get the mustard as smooth as Dijon, but you can vary the coarseness by how long you let the blender run.
Return the mustard to the container and cover tightly.
Store in a cool, dark place (or the refrigerator) for up to several months.
The mustard will be quite sharp at first but will thicken and mellow with time.
Port Wine Mustard.
Instead of the red wine or water, use 1/2 cup ruby or tawny port.
Brewhouse Mustard.
Instead of the red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale.
14 Great Additions to Grainy Mustard
Stir any of the following into 1/2 cup mustard, keeping in mind that youll be able to keep the flavored mustard for only a week if you add fresh herbs, fruit, or vegetables.
Mustard Relish: 1/2 cup minced sweet pickle and 1/4 cup each minced red onion and red bell pepper
Tarragon Mustard: 1 tablespoon minced fresh tarragon leaves
Rosemary Mustard: 1 teaspoon minced fresh rosemary leaves
Tomato Mustard: 1 tablespoon tomato paste
Honey Mustard: 2 tablespoons honey
Horseradish Mustard: 1 teaspoon freshly grated or prepared horseradish, or more to taste
Molasses Mustard: 1 tablespoon molasses
Balsamic Mustard: 1 to 2 tablespoons balsamic vinegar, to taste
Creole Mustard: 1/4 teaspoon cayenne, or more to taste
Roasted Garlic Mustard: 2 to 3 cloves Roasted Garlic (page 304), smashed with a fork
Chile Mustard: 1 teaspoon minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste
Peach Mustard: 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and mashed with a fork)
Mango Mustard: 1/4 cup fresh mango puree 1/2 medium mango, peeled, pitted, cubed, and mashed with a fork)
Nori Soy Mustard: 1 sheet toasted and crumbled nori , plus 1 tablespoon soy sauce","url":"https://recipe.bluelayer.org/recipe/54506/grainy-mustard-many-ways"},{"id":"54501","title":"Greek Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
cheese, feta","directions":"Heat oven to 400F.
Spread asparagus onto parchment-covered rimmed baking sheet.
Bake 15 min.
or until crisp-tender, turning after 8 min.
Drizzle with dressing; top with cheese.","url":"https://recipe.bluelayer.org/recipe/54501/greek-roasted-asparagus"},{"id":"54478","title":"Orange, Pumpkin Seed, and Smoked Almond Granola with Greek Yogurt","ingredients":"yogurt, greek, plain, nonfat
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Top yogurt with granola.","url":"https://recipe.bluelayer.org/recipe/54478/orange-pumpkin-seed-and-smoked-almond-granola-with-greek-yogurt"},{"id":"54276","title":"Almond and Cashew Butter Chocolate Fudge","ingredients":"nuts, almonds
butter, without salt
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except garnishes in a bowl.
Line an 8x8-inch pan with parchment paper and allow the paper to hang over two ends of the pan.
Spread the batter into the pan to make a 1/2 inch thick layer.
Smooth the top then gently press on the garnishes (if you just sprinkle the garnishes on top, they wont stay on).
Freeze for at least 2 hours.
Remove the fudge from the pan using the paper handles and cut into approximately 1-1/2 inch square pieces.
Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/54276/almond-and-cashew-butter-chocolate-fudge"},{"id":"54257","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table
honey
oil, olive, salad or cooking
spices, cinnamon, ground","directions":"Preheat oven to 350 F. Line a rimmed baking tray with aluminum foil or parchment paper and set aside.
If you prefer, you can remove the skin on the peanuts (this will make for a more smooth final texture).
In a medium mixing bowl, combine peanuts with salt and honey.
Using a spoon, mix well so that all the peanuts are evenly coated.
Lay peanuts out evenly and in one layer over the baking tray.
Roast for 15-20 minutes, or until well-browned and dark, but not burnt.
Halfway though, toss peanuts using a spatula.
This will ensure even roasting.
Remove from oven and allow to sit for 5 minutes.
Add peanuts into a food processor and run it for 1 minute.
Remove the lid and press the peanuts back down along the sides using a spatula.
Replace the lid and turn food processor back on for an additional two minutes.
Repeat with spatula if needed.
The consistency of the peanuts will change but dont worry.
After two minutes, slowly drizzle the oil into the food processor while it is running.
Process until smooth, about 1-2 more minutes.
Adjust flavor as desired by adding more salt, honey or even a pinch of cinnamon.
Place in an airtight container and refrigerate for up to 2 months.
Note: If you prefer a quicker method, skip the roasting of the peanuts and buy a pack of honey-roasted peanuts instead.","url":"https://recipe.bluelayer.org/recipe/54257/homemade-peanut-butter"},{"id":"54228","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
salt, table","directions":"Heat oven to 350F.
Combine pumpkin seeds, butter and salt in bowl.
Place mixture onto ungreased 15x10x1-inch baking pan.
Bake 13-18 minutes, stirring every 5 minutes, until seeds are dry and begin to brown.
Variation:
Garlic Roasted Pumpkin Seeds: Omit salt.
Prepare as directed above except use 1/4 teaspoon garlic salt.
Bake as directed above.","url":"https://recipe.bluelayer.org/recipe/54228/roasted-pumpkin-seeds"},{"id":"54199","title":"Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette","ingredients":"squash, winter, butternut, raw
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
spices, pepper, black
mustard, prepared, yellow
vinegar, balsamic
oil, olive, salad or cooking
syrup, maple, canadian
salt, table
spinach, raw
lettuce, cos or romaine, raw
cheese, goat, soft type
raisins, seeded
nuts, walnuts, english","directions":"Roast the butternut squash: Preheat oven to 400 F. Combine diced butternut squash, maple syrup, olive oil, salt and pepper on a non-stick baking tray.
Toss to evenly coat.
Bake for 20 minutes or until tender.
Make the Maple Balsamic Vinaigrette: Combine Dijon mustard and balsamic vinegar in a medium bowl and whisk until combined.
Slowly drizzle in olive oil, whisking until emulsified.
Add the maple syrup, whisk, and season to taste with salt.
Make the salad: Evenly distribute greens among 4 or 6 plates (4 for appetizer servings, 6 for main dish servings).
Top with butternut squash, goat cheese, raisins and walnuts.
Drizzle with vinaigrette.","url":"https://recipe.bluelayer.org/recipe/54199/roasted-butternut-squash-salad-with-maple-balsamic-vinaigrette"},{"id":"54173","title":"Pumpkin Seed Candy","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
honey
butter, without salt
butter, without salt","directions":"Heat a large skillet over medium-high heat.
Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
Transfer to a bowl to cool.
Place sugar and honey in a small saucepan.
Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
Add pepitas, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes.
Remove from heat, and stir in cold butter.
Let the mixture cool to 240 degrees.
about 4 minutes.
Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
Spoon a scant tablespoon of the honey mixture into each cup.
Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire.
Wrap the ends of floral wire around a skewer to form tendrils.","url":"https://recipe.bluelayer.org/recipe/54173/pumpkin-seed-candy"},{"id":"54170","title":"Whole-Wheat Seeded Loaves","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Mix seeds together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined.
Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume.
Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter.
Start mixing on medium speed.
The dough should come together in the first minute.
If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.
Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Dust work surface lightly with flour and scrape out dough.
Weigh dough and divide into 2 equal pieces.
Shape each piece into a ball or into oblong pointed loaves.
(For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes.
Then press the dough out to a rectangle about 3/4 inch thick.
Take the side closest to you and fold lengthwise halfway to the center of the loaf.
Lightly press down to seal.
Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal.
Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends.
Place on a sheet pan lined with parchment paper and repeat with the remaining dough.
Cover with a towel and place in a warm spot for one hour.)
Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes.
Have 1 cup water ready in a small cup or a glass.
(If you have a large pizza stone, you can bake both loaves at once.
If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.)
Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top.
Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.
Slide loaf onto pizza stone and close oven door.
Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam.
After 5 minutes take the sheet pan out of the oven.
Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom.
Transfer loaf to a wire rack to cool completely for 45 minutes.
Repeat with other loaf.","url":"https://recipe.bluelayer.org/recipe/54170/whole-wheat-seeded-loaves"},{"id":"54046","title":"Brined & Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
sugars, granulated
butter, without salt
spices, garlic powder
spices, pepper, black","directions":"to brine in a gallon size sealable bag dissolve salt & sugar in a quart of cool water.
add chicken get out the air and seal bag,put in fridge 1hour,remove chicken from brine rinse well pat dry with paper towels.
to roast combine melted butter, pepper and garlic brush pieces on all sides, put the chicken pieces (skin up) on oiled rack in roasting pan.
roast uncovered at 425 45 minutes or until juices run clear and chicken is cooked through.","url":"https://recipe.bluelayer.org/recipe/54046/brined-roasted-chicken"},{"id":"54011","title":"Roasted Mediterranean Trio","ingredients":"carrots, raw
asparagus, raw
potatoes, raw, skin
oil, olive, salad or cooking
oil, olive, salad or cooking
cheese, parmesan, hard
spices, pepper, black","directions":"Heat oven to 450 degrees F. Toss vegetables with dressing; spread onto bottom of foil-lined 15x10-inch pan.
Bake 20 to 25 min.
or until lightly browned, stirring occasionally.
Mix mayonnaise, cheese and pepper in same bowl.
Add vegetables; mix lightly.","url":"https://recipe.bluelayer.org/recipe/54011/roasted-mediterranean-trio"},{"id":"54000","title":"Sweet and Spicy Coleslaw","ingredients":"cabbage, raw
apples, raw, with skin
apples, raw, with skin
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, coriander seed
peppers, jalapeno, raw
vinegar, cider
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, cumin seed","directions":"In a large bowl, combine the cabbage, apples, pumpkin seeds, and cilantro.
In a small bowl, combine the jelly, vinegar, oil, salt, pepper, and cumin, stirring until smooth.
Pour over the cabbage mixture; toss gently to coat.
Cover and chill for at least 1 hour or up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/54000/sweet-and-spicy-coleslaw"},{"id":"53909","title":"Nacho Cheese Pumpkin Seeds Recipe","ingredients":"cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, chili powder
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"Heat the oven to 200 degrees F and arrange a rack in the middle.
Sprinkle the cheese on a rimmed baking sheet in an even layer.
Bake until the cheese melts and the oil separates out of it, about 1 hour.
Remove the baking sheet from the oven and blot off any oil from the surface of the cheese with paper towels.
Return the baking sheet to the oven and bake until the cheese is completely dry and brittle, about 2 hours more.
Meanwhile, fold 4 paper towels in half lengthwise and place them on a work surface.
When the cheese is ready, immediately transfer it to the paper towels using a flat metal spatula.
Blot any remaining oil from the surface with additional paper towels.
Break the cheese into small pieces.
Working in batches, grind the cheese pieces in a coffee or spice grinder until a fine powder forms.
Transfer the powder to a medium bowl, add the remaining ingredients, and whisk to combine; set aside.
Increase the oven temperature to 375 degrees F and keep the rack in the middle.
Place the seeds and oil in a large bowl and stir until the seeds are evenly coated.
Transfer to a rimmed baking sheet and spread the seeds in an even layer.
(Reserve the bowlyou dont need to wash it.)
Roast, stirring halfway through, until the seeds are fragrant and starting to brown, about 10 minutes total.
Immediately transfer the seeds to the reserved bowl.
(Reserve the baking sheetno need to wash.) Add the nacho cheese powder and stir to evenly coat the seeds.
Return the coated seeds to the reserved baking sheet and spread them in an even layer.
Let them cool completely, about 30 minutes.
Serve immediately or store in an airtight container at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/53909/nacho-cheese-pumpkin-seeds-recipe"},{"id":"53908","title":"Touchdown Trail Mix!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
oil, corn, peanut, and olive
salt, table
raisins, seeded","directions":"Preheat oven to 350 F. Place seeds and nuts on a cookie sheet in a thin layer and bake at 350 F for about 5-10 minutes.
Dont roast them too long because you will lose some of the health benefits.
Remove from oven.
Sprinkle seeds with sea salt and let them cool.
Place them and the raisins in an airtight container.
I like to use mason jars.
Go team!","url":"https://recipe.bluelayer.org/recipe/53908/touchdown-trail-mix"},{"id":"53893","title":"Roasted Honey-Lemon Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
lemon juice, raw
oil, olive, salad or cooking
honey
salt, table","directions":"Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks.
The more edges they have, the better they will taste because each edge will become crispy from broiler.
Parboil potato chunks in a large saucepan until they are softened, but not mushy.
Sometimes I prefer to steam them quickly instead, it's your choice.
The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
Drain potatoes and toss with lemon/oil/honey mixture until totally coated.
Pour into a 9 by 13 baking dish.
Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close!
Use the rack about 3 inches down from broiler.
Broil until edges begin to brown.
You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler.
Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
Remove from oven and serve immediately.
Warn everyone it's a HOT plate!","url":"https://recipe.bluelayer.org/recipe/53893/roasted-honey-lemon-sweet-potatoes"},{"id":"53841","title":"Roasted Garlic-Pepper Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients in a shallow casserole or gratin dish, or a jelly roll pan.
Bake, stirring occasionally, at 450F until beans are tender and lightly browned.","url":"https://recipe.bluelayer.org/recipe/53841/roasted-garlic-pepper-green-beans"},{"id":"53794","title":"Roasted Broccoli and Shrimp","ingredients":"broccoli, raw
oil, olive, salad or cooking
spices, cumin seed
spices, coriander seed
spices, pepper, red or cayenne
crustaceans, shrimp, raw (not previously frozen)
salt, table
spices, pepper, black","directions":"Quantities can easily be adjusted for more servings.
These are the amounts I use for two servings.
Preheat oven to 350.
Toss the broccoli with the 1 Tbsp of the olive oil, cumin, coriander and cayenne pepper in a large bowl until well coated.
Place broccoli in a single layer on a baking sheet.
Place in oven and roast for 10 minutes.
Meanwhile, in the same bowl, toss the shrimp with the remaining 1 Tbsp olive oil, salt and pepper.
Add to baking sheet with broccoli, in a single layer.
Roast for 10 minutes longer, giving a bit of a toss half way through.
Shrimp will be just done and the broccoli getting golden and crispy around the edges.
I usually eat this with a side of Oriental flavor Top Ramen.
It just tastes right!","url":"https://recipe.bluelayer.org/recipe/53794/roasted-broccoli-and-shrimp"},{"id":"53723","title":"Roasted Strawberry Ice Cream","ingredients":"strawberries, raw
sugars, brown
vinegar, balsamic
cream, fluid, heavy whipping
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw","directions":"For the roasted strawberries: In a large bowl stir together strawberries, brown sugar, and vinegar.
Pour mixture onto a rimmed baking sheet covered in parchment.
Bake at 300 F for about 20 minutes.
Allow to cool.
For the ice cream: In a medium saucepan mix together half of the heavy cream and the granulated sugar.
Cook over medium heat until sugar is fully dissolved.
In a large bowl, stir together remaining half of the cream, the whole milk and the vanilla extract.
Pour the warm cream and sugar mixture into the cold cream mixture.
Stir to combine.
Cover with plastic wrap and refrigerate overnight.
Churn ice cream base according to your ice cream makers directions.
While the base is churning, take roasted strawberries for a spin in the food processor.
I left mine a little chunky, but feel free to process to whatever consistency suits you.
No food processor, no problem, you will just have larger chunks of strawberry in your ice cream.
Once the ice cream base is starting to thicken, pour in roasted strawberries and allow the machine to finish churning.
Scoop into a freezer safe container and freeze several hours or overnight to harden.
Makes about 1 quart of ice cream.","url":"https://recipe.bluelayer.org/recipe/53723/roasted-strawberry-ice-cream"},{"id":"53626","title":"Black Bean Hummus","ingredients":"beans, snap, green, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
oil, canola
spices, garlic powder
salt, table
spices, pepper, black","directions":"Place all ingredients in a mixing bowl.
Mix with a wire whisk until smooth.
Place in 2 plastic containers and refrigerate.","url":"https://recipe.bluelayer.org/recipe/53626/black-bean-hummus"},{"id":"53585","title":"Apricot Trail Mix","ingredients":"nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, cashew nuts, raw
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 350*.
Place almonds, pumpkin seeds, and sunflower seeds on a baking sheet and roast for 8-10 minutes.
Cool for 5 minutes.
In a large bowl, place cashews and apricots.
Add roasted seeds and nuts.","url":"https://recipe.bluelayer.org/recipe/53585/apricot-trail-mix"},{"id":"53459","title":"Rosemary-and-Balsamic-Roasted Grapes and Olives","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
nuts, walnuts, english
salt, table
vinegar, balsamic
sweetener, syrup, agave
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)","directions":"Preheat oven to 350F.
Grease 2 shallow baking dishes with oil.
Warm 2 1/2 tsp.
oil with 1 tsp.
rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally.
Remove from heat; stir in walnuts and salt.
Spread nuts in 1 prepared baking dish.
Whisk together vinegar and agave nectar in bowl.
Stir in grapes, olives, and remaining 1 1/2 tsp.
rosemary.
Spread mixture in remaining baking dish.
Roast walnuts 9 to 12 minutes in oven, or until golden-brown.
Remove, sprinkle with more kosher salt, if desired, and cool.
Increase oven heat to 400F.
Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally.
Cool 10 minutes, stirring occasionally.
Sprinkle walnut pieces over grapes and olives, and serve warm.","url":"https://recipe.bluelayer.org/recipe/53459/rosemary-and-balsamic-roasted-grapes-and-olives"},{"id":"53416","title":"Cinnamon Sugar Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325 F and line a baking sheet with foil.
Toss the seeds, oil, sugar and cinnamon together in a bowl until the seeds are well coated.
Spread the seeds out in one layer on the baking sheet.
Bake 10 minutes, then stir and bake a further 20 minutes.
Remove from the oven and pour into a bowl to cool.","url":"https://recipe.bluelayer.org/recipe/53416/cinnamon-sugar-pumpkin-seeds"},{"id":"53380","title":"Balsamic Roasted Carrots","ingredients":"carrots, raw
shallots, raw
butter, without salt
sugars, brown
molasses
vinegar, balsamic
salt, table","directions":"Preheat oven to 350F.
Put vegetables in a 13x9-inch dish.
Melt 2 T butter in a skillet over medium heat until lightly browned.
Add sugar, molasses and vinegar.
Bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes).
Pour mixture over carrots and shallots and toss to coat.
Roast in oven 50 minutes stirring once.
Remove from oven.
Stir in remaining 1 T butter and salt.
**This can be made ahead of time.
Just cover and refrigerate.
Then let stand at room temperature for 1 hour.
Microwave on HIGH covered for 5-6 minutes stirring once.","url":"https://recipe.bluelayer.org/recipe/53380/balsamic-roasted-carrots"},{"id":"53364","title":"Fruited Squash Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
spices, cinnamon, ground
egg substitute, powder
orange juice, raw
oil, canola
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
raisins, seeded
dates, deglet noor","directions":"Mix the flours, honey, baking powder, orange zest and cinnamon.
Blend in the egg, orange juice, canola oil and cooked squash to form a batter.
Add the cranberries, raisins, and chopped dates and stir to blend.
Pour into muffin tin and bake at 350 for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/53364/fruited-squash-muffins"},{"id":"53313","title":"Sweet Potatoes or Yams Roasted with Orange","ingredients":"sweet potato, raw, unprepared
salt, table
orange juice, raw
orange juice, raw","directions":"Position the oven racks so that they are evenly spaced if you are roasting the vegetables alone.
Position a rack in the bottom of the oven if you are roasting them with poultry or meat.
Preheat the oven to convection roast at 300 to 325F, depending on the temperature needed for the poultry or roast.
Butter a 1 1/2- to 2-quart shallow casserole.
Arrange the sweet potatoes in the casserole.
Sprinkle with the salt and orange zest.
Pour the orange juice over them.
Cover with foil.
Roast on the center or bottom rack for 1 1/4 to 1 1/2 hours or until the potatoes are tender.
Remove the foil during the last 15 minutes of roasting.","url":"https://recipe.bluelayer.org/recipe/53313/sweet-potatoes-or-yams-roasted-with-orange"},{"id":"53204","title":"Balsamic Roasted Onions","ingredients":"fresh red onions,
oil, olive, salad or cooking
butter, without salt
sugars, granulated
vinegar, balsamic
parsley, fresh","directions":"Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500F.
Line 2 large baking sheets with foil.
Cut onions crosswise nearly, but not quite, all the way through.
Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
Place in medium bowl; toss with oil.
Arrange onions, cut side down, on baking sheets.
Sprinkle with salt and pepper.
Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
Meanwhile, melt butter in heavy small saucepan over medium-high heat.
Add sugar and stir until sugar dissolves.
Remove from heat.
Add vinegar.
Return to heat.
Simmer until mixture thickens slightly, about 2 minutes.
(Onions and balsamic glaze can be made 1 day ahead.
Cool.
Cover separately and chill.
Rewarm onions in 375F oven about 15 minutes.
Stir glaze over low heat to rewarm.)
Arrange onions on platter.
Drizzle glaze over.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/53204/balsamic-roasted-onions"},{"id":"53159","title":"Roasted Parmesan-Garlic Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard","directions":"Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with aluminum foil.
Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag.
Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture.
Arrange coated carrots onto the prepared baking sheet.
Roast carrots in preheated oven until crisp-tender, about 45 minutes.
Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes.
Garnish with additional Parmesan cheese to serve, according to your taste.","url":"https://recipe.bluelayer.org/recipe/53159/roasted-parmesan-garlic-carrots"},{"id":"53112","title":"Breakfast Fruit and Nut Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
nuts, pecans
sugars, brown
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
syrup, maple, canadian
water, bottled, generic
oil, canola
cranberries, dried, sweetened
raisins, seeded","directions":"Preheat oven to 275F.
Combine from the oats to the sunflower seeds, all the dry ingredients in a large bowl.
Then Combine the liquid ingredients in a medium bowl, pour over the dry mixture, stir until combined.
Spread the mixture evenly into a large rimmed baking sheet.
Bake for 45 minutes, stir once half the way.
Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more, stir once or twice.
Then stir in dried cranberries and raisins(or dried fruit you are using).
Let cool completely, at least 1 hour.
Store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53112/breakfast-fruit-and-nut-granola"},{"id":"53102","title":"Sweet Potato Scones","ingredients":"sweet potato, raw, unprepared
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat an oven to 375F.
Line a baking tray with baking paper.
In a large bowl, mash the sweet potato with the oil and sugar.
In another bowl, mix the flour, baking powder, salt and pumpkin seeds.
Fold the dry ingredients into the potato mixture, stirring until just combined.
Do not overmix.
Turn the dough out onto a lightly floured surface and roll out until 1/2-inch thick.
Cut into rounds with a 2-inch cutter and place on the baking tray.
Bake for 15 minutes until golden brown.
Serve.","url":"https://recipe.bluelayer.org/recipe/53102/sweet-potato-scones"},{"id":"53097","title":"Scandanavian Mustard and Dill Sauce(Finland)","ingredients":"mustard, prepared, yellow
dill weed, fresh
vinegar, distilled
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Chop up the dill till nice and fine.
Measure out the mustard into a small bowl.
You can start by using a little less mustard to start with if you don't want it too strong.
Add the vinegar.
Next, add the salt and sugar.
Toss on the chopped dill.
Next, whisk in the oil.
You can add as much or as little as you like.
Keep tasting.
Enjoy with a slab of fresh grilled salmon, with fresh boiled or roasted potatoes, steamed carrots, alonside orzo, well, you get the idea.","url":"https://recipe.bluelayer.org/recipe/53097/scandanavian-mustard-and-dill-sauce-finland"},{"id":"52978","title":"Honey-Glazed Canadian Bacon","ingredients":"bacon, meatless
honey
soy sauce made from soy (tamari)","directions":"Preheat oven to 375 degrees F.
Remove plastic cover from bacon.
Insert meat thermometer into center of meat.
Place bacon on roasting rack set in large roasting pan.
Mix honey and soy sauce.
Brush mixture evenly over bacon.
Bake in preheated oven for 20 to 25 minutes or until thermometer registers 140 degrees F.
Cut into thin slices.
Note from source:
For breakfast - or even brunch or supper - thinly sliced, roasted Canadian bacon can be a real treat.
It's especially good with cheese souffle or a baked omelet.","url":"https://recipe.bluelayer.org/recipe/52978/honey-glazed-canadian-bacon"},{"id":"52972","title":"Oven Roasted Maple Gorp","ingredients":"oats
syrup, maple, canadian
spices, cinnamon, ground
vanilla extract
nuts, almonds
cranberries, dried, sweetened
raisins, seeded
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F.
Line cookie sheet with parchment paper, or non stick aluminum foil.
Put maple syrup in a sauce pan, on the stove with cinnamon and vanilla over medium low heat.
Warm syrup mixture for about 2-3 of minutes then remove from heat.
Combine oats, almonds, raisins, cranberries and seeds in a bowl.
Mix in maple syrup, and stir until completely coated.
Spread the maple coated mixture out on prepared cookie sheet and roast 15 minutes.
Remove the mixture from oven and transfer to a bowl, toss the mix to cool it.
When mixture has cooled completely, toss with peanut candy.
Store in plastic bags, or air tight container!","url":"https://recipe.bluelayer.org/recipe/52972/oven-roasted-maple-gorp"},{"id":"52969","title":"Mock Snickers Munch Bar","ingredients":"oil, corn, peanut, and olive
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
This will warm up the peanuts so that they don't cool the candy too quickly when added later.
There's no need to preheat the oven.
Melt the butter in a medium saucepan over medium/low heat.
Add sugar and corn syrup and simmer, stirring occasionally.
Put a candy thermometer in the mixture and watch it closely.
When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
Pour the candy onto the warm baking sheet and spread it flat.
When the candy cools, break it into chunks and store it in a covered container.","url":"https://recipe.bluelayer.org/recipe/52969/mock-snickers-munch-bar"},{"id":"52954","title":"Pecan and Walnut Holiday Nut Mix","ingredients":"nuts, pecans
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
sugars, brown
oil, olive, salad or cooking
water, bottled, generic
spices, chili powder
salt, table","directions":"Preheat oven to 300F.
Line a heavy large baking sheet with a silicone liner or foil.
Combine the pecans, walnuts and pumpkin seeds in a medium bowl.
Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl.
Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat.
Spread the nut mixture out into a single layer on the prepared baking sheet.
Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.
Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash).
Add the cereal mixture to the nut mixture on the pan and spread out into a single layer.
Roast in the oven until golden brown and glazed, about 12 minutes longer.
Cool completely.
Toss to combine.
Transfer to jars and seal tightly.
(Mix can be made up to 2 weeks ahead.)","url":"https://recipe.bluelayer.org/recipe/52954/pecan-and-walnut-holiday-nut-mix"},{"id":"52867","title":"Roasted Maple Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
syrup, maple, canadian
nuts, pecans","directions":"Preheat the oven to 400 degrees F. Wash the sprouts, cut off any browned ends, and split in half.
Place the sprouts on a baking sheet and mix with olive oil, salt, and pepper.
Place in the oven for 20 minutes until slightly browned and tender.
Add the toasted nuts and a drizzle of maple syrup.
Enjoy!
Note: this method also works really well for 1/2 sweet potato cubes.","url":"https://recipe.bluelayer.org/recipe/52867/roasted-maple-brussels-sprouts"},{"id":"52822","title":"Effortless Clarified Butter (Aka Ghee) in the Oven","ingredients":"butter, without salt
salt, table","directions":"Preheat oven to 300F.
The oven needs to be on low heat.
Cut the butter into large chunks and put it into an oven proof dish.
Something like a souffle dish will work, but just make sure that the bottom of the pan isn't too wide, or the butter will cook too quickly and you won't have time to get that nice roasted flavor.
Put the butter into the oven for one hour.
At that time, the impurities will have separated from the butter, but it probably won't have darkened in color to show that it has that roasted flavor.
Keep checking the butter every 10 minutes until it darkens several shades.
Remove the butter from the oven and let it cool for about 10 minutes, and then spoon off the impurities on the top of the butter.
Pour the butter through a fine metal mesh strainer.
Store the clarified butter, covered, in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/52822/effortless-clarified-butter-aka-ghee-in-the-oven"},{"id":"52814","title":"Roasted Red Potatoes with Bacon & Cheese","ingredients":"salad dressing, ranch dressing, regular
cheese, parmesan, hard
bacon, meatless
potatoes, raw, skin
parsley, fresh","directions":"Heat oven to 350F.
Mix first 3 ingredients in large bowl.
Add potatoes; toss to coat.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 55 min.
or until potatoes are tender, uncovering after 40 min.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/52814/roasted-red-potatoes-with-bacon-cheese"},{"id":"52808","title":"Dark Chocolate Bark with Roasted Almonds and Seeds","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
seeds, sunflower seed kernels, dried","directions":"Line a baking sheet with parchment paper.
Using a sharp knife, finely chop the chocolate.
In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 on a candy thermometer.
If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
Refrigerate the bark for about 10 minutes, until hardened.
Invert the bark onto a work surface.
Remove the parchment paper, break into 25 pieces and store or serve.","url":"https://recipe.bluelayer.org/recipe/52808/dark-chocolate-bark-with-roasted-almonds-and-seeds"},{"id":"52805","title":"Tamari Roasted Nuts","ingredients":"nuts, almonds
soy sauce made from soy (tamari)","directions":"Preheat oven to 350F.
Spread the nuts on a baking sheet and bakd for 5 minutes.
Drizzle soy sauce on nuts and stir well.
Bake for 5 more minutes.
Turn off the oven, stir the nuts again, and leave them in the oven for an additional 5 minutes.
The nuts will be dry and crisp.
Allow nuts to cool.","url":"https://recipe.bluelayer.org/recipe/52805/tamari-roasted-nuts"},{"id":"52772","title":"Sun Dried Tomato-Basil Roasted Cauliflower","ingredients":"cauliflower, raw
tomatoes, red, ripe, raw, year round average
spices, basil, dried","directions":"Preheat oven to 450 degrees F.
Toss cauliflower with dressing in medium bowl; spread onto foil-covered rimmed baking sheet.
Bake 20 min.
or until tender.
Place in medium bowl.
Add basil; mix lightly.","url":"https://recipe.bluelayer.org/recipe/52772/sun-dried-tomato-basil-roasted-cauliflower"},{"id":"26060","title":"Crispy Soy Roasted Kale Chips","ingredients":"oil, sesame, salad or cooking
soy sauce made from soy (tamari)
kale, raw","directions":"Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy.
Add the kale and toss to coat.
Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves.
You will need to bake them in batches.
Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes.
Gently transfer it to a platter to cool.
Repeat for the remaining kale.
Serve once cooled.","url":"https://recipe.bluelayer.org/recipe/26060/crispy-soy-roasted-kale-chips"},{"id":"11686","title":"Vegetable Basil Salad","ingredients":"carrots, raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
peppers, sweet, green, raw
fresh red onions,
spices, basil, dried
salad dressing, mayonnaise, regular","directions":"Toss all ingredients except mayonnaise in large bowl.
Add mayonnaise; toss to coa.t.
Cover.
Refrigerate 2 hours or until chilled.
Serve on red cabbage leaf-lined plate, if desired.","url":"https://recipe.bluelayer.org/recipe/11686/vegetable-basil-salad"},{"id":"52710","title":"Pumpkin Parfaits with Oat Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
pumpkin, raw
cheese, parmesan, hard
pumpkin, raw
yogurt, greek, plain, nonfat","directions":"To make Oat Crunch:
Preheat oven to 300F.
Combine puffed rice, oats, and pumpkin seeds in small bowl.
Add maple syrup, pumpkin pie spice, and pinch of salt; stir well.
Transfer ingredients to prepared baking sheet; spread into thin layer.
Bake 10 to 15 minutes, or until light brown.
Remove from oven; let cool.
Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy.
Add pumpkin pie filling, and whisk until smooth.
Chill.
Spoon 2 Tbs.
yogurt into serving glasses.
Top with one-quarter Pumpkin Mousse.
Sprinkle 1 Tbs.
Oat Crunch over each parfait.
Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.","url":"https://recipe.bluelayer.org/recipe/52710/pumpkin-parfaits-with-oat-crunch"},{"id":"52655","title":"Almond Maple Coconut Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
cranberries, dried, sweetened
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 300 degrees F (150 degrees C).
Line 2 baking sheets with silicone baking mats or parchment paper.
Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl.
Add maple syrup and oil; stir until evenly coated.
Spread oat mixture onto the prepared baking sheets.
Bake in the preheated oven for 10 minutes.
Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more.
Cool granola on the baking sheets for 20 minutes.
Mix cranberries, almonds, and coconut into granola; store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/52655/almond-maple-coconut-granola"},{"id":"52576","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
butter, without salt","directions":"Remove seeds from pumpkin.
Remove all pumpkin membrane and rinse.
Dry seeds and spread in one single layer over some paper toweling.
Sprinkle evenly with salt.
Once pumpkin seeds are fairly dry transfer to a metal pie plate and pour on melted butter.
Set oven to broil and stir seeds frequently (about every minute or two) until nice and golden.","url":"https://recipe.bluelayer.org/recipe/52576/roasted-pumpkin-seeds"},{"id":"52558","title":"Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas","ingredients":"cream, whipped, cream topping, pressurized
cream, sour, cultured
lime juice, raw
butter, without salt
onions, raw
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Whisk first 3 ingredients in small bowl.
Cover; chill 2 hours.
(Mexican cream can be made 1 week ahead.
Keep chilled.)
Melt butter in heavy large pot over medium heat.
Add onions and saute until translucent, about 10 minutes.
Mix in pumpkin, milk and crushed red pepper.
Working in batches, puree mixture in processor.
Return to pot.
Add broth; simmer 10 minutes to blend flavors, stirring occasionally.
Season with salt and pepper.
(Can be made 1 day ahead.
Cool.
Cover and chill.
Bring to simmer before continuing.)
Ladle soup into bowls.
Drizzle with cream.
Sprinkle with pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/52558/spicy-pumpkin-soup-with-mexican-cream-and-toasted-pepitas"},{"id":"52522","title":"Honeyed Tahini Butter-Spread-Dip","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
spices, cinnamon, ground","directions":"Put all of the ingredients in a bowl, and stir.
Delicious spread on toast or for dipping.","url":"https://recipe.bluelayer.org/recipe/52522/honeyed-tahini-butter-spread-dip"},{"id":"52466","title":"Asian Toasted Sesame Roasted Asparagus","ingredients":"asparagus, raw
seeds, sesame seeds, whole, dried
nuts, almonds
salt, table","directions":"PREHEAT oven to 400F.
LINE a baking sheet with aluminum foil and spray with non-stick cooking spray.
PLACE asparagus in a single layer on baking sheet.
Drizzle with KRAFT Lite Asian Toasted Sesame Dressing.
Roll the asparagus around the baking sheet so each spear is covered with dressing.
TOSS evenly with sliced almonds.
SPRINKLE with Kosher salt.
BAKE for 10-12 minutes, or until asparagus spears are tender when touched with a fork.
Remove from the oven and serve warm.","url":"https://recipe.bluelayer.org/recipe/52466/asian-toasted-sesame-roasted-asparagus"},{"id":"52464","title":"Kari's Corned Beef Hash","ingredients":"corn, sweet, white, raw
cabbage, raw
potatoes, raw, skin
potatoes, raw, skin
spices, garlic powder
spices, thyme, dried
butter, without salt","directions":"Pulse \"leftover\" portion in a food processor until mushy (the ingredient amounts are approximate).
Melt butter in nonstick pan, warm up garlic & thyme.
Throw in the leftover ingredients and fry to desired consistency.
I had even roasted some fresh green beans to go with my dinner the night before that I also threw into the processor with everything else.","url":"https://recipe.bluelayer.org/recipe/52464/karis-corned-beef-hash"},{"id":"52455","title":"Ginger Peach Granola","ingredients":"oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, chia seeds, dried
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
peaches, yellow, raw
spices, ginger, ground","directions":"Heat oven to 350 degrees F.
In a large bowl, stir oats, almonds, pepitas, sunflower seeds, chia seeds, salt, maple syrup and olive oil until everything is well-coated and combined.
Divide mixture between two large rimmed baking sheets and spread out into a thin and even layer.
Bake 30 minutes, stirring granola once and rotating pans halfway through baking, until granola begins to turn golden.
Remove baking sheets from oven and sprinkle chopped dried peaches and ginger evenly on top.
Return to oven and bake another 10 minutes until granola is golden brown.
Allow granola to cool completely on baking sheets before stirring/serving.
Store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks or frozen up to 1 month.","url":"https://recipe.bluelayer.org/recipe/52455/ginger-peach-granola"},{"id":"52450","title":"Houlihan's Herb-Roasted Chicken","ingredients":"onions, raw
spices, garlic powder
vinegar, cider
mustard, prepared, yellow
spices, pepper, black
spices, garlic powder
sugars, granulated
salt, table
oil, olive, salad or cooking
vinegar, cider
spices, basil, dried
spices, oregano, dried
spices, rosemary, dried
spices, tarragon, dried
spices, thyme, dried
onions, raw
spices, pepper, black
salt, table
salt, table
water, bottled, generic","directions":"for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree.
Place puree in mixing bowl.
Add the mustard, white pepper, garlic power, sugar & salt.
Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
To the base add the marinade spices and water.
Blend thoroughly.
Makes about 1 quart, enough for 2-2 pound chickens.
To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven.
1 chicken split will take 1 to 1 1/2 hours.
Chicken parts will take 45 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/52450/houlihans-herb-roasted-chicken"},{"id":"52387","title":"Hand Ground and Oven Roasted Cornmeal Mush","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"I use a Country Living mill and Walton's whole yellow corn.
Pick through it and discard cob, rocks and sorry looking corn.
If you are on a soy free diet, fall over dead.
There is some soy seed in this corn due to shared feed bins at the storage facilities.
Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350 OR until it smells good.
Remove from oven and let stand until completely cool.
Grind in hand mill and rejoice at the roasted corn smell filling your house.
While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
I have well water without chlorine added.
When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
Place in the refrigerator uncovered if you wish.
The oil will protect it.
You now have several days, to a week, of eating depending on how many \"mush eaters\" you have in the family.","url":"https://recipe.bluelayer.org/recipe/52387/hand-ground-and-oven-roasted-cornmeal-mush"},{"id":"52377","title":"Oven-Roasted Chestnuts Recipe","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic","directions":"Heat the oven to 475 degrees F.
Using a sharp knife, cut an X about 1 inch long through the shell on the flat side of each chestnut.
Measure out about 2 feet of aluminum foil and set it over a baking sheet.
Place the chestnuts in the middle of the foil in a single layer.
Bring the shorter sides of the foil up so they kiss.
Crimp the longer sides over to create a seal.
Leave a 1-inch hole at the top to create a vent.
Pour the water into the vent and cook the foil pouch in the oven for 5 minutes.
Lower the oven temperature to 375 degrees F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25 minutes more.
Peel when cool enough to handle.","url":"https://recipe.bluelayer.org/recipe/52377/oven-roasted-chestnuts-recipe"},{"id":"52298","title":"Roasted Buttery Chicken and Vegetables","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite
butter, without salt
spices, paprika
salt, table
salt, table
spices, pepper, black
spices, garlic powder","directions":"Preheat oven 425 Fahrenheit
Add chicken to an oven safe dish.
To the chicken add paprika, pepper, salt, garlic and butter
Add vegetables on top and season with seasoned salt
Put in oven covered.
Cook in oven 1 hour and 15 minutes.
Let rest 5 minutes covered and undisturbed.
Serve I hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/52298/roasted-buttery-chicken-and-vegetables"},{"id":"52266","title":"Olive Oil Granola With Dried Apricots and Pistachios","ingredients":"oats
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
oil, olive, salad or cooking
sugars, brown
salt, table
spices, cinnamon, ground
spices, cardamom
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 300F
In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom
Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Transfer granola to a large bowl and add apricots, tossing to combine.
Serve with ricotta and fruit, if desired.","url":"https://recipe.bluelayer.org/recipe/52266/olive-oil-granola-with-dried-apricots-and-pistachios"},{"id":"52228","title":"Multigrain Pita Bread with Sun Dried Tomato","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
tomatoes, red, ripe, raw, year round average","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
Remove pitas from cookie sheets and let cool on rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52228/multigrain-pita-bread-with-sun-dried-tomato"},{"id":"52222","title":"Roasted Brussels Sprouts with Agave and Spicy Mustard","ingredients":"oil, olive, salad or cooking
brussels sprouts, raw
spices, pepper, black
sweetener, syrup, agave
mustard, prepared, yellow","directions":"Preheat oven to 375 degrees F (190 degrees C).
Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat.
Spread sprouts onto a baking sheet; season with salt and pepper.
Roast in preheated oven until hot in the middle, about 15 minutes.
Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat.
Spread onto baking sheet.
Roast sprouts until tender, about 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/52222/roasted-brussels-sprouts-with-agave-and-spicy-mustard"},{"id":"52178","title":"Roasted Carrots","ingredients":"carrots, raw
salad dressing, italian dressing, commercial, regular","directions":"Preheat oven to 450F.
Cut carrots into 1-1/4-inch-thick slices.
(If carrots are thick, cut in half lengthwise before slicing for more even roasting.)
Toss with dressing.
Spoon carrot mixture into foil-lined shallow baking pan; cover with foil.
Bake 20 min.
Remove foil cover; stir.
Bake an additional 20 to 25 min.
or until crisp-tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/52178/roasted-carrots"},{"id":"52158","title":"Nutmeg Whipped Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
spices, nutmeg, ground
salt, table","directions":"Cook squash in boiling salted water for 15 minutes, or till tender.
Drain well.
Cut rind from cubes.
Combine squash, butter, brown sugar, nutmeg and salt; whip till smooth.","url":"https://recipe.bluelayer.org/recipe/52158/nutmeg-whipped-squash"},{"id":"52092","title":"Fresh Ginger Relish","ingredients":"spices, ginger, ground
spices, pepper, red or cayenne
vinegar, cider
orange juice, raw
sugars, granulated
salt, table","directions":"Combine ginger, sweet pepper, vinegar, orange juice, brown sugar and salt in a medium mixing bowl.
Cover and chill before serving, if desired.
Serv with grilled or roasted meats or in place of pickle relish.
Refrigerate any remaining ginger relish for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/52092/fresh-ginger-relish"},{"id":"52058","title":"Vanilla Roasted Strawberries","ingredients":"strawberries, raw
sugars, granulated
beans, snap, green, raw","directions":"Halve or quarter strawberries and toss with sugar and vanilla bean paste; stir occasionally while oven preheats to 425 degrees F. Place strawberries cut side down onto a parchment-lined sheet tray, including all juices that have collected.
Roast in the center of the oven for 15-18 minutes.
Store in frefrigerator and use in any number of yummy ways.
Recipe makes about 2 cups.
Adapted from Buttercream Blondie.","url":"https://recipe.bluelayer.org/recipe/52058/vanilla-roasted-strawberries"},{"id":"52049","title":"Yummy Muesli Bars!","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
honey
sugars, brown
butter, without salt","directions":"Mix the seeds, coconut and oats in a bowl.
Heat a little oil in a pan, and toast the mix on a light-medium heat for 4-5 minutes, until it turns golden (but before it burns!
).
Remove from heat, and pour back into the bowl to cool.
once cool, add the sultanas.
In a small saucepan, add the honey, sugar and butter and heat gently until the butter has completely melted (this may be easier if you chop the butter into smaller cubes).
now, turn up the heat and bring to the boil while constantly stirring the mixture.
as soon as it comes to the boil, turn the heat right down and let it bubble (without stirring) for approximately 7 minutes.
Remove from heat, and pour over the muesli mix.
work the syrup through the muesli completely to ensure it is all moist.
Take a dish (grease the edges lightly with a dab of oil, or use baking paper) and press the mixture firmly into it.
obviously you can use whatever shape you like, but beware that if it is too thick, it becomes very difficult to cut once it is refrigerated.
Put in the fridge and let it set.
Eat it!
YUMMY!
mmm.","url":"https://recipe.bluelayer.org/recipe/52049/yummy-muesli-bars"},{"id":"51969","title":"Roasted Radishes","ingredients":"radishes, raw
oil, olive, salad or cooking
salt, table","directions":"Wash, trim and quarter radishes.
toss radishes in small bowl with olive oil.
spread on cookie sheet (I line it with foil for easier clean up).
sprinkle with salt.
roast at 375 for 20 to 25 minute.","url":"https://recipe.bluelayer.org/recipe/51969/roasted-radishes"},{"id":"51878","title":"Cinnamon Toast Pumpkin Seeds","ingredients":"butter, without salt
spices, cinnamon, ground
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated","directions":"Preheat oven to 300 degrees F (150 degrees C).
Mix butter, cinnamon, and salt together in a bowl.
Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat.
Spread coated seeds in a single layer onto a baking sheet.
Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes.
Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.","url":"https://recipe.bluelayer.org/recipe/51878/cinnamon-toast-pumpkin-seeds"},{"id":"51856","title":"Roasted Brown Sugar Smoked Sausages - Superbowl","ingredients":"bacon, meatless
pork sausage, link/patty, unprepared
sugars, brown","directions":"Preheat oven to 350F (180C) F (175 degrees C).
Cut bacon into thirds and wrap sausage with each strip.
Insert the wrapped sausages on wooden skewers, several to one skewer.
Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar is belted, about 20 minutes.
Remove from the oven, let cool in pan for 2 to 3 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51856/roasted-brown-sugar-smoked-sausages-superbowl"},{"id":"51791","title":"Roasted Rosemary Walnuts","ingredients":"nuts, walnuts, english
oil, olive, salad or cooking
spices, rosemary, dried
salt, table
sugars, granulated
spices, pepper, black","directions":"Heat the oven to 350F and arrange a rack in the middle.
Place nuts on a baking sheet.
Add remaining ingredients and mix with your hands to evenly coat.
Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes.
Let cool on the baking sheet, transfer to a bowl, and serve.","url":"https://recipe.bluelayer.org/recipe/51791/roasted-rosemary-walnuts"},{"id":"51770","title":"Sweet & Spicy Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
honey
butter, without salt
vanilla extract
leavening agents, baking soda
spices, chili powder
salt, table","directions":"In glass bowl, combine sugar and golden syrup.
Microwave 5 minutes.
Quickly stir in hone roasted nuts and butter.
Microwave 2-4 minutes or until mixture is caramel colored.
Stir in vanilla extract, baking soda, chili powder and sea salt.
Using an oiled silicone spatula, immediately spread mixture on baking sheet lined with greased foil.
Let sit 1 hour or until cool.
Break into small pieces.
Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/51770/sweet-spicy-brittle"},{"id":"51769","title":"Roasted Tomatoes","ingredients":"grapes, red or green (european type, such as thompson seedless), raw","directions":"Bake tomatoes in a baking dish for 20 minutes at 375 degrees.
Cool and refrigerate for 4 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/51769/roasted-tomatoes"},{"id":"51575","title":"Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)","ingredients":"oil, canola
sugars, powdered
spices, cardamom
water, bottled, generic
chickpea flour (besan)
nuts, pistachio nuts, raw","directions":"Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy.
Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky.
Dust work surface with chickpea flour, knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and 3/4-inch thick.
Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator.
Preheat oven to 300F.
Unwrap dough.
Use cloverleaf cookie cutter, and cut out dough.
Place cookies on nonstick cookie sheet, leaving 1 inch between pieces to allow for spreading.
Decorate each with slivered pistachios.
Place sheet on rack in center of oven.
Bake for 25 to 30 minutes, or until cookie bottoms are light golden.
Remove cookies from oven, and allow to cool.","url":"https://recipe.bluelayer.org/recipe/51575/nan-e-nokhodchi-roasted-chickpea-four-leaf-clover-cookies"},{"id":"51535","title":"Green Beans With Roasted Garlic and Parmesan","ingredients":"beans, snap, green, raw
wheat flours, bread, unenriched
spices, tarragon, dried","directions":"In a pot of boiling water, cook beans about 3 minutes until tender.
Drain and set aside.
Meanwhile, in a frying pan over medium-high heat, warm the bread dipper for 2 minutes.
Add beans and toss until coated.
Remove from heat and sprinkle with tarragon.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/51535/green-beans-with-roasted-garlic-and-parmesan"},{"id":"45809","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
salt, table","directions":"Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt.
Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.","url":"https://recipe.bluelayer.org/recipe/45809/roasted-pumpkin-seeds"},{"id":"40874","title":"Oven Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat the oven to 425 degrees F.
Trim the ends of the green beans and add to a large bowl.
Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Serve alongside the Foil Wrapped Side of Salmon with Lemon and Rosemary.","url":"https://recipe.bluelayer.org/recipe/40874/oven-roasted-green-beans"},{"id":"51481","title":"Maple-Glazed Roasted Carrots","ingredients":"carrots, raw
butter, without salt
syrup, maple, canadian
spices, pepper, black","directions":"Preheat oven to 425 F. Line a rimmed baking sheet with aluminium foil and spray with cooking spray; set aside.
Prep your carrots as specified above.
You want the carrot pieces to be roughly the same size.
Add carrots into a bowl; set aside.
In a microwave safe bowl, add half of the butter and the maple syrup and microwave for 15 seconds or until butter has melted and liquid has warmed.
Pour mixture over carrots.
Mix until the carrots are covered with the maple syrup mixture.
Place carrots on the baking sheet and sprinkle with pepper.
Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes longer or until carrots are fork tender.
Note: Cooking time depends on how thick you cut your carrots.
The thicker they are, the longer it will take to cook.
Place carrots in a serving bowl and if desired, add additional butter while the carrots are still warm.","url":"https://recipe.bluelayer.org/recipe/51481/maple-glazed-roasted-carrots"},{"id":"51476","title":"Sun Dried Tomato and Roasted Red Pepper Pistachio Dip","ingredients":"tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
spices, basil, dried
nuts, pistachio nuts, raw
oil, olive, salad or cooking
lemon juice, raw","directions":"Combine all ingredients in a food processor and mix until desired consistency is reached.
Refrigerate up to 1 week until ready to serve.","url":"https://recipe.bluelayer.org/recipe/51476/sun-dried-tomato-and-roasted-red-pepper-pistachio-dip"},{"id":"51446","title":"yummy apple butter pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
nuts, almonds","directions":"Heat non stick pan to med high heat.
Add pork and cook for 2 minutes.
Add apple butter and cook until pork starts to turn crispy.
Remove from heat add to plate.
sprinkle roasted almonds.","url":"https://recipe.bluelayer.org/recipe/51446/yummy-apple-butter-pork"},{"id":"51405","title":"Stewed Pompion (Pumpkin)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
vinegar, cider
spices, ginger, ground
salt, table","directions":"In a saucepan over medium heat, stir and heat all the ingredients together.
Adjust seasonings to taste, and serve hot.","url":"https://recipe.bluelayer.org/recipe/51405/stewed-pompion-pumpkin"},{"id":"51398","title":"Roast Squash and Red Pepper Salad","ingredients":"squash, winter, butternut, raw
fresh red onions,
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spinach, raw
cheese, cheddar","directions":"TOSS squash, onions and peppers with dressing.
Place single layer on baking sheet and roast at 375F for 30-35 minutes, or until golden brown.
Let cool slightly.
TOSS roasted vegetables with spinach.
Sprinkle with cheese; serve immediately.","url":"https://recipe.bluelayer.org/recipe/51398/roast-squash-and-red-pepper-salad"},{"id":"51364","title":"Tahini Cookies","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
spices, cinnamon, ground
oats
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, stir together the tahini, honey and cinnamon.
Mix in walnuts and oats until well blended.
Drop by teaspoonfuls onto the prepared cookie sheets.
Cookies should be about 2 inches apart.
Bake for 10 minutes in the preheated oven, or until edges are slightly brown.
Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/51364/tahini-cookies"},{"id":"51351","title":"Kgcook's Really Slow Roasted Tomatoes","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, basil, dried","directions":"Preheat over to 225 degrees.
You will need 2 large cookie sheets with lips.
In a large bowl pour about 3/4 cup olive oil.
Add your choice of seasonings and/or herbs (except salt) and mix well.
Wash tomatoes and core.
Cut tomatoes in halves or quarter and put in large bowl.
Put tomatoes in the bowl and toss so that they are well coated.
Put the tomatoes on the cookie sheets skin side down.
Sprinkle with salt.
Bake in over uncovered until tomatoes collapse on themselves.
That will take 15 to 20 hours depending on how meaty they are.
Remove from over and cool.
When cool you may pinch the skin off the back of the tomatoes to remove it.
As you do that put tomatoes on another tray that is covered with parchment paper and freeze till solid.
I put my tomatoes in freezer bags and seal shut.","url":"https://recipe.bluelayer.org/recipe/51351/kgcooks-really-slow-roasted-tomatoes"},{"id":"51325","title":"Roasted Whole Edamame","ingredients":"edamame, frozen, prepared
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 400 degrees F.
To a mixing bowl, add edamame, olive oil, and salt.
Toss then add to a sheet tray.
Bake for about 20 minutes until nicely roasted.
Pour into a serving bowl, and let cool for a few minutes before digging in.
Eat these by picking one up and sliding beans out with your mouth.
Something about these are so addicting.
Maybe its that hit of salt, or the subtle texture of the bean itself.
If you are looking for a nutritious snack, give these at try.
Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/51325/roasted-whole-edamame"},{"id":"51322","title":"Tofu Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
nuts, walnuts, english
dill weed, fresh
soy sauce made from soy (tamari)
delallo, italian seasoned breadcrumbs,","directions":"In a bowl, mash together the tofu and tahini.
Add the dill weed and soy sauce and mix well.
Add the bread crumbs a little at a time until the mixture is just stiff enough to bind.
Form into burgers.
Cook over medium hot coals for 5-7 minutes on each side until browned on both sides and cooked through.
Serve immediately.
Or grill under a medium/high heat.","url":"https://recipe.bluelayer.org/recipe/51322/tofu-burgers"},{"id":"51318","title":"Sun-Dried Tomato Pesto","ingredients":"tomatoes, sun-dried
nuts, pine nuts, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
cheese, parmesan, hard
oil, olive, salad or cooking","directions":"Place all ingredients in a food processor and blend until they reach your desired level of smoothness.
Chill and eat!","url":"https://recipe.bluelayer.org/recipe/51318/sun-dried-tomato-pesto"},{"id":"51310","title":"Beets with Shallot Vinaigrette","ingredients":"beets, raw
shallots, raw
vinegar, red wine
oil, olive, salad or cooking
mustard, prepared, yellow
spices, pepper, black
salt, table","directions":"Wrap beets in parchment paper.
Microwave at HIGH until tender (about 7 minutes).
Let stand 5 minutes.
Cut into 1-inch pieces.2.
Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk.
Add beets; toss gently to coat.Variation 1Blood Orange Salad: Prepare base recipe through step 1.
Section 1 blood orange over a bowl; squeeze to juice.
Place sections in a bowl.
Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir.
Add beets, 2 cups greens, and orange sections; toss.
Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.Serves 4 (serving size: about 3/4 cup)Calories 229; Fat 12.3g (sat 1.7g); Sodium 247mgVariation 2Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets.
Bring 1/3 cup plus 2 tablespoons water to a boil.
Add 1/3 cup couscous; cover.
Remove from heat; let stand 5 minutes.
Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add beets and couscous.
Top with 1/4 cup sliced almonds and 3 tablespoons mint.
Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9.9g (sat 1.2g); Sodium 254mgVariation 3Toasted Spices: Prepare base recipe through step 1.
Heat a saucepan over medium-high heat.
Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes.
Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper.
Add beets.
Sprinkle with 3 tablespoons cilantro.
Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 7.3g (sat 1g); Sodium 218mg","url":"https://recipe.bluelayer.org/recipe/51310/beets-with-shallot-vinaigrette"},{"id":"51285","title":"Oven Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, pepper, black
salt, table","directions":"Preheat oven to 425 F.
Holding the middle and lower end of one stalk of asparagus, bend until it breaks.
Usually about 3 inches will break off.
Discard the tough end of the stalk.
Line up the rest of the stalks on a cutting board and cut them all at about the same point.
Or if you want, do like I do and break each one.
This breaks off the woody end and leaves just the tender part to eat.
Wash and dry the asparagus.
On a large baking sheet place the asparagus and drizzle with 1-2 tablespoons of good quality olive oil.
Next sprinkle with salt and pepper and toss to coat all the asparagus spears.
Roast for 7 10 minutes for tender-crisp and 10 13 minutes for soft asparagus.
Serve with mayonnaise or eat just by themselves.
Ever since I started roasting asparagus, I dont use mayonnaise anymore because it has so much more natural flavor than before.
Serves 4
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51285/oven-roasted-asparagus"},{"id":"51264","title":"Roasted Salty chocolate covered wasabi peanuts","ingredients":"oil, corn, peanut, and olive
wasabi, root, raw
cocoa, dry powder, unsweetened
salt, table
sweetener, herbal extract powder from stevia leaf
oil, olive, salad or cooking","directions":"Preheat oven to 350 Fahrenheit
Mix the oil, peanuts, and wasabi powder together.
Spread out the nuts evenly on a pan with its coating.
Roast in oven 12 minutes.
Take out shake the pan just a bit to loosen turn oven up to 400 Fahrenheit.
Roast 4 minutes.
Take out let cool 1 minute.
Add chocolate powder and stevia sprinkle over the nuts put into something and shake to coat evenly.
Store in an airtight container hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/51264/roasted-salty-chocolate-covered-wasabi-peanuts"},{"id":"51192","title":"Peanutty Apple Dip","ingredients":"yogurt, greek, plain, nonfat
peanut butter, smooth style, without salt
honey","directions":"Blend yogurt and peanut butter together until incorporated.
Stir in honey; refrigerate until serving time.
Excellent alongside crisp apples.
NOTES: If desired, use smooth peanut butter and add chopped, roasted peanut for crunch.
We love crunchy peanut butter around our house and it makes this dip all the more quick to put together.
Also, I use whatever single-serve container of yogurt I have on hand; for some brands, its 6 oz.
and others, its 8.","url":"https://recipe.bluelayer.org/recipe/51192/peanutty-apple-dip"},{"id":"51158","title":"Skillet Roasted Potatoes With Rosemary","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
water, bottled, generic
salt, table
spices, rosemary, dried","directions":"Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt.
Bring to a boil, cover and cook over high heat for about 8 minutes.
Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes.
Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer.
Place in a bowl and serve (about 4 potatoes per person) with the cayettes.","url":"https://recipe.bluelayer.org/recipe/51158/skillet-roasted-potatoes-with-rosemary"},{"id":"51152","title":"Roasted Corn Salsa","ingredients":"corn, sweet, white, raw
tomatoes, red, ripe, raw, year round average
onions, spring or scallions (includes tops and bulb), raw
fresh red onions,
spices, coriander seed
lemon juice, raw
salt, table","directions":"In a bowl combine all ingredients.
Let stand at room temperature for at least one hour before serving.","url":"https://recipe.bluelayer.org/recipe/51152/roasted-corn-salsa"},{"id":"51095","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
butter, without salt
salt, table
spices, pepper, black
water, bottled, generic","directions":"Preheat oven to 425 degrees.
Trim ends of Brussels sprouts, leaving sprouts whole.
Wash sprouts with cold water; drain well.
In a large bowl, combine oil, butter, salt, and pepper.
Add sprouts, tossing gently to coat.
Place in a 13x9-inch baking dish.
Add 1/2 cup water, and bake for 30 minutes, or until tender.","url":"https://recipe.bluelayer.org/recipe/51095/roasted-brussels-sprouts"},{"id":"51085","title":"Super Energy Bars","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, flaxseed
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sweetener, syrup, agave
vanilla extract","directions":"Preheat oven to 350.
Mix all dry ingredients together.
Add peanut butter, honey, and vanilla - mix well.
(I used my mixer - it's pretty dense).
Grease a 13x9 baking pan - spread mixture into pan (should be about an inch thick).
Bake for 15-20 minutes.
Cool and cut into squares.
I'm going to refrigerate them (in the hopes they will hold together a little better).
Enjoy -- yummy & healthy!","url":"https://recipe.bluelayer.org/recipe/51085/super-energy-bars"},{"id":"51053","title":"Bob Greenes Muesli","ingredients":"oats
raisins, seeded
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
orange juice, raw","directions":"Add all ingredients to a medium bowl and mix well.
Store leftovers in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51053/bob-greenes-muesli"},{"id":"51010","title":"Quinoa-Pumpkin Seed Granola","ingredients":"quinoa, uncooked
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
seeds, flaxseed
honey
oil, canola
spices, cinnamon, ground
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 350.
In a large bowl, combine quinoa, pumpkin seeds, almonds, and flaxseed.
In a small, microwave safe bowl, heat honey on high for 20 seconds.
Stir in oil, cinnamon, and salt.
Pour honey mixture over quinoa mixture; toss to coat.
Spread in a 15x10 baking pan.
Bake uncovered for 20 minutes or until golden brown, stirring twice.
Stir in dried fruit.
Cool for 15 minutes in the pan, then spread out on foil and cool completely, breaking up any large pieces.
Transfer to an airtight container, keeping up to 2 weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51010/quinoa-pumpkin-seed-granola"},{"id":"50985","title":"Carrot Pudding (Gajar Halwa)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
carrots, raw
nuts, almonds
nuts, cashew nuts, raw
raisins, seeded
sugars, granulated
spices, cardamom","directions":"In a heavy-bottomed pan, heat milk and reduced it by half.
In a separate pan, heat the ghee and saute shredded carrots until lightly soft.
Add the reduced milk, turn heat to medium high, and allow the mixture to boil.
Once boiling, turn heat to medium low and cook until all the milk has evaporated.
Keep stirring to prevent the halwa from sticking to the pan.
Meanwhile, in a small pan, roast chopped almonds, cashews and raisins in a little bit of ghee until they turn golden brown.
When all the milk is evaporated and gajar halwa mixture is thickened, add sugar and mix well.
Keep stirring until halwa has thickened a little more.
Once the gajar halwa has thickened to a good consistency, add cardamom powder and roasted nuts and fruit.
Turn off heat and serve.","url":"https://recipe.bluelayer.org/recipe/50985/carrot-pudding-gajar-halwa"},{"id":"50965","title":"That Fabulous Tahini Cookie!","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
salt, table
seeds, sunflower seed kernels, dried
oats","directions":"Combine oatmeal, sunflower seeds, and salt.
Mix with remaining ingredients.
Form crabcake-like patties and place on a greased pan.
Bake about 10 minutes, or until brown around the edges and soft in the center.","url":"https://recipe.bluelayer.org/recipe/50965/that-fabulous-tahini-cookie"},{"id":"50902","title":"Garlic Balsamic Roasted Brussels Srouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, garlic powder","directions":"Preheat oven to 425 degrees F.
Wash Brussels sprouts and trim off the tough stem ends.
Remove any leaves that are sticking out and cut each sprout in half.
Place sprouts in a large bowl.
In a small bowl combine olive oil, vinegar, salt, and garlic.
Pour vinegar mixture over Brussels sprouts and stir until they are well dressed.
Spread sprouts out on a large lined baking sheet in an even layer.
Bake at 425 degrees F for 20-25 minutes or until sprouts are tender and starting to char just slightly around the edges.
Remove from oven and serve warm.","url":"https://recipe.bluelayer.org/recipe/50902/garlic-balsamic-roasted-brussels-srouts"},{"id":"50891","title":"Roasted Asparagus Parmesan","ingredients":"asparagus, raw
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat oven to 400.
Meanwhile, snap off and discard woody bases from asparagus.
If desired, scrape off scales.
Place the asparagus in a 15x10x1-inch baking pan.
Drizzle with olive oil; toss gently to coat.
Spread in an even layer.
Sprinkle with salt and ground black pepper.
Bake about 15 minutes or until asparagus is crisp-tender.
Transfer to a serving platter; sprinkle with Parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/50891/roasted-asparagus-parmesan"},{"id":"50844","title":"Apple Cinnamon Muffins","ingredients":"apples, raw, with skin
apples, raw, with skin
spices, cinnamon, ground
sweetener, syrup, agave
lemon juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
xanthan gum,
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract","directions":"Preheat the oven to 325F.
Line a baking sheet with parchment paper.
In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated.
Spread the mixture over the prepared baking sheet.
Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes.
The apples will be soft.
Let the apples stand for 30 minutes, or until completely cool.
(The roasted apples can be stored in an airtight container in the refrigerator for up to 1 week.)
Keep the oven temperature at 325F.
Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg.
Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth.
Add 1 cup of the roasted apples and stir to distribute.
Pour 1/3 cup batter into each prepared cup.
Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.
The finished muffins will be golden brown, and a toothpick inserted in the center will come out clean.
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/50844/apple-cinnamon-muffins"},{"id":"50776","title":"Roasted Okra","ingredients":"okra, raw
oil, olive, salad or cooking
salt, table","directions":"Rinse and dry okra.
If its not completely dry, the olive oil and salt wont stick.
Chop off the top and then slice the okra lengthwise.
Slicing the okra allows the inside seeds to become crisp.
It also removes even the smallest hint of sliminess that many find unpalatable about okra.
Drizzle with olive oil and sprinkle with salt, and mix together so the okra glistens with olive oil on all sides and the salt is evenly distributed.
Broil on both sides until equally crispy and browned, about 5 minutes per side.
Every oven is different, so keep an eye on them to make sure they dont burn.
Adjust the amount as needed.
These are so good that you may find that 1 pound isnt enough!","url":"https://recipe.bluelayer.org/recipe/50776/roasted-okra"},{"id":"50761","title":"Roasted Sweet Potato Wedges With Smoked Chile Cream","ingredients":"cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
terra dolce, organic chipotle dried chile peppers,
lime juice, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, cumin seed","directions":"Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl.
Cover and chill.
(DO AHEAD Can be made 1 day ahead.
Keep refrigerated.
).
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425F Combine sweet potato wedges, oil, and cumin in large bowl.
Sprinkle with salt and pepper; toss to coat.
Arrange potato wedges, cut side down, on 2 rimmed baking sheets.
Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting.
(DO AHEAD Can be made 4 hours ahead.
Let stand at room temperature.
Rewarm in 425F oven until heated through, about 5 minutes.)
Season to taste with salt and pepper.
Place potato wedges on large platter.
Drizzle smoked chile cream over.
Sprinkle with remaining 2 tablespoons green onion tops and serve.","url":"https://recipe.bluelayer.org/recipe/50761/roasted-sweet-potato-wedges-with-smoked-chile-cream"},{"id":"50658","title":"Spice-Roasted Pecans","ingredients":"nuts, pecans
butter, without salt
cheese, parmesan, hard
spices, paprika
spices, curry powder
salt, table
spices, thyme, dried
spices, pepper, red or cayenne
spices, pepper, black","directions":"Toss 3 cups of pecan halves with the melted unsalted butter.
In a bowl, combine grated Parmesan, sweet paprika, curry powder, salt, dried thyme, cayenne and black pepper.
Toss with the pecans.
Spread on a baking sheet and roast for about 1 1/2 hours in a preheated 175 oven.","url":"https://recipe.bluelayer.org/recipe/50658/spice-roasted-pecans"},{"id":"50653","title":"Pecan and Walnut Holiday Nut Mix","ingredients":"nuts, pecans
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
sugars, brown
oil, olive, salad or cooking
water, bottled, generic
spices, chili powder
salt, table","directions":"Preheat oven to 300F .
Line a heavy large baking sheet with a silicone liner or foil.
Combine the pecans, walnuts and pumpkin seeds in a medium bowl.
Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl.
Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat.
Spread the nut mixture out into a single layer on the prepared baking sheet.
Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.
Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash).
Add the cereal mixture to the nut mixture on the pan and spread out into a single layer.
Roast in the oven until golden brown and glazed, about 12 minutes longer.
Cool completely.
Toss to combine.
Transfer to jars and seal tightly.
(Mix can be made up to 2 weeks ahead.
).","url":"https://recipe.bluelayer.org/recipe/50653/pecan-and-walnut-holiday-nut-mix"},{"id":"50619","title":"Mega Easy, Monster Delicious Roasted Red Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, oregano, dried
spices, rosemary, dried
spices, chili powder
spices, ginger, ground
spices, pepper, red or cayenne
spices, garlic powder
spices, cumin seed
salt, table","directions":"Pre heat oven to 425 F.
Wash Potatoes.
Have a large bowl with cold water near your cutting board.
Leaving skins on, cut potato in half, then cut each half into 8 wedges.
Easiest way is to cut the half in a cross pattern, then cut another cross pattern.
Place cut potatoes into cold water bath.
Drain potatoes into colander.
Shake off all excess water.
Wipe out large bowl until dry.
Put drained potatoes back into bowl.
Add all other ingredients.
Using a large spoon, mix until all potatoes are completely, and evenly coated.
Place potatoes on a cookie sheet, in a single layer.
This is ALOT of potatoes, so you may need 2 sheets.
I needed to use 2 ovens.
Cook for 25 minutes.
Flip potatoes.
Cook for 15 minutes.
Remove from oven and re-season with salt to taste.
Serve.
Eat it!
Ketchup has never been so happy!","url":"https://recipe.bluelayer.org/recipe/50619/mega-easy-monster-delicious-roasted-red-potatoes"},{"id":"50611","title":"Ocean's Blueberry Orange Muffins (Vegan)","ingredients":"orange juice, raw
oil, canola
syrup, maple, canadian
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
orange juice, raw
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
blueberries, raw","directions":"Preheat oven to 350F.
Lightly oil muffin pan with canola (or use paper muffin cups.
).
Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
Fold in the blueberries.
Spoon into muffin pan, filling each cup about 3/4 full.
Bake 20-25 minutes.
(Check for clean toothpick.
).
Let sit 5 minutes before removing from pan.","url":"https://recipe.bluelayer.org/recipe/50611/oceans-blueberry-orange-muffins-vegan"},{"id":"50545","title":"Savory Vegetables","ingredients":"soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite","directions":"Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Drain the vegetables.
*Use a combination of broccoli flowerets, cauliflower flowerets, sliced carrots and sliced celery.
Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage.
For dessert serve fruit kabobs with yogurt and/or light whipped topping.","url":"https://recipe.bluelayer.org/recipe/50545/savory-vegetables"},{"id":"50531","title":"Roasted Red Onions","ingredients":"fresh red onions,
butter, without salt
spices, thyme, dried
salt, table
spices, pepper, black
vinegar, red wine","directions":"Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450F.
Line 2 large baking sheets with foil; butter foil generously.
Arrange onion wedges cut side down on prepared sheets.
Brush onions with melted butter.
Mix thyme, salt, and pepper in small bowl; sprinkle over onions.
Drizzle with vinegar.
Cover baking sheets tightly with foil.
Roast onions 20 minutes.
Reverse baking sheets from top to bottom and continue to roast until bottoms of onion wedges are brown, about 20 minutes longer.
Remove foil.
Using spatula, turn onion wedges over; cover with foil and roast until bottoms of onions are brown and edges are slightly crisp, reversing position of baking sheets after 5 minutes, about 15 minutes total.
(Can be prepared 1 day ahead.
Refrigerate onions on sheets, covered.
Rewarm uncovered in 350F oven until heated through, about 15 minutes.)","url":"https://recipe.bluelayer.org/recipe/50531/roasted-red-onions"},{"id":"50510","title":"Tahini Butter Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and sugar until fluffy.
Add vanilla and tahini, mix until well combined.
In a separate bowl, sift together the flour and baking powder, then stir into butter mixture.
Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
Bake in preheated oven until they turn golden brown, about 15 minutes.
Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50510/tahini-butter-cookies"},{"id":"50478","title":"Tomatoes Roasted With Pesto","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
spices, oregano, dried
salt, table
spices, pepper, black
sauce, pesto, ready-to-serve, refrigerated
cheese, parmesan, hard
nuts, walnuts, english
nuts, pine nuts, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"*If Making the Homemade Pesto:.
Put walnuts, pine nuts and garlic into a food processor fitted with the steel blade.
Process for 30 seconds.
Add the basil, salt and pepper.
With the processor running, slowly pour the olive oil in through the feed tube and process until the pesto is pureed.
Add the parmesan and puree for a minute.
Use immediately or store in the fridge or freezer with a thin film of olive oil on top.
Preheat oven to 425 degrees F.
Core the tomatoes and then slice them across (not through the stem) in 1/2 inch thick slices.
Arrange the slices in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper.
Bake the tomatoes for 10 minutes.
Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown.
Using a flat spatula, put the tomatoes onto a serving platter, sprinkle with extra salt and serve hot, warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/50478/tomatoes-roasted-with-pesto"},{"id":"50447","title":"Easy Roasted Pork","ingredients":"sugars, brown
spices, cinnamon, ground
spices, ginger, ground
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 325 degrees F (165 degrees C).
Lightly flour an oven bag.
In a small bowl, blend brown sugar, applesauce, and ginger.
Place pork roast in the prepared oven bag.
Pour the brown sugar mixture over the roast.
Seal bag, and cut several small slits in the top.
Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).","url":"https://recipe.bluelayer.org/recipe/50447/easy-roasted-pork"},{"id":"50438","title":"Toasted Pumpkin Seeds","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Heat the oil in a small flying pan over medium-low heat until it begins to smoke.
Add the pumpkin seeds and stir until the seeds are browned and exude a nutty aroma, 1 to 2 minutes.
Remove to a bowl and use right away, or store in an airtight jar for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/50438/toasted-pumpkin-seeds"},{"id":"50411","title":"Root Beer Roasted Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
beverages, carbonated, root beer
salt, table
spices, pepper, black
sauce, barbecue","directions":"Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.
Remove 'ribs' from brine, pat dry and season with pepper.
Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours.
Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer.
Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.","url":"https://recipe.bluelayer.org/recipe/50411/root-beer-roasted-ribs"},{"id":"50405","title":"Roasted Tomatoes and Feta","ingredients":"cherries, sweet, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, feta
spices, coriander seed","directions":"Preheat oven to 400 degrees F. 2.
Place cherry tomatoes in a baking dish or cookie sheet with sides.
Drizzle olive oil over tomatoes, toss to coat.
Sprinkle salt and pepper over tomatoes, toss.
Bake for 10-15 minutes or just until tomato skin begins to crack.
Remove from oven and place tomatoes in a serving dish.
Mix with feta and cilantro.","url":"https://recipe.bluelayer.org/recipe/50405/roasted-tomatoes-and-feta"},{"id":"22139","title":"Roasted Sweet Potatoes & Pineapple","ingredients":"sweet potato, raw, unprepared
pineapple, raw, all varieties
salad dressing, italian dressing, commercial, regular
sugars, brown
butter, without salt","directions":"Heat oven to 400 degrees F.
Combine potatoes and pineapple in large bowl.
Mix remaining ingredients.
Add to potato mixture; toss to coat.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 45 to 50 min.
or until potatoes and pineapple are tender and golden brown, turning after 30 min.","url":"https://recipe.bluelayer.org/recipe/22139/roasted-sweet-potatoes-pineapple"},{"id":"50253","title":"Pine Nut and Sesame Pilaf (Armenia)","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
water, bottled, generic
nuts, pine nuts, dried
seeds, sesame seeds, whole, dried
salt, table
spices, pepper, black
spices, fenugreek seed","directions":"Melt butter in a large saute pan and saute the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well.
Cook over medium until the onions have wilted completely, about 10 more minutes.
Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil.
When the water is hot, add the rice and return to a boil.
Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes).","url":"https://recipe.bluelayer.org/recipe/50253/pine-nut-and-sesame-pilaf-armenia"},{"id":"50189","title":"Mary's Roasted Brussel Sprouts (3 Weight Watchers Points Per Ser","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
bacon, meatless
salt, table
spices, pepper, black","directions":"Preheat oven to 400.
Line a rimmed baking sheet with parchment paper (not necessary, but makes for easier clean-up).
Wash, trim and halve - or quarter - sprouts, depending on their size.
Toss sprouts with olive oil to lightly coat.
Stir in bacon bits*.
Season to taste with salt and pepper.
Spread sprouts evenly in one layer on baking sheet.
Bake for about 10 minutes or longer depending on how crispy you like them.","url":"https://recipe.bluelayer.org/recipe/50189/marys-roasted-brussel-sprouts-3-weight-watchers-points-per-ser"},{"id":"50169","title":"Savory Vegetables","ingredients":"soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite","directions":"Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Drain the vegetables.
Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage.
For dessert serve fruit kabobs with yogurt and/or light whipped topping.Using Swanson Natural GoodnessTM Chicken Broth: Calories 24, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 173mg, Total Carbohydrate 4g, Dietary Fiber 2g, Protein 2g, Vitamin A 51%DV, Vitamin C 25%DV, Calcium 3%DV, Iron 2%DVUsing Swanson Certified Organic Chicken Broth: Calories 22, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 168mg, Total Carbohydrate 4g, Dietary Fiber 2g, Protein 2g, Vitamin A 51%DV, Vitamin C 25%DV, Calcium 3%DV, Iron 2%DV","url":"https://recipe.bluelayer.org/recipe/50169/savory-vegetables"},{"id":"50043","title":"Crunchy Roasted Pepitas (Pumpkin Seeds)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, coriander seed
salt, table
dill weed, fresh
spices, pepper, black
spices, pepper, red or cayenne","directions":"Position a rack in the center of the oven to 325F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer.
Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes.
Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using.
Let cool for 10 minutes.
Transfer to a small serving dish or two and serve.
If youre working ahead, refresh the pepitas for a minute or two in the oven before serving.
Makes 1 cup.
Fine Cooking.","url":"https://recipe.bluelayer.org/recipe/50043/crunchy-roasted-pepitas-pumpkin-seeds"},{"id":"50023","title":"Easy, Fast roasted Yukon potatoes","ingredients":"oil, olive, salad or cooking
spices, paprika
salt, table
spices, garlic powder
chives, raw
potatoes, raw, skin","directions":"Cut potatoes in bite size pieces.
Mix all spices together, add olive, mix to combine.
In a microwave proof dish, add potatoes, cook in microwave for 6 minutes, covered
Transfer to a nonstick skillet, brown or until tender.
Take off stove, add chives and serve.","url":"https://recipe.bluelayer.org/recipe/50023/easy-fast-roasted-yukon-potatoes"},{"id":"49886","title":"Pumpkin Lace Cookies","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
wheat flour, white, all-purpose, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, ginger, ground","directions":"Bring sugar, butter& syrup to a boil over medium heat.
Remove from heat and whisk in remaining ingredients.
Drop by scant tablespoonsful onto a parchment lined cookie sheet- 3 inches apart& no more than 6 at a time.
Bake in center of a preheated 350F oven until slightly darkened (about 10 minutes).
Let stand on pan on a rack for 2 minutes to firm.
Transfer to rack to cool.","url":"https://recipe.bluelayer.org/recipe/49886/pumpkin-lace-cookies"},{"id":"49862","title":"Maple Roasted Carrots and Parsnips","ingredients":"carrots, raw
parsnips, raw
oil, olive, salad or cooking
salt, table
syrup, maple, canadian","directions":"Preheat oven to 400F.
On a large baking sheet, roll carrots and parsnips in olive oil, salt and maple syrup until thoroughly coated.
Bake for 30-45 minutes or until vegetables are caramelized and tender.","url":"https://recipe.bluelayer.org/recipe/49862/maple-roasted-carrots-and-parsnips"},{"id":"49743","title":"Planet Organic Cosmic Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
sugars, granulated
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
water, bottled, generic
molasses
oil, canola
soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350F.
Line two baking trays with parchment paper.
Combine dry ingredients : from oats to raisins.
Combine wet ingredients: from water to soy milk.
Stir dry and wet together until just combined.
Portion cookie dough using 1/3 C measure and place on baking tray.
Gently flatten cookies.
Bake for 24 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/49743/planet-organic-cosmic-cookies"},{"id":"49742","title":"Sesame Roasted Asparagus","ingredients":"asparagus, raw
oil, sesame, salad or cooking
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, ginger, ground
spices, garlic powder
spices, onion powder
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 375.
Place asparagus spears onto a baking sheet.
Drizzle with oils and sprinkle with seasonings.
Toss to coat evenly.
Arrange spears in a single layer and sprinkle sesame seeds on top.
Roast for 15-20 minutes or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/49742/sesame-roasted-asparagus"},{"id":"49732","title":"Steamed Couscous with Toasted Pumpkin Seeds","ingredients":"couscous, dry
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, fennel seed
oil, olive, salad or cooking","directions":"Soak couscous in water to cover 10 minutes, then drain.
Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes.
Transfer couscous to a bowl and fluff with a fork.
Pour 1 cup water over couscous and season with salt.
Let stand, uncovered, 10 minutes.
While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes.
Season with salt.
Return couscous to steamer and steam, tightly covered, 20 minutes more.
Transfer couscous to bowl and toss with pumpkin and fennel seeds.","url":"https://recipe.bluelayer.org/recipe/49732/steamed-couscous-with-toasted-pumpkin-seeds"},{"id":"49641","title":"Jer's Grilled Loin of Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, thyme, dried
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
catsup
spices, cloves, ground","directions":"Rinse and dry pork.
Cut loin halfway through into serveral thick slices.
Sprinkle with salt and pepper.
Insert thyme into cut slices.
Combine glaze ingredients.
Grill roast or broil for 1 hour, turning over and basting often with glaze.
We like this with roasted or baked sweet potatoes, corn on the cob and thick slices of watermelon.","url":"https://recipe.bluelayer.org/recipe/49641/jers-grilled-loin-of-pork"},{"id":"49633","title":"Roasted Asparagus with Balsamic Vinegar","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
vinegar, balsamic","directions":"Preheat oven to 400 degrees F (205 degrees C).
Place asparagus in a shallow 9x13-inch baking dish.
Sprinkle with oil, salt, and pepper; toss to coat.
Bake in preheated oven until lightly browned, 15 to 20 minutes.
Drizzle with vinegar just before serving.","url":"https://recipe.bluelayer.org/recipe/49633/roasted-asparagus-with-balsamic-vinegar"},{"id":"49626","title":"Master Granola Recipe","ingredients":"oats
wheat germ, crude
sugars, brown
salt, table
syrup, maple, canadian
oil, canola
water, bottled, generic","directions":"CLASSIC GRANOLA: 1/3 cup chopped walnuts.
1/3 cup sweetened flake coconut.
1/3 cup dark or golden raisins.
1/2 tsp ground cinnamon.
(you can replace the 1/4 cup of maple syrup with 2 tbls each of syrup and molasses).
CRUNCHY GRANOLA:.
1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 tbls sesame seeds, 6 tbls currants.
GRANOLA WITH TROPICAL FLAVORING:.
add the coconut along with the cashews and banana chips -- 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple, flavoring, 1/2 tsp ground ginger.
GRANOLA WITH CHERRIES AND ALMONDS:.
1/3 cup sliced almonds, 1/3 cup sweetened coconut, 1/3 cup dried cherries, flavoring: 3/4 tsp almond extract.
TRAIL MIX GRANOLA: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/3 cup dried cherries, flavoring 3/4 tsp almond extract.
ORANGE BERRY- GRANOLA WITH PECANS: 1/2 cup chopped pecans, 1/4 cup dried cranberries, 1/4 cup dried blueberries, flavoring 1/2 tsp finely grated orange zest.
ORANGE FLAVORED GRANOLA WITH PISTACHIOS AND MANGO AND DATES: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 chopped dried mangos -- flavoring -- 1/2 tsp finely grated orange zest and 1/4 tsp allspice.
to prepare MASTER RECIPE:.
adjust oven rack to middle position and heat oven to 275*.
coat a 9x13\" metal pan with cooking spray, then set aside.
mix oats, wheat germ, brown sugar, salt and any extra ingredients.
except dried fruit--in a bowl.
bring syrup, oil, water and any flavoring indicated below to a simmer in a saucepan over low heat -- drizzle over oat mixture and stir to combine -- pour mixture onto prepared pan -- working a handful at a time, squeeze cereal to form small clumps.
bake for 30 minutes, stir in dried fruits, continue to bake until golden brown, about 15 minutes, longer.
let cool -- granola can be stored in an airtight container tin for up to two weeks -- .","url":"https://recipe.bluelayer.org/recipe/49626/master-granola-recipe"},{"id":"49621","title":"Live Sesame Seed Bars","ingredients":"seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
salt, table","directions":"Put all dry ingredients into a big bowl, mix well
Add all remaining ingredients and mix well
Pleas firmly into a square pan.
Put into the freezer for about an hour
Take out, cut into bars.
Keep in the fridge.","url":"https://recipe.bluelayer.org/recipe/49621/live-sesame-seed-bars"},{"id":"49590","title":"Savory TMT Sandwich Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
carrots, raw
seeds, sunflower seed kernels, dried","directions":"Press tofu to remove excess water: Place tofu on a flat surface.
Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.
Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl.
Mix in miso and tahini.
If desired, stir in onion, carrot, and seeds.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/49590/savory-tmt-sandwich-filling"},{"id":"49457","title":"Good and Classic Trail Mix","ingredients":"nuts, almonds
cherries, sweet, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in bowl.
Store in resealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/49457/good-and-classic-trail-mix"},{"id":"49410","title":"Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table","directions":"Mix seeds with oil and salt.
Bake 250 degrees until crisp.
Stir every 15 minutes.
May need to add additional salt.
** I think you bake them maybe an hour, just watch the seeds as your baking since you stir them every 15 minutes anyway.","url":"https://recipe.bluelayer.org/recipe/49410/pumpkin-seeds"},{"id":"49406","title":"Beef with Romesco Sauce","ingredients":"salad dressing, italian dressing, commercial, regular
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
cream, sour, cultured
spices, pepper, red or cayenne
oil, corn, peanut, and olive
spices, pepper, red or cayenne
parsley, fresh","directions":"Pour dressing over steak in resealable plastic bag.
Seal bag; turn to coat.
Refrigerate 30 min.
or overnight to marinate.
Meanwhile, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover.
Blend on medium speed 1 to 2 min.
or until smooth.
Stir in parsley.
Refrigerate sauce until ready to use.
Remove steak from bag; discard marinade.
Heat nonstick skillet to medium-high heat.
Add steak; cook 15 min., turning once.
Let stand 5 min.
before slicing.
Serve with sauce.","url":"https://recipe.bluelayer.org/recipe/49406/beef-with-romesco-sauce"},{"id":"49332","title":"Roasted Green Beans With Garlic, Onions and Pecans","ingredients":"beans, snap, green, raw
onions, raw
spices, garlic powder
nuts, pecans
oil, olive, salad or cooking","directions":"Wash beans and break ends off, leaving beans whole.
Mix beans, onion, garlic and pecans in a bowl.
Coat mixture with olive oil.
Spread in baking pan.
Bake 20 minutes at 400 degrees, until beans are slightly browned.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/49332/roasted-green-beans-with-garlic-onions-and-pecans"},{"id":"49316","title":"Homemade Protein Bars - Paleo Friendly","ingredients":"nuts, walnuts, english
nuts, pecans
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
beverages, protein powder whey based
dates, deglet noor
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
spices, cinnamon, ground
molasses","directions":"Preheat oven to 220 degrees F (104 degrees C).
Arrange walnuts and pecans on a baking sheet.
Bake in the preheated oven until nuts are roasted and fragrant, about 30 minutes.
Remove nuts from oven.
Increase oven temperature to 230 degrees F (110 degrees C).
Grease a 9x13-inch pan.
Pulse roasted walnuts, roasted pecans, and almonds together in a food processor until mixture is resembles a coarse meal; transfer to a large bowl.
Add pumpkin seeds, cranberries, protein powder, dates, raisins, coconut flour, maple syrup, coconut oil, vanilla extract, cinnamon, and molasses; mix well.
Press mixture into the prepared pan.
Bake in the preheated oven until golden brown, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/49316/homemade-protein-bars-paleo-friendly"},{"id":"49300","title":"Roasted Italian Asparagus With Parmesan","ingredients":"asparagus, raw
salad dressing, italian dressing, commercial, regular
spices, garlic powder
cheese, parmesan, hard","directions":"Mix garlic powder into dressing.
Toss dressing with asparagus.
Roast asparagus in 400 degree oven for 15 to 20 minutes.
Sprinkle with parmesean and place under broiler for about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/49300/roasted-italian-asparagus-with-parmesan"},{"id":"49269","title":"Fillet of Beef Roasted in Satay Sauce","ingredients":"beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
spices, curry powder
spices, pepper, black
honey
oil, corn, peanut, and olive","directions":"With the back of a knife, make 6 equally spaced marks crosswise on the fillet to divide it into equal portions.
With a sharp knife, cut 2/3 of the way through the meat at the markings.
In a small bowl, whisk together the soy sauce, curry powder, white pepper and honey.
Place the beef in a shallow roasting pan and pour the marinade over it.
Rub the marinade into the meat on the outside and in the cuts.
Cover with plastic wrap and refrigerate overnight.
About 1 hour before cooking, remove the meat from the refrigerator and let stand, basting frequently with the marinade as it returns to room temperature.
Preheat the oven to 500.
Rub the beef with the peanut oil and roast, basting with the marinade in the pan every 5 minutes, for 15, 20 or 25 minutes, depending on your preference for rare, medium or well-done meat.
Add 2 tablespoons of water to the pan if the sauce begins to dry out.
To serve, cut the meat into thick slices and drizzle on a little sauce.
Pass any extra sauce on the side.","url":"https://recipe.bluelayer.org/recipe/49269/fillet-of-beef-roasted-in-satay-sauce"},{"id":"49248","title":"Roasted Strawberries","ingredients":"strawberries, raw
sugars, granulated","directions":"Pre heat oven to 450 degrees.
In a bowl, combine strawberries and sugar.
Transfer strawberries to a rimmed baking sheet.
Roast in oven for 15 minutes, stirring every 5 minutes, until soft.
Let the pan cool on a rack.
Put strawberries and juice in a bowl, cover, and refrigerate.
Serve over vanilla ice cream (or use as a topping for any dessert desired.","url":"https://recipe.bluelayer.org/recipe/49248/roasted-strawberries"},{"id":"48977","title":"Balsamic and Sugar Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
vinegar, balsamic
sugars, brown","directions":"Heat the oven to 350F.
Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite.
Drain and pat dry.
Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar.
Season well with sea salt and black pepper then roast for about 45 minutes, turning occasionally until the sugar has caramelized and the carrots are soft and tender.","url":"https://recipe.bluelayer.org/recipe/48977/balsamic-and-sugar-roasted-carrots"},{"id":"48973","title":"Roasted Cauliflower with Asiago/Parmesan and Orange Zest","ingredients":"oil, olive, salad or cooking
salt, table
orange juice, raw
spices, pepper, black
cauliflower, raw
cheese, parmesan, hard","directions":"Preheat oven to 450 F degrees.
In large bowl, combine together oil, salt, orange zest and pepper, toss with cauliflower until evenly coated.
Arrange cauliflower mixture on a large baking sheet.
Roast for 22 to 25 minutes, stir half way.
Sprinkle with cheese.
Bake another 2 minutes or until cheese is melted.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/48973/roasted-cauliflower-with-asiago-parmesan-and-orange-zest"},{"id":"48933","title":"My Favorite Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spices, garlic powder","directions":"Rinse the seeds under running water-don't be too particular, just get the big strands.
Pile seeds on a cookie sheet with sides, sprinkle with garlic salt, and put the butter in the middle.
Bake at 325 degrees for 1 hour, stirring after 10 minutes to distribute butter, then several more times.","url":"https://recipe.bluelayer.org/recipe/48933/my-favorite-roasted-pumpkin-seeds"},{"id":"48919","title":"Maple Nut Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
spices, cinnamon, ground
salt, table
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
nuts, pecans
cranberries, dried, sweetened
syrup, maple, canadian
honey
oil, canola","directions":"Preheat oven to 250 F. Line two sheet pans with parchment paper.
In a large bowl, combine oats, coconut, brown sugar, cinnamon, salt, sunflower seeds, pumpkin seeds, almonds, pecans and dried cherries.
Stir to combine.
In a medium-sized bowl, combine maple syrup, honey and canola oil.
Whisk to combine.
Slowly add the syrup mixture to the dry ingredients.
Stir until all of the dry ingredients are equally coated with the syrup mixture.
Divide the mixture equally among the two sheet pans.
Spread the mixture evenly onto the pans.
Bake for 40-45 minutes, or until the mixture becomes light brown in color, stirring the mixture every 15 minutes.
Let cool completely on sheet pans before serving and storing.
Eat the granola by itself or sprinkle over Greek yogurt and top with fresh fruit.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48919/maple-nut-granola"},{"id":"48885","title":"Kikkoman Roasted Garlic Teriyaki Chicken","ingredients":"garlic chili sauce,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Pour marinade over chicken, in zip closure bag.
Press air out of bag; close top securely.
Turn bag over serveral times to coat pieces well.
Refrigerate 8 hours, or overnight.
Grill chicken 5 to 7 inches from medium hot coals 35 to 40 minutes, or until no longer pink in center.","url":"https://recipe.bluelayer.org/recipe/48885/kikkoman-roasted-garlic-teriyaki-chicken"},{"id":"48829","title":"Chocolate Chip Coconut No-Bake Granola Bars","ingredients":"dates, deglet noor
water, bottled, generic
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
spices, cinnamon, ground
nuts, almonds
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl.
Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
Press mixture into the prepared baking dish.
Cover with another piece of waxed paper and press down using a can or mini roller.
Freeze for 1 hour.
Remove dish from freezer and lift out of dish using the edges of the waxed paper.
Cut into 25 squares.","url":"https://recipe.bluelayer.org/recipe/48829/chocolate-chip-coconut-no-bake-granola-bars"},{"id":"48813","title":"Dilled Yogurt-Tahini Dip or Dressing","ingredients":"yogurt, greek, plain, nonfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
dill weed, fresh
spices, cumin seed","directions":"Combine all of the ingredients in a small bowl and stir together until well blended.
Calories: 84
Total Fat: 5g
Protein: 4g
Carbohydrate: 6g
Cholesterol: 3mg
Sodium: 37mg","url":"https://recipe.bluelayer.org/recipe/48813/dilled-yogurt-tahini-dip-or-dressing"},{"id":"48712","title":"Rosemary and Chili Roasted Almonds","ingredients":"nuts, almonds
sugars, brown
syrup, maple, canadian
orange juice, raw
oil, olive, salad or cooking
spices, rosemary, dried
salt, table
spices, chili powder
spices, pepper, red or cayenne","directions":"Preheat oven to 325 degrees F. Line a baking sheet with foil and spray it with cooking spray.
In a medium-sized bowl, whisk together all the ingredients except almonds and 1/2 teaspoon of the rosemary.
Add almonds to mixture and toss until coated.
Pour almonds out onto prepared baking sheet and place them on middle rack of oven.
Bake almonds for 5 minutes, then remove and toss around using a spatula.
Place almonds back in oven and bake for another 1215 minutes, tossing them around 23 more times.
Remove almonds from oven and sprinkle on remaining 1/2 teaspoon of rosemary along with another pinch of kosher salt.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/48712/rosemary-and-chili-roasted-almonds"},{"id":"48703","title":"Greek Yogurt Popsicles","ingredients":"plums, raw
oil, olive, salad or cooking
sugars, granulated
yogurt, greek, plain, nonfat
sweetener, syrup, agave","directions":"Preheat oven to 400 degrees F. Place fruit on a small sheet pan lined with parchment paper or a silicone mat.
Drizzle oil and sugar over the fruit, and toss to combine.
Roast for 20-25 minutes, just until the juices oozing from the fruit start to thicken.
Watch carefully or it will burn.
Let cool completely.
Next, in a small bowl, stir together the Greek yogurt and agave nectar.
Taste, and add additional agave if you wish.
In a popsicle mold, layer pieces of roasted fruit with the yogurt mixture.
Follow your popsicle manufacturers directions for freeze time.","url":"https://recipe.bluelayer.org/recipe/48703/greek-yogurt-popsicles"},{"id":"48576","title":"Oven Roasted Vegetables","ingredients":"spices, pepper, red or cayenne
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, marjoram, dried
spices, garlic powder","directions":"Preheat the oven to 450F.
Wash and clean the vegetables.
Toss all the vegetables with olive oil and sprinkle with salt, pepper, marjoram and garlic.
Set tender vegetables such as asparagus and red peppers aside.
In a shallow baking dish, arrange vegetables so they are in a single layer.
Roast 20 minutes and stir.
Add the tender vegetables and continue to roast 10 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/48576/oven-roasted-vegetables"},{"id":"48555","title":"Pumpkin Seed Oil Vinaigrette","ingredients":"vinegar, cider
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Whisk together vinegar and oil.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/48555/pumpkin-seed-oil-vinaigrette"},{"id":"48543","title":"Ginger Scented Pecans","ingredients":"nuts, pecans
sugars, granulated
salt, table
spices, ginger, ground
honey
water, bottled, generic
oil, canola","directions":"Preheat the oven to 325.
Place nuts in a single layer on two rimmed baking sheets.
Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking.
Meanwhile, combine sugar, salt, and ginger in a small bowl, and set aside.
Combine honey, 2 tablespoons water, and oil in a large saucepan, and bring to a boil over high heat.
Reduce the heat to medium, and add roasted pecans.
Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes.
Transfer the mixture to a bowl, add sugar mixture, and toss until well combined.
Spread nuts in a single layer on a sheet of parchment paper (or wax paper) to cool.
These pecans may be kept in an airtight container at room temperature for 1 week.","url":"https://recipe.bluelayer.org/recipe/48543/ginger-scented-pecans"},{"id":"48489","title":"Roasted Sweet Potato Wedges Recipe","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
mustard, prepared, yellow
spices, rosemary, dried
salt, table","directions":"Heat the oven to 450 degrees F and arrange a rack in the middle.
Cut each peeled sweet potato lengthwise into 8 even wedges.
Combine the wedges in a large bowl with the olive oil, mustard, rosemary, and salt.
Toss so that the wedges are evenly coated.
Arrange the sweet potatoes in a single layer on a baking sheet.
Bake for 15 minutes, flip the wedges, and bake an additional 15 minutesthey should be soft, browned, and crisp at the edges.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/48489/roasted-sweet-potato-wedges-recipe"},{"id":"48485","title":"Roasted Two-Tone Potatoes","ingredients":"potatoes, raw, skin
sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
spices, nutmeg, ground","directions":"Preheat oven to 400F.
Coat large roasting pan with cooking spray.
Peel all potatoes and cut into 1/2-inch-thick pieces about 1 1/2 inches long.
In large bowl, combine potatoes, oil and 1/2 teaspoon salt; toss to coat.
Spread potatoes in prepared roasting pan.
Roast potatoes, stirring every 10 minutes or so, until browned and fork-tender, about 40 minutes.
Stir in nutmeg toward end of roasting.
Season with remaining 1/4 teaspoon salt and freshly ground black pepper to taste.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/48485/roasted-two-tone-potatoes"},{"id":"48434","title":"Sauteed Yellow Squash With Carrots and Tarragon","ingredients":"butter, without salt
oil, olive, salad or cooking
carrots, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
shallots, raw
salt, table
spices, pepper, black
spices, tarragon, dried","directions":"Set a 12\" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/48434/sauteed-yellow-squash-with-carrots-and-tarragon"},{"id":"48389","title":"Roasted Cauliflower With Brown Butter","ingredients":"cauliflower, raw
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat oven to 400.
Arrange cauliflower in a single layer on a baking sheet coated with cooking spray.
Coat cauliflower with cooking spray; sprinkle with salt and pepper.
Bake at 400 for 25 minutes, turning cauliflower twice.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned.
Combine cauliflower and browned butter in a bowl and toss gently to coat.","url":"https://recipe.bluelayer.org/recipe/48389/roasted-cauliflower-with-brown-butter"},{"id":"48387","title":"Citrus-Simmered Parsnips","ingredients":"parsnips, raw
orange juice, raw
water, bottled, generic
butter, without salt
salt, table
spices, pepper, black
spices, tarragon, dried","directions":"Combine parsnips, orange juice, water, butter, and 1/4 teaspoon salt in 4-quart saucepan.
Heat to boiling on high.
Reduce heat to medium.
Cover; cook 18 to 20 minutes or until tender and glazed, stirring.
Stir in 1/4 teaspoon each salt and pepper.
Top with 1 teaspoon chopped fresh tarragon leaves.
Serve with roasted or seared pork.","url":"https://recipe.bluelayer.org/recipe/48387/citrus-simmered-parsnips"},{"id":"48369","title":"Brown Sugar Steamed Buns","ingredients":"sugars, brown
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Boil water in the steamer.
Wrap the lid of the steamer with a towel.
If there are large lumps in the brown cane sugar, use your hands to break them apart as you pour it into a bowl.
Next, add the flour and baking powder and use a whisk to mix.
Pour the low-fat milk into the combined powdered ingredients from Step 2 and mix it in well.
Add the vegetable oil and combine it all together.
If there is still some brown sugar visible, that's fine.
Place the muffin cups inside the 6 cm ramekins and fill each about 80% full.
Place into the steamer and steam at a high heat for 15 minutes, then they are done.
Serve with barley tea or roasted green tea.
Try the plain version.
You can replace the low-fat milk with regular milk.
I made it with 160 ml of full-fat.","url":"https://recipe.bluelayer.org/recipe/48369/brown-sugar-steamed-buns"},{"id":"48354","title":"Hidden Valley Ranch Roasted Red Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"Cut potatoes into small pieces.
Place is ziploc gallon bag.
Add oil.
Zip bag with air.
Mix well.
Add mix.
Zip bag.
Shake well.
Place on a no-stick foil in the oven at 400 degrees for 20 minutes.
Turn, cook another 10-20 minutes Serve.","url":"https://recipe.bluelayer.org/recipe/48354/hidden-valley-ranch-roasted-red-potatoes"},{"id":"48256","title":"Honey Roasted Pretzel Peanut Butter","ingredients":"honey
honey
pretzels, soft, unsalted","directions":"Note: If you have a small food processor (7- 12 cups), process in 2 batches.
In a large food processor, add the nuts and process until smooth.
You will have to scrape down the sides a few times.
This process takes about 6 minutes.
Then add honey and 1/4 cup pretzels.
Process until drippy!
This will take about another 3-5 minutes.
Taste to make sure its sweet enough for you.
Place in a bowl or jar and stir in remaining 1/4 cup of crushed pretzels.
Place in a jar or sealed container and store in the cupboard or refrigerator.","url":"https://recipe.bluelayer.org/recipe/48256/honey-roasted-pretzel-peanut-butter"},{"id":"48191","title":"Soft Pumpkin Pretzels","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
cornstarch
oil, olive, salad or cooking
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"In a big bowl dissolve the sugar in 1 1/4 cups warm water.
Add the yeast and let sit a few minutes until the yeast \"blooms.
\".
Stir in the pureed pumpkin.
Stir in flour and salt and mix to form a dough.
If the dough seems too dry, add 1 tablespoon of water at a time until it comes together.
Hand knead for ten minutes.
Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
Preheat oven to 475F.
Cover with a towel and let rise in a warm place until doubled about 50 minutes.
In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
Divide the dough into six even pieces.
One by one, carefully roll them into a coil that is 19\" long and about 3/4-1\" thick.
Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
Boil pretzels for one minute, flip over with tongs and boil the second side for another minute.
Place on a greased cookie sheet and lightly blot off any foam with a towel.
Quickly sprinkle with seeds and salt so they stick to the moist dough.
Bake for 15-25 minutes, until deeply browned on top.","url":"https://recipe.bluelayer.org/recipe/48191/soft-pumpkin-pretzels"},{"id":"48139","title":"Summer's Bounty Grilled Shrimp Salad","ingredients":"salad dressing, italian dressing, commercial, regular
soy sauce made from soy (tamari)
lime juice, raw
radicchio, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
cherries, sweet, raw
fresh red onions,
crustaceans, shrimp, raw (not previously frozen)
nuts, almonds","directions":"Preheat grill to medium heat.
Combine dressing, soy sauce and lime zest.
Remove 1/3 cup of the dressing mixture; place in small bowl.
Refrigerate until ready to use.
Toss salad greens with the zucchini, tomatoes and onions in salad bowl; cover.
Refrigerate until ready to serve.
Thread shrimp evenly onto wooden or metal skewers.
Grill 5 to 6 min.
on each side or until shrimp turn pink, turning occasionally and brushing with the remaining dressing mixture.
Remove shrimp from skewers; place over the salad.
Add the reserved 1/3 cup dressing; toss to coat.
Sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/48139/summers-bounty-grilled-shrimp-salad"},{"id":"48111","title":"The Best Granola Ever","ingredients":"oats
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
nuts, pecans
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, flaxseed
water, bottled, generic
oil, olive, salad or cooking
honey
molasses
spices, cinnamon, ground
salt, table
vanilla extract","directions":"Pre-heat oven to 300 degrees F.
In a very large mixing bowl, combine all dry ingredients Rolled Oats through Ground Flax Seed; mix well.
In a small saucepan over medium heat, combine remaining ingredients Water through Vanilla Extract; mix well with a small whisk.
Heat until hot, but do not boil.
When hot, pour syrup over dry ingredients and stir to combine thoroughly.
Spread Granola on a jelly roll pan or other large cookie sheet-type pan with sides.
Bake at 300 degrees for 40 45 minutes total, stirring every 15 minutes.
Let cool.
Store in an airtight container for up to six months.
*You may add dried fruit, if desired, after the baking process.","url":"https://recipe.bluelayer.org/recipe/48111/the-best-granola-ever"},{"id":"48103","title":"Roasted Garlic Green Bean Salad","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
oil, olive, salad or cooking
lemon juice, raw
spices, garlic powder
spices, pepper, black
cherries, sweet, raw
cheese, feta","directions":"Preheat oven to 400.
Spread green beans on a large baking tray in an even layer.
Drizzle olive oil over top and sprinkle with garlic powder, salt, and pepper.
Lightly toss to coat.
Bake for 12 to 15 minutes or until tender, but still slightly crisp.
As green beans are roasting, prepare the dressing.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and pepper.
Pour over green beans and top with cherry tomatoes and feta.
Serve immediately or refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/48103/roasted-garlic-green-bean-salad"},{"id":"48089","title":"Super Easy Tangy Roasted Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, thyme, dried
mustard, prepared, yellow
pineapple, raw, all varieties
honey","directions":"Preheat oven to 350.
Place pork in a roasting pan and sprinkle all sides with the salt, pepper and thyme.
Mix Dijon, pineapple preserves and honey and pour over the pork.
Loosely cover and roast for about 60 minutes, (basting with sauce every 20 minutes) or until internal temp reaches 160F.
If you're using tenderloin, it will cook quicker.","url":"https://recipe.bluelayer.org/recipe/48089/super-easy-tangy-roasted-pork-loin"},{"id":"48078","title":"Easy Oven-Roasted Cheesy Cauliflower","ingredients":"cauliflower, raw
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Heat oven to 450 degrees F.
Toss cauliflower with dressing; spread onto foil-covered rimmed baking sheet.
Bake 25 to 30 min.
or until tender and golden brown, stirring occasionally.
Sprinkle with cheese.","url":"https://recipe.bluelayer.org/recipe/48078/easy-oven-roasted-cheesy-cauliflower"},{"id":"48041","title":"Oven Roasted Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
lemon juice, raw
spices, pepper, black
spices, garlic powder
spices, onion powder
salt, table
spices, thyme, dried
spices, pepper, red or cayenne
butter, without salt","directions":"Preheat oven to 500 degrees.
Line a large rimmed baking sheet with foil.
In a large bowl, toss chicken wings with lemon juice.
Add pepper, garlic and onion powders, and salt.
Add thyme, crushing it between your fingers as you go.
Add cayenne and melted butter.
Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
Cook 20 minutes, then rotate sheet and flip wings.
Cook until wings are browned and cooked through, 10 minutes.
Serve with desired dipping sauce.","url":"https://recipe.bluelayer.org/recipe/48041/oven-roasted-chicken-wings"},{"id":"48036","title":"Roasted Potato Wedges with Rosemary Butter","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
salt, table
spices, pepper, black
butter, without salt
spices, rosemary, dried","directions":"Put oven rack in lower third of oven and preheat oven to 500F.
Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl.
Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes.
Remove foil and roast 10 minutes more.
Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat.
Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.","url":"https://recipe.bluelayer.org/recipe/48036/roasted-potato-wedges-with-rosemary-butter"},{"id":"47985","title":"Roasted Tomato Dip","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
onions, raw
spices, basil, dried
vinegar, balsamic
spices, pepper, black","directions":"On a rimmed baking sheet, combine tomatoes, oil and salt.
Roast in a 450* oven for 10 minutes.
Turn oven to broil and roast tomatoes until golden brown, about 5 minutes.
Transfer to a food processor.
Add onion, basil, vinegar and pepper and pulse until smooth.
Serve immediately or refrigerate for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/47985/roasted-tomato-dip"},{"id":"47953","title":"Balsamic Roasted Garlic","ingredients":"spices, garlic powder
vinegar, balsamic
oil, olive, salad or cooking
water, bottled, generic
spices, pepper, black","directions":"Preheat oven to 350.
Spread garlic over a small baking sheet.
In a small bowl, mix the balsamic vinegar, olive oil, water, and pepper together; spoon half of the vinegar mixture over the garlic; toss to coat.
Bake for 30 minutes, stirring occasionally.
Add the remaining vinegar, mix to coat, and bake for 10 minutes.
Stir and return to oven for a final 10 minutes; the roasted garlic should be soft, with a burnished brown glaze finish.
Store, covered, in the refrigerator for up to 5 days.
Bring to room temperature and stir before using.","url":"https://recipe.bluelayer.org/recipe/47953/balsamic-roasted-garlic"},{"id":"46024","title":"Roasted Red Pepper Vinaigrette","ingredients":"spices, pepper, red or cayenne
oil, olive, salad or cooking
vinegar, red wine
honey
salt, table
spices, pepper, black
spices, thyme, dried","directions":"In a blender, combine all ingredients.
Puree until smooth.","url":"https://recipe.bluelayer.org/recipe/46024/roasted-red-pepper-vinaigrette"},{"id":"47844","title":"Basic Low Carb Trail Mix","ingredients":"nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded","directions":"Mix together and enjoy.","url":"https://recipe.bluelayer.org/recipe/47844/basic-low-carb-trail-mix"},{"id":"47839","title":"Easy Roasted Potatoes","ingredients":"dill weed, fresh
spices, garlic powder
salt, table
spices, pepper, black
potatoes, raw, skin
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl.
Set aside.
Toss potatoes with oil in large bowl.
Sprinkle seasoning mixture over potatoes; toss to coat.
Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
Bake 40 minutes or until potatoes are tender and golden brown.","url":"https://recipe.bluelayer.org/recipe/47839/easy-roasted-potatoes"},{"id":"47787","title":"Roasted Red Pepper Dressing","ingredients":"spices, pepper, red or cayenne
spices, pepper, red or cayenne
vinegar, distilled
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"In a blender or food processor puree the red peppers, cayenne, and vinegar until the mixture is smooth and with the motor running add the oil in a stream.
Turn off the motor, scrape down the sides, and blend in the yogurt and salt/pepper to taste.","url":"https://recipe.bluelayer.org/recipe/47787/roasted-red-pepper-dressing"},{"id":"47740","title":"Cora Bars (Blueberry-Cashew)","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
blueberries, raw
nuts, cashew nuts, raw
seeds, sesame seeds, whole, dried
seeds, flaxseed
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a baking sheet.
Process oats, coconut, blueberries, cashews, sesame seeds, and flax seeds together in a food processor until evenly chopped.
Mix tahini, honey, and vanilla extract together in a bowl using an electric mixer.
Mix tahini mixture into oat mixture using your hands until evenly moistened.
Spread mixture onto the prepared baking sheet, forming a 1-inch high rectangle.
Bake in the preheated oven until set, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/47740/cora-bars-blueberry-cashew"},{"id":"47718","title":"AnnaJoy's No Bake Pumpkin Balls","ingredients":"dates, deglet noor
honey
pumpkin, raw
seeds, flaxseed
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine ingredients in a food processor, and pulse until smooth and combined.
Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls.
(Mine were about 1-inch in diameter.)
Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47718/annajoys-no-bake-pumpkin-balls"},{"id":"47695","title":"Honey Roasted Figs","ingredients":"figs, dried, uncooked
butter, without salt
honey","directions":"Preheat oven to 350 degrees F.
Remove the stem and bottom of each fig.
Slice in half, lengthwise.
Smear a dab of butter onto the cut side of each fig half and place into a buttered baking dish.
Drizzle honey over the figs.
Roast in the preheated oven for 20-25 minutes.
Serve hot or refrigerate and serve cold.","url":"https://recipe.bluelayer.org/recipe/47695/honey-roasted-figs"},{"id":"47682","title":"Chili Roasted Carrots","ingredients":"oil, canola
spices, chili powder
spices, cumin seed
salt, table
carrots, raw
spices, coriander seed
lime juice, raw","directions":"Position rack in lower third of oven; preheat to 450 degrees F.
Combine oil, chili powder, cumin and salt in a medium bowl.
Add carrots and toss well to coat.
Spread out on a rimmed baking sheet.
Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
Toss the carrots with cilantro and lime juice.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/47682/chili-roasted-carrots"},{"id":"47659","title":"Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
beans, snap, green, raw
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
sugars, granulated
mustard, prepared, yellow
salt, table
spices, pepper, black
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, tarragon, dried","directions":"Preheat oven to 425.
Cut fingerlings in half lengthwise, and place in a large bowl.
Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
Place potato halves, cut sides up, in a jelly-roll pan.
Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
Bake potatoes at 425 for 30 to 32 minutes or until tender and browned.
While the potatoes are baking, make the sauce.
Whisk together first 6 ingredients in a small bowl until combined.
Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
Whisk in green onion and tarragon.
Use immediately, or store in an airtight container in refrigerator up to 2 days.
Let chilled dressing stand 30 minutes before using.
Remove potatoes from oven, and let potatoes stand in pan.
Bake green beans at 425 for 12 minutes.
Arrange green beans around roasted potatoes on a serving platter.
Drizzle with Creamy Tarragon Dressing.","url":"https://recipe.bluelayer.org/recipe/47659/roasted-fingerling-potatoes-green-beans-in-tarragon-sauce"},{"id":"47646","title":"Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, red or cayenne
salt, table","directions":"Preheat your oven to 425 degrees F. Lightly spray a 9x13 glass pan with non-stick cooking spray.
I use a slightly larger pan so they have some room and dont get too crowded.
Wash and cut your potatoes keeping them close in size to each other.
Coat with olive oil.
Give it a good mix, you want to ensure every bite is nice and coated with your spice mixture.
Add in your spices and mix to make sure every bite is nicely coated.
Pop the pan into the oven and let them roast for 20 minutes.
Do not open, flip, shake, toss or even peek at them until 20 minutes is up.
At the 20 minutes mark, give em a flip, a shake and a toss.
Then shut the door and give them another 20 minutes.
When you hear the timer ding, youre allowed to take them out and poke and prod all you want.
I usually give them another little sprinkle of salt, since I like them on the salty side.","url":"https://recipe.bluelayer.org/recipe/47646/roasted-potatoes"},{"id":"47548","title":"Roasted Parmesan Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 400 degrees F.
Place asparagus on parchment-covered rimmed baking sheet.
Drizzle with oil; toss to evenly coat.
Spread to form even layer.
Bake 15 min.
or until asparagus is crisp-tender.
Drizzle with dressing; sprinkle with cheese.","url":"https://recipe.bluelayer.org/recipe/47548/roasted-parmesan-asparagus"},{"id":"47547","title":"Honey-Butter Roasted Beets","ingredients":"beets, raw
butter, without salt
honey
salt, table
vanilla extract","directions":"Preheat oven to 375°F.
Slice green tops from beets (and reserve for another use if desired).
Carefully peel rough outside layer from beets.
Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters).
Then arrange in a single layer on a large baking sheet with raised sides.
In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth).
Whisk in the salt and vanilla.
Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated.
Then rearrange into a single layer.
Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
Remove from oven, allow to cool for 5 minutes and serve.","url":"https://recipe.bluelayer.org/recipe/47547/honey-butter-roasted-beets"},{"id":"47520","title":"Cilantro Pesto","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
parsley, fresh
spices, coriander seed
spices, garlic powder
lime juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"To toast the pumpkin seeds preheat oven to 350.
Evenly spread the pumpkin seeds on a cookie sheet.
Put them in the preheated oven for 15 minutes.
Remove from the oven and allow to cool.
Wash the fresh herbs in cool water.
Shake well to dry.
Place all the ingredients in a blender and puree until smooth.","url":"https://recipe.bluelayer.org/recipe/47520/cilantro-pesto"},{"id":"47423","title":"Slow-Roasted Cherry Tomatoes","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Adjust the oven rack to the middle position and preheat the oven to 300F.
Place a wire rack on top of a baking sheet.
Gently lift the tomatoes out of the boxes, taking care to keep the tomatoes attached to the stems as much as possible.
Brush the tomatoes with the olive oil and season with the salt and pepper.
Place the tomatoes in the oven to roast until their skins are shriveled but the tomatoes are still plump, about 1 1/2 hours.
Remove the tomatoes from the oven and allow them to cool to room temperature.
Use the tomatoes, or cover with plastic wrap and store at room temperature for up to one day or refrigerate for up to three days.
Bring the tomatoes to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/47423/slow-roasted-cherry-tomatoes"},{"id":"47388","title":"Vegan Tahini Oat Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, sesame, salad or cooking
vanilla extract
cornstarch
syrup, maple, canadian
seeds, sesame seeds, whole, dried","directions":"preheat oven to 350.
grind oats in a blender until coarsely ground (some whole flakes should remain intact.)
don't wash blender yet.
In a large mixing bowl, combine oats, flour, salt, and baking powder.
Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.
Stir mixture into oat mixture.
Drop tablespoons of batter on greased baking sheet.
Sprinkle with sesame seeds.
Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.","url":"https://recipe.bluelayer.org/recipe/47388/vegan-tahini-oat-cookies"},{"id":"47386","title":"Wholemeal Seedy Bread","ingredients":"water, bottled, generic
butter, without salt
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, caraway seed
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Load breadmaker in this order.
750g loaf setting, light crust option.
I have a panasonic and use basic bake XL and dark crust, as I prefer my crust a bit darker.
Let the bread cool down before slicing.
I keep mine sliced in the freezer.
Makes great toast in the morning.","url":"https://recipe.bluelayer.org/recipe/47386/wholemeal-seedy-bread"},{"id":"47312","title":"Daily Harvest Granola","ingredients":"butter, without salt
honey
spices, cinnamon, ground
oats
nuts, pecans
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
raisins, seeded
cranberries, dried, sweetened","directions":"Boil butter, cinnamon, and honey for three minutes.
While this is boiling, mix the oats, pecans, walnuts, pumplin seeds, sunflower seeds, raisins and dried cranberries in a large bowl.
Pour liquid mix over oat mixture and stir well to coat.
Bake at 350 degrees for 10 minutes on a lightly greased cookie sheet.
Stir and bake 5 more minutes until golden brown.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47312/daily-harvest-granola"},{"id":"47308","title":"Sweet n' Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cumin seed
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, red or cayenne
butter, without salt","directions":"Cut hole in bottom of pumpkin and scrape out seeds.
Rinse well to remove pulp.
Pat dry.
Preheat oven to 250
Line pan with parchment paper and spread seeds in even layer.
Roast until dry.
About 1 hour.
In small bowl, mix 3 Tbl.
Sugar, the cumin, cinnamon and ginger.
Set aside.
In nonstick pan, melt butter.
Once butter is melted, add seeds and stir to coat.
Then sprinkle with the remaining 2 Tbl.
of sugar.
Cook until sugar begins to caramelize, about 1-2 minutes.
Pour seeds in bowl of spices and stir or shake to coat.
Store seeds in airtight container up to one month (if they last that long).","url":"https://recipe.bluelayer.org/recipe/47308/sweet-n-spicy-pumpkin-seeds"},{"id":"47289","title":"Panch Phoron, Bengali Five-Spice","ingredients":"spices, fenugreek seed
spices, fennel seed
spices, fennel seed
spices, cumin seed
celery, raw","directions":"Mix all together, You can use less or more of your favorite seeds so adjust to taste.
Store out of light in a sealed jar.
This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.","url":"https://recipe.bluelayer.org/recipe/47289/panch-phoron-bengali-five-spice"},{"id":"47261","title":"Baby Sunburst Squash And Fresh Pea Medley Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
peas, green, frozen, unprepared
butter, without salt
salt, table","directions":"In medium pot, boil squash 4 to 5 min.
.Drain and set aside.
Meanwhile, boil peas in salted water, about 5 min or possibly till tender.
Combine vegetables and toss with butter and marjoram.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/47261/baby-sunburst-squash-and-fresh-pea-medley-recipe"},{"id":"47240","title":"Tahini-Lemon Kale Salad","ingredients":"water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
soy sauce made from soy (tamari)
spices, pepper, black
kale, raw
quinoa, uncooked","directions":"Combine water, lemon juice, olive oil, tahini, soy sauce, and pepper in a large bowl, stirring with a whisk.
Add kale and cooked quinoa; toss.","url":"https://recipe.bluelayer.org/recipe/47240/tahini-lemon-kale-salad"},{"id":"47220","title":"Roasted Red Pepper Oil","ingredients":"oil, olive, salad or cooking
spices, pepper, red or cayenne","directions":"Place the olive oil and roasted red peppers in a blender, and blend until almost smooth.
Strain through a fine mesh strainer lined with a double thickness of cheese cloth.
Cover and chill in the refrigerator at least 24 hours before serving.","url":"https://recipe.bluelayer.org/recipe/47220/roasted-red-pepper-oil"},{"id":"47218","title":"Buttery Roasted Crushed Potatoes","ingredients":"potatoes, raw, skin
salt, table
butter, salted
spices, pepper, black
spices, garlic powder
spices, onion powder","directions":"Preheat oven to 375F.
Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
Bring to a boil over high heat.
Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
Once tender, drain water from potatoes.
Set aside to cool slightly.
Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted.
Remove from oven and stir in pepper, garlic powder and onion powder.
Using the curved back side of a fork and a cutting board, gently press potatoes to \"crush\" them.
The \"crushed\" potatoes should break open but not apart too much.
Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
Roast for 15-20 minutes or until crisp and golden brown.","url":"https://recipe.bluelayer.org/recipe/47218/buttery-roasted-crushed-potatoes"},{"id":"47208","title":"Halloween Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 300F.
Rinse all the pumpkin guts of the seeds.
Spread your seeds out onto a cookie sheet.
Top with vegetable oil.
Sprinkle with salt.
Bake in oven for 45 minutes stirring every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47208/halloween-pumpkin-seeds"},{"id":"47171","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
water, bottled, generic
sauce, worcestershire","directions":"Separate seeds and goo.
Rinse seeds well and place in covered container with water and salt.
Best if soaked over night.
Pumpkin seeds have oil in them so there is no need for butter.
This way the will be nice and dry and not slippery with fat.
Place seeds in a pan with edges and toss with Worcestershire.
Bake for 1 hour at 300F stirring every 15 minutes or so until they are dried out.","url":"https://recipe.bluelayer.org/recipe/47171/toasted-pumpkin-seeds"},{"id":"47166","title":"Tahini Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, powdered","directions":"Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift flour, baking powder, cinnamon and set aside.
Combine vegetable oil, tahini and 1/2 cup powdered sugar in a large mixing bowl and beat until creamy.
Add dry ingredients slowly and mix well.
Take out about 1 teaspoon of dough and roll it between your palms into balls.
Arrange balls on baking sheet, spacing 1 inch apart.
Bake cookies until slightly golden, about 10-15 minutes.
Cool cookies 20 minutes on baking sheet.
Serve with a generous dusting of remaining powdered sugar.
You can store cookies in an airtight jar for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/47166/tahini-cookies"},{"id":"47024","title":"Healthy Vegan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, sunflower seed kernels, dried
seeds, hemp seed, hulled
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
salt, table
seeds, flaxseed
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
molasses
vanilla extract
oil, canola","directions":"Preheat oven to 350 degrees.
Mix all of the dry ingredients, except the flax meal, in one bowl.
Mix the flax meal, with the maple syrup and milk.
Add the rest of the wet ingredients to wet mixture.
Combine wet and dry mixtures, mix well.
Form balls from dough and place on greased cookie sheet.
Bake for 13-14 min, then let cool.","url":"https://recipe.bluelayer.org/recipe/47024/healthy-vegan-cookies"},{"id":"46996","title":"More than sandwich bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
seeds, flaxseed
seeds, sesame seeds, whole, dried
barley, hulled
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"This makes a 2lb loaf.
Place ingredients in order in bread machine pan.
Put pan in machine and use setting for white bread.
Mine takes three hours to bake.
When bread is done, knock it out of the pan and onto a rack to cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/46996/more-than-sandwich-bread"},{"id":"46952","title":"Chickpea Salad With Tahini Dressing","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peppers, sweet, green, raw
carrots, raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
cheese, ricotta, whole milk
water, bottled, generic
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salad dressing, mayonnaise, regular
lemon juice, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, garlic powder
spices, cumin seed
spices, coriander seed","directions":"Salad: In a bowl, combine all salad ingredients.
Dressing: In a food processor, process all dressing ingredients, except cilantro, until smooth.
Combine with salad and cilantro; toss to coat.
To cook dried chickpeas: Cover 2 cups chick-peas in water and bring them to a boil for 3 minutes.
Leave covered for 1 hour, drain water, cover with fresh water and simmer for 20 - 30 minutes or until tender.","url":"https://recipe.bluelayer.org/recipe/46952/chickpea-salad-with-tahini-dressing"},{"id":"46948","title":"Cherries & Almonds","ingredients":"cherries, sweet, raw
nuts, almonds","directions":"Enjoy fresh cherries and roasted almonds for a nutritious snack.","url":"https://recipe.bluelayer.org/recipe/46948/cherries-almonds"},{"id":"46938","title":"Chocolate Honey Energy Bars","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
oats
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to 350F (180C).
Lightly coat a 9 by 9-inch baking pan with cooking spray, then line with parchment paper.
In a large mixing bowl, mix together sunflower seeds, pumpkin seeds, oats, dried fruits and chocolate chips until well mixed.
Add the vegetable oil, honey and applesauce in a small saucepan over medium heat.
Bring to a boil and remove from the heat.
Pour the honey mixture to the oats mixture.
Stir with a wooden spoon until well combined.
Place the mixture into the prepared pan.
Using the back of a spoon or a measuring cup press mixture evenly and firmly into the pan.
Bake for about 30 minutes, or until golden and firm to touch.
Let it cool in the pan on a wire rack to room temperature.
Cut into bars.
Note: You can use any dried fruits, such as prunes, raisins, dried cherries.
The bars can be kept in the a air-tight container in the fridge for at least 1 week or in the freezer for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/46938/chocolate-honey-energy-bars"},{"id":"46899","title":"Yellow Squash With Basil","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
water, bottled, generic
salt, table
spices, pepper, black
spices, basil, dried","directions":"Heat oil in skillet over medium-high heat.
Saute squash until browned, about 5 minutes.
Add garlic; saute 1 minute.
Add water, salt and pepper.
Simmer until squash is tender, 6-7 minutes.
Stir in basil.","url":"https://recipe.bluelayer.org/recipe/46899/yellow-squash-with-basil"},{"id":"46849","title":"Delicious Roasted Chestnuts","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic
oil, olive, salad or cooking
salt, table
vinegar, distilled","directions":"Cut a large X in each chestnut.
Heat a large skillet over medium-high heat.
Combine olive oil, salt, and vinegar.
Toss the chestnuts in this mixture.
Cook the chestnuts in the skillet for 5 minutes.
Add the water, cover the skillet and continue to cook for another 7 minutes over medium heat.
Place a paper toel on a plate.
Transfer the chestnuts to the plate.
Pour the water from the skillet into a baking sheet with a height of at least an inch.
Preheat an oven to 175 degrees F.
Place a cookie cooling rack and place a sheet of aluminum foil on top of the rack.
Place the chestnuts on the foil.
Bake in the oven for 10 minutes.
When opening the door to the oven, steam will pour out;it's hot, so stand back!
Immediately after taking nuts out of oven, transfer them back to the plate to cool.
Take shells off of the nuts.
Serve with salt, and serve hot.","url":"https://recipe.bluelayer.org/recipe/46849/delicious-roasted-chestnuts"},{"id":"46848","title":"Pumpkin Spiced and Sugared Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
syrup, maple, canadian
sugars, brown
pumpkin, raw
salt, table
spices, paprika","directions":"Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated.
In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika.
Sprinkle the mixture over the pumpkin seeds and toss to coat evenly.
Spread the seeds in a single layer on the prepared baking sheet.
Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/46848/pumpkin-spiced-and-sugared-pumpkin-seeds"},{"id":"46811","title":"Glazed Whipped Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
raisins, seeded
salt, table
spices, nutmeg, ground
spices, pepper, black
butter, without salt
sugars, brown
syrups, corn, light
nuts, pecans","directions":"Place 5 lb.
hubbard squash, cut in large pieces, cut side down, in 15x10x1\" baking pan.
Bake in 400* oven till tender, 65-75 minutes.
Scoop out pulp into mixer bowl.
Whip pulp with 2 Tblsp.
butter and 2 Tblsp.
brown sugar.
Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes.
Stir in raisins, salt, nutmeg and pepper.
Cook 5 minutes more, stirring frequently.
Turn into serving dish.
In a small saucepan, heat 1 Tblsp.
butter, 1 Tblsp.
brown sugar, 1 Tblsp.
corn syrup until sugar is dissolved.
Stir in chopped pecans.
Drizzle over squash.","url":"https://recipe.bluelayer.org/recipe/46811/glazed-whipped-squash"},{"id":"46781","title":"Maple-Roasted Bacon","ingredients":"bacon, meatless
syrup, maple, canadian","directions":"Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack.
Bake for 15 to 20 minutes, until the bacon begins to brown.
Remove the pan carefully from the oven; there will be hot grease in the pan!
Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
Transfer the bacon to a plate lined with paper towels and serve warm.","url":"https://recipe.bluelayer.org/recipe/46781/maple-roasted-bacon"},{"id":"46759","title":"Savory Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
butter, without salt
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 300F.
Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
Thoroughly combine seeds with all other ingredients.
Onto a large baking sheet, spread into a single layer.
Roast for 45 minutes to 1 hour or until seeds are lightly browned.
Allow to cool for 15-20 minutes and enjoy!
Store in an air-tight container for one to two weeks, although they don't last that long in our house.
:).","url":"https://recipe.bluelayer.org/recipe/46759/savory-roasted-pumpkin-seeds"},{"id":"46748","title":"Mohn Candy","ingredients":"sugars, granulated
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, poppy seed
nuts, almonds","directions":"In a saucepan, combine the sugar, honey, tahini, and poppy seeds.
Stirring constantly, cook the mixture over a low heat until thick, about 30 minutes.
Add the nuts and stir well.
Wet a wooden board and pour the mixture onto it.
Pat down the mixture with your hands (careful its hot) or a wet spatula until the candy is about 1/2 inch thick.
Let cool.
Slice with a wet knife into diamond shape pieces.","url":"https://recipe.bluelayer.org/recipe/46748/mohn-candy"},{"id":"46706","title":"Shred Me up Slaw","ingredients":"carrots, raw
beets, raw
kale, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
lemon juice, raw
salt, table","directions":"In bowl, toss together vegetables.
Add lemon juice and salt.
Toss well and set aside for 10 minutes or until softened.
Variations: use lime juice instead of lemon juice.
Use chard instead of kale.
For a boost of protein, add 3 tablespoons raw shelled hemp seeds.","url":"https://recipe.bluelayer.org/recipe/46706/shred-me-up-slaw"},{"id":"29101","title":"Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Enjoy pumpkin seeds for a crunchy snack.","url":"https://recipe.bluelayer.org/recipe/29101/pumpkin-seeds"},{"id":"46657","title":"Caesar Dressing","ingredients":"oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard
vinegar, distilled
salad dressing, mayonnaise, regular
sauce, worcestershire
lemon juice, raw
spices, pepper, black
salt, table","directions":"In metal pan, combine oil and garlic.
Bake at 425 until garlic is tender and 7 shades darker.
Stirring occasionally.
Separate garlic from the oil and add garlic to food processor while still hot.
Puree garlic, slowly drizzling oil as needed to puree.
Then add Parmesan cheese a little at a time until blended well and has a smooth consistency.
While garlic is roasting, combine all dressing items in mixing bowl and mix well.
Set aside.
Combine roasted garlic puree and dressing and mix well adding black pepper and salt.
Taste for proper flavor, bring any questions or concerns to your chef or supervisor.
Label, date and place in proper place in the cooler.","url":"https://recipe.bluelayer.org/recipe/46657/caesar-dressing"},{"id":"46622","title":"Roasted Balsamic Broccoli with Parmesan","ingredients":"broccoli, raw
oil, olive, salad or cooking
vinegar, balsamic
salt, table
cheese, parmesan, hard","directions":"Preheat oven to 425 F. Place broccoli on a large rimmed sheet pan.
Drizzle the olive oil and balsamic vinegar over the broccoli.
Season with salt and pepper.
Toss to coat.
Place on top rack of oven and roast for 20 minutes or until tender.
Remove from oven and sprinkle the Parmesan over the broccoli.","url":"https://recipe.bluelayer.org/recipe/46622/roasted-balsamic-broccoli-with-parmesan"},{"id":"46605","title":"Greek Lemon-Roasted Potatoes","ingredients":"potatoes, raw, skin
water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 450 degrees.
Place potatoes in a large baking dish.
Add remaining ingredients to the dish and toss until well coated.
Bake uncovered about 50 minutes until tender and brown on the edges.
Turn the potatoes halfway into cooking time and add more water if the water is all absorbed.
Turn on the broiler for a few minutes to make them nice and brown.","url":"https://recipe.bluelayer.org/recipe/46605/greek-lemon-roasted-potatoes"},{"id":"46601","title":"Chili-Roasted Kale","ingredients":"kale, raw
oil, olive, salad or cooking
spices, chili powder
salt, table","directions":"Preheat an oven to 400 degrees F (200 degrees C).
Place the kale into a large mixing bowl, and drizzle with the olive oil.
Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again.
Spread the seasoned kale onto a baking sheet.
Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/46601/chili-roasted-kale"},{"id":"46517","title":"Brussels Sprouts with Balsamic and Cranberries","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
sugars, granulated
vinegar, balsamic
cranberries, dried, sweetened","directions":"Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half.
Arrange on 2 baking sheets and toss with the olive oil.
Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan.
Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.","url":"https://recipe.bluelayer.org/recipe/46517/brussels-sprouts-with-balsamic-and-cranberries"},{"id":"46494","title":"Balsamic Roasted Broccoli","ingredients":"broccoli, raw
marketside, balsamic vinaigrette dressing,
vinegar, balsamic","directions":"Preheat oven to 400 degrees.
Mist glass baking dish with olive oil in a spray bottle.
In ziploc bag, shake broccoli with dressing and vinegar.
Put in glass dish, and bake 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/46494/balsamic-roasted-broccoli"},{"id":"46487","title":"Lower Fat Cinnamon Granola","ingredients":"oats
nuts, almonds
nuts, walnuts, english
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
salt, table
butter, without salt
honey
raisins, seeded
apricots, dried, sulfured, uncooked
cherries, sweet, raw
cranberries, dried, sweetened","directions":"Preheat oven to 300 F.
Combine oats through salt in a large bowl, mixing well.
Melt butter and stir into honey in a small bowl.
Pour honey/butter mixture over oat mixture and stir until evenly moistened.
(You need a big sturdy wooden spoon or your hands.
).
Pour the granola onto two large baking sheets lined w/parchment paper and bake until cereal is evenly toasted, about 30-40 min total.
Halfway through, give granola a good stir and return to oven until sufficiently golden brown.
Once granola has cooled, stir in dried fruit.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/46487/lower-fat-cinnamon-granola"},{"id":"46459","title":"Roasted Pepper Butter","ingredients":"butter, without salt
spices, pepper, red or cayenne
spices, garlic powder
lemon juice, raw
salt, table","directions":"Combine all of the ingredients together.","url":"https://recipe.bluelayer.org/recipe/46459/roasted-pepper-butter"},{"id":"46447","title":"Rosemary Roasted Almonds","ingredients":"nuts, almonds
oil, olive, salad or cooking
spices, rosemary, dried
spices, chili powder
salt, table
spices, pepper, black","directions":"Preheat oven to 325 degrees .
Line a large baking sheet with a silicone baking mat or foil.
Set aside.
Combine all ingredients in a medium bowl and stir until almonds are evenly coated.
Arrange nut mixture in a single layer on prepared baking sheet.
Bake at 325 degrees for 20 minutes or until lightly toasted.
Cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/46447/rosemary-roasted-almonds"},{"id":"46431","title":"Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
celery, raw
spices, garlic powder
tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw
shortening, vegetable, household, composite
seeds, pumpkin and squash seeds, whole, roasted, without salt
parsley, fresh
spices, coriander seed
terra dolce, organic chipotle dried chile peppers,
lemon juice, raw","directions":"Saute in a pan with 1 tablespoon of oil the squash with salt and pepper till tender and golden brown about 5 minutes, remove and keep warm.
Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.
Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.
In food processor combine 3 tablespoons of oil, pumpkin seeds, parsley, cilantro, chipotle pepper, lemon juice, salt and pepper to taste and pulse till coarsley chopped.
In bowls divide rice, then bean mixture then squash and then the pesto on top.
Top with a sprig of cilantro.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/46431/vegetarian-rice-beans-squash-with-pumpkin-seed-pesto"},{"id":"46407","title":"Black Sesame Walnut Hot Cereal","ingredients":"seeds, sesame seeds, whole, dried
nuts, walnuts, english
rice flour, white, unenriched
sweetener, herbal extract powder from stevia leaf
water, bottled, generic","directions":"Heat saute pan over medium heat.
Roast sesame seeds and walnuts for approximately 4 minutes.
Stir continuously to prevent burning.
Adjust heat if necessary.
Set roasted sesame seeds and walnuts aside.
In same saute pan, roast sweet rice flour until rice flour turns slightly brown, approximately 5 minutes.
Let roasted sesame seeds, walnuts, and sweet rice flour cool for 5 minutes.
Transfer into food processor and add stevia.
Blend until you have a fine powder.
Use a rubber spatula to fold down mixture and pulse intermittently if necessary.
Transfer powder into an airtight container and store in refrigerator to keep it fresh.
To make hot cereal, in a saucepan, bring 1/2 cup water to boil.
Add 2 1/2 tablespoons cereal powder into hot water immediately.
Stir continuously.
Let cereal stand for 2 minutes to thicken.
Serve warm.
Note: You can also replace half the amount of sweet rice flour with oat flour (gluten-free if desired) to increase the health benefits.","url":"https://recipe.bluelayer.org/recipe/46407/black-sesame-walnut-hot-cereal"},{"id":"46376","title":"Homemade Granola Cereal/Bars","ingredients":"oats
nuts, almonds
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
butter, without salt
honey
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 250F Cover rectangular baking shee with parchment paper.
Mix oats, almonds, cashews, seeds, and spices together in a large mixing bowl.
Heat the butter and honey together in a small saucepan over low heat.
Once butter is melted, add the vanilla.
Pour the liquid over the dry ingredients and stir together until evenly coated.
Spread mixture onto prepared pan in one layer.
Bake for 75 minutes.
The granola will become crisp as it cools.
Break into small chunks by pounding in a zip lock bag.
Store in airtight container.
To make granola bars: Combine 1 C granola, 1/2 C pitted dates, and 1 tbsp water into a food processor and puree until mixture states to stick together.
(Add a little more water if necessary) Mash this mixture down on a cutting board or sheet of wax paper to form into one even rectangle shape.
Slice into six even rectangles.
Store in the freezer or fridge.","url":"https://recipe.bluelayer.org/recipe/46376/homemade-granola-cereal-bars"},{"id":"46306","title":"Mashed Potato Cakes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Divide the mashed potatoes into 8 equal portions.
Use your hands to form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking.
Mix the flour with the salt and pepper in a pie plate.
Coat the potato patties in the flour mixture.
Add the potato cakes to the pan and reduce the heat to medium-low.
Cook until they have formed a golden crust, 15 to 20 minutes.
(Peek underneath using a spatula before turning.)
Turn and cook the other side until golden brown, about 15 minutes.
Season with additional salt and pepper and serve hot.
Note: Make mashed potatoes from the \"innards\" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 tablespoons of softened, unsalted butter.
Don't forget to season them with salt and pepper!
Chill the mashed potatoes overnight for the best results.","url":"https://recipe.bluelayer.org/recipe/46306/mashed-potato-cakes"},{"id":"46304","title":"Sticky Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
salt, table
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
oil, olive, salad or cooking
honey","directions":"Preheat your oven to 300 degrees F. Spread out clean pumpkin seeds onto a lined, rimmed baking sheet (I like to use a Silpat).
Place into the preheated oven for 20 minutes, stirring halfway through.
Remove and place into a small bowl or cup.
In another small bowl, combine 2 tablespoons dark brown sugar, salt, pie spice, cinnamon and ginger.
Stir to combine.
Once seeds are dried in the oven, heat the olive oil in a skillet over high heat.
Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.
Stir constantly until the sugar thickens, about 45 seconds to a minute.
Remove to a large bowl and top with the sugar/spice mixture.
Toss to coat, and then spread back out onto the lined baking sheet to cool.
Serve.","url":"https://recipe.bluelayer.org/recipe/46304/sticky-sweet-pumpkin-seeds"},{"id":"46287","title":"Roasted Garlic Oil","ingredients":"spices, garlic powder
oil, olive, salad or cooking","directions":"Preheat oven to 250F.
Place garlic in a deep casserole dish and cover with oil.
Add extra if needed to cover all the garlic.
don't use as much as called for if it won't all fit in your dish.
This is not an exact recipe here.
The main thing is that all the garlic is covered with oil.
Cook in the oven until the garlic is soft and squishy.
Remove from oven and let it cool a bit.
Remove garlic from the oil and set aside.
Let the garlic cool completely in the fridge before you cover it.
Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
Keep refrigerated and use the oil soon.
The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed.
I like to puree it into a smooth past and use it that way.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/46287/roasted-garlic-oil"},{"id":"46281","title":"Orange-Spice Rubbed Roasted Turkey Breast","ingredients":"orange juice, raw
spices, cinnamon, ground
spices, cumin seed
spices, paprika
spices, nutmeg, ground
spices, pepper, black
salt, table
spices, pepper, red or cayenne
ground turkey, raw","directions":"Preheat the oven to 325 degrees.
Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
In a small bowl, stir together the spices.
Using your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast.
Cover it with the skin, place the turkey on the rack in the roasting pan, and insert a meat thermometer in the thickest part making sure it doesn't touch the bone.
Roast, uncovered, for meat thermometer 170 degrees, approximately 1 hour and 45 minutes.
Let the turkey stand for 15 minutes; remove the skin and any visible fat.
Slice the turkey and enjoy.","url":"https://recipe.bluelayer.org/recipe/46281/orange-spice-rubbed-roasted-turkey-breast"},{"id":"46232","title":"Chili Roasted Chicken Breasts or Thighs","ingredients":"sauce, barbecue
spices, chili powder
spices, oregano, dried
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a large bowl, mix together first 4 ingredients.
Add chicken and turn to coat.
Place on foil-lined, rimmed baking sheet; spread with any remaining sauce.
Bake in preheated 425F (220C) degree oven for about 25 minutes for breasts and 35 minutes for thighs.","url":"https://recipe.bluelayer.org/recipe/46232/chili-roasted-chicken-breasts-or-thighs"},{"id":"46194","title":"Herb Roasted Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
mustard, prepared, yellow
spices, parsley, dried
spices, basil, dried
spices, thyme, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"Combine all ingredients except pork in food processor and run for 30 seconds.
Coat pork completely and allow to marinate for at least an hour.
Preheat oven at 425.Line a baking pan with foil and place pork and all herbed oil in pan.
Cover with foil and bake for 25-30 min.
Remove top foil and allow to rest for 5 minutes before slicing.
When sliced, pour any remaining oil from pan all over pork.","url":"https://recipe.bluelayer.org/recipe/46194/herb-roasted-pork-tenderloin"},{"id":"46152","title":"Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts","ingredients":"butter, without salt
shallots, raw
celery, raw
wild rice, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
nuts, walnuts, english
orange juice, raw","directions":"Melt butter in a heavy large saucepan over medium heat.
Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
This can be made a day ahead.
Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
Meanwhile, preheat oven to 350 degrees F.
Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
Transfer to a bowl and toss with the balsamic vinegar.
This part can be made up until 4 hours ahead and let stand at room temperature.
Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/46152/wild-rice-dressing-stuffing-with-roasted-grapes-and-walnuts"},{"id":"46145","title":"Chicken And Squash Recipe","ingredients":"onions, raw
celery, raw
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
spices, pepper, black","directions":"Saute/fry onion and celery in butter in large skillet till tender.
Stir in squash and remaining ingredients.
Cover and bring to a boil.
Reduce heat and simmer 8-10 min or possibly till vegetables are tender.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/46145/chicken-and-squash-recipe"},{"id":"46118","title":"Peanut-Free \"peanut Butter\"","ingredients":"seeds, sunflower seed kernels, dried
oil, olive, salad or cooking","directions":"You can buy your sunflower seeds roasted or roast them yourself.
To roast sunflower seeds put them unshelled, in a 300* F oven for thirty minutes.
For a fully roasted taste, leave them in the oven for sixty minutes.
Allow them to cool, then remove the shells.
You can roast the shelled sunflower seeds but the flavor is better with the shells left on - they will not take as long unshelled.
Combine sunflower seeds with oil in a blender or food processor and blend, stopping periodically to scrape the sides of the blender.
You may need to add more oil, 1/2 t at a time blending between additions.
Add a bit of salt to taste.
You should store this in the refrigerator.
If the oil seperates just stir it up.","url":"https://recipe.bluelayer.org/recipe/46118/peanut-free-peanut-butter"},{"id":"46112","title":"Cherry and Chocolate Energy Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
seeds, sesame seeds, whole, dried
seeds, flaxseed
honey
vanilla extract
salt, table
mini semi-sweet chocolate baking chips,","directions":"Position a rack in lower third of oven, preheat to 300AF.
Line an 8-inch-square pan with parchment paper, allowing it to overhang on two opposite sides.
Mix together cereal, pecans, pepitas, cherries (or cranberries), sesame seeds and ground flaxseeds in a large bowl.
Add honey, vanilla and salt in a small saucepan.
Warm over medium heat, stirring, until the honey is more fluid and the salt is dissolved.
Pour the honey mixture over the dry ingredients and fold until everything is moistened and sticky.
Allow to cool for 5 minutes.
Fold in chips (or chopped chocolate) until evenly distributed.
Transfer the mixture into the prepared pan and spread evenly with a fork.
Using the back of the spoon or fork, press the mixture very firmly all over.
(Alternatively, cover with parchment paper and press firmly all over.)
Bake until the top is golden brown, 35 to 38 minutes, do not let the honey burn.
Run a knife along the unlined sides of the pan to detach the bars.
Allow to cool in the pan on a wire rack to room temperature, about 1 hour.
Use the ends of the parchment to lift the bars from the pan.
Gently remove the parchment.
Cut into 16 squares.
Serve or store at an air-tight container.","url":"https://recipe.bluelayer.org/recipe/46112/cherry-and-chocolate-energy-bars"},{"id":"46106","title":"Cajun Roasted Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, canola
salt, table
spices, garlic powder
spices, paprika
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Preheat oven to 400 degrees .
Toss the chickpeas with oil and 2 tablespoons of Cajun seasoning.
Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.","url":"https://recipe.bluelayer.org/recipe/46106/cajun-roasted-chickpeas"},{"id":"46093","title":"Simple Oven-Roasted Tomato Sauce","ingredients":"spices, onion powder
oil, olive, salad or cooking
spices, basil, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"Preheat oven to 425 degrees F.
Spread tomatoes in a single layer in a pan.
Drizzle with olive oil.
Sprinkle with onion powder.
Bake for 35 minutes or until tomatoes are wrinkly.
Let cool for a few minutes, then put tomatoes in food processor.
Add fresh basil, garlic powder, salt, and pepper and blend until smooth.
To serve, I added a few handfuls of spinach to the finished sauce and simmered it on the stove until the spinach wilted.
Then I poured it over pasta and topped it with cheese.","url":"https://recipe.bluelayer.org/recipe/46093/simple-oven-roasted-tomato-sauce"},{"id":"46067","title":"Spinach Salad with Roasted Beets and Dried Fruit","ingredients":"beets, raw
orange juice, raw
goji berries, dried
mustard, prepared, yellow
vinegar, balsamic
oil, olive, salad or cooking
spinach, raw
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 375F.
Wrap beets individually in foil, and place on baking sheet.
Roast 1 hour, or until tender.
Cool.
Meanwhile, pour orange juice over goji berries in small bowl.
Soak goji berries 1 hour, or until plump and softened.
When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.
Strain goji berries into small, clean bowl, and reserve juice.
Whisk together 2 Tbs.
reserved juice with mustard, vinegar, and oil in separate bowl.
Toss spinach with dressing in large bowl, and season with salt and pepper, if desired.
Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/46067/spinach-salad-with-roasted-beets-and-dried-fruit"},{"id":"46053","title":"Jeni's Splendid Roasted Strawberry and Buttermilk Ice Cream","ingredients":"strawberries, raw
sugars, granulated
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cheese, parmesan, hard
salt, table
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375 degrees F. Hull strawberries and slice.
Combine strawberries with sugar in an 8\" square glass or ceramic baking dish, stirring gently to mix well.
Roast for 8 minutes, or until just soft.
Let cool slightly.
Puree in a food processor with lemon juice.
Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
Mix about 2 Tbls of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.
Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute.
Remove from heat.
Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well.
Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.
Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker.
Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
Freeze in the coldest part of your freezer until firm, at least 4 hours.
Makes about 1 quart.
Serve with refrigerated strawberry puree poured over the top.","url":"https://recipe.bluelayer.org/recipe/46053/jenis-splendid-roasted-strawberry-and-buttermilk-ice-cream"},{"id":"46041","title":"Roasted Potato Wedges With Cilantro Lime Mayonnaise","ingredients":"spices, cumin seed
spices, oregano, dried
oil, olive, salad or cooking
potatoes, raw, skin
salad dressing, mayonnaise, regular
cream, sour, cultured
spices, coriander seed
lime juice, raw
lime juice, raw","directions":"Roast potatoes:.
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F.
Stir cumin, oregano, and 3/4 tsp salt into oil in a large bowl.
Add potatoes and toss.
Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Meanwhile, make mayonnaise:.
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 tsp salt in a small serving bowl.
Serve potatoes with mayonnaise.","url":"https://recipe.bluelayer.org/recipe/46041/roasted-potato-wedges-with-cilantro-lime-mayonnaise"},{"id":"46016","title":"Smashed Roasted Potatoes","ingredients":"potatoes, raw, skin
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F. Wrap each potato individually in foil.
Place on a rimmed baking sheet.
Bake until tender, 4560 minutes.
Let cool slightly.
Unwrap potatoes and arrange on same baking sheet.
Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart.
Season with salt and pepper; drizzle with half of the oil.
Carefully turn potatoes to coat.
Preheat oven to 500 degrees F. Roast potatoes for 15 minutes.
Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 2530 minutes.","url":"https://recipe.bluelayer.org/recipe/46016/smashed-roasted-potatoes"},{"id":"45992","title":"Oven Roasted Red Potatoes With Herbs","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
spices, rosemary, dried
spices, pepper, black
spices, garlic powder","directions":"Clean potatoes.
Cut 1/2\" slices into potato but do not cut all the way through.
You should have a whole potato when done.
Put potatoes in a bowl and pour oil over them.
Mix the rest of the seasonings together.
Sprinkle over potatoes.
Wrap potatoes in foil.
Bake in 350 oven until done.
40 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/45992/oven-roasted-red-potatoes-with-herbs"},{"id":"45961","title":"Gg's Roasted Spicy Pecans","ingredients":"butter, without salt
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
spices, pepper, black
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Preheat oven to 375 degrees.
Melt butter in saucepan.
Add next 5 ingredients and mix well.
Add pecans and coat well with spiced butter.
Spread on cookie sheet in one layer and bake until one shade darker, about 8 to 10 minutes.
DO NOT OVERCOOK.
You can also add shredded Parmesan cheese after cooking.","url":"https://recipe.bluelayer.org/recipe/45961/ggs-roasted-spicy-pecans"},{"id":"45943","title":"Greek Lemon-Roasted Potatoes","ingredients":"potatoes, raw, skin
water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 425 degrees.
Chop potatoes into chunks.
You can either peel them or leave the skin on.
Place potatoes and remaining ingredients into a large baking dish.
(You may need two!)
Bake uncovered for about 50 minutes until tender and brown on the edges.
Turn the potatoes halfway through the baking time.
At this time, you can add more water if it has all been absorbed.
5.If you like them nice and crisp you can turn on the broiler for a few minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45943/greek-lemon-roasted-potatoes"},{"id":"45784","title":"Cinnamon sugar pumpkin seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spices, cinnamon, ground
sugars, granulated","directions":"Preheat oven to 350
Mix everything together and put on a baking sheet
Bake for 30 minutes mix around the seeds half way through","url":"https://recipe.bluelayer.org/recipe/45784/cinnamon-sugar-pumpkin-seeds"},{"id":"45771","title":"Yogurt-Tahini Dressing","ingredients":"yogurt, greek, plain, nonfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lime juice, raw
honey","directions":"Combine ingredients in a bowl.
Drizle over cooked broccoli, cauliflower, or beans.
Or serve it as a dip for barley cooked vegetables.","url":"https://recipe.bluelayer.org/recipe/45771/yogurt-tahini-dressing"},{"id":"45757","title":"Homemade Sunflower Seed Butter","ingredients":"seeds, sunflower seed kernels, dried
oil, canola
salt, table","directions":"If you use raw sunflower seeds like I do, it's best to roast them first.
I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop.
Let them cool for a few minutes.
Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth.
You may have to scrape the sides down occasionally.
Add a little more oil if the mix is still not binding.
If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time.
Using something granulated like sugar or Sun Crystals might require more oil.
Store in the refridgerator, and if the oil separates, mix before using.
Yields about 1 cup.","url":"https://recipe.bluelayer.org/recipe/45757/homemade-sunflower-seed-butter"},{"id":"45753","title":"Balsamic-Roasted Carrots with Feta","ingredients":"carrots, raw
oil, olive, salad or cooking
cheese, feta","directions":"Heat oven to 400 degrees F.
Toss carrots with dressing; spread onto parchment-covered rimmed baking sheet.
Bake 40 to 45 min.
or until tender.
Top with cheese.","url":"https://recipe.bluelayer.org/recipe/45753/balsamic-roasted-carrots-with-feta"},{"id":"45710","title":"Nourishing Protein Bars","ingredients":"nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
dates, deglet noor
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract","directions":"Grind almonds through almond butter in food processor.
Melt coconut oil, add maple syrup and vanilla.
Add to food processor.
Pulse to coarse paste.
Spread in 8x8 pan.
Cool in fridge.","url":"https://recipe.bluelayer.org/recipe/45710/nourishing-protein-bars"},{"id":"45697","title":"Sweet and Sour Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
vinegar, red wine
syrup, maple, canadian
sauce, fish, ready-to-serve
soy sauce made from soy (tamari)
spices, rosemary, dried
spices, pepper, red or cayenne
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Bring a large pot of salted water to a boil.
Add Brussels sprouts and cook for 3-4 minutes.
Fill a large bowl with cold water and add 2 cups of ice cubes.
Drain Brussels sprouts and then transfer them to the bowl of ice water.
Let them cool for 2 minutes.
Drain water.
Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper (or aluminum foil).
Season Brussels sprouts with salt and pepper and drizzle half of the olive oil over the top.
Toss to coat and then spread them in an even layer on the prepared tray.
Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.
Prepare sauce by whisking the remaining half of the olive oil, red wine vinegar, maple syrup, fish sauce, soy sauce, rosemary and hot pepper flakes in a small bowl.
Transfer Brussels sprouts into a large serving bowl, toss them with the sauce and top with pepitas.","url":"https://recipe.bluelayer.org/recipe/45697/sweet-and-sour-brussels-sprouts"},{"id":"45684","title":"Honey Seed Loaf","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
oil, olive, salad or cooking
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"Put yeast, flours, and salt into bowl and stir.
Make a well in the center and add honey, olive oil, water, and seeds.
Stir until it is all mixed.
It should be soft, but not sticky.
Add more flour if needed.
Form into a ball.
Roll out onto floured surface and knead for 5-10 minutes.
Shape into ball and put in lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour.
Punch dough down and knead for a few more minutes.
Separate into 2 rounded loaves.
Put on baking sheet (lined with baking paper), cover with plastic wrap, and let rise until double.
Bake for 20-25 minutes at 200 degrees C, until underside sounds hollow when tapped.
Let cool on wire rack.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/45684/honey-seed-loaf"},{"id":"45679","title":"Roasted Taco Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
seasoning mix, dry, taco, original
spices, garlic powder","directions":"Heat oil in a large skillet over medium heat.
Add in the seeds a stir until lightly browned (about 4-5 minutes).
Remove the seeds and place in a bowl.
Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
Bake at 325 degrees F. for 15-20 minutes or until crisp.
Remove to paper towels to cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45679/roasted-taco-pumpkin-seeds"},{"id":"45628","title":"Homemade Cliff Bars (No Bake!)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, flaxseed
cranberries, dried, sweetened
nuts, walnuts, english
syrup, maple, canadian
sugars, brown
nuts, cashew nuts, raw
vanilla extract
spices, cinnamon, ground","directions":"Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat.
Stir in nut butter and vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff).
Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
Cool in pan on a wire rack.
Cut into 12 bars.
(Wrap bars tightly in plastic wrap and store in the refrigerator).
Variations:.
Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips).
Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts.
Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts.
Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup.
Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.","url":"https://recipe.bluelayer.org/recipe/45628/homemade-cliff-bars-no-bake"},{"id":"45624","title":"Dijon Roasted Potato Salad","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
mustard, prepared, yellow
vinegar, red wine
onions, spring or scallions (includes tops and bulb), raw
bacon, meatless","directions":"Preheat oven to 400 degrees.
Wash and dice potatoes into 1 1/2-inch cubes.
Place in large bowl.
Drizzle with olive oil and season with salt and pepper.
Toss in garlic and mix well.
Place potatoes in baking dish and bake for 18-25 minutes, or until fork tender.
Let potatoes cool 8-10 minutes.
In a large bowl, mix mustard, vinegar and green onions.
Stir in potatoes and coat evenly.
Sprinkle bacon on top to garnish.
Serve chilled or at room temperature.","url":"https://recipe.bluelayer.org/recipe/45624/dijon-roasted-potato-salad"},{"id":"45607","title":"Nammurah (Harisseh)","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
syrup, maple, canadian
nuts, almonds
salt, table","directions":"Mix smeed, sugar, and butter.
Stir baking soda and baking powder in the yogurt.
Add to smeed mixture and blend together.
Grease 17\" x 12\" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt.
Cut into diamond shapes and place a blanched almond on each piece.
Bake in a 400 degree preheated oven for 30 minutes, or until brown.
Let stand for ten minutes then pour thin syrup (attar) over the surface.","url":"https://recipe.bluelayer.org/recipe/45607/nammurah-harisseh"},{"id":"45512","title":"Roasted Parsnips with Parsley","ingredients":"parsnips, raw
oil, olive, salad or cooking
salt, table
butter, without salt
parsley, fresh","directions":"Preheat oven to 450F.
Toss first 3 ingredients in bowl.
Spread parsnips in single layer on rimmed baking sheet.
Dot with butter.
Roast parsnips 20 minutes.
Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer.
Transfer parsnips to plate and season to taste with salt and pepper.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/45512/roasted-parsnips-with-parsley"},{"id":"45501","title":"Spicy Whipped Feta With Roasted Red Peppers","ingredients":"cheese, feta
spices, pepper, red or cayenne
oil, olive, salad or cooking
lemon juice, raw
spices, pepper, red or cayenne
spices, pepper, black","directions":"Process all of the ingredients together in a food processor until smooth, about 20 seconds.
Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate until firm, about 2 hours or up to 2 days.
Drizzle with additional extra-virgin olive oil and sprinkle with additional cayenne before serving.","url":"https://recipe.bluelayer.org/recipe/45501/spicy-whipped-feta-with-roasted-red-peppers"},{"id":"45487","title":"Skillet Salt Roasted Potatoes","ingredients":"potatoes, raw, skin
salt, table
spices, caraway seed
oil, olive, salad or cooking","directions":"Scrub potatoes and set aside.
In a 12 inch cast iron skillet or Dutch oven, spread salt evenly over bottom; heat over medium until hot, about 5 minutes, then sprinkle with fennel or caraway seeds.
Add potatoes, pressing lightly into the salt; cover skillet.
Cook until tender, 35 to 40 minutes (test with fork).
Remove from heat and let stand, covered, 5 minutes.
Remove potatoes with tongs, brush excess salt off, then drizzle with olive oil and serve with remaining salt mixture.","url":"https://recipe.bluelayer.org/recipe/45487/skillet-salt-roasted-potatoes"},{"id":"45444","title":"Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries","ingredients":"spartan, real semi-sweet chocolate baking chips,
goji berries, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, chia seeds, dried
salt, table","directions":"Line a large rimmed baking sheet with parchment paper and clear a space for it in your fridge.
Melt the chocolate either in the top of a double boiler (with simmering water in the bottom) or in the microwave (use 20 second intervals and stir after each one).
Pour the melted chocolate onto the parchment paper and spread with a spatula to form an even layer.
Sprinkle the melted chocolate with the remaining ingredients.
Refrigerate until the chocolate has hardened, about 2 hours.
Break into rustic chunks and store in an airtight container in the fridge for healthy snacking.","url":"https://recipe.bluelayer.org/recipe/45444/dark-chocolate-beauty-bark-with-chia-seeds-pepitas-and-goji-berries"},{"id":"45415","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
spices, thyme, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black
oil, olive, salad or cooking
vinegar, balsamic","directions":"Preheat oven to 425 degrees F.
Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves.
Soak them in a bowl of cold water for a few minutes and drain them well.
Cut them in half and put them into a roasting pan.
Add the thyme, oregano, garlic powerder, salt and pepper.
Add the olive oil and vinegar and toss everything well to coat.
Put the roasting pan into the oven and cook for 20 minutes.
Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.","url":"https://recipe.bluelayer.org/recipe/45415/roasted-brussels-sprouts"},{"id":"45397","title":"Pumpkin Spice Overnight Oatmeal","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, pumpkin and squash seeds, whole, roasted, without salt
pumpkin, raw
pumpkin, raw
sugars, brown","directions":"Combine all ingredients.
Put the oatmeal in half-pint jars and store in the fridge overnight.
Top with extra pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/45397/pumpkin-spice-overnight-oatmeal"},{"id":"45395","title":"Mock \"spaghetti\" (Spaghetti Squash)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
parsley, fresh
cheese, parmesan, hard
oil, olive, salad or cooking
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table","directions":"Heat oven to 400 degrees, prick squash with fork, place in a baking dish and bake uncovered about 1 1/2 hours.
Cook the spaghetti and drain.
Cut squash lengthwise; remove seeds and fibers of one half; save the other half for another time.
Remove the spaghetti-like strands with fork.
Toss the squash and remaining ingredients together.","url":"https://recipe.bluelayer.org/recipe/45395/mock-spaghetti-spaghetti-squash"},{"id":"45350","title":"Chili Seeds","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
spices, chili powder
spices, garlic powder
spices, pepper, red or cayenne","directions":"Mix all the ingredients in a large bowl.
Spread out on a cookie sheet.
Bake at 300F for 20 minutes, stirring every 5 minutes, until seeds are lightly brown and toasty.
Cool, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45350/chili-seeds"},{"id":"45307","title":"Herbed Summer Squash Recipe","ingredients":"butter, without salt
celery, raw
spices, pepper, black
spices, oregano, dried
onions, spring or scallions (includes tops and bulb), raw
salt, table
parsley, fresh
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Cut squash in 1/2-inch slices.
Heat butter in frying pan, add in onions, celery and saute/fry for 3-4 min.
Combine salt, pepper, parsley and oregano and stir into mix in pan.
Add in sliced squash and mix well.
Cover pan tightly and cook gently till squash is just tender, usually about 8-10 min.
Stir gently 2 or possibly 3 times during cooking.
Serves 6.
Optional: Add in a small can of tomatoes when adding squash.","url":"https://recipe.bluelayer.org/recipe/45307/herbed-summer-squash-recipe"},{"id":"45259","title":"Roasted Parsnips and Carrots with a Touch of Thyme","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat oven to 425 degrees F.
Cut parsnips and carrots diagonally into pieces about the same size so they will cook evenly.
Dont make them too small.
Place in a Ziploc bag and add the olive oil, salt and pepper and mix well.
Spread on rimmed cookie sheet and roast for 20 minutes, then test.
They should be fork-tender.
Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot.
You could even cut them like French fries and surprise your family!
They may not know the difference.","url":"https://recipe.bluelayer.org/recipe/45259/roasted-parsnips-and-carrots-with-a-touch-of-thyme"},{"id":"45180","title":"Cacio E Pepe Spaghetti Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"cut squash in half and seed.
place 1/4 inch water in microwave-safe dish.
place squash in the dihs, the cut sides down- the sides will overlap.
cover with plastic wrap and microwave on high for 13 minutes.
shred squash and add 1/4 cup cooking liquid to it in large bowl.
dress with olive oil and cheese.
season and serve.","url":"https://recipe.bluelayer.org/recipe/45180/cacio-e-pepe-spaghetti-squash"},{"id":"45123","title":"Cinnamon Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
sugars, powdered","directions":"Take fresh unrinsed pumpkin seeds and toss with coconut oil.
Toss in cinnamon.
Spread on cookie sheet.
I lined mine with a teflon sheet.
Bake at 300 degrees until nicely toasted, 10-15 minutes.
The coconut oil works great for this because it can reach a higher heat without scorching.
Transfer to a dish while still hot and toss with powdered sugar -- more or less to your liking.","url":"https://recipe.bluelayer.org/recipe/45123/cinnamon-pumpkin-seeds"},{"id":"45085","title":"Healthy Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
honey
cranberries, dried, sweetened","directions":"Preheat oven to 160C.
Coarsely chop the almonds.
Measure the oatmeal, almonds, pumpkin seeds, and coconuts and add to a bowl.
Stir well to combine.
Put the honey and olive oil in a cocotte or a heat-resistant container and microwave for 20-30 seconds to dissolve the honey in the olive oil.
Pour the honey mixture into the bowl from Step 2 and mix well with a spatula.
Once the mixture is evenly combined and moistened, spread the mixture on a baking sheet.
Bake for about half an hour.
Stir the mixture in the middle of baking to make sure it browns evenly.
It's done when it's evenly browned.
Mix the cranberries into the mixture and let cool.
Once it's cooled, transfer to a jar.
It's great in an acai bowl.","url":"https://recipe.bluelayer.org/recipe/45085/healthy-homemade-granola"},{"id":"45062","title":"Baby Squash With Capers And Parsley Recipe","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
capers, canned
parsley, fresh
lemon juice, raw","directions":"Heat oil in large skillet over medium-high heat.
Add in squash and water.
Cover; cook squash till almost crisp-tender, about 4 min.
Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min.
Transfer to bowl.
Add in capers, parsley and lemon juice to squash and toss to coat.
Season to taste with salt and pepper.
Serve hot or possibly at room temperature.
Serves 10.","url":"https://recipe.bluelayer.org/recipe/45062/baby-squash-with-capers-and-parsley-recipe"},{"id":"45021","title":"Roasted Squash, Parsnips & Carrots","ingredients":"carrots, raw
parsnips, raw
squash, winter, butternut, raw
sugars, granulated
roland, seasoned rice wine vinegar,","directions":"Preheat oven to 375 degrees.
Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
Toss vegetables together and place in a small roasting pan or gratin dish.
Sprinkle with Splenda or sugar and vinegar.
Bake for 15 minutes, then stir the vegetables.
Bake an additional 15 minutes or until tender.","url":"https://recipe.bluelayer.org/recipe/45021/roasted-squash-parsnips-carrots"},{"id":"44988","title":"Roasted Red Pepper Mayo","ingredients":"salad dressing, mayonnaise, regular
spices, pepper, red or cayenne
lemon juice, raw","directions":"combine ingredients in a food processor and serve!","url":"https://recipe.bluelayer.org/recipe/44988/roasted-red-pepper-mayo"},{"id":"44924","title":"Honey roasted pumpkin seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
honey
salt, table","directions":"Preheat oven 162C
In a large skillet warm the oil over medium heat and saute the pumpkin seeds until lightly golden ( about 3 minutes).
Add honey and stir with a rubber spatula.
Line baking tray with baking sheet and lay out the pumpkin seeds.
Bake for 30-40 minutes
Sprinkle with salt whilst still hot and Voila!
Enjoy","url":"https://recipe.bluelayer.org/recipe/44924/honey-roasted-pumpkin-seeds"},{"id":"44870","title":"Summer Salad With Quinoa","ingredients":"quinoa, uncooked
water, bottled, generic
carrots, raw
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
seeds, pumpkin and squash seeds, whole, roasted, without salt
beans, snap, green, raw
salad dressing, italian dressing, commercial, regular
mustard, prepared, yellow
vinegar, balsamic
spices, basil, dried
spices, pepper, black","directions":"Rinse quinoa thoroughly until water runs clear and drain.
Add quinoa and water to a small pot.
Bring to a boil, stir, then cover and simmer for 15 minutes.
While the quinoa is cooking, mix the italian dressing, mustard, vinegar, italian spices and black pepper in a large bowl.
Chop the carrots, green beans, tomatoes and squash.
Toss the vegetables in the bowl with the dressing.
Rinse and drain the beans, then add to the other ingredients.
When the quinoa is done cooking, add it to the other ingredients and mix well.
Serve as is, or for best results chill for one hour prior to serving.","url":"https://recipe.bluelayer.org/recipe/44870/summer-salad-with-quinoa"},{"id":"44787","title":"Honey Roasted Almonds","ingredients":"nuts, almonds
sugars, granulated
salt, table
honey
water, bottled, generic
nuts, almonds","directions":"Spread almonds in a single layer on a baking sheet and place in a cold oven.
Turn oven on to 350 degrees F (175 degrees C).
Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes.
The nuts will continue to cook after removing from oven.
Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
Stir honey, water, and almond oil together in a saucepan; bring to a boil.
Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
Transfer coated almonds to the large bowl sprinkled with sugar mixture.
Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
Spread almonds onto waxed paper to cool completely.
Store at room temperature in a tightly covered container or plastic bag.","url":"https://recipe.bluelayer.org/recipe/44787/honey-roasted-almonds"},{"id":"44706","title":"Roasted Potatoes","ingredients":"potatoes, raw, skin
marketside, balsamic vinaigrette dressing,
spices, pepper, black","directions":"Heat oven to 450F.
Line shallow pan with foil sprayed with cooking spray.
Toss potatoes with dressing and pepper.
Spoon into prepared pan.
Bake 40 to 45 min.
or until potatoes are tender and browned, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/44706/roasted-potatoes"},{"id":"44653","title":"Spiced Aioli","ingredients":"salad dressing, mayonnaise, regular
spices, garlic powder
chives, raw
parsley, fresh
sauce, ready-to-serve, pepper, tabasco
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Puree the mayonnaise, roasted garlic, chives, parsley, hot sauce, vinegar, salt and pepper in a food processor.","url":"https://recipe.bluelayer.org/recipe/44653/spiced-aioli"},{"id":"44648","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
butter, without salt
oil, olive, salad or cooking","directions":"Rinse pumpkin seeds.
Use your fingers to remove all the pulp.
Drain well.
Spread out on a tray to dry.
[sunlight]
Next put oil in a bottomed pan over medium heat.
Oil is hot, add the pumpkin seeds and toast until golden brown.
After that melt the chocolate and butter in the top of a double boiler.
Now combine melted chocolate and toasted pumpkin seeds.
Mix well.
Let cool.
Serve and enjoy.
see my web site www.
stellarecipe.
webs.
com wwe.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/44648/homemade-sweet-pumpkin-seeds"},{"id":"44567","title":"Caramelised Walnuts Made With Fresh Grape Juice","ingredients":"nuts, walnuts, english
sugars, brown
grapes, red or green (european type, such as thompson seedless), raw
salt, table
spices, cinnamon, ground","directions":"Take aluminium foil and then line your oven tray with it.
Brush it lightly with oil and set aside.
Put the nuts on a dry oven tray.
Pre-heat your oven to 180C.
Roast the nuts in the pre-heated oven for 5 minutes or until lightly toasted.
Remove from oven and allow to cool.
Take a pan and in it, put the brown sugar, grape juice, salt and cinnamon.
Stir and cook on medium flame{without boiling} until the sugar has melted completely.
Bring it to a boil.
Lower flame slightly and boil for 10-15 minutes or until the mixture turns into a thick syrup.
Remove the pan from heat.
Add the roasted walnuts.
Stir well to coat the nuts in the delicious syrup.
Line an oven tray with aluminium foil.
Lift each walnut piece with a fork.
Place it on the lined tray.
Allow the caramelised walnuts to cool completely.
Once the walnuts have cooled completely,store them in between sheets of waxed paper in an airtight container.
Store for upto 2 days.
I'm sure, being how delish they are, they'll be gone sooner than that!
Let me know!","url":"https://recipe.bluelayer.org/recipe/44567/caramelised-walnuts-made-with-fresh-grape-juice"},{"id":"44536","title":"Pumpkin Seed Pesto","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, coriander seed
seeds, pumpkin and squash seeds, whole, roasted, without salt
lime juice, raw
salt, table
spices, pepper, red or cayenne","directions":"Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
Transfer seeds to food processor.
Add remaining ingredients, and process until smooth.
Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/44536/pumpkin-seed-pesto"},{"id":"44532","title":"Dry Roasted Almonds","ingredients":"nuts, almonds
salt, table","directions":"Heat oven to 350 degrees F.
Spread almonds on an ungreased cookie sheet.
Bake for 10-12 minutes or until they are golden brown and fragrant.
Note that because of their high oil content, the almonds will continue to roast after you remove them from the oven.
Check to make sure that the almonds have the proper crunch when bitten into.
It should taste toasted, not bitter or burnt.
Sprinkle with salt if desired.","url":"https://recipe.bluelayer.org/recipe/44532/dry-roasted-almonds"},{"id":"44501","title":"Ground Pumpkinseeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put a dry skillet on high heat.
When hot, add pumpkinseeds and toast, stirring as necessary, until they brown and begin to pop a bit.
Dont burn them.
Cool them slightly and then grind as finely as possible.","url":"https://recipe.bluelayer.org/recipe/44501/ground-pumpkinseeds"},{"id":"44500","title":"Chili-Infused Oil","ingredients":"oil, olive, salad or cooking
spices, pepper, red or cayenne","directions":"In a small, heaven saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from the heat and let cool to room temperature, about 2 hours.
Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid.
Refrigerate up to 1 month.
When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter.
I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola.
Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese.
On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, assorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce (opposite).
In small separate serving bowls, I like to set out Marinated Olives (page 33), Sweet and Spicy Roasted Almonds (opposite), and Roasted Bell Pepper Salad (page 52).
And to finish it off I place some fresh focaccia (you could use your favorite bread) in a basket.
This way, my guests can compose their own assortment of antipasti on their plates.","url":"https://recipe.bluelayer.org/recipe/44500/chili-infused-oil"},{"id":"44419","title":"Dilled Winter Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
dill weed, fresh","directions":"In a large saucepan, cook squash, covered, in a small amount of boiling water about 15 minutes or just until tender.
Stir in sour cream, milk, salt and pepper.
Heat throughout, but do not boil.
Arrange squash on a serving plate; top with sour cream mixture.
Sprinkle with dill.","url":"https://recipe.bluelayer.org/recipe/44419/dilled-winter-squash"},{"id":"44415","title":"Summer Squash and Applesauce Muffins","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
raisins, seeded
nuts, walnuts, english","directions":"Drain squash in colander 30 minutes.
Squeeze out liquid.
Preheat oven to 350F.
Spray 18 muffin tins with cooking spray.
Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.
Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.
Fold in raisins and nuts, if using.
Fill prepared muffin tins two-thirds full with batter.
Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.
Cool.","url":"https://recipe.bluelayer.org/recipe/44415/summer-squash-and-applesauce-muffins"},{"id":"44369","title":"Anise Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
spices, anise seed
salt, table","directions":"Preheat the oven to 375 degrees F.
Put the beans into a large mixing bowl and toss with the olive oil, anise seeds and salt.
Spread onto 2 baking sheets and place in the oven until the beans begin to shrivel, about 20 to 30 minutes.
Remove to a decorative platter and serve.","url":"https://recipe.bluelayer.org/recipe/44369/anise-roasted-green-beans"},{"id":"44338","title":"Roasted Red Pepper Salsa","ingredients":"spices, pepper, red or cayenne
tomatoes, red, ripe, raw, year round average
fresh red onions,
vinegar, red wine
sweetener, syrup, agave
capers, canned","directions":"In a bowl, combine all ingredients.
Serve immediately or cover and let stand at room temperature for up to 4 hours.","url":"https://recipe.bluelayer.org/recipe/44338/roasted-red-pepper-salsa"},{"id":"44328","title":"Homemade Cinnamon Granola","ingredients":"oats
nuts, almonds
nuts, walnuts, english
seeds, sunflower seed kernels, dried
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
oil, canola
syrup, maple, canadian
salt, table
spices, cinnamon, ground
raisins, seeded","directions":"Prehart oven to 325.
Mix oats, nuts and seeds in a large bowl.
Add salt and cinnamon.
In a measuring cup, wisk together canola oil and syrup.
Add to oat mixture and stir to combine.
Spread out on baking sheet lined with parchment (or lightly greased).
Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so).
Remove from oven and cool completely before adding dried fruit.
Store in airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/44328/homemade-cinnamon-granola"},{"id":"44306","title":"Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper.
You may need to tape the parchment to keep it in place.
Coarsely chop the chocolate.
Melt the chocolate in a double boiler, stirring frequently until completely smooth.
Stir in the cinnamon and cayenne until completely incorporated.
Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter.
Sprinkle with sea salt and pepitas.
Allow to harden for 12 hours (cooling in the fridge is the best option).
Cut into pieces and store in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44306/mexican-spiced-dark-chocolate-bark-with-sea-salt-and-pepitas"},{"id":"44289","title":"Toasted Pumpkin Seeds ( Pepitas)","ingredients":"oil, corn, peanut, and olive
margarine, regular, 80% fat, composite, stick, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 350F.
Wipe fibers from pumpkin seeds but do not wash them.
Coat seeds with mixture of oil and margarine.
Spread seeds on a baking sheet.
Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.","url":"https://recipe.bluelayer.org/recipe/44289/toasted-pumpkin-seeds-pepitas"},{"id":"44274","title":"Roasted Beets with Dill","ingredients":"beets, raw
water, bottled, generic
butter, without salt
dill weed, fresh
lemon juice, raw","directions":"Preheat oven to 400F.
Place beets in small roasting pan with 1/4 cup water.
Cover pan tightly with foil.
Bake until beets are tender when pierced with knife, about 1 hour.
Cool slightly.
(Can be made 1 day ahead.
Cover and refrigerate.)
Peel beets.
Cut into 1-inch pieces.
Melt butter in heavy large skillet over medium heat.
Stir in dill and lemon juice.
Add beets and toss until heated through, about 5 minutes.
Season with salt and pepper.
Transfer to bowl; serve.","url":"https://recipe.bluelayer.org/recipe/44274/roasted-beets-with-dill"},{"id":"44270","title":"Honey Roasted Spiced Nuts Recipe","ingredients":"nuts, pecans
nuts, almonds
nuts, walnuts, english
honey
sugars, granulated
lime juice, raw
oil, olive, salad or cooking
spices, chili powder
spices, paprika
spices, pepper, red or cayenne
salt, table","directions":"Preheat oven to 325F.
Line a baking sheet with parchment paper.
Combine all ingredients in a medium-sized bowl, making sure the nuts are well-coated.
Spread nuts in a single layer onto baking sheet and drizzle any extra coating over the top.
Transfer to oven.
Bake for 5 minutes.
Stir every 5 minutes for a total of 20 to 25 minutes.
Remove from oven and cool completely.
Break up clumps before serving.
Can be stored in an airtight container for 2 to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/44270/honey-roasted-spiced-nuts-recipe"},{"id":"44244","title":"Brined Skillet-Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
water, bottled, generic
salt, table
oil, olive, salad or cooking
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"In large bowl stir together water& kosher salt.
Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour.
Pre-heat oven to 350 degrees.
Drain sprouts; do not rinse.
In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes.
Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly.
Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!","url":"https://recipe.bluelayer.org/recipe/44244/brined-skillet-roasted-brussels-sprouts"},{"id":"44199","title":"Tahini Sauce","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
water, bottled, generic","directions":"Spoon tahini into medium bowl.
Add lemon juice and whisk until smooth.
Add 1/2 cup hot water and whisk until well blended, adding more hot water by tablespoonfuls if mixture is very thick.
Season to taste with salt.
DO AHEAD: Can be made 1 day ahead.
Cover and refrigerate.
Sold at some supermarkets and at natural foods stores and Middle Eastern markets.","url":"https://recipe.bluelayer.org/recipe/44199/tahini-sauce"},{"id":"44174","title":"Halloween Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
bananas, raw
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract","directions":"In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a boil.
Cook, covered 3 minutes.
Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), about 4 to 5 minutes.
Add butter and vanilla; cook, stirring 1 minute.
Pour over popcorn mixture; toss quickly to coat.
Turn mixture out onto greased baking sheet and spread using buttered hands.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/44174/halloween-popcorn-crunch"},{"id":"44123","title":"Roasted Balsamic Strawberries","ingredients":"syrup, maple, canadian
oil, olive, salad or cooking
vinegar, balsamic
salt, table
strawberries, raw","directions":"Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the maple syrup, olive oil, vinegar, and sea salt.
Add the prepared strawberries to the vinegar mixture and toss to coat.
Transfer the strawberries to the prepare baking sheet and arrange in a single layer.
Bake for 35-45 minutes.
Check at 35 minutes and keep cooking until everything is bubbly and caramelized, but not burnt.
Makes about 1 cup.
Adapted from Super Natural Everyday by Heidi Swanson.","url":"https://recipe.bluelayer.org/recipe/44123/roasted-balsamic-strawberries"},{"id":"44042","title":"Beef Jerky & Cherry Trail Mix","ingredients":"beef, grass-fed, ground, raw
cherries, sweet, raw
nuts, almonds
nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix all the ingredients together and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/44042/beef-jerky-cherry-trail-mix"},{"id":"44026","title":"Roasted Parmesan Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 400 degrees F.
Toss beans with oil in shallow casserole.
Bake 10 min.
or until beans are crisp-tender.
Sprinkle with cheese.","url":"https://recipe.bluelayer.org/recipe/44026/roasted-parmesan-green-beans"},{"id":"43952","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
honey
lemon juice, raw
salt, table","directions":"Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.
In a small bowl whisk together olive oil, honey and lemon juice.
Pour mixture over potatoes and toss to coat.
Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/43952/honey-roasted-sweet-potatoes"},{"id":"43949","title":"Chile-Honey Roasted Nuts","ingredients":"sugars, granulated
salt, table
honey
spices, pepper, red or cayenne
nuts, walnuts, english","directions":"Preheat the oven to 325.
Line a rimmed baking sheet with parchment or wax paper.
Lightly oil the parchment.
In a bowl, combine the sugar with the salt.
In a large skillet, melt the honey with the cayenne.
Add the nuts and stir to coat.
Spread the nuts in a single layer on the baking sheet and bake for 10 minutes.
Let the nuts cool slightly, then add them to the sugar-salt mixture and toss to coat.
Discard the parchment and spread the nuts out on the baking sheet to cool completely, then transfer to a bowl and serve.","url":"https://recipe.bluelayer.org/recipe/43949/chile-honey-roasted-nuts"},{"id":"43917","title":"Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Toss asparagus with oil on baking sheet, and season with salt and pepper.
Roast 10 minutes, or until asparagus are tender.","url":"https://recipe.bluelayer.org/recipe/43917/roasted-asparagus"},{"id":"43906","title":"Granola","ingredients":"oats
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
oil, canola
spices, cinnamon, ground
raisins, seeded
seeds, flaxseed","directions":"Preheat oven to 250 degrees F.
In a large bowl combine all of the ingredients except raisins, and flax seeds.
Make sure you mix ingredients well.
Pour mixture evenly into sheet pans.
Cook for 50 minutes stirring after 25 minutes to brown all ingredients through out.
Remove from oven and let cool for 15 minutes.
Transfer mixture to a large bowl.
Add raisins, and flax seeds.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/43906/granola"},{"id":"43886","title":"Roasted Pepper Pesto","ingredients":"spices, pepper, red or cayenne
cheese, parmesan, hard
lemon juice, raw
oil, olive, salad or cooking
salt, table
nuts, pine nuts, dried
spices, garlic powder
spices, basil, dried
spices, pepper, red or cayenne","directions":"Combine all ingredients except olive oil in a food processor or blender.
Puree until smooth.
Next, add oil slowly to the mixture in the food processor or blender until completely combined.","url":"https://recipe.bluelayer.org/recipe/43886/roasted-pepper-pesto"},{"id":"43877","title":"Herbed Soy Nuts and Seeds","ingredients":"oil, olive, salad or cooking
spices, chili powder
spices, basil, dried
spices, oregano, dried
spices, garlic powder
spices, chili powder
seeds, pumpkin and squash seeds, whole, roasted, without salt
corn, sweet, white, raw","directions":"In a small bowl stir together oil, chili powder, basil, oregano, and garlic powder; Add soy and pumpkins seeds; toss to coat.
Spread the mixture in a shallow baking pan.
Bake in a 350 degree oven for 15 to 20 minutes or until soy nuts are toasted, stirring after 10 minutes; Stir in dried vegetables, enjoy.","url":"https://recipe.bluelayer.org/recipe/43877/herbed-soy-nuts-and-seeds"},{"id":"43865","title":"Bread And Butter Squash Pickle Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
salt, table
vinegar, cider
sugars, granulated
celery, raw
mustard, prepared, yellow","directions":"Combine squash and onions.
Sprinkle with salt.
Set aside 1 hour.
Drain off liquid.
Combine vinegar, sugar, celery seed, and mustard.
Bring to a hard boil.
Add in squash mix and bring to a boil.
Pack in pint canning jars which have been sterilized.
Seal and process in boiling water bath 5 min.","url":"https://recipe.bluelayer.org/recipe/43865/bread-and-butter-squash-pickle-recipe"},{"id":"43830","title":"Oven Baked Muesli","ingredients":"oats
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, cashew nuts, raw
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
syrup, maple, canadian
raisins, seeded","directions":"Preheat oven to 225* In a large bowl, combine all ingredients and stir together until well mixed.
On a lightly oiled 9x13\" pan, spread mixture evenly and bake for 1 hour, stirring every 15 minutes.
Let cool and stir in optional dried fruit.
Store in an airtight container.
Makes about 8 cups.","url":"https://recipe.bluelayer.org/recipe/43830/oven-baked-muesli"},{"id":"43821","title":"Chewy Energy Bars","ingredients":"oats
raisins, seeded
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
seeds, sunflower seed kernels, dried
nuts, pine nuts, dried
nuts, pecans
syrup, maple, canadian
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine first 7 ingredients in large bowl.
Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
Add to rolled oats mixture.
Mix well.
Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
Grease foil with cooking spray.
Press mixture evenly in pan.
Cover.
Chill for about 1 hour until firm.
Holding foil, remove mixture from pan.
Discard foil.
Cut mixture in half.
Cut each half crosswise into 5 bars.
Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
Wrap bars individually in pastic wrap.
Store at room temperature for up to 2 weeks or freeze for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/43821/chewy-energy-bars"},{"id":"43791","title":"Super Tasty Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sauce, worcestershire
salt, table
spices, garlic powder","directions":"Clean pumpkin seeds of any pumpkin pulp and rinse.
Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
Line a baking sheet with nonstick aluminum foil (such as Reynolds).
Drain seeds and pat dry with paper towels.
Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated.
Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/43791/super-tasty-pumpkin-seeds"},{"id":"43767","title":"Roasted Pumpkin Seeds With a Kick from Kim!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
terra dolce, organic chipotle dried chile peppers,
salt, table
butter, without salt","directions":"Mix all ingredients together and place on a cookie sheet pan in a single layer.
Cook in a 350 oven until butter is melted.
Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.","url":"https://recipe.bluelayer.org/recipe/43767/roasted-pumpkin-seeds-with-a-kick-from-kim"},{"id":"43742","title":"Roasted Rosemary Potato Salad","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
salad dressing, mayonnaise, regular
spices, rosemary, dried
mustard, prepared, yellow
salt, table
spices, pepper, black
sugars, granulated","directions":"Preheat oven to 400 degrees
Cut potatoes in quarters.
Place on a lined baking sheet.
Drizzle with olive oil, sprinkle with 1 teaspoon of salt (or more) and 1/2 teaspoon of pepper.
Smoosh around on pan until well-coated.
Put in oven for 30-40 minutes or until beginning to brown and fork-tender.
Cool.
Mix dressing in a large bowl by mixing the last 6 ingredients together well.
Toss potatoes on top of dressing and stir to coat!
My FAVORITE ever potato salad!","url":"https://recipe.bluelayer.org/recipe/43742/roasted-rosemary-potato-salad"},{"id":"43730","title":"Roasted Mashed Acorn Squash with Baked Apples","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sugars, brown
syrup, maple, canadian
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
apples, raw, with skin
sugars, granulated
salt, table","directions":"Preheat oven to 400 degrees F.
Rub the cleaned and cut acorn squash with vegetable oil and put it flesh side down a on large baking sheet.
Roast for 25-30 minutes until flesh is tender.
Remove from the oven and let it sit until cool to touch.
Reduce oven temperature to 350 degrees F.
Remove the squash flesh from skin and put into your food processor and process to remove any lumps and make it creamy.
Pour puree into a bowl.
Stir in brown sugar, maple syrup, butter, 1/2 teaspoon cinnamon and nutmeg.
Add salt to taste.
Spread onto the bottom of a 9 pie dish.
Toss apples with sugar and a pinch of cinnamon.
Layer on top of squash.
Bake for 30-35 minutes until apples are tender.
Serve warm.
Notes- Add chopped walnuts or pecans to top, if desired.
If you dont have a food processor use a potato masher to remove lumps from squash.","url":"https://recipe.bluelayer.org/recipe/43730/roasted-mashed-acorn-squash-with-baked-apples"},{"id":"43680","title":"One Basic Dough and Eight Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
Turn out onto a floured board.
Lightly knead the soft dough until smooth.
Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
Place a pizza stone on the center rack of the oven.
Preheat the oven to convection bake at 450F.
Punch the dough down; divide it in half.
On a floured surface, roll each piece into a 12-inch circle.
Cut two 15- to 16-inch squares of heavy-duty foil.
Coat them with nonstick spray.
Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
Let the dough rise for 20 minutes.
Top each with one of the suggested toppings that follow.
Transfer the pizzas onto the heated pizza stone in the oven.
Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
Slice one small red onion thinly and spread it over the pizza dough.
Cover the onion with 2 thinly sliced tomatoes.
Season the topping with kosher salt and freshly ground black pepper.
Sprinkle 2 to 3 finely chopped garlic cloves on top.
Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
Drain one 6-ounce jar marinated artichoke hearts and chop them.
Spread them evenly over the olives.
Top with 1 1/2 cups crumbled goat cheese.
Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
Arrange them evenly over the pizza dough.
Drizzle with 1 to 2 teaspoons of the tomato oil over all.
Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
Spread the pizza dough with 1/2 cup prepared pesto sauce.
Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
Sprinkle with 4 ounces crumbled feta.
Spread the pizza dough with 2 tablespoons light olive oil.
Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
Preheat the oven to 450F.
In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
Remove from the oven.
Let cool.
Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.","url":"https://recipe.bluelayer.org/recipe/43680/one-basic-dough-and-eight-pizzas"},{"id":"43603","title":"Easy Homemade Granola","ingredients":"oats
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
raisins, seeded","directions":"Preheat oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, nuts and/or seeds, salt and cinnamon.
Stir well to blend.
Pour in coconut oil, honey (or whatever sweetener youre using), and vanilla extract.
With care, fold the wet ingredients into the oats until every oat, nut, and seed is lightly coated.
Pour granola mixture onto the lined baking sheet and spread it out in an even layer using a spatula or a large spoon.
Bake until golden, approximately 2123 minutes, stirring halfway through cooking time.
Please note that the granola will continue to crisp up as it sits and cools.
Once the granola is completely cooled, you can break it into pieces and stir in the dried fruit.
Keep the granola in an airtight container at room temperature.
It will keep for 1 to 2 weeks.
You may also freeze it in a sealed freezer bag for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/43603/easy-homemade-granola"},{"id":"43558","title":"Roasted Tiny Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 350 degrees F. Thoroughly wash potatoes and lightly pat dry to remove excess water.
Dump potatoes into a medium, oven-safe dish so that potatoes are spread no more than two deep.
Lightly drizzle 1 tablespoon of olive oil over the potatoes.
Sprinkle salt and pepper over the potatoes (using more or less to taste) and mix with a spoon to spread the seasoning evenly.
Roast uncovered for 45-50 minutes, stirring every 15 minutes and adding the remaining olive oil halfway through.
Skins should begin to wrinkle and brown slightly.
Remove from the oven and let them sit for five minutes before serving.
Serve with everything!
Inspired by The Smitten Kitchen Cookbook.","url":"https://recipe.bluelayer.org/recipe/43558/roasted-tiny-potatoes"},{"id":"43520","title":"Roasted Black Olives and Pearl Onions","ingredients":"olives, ripe, canned (small-extra large)
onions, raw
vinegar, red wine
orange juice, raw
oil, olive, salad or cooking
orange juice, raw","directions":"Preheat the oven to 300.
Spread the olives on a large baking sheet, and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy but not crisped or burned.
Let them cool in the pan (theyll dry more and become a bit crunchier).
Meanwhile, cut off the root end of each onion, but dont peel them.
In a small saucepan, heat 2 cups water and the vinegar to a boil, drop in all the onions, and cook for 5 to 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them but not mushy.
Drain, and let them cool.
Remove the skin (or pop the onion out of the skin by squeezing at the top).
If the onions are 3/4 inch thick or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.
Toss the olives, onions, and orange zest in a bowl; dress with the oil and juice to taste.
Marinate briefly or overnight, refrigerated, if you want.
Serve at room temperature in a shallow bowl with a serving spoon.","url":"https://recipe.bluelayer.org/recipe/43520/roasted-black-olives-and-pearl-onions"},{"id":"43516","title":"Dave's Spicy Noodle Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder
soup, chicken broth or bouillon, dry
cherries, sweet, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
spices, coriander seed
mushrooms, shiitake, raw
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below.
Also a great base for Wonton Soup, just make wontons you like and use the stock.
Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on.
(Use a thermometer on the chicken, it should be about 160 degrees when done).
If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
Once chicken is done, cut into pieces and remove skin and bones.
(You may prefer to just use a few skin on chicken breasts with no bones to make this easy.
).
In a pot, saute the garlic in the oil.
Just heat through, don't brown it or burn.
About 1 minute.
Slice the Mushrooms before adding to stock in the next step.
Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
Simmer for about 10 minutes.
Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve.
Note, use FRESH noodles, not dry.
If you use dry, as many folks have commented, it will overwhelm the soup.
I have adjusted the recipe to reflect this fact.
I always use fresh.","url":"https://recipe.bluelayer.org/recipe/43516/daves-spicy-noodle-soup"},{"id":"43487","title":"Roasted Smashed Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Adjust oven racks to top and bottom positions and heat oven to 500 degrees.
Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet, and wrap tightly with aluminum foil.
Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.
Remove foil and cool 10 minutes.
If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 tablespoons oil over potatoes and roll to coat.
Space potatoes evenly on baking sheet and place second baking sheet on top press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick sprinkle with thyme leaves and season generously with salt and pepper drizzle evenly with remaining 3 tablespoons oil.
Roast potatoes on top rack 15 minutes.
Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer serve immediately.","url":"https://recipe.bluelayer.org/recipe/43487/roasted-smashed-potatoes"},{"id":"43482","title":"Balsamic Roasted Beef","ingredients":"beef, grass-fed, ground, raw
mustard, prepared, yellow
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
Place the beef on the sheet pan.
Combine the mustard, vinegar, and salt in a small bowl.
Spread the mixture on the filet and brush it evenly over the top and sides.
Sprinkle the cracked pepper evenly all over the meat.
Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium).
Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes.
Slice and serve hot or warm.
Note: This recipe was doubled for this episode.","url":"https://recipe.bluelayer.org/recipe/43482/balsamic-roasted-beef"},{"id":"43467","title":"Cashew Snowballs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, cashew nuts, raw
salt, table","directions":"Preheat oven to 375.
Line 2 large baking sheets with parchment paper.
In a large bowl, beat the butter with 1/2 cup of the confectioners sugar with hand mixer at medium speed until creamy.
Add the vanilla extract.
Slowly beat in the flour, roasted cashews and salt until well combined.
Divide the dough into 4 equal parts and shape into 1 logs.
Wrap logs in plastic wrap and refrigerate until firm, at least 1/2 hour.
Cut 1 pieces off of the refrigerated logs, and roll into balls.
Place balls about 3/4 apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
Fill a shallow bow or pie plate with 2 cups of confectioners sugar.
Immediately roll the hot cookies in the sugar to coat, a few at a time.
Place on racks to cool.
Once cookies are cooled, re-roll them again in confectioners sugar, so coating looks nice and white and even!
Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.","url":"https://recipe.bluelayer.org/recipe/43467/cashew-snowballs"},{"id":"43407","title":"Homemade Granola","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
goji berries, dried","directions":"Preheat oven to 360 degrees.
Toast nuts in pan over stove until lightly brown.
Mix the fruit juice, honey, maple syrup, oil, vanilla, and spices in a large bowl.
It's okay to add more honey, maple syrup, cinnamon, or spices - just depends how you like your granola to taste.
Add oats and nuts into honey mixture and combine together.
Spread mixture on a baking sheet and bake 30 minutes until golden.
Stir occasionally.
Use your best judgement when baking.
I like mine a little crunchy, so sometimes I bake it 40 minutes.
Leave on pan to cool.
If you are using dried fruit stir in once completely cooled.
Store granola in container with lid (not in refrigerator).
It will last about a week or a little longer.
Add granola to vanilla yogurt, or with milk, or eat plain.","url":"https://recipe.bluelayer.org/recipe/43407/homemade-granola"},{"id":"43391","title":"Maple Granola","ingredients":"oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
wheat germ, crude
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, cashew nuts, raw
nuts, almonds
cranberries, dried, sweetened","directions":"Preheat oven to 225 degrees F.
In a small saucepan, combine the oil and syrup and heat, stirring, over low heat.
Remove from the heat and add the vanilla extract.
In a large bowl, toss together the wheat germ, sesame seeds, coconut, oats, pumpkin seeds, cashews, and almonds.
Add the syrup mixture and stir to coat evenly.
Spread the granola mixture out on a baking sheet.
Bake until golden brown, about an 1 hour and 30 minutes.
Stir the mixture occasionally while baking so it toasts evenly.
Transfer the warm toasted granola to a large bowl and stir in the dried fruits and let cool.
Store in a tightly sealed container a room temperature for 2 weeks or freeze for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/43391/maple-granola"},{"id":"43266","title":"The Woodward Veggie Burger","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, basil, dried
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, cashew nuts, raw
nuts, walnuts, english
nuts, almonds
seeds, sunflower seed kernels, dried
soy sauce made from soy (tamari)
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"In a frying pan, saute onions and garlic in the olive oil.
When onions are translucent, add the basil and mix well.
Add the mixture to the cooked rice.
Lightly toast nuts in frying pan and allow to cool.
In a blender or food processor, grind all the nuts and sunflower seeds until coarsely ground.
Add to the rice mixture with the tamari sauce and tahini.
Shape into patties.
To cook, brown in a nonstick pan on medium heat in olive oil.
Veggyburgers should be served in pita bread or burger buns with your favorite accompianments.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/43266/the-woodward-veggie-burger"},{"id":"43240","title":"Blue Spinach Salad","ingredients":"spinach, raw
grapes, red or green (european type, such as thompson seedless), raw
cheese, blue
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, blue","directions":"Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds.
Serve with blue cheese salad dressing if desired.","url":"https://recipe.bluelayer.org/recipe/43240/blue-spinach-salad"},{"id":"43200","title":"Muesli Bars (Gluten, Dairy and Egg-Free)","ingredients":"peanut butter, smooth style, without salt
oil, canola
honey
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
dates, deglet noor
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Turn oven on to 300F (150C).
Line a 26 x 36 cm x 5 cm (11 x 14 x 2\") pan with baking paper (silicon paper).
Mix together all the dry ingredients cereal, seeds, nuts, fruit etc.
In a saucepan melt the peanut butter, oil, honey and corn syrup together.
When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.
Add to dry ingredients and mix well.
Press very, very firmly into prepared pan.
Bake at 300F (150C) for 15 minutes.
Cool completely in fridge.
When cool cut into bars.
Wrap bars individually in glad wrap or sandwich bags.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/43200/muesli-bars-gluten-dairy-and-egg-free"},{"id":"43107","title":"Honey Roasted Almonds for Salads","ingredients":"nuts, almonds
sugars, granulated
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F. Cut a large sheet of wax paper and lay it out onto the counter for later.
Spread almonds onto a cookie sheet and bake for 5 minutes or until fragrant and light brown.
Watch carefully because nuts will burn fast.
Then remove from the oven and allow the almonds to cool.
While cooling your almonds, combine sugar and salt in a small bowl.
Set aside.
In a small saucepan, combine honey, water and oil.
Bring to a boil over medium heat.
Once you reach a boil, stir in the almonds and cook until the almonds have absorbed the liquid about 5 minutes.
Then mix in the sugar mixture, remove from heat and immediately spread the almond mixture onto the wax paper.
Allow to cool and break apart.
Store in a airtight container.","url":"https://recipe.bluelayer.org/recipe/43107/honey-roasted-almonds-for-salads"},{"id":"43078","title":"roasted rosemary cashews","ingredients":"nuts, cashew nuts, raw
spices, rosemary, dried
spices, pepper, red or cayenne
sugars, brown
salt, table
butter, without salt","directions":"preheat oven to 350
Spread nuts on a baking sheet in one layer and bake for about 12 minutes, giving them a shake now and again.
(make sure they don't burn...should have a nice crunch when done)
mix together the butter, rosemary, cayenne pepper, sugar, and salt.
As soon as the nuts are done toss them in the mixture and serve.","url":"https://recipe.bluelayer.org/recipe/43078/roasted-rosemary-cashews"},{"id":"43074","title":"Aromatic Slow-Roasted Tomatoes","ingredients":"sugars, granulated
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, oregano, dried
spices, pepper, black
plums, raw","directions":"Preheat oven to 200 degrees.
Combine the sugar, extra virgin olive oil, salt, basil, oregano, pepper, and tomatoes in a large bowl, tossing gently to coat the tomatoes.
Arrange the tomatoes, cut side up, on a baking sheet coated with cooking spray.
Roast at 200 degrees for 7 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/43074/aromatic-slow-roasted-tomatoes"},{"id":"42992","title":"Chocolate Chip Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pecans
nuts, almonds
seeds, chia seeds, dried
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
sweetener, syrup, agave
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Heat the over to 350.
Combine all ingredients except for the chocolate chips
After combining spread out into a large baking dish (don't spray with non-stick spray)
Bake for 25mins.
Make sure to take it out after 10mins to stir.
Pop it back in the oven until golden brown (or your liking)
Once the granola is cooled down add the chocolate chips!","url":"https://recipe.bluelayer.org/recipe/42992/chocolate-chip-granola"},{"id":"42912","title":"Maple-Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
vinegar, balsamic
oil, olive, salad or cooking
syrup, maple, canadian
salt, table
spices, pepper, black","directions":"Preheat oven to 400.
Trim the ends of the Brussels sprouts, and remove any bruised outer leaves.
Cut in half lengthwise.
Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper.
Spread out into a single layer, and roast for 30 to 35 min., stirring once or twice, until soft and caramelized.","url":"https://recipe.bluelayer.org/recipe/42912/maple-roasted-brussels-sprouts"},{"id":"42884","title":"Summer's Bounty Grilled Shrimp Salad","ingredients":"salad dressing, italian dressing, commercial, regular
soy sauce made from soy (tamari)
lime juice, raw
radicchio, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
cherries, sweet, raw
fresh red onions,
crustaceans, shrimp, raw (not previously frozen)
nuts, almonds","directions":"Preheat grill to medium heat.
Combine dressing, soy sauce and lime zest.
Remove 1/3 cup of the dressing mixture; place in small bowl.
Refrigerate until ready to use.
Toss salad greens with the zucchini, tomatoes and onions in salad bowl; cover.
Refrigerate until ready to serve.
Thread shrimp evenly onto wooden or metal skewers.
Grill 5 to 6 min.
on each side or until shrimp turn pink, turning occasionally and brushing with the remaining dressing mixture.
Remove shrimp from skewers; place over the salad.
Drizzle with the reserved 1/3 cup dressing; toss to coat.
Sprinkle with the almonds.","url":"https://recipe.bluelayer.org/recipe/42884/summers-bounty-grilled-shrimp-salad"},{"id":"42827","title":"Couscous with Sun-dried Tomatoes & Feta","ingredients":"water, bottled, generic
salt, table
couscous, dry
peas, green, frozen, unprepared
cheese, feta
spices, basil, dried
salt, table
spices, pepper, black
tomatoes, sun-dried
nuts, pine nuts, dried
tomatoes, sun-dried","directions":"In a medium saucepan bring water and salt to a boil.
Add couscous and stir quickly.
Remove from heat and cover with a lid.
Let it stand for 4-5 minutes.
Fluff with a fork.
Add the peas through sun-dried tomatoes (but not the tomato oil) into a large bowl and stir in couscous.
If preparing beforehand add pine nuts right before serving.
If you are serving it now, add them now.
Add about 2 tablespoons oil from sun-dried tomato jar.
Stir to combine.
Taste for oil and seasoning.
Add more oil if you like.
* In the unlikely event that you have leftovers this couscous makes a great lunch with roasted, shredded chicken added to it!","url":"https://recipe.bluelayer.org/recipe/42827/couscous-with-sun-dried-tomatoes-feta"},{"id":"42809","title":"Pepitas (Roasted Pumpkin Seeds)","ingredients":"pumpkin, raw
oil, olive, salad or cooking
salt, table
spices, chili powder","directions":"Combine all ingredients.
Roast in shallow pan at 350F for 1/2 hour stirring at least once.
They can be roasted longer for a toastier flavor.
Cool on paper towels.","url":"https://recipe.bluelayer.org/recipe/42809/pepitas-roasted-pumpkin-seeds"},{"id":"42803","title":"Green Beans and Roasted Red Onions","ingredients":"fresh red onions,
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, pepper, black
water, bottled, generic
beans, snap, green, raw","directions":"Put oven rack in middle position and preheat oven to 450F Oil a 13- by 9-inch baking pan.
After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise.
Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat.
Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes.
Add water to pan and roast until onions are tender and caramelized, about 20 minutes more.
Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes.
Drain beans in a colander, then add to onions and toss.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/42803/green-beans-and-roasted-red-onions"},{"id":"42779","title":"Toddler Tahini Dip/Spread","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey","directions":"Mix the two and enjoy.","url":"https://recipe.bluelayer.org/recipe/42779/toddler-tahini-dip-spread"},{"id":"42777","title":"Tahini Chews","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
oats
spices, cinnamon, ground
nuts, pecans
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325.
Combine tahini and honey in a medium bowl and stir until combined.
Add the cinnamon and oats to the mixture and stir until incorporated.
Add the nuts, raisins, and chips to the dough and stir until combined.
Drop dough by the rounded teaspoon onto a greased baking sheet.
Bake until edges are golden brown and the center is set.
Remove and cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/42777/tahini-chews"},{"id":"42717","title":"Easy Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Cut bitter root end off asparagus stalks.
Lay asparagus stalks side by side on a rimmed baking sheet.
Drizzle olive oil over asparagus.
With the palm of your hand, slightly roll asparagus back and forth until entire stalk is covered in olive oil.
Sprinkle with salt and pepper.
Roast at 400 degrees for 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/42717/easy-roasted-asparagus"},{"id":"42509","title":"Dry Roasted Edamame Brittle","ingredients":"edamame, frozen, prepared
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
salt, table
sugars, granulated
water, bottled, generic","directions":"Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
Line a half sheet pan with a silicone baking mat.
Place a 3-quart saucier inside a large cast iron skillet.
Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil.
Stop stirring, cover, and cook for 3 minutes.
Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.
Remove from the heat and stir in the edamame mixture.
Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula.
Cool completely, approximately 30 minutes, and then break into pieces.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/42509/dry-roasted-edamame-brittle"},{"id":"42434","title":"Honey I Roasted the Sunflower Seeds","ingredients":"seeds, sunflower seed kernels, dried
honey
oil, corn, peanut, and olive
salt, table","directions":"Tip: by warming the honey first, it will be much easier to stir the honey and sunflower seeds together.
PREHEAT oven to 325 degrees .
In a mixing bowl combine all the ingredients and stir well to coat the seeds.
Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
Bake for approximately 15-20 minutes or until seeds are golden, stirring often.
Important: *You must watch the baking process carefully to avoid burning the seeds.
*.
Remove from oven and cool completely.
Note: the sunflower seeds will stick together like candy brittle.
Break apart and transfer to airtight container.","url":"https://recipe.bluelayer.org/recipe/42434/honey-i-roasted-the-sunflower-seeds"},{"id":"42427","title":"Turkish Yogurt With Sauteed Dried Fruits and Nuts","ingredients":"yogurt, greek, plain, nonfat
butter, without salt
nuts, walnuts, english
cherries, sweet, raw
raisins, seeded
nuts, hazelnuts or filberts
nuts, almonds
nuts, pine nuts, dried
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
grapes, red or green (european type, such as thompson seedless), raw
spices, cinnamon, ground
nuts, pistachio nuts, raw","directions":"Spoon half of the yogurt into 6 heatproof glasses.
In a large skillet, melt 3 tablespoons of the butter.
Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and saute over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
Stir in the tahini and 2 tablespoons of the molasses.
Spoon the mixture into the glasses; top with the remaining yogurt.
Melt the remaining butter in the skillet.
Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
Sprinkle on the pistachios and serve.","url":"https://recipe.bluelayer.org/recipe/42427/turkish-yogurt-with-sauteed-dried-fruits-and-nuts"},{"id":"42425","title":"Honey Roasted Peanuts","ingredients":"honey
water, bottled, generic","directions":"Enjoy a healthy portion of nuts for a delicious and satisfying snack.
Serve snack with KOOL-AID SINGLES, prepared according to package instructions or an 8 fl oz glass of water.","url":"https://recipe.bluelayer.org/recipe/42425/honey-roasted-peanuts"},{"id":"42410","title":"Rosemary Roasted Chicken With Potatoes","ingredients":"oil, olive, salad or cooking
spices, paprika
spices, rosemary, dried
spices, garlic powder
spices, pepper, black
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
potatoes, raw, skin","directions":"Preheat oven to 425 degrees.
Mix oil, and seasonings in a large bowl.
Add chicken and potatoes; toss to coat.
Line 15x10x1-inch baking pan with foil and spray with no-stick cooking spray.
Arrange chicken and potatoes in single layer in pan.
Roast in oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.","url":"https://recipe.bluelayer.org/recipe/42410/rosemary-roasted-chicken-with-potatoes"},{"id":"42389","title":"Simple Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 350F and line a large rimmed cookie sheet with foil; spray the foil with nonstick spray or brush lightly with a very small amount of oil.
Rinse pumpkin seeds, picking off any strands of pumpkin that may be stuck to them; pat dry.
Spread seeds onto the prepared pan and sprinkle with the salt blend to taste (I just shook mine on).
Drizzle a very small amount of olive oil over the seeds, then use your hands to mix& coat well.
Spread out the seeds so that they are once again in an even level and pop into the preheated oven until crisp, about 12 minutes.
Remove from pan and re season if needed.","url":"https://recipe.bluelayer.org/recipe/42389/simple-roasted-pumpkin-seeds"},{"id":"42378","title":"Beef Roasted In Salt Crust Recipe","ingredients":"salt, table","directions":"In a bowl stir together the salt and 3/4 c. water till the mix forms
a slightly stiff paste resembling wet snow.
Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mix, patting the mix on about 1/4 inch thick.
Roast the beef in the middele of a preheated oven 325F.
oven for 2 hrs (about 22 min per lb.
), or possibly till it registers 130F.
on a meat thermometer for medium-rare
meat.
Transfer the beef to a cutting board and let it stand for 15 min.
Remove the crust with a hammer and carve the meat.
Serves 6 to 8.","url":"https://recipe.bluelayer.org/recipe/42378/beef-roasted-in-salt-crust-recipe"},{"id":"42375","title":"Szechuan Roasted Salt and Pepper Mix Recipe","ingredients":"corn, sweet, white, raw
salt, table","directions":"Heat cleaned and trimmed Szechuan peppercorns and sea salt in a heavy frying pan over medium-low heat, shaking the pan occasionally, until wisps of smoke appear and the mixture is fragrant, about 10 minutes.
Allow the mixture to cool, then grind.
Use to season Szechuan dishes and braised meats.","url":"https://recipe.bluelayer.org/recipe/42375/szechuan-roasted-salt-and-pepper-mix-recipe"},{"id":"42283","title":"Asian Slaw With Tofu Croutons Lorna Sass Recipe","ingredients":"cabbage, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
tofu, raw, regular, prepared with calcium sulfate
miso","directions":"In a large serving bowl or possibly storage container, combine the cabbage, bell pepper, scallions, and tofu.
Toss in sufficient dressing to coat the slaw thoroughly.
Serves 4 to 6.
NOTE: \"Napa cabbage is the ideal choice for this simple slaw, but it's a bit delicate.
For optimum taste and texture, spin the rinsed leaves dry before shredding them, and toss in the dressing just before serving.
A practical solution is to dress just the amount you'll be needing.
For a sturdier slaw which can be refrigerated for a few days, use green head cabbage, or possibly a mix of green and red cabbages, instead of napa.\"
Soymilk Lorna J. Sass
Do you or possibly someone you love hate tofu Wouldn't touch miso with a barge pole Think tempeh is a suburb of Phoenix We keep hearing which soy foods are so good for us, and which we should be eating more of them - this book is of full of terrific ideas for how to do which.
These recipes look fantastic - the photographs alone should convince you to try some of these recipes.
I went right out and bought tempeh for the first time after checking this book out of the library - it looking so appealing in the pictures.
Even if the recipes did not contain soy products of one kind or possibly another, I'd be tempted to try Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked Seasoned Tofu, Roasted Potato Salad Italiano, or possibly Red Lentil Soup with Indian Spices.
The fact which these dishes have health benefits make them which much more appealing.
So if you would like to eat healthier food, and need some ideas on how to do which - here's the book for you.","url":"https://recipe.bluelayer.org/recipe/42283/asian-slaw-with-tofu-croutons-lorna-sass-recipe"},{"id":"42249","title":"Seasoned Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
lemon juice, raw
salt, table
cheese, parmesan, hard","directions":"Place asparagus in a single layer on a baking sheet or broiler pan (suggested).
Drizzle with oil and lemon juice; sprinkle with seasoned salt - coat evenly.
Bake at 450 F for a total of 10 minutes or until crisp-tender.
For a more even tenderness, turn each aspargus stalk after 5 minutes.
Sprinkle with Parmesan cheese immediately before serving.","url":"https://recipe.bluelayer.org/recipe/42249/seasoned-roasted-asparagus"},{"id":"42133","title":"Tahini Dressing","ingredients":"oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vinegar, cider
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"In a jar with a tight-fitting lid, combine the oil, tahini, vinegar, mustard, salt and pepper.
Seal the jar and shake well.
Makes enough to coat about 6 cups of greens.","url":"https://recipe.bluelayer.org/recipe/42133/tahini-dressing"},{"id":"41988","title":"GARAM MASALa HONEY ROASTED WALNUTS","ingredients":"nuts, walnuts, english
salt, table
honey","directions":"Preheat oven to 350F.
Combine RawSpiceBar's garam masala spices, honey and salt in a large bowl.
Add walnuts, stir to coat.
Place walnuts evenly on baking sheet.
Bake until nuts are browned and toasted, stirring occasionally, about 15-20 minutes.
Let cool on baking sheet, transfer to a bowl, and serve.
These also make a great topping for salads!","url":"https://recipe.bluelayer.org/recipe/41988/garam-masala-honey-roasted-walnuts"},{"id":"41956","title":"Laura's Granola","ingredients":"oats
oil, olive, salad or cooking
honey
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"Preheat oven to 365.
Spread oats on two baking sheets.
Drizzle with oil and honey and mix well with cookie spatula.
Bake cookie sheets side-by-side for about 20 minutes (more depending on your oven and how toasty you like your granola), stirring every 5-6 minutes.
Be careful to get the granola at the edges of the pan into the middle so it won't burn.
Before the last 5-6 minutes, add walnuts, coconut, and sunflower seeds if yours aren't preroasted.
Remove from oven, stir, spread back out on pan and let cool.
Add raisins (and sunflower seeds if preroasted).
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/41956/lauras-granola"},{"id":"41953","title":"Potato and Vegetable Strata","ingredients":"denny's, hash browns
spinach, raw
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
egg substitute, powder
cheese, cheddar
spices, basil, dried
spices, onion powder
spices, garlic powder
spices, pepper, black","directions":"Heat oven to 350F.
Layer potatoes, spinach and roasted peppers in bottom of 9-inch square baking dish sprayed with cooking spray.
Whisk milk and flour in medium bowl until blended.
Stir in egg product, 1/2 cup cheese, basil and seasonings.
Pour over vegetables in dish.
Bake 40 to 45 min.
or until knife inserted in center comes out clean.
Sprinkle with remaining cheese.
Let stand 5 min.","url":"https://recipe.bluelayer.org/recipe/41953/potato-and-vegetable-strata"},{"id":"41916","title":"Oven-Roasted Tenderloin (Beef, Pork, Even Venison)","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
parsley, fresh
spices, pepper, red or cayenne
mustard, prepared, yellow
spices, garlic powder
spices, paprika
spices, pepper, black
salt, table","directions":"Preheat oven to 250 degrees F.
Combine all spices & herbs, mixing well.
Brush the Tenderloin with the Olive Oil, to coat.
Press the rub on all sides of the meat.
Roast 1.5 to 2 hrs, using a meat thermometer to determine how well done you prefer it.
(Beef = 120 for rare, etc., consult USDA guidelines for other types of meat for your own safety).
Remove to a carving board, from oven, and cover with foil.
Let rest 10 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/41916/oven-roasted-tenderloin-beef-pork-even-venison"},{"id":"11994","title":"Roasted Parsnips With Parsley","ingredients":"parsnips, raw
oil, olive, salad or cooking
salt, table
butter, without salt
parsley, fresh","directions":"Preheat oven to 450F Toss first 3 ingredients in bowl.
Spread parsnips in single layer on rimmed baking sheet.
Dot with butter.
Roast parsnips 20 minutes.
Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer.
Transfer parsnips to plate and season to taste with salt and pepper.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/11994/roasted-parsnips-with-parsley"},{"id":"41865","title":"Ranch Roasted Carrots","ingredients":"carrots, raw
salad dressing, ranch dressing, regular
oil, olive, salad or cooking","directions":"Cut carrots so they are the size of french fries, or a fat index finger.
Toss carrots in a bag with olive oil.
Next toss carrots in a bag with dressing mix.
Pour onto a baking sheet and roast at 400 F for 10 minutes, stir, then roast for ten minutes more.","url":"https://recipe.bluelayer.org/recipe/41865/ranch-roasted-carrots"},{"id":"41849","title":"Peppy Pumpkin Seeds","ingredients":"oil, olive, salad or cooking
seasoning mix, dry, taco, original
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Heat oven to 350.
Rinse pumpkin seeds.
Remove any pulp and fiber.
Pat seeds dry with paper towels.
Spread seeds in an ungreased 15 X 10 X 1 inch pan.
Drizzle with oil.
Stir to coat.
Bake 15 to 20 minutes, stirring once, until deep golden brown and crisp.
Sprinkle warm seeds with taco seasoning mix.
Cool 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/41849/peppy-pumpkin-seeds"},{"id":"41818","title":"Santa Fe Chowder","ingredients":"peppers, sweet, green, raw
onions, raw
spices, cumin seed
spices, coriander seed
spices, oregano, dried
salt, table
oil, olive, salad or cooking
carrots, raw
sweet potato, raw, unprepared
potatoes, raw, skin
water, bottled, generic
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, neufchatel
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
Add in the carrots, sweet potatoes, potatoes, and water.
Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
Transfer 3 cups of the vegetables from the soup into the container of a blender.
Add the Neufchatel, cheddar, and milk.
Process until smooth.
Add puree back to the soup; stir to combine and reheat if necessary.","url":"https://recipe.bluelayer.org/recipe/41818/santa-fe-chowder"},{"id":"41786","title":"Honey Nut Crumble","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
nuts, walnuts, english
honey
salt, table","directions":"Preheat oven to 350 degrees F. In a small bowl, mix ingredients together.
Spread mixture in a thin layer on a lightly greased, shallow baking dish.
Toast in the oven for 15-20 minutes, stirring every 5 minutes.
Remove nuts from the pan and place in a thin layer on wax paper.
Crumble when completely cooled.","url":"https://recipe.bluelayer.org/recipe/41786/honey-nut-crumble"},{"id":"41686","title":"Easy No-Bake Peanut Butter-Chocolate Chip Granola Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
sugars, brown
honey
peanut butter, smooth style, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine the crispy rice cereal and the quick-cooking oats.
Set aside.
Place the brown sugar and honey in a small saucepan over medium heat.
Bring to a boil, then reduce heat to a simmer and cook for 2 minutes.
Remove from the heat and add the peanut butter and vanilla extract.
Stir until the mixture is smooth.
Pour the peanut butter mixture over the dry ingredients and stir until everything is evenly coated.
Thoroughly spray and coat a 9x13 pan with cooking spray and pour the granola bar mixture into the pan.
Press the granola bar mixture into an even layer and press the mixture up against the sides of the pan, until the bars are about 3/4 of an inch in thickness.
Sprinkle with the mini chocolate chips and press them in lightly.
Let it cool on the counter at room temperature before cutting.
This will take about 2 hours.
Wrap the bars in plastic wrap, and store at room temperature.
Enjoy!
Note: These granola bars are extremely customizable, so feel free to throw in some dried fruit or roasted peanuts and customize away!
Adapted from Laurens Latest.","url":"https://recipe.bluelayer.org/recipe/41686/easy-no-bake-peanut-butter-chocolate-chip-granola-bars"},{"id":"41669","title":"Miso Herb Sauce","ingredients":"water, bottled, generic
miso
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, thyme, dried
parsley, fresh
spices, rosemary, dried
oil, olive, salad or cooking
spices, coriander seed
butter, without salt","directions":"Combine all and simmer gently over low heat about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/41669/miso-herb-sauce"},{"id":"41548","title":"Herb Roasted Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
spices, rosemary, dried
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Wash and dry potatoes.
Add all ingredients in a 8x8 glass baking dish.
Bake at 350 for 45-60 minutes.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/41548/herb-roasted-potatoes"},{"id":"41530","title":"Strawberry and Cream Cheese Parfait","ingredients":"cheese, parmesan, hard
sugars, granulated
yogurt, greek, plain, nonfat
strawberries, raw
nuts, almonds
nuts, almonds","directions":"In a bowl, with an electric mixer, mix cream cheese and 3 tablespoon of sugar for 2 minutes or until it's creamy.
Add yogurt and mix until the mixture is homogeneous.
Put strawberries in a large bowl.
Add remaining sugar and stir delicately to coat well.
Let rest for 5 minutes at room temperature (stir one time).
In 6 parfait glasses of a capacity of 1 cup each, distribute half the mixture of cream cheese, half of strawberries and half of almond cookies.
Repeat with remaining ingredients.
Cover with a plastic wrap and put in the fridge for 2 hours.
When ready to serve, garnish with roasted almonds.","url":"https://recipe.bluelayer.org/recipe/41530/strawberry-and-cream-cheese-parfait"},{"id":"41503","title":"Monster Munchies","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"In a skillet, saute seeds in oil for 5 minutes or until lightly browned.
Using a slotted spoon, transfer seeds to an ungreased 15 x 10 x 1-inch baking pan.
Sprinkle with salad dressing mix; stir to coat.
Spread in a single layer.
Bake at 325 for 10-15 minutes or until crisp.
Store in an airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/41503/monster-munchies"},{"id":"41410","title":"Vegan Fudge","ingredients":"nuts, almonds
honey
cocoa, dry powder, unsweetened
vanilla extract
salt, table","directions":"Scoop roasted almond butter into bowl.
Pour in honey (or guava syrup) and stir until combined.
Add in the cocoa powder and stir until well blended.
Stir in vanilla and salt.
Spread into cake pan or pie plate so that the mixture is less than an inch thick.
Place in freezer for 24 hours until hard.
Serve in small pieces and re-freeze, as this will soften if left out.","url":"https://recipe.bluelayer.org/recipe/41410/vegan-fudge"},{"id":"41309","title":"Pumpkin Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pecans
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
syrup, maple, canadian
salt, table","directions":"Preheat oven to 300 degrees F.
In a large bowl, mix all dry ingredients well to combine (oats, nuts and spices).
In a second bowl, mix all wet ingredients well to combine: pumpkin, applesauce, brown sugar and syrup.
Add the wet ingredients to the dry ingredients and mix until well combined.
If too dry, add more applesauce or pumpkin puree.
Spread onto baking sheet and sprinkle with the sea salt.
Bake for 40-60 minutes, stirring every 15 minutes or so.
Bake until granola is golden, dry and starts to form small clusters.
Store in an airtight container.
Serve with cold milk, yoghurt, or use as a topping for ice cream.","url":"https://recipe.bluelayer.org/recipe/41309/pumpkin-granola"},{"id":"41183","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table
honey
oil, corn, peanut, and olive","directions":"Place the peanuts, salt and honey into the bowl of a food processor.
Process for 1 minute.
Scrape down the sides of the bowl.
Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes.
Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Roasted Peanuts:.
* 2 pounds in-shell raw peanuts*.
* 2 tablespoons peanut oil.
* 1 to 2 tablespoons kosher salt.
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts.
If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt.
Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer.
Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking.
Once you remove the peanuts from the oven, let them cool slightly before eating.
They will continue to \"cook\" and become crunchy as they cool.
If using peanuts to make peanut butter, remove shells and discard.
Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl.
Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Yield: Approximately 2 pounds roasted peanuts in shell.","url":"https://recipe.bluelayer.org/recipe/41183/homemade-peanut-butter"},{"id":"41081","title":"Kristen's Parmesan Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, parmesan, hard
spices, thyme, dried","directions":"Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes into a mixing bowl, and drizzle with olive oil.
Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves.
Toss to evenly coat, and transfer to a 9x13-inch baking dish.
Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/41081/kristens-parmesan-roasted-potatoes"},{"id":"40915","title":"Roasted Italian Cheese Potatoes","ingredients":"potatoes, raw, skin
salad dressing, italian dressing, commercial, regular
oil, canola
cheese, parmesan, hard","directions":"In a medium sized bowl, place diced potatoes and sprinkle the 1 package of the Good Seasons Italian Dressing Mix on top.
Drizzle the oil over potatoes and mix well, coating the potatoes well with the oil/dressing mixture.
Place in a 2 quart baking dish spreading evenly out from each side.
Place in 400 degree F preheated oven for 40 minutes, turning after 20 minutes.
The last 5 minutes of cooking, remove from oven, sprinkle cheese evenly on top and put back in oven till just melted.","url":"https://recipe.bluelayer.org/recipe/40915/roasted-italian-cheese-potatoes"},{"id":"40858","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix in a bread maker on the dough setting.
This recipe makes 2 pizza doughs.
Sometimes I mix in herbs into the pizza dough (basil / oregano - maybe 1 tsp each).
Once the dough is complete - put about a TBL EVOO into a gallon zip-lock and then work the bag to get the oil all over the bag.
Dump dough into the bag.
For best results - I make the dough the day before, let it sit and ferment on the counter for a day.
(you'll have to open the zip loc occasionally and let the gas out - or I suspect it would burst) Put the dough into the fridge overnight and then take it out the next day.
Let the dough get to be room temp before cutting it in half and working with one dough.
The durum will give the dough a bit of elasticity -- so be patient when working it.
If it fights you in stretching - let it rest for 5 - 10 min and then come back and stretch more.
Once you've got the pizza stretched, put it on a pizza sneak / paddle that has cornmeal (or semolina flour) on the top.
(that works as teeny marbles to get the pizza off the sneak) Build the pizza (add toppings) while dough is on the sneak / paddle.
We cook our pizzas on a pizza stone - on the grill (450 - 500 degrees).
Leave the stone on the grill to get that hot.
Make sure the stone has time to get really hot.
Then sneak/ slide the pizza onto the stone - and leave for about 8 - 12 minutes depending what toppings you have and how many -- Check the crust using a spatula to see if it starts to get too done.
Generally we build the pizzas by putting olive oil onto the dough, then adding fresh tomatoes (no sauce!)
and then salt the tomatoes.
Then add low fat mozzarella (save some calories - no one EVER notices) and then pre-cooked italian sausage (save more calories) and fresh peppers etc --.
I also sometimes start with a couple of pounds of caramelized onions and Evoo - as the base and then the tomatoes --.
Sometimes we do roasted garlic on the base.
But we found roasted garlic can be hard to spread, so it works better if you put a head of roasted garlic into a half to 3/4 C of Marscapone cheese (there goes the calorie count) --.
You can google for gourmet pizza recipes - but this is a good base to get you started!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40858/pizza-dough"},{"id":"40788","title":"Oriental-Style Roasted Asparagus","ingredients":"asparagus, raw
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, ginger, ground","directions":"Preheat the oven to 425F Place the asparagus in a shallow baking dish.
Mix the soy sauce, sesame oil, and ginger together in a small bowl, and pour evenly over the asparagus.
Toss the asparagus with your hands to mix thoroughly.
Roast the asparagus for about 10 to 15 minutes, until bright green and just tender.
Serve hot.
Makes 4 servings.
VARIATIONS:.
This dish can be assembled and refrigerated up to 6 hours before cooking, and roast just before serving.","url":"https://recipe.bluelayer.org/recipe/40788/oriental-style-roasted-asparagus"},{"id":"40767","title":"Roasted Garlic","ingredients":"spices, garlic powder
spices, garlic powder","directions":"Preheat the oven to 375F.
Putting them in a small roasting pan, arrange the cloves in a single layer and spoon the Chili and Garlic Oil over.
Roast, stirring occasionally, until the cloves are lightly browned, 15 to 20 minutes.
Watch the garlic as it browns-when it becomes too brown, it takes on a bitter taste.
Cool the garlic and transfer it to a container and refrigerate, covered, until needed.","url":"https://recipe.bluelayer.org/recipe/40767/roasted-garlic"},{"id":"40763","title":"Bubbys Granola","ingredients":"oil, olive, salad or cooking
honey
molasses
salt, table
oats
nuts, pecans
nuts, walnuts, english
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"Preheat the oven to 350F.
Lightly oil two baking sheets.
Combine the vegetable oil, honey, molasses, and salt in a small heavy saucepan over low heat.
Cook for 1 to 2 minutes, or until well blended and very hot.
Remove the mixture from the heat.
Combine the rolled oats, pecans, walnuts, sesame seeds, pumpkin seeds, and sunflower seeds in a large bowl.
Pour the honey mixture over the oat mixture and toss briskly to combine.
Be sure all the oats, nuts, and seeds are thoroughly coated.
Spread out the granola evenly on the prepared baking sheets.
Bake for about 30 minutes, stirring every 5 minutes or so, until golden (not dark) brown.
Be careful not to overbake it.
Remove the pans from the oven and allow the granola to cool completely.
It will be crispy when it cools.
Transfer the granola to a large container with a lid.
Store, tightly covered, at room temperature.
Just before serving, add the raisins.","url":"https://recipe.bluelayer.org/recipe/40763/bubbys-granola"},{"id":"40749","title":"Pumpkinseed Crackle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
syrups, corn, light
butter, without salt","directions":"Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet.
Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt.
Transfer to a baking sheet to cool.
Stir together the sugar, 1 1/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat.
Cook, stirring, until the sugar is dissolved, about 3 minutes.
Raise heat to high; dont stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming.
Cook until the mixture registers 260F (hard-ball stage) on a candy thermometer, 10 to 15 minutes.
Meanwhile, butter an 11 x 17-inch rimmed baking sheet; set aside.
Remove the pan from the heat.
Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined.
Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands).
Let cool completely on a wire rack.
When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.","url":"https://recipe.bluelayer.org/recipe/40749/pumpkinseed-crackle"},{"id":"40747","title":"Olive Oil Granola","ingredients":"oats
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
oil, olive, salad or cooking
sugars, brown
salt, table
spices, cinnamon, ground
spices, ginger, ground","directions":"Preheat oven to 300 degrees F. 2.
Mix all your ingredients in a large mixing bowl until combined.
Spread out mixture onto a large parchment paper-lined baking sheet.
Bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Once cooled, transfer to an airtight container for future snacking.","url":"https://recipe.bluelayer.org/recipe/40747/olive-oil-granola"},{"id":"40635","title":"Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Heat oven to 400.
Line a jelly roll with foil.
Rinse asparagus and snap off tough ends.
Lightly at dry.
Spread asparagus out in pan.
Drizzle with olive oil and sprinkle with salt and pepper.
Mix with your hands to distribute seasoning.
Pat into a single layer.
Bake until asparagus are tender and lightly crisped, about 15 minutes.
Shake pan twice during baking time.","url":"https://recipe.bluelayer.org/recipe/40635/roasted-asparagus"},{"id":"40634","title":"Roasted Carrots","ingredients":"butter, without salt
salt, table
spices, pepper, black
carrots, raw
parsley, fresh","directions":"Preheat the oven to 400F.
Line a large jelly roll pan with aluminum foil.
In a medium bowl, mix the melted butter, salt, and pepper.
Spread the carrots on the jelly roll pan and pour the butter mixture over them, stirring to coat.
Roast for 25 to 30 minutes or until tender, stirring once.
Toss with the chopped herbs, if using, and serve.
Try this same treatment on fresh asparagus.
Its good!","url":"https://recipe.bluelayer.org/recipe/40634/roasted-carrots"},{"id":"40595","title":"How to cook a turkey","ingredients":"ground turkey, raw","directions":"Allow the bird to reach room temperature before cooking.
Pre-heat the oven to 180C (140C if fan assisted), gas 4.
If using an Aga cook in the `hot' oven for the same time as a conventional oven, but please check regularly with a meat thermometer.
Place the turkey breast side down in a large roasting tin and season with salt and pepper.
Cooking upside down will keep the breast meat moist as the fat on the back of the bird trickles through to the breast.
Put the giblets around the turkey and add a couple of cups of water to the tin.
Never cover the turkey with foil as this results in a steamed skin rather than a crispy oven roasted one.
Don't stuff the turkey as this prolongs the cooking time but cook the stuffing separately.
Cook for the following times depending on the size of your turkey.
We allow 500g per person.
Please remember oven temperatures may vary; 4kg/8.8lbs - 2 hours 5kg/11lbs - 2 1/4 hours 6kg/13.2lbs - 2 1/2 hours 9kg/19.8lbs - 3 1/2 hours
Holding the drumsticks turn the turkey over for the last 30 minutes of cooking to brown the breast.
It will be hot so use oven gloves.
Season the breast of the bird then insert your meat thermometer (it comes free with Kelly Bronze) halfway through the thickest part of the breast.
Return to the oven but check every 10 minutes until correct temperature is reached and remove from the oven.
Allow to stand for 30-60 minutes before carving.
It won't go cold and the juices will settle in the meat, making it easier to carve and deliciously moist.
Prepare the gravy, the stock and juices produced from the Kelly Bronze turkey makes the best gravy you will ever taste.
Simply, remove the giblets, skim off excess fat from the top of the stock, scrape in all the delicious sticky bits off the bottom of the roasting tin.
Re-heat the stock in a pan and serve with the carved meat.","url":"https://recipe.bluelayer.org/recipe/40595/how-to-cook-a-turkey"},{"id":"40487","title":"Roasted Garlic Soup","ingredients":"shallots, raw
oil, olive, salad or cooking
spices, garlic powder
spices, garlic powder
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
salt, table
spices, marjoram, dried
cornstarch
water, bottled, generic","directions":"In a soup pot, saute shallots over medium heat in olive oil until lighly brown and tender.
Add roasted garlic, (make SURE it's roasted good, so it's sweet) and the raw garlic.
Saute for a few minutes.
Add chicken stock, heavy cream and marjoram.
Bring to a slow boil and let cook for 20 minutes over medium heat, stirring occasionally.
Transfer soup into a blender and blend on high speed.
Strain back into soup pot and return to a boil one more time.
Adjust seasoning with salt and pepper.
Dissolve corn starch in a cup with water and thicken soup by stirring it while boiling.
Serve with garlic croutons and sliced green onion.","url":"https://recipe.bluelayer.org/recipe/40487/roasted-garlic-soup"},{"id":"40427","title":"Tropical Green Smoothie Bowl","ingredients":"orange juice, raw
cheese, cottage, creamed, large or small curd
spinach, raw
mango nectar, canned
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Blend juice, cottage cheese, spinach and 3/4 cup mangos in blender until smooth; pour into bowl.
Top with remaining mangos.
Sprinkle with pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/40427/tropical-green-smoothie-bowl"},{"id":"40324","title":"Vegan Roasted Beetroot Dip","ingredients":"beets, raw
oil, olive, salad or cooking
spices, garlic powder
peppers, jalapeno, raw
spices, cumin seed
spices, coriander seed
spices, coriander seed
salt, table","directions":"Preheat oven to 200 C / 400F.
Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender.
Check them periodically to make sure they don't burn.
Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli.
Drizzle in half the olive oil and pulse until well combined.
Add in the rest of the olive oil gradually to reach your desired consistency.
Now taste and adjust the quantities of chilli, garlic and salt.
This will depend on the heat of your chilli.
Stir through chopped cilantro and serve with pita breads, ciabatta or chips.
YUM!","url":"https://recipe.bluelayer.org/recipe/40324/vegan-roasted-beetroot-dip"},{"id":"40299","title":"Roasted Carrots and Parsnips","ingredients":"parsnips, raw
carrots, raw
onions, raw
oil, olive, salad or cooking
spices, thyme, dried
syrup, maple, canadian
mustard, prepared, yellow","directions":"Preheat oven to 400 degrees.
Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
Roast in oven for 30 minutes.
Meanwhile, in a small bowl, combine maple syrup and mustard.
Pour over veggies, toss to coat.
Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.","url":"https://recipe.bluelayer.org/recipe/40299/roasted-carrots-and-parsnips"},{"id":"40274","title":"Roasted Red Bell Pepper Sauce","ingredients":"peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
tomatoes, sun-dried
vinegar, balsamic
tomatoes, red, ripe, raw, year round average","directions":"Combine all ingredients in blender or food processor, and process until smooth.
Season to taste with salt and pepper.
Serve sauce chilled, at room temperature or warm.","url":"https://recipe.bluelayer.org/recipe/40274/roasted-red-bell-pepper-sauce"},{"id":"40248","title":"Roasted Pecans","ingredients":"butter, without salt
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne.
Pour this mixture over 2 cups pecans, tossing to coat them.
Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown.
Remove immediately to drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/40248/roasted-pecans"},{"id":"40190","title":"Aloha Hawaiian Granola","ingredients":"oats
sugars, brown
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
honey
vanilla extract
pineapple, raw, all varieties","directions":"Preheat oven to 325 degrees.
Prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray.
In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds.
In a small saucepan, heat canola oil, honey and vanilla until just bubbling.
Pour hot mixture over oat mixture and mix thoroughly.
Spread granola evenly over prepared baking sheet.
Bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time.
Remove from oven and add the dried pineapple pieces.
Continue to stir up the granola as you allow it to cool a few minutes.
Store in airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/40190/aloha-hawaiian-granola"},{"id":"40171","title":"Chocolate Toffee Pumpkin Seed Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.
Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
Remove from heat and mix in 3/4 of the pumpkin seed mixture.
Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.
Sprinkle remaining pumpkin seed mixture over top.
Let set in a cool, dry location.
Once bark is hard, break up into shards.
The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.
Serve with ice cream, optional.","url":"https://recipe.bluelayer.org/recipe/40171/chocolate-toffee-pumpkin-seed-bark"},{"id":"40091","title":"Roasted Brussels Sprouts With Sriracha, Lime and Honey","ingredients":"brussels sprouts, raw
salt, table
oil, olive, salad or cooking
sauce, hot chile, sriracha
honey
lime juice, raw","directions":"Preheat the oven to 425 degrees.
In a large bowl toss the sprouts with the oil and salt to coat.
Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown.
Place into the hot oven.
Cook until caramelized, about 20 - 25 minutes.
Meanwhile whisk together the sriracha, honey and lime together.
When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/40091/roasted-brussels-sprouts-with-sriracha-lime-and-honey"},{"id":"40058","title":"Juicy Balsamic-Glazed Pork Tenderloin With Garlic and Thyme","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
vinegar, balsamic
sugars, brown
spices, thyme, dried
spices, garlic powder","directions":"Preheat oven to 375 degrees.
Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
Season all sides with salt and pepper to your own taste.
Heat oil in large frying pan over medium-high heat.
Get the pan nice and hot!
Place pork into pan, and brown/sear on all sides, don't forget the ends.
About 2-3 minutes per sides, if your pan is very hot.
Check so you don't burn it or under sear it.
Remove pork from pan and set on a plate.
Turn down heat to medium, and add the balsamic vinegar.
Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly.
Don't worry, it's very easy.
Do this for about 2-3 minutes til sauce has reduced and is thickened a little.
Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
Turn heat off.
Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
Sprinkle with half the garlic powder, (1/4 teaspoons also).
Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
Now season the top the same way.
Pour remaining glaze over pork.
Let rest 10 minutes, and keep re-glazing with the sauce in the pan.
(Just tilt the pan and spoon it over.
).
Place in oven and roast for 30-35 minutes.
(35 if slightly larger).
Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
This gives you time to heat up that corn or green beans!
Remove pork from baking dish to platter, slice and plate.
Stir pan juices and pour over slices.
(Don't scrape the bottom or any super thick parts, though, just mostly the juices).
And serve!
:).
*Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!)
for 45 minutes uncovered.
It will all get done at the same time with the resting time of the pork!
HTH!
:).","url":"https://recipe.bluelayer.org/recipe/40058/juicy-balsamic-glazed-pork-tenderloin-with-garlic-and-thyme"},{"id":"40046","title":"Roasted Summer Cherry Tomatoes","ingredients":"cherries, sweet, raw
oil, olive, salad or cooking
spices, basil, dried
salt, table
spices, pepper, black
spices, garlic powder","directions":"Line a baking pan with foil.
Wash tomatoes; remove and discard stems.
Pat dry with paper towels.
Pour the olive oil into the prepared pan.
Roll tomatoes in oil to coat.
Sprinkle with snipped basil, salt, pepper and garlic.
Bake in a 425* oven for 5 minutes or until skins begin to split, stirring once.
If desired, sprinkle with additional basil.","url":"https://recipe.bluelayer.org/recipe/40046/roasted-summer-cherry-tomatoes"},{"id":"40036","title":"Triple Seed Bread (Bread Machine)","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into oven chamber.
Select Whole Wheat Cycle.
*If your machine tends to bake quite dark loaves, try the Light Crust setting first.
Remove bread from oven when baking cycle complete; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/40036/triple-seed-bread-bread-machine"},{"id":"40027","title":"Santa Fe Seeds","ingredients":"spices, cumin seed
spices, chili powder
spices, pepper, red or cayenne
oil, olive, salad or cooking
sugars, granulated
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried","directions":"Stir together the first 3 ingredients in hot oil in a nonstick skillet over medium high heat for 30 seconds.
Stir in sugar and honey, stirring until sugar dissolves.
Add seeds; cook, stirring constantly, 8 minutes or until toasted.
Spread on a lightly greased foil-lined baking sheet; separate seeds, if necessary.
Cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40027/santa-fe-seeds"},{"id":"40020","title":"Sweet Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, chili powder
sugars, granulated
oil, olive, salad or cooking
sugars, granulated","directions":"Preheat oven to 250 degrees F (120 degrees C).
Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer.
Roast until brown and crisp, about 45 minutes.
Set the seeds aside in a large bowl.
Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color.
Watch it carefully to avoid burning.
Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat.
Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.","url":"https://recipe.bluelayer.org/recipe/40020/sweet-spicy-pumpkin-seeds"},{"id":"40002","title":"Salad Greens with Tangy Lemon Dressing","ingredients":"lettuce, cos or romaine, raw
radicchio, raw
lemon juice, raw
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
mustard, prepared, yellow
honey","directions":"In medium bowl, combine lettuce and radicchio.
In a blender, blend remaining ingredients until smooth.
Pour over greens and toss to coat.","url":"https://recipe.bluelayer.org/recipe/40002/salad-greens-with-tangy-lemon-dressing"},{"id":"39940","title":"Chipotle Roasted Almonds","ingredients":"terra dolce, organic chipotle dried chile peppers,
sugars, granulated
salt, table
nuts, almonds
nuts, almonds","directions":"Preparation:.
Stir together ground chipotle , sugar and salt in a small bowl, and set aside.
Heat almonds and almond oil in a large skillet on medium-high heat, stirring and shaking the pan occasionally, until the almond skins are popping and almonds are fragrant.
Turn down heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds, to release chipotle's oils.
Move to a bowl and let cool just slightly before serving warm.","url":"https://recipe.bluelayer.org/recipe/39940/chipotle-roasted-almonds"},{"id":"39912","title":"Pine Nut and Pumpkin Seed Brittle","ingredients":"nuts, pine nuts, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 375 degrees F.
Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven.
Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.
Line a large sheet pan with a silpat cover, or, with aluminum foil.
Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside.
In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring.
Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.
When the sugar reaches 250 degrees F, gradually add the butter, but do not stir.
Continue to cook the sugar until it starts to turn a light caramel color.
Remove from the heat and add the salt and baking soda, stirring to distribute.
Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat.
While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy.
Allow to cool completely before breaking and serving.","url":"https://recipe.bluelayer.org/recipe/39912/pine-nut-and-pumpkin-seed-brittle"},{"id":"39852","title":"Stromboli and Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given in a bread machine and use the dough cycle or --.
Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle.
Fold the top down and the bottom up letter-style and do the same side to side.
Replace into the container and cover.
After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
For stromboli:.
Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall.
Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
Preheat oven to 350 F while the dough rises (45 minutes to 1 hour).
Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200F.
For Pizza:.
Divide the dough into 2 equal pieces and stretch into a 10\" disk.
If the dough shrinks after stretching, wait 5 minutes and stretch some more.
Preheat (preferably with a pizza stone) to 500F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
Bake for 4 minutes.
Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).","url":"https://recipe.bluelayer.org/recipe/39852/stromboli-and-pizza-dough"},{"id":"39810","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
honey
oil, olive, salad or cooking
lemon juice, raw
salt, table","directions":"Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.
In a small bowl whisk together olive oil, honey and lemon juice.
Pour mixture over potatoes and toss to coat.
Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/39810/honey-roasted-sweet-potatoes"},{"id":"39796","title":"Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking","directions":"Clean Pumpkin Seeds in water.
spread olive oil in 9in.
round cake pan.
pour seeds in pan and sprinkel with sugar and cinn.
Bake 400` for 15 min stirring often.","url":"https://recipe.bluelayer.org/recipe/39796/pumpkin-seeds"},{"id":"39753","title":"Rose's Hearth Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"In a medium bowl, stir together flours, salt and yeast.
Stir in water and honey.
Knead dough until smooth and springy, but still slightly sticky.
Add a little flour or water as necessary.
Lightly brush oil inside of large bowl.
Place dough in bowl, turning to oil all sides.
Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal.
Gently push fist into dough to deflate.
Shape dough into a round ball.
Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
Place baking stone on lowest oven rack and heat oven to 475F Carefully cut an X-shaped slash on top of dough; spray with cool water.
Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
Bake 10 minutes; reduce oven temperature to 425F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean.
Cool completely on a cooling rack.
NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.","url":"https://recipe.bluelayer.org/recipe/39753/roses-hearth-bread"},{"id":"39709","title":"Roasted Potato Wedges with Herbs","ingredients":"mustard, prepared, yellow
oil, olive, salad or cooking
spices, rosemary, dried
spices, oregano, dried
parsley, fresh
salt, table
spices, pepper, black
potatoes, raw, skin","directions":"Preheat oven to 425F.
Combine all ingredients, except potatoes, in a small bowl.
Place potatoes in a large zip-close plastic bag.
Add mustard mixture.
Close bag and shake to coat.
Pour contents of bag into a shallow baking pan coated with cooking spray.
Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.","url":"https://recipe.bluelayer.org/recipe/39709/roasted-potato-wedges-with-herbs"},{"id":"39658","title":"Herb-Roasted Vegetables","ingredients":"shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Heat oven to 450F.
Toss vegetables with dressing and cheese.
Spread into lightly greased foil-lined 15x10x3/4-inch pan.
Bake 40 to 45 min.
or until vegetables are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/39658/herb-roasted-vegetables"},{"id":"39648","title":"Roasted Potatoes with Dill","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
dill weed, fresh","directions":"Preheat oven to 425 degrees F.
In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes.
Toss with dill.","url":"https://recipe.bluelayer.org/recipe/39648/roasted-potatoes-with-dill"},{"id":"39610","title":"Squash Pickles","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
vinegar, cider
sugars, granulated
celery, raw
mustard, prepared, yellow
salt, table","directions":"Put sliced squash and onions in a bowl or plastic pan and sprinkle salt over them.
Let stand for 1 hour.
Pour off the water that accumulated.
Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil.
Add squash and onions.
Bring to a boil again and cook for 5-10 minutes.
Fill clean canning jars.
Pour vinegar mixture over the pickles and seal the lids tightly.
Cook in a water bath until all cans seal.
Makes about 5 pint jars.","url":"https://recipe.bluelayer.org/recipe/39610/squash-pickles"},{"id":"39584","title":"Creamy Basil Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, black
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
noodles, egg, dry, unenriched","directions":"Cook chicken tenders in skillet and sprinkle with pepper to taste until no longer pink.
Cut into bite-sized chunks.
Stir in soup and basil.
Slowly add milk.
For thinner sauce add more milk.
If using a roasted chicken just cut it up, put it in a large sauce pan, and add other ingredients.
Simmer for a few minutes.
Serve over cooked noodles.","url":"https://recipe.bluelayer.org/recipe/39584/creamy-basil-chicken"},{"id":"39445","title":"Butter Roasted Carrots","ingredients":"carrots, raw
butter, without salt","directions":"Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
Place carrots in a casserole dish and dollop butter on top.
Cover and roast at 350F for 1 hour, stirring at 20 minute intervals.","url":"https://recipe.bluelayer.org/recipe/39445/butter-roasted-carrots"},{"id":"39439","title":"Roasted Carrots","ingredients":"carrots, raw
salad dressing, italian dressing, commercial, regular","directions":"Preheat oven to 450F.
Cut carrots into 1-1/4-inch-thick slices.
(If carrots are thick, cut lengthwise in half before slicing for more even roasting.)
Place in foil-lined shallow baking pan.
Toss with 2 Tbsp.
of the dressing; cover with foil.
Bake 20 min.
Remove foil; stir.
Bake an additional 20 to 25 min.
or until carrots are crisp-tender, stirring occasionally.
Toss with the remaining 1/4 cup dressing just before serving.","url":"https://recipe.bluelayer.org/recipe/39439/roasted-carrots"},{"id":"39420","title":"Honey Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
butter, without salt
honey
salt, table","directions":"Preheat oven to 350F.
Place peanuts in a bowl.
Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
*Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
*I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
These taste great while they're warm!
(and may leave a little butter on your fingers).","url":"https://recipe.bluelayer.org/recipe/39420/honey-roasted-peanuts"},{"id":"39404","title":"Roasted Carrots with Feta and Parsley","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
parsley, fresh
cheese, feta","directions":"Wash and cut the carrots on a deep diagonal, about 1 inch thick.
Toss the carrots with the olive oil and generous amounts of salt and pepper on a large sheet pan.
Spread them into a single layer.
Roast at 425 degrees F for about 40 minutes (or until caramelized), turning them over at the halfway point.
When the carrots are done, put them in a large serving dish and toss them with the parsley and feta.
Serve!","url":"https://recipe.bluelayer.org/recipe/39404/roasted-carrots-with-feta-and-parsley"},{"id":"39395","title":"Roasted Potato Wedges with Cilantro-Lime Mayonnaise","ingredients":"spices, cumin seed
spices, oregano, dried
oil, olive, salad or cooking
potatoes, raw, skin
salad dressing, mayonnaise, regular
cream, sour, cultured
spices, coriander seed
lime juice, raw
lime juice, raw","directions":"Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F.
Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl.
Add potatoes and toss.
Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.","url":"https://recipe.bluelayer.org/recipe/39395/roasted-potato-wedges-with-cilantro-lime-mayonnaise"},{"id":"39379","title":"Mustard and Thyme Roasted Beef","ingredients":"mustard, prepared, yellow
salt, table
spices, pepper, black
spices, thyme, dried
oil, olive, salad or cooking
beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0\" fat, all grades, cooked, grilled","directions":"Preheat oven to 120C (250F).
Add the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed.
Pour the oil in, and stir until well combined.
Set aside.
Brush the beef with the extra oil.
Heat a large non-stick skillet over high heat and cook each side of the beef for about 2 minutes or until brown.
Remove from the pan.
Use the kitchen string to secure the beef, then rub the mustard mixture all over the beef.
Arrange on a rack in a baking dish or in a roasting pan and roast for 1 1/2 hours for medium rare.","url":"https://recipe.bluelayer.org/recipe/39379/mustard-and-thyme-roasted-beef"},{"id":"39325","title":"Sesame (Tahini) Milk (Dairy Free)","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
water, bottled, generic","directions":"Wiz everything together in a blender.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/39325/sesame-tahini-milk-dairy-free"},{"id":"39323","title":"Roasted Pecans","ingredients":"nuts, pecans
butter, without salt
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
spices, pepper, black
salt, table","directions":"Preheat oven to 300 degrees F.
Place pecans on foil-lined shallow baking pan.
Combine other ingredients and pour over pecans.
Stir well.
Bake for 25 to 30 minutes, stirring occasionally during baking.
Drain on paper towels.
Store in air tight containers.","url":"https://recipe.bluelayer.org/recipe/39323/roasted-pecans"},{"id":"39276","title":"Roasted Brussels Sprouts with Caraway Seeds","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
spices, caraway seed","directions":"Preheat oven to 450F with rack in middle.
Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated.
Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes.
Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.","url":"https://recipe.bluelayer.org/recipe/39276/roasted-brussels-sprouts-with-caraway-seeds"},{"id":"39207","title":"Greens with Tangy Lemon Dressing","ingredients":"lettuce, cos or romaine, raw
radicchio, raw
lemon juice, raw
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
mustard, prepared, yellow
honey","directions":"In medium bowl, combine lettuce and radicchio.
In food processor or blender, process remaining ingredients until smooth.
Pour over greens and toss to coat.","url":"https://recipe.bluelayer.org/recipe/39207/greens-with-tangy-lemon-dressing"},{"id":"39167","title":"Japanese Asparagus Dengaku","ingredients":"miso
asparagus, raw
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
syrup, maple, canadian","directions":"Preheat broiler to high, and arrange asparagus on rimmed baking sheet.
Whisk together miso, lemon juice, tahini, and maple syrup in small bowl.
Spoon or brush miso mixture over asparagus.
Broil asparagus 5 to 6 minutes, or until tender and speckled brown.","url":"https://recipe.bluelayer.org/recipe/39167/japanese-asparagus-dengaku"},{"id":"39166","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag.
Seal tightly, and shake to coat.
Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done.
Adjust seasoning with kosher salt, if necessary.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/39166/roasted-brussels-sprouts"},{"id":"39150","title":"Forked Oven-Roasted Potatoes","ingredients":"potatoes, raw, skin
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes.
Using a slotted spoon, transfer potatoes to a rimmed baking sheet.
When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes.
Add potatoes; turn to coat.
Season with 1 tablespoon salt.
Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes.","url":"https://recipe.bluelayer.org/recipe/39150/forked-oven-roasted-potatoes"},{"id":"39145","title":"Chili Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, chili powder
salt, table","directions":"Place pumpkin seeds in a large cast iron skillet over medium heat.
Stir frequently, for 3-5 minutes, until seeds make a crackling noise, some will even pop.
Remove pan from heat and stir in olive oil, then add chili powder and salt.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/39145/chili-roasted-pumpkin-seeds"},{"id":"39125","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400F
Wash, dry well, and trim green beans.
Put green beans on a baking sheet, and drizzle with olive oil (alternately, use an olive-oil spray).
Sprinkle with salt and pepper to taste.
Ensure all the beans are evenly coated, and spread them out into 1 layer.
Roast for 20-25 minutes, stirring the beans after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/39125/roasted-green-beans"},{"id":"39066","title":"Roasted Asparagus with Anise Seeds","ingredients":"spices, anise seed
asparagus, raw
oil, olive, salad or cooking","directions":"Preheat oven to 450F.
In an electric coffee/spice grinder or with a mortar and pestle grind anise seeds fine.
Cut asparagus diagonally into 2-inch pieces and in a shallow baking pan large enough to hold asparagus in one layer toss with anise, oil, and salt and pepper to taste.
Roast asparagus in middle of oven, shaking pan occasionally, until crisp-tender and golden, 5 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/39066/roasted-asparagus-with-anise-seeds"},{"id":"39060","title":"Roasted Potato and Apple Salad","ingredients":"potatoes, raw, skin
apples, raw, with skin
salad dressing, italian dressing, commercial, regular
onions, spring or scallions (includes tops and bulb), raw
bacon, meatless","directions":"TOSS potatoes and apples with half the dressing.
Place in single layer on baking tray and roast at 400F for 30 minutes, or until golden brown.
Remove to large bowl.
ADD remaining ingredients and dressing to bowl, and toss.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/39060/roasted-potato-and-apple-salad"},{"id":"39055","title":"No Bake Cranberry Balls","ingredients":"honey
molasses
peanut butter, smooth style, without salt
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In large bowl, combine honey, molasses, peanut butter, cranberries and pumpkin seeds.
Knead together, adding enough powdered milk to form a stiff but not crumbly dough.
Shape into 24 balls.
Roll in coconut if using and chill.","url":"https://recipe.bluelayer.org/recipe/39055/no-bake-cranberry-balls"},{"id":"39014","title":"Roasted Pumpkin Puree","ingredients":"pumpkin, raw
salt, table","directions":"Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper.
Remove pumpkin stems and scrub the pumpkins well.
Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved.
Remove seeds and sprinkle with a little kosher salt.
Roast the pumpkins, cut sides down for 30-40 minutes.
Let cool for about an hour or until cool enough to handle.
Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.
Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.
Makes about 4 cups of puree.","url":"https://recipe.bluelayer.org/recipe/39014/roasted-pumpkin-puree"},{"id":"38904","title":"Cranberry, Orange, Pecan Butter","ingredients":"butter, salted
cranberries, dried, sweetened
orange juice, raw
nuts, pecans","directions":"Divide the dried cranberries and pecans in half.
Place a 1/4 cup of dried cranberries and a.
1/4 cup of pecans in a small bowl and set aside.
In a large mixing bowl,.
combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
Place the butter mixture on a 12x12 piece of wax paper.
Place the top of the wax paper over the bottom and form into a log shape.
Place the butter mixture in the freezer for 30 minutes to harden.
Remove from freezer and remove wax paper.
roll the butter in the remaining mixture of cranberries and pecans until.
the outside of the log is fully coated.
Refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/38904/cranberry-orange-pecan-butter"},{"id":"38837","title":"Roasted Cherries","ingredients":"cherries, sweet, raw
sugars, granulated
cornstarch","directions":"Preheat the oven to 400F.
Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix.
Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes.
Let cool completely, then chill in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38837/roasted-cherries"},{"id":"38819","title":"Oven-Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 425.Place a jelly-roll pan in oven for 10 minutes.
Place beans in a large bowl.
Drizzle with oil; sprinkle with salt and pepper.
Toss well to coat.
Arrange green bean mixture in a single layer on preheated baking sheet.
Bake at 425 for 8 minutes or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/38819/oven-roasted-green-beans"},{"id":"38774","title":"Sambuca's Turkey Cranberry Stew for Dogs","ingredients":"sweet potato, raw, unprepared
seeds, pumpkin and squash seeds, whole, roasted, without salt
celery, raw
ground turkey, raw
cranberries, dried, sweetened
ground turkey, raw
wheat flour, white, all-purpose, unenriched","directions":"Dice vegetables and turkey.
Lightly boil the.
vegetables in the turkey stock.
Add the diced.
turkey to the pot.
Whisk in the flour and calcium.
Simmer for 10 minutes.
Add dried/fresh cranberries.
to finish.","url":"https://recipe.bluelayer.org/recipe/38774/sambucas-turkey-cranberry-stew-for-dogs"},{"id":"38769","title":"Roasted Shallots","ingredients":"shallots, raw
oil, olive, salad or cooking","directions":"Place shallots and oil in a bread loaf pan.
You may need to add more oil to cover all the shallots.
Make sure they are all covered.
Cook in a 250F oven until the shallots are soft and have turned a little brown.
Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
Pour oil through a coffee filter and let cool in the fridge before you bottle it.
Keep chilled.
I don't know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/38769/roasted-shallots"},{"id":"38702","title":"Fluffy Peanut Brittle (No Thermometer Needed)","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
water, bottled, generic
butter, without salt
leavening agents, baking soda
salt, table
vanilla extract","directions":"Add the sugar, water, and karo corn syrup to a large soup pot and cook on stove at medium high heat (about a 7).
Cook the mixture, stirring constantly, till it spins a thread (If you're not sure what spinning a thread is, it's when you dip the stirring paddle in the mixture, then pull it out and let the mixture drip off the spoon.
When you see it start to ribbon off like a spider web rather than just drip straight down, it is spinning a thread).
Once the mixture spins a thread, add the peanuts.
Cook the peanuts (stirring constantly) till the mixture turns a light golden color and the peanuts look roasted (be careful not to burn).
This should take approximately 8 - 10 minutes.
Once the peanuts have turned golden brown, add the butter, baking soda, salt, and vanilla extract and stir quickly till the butter is completely melted.
Pour the mixture onto 2 well greased baking sheets and allow to cool for 45 minutes.
Once the mixture is cooled, break apart the brittle and enjoy!","url":"https://recipe.bluelayer.org/recipe/38702/fluffy-peanut-brittle-no-thermometer-needed"},{"id":"38680","title":"Blue Cheese & Roasted Pepper Spread","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, blue
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
nuts, almonds
mustard, prepared, yellow
spices, pepper, black
sauce, worcestershire","directions":"Combine all ingredients in medium bowl, except for nuts.
Beat at medium speed, scraping bowl often, until well mixed.
Add nuts; stir to combine or garnish.
Cover and refrigerate.
Serve at room temperature, with crackers, pita points, cocktail breads or cut up vegetables.
Have fun!","url":"https://recipe.bluelayer.org/recipe/38680/blue-cheese-roasted-pepper-spread"},{"id":"38472","title":"Phipps Famous Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element.
Roast the flour, watching it all the time until it is medium brown.
Turn the flour with a spatula to brown the other side.
The entire procedure takes about three minutes and gives the flour a rich nutty flavour.
Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well.
Chop the chocolate into chunks just a little smaller than a sugar cube.
Mix them into the dough, taking care you don't soften the chocolate too much.
Shape as desired.
Bake at 300F for 1 hour.
Cool, then store in an airtight container.
Yield depends upon size and shape.","url":"https://recipe.bluelayer.org/recipe/38472/phipps-famous-shortbread"},{"id":"38439","title":"Triple Seed Bread (ABM)","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select basic cycle.","url":"https://recipe.bluelayer.org/recipe/38439/triple-seed-bread-abm"},{"id":"38423","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
salt, table
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Preheat oven to 375 degrees F.
In a bowl combine all ingredients until seed are coated well.
Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through.
Watch carefully to avoid burning as all ovens vary on cook times.
Remove from oven and let cool before serving.","url":"https://recipe.bluelayer.org/recipe/38423/toasted-pumpkin-seeds"},{"id":"38406","title":"Honey-Roasted Nuts and Fruit","ingredients":"butter, without salt
honey
nuts, almonds
nuts, hazelnuts or filberts
nuts, pecans
seeds, sunflower seed kernels, dried
spices, cinnamon, ground
spices, cardamom
salt, table
spices, cloves, ground
raisins, seeded","directions":"Line a baking sheet with parchment paper or foil and coat with cooking spray.
In a large nonstick skillet, heat butter over medium-high heat.
Stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
Add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently.
Stir in raisins.
Immediately spread onto prepared baking sheet; cool completely.
Note: Mine were still a bit sticky after they cooled, so I just stored them in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38406/honey-roasted-nuts-and-fruit"},{"id":"38395","title":"Potato Salad with Roasted Red Peppers","ingredients":"potatoes, raw, skin
vinegar, distilled
lemon juice, raw
onions, raw
salad dressing, mayonnaise, regular
cream, sour, cultured
parsley, fresh
mustard, prepared, yellow
spices, pepper, red or cayenne","directions":"Steam potato slices just until tender, about 15 minutes.
Transfer to large bowl.
Drizzle with vinegar and lemon juice.
Toss gently to coat.
Cool to room temperature.
Combine next 5 ingredients in small bowl; whisk to blend.
Pour dressing over cooled potatoes.
Add red peppers.
Toss gently to mix.
Season potato salad to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and refrigerate.)","url":"https://recipe.bluelayer.org/recipe/38395/potato-salad-with-roasted-red-peppers"},{"id":"38320","title":"Seed Jumble Cookies","ingredients":"syrup, maple, canadian
sweetener, syrup, agave
vanilla extract
nuts, almonds
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
In a medium bowl, stir together the remaining ingredients.
Pour the wet mixture over the dry and stir to combine well.
The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).
Bake for 10-15 minutes, rotating sheets about halfway through, until golden.
Allow to cool completely before removing from the sheets (cookies will firm up as they cool).
May be frozen.","url":"https://recipe.bluelayer.org/recipe/38320/seed-jumble-cookies"},{"id":"38309","title":"Sesame Silan Sauce","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic
honey","directions":"Measure all the ingredients into a bowl.
Whisk until smooth.
Use as a sauce to dress up grilled vegetables and other grilling purposes.
Borrowed and shared from an Israeli chef I watched demonstrate some regional cooking styles.","url":"https://recipe.bluelayer.org/recipe/38309/sesame-silan-sauce"},{"id":"38298","title":"Beet Salad With Pumpkin Seeds","ingredients":"beets, raw
vinegar, balsamic
mustard, prepared, yellow
spices, basil, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, spring or scallions (includes tops and bulb), raw","directions":"Scrub beets and steam until soft.
Remove from heat and cool.
Peel and quarter beets.
Thinly slice each quarter piece into 1/2 -inch slices.
Place in bowl.
Whisk together balsamic vinegar, mustard, basil, salt and pepper.
Add olive oil and whisk until well combined.
Season with additional salt and pepper to taste.
Pour dressing over beets.
Add pumpkin seeds and green onions to beets.
Gently toss to combine.","url":"https://recipe.bluelayer.org/recipe/38298/beet-salad-with-pumpkin-seeds"},{"id":"38272","title":"Dill and Orange Miso Spread","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
miso
dill weed, fresh
orange juice, raw","directions":"Combine all ingredients in a medium saucepan over medium heat, stirring well to blend.
Simmer gently for 3 minutes, until the desired consistancy is reached.
Add more water if needed (more for sauce, less for spread.
).
I highly recommend not adding the miso until the end and you have finished simmering the sauce, as heating it destroys the beneficial enzymes that make it so healthful.","url":"https://recipe.bluelayer.org/recipe/38272/dill-and-orange-miso-spread"},{"id":"38230","title":"Roasted Brussel Sprouts With Mushrooms & Bacon","ingredients":"brussels sprouts, raw
mushrooms, white, raw
bacon, meatless
spices, garlic powder
spices, pepper, black
oil, olive, salad or cooking","directions":"Trim sprouts and halve length wise.
Quarter mushrooms.
Place cut sprouts and mushrooms in oven/microwave safe caserole dish.
Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
Carefully drain water from dish.
Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/38230/roasted-brussel-sprouts-with-mushrooms-bacon"},{"id":"38128","title":"Brined and Roasted Whole Turkey","ingredients":"salt, table
sugars, granulated
water, bottled, generic
ground turkey, raw
butter, without salt
spices, pepper, black
water, bottled, generic","directions":"To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
Place the whole turkey in the brine until completely submerged.
Cover and refrigerate for 4 to 5 hours.
Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
To Roast: Mix the softened butter with the pepper.
Place turkey on rack in roasting pan.
Rub the seasoned butter under the skin.
Brush the skin with the melted butter.
Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
Roast turkey at 450 F.
,for 25 minutes, baste and then rotate the roasting pan.
Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
Reduce oven temperature to 325 F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170 F.
,for turkey breast meat and 180 F.
,for turkey thigh meat.
Remove the turkey from the oven.
Let stand 20 minutes before carving.
Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
Do NOT brine turkey if it includes?
basting?
liquids that contain salt.
If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
If removed, the timer will leave a gaping hole for juices to escape.
Serves: 10 to 12.
Preparation Time: 5 hours.
Recipe by Morton Salt.","url":"https://recipe.bluelayer.org/recipe/38128/brined-and-roasted-whole-turkey"},{"id":"38126","title":"Roasted Strawberries","ingredients":"strawberries, raw
sugars, granulated","directions":"Preheat oven to 400 degrees F. Quarter the large strawberries and halve the smaller ones.
Place the strawberries in a 9-inch pie plate or 8x8 baking dish.
Sprinkle the sugar over the strawberries and toss several times.
Roast the strawberries for 15-20 minutes, stirring once during the baking time.
The strawberries are done when they have softened and the juices are thick and bubbly.
Cool completely and store in the fridge.","url":"https://recipe.bluelayer.org/recipe/38126/roasted-strawberries"},{"id":"38094","title":"Roasted New Potatoes with Horseradish and Mustard","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
horseradish, prepared
mustard, prepared, yellow
butter, without salt","directions":"Preheat oven to 400F.
Brush 2 large baking sheets with oil.
Toss potatoes with 2 tablespoons oil in large bowl.
Season with salt and pepper.
Spread potatoes on sheets in single layer.
Roast until almost tender, about 30 minutes.
Meanwhile, combine horseradish, mustard and butter in bowl.
Spoon half of mixture over potatoes; toss well.
Roast potatoes 15 minutes.
Toss potatoes with remaining mustard mixture.
Roast until very tender, tossing occasionally, about 10 minutes.
Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/38094/roasted-new-potatoes-with-horseradish-and-mustard"},{"id":"38041","title":"Rum Caramel Sauce","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof","directions":"Caramelize the sugar and finish the sauce (see the Note on cooking caramel successfully):
In a heavy-bottomed saucepan combine the sugar, 1/4 cup water, and the cream of tartar.
Cover and cook over high heat until it comes to a very rapid boil.
Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.
Remove from the heat, stand back, and slowly add the cream.
The mixture will bubble and steam furiously.
When the bubbling has subsided, return to the heat.
Whisk the caramel and then let the mixture come to a rolling boil.
Immediately remove from the heat and add the rum.
Serving Suggestions:
This sauce should always be served warm.
To reheat this sauce after it has been refrigerated, either heat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water.
It goes well with any chocolate dessert, and with the Maple Walnut Souffle, Pumpkin Souffle, and Roasted Apple Beignets.","url":"https://recipe.bluelayer.org/recipe/38041/rum-caramel-sauce"},{"id":"37972","title":"Citrus Tahini","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
orange juice, raw
water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow","directions":"Mix together all ingredients.
(Use less water if you want a thicker consistency).
Keeps in the fridge for 3 days.","url":"https://recipe.bluelayer.org/recipe/37972/citrus-tahini"},{"id":"37961","title":"Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, cardamom
sugars, granulated","directions":"Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes.
Drain seeds but do not rinse.
Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
Preheat oven to 250 degrees F (120 degrees C).
Line a baking sheet with aluminum foil.
Melt butter in a large microwave-safe bowl until melted, about 1 minute.
Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.
Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour.
Stir several times during baking.
Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.","url":"https://recipe.bluelayer.org/recipe/37961/pumpkin-pie-seeds"},{"id":"37928","title":"Mom's Nutty Granola","ingredients":"oats
oil, corn, peanut, and olive
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
wheat germ, crude
salt, table
water, bottled, generic
honey
oil, olive, salad or cooking
raisins, seeded","directions":"Preheat the oven to 325.
In a bowl, toss the oats, nuts, seeds and wheat germ.
In a small bowl, dissolve the salt in the hot water.
Whisk in the honey and oil.
Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.
Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry.
Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring.
Toss the granola with the raisins; store in an airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/37928/moms-nutty-granola"},{"id":"37914","title":"Maple Buttered Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
butter, without salt
salt, table
spices, pepper, black","directions":"Cook squash to thaw (on stove or in microwave).
Stir in remaining ingredients and heat through.","url":"https://recipe.bluelayer.org/recipe/37914/maple-buttered-squash"},{"id":"37886","title":"Drunken Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
alcoholic beverage, distilled, whiskey, 86 proof
bacon, meatless
sugars, brown
salt, table","directions":"Preheat oven to 275 degrees F (135 degrees C).
Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat.
Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
Spread the drained seeds onto a baking sheet in a single layer; season with salt.
Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.","url":"https://recipe.bluelayer.org/recipe/37886/drunken-pumpkin-seeds"},{"id":"37869","title":"Holiday Roasted Pepper Spread","ingredients":"spices, pepper, red or cayenne
cheese, parmesan, hard
cheese, parmesan, hard
shallots, raw
spices, garlic powder
spices, coriander seed
lime juice, raw
yogurt, greek, plain, nonfat","directions":"Puree roasted red bell peppers.
Mix cheeses until soft.
Gradually combine all ingredients until completely incorporated with cheese.
Chill until firm and serve with crackers or rustic bread.","url":"https://recipe.bluelayer.org/recipe/37869/holiday-roasted-pepper-spread"},{"id":"37839","title":"Food Processor Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
salt, table","directions":"Using the metal blade, process ingredients continuously for 2 to 3 minutes.
The ground peanuts will form a ball which will slowly disappear.
Continue to process until the desired consistency is obtained.
If necessary, stop machine and scrape sides of container with a rubber spatula.
For crunchy peanut butter, stir in 1/2 cup chopped roasted peanuts after the processing is completed.
Yields 1 cup creamy or 1-1/2 cups crunchy peanut butter.
Store in a tightly closed container in the refrigerator.
Oil may rise to the top.
If this occurs, stir before using.","url":"https://recipe.bluelayer.org/recipe/37839/food-processor-peanut-butter"},{"id":"37797","title":"Homemade Sesame Seed Sweet Snacks","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
water, bottled, generic
vanilla extract","directions":"Heat a pan on low heat, add sesame seeds and roast until golden in colour.
Remove from heat and keep aside.
Nest place the sugar and water in a thick bottomed pan over medium heat.
Heat for about 10 minutes to melt the sugar.
Now take the roasted sesame seeds from the pan and add them into the syrup along with the vanilla.
Mix it thoroughly until sesame seeds are fully coated.
Immediately pour this mixture on top of a greased surface.
Roll into an even big round, using a greased rolling pin.
(Press it to 1/4 inch thickness.)
Cool the mixture and cut into rectangle or square pieces.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/37797/homemade-sesame-seed-sweet-snacks"},{"id":"37784","title":"Roasted Zucchini Dip","ingredients":"squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cream, sour, cultured
lemon juice, raw
capers, canned","directions":"On rimmed baking sheet, combine zucchini, oil, salt and pepper and toss well to coat.
Roast at 350 for 15 minutes or until soft.
Transfer to a food processor and pulse until smooth.
Transfer to a bowl and combine with sour cream, lemon juice and capers.","url":"https://recipe.bluelayer.org/recipe/37784/roasted-zucchini-dip"},{"id":"37783","title":"Roasted Celery Root","ingredients":"celery, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425F
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375F
Roast celery root, stirring after the 30 minutes, 1 hour more.","url":"https://recipe.bluelayer.org/recipe/37783/roasted-celery-root"},{"id":"37749","title":"Peppery Pepita Brittle","ingredients":"butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, pepper, black
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda","directions":"Melt butter in a small saucepan over medium heat.
Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently.
Set aside.2.
Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves.
Cook until a candy thermometer registers 335.
Remove pan from heat; add pumpkinseed mixture and baking soda.
Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/37749/peppery-pepita-brittle"},{"id":"37740","title":"Bittersweet Chocolate Orange Butter","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, salted
cocoa, dry powder, unsweetened
orange juice, raw
sugars, granulated
nuts, pistachio nuts, raw","directions":"Melt chocolate in microwave-safe bowl on low at one minute intervals, stirring until just melted and smooth.
Or, using a double boiler, place chocolate in top bowl, stirring frequently until just melted, taking care not to overheat at bottom or sides.
Allow melted chocolate to cool enough to touch.
Place the cooled butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
Scrape down the sides.
Beat in the cooled chocolate, cocoa, zest and sugar scraping sides of the bowl with a rubber spatula as needed to incorporate all ingredients.
Stir in nuts if desired.
Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
Roasted and salted pistachios add a welcome textural contrast.","url":"https://recipe.bluelayer.org/recipe/37740/bittersweet-chocolate-orange-butter"},{"id":"37739","title":"Maple Roasted Nuts","ingredients":"nuts, pecans
syrup, maple, canadian
salt, table
seeds, sesame seeds, whole, dried","directions":"In a dry pan over medium heat, add the nuts and toast for 3-5 minutes, stirring constantly.
Add the maple syrup and salt and continue to stir for another 3-5 minutes.
Remove from heat.
Sprinkle with sesame seeds and serve!","url":"https://recipe.bluelayer.org/recipe/37739/maple-roasted-nuts"},{"id":"37688","title":"Roasted Parsnips with Thyme","ingredients":"parsnips, raw
butter, without salt
sugars, brown
vinegar, balsamic
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat the oven to 425F.
Peel the parsnips and cut them into 2-inch lengths.
Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole.
You want all the pieces to be about the same size.
Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts.
Stir in the brown sugar and vinegar.
Add the parsnips, salt, and pepper and stir to coat all the pieces evenly.
Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme.
Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/37688/roasted-parsnips-with-thyme"},{"id":"37653","title":"Dragonfly's Vegan Ribs","ingredients":"vital wheat gluten
water, bottled, generic
soup, beef broth or bouillon canned, ready-to-serve
leavening agents, yeast, baker's, active dry
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sauce, barbecue","directions":"Mix the gluten with the broth and bouillon.
Using a fork, make a well in the center and add the water all at once.
(Add more if you live in a dry area, less of you don't, hence the different amount).
Mix fast, rapidly incorporating all the gluten.
Dust a flat surface, dust your hands and lightly dust the gluten lump.
Knead till rubbery and smooth.
Use more flour if you need to.
Flatten the gluten out with the tips of your fingers.
Melt the tahini in the microwave or on the stove.
You want it to be smooth, slightly warm and easy to spread.
Using just your fingertips, poke the melted tahini into the surface of the gluten.
Turn over the gluten and repeat.
It won't actually knead into the gluten, but till work in a bit and sit on the surface.
Slice the gluten into strips.
The thicker the strip, the chewier the rib, the thinner the crispier.
Your choice.
Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes.
When the under side is golden, flip them over and bake some more.
You want a crispy product.
They should puff up at first and flatten as they are browning up.
You can add sauce to each side as they are browned up, or add it at the end.
We like a small amount of sauce, but you can drench yours, if you like.","url":"https://recipe.bluelayer.org/recipe/37653/dragonflys-vegan-ribs"},{"id":"37647","title":"Dry Roasted Almonds","ingredients":"nuts, almonds
water, bottled, generic
salt, table","directions":"Preheat oven to 250F.
Place almonds in a large mixing bowl.
Bring water to boil with salt in a 2 cup measuring cup heat it in the microwave until its boiling (may take 1-2 minutes).
Stir to make sure salt is dissolved.
Pour boiling mixture over almonds.
Stir to coat.
Lift almonds out of the bowl and onto a shallow pan.
(I use a 12x16 rimmed baking sheet.)
Roast in the preheated oven, stirring every 20 minutes until roasted.
This can take anywhere from 1 1/2 to 2 hours.
Toward the end, taste to check the color and flavor of the nuts.
Store in an airtight container once cooled.","url":"https://recipe.bluelayer.org/recipe/37647/dry-roasted-almonds"},{"id":"37470","title":"DIY Muesli Recipe","ingredients":"oats
barley, hulled
oat bran, raw
wheat germ, crude
nuts, almonds
nuts, hazelnuts or filberts
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
dates, deglet noor
pears, raw","directions":"Toast nuts and pepitas in the oven (at 325F or so) until lightly browned and toasty-smelling, about 6-10 minutes.
Meanwhile, process the oats and barley: place in the bowl of a food processor and pulse several times until some of the grains are almost powdery, but many whole flakes still remain.
Once processed, dump the grains onto a lined baking sheet with the oat bran and wheat germ, and toast in the oven for just a few minutes.
The grains should smell slightly toasted, but shouldn't be brown.
If using whole dried dates, chop into small bits, separate the pieces, and coat in some of the grains to reduce stickiness.
Chop pears into small pieces.
Once the nuts are slightly cooled, chop them roughly.
Mix grains, nuts, and fruit, and mix thoroughly.
Allow to cool completely, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37470/diy-muesli-recipe"},{"id":"37466","title":"Momofuku Roasted Onions","ingredients":"oil, olive, salad or cooking
onions, raw
salt, table","directions":"Heat the oil in a cast-iron skillet over medium-high heat for 1-1 1/2 minutes, until its very, very hot but not smoking.
This was my first time using the grapeseed oil!
Its kinda pricey but it provides the unexpected smoky flavor.
Add onions to the pan.
They will pile up high.
Let them cook undisturbed for 2-3 minutes.
Carefully toss the onions and season them with salt.
You will have to cook, flip, and turn the onions for the next 50 minutes or so.
Chang gave us guidelines to be able to tell what were looking for.
For the next 15 minutes, the onions at the bottom will slowly cook and the weight from the top will help this to happen.
Dont press down on the onions with a spatula.
Turn the whole pile every 3-4 minutes.
Remember to take advantage of the weight from the onions above.
After the onions have significantly reduced and become soft, time to turn the heat to medium-low.
At this stage, you will have to turn the pile every 10 minutes to prevent sticking to the pan and being burnt.
It smelled so GOOD.
Thats the smell I was talking about: roasted onion smell.
After 50 minutes or so, according to David Chang, they will have a definite sweetness, a deep roasted flavor, and a texture thats just this side of mushy.","url":"https://recipe.bluelayer.org/recipe/37466/momofuku-roasted-onions"},{"id":"37412","title":"Harvest Moon Trail Mix","ingredients":"nuts, almonds
margarine, regular, hard, soybean (hydrogenated)
dates, deglet noor
apples, raw, with skin
cranberries, dried, sweetened
oil, corn, peanut, and olive
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
seeds, sunflower seed kernels, dried
nuts, walnuts, english","directions":"Mix ingredients together in roughly equal proportions and store in an airtight container.
Use within a month, because the oils in nuts can go rancid.
One serving equals 2 ounces, or 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/37412/harvest-moon-trail-mix"},{"id":"37402","title":"Honey Roasted Red Potatoes","ingredients":"potatoes, raw, skin
onions, raw
butter, without salt
honey
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"Preheat oven to 375 degrees F (190 degrees C).
Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion.
In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.","url":"https://recipe.bluelayer.org/recipe/37402/honey-roasted-red-potatoes"},{"id":"37289","title":"Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)","ingredients":"parsnips, raw
salt, table
rice vinegar,
mustard, prepared, yellow
spices, curry powder
carrots, raw
oil, olive, salad or cooking
oil, olive, salad or cooking
onions, raw
celery, raw
beets, raw
carrots, raw
sauce, peppers, hot, chili, mature red, canned","directions":"Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half.
(Cut any large pieces in half again lengthwise.).
Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
Place all vegetables in an 11 X 17 inch roasting pan.
Add 1/4 cup of the olive oil and mix well.
Bake in a 400F (200C) oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
Bring to room temperature before serving over the viniagrette.
To make the viniagrette mix together 1 tablespoon of olive oil, carrot juice, curry powder, mustard, and rice vinegar.
If making this ahead, cover and chill for up to 1 day prior to serving.
To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl.
Arrange the roasted vegetables decoratively over it.","url":"https://recipe.bluelayer.org/recipe/37289/roasted-root-salad-with-carrot-vinaigrette-thanksgiving"},{"id":"37255","title":"Roasted Sweet Potatoes & Pineapple","ingredients":"sweet potato, raw, unprepared
pineapple, raw, all varieties
salad dressing, italian dressing, commercial, regular
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat oven to 400 degrees F.
Combine potatoes and pineapple in large bowl.
Mix remaining ingredients.
Add to potato mixture; toss to coat.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 45 to 50 min.
or until potatoes and pineapple are tender and golden brown, turning after 30 min.","url":"https://recipe.bluelayer.org/recipe/37255/roasted-sweet-potatoes-pineapple"},{"id":"37227","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pistachio nuts, raw
cherries, sweet, raw
raisins, seeded
cranberries, dried, sweetened
honey
butter, without salt
oil, olive, salad or cooking
seeds, flaxseed
spices, cinnamon, ground
vanilla extract","directions":"Preheat oven to 300 F.
Combine all ingredients in a large bowl and mix until well combined.
Spread into a single layer in a large rimmed baking sheet (you may need to use two).
Bake at 300 F for 30 minutes, stirring every 10 minutes for looser granola.
For more snack size granola pieces, stir only once then press the mixture back into the baking sheet with the back of a spoon or a spatula.
Remove from oven and cool.
Store in an airtight container.
Makes about 10 cups.
Change it up however you like with dried apricots, dried apples, hazelnuts, pecans, sunflower seeds, or other fruits and nuts.
Enjoy granola on your morning yogurt, as a mid afternoon snack, or as a breakfast cereal with milk.","url":"https://recipe.bluelayer.org/recipe/37227/homemade-granola"},{"id":"37201","title":"Slow-Roasted Turkey","ingredients":"ground turkey, raw
oil, olive, salad or cooking","directions":"Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
Bake for 1 hours at 300 degrees to kill bacteria.
Then lower oven heat to 180 degrees (desired internal temperature).
Bake for remaining 20 hours.
If wings or thighs begin to brown too fast, wrap them with foil.
About 2 hours before time to serve the turkey, check for doneness.
If necessary, raise the oven heat to 350 degrees to finish cooking or browning.","url":"https://recipe.bluelayer.org/recipe/37201/slow-roasted-turkey"},{"id":"37199","title":"Granola","ingredients":"oats
nuts, almonds
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, hemp seed, hulled
strawberries, raw
raisins, seeded
peaches, yellow, raw
apricots, dried, sulfured, uncooked
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"mix all together.
bake at 225 for about 90 minutes stirring every half hour until desired toastedness.","url":"https://recipe.bluelayer.org/recipe/37199/granola"},{"id":"37197","title":"Muesli Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Bring butter, sugar, and syrup to the boil add soda mix until frothy.
Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut.
Add hot mixture to dry ingredients.
Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools.
bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.","url":"https://recipe.bluelayer.org/recipe/37197/muesli-cookies"},{"id":"37190","title":"Roasted Carrots in Olive Oil","ingredients":"carrots, raw
oil, olive, salad or cooking","directions":"Peel carrots, and chop into 2\" lengths, then cut these in half.
Fill a shallow casserole dish with carrots, and pour olive oil over them - enough to cover the carrots.
Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever's being cooked on the middle shelf.","url":"https://recipe.bluelayer.org/recipe/37190/roasted-carrots-in-olive-oil"},{"id":"37188","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
honey
lemon juice, raw
salt, table","directions":"Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 x 13 baking dish.
In a small bowl, whisk together olive oil, honey and lemon juice.
Pour mixture over potatoes and toss to coat.
Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/37188/honey-roasted-sweet-potatoes"},{"id":"37125","title":"Granola With Pepitos","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded","directions":"Preheat oven to 300 degrees and lightly grease bottom of pan.
Break-up the jaggery or brown sugar lumps.
In a large shallow pan combine all ingredients EXCEPT the coconut flakes and raisins.
Bake for about an hour stirring every 10-minutes.
Add the coconut flakes and continue baking.
When coconut is nicely browned, granola is done; remove pan from oven.
Add raisins and stir until combined.
Taste to adjust salt, sugar and cinnamon.
When cool, store in a jar with a tight fitting lid.","url":"https://recipe.bluelayer.org/recipe/37125/granola-with-pepitos"},{"id":"37102","title":"Greek Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Wash your chicken and pat it dry with paper towels.
Combine the lemon juice, olive oil, salt, and pepper and stir them together well.
If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well.
If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag.
Let the chicken marinade for at least an hour, or as long as a day.
At least 1 hour before you want to serve the chicken, pull it out of the bag.
You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour.
Either way, cook it until the juices run clear when it's pierced to the bone.
Recipe from the book \"500 Low-carb Recipes\" by Dana Carpender.","url":"https://recipe.bluelayer.org/recipe/37102/greek-roasted-chicken"},{"id":"37086","title":"Roasted Okra","ingredients":"okra, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 375 degrees F.
Toss okra with oil and salt.
Transfer okra to a baking sheet.
Bake about 18-25 minutes, turning halfway through baking.","url":"https://recipe.bluelayer.org/recipe/37086/roasted-okra"},{"id":"37060","title":"High Energy Mix","ingredients":"raisins, seeded
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
seeds, sunflower seed kernels, dried","directions":"Combine all ingredients and mix well.
Separate into 1/3 cup portions.","url":"https://recipe.bluelayer.org/recipe/37060/high-energy-mix"},{"id":"36991","title":"Steamed Whole Wheat Flour Cake - Indian Stlye","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, sesame, salad or cooking
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cock brand, palm sugar,","directions":"Roast the wheat flour until it changes the color.
When you feel the roasted smell, the flour should have been roasted thoroughly.
Take time and care during this roasting period since the flour gets heated very easily.
Mix salt in warm water.
When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and scribble the flour with fingers.
Keep sprinkling and scribbling continuously until nice small granules are formed out of the flour.
Pre-heat your idli-cooker (or a puttu pipe), along with the idli cloth spread in the idli plate.
When the granuled flour is ready, spread them in the idli plate and steam them in medium high.
5 mins after in stove, reduce the flame to low and steam for 10 more minutes.
You will feel a nice cooked puttu smell from the cooker.
Also, if you touch the steamed puttu, it will not be sticky.
Remove them from stove and spread them in a wide mouthed vesse.
After some 3 mins, add sugar, freshly grated coconut and gingelly or sesame oil.
Mix them up well.","url":"https://recipe.bluelayer.org/recipe/36991/steamed-whole-wheat-flour-cake-indian-stlye"},{"id":"36874","title":"Seed Pate","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Puree ALL ingredients together until well blended.
Place in container, label, date and refrigerate.","url":"https://recipe.bluelayer.org/recipe/36874/seed-pate"},{"id":"36866","title":"Oven-Roasted Red Potatoes with Roquefort","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
salt, table
spices, pepper, black
cheese, blue","directions":"Preheat the oven to 450.
Brush the olive oil on a nonstick baking sheet.
Arrange the potatoes, cut sides up, on the baking sheet.
Sprinkle with the salt and pepper and turn the potatoes over.
Roast the potatoes for about 20 minutes, until browned on the bottom.
Turn them over and keep warm.
Leave the oven on.
Five minutes before serving, sprinkle the cheese on the potatoes.
Bake about 3 minutes until the cheese starts to melt.
Don't overcook or the cheese will melt off the potatoes.","url":"https://recipe.bluelayer.org/recipe/36866/oven-roasted-red-potatoes-with-roquefort"},{"id":"36840","title":"Cinnasweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
salt, table
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds.
Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat.
Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring.
Bake another 15 minutes.
Allow to cool before serving.
Store leftover seeds in an airtight container.","url":"https://recipe.bluelayer.org/recipe/36840/cinnasweet-pumpkin-seeds"},{"id":"36832","title":"Sweet Tamarind Chutney","ingredients":"tamarinds, raw
water, bottled, generic
spices, cumin seed
spices, coriander seed
spices, chili powder
salt, table
sugars, brown
dates, deglet noor","directions":"Using your hands break the block of Tamarind down into smaller pieces first.
Soak the tamarind in the hot water for 20 minutes.
Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
Place a frying pan over a medium heat and add the cumin and coriander seeds.
Dry roast them for a minute, then tip the spices into a bowl.
Place the chilli powder, salt, jaggery or sugar and dates into a blender.
Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
Scrape the puree into a bowl and mix in the tamarind extract.
Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
Cool completely, store in the fridge and eat within 3 days.","url":"https://recipe.bluelayer.org/recipe/36832/sweet-tamarind-chutney"},{"id":"36829","title":"Best Fruit and Nut Bars","ingredients":"seeds, flaxseed
peanut butter, smooth style, without salt
honey
peanut butter, smooth style, without salt
water, bottled, generic
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325.
Grind whole flaxseed in a coffee or spice grinder.
Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
Add dried fruits, nuts and seeds in whatever combination you like.
Batter will be very stiff.
Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups.
Use damp fingers to press batter into cups and flatten tops.
Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise).
Cool completely and store in air-tight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/36829/best-fruit-and-nut-bars"},{"id":"36799","title":"Sesame Truffles Recipe elanaspantry","ingredients":"nuts, cashew nuts, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sweetener, syrup, agave
vanilla extract
seeds, sesame seeds, whole, dried","directions":"Place cashews in food processor and pulse until the texture of coarse sand
Add tahini, agave and vanilla and pulse until smooth
Transfer mixture from food processor to a bowl and refrigerate 2 hours
Roll into 1 inch balls and coat with sesame seeds
Serve","url":"https://recipe.bluelayer.org/recipe/36799/sesame-truffles-recipe-elanaspantry"},{"id":"36794","title":"Honey Roasted Chicken","ingredients":"soup, swanson chicken broth 99% fat free
honey
sauce, teriyaki, ready-to-serve
orange juice, raw
mustard, prepared, yellow","directions":"Preheat oven to 375*.
Place chicken in a single layer in a shallow baking pan.
In a medium bowl, stir together honey, teriyaki sauce, orange juice, and dijon mustard.
Pour over chicken pieces.
Bake uncovered, basting with the honey mixture occasionally about 45 minutes or until chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/36794/honey-roasted-chicken"},{"id":"36791","title":"Roasted Green Bean Fries","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 425F.
Add green beans to a bowl and drizzle a tiny bit of olive oil on them.
Mix with your hands to coat each green bean.
Lay them on a baking sheet and sprinkle with salt and pepper.
Roast for 25-30 minutes, flipping once during cooking.
Serving size will vary based on size of beans and how much one can eat... we can easily devour half a pound each.","url":"https://recipe.bluelayer.org/recipe/36791/roasted-green-bean-fries"},{"id":"36771","title":"Seedy Almond Butter Granola Bars","ingredients":"oats
dates, deglet noor
nuts, pecans
nuts, almonds
seeds, hemp seed, hulled
seeds, chia seeds, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, flaxseed
spices, cinnamon, ground
salt, table
honey
nuts, almonds","directions":"Preheat oven to 350 F.
Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.
When the oats are done, add them into a large mixing bowl and set aside.
Line an 8 x 8-inch baking pan with parchment paper allowing paper to hang over the pan sides, for easy removal once done.
Place dates in a food processor and pulse until a ball is formed.
Transfer dates to the mixing bowl with the toasted oats.
Add the nuts, seeds, cinnamon and salt.
Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
Bring honey (or maple syrup for vegan option) and almond butter to a boil in a small saucepan over medium heat and pour over the dry ingredients.
Stir everything together and make sure everything is well mixed.
Transfer mixture into your prepared pan and press it into the pan using a spatula so that you have a smooth and uniformly flat top.
Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
Remove from pan using the paper as handles and cut into 10 bars.
Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
Notes: 1.
For a gluten-free option, use gluten-free rolled oats.
For a vegan option, use maple syrup instead of honey","url":"https://recipe.bluelayer.org/recipe/36771/seedy-almond-butter-granola-bars"},{"id":"36746","title":"'Tine's Natural Peanut Butter","ingredients":"oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
salt, table","directions":"Preheat oven to 400F Fahrenheit.
Spread shelled, roasted peanuts on a baking sheet.
Heat for 8-10 minutes or until they get glossy with oil.
After heating, immediately transfer peanuts to food processor or blender.
Turn the food processor on for a minute, then stop and scrape the sides.
(It won't look like butter at this point.)
Turn the food processor back on for about 30 seconds.
Then, scrape the sides down and add a tablespoon of coconut oil.
Keep blending the nuts and oil continuously, pausing to scrape the sides every 2 minutes.
Add a small amount of oil if it doesn't start to look creamy after doing this 3 more times, but be patient!
Once the texture is smooth, add honey (or choice of sweetener) and a dash of salt to your own preference.
I used regular \"table salt,\" but kosher salt would work.
Blend until these are incorporated into the peanut butter.
(Natural peanut butter is NOT going to get as smooth as store-bought PB)
Transfer into airtight container and store in refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/36746/tines-natural-peanut-butter"},{"id":"36728","title":"Rustic French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Plan on making sponge first.
I use active yeast and mix with water first to proof it.
After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl.
I like to use a glass mason jar with lid.
Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt.
Knead for about 10 minutes.
Dough should be sticky, but not stick to your hands.
Place in lightly oiled bowl and turn over once to coat.
Let rise until double in bulk (about 2-3 hours).
Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
Place in warm place (I heat oven alittle and place in it .
)Let rise until double.
Preheat oven to 450.
Place a small pan on lower shelf to hold 2 cups of boiling water.
Score top of loaves with and x.
Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes.
I baked mine for 30.
Bottom of bread should sound hollow.
I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes.
I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
Turn off oven and let sit for 10 minutes to develop crust.
Take out and let cool off on cooling rack.
I served with my recipe for roasted garlic.","url":"https://recipe.bluelayer.org/recipe/36728/rustic-french-bread"},{"id":"36640","title":"Chaat Masala","ingredients":"spices, cumin seed
mango nectar, canned
salt, table
salt, table
spices, paprika","directions":"Mix all the above ingredients and store in a bottle.
Can be used for sprinkling over fruit, salad, cooked vegetables, fried potatoes, boiled potatoes, tandoori or roasted meats.","url":"https://recipe.bluelayer.org/recipe/36640/chaat-masala"},{"id":"36601","title":"Roasted Garlic Puree","ingredients":"spices, garlic powder
oil, olive, salad or cooking","directions":"Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered.
Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.
Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste.
Transfer to a container and pour in enough oil to cover.
Use as needed, storing the remainder in an airtight container in a refrigerator.
Refrigerate and store the garlic-infused oil in a separate container.","url":"https://recipe.bluelayer.org/recipe/36601/roasted-garlic-puree"},{"id":"36584","title":"Roasted Sweet Potato Wedges with Smoked Chipotle Cream","ingredients":"cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
terra dolce, organic chipotle dried chile peppers,
lime juice, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, cumin seed","directions":"Add sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl, whisk until combined.
Cover and chill.
Do ahead:
It can be made 1 day ahead,
Keep refrigerated.
Postion 1 rack in top third and 1 rack in bottom third of oven.
Preheat oven to 425F (220C) degree.
Mix together weet potato wedges, oil, and cumin in large bowl until evenly coated.
Sprinkle with salt ad pepper, toss to coat.
Place potato wedges, cut side down, on 2 rimmed baking sheets.
Roast until tender ad browned in spots, 18 to 22 minutes, rotating pans halfway through.
Do ahead:
It can be made 4 hours ahead.
Let stand at room temperature.
Reheat in 425F (220C) degree oven until heated through, about 5 minutes.
Season to taste with salt and pepper.
Arrange potato wedges on large platter.
Drizzle smoked chili cream over.
Sprinkle with remaining 2 tablespoons green onion tops and serve.","url":"https://recipe.bluelayer.org/recipe/36584/roasted-sweet-potato-wedges-with-smoked-chipotle-cream"},{"id":"36581","title":"Crusty Cheese & Red Pepper Rolls","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cheese, mozzarella, low sodium
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, poppy seed
spices, pepper, red or cayenne","directions":"Oven temperature: 190C/375F/Gas Mark 5.
Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine.
Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers.
Add the olive oil and milk and mix together to form a soft dough.
Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep.
Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/36581/crusty-cheese-red-pepper-rolls"},{"id":"36575","title":"Roasted Asparagus With Garlic Dressing","ingredients":"asparagus, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, garlic powder
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 475 degrees.
Snap off the tough woods ends of the asparagus and rinse the spears.
Drain on paper towels.
Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife.
Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender.
Arrange the asparagus on a serving plate.
Stir together the ingredients of the garlic dressing until the sugar has dissolved.
Pour over the asparagus or serve as a dipping sauce.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/36575/roasted-asparagus-with-garlic-dressing"},{"id":"36560","title":"Pan-Roasted Radishes with Italian-Style Greens","ingredients":"figs, dried, uncooked
oil, olive, salad or cooking
radishes, raw
spinach, raw
radishes, raw
nuts, pine nuts, dried
olives, ripe, canned (small-extra large)
vinegar, balsamic","directions":"Place figs in small bowl, and cover with boiling water.
Plump 5 minutes, then drain, and set aside.
Meanwhile, heat 1 Tbs.
oil in large skillet over medium-high heat.
Add radishes, cover, and cook 3 minutes, or until browned on one side (do not stir).
Shake pan, and cook, uncovered, 3 to 4 minutes more, or until radishes are just tender.
Transfer to bowl, and season with salt, if desired.
Set aside.
Return skillet to heat, and add remaining 1 Tbs.
oil.
Add spinach and radish greens, and cook 2 minutes, or until barely wilted, turning with tongs.
Add pine nuts, figs, olives (if using), and radishes.
Cover, and cook 3 minutes more, or until greens are tender and radishes are heated through.
Transfer to serving bowl, and drizzle with balsamic vinegar.","url":"https://recipe.bluelayer.org/recipe/36560/pan-roasted-radishes-with-italian-style-greens"},{"id":"36540","title":"Loose Stomach ???? Try This !!!!","ingredients":"spices, fennel seed
lemonade, frozen concentrate, white, prepared with water","directions":"heat a non stick pan until hot add the fennel seeds
reduce the heat to low - medium n roast the fennel seeds stirring constantly.
be very careful not to overbrown them the seeds shud be lightly roasted.
remove n cool in a plate spredaing them to cool faster.
take a spoonfull of these seeds every 15 minutes n u wud be relieved
keep drinking lemonade to restore ur body with the essential salts n minerals.
get well soon!","url":"https://recipe.bluelayer.org/recipe/36540/loose-stomach-try-this"},{"id":"36489","title":"Tahini and Date Syrup Dip (Dibis W'rashi)","ingredients":"dates, deglet noor
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw","directions":"Blend all the ingredients together in a bowl.
Serve as an accompaniment to bread.","url":"https://recipe.bluelayer.org/recipe/36489/tahini-and-date-syrup-dip-dibis-wrashi"},{"id":"36483","title":"Eleven Madison Park Granola","ingredients":"oats
nuts, pistachio nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
sugars, brown
syrup, maple, canadian
oil, olive, salad or cooking
cherries, sweet, raw","directions":"Preheat oven to 300.
In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.
Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it.
Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried sour cherries.
Allow to cool to room temperature before transferring to a storage container.
Makes about 6 cups.","url":"https://recipe.bluelayer.org/recipe/36483/eleven-madison-park-granola"},{"id":"36477","title":"Cheesy Habanero-Roasted Cauliflower","ingredients":"cauliflower, raw
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw","directions":"Heat oven to 425 degrees F.
Toss cauliflower with dressing; spread onto foil-covered rimmed baking sheet.
Bake 25 min., stirring after 15 min.
Spoon cauliflower to center of baking sheet.
Sprinkle with cheese; bake 2 min.
or until melted.
Sprinkle with green onions.","url":"https://recipe.bluelayer.org/recipe/36477/cheesy-habanero-roasted-cauliflower"},{"id":"36437","title":"Tortellini With Mushroom and Garlic Sauce","ingredients":"cheese, parmesan, hard
oil, olive, salad or cooking
mushrooms, white, raw
spices, garlic powder
butter, without salt
spices, pepper, red or cayenne
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Cook tortellini according to package directions, drain and set aside.
Saute mushrooms and garlic in oil until tender: 5-6 minutes.
Add peas, roasted peppers, salt and pepper.
Cook until heated throiugh: 2-3 minutes.
Serve over hot tortellini.
Garnish with parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/36437/tortellini-with-mushroom-and-garlic-sauce"},{"id":"36415","title":"Homemade Honey Roasted Peanut Butter","ingredients":"oil, corn, peanut, and olive
honey
salt, table","directions":"Simply combine all ingredients into a food processor.
Grind for 2-4 minutes depending on your processor.
Once you get the consistency you like, throw in a few more peanuts to make it crunchy.
Adjust salt to your liking.
Store in a clean Mason jar in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36415/homemade-honey-roasted-peanut-butter"},{"id":"36358","title":"Vickys Autumn Harvest Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
oats
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
seeds, flaxseed
pumpkin, raw
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Slightly warm the coconut oil and syrup together in a microwavable bowl
Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture
Now add the pumpkin and apple purees and mix again well
Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread)
Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container
I like to use this flaxseed mix available from Holland & Barretts, larger Tesco stores and also online.
It's a resealable pack that stores in the fridge but it needs to be used within 6 weeks or the goodness is lost from the flax","url":"https://recipe.bluelayer.org/recipe/36358/vickys-autumn-harvest-cookies"},{"id":"36344","title":"Best Baconless Broccoli Salad","ingredients":"broccoli, raw
fresh red onions,
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
salad dressing, mayonnaise, regular
raspberries, raw
sugars, granulated
nuts, pecans","directions":"Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.
Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad.
Toss to evenly coat.
Chill at least 30 minutes.
Sprinkle with pecans before serving.","url":"https://recipe.bluelayer.org/recipe/36344/best-baconless-broccoli-salad"},{"id":"36326","title":"No-Nut Trail Mix","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spartan, real semi-sweet chocolate baking chips,
bananas, raw
raisins, seeded","directions":"Mix all ingredients together.
Makes ~ 1 pound of trail mix.
Serving size: 1 ounce.
Variations:
Add other dried fruit like pineapple, cherries, cranberries, apples.
Add low-fat granola, rice chex or cheerios.
Add yogurt covered pretzels or chocolate covered rasins.","url":"https://recipe.bluelayer.org/recipe/36326/no-nut-trail-mix"},{"id":"36309","title":"5 minute fondue (vegan)","ingredients":"alcoholic beverage, beer, regular, all
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
cornstarch
lemon juice, raw
spices, onion powder
salt, table
mustard, prepared, yellow
spices, pepper, black
spices, nutmeg, ground","directions":"Place all the ingredients into a blender and process until the mixture is completely smooth.
Pour into a medium saucepan and heat over a medium heat, stirring constantly until thick and smooth.
Alternatively, heat in the microwave, stirring every 10 seconds until thick and smooth (should only take a couple of minutes depending on your microwave).
Transfer to a fondue pot and keep warm over a very low flam.
Add more liquid to thin out the liquid if it gets too thick.","url":"https://recipe.bluelayer.org/recipe/36309/5-minute-fondue-vegan"},{"id":"36282","title":"Crunchy Nutty Granola","ingredients":"oats
oat bran, raw
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
nuts, pecans
seeds, sunflower seed kernels, dried
nuts, almonds
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
honey
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.
Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil.
Heat until coconut oil is melted and oil mixture is hot.
Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.
Pour oil mixture over dry ingredients and stir thoroughly to coat.
Spread granola onto prepared baking sheets.
Bake in the preheated oven for 15 minutes; stir granola.
Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time).
Let granola cool, transfer to large bowl, and stir dried cranberries into granola.","url":"https://recipe.bluelayer.org/recipe/36282/crunchy-nutty-granola"},{"id":"36278","title":"No Bake Peanut Butter Chip Granola Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, chia seeds, dried
honey
sugars, brown
honey
peanut butter, smooth style, without salt
vanilla extract
peanut butter, smooth style, without salt","directions":"Lightly grease an 8x8 pan with nonstick cooking spray.
Set aside.
In a large bowl, combine the oats, Rice Krispies, chia seeds, and honey roasted peanuts.
Stir to combine.
In a separate bowl, combine the brown sugar, honey, peanut butter, and vanilla.
Melt mixture in the microwave until smooth, stirring every 30 seconds, so as not to burn.b Remove from microwave and pour over oat mixture.
Mix well, ensuring that oats are entirely covered.
Let cool for several minutes (so that the addition of peanut butter chips will not melt).
After oat mixture is cooled, gently fold in peanut butter chips.
Spread into prepared pan and lightly press down with spatula.
Let cool completely, then cut into bars.
Store, covered, in the refrigerator or on counter.
Notes: Be sure to let oat mixture cool after everything is combined (but before peanut butter chips are added), so that the heat from the brown sugar mixture does not melt peanut butter chips.
These bars are kept best in the refrigerator to hold their shape.
Bars will keep covered for about 1 week.","url":"https://recipe.bluelayer.org/recipe/36278/no-bake-peanut-butter-chip-granola-bars"},{"id":"36217","title":"Cinnamon Sugar Sweet Spice Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Start with pumpkin seeds that are clean and relatively dry (if they still have a little water on them, it's no problem).
Mix cinnamon and sugar in a bowl large enough to hold the pumpkin seeds.
In a frying pan over medium heat, melt the butter.
Add pumpkin seeds.
Stirring frequently, saute until seeds are lightly browned, about 5 minutes.
Immediately remove seeds to bowl with cinnamon sugar and toss to coat.
These are best when eaten still warm!","url":"https://recipe.bluelayer.org/recipe/36217/cinnamon-sugar-sweet-spice-pumpkin-seeds"},{"id":"36113","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table","directions":"In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.
Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.
Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan.
Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.
Let cool slightly.
Pat seeds with paper towels to remove excess oil.
Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.
Tie closed with the ribbon.","url":"https://recipe.bluelayer.org/recipe/36113/roasted-pumpkin-seeds"},{"id":"36110","title":"Crispy Sliced Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper.
Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/36110/crispy-sliced-roasted-potatoes"},{"id":"36033","title":"Mixed Greens with Quick Roasted Red Pepper Dressing","ingredients":"spices, pepper, red or cayenne
spices, basil, dried
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, pepper, black
lettuce, cos or romaine, raw","directions":"In a blender, combine roasted red peppers, basil, oil, vinegar, salt, and ground pepper.
Puree until smooth.
Pour dressing over greens just before serving.","url":"https://recipe.bluelayer.org/recipe/36033/mixed-greens-with-quick-roasted-red-pepper-dressing"},{"id":"35979","title":"Roasted Butternut Squash","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, rosemary, dried","directions":"In a large bowl, toss squash with olive oil, salt, and pepper.
Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
Prepare the parsnip puree and transfer it to a separate bowl.
Fold in the squash and the rosemary.
Do not overmix.
Taste for seasoning and stir in salt and pepper as needed.","url":"https://recipe.bluelayer.org/recipe/35979/roasted-butternut-squash"},{"id":"35963","title":"Roasted Parsnips With Thyme","ingredients":"parsnips, raw
butter, without salt
sugars, brown
vinegar, balsamic
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat the oven to 425F Peel the parsnips and cut them into 2-inch lengths.
Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole.
You want all the pieces to be about the same size.
Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts.
Stir in the brown sugar and vinegar.
Add the parsnips, salt, and pepper and stir to coat all the pieces evenly.
Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme.
Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/35963/roasted-parsnips-with-thyme"},{"id":"35959","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black","directions":"Toss all ingredients in a bowl.
Lay out on a large baking sheet with the green beans placed so as not to overlap or touch one another as much as possible.
Bake at 375 degrees for 25 minutes or until green beans begin to shrivel and are tender crisp.","url":"https://recipe.bluelayer.org/recipe/35959/roasted-green-beans"},{"id":"35935","title":"Roasted Sesame Asparagus","ingredients":"asparagus, raw
oil, sesame, salad or cooking
salt, table","directions":"Preheat oven to 425 degrees.
Rinse asparagus and pat dry.
Place on jelly roll pan or a pan with sides.
Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt.
Roast for 10 - 15 minutes, depending on the thickness of the asparagus.
I like the ends to be a little crispy.","url":"https://recipe.bluelayer.org/recipe/35935/roasted-sesame-asparagus"},{"id":"35909","title":"Cinnamon-Sugar Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
While the seeds are still warm, sprinkle 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon over them and toss to combine.","url":"https://recipe.bluelayer.org/recipe/35909/cinnamon-sugar-pumpkin-seeds-recipe"},{"id":"35902","title":"Roasted Sesame Honey Almonds","ingredients":"nuts, almonds
honey
sugars, brown
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 375 F. Line a baking sheet with a Silpat mat or parchment paper.
Place almonds on the baking sheet and roast for 10 minutes total but give them a toss after 5 minutes.
Meanwhile, in a small saucepan over medium heat, melt honey and brown sugar until sugar is dissolved and mixture is hot.
Remove almonds from oven and pour honey mixture over nuts.
Give it all a good toss.
Now sprinkle on the sesame seeds making sure the nuts are well coated in sesame seeds.
Bake for 5-10 minutes more until almonds are toasted.
Allow to cool complete before storing them in airtight containers.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/35902/roasted-sesame-honey-almonds"},{"id":"35901","title":"Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking","directions":"Preheat oven to 500F with rack in lower third.
Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan.
Roast 20 minutes.
Reduce oven to 325F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.","url":"https://recipe.bluelayer.org/recipe/35901/roasted-carrots"},{"id":"35890","title":"Salmon With Pepita-Lime Butter","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
lime juice, raw
lime juice, raw
spices, chili powder
fish, salmon, atlantic, wild, raw
salt, table
spices, pepper, black","directions":"Toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )
Place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.
Generously coat a large nonstick skillet with cooking spray and place over medium heat.
Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side.
Remove the pan from the heat.
Transfer the salmon to a plate.
Add the butter-lime mixture to the hot pan; stir until the butter is melted.
Serve the salmon topped with the sauce.
Additional serving suggestions: Serve with wild rice and steamed vegetables.
PER SERVING: 259 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 24 g Protein; 0 g Fiber; 360 mg Sodium; 458 mg Potassium.
Exchanges: 3 lean meat, 1 fat.
TIP: To skin the salmon: Place a salmon fillet on a clean cutting board, skin side down.
Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.
Gently push the blade along at a 30 angle, separating the fillet from the skin without cutting through either.","url":"https://recipe.bluelayer.org/recipe/35890/salmon-with-pepita-lime-butter"},{"id":"35874","title":"Pan Roasted Beef Tenderloin","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 450.
Trim silverskin and fat from tenderloin; wash it and dry well with paper towels.
Truss the meat with cotton string at every inch to create a round profile.
Heat a large ovenproof skillet over high heat.
Rub meat with olive oil.
Then salt and pepper just before searing to prevent juices from leeching.
This promotes maximum browning.
Sear on all sides until browned, about three rotations, 1 minute each.
Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning.
When temperature reads 130 (medium-rare), remove from oven.
Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2\" slices.","url":"https://recipe.bluelayer.org/recipe/35874/pan-roasted-beef-tenderloin"},{"id":"35868","title":"Sugar-Glazed Roasted Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown
salt, table
spices, pepper, black","directions":"Put oven rack in the middle position.
Preheat to 475 degrees.
Heat rimmed baking sheet for 10 minutes.
Toss carrots, melted butter, sugar, salt and pepper until thoroughly combined.
Remove pan from oven.
Please carrots in single layer on it.
Roast until they're beginning to brown, about 15 minutes.
Remove pan from oven, toss carrots to redistribute and keep roasting until tender and deep amber in color, with some very darkened spots (but not all over)--about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/35868/sugar-glazed-roasted-carrots"},{"id":"35850","title":"Perfect Pumpkin Seeds","ingredients":"salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, chili powder","directions":"Bring 1 Tbs.
salt and 4 cups water to a boil.
Add pumpkin seeds, and boil 10 minutes.
Drain, and spread on paper-towel-lined plate or baking sheet to dry and cool.
Preheat oven to 400F.
Toss pumpkin seeds with oil and spice (if using) in large bowl, and season with 1/4 tsp.
salt, if using.
Spread in single layer on baking sheet, and bake 10 to 12 minutes, or until crisp and golden, stirring occasionally.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/35850/perfect-pumpkin-seeds"},{"id":"35793","title":"Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all \"stringy\" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.","url":"https://recipe.bluelayer.org/recipe/35793/roasted-asparagus"},{"id":"35729","title":"Tahini Dressing","ingredients":"water, bottled, generic
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lime juice, raw
soy sauce made from soy (tamari)
spices, garlic powder
honey","directions":"Ombine all in a blender.
Serve over veggies or as a side dip.","url":"https://recipe.bluelayer.org/recipe/35729/tahini-dressing"},{"id":"35682","title":"Cinnamon-Vanilla Roasted Butternut Squash Seeds","ingredients":"squash, winter, butternut, raw
butter, salted
vanilla extract
spices, cinnamon, ground
sugars, granulated","directions":"Preheat oven to 300F.
Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar.
Add seeds to mixture and toss until thoroughly coated.
Onto a medium baking sheet, spread into a single layer.
Roast for 40 minutes or until seeds are crisp and lightly browned.
Remove from oven and allow to cool completely before stirring or storing in an air-tight container.
The seeds should keep for one to two weeks.","url":"https://recipe.bluelayer.org/recipe/35682/cinnamon-vanilla-roasted-butternut-squash-seeds"},{"id":"35678","title":"Oven-Roasted New Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat the oven to 350F.
Toss the potatoes with the oil, salt, and pepper in a large bowl until well coated.
Transfer to a 9 x 13-inch metal baking dish and spread in a single layer.
Roast, stirring occasionally, until tender, about 1 hour 15 minutes.","url":"https://recipe.bluelayer.org/recipe/35678/oven-roasted-new-potatoes"},{"id":"35639","title":"Oven Roasted Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
spices, paprika
salt, table
spices, pepper, black","directions":"peel potatoes and cut into large chunks.
place in a shallow 2 quart baking pan.
pour butter over and toss until well coated.
sprinkle with paprika, salt and pepper.
bake, uncovered, at 350 degrees,for 45-60 minutes, or until potatoes are tender.
.","url":"https://recipe.bluelayer.org/recipe/35639/oven-roasted-potatoes"},{"id":"35628","title":"Vendor Style Honey Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
sugars, granulated
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the sugar and salt in a bowl and set aside.
Bring the honey, water and oil to boil in a saucepan.
Add the peanuts to the honey mixture.
Reduce heat to low and simmer for 5 minutes stirring frequently.
When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes.
You will recognize the honey roasted peanut look.
Take off heat and spread in one layer on a cookie sheet or foil until it cools.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35628/vendor-style-honey-roasted-peanuts"},{"id":"35484","title":"Caramel Popcorn Recipe","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
butter, without salt","directions":"Bring the first three ingredients to a boil in a large saucepan.
Boil one minute and pour over 4 qts of popped popcorn.
Spread onto waxed paper for loose caramel corn or possibly form into balls with buttered hands.
Variations: Cracker JackAdd 1 c. dry roasted peanuts to caramel mix just before pouring over popcorn.
Follow directions as above for loose caramel corn.
Spooky MixAdd 1 c. Cashews to caramel mix just before pouring over popcorn.
Mix as directed above, and when loose caramel corn is cooled, add in 2 c. Candy Corn and 1 c. Raisins; toss.
Makes a great snack mix!","url":"https://recipe.bluelayer.org/recipe/35484/caramel-popcorn-recipe"},{"id":"35352","title":"Honey Roasted Peanut Butter","ingredients":"honey","directions":"Grind the peanuts in a food processor until smooth.
Right when you remove the peanut butter from the processor, its a little runny because its warm from the food processors heat.
No worries!
If you put it in the fridge or simply leave it on the counter, it will firm up in no time.
Once its firm, it will look and taste like (if not better) the peanut butter you know and love.
Except this ones Au Natural.","url":"https://recipe.bluelayer.org/recipe/35352/honey-roasted-peanut-butter"},{"id":"35336","title":"Asian Spiced Roasted Baby Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
soy sauce made from soy (tamari)
butter, without salt
spices, ginger, ground
spices, cumin seed
vinegar, red wine
oil, sesame, salad or cooking
spices, pepper, black","directions":"Preheat the oven to 450 degrees F.
Combine the carrots, oil and salt in a medium bowl.
Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/35336/asian-spiced-roasted-baby-carrots"},{"id":"35333","title":"Pumpkin Seed Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
leavening agents, baking soda
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Line baking sheet with parchment paper, and grease with butter.
Combine sugar and 1/4 cup water in saucepan.
Add corn syrup and butter, and bring to a simmer over medium-high heatwatch carefully, as mixture will foam.
Simmer 10 minutes, or until mixture turns light caramel color, swirling pot often.
Remove from heat, and stir in baking soda and pumpkin seeds.
Add dash of salt, if desired.
Pour onto prepared baking sheet, spreading with back of wooden spoon.
Let cool and harden.
Break into pieces, and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/35333/pumpkin-seed-brittle"},{"id":"35282","title":"Natural Hazelnut Butter","ingredients":"nuts, hazelnuts or filberts
salt, table
sugars, powdered","directions":"GENERAL DIRECTIONS FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
Process to coarse butter texture, about 3 minutes.
Gradually add sugar, salt or other ingredients through feed tube.
Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
Gradually add other ingredients and blend on low until thoroughly mixed.
FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
These butter recipes are for\"old-fashioned\" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
Shelf life is about 3 months in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/35282/natural-hazelnut-butter"},{"id":"35277","title":"Ice Cream with Roasted Grapes and Walnut Oil","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
ice creams, vanilla
nuts, pistachio nuts, raw","directions":"Preheat broiler.
Toss grapes with 2 teaspoons oil in a shallow baking pan and broil 5 to 6 inches from heat just until grapes burst, about 6 minutes.
Spoon grapes with juice over scoops of ice cream, then sprinkle with nuts and drizzle each serving with 1 teaspoon of remaining oil.","url":"https://recipe.bluelayer.org/recipe/35277/ice-cream-with-roasted-grapes-and-walnut-oil"},{"id":"35272","title":"Yellow Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
spices, turmeric, ground
water, bottled, generic
salt, table","directions":"Rinse and drain the rice.
Heat the oil in a saucepan with a tight-fitting lid.
Add the rice and turmeric or saffron and stir on high heat for a minute or two.
Add the water and salt, cover, and bring to a boil on high heat.
Lower the heat to a gentle simmer and cook covered for 12 to 15 minutes, or until all of the water is absorbed.
Fluff the rice with a fork, cover, and let sit until ready to serve.
Brown rice is fine in this recipe; it just takes longer to cook, about 40 minutes of simmering.
Yellow Rice is the perfect bed for Black Beans with Pickled Red Onions (page 58), West Indian Red Beans (page 69), Shrimp Curry with Snow Peas (page 165), Roasted Vegetable Curry (page 53), and Flounder with Herbed Lemon Butter (page 159).","url":"https://recipe.bluelayer.org/recipe/35272/yellow-rice"},{"id":"35268","title":"Summer Squash Gratin","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
delallo, italian seasoned breadcrumbs,
butter, without salt
shallots, raw
cheese, gruyere
spices, pepper, black","directions":"Heat your oven to 400F.
Cut the squash into thin (1/8-inch thick) coins.
Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.
Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
Meanwhile, place breadcrumbs in a small bowl.
In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.
Toss crumbs to evenly coat.
Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.
Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.
Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.","url":"https://recipe.bluelayer.org/recipe/35268/summer-squash-gratin"},{"id":"35178","title":"Honey Roasted Carrots","ingredients":"carrots, raw
honey
butter, without salt
salt, table
spices, pepper, red or cayenne","directions":"Heat oven to 450F Line 2 rimmed baking sheets with foil coated with cooking spray.
Toss trimmed carrots with remaining ingredients and divide between two pans.
Bake 15 to 20 minutes, tossing once or twice.
until tender.","url":"https://recipe.bluelayer.org/recipe/35178/honey-roasted-carrots"},{"id":"35125","title":"Pesto Crunch","ingredients":"nuts, almonds
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
sauce, pesto, ready-to-serve, refrigerated","directions":"In bowl, combine all ingredients.
Toss until well coated.","url":"https://recipe.bluelayer.org/recipe/35125/pesto-crunch"},{"id":"35091","title":"Roasted Broccoli And Tomatoes","ingredients":"spices, oregano, dried
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black
broccoli, raw
cherries, sweet, raw
vinegar, red wine
honey
spices, basil, dried","directions":"Preheat oven to 425.
Mix oil, garlic powder and pepper in a large bowl.
Add broccoli and tomatoes.
Toss well to coat.
Spread in a single layer on a foil lined 15 X 10 X 1 inch baking pan.
Roast in oven 13 to 15 minutes or until broccoli is lightly browned.
Meanwhile, mix vinegar, honey, basil, and oregano in a small bowl.
Drizzle over roasted vegetables after removing from oven.
Toss well to coat.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/35091/roasted-broccoli-and-tomatoes"},{"id":"35072","title":"Oven-Roasted Spareribs with Peach Glaze","ingredients":"peaches, yellow, raw
lemon juice, raw
mustard, prepared, yellow
spices, chili powder
spices, pepper, black
salt, table
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350F.
For sauce, whisk first 7 ingredients in heavy small saucepan to blend.
Place spareribs, bottom side up, on large baking sheet.
Sprinkle with salt and pepper; spread with 1/3 cup sauce.
Turn ribs over.
Sprinkle with salt and pepper; spread with 1/3 cup sauce.
Bake ribs 45 minutes.
Bring remaining sauce in pan to boil.
Brush 2 tablespoons sauce over ribs.
Bake ribs until sauce forms sticky glaze, about 8 minutes.
Cut rack into individual ribs; serve with sauce.","url":"https://recipe.bluelayer.org/recipe/35072/oven-roasted-spareribs-with-peach-glaze"},{"id":"34951","title":"Honey Rosemary Roasted Walnuts","ingredients":"oil, olive, salad or cooking
honey
spices, rosemary, dried
spices, pepper, red or cayenne
spices, pepper, black
salt, table
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F.
In a small bowl, whisk together oil, honey, rosemary, cayenne, pepper, and salt.
Place the walnuts into a mixing bowl and drizzle the oil and spice mixture over the walnuts.
Stir to toss and coat the nuts well.
Spread the walnuts in a single layer on a rimmed baking sheet.
Bake for 10-15 minutes, or until fragrant, hot, and golden.
Serve nuts warm or at room temperature.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34951/honey-rosemary-roasted-walnuts"},{"id":"34926","title":"Gluten Free and Vegan Breakfast Bars","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda.
In a large bowl, combine grapeseed oil, agave and vanilla.
Stir dry ingredients into wet.
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
Grease an 8x8 baking dish with grapeseed oil.
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
Bake at 350 for 20 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/34926/gluten-free-and-vegan-breakfast-bars"},{"id":"34916","title":"Low Fat Spinach and Artichoke Dip","ingredients":"cheese, neufchatel
cream, sour, cultured
artichokes, (globe or french), raw
spices, pepper, red or cayenne
cheese, parmesan, hard
spinach, raw","directions":"Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
Add roasted bell pepper and Parmesan cheese and pulse until creamy.
To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
Bake for 25 minutes, stirring half way through.
Dip is done when browned and bubbly around the edges.
To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
Cover with plastic wrap, leaving room for steam to escape.
Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
Mix well before serving.","url":"https://recipe.bluelayer.org/recipe/34916/low-fat-spinach-and-artichoke-dip"},{"id":"34891","title":"Honig Brat Mandeln (Honey Roasted Almonds)","ingredients":"nuts, almonds
sugars, granulated
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven.
Bake at 350F, stirring occasionally, until the internal color of the nut is tan to light brown, 12 to 15 minutes.
(The nuts will continue to roast a little more after they are removed from the oven.)
Set the roasted almonds aside.
Thoroughly mix the sugar and salt, and set aside.
Stir together the honey, water, and oil in a medium-size saucepan and bring to a boil over medium heat.
Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled.
Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated.
Spread the almonds out onto a silicon pad or parchment paper.
When cool, store at room temperature in a tightly covered container or plastic bag.
Will keep up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/34891/honig-brat-mandeln-honey-roasted-almonds"},{"id":"34885","title":"Brittle with Pumpkin Seeds and Cranberries","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Lightly oil two 15 1/2-inch-long jelly roll pans or a clean, flat work surface, preferably of marble or another cool material.
Place the butter in a large heavy-bottomed saucepan over medium heat.
When melted, stir in the sugar and corn syrup and raise the heat to high.
Clip a thermometer to the side of the pan and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a boil.
Continue to boil, stirring constantly, for about 15 minutes, or until the mixture is golden brown and registers 315F on the thermometer.
Remove from the heat and stir in the salt and baking soda, taking care, as the soda will cause the mixture to boil up.
Stir in the vanilla.
Add the pumpkin seeds and cranberries, stirring to thoroughly blend.
Pour an equal amount of the hot mixture into each oiled pan (or onto the oiled surface), spreading it out to about 1/4 inch thick with an offset spatula.
When the brittle has set, use a sharp chefs knife to crack it into individual pieces.
Place one or two wire racks on parchment paper.
Place the tempered chocolate in a warmed bowl and, using tongs, dip each piece of brittle into the chocolate, lifting it up to allow the excess chocolate to drip off.
Place the chocolate-dipped brittle on the wire racks to set.
You may have to dip a couple of times to completely cover the candy.
You may also dip only half of each piece.
If so, dip on the bias for a more attractive pattern.
Let stand for about 30 minutes, or until the chocolate has hardened completely.
Serve immediately or store layered in an airtight container, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/34885/brittle-with-pumpkin-seeds-and-cranberries"},{"id":"34865","title":"Roasted Cauliflower Gratin","ingredients":"cauliflower, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
delallo, italian seasoned breadcrumbs,","directions":"Gluten-free modification: Substitute 1 tablespoon potato starch for flour, substitute 3 tablespoons grated parmesan cheese for breadcrumbs.
Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil.
Toss to coat (I usually use clean hands to make sure the cauliflower is evenly coated).
Place them in the oven to roast for 10 minutes.
After 10 minutes, stir the florets with a wooden spoon.
Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.
While the cauliflower roasts, in a medium saucepan, melt butter over medium heat.
Whisk in the flour, salt, and pepper.
Stir to form a thick paste.
Slowly whisk in the milk, 1/4 cup at a time.
Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges.
Do not let the sauce boil.
Whisk in the grated cheddar cheese and stir till melted.
Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
Pour the cheese sauce evenly across the top of the cauliflower florets.
Sprinkle the breadcrumbs evenly across the top of the cheese sauce.
Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
Remove the gratin from the oven and turn on your broiler.
When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
Serve hot.
If youd like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch of cayenne to the sauce.","url":"https://recipe.bluelayer.org/recipe/34865/roasted-cauliflower-gratin"},{"id":"34820","title":"Oven Roasted Potatoes","ingredients":"potatoes, raw, skin
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Coat dish with cooking sprat and add potatoes skin side down.
Spray lightly with spray.
Sprinkle on seasoning.
Roast for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/34820/oven-roasted-potatoes"},{"id":"34818","title":"Receipe for Dogs with Pancreatitis","ingredients":"soup, chicken broth or bouillon, dry
rice flour, white, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine all the ingredients and add some water to make dough.
Roll the dough, having 1/2 inch thickness and cut into desired shapes with a cookie cutter.
Bake at 350F.
for about 20-25 minutes and then allow it to cool.","url":"https://recipe.bluelayer.org/recipe/34818/receipe-for-dogs-with-pancreatitis"},{"id":"34747","title":"Chocolate Tahini Rum Cake","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, powdered
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, distilled, rum, 80 proof
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 180 degrees centigrade.
Prepare the 24cm baking pan.
Brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper.
It can then be folded and poured back into the sugar canister.
In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
Add rum, orange juice and combine, then add icing sugar.
Melt the chocolate in the microwave or in a double boiler and add to the mixture.
Finally add the flour and a heaped teaspoon of baking powder and combine with the whisk.
It will become quite thick with the addition of the flour.
Pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
Turn out onto a wire rack and cool.
Serve slightly warm with whipped cream.
Note: that it will not rise so the pan should be full to the top.
Also, the sugar coating makes the outside of the cake crunchy and sweet.","url":"https://recipe.bluelayer.org/recipe/34747/chocolate-tahini-rum-cake"},{"id":"34698","title":"Homemade Organic Protein Bars","ingredients":"nuts, almonds
seeds, flaxseed
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
oats
honey
spices, cinnamon, ground
spices, ginger, ground
beverages, protein powder whey based
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat Oven to 325.
Mix everything in a bowl with a spoon until a thick paste forms.
Divide into eight parts; then shape into bars.
Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes.
Yields approx 8 bars.
Wrap individually & store in fridge.
They will keep for about 1 week.
Remember, these aren't cookies -- they will be dense like a protein bar.
But -- oh so much better tasting, less money & better for you than a store bought one.
:).","url":"https://recipe.bluelayer.org/recipe/34698/homemade-organic-protein-bars"},{"id":"34693","title":"Jalapeno Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
peppers, jalapeno, raw
salt, table","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
Remove from the oven, sprinkle with 1 tablespoon jalapeno powder and 2 teaspoons kosher salt, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/34693/jalapeno-pumpkin-seeds-recipe"},{"id":"12579","title":"Roasted Nut and Raisin Flutes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
Place the hazelnuts in an ungreased 9\" x 13\" pan.
Bake in a preheated 350F oven for 24 minutes, or until theyre a light golden brown.
Set them aside.
(If youre using walnuts, bake them for about 12 minutes.)
Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough.
Knead for several minutes; the dough will be sticky, but try to avoid adding more flour.
Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes.
Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
Knead the nuts and raisins into the dough.
Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it.
The finished breadsticks are more fruit and nuts than dough!
Divide the dough into 12 equal pieces.
Working on a floured surface, stretch and roll the pieces 10\" long.
Place flutes 2\" apart on two lightly greased or parchment-lined baking sheets, six to a sheet.
Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature.
Preheat the oven to 375F
Bake the flutes for 10 minutes.
Gently lay a sheet of aluminum foil over each pan.
Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time.
The finished flutes will be set and barely beginning to turn golden.
Remove them from the oven, and cool on a rack.
Yield: a dozen 10\" flutes.
Note: To avoid the potential of burned raisins on the bottom of the flutes, bake each pan separately, placing it in the upper third of the oven.
Or bake pans at the same time, but for 30 minutes only, even if the flutes havent yet begun to brown.","url":"https://recipe.bluelayer.org/recipe/12579/roasted-nut-and-raisin-flutes"},{"id":"34582","title":"Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, chili powder
spices, pepper, red or cayenne
salt, table
lime juice, raw","directions":"Preheat the oven to 350F.
In a medium bowl, combine all the ingredients and toss to coat.
Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34582/spicy-pumpkin-seeds"},{"id":"34576","title":"Pumpkin Seed Candy","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
honey
butter, without salt","directions":"Heat a large skillet over medium-high heat.
Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
Transfer to a bowl to cool.
Place sugar and honey in a small saucepan.
Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
Add pepitas, and continue cooking until temperature registers 285 on a candy thermometer, 3 to 4 minutes.
Remove from heat, and stir in cold butter.
Let the mixture cool to 240, about 4 minutes.
Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
Spoon a scant tablespoon of the honey mixture into each cup.
Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
Wrap in cellophane.","url":"https://recipe.bluelayer.org/recipe/34576/pumpkin-seed-candy"},{"id":"34569","title":"Roasted Cauliflower","ingredients":"cauliflower, raw
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black
spices, chili powder
vinegar, balsamic","directions":"Preheat oven to 450 degrees.
Trim head of cauliflower and cut into bite-sized florets.
Dry cauliflower well.
Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
You can adjust seasonings according to your personal preferences.
Toss cauliflower until seasonings are well distributed.
Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
Cauliflower should be a dark, golden brown when baking is completed.
Remove from oven and pour into a serving dish.
Top with balsamic vinegar and toss well.","url":"https://recipe.bluelayer.org/recipe/34569/roasted-cauliflower"},{"id":"34551","title":"Baby Squash with Capers and Parsley","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
capers, canned
parsley, fresh
lemon juice, raw","directions":"Heat oil in large skillet over medium-high heat.
Add squash and water.
Cover; cook squash until almost crisp-tender, about 4 minutes.
Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes.
Transfer to bowl.
Add capers, parsley and lemon juice to squash and toss to coat.
Season to taste with salt and pepper.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/34551/baby-squash-with-capers-and-parsley"},{"id":"34528","title":"Roasted Brussels Sprouts and Cauliflower","ingredients":"brussels sprouts, raw
cauliflower, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees.
Coat Brussels sprouts and cauliflower with olive oil, salt and pepper.
Spread the vegetables on a large baking pan coasted with cooking spray.
Bake vegetables for 30 minutes, stirring occasionally, until the vegetables are tender.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/34528/roasted-brussels-sprouts-and-cauliflower"},{"id":"34527","title":"Crispy Roasted Broccoli Crowns","ingredients":"broccoli, raw
oil, olive, salad or cooking
lemon juice, raw
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 450 degrees F.
Halve broccoli crowns and trim about 1/4 inch off the stalks.
Toss broccoli in olive oil and lemon juice.
Sprinkle in the breadcrumbs and toss to coat the broccoli.
Spread seasoned broccoli on a nonstick baking sheet or a parchment paper-lined baking sheet.
Roast for about 1820 minutes or until breadcrumbs are browned.","url":"https://recipe.bluelayer.org/recipe/34527/crispy-roasted-broccoli-crowns"},{"id":"34513","title":"Vegan Zucchini Bisque","ingredients":"onions, raw
oats
squash, summer, zucchini, includes skin, raw
soup, vegetable broth, ready to serve
salt, table
spices, basil, dried
spices, pepper, black
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
rice vinegar,
lemon juice, raw","directions":"In a large pot, layer the onions, oats, and zucchini.
Cover with the water and bring to a boil.
Add the salt, dried basil, and black pepper.
Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
Add a splash of vinegar to the soup before serving, to perk up the flavors.","url":"https://recipe.bluelayer.org/recipe/34513/vegan-zucchini-bisque"},{"id":"34503","title":"Tahini and Lemon Broccoli","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic
lemon juice, raw
soy sauce made from soy (tamari)
spices, pepper, black
oil, canola
broccoli, raw","directions":"Add tahini, water, lemon juice, soy sauce, and black pepper to canola oil.
Add steamed broccoli florets.","url":"https://recipe.bluelayer.org/recipe/34503/tahini-and-lemon-broccoli"},{"id":"34461","title":"Dragon's Breath Snack Mix","ingredients":"corn, sweet, white, raw
pretzels, soft, unsalted
oil, corn, peanut, and olive
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
honey
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 300F.
Spray 15x10x1-inch baking pan with no-stick cooking spray; set aside.
Combine corn snacks, pretzels, peanuts and pumpkin seeds in bowl.
Stir together all remaining ingredients except candy-coated kisses in bowl.
Pour butter mixture over snack mixture; toss to coat.
Spread mixture into prepared pan.
Bake, stirring occasionally, 10-12 minutes or until lightly browned.
Cool completely.
Stir in candy-coated kisses.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/34461/dragons-breath-snack-mix"},{"id":"34431","title":"Vegan Eggless Ginger Squash Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
soymilk, original and vanilla, unfortified","directions":"Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
Line a cupcake pan with 12 muffin papers and fill each one about halfway.
Get another pan and add more papers if you have more batter.
Bake at 350F for 25-30 minutes or until the tops have browned and set.
Let cool before adding the frosting of your choice.","url":"https://recipe.bluelayer.org/recipe/34431/vegan-eggless-ginger-squash-cupcakes"},{"id":"34422","title":"Buttered Roasted Almonds - 4g Net Carbs","ingredients":"butter, without salt
nuts, almonds
salt, table","directions":"Turn slow cooker to high and place butter in crock; allow butter to melt.
Once melted, turn slow cooker to low.
Add the nuts and stir to coat with the butter.
Cover and cook on low for 2 hrs, stirring several times while cooking.
When done cooking, add the salt and toss to coat.
Let nuts cool, uncovered, then store in tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/34422/buttered-roasted-almonds-4g-net-carbs"},{"id":"34398","title":"Roasted Root Vegetables","ingredients":"carrots, raw
parsnips, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, thyme, dried
salt, table
vinegar, balsamic","directions":"Preheat oven to 425 F.
Cover bottom of 9x13\" baking sheet with parchment paper.
In a large bowl, combine carrotss, Parsnips, and sweet potatoes.
Optional: Add Beets, Rutabeggers, etc., even onions, if desired.
Add EVOO, thyme (or oregano), and salt to the bowl.
Mix well with your hands to coat the vegetables with the oil and seasonings.
Optional: May add balsamic vinegar at this stage.
It makes the vegetables a little sweeter.
Arrange vegetables in a single layer on the prepared baking sheet.
Place the baking sheet in the oven to roast, about 35-45 minutes.
Roast until the sweet potatoes are soft and the carrots and parsnips are tender but still slightly firm when pierced with a paring knife.
Using a spatula, plae the vegetables into a serving bowl or platter.
Add the balsamic vinegar, if using, and toss the vegetables with salad tongs to coat the vegetables.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/34398/roasted-root-vegetables"},{"id":"34392","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
honey
lemon juice, raw
salt, table","directions":"Place the potatoes in a 9x13-inch baking dish.
In a small bowl, whisk together the oil, honey, and lemon juice.
Pour the mixture over the potatoes and toss to coat.
Sprinkle with the salt and bake at 350 degrees for about 1 hour, or until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/34392/honey-roasted-sweet-potatoes"},{"id":"34385","title":"Sugar Free, Oatmeal Squares","ingredients":"oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
vanilla extract
sweetener, syrup, agave
water, bottled, generic","directions":"In large bowl mix dry ingredients.
thoroughly mix melted butter into dry ingredients.
in measuring cup (or small bowl) mix wet ingredients
thoroughly mix with dry
spread into 8'X8\" baking pan and bake at 375 F for approx 20 minutes.
cut into squares, cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/34385/sugar-free-oatmeal-squares"},{"id":"34330","title":"Honey Pumpkin Seeds","ingredients":"butter, without salt
honey
sugars, brown
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated","directions":"Place oven rack in the highest position.
Preheat oven to 300 degrees F (150 degrees C).
Line a large baking sheet with aluminum foil.
Mix butter, honey, brown sugar, and salt together in a bowl; add pumpkin seeds and toss to coat.
Spread coated seeds in 1 layer onto the prepared baking sheet.
Bake in the preheated oven for 20 minutes.
Stir seeds and continue baking for 20 more minutes.
Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes.
Cool seeds and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34330/honey-pumpkin-seeds"},{"id":"34293","title":"Herb-Crusted Prime Rib of Beef","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
mustard, prepared, yellow
oil, olive, salad or cooking
spices, thyme, dried
spices, pepper, black
spices, rosemary, dried
salt, table","directions":"Place beef, fat-side up, in a lightly oiled, shallow roasting pan.
In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt.
Spread mixture evenly over fat and sides of meat.
Coat ends lightly.
Do no coat bottom.
Let stand uncovered until meat comes to room temperature, about 2 hours.
Preheat oven to 350.
Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound.
It is best to start checking temperature of meat after it has roasted for 1 3/4 hours.
Remove to a cutting board and cover loosely with a tent of foil.
Let stand at least 15 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/34293/herb-crusted-prime-rib-of-beef"},{"id":"34273","title":"Coconut Roasted Sweet Potatoes","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweet potato, raw, unprepared
salt, table
spices, pepper, black
lime juice, raw","directions":"Preheat oven to 400°F.
If necessary, in a small saucepan, melt coconut oil over medium heat.
Toss sweet potatoes with oil, salt, and pepper together in a bowl or sealed large ziplock bag until evenly coated.
Spread sweet potatoes in a single layer on a large rimmed baking sheet.
Roast, stirring occasionally, until tender, about 40 minutes.
Transfer to a serving bowl and toss with lime zest.","url":"https://recipe.bluelayer.org/recipe/34273/coconut-roasted-sweet-potatoes"},{"id":"34268","title":"Seasoned Squash/Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
vinegar, distilled
butter, without salt
dill weed, fresh
spices, pepper, black
salt, table","directions":"Clean the squash meat off of the seeds, then soak the seeds in the water, salt and vinegar for a couple of hours.
Drain and then dry the seeds with a dish towel.
Then coat with the melted butter, dill, pepper and salt.
Spread on a greased 11x15 pan.
Bake at 300 degrees F for 1 hour.
Stir occasionally to ensure even browning.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34268/seasoned-squash-pumpkin-seeds"},{"id":"34257","title":"Oregon Hazelnut Shortbread Cookies","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F.
Grind roasted hazelnuts in a food processor to a coarse grind.
Add butter and sugar, and process thoroughly.
Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely.
Combine mixture into a ball.
Make 1 1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart.
Bake at 350 degrees for 10 to 12 minutes.
Refrigerate remainder of the dough until ready to bake.","url":"https://recipe.bluelayer.org/recipe/34257/oregon-hazelnut-shortbread-cookies"},{"id":"34198","title":"Halloween Party Mix","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pine nuts, dried
cranberries, dried, sweetened
cocoa, dry powder, unsweetened
spices, pepper, red or cayenne
salt, table","directions":"Toss pumpkin seeds in small bowl with oil until coated.
Spread seeds in skillet, and heat over medium-high heat.
Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop.
Transfer to bowl.
Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear.
Transfer to bowl with pumpkin seeds.
Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly.
Season with more salt, if desired.","url":"https://recipe.bluelayer.org/recipe/34198/halloween-party-mix"},{"id":"34176","title":"Homemade Granola","ingredients":"orange juice, raw
sugars, brown
syrup, maple, canadian
sweetener, syrup, agave
spices, cinnamon, ground
oats
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
cherries, sweet, raw","directions":"Preheat oven to 325 F.
In a saucepan over medium high heat add orange juice, brown sugar, maple syrup, agave nectar and cinnamon.
Let it simmer until sugar is dissolved and mixture is starting to thicken a little then remove it from the heat.
In a large bowl add oats, almonds, pumpkin seeds, pistachios and dried cherries.
Pour liquid over it and toss well to coat.
Line a baking sheet with a Silpat mat or parchment paper.
Pour oat mixture onto the baking sheet.
Smooth it out with a spatula.
Bake for 35 minutes or until golden brown and well set.
**This is a great recipe to customize to your liking.
You pick the different combinations of nuts and dried fruit.
Even throw in some chocolate chips if youre feeling wild.","url":"https://recipe.bluelayer.org/recipe/34176/homemade-granola"},{"id":"34174","title":"Roasted Beets with Roquefort and Pecans","ingredients":"beets, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, oregano, dried
salt, table
spices, pepper, black
nuts, pecans
sugars, brown
cheese, roquefort","directions":"Preheat the oven to 375 F. Wash the beets very well then dry them.
Chop the golden beets (do them first to avoid staining them from the purple beets) into large chunks.
Transfer to a bowl.
Chop the purple beets and transfer to another bowl.
Place 1/4 cup of olive oil into each bowl and add half of the rosemary and oregano to each bowl of beets.
Season both bowls with salt and pepper.
Toss until well combined.
Lay the purple beets on one baking tray and the golden on another tray.
Place the trays in the oven and bake for 45 minutes or until they can be poked with a sharp knife with little resistance.
After 20 minutes give each tray a shuffle with a spatula to make sure the beets are cooking evenly.
In the meantime, add the pecans and brown sugar to a saucepan over medium heat and heat until the sugar softens and clings to the pecans, about 10 minutes.
Then remove the pan from the heat and set aside to cool.
Once the beets are done let them cool until you can pick them up and peel of the skin side of each chunk.
Transfer each color to a bowl as you peel them.
Lay some of each color beet on a plate and top with some of the crumbled cheese and chopped pecans.
Garnish with more chopped rosemary and sea salt.","url":"https://recipe.bluelayer.org/recipe/34174/roasted-beets-with-roquefort-and-pecans"},{"id":"34030","title":"Buttermilk Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Remove giblets from chicken.
Place chicken in heavy large plastic bag.
Pour buttermilk into bag.
Seal bag.
Turn to coat chicken.
Refrigerate 1 to 2 days, turning occasionally.
Position rack in lowest 1/3 of oven and preheat to 400F.
Place rack on baking sheet.
Remove chicken from buttermilk marinade and place on rack breast side up.
Season with salt and pepper.
Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour.
Let chicken stand 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/34030/buttermilk-roasted-chicken"},{"id":"34012","title":"Honey Roasted Almonds","ingredients":"nuts, almonds
sugars, granulated
honey
salt, table","directions":"Preheat your oven to 325F Line a rimmed baking sheet with parchment or wax paper.
If using parchment, lightly oil it.
Combine the sugar and salt in a bowl large enough to accommodate the almonds and set aside.
Melt the honey in a large skillet over low to medium heat.
Add the almonds and stir until all the nuts are coated with the honey.
Spread the nuts in a single layer on the baking sheet and bake for about 10 minutes.
Let the almonds cool slightly and toss them in the sugar-salt mixture.
Remove the parchment or wax lining from the baking sheet and spread out the almonds on it again to let them cool completely.
Transfer to a serving bowl and theyre ready!","url":"https://recipe.bluelayer.org/recipe/34012/honey-roasted-almonds"},{"id":"33994","title":"Toddler Yottage Plus","ingredients":"yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd
goji berries, dried
cauliflower, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Throw all of the ingredients into a toddler-safe bowl and mix.
Serve immediately.
If you don't have the purees made, simply throw some thawed frozen raspberries (or other fruit of choice) in a blender or food processor for 2 minutes and blend until smooth.
For the veggies, simply steam the sliced yellow squash for about 5 minutes and throw in the blender or food processor and blend until smooth, about 2 minutes.
Store in freezer bags in the freezer and fridge for quick and easy use.
NOTE: Sometimes frozen berries can be a bit tart.
If you feel it's not sweet enough, you can add a tiny bit of whichever type of sweetener you allow your child to have.","url":"https://recipe.bluelayer.org/recipe/33994/toddler-yottage-plus"},{"id":"33767","title":"Versatile Vinaigrette","ingredients":"soup, vegetable broth, ready to serve
cornstarch
vinegar, red wine
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, pepper, black","directions":"Combine broth and cornstarch in a small saucepan, stirring with a whisk.
Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly.
Remove from heat, and stir in the remaining ingredients.
Cover and chill.
Stir before using.Note: Store remaining vinaigrette in refrigerator for up to a week.Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.Cumin-Lime Vinaigrette: Omit vinegar.
Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/33767/versatile-vinaigrette"},{"id":"33746","title":"Roasted Brussel Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
fresh red onions,
vinegar, balsamic","directions":"Heat oven to 450- degrees F. Line cookie sheet with foil.
Spread sprouts on prepared pan and toss with oil.
Roast for 10-15 minutes.
Add onions to pan, toss and roast for another 10 minutes.
Drizzle with the vinegar, toss and roast another 2 minutes.
Transfer to serving dish and toss with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/33746/roasted-brussel-sprouts"},{"id":"33739","title":"Maple-Roasted Brussels Sprouts With Toasted Hazelnuts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
syrup, maple, canadian
nuts, hazelnuts or filberts","directions":"Preheat the oven to 375 degrees.
To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together.
Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast.
Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning.
After 30 minutes, stir in the maple syrup.
(Steps 1 through 4 can be done a day in advance; store covered in the refrigerator.
Continue with Steps 5 and 6 right before serving.)
Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
Toss the roasted brussels sprouts with the hazelnuts and devour!","url":"https://recipe.bluelayer.org/recipe/33739/maple-roasted-brussels-sprouts-with-toasted-hazelnuts"},{"id":"33564","title":"Arugula Basil Pesto","ingredients":"nuts, cashew nuts, raw
nuts, pine nuts, dried
leavening agents, yeast, baker's, active dry
arugula, raw
spices, basil, dried
oil, olive, salad or cooking
water, bottled, generic
spices, garlic powder
salt, table","directions":"Add cashews, pine nuts and nutritional yeast to a food processor or high powered blender.
Blend until the nuts are broken into very small pieces, as small as you can get them.
You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.
Add arugula, basil, olive oil, water, garlic powder and sea salt.
Blend until combined, scraping down sides and re-blending as necessary.
Use as a spread for sandwiches, or on french bread (my favorite).
Ive also eaten this on roasted spaghetti squashperfection.","url":"https://recipe.bluelayer.org/recipe/33564/arugula-basil-pesto"},{"id":"33549","title":"Roasted Asparagus with Balsamic Vinegar","ingredients":"asparagus, raw
oil, olive, salad or cooking
vinegar, balsamic","directions":"Preheat oven to 500F.
In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well.
Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes.
Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.","url":"https://recipe.bluelayer.org/recipe/33549/roasted-asparagus-with-balsamic-vinegar"},{"id":"16893","title":"Yellow Squash with Fresh Basil and Toasted Pecans","ingredients":"nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, basil, dried","directions":"Toast pecans in dry skillet over medium-high heat 4 to 6 minutes, or until golden brown and fragrant, shaking pan often.
Set aside to cool.
Fill large pot with 1 inch water.
Set steamer basket in pot, cover, and bring water to a boil.
Place squash in basket.
Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.
Transfer squash to large bowl.
Toss with olive oil, basil and pecans.
Serve hot, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/16893/yellow-squash-with-fresh-basil-and-toasted-pecans"},{"id":"33508","title":"Toasted Pumpkin Seeds","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table","directions":"In a medium skillet, heat the oil over moderately high heat.
When the oil is hot, add the pumpkin seeds and cook until puffed and browned, about 3 minutes; if they start popping, cover the skillet.
Transfer the pumpkin seeds to paper towels to drain.
Sprinkle with salt, let cool and serve.","url":"https://recipe.bluelayer.org/recipe/33508/toasted-pumpkin-seeds"},{"id":"33461","title":"Mother's Sticky Roasted Chicken Recipe","ingredients":"salt, table
spices, paprika
spices, pepper, red or cayenne
onions, raw
spices, thyme, dried
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw","directions":"In small bowl, thoroughly combine spices.
Rub mix inside and out of chicken proportionately distributing spices down deep into skin.
Place in sealed plastic bag overnight.
When ready to roast chicken, stuff cavity with onion.
Roast uncovered at 250 degrees for 5 hrs, basting occasionally.","url":"https://recipe.bluelayer.org/recipe/33461/mothers-sticky-roasted-chicken-recipe"},{"id":"33439","title":"Roasted Potato Peels","ingredients":"potatoes, raw, skin
butter, without salt","directions":"Heat oven to 450.
Place peels on a lightly oiled baking sheet; brush the peels with the butter.
Bake until peels are golden and very crisp, about 20 minutes.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/33439/roasted-potato-peels"},{"id":"33426","title":"Balsamic Roasted Onions","ingredients":"fresh red onions,
oil, olive, salad or cooking
butter, without salt
sugars, granulated
vinegar, balsamic
parsley, fresh","directions":"Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500F.
Line 2 large baking sheets with foil.
Cut onions through root end into 3/4-inch-thick wedges.
Place in medium bowl; toss with oil.
Arrange onions, cut side down, on baking sheets.
Sprinkle with salt and pepper.
Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat.
Add sugar and stir until sugar dissolves.
Remove from heat.
Add vinegar.
Return to heat.
Simmer until mixture thickens slightly, about 2 minutes.
(Onions and balsamic glaze can be made 1 day ahead.
Cool.
Cover separately and chill.
Rewarm onions in 375F oven about 15 minutes.
Stir glaze over low heat to rewarm.)
Arrange onions on platter.
Drizzle glaze over.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/33426/balsamic-roasted-onions"},{"id":"33400","title":"Spiced Cocktail Nuts","ingredients":"spices, caraway seed
mustard, prepared, yellow
spices, cumin seed
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
nuts, almonds","directions":"Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes.
Add butter bits and melt them.
Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast.
Remove to a serving dish.","url":"https://recipe.bluelayer.org/recipe/33400/spiced-cocktail-nuts"},{"id":"33190","title":"Chicken Soup","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
lemon juice, raw
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
beans, snap, green, raw
asparagus, raw","directions":"Heat the oil in a large skillet.
Add the chicken and cook well over medium heat.
Combine the chicken, chicken stock, and lemon juice in a large saucepan.
Add the salt and pepper and simmer for 20 minutes.
Add the zucchini, squash, green beans, and asparagus.
Cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/33190/chicken-soup"},{"id":"33080","title":"Cajun Curry Chicken Rub","ingredients":"spices, ginger, ground
a cajun life, all purpose cajun seasoning,
spices, garlic powder
spices, curry powder","directions":"Combine all ingredients and mix well.
Use to season any roasted chicken or poultry dish.","url":"https://recipe.bluelayer.org/recipe/33080/cajun-curry-chicken-rub"},{"id":"33013","title":"Okara Cookies Made With Pancake Mix","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Dry roast the fresh okara for 10 minutes in a frying pan over medium heat.
Stir with a spatula to avoid any burning and evaporate any moisture.
100 g of fresh okara will become 35 g after dry roasting, although it really depends on the condition of the okara you use.
Put the butter into a bowl.
Microwave for 40 seconds to melt (it's easier to mix if it's melted thoroughly).
Add the okara and pancake mix.
Use a plastic bag like a glove to mix everything together.
When the dough comes together, grab the dough and flip the bag over so that the dough is now inside.
Massage the bag.
Mix well until the butter is mixed in thoroughly.
If the dough doesn't come together, add milk or soy milk in small batches.
Please refer to Helpful Hints.
Preheat oven to 180C.
While the dough is still in the plastic bag, roll it out as thinly as possible.
Cut into your preferred sizes without removing from the bag (to avoid the knife from getting dirty).
Now, open up the bag.
Place a sheet of parchment paper on the dough, then place a turned-over baking tray on top.
Flip everything over to transfer the dough onto the tray without damaging it.
Bake in the 180C oven for 15 to 20 minutes.
When done, let it rest for a while in the oven for an even, crisp finish You can use your hands to break up the pieces that are stuck together.
Make tons and freeze to eat later There's no need for defrosting or reheating.
Tasty iced cookies.
Here's a different variation: Using fresh okara pulp as is.
These cookies are nice and moist.
Another variation made with fresh okara pulp dry roasted in a microwave is.
Crispy cookies that are somewhat similar to these.","url":"https://recipe.bluelayer.org/recipe/33013/okara-cookies-made-with-pancake-mix"},{"id":"32978","title":"Healthy Breakfast Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
nuts, walnuts, english
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
sugars, brown","directions":"Switch oven onto 150F C. Line a large baking tray with baking paper and spray with spray and cook.
In a large bowl mix together all the dry ingredients, except for the cinnamon and sugar.
In a small pot heat the honey, sugar milk and butter.
Once sugar is dissolved add cinnamon.
Pour wet ingredients into dry and mix well.
Press down into cookie tray with back of spoon or your hand.
Bake for 30 minutes at 150 C. Cool slightly and slice into squares.
Wait for them to be completely cold before removing from tray.
Store in airtight cookie jar","url":"https://recipe.bluelayer.org/recipe/32978/healthy-breakfast-bars"},{"id":"32922","title":"Asparagus Salad With Honey Poppy Seed Vinaigrette","ingredients":"asparagus, raw
vinegar, balsamic
vinegar, red wine
honey
mustard, prepared, yellow
salt, table
oil, olive, salad or cooking
spices, poppy seed","directions":"Lightly steam asparagus, so it still has some crunch to it (it should be bright green).
Cut the asparagus into 1-inch pieces (give or take).
Whisk the remaining ingredients together to make the dressing.
Toss the asparagus with enough dressing to coat.
VARIATION - Toss in some chopped roasted red pepper for added flavor and color.
VARIATION - Toss in some toasted pine nuts (or other nuts you may like) for crunch.","url":"https://recipe.bluelayer.org/recipe/32922/asparagus-salad-with-honey-poppy-seed-vinaigrette"},{"id":"32919","title":"Herbed Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
spices, basil, dried","directions":"Rinse seeds well in cold water, removing all of the fibrous strings and pat thoroughly dry.
Transfer to a large bowl and add the oil and salt, rosemary and basil, stirring well to coat.
Spread seeds on a baking sheet in a single layer.
Bake at 350 degrees until crisp and golden, 12 to 15 minutes.
Taste for seasoning add more salt if desired.
Variation 1 - For Spicy Seeds: Use 1 teaspoon salt and 2 teaspoons chili powder.
Variation 2 - For Indian Seeds: Use 1 tablespoons curry powder, a pinch of cayenne pepper and 1 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/32919/herbed-pumpkin-seeds"},{"id":"32898","title":"Roasted Chicken With Apricots","ingredients":"butter, without salt
honey
water, bottled, generic
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
apricots, dried, sulfured, uncooked
sugars, granulated
nuts, almonds","directions":"Preheat oven to 425F.
Combine first 5 ingredients.
Rub chicken inside and out with mixture.
Roast in a 425 oven until golden, turning occasionally to brown all sides.
Lower heat to 350, add apricots and sugar to pan juices.
Baste chicken and apricots with juices and continue roasting 20 minutes or until tender.
Remove to heated plate, pour juices over and sprinkle with almonds or pistachios.","url":"https://recipe.bluelayer.org/recipe/32898/roasted-chicken-with-apricots"},{"id":"32874","title":"Oven-Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
spices, pepper, black
onions, raw
butter, without salt","directions":"Preheat oven to 325 degrees.
Place the sweet potatoes in a shallow roasting pan that has been sprayed with cooking spray.
Drizzle with the oil, sprinkle with salt and pepper; toss well to coat.
Place in preheated oven and bake for 30 minutes.
Add the onions; stirring well.
Bake an additional 30 minutes; remove from oven.
Preheat broiler.
Drizzle the sweet potato mixture with melted butter; stirring to coat.
Broil 10 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/32874/oven-roasted-sweet-potatoes"},{"id":"32844","title":"Herb-Roasted Vegetables","ingredients":"shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Preheat oven to 450F.
Toss vegetables with dressing and cheese.
Place in lightly greased foil-lined 15x10x1-inch baking pan.
Bake 40 to 45 min.
or until vegetables are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/32844/herb-roasted-vegetables"},{"id":"32765","title":"Homemade Chestnut Spread","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic
sugars, granulated","directions":"Add ingredients to a 2-quart pot.
Bring to a boil, then reduce to a simmer and cook for 20 minutes, until chestnuts are tender.
Remove from heat and let cool for 10 minutes in the pot.
Pour contents of the pot, including the water, into the bowl of a food processor.
Process until a thick, smooth paste forms, about 3 to 4 minutes.
After the first minute, it will look like this will never come together, then magically, youll have the right consistency.
Note: Dont forget, in addition to the shell, chestnuts have an inedible skin that must be removed before eating or using in recipes.
Provided they are fresh, the skin should pull away easily when properly scored and roasted (about 20 minutes in a 350 degrees F oven).","url":"https://recipe.bluelayer.org/recipe/32765/homemade-chestnut-spread"},{"id":"32632","title":"Ww 2 Points Honey Sesame Roasted Green Beans","ingredients":"oil, sesame, salad or cooking
honey
spices, garlic powder
beans, snap, green, raw
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Combine sesame oil, honey & garlic in small bowl & set aside.
Drizzle green beans with olive oil and sprinkle with salt to taste, and toss.
Line a rimmed baking sheet with foil and roast beans in 450 degree oven for 10 minutes.
remove from oven and spoon honey/garlic mixture over beans, toss and return to oven for 10-12 minutes (until beans are dark and begin to shrivel).
Toss with sesame seeds and serve.","url":"https://recipe.bluelayer.org/recipe/32632/ww-2-points-honey-sesame-roasted-green-beans"},{"id":"32606","title":"Zucchini and Yellow Squash with Pesto","ingredients":"spices, basil, dried
cheese, parmesan, hard
nuts, pine nuts, dried
salt, table
lemon juice, raw
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In a food processor puree together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices.
Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices.
Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.","url":"https://recipe.bluelayer.org/recipe/32606/zucchini-and-yellow-squash-with-pesto"},{"id":"32575","title":"Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine","ingredients":"carrots, raw
parsnips, raw
oil, olive, salad or cooking
spices, cumin seed
salt, table
spices, pepper, black","directions":"Heat oven to 450 degrees F.
Cut carrots and parsnips into 3-in.
sticks.
Divide vegetables between 2 rimmed baking sheets.
Toss each pan of vegetables with 1 Tbsp oil, 34 tsp ground cumin, 12 tsp salt and 14 tsp pepper.
Spread evenly in pan.
Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days.
Reheat in a 375 degrees F oven until heated through, 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32575/spice-roasted-carrots-parsnips-recipe-womans-day-magazine"},{"id":"32569","title":"Herbed Squash Carrot Medley Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
carrots, raw
onions, raw
spices, thyme, dried
spices, oregano, dried
salt, table
spices, pepper, black
parsley, fresh
butter, without salt","directions":"Pour water into saucepan.
Add in squash, carrot and onion.
Cover and simmer 5 min.
Add in remaining ingredients, coer and cook, stirring occasionally.
Just till tender.
Don't overcook.
I do this in a heavy skillet.
This can be frzn to use later.","url":"https://recipe.bluelayer.org/recipe/32569/herbed-squash-carrot-medley-recipe"},{"id":"32519","title":"Roasted Shrimp and Vegetables","ingredients":"crustaceans, shrimp, raw (not previously frozen)
shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
spices, coriander seed
lime juice, raw
spices, pepper, red or cayenne","directions":"Preheat oven to 350F.
Combine shrimp and vegetables in baking dish.
Mix dressing, cilantro, lime zest and pepper until well blended.
Pour over shrimp mixture.
Bake 20 min.
or until shrimp turn pink and vegetables are crisp-tender, stirring after 10 min.","url":"https://recipe.bluelayer.org/recipe/32519/roasted-shrimp-and-vegetables"},{"id":"32498","title":"Roasted Tomatoes","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Roast the tomatoes: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Toss the tomatoes with the oil, salt, and pepper.
Place the dressed tomatoes skin side down in a single layer on the prepared pan.
Roast for 25 minutes.
Use immediately or store refrigerated for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/32498/roasted-tomatoes"},{"id":"32487","title":"Roasted Beets with Honey-Glazed Pecans","ingredients":"beets, raw
nuts, pecans
honey
oil, olive, salad or cooking
orange juice, raw
spices, pepper, black","directions":"Heat oven to 400F.
Cover baking sheet with foil; spray foil with cooking spray.
Place beets on prepared baking sheet.
Bake 1 hour or until tender.
Remove from oven; cool slightly.
Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min.
or until mixture is simmering and foamy, stirring constantly.
Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork.
Set aside to cool.
Mix oil, juice and pepper; set aside.
Peel and quarter beets when cool enough to handle; place in medium bowl.
Add oil mixture; mix lightly.
Sprinkle with nuts.","url":"https://recipe.bluelayer.org/recipe/32487/roasted-beets-with-honey-glazed-pecans"},{"id":"32473","title":"Maple Roasted Almonds","ingredients":"nuts, almonds
syrup, maple, canadian
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 350 F.
Toss almonds with maple syrup and salt.
Add oil last, and toss to coat.
Spread coated almonds on baking sheet lined with parchmment paper.
Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
Be careful not to let them burn, which can easily happen with maple syrup.
Let cool on pan.
Break apart any clumps while still a bit warm or the sugar will crack off.
When completely cool, store in airtight container at room temp.
Keeps 1 month.","url":"https://recipe.bluelayer.org/recipe/32473/maple-roasted-almonds"},{"id":"32456","title":"Roasted Chicken Supreme","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
butter, without salt
honey
salt, table","directions":"Place chicken on a roasting rack in a small roasting pan.
In a small saucepan, combine remaining ingredients.
Heat until butter melts and honey dissolves.
Pour over chicken.
Roast in 325F oven for 1 hr and 15 min, basting every 10-15 minutes.
Raise temp to 375F and bake 15 min longer.
Allow chicken to rest 10 minutes before carving; serve with pan juices poured over.","url":"https://recipe.bluelayer.org/recipe/32456/roasted-chicken-supreme"},{"id":"32445","title":"Spicy Squash Pickles","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
onions, raw
water, bottled, generic
vinegar, cider
syrup, maple, canadian
spices, pepper, red or cayenne","directions":"Place a wire rack on a baking sheet.
Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt.
Let stand 30 minutes.
Rinse well under cold water; pat dry with paper towels.
Place zucchini, squash, and onion in a medium glass bowl.2.
Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables.
Weigh down vegetables with a plate.
Cover and refrigerate at least 2 hours or overnight.
Drain or serve with a slotted spoon.","url":"https://recipe.bluelayer.org/recipe/32445/spicy-squash-pickles"},{"id":"32425","title":"Glazed Banana Squash Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
water, bottled, generic
orange juice, raw
jams and preserves, apricot
spices, cloves, ground
salt, table
spices, pepper, black","directions":"Using a vegetable peeler or possibly knife, remove peel from squash.
Cut squash into 1/4 inch cubes.
Heat butter over medium heat.
Add in squash and 2 Tbsp.
water.
Stir, cover and cook over medium heat 4-5 min or possibly till just tender and liquid is absorbed.
Stir several times, adding more water if necessary to keep squash from sticking.
Reduce heat to low and stir in orange juice concentrate, jam, cloves, salt and pepper.
Stir till squash is proportionately glazed.
Serves 4-6.","url":"https://recipe.bluelayer.org/recipe/32425/glazed-banana-squash-recipe"},{"id":"32348","title":"Rosemary Cashews","ingredients":"nuts, cashew nuts, raw
butter, without salt
spices, rosemary, dried
spices, pepper, red or cayenne
salt, table
sugars, brown","directions":"Roast the unsalted cashews in the oven for about 6 minutes.
While they are roasting, mix the remaining ingredients in a bowl.
Toss roasted cashews with the seasoning mix.
Serve in a nice dish and add a couple of fresh rosemary sprigs.","url":"https://recipe.bluelayer.org/recipe/32348/rosemary-cashews"},{"id":"32283","title":"Roasted Sausages & Vegetables on Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
shallots, raw
potatoes, raw, skin
grapes, red or green (european type, such as thompson seedless), raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, fennel seed
ground turkey, raw","directions":"Preheat the oven to 475 degrees.
Coat 2 baking sheets with cooking spray.
Cook the rice according to package instructions.
Combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl.
Toss with olive oil, salt, pepper and fennel seeds.
Cut sausage into 1-inch pieces; toss with vegetables.
Spread evenly on baking sheets; roast for 20 minutes, tossing gently once with a spatula.
Test a shallot (it should be soft without an oniony\"bite\") and a potato, which should be tender.
Place a portion of rice on each of 4 plates; top with vegetables and sausage.","url":"https://recipe.bluelayer.org/recipe/32283/roasted-sausages-vegetables-on-rice"},{"id":"32223","title":"Balsamic Pan Roasted Broccoli","ingredients":"oil, olive, salad or cooking
broccoli, raw
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Heat oil in a nonstick skillet coated with non stick cooking spray over medium heat.
Add broccoli.
Cook, turning occasionally, for 8 minutes or unitl light browned and crisp tender.
Remove from heat.
Add vinegar, salt and pepper.
Toss to coat.","url":"https://recipe.bluelayer.org/recipe/32223/balsamic-pan-roasted-broccoli"},{"id":"32189","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425 degrees.
Any brussels sprouts approaching ping pong ball size should be cut in half to reduce cooking time.
Place brussels sprouts on a baking tray.
Cover brussels sprouts with olive oil and salt.
Bake for 20 minutes.
Stir or flip.
Bake for another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/32189/roasted-brussels-sprouts"},{"id":"32186","title":"Roasted Brined Chicken","ingredients":"water, bottled, generic
salt, table
sugars, granulated
corn, sweet, white, raw
spices, garlic powder
lemon juice, raw","directions":"Mix all ingredients for brine in a container and place whole washed bird in liquid make sure it is completely immersed.
Refrigerate over night.
Next morning take bird out of brine, rinse and pat dry.
Add seasoning to skin of bird and place back in fridge until ready to roast.
I roasted my chicken for 60 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/32186/roasted-brined-chicken"},{"id":"32171","title":"Balsamic Roasted Beef","ingredients":"beef, grass-fed, ground, raw
mustard, prepared, yellow
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Preheat oven to 500F Line a sheet pan with aluminum foil.
Place beef on pan.
Combine mustard, vinegar, and salt in a small bowl.
Spread the mixture over the top and sides of beef.
Sprinkle the pepper over the meat.
Roast for 30 minutes for medium rare.
Remove pan from oven and cover tightly with aluminum foil.
Allow beef to rest for 10 minutes.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/32171/balsamic-roasted-beef"},{"id":"32166","title":"Tahini Yogurt Dressing","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
soy sauce made from soy (tamari)
lemon juice, raw
yogurt, greek, plain, nonfat
spices, garlic powder
spices, cumin seed","directions":"Whisk all the ingredients together and refridgerate until ready to use.
If using a whole garlic clove or grainier yogurt, whir in a blender or food processor.","url":"https://recipe.bluelayer.org/recipe/32166/tahini-yogurt-dressing"},{"id":"32158","title":"Roasted Brussels Sprouts!","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
Shake the pan from time to time to brown the Brussels sprouts evenly.
Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.","url":"https://recipe.bluelayer.org/recipe/32158/roasted-brussels-sprouts"},{"id":"32125","title":"Roasted Broccoli with Raisin Vinaigrette","ingredients":"broccoli, raw
oil, olive, salad or cooking
vinegar, red wine
raisins, seeded
water, bottled, generic
spices, cumin seed","directions":"Preheat oven to 400F.
Place broccoli on large rimmed baking sheet.
Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
Roast broccoli until tender and brown in spots, about 25 minutes.
Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender.
Blend until raisins are finely chopped, about 30 seconds.
Season vinaigrette to taste with salt and pepper.
Transfer broccoli to large bowl.
Add vinaigrette and toss to coat.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/32125/roasted-broccoli-with-raisin-vinaigrette"},{"id":"32043","title":"Pickled Yellow Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
peppers, sweet, green, raw
celery, raw
mustard, prepared, yellow
spices, pepper, black
vinegar, distilled
sugars, granulated","directions":"Put the squash in a large pot and salt heavily.
Let stand for one hour.
Drain the liquid from the squash.
Take paper towels and wipe thoroughly until most of the salt is removed.
Do not wash the squash!
Prepare the brine and place in a large pot.
Add the green pepper and bring to a boil.
Add squash and onion.
Return to a boil.
Remove from heat.
Put in jars leaving 1/2\" headspace.
Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet)
Let jars cool; store in a cool, dark place.","url":"https://recipe.bluelayer.org/recipe/32043/pickled-yellow-squash"},{"id":"32022","title":"Rosemary Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, rosemary, dried","directions":"Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/32022/rosemary-roasted-potatoes"},{"id":"32011","title":"Roasted Brussels Sprouts","ingredients":"nuts, hazelnuts or filberts
oil, canola
syrup, maple, canadian
spices, pepper, black
salt, table
brussels sprouts, raw","directions":"Preheat oven to 425.
Combine hazelnuts, canola oil, maple syrup, black pepper, salt, and Brussels sprouts on a jelly-roll pan.
Bake at 425 for 17 minutes, stirring once.","url":"https://recipe.bluelayer.org/recipe/32011/roasted-brussels-sprouts"},{"id":"31966","title":"Honey-Roasted Pecans","ingredients":"nuts, pecans
honey
salt, table","directions":"Preheat the oven to 325F.
Place the pecans on a rimmed baking sheet.
Drizzle on the honey, add the salt, and toss to coat.
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
Remove the pecans from the oven and allow to cool before using or serving.","url":"https://recipe.bluelayer.org/recipe/31966/honey-roasted-pecans"},{"id":"31960","title":"Apple Cider, Onion, And Raisin Chutney Recipe","ingredients":"apples, raw, with skin
vinegar, cider
raisins, seeded
sugars, brown","directions":"In a large saucepan combine the cider, the vinegar, the onions, the raisins, the brown sugar, the cloves, and salt and pepper to taste and boil the mix, stirring occasionally, for 30 to 35 min, or possibly till the liquid is reduced to a syrupy consistency.
The chutney keeps, covered and chilled, for 1 week.
Serve the chutney with roasted meats or possibly poultry.
Makes about 2 c..","url":"https://recipe.bluelayer.org/recipe/31960/apple-cider-onion-and-raisin-chutney-recipe"},{"id":"31874","title":"Pan-Fried Squash","ingredients":"butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
vinegar, balsamic","directions":"Melt the butter in a large skillet over medium to medium-high heat.
Add the yellow squash and zucchini; cook and stir until lightly browned and tender.
Transfer to a bowl, and toss with balsamic vinegar.","url":"https://recipe.bluelayer.org/recipe/31874/pan-fried-squash"},{"id":"31822","title":"Creole-Seasoned Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
creole seasoning,","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
Remove from the oven, sprinkle with 1 tablespoon Creole seasoning, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/31822/creole-seasoned-pumpkin-seeds-recipe"},{"id":"31783","title":"French Style Baquette Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed.
Knead dough 5 to 10 minutes or until dough is smooth.
Cover and let rise until double in size.
Punch down and form into desired shapes-baquettes, round loaves etc.
Bake at 375F (190C) 20 to 30 minutes depending on loaf size.
By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavorful breads.","url":"https://recipe.bluelayer.org/recipe/31783/french-style-baquette-bread"},{"id":"31779","title":"Ranch Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
salt, table
spices, pepper, black
spices, parsley, dried
bread crumbs, dry, grated, plain
oil, olive, salad or cooking","directions":"Preheat oven to 350F.
Use a mandolin to slice yellow squash into 1/4-inch thick slices.
Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.
Pour mixture into 9x13 baking dish.
Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.
Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.","url":"https://recipe.bluelayer.org/recipe/31779/ranch-squash-casserole"},{"id":"31763","title":"Hilda's Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
salt, table
spices, pepper, red or cayenne
spices, pepper, black","directions":"Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray.
Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine.
Bake for about 15 minutes, or until seeds are crispy and light golden brown.
Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.
Cook's Note: recipe may be scaled up proportionately.","url":"https://recipe.bluelayer.org/recipe/31763/hildas-roasted-pumpkin-seeds"},{"id":"31708","title":"Chili-Roasted Carrots","ingredients":"oil, canola
spices, chili powder
spices, cumin seed
salt, table
carrots, raw
spices, coriander seed
lime juice, raw","directions":"Position rack in lower third of oven, preheat to 450F.
Combine oil, chili, cumin and salt in medium bowl.
Add carrots and toss well to coat.
Spread out on a rimmed baking sheet.
Roast the carrots, stirring once, until tender and golden, 20-25 minutes.
Toss the carrots with cilantro and lime juice.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/31708/chili-roasted-carrots"},{"id":"31695","title":"Poached Sea Scallops in a Tomato Saffron Sauce","ingredients":"butter, without salt
tomato sauce, canned, no salt added
spices, saffron
mollusks, scallop, (bay and sea), cooked, steamed","directions":"In a large saute pan with a lid, add butter and melt over medium heat.
Add tomato sauce, stir well, then add saffron and gently stir.
Cook 4 minutes.
Add sea scallops, cover with lid, and poach in sauce for 4 minutes.
Make sure the scallops are covered in sauce; you can turn them halfway through cooking.
Remove from stovetop and serve!
We love this on a bed of rice, with roasted asparagus spears.","url":"https://recipe.bluelayer.org/recipe/31695/poached-sea-scallops-in-a-tomato-saffron-sauce"},{"id":"31654","title":"Vegan Brownies with Berries and Tahini","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
goji berries, dried
goji berries, dried
sugars, granulated
vanilla extract
vinegar, cider
cocoa, dry powder, unsweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking soda
salt, table
goji berries, dried
blueberries, raw","directions":"Preheat oven to 350 degrees F and line the bottom of an 8x8 inch pan with parchment paper, rubbing the sides generously with coconut oil or coconut oil spray.
In a large bowl, beat together tahini and baby food with an electric mixer, until creamy and combined.
Add coconut sugar, vanilla, and apple cider vinegar and beat again until well mixed.
Add cocoa powder, coconut flour, baking soda and salt into the bowl and stir until well mixed, scraping down the sides to make sure all of the powder/flour gets in.
Stir in the goji berries and blueberries.
Transfer batter to the prepared pan and spread evenly.
Let stand for 5 minutes so that the coconut flour can begin to absorb the moisture.
Bake until a toothpick inserted in the center comes out clean, and the brownie has risen slightly, about 30 minutes.
Let cool on the counter for 30 minutes, and then transfer to the refrigerator to let cool completely.
Slice and devour!","url":"https://recipe.bluelayer.org/recipe/31654/vegan-brownies-with-berries-and-tahini"},{"id":"31616","title":"Spiced Pumpkin Seeds","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, garlic powder
sauce, worcestershire
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees.
Combine the margarine, salt, garlic salt, worcestershire sauce and pumpkin seeds.
Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/31616/spiced-pumpkin-seeds"},{"id":"31573","title":"Thyme Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
spices, thyme, dried
butter, without salt","directions":"Preheat oven to 400.
Toss carrots, oil and thyme in large bowl.
Sprinkle with salt and pepper.
Spread carrots in single layer on large baking sheet; dot with butter.
Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
Options: You could use baby carrots, just watch cooking time.","url":"https://recipe.bluelayer.org/recipe/31573/thyme-roasted-carrots"},{"id":"31472","title":"Harira Powder","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
nuts, pistachio nuts, raw
spices, poppy seed
spices, cardamom
spices, anise seed","directions":"All the dried fruits should be UNSALTED.
the almonds maybe ground with their skins on, but the pistas need to have their skins removed.
Just bunch them in a muslin cloth and rub them and viola no skin!
If time permits roast the seeds slightly; cool them completely then grind and store.
Poppy seeds are tricky to grind - make sure you roast them and then grind them; or better still look for ground poppy seeds in grocery stores.
If it's too time consuming for you, include the skins of the green cardamom - though these fibrous buds don't grind fine and surface up on the palette - in curries ground skins don't stand out, here in a shake they just might to a discerning palette.
Could be made into warm milkshakes or into frozen milk lollies as a teatime nutritious snack.
Sweeten with sugar though.
For an additional punch, you may add a dash of cinnamon powder or 1 tsp dried vanilla powder.","url":"https://recipe.bluelayer.org/recipe/31472/harira-powder"},{"id":"31408","title":"Honey Roasted Cinnamon Pecans","ingredients":"nuts, pecans
honey
butter, without salt
spices, cinnamon, ground
salt, table","directions":"Melt together honey and butter.
Remove from heat and mix in cinnamon and salt.
Pour over nuts and mix well.
Spread mixture on jelly roll pan and bake at 350 degrees for 15-20 minutes, stirring a few times during bake time.
Spread mixture onto wax paper and cool completely.
Break nuts apart and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/31408/honey-roasted-cinnamon-pecans"},{"id":"31394","title":"Brussels Sprouts and Roasted Red Onions","ingredients":"fresh red onions,
oil, olive, salad or cooking
brussels sprouts, raw
mustard, prepared, yellow
water, bottled, generic
butter, without salt","directions":"Preheat oven to 425 F.
Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact.
In a large bowl toss onions with oil and salt and pepper to taste.
In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes.
Carefully turn onions over and switch position of pans.
Roast onions 20 minutes more, or until just tender and some edges are golden brown.
Trim Brussels sprouts and have ready a large bowl of ice and cold water.
In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander.
Transfer sprouts to ice water to stop cooking and drain in colander.
Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
In a small bowl stir together mustard and water.
In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/31394/brussels-sprouts-and-roasted-red-onions"},{"id":"31369","title":"Seedy Muesli Bar Slice","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
butter, without salt
honey
sugars, brown","directions":"Grease and line 3cm deep 16 x 28cm baking pan with baking paper.
Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in frying pan over med heat stirring 8-10 min until golden.
Place in a large bowl to cool and stir in sultanas.
Cook butter, honey and sugar over med heat, stirring, for 3-4 min until sugar dissolves.
Reduce to low and simmer without stirring for 7 minute.
Add to dry ingredients and mix well.
Spoon into pan and press down firmly, allow to set for a few hours in the fridge, then cut into slices and enjoy!","url":"https://recipe.bluelayer.org/recipe/31369/seedy-muesli-bar-slice"},{"id":"31362","title":"Roasted Celery Root","ingredients":"celery, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425 F.
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375 F. Transfer pan to lower third of oven if cooking loin.
Roast celery root, stirring after 30 minutes, 1 hour more.","url":"https://recipe.bluelayer.org/recipe/31362/roasted-celery-root"},{"id":"31310","title":"Honey Roasted Peanut Butter","ingredients":"honey
salt, table
oil, corn, peanut, and olive","directions":"Transfer the peanuts to a heavy-duty food processor and process the nuts on high for about 5 minutes, stopping to scrape down the sides of the bowl every minute or so, and checking to see that the nuts havent stuck under your food processor blade.
Once the peanut butter looks smooth, add the salt and then process for another minute or so to make sure the butter looks glossy and smooth.
If you dont have a heavy-duty food processor, add the peanut oil to help the butter along (see notes).
Transfer the peanut butter to a small mason jar or airtight storage container.
Peanut butter can be used immediately and will keep for several weeks in the fridge.
Note: You shouldnt need to add any oil to this recipe unless you do not have a heavy-duty food processor.
What makes this peanut butter nice and smooth is time.
Keep processing, scrape down the bowl, and process again.
It will come together in under 10 minutes, I promise!","url":"https://recipe.bluelayer.org/recipe/31310/honey-roasted-peanut-butter"},{"id":"31282","title":"Roasted Cauliflower With Parmesan Cheese","ingredients":"cauliflower, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Preheat oven to 450 degrees.
In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
Transfer cauliflower to large baking sheet and spread into a single layer.
Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
This is 1 point per each serving.
Each serving is 3/4 cup.","url":"https://recipe.bluelayer.org/recipe/31282/roasted-cauliflower-with-parmesan-cheese"},{"id":"31264","title":"Roasted chicken with carrots and potatoes","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Rinse chicken well pat dry inside & out rub olive oil inside &out same with salt and pepper i cook my poultry breast down so white meat is juicy.
Oven at 350 put in pan big enough to add carrots & potatoes.
Place chicken in oven cook 20 min per lb an hour before its done mix carrots with olive oil salt & pepper add to chicken 1/2hour later do same with potatoes add to chicken bake till potatoes are done & chicken juice runs clear.
Great dinner when whole chickens are on sale.","url":"https://recipe.bluelayer.org/recipe/31264/roasted-chicken-with-carrots-and-potatoes"},{"id":"31212","title":"Roasted Asparagus With Balsamic Brown Butter Sauce","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
butter, without salt
soy sauce made from soy (tamari)
vinegar, balsamic","directions":"Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
Sprinkle with salt and pepper.
Bake at 400 degrees for approximately 12 minutes or until tender.
Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
Do not burn the butter or let it get too brown, should be golden brown.
Remove from heat; stir in soy sauce, and vinegar.
Drizzle over asparagus, tossing well to coat.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/31212/roasted-asparagus-with-balsamic-brown-butter-sauce"},{"id":"31207","title":"Roasted Sweet Potato Wedges with Smoked Chile Cream","ingredients":"cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
terra dolce, organic chipotle dried chile peppers,
lime juice, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, cumin seed","directions":"Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl.
Cover and chill.
DO AHEAD: Can be made 1 day ahead.
Keep refrigerated.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425F.
Combine sweet potato wedges, oil, and cumin in large bowl.
Sprinkle with salt and pepper; toss to coat.
Arrange potato wedges, cut side down, on 2 rimmed baking sheets.
Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Rewarm in 425F oven until heated through, about 5 minutes.
Season to taste with salt and pepper.
Place potato wedges on large platter.
Drizzle smoked chile cream over.
Sprinkle with remaining 2 tablespoons green onion tops and serve.","url":"https://recipe.bluelayer.org/recipe/31207/roasted-sweet-potato-wedges-with-smoked-chile-cream"},{"id":"31192","title":"Dukka - Egyptian Spice Blend for Bread Dipping or Topping","ingredients":"seeds, sesame seeds, whole, dried
nuts, hazelnuts or filberts
spices, coriander seed
spices, cumin seed
salt, table
corn, sweet, white, raw
spices, thyme, dried","directions":"Dry roast sesame seeds until lightly browned, then remove from pan.
Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel.
If you choose to use the roasted chickpeas, they don't need further roasting.
Dry roast the coriander and cumin seeds just until they darken.
Remove from pan.
When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
This will keep for 3 months in a cool place, in an airtight container or jar.","url":"https://recipe.bluelayer.org/recipe/31192/dukka-egyptian-spice-blend-for-bread-dipping-or-topping"},{"id":"31164","title":"Honey Roasted Almonds","ingredients":"nuts, almonds
honey
sugars, brown
salt, table","directions":"Preheat the oven at 350 F. 2.
Mix honey, brown sugar and salt in a bowl.
Pour in the almonds.
Stir and make sure to coat the almonds well.
Pour the mixture on a baking tray covered with foil and spread out evenly.
Bake for 10-15 minutes.
Move almonds around after about 7 minutes of baking.
Sprinkle with some more salt, then let cool for a few minutes.
Then devour!","url":"https://recipe.bluelayer.org/recipe/31164/honey-roasted-almonds"},{"id":"31156","title":"Creamy wasabi sauce","ingredients":"wasabi, root, raw
cream, fluid, heavy whipping","directions":"Whip cream till soft peaks form.
Fold in wasabi.
Serve with roasted beef.","url":"https://recipe.bluelayer.org/recipe/31156/creamy-wasabi-sauce"},{"id":"31081","title":"Peanut Butter - Dairy Free","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
salt, table","directions":"Process ingredients continuously for 2 to 3 minutes.
The ground peanuts will form a ball which will slowly disappear.
Continue to process until the desired consistency is obtained.
For crunchy peanut butter, stir in 1/2 cup chopped roasted peanuts after the processing is completed.","url":"https://recipe.bluelayer.org/recipe/31081/peanut-butter-dairy-free"},{"id":"31049","title":"Natural Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
honey
salt, table","directions":"Remove the peanuts from the shell and peal them.
Oil the peanuts with two tablespoons of peanut oil and roast them for 8 minutes at 350 degrees F. Move them frequently (around every 2 minutes) so they don't burn.
Put the roasted peanuts into the food processor and grind for 2 or 3 minutes.
Add the salt and the honey.
If you like it thinner like me, you can add more peanut oil until you obtain the desired texture.
You can also add or other spices such as cinnamon, cayenne, chocolate, ginger, curry and even raisins and chocolate.
For crunchy peanut butter, chop some additional peanuts.
Pour them into a bowl, and stir them into the peanut butter.
Store the peanut butter in an air tight container and use it within 30 days.","url":"https://recipe.bluelayer.org/recipe/31049/natural-peanut-butter"},{"id":"31039","title":"Great Granola","ingredients":"oats
nuts, almonds
nuts, hazelnuts or filberts
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, flaxseed
spices, ginger, ground
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
sugars, brown
honey","directions":"Preheat oven to 350* F.
combine all in order, honey last, mix well.
-cover pan(pans) with parchement.
Stir while cooking and cooling to avoid clumping.
Cook for 30 minutes or until golden brown.
enjoy.","url":"https://recipe.bluelayer.org/recipe/31039/great-granola"},{"id":"30898","title":"Roasted Salmon With Brussel Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
fish, salmon, atlantic, wild, raw","directions":"toss brussel sprouts in olive oil.
season salmon with salt and pepper.
put sprouts on baking sheet in 450 oven and bake for 10-15 minutes.
then push them aside to make room for salmon and bake for another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/30898/roasted-salmon-with-brussel-sprouts"},{"id":"30837","title":"Jam and Apricot Jars","ingredients":"yogurt, greek, plain, nonfat
jams and preserves, apricot
oats
seeds, flaxseed
apricots, dried, sulfured, uncooked
seeds, pumpkin and squash seeds, whole, roasted, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Layer the ingredients in the jars.
At least 15 minutes before serving, or up to overnight, add 1/2 cup milk or 1/2 cup juice and shake vigorously to combine.","url":"https://recipe.bluelayer.org/recipe/30837/jam-and-apricot-jars"},{"id":"30831","title":"Rosemary Roasted Fingerling Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
spices, pepper, black","directions":"Preheat oven to 375.2.
Place potatoes on a jelly-roll pan.
Drizzle potatoes with oil; sprinkle with salt, rosemary, and pepper.
Toss to combine; spread into a single layer on pan.
Bake at 375 for 30 minutes or until lightly browned and tender.","url":"https://recipe.bluelayer.org/recipe/30831/rosemary-roasted-fingerling-potatoes"},{"id":"30776","title":"Roasted Summer Squash with Parsley","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
parsley, fresh","directions":"Preheat oven to 425.
Arrange zucchini and yellow squash on a jelly-roll pan; sprinkle with salt.
Bake at 425 for 17 minutes or until crisp-tender.
Toss with chopped fresh parsley.","url":"https://recipe.bluelayer.org/recipe/30776/roasted-summer-squash-with-parsley"},{"id":"30759","title":"Roasted Corn and Tomato Relish","ingredients":"corn, sweet, white, raw
tomatoes, red, ripe, raw, year round average
peppers, sweet, green, raw
fresh red onions,
vinegar, balsamic
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Soak cleaned corn in a bowl of water for approximately 30 minutes.
Heat a grill and place corn straight on the cooking surface.
Cook until beautiful black & caramelized grill marks appear, turning frequently.
DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
Once corn has cooled enough to handle, cut off all of kernels.
Add all of the remaining ingredients and mix together.
Serve at room temperature or cold.","url":"https://recipe.bluelayer.org/recipe/30759/roasted-corn-and-tomato-relish"},{"id":"30739","title":"Chai Bliss Balls","ingredients":"nuts, cashew nuts, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Chop cashews finely, then stir in all the other ingredients except for the desiccated coconut.
NB; My coconut oil had set in the pantry, so i dry roasted the cashews and stirred them in while hot.
This melted the coconut oil and loosened the mix.
Then I popped the mix in the fridge for a half hour to firm up again.
Once all ingredients are incorporated, form into balls with your hands.
Put the desiccated coconut on a plate or in a shallow bowl.
Roll each ball in the coconut.","url":"https://recipe.bluelayer.org/recipe/30739/chai-bliss-balls"},{"id":"30714","title":"Simple Roasted Red Pepper Cream Sauce","ingredients":"spices, pepper, red or cayenne
cream, fluid, heavy whipping
spices, pepper, black
salt, table","directions":"Peppers -- Simply add the peppers to a food processor and puree.
Sauce -- In a small sauce pan, add the cream, peppers and simmer on medium low for about 15-20 minutes.
It will naturally thicken.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/30714/simple-roasted-red-pepper-cream-sauce"},{"id":"30636","title":"Roasted Sticky Chicken","ingredients":"salt, table
spices, paprika
spices, pepper, red or cayenne
spices, onion powder
spices, thyme, dried
spices, pepper, black
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw","directions":"This recipe is a great way to roast a large chicken for planned leftovers.
It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.
The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked.
You need to start this the night before serving.
In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
Roast, uncovered, at 250 degrees F for 5 hours.
After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
If the chicken contains a pop-up thermometer, ignore it.
Let chicken rest about 10 minutes before carving.
Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity.
Roast as usual.
The chicken will be moist, and have a faint lemon taste.
The meat simply falls off the bones.","url":"https://recipe.bluelayer.org/recipe/30636/roasted-sticky-chicken"},{"id":"30634","title":"Pumpkin Frozen Yogurt with Roasted Pecans","ingredients":"nuts, pecans
yogurt, greek, plain, nonfat
pumpkin, raw
syrup, maple, canadian
sugars, brown
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"To roast the pecans, heat the oven to 350 degrees.
Spread whole raw pecans over a baking sheet lined with parchment paper or aluminum foil.
Bake pecans for 4-5 minutes.
Remove pan from the oven and stir the pecans to toss around.
Bake for an additional 3 to 5 minutes, or until the pecans begin to give off a sweet scent.
Allow to cool and then chop or crush pecans.
In a large mixing bowl, combine all the ingredients (minus the pecans) and mix well.
Using a whisk will help to break up the possible lumps in the mixture.
Taste for flavoring.
If too sweet, add more yogurt or pumpkin puree.
If not pumpkin-y enough, add more pumpkin puree.
If not sweet enough, add equal parts maple syrup and brown sugar.
Pour mixture into a prepared ice cream maker and follow the manufacturers guide.
Freeze for at least 3-4 hours prior to serving.
Top with chopped roasted pecans when serving.
Enjoy!
Makes about 1.5 quarts.","url":"https://recipe.bluelayer.org/recipe/30634/pumpkin-frozen-yogurt-with-roasted-pecans"},{"id":"30604","title":"Honey Roasted Potatoes","ingredients":"potatoes, raw, skin
onions, raw
butter, without salt
honey
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"Preheat oven to 375 degF (190 degC).
Lightly coat a baking dish with cooking spray.
Lay potatoes in single layer in baking dish and scatter onions on top.
In a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes.
Bake in oven for 35 minutes or until tender, stirring halfway through.","url":"https://recipe.bluelayer.org/recipe/30604/honey-roasted-potatoes"},{"id":"30529","title":"Balsamic Roasted Asparagus With Garlic","ingredients":"asparagus, raw
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, pepper, black
spices, garlic powder","directions":"Snap off tough ends of asparagus.
Spray a jelly-roll pan with Pam.
Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat.
Bake at 425 for 10 minutes.
After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake.
Bake for another 2 minutes.","url":"https://recipe.bluelayer.org/recipe/30529/balsamic-roasted-asparagus-with-garlic"},{"id":"30398","title":"Karli's Ultimate Trail Mix","ingredients":"nuts, walnuts, english
nuts, pecans
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
raisins, seeded
raisins, seeded
cranberries, dried, sweetened","directions":"Combine the walnuts, pecans, cashews, almonds, pumpkin seeds, sesame sticks, golden raisins, dark raisins, and cranberries in a bowl.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30398/karlis-ultimate-trail-mix"},{"id":"30388","title":"Cinnamon Raisin Almond Butter","ingredients":"nuts, almonds
raisins, seeded
spices, cinnamon, ground
vanilla extract","directions":"Pre-heat oven to 350 degrees F. Spread almonds on a 9X13 baking sheet and bake for 10-12 minutes.
Cool for 20 minutes or so.
Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.
Add remaining ingredients and begin processing again.
Process until smooth, occasionally scraping down the sides.
About 3-5 more minutes.","url":"https://recipe.bluelayer.org/recipe/30388/cinnamon-raisin-almond-butter"},{"id":"30343","title":"Pumpkin Granola","ingredients":"oats
pumpkin, raw
salt, table
sugars, brown
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat the oven to 325F Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine oats, spices, and salt.
Mix well.
In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.
Whisk until smooth.
Pour wet ingredients into oat mixture and stir until the oats are evenly coated.
They will be moist.
Evenly spread the mixture onto the prepared baking sheet.
Bake for 20 minutes.
Remove pan from the oven and stir.
Bake for an additional 15-20 minutes or granola looks toasty.
Mixture will still look slightly damp.
Take out a little and let it cool to see if it crisps up.
If it does, remove from the oven and stir in dried cranberries and pepitas.
If you like your granola in clusters, press the granola together as if you're making a rice crispy treat.
Let cool completely.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30343/pumpkin-granola"},{"id":"30299","title":"Vegan Pumpkin Spice Granola","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, chia seeds, dried
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian","directions":"Preheat oven to 300 degrees F, and line a baking sheet with parchment paper.
Start by making pumpkin spice.
Mix cinnamon, ginger, nutmeg, and cloves together is a small jar; set aside.
In a large bowl, mix oats, rice cereal, nuts, seeds, and salt together.
Add the pumpkin spice mix and combine.
Add coconut oil and maple syrup and stir everything until well combined.
Spread granola onto your baking sheet.
Bake for 40 minutes, or until golden brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30299/vegan-pumpkin-spice-granola"},{"id":"30270","title":"Beirut Tahini Swirls Sukkar Bi Tahin","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, granulated","directions":"In a medium bowl, dissolve the yeast in the lukewarm water.
Stir in one cup of the flour, then add the sugar and oil; stir.
Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375F
Mix together the tahini and sugar and stir until smooth.
Set aside.
Cut the dough into 6 equal pieces.
Work with 3 at a time, keeping the others covered.
Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches.
Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges.
Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long.
Anchor one end and coil the bread around itself, then tuck the end inches Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
Return to the first coil and roll out gently with a rolling pin.
Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter.
A little filling may leak outdont worry, just leave it.
Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky.
Transfer to a rack to cool.
Shape and bake the remaining 3 pieces of dough.
Serve warm or at room temperature.
Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Home Baking The Artful Mix of Flour and Tradition Around the World.","url":"https://recipe.bluelayer.org/recipe/30270/beirut-tahini-swirls-sukkar-bi-tahin"},{"id":"30268","title":"Roasted Carrots","ingredients":"carrots, raw
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Preheat oven to 450 degrees.
Line a shallow baking pan with foil, set aside.
Cut carrots into 1 1/2 inch thick slices; if the carrots are thick you might want to cut in half lenghtwise before slicing to promote even roasting.
Place the cut carrots on prepared pan, toss with 2 tablespoons of the dressing.
Cover with foil and bake for 20 minutes.
Remove foil, stir and continue to bake an additional 20 to 25 minutes or until carrots are crisp-tender, stirring occasionally.
Just before serving, toss with remaining dressing and cheese.","url":"https://recipe.bluelayer.org/recipe/30268/roasted-carrots"},{"id":"30244","title":"Roasted Sweet Potatoes with Honey Glaze","ingredients":"sweet potato, raw, unprepared
butter, without salt
honey
lemon juice, raw","directions":"Preheat oven to 350F.
Arrange sweet potatoes in 13x9x2-inch glass baking dish.
Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts.
Pour butter mixture over sweet potatoes; toss to coat.
Sprinkle generously with salt and pepper.
Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/30244/roasted-sweet-potatoes-with-honey-glaze"},{"id":"30222","title":"Roasted Cod","ingredients":"fish, cod, atlantic, raw
oil, olive, salad or cooking
spices, pepper, black","directions":"Preheat oven to 450 degrees.
Rub both sides of fish with olive oil and sprinkle with the pepper.
Place on foil-lined baking sheet.
Bake 15 to 20 minutes or until flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/30222/roasted-cod"},{"id":"30198","title":"Sesame Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
vanilla extract
seeds, sesame seeds, whole, dried","directions":"In a large bowl, combine almond flour, salt and baking soda.
In a smaller bowl, blend together agave, tahini, oil and vanilla.
Blend the dry ingredients into the wet.
Form the dough into 1 inch balls and roll in the sesame seeds.
Place on a parchment lined baking sheet and flatten.
Bake at 350 for 8-10 minutes until lightly brown.
Cool on baking sheet.
Serve.","url":"https://recipe.bluelayer.org/recipe/30198/sesame-cookies"},{"id":"30162","title":"Chia Seed Power Balls","ingredients":"oats
seeds, chia seeds, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
pineapple, raw, all varieties
peanut butter, smooth style, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
mango nectar, canned
blueberries, raw
seeds, flaxseed
wheat germ, crude","directions":"Stir oats, chia seeds, pepitas, pineapple, peanut butter, honey, coconut, mango, blueberries, flax, and wheat germ together in a large bowl; roll into 1-inch balls and refrigerate until set, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/30162/chia-seed-power-balls"},{"id":"30145","title":"Balsamic and Brown Sugar Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
vinegar, balsamic
sugars, granulated","directions":"Heat the oven to 180/gas mark 4.
Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite.
Drain and pat dry.
Spread the carrots out in a roasting tin.
Drizzle with the oil and vinegar, then sprinkle with sugar.
Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.","url":"https://recipe.bluelayer.org/recipe/30145/balsamic-and-brown-sugar-roasted-carrots"},{"id":"30123","title":"Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
seeds, pumpkin and squash seeds, whole, roasted, without salt
oat bran, raw
honey
water, bottled, generic
water, bottled, generic","directions":"Measure your flour using the same measure you use for liquids, rather than a dry measure.
The flour can be loosely spooned or poured into the measure but don't pack it.
Place flour into bowl, add salt and yeast, and stir lightly.
Put honey into liquid measure, add water and stir to dissolve.
Add pumpkin seeds and oat bran (use dry measure for these).
Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so.
Add flour only if you can't avoid it.
(You may oil your hands to make mixing the dough easier if you like using your hands to mix).
Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth.
Take note of the time.
6 hours later, check your dough and see if you can discern bubbles at the surface.
There should be some development, but probably not much.
Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep.
If not you may wait longer, perhaps as long as another 6 hours.
This is the hard part, because it's up to you and the bread.
You can choose to go ahead but the dough will be less developed.
When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round.
Let rest 15 minutes.
Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan.
Let rise for two or more hours, until it has appreciably filled the pan or risen significantly.
You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
Bake at 425F for half an hour, lower temp to 375 and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
Cool completely before slicing if you can wait long enough for that!","url":"https://recipe.bluelayer.org/recipe/30123/pumpkin-seed-no-knead-easy-bread-12-18-hour-recipe"},{"id":"30111","title":"Holiday Fiesta Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Preheat oven to 350F.
Toss pepitas with olive oil and salt.
Spread evenly on baking sheet.
Note If using dry roasted and salted pistachios, you can skip this part.
Otherwise, roast the pepitas for 5-7 minutes.
Let cool.
Set aside.
Line a baking sheet with parchment paper and set aside.
Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).
Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.
Add the cooled pepitas and cranberries and stir to combine.
Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick youd like your bark, you may not need the entire surface of the pan).
Refrigerate for at least 30 minutes, or until set.
(Or if you live in Minnesota set it out on your back porch for 5 minutes!)
Using a sharp knife, cut the bark into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/30111/holiday-fiesta-bark"},{"id":"30099","title":"Roasted Cod with Warm Tomato-Olive-Caper Tapenade","ingredients":"fish, cod, atlantic, raw
oil, olive, salad or cooking
spices, pepper, black
shallots, raw
cherries, sweet, raw
olives, ripe, canned (small-extra large)
capers, canned
spices, oregano, dried
vinegar, balsamic","directions":"Preheat oven to 450F.
Coat a baking sheet with cooking spray.
Rub cod with 2 teaspoons oil.
Sprinkle with pepper.
Place on the prepared baking sheet.
Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat.
Add shallot and cook, stirring, until beginning to soften, about 20 seconds.
Add tomatoes and cook,
stirring, until softened, about 1 1/2 minutes.
Add olives and capers; cook, stirring, for 30 seconds more.
Stir in oregano and vinegar; remove from heat.
Spoon the tapenade over the cod to serve.","url":"https://recipe.bluelayer.org/recipe/30099/roasted-cod-with-warm-tomato-olive-caper-tapenade"},{"id":"30052","title":"Crunchy Peanut and Pumpkin Seed Brittle","ingredients":"water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray.
Set aside.
Cook water and sugar in large heavy saucepan on high heat 8 to 10 min.
or until sugar turns a dark amber color, stirring frequently.
Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter.
Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon.
While hot, cut into 24 pieces.
Cool completely
Drizzle or spread thin layer of chocolate over brittle.","url":"https://recipe.bluelayer.org/recipe/30052/crunchy-peanut-and-pumpkin-seed-brittle"},{"id":"30046","title":"Chocolate Honey Roasted Nut and Fruit Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, cashew nuts, raw
nuts, pistachio nuts, raw
raisins, seeded","directions":"Line a baking sheet with parchment paper, for cooling bark on.
In a large glass microwavable bowl combine chocolates.
Microwave 60 seconds, stir and continue to microwave in small 10 second heatings until just liquid, stir in nuts and fruit.
Pour onto prepared baking sheet, push and spread out to be flat.
Cool until room temperature then chill until hardened.
Break into pieces.
Serve at room temerature but for longer storage keep chilled or it als freezes really well.","url":"https://recipe.bluelayer.org/recipe/30046/chocolate-honey-roasted-nut-and-fruit-bark"},{"id":"30038","title":"Moist Roasted Whole Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, paprika","directions":"Preheat your oven to 450 degrees before starting to prepare the chicken.
Place the whole chicken into a medium sized baking pan.
Rub the entire bird with the olive oil.
In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
In the preheated oven bake the chicken for 20 minutes.
Lower the oven to 400 degrees.
Continue baking for 40-50 minutes, or until golden brown and juices run clear.
If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
Let the chicken rest in it's juices for at least 10 minutes before carving and serving.
(This let's the bird reabsorb some of the juices and helps to make it even more moist.
).","url":"https://recipe.bluelayer.org/recipe/30038/moist-roasted-whole-chicken"},{"id":"30027","title":"Hummus","ingredients":"beans, snap, green, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
spices, garlic powder
oil, canola
salt, table
spices, pepper, black","directions":"Place all the ingredients in a mixing bowl.
Mix with a wire whisk until smooth.
Place in 2 plastic containers and refrigerate.","url":"https://recipe.bluelayer.org/recipe/30027/hummus"},{"id":"30013","title":"Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
spices, pepper, red or cayenne","directions":"Sift together flour and salt into a bowl.
Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
Make a well in the flour and slowly stir in the liquid.
Stopping when flour is moistened.
Add more flour or water if needed.
Knead lightly until smooth and form into a ball.
Cover and let rest for 30 minutes.
Divide dough into balls roughly smaller than a ping pong ball.
On a lightly floured wooden surface, roll out each ball until very thin.
Cut off rough edges if desired.
Cook tortillas on a hot ungreased pan for a minute or two on each side.
Keep warm in a bowl covered with foil or a damp towel.","url":"https://recipe.bluelayer.org/recipe/30013/homemade-flavored-tortillas-roasted-red-pepper-spinach-etc"},{"id":"30005","title":"Sweet Potato and Squash Bake (Ww)","ingredients":"sweet potato, raw, unprepared
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees; coat an 8-inch square pan with cooking spray.
Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan.
Drizzle with the oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with release foil, for 35 minutes, stirring occasionally, serve.","url":"https://recipe.bluelayer.org/recipe/30005/sweet-potato-and-squash-bake-ww"},{"id":"29968","title":"Sweet-and-Spicy Popcorn Balls","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
snacks, popcorn, air-popped (unsalted)
sweetener, syrup, agave
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
vanilla extract
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Preheat the oven to 350F.
Line a rimmed baking sheet with parchment paper.
Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once.
Transfer to a large heat-proof bowl and set aside.
Pop the popcorn according to package instructions and transfer to the bowl.
Toss the popcorn with the seeds or nuts until thoroughly mixed.
Set aside.
Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesnt stick to the pan.
Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more.
Turn off the heat and let the syrup sit for 1 minute.
While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth.
Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated.
Chill the mixture in the refrigerator for 20 minutes.
Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand.
Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.","url":"https://recipe.bluelayer.org/recipe/29968/sweet-and-spicy-popcorn-balls"},{"id":"29954","title":"Grilled ORE-IDA Roasted Original Potatoes","ingredients":"potatoes, raw, skin","directions":"Heat grill to medium-high heat.
Spread potatoes onto bottom of disposable foil pan sprayed with cooking spray.
Place pan on grill grate.
Grill 20 to 25 min.
or until heated through, stirring after 15 min.","url":"https://recipe.bluelayer.org/recipe/29954/grilled-ore-ida-roasted-original-potatoes"},{"id":"29941","title":"Pumpkin Seed Brittle","ingredients":"sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Cover a baking sheet with a piece of Silpat or other re-usable parchment, or tear off some aluminum foil and lightly oil it.
Dissolve the sugar, water and cream of tartar in a saucepan over a low heat.
Turn the heat up and bring the mixture to a boil but do not stir.
Let the syrup bubble over a fairly high heat for about 10 minutes until it turns a deep golden amber color.
Dont be tempted to wander away, make a phone call or leave the pan unattended, as the syrup could caramelize sooner.
There are various factors at play here, and I know nothing of the dimensions of your pans or what materials theyre made of and thats not the whole story either.
Quickly tip the pumpkin seeds into the amber-colored syrup, swirl the pan so that they become evenly coated and then take off the heat.
Pour the syrup immediately on to the Bake-O-Glide or oiled-foil-lined tray, trying to spread the molten liquid in a thin layer.
It is possible to spread the brittle with a palette knife if it has mounded too much, but move fast: you will have only a short time to do this before it begins to set.
Leave the brittle to cool and harden completely before breaking it into pieces.
I rather like to leave it as it is, a wibbly-wobbly outlined disc of green-studded amber, and quite, quite beautiful, bashing it into sharp pieces at the table.","url":"https://recipe.bluelayer.org/recipe/29941/pumpkin-seed-brittle"},{"id":"29923","title":"Dulce de Leche Ice Cream with Honey-Orange Roasted Figs","ingredients":"orange juice, raw
honey","directions":"Preheat oven to 375F.
Boil orange juice and honey in small saucepan until reduced to generous 1/3 cup, about 10 minutes.
Place in 8x8x2-inch glass baking dish and pour orange mixture over: 1 pound large black Mission figs, quartered
Bake until figs are tender and liquid is slightly syrupy, about 20 minutes, adding more orange juice by tablespoonfuls if mixture becomes too thick.
Spoon figs and syrup over dulce de leche ice cream and serve.","url":"https://recipe.bluelayer.org/recipe/29923/dulce-de-leche-ice-cream-with-honey-orange-roasted-figs"},{"id":"24395","title":"Roasted Apple Butter","ingredients":"apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat the oven to 450.
Arrange the apples in a large roasting pan.
Pour the apple juice over the apples and bake for 30 minutes, or until tender and browned.
Lower the oven to 350.
Using a fork or potato masher, thoroughly mash the apples in the roasting pan.
Bake the apple puree, stirring occasionally, for 1 1/2 to 1 3/4 hours, or until very thick and deeply browned.
Scrape into a bowl and let cool.
Serve at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/24395/roasted-apple-butter"},{"id":"29803","title":"Roasted Asparagus with Olives","ingredients":"asparagus, raw
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
spices, pepper, black","directions":"Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
On the baking sheet, place the asparagus and kalamata olives.
Drizzle with olive oil and sprinkle with lemon pepper.
Toss to coat.
Roast for 10 to 12 minutes or until asparagus is crisp-tender.","url":"https://recipe.bluelayer.org/recipe/29803/roasted-asparagus-with-olives"},{"id":"29679","title":"Balsamic Roasted Carrots Recipe","ingredients":"carrots, raw
vinegar, balsamic
oil, olive, salad or cooking
salt, table
shortening, vegetable, household, composite","directions":"Preheat oven to 375F.
Cut carrots in half lengthwise; cut diagonally into 1-inch pcs to equal 5 c..
Combine carrots and next 4 ingredients in a bowl; stir well.
Spoon carrots mix onto a jelly-roll pan coated with cooking spray.
Bake at 375 F. for 40 min or possibly till carrots are soft and browned, stirring every 15 min.
Yield: 3 servings (serving size 1 c.)
\" added by Helen Deacey ([email protected]/* <!
[CDATA[ */!function(t,e,r,n,c,a,p){try{t=document.currentScript||function(){for(t=document.getElementsByTagName('script'),e=t.length;e--;)if(t[e].getAttribute('data-cfhash'))return t[e]}();if(t&&(c=t.previousSibling)){p=t.parentNode;if(a=c.getAttribute('data-cfemail')){for(e='',r='0x'+a.substr(0,2)|0,n=2;a.length-n;n+=2)e+='%'+('0'+('0x'+a.substr(n,2)^r).toString(16)).slice(-2);p.replaceChild(document.createTextNode(decodeURIComponent(e)),c)}p.removeChild(t)}}catch(u){}}()/* ]]> */)\" Yield: 3 c.
NOTES :","url":"https://recipe.bluelayer.org/recipe/29679/balsamic-roasted-carrots-recipe"},{"id":"29592","title":"Lentil Dip (Or Spread or Hummus)","ingredients":"lentils, raw
water, bottled, generic
spices, garlic powder
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salt, table","directions":"Boil the lentils in water for about 25 minutes or until soft.
Put the cooked lentils and the rest of the ingredients in the food processor and process until pretty smooth.","url":"https://recipe.bluelayer.org/recipe/29592/lentil-dip-or-spread-or-hummus"},{"id":"29538","title":"Pumpkin Savoury Style Mash","ingredients":"pumpkin, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, curry powder
margarine, regular, 80% fat, composite, stick, without salt","directions":"Peel pumpkin and roughly chop into small-medium size pieces.
Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
Add tahini paste, curry powder and margarine to the pumpkin.
Blend together in a food processor until desired consistency.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/29538/pumpkin-savoury-style-mash"},{"id":"29506","title":"Roasted Mini Potatoes With Oregano Butter","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black
spices, oregano, dried","directions":"Prehet oven to 425F.
On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender.
Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork.
Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.","url":"https://recipe.bluelayer.org/recipe/29506/roasted-mini-potatoes-with-oregano-butter"},{"id":"29491","title":"Roasted Hazelnut Granola","ingredients":"nuts, hazelnuts or filberts
nuts, cashew nuts, raw
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
honey","directions":"Preheat the oven to 350 degrees.
To make the granola, toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil, and honey together in a large bowl until they are completely combined.
Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.
Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.","url":"https://recipe.bluelayer.org/recipe/29491/roasted-hazelnut-granola"},{"id":"29395","title":"Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
pumpkin, raw
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
Heat the oil in a large non-stisk skillet over medium-high heat,.
Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
Allow the seeds to cool before eating and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29395/pumpkin-pie-seeds"},{"id":"29300","title":"Healthy Granola","ingredients":"oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
seeds, flaxseed
wheat germ, crude
salt, table
spices, cinnamon, ground
syrup, maple, canadian
honey
sweetener, syrup, agave","directions":"Preheat oven to 300 degrees.
Roughly chop the almonds.
Combine all the dry ingredients.
Add the maple syrup, honey and agave (if you have it, if you dont just add a little extra honey), stir it well.
Spread it out in a single layer on a baking sheet.
Bake it for 30 minutes then stir.
Continue baking for another 30 minutes and stir again.
Bake for 15-30 more minutes.
Once it is evenly toasted, pull it out of the oven.
Let it cool completely and store in an airtight container.
I eat it in 1/4 cup portions with yogurt or as a quick snack on the go.
Each 1/4 cup serving is about 140 calories.","url":"https://recipe.bluelayer.org/recipe/29300/healthy-granola"},{"id":"29289","title":"Parmesan Roasted Edamame","ingredients":"edamame, frozen, prepared
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard
salt, table","directions":"Preheat oven to 450 degrees F.
On a baking sheet, place a small amount of oil, just enough to cover the edamame.
You can always add more later if it doesnt look like enough.
Spread the edamame onto the baking sheet and use a spatula to mix the oil and edamame.
Sprinkle the edamame with a healthy amount of garlic powder and parmesan cheese.
Top with a touch of sea salt.
Feel free to completely disregard the amounts listed above.
I do!
Bake for 1015 minutes or until cheese is golden brown.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/29289/parmesan-roasted-edamame"},{"id":"29255","title":"Peanut Brittles","ingredients":"sugars, granulated
oil, corn, peanut, and olive
butter, without salt","directions":"Remove the skin of the roasted peanuts.
Grease a metal plate with little oil and keep aside.
In a heavy saucepan, add sugar and moist it with 5 tbsp of water.
Cook and keep mixing on a low flame till the sugar turns into a light brown caramel.
Add the peanuts into the caramel and mix them quickly.
Drop in the pat of butter and stir.
Quickly pour the sticky mixture onto the greased plate.
Allow it to cool and set.
Break into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/29255/peanut-brittles"},{"id":"29229","title":"Honey Granola","ingredients":"oats
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
wheat germ, crude
spices, cinnamon, ground
salt, table
water, bottled, generic
oil, canola
honey","directions":"Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven.
Either butter or line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, brown sugar, and vanilla extract.
Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.
Spread onto the prepared baking sheet and bake for about 25 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly.
(The browner the granola gets (without burning) the crunchier the granola will be.)
Place on a wire rack to cool.
You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools.
Make sure to break up any large clumps of granola while the mixture is still warm.
Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator.
It will keep for several weeks.
Serve with dried or fresh fruit and milk.
Makes about 5 cups.","url":"https://recipe.bluelayer.org/recipe/29229/honey-granola"},{"id":"29227","title":"Honey Roasted Cashews Recipe","ingredients":"nuts, cashew nuts, raw
oil, olive, salad or cooking
sugars, brown
water, bottled, generic
honey
salt, table","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper.
In a large bowl, toss cashews with oil until well coated; set aside.
Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil.
Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
Drizzle over cashews and stir to coat.
Transfer nuts to the prepared baking sheet and spread in a single layer.
Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
Sprinkle salt over nuts and stir to coat.
Let cool completely on the baking sheet and break up any large pieces before serving.","url":"https://recipe.bluelayer.org/recipe/29227/honey-roasted-cashews-recipe"},{"id":"29143","title":"Sesame Miso Vinaigrette","ingredients":"water, bottled, generic
seeds, flaxseed
rice vinegar,
miso
syrups, sugar free
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"Combine all ingredients in jar or dressing bottle.
Cap and shake well.","url":"https://recipe.bluelayer.org/recipe/29143/sesame-miso-vinaigrette"},{"id":"29126","title":"Coconut Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
salt, table
raisins, seeded","directions":"Preheat the oven to 250 F. Combine the oats, nuts, coconut and brown sugar in a large bowl.
When I use cashews or almonds I roughly chop them before adding to the bowl.
In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine.
Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that its even.
Bake for 1 hour and 15 minutes, until it starts to brown.
I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely.
Transfer to a large airtight container and stir in the raisins.
It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!
Adapted from Mels Kitchen Cafe.","url":"https://recipe.bluelayer.org/recipe/29126/coconut-granola"},{"id":"29109","title":"Hummus","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
water, bottled, generic
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
spices, garlic powder
spices, cumin seed
spices, pepper, red or cayenne","directions":"In blender or food processor, puree all ingredients until smooth.
Pour into serving bowl.
Can garnish with a sprinkle of paprika (not hot paprika) and parsley.
Note: Tahini can be found in many grocery stores and specialty stores in the middle eastern food aisle.","url":"https://recipe.bluelayer.org/recipe/29109/hummus"},{"id":"29059","title":"Cranstachio balls","ingredients":"cranberries, dried, sweetened
nuts, pistachio nuts, raw
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic","directions":"Process all ingredients till its a paste consistency if too dry add more water
Roll into balls refrigerate for 30mins","url":"https://recipe.bluelayer.org/recipe/29059/cranstachio-balls"},{"id":"29040","title":"Balsamic Glazed Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
vinegar, balsamic
cheese, parmesan, hard","directions":"Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet.
Bake in a 400F oven for 8-10 minutes or until tender crisp.
Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
Place roasted asparagus in serving dish; drizzle with the vinegar reduction.
Sprinkle with parmesan cheese.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/29040/balsamic-glazed-asparagus"},{"id":"28991","title":"Simple Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table","directions":"Heat oven to 475 degrees.
In shallow baking dish, toss carrots with oil and salt.
Roast 12 minutes, then shake pan to toss.
Roast another 8 minutes, shaking pan once or twice, until brown and tender.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/28991/simple-roasted-carrots"},{"id":"28961","title":"Roasted Turkey Breast","ingredients":"mustard, prepared, yellow
honey
spices, tarragon, dried
salt, table
spices, pepper, black
ground turkey, raw","directions":"Preheat the oven to 425 degrees F.
Combine the mustard, honey, tarragon, salt, and pepper in a small bowl.
Place the turkey breast in a pie dish lined with aluminum foil and spoon the mustard mixture over the turkey to coat it completely.
Bake for 20 minutes, or until the exterior is golden.
Reduce the heat to 375 degrees F and bake for another 20 minutes, or until the turkey is cooked through.
Let cool before slicing.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28961/roasted-turkey-breast"},{"id":"28923","title":"Roasted Asparagus","ingredients":"asparagus, raw
cheese, blue
nuts, walnuts, english","directions":"Preheat oven to 450 degrees.
Rinse asparagus and snap off the tough ends.
Spray a cookie sheet and lay asparagus on it then sprinkle with salt and pepper.
Cook in a preheated oven for 8-10 minutes.
Sprinkle the blue cheese and walnuts on HOT asparagus.
Return the asparagus to the oven for an additional 1-2 minutes.","url":"https://recipe.bluelayer.org/recipe/28923/roasted-asparagus"},{"id":"28915","title":"Honey Roasted Cashews","ingredients":"honey
syrup, maple, canadian
butter, without salt
salt, table
vanilla extract
spices, cinnamon, ground
nuts, cashew nuts, raw
sugars, granulated","directions":"Preheat oven to 350 degrees and line a baking sheet with tin foil.
Measure out all ingredients and combine the honey, maple syrup and butter.
Microwave until butter is melted, about 25-30 seconds.
Then add salt, vanilla and cinnamon to the honey mixture and stir.
Place cashews in a medium-sized bowl, pour the honey mixture over the nuts and toss.
When coated spread on the prepared cookie sheet (forming a single layer) and bake for 6 minutes.
Remove from oven, toss again and place back in the oven for 6 more minutes.
Remove and pour into a clean bowl, toss with the sugar and a little salt to taste and let cool, stirring occasionally.
When completely cool pour into a glass jar with an airtight lid.","url":"https://recipe.bluelayer.org/recipe/28915/honey-roasted-cashews"},{"id":"28911","title":"Roasted Salmon & Vegetables","ingredients":"fish, salmon, atlantic, wild, raw
potatoes, raw, skin
butter, without salt
honey
lemon juice, raw
salt, table
spices, pepper, red or cayenne
sugars, granulated
cherries, sweet, raw
chives, raw","directions":"Heat oven to 425F.
Line 15x10x1-inch baking pan with aluminum foil; grease foil.
Pat salmon dry with paper towels.
Place salmon fillet in center of pan; tuck under thin end of fillet for even cooking.
Arrange potatoes around salmon.
Combine butter, mustard, lemon juice, salt and red pepper in bowl.
Brush half of butter mixture over salmon and potatoes.
Bake 12 minutes.
Arrange sugar snap peas and tomatoes around salmon.
Continue baking 8-13 minutes or until salmon flakes with fork and potatoes and sugar snap peas are tender.
Sprinkle with chives; drizzle with remaining butter mixture.","url":"https://recipe.bluelayer.org/recipe/28911/roasted-salmon-vegetables"},{"id":"28838","title":"Roasted Walnuts","ingredients":"nuts, walnuts, english
salt, table","directions":"Preheat the oven to 350F.
Run cold water over the walnuts and, without drying, put them in one layer on a baking sheet.
Sprinkle the salt over them and bake, without stirring, until light brown and fragrant, 10 to 15 minutes.
Remove from the oven, cool slightly, and serve, or hold at room temperature for up to a few hours.","url":"https://recipe.bluelayer.org/recipe/28838/roasted-walnuts"},{"id":"28822","title":"Basic Chicken Stock","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"To make the stock on top of the stove: In a tall narrow stockpot, bring the bones and 3 quarts water to a boil.
Skim the fat.
Lower the heat and simmer gently, so bubbles are barely breaking the surface of the liquid, for at least 4 hours and up to 12; add water as needed to keep the bones covered.
Skim as necessary to remove as much fat as possible.
To make the stock in the oven: Place a rack on the lowest level of the oven (remove any other racks) and heat the oven to 250F.
In a tall narrow stockpot, bring the bones and 3 quarts water to a boil.
Skim the fat.
Place in the oven for 4 hours; add water if needed.
Remove and skim the fat.
Return to the oven for at least 5 hours, and up to
To make the stock in a slow-cooker: Start with 2 1/2 pounds bones and 6 cups water for a 4-quart cooker.
Place the bones in the slow-cooker and pour the water over.
Cover and turn the heat on low.
Cook for 11 to 12 hours.
In all methods the bones will be falling apart when the stock is done.
Strain the stock through a fine-mesh sieve.
Skim the fat and cool to room temperature.
Refrigerate for 3 hours.
Remove the fat from the top of the stock and the sediment from the bottom.
Use immediately or refrigerate for up to 3 days or freeze.
Makes 10 cups on top of the stove, 8 cups in the oven, 6 cups in the slow-cooker
Roasted Chicken Stock
Use the bones left over from roasting a chicken.
Cover with water in a tall narrow stockpot and simmer until the bones fall apart.
The bones from one 5-pound chicken will make about 6 cups stock.
Enriched Chicken Stock
Place the necks, hearts, gizzards, backs and wing tips from two 3-pound chickens in a saucepan.
Add 3 quarts Basic Chicken Stock or Roasted Chicken Stock.
Bring to a boil.
Reduce the heat to a low simmer and cook as long as time allows up to 18 hours.
Top up the liquid from time to time with water, and skim regularly.
Strain.
Makes about 10 cups, depending on how long it cooks","url":"https://recipe.bluelayer.org/recipe/28822/basic-chicken-stock"},{"id":"28779","title":"Chinese Sesame Peanut Brittle","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking
sugars, granulated
seeds, sesame seeds, whole, dried","directions":"Use a flat pan over medium heat to dry-roast the peanuts and/or walnuts (if using).
Stir constantly (so they dont burn) until the peanuts are fragrant, about 10 minutes.
Remove pan from heat and allow the nuts to cool completely.
Once the peanuts are completely cool, use your hands to loosen the skins from the peanuts.
Now, the next part is a little tricky.
Grasp the pan with both hands, and toss the peanuts up and down, while angling the pan slightly downward.
If all goes right, the peanuts should flip up in the air and land back into the pan while the skins fly out over the sides.
Its a good idea to do this over the sink.
Of course, you can also buy shelled, already skinned peanuts.
You can also buy plain roasted peanuts of course, but roasting them at home will make the peanut brittle taste a lot fresher.
Next, crush the peanuts into smaller pieces by laying them on a large cutting board or clean kitchen surface and rolling with a rolling pin.
Set the peanuts aside.
Now brush the surface of your cutting board and rolling pin with a very light layer of oil to prevent sticking when you pour the brittle on it later.
Using the same pan from earlier, melt the rock sugar by stirring constantly over medium low heat.
It will take about 5 minutes to melt the rock sugar completely.
Add the peanuts and sesame seeds to the melted sugar and mix well.
Quickly pour the hot peanut and sugar mixture onto the greased, flat surface of your cutting board and immediately roll it out to about 1/3-inch thick.
Cut into desired size and shape.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28779/chinese-sesame-peanut-brittle"},{"id":"28682","title":"Nut 'n Honey Pancakes","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
salt, table
spices, cinnamon, ground
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
peanut butter, smooth style, without salt
honey","directions":"Dry-roast the chopped peanuts in a griddle over medium heat until lightly toasted.
Set aside to cool.
Combine flour, sugar, baking powder, vanilla powder, salt, and cinnamon in a small bowl.
Add milk, oil, and half of roasted peanuts; beat with a fork until smooth.
Pour batter onto a hot, oiled griddle (in ~1/4-cup increments).
Flip quickly when bubbles break the surface, and the edges are a bit stiffened.
Cook one minute longer, then transfer to a serving plate.
Repeat with remaining batter.
As you stack the pancakes, smoothing a thin layer of peanut butter over each cake.
When finished, spoon the remaining chopped peanuts over the pancake stack, and douse with honey syrup.
Serve warm with a glass of soy milk.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28682/nut-n-honey-pancakes"},{"id":"28679","title":"Easy Pumpkin Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
seeds, chia seeds, dried
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
honey
sugars, brown
raisins, seeded","directions":"Preheat oven to 250 F.
Combine oats, pumpkin seeds, flax seeds and chia seeds in a large bowl and mix well.
Stir in pumpkin puree, coconut oil, maple syrup, honey and brown sugar.
Stir until evenly distributed.
Spread granola mixture evenly on two rimmed baking sheets.
Place in oven and bake for about an hour, stirring occasionally to ensure even browning.
Remove from oven, transfer to a large bowl, and stir in raisins.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28679/easy-pumpkin-granola"},{"id":"28657","title":"Tahini Roasted Carrots","ingredients":"carrots, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
spices, curry powder
spices, cumin seed
salt, table","directions":"Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat.
Set aside.
Peel carrots and trim the ends.
If carrots are very thick, slice in halves or quarters so that all pieces are similar in size.
In a large bowl, whisk together tahini, olive oil, curry, cumin, and salt.
Add carrots, then with your hands, toss to coat carrots in tahini mixture.
Spread carrots in a single layer on prepared baking sheet (use 2 sheets if neededdo not crowd carrots, or they will steam instead of browning).
Roast for 20 minutes, flip carrots over, then continue roasting until tender and golden brown, about 15 additional minutes (35 minutes total).
If using more than one pan, switch pans positions halfway through.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/28657/tahini-roasted-carrots"},{"id":"28614","title":"Beet Root and Apple Raita","ingredients":"beets, raw
apples, raw, with skin
oil, olive, salad or cooking
spices, coriander seed
spices, cumin seed
mustard, prepared, yellow
yogurt, greek, plain, nonfat
spices, cumin seed
spices, coriander seed
spices, ginger, ground
salt, table
vinegar, balsamic","directions":"Join the roots and the apples cubes (slices are fine too) in salad bowl.
Roast coriander, cumin and mustard seed in the oil until it smells nice.
Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.","url":"https://recipe.bluelayer.org/recipe/28614/beet-root-and-apple-raita"},{"id":"28612","title":"Savory Roasted Nuts","ingredients":"nuts, walnuts, english
oil, olive, salad or cooking
spices, rosemary, dried
salt, table","directions":"Toss ingredients together.
Can use any kind of nuts but pecans hold flavor the best.
Place on ungreased baking sheet.
Bake at 300 degrees for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/28612/savory-roasted-nuts"},{"id":"28522","title":"Homemade Granola - Lowfat","ingredients":"oats
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, nutmeg, ground
honey
oil, olive, salad or cooking
sugars, brown
vanilla extract
raisins, seeded
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees.
Combine all ingredients except dried fruit in a large bowl and toss till well distributed and coated.
Spread on baking sheet and bake for 10 minutes.
Flip and toss granola and then bake 15 minutes more, tossing it once again in the middle of the 15 minutes.
Cool completely on baking sheet, add the dried fruit and store.
In an airtight container in a dark pantry, mine lasts at least 6 weeks.","url":"https://recipe.bluelayer.org/recipe/28522/homemade-granola-lowfat"},{"id":"28481","title":"Peanut Butter Granola Bars","ingredients":"seeds, sesame seeds, whole, dried
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
cranberries, dried, sweetened
honey
peanut butter, smooth style, without salt
oil, olive, salad or cooking
sugars, brown","directions":"Spread the rolled oats on a baking sheet and bake at 350 for 10 minutes.
In a large bowl, combine sesame seeds, rice cereal, rolled oats, coconut, sunflower seeds, pumpkin seeds, almonds and cranberries.
In a saucepan, combine honey, peanut butter, oil and sugar and melt over low heat.
Pour over dry ingredients and combine well.
Press mixture into a 13 - 9 baking dish.
Refrigerate for at least 2 hours or overnight.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/28481/peanut-butter-granola-bars"},{"id":"28458","title":"Yellow Squash With Peanuts","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, corn, peanut, and olive
salt, table
sugars, brown","directions":"Heat oil in a large skillet and cook squash until it becomes tender; stirring often.
Add peanuts, salt and sugar.
Reduce heat to low and simmer until the flavors have mingled, about 5 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/28458/yellow-squash-with-peanuts"},{"id":"28422","title":"Schiacciatina Di Zucchine","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In one bowl mix together water, olive oil, salt and in the end flour.
Then add sliced squash and mix it well.
Put the mixture in a baking pan 20x30cm.
Bake 40minutes in 230'C.","url":"https://recipe.bluelayer.org/recipe/28422/schiacciatina-di-zucchine"},{"id":"28389","title":"Homemade Almond Butter","ingredients":"nuts, almonds
salt, table","directions":"For raw almond butter: Pour the raw almonds into a food processor.
Pulse until small chunks.
Turn on the food processor full speed for 10- 15 minutes, checking after 10 for consistency.
Scrape down the sides with a rubber spatula every 5 minutes or so.
For more paste-like nut butter, stop at about 12-13 minutes; for creamier, oilier butter, keep going to 15 minutes.
For roasted almond butter: Preheat oven to 350 degrees F. Place the raw almonds in a single layer on a baking sheet.
Roast in the oven for 13-15 minutes or until golden brown and you can smell them.
Process like above.
It should take a few less minutes to process.
Store in jars or plastic containers.
Will store out of refrigeration for one week, 3 months in the refrigerator and six months in the freezer.
Note: For powerful food processors like Cuisinart, use 2 cups almonds.
For less powerful ones, make this in batches, using one cup of almonds for each batch.
Each food processor will produce different time results so check often for desired consistency.","url":"https://recipe.bluelayer.org/recipe/28389/homemade-almond-butter"},{"id":"28371","title":"Chocolate-ToffeePumpkin Seed Bark Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.
Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
Remove from heat and mix in 3/4 of the pumpkin seed mixture.
Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.
Sprinkle remaining pumpkin seed mixture over top.
Let set in a cool, dry location.
Once bark is hard, break up into shards.","url":"https://recipe.bluelayer.org/recipe/28371/chocolate-toffeepumpkin-seed-bark-recipe"},{"id":"28235","title":"Nutty Maple Granola","ingredients":"oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, canola
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F. Spray a medium baking pan with nonstick cooking spray.
Mix oatmeal, almonds, pumpkin seeds, and salt together in a medium bowl.
Add oil and maple syrup and stir until completely mixed.
Spread mixture in an even layer in pan.
Bake for 30 minutes or until lightly browned.
Remove from oven and allow to cool completely.
Crumble and enjoy!","url":"https://recipe.bluelayer.org/recipe/28235/nutty-maple-granola"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28205","title":"Roasted Garlic Paste","ingredients":"spices, garlic powder
oil, olive, salad or cooking
salt, table","directions":"Preheat the oven to 400F.
Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
Add the garlic, salt and oil to the packet.
Fold the open side a few times to seal.
Bake until the garlic is very soft and golden brown.
In my oven, this takes about an hour.
Once the garlic is done, remove from the oven and let cool slightly.
Place garlic in the food processor, and process until it is a smooth paste.
Place in a seal-able container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/28205/roasted-garlic-paste"},{"id":"28196","title":"Roasted Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, brown
salt, table
spices, rosemary, dried
spices, pepper, black","directions":"Preheat oven to 500 degrees.
Position a rack at the bottom of the oven.
Mix together the brown sugar, salt, rosemary and pepper.
Rub the dry brine all over the meat and let infuse for 1 hour.
Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
Roast for 10 minutes, flip over and roast again until the internal temperature registers 155 on an instant-read thermometer, about 8 minutes more.
Let rest for about 10 minutes (the internal temperature should reach 160).
If desired deglaze pan with water, wine or apple juice and pour over pork 1/2-inch-thick slices.","url":"https://recipe.bluelayer.org/recipe/28196/roasted-pork-tenderloin"},{"id":"28183","title":"Lady Bird Johnson's Shrimp Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
crustaceans, shrimp, raw (not previously frozen)
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
onions, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
butter, without salt","directions":"Preheat oven to 400 degrees.
The squash should be cut into 1/4\" thick slices.
Thoroughly rinse shrimp under cold water and drain.
Heat 2 tablespoons of butter in a saucepan.
Blend in flour, salt and pepper and cook until it bubbles.
Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly.
Bring to a boil and then simmer for 2 minutes.
Blend in the cream and the minced onions, then mix in raw shrimp.
Cover and set aside.
Layer half the squash in a greased 1 1/2 quart casserole dish.
Spoon half the shrimp sauce over the squash.
Repeat with remaining squash and shrimp sauce.
Cover tightly and bake at 400 degrees for 30 minutes.
Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/28183/lady-bird-johnsons-shrimp-squash-casserole"},{"id":"28172","title":"Roasted Asparagus in a Red Wine Vinaigrette","ingredients":"asparagus, raw
oil, olive, salad or cooking
vinegar, red wine
spices, garlic powder
onions, raw
salt, table
spices, pepper, black
spices, basil, dried
mustard, prepared, yellow
cheese, parmesan, hard
bacon, meatless","directions":"Fry bacon to crisp.
Wipe off excess fat with paper toweling.
Crumble.
Preheat oven to 400 degrees.
Mix all ingredients, except asparagus, in a cruet.
Shake vigorously.
Pour the vinaigrette over the asparagus and marinade for 15 minutes.
Lay asparagus in single layer in a stone baking dish.
Pour remaining vinaigrette over the asparagus.
Cover and bake for 15 minutes or to desired doneness.
Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
Sprinkle with the cheese and the bacon.","url":"https://recipe.bluelayer.org/recipe/28172/roasted-asparagus-in-a-red-wine-vinaigrette"},{"id":"28171","title":"Roasted Red Potatoes with Bacon & Cheese","ingredients":"salad dressing, ranch dressing, regular
cheese, cheddar
bacon, meatless
potatoes, raw, skin
parsley, fresh","directions":"Heat oven to 350F.
Mix dressing, cheese and bacon bits in large bowl.
Add potatoes; toss lightly.
Spoon into lightly greased 13x9-inch baking dish; cover.
Bake 55 min.
or until potatoes are tender, uncovering after 40 min.
Top with parsley.","url":"https://recipe.bluelayer.org/recipe/28171/roasted-red-potatoes-with-bacon-cheese"},{"id":"28127","title":"Mustard Roasted Potatoes","ingredients":"mustard, prepared, yellow
oil, olive, salad or cooking
potatoes, raw, skin","directions":"Preheat the oven to 400 degrees.
In a large mixing bowl, whisk together the mustard and olive oil.
Add the potatoes and toss to coat.
Dump the potatoes onto a foil lined large rimmed baking sheet and spread them in a single layer.
Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, about an hour.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/28127/mustard-roasted-potatoes"},{"id":"28053","title":"Sauteed Baby Squash with Basil and Feta","ingredients":"oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
leeks, (bulb and lower leaf-portion), raw
salt, table
spices, pepper, black
cheese, feta
spices, basil, dried","directions":"Heat a large nonstick skillet over medium-high heat.
Add oil to pan, swirling to coat; heat 20 seconds.
Add squash and leek to pan; saute 5 minutes or until tender, stirring frequently.
Stir in salt and pepper.
Transfer squash mixture to a serving platter.
Sprinkle with cheese and basil.","url":"https://recipe.bluelayer.org/recipe/28053/sauteed-baby-squash-with-basil-and-feta"},{"id":"27959","title":"Coconut Oil Roasted Sweet Potatoes","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweet potato, raw, unprepared
sugars, brown
salt, table
spices, pepper, black
spices, nutmeg, ground","directions":"Heat oven to 350 degrees.
Melt the coconut oil in a small saucepan over low heat.
In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
Spread the potatoes in an even layer on a large baking sheet.
Roast, tossing occasionally, until soft and caramelized, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/27959/coconut-oil-roasted-sweet-potatoes"},{"id":"27901","title":"Vegan Cheese Fondue","ingredients":"roland, seasoned rice wine vinegar,
water, bottled, generic
leavening agents, yeast, baker's, active dry
oats
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
cornstarch
lemon juice, raw
spices, onion powder
salt, table
mustard, prepared, yellow
spices, pepper, black","directions":"Put all of the ingredients into a blender.Blend for a few minutes.
Ensure that the oats are ground until fine.
You are aiming for a smooth consistency.
Pour this mixture into a heavy-based saucepan.
Bring to the boil while stirring constantly.
Reduce heat to low and simmer for a few minutes.
Continue to stir until the mixture turns thick and smooth.
Prepare the fondue pot (rub with garlic and or grease with some olive oil.
Pour in the vegan fondue and keep warm in the usual fashion for fondue.
Provide crusty bread and some veggies like broccoli, mushrooms, etc.","url":"https://recipe.bluelayer.org/recipe/27901/vegan-cheese-fondue"},{"id":"27884","title":"Skillet-Roasted Potatoes With Garlic and Rosemary","ingredients":"spices, garlic powder
spices, rosemary, dried
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Combine garlic and rosemary in small bowl.
If using small potatoes, halve each potato.
If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks.
Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering.
Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes.
Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer.
Stir potatoes, then redistribute in single layer.
Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture.
Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary.
When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine.
Cook over medium-low heat until spices are fragrant, about 30 seconds.
Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary.
When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.","url":"https://recipe.bluelayer.org/recipe/27884/skillet-roasted-potatoes-with-garlic-and-rosemary"},{"id":"27843","title":"Carob Halvah","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
wheat germ, crude
carob flour
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey","directions":"Mix it all together.
Separate in half, place each piece on waxed paper, and shape into a one-inch thick roll.
Wrap in the waxed paper and keep in the refrigerator.
Cut off one-inch pieces as needed.
Variation: Leave out the carob from half the recipe to have two different kinds.","url":"https://recipe.bluelayer.org/recipe/27843/carob-halvah"},{"id":"27825","title":"Spaghetti Squash & Cucumber","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
pickles, cucumber, sour
tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
fresh red onions,
rice vinegar,
oil, olive, salad or cooking
spices, pepper, black
cheese, feta","directions":"Bake the spaghetti squash at 400 degrees for about an hour, then use a fork to scrape out \"noodles;\" let them cool for a bit before mixing them with the rest of the ingredients.
Mix all of the ingredients except for the feta cheese.
Refrigerate until ready to serve, and sprinkle the feta cheese right before serving.","url":"https://recipe.bluelayer.org/recipe/27825/spaghetti-squash-cucumber"},{"id":"27746","title":"Roasted Red Potatoes with Bacon and Cheese","ingredients":"salad dressing, ranch dressing, regular
cheese, cheddar
bacon, meatless
potatoes, raw, skin
parsley, fresh
chives, raw","directions":"Preheat oven to 350 F. Mix dressing, cheese and bacon bits in a large bowl.
Add potatoes and toss lightly.
Spoon the mixture into a lightly greased 9x13-inch baking dish and cover the dish with foil.
Bake for 40 minutes.
Remove foil and bake an additional 15 minutes or until potatoes are tender.
Sprinkle with parsley and chives.
Nutrition information per 2/3 cup serving: calories: 150 fat: 4.5 carb: 23
Recipe adapted from Kraft Food & Family Magazine.","url":"https://recipe.bluelayer.org/recipe/27746/roasted-red-potatoes-with-bacon-and-cheese"},{"id":"27721","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
water, bottled, generic
butter, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
Clean and dry pumpkin seeds so there is no goo or strings.
Melt butter onto a cookie sheet.
Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.","url":"https://recipe.bluelayer.org/recipe/27721/toasted-pumpkin-seeds"},{"id":"27677","title":"Pumpkin Seed Praline","ingredients":"sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 250F.
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until deep golden.
Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
(If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.","url":"https://recipe.bluelayer.org/recipe/27677/pumpkin-seed-praline"},{"id":"27650","title":"Roasted Grapes for Cheese Platter","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking","directions":"Heat oven to 500 degrees F.
Place grapes in a plastic bag and drizzle with oil.
Toss in the bag to coat evenly.
Place on a baking sheet.
Bake 10-15 minutes or until the color deepens and the skins just begin to split.
Cool on a plate.","url":"https://recipe.bluelayer.org/recipe/27650/roasted-grapes-for-cheese-platter"},{"id":"27646","title":"Berry Nut and Seed Crunch","ingredients":"sugars, brown
nuts, walnuts, english
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper.
Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds.
Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.","url":"https://recipe.bluelayer.org/recipe/27646/berry-nut-and-seed-crunch"},{"id":"27591","title":"Pumpkin Seeds With Worcestershire and Garlic","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sauce, worcestershire
salt, table
spices, garlic powder","directions":"Remove pumpkin seeds from pumpkin and pat dry with a paper towel.
It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.
Combine all the ingredients in a bowl and toss well to mix.
Spread seeds in a single layer on a nonstick baking sheet.
Bake at 250 degrees for 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/27591/pumpkin-seeds-with-worcestershire-and-garlic"},{"id":"27576","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"Wash seeds and dry throughly.
Saute seeds in oil unti lightly browned.
(use large frying pan) Transfer seeds to baking pan.
Mix in Salad dressing,until seeds are well coated.
Spread seeds in single layer.
Bake at 325 degree 20-25 minutes, or until crisp.
Stir often.
Store in zip-lock baggies.
Keeps up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/27576/roasted-pumpkin-seeds"},{"id":"27574","title":"Santa Fe Chili Rub","ingredients":"spices, pepper, black
spices, chili powder
spices, oregano, dried
sugars, granulated
salt, table
spices, pepper, black","directions":"In a skillet over medium heat toast pepper flakes, chili powder and oregano, stirring or shaking the pan for 2 minutes.
Do not put your face over the pan to take a wiff, but you want to smell the aroma of roasted chili's.
Remove and cool.
Pour into a spice grinder and whirl to fine powder.
In a bowl stir together spice mixture, sugar, salt and pepper.
Store in a Jar.","url":"https://recipe.bluelayer.org/recipe/27574/santa-fe-chili-rub"},{"id":"27569","title":"Homemade Roasted Almond Milk","ingredients":"nuts, almonds
water, bottled, generic
vanilla extract
honey
spices, cinnamon, ground","directions":"Makes about 7 cups.
In a medium-sized heat safe bowl, add your whole almonds.
Skins are totally fine!
Bring 2 cups of your filtered water to a boil in a saucepan over medium heat.
Pour the hot water over your almonds and cover bowl with plastic wrap (my bowl included a lid, so thats what I used).
Let it sit on the counter for 1 hour.
Next, add the soaked almonds, their warm water, your vanilla extract (and honey and cinnamon, if using) to a blender or food processor.
Puree on high until frothy, white and creamy.
This will take about 2-3 minutes.
Pour mixture into a large bowl and add the remaining 5 cups of filtered water.
Whisk and stir together, making sure to really break up the almond puree that was created while blending.
Let it sit for 5-10 minutes.
While that is resting, get out another large bowl and add a fine mesh sieve over the top of the bowl.
This will catch most of your almonds.
For a smoother milk, you can line your sieve with cheesecloth.
Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl.
When all the liquid has been added, press your almonds with a spatula against the sieve, to get out even more liquid.
I did this with a rubber spatula, gently but firmly pressing over and over all around the almond paste.
Youll be surprised how much more liquid is in those babies!
When you feel youve adequately pressed out all of the liquid, get out a clean/dry tea towel and dump your almond solids into it.
Remove cheesecloth and discard it (if you used it), and wrap the towel up like a package.
Over your bowl of milk, squeeze and twist your towel!
Yep, even more liquid will come out!
Do not discard those almond solids!
Place them into an airtight container and store in fridge or freezer to use later.
How do you use them?
Add them to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!
Sweeten as desired.
You can also use in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!
Finally, carefully pour your milk into pitchers and store in the fridge for up to one week!
Make sure you shake before using, each time.
Yummy!","url":"https://recipe.bluelayer.org/recipe/27569/homemade-roasted-almond-milk"},{"id":"27525","title":"Good Seeds Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"sprinkle the yeast on the warm water in the mixer bowl, feed it 1/2 of the sugar and let rest for 15 minutes.
add 1/3 of the flour, the rest of the sugar and the oil to the water, whisk to incorporate and let rest for 30 minutes.
add the cereal mix and pumpkin seed to the remaining flour, mix well.
slowly add the rest of the flour with cereal and seeds to the mixing bowl on low speed.
mix with a dough attachment for 10 minutes: five minutes on low speed and 5 medium-high.
if the dough is too sticky, add some flour one tablespoon at the time - up to 1/3 cup - and keep mixing.
transfer the dough to a bowl, cover and let rest for 2-3 hours: if the air temperature is low, put it in the oven with the light on (or in the microwave).
transfer the dough to a working table flatten, fold three times (see pictures), shape in a roll of the size of the baking pan and roll over the seeds to coat.
an optional egg wash would help the seeds to stick to it.
transfer carefully to the baking pan and let rest for 30 minutes.
preheat the oven to 420F and bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/27525/good-seeds-whole-wheat-bread"},{"id":"27497","title":"Easy Homemade Almond Butter","ingredients":"nuts, almonds
salt, table
oil, olive, salad or cooking","directions":"Grind together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor, then add 3 tablespoons almond or vegetable oil in a slow, steady stream, and process until the mixture comes together and is the desired consistency.
This recipe makes 3/4 cup.
To roast chopped almonds, preheat oven to 350F Roast 4-6 minutes, until light brown.","url":"https://recipe.bluelayer.org/recipe/27497/easy-homemade-almond-butter"},{"id":"27468","title":"Delicious Microwave Peanut Butter Fudge","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, granulated
oil, corn, peanut, and olive","directions":"Grease an 8 x 8-inch baking dish.
Place the butter and the peanut butter in a medium-size microwave-safe bowl and microwave for 2 minutes on HIGH (I use my 8-cup Pyrex measuring cup for this).
Remove and stir with a spoon then return back and cook on HIGH for another 2 minutes.
Whisk/mix in the confectioners vigorously until combined and smooth (this might take a few minutes).
Mix in the chopped roasted nuts.
Cool to about room temperature, then chill until firm.
Cut into small squares.","url":"https://recipe.bluelayer.org/recipe/27468/delicious-microwave-peanut-butter-fudge"},{"id":"27435","title":"Tahini Almond Green Beans","ingredients":"beans, snap, green, raw
soy sauce made from soy (tamari)
water, bottled, generic
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, granulated
vinegar, cider
soy sauce made from soy (tamari)
nuts, almonds","directions":"In a large wok, saute green beans, soy sauce and water over medium heat until the green beans soften slightly.
Set aside.
Whisk the dressing (tahini, sugar, vinegar, soy sauce) together.
Toss green beans with the dressing over low heat.
Add almonds.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/27435/tahini-almond-green-beans"},{"id":"27415","title":"Oven-Roasted Hash Brown Cakes","ingredients":"onions, raw
potatoes, raw, skin
salt, table
butter, without salt","directions":"Preheat oven to 425F.
Butter large rimmed nonstick baking sheet.
Place onion in large bowl.
Toss potatoes with 1/2 teaspoon salt in medium bowl.
Let stand 5 minutes.
Using hands, squeeze out excess liquid from potatoes.
Add potatoes, 1/2 teaspoon salt, and melted butter to onion.
Toss to coat.
Divide mixture into 4 mounds on prepared baking sheet, spacing apart.
Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft).
Reduce oven temperature to 350F; bake until cakes are golden and crisp around edges, about 45 minutes longer.","url":"https://recipe.bluelayer.org/recipe/27415/oven-roasted-hash-brown-cakes"},{"id":"27399","title":"Sweet and Spicy Roasted Almonds","ingredients":"oil, olive, salad or cooking
sugars, granulated
salt, table
nuts, almonds","directions":"Preheat the oven to 350 degrees F.
In a medium bowl, stir the oil, sugar, and salt to blend.
Add the almonds, and toss to coat.
Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly.
Bake, stirring occasionally, until golden brown, about 15 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/27399/sweet-and-spicy-roasted-almonds"},{"id":"27326","title":"Roasted Peanuts","ingredients":"oil, corn, peanut, and olive","directions":"Preheat oven to 500 degrees F (260 degrees C).
Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
Turn oven off.
Leave peanuts in oven for 1 hour without opening door.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/27326/roasted-peanuts"},{"id":"27302","title":"Homemade Muesli","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pecans
nuts, cashew nuts, raw
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
honey
spices, cinnamon, ground","directions":"Pre-heat the oven to 120 degrees celcius.
Mix all the ingredients together in a large mixing bowl.
Spread all the ingredients in a large baking tray.
Place in the oven for 1 hr 15 minutes.
Remove and mix around every 15 minutes to avoid burning on the top.","url":"https://recipe.bluelayer.org/recipe/27302/homemade-muesli"},{"id":"27235","title":"Roasted Garlic Bread","ingredients":"spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients except mashed roasted garlic in bread machine in order of manufacturer's instructions.
Select basic white cycle, medium or light crust.
At raisin/nut signal add roasted garlic.
Do not use delay cycle.
*Roasted Garlic: heat oven to 350F (180C).
Carefully peel away paperlike skin from around garlic bulbs, leaving just enough to hold bulb intact.
Trim tops of garlic bulbs about 1/2 inch to expose cloves.
Place bulbs, stem ends down, on 12-inch square of aluminum foil.
Drizzle each bulb with 2 teaspoons olive or vegetable oil.
Wrap securely in foil; place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork.
Cool slightly.
Gently squeeze garlic out of cloves.
Note: A 1-ounce bulb of garlic roasted equals about 1 tablespoon of mashed garlic.","url":"https://recipe.bluelayer.org/recipe/27235/roasted-garlic-bread"},{"id":"27119","title":"No Bake Almond Oat Energy Bites","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
seeds, sunflower seed kernels, dried
spices, cinnamon, ground
nuts, almonds
honey
honey
beverages, ovaltine, classic malt powder
vanilla extract","directions":"Grind 1/2 cup oats and 1/4 cup pumpkin seeds in a blender/food processor until powdery.
Transfer to a medium bowl; set aside.
Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds, and cinnamon in large bowl.
Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
Moisten hands, and roll dough into 1 inch balls.
Coat balls in oat-pumpkin seed powder.
Place in freezer for 20 minutes to set, then serve or store in the fridge.","url":"https://recipe.bluelayer.org/recipe/27119/no-bake-almond-oat-energy-bites"},{"id":"27109","title":"Roasted Brussels Sprouts and Apples","ingredients":"apples, raw, with skin
brussels sprouts, raw
apples, raw, with skin
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 375.2.
Combine apple and Brussels sprouts in an 11 x 7inch baking dish.
Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well.
Bake at 375 for 25 minutes or until sprouts are tender.","url":"https://recipe.bluelayer.org/recipe/27109/roasted-brussels-sprouts-and-apples"},{"id":"27080","title":"Roasted Red Pepper Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
capers, canned
spices, garlic powder
spices, pepper, red or cayenne
onions, raw
spices, pepper, black
creole seasoning,
lemon juice, raw","directions":"Combine all ingredients in a bowl and mix well.
Refrigerate the dip for 2 hours before serving, but the longer you allow it to sit, the more flavorful the dip becomes.","url":"https://recipe.bluelayer.org/recipe/27080/roasted-red-pepper-dip"},{"id":"27071","title":"Ro Ro Red Ketchup (Roasted Red Ketchup)","ingredients":"spices, pepper, red or cayenne
spices, rosemary, dried
catsup","directions":"In a small food processor, process the peppers and rosemary until smooth.
Mix in the ketchup and serve with hot, salty fries.","url":"https://recipe.bluelayer.org/recipe/27071/ro-ro-red-ketchup-roasted-red-ketchup"},{"id":"27057","title":"Tahini and Honey over Fresh Fruit","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
apricots, dried, sulfured, uncooked","directions":"In a small bowl, whisk together the tahini and honey.
Divide the fruit among the bowls and top with a heaping 1/4 cup of the tahini mixture.
Stir gently to incorporate.","url":"https://recipe.bluelayer.org/recipe/27057/tahini-and-honey-over-fresh-fruit"},{"id":"27050","title":"Healthy Granola","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
oats
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
apples, raw, with skin
syrup, maple, canadian
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
vanilla extract
cranberries, dried, sweetened
wheat germ, crude","directions":"Heat oven to 350.
Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.
Set aside to cool.
Reduce oven temperature to 300.
Lightly oil two baking pans.
In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds; set aside.
In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.
Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.
Transfer to wire rack to cool completely.
Transfer to a large bowl, and stir in dried cranberries and toasted coconut.
Store in an airtight container up to 2 weeks.
You may also add an optional 1/2 cup dried mission figs, quartered lengthwise.","url":"https://recipe.bluelayer.org/recipe/27050/healthy-granola"},{"id":"27029","title":"Shredded Yellow Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
spices, oregano, dried
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in a 1 1/2 quart casserole.
Cover and microwaveat high for 2 to 3 min.
or until vegetables are crisp tender and mixture is throughly heated, stirring after 1 1/2 min.","url":"https://recipe.bluelayer.org/recipe/27029/shredded-yellow-squash"},{"id":"26945","title":"Cinnamon and Ginger Caramelized Pumpkin Seeds","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees F (135 degrees C).
Grease a baking sheet.
Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well.
Stir pumpkin seeds into butter mixture until evenly coated.
Spread seeds in an even layer onto the prepared baking sheet.
Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
Continue baking seeds until toasted and fragrant, about 10 minutes more.","url":"https://recipe.bluelayer.org/recipe/26945/cinnamon-and-ginger-caramelized-pumpkin-seeds"},{"id":"26918","title":"Peach & Maple Superfood Granola","ingredients":"oats
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
peaches, yellow, raw
seeds, chia seeds, dried
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
goji berries, dried","directions":"Preheat oven to 300 degrees F. 2.
Set out 2 baking sheets.
Place racks on bottom and top third of the oven.
Combine oats, walnuts, pepitas, peaches, chia seeds and salt in a large mixing bowl and set aside.
Heat the coconut oil in a saucepan on medium heat and add the maple syrup.
Stir until just melted and blended.
Pour the melted coconut oil and maple mixture onto the oat mixture and stir to coat evenly.
Place half of the granola on each baking sheet and place in oven.
Stir a few times during the baking time and halfway through, rotate the pans.
Bake for approximately 45 minutes or unti granola looks golden.
Once cooled, stir in the goji berries.","url":"https://recipe.bluelayer.org/recipe/26918/peach-maple-superfood-granola"},{"id":"26913","title":"Tropical Snack Mix Recipe","ingredients":"pineapple, raw, all varieties
mango nectar, canned
nuts, cashew nuts, raw
seeds, sesame seeds, whole, dried","directions":"Coarsely chop 1 cup of unsweetened dried pineapple and 1 cup of unsweetened dried mango.
Place in a large bowl with 1 cup of roasted, salted cashews and 1 cup of sesame sticks; toss to combine thoroughly.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/26913/tropical-snack-mix-recipe"},{"id":"26906","title":"Orange, Pumpkin Seed, and Smoked Almond Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
sugars, brown
oil, canola
orange juice, raw
orange juice, raw
vanilla extract
salt, table","directions":"Preheat oven to 325.2.
Combine all ingredients in a medium bowl, stirring well with a spatula.
Spread mixture on a parchment paper-lined baking sheet.
Bake at 325 for 26 minutes.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/26906/orange-pumpkin-seed-and-smoked-almond-granola"},{"id":"26904","title":"Best Ever Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 450; stir together the first 4 ingredients in a big bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.
Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press dough or pat dough into a 7-inch round (mixture will be crumbly).
Cut round into 8 wedges.
Place wedges 2 inches apart on a lightly greased baking sheet.
Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake for 13-15 minutes or until golden.
*Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream.
*Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream.
*Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream.
*Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream.
*Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream.
*Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream.
*Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream.
*Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.","url":"https://recipe.bluelayer.org/recipe/26904/best-ever-scones"},{"id":"26902","title":"Cinnamon Molasses Grain-Free Granola","ingredients":"nuts, almonds
nuts, cashew nuts, raw
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
seeds, chia seeds, dried
wheat germ, crude
honey
molasses
oil, olive, salad or cooking
spices, cinnamon, ground","directions":"Combine nuts, seeds, coconut and wheat germ.
Heat honey, molasses, olive oil and cinnamon on the stove over medium heat until mixed.
Pour over nut mixture.
Bake for 45 minutes at 275 degrees F.","url":"https://recipe.bluelayer.org/recipe/26902/cinnamon-molasses-grain-free-granola"},{"id":"26848","title":"Granola Bars","ingredients":"jams and preserves, apricot
butter, without salt
oats
nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
raisins, seeded
seeds, flaxseed","directions":"Preheat oven to 350F Line a 15x10-inch jelly roll pan with parchment paper.
Combine jam and butter in large microwave-safe bowl.
Microwave on high 1-2 minutes, until butter melts.
Add remaining ingredients, and mix well.
Press evenly into prepared pan, wetting hands so mixture doesn't srick.
Bake in preheated oven 25-30 minutes or until golden brown.
Cool slightly.
Cut into 36 bars.","url":"https://recipe.bluelayer.org/recipe/26848/granola-bars"},{"id":"26711","title":"Roasted Beet Salad","ingredients":"beets, raw
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black
cheese, blue
cream, sour, cultured
lemon juice, raw
water, bottled, generic
salt, table
spices, pepper, black
arugula, raw
celery, raw
nuts, walnuts, english","directions":"BEETS: Form 2 sheets of heavy duty aluminum foil into a pouch; add beets, oil& seasonings& seal the pouch.
Roast in a preheated 400F oven until fork tender, about an hour.
After the beets cool, slip off the skins& cut into 4 wedges (or more if the beets are larger).
DRESSING: Whisk all ingredients together in a small bowl.
SALAD: Toss all ingredients& beets together in a large bowl.
Stir in 1 cup of salad dressing& serve remainder on the side.","url":"https://recipe.bluelayer.org/recipe/26711/roasted-beet-salad"},{"id":"26628","title":"Roasted Green Beans with Dill Vinaigrette","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
sugars, granulated
dill weed, fresh
spices, pepper, black","directions":"Preheat an oven to 450 degrees F (230 degrees C).
Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
Roast the green beans in the preheated oven until cooked through, about 20 minutes.
Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.","url":"https://recipe.bluelayer.org/recipe/26628/roasted-green-beans-with-dill-vinaigrette"},{"id":"26623","title":"Cinnamon Roasted Pork Tenderloin","ingredients":"water, bottled, generic
salt, table
pork, fresh, loin, tenderloin, separable lean only, raw
spices, cinnamon, ground
spices, paprika
salt, table
spices, pepper, black
spices, cumin seed
oil, olive, salad or cooking
honey","directions":"Dissolve the salt in the water.
Add the tenderloin, and brine for one hour in the refrigerator.
Remove the tenderloin and pat dry.
Mix the next seven ingredients in a small bowl to make a wet rub.
Apply this rub to all areas of the tenderloin, place in a plastic bag, and let sit in the refrigerator for 1/2 hour to 12 hours.
Preheat the oven to 400 degrees.
Roast the tenderloin in the oven for 20-25 minutes.
Let stand for 5-10 mintues before slicing.","url":"https://recipe.bluelayer.org/recipe/26623/cinnamon-roasted-pork-tenderloin"},{"id":"26621","title":"T M T Sandwich Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
carrots, raw
seeds, sunflower seed kernels, dried","directions":"Press tofu to remove excess water:
Place tofu on a flat surface.
Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.
Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl.
Mix in miso and tahini.
Stir in onion, carrot, and seeds.
Refrigerate for at least an hour to let flavors blend.","url":"https://recipe.bluelayer.org/recipe/26621/t-m-t-sandwich-filling"},{"id":"26606","title":"Herb Roasted Pecan Chicken Salad With Sour Cream Mayonnaise Dres","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, pecans
celery, raw
onions, raw
spices, thyme, dried
spices, basil, dried
parsley, fresh
cream, sour, cultured
salad dressing, mayonnaise, regular
lemon juice, raw","directions":"Before roasting pecan, coat them with one egg white.
Bake pecans at 250 for 20 minutes.
Shred chicken.
Chop fresh herbs.
Combined ingredients.
for dressing combined a 1/4 cup of sour cream with a 1/4 cup of mayonnaise then add 1/2 TBLS of lemon juice.
Combined with the salad.","url":"https://recipe.bluelayer.org/recipe/26606/herb-roasted-pecan-chicken-salad-with-sour-cream-mayonnaise-dres"},{"id":"26596","title":"Creamy Tahini Sauce/Salad Dressing","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic
lemon juice, raw
lemon juice, raw
spices, garlic powder
oil, olive, salad or cooking
salt, table
seeds, sesame seeds, whole, dried","directions":"Blend all the ingredients in a blender or food processor until smooth and perfectly melded.","url":"https://recipe.bluelayer.org/recipe/26596/creamy-tahini-sauce-salad-dressing"},{"id":"26590","title":"Peanut Butter Buttercup Squash Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
butter, salted
peanut butter, smooth style, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.
In a mixing bowl (for a stand mixer), combine dry ingredients and cubed butter.
With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs.
This will take a few minutes.
While mixer is running, whisk together peanut butter, squash, vanilla and buttermilk until smooth.
When flour mixture is ready, with the mixer running on low, add chocolate chips and then the squash/peanut mixture to the bowl.
Turn mixer off when everything is just combined, taking care not to over-mix.
Turn dough out on to a floured surface and fold in to a ball (roughly 8-10 turns).
Do not overwork the dough and try not to use a heavy hand.
Pat dough in to a circle about 2 inches deep and cut in to 8 triangles.
Place on a baking sheet lined with parchment paper and bake for 1820 minutes.
Allow scones to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/26590/peanut-butter-buttercup-squash-scones"},{"id":"26571","title":"Cheeseless Cheese Crackers (Gluten and Dairy Free)","ingredients":"lentils, raw
water, bottled, generic
oil, olive, salad or cooking
salt, table
vinegar, cider
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched","directions":"Combine lentils and water in a pot.
Heat to boiling, then simmer for 20-30 minutes, until water is absorbed.
Mix all ingredients in a blender or food processor until they form a smooth sauce.
The mixture should have the consistency of porridge; you may need to add extra water to get it there.
Preheat oven to 350 degrees.
Transfer mixture to a pastry bag or a cookie press.
Make shapes (I make mostly stars but also alphabet letters) on two cookie sheets that are either nonstick or lined with parchment paper.
The crackers don't spread while baking, so you can put them very close together on the cookie sheet.
Bake for 15 minutes or until just starting to brown.
(I generally swap the positions of the two cookie sheets part-way through to encourage them to cook evenly.
Otherwise the crackers on the bottom cookie sheet end up overcooked.)
At this point the crackers will be soft.
Turn off the oven and allow to remain for 30 minutes or until crisp.
Remove and allow to cool completely.
Store in airtight containiner.","url":"https://recipe.bluelayer.org/recipe/26571/cheeseless-cheese-crackers-gluten-and-dairy-free"},{"id":"26538","title":"Lemony Squash Ribbons","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking
lemon juice, raw
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/26538/lemony-squash-ribbons"},{"id":"26532","title":"Argentine Spiced Parsley Sauce","ingredients":"oil, olive, salad or cooking
vinegar, red wine
onions, raw
spices, garlic powder
parsley, fresh
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"In a bowl, combine the oil and vinegar, and beat them together with a whisk.
Stir in the onions, garlic, parsley, oregano, cayenne, salt and black pepper, and taste for seasoning.
To develop its flavor, let the sauce stand at room temperature for 2 or 3 hours before serving.
\"Chimichurri\" is a traditional sauce for grilled and roasted meats.","url":"https://recipe.bluelayer.org/recipe/26532/argentine-spiced-parsley-sauce"},{"id":"26513","title":"Easy Summer Chicken Bake","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
mango nectar, canned
raisins, seeded
spices, paprika
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Pre-heat oven to 375 degrees F.
Clean and slice into 1/2inch pieces the zucchini, squash.
Chop the mango into similiar sized pieces.
Clean chicken breast and poke holes in the flesh on both sides.
Very lightly grease a 9x11 glass dish with the olive oil.
Place chicken in pan and sprinkle 1 tsp of ginger and 1/2 tsp of paprika over the meat.
Pile the zucchini, squash, mango, and raisin over the chicken evenly.
Sprinkle remaining 1 tsp of ginger and 1/2 tsp of paprika over the veggies.
Cover dish with foil and bake 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/26513/easy-summer-chicken-bake"},{"id":"26476","title":"Roasted Red Pepper Relish","ingredients":"oil, olive, salad or cooking
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
vinegar, cider
sugars, granulated
mustard, prepared, yellow
spices, pepper, red or cayenne","directions":"Heat oil in heavy large skillet over medium-high heat.
Add red peppers and saute 2 minutes.
Add onions and garlic.
Cook until onions are tender, stirring frequently, about 5 minutes.
Mix vinegar and sugar in small bowl until sugar dissolves.
Stir vinegar mixture into red peppers.
Mix in mustard and cayenne pepper.
Season with salt.
Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes.
Cool to room temperature.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Bring to room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/26476/roasted-red-pepper-relish"},{"id":"26469","title":"Roasted Asparagus With Olive Oil","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 450F Snap off tough ends and place on a shallow rimmed baking sheet large enough to hold in a single layer:.
Drizzle with olive oil, and sprinkle with salt.
Toss the asparagus, making sure that each spear is coated with oil.
Bake until the spears are lightly browned and tender, about 10 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/26469/roasted-asparagus-with-olive-oil"},{"id":"26445","title":"Roasted Fingerling Potatoes With Seasoned Salt","ingredients":"salt, table
spices, pepper, black
spices, thyme, dried
spices, rosemary, dried
potatoes, raw, skin
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes.
Combine salt, pepper, thyme and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil.
Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
Remove from oven, and serve hot with additional seasoned salt on the side.","url":"https://recipe.bluelayer.org/recipe/26445/roasted-fingerling-potatoes-with-seasoned-salt"},{"id":"26422","title":"Pumpkin Spice Pecan Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pecans
pumpkin, raw
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F.
In a large bowl, combine oats, pepitas, pecans, pumpkin spice, and salt.
In a small bowl, whisk together the coconut oil and maple syrup.
Pour wet ingredient mixture into dry ingredients.
Using a large spoon or spatula, stir the mixture until oats and cashews are evenly coated.
Spread the granola mixture out evenly on a large nonstick baking sheet.
Bake in the oven for about 45 minutes.
Check on the granola every 15 minutes and give it a quick stir with a large spoon each time.
Granola should be crispy and golden brown when done.","url":"https://recipe.bluelayer.org/recipe/26422/pumpkin-spice-pecan-granola"},{"id":"26396","title":"Crunchy Fruity Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
salt, table
honey
oil, canola
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 350F.Combine oats, seeds, nuts and salt in bowl.
Whisk together honey, oil and vanilla, and stir into dry ingredients.
Spread granola on baking sheet coated with nonstick cooking spray.
Bake 15 to 18 minutes, or until golden brown, stirring once or twice during baking.
Cool on tray until dry and crunchy.
Break into bite-sized pieces, and stir in dried fruit.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/26396/crunchy-fruity-granola"},{"id":"26364","title":"Crunchy and Delicious Granola","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
wheat germ, crude
cherries, sweet, raw
salt, table
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract","directions":"Preheat the oven to 325 degrees F (165 degrees C).
Line 2 baking sheets with parchment paper.
Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.
Mix applesauce, maple syrup, and vanilla in a separate bowl.
Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.
Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.
Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26364/crunchy-and-delicious-granola"},{"id":"26357","title":"Roasted Red Pepper and Parmesan Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
spices, pepper, black
butter, without salt
spices, pepper, red or cayenne
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F.
In a bowl, whisk together the flour, the baking powder, the salt, the cayenne and a pinch of black pepper.
Add the butter and blend the mixture until it resembles a coarse meal.
Add the roasted peppers, the Parmesan and the milk and stir the mixture until it just forms a dough.
Drop the dough in 6 mounds about 2 inches apart onto buttered baking sheet and bake the biscuits in the middle of the oven for 15 to 18 minutes, or until they are cooked through and slightly golden.","url":"https://recipe.bluelayer.org/recipe/26357/roasted-red-pepper-and-parmesan-biscuits"},{"id":"26349","title":"Rosemary Roasted Nuts","ingredients":"nuts, walnuts, english
oil, olive, salad or cooking
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
spices, pepper, black","directions":"Preheat oven to 325 degrees I.
Line a 10x15 jelly roll pan (or high-sided baking sheet) with parchment paper.
Place the nuts in a large bowl.
Add the olive oil, rosemary, 1/2 teaspoon sea salt, crushed red pepper and black pepper.
Stir until very well combined and the nuts are well coated.
Place in an even layer on the prepared baking sheet and bake in the preheated oven for 30 minutes, stirring every 10 minutes.
Watch during the final 10 minutes as the nuts can burn quickly depending on your oven.
Remove from the oven and sprinkle with the remaining sea salt and stir well.
Allow the nuts to cool and then store in an airtight container.
Notes: You can use any fresh herbs in this recipe.
I am sure a combination would be lovely.
I bought a bag of mixed nuts from Trader Joes that included peanuts, almonds, cashews, pecans, hazelnuts, Brazil nuts.
I also added more cashews and almonds, along with some sunflower seeds because those are what I had on hand.
Feel free to mix in whatever you like!","url":"https://recipe.bluelayer.org/recipe/26349/rosemary-roasted-nuts"},{"id":"26337","title":"Roasted Cherry Tomatoes With Rosemary","ingredients":"oil, olive, salad or cooking
cherries, sweet, raw
salt, table
spices, rosemary, dried","directions":"Preheat oven to 400.
Grease a large baking sheet with olive oil.
Place tomatoes on sheet and toss with oil.
Sprinkle with rosemary and salt.
Roast in a preheated oven for 15 to 20 minutes, stirring halfway through.","url":"https://recipe.bluelayer.org/recipe/26337/roasted-cherry-tomatoes-with-rosemary"},{"id":"26334","title":"Chocolate Tofu Pudding","ingredients":"candies, semisweet chocolate
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
soymilk, original and vanilla, unfortified
lemon juice, raw
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
strawberries, raw","directions":"Heat chocolate and oil in top of double boiler set over barely simmering water.
Whisk until smooth.
Remove pan from water, and let cool 20 to 30 minutes.
Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels.
Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.
Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor.
Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary.
Add melted chocolate, and process until well blended.
Transfer pudding into 6 custard cups or small bowls.
Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set.
To serve, top with berries.","url":"https://recipe.bluelayer.org/recipe/26334/chocolate-tofu-pudding"},{"id":"26164","title":"Honey-Roasted Mixed Nuts","ingredients":"honey
butter, without salt
spices, cinnamon, ground
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 325 degrees.
Mix honey, butter, and half of cinnamon in saucepan and heat to boiling.
Cook for 2 minutes, stirring constantly.
In medium mixing bowl, pour honey mixture over nuts, stir well.
Pour mixture onto non-stick cookie sheet and spread evenly.
Bake for 10-15 minutes until nuts are lightly browned.
Allow to cool.
Mix sugar and remaining cinnamon, and toss with nuts.","url":"https://recipe.bluelayer.org/recipe/26164/honey-roasted-mixed-nuts"},{"id":"26152","title":"Black Bean Hummus","ingredients":"lemon juice, raw
spices, garlic powder
water, bottled, generic
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
spices, cumin seed
salt, table
spices, paprika
spices, pepper, red or cayenne
spices, cinnamon, ground
oil, olive, salad or cooking
spices, coriander seed","directions":"Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth.
Add the olive oil and process to combine.
Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed.
Serve garnished with the cilantro.
If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
Store in an airtight container in the refrigerator for 5 days.
(per serving)
Calories: 145
Total Fat: 4g (1g saturated, 3g monounsaturated)
Carbohydrates: 21g
Protein: 7g
Fiber: 9g
Sodium: 525mg","url":"https://recipe.bluelayer.org/recipe/26152/black-bean-hummus"},{"id":"26112","title":"Balsamic Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
vinegar, balsamic","directions":"Preheat oven to 425F.
Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
Drizzle vinegar over carrots and shake pan a few times.
Roast carrots until most of vinegar is evaporated, about 2 minutes more.","url":"https://recipe.bluelayer.org/recipe/26112/balsamic-roasted-carrots"},{"id":"26065","title":"Five-Flavor Yogurt Dip","ingredients":"yogurt, greek, plain, nonfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salt, table
lemon juice, raw
dill weed, fresh
spices, pepper, red or cayenne","directions":"Mix all ingredients in a bowl.
Refrigerate for at least one hour to allow flavors to blend.","url":"https://recipe.bluelayer.org/recipe/26065/five-flavor-yogurt-dip"},{"id":"26033","title":"Easy Egg-Free and Butter-Free 15 Minute Cookies","ingredients":"sugars, granulated
wheat flour, white, cake, enriched
oil, olive, salad or cooking
salt, table","directions":"Place a plastic bag on a scale, and weight in the flour, sugar, and salt.
Work the ingredients together through the bag to combine them.
Place the bag on the scale again and weigh in the vegetable oil.
Knead the dough through the bag to incorporate the oil.
Once the dough is set, take out thumb-sized portions of dough and roll into balls.
Bake for 20 minutes at 180C.
Once they cool down, they are ready.
By adding 1/2 tablespoon kinako (roasted soybean powder) in Step 1, you can make kinako cookies.
They become even softer and more crumbly.
Add some vegetable oil if necessary.","url":"https://recipe.bluelayer.org/recipe/26033/easy-egg-free-and-butter-free-15-minute-cookies"},{"id":"25974","title":"Cinnamon-Roasted Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
sugars, powdered
spices, cinnamon, ground
oil, olive, salad or cooking
honey","directions":"Preheat oven to 400F (while preheating do steps 2 & 3).
Rinse chickpeas under cold water and optionally remove the shells (not necessary however).
Dry off chickpeas with paper towel or some other means (otherwise the peas will absorb all the liquid).
Bake chickpeas on a cookie sheet for 15 minutes.
While the peas are baking in a bowl mix together the oil (I used olive oil, but vegetable oil can work as well), sugar and cinnamon.
Take the peas out and roll them around the mixture so that the entire pea is covered.
Bake for another 15 minutes or until golden (not burnt).","url":"https://recipe.bluelayer.org/recipe/25974/cinnamon-roasted-chickpeas"},{"id":"25936","title":"Roasted Red Pepper Vinaigrette","ingredients":"spices, pepper, red or cayenne
oil, olive, salad or cooking
vinegar, red wine
honey
salt, table
spices, pepper, black
spices, thyme, dried","directions":"In blender, combine all ingredients and puree until smooth.","url":"https://recipe.bluelayer.org/recipe/25936/roasted-red-pepper-vinaigrette"},{"id":"25930","title":"Honey-Glazed Roasted Carrots and Parsnips","ingredients":"carrots, raw
parsnips, raw
oil, olive, salad or cooking
butter, without salt
honey
vinegar, balsamic","directions":"Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F.
Line 2 rimmed baking sheets with foil.
Divide carrots and parsnips between prepared sheets.
Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir.
Roast vegetables 10 minutes longer, stir, and reverse sheets.
Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer.
(Can be prepared 2 hours ahead.
Tent with foil and let stand at room temperature.
Rewarm uncovered in 350F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat.
Stir in honey and vinegar.
Drizzle honey glaze over vegetables and serve.","url":"https://recipe.bluelayer.org/recipe/25930/honey-glazed-roasted-carrots-and-parsnips"},{"id":"25902","title":"Pumpkin Granola","ingredients":"oats
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
seeds, flaxseed
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt
syrup, maple, canadian
oil, olive, salad or cooking
pumpkin, raw","directions":"Preheat the oven to 350°F Line a baking sheet with parchment paper.
In a large bowl, toss together the nuts, pumpkin seeds, coconut, wheat germ, flax meal and cinnamon.
In a separate bowl, mix together the syrups, oil and pumpkin puree.
Pour the wet mixture over the dry ingredients and combine well.
The mix will be sticky.
spread onto the prepared baking sheet and press it with the back of a spoon until it's about 1/2 inch thick.
Bake for 20 to 25 minutes, until the edges are starting to turn brown.
The granola will firm up as it cools, so no need to worry if the center is still soft.
Cool completely and then break into smaller chunks.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25902/pumpkin-granola"},{"id":"25849","title":"Muesli/Granola Bars","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened
butter, without salt
honey
sugars, brown
vanilla extract
salt, table","directions":"Preheat you oven to 140 degrees C. Butter a 20 x 20cm pan and line with baking paper, leaving a few centimetres of overhang.
This will make for easy removal.
Put the oats, almonds, coconut, wheat germ, pumpkin seeds, sunflower seeds, apricots and cranberries into a bowl and toss together to combine.
Place the remaining ingredients into a saucepan and place over a medium heat.
Slowly bring to a boil, stirring until butter has melted and sugar has dissolved.
Pour the wet mixture over the dry ingredients and stir together.
Dump the mix into your prepared pan and press down evenly.
Bake for about 30 minutes or until light golden brown.
Leave to cool in the pan before cutting.","url":"https://recipe.bluelayer.org/recipe/25849/muesli-granola-bars"},{"id":"25812","title":"Honey-Roasted Applesauce","ingredients":"apples, raw, with skin
lemon juice, raw
honey","directions":"Wash, core and chop apples.
I usually prepare a bowl of cold water and toss the chopped apples in there until I am done preparing them - they brown less that way!
Preheat oven to 375F.
Place apples (drained) in a dutch oven.
Add honey and lemon juice.
Toss to coat.
Bake, covered, for 30 minutes.
Stir and return to oven, uncovered.
Bake another 30 minutes, stirring half-way through.
Mash slightly with spoon.
NOTE: If sauce it too liquid to your taste, prolong baking.","url":"https://recipe.bluelayer.org/recipe/25812/honey-roasted-applesauce"},{"id":"25799","title":"Roasted Squash and Fennel with Thyme","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
fennel, bulb, raw
spices, fennel seed
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black
spices, garlic powder","directions":"Preheat oven to 450F.
Quarter squash lengthwise, then cut crosswise into 1-inch pieces.
Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.
Spread the mixture evenly on a large, rimmed baking sheet.
Roast for 10 minutes.
Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.
Stir in fennel fronds and serve.","url":"https://recipe.bluelayer.org/recipe/25799/roasted-squash-and-fennel-with-thyme"},{"id":"25730","title":"Cloth Covered Roasted Turkey","ingredients":"ground turkey, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Clean and stuff turkey as usual.
Cover turkey completely and thickly with butter.
Dust completely with flour.
Take a clean white cotton cloth or a triple layer of cheese cloth large enough to completely drape over turkey and soak it in a mixture of hot water and the remaining butter (melted).
If you want to, you can substitute broth or vegetable oil when you soak the cloth.
Tie up turkey's wings like a belt with cotton twine and also tie legs together.
Place in roasting pan with wings down and legs on top.
Cover loosely with the cloth, covering all exposed parts.
You can cut a hole in the cloth to stick in the thermometer.
Pour any remaining liquid into the bottom of the pan.
Baste every 15 minutes with juice in the bottom of the roasting pan.
If there is no juice, use hot water/broth with oil/melted butter to baste.
Remove cloth for last 1/2 hour if necessary to brown skin.
You can salt and pepper the bird at this stage if you want to.
Cook at 350 degrees for 15-18 minutes per pound.
Let set for 15-20 minutes after cooking so juices will settle back into the meat.
You can cover it with the pan lid or foil at this point to keep it warm.
This is when you make the gravy.","url":"https://recipe.bluelayer.org/recipe/25730/cloth-covered-roasted-turkey"},{"id":"25718","title":"Coconut Oil Roasted Sweet Potatoes","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweet potato, raw, unprepared
sugars, brown
salt, table
spices, pepper, black
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F.
In a small saucepan, melt coconut oil over low heat.
In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg.
In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.","url":"https://recipe.bluelayer.org/recipe/25718/coconut-oil-roasted-sweet-potatoes"},{"id":"25695","title":"Roasted Cinnamon Spice Pumpkin Seeds","ingredients":"water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground","directions":"Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes.
Strain seeds, discarding water, and lightly pat seeds dry with a towel.
Preheat oven to 325 degrees F (165 degrees C).
Lightly oil a baking sheet with olive oil.
Spread pumpkin seeds out in a single layer on the prepared baking sheet.
Sprinkle sugar, cinnamon, and ginger evenly over seeds.
Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/25695/roasted-cinnamon-spice-pumpkin-seeds"},{"id":"25606","title":"Cherry Coconut Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, hemp seed, hulled
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
raisins, seeded
cherries, sweet, raw","directions":"Preheat oven to 325 degrees F.
Toss the steel-cut oats, shredded unsweetened coconut, hemp seeds, flax seeds, sunflower seeds, unsalted pepitas, chopped walnuts, turbinado sugar, cinnamon and nutmeg together.
In a separate bowl, combine raw honey, coconut oil (make sure the coconut oil is liquified; if solid, either microwave or heat in a pot on the stove to liquify), and vanilla extract.
Combine the wet ingredients into the dried granola mix and blend well.
Line a cookie sheet with parchment paper and add granola mixture to the cookie sheet.
Bake for 20 minutes, stirring occasionally.
After 2530 minutes, granola should be golden.
Let cool and add raisins and dried cherries.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25606/cherry-coconut-granola"},{"id":"25407","title":"Runners Trail Mix","ingredients":"cherries, sweet, raw
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
goji berries, dried
blueberries, raw","directions":"Mix cherries, walnuts, pumpkin seeds, soy nuts, goji berries, and blueberries together in a bowl.","url":"https://recipe.bluelayer.org/recipe/25407/runners-trail-mix"},{"id":"25378","title":"Coconut Curry Hummus","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, curry powder
salt, table
lime juice, raw
spices, coriander seed
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"In the bowl of a food processor add the drained and rinsed chickpeas, tahini, coconut cream, curry powder, salt, lime juice, cilantro leaves and cayenne.
Pulse until combined, scraping down the sides of the bowl a time or two.
Once the mixture is combined slowly add the olive oil through the chute at the top while the machine is running.
Process until combined.
Serve!","url":"https://recipe.bluelayer.org/recipe/25378/coconut-curry-hummus"},{"id":"25353","title":"Rye Berry, Winter Squash, & Kale Salad With Miso Dressing","ingredients":"goji berries, dried
salt, table
squash, winter, butternut, raw
oil, olive, salad or cooking
rice vinegar,
miso
syrup, maple, canadian
oil, olive, salad or cooking
kale, raw
seeds, sunflower seed kernels, dried","directions":"Combine the rye berries, salt and 3 1/2 cups water in a heavy pot.
Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.
Alternatively, cook the grain in a pressure cooker as you would for brown rice.
Preheat the oven to 450F Place the squash on a sheet pan and toss with the olive oil.
Roast for 25 minutes, stirring halfway through baking.
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth.
Slowly whisk in the walnut oil.
Place the kale in a large bowl and toss with 2 tablespoons of the dressing.
Massage the dressing into the kale, until the leaves are soft and pliable.
Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat.
Sprinkle the nuts over the top and serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25353/rye-berry-winter-squash-kale-salad-with-miso-dressing"},{"id":"25294","title":"Curry Roasted Cauliflower","ingredients":"oil, olive, salad or cooking
spices, curry powder
sugars, granulated
lemon juice, raw
salt, table
spices, pepper, black
cauliflower, raw
nuts, almonds","directions":"Preheat oven to 400 degrees.
Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.","url":"https://recipe.bluelayer.org/recipe/25294/curry-roasted-cauliflower"},{"id":"25114","title":"Sweet & Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
sauce, hot chile, sriracha
salt, table","directions":"Preheat oven to 300F Mix all ingredients together and spread on a baking sheet.
Pop them in the oven for about 20 minutes.
Allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/25114/sweet-spicy-pumpkin-seeds"},{"id":"25087","title":"Maple Roasted Brussel Sprouts With Toasted Hazelnuts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
syrup, maple, canadian
nuts, hazelnuts or filberts","directions":"Preheat the oven to 375F (190C).
To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
In a large bowl, mix the brussels sprouts, olive oil, salt and pepper together and toss well.
Once all of the brussels sprouts are evenly coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet to roast.
After 10 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning.
Stir in the maple syrup until well coated and keep roasting for another 5 minutes or until fork tender.
Sprinkle hazelnuts on top of the roasted brussels sprouts.
Serve warm and enjoy!","url":"https://recipe.bluelayer.org/recipe/25087/maple-roasted-brussel-sprouts-with-toasted-hazelnuts"},{"id":"25086","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Rinse pumpkin seeds.
Use your fingers to remove all the pulp.
Drain well.
Spread out on a tray to dry (sunlight works fine).
Next put oil in a heavy bottomed pan over medium heat.
When oil is hot, add the pumpkin seeds and toast until golden brown.
After that melt the chocolate and butter in the top of a double boiler.
Now combine melted chocolate and toasted pumpkin seeds.
Mix well.
Let cool.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/25086/homemade-sweet-pumpkin-seeds"},{"id":"25043","title":"Roasted Balsamic Tomatoes","ingredients":"tomatoes, red, ripe, raw, year round average
vinegar, balsamic
spices, pepper, black
salt, table
spices, basil, dried
spices, garlic powder
oil, olive, salad or cooking","directions":"Core the tomatoes and cut them in half horizontally.
Place the tomato halves into a mixing bowl.
Mix the remaining ingredients together and pour over the top of the tomatoes and mix thoroughly.
Marinate for at least 6 hours in the refrigerator.
Remove from the refrigerator and place the tomatoes cut side up onto a wax paper-lined baking sheet.
Place the tomato tray into a 150 degrees F pre-heated oven and allow them to slow roast for 6 1/2-7 hours.
Remove from the oven and allow to cool.","url":"https://recipe.bluelayer.org/recipe/25043/roasted-balsamic-tomatoes"},{"id":"24970","title":"Breakfast Crumpets with Roasted Wheat Germ","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
wheat germ, crude
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the ingredients in a bowl.
Warm the milk to body temperature and pour about half on the sugar and dry yeast.
Add the rest of the milk and salt, and mix with a whisk until the mixture becomes smooth.
Cover with cling film, and allow it to rise in a warm place for about 1 hour until it has doubled in size.
Heat a frying pan over high heat, then place it on top of a damp kitchen cloth to lower its temperature.
Melt a small amount of butter in the frying pan, and pour in the batter from Step 3 to form 8 cm circles.
Fry for about 2 minutes over low-medium heat, and when some bubbles appear on the surface, flip it over and fry for a minute.
Fry the others in the same way.
Spread butter, and add maple syrup or jam on top to taste, and enjoy.","url":"https://recipe.bluelayer.org/recipe/24970/breakfast-crumpets-with-roasted-wheat-germ"},{"id":"24950","title":"Garlic Mashed Potatoes","ingredients":"spices, garlic powder
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
butter, without salt","directions":"Place a single layer of garlic cloves on a sheet of heavy-duty aluminim foil and wrap tightly.
Roast in a 400 degree (F) preheated oven for approximately 45 minutes or until soft.
Unwrap and let cool to touch.
Peel cloves and set aside.
Wash and rinse potatoes under cold water.
Peel potatoes, if desired.
In a large saucepan or pot filled with water, bring red potatoes to a slow boil for approximately 20 minutes.
Remove from heat and drain.
In the pan or a bowl combine the potatoes, peeled and roasted garlic cloves, and all other ingredients and mash.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/24950/garlic-mashed-potatoes"},{"id":"24946","title":"Roasted Brussels Sprouts with Maple Syrup and Balsamic Vinegar","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
spices, pepper, black
spices, garlic powder
syrup, maple, canadian
vinegar, balsamic","directions":"Preheat oven to 400 F.
In a large bowl toss Brussels sprouts with olive oil, salt, black pepper, cayenne and garlic.
Spread them in a single layer on a rimmed baking sheet then roast them in a 400 F oven for about 20 minutes, or until sprouts have browned roasting spots in a few places.
Take them out of the oven and transfer to bowl.
In a small saucepan over medium heat combine maple syrup and balsamic vinegar and cook until mixture becomes syrupy (about 2 minutes).
Pour over sprouts and coat with spoon.
Note: As you can see in the picture, I used whole small Brussels sprouts (about the size of a small lollipop).","url":"https://recipe.bluelayer.org/recipe/24946/roasted-brussels-sprouts-with-maple-syrup-and-balsamic-vinegar"},{"id":"24835","title":"Spicy Oven Roasted Chickpeas High Protein","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
spices, cumin seed
mango nectar, canned
spices, chili powder
salt, table","directions":"Preheat oven to 400 F (204 C).
Place the garbanzo beans on a baking tray and coat them evenly with oil.
Place the baking tray in the oven and bake for 10 minutes.
After 10 minutes, remove the pan from the oven, toss the beans and bake them for another 20 minutes.
Now the beans should be crunchy.
Take the tray out of the oven, sprinkle the baked beans with spices and toss everything together.
Cool and serve as it is or with chopped onions/tomato.","url":"https://recipe.bluelayer.org/recipe/24835/spicy-oven-roasted-chickpeas-high-protein"},{"id":"24789","title":"Rich Mallow and Honey Almond Fudge","ingredients":"water, bottled, generic
butter, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Grease a 16cm/6 square pan and line it with baking paper; and set aside.
Place the water, unsalted butter and marshmallows in a pan, stirring constantly, until the marshmallows have melted; add the chocolate to the pan; remove the pan from the heat and stir until the chocolate has melted.
Fold the honey-roasted almonds or your choice of nuts into the chocolate mixture and pour the mixture into a lined 16 cm/6 square pan; allow the fudge to cool before placing it in the refrigerator to set.
Cut the fudge into thin slices or squares and store it in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/24789/rich-mallow-and-honey-almond-fudge"},{"id":"24780","title":"1 Point Plus - Roasted Asparagus With Lemon and Chives","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
lemon juice, raw
chives, raw","directions":"Preheat oven to 425*F.
Put asparagus in shallow roasting pan.
Drizzle with oil and sprinkle salt & pepper.
Toss to coat.
Spread in single layer and bake 20 minute.
After baking, sprinkle with lemon juice and chives.","url":"https://recipe.bluelayer.org/recipe/24780/1-point-plus-roasted-asparagus-with-lemon-and-chives"},{"id":"24776","title":"Turkey Frittata","ingredients":"ground turkey, raw
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
spices, pepper, red or cayenne
tomatoes, red, ripe, raw, year round average
egg substitute, powder
salt, table
spices, pepper, black
spices, garlic powder
cheese, cheddar
cream, sour, cultured","directions":"Preheat oven to 350.
Drain Rotel tomatoes and the roasted red peppers.
Mix all ingredients together.
Pour into a 9x13 Baking dish that has been spray with a nonstick oil.
Bake for 30-40 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/24776/turkey-frittata"},{"id":"24775","title":"Garlic Lovers Roasted Cashews","ingredients":"butter, without salt
spices, garlic powder
nuts, cashew nuts, raw","directions":"preheat oven to 275 degrees.
melt butter in shallow pan over medium-high heat.
Add in cashew nuts and toast in pan until lightly browned, stirring constantly.
(about 5 minutes).
using a slotted spoon (to drain off excess butter) transfer nuts to a bowl and add in the garlic salt.
Toss, to coat.
Transfer seasoned nuts to a baking sheet.
Bake, stirring once, to make sure they toast evenly -- about 20-30 minutes or until they are crisp and browned.","url":"https://recipe.bluelayer.org/recipe/24775/garlic-lovers-roasted-cashews"},{"id":"24759","title":"Halloween Sweet and Spicy Pepitas Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
butter, without salt
salt, table
vanilla extract
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Pop the popcorn according to package instructions.
It should be hot, carefully open package and transfer popcorn into a large bowl.
Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, 4 to 6 minutes.
(Do this in batches, if needed.)
Stir into the popcorn.
Alternatively you can toast pumpkin seeds in a toaster oven under 350F (180C) degree for 12 to 14 minutes or until browned.
Make caramel:
Warm the cream over low heat and keep warm while you cook the sugar.
Add the sugar and corn syrup and in a deep, heavy-bottomed large saucepan.
Cook over medium heat, stirring occasionally until the sugar dissolves.
Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, 6 to 8 minutes.
Stir in the butter and salt into the sugar mixture, whisk until dissolved.
Gradually pour in the cream and vanilla, be careful, the mixture will bubble up.
Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more.
Immediately remove from the heat and stir in the cinnamon and cayenne.
Cool for about a minute.
Pour caramel over the popcorn and stir to evenly coat.
When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls.
Make about 20 balls.
Wrap in waxed paper and tie with a string, if desired.
Store covered at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/24759/halloween-sweet-and-spicy-pepitas-popcorn-balls"},{"id":"24752","title":"Roasted Soy Beans with Soy Sauce","ingredients":"beans, snap, green, raw
soy sauce made from soy (tamari)","directions":"Roast the soy beans in a frying pan until golden brown (it'll become aromatic and the skins will crack in about 4-5 minutes).
Turn off the heat and let rest for a little while.
Then, swirl the soy sauce and shake the pan so that the beans are dried in the residual heat.
Once they have fully absorbed the soy sauce, they're done.
When I poured on a roughly equal amount of soy sauce and mentsuyu sauce, it formed a crispy layer on the surfaces and was delicious (it sticks to the beans while hot, but becomes crispy and flaky once cooled).","url":"https://recipe.bluelayer.org/recipe/24752/roasted-soy-beans-with-soy-sauce"},{"id":"24653","title":"KRAFT Honey Dijon Roasted Potatoes","ingredients":"potatoes, raw, skin
honey","directions":"TOSS potatoes in dressing and place on foil lined baking sheet.
BAKE at 400F for about 40 minutes or until browned and tender.","url":"https://recipe.bluelayer.org/recipe/24653/kraft-honey-dijon-roasted-potatoes"},{"id":"24614","title":"Gluten-Free Nutty Granola","ingredients":"oats
seeds, sesame seeds, whole, dried
seeds, flaxseed
seeds, chia seeds, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pecans
nuts, almonds
oil, canola
sweetener, syrup, agave","directions":"Preheat the oven to 140 C / 275F
Mix together the oats, seeds and nuts in a bowl.
Heat the oil and agave nectar in a large pan until warm and well blended.
Remove the pan from heat.
Add the oat mixture to the pan and stir well.
Spread out on one or two baking sheets.
Bake for about 40-50 minutes until crispy, stirring occationally to prevent the mixture from sticking.
Remove from the oven and cool; store in airtight containers.
SUBSTITUTIONS: Try a variety of nuts, grains, seeds in this recipe, depending on your individual preferences.
SERVING TIPS: Serve the granola layered in glass bowls with fresh fruit and yogurt.","url":"https://recipe.bluelayer.org/recipe/24614/gluten-free-nutty-granola"},{"id":"24518","title":"Garlic Roasted Potatoes","ingredients":"oil, olive, salad or cooking
spices, garlic powder
potatoes, raw, skin
salt, table","directions":"Preheat oven to 375.
Stir together oil and garlic in a large bowl.
Peel potatoes and diagonally cut crosswise into 1/2\" thick slices, discarding ends.
Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1\"deep) and sprinkle with kosher salt.
Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.
Turn potatoes over with a metal spatual and roast until tender, about 15 minutes more.
Season potatoes with salt and transfer, crusted sides up to a platter.
Makes 8 servings.
Note: Do NOT use a dark aluminum baking pan (including non-stick) for this recipe because the potatoes will burn.","url":"https://recipe.bluelayer.org/recipe/24518/garlic-roasted-potatoes"},{"id":"24392","title":"Pepitapapas","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
pascha, organic bitter-sweet dark chocolate chips,
spices, pepper, red or cayenne","directions":"In a large skillet over medium heat, lightly toast pepitas for 10 minutes stirring frequently.
Let cool.
Melt chocolate in double boiler, stirring until melted.
Chocolate can also be melted in microwave at 50% power until just melted.
(stir every 30 seconds).
Stir 1 3/4 cup pepitas and cayenne pepper into melted chocolate.
Spread chocolate mixture on wax paper lined baking sheet in 1/4 inch layer.
Sprinkle remaining pepitas on top.
Refrigerate until set.
(approx 30 minutes).
Break into pieces.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/24392/pepitapapas"},{"id":"24330","title":"Spiced Rosemary and Thyme Nuts","ingredients":"nuts, cashew nuts, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, thyme, dried
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
salt, table
spices, pepper, black","directions":"Preheat oven to 300 degrees F.
Place nuts in a medium heatproof bowl.
Pour oil into a small heavy saucepan and place over medium-low heat.
Heat until warm.
Do not let it get too hot or the oil will burn.
When the oil is warm add rosemary and thyme and stir until aromatic, about 1 minute.
Remove pan from heat and stir in cumin and cayenne pepper.
Pour the flavored oil over the nuts and stir to coat evenly.
Sprinkle with sugar, salt and black pepper.
Stir again.
Transfer to a jelly roll pan or a baking pan with sides.
Bake for about 15 minutes total, stirring after the first 10 minutes.
Then remove the pan from the oven and let nuts cool.
Store in an airtight container for up to two weeks.
Source: Adapted from my favorite roasted nuts recipe, Pegs Spiced Nuts.","url":"https://recipe.bluelayer.org/recipe/24330/spiced-rosemary-and-thyme-nuts"},{"id":"24318","title":"Walnut Coconut Bars","ingredients":"nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
nuts, almonds
vanilla extract
seeds, flaxseed
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place walnuts in a blender or food processor and blend for about 20 seconds or until nuts are fairly well ground.
Meanwhile put the coconut oil into a microwave safe small bowl and microwave it for about 20 seconds or until melted.
Add melted coconut oil, cherries, almond butter, flax seeds and honey into the blender, and blend until the entire mixture is well combined.
The mixture should be sticky.
If its too dry, add a little bit more nut butter or vanilla extract or coconut oil to create moisture.
Meanwhile, place a piece of wax or parchment paper into a loaf pan (the pan should be in the range of 8 x 4), allowing the paper to hang over the sides.
Remove mixture from the blender and press it into the base of the loaf pan using the back of a spoon or other implement to flatten and smooth it down.
Sprinkle the surface of the mixture with raw pumpkin seeds and coconut, pressing down gently with your fingers so that they adhere to the surface.
Fold both sides of the hanging wax or parchment paper inward over the mixture and gently press down one last time with your hands.
Place the pan in the freezer and allow the mixture to solidify somewhat (so its in a solid slab) for about 1 hour.
When youre ready to slice the bars, simply remove the pan from the freezer and gently elevate the slab by pulling up on the ends of the wax/parchment.
Set it on a cutting board and pull off the paper.
Slice the slab into bar shapes or squares as desired.
Store any remaining portions in the fridge.","url":"https://recipe.bluelayer.org/recipe/24318/walnut-coconut-bars"},{"id":"24314","title":"Gluten Free and Vegan Sesame Truffles","ingredients":"nuts, cashew nuts, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sweetener, syrup, agave
vanilla extract
seeds, sesame seeds, whole, dried","directions":"Place cashews in food processor and pulse until the texture of coarse sand.
Add tahini, agave and vanilla and pulse until smooth.
Transfer mixture from food processor to a bowl and refrigerate 2 hours.
Roll into 1 inch balls and coat with sesame seeds.
Serve.","url":"https://recipe.bluelayer.org/recipe/24314/gluten-free-and-vegan-sesame-truffles"},{"id":"24312","title":"Braised Baby Vegetables","ingredients":"oil, olive, salad or cooking
onions, raw
carrots, raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
vinegar, red wine
shortening, vegetable, household, composite
salt, table
shortening, vegetable, household, composite
spices, pepper, black
parsley, fresh","directions":"Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat.
Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes.
(Although vegetables wont brown evenly, they will get some color.)
Add half the zucchini and half the pattypan squash.
Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables.
Shake pan or stir vigorously while liquid evaporates.
Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes.
Repeat process with second batch.
To serve, add freshly ground pepper and garnish with chopped parsley.
Note: Because this recipe serves eight, its best to cook it in two batches.","url":"https://recipe.bluelayer.org/recipe/24312/braised-baby-vegetables"},{"id":"24307","title":"Peanut Cashew Butter","ingredients":"oil, corn, peanut, and olive
nuts, cashew nuts, raw","directions":"Pour nuts into the Vitamix container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High, using the tamper to press the ingredients into the blades.
In 1 minute, you will hear a high pitched chugging sound.
Once the butter begins to flow freely through the blades, the motor sound will change from a high pitch to a low laboring sound.
Stop machine.
Store in an airtight container.
It can also be frozen for longer storage.
If using dry roasted nuts, you may need to add oil.
Begin with 3 Tablespoons (30 ml) and add more if necessary.","url":"https://recipe.bluelayer.org/recipe/24307/peanut-cashew-butter"},{"id":"24254","title":"Student Fodder","ingredients":"nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Toast the pistachios and pumpkin seeds in a dry pan over low heat, about 510 minutes or until fragrant.
Set aside to cool.
Mix with the golden raisins, chocolate chips, and salt.
Store in individual plastic bags to eat throughout the week.","url":"https://recipe.bluelayer.org/recipe/24254/student-fodder"},{"id":"24245","title":"Simply Spiced Chicken Kabobs","ingredients":"lemon juice, raw
spices, basil, dried
spices, garlic powder
spices, paprika
spices, cumin seed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
mushrooms, white, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Stir together lemon juice, basil, garlic, paprika, and cumin in a medium bowl.
Add chicken and toss well to coat.
Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
Light the grill.
Remove marinated chicken from the fridge and evenly distribute the meat onto metal skewers (if using wooden, soak skewers in water for 10 minutes beforehand).
Chop up squash and zucchini into 1-inch pieces and slice mushrooms.
Add prepared vegetables and grape tomatoes to separate skewers.
Grill chicken skewers for 10-12 minutes.
Once the first side is cooked, rotate the chicken onto the other side and cook until they are no longer pink in the center, about 3-4 minutes longer.
Meanwhile, cook the vegetables until your desired level of doneness, rotating occasionally to avoid burning.","url":"https://recipe.bluelayer.org/recipe/24245/simply-spiced-chicken-kabobs"},{"id":"24216","title":"Rum-Glazed Roasted Pecans","ingredients":"sugars, granulated
sugars, brown
salt, table
alcoholic beverage, distilled, rum, 80 proof
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Mix together and heat sugars, salt and 2 tablespoons of rum over medium-low heat until it boils, stirring continuously.
You can use a double boiler for this.
Continue to heat while stirring for approximately 7 minutes until syrup begins to appear clear and non-granular.
Pour in pecans, stir until coated with sugar.
Carefully add 2 additional tablespoons of rum.
Stir continuously until syrup returns to a boil.
Spoon pecans onto a parchment-lined baking sheet.
Bake in a 350 degrees F oven for 12 to 15 minutes until bubbling stops and syrup starts to appear hard.
Remove from oven and allow to sit on the baking sheet until completely cooled.
Break apart and store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/24216/rum-glazed-roasted-pecans"},{"id":"24195","title":"Emeril Lagasse's Orange, Cumin and Cilantro Roasted Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
salt, table
spices, cumin seed
spices, pepper, black
orange juice, raw
lime juice, raw
vinegar, red wine
marmalade, orange
spices, coriander seed","directions":"Preheat the oven to 400 degrees F.
Heat a large skillet over medium high heat.
Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper.
Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes.
Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine.
Drizzle the citrus mixture over the pork.
Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140F, basting the pork with the pan juices occasionally.
(Take care not to overcook the pork.)
Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices.
Allow the pork to rest for 7 to 10 minutes before slicing.
Serve the pork thinly sliced, drizzled with pan juices.","url":"https://recipe.bluelayer.org/recipe/24195/emeril-lagasses-orange-cumin-and-cilantro-roasted-pork-loin"},{"id":"24190","title":"Paleo Pumpkin Cranberry Granola","ingredients":"nuts, almonds
nuts, macadamia nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
pumpkin, raw
honey
spices, cinnamon, ground
salt, table
cranberry juice, unsweetened","directions":"Place nuts and seeds in a large bowl.
Cover with water and soak overnight.
Drain and rinse the nuts and seeds, discarding soaking water.
Pulse nuts and seeds in food processor.
Pulse until coarsely chopped, almost to the consistency of granola.
Very briefly pulse in pumpkin puree, honey, cinnamon, and salt.
Spread mixture out onto 2 baking sheets.
Bake at 170 degrees F for 10 hours, then leave in oven with temperature off, but light on, until crispy.
Remove from oven and stir in dried cranberries.
Serve with almond milk or coconut milk.","url":"https://recipe.bluelayer.org/recipe/24190/paleo-pumpkin-cranberry-granola"},{"id":"24183","title":"Cajun Trail Mix","ingredients":"nuts, almonds
nuts, pecans
nuts, walnuts, english
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
salt, table
spices, garlic powder
spices, chili powder
spices, cumin seed
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients and toss well to coat.
Spread the nuts in a single layer on a baking sheet and bake, shaking them every few minutes, until toasted and fragrant, about 15 minutes.
Let the nuts cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24183/cajun-trail-mix"},{"id":"24182","title":"Chocolate Roasted Almond Butter","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Preheat the oven to 325 degrees F. Spread the almonds in a single layer on an unlined baking sheet, and bake for 12-15 minutes, flipping halfway through.
You should be able to smell a delicious nutty flavor when theyre done.
Remove the almonds from the oven and immediately put them in your food processor.
Process the almonds for 10-15 minutes, or until you have a true nut butter.
It will be grainy at first, but continue processing and it will turn into an oily butter.
Microwave the chocolate chips for 30 seconds, then add to the nut butter (the chocolate does not need to be fully melted).
Add the salt and process for another 2 minutes.
Add more salt as needed for taste.
Serve at room temperature, but store in the refrigerator if not consuming it all within two days.","url":"https://recipe.bluelayer.org/recipe/24182/chocolate-roasted-almond-butter"},{"id":"24178","title":"Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)","ingredients":"spices, pepper, red or cayenne
spices, basil, dried
salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
onions, raw
spices, garlic powder","directions":"Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
Stir in the sweet red pepper mixture and combine well.
Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
Take out and serve or spread on a sandwich like normal mayo.","url":"https://recipe.bluelayer.org/recipe/24178/guilt-free-creamy-roasted-red-pepper-basil-dip-low-fat"},{"id":"24161","title":"Frozen Summer Squash","ingredients":"water, bottled, generic
salt, table
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put 1 gallon of water and salt into an 8-quart pot.
Bring to a boil over high heat.
Put the remaining 1/2 gallon of water and the ice into a container.
Set aside.
Add the squash to the boiling water and cook it for 3 minutes.
Immediately drain in a colander and then transfer to the ice bath.
Shock for 3 minutes, replenishing the ice if necessary.
Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels.
Pat dry with additional paper towels.
Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
Once frozen, transfer the squash to a 1 gallon resealable plastic bag.
Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag.
Label and return the bag to the freezer.
Serve the squash frozen.","url":"https://recipe.bluelayer.org/recipe/24161/frozen-summer-squash"},{"id":"24075","title":"Sweet Lentils","ingredients":"lentils, raw
soup, vegetable broth, ready to serve
spices, ginger, ground
spices, cinnamon, ground
spices, cumin seed
spices, nutmeg, ground
water, bottled, generic
raisins, seeded
nuts, almonds
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed.
Approx 30 minutes.
Preheat oven to 350.
Transfer lentils to a large flat dish, stir in nuts and fruit.
Bake for 30 minutes.
Serve with fresh bread and honey.
Garnish with fresh chopped coriander, or minted yogurt.","url":"https://recipe.bluelayer.org/recipe/24075/sweet-lentils"},{"id":"24073","title":"Toasted Barley and Berry Granola","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
syrup, maple, canadian
sugars, brown
oil, canola
spices, cinnamon, ground
vanilla extract
salt, table
spices, cardamom
barley, hulled
wheat germ, crude
blueberries, raw
cranberries, dried, sweetened","directions":"Preheat oven to 325.2.
Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper.
Bake at 325 for 5 minutes.
Cool seeds in pan on a wire rack.3.
Combine syrup and next 6 ingredients (through cardamom) in a medium bowl.
Stir in toasted kernels, barley, and wheat germ.4.
Spread barley mixture in a single layer on a baking sheet lined with parchment paper.
Bake at 325 for 25 minutes or until lightly browned, stirring every 10 minutes.5.
Remove from oven; cool granola in pan on a wire rack.
Stir in dried blueberries and dried cranberries.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24073/toasted-barley-and-berry-granola"},{"id":"24064","title":"Curried Hummus","ingredients":"currants, zante, dried
lemon juice, raw
water, bottled, generic
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
spices, curry powder
spices, ginger, ground
salt, table","directions":"Place the currants in a small bowl of hot water to soak and plump up.
Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth.
Transfer to a mixing bowl and do a FASS check.
Add a spritz of lemon if it needs a little extra zing.
Before serving, drain the currants thoroughly and stir them into the hummus.
For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above.
This is a wonderful way to spice up a store-bought snack.
Store in an airtight container in the refrigerator for 5 to 7 days.
(per serving)
Calories: 180
Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)
Carbohydrates: 27g
Protein: 7g
Fiber: 7g
Sodium: 630mg","url":"https://recipe.bluelayer.org/recipe/24064/curried-hummus"},{"id":"24062","title":"Roasted Cinnamon-Sugar Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, canola
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 400 degrees .
Toss the chickpeas with oil and sugar and cinnamon.
Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.","url":"https://recipe.bluelayer.org/recipe/24062/roasted-cinnamon-sugar-chickpeas"},{"id":"24058","title":"Roasted Butternut Squash in Brown Butter and Nutmeg","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
butter, salted
spices, nutmeg, ground","directions":"Preheat oven to 375 degrees.
Cut peeled and seeded squash into 1-inch cubes.
Spray a baking sheet or dish with nonstick cooking spray.
Place squash on baking dish and drizzle with olive oil.
Toss to coat and arrange in a single layer.
Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
Transfer to serving dish or bowl.
Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
Pour over squash, toss to coat, and sprinkle with nutmeg.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/24058/roasted-butternut-squash-in-brown-butter-and-nutmeg"},{"id":"24023","title":"Dry-Roasted Peanuts","ingredients":"oil, corn, peanut, and olive","directions":"Start with whole skinless peanuts from an Asian grocery.
Theyre white and fat.
Sometimes theyve been boiled, sometimes theyre raw.
If you can find only peanuts with the skins on, youll need to rub the skins off after dry-roasting.
Place a heavy large skillet over medium heat.
Add about 1 cup peanuts and use a wooden spoon to move them around the pan frequently to prevent sticking and burned spots as they roast.
They will start to develop golden patches and become aromatic; if you notice any black patches on the nuts before they have turned light brown, remove the pan from the heat for a moment and lower the heat, then return the pan to the heat and continue.
Once the peanuts are golden brown in large patches all over, transfer them to a large cutting board and coarsely chop.
Or, let them cool, then transfer to a food processor and pulse briefly to coarsely chop; be careful not to overprocessyou do not want a paste.
Store, once completely cooled, in a well-sealed container in a cool place.
In Vietnam and Cambodia, chopped dry-roasted peanuts are often mixed with sugar to make a sweetened topping for desserts or sticky rice.","url":"https://recipe.bluelayer.org/recipe/24023/dry-roasted-peanuts"},{"id":"23993","title":"Carrot Cashew Salad","ingredients":"carrots, raw
nuts, cashew nuts, raw
oil, olive, salad or cooking
peppers, jalapeno, raw
lime juice, raw
water, bottled, generic
spices, coriander seed
salt, table
nuts, cashew nuts, raw","directions":"Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
Top with chopped cashews.","url":"https://recipe.bluelayer.org/recipe/23993/carrot-cashew-salad"},{"id":"23977","title":"Garlic Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder","directions":"Toss green beans with oil, salt, pepper and garlic.
Place in single layer on sheet pan.
Roast in 450'F oven for 5 to 7 minutes until lightly golden brown.","url":"https://recipe.bluelayer.org/recipe/23977/garlic-roasted-green-beans"},{"id":"23920","title":"Gourmet's Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table","directions":"Roast pumpkin seeds in a 10- to 12-inch heavy skillet over moderately low heat.
Stir constantly until puffed and lightly browned, about 5 to 6 minutes.
Drizzle with oil and sprinkle with salt.","url":"https://recipe.bluelayer.org/recipe/23920/gourmets-roasted-pumpkin-seeds"},{"id":"23907","title":"Health Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
oil, corn, peanut, and olive
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
honey
sugars, granulated
butter, without salt","directions":"Pre heat oven 180'C.
line a 27cm X 18cm baking tin with greaseproof baking paper.
Combine the first 7 ingredients into a large bowl.
Place honey, raw sugar and butter into a small saucepan.
Bring to the boil, stirring, Simmer for 5 minutes.
Then add to dry ingredients, mix well.
Press the mixture evenly into baking tin.
Bake in preheated oven for 18-20 minutes until the top is golden brown.
Cool and cut into bars.
store in an airtight.
container.","url":"https://recipe.bluelayer.org/recipe/23907/health-bars"},{"id":"20050","title":"Autumn Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
salt, table
spices, pepper, black
butter, without salt
apples, raw, with skin
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
sugars, brown
butter, without salt","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water.
Bring to a boil and cook until the squash is tender, about 15 minutes.
Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
Spread the apples in a 3-quart casserole.
Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/20050/autumn-squash-casserole"},{"id":"23878","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees F (200 degrees C).
Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan.
Drizzle with olive oil and sprinkle with salt and pepper.
Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/23878/roasted-green-beans"},{"id":"23798","title":"Grandpaw's Granola","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
salt, table
vanilla extract
oil, corn, peanut, and olive
honey","directions":"Mix the dry ingredients together in one huge or two normal mixing bowls.
Mix the liquid ingredients in a separate bowl, stirring vigorously until they become well-blended.
Quickly, while still blended, stir the liquid into the dry ingredients until every morsel has been evenly moistened.
Preheat oven to 350F.
Spread the completed mixture in a 1/2-inch layer on three heavy, ungreased cookie-sheets and slide into hot oven.
Allow 20 minutes basic cooking time with one turning-over of the cereal after first 10 minutes.
After the first 20 minutes, turn granola again and return to oven at 250 deg F rechecking at 10 minute intervals turning with every recheck until showing signs of browning throughout.
Cooking will continue after removing from oven.
Cool, crumble and store refrigerated in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/23798/grandpaws-granola"},{"id":"23708","title":"Cherry Almond Glazed Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cherries, sweet, raw
syrups, corn, light
vinegar, red wine
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
nuts, almonds","directions":"Rub roast with salt and pepper.
Place on rack in shallow baking pan.
Roast uncovered, in slow 325 degree oven, for about 2 to 2 1/2 hrs.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently.
Reduce heat and simmer 2 min.
Add in almonds.
Keep sauce hot.
When meat has roasted 2 to 2 1/2 hrs, spoon sufficient warm cherry sauce over roast to glaze, return to oven for 30 min or possibly till meat thermometer registers 170 degrees.
Serve remaining sauce with roast.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/23708/cherry-almond-glazed-pork-recipe"},{"id":"23668","title":"My Mom's Roasted Peanuts","ingredients":"oil, corn, peanut, and olive","directions":"Preheat the oven to 400 degrees F (200 degrees C).
Spread peanuts out on a large baking sheet.
Bake for 15 to 20 minutes, or until the shells are browned.
Watch carefully, the peanuts brown rather suddenly.
When cool enough to touch, break open the shells and eat!","url":"https://recipe.bluelayer.org/recipe/23668/my-moms-roasted-peanuts"},{"id":"23560","title":"Sharons Squash Sweet Relish","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
spices, pepper, red or cayenne
peppers, sweet, green, raw
salt, table
sugars, granulated
vinegar, distilled
celery, raw
mustard, prepared, yellow","directions":"Put the diced squash, onion, peppers, and salt in water and let stand for 2 hours.
Rinse and drain thoroughly.
Mix sugar, vinegar, celery seed and mustard seed together and bring to a boil.
Add vegetables.
Simmer for 10 minutes.
Pack in sterilized canning jars and process in a hot water bath for 10 minutes.
Note: Take seeds out of the squash.
Sterilize jars and lids while the squash is soaking.","url":"https://recipe.bluelayer.org/recipe/23560/sharons-squash-sweet-relish"},{"id":"23555","title":"Nut Free Granola (With Seeds)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
honey
seeds, flaxseed
seeds, flaxseed
water, bottled, generic","directions":"Preheat over to 275 degrees.
Line two baking sheets with parchment paper.
Place cereal, oats, seeds, dried fruit and flour into a large bowl and toss together.
Meanwhile, warm the honey up to make it runny by placing the container in hot water for a few minutes.
In a separate container combine the flax seed and water and mix until they make a gloopy paste similar to the texture of beaten egg whites.
If you don't have ground flax seeds you can blitz whole seeds with water in a blender or food processor to achieve the same effect.
Once the honey is fluid pour it over the cereal along with the oil and flax mixture and stir to combine.
Using your hand is the easiest way.
It's messy but it ensures you don't crush the cereal too much.
Crumble the mixture in even layers on the baking sheets and place in the warm over until toasty and brown, which usually takes no more than 10 minutes.
You can usually tell it's done when you can smell toasted nuts and grains.
Keep an eye on it because it can easily burn.
Remove and let cool on the sheets, then transfer to storage containers.","url":"https://recipe.bluelayer.org/recipe/23555/nut-free-granola-with-seeds"},{"id":"23538","title":"Ecuadorean Quinoa and Vegetable Soup","ingredients":"quinoa, uncooked
oil, olive, salad or cooking
onions, raw
salt, table
potatoes, raw, skin
peppers, sweet, green, raw
spices, coriander seed
spices, cumin seed
spices, oregano, dried
spices, pepper, black
shortening, vegetable, household, composite
tomatoes, red, ripe, raw, year round average
seeds, pumpkin and squash seeds, whole, roasted, without salt
lemon juice, raw","directions":"Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
Heat the oil in a large soup pot.
Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
Cover and bring to a boil; lower heat and simmer for 10 minutes.
Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
Add in the lemon juice; stir to combine.
Serve.","url":"https://recipe.bluelayer.org/recipe/23538/ecuadorean-quinoa-and-vegetable-soup"},{"id":"23526","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt, and pepper.
Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
Shake the pan from time to time to brown the Brussels sprouts evenly.
Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.","url":"https://recipe.bluelayer.org/recipe/23526/roasted-brussels-sprouts"},{"id":"23402","title":"Maple Roasted Carrots","ingredients":"carrots, raw
oil, canola
syrup, maple, canadian","directions":"Preheat oven to 400F.
Combine ingredients in a ziplock bag and shake well to combine.
Spray a baking pan with non stick spray and add carrots in a single layer.
Roast carrots in the preheated oven, stirring every ten minutes until desired softness is reached.","url":"https://recipe.bluelayer.org/recipe/23402/maple-roasted-carrots"},{"id":"23351","title":"French Bread With Roasted Garlic","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Add water to the machine following with the rest of the ingredients as listed.
Be sure not to have the salt (place salt in a corner)and yeast touch.
Use the french bread setting press start.
When the dough cycle has finished remove dough from machine place it on a floured work surface.
Punch down divide into 2.
Start with one rolling into 7-8 X 3 inches.
Fold one third up lenghtwise and one third down then press.
Repeat twice more letting the dough rest in between foldings.
Gentle roll and stretch each piece to 11-13 inch loaf.
Place loaf on a lightly floured bread pan so it will keep its shape while rising.
Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
Slash tops with a sharp knife.
Place into a preheated oven at 450 degrees for 15-20 minutes.
In a pan below add a hand full of ice cubes.
Bake until golden brown.
Transfer to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/23351/french-bread-with-roasted-garlic"},{"id":"23286","title":"Roasted Szechwan Pepper Salt","ingredients":"spices, pepper, black
salt, table","directions":"Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.
Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.
Remove the hot mixture to a food processor and process for 1 minute to get a fine powder.
Or you may gind the mix in a spice grinder.
Pour through sieve to remove the peppercorn husks.
Store the mixture in a clean dry bottle, sealed airtight.","url":"https://recipe.bluelayer.org/recipe/23286/roasted-szechwan-pepper-salt"},{"id":"23259","title":"Sea Salt-Roasted Pecans","ingredients":"nuts, pecans
butter, without salt
salt, table","directions":"Preheat oven to 325F.
Toss pecans and melted butter in medium bowl to coat.
Add sea salt and toss.
Spread pecans in single layer on rimmed baking sheet.
Bake until fragrant and slightly darkened in color, about 15 minutes.
Cool pecans on baking sheet.","url":"https://recipe.bluelayer.org/recipe/23259/sea-salt-roasted-pecans"},{"id":"23239","title":"Cream Cheese and Chutney Roulade","ingredients":"cheese, parmesan, hard
mango nectar, canned
onions, spring or scallions (includes tops and bulb), raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table","directions":"Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle.
Place in refrigerator for 1 hour.
Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides.
Scatter scallions on top.
Using plastic wrap, roll up cream cheese into a log, with plain border at end.
Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
Place a small skillet over medium heat to warm.
Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes.
Immediately transfer seeds to a bowl to cool.
When cool, roughly chop.
When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside.
Serve with crackers, if desired.","url":"https://recipe.bluelayer.org/recipe/23239/cream-cheese-and-chutney-roulade"},{"id":"23234","title":"Roasted Honey and Spice Nuts","ingredients":"butter, without salt
honey
spices, chili powder
salt, table
spices, pepper, black
nuts, cashew nuts, raw","directions":"Preheat the oven to 300F Place the butter in a saucepan and heat gently, until melted.
Stir in the honey and season with chili powder, salt and freshly ground black pepper.
Add the nuts and stir together until thoroughly coated.
Transfer to a large, shallow non-stick baking tray and roast for 20-25 minutes, or until glazed, stirring two to three times.
Allow to cool slightly and eat warm, or cool completely and store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23234/roasted-honey-and-spice-nuts"},{"id":"23205","title":"Basic Oven Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
salt, table","directions":"Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan.
Sprinkle salt over.
Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.","url":"https://recipe.bluelayer.org/recipe/23205/basic-oven-roasted-peanuts"},{"id":"23195","title":"Roasted Carrots and Parsnips With White Balsamic","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
vinegar, balsamic
spices, rosemary, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 425F Combine parsnips and carrots on large rimmed baking sheet.
Add oil and remaining ingredients; toss to coat.
Spread in even layer on baking sheet.
Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour.
DO AHEAD Can be made 1 day ahead.
Cool.
Cover and chill.
Let stand at room temperature 1 hour, then rewarm in 400F oven 15 minutes.","url":"https://recipe.bluelayer.org/recipe/23195/roasted-carrots-and-parsnips-with-white-balsamic"},{"id":"23152","title":"Pumpkin Seed Dukkah","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spices, coriander seed
spices, cumin seed
spices, fennel seed
spices, chili powder
salt, table","directions":"Heat a medium skillet over medium-high heat and add the pumpkin seeds.
Toast, shaking the pan or stirring the seeds, until they pop.
Remove from the skillet and allow to cool completely in a bowl.
Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted.
Allow all of the seeds to cool completely.
Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds.
When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds.
Add the nigella seeds, chili powder and salt and mix together.
Transfer to a jar and keep for up to a month in the freezer.","url":"https://recipe.bluelayer.org/recipe/23152/pumpkin-seed-dukkah"},{"id":"23144","title":"Roasted Brussel Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder","directions":"Preheat oven to 400 degrees .
Wash and cut stems off of brussel sprouts and remove any yellow outter leaves.
Cut in half for smaller sprouts and in quarters for the larger sprouts.
Put brussel sprouts in a large bowl and add olive oil.
Coat/mix well and add seasonings.
Mix to coat well.
Spread brussel sprouts in an even layer on an ungreased foil lined baking sheet.
Roast/bake for 30-45 minutes until outsides are browned and insides are tender.
Flip halfway through baking time to brown on both sides.
Sprinkle with extra salt and a bit of butter if desired as soon as they come out of the oven.
Serve immediately.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23144/roasted-brussel-sprouts"},{"id":"23047","title":"Roasted Sausages and Grapes","ingredients":"pork sausage, link/patty, unprepared
pork sausage, link/patty, unprepared
butter, without salt
grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic","directions":"Preheat oven to 500.
Parboil the sausages in water to cover for 8 minutes, to rid them of excess fat.
Melt the butter in a large roasting pan; add the grapes; toss to coat.
With tongs, transfer the parboiled sausages to the roasting pan and push them down into the grapes so the sausages will not brown too quickly.
Roast in the oven, turning sausages once, until the grapes are soft and the sausages have browned, 20-25 minutes.
With a slotted spoon, transfer the sausages and grapes to a heated serving platter.
Place the roasting pan on top of the stove over med-high heat and add the balsamic vinegar; scrape up any browned bits on the bottom of the roasting pan, and let the vinegar and juices reduce until they are thick and syrupy.
Pour the sauce over the sausages and grapes; serve immediately.","url":"https://recipe.bluelayer.org/recipe/23047/roasted-sausages-and-grapes"},{"id":"23042","title":"Flaxseed (Linseed) Butter","ingredients":"seeds, flaxseed
seeds, flaxseed
salt, table","directions":"Preheat oven to GM 5 (375 f).
Spread flaxseeds onto oven tray
Roast seeds for 10 minutes.
Grind roasted seeds in electric grinder/blender.
Empty ground seeds into mixing bowl and mix with Flax oil and salt until it looks like a nut butter.
Store in opaque container in fridge.","url":"https://recipe.bluelayer.org/recipe/23042/flaxseed-linseed-butter"},{"id":"22996","title":"Summer Squash and Zucchini Saute","ingredients":"oil, olive, salad or cooking
onions, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
cheese, parmesan, hard","directions":"On the stovetop in a frying pan, add olive oil.
Then add onion, squash and zucchini and stir until cooked, about 7 minutes.
Sprinkle Parmesan cheese and serve.","url":"https://recipe.bluelayer.org/recipe/22996/summer-squash-and-zucchini-saute"},{"id":"22932","title":"Creole Roasted Pecans","ingredients":"nuts, pecans
butter, without salt
sauce, worcestershire
creole seasoning,","directions":"Stir together first 3 ingredients in a jellyroll pan.
Bake at 250 for 45 minutes, stirring every 15 minutes.
Sprinkle with seasoning.
Store in an airtight container 1 week, or freeze up to 2 months.","url":"https://recipe.bluelayer.org/recipe/22932/creole-roasted-pecans"},{"id":"22905","title":"Toasted Pumpkin Seeds","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In large pot, combine all ingredients.
Let stand for at least 24 hours at room temperature.
Heat oven to 200F degrees.
Drain seeds.
Butter large cookie sheet.
Place seeds on sheet.
Bake 1 hour.
Turn oven off, leave in oven until cooled completely.","url":"https://recipe.bluelayer.org/recipe/22905/toasted-pumpkin-seeds"},{"id":"22859","title":"Curried Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, curry powder
salt, table","directions":"Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Toss the pumpkin seeds in a large bowl with the coconut oil until well coated.
Sprinkle with the curry powder and salt and toss to coat completely.
Spread the seeds in a single layer on the prepared baking sheet.
Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/22859/curried-pumpkin-seeds"},{"id":"22832","title":"Honey-Roasted Asian Turnips","ingredients":"turnips, raw
honey
butter, salted
salt, table
spices, pepper, black","directions":"Preheat oven to 375°F.
Arrange quartered turnips onto a large baking sheet with sides.
Melt honey and butter together and drizzle over turnips.
Season with salt and pepper and toss to coat turnips thoroughly.
Roast for 30-35 minutes or until lightly browned and tender.","url":"https://recipe.bluelayer.org/recipe/22832/honey-roasted-asian-turnips"},{"id":"22799","title":"Roasted Chickpeas with Cajun Spices","ingredients":"spices, paprika
spices, garlic powder
spices, pepper, red or cayenne
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Stir together paprika, garlic powder, and cayenne in small bowl.
Set aside.
Pat chickpeas dry with clean towel.
Spread on baking sheet, and bake 40 minutes.
Transfer chickpeas to bowl, and toss with oil to coat.
Sprinkle with spices, and stir to coat.
Season with salt, if desired.
Decrease oven heat to 300F.
Spread chickpeas on baking sheet, and return to oven.
Bake 12 to 18 minutes, or until chickpeas are crisp and golden.
Cool.","url":"https://recipe.bluelayer.org/recipe/22799/roasted-chickpeas-with-cajun-spices"},{"id":"22743","title":"Pumpkin Seed Oil Dressing","ingredients":"oil, olive, salad or cooking
vinegar, distilled
mustard, prepared, yellow
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table","directions":"Put all ingredients in a small bowl.
Whisk together with a fork or small whisker until emulgated.
Dressing is enough for about 16-20 cups lettuce.
Use some toasted pumpkin seeds for topping.
NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil.
But you should start then with less than 1 teaspoon to evaluate the flavour.","url":"https://recipe.bluelayer.org/recipe/22743/pumpkin-seed-oil-dressing"},{"id":"22722","title":"Herb Roasted Potatoes","ingredients":"mustard, prepared, yellow
oil, olive, salad or cooking
spices, oregano, dried
spices, rosemary, dried
spices, basil, dried
spices, pepper, red or cayenne
spices, garlic powder
potatoes, raw, skin","directions":"Mix all ingredients except potatos in large bowl.
Add potatoes and toss to mix--add a little water if needed so that all potatoes get coated.
Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
Bake@ 425 approx 40 minutes until fork tender--no need to stir.","url":"https://recipe.bluelayer.org/recipe/22722/herb-roasted-potatoes"},{"id":"22674","title":"Roasted Sweet Potato and Brussels Sprouts Salad","ingredients":"sweet potato, raw, unprepared
brussels sprouts, raw
quinoa, uncooked
fresh red onions,
cranberries, dried, sweetened
cheese, goat, soft type
syrup, maple, canadian
oil, olive, salad or cooking
vinegar, balsamic
mustard, prepared, yellow
lime juice, raw
salt, table","directions":"This recipe uses previously roasted sweet potatoes and Brussels sprouts or you may roast during preparation.
It also uses previously cooked quinoa, cooked according to package directions.
To roast (if you dont have leftovers): 1.
Peel sweet potatoes and cut them into chunks and cut stems off of the Brussels sprouts.
Place them in a bowl and coat with olive oil and sprinkle with salt and pepper.
Place on a rimmed baking sheet and roast in the oven at 350 F for 35 minutes.
For the salad: 1.
Place roasted sweet potatoes, Brussels sprouts, quinoa, red onion, and dried cranberries in a large bowl and mix with a spoon.
Top with crumbled goat cheese.
For the dressing: 1.
In a small bowl whisk together the maple syrup, olive oil, balsamic vinegar, Dijon mustard, lime juice, and salt and pepper.
Once mixed, top the salad with the dressing and toss to combine.","url":"https://recipe.bluelayer.org/recipe/22674/roasted-sweet-potato-and-brussels-sprouts-salad"},{"id":"22670","title":"Honey Roasted Pecans","ingredients":"nuts, pecans
honey","directions":"Heat oven to 350 degrees.
Place pecans in an even layer on baking sheet.
Roast 12 to 15 minutes.
Remove from baking sheet and place in large bowl.
In saucepan combine honey and pecans.
Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork.
Cool completely.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/22670/honey-roasted-pecans"},{"id":"22639","title":"Ginger Confetti Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
spices, ginger, ground
sugars, granulated","directions":"In a medium saucepan, bring 2 cups of water to a boil.
Add the rice and stir once.
Reduce heat, cover and simmer 15-20 minutes or until the water is absorbed and the rice is tender.
Remove from the heat and let stand 3 minutes.
Add scallions, roasted red pepper, ginger and sugar to the rice.
Stir with a fork to combine and fluff.","url":"https://recipe.bluelayer.org/recipe/22639/ginger-confetti-rice"},{"id":"22625","title":"Sourdough Grain & Seed Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic","directions":"ABM:.
Place all ingredients (in order listed) in your bread machine, and set to dough cycle.
When complete, form into a loaf and place in a greased loaf pan.
Allow to rise to doubled.
Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.
For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!
You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
KA or Stand Mixer:.
Place all ingredients in order listed, in bowl.
Mix using dough hook until dough pulls away from sides of bowl.
Dough shoud be smooth, slightly damp.
Oil a large bowl, and place dough in, swishing it around to coat.
Allow to rest for 30 minutes.
Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.
Allow to rest 30 minutes more.
Repeat foldings.
Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.
Allow to rise until doubled (2-3 hours.)
Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.
This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.
Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.
Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.
).","url":"https://recipe.bluelayer.org/recipe/22625/sourdough-grain-seed-bread"},{"id":"22602","title":"Apple Vanilla Rice Pudding Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
rice, white, long-grain, regular, unenriched, cooked without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
spices, cinnamon, ground","directions":"Combine the rice lowfat milk, rice, 1/4 c. of the apple juice, and the sugar in a saucepan and heat till the mix comes to a boil.
Reduce the heat to low, cover, and cook for 45 min or possibly till the rice is tender.
Combine the tofu, applesauce, tahini, vanilla, and cinnamon in a blender or possibly food processor till smooth.
Stir the tofu mix into the rice, and cook over low heat for 2 min, stirring to blend well.
Spoon into individual serving dishes and chill for several hrs or possibly till the rice is set.
NOTES : I just finished making Apple Vanilla Rice Pudding and realized the instructions are given only for half of the apple juice being used.
I checked the book, and believe it or possibly not, the printed instructions were the same - so I just mixed the rest of the apple juice in the blender with the remaining ingredients, it*looks* OK, but I have yet to try it.
I think I sent it last week.","url":"https://recipe.bluelayer.org/recipe/22602/apple-vanilla-rice-pudding-recipe"},{"id":"22556","title":"Rosemary & Smoked Sea Salt Roasted Walnuts","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
spices, pepper, black
salt, table
nuts, walnuts, english","directions":"Pre-heat oven to 150C/300F
Line a baking sheet with non-stick baking paper.
Put the walnuts into a large mixing bowl.
In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
Pour the walnuts onto the prepared baking sheet.
Bake for 15 to 20 minutes, stirring the walnuts regularly.
Allow the walnuts to cool completely before storing them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22556/rosemary-smoked-sea-salt-roasted-walnuts"},{"id":"22544","title":"Wild Rice Dressing with Roasted Grapes and Walnuts","ingredients":"butter, without salt
shallots, raw
celery, raw
wild rice, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
nuts, walnuts, english
orange juice, raw","directions":"Melt butter in heavy large saucepan over medium heat.
Add shallots and celery.
Cook until soft, stirring frequently, about 8 minutes.
Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer.
Cover, reduce heat to medium-low, and simmer 30 minutes.
Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
DO AHEAD: Can be made 1 day ahead.
Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
Meanwhile, preheat oven to 350F.
Place grapes on rimmed baking sheet.
Drizzle with oil; toss.
Roast grapes until beginning to wrinkle, about 15 minutes.
Transfer to bowl; toss with vinegar.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/22544/wild-rice-dressing-with-roasted-grapes-and-walnuts"},{"id":"22433","title":"Roasted Garlic Cream Sauce","ingredients":"cream, fluid, heavy whipping
spices, garlic powder
spices, pepper, black
parsley, fresh
salt, table
cheese, parmesan, hard","directions":"Combine the cream, garlic paste, black pepper, and 2 tbsp parsley in a large saucepan.
Bring to a boil over high heat, stirring to dissolve the garlic paste.
Reduce heat to low and simmer for 15 minutes.
Sprinkle the salt and parmesan into the sauce.
Stir until sauce is blended and thickened, 1-2 minutes.
Serve over hot pasta.","url":"https://recipe.bluelayer.org/recipe/22433/roasted-garlic-cream-sauce"},{"id":"22393","title":"Fruit and Seed Bars","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
butter, without salt
honey
seeds, flaxseed
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 325 degrees.
In a food processor, pulse all the ingredients until coarsely chopped.
Pour the mixture into a 9 x 9 inch pan, greased then line with parchment.
Bake for 25 minutes.
Let the bars completely cool before cutting into bars.
Serve.","url":"https://recipe.bluelayer.org/recipe/22393/fruit-and-seed-bars"},{"id":"22374","title":"Glazed Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, teriyaki, ready-to-serve
orange juice, raw
spices, garlic powder
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Place chicken in a zip type bag.
Pour remaining ingredients in bag with chicken.
Seal bag and shake to mix marinade ingredients.
Marinate in refrigerator at least one hour.
Place chicken, skin side up, in a roasting pan.
Bake, uncovered at 425 degrees f, for 40 minutes, or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/22374/glazed-roasted-chicken"},{"id":"22320","title":"Chocolate Fudge Cups","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
oil, corn, peanut, and olive
salt, table","directions":"Line a 12-hole mini muffin pan with foil candy cups.
Place bittersweet chocolate chips in a medium bowl.
Heat heavy cream in a small heavy-bottomed saucepan over medium-low heat until very hot but not boiling.
Remove from heat, pour over the chocolate chips and let sit for 10 minutes.
Stir with a whisk until smooth.
Divide the chocolate among the candy cups (about 1 tablespoon per cup) and sprinkle with 1/4 cup unsalted roasted peanuts (chopped) and 1 teaspoon flaked sea salt.
Refrigerate until set, 45 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/22320/chocolate-fudge-cups"},{"id":"22296","title":"Toasted Pumpkin Seeds Teriyaki Cajun Style","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
a cajun life, all purpose cajun seasoning,
spices, garlic powder
spices, paprika
spices, chili powder
salt, table
sauce, teriyaki, ready-to-serve
salt, table","directions":"Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper; set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.
Preheat oven to 300 degrees F (150 degrees C).
Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl; toss the pumpkin seeds in the seasoned butter to coat.
Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors.
Spread seeds onto a baking sheet.
Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour; stir after 30 minutes.
Remove and let cool until seeds stop making a popping noise; sprinkle with salt if desired.","url":"https://recipe.bluelayer.org/recipe/22296/toasted-pumpkin-seeds-teriyaki-cajun-style"},{"id":"22244","title":"Bar B Q Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, paprika
sauce, worcestershire
salt, table
spices, garlic powder
onions, raw
spices, pepper, red or cayenne","directions":"Remove seeds from pumpkins interior.
Place the seeds into a bowl of hot water and clean off all the slimy strings.
Measure 1 c. of seeds, pour them onto paper towel, and pat dry.
Pour the oil into a saucepan.
Add in the seeds and seasonings.
Place the pan over medium-high heat.
Fry the seeds, stirring constantly with a wooden spoon, for 6 to 8 min, or possibly till they puff up slightly.
Remove pan from heat, and allow the seeds to cold.
Serve the seeds immediately or possibly store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22244/bar-b-q-pumpkin-seeds-recipe"},{"id":"22199","title":"Maple Olive Oil Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
nuts, walnuts, english
syrup, maple, canadian
oil, olive, salad or cooking
sugars, brown","directions":"Heat oven to 300 degrees F. 2.
Place all ingredients in a bowl and stir.
Transfer to a 9x13 pan.
Cook for 45 minutes, stirring every 15 minutes.
Allow to cool completely before storing.
Adapted from Non-Reactive Pan.","url":"https://recipe.bluelayer.org/recipe/22199/maple-olive-oil-granola"},{"id":"22183","title":"Roasted Asparagus and Thyme","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Place asparagus in a roasting pan or baking pan lined with heavy duty foil.
Drizzle with oil and toss to coat.
Sprinkle with thyme, salt and pepper.
Bake, uncovered at 425' for 10-15 min or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/22183/roasted-asparagus-and-thyme"},{"id":"22181","title":"Oven-Roasted Hash Brown Cakes","ingredients":"onions, raw
potatoes, raw, skin
salt, table
butter, without salt","directions":"Preheat oven to 425F.
Butter large rimmed nonstick baking sheet or just use silpat.
Place onion in large bowl.
Separately, toss potatoes with 1/2 teaspoon salt in medium bowl.
Let stand 5 minutes.
Using hands, squeeze out excess liquid from potatoes.
Add potatoes, 1/2 teaspoon salt, and melted butter to onion.
Toss to coat.
Divide mixture into 4 mounds on prepared baking sheet, spacing apart.
Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft).
Reduce oven temperature to 350F; bake until cakes are golden and crisp around edges, about 30-45 minutes longer.
If you scale the recipe, scale the time.","url":"https://recipe.bluelayer.org/recipe/22181/oven-roasted-hash-brown-cakes"},{"id":"22125","title":"Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
nuts, hazelnuts or filberts
raisins, seeded","directions":"Mix the flour and water either by hand or mixer until all of the flour is wetted.
Cover and let that sit at room temperature for 1 hour.
Roast hazelnuts at 375F for 14 minutes.
Cool and remove skins by rubbing the hazelnuts between your hands.
Crush the nuts roughly or leave whole.
Add salt and yeast, butter and honey and knead for 5 minutes.
Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
Remove dough and place in a straight-sided clear container noting the level of the dough.
Cover with oiled plastic wrap and let rise until doubled in volume.
After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side.
Return to the container.
Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each.
Place each into 8\" x 4\" loaf pans sprayed with oil.
Preheat oven to 375F.
Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
Bake for 15 minutes and rotate the loaves for even baking.
After 35 to 45 minutes (total) check the temperature.
Remove when the loaves are 195 F to 205F.
Tip the loaves out onto racks and let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/22125/roasted-hazelnut-raisin-whole-grain-wheat-bread-direct-method"},{"id":"22063","title":"Fast Breakfast Bars","ingredients":"oats
oil, corn, peanut, and olive
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
milk, canned, condensed, sweetened","directions":"Preheat over to 250.
Heat condensed milk on the stove.
Mix all ingredients together.
Once milk is warm add to the dry ingredients.
Press into a 9X13 pan and bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/22063/fast-breakfast-bars"},{"id":"21958","title":"Spicy Sweet Potato Red Pepper Soup","ingredients":"sweet potato, raw, unprepared
spices, pepper, red or cayenne
fresh red onions,
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
oil, olive, salad or cooking
cheese, goat, soft type","directions":"After sweet potatoes are boiled, drain, put back into dutch oven or large pot, add stock.
Add diced roasted red bell peppers (roast your own if you like), butter & sauteed onion to potatoes & broth mixture.
Blend until smooth with a stick blender (or regular blender).
Season to taste, adding sugar if you think you need it.
Serve in bowls, adding about a tablespoon of goat cheese to each serving.
Drizzle each bowl with a little hot chili oil, which you can find in asian markets.","url":"https://recipe.bluelayer.org/recipe/21958/spicy-sweet-potato-red-pepper-soup"},{"id":"21909","title":"Roasted Vegetable Medley","ingredients":"onions, raw
peppers, sweet, green, raw
asparagus, raw
pickles, cucumber, sour
seeds, pumpkin and squash seeds, whole, roasted, without salt
mushrooms, white, raw
beans, snap, green, raw
oil, olive, salad or cooking
spices, pepper, black
spices, pepper, red or cayenne
salt, table
dill weed, fresh","directions":"Preheat oven to 400 degrees F.
In a large bowl, combine all of the ingredients.
(Note: Add oil and spices after adding vegetables.)
Blend mixture by hand to ensure that all vegetables are properly coated.
Pour vegetables into an aluminum pan and place it into the oven.
After 20 minutes, stir vegetables then let cook for the remaining 15 minutes.
Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/21909/roasted-vegetable-medley"},{"id":"21885","title":"Dark Chocolate Cranberry Granola","ingredients":"oats
wheat germ, crude
seeds, flaxseed
spices, cinnamon, ground
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
honey
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 F. 2.
Combine oats, wheat germ, flax seeds, cinnamon, almonds, coconut, pepitas and cranberries in a large bowl.
In a separate bowl combine coconut oil or vegetable oil, maple syrup, honey and water.
(Note: I used coconut oil and added all the wet ingredients together in a sauce pan on low heat to melt the oil.)
Add the honey mixture into the dry ingredients and stir until all the oats are evenly coated.
Transfer wet granola evenly onto two large cookie sheets that youve lined with parchment paper.
Cook for 1 hour, stirring every 15 minutes.
Remove from oven and allow granola to completely cool before serving.
Dont worry if the granola doesnt seem completely crunchy after coming out of the oven.
It will crisp up once completely cooled.
When completely cooled, mix in chocolate.","url":"https://recipe.bluelayer.org/recipe/21885/dark-chocolate-cranberry-granola"},{"id":"21881","title":"Roasted Parsnips and Carrots","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
parsley, fresh","directions":"Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise.
Slice each diagonally in 1-inch-thick slices.
The vegetables will shrink while cooking, so don't make the pieces too small.
Place the cut vegetables on a sheet pan.
Add the olive oil, salt, and pepper and toss well.
Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
Sprinkle with dill and serve hot.","url":"https://recipe.bluelayer.org/recipe/21881/roasted-parsnips-and-carrots"},{"id":"21869","title":"Roasted Salmon with Honey and Soy Glaze","ingredients":"soy sauce made from soy (tamari)
spices, ginger, ground
honey
oil, olive, salad or cooking
fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 350F.
For glaze, in a small saucepan combine the soy sauce and ginger.
Bring to a simmer.
Stir in the honey until combined.
Remove saucepan from heat.
Drizzle oil in an ovenproof nonstick skillet Large enough to hold all the salmon, and swirl it around until the oil coats the entire surface.
Heat over high heat until hot.
Reduce heat to medium.
Add the salmon fillets to the hot skillet.
Cook until the fish turns pink and opaque halfway up from the bottom.
(The bottom of the fillets should be browning.)
Remove skillet from heat.
Turn fillets over and brush with glaze.
Transfer skillet to oven.
Bake until firm, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/21869/roasted-salmon-with-honey-and-soy-glaze"},{"id":"21793","title":"Best Ever Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sauce, worcestershire
butter, without salt
salt, table","directions":"Preheat oven to 250 degrees.
Thoroughly rinse seeds and pick out stray bits of pumpkin.
Pour seeds on a cookie sheet, preferably one with sides.
Combine Worcestershire sauce and melted butter.
Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
Evenly sprinkle salt over seeds.
Bake for two hours, stirring every half hour.
Let cool and enjoy!
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/21793/best-ever-roasted-pumpkin-seeds"},{"id":"21751","title":"Roasted Red Pepper Sauce","ingredients":"spices, pepper, red or cayenne
soup, vegetable broth, ready to serve
yogurt, greek, plain, nonfat","directions":"Puree the peppers in a food processor.
Transfer to a bowl and whisk in the broth and yogurt.
Simmer 10 minutes to reduce and thicken; cook meatballs or other meat or chickpeas in this sauce, if desired.","url":"https://recipe.bluelayer.org/recipe/21751/roasted-red-pepper-sauce"},{"id":"21744","title":"Omega Bars","ingredients":"honey
oil, canola
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
seeds, sesame seeds, whole, dried
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat syrup, canola oil, and nut butters over medium heat until soft and smooth.
Stir in nuts, seeds, and rice cereal.
Press into a prepared 9 x 9 pan.","url":"https://recipe.bluelayer.org/recipe/21744/omega-bars"},{"id":"21736","title":"Coconut ladoo","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
spices, cardamom","directions":"Heat a non stick pan on a low flame.
Add dessicated coconut and condensed milk and combine together.
Cook on a low flame for about 4-5 minutes by stirring continuously.
Cook the mixture till it gets thickened.
Once the mixture gets little thickened, add cardamom powder and mix well.
When the mixture leaves the sides of the pan and becomes a mass, switch off the flame.
Remove the mixture into a bowl.
Allow it to cool down completely.
Apply little ghee on your palm and shape the mixture into small ladoos.
In a separate plate, add dried/dessicated coconut.
Roll each ladoo into it, till it is well coated with the dry coconut.
Place the ladoos in small muffin liners or in a serving plate.
Garnish with roasted cashewnuts or almonds.
Yummy coconut ladoos are ready to be served.
It stays good for 4-5 days when stored in the refrigerator.
NOTES/TIPS: -If using freshly grated coconut, saute for a minute or two to remove the moisture from the coconut.
Take care not to brown them.
But if you are using dessicated coconut, no need to saute it.","url":"https://recipe.bluelayer.org/recipe/21736/coconut-ladoo"},{"id":"21692","title":"An Easy Snack: Sesame Crackers","ingredients":"seeds, sesame seeds, whole, dried
sugars, brown
honey
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"If using pre-roasted sesame seeds, roast them to release the aromas.
Heat in a thick-bottomed pot or pan on low heat until fragrant, and transfer to a bowl.
To make the syrup, use a small pot and stir the brown sugar, honey, and water over low heat.
After simmering, large bubbles will form.
Without stirring the pot, repeatedly lift the pot away from the heat, then return it back.
Once it thickens, check the consistency.
Do this by filling a cup with water and dropping the syrup in the water; if it hardens, then it's done.
Remove from heat immediately.
If the drop of syrup dissolves into the water and scatters, then the syrup needs to be simmered longer.
Add margarine and agitate the pot while it melts, then add the sesame seeds and stir the ingredients together.
Once the texture is evenly incorporated, pour the batter between two pieces of parchment paper, and roll out to 1 cm thickness.
Once it cools down, chill in the refrigerator for about 10 minutes, and when it hardens (it will not completely stiffen) cut into desired sizes, and serve!
(The photo shows them cut roughly into 2 and 1/2 cm squares.)
They will absorb moisture, so it's best to store them in a can or container, and keep them in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/21692/an-easy-snack-sesame-crackers"},{"id":"21691","title":"Alternative to Peanut Butter","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
molasses","directions":"Blend together in a bowl and spread on a slice of bread or spread on crackers.","url":"https://recipe.bluelayer.org/recipe/21691/alternative-to-peanut-butter"},{"id":"21640","title":"Honey Roasted Nuts","ingredients":"nuts, walnuts, english
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
honey
orange juice, raw","directions":"Microwave all ingredients in bowl 4 to 7 minutes at high power, stirring halfway through cooking time.
Spread nuts on foil to cool.","url":"https://recipe.bluelayer.org/recipe/21640/honey-roasted-nuts"},{"id":"21557","title":"Goodbye Summer Pasta","ingredients":"noodles, egg, dry, unenriched
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
fresh red onions,
seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
carrots, raw
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
spices, curry powder
cheese, parmesan, hard","directions":"Cook pasta according to package directions.
Dont over boil.
Put olive oil in a hot pan and saute all of the veggies together for 5 minutes.
Add cream, salt, pepper, and curry powder into veggies.
Bring to a boil.
Reduce heat and simmer for 3-5 minutes, letting the mixture thicken up.
Remove from heat and stir in 1/2 cup of the grated Parmesan cheese.
Drain pasta.
Add pasta into the pan with the hot sauce.
Toss to combine.
Serve if desired with more grated Parmesan on top of pasta.","url":"https://recipe.bluelayer.org/recipe/21557/goodbye-summer-pasta"},{"id":"21538","title":"Granola","ingredients":"nuts, almonds
nuts, macadamia nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
vanilla extract
spices, cinnamon, ground
salt, table","directions":"Place nuts and seeds in a large bowl, cover with water and soak overnight.
Place raisins in a separate bowl, cover with water and soak overnight.
Place the raisins, along with their soaking water in a food processor and puree until smooth.
In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water.
Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients.
Transfer mixture onto two large parchment lined baking sheets.
To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours.
For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit.
Serve.","url":"https://recipe.bluelayer.org/recipe/21538/granola"},{"id":"21473","title":"Party Cheese Ball","ingredients":"cheese, parmesan, hard
cheese, cheddar
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, red or cayenne
nuts, pecans","directions":"Combine the cream cheese, cheddar cheese, garlic powder, and cayenne pepper until well blended.
Add in the roasted red peppers.
Form one big ball and roll it in the nuts (or you can omit the nuts but refrigerate the ball).
Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/21473/party-cheese-ball"},{"id":"21440","title":"Steamed Baby Vegetables","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
carrots, raw","directions":"Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.","url":"https://recipe.bluelayer.org/recipe/21440/steamed-baby-vegetables"},{"id":"21408","title":"Tequila-Spiked Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
butter, without salt
sweetener, syrup, agave
syrups, corn, light
salt, table
leavening agents, baking soda
alcoholic beverage, tequila sunrise, canned","directions":"Preheat oven to 250 degrees and position racks on upper and middle thirds of oven.
Toss the popcorn with the roasted peanuts in a large heatproof bowl.
In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup, and salt and bring to boil, stirring until the sugar is completely dissolved.
Boil over medium heat for 4 minutes.
Remove from the heat.
Using a long spoon, stir in the baking soda and tequila; the syrup will foam.
Immediately pour the hot syrup over the popcorn and peanuts and using two spoons, toss to coat thoroughly.
Spread the popcorn on two nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets haflway through, until golden and nearly dry.
Turn oven off, open the door completely and let the popcorn cool completely before serving.
Can be kept in airtight container for up to one week.","url":"https://recipe.bluelayer.org/recipe/21408/tequila-spiked-caramel-corn"},{"id":"21356","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Adjust oven rack to middle position; heat oven to 450 degrees F.
Line rimmed baking sheet with aluminum foil; spread beans on baking sheet.
Drizzle with olive oil; using hands, toss to coat evenly.
Sprinkle with salt and pepper, toss to coat, and distribute in an even layer.
Roast for 10 minutes.
Remove baking sheet from oven.
Using tongs, redistribute beans.
Continue roasting for 10 to 12 minutes, until beans are dark golden brown in spots and have started to shrivel.
If needed, adjust seasoning with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/21356/roasted-green-beans"},{"id":"21348","title":"Turkey Sausage Stir Fry Recipe","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
mushrooms, white, raw
peppers, sweet, green, raw
ground turkey, raw
oil, olive, salad or cooking","directions":"Use equal amounts of vegetables (depends on how much you want to make).
Put all in skillet and stir fry.
Serve over 1/3 c. of rice with soy sauce.","url":"https://recipe.bluelayer.org/recipe/21348/turkey-sausage-stir-fry-recipe"},{"id":"21262","title":"Balsamic Roasted New Potatoes","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
spices, nutmeg, ground
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Preheat oven to 425.
Heat olive oil in large, oven-proof skillet.
Add potatoes, garlic, thyme, rosemary and nutmeg.
Toss over medium-high heat for 2-3 minutes.
Remove from heat.
Place skillet in oven.
Cook uncovered at 425 for 30 minutes, or until potatoes are tender, stirring occasionally.
Remove from oven, add the vinegar and salt and pepper, tossing well.
Place back in oven, roasting an additional six minutes.","url":"https://recipe.bluelayer.org/recipe/21262/balsamic-roasted-new-potatoes"},{"id":"21253","title":"Chocolate-Covered Peanuts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"Put the pieces of chocolate in an absolutely dry heatproof bowl.
Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth.
In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate.
Spread the mixture on the plastic-lined plate and chill.
Use a chefs knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.
You can substitute Salt-Roasted Peanuts (page 188) or Pralined Peanuts (page 196) for the roasted peanuts in this recipe.
Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.","url":"https://recipe.bluelayer.org/recipe/21253/chocolate-covered-peanuts"},{"id":"21219","title":"Baked Hubbard Squash Recipe","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
spices, cinnamon, ground
salt, table","directions":"PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
CUT SQUASH IN HALF; REMOVE SEEDS.
CUT INTO 4 1/2 Ounce Pcs.
PLACE SQUASH CUT SIDE UP IN PANS.
Add in 1 1/2 C. WATER TO EACH PAN.
COVER PANS.
BAKE 1 HOUR Or possibly Till TENDER.
COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.
SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE:
IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.
WILL YIELD 29 LB SQUASH.
NOTE:
IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.
)MAY BE USED.
CUT IN HALF, LENGTH-WISE; REMOVE SEEDS.
IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS.
FOLLOW STEPS 3 THROUGH 6.
EACH PORTION: 1 SQUASH HALF (5 OUNCES).
NOTE:
IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.
NOTE:
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE
SERVING SIZE: 1 PIECE","url":"https://recipe.bluelayer.org/recipe/21219/baked-hubbard-squash-recipe"},{"id":"21173","title":"Honey Balsamic Roasted Cherries","ingredients":"cherries, sweet, raw
honey
vinegar, balsamic
oil, olive, salad or cooking","directions":"Preheat oven to 450 F. Spread the pitted cherries in an even layer on a rimmed baking sheet.
Whisk together the honey, vinegar and oil until combined and pour over the cherries, tossing to coat.
Roast at 450 F for 20-25 minutes, stirring every 5-10 minutes, until the cherries start to look wrinkled and the juices start to thicken.
Remove from oven and let them sit for about 5 minutes to cool, and then serve however your little heart desires!
I served mine with frozen yogurt, but ice cream or regular yogurt would be fabulous too!","url":"https://recipe.bluelayer.org/recipe/21173/honey-balsamic-roasted-cherries"},{"id":"21157","title":"Roasted Carrots","ingredients":"carrots, raw
salad dressing, italian dressing, commercial, regular","directions":"Preheat oven to 450F.
Cut carrots into 1-1/4-inch-thick slices.
(If carrots are thick, cut lengthwise in half before slicing for more even baking.)
Place in foil-lined shallow baking pan.
Toss with 2 Tbsp.
of the dressing.
Cover with foil.
Bake 20 min.
Remove foil; stir.
Bake an additional 20 to 25 min.
or until carrots are crisp-tender, stirring occasionally.
Serve tossed with remaining 1/4 cup (4 Tbsp.)
dressing.","url":"https://recipe.bluelayer.org/recipe/21157/roasted-carrots"},{"id":"21130","title":"Sunflower and Pumpkin Seed Brotchen (Bread Rolls)","ingredients":"wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
beverages, ovaltine, classic malt powder
water, bottled, generic","directions":"Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
Add the water and mix into the dough with a wooden spoon until in comes together.
Remove dough from bowl and place on a floured working surface.
Knead with the palm of your hand for a good 15 minutes.
Dust hands or working surface with extra flour as needed if the dough is sticking too much.
Gradually fold in the seeds and knead for another 1-2 minutes.
Form into a ball and return the dough to the bowl.
Cover with plastic wrap and let sit at room temperature for 30 minutes.
After 30 minutes place in the refrigerator over night or 12-15 hours.
The should double in size.
Remove dough from bowl and put on a lightly floured cutting board.
Lightly roll or press into a 2-3 cm (1 inch) thick circle.
Cut into 8 equal triangles.
You can round out the pointy corner if you wish with your hands.
Spread some more wheat graham on a small plate.
Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it's evenly covered.
Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
While the dough is rising, prepare the oven.
To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife.
Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!
).
Remove from oven and let cool on a rack for a few minutes befor eating.","url":"https://recipe.bluelayer.org/recipe/21130/sunflower-and-pumpkin-seed-brotchen-bread-rolls"},{"id":"21085","title":"Corn and Roasted Red Pepper Salad","ingredients":"corn, sweet, white, raw
vinegar, red wine
spices, pepper, red or cayenne
spices, coriander seed
sugars, granulated
oil, olive, salad or cooking
spices, cumin seed
spices, pepper, red or cayenne
spices, chili powder
spices, ginger, ground","directions":"Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar.
Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/21085/corn-and-roasted-red-pepper-salad"},{"id":"20943","title":"Roasted Maple Pecans","ingredients":"nuts, pecans
syrup, maple, canadian
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350F.
Combine all ingredients in small bowl, and toss to coat.
Spread pecans on parchment- or foil-covered baking sheet.
Bake 20 to 30 minutes, stirring every 10 minutes, until sugar is caramelized.
Set pan on wire rack, and let cool 10 minutes.
Break apart any nuts that have stuck together, and serve.","url":"https://recipe.bluelayer.org/recipe/20943/roasted-maple-pecans"},{"id":"20932","title":"Pumpkin Streusel Bars","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
butter, without salt
pumpkin, raw
sugars, brown
honey
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375F and line a 9 pan with parchment.
Combine crust ingredients, mixing with a pastry blender or fork.
Press into the pan.
Bake for 10 minutes.
Set aside.
In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
Whisk together the milk and cornstarch and mix into the pumpkin mixture.
Spread filling over baked crust.
Combine the topping mixture until crumbly and sprinkle over the filling.
Return to the oven and bake another 25-30 minutes.
Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/20932/pumpkin-streusel-bars"},{"id":"20878","title":"Shrimp Pad Thai","ingredients":"lime juice, raw
tamarinds, raw
spices, paprika
cock brand, palm sugar,
salt, table","directions":"To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.
Reduce slightly and set aside to cool.
Reserve.
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.
Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.)
Strain and reserve until needed.
Heat oil in a medium sauepan.
Deep-fry the diced tofu until crisp and golden.
Drain in a paper towel and set aside to cool.
Reserve.
Add the peanuts and fry for 30 seconds.
Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter.
Cook the scrambled egg and milk mixture to a medium consistency.
Season with salt.
Place in a plate and allow to cool.
Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil.
When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.
Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.
Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate.
Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.
Serve a wedge of lime on the side.","url":"https://recipe.bluelayer.org/recipe/20878/shrimp-pad-thai"},{"id":"20845","title":"Sweet and Nutty Trail Mix","ingredients":"oil, corn, peanut, and olive
nuts, almonds
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
cranberries, dried, sweetened","directions":"Mix and enjoy!
Suggestion: Use cocktail peanuts and dry roasted almonds for best taste.","url":"https://recipe.bluelayer.org/recipe/20845/sweet-and-nutty-trail-mix"},{"id":"20786","title":"Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
salt, table","directions":"Place ingredients in blender.
With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes).
If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade.
Continue blending until desired consistency is reached.
For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed.
Yields 1/2 cup creamy or 3/4 cup crunchy peanut butter.
Store in a tightly closed container in the refrigerator.
Oil may rise to the top.
If this occurs, stir before using.","url":"https://recipe.bluelayer.org/recipe/20786/peanut-butter"},{"id":"20759","title":"Spiced Pumpkin Seeds","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, garlic powder
sauce, worcestershire
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.
Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/20759/spiced-pumpkin-seeds"},{"id":"20745","title":"Sesame Zucchini Ribbons","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
lime juice, raw
oil, sesame, salad or cooking","directions":"Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
Transfer to a colander set over a bowl.
Repeat with remaining 1 T vegetable oil and the ribbons.
Let stand in colander 20 minutes to drain; transfer to serving bowl.
Toss with juice and sesame oil; salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/20745/sesame-zucchini-ribbons"},{"id":"20735","title":"Foccacia","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
nuts, pine nuts, dried","directions":"Combine yeast, 1/2 cup warm water, and the sugar in a large bowl.
Let proof for 10 minutes.
Add the olive oil and remaining warm water.
Add the flour, salt and herbs.
Knead vigorously for five to ten minutes.
Add a little more flour if necessary to keep it from sticking.
Place dough in an oiled bowl, turn to coat the surface.
Cover with plastic wrap or a damp towel.
Allow to rise for 1 1/2 hours.
Preheat oven to 450 degrees and lightly oil with olive oil two 9x13 baking dishes or one large jelly roll pan (for thicker sandwich foccacia).
Press dough into pan(s).
Let rise for 30 minutes.
Dimple the dough with your fingertips, brush with good olive oil, and sprinkle with coarse sea salt.
I especially like it with chopped pine nuts gently pressed into the surface, about 1/2 cups chopped nuts.
Place in the oven, reduce temperature to 375 degrees and bake for 20 to 25 minutes (more for thicker foccacia) until light golden brown.
Transfer to a rack to cool.
Variations:
1) You can add 1/3 to 1/2 cup chopped drained sun-dried tomatoes to the wet ingredients as a variation, and then brush with sun-dried tomato oil for a more intense flavor.
2) Sauteed red onions or shallots, 1/2 cup chopped pitted olives, roasted garlic, or chili-infused oil are other interesting variations.
For a delicious eggplant burger, split the foccacia and treat it as a hamburger bun, layering in baked eggplant, tomatoes, cheese, onions, etc.","url":"https://recipe.bluelayer.org/recipe/20735/foccacia"},{"id":"20713","title":"Baked Winter Squash (Au Gratin)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
spices, coriander seed
syrup, maple, canadian
spices, garlic powder
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Preheat oven to 350.
Place squash in a bowl and toss with minced garlic and parsley.
Drizzle maple syrup and toss lightly.
Add flour, garlic salt and optional nutritional yeast.
Toss to coat the cubes .
Pour squash mixture into a baking dish and drizzle with oil.
Bake for 45 minutes to 1 hour, or until a bit crusty on top and soft underneath, but not mushy.
This winter-time dish goes well with so many entrees you can hardly go wrong.
This recipe was loosley adapted from Fit for Life's \"American Vegetarian Cookbook.
\".","url":"https://recipe.bluelayer.org/recipe/20713/baked-winter-squash-au-gratin"},{"id":"20675","title":"Garlic Roasted Potatoes","ingredients":"oil, olive, salad or cooking
spices, garlic powder
potatoes, raw, skin
salt, table","directions":"Preheat oven to 375F.
Stir together oil and garlic in a large bowl.
Peel potatoes and diagonally cut crosswise into 1/2-inch-thick slices, discarding ends.
Toss slices with garlic oil, then arrange in 1 layer in a large shallow baking pan (1 inch deep) and sprinkle with kosher salt.
Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.
Turn potatoes over with a metal spatula and roast until tender, about 15 minutes more.
Season potatoes with salt and transfer, crusted sides up, to a platter.","url":"https://recipe.bluelayer.org/recipe/20675/garlic-roasted-potatoes"},{"id":"20616","title":"Mohn Candy (No-bake Sesame Candy)","ingredients":"sugars, granulated
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, poppy seed
nuts, almonds","directions":"In a saucepan, combine the sugar, honey, tahini, and poppy seeds.
Cook the mixture over a low heat until thick, about 30 minutes (stir constantly).
Add the nuts and stir well.
Wet a wooden board and pour the mixture onto it.
Pat down the mixture with your hands (CAUTION: Hot!!)
or a wet spatula until the candy is about 1/2 inch thick.
Let cool.
Slice with a wet knife into diamond shape pieces.","url":"https://recipe.bluelayer.org/recipe/20616/mohn-candy-no-bake-sesame-candy"},{"id":"20588","title":"Roasted Red Pepper Sauce","ingredients":"spices, pepper, red or cayenne
cream, sour, cultured","directions":"Place pepper and sour cream in a food processor bowl.
Puree until smooth.","url":"https://recipe.bluelayer.org/recipe/20588/roasted-red-pepper-sauce"},{"id":"20551","title":"Mango Tahini Smoothie","ingredients":"mango nectar, canned
water, bottled, generic
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lime juice, raw","directions":"Blend mango, water, tahini, and lime juice together in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/20551/mango-tahini-smoothie"},{"id":"20490","title":"Garlic-Roasted Vegetables","ingredients":"cauliflower, raw
broccoli, raw
squash, summer, zucchini, includes skin, raw
fresh red onions,
potatoes, raw, skin
seeds, pumpkin and squash seeds, whole, roasted, without salt
carrots, raw
spices, garlic powder
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Toss all ingredients in a bowl.
Line a large cookie sheet with parchment paper and place everyone on it evenly.
Lightly coat with cooking spray.
Bake at 400 degrees 45 minutes or til potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/20490/garlic-roasted-vegetables"},{"id":"20369","title":"Balsamic Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
vinegar, balsamic","directions":"Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
Drizzle vinegar over carrots and shake pan a few times.
Roast carrots until most of vinegar is evaporated, about 2 minutes more.","url":"https://recipe.bluelayer.org/recipe/20369/balsamic-roasted-carrots"},{"id":"20363","title":"Pumpkin Seed Brittle With Sea Salt","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, baking soda
salt, table","directions":"Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 4-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms hard but pliable strand.
Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms hard brittle strand.
Remove from heat; stir in baking soda.
Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness.
Cool 5 minutes; sprinkle with sea salt.
Cool completely.
Break into pieces.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/20363/pumpkin-seed-brittle-with-sea-salt"},{"id":"20355","title":"Pumpkin Brittle Candy Recipe","ingredients":"leavening agents, baking soda
vanilla extract
salt, table
sugars, granulated
syrups, corn, light
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.
In a small bowl, stir the baking soda in the vanilla to dissolve it; set aside.
Cook the sugar, 1/2 cup water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335 degrees F to 340 degrees F on a candy thermometer, 8 to 12 minutes.
Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering.
Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.
Let the brittle cool to room temperature, 20 to 30 minutes.
Gently twist the pan to release the brittle (if necessary, invert the pan on to a piece of clean parchment while tapping release it), then break it into large chunks.
Store in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20355/pumpkin-brittle-candy-recipe"},{"id":"20331","title":"Sugar & Spice Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
salt, table
pumpkin, raw
butter, without salt","directions":"Preheat oven to 250 degrees F.
On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
When seeds are toasted, melt butter in a large skillet over med-high heat.
Add seeds & 2 Tablespoons of the sugar.
Stir until sugar is melted.
About 1 minute.
In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
Add pumpkin seeds from skillet to mixing bowl & stir until coated.","url":"https://recipe.bluelayer.org/recipe/20331/sugar-spice-roasted-pumpkin-seeds"},{"id":"20315","title":"Chocolate Drizzled Almonds","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Spread whole almonds in a single layer in shallow pan.
Place in cold oven, roast at 350F for 12 to 20 minutes, stirring occasionally, until fragrant.
Place roasted almonds on foil, parchment paper or a serving platter.
Melt chocolate in a small bowl in microwave for one minute at medium high power.
Stir well.
Microwave in additional 10-20 second intervals stirring until smooth.
Pour melted chocolate into a baggie.
Cut a small hole in a corner of the bag.
Drizzle chocolate over the almonds in a decorative pattern.
Place in the fridge to harden.
** Try drizzling your almonds with bittersweet, milk or white chocolate -- or a combination of all three!","url":"https://recipe.bluelayer.org/recipe/20315/chocolate-drizzled-almonds"},{"id":"20296","title":"Easy Sugar Roasted Almonds","ingredients":"sugars, granulated
spices, cinnamon, ground
salt, table
water, bottled, generic
nuts, almonds","directions":"Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes.
Add the almonds into the bowl and mix thoroughly.
Put it another 2 minutes into the microwave oven.
Mix again and microwave it another 2 minutes.
Let the almonds cool on a baking sheet or paper.
(I usually use a plastic tray.)
Use two forks to separate sticking almonds immediately from each other.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20296/easy-sugar-roasted-almonds"},{"id":"20288","title":"Granoola","ingredients":"oats
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
honey
oil, olive, salad or cooking
vanilla extract","directions":"Measure grains, nuts, seeds, and spices into a large bowl.
Add brown sugar, honey, and olive oil.
Stir (I use my hands) until oil is evenly distributed through the oats.
Spread out on large baking sheet (you can use parchment paper).
Bake at 300 degrees for about 30-40 minutes.
Take out of oven when granola looks toasty brown.
Let granola cool in pan, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/20288/granoola"},{"id":"20266","title":"Spiced Maple Pumpkin Seeds","ingredients":"butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, nutmeg, ground
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a large baking sheet with parchment paper.
In a large skillet over medium-low heat, melt the butter, then stir in the seeds.
Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes.
Remove from heat.
Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices.
Spread the seeds out onto the prepared baking sheet.
Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.","url":"https://recipe.bluelayer.org/recipe/20266/spiced-maple-pumpkin-seeds"},{"id":"19032","title":"Roasted Garlic Dijonnaise","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
spices, garlic powder","directions":"Place all ingredients in blender or food processor container; cover.
Blend well.
Place in bowl; cover.
Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/19032/roasted-garlic-dijonnaise"},{"id":"20208","title":"Roasted Barley Tea","ingredients":"barley, hulled","directions":"Put the barley in a skillet over medium heat; toast for about 10 minutes, shaking the pan occasionally, until browned and fragrant.
Meanwhile, bring 1 quart water to a boil.
Add the barley to the water; cover, turn the heat to very low, and simmer for 15 minutes.
Strain and serve hot, at room temperature, or chilled.
You can add sugar or honey if you like, but it isnt necessary.","url":"https://recipe.bluelayer.org/recipe/20208/roasted-barley-tea"},{"id":"20192","title":"Baked Squash Casserole Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
egg substitute, powder
onions, raw
peppers, sweet, green, raw
spices, pepper, black
sugars, brown","directions":"Cut off tips of squash, cut each squash into 3-4 pcs.
Drop squash into a large saucepan with sufficient boiling water to cover.
Return to a boil, reduce heat and cook till tender.
Mash, reserving liquid.
Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.
Turn into a 3 qt casserole which has been lightly greased or possibly sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs.
Bake at 350 degrees till lightly browned.
Makes 10 servings.
Files of","url":"https://recipe.bluelayer.org/recipe/20192/baked-squash-casserole-recipe"},{"id":"20173","title":"Herb-Roasted Vegetables","ingredients":"shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Heat oven to 450F.
Combine ingredients.
Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray.
Bake 40 to 45 min.
or until vegetables are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/20173/herb-roasted-vegetables"},{"id":"20148","title":"Cinnamon Roll Grainless Granola","ingredients":"raisins, seeded
nuts, walnuts, english
nuts, almonds
nuts, pecans
syrup, maple, canadian
seeds, pumpkin and squash seeds, whole, roasted, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
salt, table","directions":"Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
Meanwhile, combine the raisins and enough water to cover in a small bowl; soak until softened, about 15 minutes.
Drain and pat dry with paper towels.
Combine the walnuts, almonds and pecans in a food processor and pulse until coarsely chopped.
Alternatively, you can use a large knife to chop the nuts.
In a large bowl, stir together the nuts, maple syrup, pumpkin seeds, applesauce, cinnamon, salt, softened raisins and 1/4 cup water.
Spread the mixture evenly on the prepared baking sheet.
Bake until golden and crisp, stirring occasionally, about 1 hour 15 minutes.
Let cool completely on a rack; break into pieces.","url":"https://recipe.bluelayer.org/recipe/20148/cinnamon-roll-grainless-granola"},{"id":"20057","title":"Sesame Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, ginger, ground
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 375F.
In a large bowl, toss all ingredients (except sesame seeds) until green beans are coated thoroughly.
Spread beans onto a large baking sheet in one layer.
Roast for 15 minutes.
Remove from oven, roughly turn beans over with a spatula and spread out to one layer once more.
Sprinkle evenly with sesame seeds.
Return to oven and roast for another 15 minutes.
Remove from oven, serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/20057/sesame-roasted-green-beans"},{"id":"20011","title":"Paleo Candied Hot Roasted Pecan Bits","ingredients":"nuts, pecans
bacon, meatless
cock brand, palm sugar,
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 225 degrees F (110 degrees C).
Put pecans in a resealable bag and pound into small pieces.
Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl.
Add pecans to the bowl and stir to coat using a spatula.
Spread coated pecan pieces onto a rimmed baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour.
Cool to room temperature and stir in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/20011/paleo-candied-hot-roasted-pecan-bits"},{"id":"19999","title":"Fiery Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sauce, ready-to-serve, pepper, tabasco
spices, pepper, red or cayenne
spices, cumin seed
spices, chili powder
salt, table","directions":"Clean the seeds of pumpkin\"strings\" with water, then spread out to dry thoroughly before proceeding.
Drying will probably take a day, at least.
Preheat oven to 300F.
Combine melted butter with the Tabasco, cayenne, cumin and chili powder.
Place pumpkin seeds in a small bowl and pour butter mixture over; stir to coat seeds thoroughly.
Spread in a single layer on a non-stick baking sheet.
Sprinkle with salt to taste.
Bake 45 minutes, stirring once to turn the seeds about half-way through baking.
Let cool completely-- they'll be more crispy that way.
Store in air-tight container.","url":"https://recipe.bluelayer.org/recipe/19999/fiery-roasted-pumpkin-seeds"},{"id":"19995","title":"Caraway Roasted Beets","ingredients":"beets, raw
spices, caraway seed","directions":"Preheat oven to 375F.
Wash the beets well and place them on a square of heavy-duty aluminum foil; Sprinkle them with caraway seeds.
Fold and pinch the foil to seal the beets in the packet, put the foil pouch in the oven and bake for 50 minutes.
Remove the packet from the oven, place in sink, and open, (be careful;the juice will stain).
Peel the beets with a small paring knife and cut the beets in quarters.
Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them, serve hot.","url":"https://recipe.bluelayer.org/recipe/19995/caraway-roasted-beets"},{"id":"19973","title":"Spa Cuisine - Granola","ingredients":"oats
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, sesame, salad or cooking
honey","directions":"Combine the first 4 ingredients in a large bowl and mix.
Add the powdered milk and mix again.
Add the oil and honey and mix thoroughly, using your hands to turn the mixture over and over.
Place into baking pans and bake in a slow (250F) oven for 45 minutes to an hour until.
golden brown.
Stir every 10 to 15 minutes.
Let cool completely before storing in an air-tight container.
Additional ingredients: Powdered soy milk or flakes, peanuts, wheat germ, bran, oat, rye, wheat or soy flakes, soy nuts, raisins, currants or other dried fruits, almonds or other nuts.
NOTE: If you add wheat germ, the granola must be refrigerated.
NOTE: If you add soy flakes, be sure to include them at the very end of baking as they tend to burn.","url":"https://recipe.bluelayer.org/recipe/19973/spa-cuisine-granola"},{"id":"19938","title":"Crusty Acorn Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
salt, table
honey
nuts, pecans","directions":"Mix all ingredients, except 1 Tablespoon Butter an half of the nuts.
Place into buttered pie pan.
Brush with butter.
Sprinkle with pecans.
Bake 425 degrees until top is crusty and squash is well heated through.","url":"https://recipe.bluelayer.org/recipe/19938/crusty-acorn-squash"},{"id":"19929","title":"Pikedads all purpose rub/seasoning","ingredients":"spices, chili powder
spices, cumin seed
spices, onion powder
spices, garlic powder
spices, paprika
spices, pepper, red or cayenne
salt, table
spices, pepper, black
spices, parsley, dried
spices, cinnamon, ground
sugars, brown","directions":"Put all ingredients in a medium bowl,mix very well.I like to use a large whisk.should make about a cup and a half.
Store in a jar or spice shaker.great on all meats even roasted veggies or potatos.","url":"https://recipe.bluelayer.org/recipe/19929/pikedads-all-purpose-rub-seasoning"},{"id":"19916","title":"Honey Roasted Nuts","ingredients":"butter, without salt
water, bottled, generic
sugars, brown
honey
spices, cinnamon, ground
salt, table
vanilla extract
nuts, walnuts, english","directions":"Preheat oven to 160C.
Melt butter, sugar, water, salt, vanilla and cinnamon.
Add the nuts and stir to coat.
Spread the mixture thinly on a lined baking tray.
Bake for 20 minutes, turning occasionally.
Leave to cool on the tray.","url":"https://recipe.bluelayer.org/recipe/19916/honey-roasted-nuts"},{"id":"19897","title":"Roasted Baby Potato Wedges","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 450F.
Wash and quarter each potato into wedges.
Place into plastic zip bag.
Pour in olive oil and seasoning.
Close bag and mix ingredients by turning bag until everything is well combined.
Empty potatoes onto a large rimmed baking sheet.
If you have a stoneware baking sheet, this is a great time to use it, but otherwise just use metal.
Arrange potato wedges in a single layer with a cut side down.
Sprinkle lightly with a bit more seasoned salt.
Roast for 20 minutes.
After 20 minutes, flip the potatoes so the other cut side is against the baking sheet.
Roast for 20 more minutes.
Potatoes should be nicely browned.
Remove from oven and warn those who are hovering that they are too hot to eat.
When you hear a yelp the moment your back is turned, just say, I told you so.","url":"https://recipe.bluelayer.org/recipe/19897/roasted-baby-potato-wedges"},{"id":"19871","title":"Healthy Energy Bars/Snacks","ingredients":"cocoa, dry powder, unsweetened
syrup, maple, canadian
spices, cinnamon, ground
spices, ginger, ground
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
butter, without salt
currants, zante, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
wheat germ, crude","directions":"Melt butter, add tahini, cocoa powder, cinnamon, ginger and maple syrup.
Then add the remaining ingredients.
Place the mixture into a 9' round pan and press firmly.
Refrigerate and cut.","url":"https://recipe.bluelayer.org/recipe/19871/healthy-energy-bars-snacks"},{"id":"19861","title":"Chili Peanuts and Pumpkin Seed Snack Mix","ingredients":"oil, corn, peanut, and olive
lime juice, raw
spices, chili powder
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 250F Position rack in the middle of the oven.
In a bowl toss the peanuts with the lime juice until moistened.
Sprinkle with the chili powder and toss until coated.
Spread the peanuts in one layer on a flat baking sheet and bake for 20-30 minutes or until a light crust if formed.
Careful not to burn!
Remove from oven and sprinkle lightly with salt.
Meanwhile place the pumpkinseeds in a large skillet over medium heat.
When the first one pops, stir constantly until all the kernals have popped from flat to round.
Combine the pumpkinseeds with the peanuts, raisins and chopped apricots.
Store in an airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/19861/chili-peanuts-and-pumpkin-seed-snack-mix"},{"id":"19825","title":"Sweet And Spicy Snack Mix","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pineapple, raw, all varieties
raisins, seeded
honey
sauce, worcestershire
spices, garlic powder
spices, chili powder","directions":"Preheat the oven to 350F (180C).
Lightly coat a 15 1/2-inch-by-15 1/2-inch baking sheet with butter-flavored cooking spray.
Generously spray a heavy skillet with butter-flavored cooking spray.
Add garbanzos to the skillet and cook over medium heat, stirring frequently until the beans begin to brown, about 10 minutes.
Transfer garbanzos to the prepared baking sheet.
Spray the beans lightly with cooking spray.
Bake, stirring frequently, until the beans are crisp, about 20 minutes.
Lightly coat a roasting pan with butter-flavored cooking spray.
Measure the cereal, pineapple and raisins into the pan.
Add roasted garbanzos.
Stir to mix evenly.
In a large glass measuring cup combine honey, Worcestershire sauce and spices.
Stir to mix evenly.
Pour the mixture over the snack mix and toss gently.
Spray mixture again with cooking spray.
Bake for about 10 to 15 minutes, stirring occasionally to keep the mixture from burning.
Remove from oven and let cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19825/sweet-and-spicy-snack-mix"},{"id":"19794","title":"Summer Shrimp Salad With Cilantro","ingredients":"soup, vegetable broth, ready to serve
cornstarch
lime juice, raw
oil, olive, salad or cooking
sugars, granulated
spices, cumin seed
salt, table
spices, pepper, black
crustaceans, shrimp, raw (not previously frozen)
seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
cherries, sweet, raw
corn, sweet, white, raw
spices, coriander seed","directions":"To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
Cool.
To prepare salad, combine shrimp and remaining ingredients in a large bowl.
Add dressing mixture to shrimp mixture, tossing well.
Serve, or refridgerate until ready.","url":"https://recipe.bluelayer.org/recipe/19794/summer-shrimp-salad-with-cilantro"},{"id":"19729","title":"Sweet and Spicy Sriracha Popcorn Mix","ingredients":"nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
snacks, popcorn, air-popped (unsalted)
cranberries, dried, sweetened
sugars, brown
sauce, hot chile, sriracha
salt, table","directions":"Preheat oven to 350 degrees F (180 degrees C).
Spread pecan halves and pumpkin seeds on a rimmed baking sheet.
Toast for 6 to 8 minutes or until fragrant; cool slightly.
Meanwhile, melt Spreadables butter with hot sauce.
Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl.
Drizzle with butter mixture and toss to coat.
Sprinkle with salt and re-toss to distribute salt evenly.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/19729/sweet-and-spicy-sriracha-popcorn-mix"},{"id":"19721","title":"Mom's Quick-n-Easy Kesari (Indian Semolina Sweet Dish)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, saffron
semolina, unenriched
butter, without salt
spices, cardamom
nuts, cashew nuts, raw","directions":"Boil water (or 1/2 cup milk+ 1/2 cup water or 1 cup milk), saffron and sugar in a skillet over high heat.
Once the sugar has melted and the water (or milk) is boiling rapidly, reduce flame to low, add the semolina and 1 tablespoon and 2 teaspoons ghee and stir continuously for 2 minutes.
The mixture should have\"clumped\" together into a homogeneous, non-sticky mass (well not TOO sticky!
).
Remove from flame, add the ground cardamom and mix well.
In another small pan heat the remaining 1 teaspoon of ghee and roast the broken cashewnuts in it until golden brown.
Add the roasted nuts along with any leftover ghee to the cooked semolina mixture and mix well.
Now here's where the fun is!
Pack a 1/3 cup measure with the kesari, pressing down well, then invert onto an individual serving dish-- it's not jello, so you'll have to use some force while inverting!
Repeat for the rest of the kesari, sit down with friends and family and enjoy this simple sweet dish!","url":"https://recipe.bluelayer.org/recipe/19721/moms-quick-n-easy-kesari-indian-semolina-sweet-dish"},{"id":"19693","title":"Honey Roasted Almonds","ingredients":"nuts, almonds
sugars, brown
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Place almonds in a single layer on a baking tray in a cold (not preheated oven) set to 350 F. Roast for about 15 minutes stirring occasionally.
You know it's done when they're lightly golden in color and wonderfully aromatic.
While almonds are in oven, mix sugar and salt in a large mixing bowl.
Set aside a tablespoon or two of this mixture.
In small sauce pan on stove top, combine water, oil and honey.
Bring to boil.
Once almonds are done roasting, add them to the sauce pan.
Do not reduce heat.
You have to stir non stop until the almonds absorb all of the liquid, which will take about 10-15 minutes.
Remove almonds from stove top.
Stir into large mixing bowl with sugar and salt mixture.
Mix thoroughly.
Spread out honey roasted almonds on plate or baking tray.
Do not use wax paper, it will melt.
Sprinkle with some of the sugar and salt you set aside.
Once it cools and you break it into small pieces, toss it with the last of the sugar salt mixture.","url":"https://recipe.bluelayer.org/recipe/19693/honey-roasted-almonds"},{"id":"19690","title":"Tahin Pekmez","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"In a bowl combine the ingredients.
Some recipes online indicate to mix well while others stir the ingredients together in a \"swirly\" manner (think of a marbled cake).
I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.","url":"https://recipe.bluelayer.org/recipe/19690/tahin-pekmez"},{"id":"19590","title":"Shreddies Gingerbread Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
nuts, almonds
pretzels, soft, unsalted
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
spices, ginger, ground
spices, cinnamon, ground
salt, table
spices, cloves, ground
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 250F Arrange the pecans and almonds in an even layer on a rimmed baking sheet.
Bake for 15 minutes or until golden and fragrant; cool slightly.
Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl.
Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture.
Toss thoroughly to coat the pieces evenly.
Spread mixture on two, large, rimmed baking sheets.
Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely.
Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container.
Reserve at room temperature for up to 1 week.
Makes 12 cups (3 L).","url":"https://recipe.bluelayer.org/recipe/19590/shreddies-gingerbread-snack-mix"},{"id":"19353","title":"Cinnamon Toast Crunch Chickpeas","ingredients":"sugars, granulated
spices, cinnamon, ground
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"Preheat oven to 425 degrees F and grease a baking sheet.
Combine sugar and cinnamon in a small bowl until fully combined.
Toss dried beans with tahini first in a medium bowl to coat and then sprinkle cinnamon sugar and mix until fully coating the chickpeas.
Spread out onto baking sheet and roast for 15-20 minutes, stirring every 5 minutes so they dont burn on any one side.","url":"https://recipe.bluelayer.org/recipe/19353/cinnamon-toast-crunch-chickpeas"},{"id":"19340","title":"Asparagus And Roasted Red Pepper Salad Recipe","ingredients":"asparagus, raw
spices, pepper, red or cayenne
artichokes, (globe or french), raw
oil, olive, salad or cooking
lemon juice, raw
vinegar, red wine
dill weed, fresh
parsley, fresh","directions":"Combine the asparagus, red pepper, and artichoke hearts in a salad bowl.
Whisk together the remaining ingredients to make the dressing and pour over the salad.
Refrigerateand serve cool.
This recipe yields 6 servings.
Serving size: 1/2 c..","url":"https://recipe.bluelayer.org/recipe/19340/asparagus-and-roasted-red-pepper-salad-recipe"},{"id":"19312","title":"Fuel for the Triathlete: Cranberry Apple Coconut Energy Bar","ingredients":"oats
oats
sugars, brown
butter, without salt
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apples, raw, with skin
dates, deglet noor
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
honey","directions":"Preheat your oven to 325F.
Chop the dates, apple into small pieces and add to a large mixing bowl along with the oats, shredded coconut, cranberries, sunflower, sesame and pumpkin seeds.
Cut or scoop the butter into chunks and along with the honey & brown sugar combine ingredients into a sauce pan.
Heat butter-sugar-honey mixture until it's bubbling then pour this mixture into the oats-fruit-seeds mixture.
Stir well and allow 5 minutes for the oats to absorb the moisture.
Line a 5cm deep baking pan with parchment and add the mixture pressing firmly to compress it.
Cover with another sheet of baking parchment and bake for 20 minutes.
Cool thoroughly and then cut to your desired shape of approx 50grams each.
Cover with cling wrap and keep in fridge up to 3 weeks.
Remember, this is energy fuel designed for people doing sustained exercising, training and races such as triathlons, marathons and long distance cycling etc.
for that purpose, it is packed with calories.
Use it appropriately.","url":"https://recipe.bluelayer.org/recipe/19312/fuel-for-the-triathlete-cranberry-apple-coconut-energy-bar"},{"id":"19294","title":"Easy Cashew Cheese","ingredients":"nuts, cashew nuts, raw
leavening agents, yeast, baker's, active dry
lemon juice, raw
beverages, almond milk, unsweetened, shelf stable
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, onion powder
salt, table","directions":"Throw everything in a food processor or high-speed blender and blend until smooth.
Store it in an air tight container for up to a week in the fridge.
Use as a spread, dip, or sauce.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/19294/easy-cashew-cheese"},{"id":"19277","title":"Crystal Almonds","ingredients":"nuts, almonds
honey
butter, without salt
sugars, granulated","directions":"Spread almonds in a shallow pan.
Place in a cold oven; turn oven to 350 degrees and roast almonds 12 to 20 minutes, stirring occasionally until almonds are well roasted.
(I take them out when I can smell them).
Over medium heat in a medium saucepan, heat honey and butter to boiling.
Reduce heat to medium-low, simmer 2 minutes, stirring occasionally.
Add almonds; simmer and stir for 2 minutes.
Using a slotted spoon, transfer almonds to a baking sheet coated with Pam (I used parchment paper instead); spread in a single layer and let cool slightly.
Toss almonds with turbinado sugar to coat.","url":"https://recipe.bluelayer.org/recipe/19277/crystal-almonds"},{"id":"19254","title":"Roasted Spiced Sweet Potatoes","ingredients":"spices, coriander seed
spices, fennel seed
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
sweet potato, raw, unprepared
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
Stir together spices and salt.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/19254/roasted-spiced-sweet-potatoes"},{"id":"19240","title":"Roasted Barley or Corn Tea","ingredients":"corn, sweet, white, raw
water, bottled, generic","directions":"Rinse and drain barley or corn.
Bring water with barley or corn to a boil and simmer 30 minutes.
Strain through a sieve into cups and serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/19240/roasted-barley-or-corn-tea"},{"id":"19205","title":"Okara Cookies Made With Pancake Mix - 1","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Put butter in a bowl, and microwave for 40 seconds to melt (It's easier to mix if you melt the butter completely.)
Add the okara and pancake mix.
Put a plastic bag over your hands, and knead the dough through the bag.
When the dough comes together, hold it and flip the bag inside out.
The dough will now be inside the bag.
Knead the dough some more through the bag.
Keep kneading until the butter is evenly distributed throughout the dough.
Preheat the oven to 350F/180C (The cookies will bake for 15 to 20 minutes.)
Roll the dough out as thinly as possible while it's still in the bag.
Cut the dough over the bag into whatever shapes you like.
(The knife won't get dirty.)
Cut the bag open and remove the dough.
Put a piece of kitchen parchment paper on a baking sheet.
Invert the baking sheet with the paper on top of the dough.
You can move the dough onto the baking sheet without it falling apart this way.
Bake the cookies in a 360F/180C oven for 15-20 minutes.
If you leave the cookies in the oven after they're baked, they'll become crispy.
They can be snapped apart where you have scored them.
This is a related recipe, number 2, for crispy okara cookies using okara that's been dry roasted in a pan.
Another related recipe, number 3, for crispy okara cookies using okara that's been dried in the microwave.","url":"https://recipe.bluelayer.org/recipe/19205/okara-cookies-made-with-pancake-mix-1"},{"id":"19172","title":"Peanut Butter Rice Crispy Munch Bars Recipe","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine sugar and syrup in a large saucepan and bring to a boil.
Remove from heat and add in peanut butter, stirring till melted.
Place cereal in a large bowl and pour warm mix over cereal, stirring well to coat.
Gently spread on a greased pan and cold.
Cut into bars.
Roasted peanuts are very good in this.","url":"https://recipe.bluelayer.org/recipe/19172/peanut-butter-rice-crispy-munch-bars-recipe"},{"id":"19082","title":"Kar-In's Crispy Rice Squares","ingredients":"nuts, almonds
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a heavy saucepan over low heat, combine almond butter, tahini and rice syrup until soft.
Turn off heat.
Add vanilla and salt.
Fold in cereal and optional ingredients.
Mix well.
Press into a lightly oiled 8x8 inch pan.
Chill in refrigerator for 1 to 2 hours.","url":"https://recipe.bluelayer.org/recipe/19082/kar-ins-crispy-rice-squares"},{"id":"19014","title":"Coconut Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Wash the rice as usually.
Join rice and cold water in a pot and bring to boil.
At this point reduce the heat to minimum and leave to cook thghltly covered for about 15-20 minutes until rice is adsorbed and rice through.
Turn off the heat.
Now add coconut milk and salt and stir well.
Let sit for other 15 minutes and serve.
Note: For more coconut flavor, you can top it with roasted coconut or with fresh coconut.
Note: Rice leftovers?
Mix toghether cooked rice and coconut milk (1 cup coconut milk each 4 cups cooked rice), heat gently stirring continuously until hot, remove from heat and let sit 5 more minutes before severving.","url":"https://recipe.bluelayer.org/recipe/19014/coconut-rice"},{"id":"19012","title":"Easy Does It Granola","ingredients":"nuts, walnuts, english
nuts, almonds
oats
butter, without salt
honey
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
currants, zante, dried
dates, deglet noor
cherries, sweet, raw","directions":"Preheat oven to 375F
Line 2 large shallow baking sheets with foil.
Place walnuts and almonds on one sheet and toast until golden brown, about 10 minutes.
Let cool, then coarsely chop and set aside.
Reduce oven temperature to 300F
Divide oats between baking sheets.
In medium bowl, melt butter in microwave.
Stir in honey and salt.
Drizzle mixture onto oats and stir well with rubber spatula.
Spread oats in even layer and bake, stirring once and switching positions of pans halfway through, until golden, about 30 minutes (mixture will crisp as it cools).
Transfer to large bowl, cool, add remaining ingredients, and toss well.
Store airtight at room temperature up to one month.
Tip: Salted roasted green (unhulled) pumpkin seeds, also called pepitas, can be found at most specialty food stores.","url":"https://recipe.bluelayer.org/recipe/19012/easy-does-it-granola"},{"id":"19006","title":"Bread With Tahini And Syrup Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
syrup, maple, canadian
syrup, maple, canadian","directions":"In a large bowl, combine flour, salt and butter.
Mix lightly with your fingertips till dough forms pea-sized pcs.
Stir in lowfat milk and lightly knead till dough forms a ball.
Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
On a lightly floured board, shape dough into a log and divide into 8 pcs.
Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 min.
Stir together the tahini, maple syrup and melted butter, and set aside.
Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mix and stack them on top of each other.
Place the fourth, uncoated round on top and press the edges together to seal the stack.
Place a towel over the top and repeat process with remaining four dough balls.
(You should have extra tahini mix left over.)
Let them rest for 30 min.
Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick.
Spread half of the remaining tahini mix over the top, and roll up like a jelly roll.
Use a sharp knife to cut into 4 pcs and place them under a towel.
Repeat with remaining round.
Let them rest for 15 min, then roll each piece of dough into a 6-inch square.
Heat a cast-iron skillet or possibly griddle over medium heat and brush lightly with the melted butter.
Place one square of dough in the skillet and cook for about 1 minute, or possibly till dough begins to bubble and turn light brown.
Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or possibly till slightly crisp on the outside but still soft.
Transfer bread to a plate, cover with foil to keep hot, and cook remaining bread.
Serve warm, drizzled with hot maple syrup.
This recipe yields 8 squares.","url":"https://recipe.bluelayer.org/recipe/19006/bread-with-tahini-and-syrup-recipe"},{"id":"18990","title":"Lentil Black Rice Veggie Burgers","ingredients":"water, bottled, generic
lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, paprika
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne
mustard, prepared, yellow
spices, oregano, dried
peas, green, frozen, unprepared
carrots, raw
broccoli, raw
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched","directions":"Be ready for some simultaneous burner action!
Get two saucepans ready with the 4 cups of water, 2 cups in each.
Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
Put the rice in the boiling salted water, and stir in 1 tbsp olive oil.
Mix it up perfectly then cover.
In the other pot, put the lentils inches.
Cover both pots, and set the timer for 20 minutes.
You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
When the time's up, drain the lentils about halfway.
Put them in a large mixing bowl.
For the rice, turn the burner off and let it sit there for a few minutes.
Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out.
Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
Put the rice in with the lentils, and mix the bowl up.
With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
Add the 3/4 cup flour and stir together, the mixture should be stickier now.
Add the dry seasoning ingredients to the mixture and blend together.
Put the veggies into the mixture and mix up.
Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
With your hands, form patties about 4-5\" and put directly onto a cookie/baking sheet greased with cooking spray.
Bake for 15 minutes.
(This part took me twice as long because I only had room for 6 patties with my convection oven.
).","url":"https://recipe.bluelayer.org/recipe/18990/lentil-black-rice-veggie-burgers"},{"id":"18984","title":"Really Nutritious!! Kinako (Roasted Soy Flour) Milk Drink","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the hot water and kinako in a cup and mix well.
Add the milk and mix some more.
Kinako settles at the bottom of the cup easily, so mix it with a spoon as you drink!
The photo shows the drink just finished.
The texture is a little grainy, but that is the kinako at work!
You'll love it when you get used to it.
It will make you feel healthy.
If you want to drink it hot, microwave it in Step 2.","url":"https://recipe.bluelayer.org/recipe/18984/really-nutritious-kinako-roasted-soy-flour-milk-drink"},{"id":"18962","title":"Sesame Coffee Cake","ingredients":"oil, olive, salad or cooking
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a tube pan or a 9 x 13 inch baking pan.
In a medium bowl combine oil, honey, tahini, baking powder and nutmeg; mix well.
Stir in flour, sesame seeds and water.
Pour into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/18962/sesame-coffee-cake"},{"id":"18945","title":"Chipotle Butter Roasted Broccoli","ingredients":"broccoli, raw
butter, without salt
spices, cumin seed
spices, chili powder
salt, table
sugars, granulated","directions":"Preheat oven to 450 F. Line a rimmed baking sheet with foil.
Wash broccoli crowns and cut into florets.
Put the butter in a microwave safe bowl and heat it in the microwave until melted (just a few seconds at a time).
Add the cumin, chipotle chili powder, salt, and sugar to the melted butter and stir to combine.
Pour butter mixture into a large bowl.
Toss the broccoli florets in the butter mixture.
Be sure that each piece of broccoli gets some of the butter mixture.
Place broccoli evenly spaced on the foil-lined baking sheet.
Bake broccoli for 10-15 minutes, stirring halfway through.
Broccoli should be tender and lightly browned.","url":"https://recipe.bluelayer.org/recipe/18945/chipotle-butter-roasted-broccoli"},{"id":"18927","title":"Health Loaf","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apricots, dried, sulfured, uncooked
seeds, pumpkin and squash seeds, whole, roasted, without salt
wheat flour, white, all-purpose, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to moderate 180c.
Grease loaf tin.
Combine all ingredients mixing well.
Bake for about one hour then test in five minute intervals until a skewer inserted into the loaf comes out clean.
Remove from tin and cool on a wire rack.
Serve buttered if you like.","url":"https://recipe.bluelayer.org/recipe/18927/health-loaf"},{"id":"18901","title":"Roasted Carrots and Parsnips with White Balsamic","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
vinegar, balsamic
spices, rosemary, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 425F.
Combine parsnips and carrots on large rimmed baking sheet.
Add oil and remaining ingredients; toss to coat.
Spread in even layer on baking sheet.
Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour.
DO AHEAD: Can be made 1 day ahead.
Cool.
Cover and chill.
Let stand at room temperature 1 hour, then rewarm in 400F oven 15 minutes.","url":"https://recipe.bluelayer.org/recipe/18901/roasted-carrots-and-parsnips-with-white-balsamic"},{"id":"18880","title":"Creamy Roasted Winter Vegetable Salad","ingredients":"potatoes, raw, skin
carrots, raw
onions, raw
oil, olive, salad or cooking
salt, table
salad dressing, mayonnaise, regular
salad dressing, italian dressing, commercial, regular","directions":"Preheat oven to 375 degrees F. Toss vegetables with oil and seasonings; spread into 15x10x1-inch baking pan.
Bake 40 to 45 min.
or until vegetables are tender, stirring after 25 min.
Cool completely.
Transfer to serving bowl.
Add mayo and dressing; toss to coat.
Cover.
Refrigerate until chilled.","url":"https://recipe.bluelayer.org/recipe/18880/creamy-roasted-winter-vegetable-salad"},{"id":"18875","title":"Fancy Pimento Cheese","ingredients":"cheese, cheddar
chives, raw
spices, pepper, red or cayenne
cheese, parmesan, hard
pickle relish, sweet
salad dressing, mayonnaise, regular
spices, pepper, black
spices, pepper, black","directions":"Using the smallest holes of a box grater, grate half the Cheddar cheese.
Grate the remaining Cheddar cheese on the next larger size holes.
Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.","url":"https://recipe.bluelayer.org/recipe/18875/fancy-pimento-cheese"},{"id":"18764","title":"Homemade Breakfast Cereal","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients well.
Spread on a baking sheet and toast in 350 degree oven for about 45 minutes, stirring occasionally until browned.","url":"https://recipe.bluelayer.org/recipe/18764/homemade-breakfast-cereal"},{"id":"18623","title":"Easy Oven Roasted Ribs","ingredients":"mustard, prepared, yellow
spices, garlic powder
spices, paprika
spices, pepper, black
salt, table
spices, pepper, red or cayenne
pork, fresh, loin, country-style ribs, separable lean only, raw
water, bottled, generic
sauce, barbecue","directions":"Preheat oven to 300 degrees F.
In a small bowl, combine dry seasonings.
Place a wire rack over a baking sheet.
Lay ribs on the wire rack and thoroughly coat both sides with the dry rub.
Make sure you cook the meat bone-side down.
Place the pan in the oven and carefully add the water to the pan.
Cover tightly with foil.
Once the ribs are in the oven, leave them alone for 3 hours.
The water in the pan will allow the ribs to steam and the wire rack allows them to cook evenly throughout.
After 3 hours, carefully remove the foil and spread your favorite sauce (I recommend Memphis-style barbecue sauce) over the top of the ribs.
Cook uncovered for 30-40 minutes until the sauce has dried and formed a nice crust.
Serve immediately!","url":"https://recipe.bluelayer.org/recipe/18623/easy-oven-roasted-ribs"},{"id":"18617","title":"James Beard's Roasted Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black","directions":"Preheat oven to 350F.
Rub the ribs with salt and pepper on both sides.
Set a roasting or broiler rack in a roasting pan.
Arrange the ribs on the rack, meaty side facing up.
Put the pan on the center rack of the oven and bake for 30 minutes.
Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside.
If not, roast for another 10 minutes and check again.
When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/18617/james-beards-roasted-spareribs"},{"id":"18581","title":"Roasted Beets","ingredients":"beets, raw
shallots, raw
vinegar, distilled
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400F Place beets and shallots on a large sheet of aluminum foil and fold the edges together to seal.
Bake for 1 hour or until beets are tender.
Remove from oven and cool.
Combine remaining ingredients and set aside,.
Remove skins from beets, cut into chunks, and drizzle with vinegar mixture.
Toss well and serve.","url":"https://recipe.bluelayer.org/recipe/18581/roasted-beets"},{"id":"18548","title":"Thyme Roasted New Potatoes","ingredients":"potatoes, raw, skin
spices, thyme, dried
oil, olive, salad or cooking","directions":"Preheat the oven to 400F
Put the new potatoes in a roasting tin with the thyme and season well with salt and freshly ground black pepper.
Drizzle over the olive oil and roast for 45 to 50 minutes until golden brown and cooked through.","url":"https://recipe.bluelayer.org/recipe/18548/thyme-roasted-new-potatoes"},{"id":"18534","title":"Roasted Butternut Casserole","ingredients":"squash, winter, butternut, raw
potatoes, raw, skin
onions, raw
oil, olive, salad or cooking
spices, garlic powder","directions":"Mix vegetables and oil together until well coated.
Place in a greased ovenproof dish.
Sprinkle over desired amount of garlic salt.
Bake at 180C for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/18534/roasted-butternut-casserole"},{"id":"18478","title":"Fresh Pumpkin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
pumpkin, raw
sugars, brown
sweetener, herbal extract powder from stevia leaf
seeds, hemp seed, hulled
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, herbal extract powder from stevia leaf
water, bottled, generic
ice creams, vanilla","directions":"Combine the flour, baking powder and salt in a mixing bowl.
Next add the coconut milk, water, roasted pumpkin, sugar and stevia to the flour mixture.
Mix well.
Cook the pancakes on a heated skillet flipping halfway through.
For topping, mix the hemp seeds, coconut flour, stevia (or sugar) and a little water at a time until the mixture comes together.
Top pancakes with coconut cream mixture and coconut ice cream for a decadent treat!","url":"https://recipe.bluelayer.org/recipe/18478/fresh-pumpkin-pancakes"},{"id":"18451","title":"Grilled Summer Squash Caprese","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spices, pepper, black
cherries, sweet, raw
spices, basil, dried","directions":"Preheat grill or grill pan to medium high heat.
Brush both sides of squash slices with 3 tablespoons oil; season with salt and pepper.
Grill, turning once, until just tender, about 6 minutes.
Arrange on a serving platter with tomatoes and basil.
Drizzle remaining 2 tablespoons oil over top just before serving.","url":"https://recipe.bluelayer.org/recipe/18451/grilled-summer-squash-caprese"},{"id":"18329","title":"Toasted Sesame Quinoa Bars","ingredients":"quinoa, uncooked
seeds, sesame seeds, whole, dried
oats
dates, deglet noor
apricots, dried, sulfured, uncooked
salt, table
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
vanilla extract","directions":"Line 9 inch pan with foil.
In large skillet, toast quinoa and sesame seeds.
Transfer to a large bowl and allow to cool.
To the quinoa, add oats, dates, apricots and salt.
Stir in tahini, honey and vanilla until blended.
Press mixture into prepared pan and refrigerate for at least 30 minutes.
Peel off foil and cut into 16 bars.","url":"https://recipe.bluelayer.org/recipe/18329/toasted-sesame-quinoa-bars"},{"id":"18319","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
syrup, maple, canadian
butter, without salt","directions":"Preheat oven to 400F.
Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired.
Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
Transfer to serving bowl and toss with maple syrup and butter, if using.","url":"https://recipe.bluelayer.org/recipe/18319/roasted-brussels-sprouts"},{"id":"18311","title":"The Best Financiers","ingredients":"butter, without salt
egg, white, raw, fresh
sugars, powdered
wheat flour, white, cake, enriched
nuts, almonds
honey","directions":"Cut the butter into dices, put into a pan and heat.
When the butter starts to brown, take it off the heat.
If it's a bother you don't have to dice the butter.
Use a paper towel or a coffee filter to filter the browned butter.
You an use a tea strainer instead, but don't include the browned butter bits.
Sift the * ingredients together or mix together well with a whisk.
Mix the egg whites gently just to loosen them up, but do not whip them into bubbles.
You can use chopsticks instead of a whisk for this task.
Add the * ingredients and mix until it's no longer floury.
Don't over beat or knead the batter.
Add the browned butter and honey, and mix until the batter is smooth and shiny.
Cover with plastic film and rest in the refrigerator for half a day.
Brush the financier mold with softened butter, and chill the mold in the refrigerator.
Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
Mix up the chilled batter again, and pour into the mold.
Drop the mold several times onto the counter top to remove any air bubbles.
Leave the mold for a while until the surface is smooth.
Bake in a preheated 180 C oven for 15 to 18 minutes.
Take out of the mold, and cool on a rack.
Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day.
Ideally you want to wrap each one up individually, then put them in a plastic bag.
For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
I edited the recipe a little.
Please also try my recipe for Crispy and Tender Almond Cookies -.","url":"https://recipe.bluelayer.org/recipe/18311/the-best-financiers"},{"id":"18302","title":"Chocolate Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
honey
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F with the rack in the middle .
Stir together all the ingredients, except the chocolate chips, until combined.
Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper.
Bake, stirring occasionally, until golden brown, 20-35 minutes.
Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.
Transfer the granola, still in the pan, to a rack to cool for 45 minutes.
After 15 minutes, begin stirring the granola carefully.
This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.
Mix in the semisweet chips.
Keep the granola in an airtight container, frozen, for up to a few months.","url":"https://recipe.bluelayer.org/recipe/18302/chocolate-granola"},{"id":"18209","title":"Easy Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cranberries, dried, sweetened
cream, fluid, heavy whipping
butter, without salt
sugars, granulated","directions":"Preheat oven to 425 f. Use an ungreased baking sheet ( I like to line mine with a Silpat or parchment paper)
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.
Add the mix ins of your choice.
Still using a fork, stir in the cream and mix until the dough holds together in a rough mass.
It will be sticky.
Be very gentle when using fresh berries of any kind.
Lightly flour a board and transfer dough to it.
Knead the dough gently 8 or 9 times.
Divide the dough in half.
Pat it into 2 circles about 6 inches round.
Spread the tops with melted butter or extra cream and sprinkle with large crystal decorating sugar.
Cut each circle into 8 wedges and place on the baking sheet, allowing about an inch between pieces.
Bake for 12 minutes or until golden.
Other ideas: For pumpkin scones you can blend 1 to 2 Tbsp.
pumpkin puree and spices to the cream before adding it to the dry ingredients keeping it at the 1 1/4 cup level.
I like to add pecans and top it with a maple glaze.
yum!
I like to mix the dry ingredients in Ziploc bags and keep them ready to mix in the freezer.
When you dont have cream on hand, melt a cube of butter let it cool then add enough cold milk to make 1 1/4 cups
For savory scones : omit the 1/4 c sugar and add things like Parmesan cheese, roasted garlic, chopped artichoke hearts or fresh herbs.
Top with savory seasonings or cheeses.
Again, the combos are limitless!","url":"https://recipe.bluelayer.org/recipe/18209/easy-cream-scones"},{"id":"18206","title":"Seasoned Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, chili powder
spices, garlic powder
salt, table","directions":"Preheat the oven to 350F.
In a bowl, mix the seeds with the olive oil and soy sauce, stirring well.
Sprinkle on the chili powder, garlic powder, and salt; stir again.
Roast the seasoned seeds on a baking sheet about 10 minutes or a little longer, stirring a couple of times.
The seeds are done when they smell toasty and are golden brown.","url":"https://recipe.bluelayer.org/recipe/18206/seasoned-pumpkin-seeds"},{"id":"18136","title":"Roasted Chickpea Snack","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, canola
spices, garlic powder","directions":"Preheat oven to 400 (200C).
Combine all ingredients in medium bowl and spread onto parchment paper or greased cookie sheet.
Bake for 30 minutes.
Stir.
Bake another 20 minutes, stirring every 5 minutes.
Let cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/18136/roasted-chickpea-snack"},{"id":"18065","title":"White Mountain Mix","ingredients":"apples, raw, with skin
nuts, pecans
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in bowl.
Store in resealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/18065/white-mountain-mix"},{"id":"18061","title":"Balsamic Soy Glazed Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
vinegar, balsamic
soy sauce made from soy (tamari)
sugars, granulated
butter, without salt","directions":"Put oven racks in upper and lower thirds of oven.
Line 2 large shallow baking pans (17 by 11 inches) with foil.
Put pans in oven and preheat oven to 500F
Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer.
Roast, without turning, until golden and tender, about 35 minutes.
While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes.
Remove from heat and stir in butter until melted.
Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well.
Let stand 5 minutes, then toss again.","url":"https://recipe.bluelayer.org/recipe/18061/balsamic-soy-glazed-chicken-wings"},{"id":"18040","title":"Balsamic Hummus","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, garlic powder
vinegar, balsamic
rice vinegar,
soy sauce made from soy (tamari)
spices, paprika
spices, oregano, dried
salt, table","directions":"Combine all ingredients in food processor.
Blend/process until smooth.","url":"https://recipe.bluelayer.org/recipe/18040/balsamic-hummus"},{"id":"18008","title":"Colorful Spinach Salad","ingredients":"spinach, raw
radishes, raw
raisins, seeded
vinegar, balsamic
salt, table
spices, pepper, black
oil, olive, salad or cooking
mustard, prepared, yellow
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In a large bowl, toss the spinach, radishes, yellow squash and raisins.
In a small bowl, whisk the vinegar, mustard, salt and pepper.
Gradually whisk in oil.
Serve with salad.","url":"https://recipe.bluelayer.org/recipe/18008/colorful-spinach-salad"},{"id":"17989","title":"Nutty Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, pecans
salt, table
butter, without salt
honey
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 350 degrees F (175 degrees C).
Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
Stir vanilla extract into the melted butter.
Pour butter mixture over oats mixture; stir until evenly coated.
Spread the mixture onto 2 large baking sheets into single, even layers.
Bake in preheated oven 10 minutes.
Remove from oven and gently turn the granola.
Continue baking until golden brown, about 10 minutes more.
Set granola aside to cool to room temperature; transfer to a large bowl.
Gently fold cranberries into the granola.","url":"https://recipe.bluelayer.org/recipe/17989/nutty-granola"},{"id":"17940","title":"Orange Tahini Dressing","ingredients":"spices, garlic powder
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
milk, buttermilk, fluid, cultured, lowfat
orange juice, raw
lemon juice, raw
spices, cumin seed
spices, paprika
spices, coriander seed","directions":"Combine all of the ingredients in a mixing bowl and whisk until smooth.","url":"https://recipe.bluelayer.org/recipe/17940/orange-tahini-dressing"},{"id":"17913","title":"Microwave Yellow Squash With Tomatoes Recipe","ingredients":"tomatoes, red, ripe, raw, year round average
parsley, fresh
capers, canned
spices, oregano, dried
spices, basil, dried
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, parmesan, hard","directions":"In 1-qt casserole, combine tomatoes with 1/4 c. liquid, then parsley, capers, oregano, basil and salt.
Add in squash and stir to combine.
With vented cover, microwave on HIGH 5 min, stirring once.
Let stand covered for 2 min before serving.
Sprinkle with cheese before serving.","url":"https://recipe.bluelayer.org/recipe/17913/microwave-yellow-squash-with-tomatoes-recipe"},{"id":"17908","title":"Squares - Bad Recipe - Can't Delete","ingredients":"oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sweetener, syrup, agave
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Mix dry ingredients in a bowl.
Mix wet ingredients together and stir into dry.
Press into buttered (oiled) 8X8 square pan.
Bake at 350 for 20 - 25 minutes.","url":"https://recipe.bluelayer.org/recipe/17908/squares-bad-recipe-cant-delete"},{"id":"17907","title":"Sweet and Spicy Chinese Five Spice Roasted Almonds","ingredients":"nuts, almonds
oil, olive, salad or cooking
wei-chuan, five spice powder,
salt, table
spices, pepper, red or cayenne
sugars, granulated","directions":"Preheat oven to 350 degrees.
In a large bowl, toss the almonds with the olive oil.
Spread almonds out on a sheet pan in a single layer.
(Keep the mixing bowl handy you will need it again.)
While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
Bake almonds for 10 minutes.
Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
Sprinkle spices over the nuts and toss well with a spoon.
Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
Remove from oven and let nuts cool completely on pan.
Store cooled nuts in a covered container.","url":"https://recipe.bluelayer.org/recipe/17907/sweet-and-spicy-chinese-five-spice-roasted-almonds"},{"id":"17863","title":"Pan-Roasted Broccoli","ingredients":"water, bottled, generic
salt, table
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw","directions":"Stir water, salt, and pepper together in small bowl, til salt dissolves.
In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
Don't stir for about two minutes until they get light browned.
Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
Add water spice mixture and cover pan with lid, cooking for two minutes.
Uncover and cook until desired doneness.
Note: I eyeballed my broccoli measurements and it worked fine.
I did add a little water to mine.","url":"https://recipe.bluelayer.org/recipe/17863/pan-roasted-broccoli"},{"id":"17832","title":"Honey-Nut Brittle Recipe","ingredients":"honey
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
salt, table","directions":"Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240 degrees F, about 10 minutes.
Add remaining ingredients and cook until the thermometer reaches 305 degrees F, about 20 minutes more.
Remove from heat, pour onto the lined baking sheet, and let cool to room temperature.
Place in the refrigerator until hard, about 10 minutes more.
Break into bite-size pieces and keep refrigerated until ready to serve.","url":"https://recipe.bluelayer.org/recipe/17832/honey-nut-brittle-recipe"},{"id":"17802","title":"Tangy Sweet Roasted Carrots","ingredients":"carrots, raw
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
salt, table
spices, pepper, black
sugars, brown
oil, olive, salad or cooking","directions":"Preparation: Preheat oven to 375F.
Prepare baking sheet or shallow pan by lining with foil and parchment (to avoid heavy scrubbing of pan afterward.)
Place carrots in medium-large bowl.
Mix spices into a small bowl, and mix together.
Place sugar into a medium bowl.
Break up large clumps of sugar with back of spoon.
Mix spices and sugar together until well-mixed and few, if any, lumps.
Mix olive oil into spice/sugar mixture to make a loose paste or slurry.
Add slurry to carrots and mix/toss until all pieces are well coated.
Spread carrots onto prepared baking pan.
Bake at least 30 minutes, until tender and some edges are browning.
The time will be dependent on the thickness and overall size of carrot pieces.
Additional notes: When I anticipate being pressed for time, I will follow the recipe up through the point where the spice mixture is tossed with the carrots.
After that, I will put the bowl (or zip bag or other container) of carrots into the refrigerator for up to a day or so before roasting.
Allow some extra time for the roasting (just another 5 minutes or so) if you start with cold carrots.
I have mixed this up in the evening, put it in the refrigerator, come home from work, turned the oven on, and then finished the recipe so it is cooking while I change clothes, set the table, get the rest of dinner ready.
So, while the cooking time isn't short, it is an easy recipe.","url":"https://recipe.bluelayer.org/recipe/17802/tangy-sweet-roasted-carrots"},{"id":"17780","title":"Savory Pumpkin Seeds","ingredients":"water, bottled, generic
spices, garlic powder
spices, chili powder
spices, oregano, dried
spices, cumin seed
sauce, worcestershire
spices, onion powder
salt, table
spices, pepper, red or cayenne
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat the oven to 350 degrees F. Combine the water, garlic powder, herbs, Worcestershire, onion powder, salt, and cayenne in a medium saucepan and simmer over low heat for 10 minutes.
Add the pumpkin seeds and cook for five minutes, stirring occasionally.
Drain the pumpkin seeds and place on a large baking sheet.
Bake for 10 to15 minutes, stirring occasionally, until the seeds are crisp and very lightly browned.
Store in an airtight container.
Makes 2 cups spiced seeds.","url":"https://recipe.bluelayer.org/recipe/17780/savory-pumpkin-seeds"},{"id":"17767","title":"Baked Potato Toppings Recipe","ingredients":"potatoes, raw, skin","directions":"Each of the following makes 1 serving and uses a 5 ounce.
baked potato.
BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 c. steamed broccoli florets, 1 tbsp.
grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
bread/starch and 1 vegetable.
CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 c. low-fat (1%) low-fat cottage cheese, 1 tbsp.
snipped fresh chives, and 1 teaspoon toasted sesame seeds.
bread/starch and 1 vegetable.
ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 teaspoon extra virgin olive oil over it.
Seal and bake along with the potato at 375 F for 30 min, till the garlic is very soft.
Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
potato with 1/2 c. Italian Mushroom Sauce.
Sprinkle with 1 tbsp.
minced fresh basil or possibly parsley.
ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
Place over low heat, add in 1/2 c. thinly sliced onion, and saute/fry for 4 to 5 min, till soft but not browned.
Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
Spoon into a opened warm baked potato.
Mexican Vegetable Stew into an opened warm baked potato.
Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
bread/starch.
YOGURT PRIMAVERA...Combine 2 tbsp.
plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
Spoon into an opened warm baked potato.
Sprinkle with warm red pepper flakes to taste.
bread/starch.","url":"https://recipe.bluelayer.org/recipe/17767/baked-potato-toppings-recipe"},{"id":"17736","title":"Rosemary Roasted Cashews","ingredients":"nuts, cashew nuts, raw
spices, rosemary, dried
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
salt, table
spices, pepper, red or cayenne","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Place cashews on a baking sheet.
Bake in the preheated oven until warmed through, about 10 minutes.
Stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
Pour warm cashews into the rosemary mixture and toss to coat.
Serve warm or allow to cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17736/rosemary-roasted-cashews"},{"id":"17711","title":"Onion Confit","ingredients":"onions, raw
oil, olive, salad or cooking
spices, pepper, black
salt, table
sugars, granulated","directions":"Place onions in feed tube of food processor and slice, using very light pressure on pusher.
Combine all ingredients in skillet with tight-fitting lid and cook over medium heat.
Using timer, stir onions every 10 minutes, or until deep golden brown and very soft, about 45 minutes.
Cool and refrigerate.
To serve, try topping 1 cup soft polenta with 1/2 cup confit and crumbled gorgonzola; topping 1/4 seasoned roasted eggplant with 2 ounces goat cheese and 1/2 cup confit; or filling 8-inch tart shell with 2 cups confit, 2 cups shredded cheddar cheese and tomato slices.","url":"https://recipe.bluelayer.org/recipe/17711/onion-confit"},{"id":"17631","title":"Chocolate Almond Croissants","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
butter, without salt
nuts, almonds
mini semi-sweet chocolate baking chips,","directions":"Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil.
Remove from the heat and cool to room temperature.
While mixture is cooling, dissolve the yeast in the water and add it to the milk.
Place the liquid in a mixer and add the flour.
Using the dough hook, mix
until the dough is elastic and sticky.
you can do it by hand and knead it gently.
Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
Place in refrigerator and chill for 30 minutes.
While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
Roll the dough on a floured board to form a 1/4-inch thick rectangle.
Spread the butter over 2/3 of the rectangle closest to you.
Fold the unbuttered third over the center third.
Then fold the bottom 1/3 over the doubled portion.
Swing the dough around a quarter turn.
Roll it again into a 1/4-inch thick oblong.
Fold again in thirds.
Cover the dough and place in the refrigerator overnight.
When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
Then roll the dough to 1/4-inch thickness once more.
Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
Place a small amount of roasted almonds and chocolate pieces on each triangle.
Roll each triangle beginning with the wide side, then shape the rolls into crescents.
Place on baking sheets lined with parchment paper.
Leave enough room for each croissant to triple in size.
Chill for 30 minutes in the refrigerator before baking.
Preheat oven to 400F Bake for 10 minutes.
Reduce heat to 350F and continue to bake another 15 minutes.
Remove recipe croissant from the oven.
Cool and enjoy.
tips:.
Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out.
Wrapping prevents an unwanted skin from forming.
Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
Tip #3: Resist eating your croissants when they come from the oven.
Croissants need time for the layers of dough to settle.
preparation time does not include time spent chilling overnight.","url":"https://recipe.bluelayer.org/recipe/17631/chocolate-almond-croissants"},{"id":"17623","title":"Nuts and Seeds Granola","ingredients":"oats
nuts, almonds
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
oil, canola
honey","directions":"Combine the first 7 dry ingredients with brown sugar in a large bowl.
Then whisk together the honey and canola oil in another bowl.
Pour wet mixture over the dry mixture and thoroughly combine.
Pour onto two baking sheets and spread it out in an even layer.
Bake at 375 degrees F for about 45 minutes or until it starts to turn golden brown, stirring half way through the cooking time.
It may still feel a tad wet when you pull it out but let it sit for 10 minutes and it will dry out, becoming crisp and delicious!
Store in air tight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/17623/nuts-and-seeds-granola"},{"id":"17622","title":"Roasted Balsamic Beets & Carrots","ingredients":"beets, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, thyme, dried
vinegar, balsamic","directions":"Preheat oven to 425 F. Put the beets and carrots in a large bowl.
Drizzle with the olive oil and add the salt, pepper and thyme.
Toss to coat.
Spread the vegetables on a baking sheet in a single layer.
Roast them in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking.
Place the vegetables back in the bowl, add the vinegar and toss to coat.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/17622/roasted-balsamic-beets-carrots"},{"id":"17611","title":"Roasted Honey-Sriracha Asparagus Spears","ingredients":"honey
sauce, hot chile, sriracha
asparagus, raw","directions":"Preheat oven to 400 degrees F.
In a shallow bowl, add honey and Sriracha and stir to mix.
Add asparagus spears and coat each spear well.
Transfer to a nonstick baking sheet and roast 6 minutes.
Delicious with almost any main entree.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17611/roasted-honey-sriracha-asparagus-spears"},{"id":"17578","title":"Gluten Free/Almost Dairy Free Baked Mac & Cheese","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
rice flour, white, unenriched
rice flour, white, unenriched
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
leavening agents, yeast, baker's, active dry
mustard, prepared, yellow
vinegar, balsamic
salt, table
spices, garlic powder
spices, onion powder
spices, pepper, black
spices, nutmeg, ground
water, bottled, generic
sauce, worcestershire
spices, paprika
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"Preheat oven to 350 degrees.
Bring a large pot of salted water to a rolling boil and pre-cook the pasta until it is slightly tender but firm to the bite.
Drain the pasta in a colander and rinse quickly under cold water.
Set aside.
In a medium saucepan, heat the oil over medium heat, stir in the rice flour with a wire whisk.
Cook, stirring constantly, for about 10 seconds, then slowly add the rice milk.
Whisk well to remove any lumps.
Bring the mixture to a boil, it will thicken as it cooks then reduce heat to low.
Add the remaining ingredients and mix well with a whisk.
Pour the pasta into a 6 cup baking dish.
pour the sauce over top and combine gently.
Bake for 25min until heated through and bubbly.","url":"https://recipe.bluelayer.org/recipe/17578/gluten-free-almost-dairy-free-baked-mac-cheese"},{"id":"17553","title":"Honey Roasted Red Potatoes","ingredients":"potatoes, raw, skin
onions, raw
butter, without salt
honey
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne","directions":"Preheat the oven to 375 degrees F. Line a shallow baking pan with nonstick foil or spray the pan with nonstick cooking spray.
Set the pan aside.
Toss the potato cubes and diced onions together in a medium bowl.
In a small bowl, combine the melted butter, honey, dry mustard, salt and cayenne pepper; mix well.
Pour the butter mixture over the potatoes and onions.
Toss to mix well.
Spread the potatoes and any extra butter mixture left in the bowl on the prepared baking sheet, making sure that the potatoes are in a single layer.
Bake at 375 degrees F for 35-40 minutes, stirring 2-3 times during baking time, until potatoes are tender and golden brown.
Adapted from All Recipes and a recipe shared by my friend Linda.","url":"https://recipe.bluelayer.org/recipe/17553/honey-roasted-red-potatoes"},{"id":"17540","title":"Cake Roasted Carrots","ingredients":"carrots, raw
honey
spices, ginger, ground
orange juice, raw
lemon juice, raw
butter, without salt","directions":"Preheat oven to 350 degrees.
Spread carrots evenly in an ungreased casserole dish (a small/medium size will do).
Mix the honey, ginger, orange juice, lemon juice and 4 tablespoons melted butter.
Pour the sauce over the carrots and bake uncovered for about an hour.
Be sure to turn carrots about 4 times throughout the cooking time.","url":"https://recipe.bluelayer.org/recipe/17540/cake-roasted-carrots"},{"id":"17494","title":"Cumin-Roasted Potatoes","ingredients":"spices, cumin seed
oil, olive, salad or cooking
salt, table
spices, paprika
potatoes, raw, skin","directions":"Preheat oven to 450F.
Stir whole cumin seeds in heavy small skillet over medium heat just until fragrant, about 45 seconds.
Transfer cumin seeds to 13x9x2-inch baking pan.
Add olive oil, salt and paprika and whisk to blend.
Add russet potato pieces and toss to coat well.
Spread out potatoes in single layer in baking pan.
Roast potatoes until brown and crisp around edges, stirring occasionally, about 35 minutes.
Serve cumin potatoes hot.","url":"https://recipe.bluelayer.org/recipe/17494/cumin-roasted-potatoes"},{"id":"17450","title":"Sesame Delight","ingredients":"alcoholic beverage, distilled, rum, 80 proof
lime juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey","directions":"Stir together the lime juice, honey and tahini in a shaker.
Add the rum and ice, shake and pour into a martini glass.","url":"https://recipe.bluelayer.org/recipe/17450/sesame-delight"},{"id":"17440","title":"Warm Honey and Potato Cabbage Salad","ingredients":"cabbage, raw
honey
orange juice, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, almonds
potatoes, raw, skin
salt, table","directions":"Add to a medium-large bowl the chopped cabbage, green onions, almonds and roasted red potatoes.
Fold until well combined.
Whisk together in a small sized bowl the honey and orange juice.
Pour the honey and orange juice mixture over the top of the cabbage salad and fold until well combined.
Add a bit of salt to taste.
Cover and let sit in the fridge until ready to serve.
Best if served warm.","url":"https://recipe.bluelayer.org/recipe/17440/warm-honey-and-potato-cabbage-salad"},{"id":"17383","title":"Vegan Faux Creamy Cheese Sauce","ingredients":"beans, snap, green, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
miso
leavening agents, yeast, baker's, active dry
beverages, almond milk, unsweetened, shelf stable
lemon juice, raw
salt, table
spices, pepper, red or cayenne","directions":"Blend navy beans, tahini, onion, miso paste, and nutritional yeast in a food processor until smooth.
Add almond milk, lemon juice, salt, and cayenne pepper; process until creamy.","url":"https://recipe.bluelayer.org/recipe/17383/vegan-faux-creamy-cheese-sauce"},{"id":"17224","title":"Roasted Spice Sweet Potatoes","ingredients":"spices, coriander seed
spices, fennel seed
spices, pepper, red or cayenne
salt, table
sweet potato, raw, unprepared
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F.
Coarsely grind coriander, fennel, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
Stir together spices and 1 teaspoon kosher salt.
Cut potatoes lengthwise into 1-inch thick wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/17224/roasted-spice-sweet-potatoes"},{"id":"17223","title":"Wonderful Microwave Honey Roasted Nuts","ingredients":"nuts, walnuts, english
butter, without salt
honey
orange juice, raw
spices, cinnamon, ground","directions":"To toast nuts, heat and stir over medium heat till toasted.
Or carefully heat in the microwave for a few minutes.
Nuts tend to burn easily so toast with caution and stir and turn frequently.
Then stir nuts with remainder of ingredients and mix well.
Microwave on high power for 7 minutes, stirring once.
Then pour mixture on a sheet of foil and let cool completely.
Break up nut mixture and stir in a cool dry place.
Note: made in a 650/700 watt microwave oven, so adjust time if needed.","url":"https://recipe.bluelayer.org/recipe/17223/wonderful-microwave-honey-roasted-nuts"},{"id":"17197","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400F.
Wash, dry well, and trim green beans.
Put green beans on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill).
*Mrs.
Dash may be substituted for salt and pepper as desired.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/17197/roasted-green-beans"},{"id":"17148","title":"Polenta with Winter Squash, Gorgonzola and Walnuts","ingredients":"oil, olive, salad or cooking
onions, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, red or cayenne
cheese, blue
nuts, walnuts, english","directions":"Place 2-quart saucepan over medium heat, and add olive oil.
Add onions and diced squash, and saute until onion is soft but not browned.
Mix 1 cup water with cornmeal, salt and cayenne.
Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils.
Add winter squash and onion.
Reduce heat to medium, and cook 20 to 25 minutes.
Add Gorgonzola when polenta is thick and pulls away from sides of pan.
Stir in toasted walnuts, and stir mixture again.","url":"https://recipe.bluelayer.org/recipe/17148/polenta-with-winter-squash-gorgonzola-and-walnuts"},{"id":"17119","title":"Chicken That is Just Peachy","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
peaches, yellow, raw
salt, table
spices, pepper, black
sugars, brown
soy sauce made from soy (tamari)
rice vinegar,
orange juice, raw
spices, garlic powder
nuts, almonds","directions":"Oil a pan it and warm it to medium heat.
Salt and pepper both sides of the chicken breast and place the chicken in the pan.
The chicken should start sizzling immediately when placed in the pan.
If it does not than the pan is not hot enough.
Cook the chicken for 2 minutes on each side and then remove.
You are not cooking it at this stage.
You are only browning the chicken breast.
While you are waiting on the chicken to brown you need to add your brown sugar, soy sauce, rice vinegar, and orange juice in to a bowl and mix.
When the chicken has cooked two minutes on each side you need to remove the chicken but keep the pan hot.
Add your garlic and stir it around.
Then stir in your chicken broth.
Bring it to a simmer then stir in your soy sauce mixture.
Bring that to a simmer and then stir in both bags of frozen peaches.
Simmer for 6 minutes.
After the peaches have simmered for 6 minutes you can add the chicken back to the pan.
Push the peaches around so that the chicken lays flat on the bottom of the pan.
Cover and cook for 5 more minutes stirring occasionally.
Serve with roasted sliced almonds on top.","url":"https://recipe.bluelayer.org/recipe/17119/chicken-that-is-just-peachy"},{"id":"17061","title":"Chocolate Truffles","ingredients":"spices, cinnamon, ground
spices, chili powder
goji berries, dried
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices.
Once the spices have been roasted for a bit, then add the heavy cream.
Remove from heat and steep 1 hour.
Strain out the spices.
Reheat the strained cream and pour the warm cream over the chocolate.
Stir with a spatula to mix the chocolate completely until melted and combined.
Once the chocolate is uniform in texture, add the butter and stir until well combined.
Pour into another bowl and allow to cool to room temperature.
Place in a pastry bag and form little blobs onto a tray.
Refrigerate until firm to the touch.
Remove and roll to desired form.","url":"https://recipe.bluelayer.org/recipe/17061/chocolate-truffles"},{"id":"16989","title":"Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, chili powder
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"moisten pumpkin seeds with juice, mix sugar with spices
stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
bake at 350f for 6 min, stirring once in the middle.
cool well on sheet than break up into small clusters.","url":"https://recipe.bluelayer.org/recipe/16989/candied-pumpkin-seeds"},{"id":"16950","title":"Rhonda's Roasted Greenbeans","ingredients":"beans, snap, green, raw
soy sauce made from soy (tamari)
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, rosemary, dried
spices, garlic powder","directions":"I use the frozen organic green beans; defrost and pat dry.
Toss the green beans with all ingredients and spread onto cookie sheet.
Roast in preheated oven at 400 for 15 minutes, then at 450 for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/16950/rhondas-roasted-greenbeans"},{"id":"16874","title":"Chef John's Granola","ingredients":"sugars, brown
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
currants, zante, dried","directions":"Preheat oven to 250 degrees F (120 degrees C).
Line a baking sheet with a silicone liner.
Combine brown sugar, maple syrup, oil, and salt in a bowl.
Add oats, almonds, pumpkin seeds, and coconut.
Mix well, making sure all ingredients are coated evenly.
Pour onto prepared baking sheet and distribute in an even layer.
Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
Pour into a bowl and, while mixture is still hot, mix in currants.
Cool.
Store in an airtight container until ready to use.","url":"https://recipe.bluelayer.org/recipe/16874/chef-johns-granola"},{"id":"16778","title":"Muesli with Cranberries and Flaxseed","ingredients":"oats
cranberries, dried, sweetened
wheat germ, crude
seeds, flaxseed
syrup, maple, canadian
spices, cinnamon, ground
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
yogurt, greek, plain, nonfat
syrup, maple, canadian","directions":"Combine first 7 ingredients in a large bowl; pour milk over mixture, stirring to combine.
Cover and chill 3 hours or overnight.2.
Combine nuts and pumpkinseed kernels in a small bowl.
Spoon 3/4 cup oat mixture into each of 6 bowls.
Top each serving with 1/2 cup yogurt; sprinkle each serving with 1 1/2 tablespoons nut mixture, and drizzle with 1 teaspoon maple syrup.","url":"https://recipe.bluelayer.org/recipe/16778/muesli-with-cranberries-and-flaxseed"},{"id":"16726","title":"Eva's Protein Bars","ingredients":"nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
salt, table
spices, cinnamon, ground
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees and grease 9x13 glass pan with butter or coconut oil.
In food processor or high powered blender, grind first 3 ingredients into a coarse nut flour, being careful not to turn it into nut butter.
Combine with next 5 ingredients in medium sized bowl.
Melt honey and oil in small saucepan.
Pour honey-oil mixture over nut mixture and combine well.
Pour into greased pan and bake for 18 to 20 minutes, or until it is lightly browned on top (or edges and bottom are browned).
Allow to cool for 20 minutes, then very gently cut and remove bars and allow to cool on a plate.
They will be crumbly at this stage, but if they start to fall apart, they can be gently molded back together.
The honey acts like glue.
As they cool, they will harden.
Once cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16726/evas-protein-bars"},{"id":"16584","title":"Aunt Louise's Peanut Stuffing Recipe","ingredients":"onions, raw
bread crumbs, dry, grated, plain
butter, without salt
spices, pepper, red or cayenne
milk, buttermilk, fluid, cultured, lowfat","directions":"Cook onion slowly in butter 5 min.
Add in bread crumbs, peanuts, salt, and a dash of cayenne.
Soften with the evaporated lowfat milk.
Yield 1 2/3 c.,sufficient for 1 medium sized fowl or possibly 6 pork chops.
*My Mama told me which meant peanuts roasted in the shell, shelled, put through a meat grinder.
I've never made this.
Mama said it was wonderful.","url":"https://recipe.bluelayer.org/recipe/16584/aunt-louises-peanut-stuffing-recipe"},{"id":"16576","title":"Sweet Onion Vinaigrette","ingredients":"onions, raw
vinegar, cider
honey
mustard, prepared, yellow
salt, table
spices, cumin seed
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Whisk together all ingredients except oil.
Gradually add oil in a slow, stedy stream, whisking constantly until smooth.
Cover and chill 30 minutes or more or until ready to serve.
Great over salads and also roasted vegetables, fish, meat, rice, etc.","url":"https://recipe.bluelayer.org/recipe/16576/sweet-onion-vinaigrette"},{"id":"16575","title":"Peanut Butter-Chia Morning Pudding","ingredients":"beverages, almond milk, unsweetened, shelf stable
peanut butter, smooth style, without salt
seeds, chia seeds, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Whisk milk gradually into peanut butter in medium bowl until blended.
Add chia seeds; mix well.
Pour into 2 glasses or jars.
Refrigerate 8 hours.
Top with pepitas and coconut before serving.","url":"https://recipe.bluelayer.org/recipe/16575/peanut-butter-chia-morning-pudding"},{"id":"16524","title":"Roasted Chickpeas","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, chili powder","directions":"If using dried chickpeas, soak in plenty of water for 6-24 hours.
Drain, cook in plenty water for about 1 1/2 hour.
Drain and proceed as follows.
Preheat oven to 425F.
Grease baking sheet with the oil.
Mix salt pepper and chili powder (or whatever spices you want to use) in a big plastic bag.
Add chickpeas and shake until coated.
Place chickpeas on baking sheet.
Bake for about 30 minutes, or until golden and crisp.","url":"https://recipe.bluelayer.org/recipe/16524/roasted-chickpeas"},{"id":"16512","title":"Roasted Roma Tomato Jam","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"In a large bowl, toss tomatoes with oil, salt and pepper.
Spread on a baking sheet and roast at 400* for 20-30 minutes, stirring after the first 10 minutes.
Let cool until thickened.","url":"https://recipe.bluelayer.org/recipe/16512/roasted-roma-tomato-jam"},{"id":"16506","title":"Honey Roasted Cashews","ingredients":"nuts, cashew nuts, raw
honey
oil, olive, salad or cooking
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 180.C.
Line a baking tray with non-stick baking paper.
Combine last 4 ingredients and pour over cashews, toss to coat.
Spread the cashew mixture over the lined tray and bake for 8-10 mins, stirring once, or until golden.
Set aside to cool & store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16506/honey-roasted-cashews"},{"id":"16402","title":"Oven Roasted Fingerling Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salad dressing, ranch dressing, regular
la flor, steak seasoning,
soup, beef broth or bouillon canned, ready-to-serve","directions":"Wash potatoes.
place potatoes in shallow roasting pan.
Rub potatoes with oil and seasonings.
Pour broth over potatoes and bake at 380 til crispy skins and tender inside stirring every 20 minutes.","url":"https://recipe.bluelayer.org/recipe/16402/oven-roasted-fingerling-potatoes"},{"id":"16275","title":"Tahini and Fruit Balls","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
figs, dried, uncooked
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix all ingredients together in a large bowl - not the extra coconut.
Roll into balls 9about the size of a walnut) with wet hands.
Roll the balls in extra coconut.
Refridgerate.","url":"https://recipe.bluelayer.org/recipe/16275/tahini-and-fruit-balls"},{"id":"16244","title":"Pepita Quinoa Chia Bread","ingredients":"quinoa, uncooked
seeds, chia seeds, dried
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
vinegar, cider
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Note: Start the recipe the night before.
Soak quinoa in cold water and leave in the refrigerator overnight.
(The amount of water does not matter because it will be drained.
Just make sure all the quinoa is completely immersed.)
Put chia seeds in 1/2 cup of water and stir.
Leave this to soak in the refrigerator overnight as well.
(It will turn into a thick gel.)
Preheat oven to 350 degrees F. Spray a foil loaf pan (measuring approximately 8 1/2 x 4 1/2 x 2 1/2) liberally with olive oil cooking spray.
Drain the quinoa well and place it in a food processor.
Add chia gel, remaining 1/2 cup water, olive oil, baking soda, salt, and apple cider vinegar.
Process for 3 minutes.
(The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top.
Sprinkle a pinch of salt on top of the pepitas if desired.
Bake on the bottom rack of the oven for 90 minutes.
Let cool for at least 30 minutes before removing from the pan and cutting into slices.","url":"https://recipe.bluelayer.org/recipe/16244/pepita-quinoa-chia-bread"},{"id":"16186","title":"Pralined Almonds","ingredients":"water, bottled, generic
sugars, granulated
nuts, almonds
salt, table","directions":"Mix the water, sugar, and almonds in a large, heavy-duty skillet.
Put the pan over medium to high heat and cook, stirring constantly with a wooden spoon, until the sugar dissolves and the liquid boils.
Lower the heat to medium and continue cooking and stirring for just a few minutes, until the liquid crystallizes and becomes sandy.
Very soon the crystals of sugar on the bottom of the pan will begin to liquefy.
Stir the dark syrup at the bottom of the pan over the nuts to coat them.
Continue to stir the nuts and scrape the syrup over them until the almonds are glazed and become a bit glossy and shiny.
(Sometimes I remove the pan from the heat while theyre cooking to better control the glazing, so they dont get burned.)
Remove the pan from the heat and sprinkle the almonds with the salt.
Tip them onto an ungreased baking sheet and allow them to cool completely.
As they cool, break up any clusters that are stuck together.
Chop the Pralined Almonds coarsely, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
Substitute 1 cup raw (unroasted and unsalted) peanuts for the almonds to make Pralined Peanuts.
Pralined almonds can be stored for up to 1 week in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/16186/pralined-almonds"},{"id":"16156","title":"Pan Roasted Almond Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
butter, without salt
nuts, almonds
salt, table
spices, pepper, black","directions":"Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
Heat oil and in a large flat-bottomed skillet over medium-high heat.
When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down.
Don't worry if the sprouts touch, just get as many in as you can.
Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
Divide the butter and drop small amounts around the top of the pan.
It will melt down over the sprouts.
After another minute or two, check a sprout to see if it's browning nicely.
If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts.
Watch carefully to prevent the almonds from scorching.
Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp.
Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!","url":"https://recipe.bluelayer.org/recipe/16156/pan-roasted-almond-brussels-sprouts"},{"id":"16148","title":"Salmon Fillets With Pesto and Pistachios","ingredients":"fish, salmon, atlantic, wild, raw
sauce, pesto, ready-to-serve, refrigerated
nuts, pistachio nuts, raw","directions":"Preheat the oven to 350F
Take four salmon fillets (do NOT use salmon steaks!)
of about 6-7 oz.
each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.
Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.
Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them.
The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.
Bake for about 20-22 minutes until done.
Serve immediately.
(I serve it with roasted baby red potatoes and asparagus.
).","url":"https://recipe.bluelayer.org/recipe/16148/salmon-fillets-with-pesto-and-pistachios"},{"id":"16112","title":"Easy Creamy Asian Salad Dressing","ingredients":"water, bottled, generic
sugars, granulated
soy sauce made from soy (tamari)
vinegar, distilled
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"Mix water and sugar together until sugar dissolves.
Add soy sauce, white vinegar and tahini and mix well.","url":"https://recipe.bluelayer.org/recipe/16112/easy-creamy-asian-salad-dressing"},{"id":"16074","title":"Roasted Cherry Tomatoes","ingredients":"cherries, sweet, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"There is nothing more simple than this recipefour ingredients that will make your other recipes spark.
Preheat oven to 250 degrees F.
To a small mixing bowl, add the tomatoes, olive oil, and salt and pepper.
Gently stir.
Lay the tomatoes onto a baking sheet lined with a Silpat or parchment paper.
Place in the preheated oven and cook for 2 1/2 hours.
Dont you just love that?
A 5-minute preparation, then set it in the oven, forget about it, and come back a couple of hours later?
I love that.
After 2 1/2 hours you will notice the tomatoes have shrunk in size and all of that great tomato flavor compressed into a smaller tomato.
Let the tomatoes cool before storing in a air tight container.
When I placed these (only about 6 o them) on a pizza, they really brought out the intense, and very bright flavors of the pizza.
They are slightly acidic, almost as bright as a lemon would be, and are really fantastic on pretty much anything.
I think you will most likely be making these more often than you think, they are that good.
I hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/16074/roasted-cherry-tomatoes"},{"id":"16029","title":"Roasted Grape Spread","ingredients":"butter, without salt
grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
nuts, walnuts, english
honey
lemon juice, raw
spices, pepper, black","directions":"Heat oven to 500F.
Melt butter and pour into a cast iron skillet (or another oven proof skillet).
Dump grapes into the skillet and then sprinkle with walnuts and sugar.
Put in the oven for 25 minutes.
Remove the skillet from the oven and use a slotted spoon to transfer the grapes into your serving bowl.
Place skillet with juices on the stove top and add honey.
Heat the juices, stirring constantly until starts to thicken.
Add lemon juice and pepper, stir.
Remove from heat and pour over grapes.","url":"https://recipe.bluelayer.org/recipe/16029/roasted-grape-spread"},{"id":"16028","title":"Chipotle Glazed Nuts","ingredients":"syrup, maple, canadian
butter, without salt
terra dolce, organic chipotle dried chile peppers,
salt, table
nuts, pecans","directions":"Blend a few tablespoons with a teaspoon of ground Chipotle powder and tablespoon or two of butter, a sprinkle of salt -- and toss it with a pound of pecans.
Spread out on a sheet pan and roast in a 300 degree oven for about 15 minutes until toasty.
Watch that you dont burn them.
When they cool, they are roasted and crisp -- and that sweet hot salty thing going on is AMAZING.","url":"https://recipe.bluelayer.org/recipe/16028/chipotle-glazed-nuts"},{"id":"16002","title":"Spicy Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spices, garlic powder
salt, table
salt, table","directions":"Preheat the oven to 300 degrees F (150 degrees C).
In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated.
Spread in an even layer on a cookie sheet.
Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted.
Cool completely on the baking sheet, then transfer to a serving dish.","url":"https://recipe.bluelayer.org/recipe/16002/spicy-roasted-pumpkin-seeds"},{"id":"15983","title":"Toms Garlic Lovers Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, garlic powder
oil, olive, salad or cooking","directions":"Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.
Preheat oven to 300F.
Mix salt and garlic salt into a salt shaker.
Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.
Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.
Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.
Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes.
Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and enjoy.
*You can soak the seeds in saltwater overnight if you really like them salty.
*.","url":"https://recipe.bluelayer.org/recipe/15983/toms-garlic-lovers-roasted-pumpkin-seeds"},{"id":"15943","title":"Toaster Oven Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
spices, pepper, black","directions":"Preheat toaster oven to 425 degrees F and grab a 10 x 10 roasting or rimmed sheet pan.
Wash and dry Brussels sprouts.
Trim off any stems and slice each sprout in half.
Place sprouts on pan and drizzle with melted coconut oil.
Sprinkle with desired amount of salt and pepper.
Using your hands toss sprouts well until evenly coated.
Roast at 425 degrees F for 2025 minutes, depending on how large your sprouts are.
Halfway through cook time, stir sprouts and use a fork to carefully turn sprouts so their interior is facing down onto the pan.
Sprouts will be browned, caramelized and fork-tender but not mushy when they are ready.
Serve plain, with lemon wedges, Sriracha sauce or your favorite topping.","url":"https://recipe.bluelayer.org/recipe/15943/toaster-oven-roasted-brussels-sprouts"},{"id":"15926","title":"Asian Inspired Edamame Hummus","ingredients":"edamame, frozen, prepared
water, bottled, generic
lime juice, raw
lime juice, raw
spices, garlic powder
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
soy sauce made from soy (tamari)
spices, basil, dried
oil, olive, salad or cooking","directions":"Add everything except for the olive oil to a food processor.
Process for 2-3 minutes, until well blended.
Keep the food processor running and slowly pour in the olive oil, adding more if needed.
At this point, taste the hummus.
You can add more lime juice, Thai basil, or garlic if desired.
Season with salt to taste!
Serve with pita chips and cut up vegetables.","url":"https://recipe.bluelayer.org/recipe/15926/asian-inspired-edamame-hummus"},{"id":"15894","title":"Roasted Potato Salad with Creamy Dijon Vinaigrette","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, garlic powder
spices, thyme, dried
salt, table
spices, pepper, black
vinegar, red wine
shallots, raw
mustard, prepared, yellow
spices, tarragon, dried","directions":"Place a large heavy baking sheet in oven.
Preheat the oven to 400 (keep the baking sheet in oven as it preheats).2.
Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat.
Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Bake at 400 for 30 minutes or until browned and tender, turning after 20 minutes.3.
Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk.
Drizzle dressing over potatoes.","url":"https://recipe.bluelayer.org/recipe/15894/roasted-potato-salad-with-creamy-dijon-vinaigrette"},{"id":"15868","title":"Easy Roasted Cheddar-Bacon Potato Salad","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
salad dressing, mayonnaise, regular
cheese, cheddar
bacon, meatless","directions":"Preheat oven to 425F.
Scrub potatoes and dice into bite-size pieces.
Put in a bowl and toss with olive oil, salt & pepper.
Spread in a single layer on a baking sheet.
Bake for 40-45 minutes, tossing halfway through cooking, until browned.
While potatoes are still hot, transfer to a bowl and combine with mayo, cheddar cheese, and bacon bits.
Taste and season as needed with salt and pepper.
** Best if served warm, but also good cold or reheated.
Note: Depending on the potatoes you use, you might need to add more mayonnaise as some tend to soak it up more than others.","url":"https://recipe.bluelayer.org/recipe/15868/easy-roasted-cheddar-bacon-potato-salad"},{"id":"15862","title":"Alfredo & Roasted Garlic Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
spices, pepper, black
bread crumbs, dry, grated, plain
sauce, pasta, spaghetti/marinara, ready-to-serve","directions":"Heat oven to 425 degrees F.
Toss Brussels sprouts with 2 Tbsp.
oil and pepper; spread onto large parchment-covered rimmed baking sheet.
Bake 18 to 20 min.
or until sprouts are tender and golden brown, turning occasionally.
Meanwhile, heat remaining oil in small skillet on medium heat.
Add bread crumbs; cook and stir 2 to 3 min.
or until golden brown.
Remove from heat.
Heat pasta sauce as directed on label.
Serve sprouts topped with pasta sauce and bread crumbs.","url":"https://recipe.bluelayer.org/recipe/15862/alfredo-roasted-garlic-brussels-sprouts"},{"id":"15841","title":"Sweet and Salty Nuts and Cranberries","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
a cajun life, all purpose cajun seasoning,
salt, table
cranberries, dried, sweetened","directions":"Preheat the oven to 350F.
In a bowl toss the almonds, butter, sugar, and Cajun seasoning (you may substitute 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/4 teaspoon white pepper for the Cajun seasoning).
Pour the nut mixture onto a rimmed baking sheet.
Roast, stirring occasionally until nuts are one shade darker - about 25 minutes.
*Note - the time may be less if you are using almonds that are already roasted.
Remove from oven and sprinkle with salt.
Set aside to cool.
When cool toss the nuts with the cranberries.
This will last 1 week at room temperature or 3 weeks in the freezer.","url":"https://recipe.bluelayer.org/recipe/15841/sweet-and-salty-nuts-and-cranberries"},{"id":"15792","title":"Halloween Leftovers - Roasted Pumpkin Seeds!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 170C
Place pumpkin seeds in a pan of salted water and boil the pumpkin seeds for 10 minutes.
This helps the salty flavour penetrate the seed, rather than just being salty on the outside :)
Drizzle olive oil onto an oven tray large enough to accomodate your seeds
Drain the pumpkin seeds well, drying them on a paper towel to absorb excess moisture
Pour the seeds onto the oven tray, shaking them around to distribute the olive oil onto the seeds
Roast the seeds for 10 minutes (maybe less, dependent on size), then turn them over and roast for a further 10 minutes
Remove from oven and serve hot or cold.
They taste a bit like salted pistachios, with a similarly satisfying crunch :) nice as a side dish or just to snack on.","url":"https://recipe.bluelayer.org/recipe/15792/halloween-leftovers-roasted-pumpkin-seeds"},{"id":"15787","title":"Mom's Hearty and Not-Overwhelming Granola","ingredients":"oats
raisins, seeded
nuts, walnuts, english
seeds, sunflower seed kernels, dried
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
honey
oil, olive, salad or cooking","directions":"Preset oven to 325 degrees Fahrenheit.
Combine all dry ingredients in a large bowl and toss until well mixed.
In a separate bowl (I use a glass measuring cup) use a whisk or fork to mix honey and oil together well.
Pour honey and oil mixture over the dry ingredients.
Use a large spoon to mix vigorously (but carefully!)
until there is no 'not-sticky' granola in the bowl.
This will probably take between 1-2 minutes.
On a large baking sheet, or two small ones, pour granola and even out as thinly as possible.
I usually put aluminum foil over the baking sheet(s) so there is little to no clean up afterwards.
It also makes it easier when putting away the granola -- you can just pick up the aluminum foil by the edges and pour it into your container(s).
Bake granola in oven for 7-12 minutes.
Check and mix the granola up a little.
Keep in oven for another 5-10 minutes.
Leave to cool.
Store and/or eat some with yogurt or milk!","url":"https://recipe.bluelayer.org/recipe/15787/moms-hearty-and-not-overwhelming-granola"},{"id":"15766","title":"Balsamic Roasted Green Beans","ingredients":"beans, snap, green, raw
vinegar, balsamic
oil, olive, salad or cooking
salt, table
spices, pepper, black
nuts, almonds
fresh red onions,
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F.
Place green beans in a single layer in a baking dish.
In a small bowl, whisk together balsamic vinegar, olive oil, salt and pepper.
Pour over green beans.
Sprinkle on slivered almonds.
Place in the oven and cook for 25 minutes.
Once cooked, top green beans with red onion and dried cherries.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/15766/balsamic-roasted-green-beans"},{"id":"15758","title":"Honey Glazed Acorn Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
honey
salt, table","directions":"Heat oven to 350F degrees.
Arrange squash in shallow 10inch baking dish.
Combine butter, honey, and salt.
Pour over squash.
Bake, covered for 40 minutes.
Uvcover and bake another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/15758/honey-glazed-acorn-squash"},{"id":"15738","title":"Balsamic Onion And Cheese Picks Recipe","ingredients":"onions, raw
oil, olive, salad or cooking
vinegar, balsamic
cheese, fontina","directions":"Preheat oven to 375 degrees F. Blanch onions in boiling, salted water 30 seconds; drain.
Slice off the root end.
\"Peel\" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
Whisk together oil, vinegar, salt, and pepper.
Put onions in a roasting pan, add in oil-vinegar mix, and toss to coat well.
Bake till tender
(about 25 min).
Remove from oven and let cold in pan.
Taste; adjust seasoning as necessary.
To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
Makes 24 to 30 skewers.
NOTES : Tiny pearl onions turn sweet and soft when roasted with oil and vinegar, especially a vinegar as mellow and rich as Italian balsamic.
The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance.
The cheese will cube better if cool, but both onions and cheese taste better at room temperature.","url":"https://recipe.bluelayer.org/recipe/15738/balsamic-onion-and-cheese-picks-recipe"},{"id":"15732","title":"Balsamic Soy-Glazed Chicken Wings","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
vinegar, balsamic
soy sauce made from soy (tamari)
sugars, granulated
butter, without salt","directions":"Put oven racks in upper and lower thirds of oven.
Line 2 large shallow baking pans (17 by 11 inches) with foil.
Put pans in oven and preheat oven to 500F.
Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer.
Roast, without turning, until golden and tender, about 35 minutes.
While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes.
Remove from heat and stir in butter until melted.
Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well.
Let stand 5 minutes, then toss again.","url":"https://recipe.bluelayer.org/recipe/15732/balsamic-soy-glazed-chicken-wings"},{"id":"15691","title":"Kickin' Pumpkin Seeds","ingredients":"oil, olive, salad or cooking
sauce, worcestershire
spices, paprika
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine all ingredients except seeds in large skillet.
Heat well, stirring to mix.
Add seeds and stir to coat well.
Spread in shallow pan.
Bake in preheated 300 degrees F oven for 10 mins or until crisp.
Stir occasionally.
Cool.","url":"https://recipe.bluelayer.org/recipe/15691/kickin-pumpkin-seeds"},{"id":"15689","title":"Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 400F.
Toss potatoes with oil and sea salt in a large baking pan, then arrange them cut sides down.
Roast in middle of oven until tender and cut sides are golden brown, 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15689/roasted-potatoes"},{"id":"15682","title":"Raw Vegan Broccoli Salad","ingredients":"broccoli, raw
onions, spring or scallions (includes tops and bulb), raw
celery, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
salad dressing, mayonnaise, regular
vinegar, cider
salt, table
lemon juice, raw
sweetener, syrup, agave","directions":"Chop up the broccoli, celery, and spring onions into small bite size pieces.
Pulse the almonds in the food processor or cut into slithers.
Throw the dressing ingredients into your blender and blend until smooth and creamy.
Toss through half of the dressing and then add gradually until dressed for your success!
YUM!","url":"https://recipe.bluelayer.org/recipe/15682/raw-vegan-broccoli-salad"},{"id":"15645","title":"Hummus - Silky Smooth, from Scratch!","ingredients":"beans, snap, green, raw
water, bottled, generic
leavening agents, baking soda
salt, table
spices, garlic powder
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw","directions":"Rinse the garbanzo beans, drain and cover with water to cover by 3 inches.
Soak beans for 4 to 6 hours.
Drain in a colander and rinse thoroughly.
Note: The key to this hummus recipe is to just soak the beans for the 4 to 6 hours the recipe calls for.
If you soak them overnight they will absorb too much liquid and you will have very mushy beans and lots of water.
If you don't have time to do a 4 to 6 hour soak, you can do a quick soak by bringing the beans and soaking water to a boil and boiling for 1 minute.
Remove the beans and water from the heat and let stand for 30 minutes before draining and continuing with the recipe.
In a large pot combine soaked beans, the 7 cups water and the baking soda.
Bring to a boil, reduce heat and simmer until the beans are falling apart, about 1 hour.
Stir any foam that comes to the surface back into the beans while they cook.
Pour beans and any remaining cooking liquid into a large bowl and cool to room temperature in the refrigerator.
Transfer beans and liquid to a food processor.
Add the salt, garlic, tahini and lemon juice and process until smooth.
If the mixture is too thick (it should be the consistency of thick cream), add water 1 tablespoon at a time until the hummus is smooth.","url":"https://recipe.bluelayer.org/recipe/15645/hummus-silky-smooth-from-scratch"},{"id":"15595","title":"Roasted Gemstone Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, rosemary, dried","directions":"Preheat the oven to 375 degrees F.
Spray a 13 x 9 dish with nonstick spray.
Halve or chop the potatoes in thirds so they are roughly the same size and place in the baking dish.
Drizzle with olive oil and season with the salt, pepper, and rosemary.
Toss to coat.
Bake for 1 hour or until slightly crispy yet tender.
Leave in a little longer if you like your potatoes very crispy.
Makes 6-8 servings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15595/roasted-gemstone-potatoes"},{"id":"15541","title":"Roasted Orange-Paprika Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, paprika
orange juice, raw
butter, without salt
lemon juice, raw","directions":"Preheat oven to 400 degrees F.
Peel carrots, trim ends and cut lengthwise into quarters.
(If the carrots are large, cut in half across, then lengthwise.
).
Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
Bake 30 minutes.
Add the butter and lemon juice to the pan, stirring to melt the butter.
Continue baking about 5 minutes or until the carrots are glazed and tender.","url":"https://recipe.bluelayer.org/recipe/15541/roasted-orange-paprika-carrots"},{"id":"15485","title":"Green Beans and Roasted Red Onions","ingredients":"fresh red onions,
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, pepper, black
water, bottled, generic
beans, snap, green, raw","directions":"Put oven rack in middle position and preheat oven to 450F.
Oil a 13- by 9-inch baking pan.
After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise.
Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat.
Arrange onions with a cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes.
Add water to pan and roast until onions are tender and caramelized, about 20 minutes more.
Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes.
Drain beans in a colander, then add to onions and toss.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/15485/green-beans-and-roasted-red-onions"},{"id":"15064","title":"Rosemary Roasted Cashews","ingredients":"nuts, cashew nuts, raw
spices, rosemary, dried
spices, pepper, red or cayenne
sugars, brown
salt, table
butter, without salt","directions":"Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/15064/rosemary-roasted-cashews"},{"id":"15363","title":"Country Bread With Roasted Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, olive, salad or cooking","directions":"Heat the oven to 325 F/ 175 degrees C.
Mix the walnuts with 1 tbsp of the oil and roast lightly in the oven for about 5 minutes.
Let cool and chop them coarsely.
Dissolve the yeast in the water (if using dry yeast, follow instructions).
Add the salt, oil, graham, nuts, and most of the flour.
Knead vigorously for five minutes.
Let rise to double size (about one hour).
Heat the oven to 450 F/ 230 degrees C.
Knead and make one loaf.
Place on a tray and let rise again for 30 minutes.
Make a few cuts in the loaf with a razorblade.
Bake in the oven for 10 minutes.
Reduce heat to 350 F/180 degrees C and bake for another 35 minutes.
Let cool uncovered.","url":"https://recipe.bluelayer.org/recipe/15363/country-bread-with-roasted-walnuts"},{"id":"15350","title":"Crispy Asian Roasted Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, sesame, salad or cooking
spices, ginger, ground
spices, garlic powder
salt, table","directions":"Preheat oven to 400 F. Rinse chickpeas with water and pat dry with a couple of paper towels.
In a medium bowl, add sesame oil, ground ginger, garlic powder and sea salt.
Add chickpeas and stir to coat.
Place the chickpeas on a large rimmed baking sheet and bake at 400 F for 30-35 minutes, stirring midway through, until brown and crispy (being careful not to burn).
Let them cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/15350/crispy-asian-roasted-chickpeas"},{"id":"15120","title":"Coconut Macaroons","ingredients":"nuts, almonds
seeds, flaxseed
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal.
The mixture should be very finely ground, without any identifiable pieces of almond visible.
Add the coconut and pulse once or twice to combine.
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients.
Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).
Stop as soon as the mixture holds together to avoid grinding the coconut too fine.
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (5 cm) apart.
Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top.
Cool completely before removing to a cooling rack (the cookies will firm up as they cool).
May be frozen.","url":"https://recipe.bluelayer.org/recipe/15120/coconut-macaroons"},{"id":"14978","title":"Roasted Shrimp With Thousand Island Dressing","ingredients":"crustaceans, shrimp, raw (not previously frozen)
salt, table
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking
lemon juice, raw
salad dressing, mayonnaise, regular
catsup
capers, canned
pickles, cucumber, sour
pickle relish, sweet
lemon juice, raw
salt, table
spices, pepper, black","directions":"MAKE THE SHRIMP:.
Preheat oven to 400 degrees F.
Place the shrimp on a sheet pan and sprinkle with the salt and pepper.
Pour the olive oil, garlic and lemon juice over the shrimp, and roast for 5-6 minutes.
MAKE THE DRESSING:.
Prepare this ahead of time, so you won't be rushed.
Place all the ingredients in a bowl, and stir until blended.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/14978/roasted-shrimp-with-thousand-island-dressing"},{"id":"14972","title":"Tahini Substitution","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
peanut butter, smooth style, without salt
oil, sesame, salad or cooking","directions":"Mix well.","url":"https://recipe.bluelayer.org/recipe/14972/tahini-substitution"},{"id":"14944","title":"Roasted Potatoes with Herbs","ingredients":"potatoes, raw, skin
shallots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
parsley, fresh
spices, thyme, dried","directions":"Add potatoes to large pot of boiling salted water.
Cook 6 minutes and drain.
Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat.
(Can be prepared 1 day ahead.
Cool slightly, then cover and refrigerate.)
Preheat oven to 400F.
Lightly oil 2 rimmed baking sheets.
Divide potatoes between prepared baking sheets.
Roast 35 minutes.
Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet.
Using metal spatula, turn potatoes to coat.
Roast until brown and tender, about 20 minutes longer.
Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.","url":"https://recipe.bluelayer.org/recipe/14944/roasted-potatoes-with-herbs"},{"id":"14818","title":"Roasted Red Potatoes With Shallots and Fresh Herbs","ingredients":"oil, olive, salad or cooking
vinegar, balsamic
shallots, raw
spices, thyme, dried
spices, rosemary, dried
spices, fennel seed
potatoes, raw, skin","directions":"Preheat oven to 400 degrees F.
Oil a large baking sheet.
Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
Add the potatoes.
Sprinkle generously with salt and pepper.
Toss to coat.
Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
Reserve oil mixture in the bowl.
Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
Return potatoes to reserved oil mixture in bowl and toss again.
(Can be prepared 6 hours ahead; cover and refrigerate.
Transfer to a baking sheet and rewarm in a 400 degrees F oven about 6-9 min, stirring occasionally).
Transfer to a bowl, garnish with some fresh herbs and serve.","url":"https://recipe.bluelayer.org/recipe/14818/roasted-red-potatoes-with-shallots-and-fresh-herbs"},{"id":"14807","title":"Roasted Asparagus and Shiitake Mushrooms","ingredients":"oil, olive, salad or cooking
spices, pepper, black
asparagus, raw
mushrooms, shiitake, raw
soy sauce made from soy (tamari)","directions":"Preheat oven to 425.
Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat.
Bake at 425 for 10 minutes or until the asparagus is crisp-tender.
Drizzle with soy sauce.","url":"https://recipe.bluelayer.org/recipe/14807/roasted-asparagus-and-shiitake-mushrooms"},{"id":"14800","title":"Easy Peezy Pizza Dough (Bread Machine Pizza Dough)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"SOME PIZZA TOPPING IDEAS.
Caramelised onions and roasted garlic.
Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!
).
Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
Cranberry jelly, shredded chicken, sliced Brie!
Mozzarella cheese, shredded chicken and sliced avocado!
THE BREAD.
Place all the above ingredients in the order I have listed into the bread machine.
Select the dough cycle and press start!
When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
Cover and leave to rise in a warm place for about 1/2 an hour.
Knead the risen dough lightly.
To shape and bake: roll the dough into a circle.
Place on well greased baking tray or pizza pan.
Then add a topping of your choice and bake at 225'C.
NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!","url":"https://recipe.bluelayer.org/recipe/14800/easy-peezy-pizza-dough-bread-machine-pizza-dough"},{"id":"14781","title":"Honey Roasted Cashews","ingredients":"honey
nuts, cashew nuts, raw
salt, table","directions":"Set oven to 350 degrees.
In a heavy skillet over low heat, add in honey stir until warmed.
Add in nuts and salt; toss thoroughly.
Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.
Allow to cool then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14781/honey-roasted-cashews"},{"id":"14776","title":"Roasted Brussel Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt and serve immediately.","url":"https://recipe.bluelayer.org/recipe/14776/roasted-brussel-sprouts"},{"id":"14737","title":"Pan 'roasted' Brussels sprouts","ingredients":"bacon, meatless
brussels sprouts, raw","directions":"Trim 2 cups Brussels sprouts and cut in half from stem end.
Heat oil in skillet over medium to high heat.
Add sprouts.
Shake or stir fry quickly to brown sprouts.
Reduce heat to medium, cover, cook 3-5 minutes until tender.
Serve.","url":"https://recipe.bluelayer.org/recipe/14737/pan-roasted-brussels-sprouts"},{"id":"14704","title":"Roasted Fingerling Potatoes with Seasoned Salt","ingredients":"salt, table
spices, pepper, black
spices, thyme, dried
spices, rosemary, dried
potatoes, raw, skin
oil, olive, salad or cooking","directions":"Preheat the oven to 400F.
Heat a large ovenproof gratin dish or skillet in the oven 15 minutes.
Combine the salt, pepper, thyme, and rosemary in a small bowl.
Toss the potatoes in a medium bowl with the olive oil.
Sprinkle generously with the seasoned salt mixture, and arrange the potatoes in a single layer in the preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
Remove from the oven, and serve hot with additional seasoned salt on the side.","url":"https://recipe.bluelayer.org/recipe/14704/roasted-fingerling-potatoes-with-seasoned-salt"},{"id":"14668","title":"Fast and Easy Israeli Tahini Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"Preheat oven to 355 degrees F (180 degrees C).
Line a baking sheet with waxed paper.
Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly.
Roll dough into small balls and press each ball into a flattened cookie shape using your palms.
Arrange cookies in the prepared baking sheet and press with a fork.
Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes.
Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/14668/fast-and-easy-israeli-tahini-cookies"},{"id":"14660","title":"Roasted Red Bell Pepper and Basil Sauce","ingredients":"spices, pepper, red or cayenne
tomato sauce, canned, no salt added
spices, basil, dried
spices, pepper, black
vinegar, balsamic","directions":"Place all ingredients in container of a food processor, and pulse several times until well blended.
Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/14660/roasted-red-bell-pepper-and-basil-sauce"},{"id":"14582","title":"Sweet Roasted Carrots","ingredients":"honey
butter, without salt
bacon, meatless
carrots, raw
water, bottled, generic","directions":"Heat oven to 425 degrees.
Stir together honey, butter and crumbled bacon in a small bowl until smooth and set aside.
Place carrots and water into an ungreased 9-by-9-inch baking dish, cover with foil and bake 30 minutes.
Remove foil and stir in butter mixture.
Bake another 15 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/14582/sweet-roasted-carrots"},{"id":"14555","title":"Roasted Beet, Spinach & Goat Cheese Mix","ingredients":"beets, raw
water, bottled, generic
salt, table
spices, pepper, black
oil, olive, salad or cooking
spices, garlic powder
spinach, raw
vinegar, balsamic
cheese, goat, soft type
spices, basil, dried","directions":"Preheat oven to 400 degrees.
Cut off beet stems and place beets in baking dish with water then season with the salt and pepper.
Cover with foil and bake for about 45 minutes to 1 hour, then cool in pan.
Peel beets and cut into halves or quarters, depending on size.
In large skillet, heat oil and saute garlic for 1 minute.
Add spinach and toss until the spinach wilts, then add beets and balsamic vinegar and mix, cooking until the beets are warm.
Season with salt and pepper.
Remove from heat and sprinkle with goat cheese and torn basil leaves.
This can be served warm as a side dish or at room temperature.","url":"https://recipe.bluelayer.org/recipe/14555/roasted-beet-spinach-goat-cheese-mix"},{"id":"14502","title":"Ricotta with Honey and Roasted Pine Nuts","ingredients":"cheese, ricotta, whole milk
honey
nuts, pine nuts, dried","directions":"Toast pine nuts in a nonstick pan for 3 minutes.
Cool.
Spoon 2 tablespoons ricotta cheese into each bowl.
Drizzle 1 teaspoon honey over cheese.
Sprinkle toasted pine nuts on top.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14502/ricotta-with-honey-and-roasted-pine-nuts"},{"id":"14496","title":"Tahini Goddess Dressing","ingredients":"water, bottled, generic
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw
vinegar, cider
soy sauce made from soy (tamari)
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
seeds, sesame seeds, whole, dried
salt, table
oil, sesame, salad or cooking","directions":"Put all of the ingredients in a bowl and whisk until blended.
Pour into a bottle with a top.
This will keep in your refrigerator for at least a week.","url":"https://recipe.bluelayer.org/recipe/14496/tahini-goddess-dressing"},{"id":"14471","title":"Pumpkin Clif Bar Recipe Hack","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
rice flour, white, unenriched
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
apricots, dried, sulfured, uncooked
raisins, seeded
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
syrup, maple, canadian
orange juice, raw
nuts, almonds
pumpkin, raw","directions":"Preheat oven to 325 degrees.
Combine cereal, flour, wheat germ, walnuts, apricots, seeds, raisins, cinnamon, nutmeg, ginger, and salt in food processor.
Blend until cereal is fairly crumbly/almost a flour.
Raisins and apricot should still be somewhat formed.
In a separate medium-large bowl combine pumpkin puree, maple syrup, orange juice, and almond butter.
Add dry mixture to wet ingredients and stir until well blended.
Form medium ball and shape mixture into about a 1.25 x 3-3.5 rectangle bar.
Place bars on non-stick cookie sheet and place in oven.
Bake for 9-10 minutes.
Remove from pan and cool completely.
Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/14471/pumpkin-clif-bar-recipe-hack"},{"id":"14447","title":"Roasted Almonds in Skins","ingredients":"salt, table
water, bottled, generic
nuts, almonds
oil, canola","directions":"Place salt in a large bowl that will hold 8 cups.
Add boiling water to the bowl and stir well.
Add almonds to the brine.
Let steep for 1/2 hour.
Drain the nuts with a colander.
Pour nuts onto a large towel and dry with a second towel patting them thoroughly dry.
Transfer nuts to a large bowl.
Drizzle with canola oil and stir to make all nuts have a shine but not too much oil on any one.
Distribute the nuts on 2 large baking pans.
Slow roast for 1/2 hour at 200 degrees F then stir.
Slow roast for 1/2 hour at 200 degrees F then stir.
Raise temperature in the oven to 300 degrees F.
Roast for 15 minutes and let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/14447/roasted-almonds-in-skins"},{"id":"14419","title":"Fried Okra, Eggplant, and Shrimp with Oven Roasted Tomato Sauce","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Preheat oven to 400 degrees F and preheat fryer filled with vegetable oil to 350 degrees F.
In a small roasting pan, combine the tomatoes, extra-virgin olive oil, garlic cloves, basil (or oregano) leaves, salt and pepper.
Roast until the tomatoes begin to caramelize, about 30 to 45 minutes, stirring occasionally.
Remove from the oven and allow to cool to room temperature.
Once cooled, add the roasted tomatoes to the carafe of a blender and blend until the desired consistency is reached.
If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use immediately or cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres.
If you prefer a less rustic sauce, puree completely in blender and strain.
*Note: if Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
Add to a large bowl, the shrimp and 1 cup of hot sauce and toss to coat.
Let marinate for 30 minutes.
In a large bowl combine the flour, masa and Essence.
Add the shrimp in batches, turn to coat evenly and shake off any excess flour.
Cook until golden brown and cooked through, about 3 minutes.
In a large mixing bowl, whisk together the buttermilk, hot sauce and the eggs.
Add the okra, season with the salt and turn to coat evenly.
Let the mixture marinate for 30 minutes.
In another mixing bowl, combine flour, cornmeal and essence.
Dredge the pieces of okra in the seasoned flour.
Add the okra to the fryer and fry until golden brown, about 2 minutes and lay out on a paper towel-lined plate.
Season, if desired, with salt while it is still hot.
Preheat oil to about 360 to 375 degrees F.
Peel the eggplant and cut in half lengthwise.
Cut each half into 1/4-inch thick slices, lengthwise again.
Cut crosswise to form shapes resembling French fries.
Toss the slices with 1 teaspoon Essence and 1 teaspoon salt.
Season the flour with the remaining tablespoon of Essence.
In a shallow bowl, beat together the eggs and milk.
Lightly dredge the eggplant in the flour and then add to the egg mixture and then back into the flour.
Place the eggplant pieces into the fryer.
Fry until golden brown, about 2 minutes and lay out on a paper towel lined plate.
Season the eggplant, if desired, with salt while it is still hot.
Serve the Fried Okra, Fried shrimp and Fried Eggplant with the Roasted Tomato Sauce.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from \"New New Orleans Cooking\", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.","url":"https://recipe.bluelayer.org/recipe/14419/fried-okra-eggplant-and-shrimp-with-oven-roasted-tomato-sauce"},{"id":"14374","title":"Roasted Scallops or Shrimp With Tomato","ingredients":"crustaceans, shrimp, raw (not previously frozen)
plums, raw
tomatoes, sun-dried
onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, paprika
spices, pepper, red or cayenne
salt, table
spices, pepper, black
parsley, fresh","directions":"Preheat oven to 500 degrees.
Have your shrimp (large or X-large, peeled & deveined) or scallops (either sea scallops or bay scallops) drained and patted dry.
You can also use frozen shrimp, thawed.
Set the seafood aside in the refrigerator until the tomato layer is prepared and roasted THROUGH step 6.
Seed and chop the fresh plum tomatoes.
Mix them together with the rest of the ingredients for the Tomato Layer.
Spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.
Roast @ 500 degrees for 8-10 minutes, or until bubbly.
Remove the gratin from the oven and layer your seafood on top.
Return to the oven and continue roasting until the shrimp are pink, or the scallps are opaque on the outside but still translucent in their centers; about 5-10 minutes.
Garnish with minced fresh parsley, and serve very hot with \"Sauce Choron\" (see my recipe) and angel hair pasta if you like.","url":"https://recipe.bluelayer.org/recipe/14374/roasted-scallops-or-shrimp-with-tomato"},{"id":"14339","title":"Oven Baked Italian Potatoes With Rosemary","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, rosemary, dried
spices, rosemary, dried
spices, paprika
salt, table
spices, pepper, black","directions":"Preheat the oven at 425F/220C.
Cut your potatoes in 1/4 inch slices.
In a big bowl combine all the ingredients and coat potatoes well.
Prepare your baking mold with foil and line the potatoes on it.
Bake 45 minutes at 425F/220C C or until golden roasted.
Place in bowl and serve immediately.","url":"https://recipe.bluelayer.org/recipe/14339/oven-baked-italian-potatoes-with-rosemary"},{"id":"14316","title":"Popcorn Nibble Mix","ingredients":"snacks, popcorn, air-popped (unsalted)
apricots, dried, sulfured, uncooked
apples, raw, with skin
spartan, real semi-sweet chocolate baking chips,
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put the popcorn, dried apricots, dried apples, chocolate bits and pepitas into a bowl and mix well to combine.
Store the nibble mix in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14316/popcorn-nibble-mix"},{"id":"14289","title":"Grilled Asparagus Spears","ingredients":"water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
asparagus, raw
parsley, fresh","directions":"Prepare barbecue (medium-high heat).
Combine water, olive oil and roasted garlic oil in large bowl.
Add asparagus to water mixture and toss to coat.
Let stand 5 minutes.
Drain.
Season with salt and pepper.
Grill asparagus until crisp-tender, turning frequently, about 6 minutes.
Transfer to platter.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/14289/grilled-asparagus-spears"},{"id":"14114","title":"Roasted Carrots With Cardamom Butter","ingredients":"butter, without salt
oil, canola
spices, cardamom
salt, table
carrots, raw","directions":"Position rack in lower third of oven; preheat to 450 degrees F.
Combine butter, oil, cardamom and salt in a medium bowl.
Add carrots and toss well to coat.
Spread evenly on a rimmed baking sheet.
Roast the carrots, stirring twice, until tender and golden, about 20 to 30 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/14114/roasted-carrots-with-cardamom-butter"},{"id":"14107","title":"Grilled Summer Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
lemon juice, raw
spices, rosemary, dried
spices, rosemary, dried","directions":"Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise.
Brush with a mixture of margarine, fresh lemon juice and rosemary.
Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced.","url":"https://recipe.bluelayer.org/recipe/14107/grilled-summer-squash"},{"id":"14001","title":"Maple Roasted Brussels Sprouts with Cranberries","ingredients":"brussels sprouts, raw
cranberries, dried, sweetened
syrup, maple, canadian
salt, table","directions":"Preheat the oven to 400 degrees F and grease a rimmed baking sheet or 8x8 baking dish.
In a large bowl, combine the Brussels sprouts, cranberries and maple syrup until the Brussels sprouts and cranberries are coated with the maple syrup.
Pour the Brussels sprouts and cranberries onto the greased baking sheet.
Roast at 400 degrees F for about 20 minutes, until the Brussels sprouts are fork tender, stirring the Brussels sprouts and cranberries halfway through the roasting time.
Remove from the oven, let cool slightly, add a few pinches of salt to taste, and enjoy!
Note: Recipe can easily be doubled or tripled, depending on how many guests you are serving.","url":"https://recipe.bluelayer.org/recipe/14001/maple-roasted-brussels-sprouts-with-cranberries"},{"id":"13997","title":"Cinnamon Sugar Spiced Pumpkin Seed Brittle","ingredients":"butter, without salt
pumpkin, raw
sugars, brown
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Prepare the cinnamon sugar by whisking together cinnamon and sugar.
Store in an airtight container.
In a heavy bottomed sauce pan, melt the butter.
Add the pumpkin pie spice, brown sugar and honey.
Stir to dissolve.
Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees.
It will look like a light amber color and take about 6 minutes.
Remove from heat and stir in the toasted pumpkin seeds.
Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer.
Let cool just a couple minutes and then lightly dust with cinnamon sugar.
Cool completely and then break up into pieces.
Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.","url":"https://recipe.bluelayer.org/recipe/13997/cinnamon-sugar-spiced-pumpkin-seed-brittle"},{"id":"13941","title":"Creamy Golden Protein Cereal","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic","directions":"Mix flours, salt, and tahini together.
Add water and stir.
Simmer over low heat until thick and creamy, stirring constantly with a wire whisk to prevent lumping or burning.
Once thick, serve hot with milk or soy milk and favorite sweetener.","url":"https://recipe.bluelayer.org/recipe/13941/creamy-golden-protein-cereal"},{"id":"13937","title":"Salt Roasted Potatoes","ingredients":"oil, olive, salad or cooking
salt, table
potatoes, raw, skin","directions":"Preheat oven to 425.
Stir together oil and salt in a small shallow baking dish.
Add potatoes and rub with oil mixture to coat.
Bake in middle of oven until tender when pierced with a sharp paring knife, about 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/13937/salt-roasted-potatoes"},{"id":"13869","title":"Caramelized Onions","ingredients":"onions, raw
butter, without salt
vinegar, balsamic
salt, table","directions":"Combine all ingredients in the container of a crockpot (or other slow cooker).
Cover and cook on low heat for 12 hours.
Serve with pork, swordfish or tuna, grilled eggplant or roasted or grilled chicken.","url":"https://recipe.bluelayer.org/recipe/13869/caramelized-onions"},{"id":"13844","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 425*F.
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag.
Seal tightly, and shake to coat.
Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 15 to 20 minutes, shaking pan every 4 to 6 minutes for even browning.
Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done.
Adjust seasoning with kosher salt, if necessary.
Serve immediately.
My Note: I did do 2 changes: 1- we halved them, so that we wouldn't get \"mushy middles\", lol.
And, I read somewhere that if you remove the \"choke\" that's at the bottom of the sprout (inside), the brussel sprout will not be bitter.
Voila!
it worked!
These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good.
No bitterness what so ever!
The super dark carmelized parts of the roasted bsprouts were the best!
LUVVVVV this recipe, and will make over and over again!
This time, The only difference is that I sprinkle a few cloves of minced garlic on top as the sprouts roast, which is delicious--the roasted garlic is sweet and compliments the sprouts without overpowering them.
Also, I usually parboil the sprouts first (for 2 minutes).
This draws out bitterness, and cuts down on roasting time (25 minutes to nicely blackened).
Do it just long enough for the outer leaves to turn brown/crispy, about 15 minutes.
So easy, so delicious.
Sometimes I sprinkle balsamic vinegar on top.","url":"https://recipe.bluelayer.org/recipe/13844/roasted-brussels-sprouts"},{"id":"13838","title":"Best Ever Mashed Potatoes","ingredients":"potatoes, raw, skin
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
Drain water and add remaining ingredients.
Mash until smooth (I like to leave at least a few lumps, call me weird).
Serve with gravy or butter.
Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.","url":"https://recipe.bluelayer.org/recipe/13838/best-ever-mashed-potatoes"},{"id":"13784","title":"Roasted Pepper and Maple Barbecue Sauce","ingredients":"spices, pepper, red or cayenne
syrup, maple, canadian
vinegar, cider
spices, pepper, red or cayenne
salt, table","directions":"Puree all ingredients in a blender until smooth, then simmer in a small heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 8 to 10 minutes.
Cool to room temperature.
Serve with shrimp or chicken.","url":"https://recipe.bluelayer.org/recipe/13784/roasted-pepper-and-maple-barbecue-sauce"},{"id":"13782","title":"Pudding Mix","ingredients":"sugars, granulated
cornstarch
salt, table","directions":"VANILLA PUDDING MIX
Mix well all ingredients.
Store airtight in cool, dry place.
Keeps several months.
Makes about 2 cups.
CHOCOLATE PUDDING MIX
Add 3/4 cup cocoa and 1/2 cup sugar to Basic Pudding Mix.
Makes about 3 cups
BUTTERSCOTCH PUDDING MIX
Substitute 2 cups packed dark-brown sugar for granulated sugar in Vanilla Pudding Mix.
Makes about 2-2/3 cups packed mix.
VANILLA PUDDING
1/2 cup Vanilla Pudding mix (above) 2 cup milk 1 tsp vanilla
In saucepan blend well mix and milk.
Stir over medium heat until mixture thickens and boils; boil 1 minute.
Remove from heat.
Stir in vanilla.
Pour into 4 custard cups or dessert dishes.
Chill.
If desired unmold.
Delicious topped with pureed strawberries and roasted slivered almonds.
CHOCOLATE PUDDING: Use 3/4 cup Chocolate Pudding Mix (above) and prepare as above.
BUTTERSCOTCH PUDDING: Use 2/3 cup packed Butterscotch Pudding Mix (above).
Prepare as above, adding 2 tablespoons butter with vanilla.","url":"https://recipe.bluelayer.org/recipe/13782/pudding-mix"},{"id":"13746","title":"Garlic Zing Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table","directions":"Use fresh asparagus with thin stalks - I have found the older and thicker the stalk, the stringer the end result will be.
It does not affect taste for me, but texture is a big part of my meal as well.
In a sheet pan lay out asparagus.
(I usually add ingredients right on food).
Drizzle veggies with oil (toss around).
Sprinkle garlic powder over veggies (toss again to coat).
Place in preheated HOT oven (400 degrees).
Cook for 7- 10 minutes.
Garlic powder will burn, so keep an eye on your asparagus.
I usually start to check when I can hear frying.
I will also take them out after 3 minutes and flip - I like them toasty.
Pierce thickest stalk to check for tenderness.
salt to taste.
Serve hot for best result - but will be ok if warm.
I like to pair them with beef dishes because gravy sets this dish off perfectly.","url":"https://recipe.bluelayer.org/recipe/13746/garlic-zing-roasted-asparagus"},{"id":"13707","title":"Gluten Free Power Balls","ingredients":"peanut butter, smooth style, without salt
honey
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded","directions":"Mix peanut butter and honey in a standing mixer until smooth.
Add oats in gradually.
Add nuts.
Add rasins.
Use a ice cream scooper (x2), use muffin holders, refrigerate over night.
Freeze well with air tight container and wax paper.
Put in muffin pan.","url":"https://recipe.bluelayer.org/recipe/13707/gluten-free-power-balls"},{"id":"13689","title":"Rosemary Raisin Pecan Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
raisins, seeded
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, rosemary, dried","directions":"Preheat oven to 350F.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey and stir a few strokes.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray.
Bake for about 45 minute until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or pop it in the freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Try slicing and baking one loaf and popping the other in the freezer for later.
Reduce the oven heat to 300F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.
Try not to eat them all at once!","url":"https://recipe.bluelayer.org/recipe/13689/rosemary-raisin-pecan-crisps"},{"id":"13679","title":"Chili Mango Snack Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
mango nectar, canned
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
peanut butter, smooth style, without salt
vanilla extract","directions":"Line a baking dish with parchment paper.
I used an 8x11 inch baking dish, but you can use a 9x9 dish instead.
Cut a sheet of parchment paper that is larger than the baking dish and fit it into the dish, allowing paper to hang over the edges.
This will allow you to remove the granola bars from the pan easier.
In a large bowl, mix the rolled oats, cereal, almonds, mango, pumpkin seeds, cinnamon and cayenne together.
In a small saucepan, heat the brown rice syrup and peanut butter over medium-high heat.
Stir them together so that you get a smooth mixture.
When the mixture starts to bubble, turn the heat off.
Mix in the vanilla extract.
Pour the wet mixture into the large bowl with the dry ingredients.
Mix until everything is well incorporated.
Pour the granola mixture into the lined dish.
Wet your hands and spread the mixture throughout the pan until you get an even layer.
Press down on the granola to make sure that the granola is packed in.
Wetting your hands prevents the granola from getting too sticky while you shape it.
Place the dish into the freezer for 10-15 minutes so that the granola can firm up.
Take the granola out of the freezer.
Hold onto the parchment paper, and lift the entire block of granola mixture from the dish.
Cut the block into 12 bars.
To store the granola bars, wrap them individually with plastic wrap and put all the bars in an airtight container.
I used a freezer bag.
Store them in room temperature for a few days or in the refrigerator for up to 2 weeks.
Notes: 1.
Adapted from the Present Glo Bar recipe in The Oh She Glows Cookbook by Angela Liddon.
Feel free to substitute the Kashi Go Lean cereal with puffed rice or high fiber cereal.","url":"https://recipe.bluelayer.org/recipe/13679/chili-mango-snack-bars"},{"id":"13615","title":"Perfect Roasted Salmon","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat oven to 425 degrees F and line a half sheet pan with nonstick foil.
Place salmon, skin side down, on foil.
Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper.
Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approximately 5 minutes per 1/2-inch thickness).
Note: I like to have lots of leftovers for salads and snacking so I like to roast a 3-pound fillet, but feel free to choose any size that suits your needs.
Youll have to adjust the amount of salt and pepper used, but the cooking technique will remain the same.","url":"https://recipe.bluelayer.org/recipe/13615/perfect-roasted-salmon"},{"id":"13601","title":"Red Lentil-Pumpkin Soup","ingredients":"oil, canola
onions, raw
spices, garlic powder
soup, vegetable broth, ready to serve
lentils, raw
spices, cumin seed
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
pumpkin, raw
spices, ginger, ground
lemon juice, raw
yogurt, greek, plain, nonfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, coriander seed","directions":"Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat.
Add onion and garlic to pan; saute 4 minutes.
Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
Place the lentil mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Return lentil mixture to pan over medium heat.
Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.
Stir in ginger and lemon juice.
Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.","url":"https://recipe.bluelayer.org/recipe/13601/red-lentil-pumpkin-soup"},{"id":"13540","title":"German Roasted Nuts","ingredients":"honey
butter, without salt
spices, cinnamon, ground
nuts, cashew nuts, raw
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with aluminum foil.
Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil.
Cook and stir until butter is melted, about 2 minutes.
Place cashews in a large bowl; pour honey mixture over cashews.
Stir to thoroughly coat.
Spread coated cashews on the prepared baking sheet.
Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes.
Cool cashews for about 20 minutes; transfer to a bowl.
Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews.
Stir to coat evenly.","url":"https://recipe.bluelayer.org/recipe/13540/german-roasted-nuts"},{"id":"13536","title":"Oven-Roasted Root Vegetables","ingredients":"brussels sprouts, raw
turnips, raw
sweet potato, raw, unprepared
carrots, raw
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Toss vegetables with dressing.
Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
Bake 45 min.
or until vegetables are tender and golden brown, stirring after 30 min.","url":"https://recipe.bluelayer.org/recipe/13536/oven-roasted-root-vegetables"},{"id":"13532","title":"Roasted Rosemary Fingerlings","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, garlic powder
spices, rosemary, dried
salt, table
salt, table","directions":"Preheat oven to 450F
In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
Arrange potatoes in single layer, not touching, in nonstick roasting pan.
Roast 25 minutes until tender.
Flip potatoes & rotate pan every 10 minutes so browning is even.","url":"https://recipe.bluelayer.org/recipe/13532/roasted-rosemary-fingerlings"},{"id":"13476","title":"Salt Roasted Shrimp","ingredients":"salt, table
crustaceans, shrimp, raw (not previously frozen)","directions":"Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly.
Heat your oven to 400 degrees F and put the pans of salt into the oven to heat.
When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes.
After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans.
Then cover with all of the salt in the second pan.
The shrimp should be evenly and completely covered.
Roast for 8 minutes.
Remove from oven and check 1 shrimp for doneness.
The shrimp should be opaque and white and pink in color.
If not done, return to oven for 1 to 2 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/13476/salt-roasted-shrimp"},{"id":"13468","title":"Indian Spiced Roasted Nuts","ingredients":"sugars, brown
honey
oil, canola
spices, cinnamon, ground
salt, table
spices, cardamom
spices, cloves, ground
spices, pepper, black
nuts, almonds
nuts, cashew nuts, raw
nuts, hazelnuts or filberts","directions":"Preheat oven to 350.
Combine the first 8 ingredients in a microwave-safe bowl.
Microwave at HIGH for 30 seconds; stir until blended.
Add nuts to sugar mixture; toss to coat.
Spread nuts evenly on a baking sheet lined with parchment paper.
Bake at 350 for 15 minutes or until golden brown.
Cool.","url":"https://recipe.bluelayer.org/recipe/13468/indian-spiced-roasted-nuts"},{"id":"13449","title":"Granola Sizzle","ingredients":"oats
barley, hulled
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
cherries, sweet, raw
blueberries, raw
butter, without salt
spices, cinnamon, ground
syrup, maple, canadian
yogurt, greek, plain, nonfat","directions":"In a large preheated skillet on medium heat add the ingredients sequentially to the pan.
Toast large items first, and work towards the smaller.
This keeps things from burning.
Keep the pan pretty hot, and always moving.
t can be done quickly, or slowly.
It's safer to stir than to pan flip.
The point is to toast evenly, quickly, and to get some real heat into the mass without burning for the presentation --
Add to hot pan:.
1.5 cups organic rolled oats.
.5 cups organic rolled barley.
1 tablespoon butter (quickly stir in to avoid burning).
Toast for approximately 5 minutes.
STIR STIR STIR.
When it starts to get fragrant add:.
.5 cups organic walnut pieces.
.5 cups organic pumpkin seeds.
1 tablespoon butter.
1 teaspoon Cinnamin.
(Get your bowls of yogurt ready now.
Place 1/4 Cup Yogurt to one side of each bowl.
).
Toast another few minutes.
STIR STIR STIR.
When the Pumpkin Seeds start popping and puffing up, add:.
2 tablespoons sunflower seed.
1 tablesppon sesame seeds.
STIR STIR STIR.
Toast for just a minute or two more, depending upon how hot your pan is.
Then Add:.
.5 cups organic chopped dried cherries.
.25 cups organic dried blueberries.
Toss fruits in quickly.
Serve
1/3 cup granola.
into each waiting bowl of yogurt.
IMPORTANT Keep the yogurt and granola on opposite sides of the bowl to keep the hot cold contrast.
Swirl some maple syrup over the top of the bowls like it was pancakes.
You will get a \"Fajita Sizzle\" as the syrup sinks inches It lasts a good few minutes, or until your swirl it all together!
Serve Hot!
Additions: any dried fruits, nuts, seeds, coconut.","url":"https://recipe.bluelayer.org/recipe/13449/granola-sizzle"},{"id":"13321","title":"Atkins Roasted Green and Wax Beans","ingredients":"beans, snap, green, raw
beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, thyme, dried
spices, oregano, dried","directions":"Heat oven to 400F Trim beans.
In a jelly-roll pan, toss beans with oil, salt and oregano until evenly coated.
Roast 20 minutes, turning beans once or twice for even browning.","url":"https://recipe.bluelayer.org/recipe/13321/atkins-roasted-green-and-wax-beans"},{"id":"13300","title":"No-Bake Granola Crunch Bars","ingredients":"peanut butter, smooth style, without salt
honey
spices, cinnamon, ground
oats
dates, deglet noor
nuts, pecans
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"Line 8-inch square pan with parchment, with ends of parchment extending over sides.
Mix peanut butter, honey and cinnamon until blended.
Combine remaining ingredients in large bowl.
Add peanut butter mixture; mix well.
Press onto bottom of prepared pan.
Refrigerate 30 min.
or until firm before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/13300/no-bake-granola-crunch-bars"},{"id":"13279","title":"Perfect Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, garlic powder","directions":"Remove seeds from your pumpkin and place in a colander.
Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can.
Pour seeds onto a rimmed baking sheet and allow to dry overnight.
The following day, pick out any remaining pieces of pumpkin.
Preheat oven to 300 degrees F. Spray a clean rimmed baking sheet with cooking spray.
Toss seeds in a bowl with the olive oil and garlic salt.
Spread the seeds on the prepared baking sheet and bake for about 40-45 minutes or until golden brown.
Taste and season with additional garlic salt if desired.","url":"https://recipe.bluelayer.org/recipe/13279/perfect-roasted-pumpkin-seeds"},{"id":"13271","title":"Pioneer Woman's Brussels Sprouts With Balsamic and Cranberries","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
vinegar, balsamic
sugars, granulated
cranberries, dried, sweetened","directions":"Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half.
Arrange on 2 baking sheets and toss with the olive oil.
Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan.
Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.","url":"https://recipe.bluelayer.org/recipe/13271/pioneer-womans-brussels-sprouts-with-balsamic-and-cranberries"},{"id":"13250","title":"Roasted Cauliflower With Parmesan Cheese","ingredients":"cauliflower, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Preheat oven to 450F.
In a large bowl, combine cauliflower, oil, salt and pepper.
Toss to combine.
Transfer to a large baking sheet and spread into a single layer.
Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
Yields about 3/4 cup per serving.
Weight Watchers 1 point.","url":"https://recipe.bluelayer.org/recipe/13250/roasted-cauliflower-with-parmesan-cheese"},{"id":"13249","title":"Roasted Green Beans and Cashews","ingredients":"beans, snap, green, raw
nuts, cashew nuts, raw
shallots, raw
oil, olive, salad or cooking","directions":"Preheat oven to 500F with rack in lower third.
Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.
Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/13249/roasted-green-beans-and-cashews"},{"id":"13238","title":"Nut Free Vegan Sour Cream","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic
lime juice, raw
salt, table
oil, olive, salad or cooking","directions":"Place tahini, water, lime juice, and salt in a blender or food processor (dont fill food processors above the liquids line).
Blend or process until smooth, then drizzle in oil while continuing to blend.
Sauce will thicken when oil is added.
Taste and season with more salt if needed, quickly pulsing to combine.
Chill in refrigerator for an hour or two, or use immediately if you dont mind room temperature cream.
Will keep at least a few days in the refrigerator.
Notes: 1.
Tahini is simply sesame seed butter.
See the linked blog post for more details on where to find it.
Its 100% nut-free, but note that often nut and sesame allergies go hand-in-hand, so be sure to check if youre serving it to a crowd.
See linked blog post for optional ways to flavor your homemade sour cream.
The recipe is vegan (and dairy-free), gluten-free, and nut-free.","url":"https://recipe.bluelayer.org/recipe/13238/nut-free-vegan-sour-cream"},{"id":"13166","title":"Fast, Fun, Fantastic Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
blueberries, raw
dates, deglet noor
oil, corn, peanut, and olive
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
pretzels, soft, unsalted","directions":"Measure ingredients and pour into a bowl.
Divide among plastic baggies in desired portion sizes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13166/fast-fun-fantastic-trail-mix"},{"id":"13119","title":"Garlic Oil and Roasted Garlic Cloves","ingredients":"spices, garlic powder
oil, olive, salad or cooking","directions":"Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves.
Cut off the little 'button' stem end of the clove.
Cover garlic with a mild olive oil.
Cover bowl with foil and poke several vent holes.
Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid.
I use a cleaned-out clam juice bottle for the oil.","url":"https://recipe.bluelayer.org/recipe/13119/garlic-oil-and-roasted-garlic-cloves"},{"id":"13089","title":"Spicy Roasted Edamame","ingredients":"edamame, frozen, prepared
oil, olive, salad or cooking
spices, chili powder
spices, basil, dried
spices, onion powder
spices, cumin seed
spices, paprika
spices, pepper, black","directions":"Preheat oven to 375 degrees F (190 degrees C).
Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper.
Toss until the edamame are evenly coated with the oil and spices.
Spread into a 9x13 inch glass baking dish in a single layer.
Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes.
Stir once halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/13089/spicy-roasted-edamame"},{"id":"13010","title":"Spicy Apricot Sauce","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
vinegar, cider
sugars, granulated
honey
spices, paprika
salt, table","directions":"In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat.
Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan.
Watch carefull for any signs of burning.
Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender.
With a rubber spatula scrape them into a bowl.
Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.
Cover tightly and refrigerate until ready to use.
(The sauce can be kept in the refrigerator for 2 or 3 months.
).
Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.","url":"https://recipe.bluelayer.org/recipe/13010/spicy-apricot-sauce"},{"id":"12984","title":"Roasted Asparagus with Brown Butter","ingredients":"butter, without salt
asparagus, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Heat the oven to 450.
In a small saucepan, melt the butter over moderate heat and cook until golden brown, about 2 minutes.
Remove from the heat and cover to keep warm.
Snap off the tough ends of the asparagus and discard them.
On a large baking sheet, toss the asparagus with the oil, salt and pepper.
Spread the asparagus out on the baking sheet and roast until just tender, 5 to 7 minutes for thin spears, 8 to 10 minutes for medium or 10 to 12 for thick spears.
Transfer the asparagus to a platter or individual plates and pour the brown butter over the spears.","url":"https://recipe.bluelayer.org/recipe/12984/roasted-asparagus-with-brown-butter"},{"id":"12928","title":"Maple or Honey (pan) Roasted Green Beans","ingredients":"syrup, maple, canadian
oil, olive, salad or cooking
beans, snap, green, raw
salt, table","directions":"combine maple/honey, and oil.
Stir beans in mixture to coat thoroughly.
Stirring Constantly, heat mixture (medium heat) in non-stick pan (I've tried to oven roast this but it's just too messy that way) until dry.
Cooking should not take more than 5 to 7 minutes, tops.
Remove from heat and sprinkle lightly with salt.","url":"https://recipe.bluelayer.org/recipe/12928/maple-or-honey-pan-roasted-green-beans"},{"id":"12866","title":"Steamed Veggies With Herbed Cheese","ingredients":"carrots, raw
broccoli, raw
cauliflower, raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
cheese, mozzarella, low sodium
cheese, cheddar
cheese, parmesan, hard
spices, basil, dried
spices, rosemary, dried","directions":"Preheat broiler.
In a large pot over medium-high heat, steam carrots, covered, 5 minutes.
Add remaining vegetables.
Sprinkle salt over all, cover and steam 10 minutes more.
Drain vegetables and blot dry on paper towels.
Arrange on an ovenproof plate.
Set aside.
In a small bowl, combine cheese and herbs.
Add to vegetable mixture and toss to mix well.
Broil until cheese is bubbly.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/12866/steamed-veggies-with-herbed-cheese"},{"id":"12797","title":"Cinnamon Cacao Roasted Almonds","ingredients":"nuts, almonds
salt, table
chocolate, dark, 70-85% cacao solids
salt, table
sweetener, herbal extract powder from stevia leaf
spices, cinnamon, ground","directions":"In the morning: Place the almonds (and any other nut you want to addI used pecans and pepitas/pumpkin seeds), in bowl and cover completely with water.
Add the rock salt.
Let them sit all day.
Before bed: Put parchment paper on a large cookie sheet.
Turn oven to lowest setting, (or set dehydrator to 150 F).
Drain and lightly rinse the nuts.
In a small separate bowl combine cacao powder (or cocoa powder), sea salt, and stevia and cinnamon.
(This mixture is for 1 cup of nuts, feel free to double this if you have more nuts.)
Sprinkle cacao mixture over wet nuts.
Use a spatula to lightly stir and mix.
Spread nuts across the pan in a single layer.
Place in the oven overnight (about 8-10 hours).
You will know when they are done by how crispy they are in the morning.
They do crisp a little as they cool, so dont go too long!
An amazing and super easy snack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12797/cinnamon-cacao-roasted-almonds"},{"id":"12769","title":"Morning Munch Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english","directions":"Place 2 cups honeycomb-shaped sweetened corn and oat cereal, 1 cup dried cranberries and 1/2 cup each toasted pumpkin seeds and walnut halves in large resealable plastic bag; seal bag.
Shake bag gently to mix.
Store at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/12769/morning-munch-mix"},{"id":"12719","title":"Biltong (Beef Jerky) Recipe","ingredients":"salt, table
sugars, granulated
sauce, peppers, hot, chili, mature red, canned","directions":"As you travel around East Africa you will see countless Africans selling food along the roadsides, in the markets, or possibly through bus and train windows.
They sell fruit, boiled Large eggs grilled maize, boiled maize, yogurt, lowfat milk, soda pop, fried dough balls, samosas, yellow buns, and real seasonal delicacies like roasted mice and termites.
The following are a few East African snack foods you can try.
\"Beef Jerky\" is more common in South Africa but still a part of the East African diet.
It is generally made from beef, but other game is used when available.
Cut strips of meat following the grain of muscle.
Make strips 2 inches wide and 1 inch thick.
Best made during cold dry weather if possible.
Salt the meat by rubbing the mix in well and leave in the basin of salt mix overnight.
Dip a cloth in vinegar, wring dry and whip the meat well.
Hang the strips of meat in a cold, dry, well ventilated place till dry.
You can also hang the meat on an oven rack placed in the top slot of the oven.
Dry the meat on low heat.","url":"https://recipe.bluelayer.org/recipe/12719/biltong-beef-jerky-recipe"},{"id":"12715","title":"Roasted Salted Sunflower Seed","ingredients":"seeds, sunflower seed kernels, dried
water, bottled, generic
salt, table","directions":"Place water and salt in a saucepan.
Rinse sunflower seeds and remove any plant or flower head matter.
Add sunflower seeds to water& salt in pan.
Bring water to a boil, then turn down to simmer.
Simmer 1 to 1 1/2 hours.
When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
Do not rinse.
Preheat oven to 325 degrees.
Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
Stir frequently.
Remove from oven when seeds are slightly browned& fragrant.
NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).","url":"https://recipe.bluelayer.org/recipe/12715/roasted-salted-sunflower-seed"},{"id":"12682","title":"Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table","directions":"Heat oven to 375F In a large bowl, combine green beans, oil and salt.
Toss to coat.
Spread out beans in a single layer on 2 jelly roll pans or shallow baking pans.
Roast beans 20 minutes, until lightly browned and crisp-tender.
Flip beans halfway through cooking time for even browning.","url":"https://recipe.bluelayer.org/recipe/12682/roasted-green-beans"},{"id":"12507","title":"Chili Roasted Peanuts With Dried Cherries","ingredients":"butter, without salt
oil, corn, peanut, and olive
spices, chili powder
spices, cumin seed
spices, pepper, black
salt, table
spices, oregano, dried
spices, pepper, red or cayenne
raisins, seeded","directions":"Melt the butter in a small sauce pan.
Coat the raw peanuts with the melted butter.
Mix together all remaining ingredients (except cherries).
Toast the peanuts in a 300-325F oven for about 10 minutes shaking the pan occasionally.
Transfer the peanuts to a large bowl and toss to coat with the mixed dry ingredients.
Mix in cherries until uniformly blended.
Cover and store at room temperature.","url":"https://recipe.bluelayer.org/recipe/12507/chili-roasted-peanuts-with-dried-cherries"},{"id":"12473","title":"Salted Or Spicy Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
salt, table
spices, pepper, red or cayenne
sauce, hot chile, sriracha","directions":"Preheat oven to 325 degreeF oven.
In a large bowl add peanuts and salt.
Mix.
If using spicy version, add the cayenne and sriracha now too.
Or make half batches.
Salty first, then spicy.
Place in a single layer on a baking sheet.
I separate half the batch.
Half on the tray salted, half spicy.
Bake 20 minutes.
Remove and cool on the tray, 5 minutes.
They will continue to cook a little longer while cooling.
Enjoy warm!
Recipe by taylor68too.","url":"https://recipe.bluelayer.org/recipe/12473/salted-or-spicy-roasted-peanuts"},{"id":"12405","title":"Salted Pumpkin Seeds","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine water and salt in saucepan.
Cook and stir until salt dissolves; cool.
Add pumpkin seeds and soak overnight.
Drain thoroughly.
Pat seeds dry with paper towel.
Place on a cookie sheet.
Bake at 300 F until seeds are dry, about 1 hour.
Yield 2 cups, 8 servings.","url":"https://recipe.bluelayer.org/recipe/12405/salted-pumpkin-seeds"},{"id":"12392","title":"Sesame Pumpkin-Seed Brittle","ingredients":"sugars, granulated
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is golden caramel.
Remove the skillet from the heat, stir in the pumpkin seeds and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil.
Let the brittle cool and break into small pieces.","url":"https://recipe.bluelayer.org/recipe/12392/sesame-pumpkin-seed-brittle"},{"id":"12351","title":"Mennonite Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
cream, sour, cultured
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika","directions":"Preheat over 350
Add butter to shallow baking dish, melt.
Dip chicken in butter & roll in flour, salt & pepper.
then arrange skin side up in baking dish.
(sprinkle with paprika)
Cook chicken for 45-60mins until done.
Add drippings from chicken, water, sour cream, flour, salt, pepper & paprika to sauce pan, bring to boil stirring constantly.
Pour sauce over chicken then serve with mashed potatoes or noodles.
I think the key to getting the flavor in the sauce is to have plenty of drIppings from the chicken.
If needed add extra butter while the chicken is baking.
Originally the lady that shared this recipe roasted a whole chicken and the bone added extra flavor.
I use breasts but hers always turned out more flavorful.
:)","url":"https://recipe.bluelayer.org/recipe/12351/mennonite-chicken"},{"id":"12350","title":"Sesame Roasted Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, ginger, ground
honey
oil, sesame, salad or cooking
spices, pepper, red or cayenne
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 450 degrees.
Line rimmed baking sheet with foil, spread beans on baking sheet.
Drizzle with olive oil and sprinkle with 1/2 tsp salt; Using hands, toss to coat evenly, and distribute in even layer.
Roast in oven for 10 minutes.
While roasting, combine garlic, ginger, honey, sesame oil, and red pepper flakes in small bowl.
Remove beans from oven.
Coat beans evenly with the garlic/ginger mixture; redistribute in even layer.
Return to oven and continue roasting until beans are dark golden brown in spots and starting to shrivel, 10-12 minutes longer.
Adjust seasoning with salt if necessary, toss well.
Sprinkle with sesame seeds.","url":"https://recipe.bluelayer.org/recipe/12350/sesame-roasted-green-beans"},{"id":"12326","title":"Cocoa Granola","ingredients":"oats
nuts, hazelnuts or filberts
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
raisins, seeded
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
honey
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 200 C.
In a large bowl, combine the first 10 ingredients.
Mix well with a wooden spoon.
It is up to you if you wish to chop the nuts or not as some people prefer whole nuts in their granola and others do not.
I personally did not chop the nuts.
In a small pan over medium heat, melt the honey and 1/4 cup cocoa together, stirring well and frequently until the mixture is thin and dark brown.
Make sure the honey has melted and is not as thick as usual.
Pour the honey and cocoa mixture over the dry ingredients and stir well with a wooden spoon until most of the nuts are covered in the mixture.
This is hard to do, I admit, so if not all the nuts are covered its ok. Add the other 2 tablespoons of cocoa to the bowl and make sure it covers the granola mixture.
Pour the granola onto a well-greased flat ovenproof tray making sure the granola is spread evenly.
Bake in the oven for 15 minutes.
Using a wooden spoon turn the granola so the mixture on the bottom is now on the top.
This also helps to spread the honey mixture through the granola.
Bake for another 15-20 minutes, stirring as necessary.
I stirred the mixture every couple of minutes.
Once the granola is done cooking, the mixture will be a dark brown from the cocoa.
Once the granola is completely cool, and I mean completely cool, add the remaining chocolate chips if you wish.
The granola must be cool or these chips will melt into the mixture and not remain whole.
Serve with yoghurt or almond milk for best results.
Or eat straight from the container.
Makes 8 cups of granola.","url":"https://recipe.bluelayer.org/recipe/12326/cocoa-granola"},{"id":"12303","title":"Chewy Whole Wheat Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table","directions":"Dissolve the sugar in lukewarm water.
Combine the bread flour and wheat flour in a bowl.
Place the dry yeast on one side of the bowl and salt on the other.
Pour the lukewarm water directly over dry yeast and mix with your fingers until everything is well combined.
Knead the dough for about 15 minutes until the surface becomes smooth.
(If you're adding extra ingredients like nuts and raisins, add them a little before you're finished kneading, and knead together until they are fully incorporated.)
Cover the bowl with plastic wrap and let rest in a warm place (about 1 to 1.5 hours).
Once the dough doubles in size, let out the gas and divide into 5 pieces.
Shape divided portions into a doughnut shape with a large hole, and place a plastic wrap on top to prevent them from drying out.
Bring water to a boil in a pot, add raw cane sugar (not listed) and prep for kettle boiling.
Preheat the oven to 200C.
Kettle boil the bagels for about 30 seconds on each side (don't let the water boil excessively).
Place the bagels on a baking pan (leave some space among them) and bake for about 15 minutes.
Fig and Walnut Bagels I added 5 pieces of fried fig (chopped) and 20 g of roasted walnuts (chopped) to this basic whole wheat bagel recipe.
The sweetness of fig and the flavor of walnut go perfectly well together!
Sesame Bagels: I mixed in 2 tablespoons of black sesame seeds into the basic whole wheat bagel dough.","url":"https://recipe.bluelayer.org/recipe/12303/chewy-whole-wheat-bagels"},{"id":"12294","title":"Pumpkin Oatmeal Raisin Bars with Ginger Icing","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
raisins, seeded
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
orange juice, raw
sugars, powdered
spices, ginger, ground
water, bottled, generic","directions":"Preheat oven to 325 degrees F and grease an 8-inch square baking pan.
In a large bowl, combine oats, flour, brown sugar, raisins, pumpkin seeds, salt, baking soda, cinnamon, and nutmeg.
In a medium bowl, combine the pumpkin puree, coconut oil, and orange juice and stir well until incorporated.
Next, add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into the prepared pan and smooth with a knife or spoon until evenly spread.
Place in the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
Remove the soon-to-be bars from the pan and place on a cooling rack.
I like to do this by placing a large plate (face side down) on top of the baking pan and flipping the pan over while holding onto the plate.
The cake will fall onto the plate.
Then place the cooling rack on top of the cake and flip that over so the soon-to-be bars are on the cooling rack.
Allow to cool completely.
While the bars are cooling, create the icing by combining the confectioners sugar, ginger, and water in a bowl.
Stir well until combined.
Place the icing in a piping bag or a plastic bag with a corner cut off.
Once the the bars have cooled completely, drizzle the icing over.
Sprinkle a few pumpkin seeds over the icing for garnish (optional).
Allow the icing to set for 5 minutes.
Slice the bars into 8 large rectangles or 16 small squares and serve.","url":"https://recipe.bluelayer.org/recipe/12294/pumpkin-oatmeal-raisin-bars-with-ginger-icing"},{"id":"12198","title":"Honey Tahini Cookies","ingredients":"seeds, sesame seeds, whole, dried
nuts, almonds
leavening agents, baking soda
salt, table
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract","directions":"Preheat the oven to 350 and line 2 baking sheets with parchment paper.
Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt.
In a large bowl, mix the honey with the tahini and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls.
Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds.
Transfer the rounds to the baking sheets, arranging them so theyre about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through.
Transfer the cookies to a rack and let cool before serving.","url":"https://recipe.bluelayer.org/recipe/12198/honey-tahini-cookies"},{"id":"12101","title":"Roasted Red Pepper-Parmesan Spread","ingredients":"butter, without salt
spices, pepper, red or cayenne
cheese, parmesan, hard","directions":"Gently blend all ingredients together just until combined.
Use immediately, or refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12101/roasted-red-pepper-parmesan-spread"},{"id":"12034","title":"Roasted Chestnuts","ingredients":"nuts, chestnuts, european, dried, peeled
salt, table","directions":"Preheat oven to 425 F. Wash the chestnuts and, with a sharp knife, make an X cut on each one of them (that will make it easy to cook and prevents the chestnuts from exploding in the oven).
Spread them evenly in a baking sheet with the cut side facing up and sprinkle salt on them.
Place in the oven in the middle rack and roast for about 35 minutes, shaking the pan once in a while to rotate them so they cook evenly.
Peel the chestnuts as soon as possible (but watch your fingers!)
because after cooling down completely they are difficult to peel.
Plus, they taste better warm.
Pair them with your favorite red wine.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12034/roasted-chestnuts"},{"id":"12026","title":"Rosemary Roasted Chicken With Potatoes","ingredients":"spices, paprika
spices, rosemary, dried
spices, garlic powder
spices, pepper, black
oil, olive, salad or cooking
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
potatoes, raw, skin","directions":"In large bowl, combine oil, Spices and salt.
Add chicken and potatoes; toss to coat well.
Arrange chicken and potatoes in single layer on foillined baking sheet.
Roast in preheated 425F (220C) oven 30 minutes or until chicken is no longer pink and potatoes are tender, turning potatoes occasionally.","url":"https://recipe.bluelayer.org/recipe/12026/rosemary-roasted-chicken-with-potatoes"},{"id":"12010","title":"Spicy Oven Roasted Potato Wedges","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, paprika
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preaheat the oven to 525F
Scrub and quarter the potatoes (you can peel them if you like - I never do and I think the skins make them crispier) and place them in a large bowl.
Drizzle the olive oil over the potatoes and toss to coat.
Sprinkle seasonings over potatoes and toss to coal well.
Line a baking sheet with aluminum foil and spray the foil with cooking spray.
Arrange the potatoes in one layer on the baking sheet.
Roast for 20 minutes, turning once halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/12010/spicy-oven-roasted-potato-wedges"},{"id":"11962","title":"Swahili Coconut or Peanut Sweet (Kashata)","ingredients":"sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
salt, table
wheat flour, white, all-purpose, unenriched","directions":"NOTE: 2 cups roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts may be used in place of the grated coconut.
In a hot skillet, heat the sugar until it melts and just begins to brown.
Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added.
When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.
Scoop the mixture into a pan that has been lightly greased or lined with waxed paper.
Let rest for a few minutes.
Cut into squares or diamonds while still warm.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/11962/swahili-coconut-or-peanut-sweet-kashata"},{"id":"11882","title":"Roasted Salmon","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
chives, raw
spices, tarragon, dried","directions":"Preheat over to 425F (220C).
Line a baking sheet with foil.
Rub salmon all over with 2 teaspoons oil.
Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes.
(Check if fish flakes easily with fork after it bakes 10 minutes.
Continue baking only if it doesn't.)
Using a metal spatula, lift salmon off skin and place salmon on serving plate.
Discard skin.
Sprinkle salmon with herbs and serve.","url":"https://recipe.bluelayer.org/recipe/11882/roasted-salmon"},{"id":"11774","title":"Protein Bread, Machine","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
quinoa, uncooked
margarine, regular, hard, soybean (hydrogenated)
seeds, flaxseed
carrots, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salt, table","directions":"Blend the carrots with 1 cup milk until liquidfied.
Add all liquids to bread pan.
Add all dry ingredients except yeast.
Makes small well in the top of the dry ingredients for yeast.
Set machine for wheat bread and start.","url":"https://recipe.bluelayer.org/recipe/11774/protein-bread-machine"},{"id":"11712","title":"Spit Roasted Whole Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Make a pocket through center of loin.
Work 1 tablespoon of the dry rub through loin and rub the outside with the rest.
Rub well.
Let sit tightly covered for 30 hours in the refrigerator.
Put loin on spit with a drip pan and heat grill to 350F (180C).
Cook for 45 minutes, reserve juices.
De-fat and add 1/2 cup coffee to cooking juices, season with salt and pepper.
Serve with sliced pork loin.","url":"https://recipe.bluelayer.org/recipe/11712/spit-roasted-whole-pork-loin"},{"id":"11693","title":"Granola","ingredients":"oats
salt, table
nuts, almonds
nuts, pecans
nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, flaxseed
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
oil, canola","directions":"Mix all dry ingredients in a large roasting pan.
Warm oil and maple syrup together in a 4 cup Pyrex measuring cup in the microwave.
Stir, and then drizzle over entire mixture.
Stir until evenly coated.
Place in a pre-heated 300 degree oven.
Bake for 1 hour, stirring every 10 minutes.
Turn off the oven.
Open the door and let mixture cool before removing from the pan.
It will become nice and crunchy!
Serve with plain yogurt and fresh fruit or pour a little soymilk over and add fresh apple!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11693/granola"},{"id":"11674","title":"Honey and Orange Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
honey
orange juice, raw
spices, nutmeg, ground","directions":"Preheat oven to 300.
Place popped popcorn and seeds in a large roasting pan.
Mix together remaining ingredients and pour over popcorn.
toss to mix well.
Heat in 300 degree oven for 15 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/11674/honey-and-orange-popcorn"},{"id":"11667","title":"Almond Squash Soup Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
soup, chicken broth or bouillon, dry
sugars, brown
butter, without salt
nuts, almonds","directions":"Thaw the squash in a microwave oven on High for 3 min.
Place the squash and chicken broth in a medium saucepan.
Bring to a simmer over medium high heat.
When the soup is warm, after about 5 min, stir in the brown sugar and butter till melted.
Pour into soup bowls and garnish with sliced almonds.
Description: \"Soup in a hurry using pre-cooked squash\"
NOTES : For more flavor, hot the almond slices in a dry skillet over low heat for about 3 min or possibly till fragrant and golden.
Watch carefully because the nuts can burn easily.
Without nuts: 66 cals,
not many calories to this soup to be begin with.
Add in almonds and it exceeds the 30% cff guideline.
It's a fast soup and an easy way to serve winter squash in the summer.
Try a chiffonade of lemon basil instead of the almonds.","url":"https://recipe.bluelayer.org/recipe/11667/almond-squash-soup-recipe"},{"id":"11575","title":"Roasted Asparagus With Parmesan","ingredients":"asparagus, raw
oil, olive, salad or cooking
cheese, parmesan, hard
butter, without salt
radishes, raw
chives, raw
lemon juice, raw","directions":"Preheat your oven to 450*F. Place the asparagus in a 3 quart rectangular baking dish.
Drizzle with olive oil and sprinkle with the Parmesan cheese.
Roast uncovered, about 15-20 minutes or till crisp-tender(or done to your taste).
Use tongs to lightly toss 2 times during cooking.
Meanwhile, in a small bowl, combine butter, radishes, chives, and lemon juice.
Transfer asparagus to a warm serving platter.
Serve with butter mixture.
Makes 8 servings.","url":"https://recipe.bluelayer.org/recipe/11575/roasted-asparagus-with-parmesan"},{"id":"11528","title":"Roasted Shrimp Cocktail","ingredients":"crustaceans, shrimp, raw (not previously frozen)
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on.
Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
(I added a little Garlic salt too).
Roast for 8 to10 minutes, just until pink and firm and cooked through.
Set aside to cool.","url":"https://recipe.bluelayer.org/recipe/11528/roasted-shrimp-cocktail"},{"id":"11518","title":"Maple Glazed Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
butter, without salt
syrup, maple, canadian","directions":"Preheat oven to 475 degrees.
In shallow baking dish, toss carrots with oil and salt to coat.
Roast in oven for 10 minutes.
Heat butter in small saucepan until golden brown (dont burn!
), remove from heat and add maple syrup.
Drizzle over carrots and shake pan to coat.
Return to oven and continue to roast for another 8 minutes, or until brown and tender.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/11518/maple-glazed-roasted-carrots"},{"id":"11503","title":"Honey Roasted Peanuts","ingredients":"sugars, granulated
salt, table
honey
sugars, brown
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt","directions":"In a small bowl, mix white sugar with salt until blended, and set aside.
Stir the honey, brown sugar, and water together in a large pan over medium-low heat until the mixture boils and the sugar crystals have dissolved.
Cook the syrup until thickened and bubbling, 10 to 15 minutes.
Stir in the peanuts, remove from heat, and mix in the butter.
Place the peanuts into a deep bowl, sprinkle with white sugar-salt mixture, and shake the dish to coat with sugar mixture and prevent the peanuts from sticking together.
Let cool.","url":"https://recipe.bluelayer.org/recipe/11503/honey-roasted-peanuts"},{"id":"11417","title":"A.1. Roasted Potatoes","ingredients":"oil, olive, salad or cooking
corn, sweet, white, raw
potatoes, raw, skin","directions":"Heat oven to 400 degrees F.
Cover rimmed baking sheet with foil; spray with cooking spray.
Mix oil and dry rub until blended.
Spread potatoes onto prepared baking sheet.
Drizzle with oil mixture; toss to evenly coat potatoes.
Spread to form even layer on baking sheet.
Bake 45 min.
or until potatoes are crisp and golden brown.","url":"https://recipe.bluelayer.org/recipe/11417/a-1-roasted-potatoes"},{"id":"11391","title":"Gluten Free Breakfast Bars","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda.
In a large bowl, combine grapeseed oil, agave and vanilla.
Stir dry ingredients into wet.
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
Grease an 8x8 baking dish with grapeseed oil.
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
Bake at 350 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11391/gluten-free-breakfast-bars"},{"id":"11367","title":"Nut Butter Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
sugars, granulated
butter, without salt","directions":"Dissolve cornstarch and sugar in 1/4 cup of the milk.
Bring remaining milk to a boil.
Slowly pour dissolved starch and sugar into boiling milk, stirring constantly with a whisk, until the whole mixture is incorporated.
Cook until mixture thickens, stirring constantly, then remove from heat and let cool a little, still stirring.
Fold in the nut butter, mix well and divide pudding into 3 small bowls.
Let cool, then refridgerate.
Serve with whipped topping, fruit sauce, pears in red wine or roasted plums.","url":"https://recipe.bluelayer.org/recipe/11367/nut-butter-pudding"},{"id":"11319","title":"Oven Roasted Asparagus Corn Meal Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
butter, without salt
asparagus, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour, cornmeal, and salt in a food processor until well blended.
Add the chilled butter and pulse until the mixure resembles coarse meal.
Add the oven roasted asparagus.
(To roast the asparagus, wash and trim it as you normally would and then cut into small pieces.
Preheat oven to 400 degrees.
Toss the asparagus, salt, pepper and a teaspoon of olive oil in a large bowl.
Place on baking sheet in one layer.
Bake for 30 to 35 minutes.
Cool to room temperature.)
With the food processor running, slowly add the milk until dough forms together and everything is well combined.
The dough will have a wonderful green tint due to the incorporation of the asparagus!
Love it!
Roll the dough into a 2-inch log, roll in wax paper and refrigerate for at least 24 hours.
Preheat oven to 325 degrees.
Sliced chilled log into 1/4 inch slices and place on a baking sheet.
Bake in the center of the oven for 35 to 45 minutes, rotating the pan half-way through.
I extended the baking from from Marthas recipe because of the addition of the moist oven roasted asparagus.
Remove and cool on a wire rack.
Enjoy over and over!
With a nice spread of course!
Inspired and adapted from Martha Stewarts Cheddar-Cornmeal Icebox Crackers.","url":"https://recipe.bluelayer.org/recipe/11319/oven-roasted-asparagus-corn-meal-crackers"},{"id":"11318","title":"Toasted Winter Squash Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Pre-heat oven to 275F.
Remove seeds from you favorite winter squash, then rinse and dry them.
Toss seeds with salt and olive oil in a medium sized bowl then spread out evenly on a cookie sheet lined with tin foil.
Bake on the top shelf of your oven for 45 minutes.
Allow to fully cool before serving.","url":"https://recipe.bluelayer.org/recipe/11318/toasted-winter-squash-seeds"},{"id":"11223","title":"Roasted BBQ Chicken with Red Devil Rub","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
sauce, worcestershire
spices, paprika
spices, curry powder
spices, chili powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Place chicken on baking sheets.
Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
In another bowl, combine all dry ingredients.
Sprinkle spice mixture evenly over all sides of chicken.
Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
Heat oven to 450*.
Arrange chicken in 2 large roasting pans, skin side up.
Roast for 30 to 35 minutes or until well browned and juices run clear.","url":"https://recipe.bluelayer.org/recipe/11223/roasted-bbq-chicken-with-red-devil-rub"},{"id":"11184","title":"Roasted Pumpkin Seeds and Pumpkin","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt","directions":"Cut pumpkin in half and scoop out seeds.
Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).
Place in 350 degree oven and bake until pumpkin is soft.
Remove from oven and scoop pumpkin out of skin.
Freeze for later use.
For the seeds: Preheat oven to 250.
Pick through seeds and remove any cut seeds.
Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil.
Add the seeds and boil for 10 minutes.
Drain and spread on a kitchen towel and pat dry.
Place the seeds in a bowl and toss with melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
Stir every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real -- these puppies will be gone before they make it to the refrigerator).","url":"https://recipe.bluelayer.org/recipe/11184/roasted-pumpkin-seeds-and-pumpkin"},{"id":"11175","title":"Sesame Cardamom Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cardamom
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
sugars, brown
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
seeds, sesame seeds, whole, dried
spices, ginger, ground","directions":"Combine flour, cardamom, salt, and baking powder.
Set aside.
Mix the sugars and butter ( or margarine) over medium speed until fluffy.
Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
Over low speed, add flour mixture.
Dough should be a bit crumbly (much like shortbread dough).
Cover dough with plastic wrap and chill for about an hour.
Preheat oven to 350.
Shape dough into small balls (about 1 inch or 15 grams).
Arrange onto a baking sheet (I use baking mats, but parchment also works).
Using a glass, press the cookies down into discs.
You may need to dip the glass in water to prevent the cookies from sticking to the glass.
Bake about 8 minutes until the edges are slightly browned.
Cool for a few minutes on the baking sheet before transferring to a wire rack.","url":"https://recipe.bluelayer.org/recipe/11175/sesame-cardamom-tea-cookies"},{"id":"11172","title":"Caramelised Onion Hummus","ingredients":"butter, without salt
onions, raw
sugars, brown
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
lemon juice, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking","directions":"Melt butter, add chopped onions.
Cook medium to high heat till soft.
Stir in brown sugar, cook further 3 - 4 minutes to caramelize sugar.
Place all other ingredients including the caramelized onions into food processor.
Puree till smooth.
Serve with pretzels.","url":"https://recipe.bluelayer.org/recipe/11172/caramelised-onion-hummus"},{"id":"11104","title":"Spaghetti Squash Jam","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
water, bottled, generic","directions":"Bring a large pot of water to a boil.
Break the squash on the ground.
Wash the squash pieces and remove the seeds from the center, using your hands.
Place the squash pieces in the boiling water and cook until the skin comes apart.
Remove from the water and place in an ice bath.
Using your hands, separate the skin from the flesh and discard any seeds.
Remove the flesh and place in shallow bowl.
Again with your fingers, separate the flesh into threads.
Rinse the threads under cool water and drain well.
In a saucepan, over medium heat, combine the sugar and water.
Bring to a boil and cook until the mixture is thick.
Add the squash and continue to cook until the entire mixture is thick and most of liquid has evaporated Remove from the heat and pour into a bowl and cool completely.","url":"https://recipe.bluelayer.org/recipe/11104/spaghetti-squash-jam"},{"id":"11098","title":"Roasted Brussels Sprouts","ingredients":"brussels sprouts, raw
spices, thyme, dried
spices, oregano, dried
nuts, pine nuts, dried
spices, garlic powder
salt, table
spices, pepper, black
oil, olive, salad or cooking
vinegar, balsamic","directions":"Heat the oven to 425 degrees F.
Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves.
Soak them in a bowl of cold water for a few minutes and drain them well.
Cut them in half and put them into a roasting pan.
Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper.
Add the olive oil and vinegar and toss everything well to coat.
Put the roasting pan into the oven and cook for 20 minutes.
Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/11098/roasted-brussels-sprouts"},{"id":"11087","title":"Maple Roasted Squash","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
salt, table
syrup, maple, canadian
pumpkin, raw
spices, pepper, red or cayenne","directions":"Preheat oven to 425.
Line 15 1/2\" x 10 1/2\" jelly roll pan with foil.
Place squash in pan; drizzle with oil and sprinkle with salt and toss to combine.
Roast squash 15 minutes.
Meanwhile, in 1 cup liquid measuring cup, stir maple syrup with spices.
Toss squash with maple syrup mixture.
Roast 15-20 minutes longer or until fork tender.
Spoon squash, along with any pan juices, into serving dish.","url":"https://recipe.bluelayer.org/recipe/11087/maple-roasted-squash"},{"id":"11023","title":"Baked Green Bean Casserole","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
beans, snap, green, raw
cream, sour, cultured
cheese, gouda
onions, raw","directions":"In a large pan melt butter.
Once melted add flour sugar and salt and mix well.
Next add sour cream.
Once heated add the green beans, remove from heat and mix well.
Transfer to a medium sized casserole dish and spread evenly.
Sprinkle on Gouda cheese and finish with the roasted onions.
Bake in oven at 180deg C until cheese is starting to crisp.
Don't let the onions burn!","url":"https://recipe.bluelayer.org/recipe/11023/baked-green-bean-casserole"},{"id":"11016","title":"Roasted Brussels Sprouts With Pine Nuts","ingredients":"brussels sprouts, raw
spices, thyme, dried
spices, oregano, dried
nuts, pine nuts, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking
vinegar, balsamic","directions":"Heat oven to 425.
cut the bottoms off the Brussels sprouts and trim any damaged leaves.
Cut in half.
Add the rest of the ingredients into a bowl.
Mix to combine.
Add Brussels sprouts and mix until coated.
Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.","url":"https://recipe.bluelayer.org/recipe/11016/roasted-brussels-sprouts-with-pine-nuts"},{"id":"11002","title":"New American Waldorf Salad","ingredients":"apples, raw, with skin
arugula, raw
yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
mustard, prepared, yellow
celery, raw
nuts, walnuts, english","directions":"Place 2 cups of apples on a bed of arugula.
In a medium bowl, mix together: yogurt, mayonnaise and Dijon mustard.
Add 2 cups chopped apples and celery.
Place on top of arugula and apples, sprinkle with fresh roasted walnuts.","url":"https://recipe.bluelayer.org/recipe/11002/new-american-waldorf-salad"},{"id":"10963","title":"Roasted Snap Peas and Soba Noodles","ingredients":"peas, green, frozen, unprepared
oil, olive, salad or cooking
salt, table
noodles, japanese, soba, dry
soy sauce made from soy (tamari)
rice vinegar,
oil, sesame, salad or cooking
honey
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 375 degrees F. Rinse snap peas, toss with olive oil and salt, and spread out on a baking tray.
Roast until tender and brown spots begin to develop, 15-20 minutes.
While roasting snap peas, prepare soba noodles according to package.
To make dressing, whisk together soy sauce, vinegar, oil, honey, and 1 tablespoon of sesame seeds.
Taste and adjust flavoring as needed.
To serve, toss noodles, snap peas, and dressing together.
Sprinkle with remaining sesame seeds.
Note: To toast sesame seeds, toss sesame seeds in a dry skillet over medium low heat.
Let cook, shaking often, until sesame seeds are light brown (if using tan sesame seeds) and are fragrant.","url":"https://recipe.bluelayer.org/recipe/10963/roasted-snap-peas-and-soba-noodles"},{"id":"10941","title":"Oven-Roasted Cheesy Cauliflower","ingredients":"cauliflower, raw
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 450 degrees F.
Spread cauliflower onto rimmed baking sheet.
Toss with dressing.
Bake 18 min., stirring occasionally to ensure even roasting.
Remove from oven, sprinkle with cheese.","url":"https://recipe.bluelayer.org/recipe/10941/oven-roasted-cheesy-cauliflower"},{"id":"10935","title":"Trail mix","ingredients":"nuts, almonds
nuts, cashew nuts, raw
nuts, walnuts, english
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
pineapple, raw, all varieties
figs, dried, uncooked
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"pre heat oven to 350 F
lightly coat nuts and pumpkin seeds with cooking oil
spread out on a cookie sheet and bake for 8 to 10 min.
lightly salt if desired while hot then cool completely and mix with the rest of ingredients
Store covered in a air tight container","url":"https://recipe.bluelayer.org/recipe/10935/trail-mix"},{"id":"10877","title":"No-Bake Chocolate Peanut Butter Oatmeal Balls","ingredients":"nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
oats
spartan, real semi-sweet chocolate baking chips,
honey","directions":"Preheat oven to 350 F.
To roast the nuts, spread them out in an even layer on a baking sheet lined with aluminum foil.
Bake at 350 F for 5-10 minutes, or until you can smell them.
To toast coconut, spread it out in an even layer on a baking sheet lined with aluminum foil.
Bake at 350 F for 5-10 minutes.
For the coconut, make sure that you stir it every 2 minutes or it will burn.
Stop once its golden brown.
Place the roasted nuts in a food processor and pulse until they resemble a fine crumb.
In a large mixing bowl, use a wooden spoon or spatula to stir together peanut butter, oats, ground nuts, toasted coconut, chocolate chips, and honey until well-combined and all ingredients are evenly distributed.
Cover the bowl with a sheet of plastic wrap and refrigerate until chilled and firm, about 1 hour.
Line a baking sheet (or whatever you want to store the balls in) with waxed paper.
Pour about 1 cup of oats into a shallow bowl or dish.
Take generous tablespoons of peanut butter mixture and use your hands to roll it into balls.
Roll balls in oats to completely coat the outside.
This step is optional, but keeps the balls from being sticky to the touch.
Place balls on the prepared waxed paper-lined tray/container and either serve immediately or return to fridge until you plan to serve.
Keep in fridge in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/10877/no-bake-chocolate-peanut-butter-oatmeal-balls"},{"id":"10835","title":"Vegetable Risotto","ingredients":"broccoli, raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
peppers, sweet, green, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
cheese, parmesan, hard","directions":"Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
Rinse with cold water and set aside.
Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
Heat olive oil in a large sauce pan, then add onions.
Saute onions for about 3 minutes.
Add rice and coat with olive oil, onion mixture.
Add wine/water and stir until almost all liquid is absorbed.
Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
Continue to stir.
This takes about 20 minutes.
After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.","url":"https://recipe.bluelayer.org/recipe/10835/vegetable-risotto"},{"id":"10759","title":"Thyme-Roasted Carrots","ingredients":"carrots, raw
oil, olive, salad or cooking
spices, thyme, dried
butter, without salt","directions":"Preheat oven to 400F.
Toss carrots, oil, and thyme in large bowl.
Sprinkle generously with salt and pepper.
Spread carrots in single layer on large rimmed baking sheet; dot with butter.
Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/10759/thyme-roasted-carrots"},{"id":"10750","title":"Dianes Butternut Squash Soup","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
soup, chicken broth or bouillon, dry
onions, raw
butter, without salt
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground","directions":"Prepare the squash by quartering, then cut off the ends and scrape out the seeds.
Peel the squash with a vegetable peeler or sharp knife.
Be very careful!
The squash rind is tough and awkward to work with.
Cut the peeled squash into 2-inch chunks.
Place into a large sauce pan or Dutch oven and add the broth.
Cover and bring to a boil.
Reduce heat to low and boil until tender, about 15-20 minutes.
While squash is cooking, in a large skillet, place the diced onion, butter, brown sugar and salt.
Saute onion over medium-high heat until golden brown and caramelized, about 15 minutes.
Remove from heat and stir into the cooked squash.
In a blender container, blend squash, onions and liquid in 2 or 3 batches.
Liquefy until smooth.
Be very careful when blending the hot mixture!
Only fill the blender container about half full, and watch out for hot liquid burping around the lid.
Voice of experience speaking here.
Pour mixture into a large saucepan or Dutch oven as you blend each batch.
When all is blended, add the evaporated milk, black pepper and nutmeg if using.
Taste and add salt if needed.
Heat on low, stirring often, until heated through.
This soup is hearty, rich, velvety and smooth.
Serve as an entree with hot garlic bread.
Yum!","url":"https://recipe.bluelayer.org/recipe/10750/dianes-butternut-squash-soup"},{"id":"10737","title":"Roasted Strawberries with Black Pepper","ingredients":"strawberries, raw
sugars, granulated
spices, pepper, black
vinegar, balsamic","directions":"Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water.
Slice the strawberries about 1/8 inch thick, place them in a large bowl, and sprinkle them with the sugar.
Cover and refrigerate for at least 1 hour and up to 4 hours.
Preheat the oven to 375F.
Toss the strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish.
Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy.
Divide among individual dishes and serve immediately.","url":"https://recipe.bluelayer.org/recipe/10737/roasted-strawberries-with-black-pepper"},{"id":"10690","title":"Roasted Beet Relish with Apricots","ingredients":"beets, raw
apricots, dried, sulfured, uncooked
molasses
fresh red onions,
oil, olive, salad or cooking","directions":"Preheat the oven to 350F.
Wrap the beets tightly in foil and roast them in the middle of the oven for 1 1/2 to 2 hours, or until they are tender.
Unwrap the beets carefully and let them cool until they can be handled.
Peel the beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste.
Serve the relish with pot roast or pork.","url":"https://recipe.bluelayer.org/recipe/10690/roasted-beet-relish-with-apricots"},{"id":"10675","title":"Roasted Shrimp and Vegetables","ingredients":"crustaceans, shrimp, raw (not previously frozen)
shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
spices, coriander seed
lime juice, raw
spices, chili powder","directions":"Place shrimp and vegetables in glass baking dish.
Mix dressing, cilantro, lime peel and chili powder until well blended.
Pour over shrimp mixture.
Bake at 350F for 20 min.
or until shrimp turn pink and vegetables are crisp-tender, stirring after 10 min.","url":"https://recipe.bluelayer.org/recipe/10675/roasted-shrimp-and-vegetables"},{"id":"10667","title":"Sunflower Seed Mix. Back to School","ingredients":"seeds, sunflower seed kernels, dried
nuts, pine nuts, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
cranberries, dried, sweetened","directions":"Measure the ingredients into a paper bag, fold over the top of the bag, and shake to mix.
Store the mixture in an airtight container.
Divide for kids lunches into small baggies or small containers.","url":"https://recipe.bluelayer.org/recipe/10667/sunflower-seed-mix-back-to-school"},{"id":"10641","title":"Roasted Sweet Potatoes With Cinnamon Pecan Crunch","ingredients":"sugars, brown
orange juice, raw
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
salt, table
sweet potato, raw, unprepared
cranberries, dried, sweetened
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 400F.
Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl.
Add sweet potatoes; toss to coat well.
Spoon into 13x9-inch baking dish.
Sprinkle evenly with cranberries.
Dot with 2 tablespoons of the butter.
Cover with foil.
Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl.
Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form.
Stir in pecans.
Remove sweet potatoes from oven and stir gently.
Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.","url":"https://recipe.bluelayer.org/recipe/10641/roasted-sweet-potatoes-with-cinnamon-pecan-crunch"},{"id":"10611","title":"Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon","ingredients":"bacon, meatless
onions, raw
spinach, raw
cheese, feta
cheese, parmesan, hard
spices, pepper, red or cayenne
mushrooms, white, raw","directions":"Preheat oven to 375F.
Cook bacon in heavy large skillet until crisp, about 8 minutes.
Transfer bacon to paper towels to drain.
Coarsely crumble bacon.
Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat.
Add chopped onion and saute until tender, about 5 minutes.
Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper.
Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil.
Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat.
Sprinkle mushrooms with salt and pepper.
Place mushrooms, rounded side down, in single layer on prepared baking sheets.
Bake mushrooms until centers fill with liquid, about 25 minutes.
Turn mushrooms over.
Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
Turn mushrooms over again.
Spoon 1 heaping teaspoon filling into each mushroom cavity.
(Filled mushrooms can be prepared 1 day ahead.
Cover and refrigerate.)
Preheat oven to 375F.
Bake mushrooms until heated through, about 10 minutes.
Transfer mushrooms to platter and serve warm.","url":"https://recipe.bluelayer.org/recipe/10611/roasted-mushrooms-stuffed-with-feta-spinach-and-bacon"},{"id":"10532","title":"Cornmeal Crackers with Pumpkin Seeds","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
sugars, granulated
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large skillet, stir the cornmeal over moderate heat, shaking the pan occasionally, until lightly toasted, about 2 minutes.
Transfer to a plate to cool.
In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin seeds, the salt, sugar and crushed red pepper.
Using your fingers, work the butter into the cornmeal mixture until incorporated.
Mix in the milk, pressing the dough with your hands to form a ball; add a little more milk if necessary.
Cover the dough and refrigerate until chilled and firm, about 1 hour.
Preheat the oven to 350.
Butter 2 baking sheets.
Pinch off 1-inch pieces of dough and roll into balls.
Arrange the balls on the baking sheet and press into 2-inch rounds with a flat-bottomed glass.
Press the remaining 1/4 cup of pumpkin seeds into the rounds.
Bake the crackers for about 10 minutes, or until browned around the edges.
Let cool for 5 minutes, then transfer to a large plate.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/10532/cornmeal-crackers-with-pumpkin-seeds"},{"id":"10494","title":"CRACKED COCOA OR COCOA NIBS","ingredients":"Within just 1−2 lb. and 1 lb. plans, and in just 6 lb. and 10 lb. baggage
This is the recently roasted bean cracked into little areas. It involves no admixture, and features the entire style of the cocoa−bean inside of all its organic and natural perfume and purity. Once correctly published, it is one of the optimum cost-effective beverages. Dr. Lankester states cocoa involves as a lot flesh−forming issue as beef.
Trade−mark upon just about every package deal","directions":"","url":"https://recipe.bluelayer.org/recipe/10494/cracked-cocoa-or-cocoa-nibs"},{"id":"10482","title":"CHOCOLATE PEANUT BRITTLE","ingredients":"[Case in point: CHOCOLATE PEANUT BRITTLE.]
1−1/2 cups of sugar,
2/3 a cup of water,
1/2 a cup of glucose (normal corn syrup),
2 issue tablespoonfuls of butter,
1/2 a pound of uncooked shelled peanuts,
1 teaspoonful of vanilla extract,
1 stage teaspoonful of soda,
1 tablespoonful of chilly water,
1/2 a pound or added of Baker's \"Dot\" Chocolate.","directions":"Put the sugar, water and glucose in excess of the fire; stir right up until the sugar is dissolved; clean down the aspects of the saucepan with a material or the palms dipped within just chilly water, include and allow boil 3 or 4 minutes, then locate and allow cook to 275° F. (the moment a minor is cooled and chewed it clings nevertheless does not adhere to the enamel) incorporate the butter and peanuts and stir consistently right until the peanuts are effectively browned (or are of the colour of properly roasted peanuts). Dissolve the soda inside of the chilly water, include the vanilla and the soda and stir vigorously. Whilst the sweet is during foaming, transform it on to a heat and well−oiled marble or platter. As quickly as it incorporates cooled a minor upon the edges, choose maintain of it at the benefit and pull out as slim as likely. Loosen it in opposition to
the receptacle at the heart as a result of jogging a spatula beneath it, then transform the full sheet upside down, and once more pull as slim as prospective. Crack into reduced components and every time chilly coat with \"Dot\" Chocolate created as within just prior recipes. 50 % of a roasted peanut may possibly be established on every piece as lined. Be aware that the peanuts utilised within the brittle are uncooked. The little Spanish peanuts are the most straightforward for this reason. Following the peanuts are shelled, address them with boiling water, make it possible for boil up as soon as, then skim out and drive off the pores and skin, While they are well prepared to hire.","url":"https://recipe.bluelayer.org/recipe/10482/chocolate-peanut-brittle"},{"id":"10433","title":"CHOCOLATE OYSTERETTES, Simple AND WITH CHOPPED FIGS","ingredients":"[Case in point: CHOCOLATE OYSTERETTES.]","directions":"Oyster crackers, salted desired, fine−chopped, roasted peanuts or raisins or 3 or 4 basket figs or a minor French fruit reduce inside of unbelievably tiny bits,
1/2 a pound or additional of Baker's \"Dot\" Chocolate.
Opt for fresh−baked crackers totally free in opposition to crumbs. Dip within just \"Dot\" Chocolate, generated geared up as within just preceding recipes, and dispose upon oil fabric or waxed paper. For a variation insert figs or other fruit, minimize Quite fantastic, or chopped ridiculous to the chocolate prepared for dipping.
54","url":"https://recipe.bluelayer.org/recipe/10433/chocolate-oysterettes-simple-and-with-chopped-figs"},{"id":"10428","title":"CHOCOLATE PEANUT CLUSTERS","ingredients":"[Case in point: CHOCOLATE PEANUT CLUSTERS.]
52","directions":"Shell a quart of freshly−roasted peanuts and remove the skins. Get rid of the peanuts, one by means of one, into the heart of a dish of \"Dot\" Chocolate generated
prepared for employ the service of; raise out on to oil fabric with a dipping fork (a twine fork arrives for the rationale, nevertheless a silver oyster fork options properly) to deliver categories of a few crazy,−−2 listed here, facet via aspect, and one around and among the other individuals.","url":"https://recipe.bluelayer.org/recipe/10428/chocolate-peanut-clusters"},{"id":"8930","title":"Sluggish-cooker Sweet","ingredients":"- * 2 lbs .. white almond bark
- * 4 oz. bar German chocolate
- * 12 oz. pkg. semi-cute chocolate chips
- * 24 oz. jar dry roasted peanuts","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Put all elements within Crock Pot; cook 1 hour upon substantial. Do not stir. Switch Crock Pot to very low and stir every single 15 minutes for 1 hour. Reduce upon waxed paper and
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8930/sluggish-cooker-sweet"},{"id":"8883","title":"Website Page 169 Of 245","ingredients":"- 2 Tbsp. Mrs. Sprint's Gallant Garlics Roasted Garlic Pepper seasoning
- 1 can Del Monte Zucchini with Tomato Sauce
- 3 oz. shredded mozzarella cheese
- 6 several hours upon higher. Sprinkle with cheese and cook till cheese melts - around 30 mins.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Put chicken within just pot. Sprinkle with seasoning. Pour zucchini with tomato sauce higher than chicken. Cook for
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8883/website-page-169-of-245"},{"id":"8851","title":"Crockpot Chocolate Clusters","ingredients":"- * 2 bodyweight white almond bark
- * 4 ounces bar German chocolate
- * 1 pkg. semi-cute chocolate chips (12 ounces)
- * 24 ounces dry roasted peanuts","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Put all elements inside Crock Pot; go over and cook upon significant for 1 hour. Do not stir. Switch Crock Pot to minimal and stir just about every 15 minutes for 1 hour. Reduce up
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8851/crockpot-chocolate-clusters"},{"id":"8764","title":"Webpage 33 Of 245","ingredients":"- CHEESE & ARTICHOKE DIP
- * 8 ounces method American cheese (Velveeta)
- * 1 can (10oz) 98% pounds-no cost product of mushroom soup
- * 2 teaspoons Worcestershire sauce
- * 1/4 cup evaporated milk
- * 1 teaspoon dry mustard
- * 1 1/2 cups shredded cheddar cheese
- * 1/3 cup chopped roasted crimson pepper
- * 1 can artichoke hearts, fatigued and coarsely chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge all elements inside the gradual cooker/Crock Pot. Protect and cook upon small for 2 to 3 several hours, until eventually melted. Stir very well and provide with various crack
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8764/webpage-33-of-245"},{"id":"8566","title":"ROCKY Highway","ingredients":"- 1 (12 oz.) pkg. chocolate chips
- 2 c. dry roasted peanuts
- 1 tin Eagle Brand name milk
- 2 tbsp. margarine
- 1 (10 oz.) pkg. miniature marshmallows","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Soften chips with Eagle Brand name milk within double boiler. Remove in opposition to warm. Within massive bowl, blend marshmallows and outrageous. Fold within chocolate mix. Sprea
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8566/rocky-highway"},{"id":"8354","title":"SPICY CRAB CAKES","ingredients":"- 2 lg. eggs
- 1/2 lb. fresh new lump crabmeat
- 1 c. ricotta cheese
- 1 c. (4 oz.) shredded Monterey Jack
- cheese with jalapenos
- 3 tbsp. snipped chives
- 3/4 c. good professional dry bread crumbs
- 1/4 c. salad oil
- 1 (7 oz.) jar roasted purple peppers,
- 1/3 c. mayonnaise
- 1/4 cup bread crumbs. Kind heaping tablespoonfuls of crab mix into 1/4 inch","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside medium bowl, whisk eggs until finally mixed. Stir within just crab, cheeses, chives and thick cakes; upon sheet of waxed paper, coat cakes with staying bread crumbs. Preheat
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8354/spicy-crab-cakes"},{"id":"8282","title":"Snickerdoodles","ingredients":"- 1/4 cup mild corn syrup
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1/8 cup peanut butter
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 35 client Kraft caramels
- 1 cup dryˆ’roasted unsalted peanuts
- 1 ˆ’ 12 oz. bag milkˆ’chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: With the mixer upon superior pace, mix the corn syrup, butter, vanilla, peanut butter, and salt until finally creamy. Slowly but surely increase the powdered sugar. Although the mix consists of the regularity of dough, r.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8282/snickerdoodles"},{"id":"8201","title":"Papa John's Garlic Sauce","ingredients":"- 5 caramel squares
- 1/4 cup milk
- 1 teaspoon peanut butter
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/4 cups powdered sugar
- 20 caramel squares
- 1 tablespoon water
- 2 cups dry roasted peanuts (marginally overwhelmed)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mix the very first 6 substances inside of a sauce pan. Cook more than lower warmth right up until the caramel consists of melted and stirs comfortable. Insert 3/4 cup powdered sugar and stir to combine within just. Book .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8201/papa-johns-garlic-sauce"},{"id":"8110","title":"Macaroni Grill Fonduta Gamberi","ingredients":"- 24 Jumbo Shrimp ˆ’ˆ’ peeled and deveined
- 3 Cups sliced mushrooms ˆ’ˆ’ washed and sliced ˆ’ˆ’ 1/4 inch thick
- 1 1/2 Tbsp. roasted pine ridiculous
- 6 handfuls clean spinach leaves
- 6 Cups cooked vermicelli pasta
- 4 Tbsp. Butter
- 2 Tbsp. refreshing Garlic ˆ’ˆ’ minced, up to 4","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8110/macaroni-grill-fonduta-gamberi"},{"id":"8006","title":"Golden Corral's Seafood Salad","ingredients":"- 1 massive bag miniature marshmallows
- 1 bag chocolate chips
- 2 cups dry roasted peanuts
- 1 can Eagle Brand name milk
- 2 tsp. butter","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Soften chocolate chips within pan with Eagle Brand name milk. Even though this is heating, mixture marshmallows and peanuts within a weighty bowl. Pour melted mix previously mentioned ridiculous and marshmallows. Blend j.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8006/golden-corrals-seafood-salad"},{"id":"7983","title":"Emeril's Southwest Seasoning","ingredients":"- 1/2 cup shelled pumpkin seeds
- 1/4 cup shelled pistachio crazy
- 1/4 cup roasted pine ridiculous
- 2 poblano peppers
- 1 medium onion, quartered
- 1 teaspoon chili powder
- 1 teaspoon flooring cumin
- 1/2 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon dim cane or corn syrup
- 1 teaspoon distilled white vinegar
- 1 cup furthermore 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1/2 cup hefty product","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat the oven to 400 concentrations F. Position the insane, peppers, and onions upon a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove towards the oven and peel, seed and chop the.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7983/emerils-southwest-seasoning"},{"id":"7980","title":"Salad:","ingredients":"- 2 corn tortillas
- 1 high (or 2 tiny) heads romaine lettuce, rinsed and spun dry
- 1/3 cup finely grated Cotija cheese
- 1/2 cup pepitas (roasted pumpkin seeds)
- 2 ounces of cilantro pepita dressing upon every salad. Sprinkle just about every dish with Cotija cheese and tortilla strips.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Roasted crimson bell pepper, peeled and slash into julienne strips Destination all dressing components unless cilantro, mayonnaise and water inside of a a blender of food items processor. Combine almost 10 seconds, then .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7980/salad"},{"id":"7979","title":"El Torito's Enchilada Sauce","ingredients":"- 2 medium Anaheim chiles, roasted, peeled and seeded
- 1/3 cup roasted pepitas (pumpkin seeds)
- 2 garlic cloves, peeled
- 1/4 tsp. flooring black pepper
- 1 tsp. salt
- 12 oz. salad oil
- 1/4 cup pink wine vinegar
- 5 Tbs. grated Cotija cheese (look at take note)
- 2 reduced bunches cilantro, stemmed
- 1 1/2 cup mayonnaise
- 1/4 cup water","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7979/el-toritos-enchilada-sauce"},{"id":"7884","title":"For the pizza:","ingredients":"- 2 Cups shredded mozzarella cheese
- 4 scallions, slivered diagonally
- 1/2 Cup white bean sprouts
- 1/4 Cup shredded carrots
- 1/4 Cup chopped, roasted peanuts
- 2 Tbsp. chopped contemporary cilantro","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: To create spicy sauce: Blend sauce substances in just a little pan around med. warm. Provide the sauce to a boil; boil carefully for one instant. Divide into 2 quantities for employ the service of upon chicken and pizza;.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7884/for-the-pizza"},{"id":"7724","title":"Roasted Pink Onion With Thyme and Butter","ingredients":"- 100g butter
- 15g pack thyme, washed and chosen
- butter and thyme collectively, then force it into the gaps inside the onions, period with a Wonderful pinch of sea salt and pepper. I want to cook the onions tightly packed in just an","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7724/roasted-pink-onion-with-thyme-and-butter"},{"id":"7610","title":"ROASTED BLACK SEA BASS","ingredients":"- 3 cups kalamata olive purée, separated
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme, beaten
- 1 cup as well as 2 tablespoons capers
- 6 tablespoons more-virgin olive oil
- 4 tablespoons dry white wine
- 1 tablespoon chives, chopped
- 1 tablespoon fresh new parsley leaves, chopped
- 2 tablespoons fennel tops, chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7610/roasted-black-sea-bass"},{"id":"7605","title":"HERB-ROASTED RACK OF LAMB","ingredients":"- 2 tablespoons chopped contemporary thyme
- 1 cup olive oil
- Salt to flavor
- Pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7605/herb-roasted-rack-of-lamb"},{"id":"7598","title":"OVEN-ROASTED SPARERIBS","ingredients":"- Salt to flavor
- Pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7598/oven-roasted-spareribs"},{"id":"7596","title":"SEARED AND ROASTED PORK Stomach","ingredients":"- 1 cup salt
- 1 cup sugar
- 2 cups ice
- 1 cup chicken broth","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7596/seared-and-roasted-pork-stomach"},{"id":"7569","title":"PORK CHOPS WITH ROASTED Pink PEPPERS","ingredients":"- 1 tablespoon additional-virgin olive oil
- Salt and recently flooring black pepper to flavor
- 1 teaspoon dried oregano, beaten
- 1 cup chicken broth","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7569/pork-chops-with-roasted-pink-peppers"},{"id":"7542","title":"Floor Spherical Within MUSHROOM Product SAUCE WITH SPINACH","ingredients":"- 1 pound floor spherical
- Salt and recently floor pepper to style
- 2 tablespoons chopped roasted purple pepper Optional: 1 jalapeño pepper, seeded and diced Optional: butter or more-virgin olive oil as required
- 8 ounces button or cremini mushrooms, cleaned and sliced
- 1 cup significant product","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7542/floor-spherical-within-mushroom-product-sauce-with-spinach"},{"id":"7528","title":"Sluggish-ROASTED SIRLOIN Meal","ingredients":"- 1 teaspoon kosher or sea salt
- 1 teaspoon recently flooring pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon flooring cumin
- 1 teaspoon dried thyme leaves, overwhelmed
- 1 teaspoon lovable paprika
- 2 tablespoons far more-virgin olive oil
- 8 cloves garlic, halved lengthwise
- Salt and recently flooring black pepper to style
- 1 cup dry pink wine
- 1 cup water","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7528/sluggish-roasted-sirloin-meal"},{"id":"7509","title":"THAI TURKEY AND SLAW","ingredients":"- 1 cup dry white wine
- 1 cup unsweetened coconut milk
- 2 cups cooked turkey, chopped
- 1 cup rice or rice wine vinegar
- 1 teaspoon granulated sugar
- 2 cups savoy cabbage, napa cabbage, bok choy, or gai choi, finely shredded
- 3 tablespoons unsalted dry-roasted cashew halves or dry-roasted peanuts, chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7509/thai-turkey-and-slaw"},{"id":"7508","title":"OVEN-ROASTED TURKEY BREAST WITH ASPARAGUS","ingredients":"- 2 tablespoons butter, softened
- 1 teaspoon Dijon mustard
- 4 teaspoons purple onion or shallot, finely chopped
- 1 teaspoon dried tarragon, overwhelmed
- 1 teaspoon dried parsley, beaten
- 1 teaspoon salt
- 1 teaspoon recently floor black pepper
- 1 pound asparagus spears
- 2 tablespoons a lot more-virgin olive oil
- Salt and recently flooring pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7508/oven-roasted-turkey-breast-with-asparagus"},{"id":"7506","title":"TURKEY TORTELLINI STIR-FRY","ingredients":"- 1 tablespoon peanut oil
- 3 cup stir-fry sauce
- 1 cup dry-roasted cashews, chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7506/turkey-tortellini-stir-fry"},{"id":"7494","title":"CASHEW CHICKEN","ingredients":"- 2 tablespoons peanut oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 cup dry white wine
- 1 teaspoon honey or granulated sugar
- 1 cup unsalted roasted cashews
- 4 cups cooked rice","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7494/cashew-chicken"},{"id":"7476","title":"HERB-ROASTED ROTISSERIE CHICKEN WITH OVEN-ROASTED ROOT Greens","ingredients":"- 2 cloves garlic, smashed
- 2 tablespoons far more-virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cloves garlic, minced
- Salt and pepper to flavor
- 1 pound baby turnips, peeled and stem finishes trimmed
- 1 pound baby crimson carrots, peeled and stem finishes trimmed
- 1 pound orange carrots, peeled and stem finishes trimmed
- 1 pound baby golden beets, peeled and stem finishes trimmed
- 1 pound baby beets, peeled and stem finishes trimmed
- 1 pound fingerling potatoes, scrubbed and halved","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7476/herb-roasted-rotisserie-chicken-with-oven-roasted-root-greens"},{"id":"7475","title":"ROTISSERIE CHICKEN WITH BALSAMIC VINEGAR-ROASTED Greens","ingredients":"- 2 cloves garlic, smashed
- 3 tablespoons additional-virgin olive oil
- 3 tablespoons butter, melted
- 1 cup balsamic vinegar
- 2 cloves garlic, minced
- Salt and recently floor black pepper to style
- 1 pound fingerling potatoes, scrubbed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7475/rotisserie-chicken-with-balsamic-vinegar-roasted-greens"},{"id":"7422","title":"BEEF WITH Full-GRAIN SPAGHETTI","ingredients":"- 4 ounces dried entire-grain or full-wheat spaghetti
- 1 tablespoon a lot more-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried overwhelmed crimson pepper flakes
- 12 ounces cooked roast beef, lower into chunk-measurement parts
- 1 cup bottled roasted crimson cute peppers, weary and coarsely chopped
- 1 tablespoon balsamic vinegar
- Salt to style
- 1 teaspoon recently flooring black pepper
- 2 cups clean baby arugula or spinach leaves
- 1 tablespoon snipped clean Italian flat-leaf parsley
- 1 ounce Romano cheese, grated or shaved","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7422/beef-with-full-grain-spaghetti"},{"id":"7383","title":"AFRICAN PEANUT AND CHICKEN STEW","ingredients":"- 2 tablespoons peanut oil
- 1 teaspoon dried dill
- Water as essential
- 1 cup peanut butter
- 3 tablespoons cornstarch
- 1 cup chilly water
- Salt and recently flooring pepper to style
- 1 cup roasted peanuts, finely chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7383/african-peanut-and-chicken-stew"},{"id":"7324","title":"ROASTED BROCCOLI WITH PARMESAN","ingredients":"- 6 tablespoons olive oil
- 3 teaspoon purple pepper flakes
- 3 cup grated Parmesan cheese
- 1 cup white wine vinegar","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7324/roasted-broccoli-with-parmesan"},{"id":"7303","title":"PAN-ROASTED TURKEY WINGS","ingredients":"- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups ketchup
- 3 cups apple juice
- 2 teaspoons Tabasco sauce
- 2 teaspoons clean thyme leaves","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7303/pan-roasted-turkey-wings"},{"id":"7292","title":"BULGUR SALAD WITH ROASTED CHICKPEAS AND LEMON","ingredients":"- 1 cup coarse bulgur
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon flooring turmeric
- 1 teaspoon flooring paprika
- Salt to style
- Pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7292/bulgur-salad-with-roasted-chickpeas-and-lemon"},{"id":"7285","title":"CHICKEN AND CELLOPHANE NOODLE SALAD","ingredients":"- 2 cups chicken broth
- 4 tablespoons peanut butter
- 2 tablespoons warm water
- 5 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon granulated sugar
- 2 teaspoons sesame oil
- 4 cups salad mixture
- 2 cups cooked chicken, shredded
- 1 cup dry-roasted peanuts, chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7285/chicken-and-cellophane-noodle-salad"},{"id":"7280","title":"INDIAN SPINACH SALAD","ingredients":"- 1 cup bitter product
- 1 teaspoon floor cumin, pan-toasted
- 1 teaspoon flooring coriander, pan-toasted
- 1 teaspoon recently floor black pepper
- Salt to flavor
- 2 tablespoons clean mint, finely chopped
- 2 tablespoons refreshing cilantro, finely chopped
- 1 cup currants or raisins
- 1 cup walnuts, toasted and chopped
- 1 cup roasted cashews
- 1 cup almonds, toasted and chopped
- 1 cup pistachios, toasted
- 1 cup macadamia ridiculous, chopped
- 8 cups refreshing baby spinach","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7280/indian-spinach-salad"},{"id":"7268","title":"ROASTED TOMATILLO AND GREEN CHILI SAUCE","ingredients":"- 1 tablespoon olive oil
- 2 cloves garlic, peeled
- Salt to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7268/roasted-tomatillo-and-green-chili-sauce"},{"id":"7191","title":"Cracker Jack","ingredients":"- 4 qt. popped corn
- 1 c. shelled, roasted peanuts
- 1 c. molasses
- 1/2 c. sugar","directions":"1. Unique step: CRACKER JACK
2. Unique step: Put the popped corn and the peanuts alongside one another inside a receptacle massive ample to preserve them conveniently. Cook the molasses and the sugar right until the sirup spins a thread. Then pour this previously mentioned the popped corn and peanuts and incorporate effectively right up until it gets to be chilly and difficult.
3. Unique step: SERVING Sweet
4. Unique step: 123. The great season to provide sweet is While it will interfere minimum amount with the digestion, and this is mechanically immediately after food. A dish of sweet put upon the desk with the dessert provides consideration to any dinner. It ought to be handed mechanically following the dessert is consumed.
5. Unique step: Distinctive designs of bonbon dishes within which to provide candies are to be experienced, some of them staying Really desirable. Individuals using a address are developed for sweet that is to be remaining status for a season, although open dishes must be employed for serving. Clearly show the sweet tastefully structured upon a silver dish using a manage. Dishes generated of glass or china option the cause each as very well as silver kinds, and if a bonbon dish is not inside Deliver a minimal plate will do Really very well. A paper or a linen doily upon the dish or plate provides to the acceptance, as does far too the trend in just which the sweet is organized.","url":"https://recipe.bluelayer.org/recipe/7191/cracker-jack"},{"id":"7172","title":"Peanut Brittle","ingredients":"- 2 c. sugar
- 1/2 lb. shelled, roasted peanuts
- 3 c. sugar
- 1 c. corn sirup
- 1 c. water
- 1/4 c. butter
- 1 lb. uncooked Spanish peanuts
- 1 tsp. vanilla
- 1 Tb. soda","directions":"1. Unique step: some candies, it is demanded that the peanuts be roasted and the skins eradicated, whilst for other folks unroasted peanuts with the skins upon are appealing. To remove the skins versus unroasted peanuts, they should really be blanched as a result of immersing them inside boiling water until eventually the skins will slip
2. Unique step: off efficiently, however within the circumstance of roasted peanuts, the skins may perhaps be taken out without having blanching.
3. Unique step: 85. Peanut brittle is one of the candies within which peanuts are made use of. As
4. Unique step: 126 / 211
5. Unique step: its status indicates, it is Quite slim and brittle and it typically includes a exceptional innumerable peanuts. 2 recipes for sweet of this variety are listed here provided, one demanding peanuts that are roasted and blanched and the other, peanuts that are unroasted and not blanched.","url":"https://recipe.bluelayer.org/recipe/7172/peanut-brittle"},{"id":"6710","title":"A Favored Cafe Recipe for Herb Butter","ingredients":"- 1 pound butter (area temperature)
- Juice and zest in opposition to one lemon (no seeds)
- 1 tablespoon new herb (I customarily employ thyme and/or basil for this cafe recipe. If utilizing either, it's one tablespoon amount of money or to taste. Don't forget, chop finely.)
- 2 teaspoons refreshing parsley, chopped finely (if you mix in to hire dry parsley, hire 4 teaspoons)","directions":"1. Mix in all components inside a foodstuff processor or combine Really very well
2. Flip out on to wax paper or parchment paper and style into a extensive roll (a log) Twist finishes of paper and chill and then freeze if not making use of specifically absent
3. To provide upon best of cooked fish or a chicken breast, slash areas against the butter log. For a roasted chicken, soften the butter and brush upon the chicken while the roasting","url":"https://recipe.bluelayer.org/recipe/6710/a-favored-cafe-recipe-for-herb-butter"},{"id":"6696","title":"Yet another Correct Cafe Recipe","ingredients":"- 1/3 cup olive oil
- 8 low, clean potatoes, reduce inside of 50 %
- 1/2 Walla Walla or pink onion, slice into 4 wedges
- 8 baby carrots
- 2 cloves garlic, peeled
- Sea Salt and new flooring pepper
- New parsley, chopped (retain the services of the sprigs yet not the stems). I which includes the Italian selection
- Juice of one lemon (optional, still rather superior)","directions":"1. Preheat the oven to 400 amounts F
2. Throw the potatoes and veggies inside a blending bowl with the olive oil, salt and pepper
3. Spread the veggies inside a one layer within a roasting pan
4. Roast within just the higher 3rd of the oven for 25-30 minutes or until finally comfortable Remove towards the oven, squeeze the lemon juice more than the veggies Sprinkle veggies with chopped parsley
5. This oven roasted vegetable recipe \"performs\" with innumerable choice entrees, towards baked chicken to steak and pork.","url":"https://recipe.bluelayer.org/recipe/6696/yet-another-correct-cafe-recipe"},{"id":"6679","title":"Oven-Roasted Salmon: A Beloved Cafe Recipe","ingredients":"- 4 5-6 ounce wild salmon fillets
- Clarified butter (watch guidelines)
- 1 teaspoon sea salt
- 1/2 teaspoon refreshing floor pepper
- 1 teaspoon dried thyme (or 1 tablespoon clean thyme chosen)
- 4 tablespoons refreshing lemon juice
- 4 tablespoons white wine","directions":"1. Soften butter higher than exceptionally very low heat
2. Skim off what will come to the seem
3. Slowly but surely pour off the oil section into yet another container
4. Discard the solids
5. Preheat oven to 400 ranges F
6. Dip salmon fillets within clarified butter
7. Time with sea salt, fresh new flooring pepper and thyme
8. Area fillets inside of a baking dish and add sufficient lemon juice and white wine to address the backside of the pan and a tiny a lot more
9. Bake at 400 amounts for 8-10 minutes or right until fish starts off to flake (Allow for 10 minutes for each inch thickness of fillets)
10. Consider thickest pieces doneness
11. A preferred cafe recipe for wild salmon!","url":"https://recipe.bluelayer.org/recipe/6679/oven-roasted-salmon-a-beloved-cafe-recipe"},{"id":"6669","title":"You can way too different diced potatoes and diced carrots inside stage of the mushrooms and crimson peppers.","ingredients":"- 3 cups of effectively professional chicken stock or turkey stock
- 6 tablespoons of weight towards a roasted chicken or turkey (or employ melted butter)
- 6 tablespoons of flour
- 1 cup sliced mushrooms
- 3-4 cups of cooked and diced chicken or turkey meat
- 1/2 - 1 cup of fresh new or frozen peas (thawed)
- 1 cup diced crimson peppers (or to taste)
- 1 cup fifty percent and fifty percent product, scalded
- 1 rolled pie crust (check out my pie crust recipe upon up coming website page)
- Recommendations for the chicken pot pie: To create the roux:
- Warm a skillet previously mentioned medium-minimal heat
- Every time skillet is scorching, soften pounds or butter
- Add flour and stir earlier mentioned warm till roux is soft (do NOT brown)
- Warm stock until finally boiling
- Include mushrooms and pink peppers and cook in excess of medium warm till greens are crisp-soft
- (do not previously mentioned-cook)
- Mix in roux to stock, stirring until eventually thickened
- Add diced chicken (or turkey) and green peas and heat
- Slender with very hot product to suitable regularity
- Ideal seasoning
- Pour into 2 1/2 quart baking dish and top with pie crust
- Crimp pie crust edges and slash vents inside the crust
- Brush crust with overwhelmed egg and water
- Bake within 400 stage F oven till effervescent and crust is frivolously browned
- Provide this chicken pot pie with a blended green salad
- Small of year? Employ the service of a penned pie crust versus the grocery store. It's ok.
- (ongoing upon following website page)
- Correct Cafe Recipes: Foodstuff That Made a Business
- (Website page 2)
- Pie Crust Recipe
- Substances:
- 2 cups stirred flour
- 1 1/8 teaspoons salt
- 1/2 cup moreover 3 tablespoons shortening
- 5-6 tablespoons ice water","directions":"1. Merge flour and salt within just a blending bowl
2. Minimize in just the shortening with pastry blender right until crumbly and measurement of peas
3. Sprinkle 3/4 of the ice water above the look of the mix. mix in simply just right until all the substances are moistened and the dough can be formed mix in even further ice water simply if demanded to form the dough into a ball. (Do not create dough way too dry or as well moist) Take care of dough carefully or it will be hard
4. Flatten the dough out upon evenly floured show up or pastry material and flippantly filth with flour Roll the dough out to a thickness of 1/8 inch inside the approximate form of your casserole dish Spot the crust around the filling and slim the edges. Reduce vent holes","url":"https://recipe.bluelayer.org/recipe/6669/you-can-way-too-different-diced-potatoes-and-diced-carrots-inside-stage-of-the-mushrooms-and-crimson-peppers"},{"id":"6667","title":"Cafe Recipe: Roasted Salsa","ingredients":"- 4 tomatoes
- 1-2 jalapenos (dependent upon how a great deal \"heat\" you together with)
- 3 cloves of garlic","directions":"1. Bake all the previously mentioned inside a 350 diploma F oven
2. Merge the right after elements
3. 6 tablespoons finely diced crimson onions
4. 3 tablespoons finely chopped cilantro
5. 1 1/2 teaspoon lemon juice
6. Salt to style
7. Becoming Guidelines to mix in:
8. Remove the seeds towards the roasted jalapeno(s)
9. Squeeze added juice towards the roasted tomatoes and treatment inside of a food items processor with the jalapeno(s) and garlic (I propose employing latex gloves after managing jalapenos and not touching your encounter though functioning with them)
10. Mix with the onion combination
11. Ideal salt, if necessary
12. My cafe salsa recipe can also be made use of inside sure soups and sauces!","url":"https://recipe.bluelayer.org/recipe/6667/cafe-recipe-roasted-salsa"},{"id":"6660","title":"You can in addition alternative diced potatoes and diced carrots inside Room of the mushrooms and purple peppers.","ingredients":"- 3 cups of properly skilled chicken stock or turkey stock
- 6 tablespoons of bodyweight towards a roasted chicken or turkey (or retain the services of melted butter)
- 6 tablespoons of flour
- 1 cup sliced mushrooms
- 3-4 cups of cooked and diced chicken or turkey meat
- 1/2 - 1 cup of new or frozen peas (thawed)
- 1 cup diced pink peppers (or to taste)
- 1 cup 50 percent and fifty percent product, scalded
- 1 rolled pie crust (check out my pie crust recipe upon following web page)","directions":"1. Heat a skillet more than medium-small warm
2. As soon as skillet is incredibly hot, soften body weight or butter
3. Mix in flour and stir in excess of warm until finally roux is comfortable (do NOT brown)
4. Warm stock until eventually boiling
5. Mix in mushrooms and purple peppers and cook above medium heat right up until greens are crisp-delicate
6. (do not more than-cook)
7. Add roux to stock, stirring until finally thickened
8. Add diced chicken (or turkey) and green peas and heat
9. Slender with incredibly hot product to suitable regularity
10. Proper seasoning
11. Pour into 2 1/2 quart baking dish and best with pie crust
12. Crimp pie crust edges and lower vents inside the crust
13. Brush crust with overwhelmed egg and water
14. Bake within 400 level F oven until finally effervescent and crust is evenly browned
15. Provide this chicken pot pie with a put together green salad
16. Brief of season? Employ the service of a created pie crust towards the grocery store. It's ok.
17. (Web page 2 of Chicken or Turkey Pot Pie)
18. Pie Crust Recipe
19. 2 cups stirred flour
20. 1 1/8 teaspoons salt
21. 1/2 cup in addition 3 tablespoons shortening
22. 5-6 tablespoons ice water
23. Mix flour and salt inside of a blending bowl
24. Slice inside of the shortening with pastry blender right up until crumbly and measurement of peas
25. Sprinkle 3/4 of the ice water above the look of the blend. mix in simply just until eventually all the components are moistened and the dough can be fashioned add further ice water just if required to condition the dough into a ball. (Do not deliver dough much too dry or also moist) Deal with dough carefully or it will be challenging
26. Flatten the dough out upon evenly floured appear or pastry fabric and evenly dirt with flour Roll the dough out to a thickness of 1/8 inch inside of the approximate condition of your casserole dish Spot the crust previously mentioned the filling and slim the edges. Slice vent holes","url":"https://recipe.bluelayer.org/recipe/6660/you-can-in-addition-alternative-diced-potatoes-and-diced-carrots-inside-room-of-the-mushrooms-and-purple-peppers"},{"id":"6656","title":"Santa Fe\" Sandwich Recipe","ingredients":"- 12-16 ounces of cooked, thinly sliced chicken breast
- 4 tablespoons crimson peppers, roasted
- 8 tablespoons onions, grilled
- 4 slices Pepper Jack cheese
- 8 slices of bread, your selection","directions":"1. Position 1 lower of buttered bread upon a grill or within just a skillet
2. Final with 4 ounces of chicken breast, 1 tablespoon of roasted purple peppers
3. 2 tablespoons grilled onions and 1 cut of Pepper Jack cheese
4. Final with a different reduce of buttered bread
5. Cook right up until bread is golden brown and change in excess of
6. Grill right up until bread is golden brown and substances in between bread slices is scorching
7. BRAVO!","url":"https://recipe.bluelayer.org/recipe/6656/santa-fe-sandwich-recipe"},{"id":"6651","title":"Seared Scallops - Scorching Spinach Salad: A Genuine Cafe Recipe","ingredients":"- 9 ounces of baby spinach (more than 8 cups flippantly packed)
- 3/4 cup sliced almonds, toasted
- 5 tablespoons olive oil
- 1 pound of medium sizing sea scallops
- 4 ounces roasted pink peppers minimize into slender strips (concerning 1/2 cup)
- 2 medium shallots, sliced skinny
- 1/8 teaspoon floor black pepper
- 1 1/2 tablespoon sherry vinegar","directions":"1. Destination the spinach inside a weighty blending bowl, add the almonds and mounted apart
2. Add 2 tablespoons olive oil into a skillet and improve the temperature to medium superior warm (warm oil until finally it exactly starts off to smoke)
3. Mix in the seafood, flat aspect down and cook around 2 1/2 minutes) Retain the services of tongs and convert them about
4. Cook right up until medium-exceptional (above 45 seconds more time. The aspects will comprise firmed and all nonetheless the centre 3rd of each and every piece of seafood will be opaque)
5. Move the scallops to a plate, time with salt to taste and preset apart
6. Reduce warm to medium, add currently being 3 tablespoons of olive oil into the skillet
7. Include crimson peppers, shallots, 1/4 teaspoon of salt and pepper Cook right up until the shallots melt somewhat (with regards to 2 minutes) Remove the skillet in opposition to the warm and swirl within just the vinegar Pour the hot dressing around the spinach and throw to wilt
8. Divide the spinach salad amongst 4 plates and prepare the scallops upon greatest","url":"https://recipe.bluelayer.org/recipe/6651/seared-scallops-scorching-spinach-salad-a-genuine-cafe-recipe"},{"id":"6589","title":"Contemporary Orleans Black Muffins","ingredients":"• 3/4 cup Very hot water
• 3/4 cup Sugar
• 1/2 cup Molasses
• 3 tbsp Baking powder
• 1/4 cup Milk
• 1 tsp Baking soda
• 2 cup Entire wheat flour
• 1 tsp Salt
• 1 cup All-motive flour
• 1 1/2 cup Cutped dry roasted pecans","directions":"1. In just a medium-dimension bowl add the hot water and molasses, stirring until finally effectively combined.
2. Stir in the milk until finally combined. In just a substantial bowl sift alongside one another the flours, sugar, baking powder, baking soda and salt.
3. With a rubber spatula, fold the liquid mix and the pecans into the dry elementsp precisely until eventually flour is effectively included; do not higher than combine.
4. Spoon into 12 greased muffin cups. Bake at 300°F until completed, 45 minutes to over 1 hour. Remove versus pan routinely and serve although incredibly hot.
5. Versus Paul Prudhomme's Louisiana Kitchen area","url":"https://recipe.bluelayer.org/recipe/6589/contemporary-orleans-black-muffins"},{"id":"6520","title":"Pane Giallo (Polenta Bread) Classes: Breads, Italy","ingredients":"• 5 tbsp Unsalted bread
• 3 Eggs;divided
• 2 tbsp Minced garlic
• 2 cup Milk
• 1 cup Polenta (coarse yellow corn
• 1/2 cup 50 % and 50 percent
• Evening meal)
• 1 cup Roasted crimson peppers;minced
• 1 1/2 tsp Salt
• Olive oil
• 1 tsp Refreshing flooring black pepper","directions":"1. inside of little skillet more than moderatly very low warmth, soften 2 tablespoons of butter. Add garlicup and saute until eventually fragrant.
2. remove versus warmth. add polenta, salt and pepper in just a bowl and established apart. Put egg yolks, milk and 50 % and 50 percent inside of a saucepan and wisk very well.
3. Bring to a boil, whisking consistently. add cornmeal mix slowly but surely, then add garlicup and pink peppers.
4. cook 2 minutes stirring consistently with picket spoon. Add currently being butter and cook an even further 2 minutes.
5. Preheat oven to 375 brush souffle dish or casserole with olive oil. Space dish in oven for 5 minutes to very hot it.
6. Beat egg whites with a pinch of salt till rigid peaks sort. Carefully fold whites into thickened cornmeal.
7. Pour mix into very hot souffle dish. Bake until eventually puffed and golden concerning 30 minutes. Serve routinely.","url":"https://recipe.bluelayer.org/recipe/6520/pane-giallo-polenta-bread-classes-breads-italy"},{"id":"6519","title":"Merenda Fiorentina (Florentine snack bread) Types: Breads, Italy","ingredients":"• 1 package Dry fast paced yeast
• The crust
• 1 tsp Salt
• 1 tbsp Minced garlic
• 3 cup Unbleached flour
• Cornmeal for dusting
• 1 cup Hot water (105°F)
• Coarse salt
• 3 tbsp Olive oil + oil for brushing
• 1 tsp Minced contemporary rosemary:option","directions":"1. add yeast, salt and flour in significant bowl. mix water and oil in a minimal bowl add liquid to dry componentsp and add until finally they sort a tough mass.
2. Knead mix in just a bowl with your fingers until it retains jointly then convert out on to a lightly flour seem and knead in garlic.
3. Move forward until dough is comfortable and elasticup regarding 8 minutes sort ball and allow for rest on a lightly floured appear covered for 1 hour.
4. Preheat oven to 375°F Preheat oven to 375 roll dough into 12 X 14 inch rectangle and shift to baking sheet sprinkled with cornmeal.
5. Employ the service of finger recommendations to create indentations inside the dough at 2 inch durations sprinkle dough lightly with coarse salt and drizzle olive oil above the ultimate.
6. Sprinkle with rosemary if made use of bake until golden bnrown over 25 minutes remove versus oven and brush with a minor additional oil neat a little serve hot.
7. to serve reduce into slender slices and pack together with a picnicup lunch with roast chicken roasted crimson peppers and crimson wine.
8. recipe from the cole Neighborhood's California Culinary Academy Collection cookbook \"Italian cooking at the academy\"","url":"https://recipe.bluelayer.org/recipe/6519/merenda-fiorentina-florentine-snack-bread-types-breads-italy"},{"id":"6359","title":"Salted Peanut Bread","ingredients":"• 1 package Yeast
• 1/2 tsp Salt
• 1 cup Full wheat flour
• 2 tbsp Butter
• 2 cup Bread flour 1
• Egg; space temperature
• 1/3 cup Nonfat dry milk
• 3/4 cup Cutped salted peanuts
• 3 tbsp Sugar
• 1 cup Warm water","directions":"1. Mix all elements, such as the peanutsp instantly from the jar, pick out white bread and press start off.
2. Dry roasted insane might be made use of. In opput to Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6359/salted-peanut-bread"},{"id":"6320","title":"Boboli Topping 23","ingredients":"• Web page 87
• -Dotty Hull rvkc52a","directions":"1. Below are some of the pizza mixtures. All comprise mozzarella cheese in just addition to the other substances.
2. HAWAIIAN--pineapple, bacon or canadian bacon, handmade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled chicken marinated inside of an orange teriyaki sauce, crimson onions, scallions and cute peppers.
3. GOAT CHEESE--bacon, crimson onions, 3 shade peppers, fresh new tomatoes and light goat cheese. SHRIMP PESTO--with shrimp, refreshing tomatoes, Mediterrean olives, sund-dried tomatoes, and handmade pesto sauce.
4. SOUTHWESTERN BURRITO--with grilled chicken breast marinated inside of lime and herbs, handmade black beans, fire-roasted gentle chilies, lovable white onions and cheddar cheese.
5. Serve with green tomatillo salsa and bitter cream. 5 CHEESE AND TOMATO--Contemporary sliced tomatoes, basil leaves, buffalo mozzarella, fontina, smalloked gouda, and romano cheeses.
6. (wrv)","url":"https://recipe.bluelayer.org/recipe/6320/boboli-topping-23"},{"id":"6199","title":"Correct Garlic Bread","ingredients":"• Garlicup puree(2 roasted intellect)
• 1/4 lb Unsalted butter, softened
• 2 tbsp (2 pk) dry yeast
• 1/2 cup Very hot water (115-120 degrees)
• Website page 40
• 2 1/2 cup Hot water
• 2 tbsp Kosher salt
• 3 1/4 cup Full wheat flour
• 3 1/4 cup Unbleached all cause flour
• Cornmeal","directions":"1. Cream collectively the garlicup puree and butter. (This may well be accomplished times in just progress and refrigerated.
2. Deliver to space temperature right before making use of). Mix the yeast with 1/2 cup hot water inside of hefty bowl.
3. Stir with a fork or little whisk. Cover an extra 2 1/2 cups water. Add salt. Stir in just the flour, 1 cup at a period, starting off with the entire wheat.
4. Seek the services of a whisk until the dough resultsp in being rigid, then swap to a picket spoon. Turn the dough on to a very well floured perform show up.
5. Knead rhythmically for 10 to 15 minutes, until eventually the dough is soft, springy, nonsticky, and elastic.
6. Add even more flour as you knead if required. The dough is geared up if you can poke to palms into it and the ensuing indentations spring back again.
7. Cover the dough with a fabric and allow relax whilst you clean, dry and generously butter the bowl. Knead the dough a pair a lot more turns, then kind it into a ball and location it in just the bowl.
8. Turn it to coat with butter. Cover the bowl and put it inside of a hot, draft-totally free place until finally the dough is made up of doubled in just the cooler part, more than 1 1/2 hrs.
9. It consistsp of risen adequately anytime you can carefully poke a finger into the dough and the gap reamins.
10. (Wear't poke way too enthusiastically or the dough will collapse.) Though doubled, flour your fist and punch the dough down.
11. Knead it a handful of days and then allow for it unwind. Sprinkle 1 hefty or 2 low baking sheetsp with a liberal total of cornmeal.
12. Divide the dough into 3 equivalent pieces. Although you energy with 1 piece, preserve the other 2 coated.
13. Flour your perform appear. With a rolling pin, roll each and every piece of dough into a rectangle almost 14-inches extensive X 7-inches vast.
14. Spread it with softened garlicup butter. Roll the lengthy gain from the contrary extended benefit, as if you were being rolling up a rug.
15. Pinch finishes shut. Location enjoys on the baking sheets. With a sharp knife or razor blade, lower the enjoys lightly at 2-inch durations.
16. Cover with a material and House inside a hot draft-totally free spot to add until doubled, around 1/2 hour.
17. In the meantime preheat oven to 400°F Bake for 35 to 40 minutes with a pan of boiling water on the oven surface.
18. Spray loaves with water many instances all through the baking technique. (This can help the bread style a thick crusty shell.) To verify for doneness, rap the loaf with your knuckles.
19. The loaf need to reliable hollow. Awesome on cord racks, however the loaves are delectable consumed incredibly hot straight out of the oven.","url":"https://recipe.bluelayer.org/recipe/6199/correct-garlic-bread"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5976","title":"Melon & orange cups","ingredients":"substances
2 minimal honeydew melons
1 grapefruit, peeled and segmented
2 oranges, peeled and segmented
50g/2oz roasted, unsalted peanuts
25g/1oz gentle muscovado sugar
1/4 teaspoon floor cinnamon","directions":"First, halve the melons, scoop out the seeds and discard, then remove and chop the flesh. Book the melon shells.
Then, within a bowl, merge collectively the melon and citrus culmination. Pile the end result again into the melon shells.
Then, chop the peanuts and merge with the sugar and cinnamon. Sprinkle above the fruit and provide. substances Grilled contemporary figs with crème fraîche serves 4.
Then, preheat the grill to superior. Frivolously 8 ripe contemporary figs 225g/8oz crème fraîche 50g/2oz gentle muscovado sugar butter a shallow flameproof dish, massive adequate to suit the figs within just a solitary layer.
Then, slash the figs into quarters without having chopping during the foundation, and carefully open just about every one out a very little. Spoon a dollop of crème fraîche into the middle of every single fig.
Finally, sprinkle the sugar frivolously amongst the figs. Put the figs in just the composed dish, and put the sizzling grill for 2 minutes or until finally the sugar is made up of melted and the crème fraîche commences to operate. Provide mechanically. fruit desserts.","url":"https://recipe.bluelayer.org/recipe/5976/melon-orange-cups"},{"id":"5839","title":"Pink curry with cashews","ingredients":"1 tablespoon vegetable oil
250ml/9fl oz coconut milk
1 kaffir lime leaf
1â„4 teaspoon gentle soy sauce
50g/2oz baby corn cobs, halved lengthways
100g/4oz broccoli florets
100g/4oz French beans, minimize into
5cm/2inside of elements
25g/1oz uncooked cashew mad
15 clean Thai basil leaves
1 tablespoon chopped fresh new coriander leaves
1 tablespoon chopped roasted
peanuts, to garnish
For the pink curry paste
7 refreshing purple chillies, halved, seeded and blanched
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2.5cm/1within piece of galangal, chopped
1â„2 lemon grass stalk, difficult outer layer taken out, chopped
1 teaspoon salt grated zest of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, shredded","directions":"First, to deliver the curry paste, grind all the elements jointly getting a huge mortar and pestle, or a grinder. As an alternative, purée temporarily in just a blender or foods processor until eventually a paste kinds.
Then, put the oil a wok or higher weighty frying pan in excess of a superior warm. Incorporate 3 tablespoons of the crimson curry paste, and stir until finally aromatic. (Keep any leftover paste within a screwtop glass jar within the fridge, and hire within just a couple times.).
Then, avoid the warmth to medium. Insert the coconut milk, kaffir lime leaf, soy sauce, baby corn cobs, broccoli florets, French beans and cashew mad. Convey to the boil and simmer for relating to 10 minutes, right up until the greens are cooked, nevertheless however company and crunchy.
Finally, remove and discard the lime leaf, and stir within the basil leaves and coriander. Go to a warmed serving dish, garnish with the peanuts and provide quickly. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5839/pink-curry-with-cashews"},{"id":"5826","title":"Roasted Mediterranean greens","ingredients":"1 crimson pepper, seeded and slice into chunks
1 yellow pepper, seeded and minimize into chunks
2 Spanish onions, lower into wedges
2 enormous courgettes, reduce into chunks
1 higher aubergine, lower into chunks
1 fennel bulb, thickly sliced
2 beef tomatoes
8 garlic cloves
2 tablespoons olive oil
a handful of sprigs of fresh new rosemary recently flooring black pepper","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.
Then, spread the peppers, onions, courgettes, aubergine and fennel in just a frivolously oiled shallow ovenproof dish or roasting tin.
Then, reduce just about every tomato inside 50 percent and Space, slash aspect up, with the veggies. Tuck the garlic cloves within in between the greens, then brush them with the olive oil. Include some sprigs of rosemary, and grind in excess of some black pepper.
Finally, roast within the oven for 20â€\"25 minutes, turning the greens midway all through the cooking season. Provide warm. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5826/roasted-mediterranean-greens"},{"id":"5820","title":"Vegetable paella","ingredients":"2 lower fennel bulbs, halved lengthways
225g/8oz cherry tomatoes, halved
3 tablespoons olive oil
2 teaspoons coriander seeds, beaten
900ml/11â„2pt vegetable stock
100g/4oz wild rice
200g/7oz extensive-grain white rice
2 tablespoons chopped fresh new coriander leaves
juice of 1â„2 lemon
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, put the fennel and tomatoes in just a roasting tin, drizzle with the oil and sprinkle with the coriander seeds. Period with salt and pepper. Roast the veggies, turning them after or 2 times, for 40 minutes or right until delicate.
Then, in the meantime, provide the stock to the boil inside a weighty weighty saucepan. Insert the wild rice and simmer for 30 minutes. Incorporate the very long-grain rice and carry on to cook for 15â€\"20 minutes or right up until possibly versions of rice are gentle. Drain during a sieve.
Finally, convert the rice and roasted veggies into a heavy bowl, and throw to mixture. Sprinkle earlier mentioned the chopped coriander and lemon juice. Provide very hot. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5820/vegetable-paella"},{"id":"5657","title":"Fragrant saffron chicken","ingredients":"2 chickens, more than 1.6kg/31â„2lb each individual
1 carrot, sliced
2 celery sticks, sliced
6 black peppercorns
2 bay leaves
50g/2oz butter
225g/8oz onion, finely chopped
1 teaspoon saffron threads
4 dried apricots
grated zest of 1 lemon
300ml/10fl oz dry white wine
3 tablespoons crystal clear honey
1 teaspoon light-weight curry paste
300ml/10fl oz mayonnaise
300ml/10fl oz double product
salt and recently floor black pepper","directions":"First, put the chickens inside of 2 different weighty saucepans. Address with chilly water and include the carrot, celery, peppercorns and 1â„2 bay leaf to just about every. Provide bit by bit to the boil, protect and simmer fairly carefully for concerning 1 hour. Pierce the thigh joints with a skewer to verify if cooked â€\" the juices need to work obvious. Go away the chickens to neat within just their poaching liquid.
Then, drain the chickens. Remove and discard the pores and skin, strip off the meat and discard the bones. Lower the meat into chunk-dimensions sections. Fixed apart.
Then, soften the butter inside of a medium saucepan, and sauté the onion until finally gentle. Grind the saffron strands to a powder taking a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Provide to the boil. Simmer, identified, for relating to 10 minutes till perfectly very low and the regularity of chutney.
Then, awesome and purée inside of a blender or foodstuff processor, then sieve.
Then, fold the chilly saffron combination into the mayonnaise. Whip the product until eventually it precisely retains its form. Fold into the mayonnaise combination, and time with salt and pepper.
Then, merge alongside one another the chicken elements and the mayonnaise blend, and provide upon a mattress of rice. chicken & other poultry Chinese chicken with cashew outrageous serves 4 4 skinless chicken breast fillets, sliced into strips 3 garlic cloves, overwhelmed 4 tablespoons soy sauce 2 tablespoons cornflour 225g/8oz dried egg noodles 3 tablespoons sunflower oil 1 tablespoon sesame oil 100g/4oz roasted cashew mad 6 spring onions, slash into 5cm/2within.
Then, put the chicken inside a bowl with the garlic, soy sauce and cornflour, and mixture until finally the chicken is nicely lined. Deal with with hold movie, and chill for regarding 30 minutes.
Then, in the meantime, deliver a pan of water to the boil and incorporate the egg noodles. Convert off the warmth and depart to stand for 5 minutes. Drain nicely. E-book.
Then, warmth the oils within just a substantial frying pan or wok earlier mentioned a significant warm, and incorporate the chilled chicken and marinade juices. Stir-fry for 3â€\"4 minutes until finally golden brown. Increase the cashew outrageous and spring onions to the pan or wok,and stir-fry for 2â€\"3 minutes.
Finally, include the worn out noodles, and stir-fry for a excess 2 minutes. Throw the noodles effectively and provide instantly. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5657/fragrant-saffron-chicken"},{"id":"5647","title":"Kung po chicken","ingredients":"substances
250g/9oz skinless chicken breast fillets
1â„4 teaspoon salt
1â„2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, lower into small components a couple reduced slices of new root ginger
5 dried crimson chillies, moist, seeded and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew outrageous a number of drops of sesame oil","directions":"First, minimize the chicken into reduced cubes above the dimension of sugar lumps. Put the chicken inside a very little bowl, and incorporate with the salt and egg white. Incorporate a handful of drops of water with the cornflour to style a paste, and insert to the bowl.
Then, slash the green pepper into cubes, in excess of the identical measurement as the chicken.
Then, warm the oil inside of a wok, increase the chicken, spring onion and ginger, and stir-fry for 1 instant, then incorporate the chillies with the yellow bean sauce and wine. Merge very well and stir-fry for a further instant. At some point, stir within the roasted cashew outrageous and sesame oil.
Finally, provide very hot with boiled rice. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5647/kung-po-chicken"},{"id":"5632","title":"Indonesian-structure satay chicken","ingredients":"substances
50g/2oz uncooked peanuts
3 tablespoons vegetable oil
1 little onion, finely chopped
2.5cm/1inside piece of refreshing root ginger, finely chopped
1 garlic clove, overwhelmed
700g/11/2lb skinless chicken thigh fillets, cubed
100g/4oz creamed coconut, approximately chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon smooth dim brown sugar
150ml/5fl oz milk
1â„4 teaspoon salt","directions":"First, shell the peanuts and remove the skins by way of rubbing them in between the hands of your fingers. Put them in just a lower bowl, include specifically ample water to protect and soak for 1 second. Drain the ridiculous and slash into slivers.
Then, warm the wok and increase 1 teaspoon of the oil. After the oil is sizzling, stir-fry the peanuts for 1 moment right until crisp and golden. Remove with a slotted spoon and drain upon kitchen area paper.
Then, incorporate the staying oil to the warm wok. Although the oil is sizzling, increase the onion, ginger and garlic, and stir-fry for 2â€\"3 minutes until eventually softened still not browned. Remove with a slotted spoon and drain upon kitchen area paper.
Then, insert the chicken sections to the wok and stir-fry for 3â€\"4 minutes till crisp and golden upon all aspects. Thread on to bamboo skewers and retain very hot.
Then, insert the creamed coconut to the scorching wok within minor elements, and stir-fry till melted. Insert the chilli sauce, peanut butter and ginger blend, and simmer for 2 minutes. Stir in just the sugar, milk and salt, and simmer for a even more 3 minutes.
Finally, provide the skewered chicken sizzling with a dish of the incredibly hot sauce sprinkled with the roasted peanuts and veggies. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5632/indonesian-structure-satay-chicken"},{"id":"5631","title":"Garlic & nut butter chicken","ingredients":"225g/8oz roasted salted put together insane, approximately chopped
5 garlic cloves, about chopped
450g/1lb butter, softened
4 tablespoons chopped new flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 heavy egg, overwhelmed
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 very low skinless chicken breast fillets
900ml/11â„2pt incredibly hot chicken stock recently flooring black pepper","directions":"First, mix the outrageous and garlic with the butter, parsley and 2 tablespoons of lemon juice, and year effectively with pepper. Deal with and chill.
Then, roll out the puff pastry thinly. Prick properly and go away to chill out for 30 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6. Brush the pastry with crushed egg and, having a very low cutter, stamp out styles. Sprinkle with the poppy and caraway seeds, and bake inside of the oven for 10 minutes.
Then, prepare the chicken breasts within a roasting tin, and 50 %-protect with the incredibly hot stock. Protect with foil and cook for 30 minutes or till cooked during.
Finally, to provide, soften the nut butter combination. Drain the cooked chicken breasts against the stock, and put upon a heated serving dish. Spoon the melted butter higher than, and garnish with the pastry designs. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5631/garlic-nut-butter-chicken"},{"id":"5600","title":"Lamb with mint sauce","ingredients":"substances
8 lamb noisettes, 2.5cm/1inside thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
salt and recently floor black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh new mint leaves, finely chopped
2 tablespoons white wine vinegar","directions":"First, to deliver the mint sauce, stir 2 tablespoon boiling water and the sugar collectively right until the sugar is made up of dissolved, then incorporate the mint and vinegar. Period with salt and pepper. Depart to stand for 30 minutes to allow for the flavours to mingle.
Then, year the lamb with pepper. Warm the oil inside a huge frying pan, then sauté the lamb, within just batches if needed, for more than 3 minutes upon every single aspect for crimson meat.
Then, move the lamb to a warmed serving plate, and period with salt, then include and continue to keep very hot. Shift the mint sauce to a jug or sauceboat.
Then, pour the wine into the cooking juices, and stir with a wood spoon to dislodge the sediment and any other bits towards the backside of the pan. Provide to the boil and enable the juices bubble for a pair of minutes, then pour the sauce previously mentioned the lamb.
Finally, provide the lamb noisettes and mint sauce at the moment, accompanied as a result of roasted fresh new potatoes and carrots. meat & sport.","url":"https://recipe.bluelayer.org/recipe/5600/lamb-with-mint-sauce"},{"id":"5570","title":"Yorkshire pudding","ingredients":"1.8kg/4lb joint of beef splash of pink wine
300ml/10fl oz minimized beef stock salt and recently floor
black pepper
For the Yorkshire pudding
175g/6oz simple flour
1 teaspoon salt
300ml/10fl oz chilly milk
3 eggs, overwhelmed
60g/21â„2oz beef dripping","directions":"First, to plan the Yorkshire pudding batter, sift the flour into a blending bowl with the salt. In just an additional high bowl, incorporate jointly the milk and 150ml/10fl oz water, and whisk with the overwhelmed eggs. Include this to the flour inside of a slim movement, whisking to a gentle batter. Go away to stand for 60 minutes at area temperature.
Then, preheat the oven to 240°C/475°F/Fuel mark 9.
Then, time the joint of beef intensely with salt and pepper, rubbing it within all more than. Sit the joint upon a rack in just a roasting tin, and roast inside the oven for 25 minutes, then avert the temperature to 200°C/400°F/Fuel mark 6 and proceed roasting for a extra 25 minutes. It is significant not to open the oven doorway for a lot more than a number of seconds at any season in opposition to begin to complete.
Then, remove the meat in opposition to the oven and allow for to chill out upon its rack for regarding 30 minutes within just a sizzling Room, lined with foil. Make improvements to the oven temperature to 230°C/450°F/Fuel mark 8.
Then, though the meat is resting, cook the Yorkshire pudding. Put the beef dripping into a steel pan at minimal 6.5cm/21â„2inside of deep, and put in just the oven till smoking warm. Provide the written batter a ultimate whisk, and pour into the pounds. Bake for 25â€\"30 minutes, While the pudding will be effectively risen with a crisp, golden crust.
Then, create a gravy through pouring off the pounds versus the roasting tin. House the pan previously mentioned a large warmth, and deglaze it with a splash of crimson wine. Incorporate the stock and boil fiercely, scraping the trapped-upon sediment with a picket spoon. Style and transform the seasoning if critical.
Finally, provide the roast beef slice inside of slices, accompanied as a result of the gravy, Yorkshire pudding and roasted greens. meat & activity 25g/1oz butter 450g/1lb minced beef 1 onion, chopped 2 garlic cloves, overwhelmed.","url":"https://recipe.bluelayer.org/recipe/5570/yorkshire-pudding"},{"id":"5560","title":"Thai beef curry","ingredients":"1 tablespoon tamarind pulp
2 tablespoons vegetable oil
700g/11â„2lb stewing beef (cubed)
500ml/18fl oz coconut milk
4 cardamom pods, bruised
500ml/18fl oz coconut product
2 tablespoons curry paste
2 tablespoons Thai fish sauce
8 pickling onions
8 baby potatoes
2 tablespoons granulated sugar
75g/3oz unsalted peanuts, roasted and floor","directions":"First, put the tamarind pulp and 125ml/4fl oz boiling water inside of a bowl, and fixed apart to neat. Mash the pulp with your fingertips to dissolve it, then tension and e-book the liquid, discarding the pulp.
Then, warmth a non-adhere wok above a higher warmth, insert the oil and swirl to coat. Incorporate the beef inside of batches, and stir-fry previously mentioned a significant warmth for 5 minutes for each individual batch or until eventually browned all in excess of. Avert the warm, increase the coconut milk and cardamom pods, and simmer for 1 hour or right until the beef is delicate. Remove the beef towards the wok, then stress the cooking liquid into a bowl and hold to one facet.
Then, warm the coconut product inside of the wok, and stir within just the curry paste. Cook for 10 minutes or until finally the oil starts off to different towards the product. Incorporate the fish sauce, onions, potatoes, beef blend, sugar, peanuts, tamarind water and the reserved cooking liquid. Simmer for 25â€\"30 minutes right until the meat is smooth. Provide warm. meat & video game Fillet of beef with porcini & lovable peppers serves 8 1.4kg/3lb trimmed beef fillet 25g/1oz dried porcini mushrooms, wet and tired 250g/9oz jar sliced crimson and yellow peppers in just oil, worn out 375g/13oz pancetta slices 2 tablespoons additional virgin olive oil 2 teaspoons undeniable flour 150ml/5fl oz Italian pink wine 300ml/10fl oz beef stock 2 tablespoons Marsala 2 teaspoons dried combined herbs salt and recently flooring black pepper.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, slash a slit together the facet of the fillet, retaining both equally finishes hooked up. Open it out with your hands a small, to deliver a pocket.
Then, approximately chop the porcini, scheduling 50 % for the sauce. Mixture the remainder with 50 percent of the peppers, and seek the services of to fill the pocket inside of the beef. Grind black pepper in excess of the meat, then wrap the pancetta close to the fillet to enclose it extensively. Tie with string at month-to-month durations.
Then, warmth the oil within just a heavy non-adhere frying pan, incorporate the meat and sear upon all aspects. Raise the fillet out of the oil, draining higher than the pan. Ebook the juices within just the pan for the sauce.
Then, go the fillet to a roasting tin, and roast in just the oven for 45 minutes. Remove versus the oven, protect with foil and depart to take it easy within a very hot spot for 10â€\"15 minutes.
Then, in the meantime, reheat the reserved juices in just the frying pan, sprinkle in just the flour and cook, stirring, above a medium warm for 2â€\"3 minutes. Slowly stir inside of the crimson wine and the stock, then deliver to the boil, stirring. Avoid the warmth and increase the Marsala and merged herbs. Time with salt and pepper, and simmer right until thickened, stirring generally.
Then, increase the staying peppers and porcini, and warmth during.
Finally, remove the string versus the beef fillet and carve the meat into great slices. Having a slotted spoon, remove the peppers and onions towards the sauce and employ the service of to garnish the meat. Provide routinely, drizzled with the sauce. meat & recreation.","url":"https://recipe.bluelayer.org/recipe/5560/thai-beef-curry"},{"id":"5459","title":"Green chilli & meat stew","ingredients":"21â„2lb stewing beef, cubed
1.2 litres/2pt water
100g/4oz fresh new green chillies, roasted, peeled, seeded
and chopped
2 teaspoons garlic powder
1 teaspoon cornflour salt and recently floor
black pepper","directions":"First, protect the meat with water inside of a enormous weighty pan, carry to the boil and simmer carefully for 4 several hours.
Then, insert the chillies and garlic powder Time with salt and pepper.
Finally, dissolve the cornflour inside 2 teaspoons water to sort a paste, and stir within quickly. As soon as the combination includes thickened, simmer for over 45 minutes. Provide incredibly hot. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5459/green-chilli-meat-stew"},{"id":"5421","title":"Roasted vegetable pasta","ingredients":"substances
50g/2oz butter, melted
2 tablespoons chopped contemporary flat-leaf parsley
1 tablespoon finely grated lemon zest
1 very little pink pepper, seeded and slash
into slim strips
1 low green pepper, seeded and lower into slender strips
100g/4oz button mushrooms, halved
8 cherry tomatoes, halved
350g/12oz dried farfalle
salt and floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Inside of a very low bowl, merge 50 percent the butter with the parsley and lemon zest. Fixed apart.
Then, brush the getting butter above the peppers and set up, within a one layer, upon a baking tray. Cook inside the oven for 10 minutes. Increase the mushrooms and tomatoes, and cook for a extra 5 minutes.
Finally, in the meantime, cook the pasta within just frivolously salted boiling water till al dente and drain. Throw the pasta with the roasted greens and the herb mix. Time with salt and pepper, and provide quickly.","url":"https://recipe.bluelayer.org/recipe/5421/roasted-vegetable-pasta"},{"id":"5207","title":"Ruggles Grill Reese's Peanut Butter Cup Cheesecake","ingredients":"Crust:
- 24 Oreo cookies (with out the filling; 48 wafers), beaten
- 1 cup roasted peanuts
- 8 tablespoons (1 adhere) unsalted butter, melted
Cheesecake:
- 4 8-ounce programs Cream Cheese, softened
- 5 eggs
- 1 1/2 cups packed golden brown sugar
- 1 cup creamy or chunky peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 12 Reese's peanut butter cups, reduce into lower elements
Topping:
- 1/2 cup Sour Cream
- 1/2 cup granulated sugar","directions":"1. First, to create the crust, put the Oreo cookies and peanuts inside a food processor and pulse until the blend is the texture of crumbs.
2. Next, pour the melted butter into the crumb combination and pulse till it is nicely put together.
3. Then, thrust the blend flippantly throughout the bottom and midway up the aspects of a 10- inch springform pan. Refrigerate until geared up to retain the services of.
4. Then, preheat the oven to 300°F.
5. Then, to deliver the cheesecake, beat the Cream Cheese with an electric powered mixer until fluffy.
6. Then, incorporate the eggs, one at a period, whisking effectively when every addition. Incorporate the brown sugar, peanut butter, heavy cream, and vanilla extract and beat until properly merged.
7. Then, utilizing a rubber spatula, fold in the components of peanut butter cups.
8. Then, spoon the cheesecake combination into the written crust and comfortable the supreme. Model a strip of heavy-responsibility foil 3 inches superior and wrap it over the pan.
9. Then, put the cheesecake pan in a much larger roasting pan and pour in plenty of hot water to appear midway up the aspects of the springform pan.
10. Then, bake for 1 1/2 hrs, or until the cheesecake is preset in the middle. Remove the roasting pan with the cheesecake, however depart the oven on.
11. Then, to create the topping, whip the Sour Cream and granulated sugar until comfortable.
12. Then, employing a steel spatula, spread the Sour Cream blend over the cheesecake.
13. Then, put the cheesecake again in the sizzling oven immediately on the rack and bake for about 5 minutes.
14. Then, enable the cheesecake neat in the pan on a twine rack prior to loosening the facets of the crust to the pan and then freeing the ring.
15. Finally, refrigerate the cake for at minimum amount 4 hours prior to serving.","url":"https://recipe.bluelayer.org/recipe/5207/ruggles-grill-reeses-peanut-butter-cup-cheesecake"},{"id":"5167","title":"Coco's Harvest Pie","ingredients":"Pumpkin Mousse:
- 1 tablespoon (1 envelope) unflavored powdered gelatin
- 3 tablespoons cold water
- 6 egg yolks
- 1 1/2 cups sugar
- One 30-ounce can pumpkin, or 3 cups roasted and mashed fresh pumpkin
- 2 teaspoons floor cinnamon
- 1/2 teaspoon flooring ginger
- 1/4 teaspoon floor cloves
- 1/4 teaspoon floor nutmeg
- 3 cups significant cream
- 2 teaspoons vanilla extract
Pumpkin Pies:
- 1 1/2 cups sugar
- 2 teaspoons flooring cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon floor ginger
- 1/2 teaspoon floor cloves
- 1/4 teaspoon flooring nutmeg
- One 30-ounce can pumpkin, or 3 cups roasted and mashed contemporary pumpkin
- 4 egg yolks
- 2 12-ounce cans evaporated milk
- 2 9-inch deep-dish piecrusts, do-it-yourself (watch site 149) or acquired
Whipped cream (optional):
- 1. To create the pumpkin mousse, sprinkle the gelatin powder over the water and permit it melt, more than 1 instant.
- 2. Merge the egg yolks and the sugar inside a bowl and level it over a pan of simmering water. Getting an electric powered mixer, battle the combination till it contains begun to thicken and the sugar includes dissolved.
- 3. Remove the bowl from the pan and whisk in the softened gelatin. Spot the bowl back again on the pan of water and whisk the mix until it is thick and comfortable.
- 4. Whisk jointly the pumpkin, cinnamon, ginger, cloves, and nutmeg. Fold the pumpkin into the thickened egg combination and mix perfectly. cover with plastic wrap and refrigerate for 1 hour.
- 5. Mix the heavy cream and vanilla extract and overcome to rigid peaks. Fold the whipped cream into the pumpkin blend and incorporate carefully yet diligently. Continue to keep refrigerated.
- 6. Preheat the oven to 425°F.
- 7. The moment the mousse is fixed, you can deliver the pumpkin pies. Whisk jointly the sugar, cinnamon, salt, ginger, cloves, and nutmeg in a superior bowl. Stir in the pumpkin and incorporate until finally perfectly merged.
- 8. Whisk the egg yolks right until mild and foamy. slowly whisk in the evaporated milk.
- 9. Include the pumpkin mix to the egg combination and whisk vigorously right until properly merged.
- 10. Pour the mix within even ranges into the 2 pie shells. Bake in the hot oven for 15 minutes, then remove the warm to 350°F and bake for one more 40 to 45 minutes. A toothpick inserted in the middle really should appear out fresh.
- 11. Each time the pies include cooled, best them with enormous spoonfuls of the pumpkin mousse. Provide hot or cold. Garnish with a dollop of whipped cream, if preferred.
Each and every pie serves 8:
COCO'S:
Nutella Crepes:
- NUTELLA, Designed Against HAZELNUTS, SKIM MILK, AND COCOA POWDER, IS A SPREAD THAT ORIGINATED Inside ITALY. For the reason that OF THE CHOCOLATE, IT IS Always Regarded A DESSERT, Yet IT GOES on Every little thing from TOAST TO BAGELS. Those Smooth CREPES SPREAD WITH NUTELLA AND A Tiny POWDERED SUGAR ARE PERFECT FOR AN Uncomplicated BRUNCH.
- 2 cups all-cause flour
- 1 teaspoon kosher salt
- 2 eggs, overwhelmed
- 2 tablespoons melted butter
- 2 cups milk
- 1 teaspoon vanilla extract
- One 13-ounce jar Nutella
- 1/2 cup powdered sugar
- 1. in a weighty bowl, whisk alongside one another the flour and salt. Create a nicely in the centre of the dry components and pour in the overwhelmed eggs, 1 tablespoon of the melted butter, and 1/2 cup of the milk. Whisk carefully until finally very well merged.
- 2. slowly whisk in the getting 1 1/2 cups milk and the vanilla extract. Refrigerate the batter until well prepared to seek the services of.
- 3. Hire a effectively-experienced medium skillet or one with a nonstick appear to deliver the crepes. Put the skillet around medium warm and brush a slender movie of the being 1 tablespoon melted butter over the bottom of the pan.
- 4. Pour 1/2 cup of the batter into the skillet and swirl it in close proximity to to sort a slim crepe. Although the bottom is golden brown, switch the crepe around and cook for about 1 instant. Repeat with the getting butter and batter, for a general of 30 crepes.
- 5. Hold the crepes hot When you conclude generating them. Spread each individual one with 2 or 3 teaspoons of Nutella and roll it up. Dirt the crepes with a minor powdered sugar prior to serving sizzling.
Will make 30 crepes:
cold STONE CREAMERY:
Slab Cake Batter Ice cream:
- THIS Edition OF THE cold STONE CREAMERY Standard Includes ALL THE CREAMINESS OF THE First, Nevertheless YOU DON'T Need to have AN ICE cream Company. Simply just FREEZE SCOOPS OF THE CHILLED BATTER Until finally THEY'RE Demanding, AND Provide AS A lot of OR AS Couple AS YOU Need AT ANY Period.
- 3 cups heavy cream
- 1/4 teaspoon kosher salt
- 3/4 cup sugar
- 1/2 cup Duncan Hines Soaked Lavish Butter Recipe Fudge Cake Merge
- 1 cup milk","directions":"1. First, blend 1 cup of the significant cream with the salt and sugar inside a weighty saucepan about medium warm.
2. Next, stir right until the sugar includes dissolved. After the sugar is dissolved, choose the pan off the heat.
3. Then, whisk in the 1/2 cup cake mix. Stir in the being 2 cups heavy cream and the 1 cup milk. Whisk the mix right until it is comprehensively comfortable and free of charge of lumps.
4. Finally, pour the mix into a bowl or tray and refrigerate for at minimal 4 hrs. To deliver certainly the scoops will reside jointly Though assisted, section out as several scoops as you will need and put them both on a parchment paper-coated tray or on client dessert plates. Put them in the freezer for 1 to 2 hours to harden, then provide.","url":"https://recipe.bluelayer.org/recipe/5167/cocos-harvest-pie"},{"id":"4838","title":"Eggplant, Roasted Pepper, and Fontina Panino","ingredients":"- 2 slices Eggplant, more than 3�\"8 in. (1 cm) thick, peeled
- as necessary Olive oil
- 1�\"2 Purple bell pepper, roasted and peeled
- 1 Ciabatta roll or other huge, flat supper roll or bun
- as essential (as needed) Olive oil
- 2 slices Fontina cheese","directions":"1. First, brush the two facets of the eggplant slices with oil.
2. Next, cook on a grill or griddle or in a sauté pan until simply just soft.
3. Then, remove the seeds, stem, and internal membranes from the pepfor each. Slash it within into 2 parts and lay the components out flat.
4. Then, minimize the roll inside 50 % horizontally.
5. Then, brush both of those halves with olive oil.
6. Then, lay the eggplant slices on the bottom half.
7. Then, final with the pepper and then the fontina cheese.
8. Then, issue the best 50 percent of the roll in point and thrust with each other.
9. Then, cook in a panino thrust or on a griddle until the cheese is melted.
10. Finally, minimize inside 50 percent to serve.","url":"https://recipe.bluelayer.org/recipe/4838/eggplant-roasted-pepper-and-fontina-panino"},{"id":"4833","title":"Falafel and Roasted Veggies in Pita","ingredients":"- 1 Pita
- 1 fl oz (30 mL) Tahini Yogurt Dressing (underneath)
- 2 oz (60 g) Falafel, 1-oz (30-g) balls, sizzling
- 2 oz (60 g) Roasted Summer months Veggies, hot","directions":"1. First, the sandwich might be manufactured via splitting open the pita to deliver a pocket or through wrapping the full pita in the vicinity of the filling. If you are splitting open the pita, spread the in with 1 tbsp (15 mL) dressing.
2. Next, fill with the falafel and veggies.
3. Then, drizzle the remaining dressing above the filling.
4. Finally, provide instantly.","url":"https://recipe.bluelayer.org/recipe/4833/falafel-and-roasted-veggies-in-pita"},{"id":"4800","title":"Roasted Garlic","ingredients":"- 6 Garlic heads, entire
- 1 fl oz (30 mL) Olive oil","directions":"1. First, preheat an oven to 400°F (200°C).
2. Next, rub the heads of garlic with olive oil.
3. Then, destination on a sheet pan in the oven.
4. Then, remove against the oven and great a bit.
5. Then, for roasted garlic pulp, slice the heads in 50 percent crosswise and squeeze out the pulp.
6. Finally, for roasted garlic cloves to retain the services of as garnish, independent the cloves. Provide peeled or unpeeled.","url":"https://recipe.bluelayer.org/recipe/4800/roasted-garlic"},{"id":"4784","title":"Smoke-Roasted Pork Shoulder","ingredients":"- 8 lb (4 kg) Pork shoulder or butt
- 2 oz, (60 g,) Spice Rub I (beneath) or as necessary or as required","directions":"1. First, slim added exterior pounds to the meat.
2. Next, rub the meat with the spice rub so it is comprehensively protected with a slender layer.
3. Then, refrigerate the meat right away.
4. Then, cook the meat on racks inside a smoke roaster at 250�?\"275°F (120�?\"135°C) till Pretty delicate, over 6 hrs. Any time carried out, the meat really should be comfortable more than enough to pull aside with a fork.
5. Finally, the pork might be minimize from the bones and sliced or slice into chunks and assisted with a barbecue sauce on the side, or it may perhaps be shredded, combined with a tiny barbecue sauce, and utilized as a sandwich filling.","url":"https://recipe.bluelayer.org/recipe/4784/smoke-roasted-pork-shoulder"},{"id":"4777","title":"Ecuadorian Quinoa and Peanut Soup","ingredients":"- 1 oz (30 g) Butter
- 1�\"2 oz (15 g) Annatto seeds
- 1 oz (30 g) Butter
- 10 oz (300 g) Onion, chopped fine
- 1�\"2 oz (15 g) Garlic, chopped good
- 2 qt 8 fl oz (2.25) L Water
- 8 oz (250 g) Quinoa, rinsed effectively and worn out
- 10 oz (300 g) Potatoes, medium cube
- 5 oz (150 g) Peanuts, roasted, unsalted, skinless
- 1 pt (500 mL) Milk
- 3 tbsp (45 mL) Chopped contemporary cilantro
- to taste Salt","directions":"1. First, plan annatto butter: Soften the butter and incorporate the annatto seeds.
2. Next, heat the moment amount of money of butter in a weighty saucepot. Increase the onion and garlic. Sweat until the greens are comfortable.
3. Then, stir in the annatto butter.
4. Then, increase the water, quinoa, and potatoes.
5. Then, grind the peanuts to a powder in a food items processor. Do not treatment so prolonged that they convert to peanut butter.
6. Then, insert the peanuts, milk, and cilantro to the soup.
7. Finally, increase salt to taste.","url":"https://recipe.bluelayer.org/recipe/4777/ecuadorian-quinoa-and-peanut-soup"},{"id":"4718","title":"Vegetable Caper Relish","ingredients":"- 1 fl oz (30 mL) Olive oil
- 2 oz (60 g) Carrots, slice brunoise
- 4 oz (120 g) Zucchini (outside the house portion simply just, with out the seeds), slice brunoise
- 2 oz (60 g) Fennel, slice brunoise
- 1 oz (30 g) Shallots, slice brunoise
- 3 oz (90 g) Pink pepper, roasted and peeled, slice brunoise
- 2 oz (60 g) Cucumber, peeled, seeded slice brunoise
- 1 oz (30 g) Capers, low, drained
- 2 fl oz (60 mL) Wine vinegar
- to taste Salt","directions":"1. First, warm the olive oil in a sauté pan more than small heat.
2. Next, include the carrots, zucchini, fennel, and shallots. Sweat precisely right until the veggies melt somewhat.
3. Then, inside a bowl, blend the sweated greens with the pink pepper, cucumber, capers, and vinegar. Combination effectively.
4. Then, time to taste with salt.
5. Finally, refrigerate various hours or right away in advance of serving.","url":"https://recipe.bluelayer.org/recipe/4718/vegetable-caper-relish"},{"id":"4529","title":"Guacamole BLT","ingredients":"Serves 12. 1 1/2 pounds bacon, 4 ripe avocados (1 1/2 pounds), Juice of 1/2 lime, Focaccia, Oven-dried tomatoes, 1 to 2 heads Bibb lettuce (leaves divided, or 1/2 head Boston lettuce), 3/4 cup homemade mayonnaise (or purchased","directions":"Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard fat. Place avocadoes in a bowl with lime juice, and mash with a fork until chunky yet spreadable. Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, and top sandwich. Cut into 12 squares and serve. Note: This is great built with roasted garlic mayonnaise.","url":"https://recipe.bluelayer.org/recipe/4529/guacamole-blt"},{"id":"4435","title":"Bistro Beef Sandwich","ingredients":"1 pound beef round tip steak (1/8 to 1/4-inch thick), 2 cloves garlic (beaten), 3 tablespoons lite soy sauce (separated), 2 teaspoons olive oil, 1 medium red onion (cut into thin wedges), 1 1/2 cups sliced mushrooms, 1 jar roasted red peppers (cut into strips), 1/4 cup dry red wine, 4 crusty rolls (6 inches each) (split, toasted)","directions":"Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips. Heat heavy nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside appearance is no longer red. Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon pepper. In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers, wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and remove from heat. Return beef to skillet and heat through. Serve beef mixture in rolls.","url":"https://recipe.bluelayer.org/recipe/4435/bistro-beef-sandwich"},{"id":"4416","title":"Avocado Monte Cristo","ingredients":"3/4 cup garlic mayonnaise (aioli), 24 slices firm white sandwich bread, 6 California avocados (3 pound), 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound), 24 (1 ounce) slices sliced Jalapeno Jack cheese, 16 eggs (crushed), 1 teaspoon salt, Unsalted butter (as required), 3 cups fresh fruit salsa of choice, 12 fresh cilantro sprigs","directions":"Spread 1/2 tablespoon garlic mayonnaise upon one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Beat together egg, milk, and salt; set aside. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig. Serves 12","url":"https://recipe.bluelayer.org/recipe/4416/avocado-monte-cristo"},{"id":"4401","title":"Snack Treat Mix","ingredients":"1/2 cup raisins, 1/2 cup raw pumpkin seeds, 1/2 cup raw cashews, 1/2 cup carob chips, 1 cup roasted unsalted soybeans, 1/2 cup raw sunflower seeds","directions":"Combine all ingredients in a large mixing bowl. Store in a sealed container in the refrigerator. Makes 1 pound.","url":"https://recipe.bluelayer.org/recipe/4401/snack-treat-mix"},{"id":"2977","title":"Sweet Mango Chutney","ingredients":"Ingredients 3 large mangoes, peeled and reduce into chunks (Seek the services of a little ripened types) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates, pitted 1 tsp cumin seeds, roasted 1/2 tsp coriander seeds, roasted Salt to taste 2 tsp cooking oil Tactic Peel the mango and slice it into small chunks. heat about 2 tsp oil in a pan and fry the chunks right up until they flip mushy. Drain, mash effectively and fastened apart to awesome. Add alongside one another the loosen up of the ingredients with The mango devoid of introducing any water, to a delicate paste. Modify salt if necessary. Remove to blender and retail outlet in an airtight container. This chutney retains effectively for around a 7 days Whenever very well saved in the refrigerator.","directions":"","url":"https://recipe.bluelayer.org/recipe/2977/sweet-mango-chutney"},{"id":"2973","title":"Coriander Chutney","ingredients":"Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry pink chillies, roasted A lower piece ginger 2-3 garlic flakes 1 tiny onion Juice of 1/2 a lemon Salt to taste Treatment Combine all the over to a gentle paste including a small water. Can be refrigerated for about 1-2 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/2973/coriander-chutney"},{"id":"2970","title":"Venn pongal","ingredients":"Ingredients 2 cups rice 3/4 cup mung dal, Dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns frivolously crushed cumin, turmeric, salt to taste. A superior bunch curry leaves A minor chopped ginger 5-6 tbspns ghee/melted butter grew to become brown bunch cashews Preparing Rinse rice and roasted dal. add water to one inch previously mentioned stage of rice. add turmeric and allow for it simmer. add a very little even more water if not semi - robust. The moment completed remove versus heat. Hot ghee and roast cashews till a golden, remove cautiously and established apart. Toss inside cumin seeds, cracked pepper, curry leaves into the ghee and in a second or 2 pour int on to the pongal with the cashews. add the ginger. mixture properly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2970/venn-pongal"},{"id":"2944","title":"Mashed Potatoes","ingredients":"2 cups mashed potatoes 1 lower onion, chopped 1 tbsp. mustard oil Salt 1 roasted crimson chilli, powdered Procedure: Mix the mashed potatoes with mustard oil, onions, salt, and purple chilli. serve very hot routinely. 30 second Indian Delicacies","directions":"","url":"https://recipe.bluelayer.org/recipe/2944/mashed-potatoes"},{"id":"2917","title":"Katirikka Rasavangi","ingredients":"Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried purple chillies 4 tbsp coconut (dry will do nevertheless new is much better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A very little oil for roasting and seasoning Salt to taste Preparing Dice eggplant. in over a cup of water dissolve the tamcon paste. Established on stove, add eggplant to tamarind water, a very little turmeric, salt and allow cook till e ggplant is finished however contains not shed its form. In a pan with extremely small oil roast crimson chillies, coriander seeds, chana dal and asafoetida. Whenever you can just take the aroma of roasted coriander or the pink chillies add grew to become a dim, darkish crimson remove fromheat and permit interesting. Toss into blender with coconut, add 3 tbsp water and grind bit by bit into paste. add a tiny water if blade becomes trapped. Remove versus jar and rinse it out with water and conserve this. Mash cooked dal with a spoon until mixed and add to cooked eggplant. At present add the coconut paste and its water. Retain on lower warm right up until it commences to simmer a very little. Choose off heat. Year with spluttering mustard seeds and curry leaves. Distinctions: You can toss in a handful of chick peas in opposition to a can into this, slim it out relatively and add it as katirikka sambar. Alternately, you can deliver the cooked dal with 50% toor and 50 percent chana dal, in which scenario you should really not cook right up until mashed. Remove a trifle prior to it Makes being totally completed.","directions":"","url":"https://recipe.bluelayer.org/recipe/2917/katirikka-rasavangi"},{"id":"2893","title":"Puli Inji","ingredients":"Ingredients 2\" piece of ginger 2 heavy balls of tamarind 12 cloves of garlic 3 pink chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds, roasted finely 1 tsp mustard seeds, for seasoning 1 tsp cumin seeds A tiny piece of jaggery Salt to taste Procedure Roast the cumin seeds frivolously and powder to a wonderful paste with the purple chillies and fifty percent the fenugreek and garlic. Chop the ginger, green chillies and remaining garlic. Soak the tamarind in some scorching water and extract the juice. Put in the chopped ingredients and proceed boiling. In a pan, heat 3 tsp oil and add the mustard seeds and the getting fenugreek seeds. Whilst the mustard crackles, add the ground masala and fry until the masala turns colour. Put in the chopped ingredients, jaggery, salt to taste and tamarind juice. bring to a boil and boil right up until the juice is thick. Bottle once cool.","directions":"","url":"https://recipe.bluelayer.org/recipe/2893/puli-inji"},{"id":"2836","title":"Dahi Wada","ingredients":"Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Tactic for Wadas Soak the 2 dals for 7-8 hrs or right away. Grind it to a tender paste. Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Shed the scorching wads in a bowl of chilly water and depart for relating to 3-4 minutes. Acquire every wada out versus water, squeeze the water out and established apart. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can seek the services of home made yogurt or reduced-excess weight yogurt versus the market) Green chillies, chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt ought to taste small lovable) Technique for creating dahi Mixture the yogurt with very little water until it is soft. add sugar, salt, green chillies and ginger. Deliver a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt. Hold the yogurt in fridge until it is chilled. Serving the wadas Organize the squeezed wadas in a deep dish. Pour the yogurt on the wadas these kinds of that all the wads are protected nicely by way of the yogurt. Sprinle pink chiili powder, roasted jeera powder and black salt (sanchal).serve with lovable tamarind(imli) chutney.","directions":"","url":"https://recipe.bluelayer.org/recipe/2836/dahi-wada"},{"id":"2828","title":"Dum Gobhi","ingredients":"(Cauliflower steamed with herbs and spices) 1 lb. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili, chopped 1 tbspn nonfat simple yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (view underneath) Rinse, drain, and slash cauliflower into 1 inch flowerets, such as stem. Blend chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl. Spray with pam, employ nonstick pan, Use a very little water, no matter what you do to nonstick by yourself. Put Cauliflower into pan then pour spices around the top. Protect pan tightly and cook in excess of small warm for 10-15 minutes (Cauliflower will steam in the spicy mix). Stir in fifty percent the cilantro Leaves, improve warm to medium, and cook with lid off, for yet another 5-6 Minutes, to commitment off extra dampness. change off heat and sprinkle with garam masala and reamaining cilantro. Create certain all liquid is run off, Serve with basmati rice. 4 servings, much less than 98 energy GARAM MASALA 2 oz. black cardamom pods, 1 oz piece of cinnamon adhere, 1 oz. cloves, 2 oz. peppercorns Warm a heavy skillet, avert warm, add pods and cinnamon. Shift them above for 2 minu tes. add clves and peppercorn, and shuffle for a further instant. Transform off warm, nevertheless move forward shuffling right up until the heat is out of the pan. Pour roasted spices into grinder and grind til you contain a wonderful powder. If not good, stress it, and discard what received't go for the duration of strainer.","directions":"","url":"https://recipe.bluelayer.org/recipe/2828/dum-gobhi"},{"id":"2823","title":"Pitla","ingredients":"Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 reduced onion, chopped finely 1 tsp roasted cumin -coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp pink chilli powder 1/2 tsp turmeric powder Salt to taste Strategy Fry the besan in a tiny o il until it turns light brown. Fastened apart. Heat some oil and add the mustard and curry leaves. Once they crackle, add the onions and fry right up until they change brown. add the cumin -dhania, crimson chili and turmeric and fry for a instant. Presently add the besan and preserve frying for 2 minutes. Add the tomatoes and the coriander and some water to receive A liquid regularity. add salt to taste. By now add the lime/tamarind juice and heat all through until it boils. Add hing and serve warm with chapatis or white rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2823/pitla"},{"id":"2811","title":"Pitlai","ingredients":"Ingredients 2 med sour gourds (\"karela\") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 pink dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut handful of peppercorns A very little jaggery or sugar 62 Turmeric, salt to taste Mustard seeds, curry leaves, oil for seasoning Planning Slit sour gourd into 4 quarters and slash 1/2 inch thick areas throughout. In a very little oil, saute lower sour gourd and green chillies. add 2 cups water, tamarind, turmeric and salt. Enable simmer right up until sour gourd are delicate. add chickpeas and jaggery/sugar. Though sour gourd are cooking, in a different pan sprinkle a small oil and fry coriander seeds, urad dal, crimson chillies and peppercorns till properly roasted. add coconut, stir a min or 2 and then grind in a blender. add a tiny tomato paste if effortless for shade. Mixture in cocunut paste into the sour gourd-tamarind mix. add the dal. Mixture effectively and reheat a until it starts to Simmer. Get off stove. Pour seasoning on best.","directions":"","url":"https://recipe.bluelayer.org/recipe/2811/pitlai"},{"id":"2810","title":"Pulikacchal","ingredients":"Ingredients Wet tamarind about the dimension of a huge lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies, slit into 2 (add even further for spice) 2 inch ginger slice into slender strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil, if possible sesame Excellent pinch asafoetida Pinch turmeric curry leaves Preparing Squeeze out the pulp versus t he tamarind. You can add a very little fresh new water each and every season to extract the pulp. Anytime you add a about a low bowl entire, fixed apart. Hot oil, year with mustard seeds to start with. Although they get started to pop toss in purple chillies, chana dal, asafoetida And curry leaves. Anytime dal turns crimson, add the green chillies and fry. Toss in the ginger, add tamarind extract closely, a pinch turmeric, salt to taste and jaggery. Simmer on small heat until uncooked scent disappears and the sauce is made up of minimized to one-3rd or thickened still spoonable. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill very coarsely. add this at the finish To the pulikacchal Mixture nicely as a result there are no lumps.","directions":"","url":"https://recipe.bluelayer.org/recipe/2810/pulikacchal"},{"id":"2792","title":"Bhel","ingredients":"1 1/2 cups puffed rice 1 onion 1 tomato 1 minor boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fantastic sev 1/4 cup parboiled moong sprouts -- optional 1 tsp roasted peanuts -- optional 1 tsp sizzling green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (utilised for bhel or panipuri optional) beaten Strategy Exactly just before serving. in a hefty blending bowl, add puffed rice, and all ingredients unless of course 1/4 the coriander and sev. Combine nicely. Sprinkle a several Drops water if also dry. Change style and salt. Spoon into affected individual bowls. Sprinkle some sev and coriander to garnish. serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2792/bhel"},{"id":"2585","title":"Bittergourd Gojju","ingredients":"Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion, minced 3-4 garlic cloves minced 2 tsp purple chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds, roasted and powdered 2 tsps white sesame seeds, roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Procedure Scrape the pores and skin of the gourds until soft and clean them. Minimize lengthwise and remove the seeds. Reduce them into large 50 percent-rounds. Smear salt on them and vacation put a large pounds on them. This treatment is utilized to eradicate the bitterness of the vegetable. Mounted apart for 1/2 hr. Fry within 3 tsp oil until effectively browned. Drain and mounted apart. Heat around 3 tsp oil and add the mustard and curry leaves. Although the mustard crackles, add the minced onion and garlic. Fry right up until finished. Already add all the uncooked dry powders and fry for 2 minutes. At the moment add the shrdded coconut and preserve frying for 2 much more minutes. add the fenugreek and sesame powders and combine properly. Add the fried gourd, jaggery and tamarind. Add salt to taste and ample water to address the vegetable. bring to a boil and reduce heat. Cook until the gavy thickens and you obtain a gojju regularity. Remove in opposition to heat and add the hing. Combine nicely and serve including a chutney with simple rice/dosa/chapati.","directions":"","url":"https://recipe.bluelayer.org/recipe/2585/bittergourd-gojju"},{"id":"2548","title":"Roasted Vegetable and Rosemary Soup","ingredients":"Veggies: 1 adorable potato or yam 1 purple pepper 1 green pepper 2 medium-sized potatoes 1 large onion 5 cloves garlic 1 carrot Marinade: 3 tablespoons of much more-virgin olive oil 1 sprig of fresh new rosemary or 2 teaspoons of dried rosemary 1 teaspoon thyme (dried) ½ teaspoon Celtic sea salt. Mixture all the marinade ingredients with each other. Chop all the greens (excluding the garlic) into medium-sized parts. Put all the veggies in a huge bowl. Throw them with the mari- nade until included. You may possibly require to do this in 2 levels, relying on the dimensions of the bowl you are utilizing. Spread all the greens on a large baking tray. Bake at 350 ranges F for 1 hour or right up until veg- etables are tender. Purée in a food items processor or blender, introducing warm water or stock to slender to most popular regularity. serve. add Celtic sea salt to taste.","directions":"","url":"https://recipe.bluelayer.org/recipe/2548/roasted-vegetable-and-rosemary-soup"},{"id":"2489","title":"Espresso TART","ingredients":"FLAKY PASTRY 1½ cups (200 gr) all-rationale flour 1 tablespoon sugar ⅛ teaspoon salt 11 tablespoons (160 gr) chilly unsalted butter, reduce in ¼-inch (6-mm) cube 5 tablespoons (75 ml) chilly water FILLING ½ cup (100 gr) sugar 2 large eggs ¾ cup (175 ml) exceptionally powerful espresso, recently generated with recently roasted beans to a light roast 1¼ cups (300 ml) hefty product To deliver the pastry: With your arms, in a heavy bowl, mix the flour, sugar, and salt. With your hands, effort and hard work the butter into the dough until you add a texture together with coarse semolina merged with about pea-sized ingredients of butter. Sprinkle the water on top, and flippantly mixture it in with a fork, lifting and turning. Or in a foodstuff processor, add the flour, salt, and sugar to the bowl of a foods processor and pulse to add. Then add the butter and pulse simply until the more large ingredients are about pea sized. Sprinkle on the water, and then pulse the moment or two times. On the counter, drive the dough into a ball (a pastry scraper is easy for bringing it collectively). Wrap it in plastic and chill it comprehensively. Roll it out on a frivolously floured counter to regarding 6 by way of 12 inches (15 via 30 cm) and fold it to create a few levels. Chill yet again, and roll and fold; chill a 3rd year, and roll and fold. Roll the dough to taste a 12-to-13-inch (32-to-34-cm) circle, move it to the mildew, add it with plastic, and yet again chill it carefully. To deliver the tart: Warm the oven to 350° F (175° C). Roll out the pastry and healthy it to an 11-inch (28-cm), shallow metallic tart mould with a detachable backside. Deal with the dough with plastic and chill it extensively in the fridge. Prick the backside all around with a fork. Bake the crust “blind,” as stated in the observe around, till it’s entirely cooked and setting up to flip golden, 20 to 25 minutes, eliminating the parchment and weights through the closing 5 to 10 minutes of baking. In the meantime, in a little large-bottomed steel pan around medium warm, soften the sugar in ¼ cup (50 ml) of water, and cook it, with out stirring, to a dim caramel — only beyond the place exactly where a faint wisp of smoke appears to be like. Acquire the pan versus the heat, add ½ cup (100 ml) of water water — beware of hazardous spattering! — and, returning the pan to medium warm, stir to sort a delicate sauce. Preset the caramel apart. Whisk jointly the eggs, espresso, and product in a bowl, and then whisk in the caramel. Anytime the pastry shell is carried out, acquire it against the oven, quickly pour the custard mixture into it, and return it to the oven. Commence baking till the custard is simply established, around 20 minutes. Remove the tart to the mildew and awesome on a rack. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2489/espresso-tart"},{"id":"2468","title":"ROAST PORK WITH ROSEMARY AND GARLIC","ingredients":"1 mind garlic A pork loin, weighing approximately 7 bodyweight (3.2 kg) with the bones or 4 excess weight (1.8 kg) with out, lower to the middle or shoulder conclude Terrific olive oil Salt and black pepper ¾ cup (175 ml) white wine 1 or 2 branches of fresh rosemary For a milder style, peel the garlic cloves (if green sprouts present, crack the cloves and pry out the sprouts); serve them to a boil in chilly water, and cook for over 30 minutes, until a clove, eliminated and pressed with a fork, dissolves into purée; drain and mounted apart. For a more powerful style, independent the cloves still depart them in their skins to reduce burning, and roast them in the pan collectively with the meat, positioning a small wine or water in the roasting pan at the begin, once more to stay away from burning. Warm the oven to 450° F (230° C). Coat the discovered lean meat of the pork loin with oil and period the comprehensive appear with salt and pepper. House the meat in a roasting pan, surrounded via the unpeeled garlic cloves (if you favor a more powerful style), and roast for 15 minutes. Eradicate the surroundings to 325° F (165° C), and cook until the heart of the meat or the middle following to the bone reaches 140° F (60° C). Remove the meat to a heat platter, where by the inner temperature — in particular if the bones are Give — will proceed to add, at minimum one more 5° F (3° C). Skim or pour off top of the fat to the pan, preset the pan over medium to high heat, and deglaze with the wine. Put the contents of the roasting pan, which includes the garlic if you roasted it, into a saucepan with each other with the rosemary, and boil till the liquid is low to a mild syrup. If you want a milder style, add the boiled garlic by now, mashing the roasted or boiled cloves to a paste and blending it with the liquid in the pan. Stress this sauce, pushing the comfortable garlic all through the strainer, urgent and then scraping the purée to the other facet and stirring it again into the sauce. Slender the sauce, if needed, with water. Time properly with salt, grind in pepper, and convey to a boil. Pour the sauce above the roast to mingle with the juices in the platter or, if you’re serving shell beans, mixture the sauce with the cooked beans. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2468/roast-pork-with-rosemary-and-garlic"},{"id":"2466","title":"SAUCE PIQUANTE","ingredients":"Herb-Vinegar Sauce for “Boiled” or Roasted Meats 1 onion (about 100 gr), finely chopped 2 shallots (regarding 70 gr), finely chopped 1 tablespoon (15 gr) unsalted butter ½ cup (125 ml) purple-wine vinegar or to taste A number of branches of parsley 1 bay leaf A heavy pinch of dried thyme 6 full black peppercorns 1 clove 1 teaspoon sugar, if needed 1 cup (250 ml) pan juices or veal or chicken stock, or a blend 2 tablespoons (35 gr) pickled capers, effectively drained 2 tablespoons (35 gr) nicely-worn out, finely sliced cornichons Salt and black pepper Dried-Herb Variance In a tiny nonreactive saucepan, cook the onion and shallots inside butter right up until they are comfortable however not brown. add the vinegar, parsley, bay leaf, thyme, peppercorns, clove, and sugar, stir, and then boil to eliminate via fifty percent. add the pan juices or stock, and cook bit by bit for 15 minutes, When the pounds and impurities add to the look. Thoroughly, with a extensive steel spoon, remove the excess weight and the pores and skin that consists of fashioned, and then stress the sauce. Only right before serving, add the capers and cornichons to the scorching sauce. Flavor and, if demanded, add salt and pepper, and vinegar or sugar. Would make about 1 cup.","directions":"","url":"https://recipe.bluelayer.org/recipe/2466/sauce-piquante"},{"id":"2456","title":"Chicken “ROASTED” Within just BUTTER","ingredients":"Chicken “ROASTED” in BUTTER WITH SAUTERNES SAUCE A chicken, weighing regarding 4 to 5 weight (around 2 kg) Salt and black pepper Dried thyme ¼ cup (50 gr) unsalted butter 2 bay leaves 1 carrot, finely diced 1 stalk celery, finely diced 1 onion, finely diced 1 cut (relating to 1 ounce or 25 gr) dry-treated (prosciutto-design) ham or 2 times as considerably light ham ¾ cup (175 ml) or even further Sauternes A lemon, for juice Dry the chicken with a paper towel, and period it all above with salt, pepper, and thyme. in stage of trussing, jerk every leg consequently it continues to be specifically, and then fold it again into position. Select a large nonreactive pot exactly high ample to retain the chicken; level a steel heat diffuser down below it, and in it carefully soften the butter. add the bay leaves and the chicken, add, and cook around reduced warm, turning the chicken as soon as or two times consequently it browns top and backside; nonetheless hold the breast largely up as a result as not to overcook it via a lot. Soon after more than 30 minutes, add the carrot, celery, onion, and ham consequently they brown in the backside of the pot. Retain the pot included except if to stir the veggies when or 2 times. While the chicken is performed—potentially 50 minutes completely—remove it to a heat platter. If the greens aren’t however completely brown, obtain and cook them more, stirring. Discard the bay leaves and ham. Deglaze the pot with the ¾ cup (175 ml) of Sauternes, add ½ cup (125 ml) of water, and then cautiously skim off all the fat. Prevent the liquid to the regularity of a sauce. Style and, as needed, add salt, a minor lemon juice, and maybe further more wine. Shift the chicken to a platter, and carve it at the desk, passing the sauce. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2456/chicken-roasted-within-just-butter"},{"id":"2350","title":"ROASTED Pink PEPPER HUMMUS WITH","ingredients":"SRIRACHA Ingredients 1/3 cup tahini paste 1/3 cup Sriracha 2 2/3 cloves garlic 1 1/3 pink peppers Juice of 1 lemon 1/4 Cup olive oil 1 1/3 Cans Chickpeas Guidelines Roast your personalized purple peppers via inserting them on a foil-protected sheet below a broiler For in excess of 15 minutes, or until the pores and skin is made up of blackened. 2. Loosen the pores and skin, via shifting them to a ziplock bag for a different 15 minutes. The Steam will lead to the skins to efficiently peel off. 3. Mix all ingredients in a processor and pulse until the texture is delicate. Style And improve flavors as needed. 4. Serve with naan or pita.","directions":"","url":"https://recipe.bluelayer.org/recipe/2350/roasted-pink-pepper-hummus-with"},{"id":"2324","title":"Meaty Chili","ingredients":"Ingredients Serves 8 8 slices thick-reduce sugar-totally free bacon 1 medium white onion, chopped 1 superior green pepper, diced 1 lower pink pepper, diced 1 pound ground beef 1 pound ground pork 1 (14.5-ounce) can fire-roasted diced tomatoes 1 (6-ounce) can tomato paste 3 tablespoons chili powder 1 tablespoon cumin 1 teaspoon garlic powder 2 teaspoons sugar-free of charge scorching sauce 1 teaspoon salt 1 cup sugar-free of charge beef broth 1. Cook bacon over medium-higher warm in a high skillet until crisp, regarding 10 minutes. 2. Remove bacon against heat, booking bacon pounds, and chop into reduced parts. 3. Put chopped onions and peppers in the exact skillet inside incredibly hot bacon grease and sauté Right up until translucent, 3–4 minutes. add ground beef and ground pork and cook until no For a longer time crimson. Drain liquid. 4. Put beef mixture, chopped bacon, and being ingredients in a slow cooker. Stir Right up until ingredients are blended and cook on reduced for 6 hrs.","directions":"","url":"https://recipe.bluelayer.org/recipe/2324/meaty-chili"},{"id":"2289","title":"Mexican Cauliflower “Rice”","ingredients":"Ingredients 6 cups cauliflower florets 3 tablespoons butter 1⁄ 2 (14.5-ounce) can fire-roasted diced tomatoes 1⁄ 4 cup chopped cilantro 1 hefty avocado, chopped 1⁄ 2 cup sour cream 1. Shred cauliflower with a food items processor employing the grating attachment. 2. Warm butter in a large skillet previously mentioned medium-superior warm and add shredded cauliflower. Sauté right up until smooth, regarding 7–8 minutes. add diced tomatoes and cilantro and stir until Put together. 3. Divide into 4 servings and top just about every serving with 1 ⁄ 4 chopped avocado and 2 Tablespoons sour cream.","directions":"","url":"https://recipe.bluelayer.org/recipe/2289/mexican-cauliflower-rice"},{"id":"2283","title":"Roasted Broccoli with Parmesan","ingredients":"Ingredients 1 huge intellect broccoli 2 tablespoons olive oil 2 cloves garlic, minced 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon black pepper 1⁄ 4 cup grated Parmesan cheese 1.Preheat oven to 425°F. 2.Slash broccoli into chunk-sized ingredients and put on to a foil-included baking sheet. 3.Drizzle olive oil on top of broccoli, add garlic, salt, and pepper, and throw to coat. 4.Spread out in a solitary layer and bake for 20 minutes, or right up until broccoli is delicate. add Parmesan cheese and bake for 5 further minutes, or until cheese is melted.","directions":"","url":"https://recipe.bluelayer.org/recipe/2283/roasted-broccoli-with-parmesan"},{"id":"2211","title":"Potato Soup with Pancetta and Gorgonzola","ingredients":"1/4 pound Pancetta, diced 1 medium onion, diced 1 carrot, diced 1 celery rib, diced 1 garlic clove, minced 1 pound Russet potatoes, peeled and reduce into 3/4 -inch cube 4 cups chicken Stock or store-bought stock 2 teaspoons fresh thyme or 1/2 teaspoon dried 1 cup crumbled Gorgonzola 1/2 cup Grated fontina 1 cup 50 percent-and-50 percent Salt and freshly ground black pepper to taste 1. Cook pancetta in a skillet about medium-high heat, stirring constantly, for 4 to 5 Minutes, or until browned. Remove pancetta to the pan with a slotted spoon, drain On paper towels, and fixed apart. Discard all however 3 tablespoons grease against the skillet. 2. Add onion, carrot, celery, and garlic to the skillet, and cook, stirring continually, for 3 minutes, or right up until onion is translucent. Scrape mix into the slow cooker. 3. Add potatoes, stock, and thyme to the slow cooker, and stir properly. Cook on Reduced for 6 to 8 several hours or on Superior for 3 to 4 several hours, or right up until greens are comfortable. 4. If cooking on Lower, enhance the warm to large. Mash some of greens with a potato Masher until preferred regularity; the additional that is mashed the thicker the soup will be. Add Gorgonzola, fontina, and 50%-and-50%, and cook for 20 to 30 minutes, or until Cheeses soften and soup simmers. Year to taste with salt and pepper, and serve scorching, Sprinkling every serving with pancetta.Notice: The soup can be penned up to 3 times inside progress and refrigerated, tightly Protected. Reheat it, coated, more than reduced heat, stirring sometimes. Discrepancies: Alternate Parmesan for the Gorgonzola. Add 1/4 cup cloves versus Roasted Garlic to the slow cooker. The blue veins that look in blue cheeses this sort of as Gorgonzola and Stilton is practically a mould that is a Member of the penicillin loved ones. Within some conditions the fresh cheese is injected with the mould spores, Wchicken Within other situations the mould is put together immediately into the curds.","directions":"","url":"https://recipe.bluelayer.org/recipe/2211/potato-soup-with-pancetta-and-gorgonzola"},{"id":"2193","title":"White Bean Topping for Crostini or Bruschetta","ingredients":"1 cup dried armed forces beans 2 teaspoons salt 1/3 cup a lot more-virgin olive oil 1/4 cup recently squeezed lemon juice 2 garlic cloves, minced 1 roasted pink bell pepper, slice into 1/2 -inch cube (optional) 1/2 cup Chopped fresh parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1. Rinse beans in a colander and put them in a blending bowl lined with 1 quart Chilly water and salt. Allow for beans to soak for at minimum 6 hrs, or right away. Or stage Beans into a saucepan with water and salt, and bring to a boil around higher heat. Boil 1 Instant. Change off the warm, add the pan, and soak beans for 1 hour. With possibly soaking Procedure, drain beans, discard soaking water, and get started cooking as before long as potential. 2. Place drained beans in the slow cooker, and add ample water to protect them by means of 2 Inches. Cook on Reduced for 5 to 7 hrs or on large for 2 1/2 to 3 several hours, or till beans are Cooked still however al dente. Drain beans, and guide 1/2 cup of cooking liquid. 3. Blend 1/2 cup of beans, oil, lemon juice, and garlic in a foods processor equipped With a metal blade or in a blender. Puree until smooth, and stir puree back again in to Getting beans. add pink pepper (if applying), parsley, and thyme, and stir carefully. add As a lot reserved cooking liquid as needed to create blend damp, and time to taste With salt and pepper. 4. To serve, mound mix on ultimate of toasts. serve scorching or at room temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/2193/white-bean-topping-for-crostini-or-bruschetta"},{"id":"2191","title":"Roasted Tomato Topping for Crostini or Bruschetta","ingredients":"6 ripe plum tomatoes, cored, slice in fifty percent lengthwise, and seeded 4 garlic cloves, unpeeled 2 tablespoons olive oil 1 teaspoon fresh thyme or pinch dried 1/2 teaspoon granulated Sugar Salt and freshly ground black pepper to taste 1/2 cup Firmly packed basil leaves 1. Pour 1/4 cup water into the slow cooker, and organize tomatoes and garlic cloves in One layer. Drizzle olive oil about all. Blend thyme, sugar, salt, and pepper in a very little Bowl, and sprinkle previously mentioned tomatoes. 2. Cook on Lower for 3 to 4 hrs or on large for 1 1/2 to 2 hrs, or until tomatoes are Rather comfortable. Remove tomatoes and garlic against the slow cooker with a slotted spoon, And e-book liquid in the slow cooker. 3. Although awesome adequate to deal with, peel garlic and mash it into a paste. Blend mashed Garlic with a couple of tablespoons reserved tomato liquid. To serve, spread paste on Crostini or bruschetta, best with tomato fifty percent and a basil leaf. serve very hot or at place Temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/2191/roasted-tomato-topping-for-crostini-or-bruschetta"},{"id":"2169","title":"Kidney Bean and Roasted Garlic Puree","ingredients":"1 1/2 cups dried kidney beans 2 teaspoons salt 5 cups Vegetable Stock or obtained stock 1 medium onion, halved in the course of the root finish 3 garlic cloves, minced 1 bay leaf Salt and freshly ground black pepper to taste 4 heads Roasted Garlic, cloves taken off 1/4 cup Olive oil 1. Rinse beans in a colander and point them in a blending bowl included with 1 quart Chilly water merged with salt. Make it possible for beans to soak for at bare minimum 6 several hours, or right away. Or location beans into a saucepan with water and salt, and bring to a boil around high heat. Boil 1 moment. Switch off the heat, address the pan, and soak beans for 1 hour. With both Soaking treatment, drain beans, discard soaking water, and start out cooking as before long as Prospective. 2. Add drained beans, stock, onion, garlic, and bay leaf to the slow cooker. Cook on Reduced for 6 to 8 hrs or on high for 3 to 4 hrs, or till beans are gentle. add salt And pepper former to the ultimate hour of cooking period. Remove and discard onion and bay Leaf. 3. Drain beans, booking 1 cup of cooking liquid. Remove pulp against roasted garlic, And discard skins. Blend garlic with 1/2 cup cooking liquid in a food items processor Equipped with a metal blade or a blender. Puree right up until smooth. add beans and puree until smooth, incorporating additional cooking liquid if required. Drizzle olive oil during the feed Tube. Period to taste with salt and pepper, and serve warm. Be aware: The dish can be created up to 2 times inside progress and refrigerated, tightly Included. Reheat it, included, in a 350°F oven for 20 to 25 minutes, or till warm.Variances: Alternate cannellini beans or garbanzo beans for the kidney beans. add 1 hour of Cooking year on Lower or 30 minutes of cooking year on large if cooking garbanzo Beans. Add 1/2 to 1 teaspoon beaten purple pepper flakes to the slow cooker for a spicier Dish.","directions":"","url":"https://recipe.bluelayer.org/recipe/2169/kidney-bean-and-roasted-garlic-puree"},{"id":"2133","title":"Chicken Breasts with Roasted Lemon and","ingredients":"Capers 2 lemons 1/3 cup Olive oil, separated Salt and freshly ground black pepper to taste 4 to 6 (4 to 6-ounce) boneless, skinless chicken breast halves All-rationale flour for dredging 1 cup chicken Stock or obtained stock 2 tablespoons capers, drained and rinsed 3 tablespoons unsalted butter, reduce into very little sections 3 tablespoons chopped fresh parsley 1. Preheat the oven to 325°F, and line a baking sheet with parchment paper. Slash Lemons thinly, and discard seeds. Brush slices with 1 to 2 tablespoons oil, and Sprinkle with salt. Roast lemons for 25 to 30 minutes, or until they are starting off to Brown in excess of the edges. Remove lemons to the oven, and fastened apart. 2. Rinse chicken and pat dry with paper towels. Slender chicken of all recognizable bodyweight. Sprinkle chicken with salt and pepper, and dredge inside flour, shaking off extra around the Sink or a rubbish can. 3. Warm remaining oil in a hefty skillet in excess of medium-high heat. Brown chicken breasts On both of those facets, turning them carefully with tongs. Move chicken to the slow cooker. 4. Add stock to the skillet, and bring to a boil, scraping up the brown bits clinging to The backside of the pan. Stir in capers, and pour mixture into the slow cooker. Cook on Lower for 4 to 6 hrs or on large for 2 to 3 hrs, or chicken cooked in the course of, delicate, And no for a longer period red. 5. If cooking on small, add the heat to large. add butter and lemon slices, and cook for15 to 20 minutes, or until bubbly. Period to taste with salt and pepper, and serve warm, Sprinkling each and every serving with parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/2133/chicken-breasts-with-roasted-lemon-and"},{"id":"2088","title":"Cauliflower Casserole","ingredients":"Ingredients 6 cups cauliflower florets 1⁄ 4 cup hefty product 2 tablespoons butter 1⁄ 4 teaspoon garlic powder 1⁄ 4 teaspoon onion powder 1⁄ 8 teaspoon paprika 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon black pepper 1 1 ⁄ 2 cups shredded Cheddar cheese, separated 1⁄ 2 cup fire-roasted diced tomatoes 1⁄ 2 cup sour cream 2 tablespoons diced fresh new jalapeños 1⁄ 2 cup sliced black olives 1. Preheat oven to 350°F. 2. Convey a high pot of water to a boil and add cauliflower florets. Boil until fork gentle, About 8 minutes. Drain and shift cauliflower to a food items processor or blender. add Heavy cream, butter, garlic powder, onion powder, paprika, salt, and pepper and Technique until soft. add 1 ⁄ 2 cup of cheese and stir until merged. 3. Pour cauliflower blend into a 9” × 9” baking pan and spread out lightly. Spread Diced tomatoes on top of cauliflower and sour cream on ultimate of tomatoes. Sprinkle With remaining cheese, jalapeños, and olives. 4. Bake for 45 minutes or until cheese is melted and casserole is effervescent. Let to Awesome ahead of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2088/cauliflower-casserole"},{"id":"2063","title":"Roasted Garlic","ingredients":"8 heads garlic 1 cup olive oil 1 tablespoon fresh new thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1. Lower off the top 1-inch of each garlic mind to reveal the cloves; book lower off clove Quantities for yet another seek the services of. Area heads in the slow cooker, and pour oil more than them. Sprinkle with thyme, salt, and pepper. 2. Cook on large for 3 to 4 hrs, or until garlic is extremely gentle as soon as pierced with the Suggestion of a paring knife. Transform off the slow cooker, remove the address, and enable garlic to Great in oil. 3. Remove garlic in opposition to oil with a slotted spoon. Pop cloves out of heads and discard Skins. Shift garlic to a storage container or large resealable plastic bag. Observe: The garlic can be refrigerated for up to 5 times or frozen for up to 3 weeks. Variance: Alternate oregano or sage for the thyme. As garlic ages, sour green shoots start out to arise to the affected individual cloves. By no means invest in a brain if the Shoots are obvious, and for a recipe which includes this one put on’t use heads if you look at green shoots at the time reducing Off the best of the thoughts. You wear’t add to discard the heads; crack them into affected individual cloves and Remove the green facilities in advance of reducing or mincing.","directions":"","url":"https://recipe.bluelayer.org/recipe/2063/roasted-garlic"},{"id":"2050","title":"HUMMUS WITH ROASTED CAULIFLOWER","ingredients":"Ingredients 3/4 medium cauliflower florets 3/4 clove of garlic 1 2/3 tbsp. lemon juice 1/4 cup tahini 1 2/3 tbsp. olive oil Salt and pepper to taste Lemon wedge, olive oil & parsley for garnish Pita bread for serving Guidelines Preheat your oven to 400 amounts, and plan a baking sheet included with oil. Stage cauliflower florets on baking sheet. Spray or drizzle frivolously with a lot more Oil. Roast on 300 ranges for 40 minutes, flipping florets halfway through cooking Year for even roasting. Remove cauliflower to oven and amazing. Mix cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper within Processor. Method till gentle. add water one tablespoon at a period for a thinner Regularity, if favored. Drizzle with olive oil and sprinkle with parsley for garnish. Serve with lemon wedges and pita bread","directions":"","url":"https://recipe.bluelayer.org/recipe/2050/hummus-with-roasted-cauliflower"},{"id":"2041","title":"grilled Pork Sandwiches","ingredients":"With Broccoli Rabe You’ll Require:
4 cloves garlic, minced1 tsp chopped new rosemary
1 tsp fennel seeds, somewhere
around chopped
3 Tbsp olive oil
1 lb pork
tenderloin Salt
and black pepper to taste
1 bunch broccoli rabe, backside
50 percent of stems eliminated
1⁄2 tsp purple pepper flakes
1⁄2 cup jarred roasted pink peppers
4 slices sharp provolone
4 seeded hoagie rolls","directions":"• add 50% of the garlic, the rosemary, and fennel seeds in a blending bowl with 2 Tablespoons of the olive oil. Year the pork all more than with salt and pepper and Add in a sealable plastic bag with the rosemary mixture. Seal and refrigerate for At minimum 1 hour (or up to 6 several hours). • Convey a pot of salted water to a boil. add the broccoli rabe and cook for above 7 Minutes, until simply gentle. Drain. heat the being 1 tablespoon olive oil in a large Sauté pan. add the remaining garlic and the pink pepper flakes and sauté for 2 minutes. Add the broccoli rabe and cook for 3 minutes, right up until Really comfortable. Year with salt and Pepper. • Preheat a grill over medium-large heat. Remove the pork against the bag and grill, Turning from time to time, for over 12 minutes, until the appear is frivolously charred and enterprise Nevertheless carefully yielding to the contact, and an quick-examine thermometer inserted into the Thickest aspect of the meat registers 150°F. Take it easy the pork for 5 minutes prior to cutting Into skinny rounds. • Divide the pork, broccoli rabe, peppers, and provolone in between the hoagie rolls. Point the sandwiches on the grill and cook for in excess of 2 minutes for each facet, right up until the Bread is flippantly toasted. Would make 4 servings","url":"https://recipe.bluelayer.org/recipe/2041/grilled-pork-sandwiches"},{"id":"2023","title":"grilled Banana Splits","ingredients":"You’ll Will need:
2 bananas, unpeeled
2 Tbsp light brown sugar
4 scoops vanilla ice cream
4 Tbsp chocolate sauce, heated
4 Tbsp roasted
and salted peanuts,
approximately chopped * For the excellent probable splits, the bananas need to be ripe, however not gentle.","directions":"• Preheat a grill or grill pan more than medium-high heat. Reduce the bananas inside fifty percent Horizontally, remaining yes to go away each individual fifty percent in the peel. Coat the slash facets of the bananas With the brown sugar, applying your palms to push the sugar into the flesh of the fruit. Destination the bananas on the grill, slash aspect down, and grill for above 3 minutes, until the Sugar caramelizes and types a deep-brown. Switch and grill for a further 2 to 3 minutes, Until the bananas are warmed all the route all through still not mushy. • Remove the peels versus the bananas and Space each individual fifty percent in the backside of a bowl. top With a scoop of ice cream, a positive drizzle of warm chocolate sauce, and a handful of Beaten peanuts. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2023/grilled-banana-splits"},{"id":"2009","title":"Lamb Burgers","ingredients":"With Roasted Crimson Pepper Spread You’ll Require:
1⁄2 cup bottled roasted pink peppers1⁄4 cup clean goat cheese
1⁄4 cup simple small-pounds Greek yogurt
1 clove garlic, smashed
and peeled
1 lb ground lamb
1⁄2 tsp fennel seeds
1⁄4 tsp ground coriander
1⁄4 tsp ground cumin Salt
and black pepper to taste
4 slices yellow onion, skewered with toothpicks
4 potato rolls Bibb Lettuce or
arugula * If your market doesn’t promote ground lamb, question the butcher to grind
a pound of lamb Leg or shoulder meat.","directions":"• Preheat a grill or grill pan over medium-large heat.in a foods processor, blend the Peppers, goat cheese, yogurt, and garlic. Pulse till adequately pureed and uniform in Colour. • mix the lamb with the fennel seeds, coriander, and cumin. Carefully add with your Fingers, then kind into 4 equivalent patties. Specifically just before grilling, year possibly facets of the Patties with salt and pepper. • grill the burgers for 4 to 5 minutes for each aspect, until business yet however furnishing to the contact (including a Nerf soccer). At the exact period, grill the onion slices for 3 to 4 minutes for every Aspect, until tender and evenly charred. Although the burgers take it easy, flippantly toast the insides of The buns. • Divide the pink pepper spread between the buns. Area lettuce on the bottoms of every, Top with a burger, then crown with the grilled onions and bun tops. Tends to make 4 servings","url":"https://recipe.bluelayer.org/recipe/2009/lamb-burgers"},{"id":"1943","title":"ROASTED POTATOES WITH TOMATOES AND ONIONS","ingredients":"Patate al forno con pomodori e cipolle 1 1/3 kilos. (600 g) potatoes (about 3 medium) 14 oz. (400 g) tomatoes (about 4 little) 11 oz. (300 g) yellow onions (above 2 medium) Salt and freshly ground black pepper To taste 3 tbsp. (40 ml) further-virgin olive oil 1 1/2 oz. (40 g) Pecorino cheese, Grated (above 1/3 cup furthermore 1 tbsp.) Scrub and peel the potatoes. Slash them into rounds above 1/8 inch (3 mm) thick and House them in a bowl of chilly water. Minimize the tomatoes into rounds about 1/4 inch (5 mm) thick. Peel The onions and slash them into rings 1/10 inch (2 mm) thick. Warm the oven to 350°F (175°C). Set up the potatoes, toma- Feet, and onions in levels in a parchment-protected baking pan, modify- Nating the ingredients until they contain all been utilized. Year with Salt and pepper. Stop with a drizzle of olive oil and a sprinkling Of Pecorino. Bake for around 20 minutes, or until all the greens are fork- Gentle. Address with aluminum foil if the greens develop into much too dry Through cooking.","directions":"","url":"https://recipe.bluelayer.org/recipe/1943/roasted-potatoes-with-tomatoes-and-onions"},{"id":"1889","title":"Cowboy Burgers","ingredients":"You’ll Want: 1 lb ground bison or beef sirloin 1 medium red onion, sliced into 1⁄4\"-thick rings and skewered with toothpicks 1⁄2 Tbsp finely ground espresso 1 tsp chipotle or ancho chile powder Salt and black pepper to taste 4 slices sharp Cheddar 4 sesame seed buns, flippantly toasted 6 strips bacon, cooked until crisp and halved 4 Tbsp Regular Barbecue Sauce (or keep-purchased) * We add no principle if cowboys literally consume burgers, nonetheless if they did, they would style An terrible great deal which includes this one. * Often we’re not large followers of intensely spiced burgers, nevertheless the espresso right here provides A roasted detail to the burger that pairs properly with the barbecue sauce and Bacon. How to Deliver It: • Carefully sort the beef into 4 patties, remaining thorough not to overwork the meat. Allow for the Patties unwind for 15 minutes. • Preheat the grill or grill pan over medium heat. grill the onion slices, turning, for About 10 minutes, till comfortable and frivolously charred. Only right before cooking the patties, period Them on both of those aspects with the espresso, chile powder, and salt and pepper. grill the patties Together with the onions for regarding 4 minutes, until properly browned. Convert, best with the Cheese, and move forward grilling for 3 to 4 minutes for a longer time, till the facilities of the patties Are enterprise yet carefully yielding to the contact and an immediate-go through thermometer inserted into The thickest portion of a burger registers 135°F. • Stage the burgers on the bun bottoms, top with onions, bacon, and barbecue sauce. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1889/cowboy-burgers"},{"id":"1829","title":"STEAK HASH","ingredients":"2 zucchini, minimize into 1-inch (2.5 cm) cubes 2 or 3 large baking potatoes, slash into 1-inch (2.5 cm) cubes 1 purple bell pepper, slash into 1-inch (2.5 cm) cubes 2 huge onions, lower into 1-inch (2.5 cm) cubes 2 tablespoons (30 mL) of vegetable oil or bacon weight 1 teaspoon (5 mL) of dried rosemary 1 teaspoon (5 mL) of salt A great deal of freshly ground pepper A superior large 12- to 14-ounce (340 to 400 g) strip loin, rib-eye or your favourite steak 1 bag (6 ounces/170 g) of little one spinach (over 8 cups/2 L) 2 green onions, thinly sliced Preheat your oven to 425°F (220°C). Convert on your convection admirer if you add one. Throw the veggies alongside one another with the oil, rosemary, salt and pepper. Scrape the greens into a baking pan or casserole dish and roast, stirring after or two times, until they are smooth, 45 minutes or as a result. Even though the greens roast, grill the steak Regretably you treatment to, to the doneness you favor. Enable it take it easy for more than 10 minutes, then thinly cut. Top the roasted greens with the steak and the kid spinach. Stir to mix the flavors and wilt the gentle leaves. Sprinkle with the green onions as you serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1829/steak-hash"},{"id":"1817","title":"GREEK Chook","ingredients":"6 to 8 high baking potatoes, every minimize into 8 wedges (more than enough to fill your roasting pan) 2 tablespoons (30 mL) of olive oil 4 heads of garlic 2 lemons 1 large roasting chicken (5 fat/2.25 kg or consequently) 1 huge bunch of fresh oregano, 50% entire, 50 percent chopped 1 teaspoon (5 mL) of salt Loads of freshly ground pepper 1 cup (250 mL) of water 4 green onions, thinly sliced Preheat your oven to 350°F (180°C). Throw the potatoes with oil and spread flippantly in your roasting pan. Applying a serrated knife, slender the top 3rd off just about every mind of garlic, exposing the cloves in. Nestle the garlic heads lower facet up into the corners of the roasting pan. Zest the lemons, booking the zest, and slice the lemons inside 50%. Things them into the chicken alongside with the complete oregano sprigs. Period the chicken and the potatoes with salt and pepper. Pour the water into the pan. Location the chicken on the potatoes and into the oven. Roast for 2 hrs or as a result, until the potatoes are comfortable and the chicken is deliciously golden brown. A thermometer inserted in the thick thigh should really study at minimum 165°F (75°C). Remove the chicken to a plate to unwind for a handful of minutes. Very carefully squeeze the tender garlic heads around the roasted potatoes. Sprinkle with the chopped oregano and reserved lemon zest, and stir in the green onions. Pour any juices versus the chicken plate around the operates and loosen up the chicken on the spuds though you carve, serve and proportion","directions":"","url":"https://recipe.bluelayer.org/recipe/1817/greek-chook"},{"id":"1787","title":"Woman’S KISSES","ingredients":"Baci di dama 3/4 cup (100 g) roasted hazelnuts 1/4 cup (25 g) blanched almonds 1/2 cup furthermore 2 tbsp. (125 g) sugar 1/2 cup (125 g) unsalted butter, Softened at room temperature, As well as further more for baking sheet 1 cup (125 g) all-explanation flour, Moreover a lot more for dusting 3/8 cup (30 g) unsweetened cocoa Powder 3 1/2 oz. (100 g) dim chocolate In a blender or foodstuff processor, pulse the hazelnuts and almonds With the sugar until finely ground In a bowl, mix the hazelnut blend with the butter. In yet another bowl, sift with each other the flour and cocoa, then stir it into The butter blend just until provided. Wrap the mixture within plastic wrap and refrigerate for at bare minimum 30 minutes. Warm the oven to 325°F (160°C). On a fresh, flippantly floured perform seem, roll out the chilled mixture- Ture to a thickness of around 3/8 inch (1 cm). Slice out disks with Pastry rings 5/8 to 3/4 inch (1.5 to 2 cm) in diameter and condition Into balls. Prepare the balls on a flippantly buttered, floured (or parchment- Protected) baking sheet. Bake for 15 minutes. Enable awesome thoroughly, then move, rounded facet down, to a twine Rack. In the meantime, soften the chocolate in a heatproof bowl mounted about (not in) a pan of simmering water, or in the microwave. Allow for it Interesting right up until it commences to crystallize. Pour a minor on melted chocolate just about every of fifty percent the batch of cook- Ies. Area the flatter facet of an additional cookie on top of each individual and Let the woman’s kisses to preset for 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1787/woman-s-kisses"},{"id":"1770","title":"ROASTED VEGETABLE MEDLEY WITH PECORINO TOSCANO","ingredients":"Mosaico di verdure con pecorino toscano Cut the eggplant, carrots, onions, and zucchini. Minimize the tomato Into wedges. 8 oz. (250 g) eggplant (regarding 1/2 medium) 6 oz. (160 g) carrots (about 2 1/2 medium) 5 oz. (150 g) red onions, ideally Tropea (around 2 tiny) 7 oz. (200 g) zucchini (about 1 medium) 4 oz. (120 g) tomatoes (about 1 medium) 7 oz. (200 g) yellow bell peppers (in excess of 2 medium) 7 oz. (200 g) purple bell peppers (regarding 2 medium) 3 1/2 tbsp. (50 ml) further-virgin Olive oil (ideally to Tuscany), As well as much more for drizzling Salt to taste New basil leaves to taste, torn 4 oz. (100 g) Pecorino cheese (ideally versus Tuscany) Grill the sliced veggies and the complete bell peppers. Peel the Peppers and slice lengthwise into strips (discarding seeds and ribs). Point all the veggies in a bowl with the olive oil, a pinch of salt, And the basil. Make it possible for them marinate for at small 1 hour. Grate or thinly shave the Pecorino. Organize the greens on a Serving plate. Sprinkle the cheese previously mentioned the top. Drizzle with olive Oil and garnish with fresh new basil leaves, if most popular.","directions":"","url":"https://recipe.bluelayer.org/recipe/1770/roasted-vegetable-medley-with-pecorino-toscano"},{"id":"1756","title":"ROASTED TURKEY BREAST WITH HAZELNUTS","ingredients":"Petto di tacchino arrosto alle nocciole 1 3/4 pounds. (800 g) boneless turkey Breast 1/3 cup (80 ml) additional-virgin olive oil Salt and freshly ground black pepper To taste 3 1/2 oz. (100 g) onions (relating to 1 1/2 little), diced 2 3/4 oz. (80 g) carrots (regarding 1 1/2 very little), diced 2 oz. (60 g) celery (in excess of 2 stalks), Diced 2 cloves garlic Fresh sage to taste Fresh rosemary to taste Fresh bay leaves to taste 1/2 cup (100 ml) white wine Chicken broth, as demanded 7 oz. (200 g) hazelnuts (about 1 3/4 cups) Cornstarch, as expected 1 lb. (400 g) broccoli, lower into florets Warm the oven to 350°F (175°C). Sear the turkey in a roasting pan more than medium-superior warm with Fifty percent the oil. Time it generously with salt and pepper. add the Onions, carrots, and celery to the pot with a entire clove of garlic And the herbs. Cook for 3 minutes. add the wine and cook right up until It evaporates. Move the pan to the oven and roast, once in a while introducing a little bit of Broth, if vital, until the turkey’s inner temperature reaches 165°F (75°C), in excess of 1 hour. In the meantime, toast the hazelnuts in a nonstick skillet more than medium Heat right up until golden and fragrant. Whilst the meat is finished, remove the garlic and herbs and worry The drippings. If crucial, add some cornstarch dissolved in a little bit of water to Thicken the drippings into a gravy. Add the hazelnuts and allow for the meat take in the flavors for a pair Minutes. Deliver a pan of frivolously salted water to a boil and cook the broccoli For 10 minutes. heat the remaining oil in a skillet previously mentioned medium And sauté the other garlic clove. Drain the broccoli and add it to The pan. Cook for 5 minutes, smashing it with a spoon. Period With salt and pepper. Reduce the turkey breast and top it with the gravy. serve it with the Smashed broccoli on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1756/roasted-turkey-breast-with-hazelnuts"},{"id":"1738","title":"CELLENTANI PASTA SALAD WITH TUNA AND PEPPERS","ingredients":"Insalata di cellentani con tonno e peperoni Mix the 2/3 cup (150 ml) of olive oil and the thyme in a Large bowl. add the tuna and allow it marinate for 15 minutes. Remove the thyme sprigs, remove the leaves, and Set aside. 2/3 cup (150 ml) far more-virgin olive oil, Furthermore a lot more for drizzling 2 sprigs new thyme 11 oz. (300 g) tuna fillet Salt and freshly ground black pepper To taste 12 oz. (350 g) cellentani 1/2 lb. (250 g) crimson bell peppers (over 2 medium) 1/2 lb. (250 g) yellow bell peppers (relating to 2 medium) 1 clove garlic, thinly sliced 1 1/2 oz. (40 g) capers (about 4 1/2 tbsp.) 1 tsp. minced new parsley Serve a large pot of salted water to a boil. In the meantime, heat A sauté pan in excess of medium warm and cook the tuna, seasoning It flippantly with salt and pepper, for about 1 second for every aspect. Enable It awesome and minimize it in opposition to the grain into ingredients above 1/8 inch (3 mm) thick. Cook the pasta in the boiling water until it is scarcely al dente; Drain the cellentani, rinse inside chilly water, and drain back. Go The pasta to a hefty bowl and drizzle with olive oil to hold it versus Sticking jointly. Heat the oven to 350°F (175°C). Level the complete bell peppers on A foil-included baking pan, drizzle them with olive oil, and rub them To coat. Roast in the oven until the peppers are tender and a little bit Shriveled and browned, more than 20 minutes. Enable great. After they Are great adequate to control, peel and seed them, and reduce them Into medium cube. Point the roasted peppers in a heavy bowl and add the garlic, the Thyme leaves, and a drizzle of olive oil. In a blender, purée the capers with 2 tablespoons (25 ml) of the Olive oil. In a large bowl blend the pasta with the peppers and the Parsley. if needed, add a little bit of olive oil and a pinch of salt and Pepper. Unfold the salad in between serving plates and best each With a slash of tuna. Conclude with a drizzle of caper oil.","directions":"","url":"https://recipe.bluelayer.org/recipe/1738/cellentani-pasta-salad-with-tuna-and-peppers"},{"id":"1736","title":"RICCIOLI DI SFOGLIA WITH PROSCIUTTO, PEPPERS, AND PEAS","ingredients":"Riccioli di sfoglia con prosciutto, peperoni, e piselli 7 oz. (200 g) pink bell peppers (about 1 1/2 medium) 1 tbsp. (15 ml) excess-virgin olive oil 2 tbsp. (30 g) unsalted butter 5 oz. (150 g) Parma ham, within one cut More than 1/8 inch (3 mm) thick, finely Diced 3/4 cup moreover 1 1/2 tbsp. (200 ml) Rinse product Salt and freshly ground black pepper To taste 12 oz. (350 g) garganelli (“riccioli di sfoglia”) 3 1/2 oz. (100 g) peas (around 2/3 cup) 2/3 cup (60 g) grated Parmigiano Reggiano cheese To roast the peppers, warm the oven to 425oF (220oC) with a rack In the centre of the oven. Line a large-accountability rimmed baking sheet With foil. Slash the peppers in fifty percent lengthwise and remove the stem, Seeds, main, and ribs. Put the pepper halves on the baking sheet Slice aspect down. Drizzle the oil in excess of the peppers and rub it in excess of To coat the skins frivolously. Roast in the oven until the peppers are Gentle and a little shriveled and browned, regarding 20 minutes. Allow for Loosen up until interesting sufficient to deal with. Scrape absent the pepper pores and skin and Minimize the flesh into 1/2-inch (1 cm) cube. Soften the butter around small warm and add the prosciutto. Cook until The prosciutto contains browned. add the roasted bell peppers. Cook For simply just a handful of seconds, then add the product. Cook above small heat Until the sauce reaches a boil. Remove it to the heat, time With salt and pepper, and hold it hot. Carry a large pot of salted water to a boil and cook the pasta Until 3 to 5 minutes ahead of it is al dente, in accordance to the pack- Age guidance. add the peas to the gemelli and cook for the Getting year; drain. Throw the pasta and peas with the sauce and stir in the grated Parmigiano. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1736/riccioli-di-sfoglia-with-prosciutto-peppers-and-peas"},{"id":"1696","title":"Potato Pancakes with Roasted Garlic & Goat Cheese","ingredients":"3 roasted garlic cloves, mashed 4 medium baking potatoes these as Russet or Idaho, peeled & grated ½ cup finely chopped onion ¼ cup all-cause flour 4 ounces comfortable gentle goat cheese, crumbled 2 hefty eggs, at house temperature 3 tablespoons vegetable oil Preheat the oven to 200°F. in a medium-sizing bowl, blend the roasted garlic, potatoes, onion, flour, cheese, and eggs until effectively merged. In a large large skillet, heat the oil about medium-large warm. For each individual pancake, spoon about ⅓ cup batter into the skillet and flatten it a little bit to about 4 inches in diameter. Cook the pancakes for more than 2 minutes, or right up until the undersides are crisp and golden brown. Convert the pancakes and cook relating to 1 to 2 minutes, or until the undersides are crisp and golden brown. Remove the pancakes to paper towels to drain, then go to a baking sheet or ovenproof platter and continue to keep heat in the oven. Repeat with the remaining batter. Shift the pancakes to warmed serving plates. Can make 8 to 10 pancakes. To roast garlic: Preheat the oven to 375°F. Point 1 entire thoughts of garlic in a minor baking dish and drizzle it with 2 teaspoons olive oil. Deal with the dish tightly with foil and bake for about 25 minutes, or until the cloves are tender and comfortable. Remove the pan in opposition to the oven, find, and make it possible for awesome. Slash the stem conclude in opposition to the garlic thoughts and scoop out the cloves. To retailer, wrap the cooled garlic mind in plastic and refrigerate for up to 2 months.","directions":"","url":"https://recipe.bluelayer.org/recipe/1696/potato-pancakes-with-roasted-garlic-goat-cheese"},{"id":"1695","title":"Adorable Corn Cakes","ingredients":"Roasted Pepper-Tomato Relish: 1 medium pink bell pepper 4 ripe medium plum tomatoes this kind of as Roma, slice in 50 percent lengthwise ½ onion, minimize into 4 higher ingredients 2 garlic cloves, minced 2 tablespoons olive oil ½ teaspoon ground cumin Salt & black pepper 2 tablespoons balsamic or pink Wine vinegar Sweet Corn Cakes: 2½ cups fresh or frozen corn kernels, thawed if frozen 1½ cups clean bread crumbs ⅓ cup all-explanation flour ¼ cup grated Parmesan cheese 3 large eggs, at space temperature ½ cup finely chopped crimson bell pepper 2 scallions, chopped (white & comfortable green pieces) 4 cup minced fresh parsley Salt & black pepper Sour cream, for topping (optional) Minced fresh cilantro, for topping (optional) Plan the relish: Preheat the broiler. Desired destination the bell pepper underneath the broiler 4 inches in opposition to the heat resource. Broil, turning continually with a fork, for 15 minutes, or until the pores and skin is charred all in excess of. Move the bell pepper to a paper bag, finish the bag, and fixed apart to steam for 10 to 15 minutes. Remove the cooled bell pepper to the bag. Having a small knife, peel off the charred pores and skin. Remove the main and seeds and slice into slim strips. Preheat the oven to 450°F. in a shallow baking pan, add the tomatoes, onion, and garlic. add the oil, cumin, and salt and pepper to taste; throw to coat. Bake, acquired, for regarding 25 minutes, or right up until the tomatoes and onions are softened still not mushy and are browned on the edges. Remove the pan against the oven and make it possible for amazing thoroughly. Shift the greens to a reducing board and coarsely chop them. Move to a medium-sizing bowl. Stir in the roasted bell pepper and vinegar. add with plastic wrap and depart at room temperature until organized to serve. Plan the corn cakes: Prevent the oven temperature to 200°F. in a medium-sizing bowl, mix the corn, bread crumbs, flour, cheese, eggs, bell pepper, scallions, and parsley till very well merged. Year to taste with salt and pepper. Warm a griddle or high large skillet over medium-large warm until incredibly hot, or until a couple drops of water sizzle on the appear. Frivolously grease the griddle. For just about every corn cake, spoon a generous 3 tablespoons batter on to the warm griddle and flatten it somewhat to more than 4 inches in diameter. Cook for in excess of 2 to 3 minutes, or until the undersides are frivolously browned. Flip the corn cakes and cook for 1½ minutes excess, or till the undersides are flippantly browned. Go the corn cakes to a baking sheet or ovenproof platter and continue to keep hot in the oven. Repeat with the remaining batter. Shift the corn cakes to warmed serving plates and ultimate each individual serving with the relish, or serve on the facet. Garnish with sour cream and cilantro, if desired. Will make 12 to 14 corn cakes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1695/adorable-corn-cakes"},{"id":"1595","title":"KALE AND AVOCADO SALAD WITH VINAIGRETTE","ingredients":"15 kale leaves, chopped 1⁄2 brain of purple cabbage, chopped 1 tomato, chopped 1⁄2 avocado, diced For the vinaigrette 1⁄2 cup (125 ml/4 oz) olive oil 1 tbsp balsamic vinegar 1 tbsp honey 1⁄2 tsp dried basil or 15 new basil leaves 4 garlic cloves, chopped Sea salt and freshly ground pepper","directions":"1. Very first deliver the vinaigrette. Mix all the ingredients for it in a bowl. 2. in a individual bowl, add all the other ingredients. 3. Add 1 tbsp of the vinaigrette to the salad and throw very well. Help save the remaining dressing For other salads, or Use as a marinade for grilled or roasted vegetables. Be aware: If you need to conserve a serving for afterwards, retailer the chopped ingredients individually In your refrigerator, and throw with the dressing specifically right before having.","url":"https://recipe.bluelayer.org/recipe/1595/kale-and-avocado-salad-with-vinaigrette"},{"id":"1593","title":"ROASTED BEET SALAD","ingredients":"1 beet, roasted and sliced 1 carrot, shredded 1⁄2 cup (50 g/2 oz) broccoli, finely chopped 1⁄2 cup (50 g/2 oz) green or crimson cabbage, shredded 1⁄2 apple, chopped Superior handful of merged vegetables Heavy handful of arugula 4 kale leaves, chopped For the dressing 1 tsp olive oil 2 tsp balsamic vinegar Guidance :1. Preheat the oven to 450°F (230°C/fuel 8). 2. Area the beets on a sheet of foil, drizzle with olive oil, then wrap tightly. 3. Bake on the ultimate shelf in the oven for 50–60 minutes, until the beets are delicate While Pierced with a fork. Established apart to awesome. 4. in the meantime, blend the chill out of the salad ingredients in a bowl and mix with The dressing. 5. Peel the cooled beets, then cut and add to the salad. 6. Throw the salad effectively in advance of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1593/roasted-beet-salad"},{"id":"1592","title":"ROASTED VEGGIE SALAD","ingredients":"4 tbsp excess virgin olive oil 1 tsp adorable paprika 1 tsp fresh new thyme leaves 2 garlic cloves, crushed (minced) 1 eggplant 4 summer season squashes (yellow crookneck) 2 adorable green (bell) peppers 1 onion Bunch of scallions 2 huge handfuls of put together veggies, chopped 2 huge handfuls of arugula Sea salt and freshly ground pepper","directions":"1. Put the oil, paprika, thyme, and garlic in a bowl. add salt and pepper and mixture perfectly. 2. Chop the eggplant, squash, peppers, onions, and scallions. add them to the bowl, Mixture very well, then deal with and refrigerate for at minimum amount 1 hour.3. Preheat the oven to 400°F (200°C/gasoline 6). 4. Move the contents of the bowl to a roasting pan and roast for 40 minutes, or until smooth. Mounted apart to interesting. 5. Point the merged veggies and arugula in a bowl, add the cooled greens, and throw with Your favored Reboot salad dressing.","url":"https://recipe.bluelayer.org/recipe/1592/roasted-veggie-salad"},{"id":"1578","title":"Roasted Parmesan Green Beans","ingredients":"12 oz green beans, trimmed (create certain they
are dry)
2 tsp olive oil Kosher salt + clean cracked pepper to taste
1/4 tsp garlic powder
1
1/2 tbsp shredded parmesan","directions":"Preheat the oven to 425°F. Line a baking sheet with aluminum for very simple new-up. Lay green beans out on the baking sheet and drizzle oil over them. Period with salt, pepper and garlic powder and throw to frivolously coat. Spread them out on the sheet consequently that they all lay flat and level on the lessen 3rd part of your oven. Bake 10 minutes, shake the pan to change; bake 5 even more minutes. Remove against the oven and sprinkle with grated cheese.","url":"https://recipe.bluelayer.org/recipe/1578/roasted-parmesan-green-beans"},{"id":"1554","title":"The Essentials of Cooking.","ingredients":"Ideal cookery renders Terrific foods materials even further digestible. As soon as scientifically finished, cooking alterations just about every of the food items aspects, with the exception of body fat, within substantially the exact same fashion as do the digestive juices, and at the identical year it breaks up the food items through dissolving the soluble quantities, as a result that its products are additional commonly acted on by means of the digestive fluids. Cookery, Regrettably, at times fails to achieve the preferred conclusion; and the perfect content material is rendered unnecessary and unwholesome via a wrong preparing. It is unusual to track down a desk, some aspect of the food items on which is not rendered unwholesome possibly via completely wrong preparatory process, or by way of the addition of some deleterious materials. This is doubtless because of to the truth of the matter that the preparing of foods remaining this kind of a prevalent make any difference, its large kin to exercise, intellect, and physique contain been missed, and it is made up of been acknowledged as a menial services which could possibly be carried out with small or no preparing, and without having focus to things other than all those which relate to the gratification of the eye and the palate. With flavor basically as a criterion, it is as a result straightforward to conceal the good results of careless and completely wrong cookery of foods by way of the employ the service of of flavors and condiments, as nicely as to palm off on the digestive organs all types of inferior substance, that lousy cookery incorporates occur to be the rule as an alternative than the exception. Procedures of cooking. Cookery is the artwork of scheduling foodstuff for the desk by way of dressing, or by the software of heat in some fashion. A correct useful resource of warm using been safeguarded, the subsequent move is to put into action it to the food items within some fashion. The primary strategies usually applied are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying. Roasting is cooking food items in its individual juices just before an open fire. Broiling, or grilling, is cooking through radiant heat. This tactic is just tailored to slim sections of foods with a in depth selection of show up. More large and far more little food items really should be roasted or baked. Roasting and broiling are allied in thought. Within either, the do the job is chiefly completed via the radiation of warm immediately on the appear of the food items, despite the fact that some heat is communicated by way of the incredibly hot air encompassing the foodstuff. The demanding heat made use of to the foods quickly sears its outer surfaces, and therefore stops the escape of its juices. If treatment be taken continuously to switch the food items consequently that its complete seem will be as a result acted on, the in the mass is cooked by its individual juices. Baking is the cooking of foodstuff by means of dry warm in a shut oven. just food items that contains a in depth diploma of dampness are tailored for cooking by way of this strategy. The warm, dry air which fills the oven is often thirsting for humidity, and will just take to each and every wet material to which it includes achieve a selection of water proportionate to its diploma of warm. Foodstuff made up of nonetheless a small selection of dampness, except harmless in some vogue to the phase of the heated air, or inside some route furnished with dampness throughout the cooking procedure, arrive against the oven dry, complicated, and unpalatable. Boiling is the cooking of foods in a boiling liquid. Water is the standard medium used for this explanation. Though water is heated, as its temperature is enhanced, instant bubbles of air which add been dissolved by it are specified off. As the temperature rises, bubbles of steam will start out to kind at the backside of the vessel. At initial such will be condensed as they add into the cooler water previously mentioned, producing a simmering stable; yet as the warm will add, the bubbles will add superior and large ahead of collapsing, and in a brief year will go totally all through the water, escaping against its appear, creating even further or significantly less agitation, in accordance to the rapidity with which they are shaped. Water boils Although the bubbles as a result add to the look, and steam is thrown off. The mechanical phase of the water is improved by immediate effervescent, still not the heat; and to boil a little something violently does not expedite the cooking method, preserve that via the mechanical stage of the water the food items is ruined into smaller sized sections, which are for this motive additional easily softened. Nevertheless violent boiling circumstances an large squander of gas, and by way of behind absent in the steam the risky and savory products of the food items, renders it significantly considerably less palatable, if not entirely tasteless. The solvent attributes of water are as a result greater by warm that it permeates the foods, rendering its demanding and difficult constituents gentle and basic of digestion. The liquids largely made use of in the cooking of meals are water and milk. Water is easiest appropriate for the cooking of top food items, yet for this kind of farinaceous food stuff as rice, macaroni, and farina, milk, or at bare minimum portion milk, is preferable, as it provides to their nutritive value. in utilizing milk for cooking applications, it really should be remembered that remaining far more dense than water, While heated, fewer steam escapes, and therefore it boils faster than does water. Then, much too, milk remaining further more dense, every time it is made use of on your own for cooking, a small much larger amount of money of fluid will be needed than the moment water is employed. Steaming, as its reputation suggests, is the cooking of foods through the employ of steam. There are lots of methods of steaming, the optimum popular of which is by means of inserting the food items in a perforated dish over a vessel of boiling water. For food not needing the solvent powers of water, or which presently add things like a large total of dampness, this procedure is preferable to boiling. A further kind of cooking, which is constantly known as steaming, is that of inserting the foods, with or with out water, as required, in a shut vessel which is positioned in a further vessel made up of boiling water. This kind of an equipment is named a double boiler. Foods cooked in its personalized juices in a included dish in a warm oven, is often spoken of as remaining steamed or smothered. Stewing is the extensive cooking of foodstuff in a minor volume of liquid, the temperature of which is exactly in this article the boiling position. Stewing must not be confounded with simmering, which is sluggish, reliable boiling. The acceptable temperature for stewing is highest effortlessly protected via the employ the service of of the double boiler. The water in the outer vessel boils, though that in the inside vessel does not, getting saved a tiny listed here the temperature of the water against which its heat is achieved, by way of the continual evaporation at a temperature a tiny less than the boiling place. Frying, which is the cooking of foods in scorching excess weight, is a process not to be prompt Not like all the other foodstuff products, weight is rendered much less digestible by way of cooking. Doubtless it is for this cause that character is made up of furnished individuals meals which want the utmost long cooking to in good shape them for use with simply a small share of weight, and it would glance to signify that any foodstuff to be subjected to a large amount of warm ought to not be combined and compounded predominantly of excess fat.","directions":"","url":"https://recipe.bluelayer.org/recipe/1554/the-essentials-of-cooking"},{"id":"1544","title":"Raclette Grills","ingredients":"Indeed, the fondue pot of the 70’s was Extremely tacky, nonetheless in this century, absolutely nothing is much more tacky than raclette. in present-day yrs fondue pots contain educated a resurgence inside attractiveness, and with them consists of appear the raclette grill. Despite the fact that not historically effectively recognized in the US and Canada, raclette is instantly making the most of a add inside recognition. Raclette is a semi-tender, fairly light, conveniently melted cheese versus Switzerland. The phrase moreover refers to the cooking course of action of melting cheese at a tabletop grill and serving with a range of accompaniments. Legend includes it that the primary tactic for melting the raclette cheese started out While Swiss herdsmen fixed down for the night time within their camps. They positioned a hunk of cheese in the vicinity of their campfire and as it melted, scraped it off on to a cut of bread. Nowadays, this exact same dinner is mimicked yet with significantly far better wide variety of food items, and with electric powered raclette grills that are substantially a lot more handy. While the melting solution incorporates adjusted about the many years, this very simple and enjoyable supper consists of remained accurately as exciting for exciting nights with pals and relatives. There are lots of variations of raclette grills that you can select to. Standard raclette grills continue to keep a 50 percent- or quarter-spherical of raclette cheese on an frame of mind, with a heating feature melting the look of the cheese, which drips on to a plate of dried meats and other accompaniments. These days, the utmost well-known raclette sets contain a cheese-melting portion with a grill for cooking meats at the desk. They give up to 8 us citizens with affected person cheese pans and function non-adhere, dishwasher secure surfaces for comfort and ease and very simple cleanup. Perfect for enjoyable! Transportable raclette working with fondue-design and style burners are too offered for tenting and picnicking. A raclette grill can supply not basically a scrumptious, scorching-off-the-grill supper, nevertheless too offer you a good deal of enjoyable for family members and good friends. For highest entertaining, serve conventional raclette with a Fendant or other mild-bodied dry white Wine. If you are grilling meats, serve a Wine pertinent for the meats. A common Swiss raclette dinner makes use of raclette cheese with the right after accompaniments: - baguette bread - minor cooked potatoes - small gherkins - pickled onions - charcuterie meats this sort of as salami or proscuitto You can moreover acquire fairly artistic with a raclette evening meal. A departure against lifestyle – however an experience in flavor – may possibly involve: Uncooked meat for grilling and dipping into sauces: - Italian sausage reduce into 1/4” slices - chicken tenderloins slice into 1” ingredients - Beef tenderloin slice into 1/2” cubes - shrimp and scallops Thinly sliced cheeses: - Brie - Camembert - Oka - Cheddar - Cambezola Veggies, blanched to al-dente, these types of as: - Mushrooms - Broccoli - Cauliflower - Asparagus In this article are 2 suitable recipes for dipping sauces for your meats and greens: Pimento Sauce 3/4 cups mayonnaise 1/4 cup sour cream 2 tablespoons tomato sauce 1/2 cup canned pimentos or 1 crimson bell pepper, roasted with pores and skin taken off Salt and pepper, to taste Combine all ingredients in a blender. Period to taste. serve chilled. Cucumber Garlic Sauce 1/2 cup mayonnaise 1/2 cup undeniable yogurt 1/2 cup sour cream 2 gloves of garlic, finely chopped 1/2 teaspoon salt 1/4 cucumber, peeled and finely chopped 1 tablespoon of finely chopped chives or green onion 1 teaspoon finely chopped parsley 1 tablespoon granulated sugar Rinse ground pepper Add nicely all ingredients. serve chilled.","directions":"","url":"https://recipe.bluelayer.org/recipe/1544/raclette-grills"},{"id":"1443","title":"Turkey Gravy Insider secrets Exposed","ingredients":"To create the most straightforward tasting turkey gravy you want 3 ingredients; nicely-skilled excess weight, flour, and a Excellent abundant broth. For each cup of completed gravy you will have to have one tablespoon of weight, one tablespoon of flour and 1 cup of broth. Start off via generating up some abundant turkey broth. You can use the turkey neck, centre, gizzard or other ingredients ordinarily uncovered packed in the turkey cavity. add some minced onion, diced celery and 1/2 teaspoon salt in ample water to address, simmer until greens are smooth. Cube the turkey liver, add to the broth and simmer for around 15 minutes. You can use the turkey bones if you including. The turkey bones generate considerably a lot more broth, exactly add extra onions and celery to the pan. You will add to carve the turkey in advance of year, which signifies no complete roasted turkey sitting down on the supper desk ready to be carved through the host or hostess. Deliver certainly you employ the drippings in opposition to the roasting pan, as grandpa constantly claimed \"that's the goodies\", precisely right after you've taken off the cooked turkey and roasting rack to the roasting pan. Pressure poultry drippings in the course of a sieve into a 4-cup glass measuring cup. Add 3 tablespoons of corn oil to the backside of the roasting pan. Stir more than to choose out the brown bits that add baked on. add to your turkey drippings. \"Clean\" the roasting pan out with the turkey broth if it's intended or add water your transferring to seek the services of in the broth if you haven't produced it nevertheless. The trick is to comprehend how countless cups of broth you add and if you add sufficient fat. Try to remember you will will need one tablespoon of excess weight, one tablespoon of flour and 1 cup of broth for just about every cup of done gravy. If you are mild on broth you can add some canned chicken broth. If you are mild on pounds you can add a small selection of corn oil. You can help you save the unwind of your broth for storing and reheating the turkey. Right here are a couple even further ideas to creating very good tasting gravy: Initially just take the calculated weight and mix with the appropriate selection of calculated flour in a medium saucepan. Deliver guaranteed you comprise coated all the flour with weight and combined it properly. Level on burner. Slowly and gradually serve The flour and weight mix to a simmer until it commences to odor a little bit salty. It will be bubbly; the shade will be a mild brown. Subsequent remove pan against burner; whisk in all the calculated liquids. Ultimately return the pan to the burner, back, slowly and gradually convey this to a simmer. Don't forget you previously cooked the flour in the pounds consequently all you want to do at the moment is stir this until it thickens up to your liking. You can enable it reside type of slender or make it possible for it cook out until it is thicker than your Mashed potatoes. The determination is yours.","directions":"","url":"https://recipe.bluelayer.org/recipe/1443/turkey-gravy-insider-secrets-exposed"},{"id":"1437","title":"Thrill Buddies And Family members With A \"Deliver It Oneself\" Pizza Bash","ingredients":"If there is one point small children enjoy much more than consuming pizza, it's getting equipped to deliver it by themselves taking all their beloved toppings. Developing a \"deliver it by yourself\" pizza celebration is a exceptional direction to personalize the supper although amongst mates and loved ones in a enjoyable recreation. Least complicated of all, this crust recipe, which takes advantage of a question element, is easy plenty of to deliver at property with no generating a mess of the kitchen area. The solution to this straightforward crust is the addition of potatoes. Idahoan brand name flavored Mashed Potatoes ended up just lately termed the excellent-tasting fast mashed potato in contrast to key nationwide competitiveness by the American Culinary ChefsBest.™ Including Those handy, 100% legitimate Idaho potatoes in the crust provides dampness and prosperous taste to this do-it-yourself model of one of The us's favored food. The just after recipe for Clean Tomato and Zucchini Pizza employs fresh summer season acquire; on the other hand, the moment producing pizza at dwelling, each and every unique can option his or her favourite toppings. With this adaptable recipe, you can delight in a mouth watering home made supper that lets every person to take in the pizza that they delight in. Rinse Tomato And Zucchini Pizza Crust: 1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes 1 cup boiling water 1 cup all-motive flour 3 tablespoons olive oil 1 teaspoon salt Topping: 3 plum tomatoes, thinly sliced and patted dry 1 reduced zucchini, thinly sliced 1 tablespoon olive oil Salt and ground pepper to taste 4 ounces shredded mozzarella cheese 2 tablespoons fresh shredded basil or 1 teaspoon dried basil Mix dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, working with a fork to moisten all potatoes. Allow stand for one second. add flour, olive oil and salt to potato mixture. With arms, knead blend until dough styles a ball. Make it possible for relax 5 minutes. Preheat oven to 400º F. Thrust dough into 12-inch by way of 8-inch baking pan. Organize zucchini slices and tomato slices previously mentioned the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper. Bake in excess of 15 minutes. Best with mozzarella; bake 5 minutes for a longer period or until cheese melts. Sprinkle with basil. Generate: 4 primary-dish servings or 6 appetizer servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1437/thrill-buddies-and-family-members-with-a-deliver-it-oneself-pizza-bash"},{"id":"1385","title":"grilled Chook with Spinach and Melted Mozzarella","ingredients":"24 oz (3 superior) Chicken breasts sliced inside 50% lengthwise to create 6 Kosher salt and pepper to taste 1 tsp olive oil 3 cloves garlic, crushed 10 oz frozen spinach, worn out 3 oz shredded component skim mozzarella 1/2 cup roasted pink pepper, sliced within strips (packed inside water) Olive oil spray","directions":"","url":"https://recipe.bluelayer.org/recipe/1385/grilled-chook-with-spinach-and-melted-mozzarella"},{"id":"1358","title":"Roasted Yellow Squas","ingredients":"2 cups yellow squash, lower into
1/4-inch thick
50 percent moons
1/2 tbsp olive oil Pinch of garlic powder Salt
and pepper, to taste","directions":"Preheat the oven to 400°. In a medium bowl blend yellow squash, olive oil, garlic powder, salt and pepper and throw to mix. Destination the squash on a baking sheet in a solitary layer and bake in the reduced portion of the oven 10 to 12 minutes, or until the backside is golden. Remove and serve instantly.","url":"https://recipe.bluelayer.org/recipe/1358/roasted-yellow-squas"},{"id":"1327","title":"One Pan Roasted Potatoes, Sausage and Peppers","ingredients":"Roasted potatoes, onions, sausage
and peppers roast in the oven with
a drizzle of more virgin olive oil
and rosemary. Don’t you delight in
a evening meal that simply just dirties
one pan? This is
an basic
one-dish evening meal that Makes fresh new-up
a breeze,
and the scent in your kitchen
area will create everybody hungry! This is
a extremely simple dish to deliver, the principal issue is reducing
anything
at
all
about the exact same dimension
and don’t group the pan. The potatoes get the longest to cook,
as
a result if you slash them lower it
all evens out. The onions
acquire
a small charred which I enjoy, if you will need to prevent that you can
add them with the sausage. I’ve even created this with Turkey Kielbasa
and it turns out low-cost, very simple
and exceptional. Check out it with crimson potatoes, fresh potatoes or russet. Roasted Potatoes, chicken Sausage
and Peppers
1.5 lb (in excess of
3 large) potatoes, russet or fresh
1 medium onion, peeled
and
quartered, levels divided
2 crimson bell peppers, seeds taken off
and lower into
1 inch ingredients
2 tsp more virgin olive oil Kosher salt
and fresh new cracked pepper to taste
1 tsp chopped rosemary (clean or dry)
1/2 tsp garlic powder Olive oil spray (I employ my Misto)","directions":"Reduce the potatoes into very little 1″ x 1/2 inch sections. These kinds of acquire the longest to cook consequently chopping them very little makes certain nearly anything chefs frivolously. Preheat oven to 375°. Spray one large non-adhere baking sheet, or 2 very little kinds with olive oil spray to stop the potatoes versus sticking. In a large bowl, add potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Combine perfectly to be of course every thing is protected with oil and knowledgeable flippantly. Pour on to the published baking sheet and put in the centre of the oven; bake for 15 minutes. Use a spoon to throw as a result very little sticks or burns. Add the sausage to the baking sheet with the potatoes and greens and bake, tossing the moment or two times for 25-35 minutes, or until your potatoes are cooked in the course of. Cooking period will selection based on the thickness of your potatoes and sausage, hold an eye as a result they don’t burn up.","url":"https://recipe.bluelayer.org/recipe/1327/one-pan-roasted-potatoes-sausage-and-peppers"},{"id":"1318","title":"Fiesta Lime Rice","ingredients":"1 1/2 cups cooked very long grain rice 3/4 cup canned black beans, rinsed and heated 3/4 cup cooked corn (I made use of Investor Joe’s Fire Roasted frozen Corn), heated 1 large tomato, diced 1 large scallion, diced fantastic 2-4 tbsp chopped cilantro (to your liking) 1 tbsp fresh new squeezed lime juice Salt to taste In a heavy bowl, blend very hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if necessary. Throw and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1318/fiesta-lime-rice"},{"id":"1301","title":"Little one Veggies with Goat Cheese, Beets and Candied Pecans","ingredients":"4 oz Chavrie goat cheese log
8 cups put together child vegetables
4 reduced purple beets, cooked
and slash* For the honey balsamic vinaigrette:
2 tbsp balsamic
2 tbsp more virgin olive oil
1 tbsp honey","directions":"Deliver vinaigrette via whisking olive oil, balsamic and honey until smooth. in a large bowl throw vegetables with vinaigrette and mix properly. Flippantly divide veggies about 4 bowls. top just about every bowl with one beet, 1 oz goat cheese and pecans. serve routinely. * I boiled the beets in water until smooth, still they can be roasted in the oven as properly.","url":"https://recipe.bluelayer.org/recipe/1301/little-one-veggies-with-goat-cheese-beets-and-candied-pecans"},{"id":"1296","title":"Sausage, Cheese and Veggie Egg Bake","ingredients":"7 oz (2 inbound links)
adorable Italian chicken sausage, eliminated versus pores
and skin Olive oil spray
1
3/4 cups
aspect skim mozzarella, shredded (for gf, monitor labels)
1 tbsp olive oil
1/3 cup chopped shallots
5 oz sliced shiitake mushrooms
1 cup chopped roasted pink bell peppers (to
a
12 oz jar)
1
1/2 cups finely chopped broccoli florets
8 higher entire eggs
4 heavy egg whites
1/4 cup pounds cost-free milk
2 tbsp grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper","directions":"Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Room 50 percent of cheese into the baking dish. Spray a large nonstick skillet with cooking spray, cook the sausage around medium heat breaking up as it chefs until browned and cooked during. Set aside. Add the oil to the skillet with the shallots and mushrooms and saute Until greens are delicate, more than 5 to 6 minutes. add the roasted peppers, broccoli and Return the sausage, cook 1 second; mixture properly and remove versus warm. Spread frivolously over The cheese mixture. In a large bowl mix the eggs, egg whites, milk, parmesan, salt and pepper and whisk properly. Bit by bit pour previously mentioned the greens in the baking dish and top with remaining cheese. Bake till a knife inserted around the middle will come out fresh, 32 to 35 minutes. Enable stand 8 to 10 minutes right before slicing into 8 parts. Pin It To Preserve For Afterwards! Consequently.","url":"https://recipe.bluelayer.org/recipe/1296/sausage-cheese-and-veggie-egg-bake"},{"id":"1294","title":"SPICY ROASTED Crimson PEPPER SAUCE","ingredients":"2 crimson bell peppers, each individual 7 to 8 ounces 1 huge purple jalapeño or Fresno chile pepper, seeded and coarsely chopped (above 2 tablespoons) 2 tablespoons far more-virgin olive oil 1 teaspoon ground cumin 1 teaspoon kosher salt 2 garlic cloves ½ teaspoon ground coriander ½ teaspoon freshly ground black pepper 1. Plan the grill for lead cooking above medium warm (350° to 450°F). 2. grill the bell peppers over lead medium heat, with the lid shut, till blackened and blistered all above, 10 to 12 minutes, turning at times. Move to a bowl and protect with plastic wrap to entice the steam. Enable stand for over 10 minutes. Remove the bell peppers versus the bowl and discard the charred pores and skin, stems, and seeds and about chop. Shift to a food items processor. add the remaining ingredients. Technique until soft. serve; or address and refrigerate for up to 1 working day. Deliver to area temperature right before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1294/spicy-roasted-crimson-pepper-sauce"},{"id":"1284","title":"Balsamic Fowl with Roasted Greens","ingredients":"8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt New black pepper, to taste Cooking spray
10 medium
asparagus, finishes trimmed, lower in
50 percent
2 crimson bell peppers
1 red onions, chopped in large chunks
1/2 cup carrots, sliced in
50 percent extensive, reduce into
3-inch sections
5 oz sliced mushrooms
1/4 cup
additionally
1 tbsp balsamic vinegar
2 tablespoons
added virgin olive oil
2 cloves garlic, smashed
and
approximately chopped
1/2 tsp sugar
1
1/2 tablespoons fresh rosemary
1/2 tbsp dried oregano or thyme
2 leaves fresh new sage, chopped","directions":"Preheat oven to 425°F. Year chicken with salt and pepper. Spray 2 large baking sheets with oil. Blend all the ingredients alongside one another in a higher bowl having your arms to add very well then organize anything at all on to the written baking sheets spread out in a solitary layer. The veggies need to not contact the chicken or it will steam alternatively of roast. Bake regarding 20 to 25 minutes, or until the chicken is cooked in the course of and the veggies are roasted and comfortable.","url":"https://recipe.bluelayer.org/recipe/1284/balsamic-fowl-with-roasted-greens"},{"id":"1255","title":"Baked Lump Crab Cakes with Crimson Pepper Chipotle Lime Sauce","ingredients":"For the Crab Cakes:
9 ounces lump crab meat, selected totally free of shells
1/2 cup (over
13) low weight Ritz crackers, crushed
1 full egg
additionally
1 egg white, crushed
2 finely chopped scallions
2 tbsp finely chopped crimson bell pepper
1 tbsp reduced bodyweight mayonnaise
2 tbsp fresh cilantro (or parsley)
1/2 lime, juiced Salt
and pepper to taste Cooking spray For the Zesty Chipotle Lime Sauce:
1 tbsp roasted peppers (jarred)
1/4 cup mild mayonnaise
1 tsp new lime juice","directions":"Crimson Pepper Chipotle Lime Sauce: Crab Cakes: In a large bowl, mix beaten crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. mixture effectively, then fold within crab meat, cautious not to more than combine consequently the crab continues to be in large chunks. Carefully condition into patties getting a 1/2 cup measuring cup. Chill in the fridge at small 1/2 hour just before baking. Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake around 8-10 minutes on each aspect, until effectively browned. Drizzle pink pepper chipotle lime sauce over crab cakes and serve.","url":"https://recipe.bluelayer.org/recipe/1255/baked-lump-crab-cakes-with-crimson-pepper-chipotle-lime-sauce"},{"id":"1235","title":"All with regards to Cuban delicacies","ingredients":"All about Cuban delicacies The East Caribbean island of Cuba consists of a wealthy cultural history to which has arisen culinary traditions that are as dazzling and different as the range of cultures that consist of contributed to the growth of this very clear and delightful delicacies. In addition to the ancient have an impact on of the indigenous peoples of Cuba, the Spaniards introduced their particular culinary designs, tinged by those people of the Moors who retained large areas of Spain for centuries. The slaves that have been introduced to Africa developed critical culinary and cultural contributions, with other culinary traditions being introduced to the island with the French colonists fleeing uprisings in Haiti. As these kinds of different affects came alongside one another, a distinctly Cuban flavor and style and design advanced, which is reminiscent of country peasant versions of cooking through oral lifestyle and eye, as a substitute than depending on specific sizes and the creation of dishes that are likely in direction of the easy and hearty, and that can be remaining on their particular to simmer. Fussy, heavy sauces are unconventional and deep-frying is quickly not a desired cooking procedure. The island state, the natural way, makes use of a ideal offer of seafood in its delicacies, which promotes the use of basic cooking tricks and spicing that is supposed to enhance, not smother, natural flavors. The maximum popular spices made use of in Cuban delicacies are garlic, cumin, oregano and bay or laurel leaves. Sofrito is additionally popular, and employed in a large range of dishes, to those of beans to those people of meats to individuals that are built from a foundation of tomato sauce. A typical sofrito is designed of green pepper, onion, garlic, oregano and black pepper fried within olive oil until the pepper, onion and garlic are tender and translucent and the flavors blend to perfection. The dense, balanced, energy acquiring veggies ordinarily utilized belie the African and indigenous peoples’ have an effect on on the delicacies of Cuba. Yuca, malanga, boniato, and plantano are among these, and are from time to time simmered collectively with complementary vegetables and served just, drizzled with olive oil and sprinkled with chopped new onion – a fulfilling, strengthening and very simple dish for a difficult performing Those. Meats are generally created applying island flavored marinades of that employ lime juice or the juice of a sour range of the orange as a base. Then, the meats are roasted or simmered amazingly little by little with spices, from time to time for hrs. Beans and rice are an critical portion of highest food stuff, with black beans getting very well recognised as a Cuban specialty. Cuban cuisine is furthermore prominent for its baked solutions, which consist of a total of turnovers. Some are filled with spiced meats and other designs aspect a in particular Cuban blend of cream cheese and guava paste. Flan is involving Cuba’s top favored dessert goods. In Cuban delicacies, the subtle flavors of healthy foodstuff are greater through cooking and spicing approaches constructed to carry out the easiest in each and every variable of a dish. The culinary traditions of Cuba are a satisfaction to the tongue, by natural means, however they too present a appealing glimpse into a culture that contains brought together lots of various materials to establish a cohesive whole.","directions":"","url":"https://recipe.bluelayer.org/recipe/1235/all-with-regards-to-cuban-delicacies"},{"id":"1208","title":"A Chocoholic's Flavor Of Heaven Is Simply A Click on Absent","ingredients":"Virtually absolutely everyone is aware of a chocoholic. A chocoholic is a unique who certainly enjoys chocolate. Of course, you could possibly address them a basic Hershey's bar however would it be even even more delectable if you'd present them the excellent things - the connoisseur things? It would exactly be a uncomplicated style of heaven wrapped in that unique package deal. The take pleasure in for chocolates dates again to 1502 with Columbus' ultimate voyage to the Caribbean. Cacao beans were being supplied to him as a style of fee. For the reason that he was doubtful of its well worth, the Aztecs gave him a consume manufactured out of those people seeds to demonstrate its foreseeable future. They imagined that this beverage was a resource of electrical energy, non secular knowledge and an aphrodisiac, as effectively. They even utilized it to reinvigorate their warriors all through combat. The sour cacao consume was released to Europe and was later on sweetened to cater Eu style buds. It grew to become the consume for the prosperous and the fortuitous. It afterwards on grew to become extensively recognised through Europe and England. These days, tens of millions of men and women add a comfortable desired destination for chocolates. Searching for a chocoholic is generally as exciting as procuring for sneakers. You simply just have to have the perfect good quality. Right here are a handful of ideas to support you retail store for large-quality chocolates. Chocolate admirers sometimes favor dim chocolates over milk chocolates as a result test procuring for individuals. Dim chocolates constantly place their cacao share on its offer. It is Fantastic if you must keep an eye on out for suppliers that contain been confident to Deliver superior fine chocolates in the market. Normally, producers rather do make a difference. It points how these types of solutions deliver their chocolates given that it furthermore decides how favourable their merchandise are and how salable they are to the general public. Content material this sort of as the high quality of cacao beans they seek the services of and how they are roasted contain an have an affect on on the brand name of chocolates you may well just take. Furnishing your chocoholic receiver some number in one bundle would unquestionably supply sheer satisfaction. A present basket of almost nothing else nonetheless connoisseur chocolate would be a champion. The solutions are infinite. The basket might involve undeniable chocolate bars, end result dipped within chocolate, chocolate truffles, chocolates filled with delectable fillings and quite a few further more. Of program, you may perhaps in no way put absent a beneficial chocolate cake as an option, would you? The least difficult information is you will not even contain to depart your house to retail outlet. With a Wonderful selection of present stores listed on the web, you can come to a decision to a wide list of outlets that Deliver you the perfect excellent connoisseur snacks. One of the extraordinary benefits impressive telecommunications offer you is the comfort of using these kinds of magnificent indulgences acquired on-line and contain them presented to your doorstep or your receiver's doorstep in the similar high quality as Though you selected them your self to the grocery retail outlet. You can examine on substitute internet websites that offer you you positive assessments on the top quality of the products you might decide. Men and women composing Those people opinions typically annoyance on how the content was addressed and how it would fulfill a chocolate spouse. You can generally acquire comfort on the articles made available on people internet sites.","directions":"","url":"https://recipe.bluelayer.org/recipe/1208/a-chocoholics-flavor-of-heaven-is-simply-a-click-on-absent"},{"id":"1181","title":"No-Bake Fudgy Snow Balls","ingredients":"15 pitted dates 2/3 cup unsweetened cocoa powder 1 cup full roasted unsalted almonds 1 tbsp honey (agave if vegan) 2 tbsp water (or far more if essential) 3 tbsp confectioner's sugar","directions":"","url":"https://recipe.bluelayer.org/recipe/1181/no-bake-fudgy-snow-balls"},{"id":"1178","title":"Mushroom Ceviche","ingredients":"2 roasted garlic cloves
8 oz white button mushrooms, sliced slim
1 reduced red onion, sliced
1/2 green bell pepper, sliced into slender strips
1/2 purple bell pepper, sliced into skinny strips
1/3 cup recently squeezed lemon juice
1/2 cup vegetable broth (Pacific)
1 tbsp chopped cilantro
1/4 teaspoon honey (or
agave for vegan)
1 teaspoon finely chopped jalapeno
1 tbsp olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper","directions":"In a solid iron skillet, roast 2 garlic cloves until brown on every aspect. Mash the garlic and Space in a hefty bowl with the mushrooms, red onion and bell peppers.","url":"https://recipe.bluelayer.org/recipe/1178/mushroom-ceviche"},{"id":"1173","title":"Maple Roasted Butternut Squas","ingredients":"1
1/4 pounds butternut squash, peeled
and diced
3/4-inch
1/2 tbsp olive oil or coconut oil
2
1/2 tbsp purely natural maple syrup Kosher salt
and freshly ground black pepper","directions":"Preheat the oven to 400°F. In a superior bowl, throw the butternut squash with oil, maple, salt and new ground pepper. Vacation put in a baking dish, add with foil and roast in the heart of the oven for 25 minutes. Remove foil, flip the squash and bake an addition 15 minutes, or until fork gentle (period will selection dependent on the measurement you minimize the squash). Makes 3 cups.","url":"https://recipe.bluelayer.org/recipe/1173/maple-roasted-butternut-squas"},{"id":"1079","title":"Summertime Tomatoes, Corn, Crab and Avocado Salad","ingredients":"12 oz lump crab meat
1 pint grape tomatoes, lower in
50 percent
1 hass
avocado, diced
2 sizzling peppers these
as serrano or jalapeños, diced fine (seeds taken off for light)
1
1/2 cups roasted corn kernels
1/3 cup chopped red onion
2 limes, juice of (or
a lot more to taste)
1 tsp olive oil
2 tbsp chopped cilantro Salt
and fresh pepper to taste","directions":"In a very little bowl mix red onion, lime juice, olive oil, pinch of salt and pepper. Permit them marinate at minimum amount 5 minutes to mellow the taste of the onion. In a huge bowl add chopped crab meat, avocado, tomatoes, scorching pepper and corn. Blend all the ingredients alongside one another, add cilantro and carefully throw. Alter lime juice, salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/1079/summertime-tomatoes-corn-crab-and-avocado-salad"},{"id":"1067","title":"Roasted Delicata Squash with Turmeric","ingredients":"Cooking spray 1 1/2 tablespoons olive oil 2 delicata squash, over 14 oz every, washed and dried 3/4 teaspoon kosher salt 1/2 teaspoon ground turmeric 1/2 teaspoon garlic powder Fresh black pepper, to taste Chopped fresh cilantro, for garnish","directions":"","url":"https://recipe.bluelayer.org/recipe/1067/roasted-delicata-squash-with-turmeric"},{"id":"1063","title":"Mexican Shrimp Cobb Salad","ingredients":"For the Shrimp:
16 oz cooked superior shrimp, peeled Chipotle chili powder to taste
1 tbsp lime juice Salt to taste For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed
and drained
1 cup grilled corn kernels (I
applied Investor Joe’s frozen roasted corn)
2 tbsp red onion, separated
2 tbsp cilantro, chopped Juice of
1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass
avocado, diced
1 cup decreased bodyweight Sargento Mexican mixture shredded cheese","directions":"Rinse shrimp and chop into hefty chunks. Throw shrimp with a small salt, chipotle chili pepper, and fresh lime juice. Blend worn out beans, corn, red onion, cilantro, lime juice and salt to taste. In a higher glass trifle dish or distinct bowl, layer salad ingredients beginning with the lettuce, black bean blend, cucumber, tomatoes, avocado, cheese and shrimp on top.","url":"https://recipe.bluelayer.org/recipe/1063/mexican-shrimp-cobb-salad"},{"id":"1045","title":"Hearty Vegetarian Pumpkin Chili","ingredients":"For seasoning blend:
1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1/8 teaspoons ground cloves ½ teaspoon ground nutmeg ¼ teaspoon cayenne pepper For chili:
2 teaspoons olive oil
1 medium onion, diced
2 huge cloves garlic, minced
2 tablespoons fresh new ginger, finely minced
1 jalapeno, seeds
and membrane eradicated, minced
2 medium carrots, diced into ½-inch cubes
4 high Portobello mushrooms, stemmed, wiped fresh
and cubed
2 cups frozen corn
1 (28-ounce) can fire roasted diced tomatoes
1 (15-ounce) can pureed pumpkin
1 (15 ounce) can black beans, drained
and rinsed
2 cups unsalted vegetable stock For toppings:
1 more-huge or
2 little
avocado, cubed
5 green onions, sliced
10 tablespoons diminished-fat shredded cheddar cheese
5 tablespoons mild sour cream
2 ounces baked tortilla chips, beaten Chopped cilantro, for garnish","directions":"In a reduced bowl, mix every thing in the seasoning mixture. Mounted apart. Heat a large hefty pot or Dutch oven in excess of medium-large heat. add the onion, garlic, ginger, and jalapeño and sauté until veggies are tender, around 3-4 minutes. add the carrots and mushrooms and cook until carrots start out to brown and mushrooms launch some of their liquid, stirring often, around 6 minutes. Add the seasoning mix and stir to frivolously coat. add the corn, tomatoes, pumpkin, beans and stock and add perfectly. cover, do away with heat to medium-small, and simmer for 45 to 50 minutes, stirring from time to time. Even though carrots are fork gentle, remove from warm, serve 1 cup of chili and best with preferred toppings. *Vitamins and minerals information and facts for toppings incorporates ½ a green onion, 1 ounce avocado, 1 tablespoon cheese, ½ tablespoon sour product and 1 tablespoon crushed tortilla chips (for every serving).","url":"https://recipe.bluelayer.org/recipe/1045/hearty-vegetarian-pumpkin-chili"},{"id":"1032","title":"Bird Curry with Coconut Milk","ingredients":"Chicken Curry with Coconut Milk","directions":"Warm oil in a high deep skillet, over medium warm. Add onion and garlic and sauté 1 moment. add cumin, masala and curry powder and mix nicely, cooking 1 instant. Point Chicken in the pan and time with 1 teaspoon salt. Add tomatoes, cilantro, coconut milk and water. Stir all ingredients and add pan, simmer on medium-reduced until Chicken is cooked for the duration of, more than 30 minutes. Add potatoes, 1/2 teaspoon salt and simmer, protected an much more 10 minutes, or until the potatoes are gentle. Strain Cooker Guidelines: Avoid water to 1/2 cup and cook the Chicken as soon as phase 4 on superior stress for 15 minutes, uncomplicated launch then add potatoes, superior worry 5 minutes. Make it possible for it launch by natural means. Ingredients: 1/2 tbsp olive oil 1/2 tsp roasted cumin 1-1/2 tsp garam masala 2 tsp curry powder 1/2 onion, minced 5 cloves garlic, minced 1 hefty tomato, chopped 2 tbsp fresh cilantro, chopped 1/2 cup light coconut milk 2/3 cup water 8 oz (1 large potato), peeled and diced small 6 skinless chicken thighs Kosher salt to taste","url":"https://recipe.bluelayer.org/recipe/1032/bird-curry-with-coconut-milk"},{"id":"1010","title":"CURRIED Pink LENTIL BURGERS WITH MANGO CHUTNEY","ingredients":"½ cup crimson lentils, sorted, rinsed in a great-mesh strainer, and drained 2 cups water 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained ¾ cup roasted, salted peanuts 2 teaspoons curry powder 2 teaspoons ground cumin ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup panko bread crumbs ½ cup simple Greek yogurt 2 huge eggs, crushed 2 tablespoons minced new cilantro leaves 1 tablespoon vegetable oil 4 huge pita pockets 2 cups shredded butter lettuce 1 cup thinly sliced English cucumber ½ cup mango chutney 1. in a saucepan add the lentils and water. Convey to a boil. Skim off any foam that rises to the top. Protect against the heat to medium-small and simmer until smooth, 10 to 20 minutes. Drain very well, rinse quickly, and enable great. 2. in a foods processor equipped with a steel blade, pulse the lentils, chickpeas, peanuts, curry powder, cumin, salt, and pepper to sort a thick, a little bit chunky paste. Go to a bowl and fold in the panko, yogurt, eggs, and cilantro until mixed. Style 4 carefully packed patties, just about every about ¾ inch thick. The patties will be Incredibly soaked. Address and refrigerate the patties for 2 to 4 hrs. 3. Plan the grill for guide cooking over medium-superior heat (400° to 500°F) and preheat a grill-evidence griddle. 4. Coat the griddle evenly with the oil. House the patties on the griddle and cook over lead medium-high heat, with the lid shut, right up until company and effectively marked, 5 to 7 minutes, diligently turning at the time. Through the previous moment of grilling period, incredibly hot the pitas on the cooking grates in excess of guide heat, turning after. 5. Reduce the pitas and patties inside 50 percent. Area a patty 50% in each pita 50 percent. Divide the lettuce, cucumber, and mango chutney between the pitas, tucking the ingredients in. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1010/curried-pink-lentil-burgers-with-mango-chutney"},{"id":"1002","title":"Roasted Acorn Squash and Leek Soup with Pepitas","ingredients":"2
acorn squash
1 tbsp butter (vegans seek the services of olive oil)
1 (more than
1 cup) large leek, mild green
and white component just
4 cups pounds no cost, reduced sodium chicken broth (vegans seek the services of vegetable stock)
2 tbsp pepitas (uncooked pumpkin seeds)
2 tbsp chopped chives","directions":"Preheat oven to 350°. Slash acorn squash in 50% and bake till comfortable, above 40 – 45 minutes. Remove versus the oven. In the meantime, discard darkish green chapter of the leek. Leeks frequently are inclined to be sandy, consequently I which includes to fresh them properly by separating the levels and washing them perfectly less than chilly water. Chop leeks and sauté in a large pot with butter or oil above medium lower warm until smooth, about 5 minutes. Any time squash is awesome adequate to manage, scoop out seeds and discard. Scoop out the flesh to the pores and skin and add to the pot with leeks. Add above 2/3 of the chicken stock to the pot; stir perfectly and simmer above 5 minutes. Getting an immersion blender or a month-to-month blender, mix soup until smooth. add being broth and simmer a couple extra minutes. Change salt and pepper to taste. Garnish with pepitas and chopped chives.","url":"https://recipe.bluelayer.org/recipe/1002/roasted-acorn-squash-and-leek-soup-with-pepitas"},{"id":"1001","title":"Roasted Expert Wintertime Squash Medley","ingredients":"1 tablespoon onion powder
1 tablespoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon cayenne pepper ½ teaspoon kosher salt
2 tsp brown sugar
2 lbs. combined winter season squash (butternut, kabocha,
and so on.), peeled
and slice into
3/4 –inch cubes
1 tablespoon unsalted butter, melted
1 tablespoon olive oil","directions":"Preheat oven to 400 amounts. In a small bowl, blend the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar. In a superior blending bowl, throw squash with butter and olive oil. add 1 tablespoon of the spice mix to the bowl and throw effectively to coat. Position squash on a sheet pan covered with parchment and bake for 40-45 minutes, tossing each 15 minutes, to allow for for even browning. Sprinkle with 1 1/2 teaspoons added of spice mixture. Throw carefully to coat and serve very hot. Pin It To Help you save For Afterwards!","url":"https://recipe.bluelayer.org/recipe/1001/roasted-expert-wintertime-squash-medley"},{"id":"991","title":"Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs","ingredients":"1 (1
1/2 lb) brain of cauliflower, slash into florets (about
6 heaping cups)
5 –
6 cloves garlic, smashed
2 tbsp olive oil Salt
and fresh new cracked pepper, to taste For the topping:
1 tbsp olive oil
1 small onion, finely diced
1 hefty clove garlic, crushed
1/3 cup knowledgeable breadcrumbs
2 tbsp shredded
Asiago cheese
1 tsp fresh thyme (or fresh herb of your
alternative)","directions":"Preheat oven to 450°F. Destination the cauliflower and garlic on a large baking sheet and throw with the oil, salt, and pepper. Bake right up until smooth and browned, around 22 – 25 minutes, tossing each and every 6-8 minutes. In the meantime, heat a medium-sized skillet in excess of medium warm. add the oil, then the onion and sauté relating to 3 minutes, stirring sometimes. add the garlic and sauté until the onions turn out to be golden brown. Stop warm to reduced, add breadcrumbs; sauté until the breadcrumbs are light golden brown, over 3 to 5 minutes, stirring normally, thorough not to melt away. Change off heat and stir in the thyme. While interesting, add asiago cheese. While the cauliflower is organized, remove versus oven and top with the toasted bread crumbs.","url":"https://recipe.bluelayer.org/recipe/991/garlic-roasted-cauliflower-with-toasted-asiago-bread-crumbs"},{"id":"973","title":"Open-Confronted Omelet with Feta, Roasted Tomatoes and Spinac","ingredients":"For the roasted tomatoes:
1 cup halved grape tomatoes
1 teaspoon olive oil Pinch kosher salt Black pepper, to taste Sprig fresh thyme or oregano For the omelet:
3 large eggs
1/8 teaspoon salt Black pepper, to taste
1 cup child spinach, sliced","directions":"Preheat oven to 400F. Position the tomatoes on a low baking sheet and drizzle with oil, salt pepper and fresh herbs. Roast about 12 to 15 minutes. In the meantime fight the eggs in a medium bowl with a small water, salt and pepper. Warm a medium nonstick skillet in excess of medium-small warm. Spray with oil and pour 50 percent of the eggs. Cook until they established, relating to 2 to 3 minutes then drop on to the plate. Repeat with the remaining spray and eggs. To serve put eggs on 2 plates, final with spinach, tomatoes, feta, salt and pepper.","url":"https://recipe.bluelayer.org/recipe/973/open-confronted-omelet-with-feta-roasted-tomatoes-and-spinac"},{"id":"935","title":"Italian Antipasto Salad","ingredients":"1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 slim reduce red onion
4 green pitted olives (or black)
1 pepperoncini, sliced
1/4 cup roasted pink pepper, sliced (do-it-yourself, or purchase packed within water)
1/4 cup Giardiniera (I made use of Victoria brand name)
1/3 cup cucumbers, peeled
and sliced
1/4 cup Polly-o element skim shredded mozzarella
1/2 oz (4) turkey pepperoni, sliced slender
2 slices Prosciutto, Di Parma, sliced For the vinaigrette:
1 tsp olive oil
1 tsp pink Wine vinegar or vinegar brine
against pepperoncini Fresh black pepper","directions":"Point the lettuce on a large dish and best with meats, greens and cheese. in a lower bowl add vinegar or brine versus pepperoncini, add black pepper and whisk inside oil. Drizzle about salad and appreciate!","url":"https://recipe.bluelayer.org/recipe/935/italian-antipasto-salad"},{"id":"902","title":"Roasted Spaghetti Squas","ingredients":"1 high ripe spaghetti squash Salt and new pepper","directions":"","url":"https://recipe.bluelayer.org/recipe/902/roasted-spaghetti-squas"},{"id":"898","title":"SPICY LAMB BURGERS WITH ROASTED Purple PEPPER MAYONNAISE","ingredients":"1 cup chopped roasted purple bell peppers (versus a jar), patted dry 1 medium garlic clove 1 cup mayonnaise ½ teaspoon freshly ground black pepper PATTIES 1 tablespoon far more-virgin olive oil ½ cup finely chopped shallot 2 tablespoons finely chopped jalapeño chile peppers 2 garlic cloves, minced ½ teaspoon dried basil 2 excess weight ground lamb 1½ teaspoons kosher salt 1 teaspoon ground cumin ¾ teaspoon ground coriander ½ teaspoon ground cayenne pepper 4 onion rolls, crack 2 cups loosely packed baby arugula 1. in a foods processor mix the bell peppers and garlic and combine until fairly finely chopped. Shift to a bowl and stir in the mayonnaise and pepper. 2. in a skillet about medium heat, sizzling the oil. add the shallot, jalapeños, garlic, and basil, and sauté till somewhat softened, 4 to 5 minutes, stirring sometimes. Remove in opposition to the warm and interesting for 5 minutes. Move to a bowl and mix in the getting patty ingredients. Carefully sort 6 patties of equivalent dimension, just about every relating to ¾ inch thick. With your thumb or the back again of a spoon, create a shallow indentation regarding 1 inch large in the heart of the patties to steer clear of them versus forming a dome as they cook. Refrigerate the patties until prepared to grill. 3. Plan the grill for lead cooking above medium warm (350° to 450°F). 4. Grill the patties over guide medium warm, with the lid shut, to medium doneness (160°F), 7 to 9 minutes, turning at the time. For the duration of the very last 30 seconds to 1 instant of grilling year, toast the rolls, slash aspect down, over lead warm. 5. Develop just about every burger on a roll with purple pepper mayonnaise (you may possibly not will need all of it), a patty, and arugula. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/898/spicy-lamb-burgers-with-roasted-purple-pepper-mayonnaise"},{"id":"888","title":"Roasted Strawberry Banana Bread","ingredients":"1-1/4 cups strawberries, diced
3 ripe medium bananas, mashed
2 tbsp unsweetened
apple sauce
1
1/4 cups white entire wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar (not packed)
2 large egg whites
1 tsp vanilla extract Baking spray","directions":"Preheat oven to 350°F. Evenly spray a loaf pan with baking spray. Point the strawberries on a baking sheet and roast for 25 minutes, remove and fastened apart. In a medium bowl, add flour, baking soda and salt with a cord whisk. Fixed apart. In a large bowl product butter and sugar with an electric powered mixer. add egg whites, bananas, apple sauce and vanilla, and fight at medium tempo until thick. Scrape down aspects of the bowl. Add flour mixture and mix at small tempo till mixed, do not about combine. Fold inside strawberries and pour batter into the created loaf pans; bake in the centre rack for above 50 minutes, or till a toothpick inserted in the middle will come out new. Allow for the pan interesting at bare minimum 20 minutes, bread really should be house temperature just before chopping.","url":"https://recipe.bluelayer.org/recipe/888/roasted-strawberry-banana-bread"},{"id":"887","title":"Salsa Picante Roja","ingredients":"3 medium tomatoes, cored
and
quartered
1 jalapeño, stem taken off
and roasted
3-4 minor cloves garlic
2 tbsp cilantro
3-4 tbsp water
1 tsp olive oil Salt to taste","directions":"In a blender, add tomatoes, jalapeño, garlic, cilantro and water and pulse a couple of situations until extensively soft. Add oil to a deep skillet, then pour in tomatoes. Year with salt and simmer discovered stirring from time to time, 20 to 25 minutes. Relying on the dimension of your tomatoes, generates about 1 1/2 cups. You can refrigerate a couple of times or freeze the loosen up. Some other salsa recipes you could moreover take pleasure in:","url":"https://recipe.bluelayer.org/recipe/887/salsa-picante-roja"},{"id":"874","title":"Cilantro-Lime Roasted Cauliflower","ingredients":"6 heaping cups cauliflower florets (against
1-1/2 pound cauliflower) minimize into
1-inch florets
3 garlic cloves
3 tbsp olive oil
1 tsp cumin Kosher salt, to taste
1/4 teaspoon beaten crimson pepper flakes
1 tbsp lime juice
1 tsp lime zest
1 tbsp chopped cilantro","directions":"Preheat the oven to 450°F. Smash the garlic cloves with the aspect of the knife. Level the cauliflower florets and smashed garlic on a large rimmed baking sheet and drizzle with olive oil. Year with cumin, salt, and beaten crimson pepper flakes. Sprinkle lightly above cauliflower, tossing perfectly to coat frivolously. Bake in the middle of the oven until browned and gentle, regarding 25-30 minutes, turning the florets from time to time as a result they are lightly cooked. Remove against the oven, squeeze with lime juice and final with lime zest and cilantro; serve hot.","url":"https://recipe.bluelayer.org/recipe/874/cilantro-lime-roasted-cauliflower"},{"id":"860","title":"Roasted Strawberry Protein Smoothie and a Vitamix Giveaway","ingredients":"1-1/2 cups new strawberries,
quartered
1/2 tablespoon uncooked sugar
1/3 cup lessened weight cottage cheese
1/2 cup fat cost-free milk
1 cup crushed ice
1 tsp chia seeds6 to
8 drops liquid stevia","directions":"Preheat oven to 425°F. in a medium bowl, mix Strawberries and sugar. Pour the strawberries on a parchment paper included Baking sheet. Point in the oven and roast for 12 to 15 minutes right up until The strawberries start out to launch their juices nonetheless are however enterprise. Intently pour the roasted strawberries and their juice into a blender alongside with cottage cheese, milk, ice and chia and mixture till gentle. Get pleasure from!","url":"https://recipe.bluelayer.org/recipe/860/roasted-strawberry-protein-smoothie-and-a-vitamix-giveaway"},{"id":"847","title":"Chilled Calamari Salad with Lemon and Parsley","ingredients":"1/4 cup red onion, minced
1/2 cup celery, chopped
1/2 cup roasted purple peppers, chopped
1/4 cup fresh parsley, minced (no stems)
1 clove garlic, sliced
1
1/2 lemons
1
1/4 tsp purple Wine vinegar Salt
and fresh pepper to taste
1 lb fresh squid, tube
and
tentacles cleaned","directions":"Rinse squid and minimize tubes into 1/2 inch rings. Depart the tentacles complete and Set aside. Plan a bowl of water with ice. In a medium bowl add onion, garlic, celery, crimson peppers, parsley, lemon juice, vinegar, salt and fresh pepper. Convey a medium pot loaded with water and a pinch of salt to a boil. add calamari all at after and cook until soft nonetheless cooked, (I check out it by tasting a ring) relating to 45 – 60 seconds. Out of the blue drain Though cooked and add to the ice bathtub until amazing, 4 – 5 minutes. Blend squid with the salad and throw nicely. Style for salt and add even further seasoning and lemon juice if necessary. Protect and refrigerate at small an hour. Would make in excess of 3 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/847/chilled-calamari-salad-with-lemon-and-parsley"},{"id":"837","title":"Roasted Snapper Fillet and Sustainable Seafood","ingredients":"3 snapper fillets, 8 oz each 2 tsp olive oil 3 cloves garlic 2 tbsp fresh rosemary or fresh oregano Kosher salt and fresh pepper 1 tbsp Italian expert breadcrumbs Fresh new lemon wedges for serving Preheat oven to 450°. Rinse and dry fish nicely. Line a broiler rack with aluminum foil. Evenly spray with oil. Rub fish with 1 tsp olive oil and time with salt and pepper, garlic and rosemary. Level pores and skin facet down on oven rack and sprinkle bread crumbs on ultimate. Drizzle getting oil and bake right up until fish is cooked all through, about 15-20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/837/roasted-snapper-fillet-and-sustainable-seafood"},{"id":"768","title":"Roasted Purple Pepper Soup","ingredients":"4 large pink bell peppers, roasted seeds taken out
1 tsp olive oil
1 medium onion, chopped
1 medium carrot, peeled
and chopped
2 garlic cloves, chopped
1 tsp herbs de provence
1/4 cup fresh parsley, chopped
3 cups weight no cost chicken broth (or vegetable stock)
1 medium russet potato, peeled
and chopped
1/4 cup dry white Wine Salt
and freshly ground black pepper
2 tbsp excess weight totally free sour cream
1/4 cup Parmigiano Reggiano cheese","directions":"To roast pink peppers on the grill, position fresh new pink peppers instantly on the grill top. You can as well put them instantly previously mentioned the flame on your stove. Convert your peppers often, as expected until the pores and skin contains became extensively black and starts off to blister. Though the finish pepper pores and skin contains became black, remove the peppers against the grill and put them into a bowl. Cover the bowl with a lid or a dish to create it airtight to produce up steam. Enable the peppers take it easy in the bowl for 10 minutes. Come across, remove versus the bowl and the pores and skin will tumble off quickly. Slice the pepper inside fifty percent to main and remove seeds. Heat 1 tsp of oil in a higher heavy pot more than medium-superior warm. add the onions, carrots, garlic, and herbs and saute until the onions are translucent, more than 5 minutes. add the broth, roasted bell peppers, potato and Wine. Deliver to a simmer previously mentioned high heat. Ease the heat to medium-small and address, simmer till the potatoes are fairly comfortable, stirring once in a while, relating to 30 minutes. With an immersion hand blender, puree the soup in the pot with the sour cream right up until it is comfortable. Period with salt and pepper to taste. add the grated parmesan and ladle into bowls.","url":"https://recipe.bluelayer.org/recipe/768/roasted-purple-pepper-soup"},{"id":"767","title":"Roasted Cauliflower and Chickpeas with Minted Yogurt","ingredients":"Cooking spray
1 medium brain cauliflower, slice into chunk-sized florets,
above
6 cups
15 oz can chickpeas, exhausted
1 ½ tbsp olive oil
1 tsp curry powder Kosher salt
and pepper to taste ½ cup nonfat Greek yogurt
2 tbsp chopped fresh mint ½ tsp sugar ½ tsp lemon zest","directions":"Warm oven to 425 ranges Fahrenheit, line a baking sheet with foil and spray with cooking spray. in a heavy bowl, throw cauliflower florets, exhausted chickpeas, olive oil, curry powder, salt and pepper alongside one another and spread on baking sheet. Roast in oven, 30 minutes, tossing midway throughout, until golden brown. In the meantime, combine yogurt, mint, sugar and lemon zest collectively. add kosher salt and pepper, to taste. To serve, divide yogurt and spread on the backside of each individual plate, top with roasted cauliflower and chickpeas.","url":"https://recipe.bluelayer.org/recipe/767/roasted-cauliflower-and-chickpeas-with-minted-yogurt"},{"id":"766","title":"Roasted Asparagus","ingredients":"1 bunch fresh new asparagus Olive oil spray Kosher salt Fresh pepper Preheat oven to 400°. Clean and slender tough finishes off asparagus. Desired destination in a one layer in roasting pan. Spray with olive oil and period with salt and pepper. Roast in oven almost 10 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/766/roasted-asparagus"},{"id":"759","title":"Roasted Boneless Leg of Lamb","ingredients":"5 cloves garlic, beaten
2 tbsp lemon juice, recently squeezed
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1
1/4 tsp kosher salt, further or much less to taste Fresh ground black pepper
3
1/2 –
4 lb raw trimmed lamb leg, boneless, rolled
and tied","directions":"Preheat oven to 375ºF. Line a roasting pan with aluminum foil and position a rack in the pan. Mix crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix effectively and rub mixture all more than lamb. Roll the lamb and seek the services of butcher’s wire to tie it alongside one another and destination it on the written roasting pan. Roast in the oven right up until medium-scarce and a meat thermometer inserted inside centre reads 135-140ºF, anyplace to 70 minutes and up relying on the measurement of your roast. Remove the lamb and make it possible for it relax about 15 minutes on a chopping board. Continue to keep within head the temperature will make improvements to a number of concentrations as soon as it rests. Lower lamb into 1/4-inch thick slices and vacation put on a serving platter.","url":"https://recipe.bluelayer.org/recipe/759/roasted-boneless-leg-of-lamb"},{"id":"731","title":"Roasted Broccoli with Smashed Garlic","ingredients":"1 1/2 lbs. broccoli florets, minimize extended with aspect of stem 6 cloves garlic, smashed 2 tbsp further virgin olive oil Kosher salt and fresh new pepper Preheat oven to 450°. in a baking dish add broccoli, olive oil, garlic, salt and pepper. Roast broccoli more than 20 minutes, until broccoli is browned and smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/731/roasted-broccoli-with-smashed-garlic"},{"id":"717","title":"Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)","ingredients":"1 lb dry Cannellini beans, rinsed
1 brain garlic, peeled
8 cups water
4 sage leaves,
as well
as even more for garnish
2 tsp olive oil
1 tbsp Chicken Greater Than Bouillon, or dice (vegs us vegetable bouillon) Kosher salt
and white pepper to taste","directions":"Stage beans, 3 cloves of the garlic, water and a couple of sage leaves in the crock pot; address and fixed to large 4 hrs, or until beans are gentle. Don’t add salt. In the meantime, preheat the oven to 400°. Location getting garlic cloves in the middle of a 7×7 inch sq. of aluminum foil (picture more than is demonstrating fifty percent of the cloves, employ the entire detail). Address garlic with olive oil and a small salt. Seal aluminum tightly and position in the oven 25-30 minutes, until garlic is tender and golden. Remove in opposition to oven and fastened apart till the beans are performed. Any time the beans are tender, add the bouillon and add very well till dissolved, then closely go some of the beans and liquid alongside with the roasted garlic to the blender. Combine till delicate and pour it back again into the crock pot. Repeat with the remaining beans until you take the texture you demand from customers. You can way too employ an immersion blender if you add one. Style for salt and modify as needed. Serve with fresh sage and white pepper on best and if you desire, some complete roasted garlic cloves on best. (I reserved a couple) Can make regarding 7 3/4 cups.","url":"https://recipe.bluelayer.org/recipe/717/tuscan-white-bean-and-roasted-garlic-soup-crock-pot-recipe"},{"id":"692","title":"Roasted Acorn Squash with Brown Sugar","ingredients":"1
acorn squash, reduce in
50 percent, seeds
and fibers eliminated
1 tbsp whipped butter
2 tbsp brown sugar (to taste) Dash of ground cinnamon","directions":"Preheat oven to 350°. Rub 1/2 tbsp mild butter on each individual facet. Final with brown sugar and cinnamon. Destination in a baking dish and add 1/4 cup water to the backside of the pan. cover and bake 50 minutes. Come across and bake an more 10 minutes. Remove versus oven and permit to amazing prior to serving.","url":"https://recipe.bluelayer.org/recipe/692/roasted-acorn-squash-with-brown-sugar"},{"id":"663","title":"Roasted Corn with Cilantro Butter","ingredients":"6 ears of corn, husks on For the light Cilantro Butter:
2 tbsp gentle butter,
at house temperature
1 tbsp fresh cilantro, chopped
1/8 tsp ground chipotle pepper
1/8 tsp cumin Pinch salt","directions":"For the light Cilantro Butter: Mix all the ingredients to deliver butter. Set aside in a ramekin. For the Corn: Preheat oven to 350°. As soon as scorching, House corn in the centre rack and bake 30 minutes. Remove corn in opposition to the oven and mounted apart for 5 minutes. Cautiously remove husks and silks in opposition to the corn and serve each individual with 2 teaspoons of cilantro butter.","url":"https://recipe.bluelayer.org/recipe/663/roasted-corn-with-cilantro-butter"},{"id":"659","title":"Roasted Pumpkin Sage Soup","ingredients":"2 medium (6 pounds general) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free of charge)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups weight cost-free, lower sodium chicken broth (vegetarians can employ the service of vegetable stock)
1 tbsp fresh sage,
additionally
a lot more for garnish Salt
and fresh pepper to taste Small fat sour cream for garnish,","directions":"Warm the oven to 400°F. Making use of a large, sharp knife, minimize the pumpkins within fifty percent. Scoop out seeds and point on a baking sheet; bake for 1 – 1-1/2 several hours. Once the pumpkin is cooked and great adequate to take care of, employ the service of a spoon to scoop out the flesh. This need to deliver regarding 5 cups. Add butter to a superior pot or Dutch oven, on medium heat; add shallots and sauté right up until smooth, more than 4 minutes. add garlic and cook an further more instant. add pumpkin and broth to the pot, alongside with sage, salt and pepper and carry to a boil. Simmer, coated for about 15 minutes. Mixture in a blender or immersion blender and mix the soup until smooth. (Optional) Garnish with mild sour cream and sage. Makes 8 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/659/roasted-pumpkin-sage-soup"},{"id":"658","title":"Roasted Prosciutto Wrapped Asparagus Bundles","ingredients":"1
1/4 lb skinny
asparagus spears, demanding finishes trimmed
Added virgin olive oil spray Rinse cracked pepper to taste
4 slices (2 oz) slim sliced prosciutto","directions":"Preheat oven to 400°. Frivolously spritz asparagus spears with further virgin oil. Time with fresh cracked pepper and divide into 4 bundles. Obtain 1/4 of the asparagus and use a lower of prosciutto to wrap just about every package deal and issue on a baking dish seam facet down. Repeat with remaining, level on baking dish and bake 12 minutes or until asparagus is soft crisp.","url":"https://recipe.bluelayer.org/recipe/658/roasted-prosciutto-wrapped-asparagus-bundles"},{"id":"641","title":"Roasted Pumpkin Seeds","ingredients":"Seeds in opposition to a pumpkin Olive oil spray Kosher salt","directions":"Remove the seeds in opposition to the pumpkin, and fresh off any pumpkin particles. Rinse the seeds and lay them out on a baking sheet right away to dry. The subsequent working day, pre-heat the oven to 250°. Spread the seeds out frivolously and frivolously spray with olive oil spray and year with salt to taste. Roast the seeds in the oven until the seeds turn out to be golden brown, over 1 hour and 15 minutes. Permit them great and love!","url":"https://recipe.bluelayer.org/recipe/641/roasted-pumpkin-seeds"},{"id":"637","title":"Roasted Pink Kuri Coconut Curry Soup","ingredients":"4.25 –
4.5 lbs. kuri pink squash (I utilised
2)
1 tsp coconut oil (or olive oil)
1/2 tsp roasted cumin
1
3/4 tsp garam masala
2
1/4 tsp madras curry powder
1/2 medium onion, minced
2 shallots, minced
3 cloves garlic, minced
1 cup mild coconut milk
4 cups weight free of charge, reduced sodium vegetable or Chicken broth Salt
and fresh new pepper to taste
1/4 cup chopped fresh new cilantro Warm chili pepper, diced (optional)","directions":"Warm the oven to 400°F. Getting a heavy, sharp knife, slice the squash into quarters. Space on a baking sheet and bake for 1 hour. As soon as the squash is cooked and neat ample to manage, peel the pores and skin absent versus the squash flesh. This really should deliver about 3 cups. Add oil to a medium soup pot, on medium warm. Whilst oil is very hot add onion, shallots, chili pepper (if working with) and garlic; sauté on small warm until golden. add roasted cumin, masala and madras curry powder and mix properly cooking yet another moment. add broth, mild coconut milk, roasted kuri pumpkin and cook coated 20 – 25 minutes. Remove protect and employing an immersion blender, puree soup until smooth. Year with salt and fresh pepper to taste and serve with fresh cilantro.","url":"https://recipe.bluelayer.org/recipe/637/roasted-pink-kuri-coconut-curry-soup"},{"id":"605","title":"Roasted Brussels Sprouts and Shallots with Balsamic Glaze","ingredients":"2 tbsp olive oil
1 lb brussels sprouts, trimmed
and halved
2 huge shallots, peeled
and reduce into ½” thick wedges Kosher salt
and black pepper to taste
1 tbsp balsamic glaze","directions":"Preheat oven to 425°F. Warm an oven-harmless nonstick 12-inch sauté pan over medium-large warm and add olive oil, brussels sprouts and shallots within one layer and allow for cook undisturbed for around 3 minutes right up until starting up to caramelize. Flip from time to time for an added 2-3 minutes until golden all above. Shift to the oven and roast for 8-10 minutes, till softened a little bit nonetheless however somewhat al dente. Drizzle with balsamic glaze, throw and serve.","url":"https://recipe.bluelayer.org/recipe/605/roasted-brussels-sprouts-and-shallots-with-balsamic-glaze"},{"id":"604","title":"Roasted Broccoli Rabe with Garlic","ingredients":"1 hefty bunch broccoli rabe (rapini), difficult stems eradicated 4-5 cloves garlic, smashed 2 tbsp olive oil Salt and fresh pepper Pinch beaten pink pepper flakes (optional) Warm oven to 400°. Carry a high pot of salted water to a boil. Every time water boils, add broccoli rabe and blanch one second. Remove versus water and DRAIN Very well in a colander. Add to a baking dish and mixture with garlic, oil, salt, pepper, beaten purple pepper flakes. Roast 15-20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/604/roasted-broccoli-rabe-with-garlic"},{"id":"598","title":"Microbrews Of The Northwest","ingredients":"The excellent Room to pattern the great of Northwest Handcrafted ale is a perfectly function brewpub, which will Encourage the human spirit with heat, the odor Of malt, pleasing interaction, and hearty food items. Serving to to battle the cold, moist weather of The place, brewpubs comprise turn out to be outstanding locations of Refuge in which you can shake off the tears of a Hostile globe, invest in a pint of cask beer, then Savor a complicated beer that will caress each one Of your senses. Microbreweries (providers that create much less than 20,000 kegs a calendar year) can be uncovered everywhere you go in opposition to Minneapolis to Maui, When it all commenced in the Pacific Northwest. on any night, several dozen Domestically brewed beers and ales are out there for Your entertaining in Portland and Seattle. Top East Coastline microbreweries build German Design lagers, which is the optimum well known design of Brewing for American palates. The microbreweries Of the Northwest move all out for wildly adventerous Bitters, stouts, and porters. With all of this kind of extraordinary beers to decide in opposition to, You might be pondering in which to start out. The moment you Appear for a microbrew, you ought to normally be Questioning above total. At any year in equally Seattle and Portland, you can obtain lots of dozen Fresh new, regionally designed brew on faucet. They all amount In strength against the conventional 3 1/2% to a fairly Highly effective 8 1/2%. As for the taste, you'll consist of to taste it for Your self. There's the prosperous sweetness of malt, Wholesome nicely with Terrific sour hops. Then, there's In addition the mocha java overtones of roasted barley, Applied with stouts and porters, and the spicy kick Of malted wheat. There are too the lovable ales and tart ales, Gentle ales, and ales that are as a result billed with taste That they linger on the tongue. No make any difference which Style of microbrew you acquire, your positive to attain A style that will create you occur back again for additional.","directions":"","url":"https://recipe.bluelayer.org/recipe/598/microbrews-of-the-northwest"},{"id":"584","title":"Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest","ingredients":"6 lower carrots,
above
6 oz general
2 tsp olive oil Pinch of kosher salt Fresh black pepper, to taste .375 oz feta cheese
1/2 tsp lemon zest
1 tsp fresh lemon juice
1/2 tsp white truffle olive oil","directions":"Preheat oven to 350°F. Clean, dry and slim the stems of the carrots. put carrots on a baking sheet and drizzle with olive oil, salt and black pepper. Bake until crisp-soft and browned, about 35 minutes. Even though the carrots are even now warm, year with much more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.","url":"https://recipe.bluelayer.org/recipe/584/roasted-heirloom-carrots-with-feta-truffle-and-lemon-zest"},{"id":"559","title":"7 Innovative Recommendations To Maintain Evening meal Intriguing","ingredients":"Each time it arrives to the nightly dinner of the working day evening meal food quickly turn out to be a target of repetitive entrees and aspect dishes. Some us citizens and households come across them selves trapped in a rut, arranging some of the exact food stuff on a weekly foundation fish on Friday, Meatloaf Monday, bland corn, white rice, and dead mashed potatoes. To maintain evening meal pleasurable, fresh, and in innumerable situations, appealing there are loads of techniques to close the boredom that arrives with correcting and ingesting the identical dishes. A several Programs contain: 1) Attempt fresh Recipes No matter if you scan the cookbooks lining the library cabinets or examine the endless total of on the internet supplies, there are a lot of recipes awaiting the willing cook. Clean recipes add exhilaration and fresh flavors that not just add spice to the eating place desk, however moreover awaken the flavor buds. You by no means understand if you put on which includes one thing if you in no way check out it. Why not experiment with veal or create your very first gumbo? 2) Consider Clean ingredients Often you can completely transform an previous most loved via simply just substituting the ingredients you obviously use. There are 1000's of choice spices, meats, greens, end result, sauces, and other cooking ingredients that you are unaware of. This is way too a superior likelihood to discover some of the substitute globally solutions of cooking, as you just take the employ of cilantro, rose petals, Adobo, hummus, and oyster sauce. 3) Concept Night time of the 7 days To spice up the dinnertime you comprise developed accustomed to, concept evenings develop a excellent crack versus the norm. You may well opt for a working day of the 7 days that is primarily established apart for a special concept of your conclusion, this kind of as \"Meal and a Online video.\" At the time setting up a mealtime your loved ones will hardly ever overlook, you may possibly select to discover one more society. A pair topic night time feasts could consist of: Italian (pizza, cannoli, lasagna); Asian (spring rolls, chicken stir fry, fortune cookies); Center Jap (pita sandwiches, falafel); or French (croissant sandwiches, quiche, crepes). 4) Breakfast Food items At Evening Any time you're exhausted of the meat and potatoes meal, there is nothing at all mistaken with natural environment a very hot, stack of pancakes on the desk for the past evening meal of the working day. Omelets, waffles, French toast, scrambled eggs and bacon, all deliver very good alternatives for a supper that breaks versus the norm. 5) Enjoyment Presentation Tips Possibly the ingredients you cook for supper flavor superior and are group pleasers, however you need to have to move up the issue of pleasurable. Amplified presentation of foods not just heightens the awareness of the supper, yet moreover Makes being the communication shifting over the meal desk. One of the optimum consideration-grabbing guidelines for food stuff features fruit and vegetable carving, the place radishes, apples, oranges, and melons come to be performs of artwork. From time to time, supper plates may perhaps showcase a shiny explosion of food items, structured in accordance to the hues of the rainbow. 6) Decoration, Decoration, Decoration To really encourage a further thrilling supper supper, decorating the eating house desk is a Terrific course to add the point of satisfaction, such as vibrant napkins, inviting candles, pleasurable silverware alternate options, ornamental tablecloths, fresh cups and eyeglasses, or interesting spreads of bouquets and crops. 7) Big difference The Landscapes Often the food items served through supper isnt the unexciting portion of mealtime, still the tedious seating and natural environment at the eating house desk from time to time gets the difficulty. To big difference up the landscapes, deliver preparations to add a picnic meal, get on the patio to see the sunshine fastened above a mouth watering dwelling cooked evening meal, or method a laidback feast to appreciate in the family members house. Why not maintain an outside Hawaiian luau, in which the backyard garden is adjusted into an island paradise with roasted pineapple, grilled food items, and leis? Over-all, if you believe that coming up with your particular inventive evening meal Plans is tough, there are loads of cooking products and supper planners to contemplate. For illustration, to assist chefs preserve evening meal appealing, culinary analysis experiments obtainable at Menu Coming up with Central support add lifetime, creativeness, and creativity.","directions":"","url":"https://recipe.bluelayer.org/recipe/559/7-innovative-recommendations-to-maintain-evening-meal-intriguing"},{"id":"493","title":"Pink BELL PEPPER HARISSA","ingredients":"1¾ teaspoons cumin seed 1 cup roasted crimson bell peppers (to a jar) 1 tablespoon new lemon juice 1 teaspoon ground coriander ½ teaspoon smoked paprika ½ teaspoon kosher salt 1 medium garlic clove ⅛ teaspoon ground cayenne pepper ⅛ teaspoon freshly ground black pepper ¼ cup furthermore 1 tablespoon additional-virgin olive oil 1. in a dry tiny skillet over medium warm, toast the cumin seed until fragrant and a bit darker in shade, 2 to 3 minutes, stirring normally. Remove versus the warm and neat a little. Go to a spice mill and finely grind. 2. in a food items processor equipped with a steel blade, mix the toasted cumin with all the remaining ingredients unless of course for the oil. Puree until practically tender. With the engine working, slowly but surely pour the oil all through the feed tube and puree until the sauce is as soft as potential. Go to a bowl and mounted apart at room temperature right up until geared up to serve; or deal with and refrigerate for up to 1 working day. Carry to house temperature right before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/493/pink-bell-pepper-harissa"},{"id":"481","title":"BEEF AND VEAL PAPRIKASH BURGERS WITH ROASTED BELL PEPPERS","ingredients":"PATTIES 8 ounces ground chuck (80% lean) 8 ounces ground veal 1 tablespoon minced white onion 1 tablespoon minced new Italian parsley leaves ¾ teaspoon dried marjoram Kosher salt Freshly ground black pepper RELISH 2 tablespoons vegetable oil 2 superior white onions, each lower in 50% and thinly sliced 1 teaspoon paprika ½ teaspoon smoked paprika ½ teaspoon organic chile powder ¾ cup canned stewed tomatoes 1 tablespoon unsalted butter, softened 2 large green bell peppers, each and every lower into 8 wedges Vegetable oil 4 or 8 slices potato bread, just about every regarding ½ inch thick 2 tablespoons unsalted butter, softened ¼ cup sour cream 1. Mix the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully kind 4 patties of equivalent dimension, each individual about ¾ inch thick. With your thumb or the back again of a spoon, deliver a shallow indentation above 1 inch huge in the middle of the patties to stay clear of them in opposition to forming a dome as they cook. Refrigerate the patties till prepared to grill. 2. in a superior skillet in excess of medium-reduced warm, heat the oil. add the onions and sauté till golden brown, 18 to 20 minutes, stirring normally. add the paprika, smoked paprika, chile powder, and ½ teaspoon salt and stir for 2 minutes. add the tomatoes and move forward cooking right up until the sauce is Really thick and deep pink, 3 to 5 minutes, stirring sometimes. Employ the service of the again of a wood spoon to crack up any huge ingredients of tomato. Remove against the heat and stir in 1 tablespoon butter. 3. Plan the grill for lead cooking in excess of medium-higher warm (400° to 500°F). 4. Evenly brush the bell pepper wedges with oil. Grill the bell peppers and patties in excess of lead medium-high heat, with the lid shut, right up until the bell peppers are charred and softened, 11 to 12 minutes, and the patties are cooked to medium doneness (160°F), 8 to 10 minutes, turning the moment. For the duration of the ultimate second of grilling period, toast the bread over guide warm, turning the moment. Remove in opposition to the grill and butter each lower. 5. Ultimate 4 bread slices each and every with a patty and relish. serve very hot with bell pepper wedges, sour cream, and yet another minimize of bread, if desired.","directions":"","url":"https://recipe.bluelayer.org/recipe/481/beef-and-veal-paprikash-burgers-with-roasted-bell-peppers"},{"id":"407","title":"LEMON AND DILL TURKEY BURGERS","ingredients":"PATTIES 2 tablespoons additional-virgin olive oil 1 reduced yellow onion, finely chopped 1 garlic clove, minced or driven throughout a thrust 1½ weight ground turkey, ideally thigh meat 2 tablespoons minced clean dill Finely grated zest of 1 lemon 1 tablespoon new lemon juice 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper Added-virgin olive oil 4 hamburger buns, crack ¼ cup mayonnaise 4 leaves butter lettuce 2 roasted purple bell peppers (versus a jar), just about every minimize in 50 percent 1. in a medium skillet more than medium warm, heat the oil. add the onion and garlic and sauté until smooth, relating to 5 minutes, stirring once in a while. Remove against the warm and allow amazing for at minimum amount 5 minutes. mix the onion and garlic with the being patty ingredients, and then carefully style 4 patties of equivalent dimensions, every above 1 inch thick. With your thumb or the back again of a spoon, create a shallow indentation about 1 inch extensive in the middle of the patties to stay away from them in opposition to forming a dome as they cook. Refrigerate the patties until well prepared to grill. 2. Plan the grill for lead cooking above medium warm (350° to 450°F). 3. Brush the patties on both equally facets with oil, and then grill about lead medium warm, with the lid shut, until absolutely cooked (165°F), 11 to 13 minutes, turning at the time. Throughout the very last 30 seconds to 1 instant of grilling season, toast the buns, minimize facet down, previously mentioned guide heat. 4. Produce each individual burger on a bun with mayonnaise, a lettuce leaf, a roasted bell pepper 50%, and a patty. serve quickly.","directions":"","url":"https://recipe.bluelayer.org/recipe/407/lemon-and-dill-turkey-burgers"},{"id":"364","title":"Tomato, Clean Mozzarella, Roasted Pepper upon Entire Wheat Bread","ingredients":"Tomato, Clean Mozzarella, Roasted Pepper on Entire Wheat Bread
3.25 oz entire wheat Italian or French Bread
1 oz slender sliced fresh new mozzarella
1 oz roasted pink peppers
3 slices ripe tomato
3 basil leaves
1/4 tsp much more virgin olive oil
1 tsp balsamic vinegar Salt
and fresh cracked pepper to taste","directions":"Lower bread in 50% horizontally, layer ingredients on the bread, drizzle olive oil and vinegar and end with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/364/tomato-clean-mozzarella-roasted-pepper-upon-entire-wheat-bread"},{"id":"297","title":"Barbecue Party Suggestions For A Genuinely Extraordinary Event","ingredients":"Barbecue social gathering guidelines can guidance a host put together an incredible occasion for family members and good friends. Ingesting outside the house is a favorite pastime relished by every person and coming up with the celebration can guidance create it extra unforgettable and comforting for the host. Huge or small, a barbecue party needs an ample selection of building and preparing to be certain that nearly anything is laid out accurately. It is a good idea to method the event in excess of a concept in buy to crank out a focal position for the barbecue social gathering. This route, all ingredients of the party these kinds of as the foodstuff, game titles and decorations can be formed above a central topic. Favorite themes for barbecue functions contain a Hawaiian motif, nostalgic 1970s get-together, or, if you are near the sea, opt for a beach bbq party! Coming up with the menu is potentially the top considerable part of any get-together specifically for a barbecue get together as top website visitors will be looking forward to an range of lip-smacking roasted meats dripping inside bbq sauce. Barbecue on the Beach front Absolutely everyone? Ah, what can be improved than a excellent barbecue on the seaside? The beach is surely one of the best sites to add a barbecue. Right after all, the mother nature of grilling and barbecuing as a cooking technique is that it truly is enjoyable, attention-grabbing and very profitable. Likewise, the beach Quite significantly exudes the very same surroundings. There are a good deal of enjoyable and interesting activities to do at the beach front. It truly is a vacation put wherever us residents can be on their own in their 'bare essentials' and the leisure element is certainly profitable. Positioning this kind of 2 superb tips jointly, a barbecue on the beach front is Quite substantially a recipe for a exceptional time! But right before you pack your things, gear up your grill and strike the sand for one hell of a barbecue on the seashore social gathering, bear in mind that there are unique basic safety techniques and other legislation governing seaside pieces consequently it would be ideal to consult with federal government and safe the acceptable permissions right before you even imagine relating to scheduling a seashore barbecue social gathering. Assuming you've finished that and you've already preferred a wonderful location, following would be setting up for your barbecue on the seaside. There are diverse grill designs that you could possibly use for barbecuing on the beach – you have the picket or charcoal grill, gasoline grill or you could possibly way too employ the service of a campfire tripod. Be guaranteed to station your grill in a strong desired destination, absent against any flammable product and protected against americans probably bumping into it. Convey your marinated meat, poultry or seafood in a cooler and consider them out just every time you are well prepared to start out barbecuing to avoid spoilage. Additional, the closing seasoning you would will need on your barbecue on the beach front is sand instantly? So continue to keep them covered! And of class, really don't forget about to pack those barbecue sauces and incredibly hot sauces to spice up your barbecue dishes. Take care of on your own and your friends' style buds to their line of Really scorching goods; they would truly move properly with a Terrific Beer. Now that's what I call one memorable barbecue on the beach party!","directions":"","url":"https://recipe.bluelayer.org/recipe/297/barbecue-party-suggestions-for-a-genuinely-extraordinary-event"},{"id":"295","title":"Italian Delicacies: Different and Mouth watering","ingredients":"Italy, a country of 58 million human beings, is a patchwork quilt of 20 very clear parts subdivided into 103 provinces. All Italian cooking depends on olive oil, grains and clean, seasonal develop, however just about every location incorporates its personal tastes and specialties. Northern Italy, which features the region's utmost conventional of dwelling and the richest eating plan, additionally Makes one-3rd of Italy's easiest wines. Its 8 areas lean in direction of risotto, polenta and gnocchi, and hearty soups and fish Chowders are a function of the put. The North's accurate assert to fame, while, is as a paradise for cheese supporters. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by means of salamis and sausages manufactured to goat, goose and even chamois, create a easy supper divine. Central Italy, in distinction, tends to want artichokes, peas and black and white truffles. People 6 central areas choose pasta and lamb around the rice and beef involved with the North. One of the excellent-identified area dishes is porchetta, a complete, roasted pig loaded with fresh new garlic, fennel, rock salt and peppercorns. Traditionally, the 6 spots that contain Southern Italy were being recognized as the Back garden of the Greeks and Romans. Afterwards, in the course of the Centre Ages, the Arabs demonstrated a pasta market within Sicily. Types of pasta add considering that proliferated, to \"limited\" pasta generically recognized as macaroni to the \"very long\" layouts this kind of as spaghetti and vermicelli. No other marketplace of Italy offers this sort of a splendid historical past of sweets and ices. Numerous desserts bespeak the Arab and Greek has an effect on in Sicily, with its almond pastes, candied culmination, ricotta, honey, raisins and outrageous. The South additionally accounts for 75 per cent of the create lifted organically within Italy. With just about 2.5 million acres cultivated with out chemical ingredients, Italy is a chief in organic and natural farming.","directions":"","url":"https://recipe.bluelayer.org/recipe/295/italian-delicacies-different-and-mouth-watering"},{"id":"190","title":"cashew spread","ingredients":"One particular 1/4 cups uncooked or roasted unsalted cashews Juice of 1/2 lemon 1/4 cup water One particular large garlic clove 2 tbsp. dietary yeast Just one tsp. balsamic vinegar 1/2 tsp. sugar 1/2 tsp. sea salt, or to taste 1/2 tsp. white pepper, or to taste Two tbsp. toasted sesame seeds One particular tbsp. chopped scallion One particular tbsp. chopped fresh parsley Two tsp. chopped fresh thyme Fresh herbs and a lower of lemon, to garnish Soak the cashews for at least an hour in water; drain. mix the cashews, lemon juice, water, garlic, dietary yeast, balsamic vinegar, and sugar in a foods processor. Technique until smooth, scraping down the sides after in a although. Year to taste with salt and white pepper. Transfer the mixture in direction of a bowl. Stir in the sesame seeds, scallion, and herbs. serve at room climate garnished with fresh herbs and lemon. Serves 4–6","directions":"","url":"https://recipe.bluelayer.org/recipe/190/cashew-spread"},{"id":"112","title":"Summertime Tomatoes, Corn, Crab and Avocado Salad","ingredients":"12 oz lump crab meat Just
one pint grape tomatoes, lower in
50 percent
A single hass
avocado, diced
2 warm peppers such
as serrano or jalapeños, diced fantastic (seeds eliminated for mild)
A single
1/2 cups roasted corn kernels
1/3 cup chopped red onion
Two limes, juice of (or
additional to taste)
One tsp olive oil
Two tbsp chopped cilantro Salt
and fresh new pepper to taste","directions":"In a minor bowl add red onion, lime juice, olive oil, pinch of salt and pepper. Make it possible for them marinate at minimum Five minutes to mellow the taste of the onion. In a heavy bowl mix chopped crab meat, avocado, tomatoes, sizzling pepper and corn. Blend all the ingredients jointly, add cilantro and carefully throw. Change lime juice, salt and pepper in direction of style.","url":"https://recipe.bluelayer.org/recipe/112/summertime-tomatoes-corn-crab-and-avocado-salad"},{"id":"81","title":"Chilled Calamari Salad with Lemon and Parsley","ingredients":"1/4 cup red onion, minced
1/2 cup celery, chopped
1/2 cup roasted crimson peppers, chopped
1/4 cup fresh parsley, minced (no stems)
1 clove garlic, sliced
A single
1/2 lemons
One
1/4 tsp red Wine vinegar Salt
and fresh pepper to taste Just
one lb clean squid, tube
and
tentacles cleaned","directions":"Rinse squid and reduce tubes into 1/2 inch rings. Go away the tentacles full and established aside. Program a bowl of water with ice. In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper. Deliver a medium pot stuffed with water and a pinch of salt to a boil. add calamari all at at the time and cook dinner till gentle but cooked, (I verify it via tasting a ring) about 45 – 60 seconds. Abruptly drain anytime cooked and add in direction of the ice tub until amazing, 4 – 5 minutes. Combine squid with the salad and throw effectively. Flavor for salt and add far more seasoning and lemon juice if required. Protect and refrigerate at small an hour. Will make relating to A few 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/81/chilled-calamari-salad-with-lemon-and-parsley"},{"id":"62","title":"Salsa Picante Roja","ingredients":"3 medium tomatoes, cored
and
quartered
One jalapeño, stem eradicated
and roasted
3-4 reduced cloves garlic
2 tbsp cilantro
3-4 tbsp water
One particular tsp olive oil Salt to taste","directions":"In a blender, add tomatoes, jalapeño, garlic, cilantro and water and pulse a handful of instances till comprehensively smooth. Add oil to a deep skillet, then pour within tomatoes. Time with salt and simmer acquired stirring sometimes, Twenty to 25 minutes. Relying on the size of your tomatoes, will make about One particular 1/2 cups. Yourself can refrigerate a several times or freeze the loosen up. Some other salsa recipes yourself could possibly additionally appreciate:","url":"https://recipe.bluelayer.org/recipe/62/salsa-picante-roja"},{"id":"52","title":"Mushroom Ceviche","ingredients":"Two roasted garlic cloves
Eight oz white button mushrooms, sliced thin
One small red onion, sliced
1/2 inexperienced bell pepper, sliced into skinny strips
1/2 purple bell pepper, sliced into thin strips
1/3 cup newly squeezed lemon juice
1/2 cup vegetable broth (Pacific)
1 tbsp chopped cilantro
1/4 teaspoon honey (or
agave for vegan)
One teaspoon finely chopped jalapeno
A single tbsp olive oil Just
one teaspoon kosher salt
1/8 teaspoon black pepper","directions":"In a forged iron skillet, roast 2 garlic cloves right up until brown on just about every aspect. Mash the garlic and Space in a higher bowl with the mushrooms, red onion and bell peppers.","url":"https://recipe.bluelayer.org/recipe/52/mushroom-ceviche"},{"id":"24","title":"Baked Lump Crab Cakes with Pink Pepper Chipotle Lime Sauce","ingredients":"For the Crab Cakes:
Nine ounces lump crab meat, selected cost-free of shells
1/2 cup (about
13) lessened fat Ritz crackers, crushed
A person whole egg moreover
One particular egg white, beaten
2 finely chopped scallions
Two tbsp finely chopped crimson bell pepper
One particular tbsp low bodyweight mayonnaise
2 tbsp fresh cilantro (or parsley)
1/2 lime, juiced Salt
and pepper to taste Cooking spray For the zesty Chipotle Lime Sauce:
1 tbsp roasted peppers (jarred)
1/4 cup light mayonnaise
1 tsp new lime juice","directions":"Pink Pepper Chipotle Lime Sauce: Crab Cakes: In a large bowl, blend beaten crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mixture perfectly, then fold in crab meat, cautious not in direction of over combine hence the crab continues to be inside large chunks. Gently shape into patties getting a 1/2 cup measuring cup. Chill in the refrigerator at bare minimum 1/2 hour right before baking. Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake above 8-10 minutes on just about every facet, until properly browned. Drizzle pink pepper chipotle lime sauce over crab cakes and serve.","url":"https://recipe.bluelayer.org/recipe/24/baked-lump-crab-cakes-with-pink-pepper-chipotle-lime-sauce"},{"id":"5","title":"Asian Flank Steak Skewers","ingredients":"Thin strips of grilled flank steak marinated with lime juice, ginger, garlic, sesame oil
and soy sauce. Those skewers vanish
all of
a sudden
at each
amassing,
as
a result you may well require in direction of crank out
a lot! With the Superbowl basically in excess of the corner I thought these kinds of would be
a superb
appetizer for the steak fans in your dwelling. I myself take pleasure in beef
and love this sort of
as
an
appetizer, however I way too generate them for dinner served with rice
and roasted broccoli on the facet.
Oneself can create this on
an indoor grill,
a forged iron grill pan or make them outside on the grill. Often cut the meat throughout the grain
at
a slight
attitude with
a fairly sharp knife. Kid-friendly, husband-friendly,
and only plain old good!
1
1/2 pounds flank steak, sliced thin
1
1/2 cups reduced sodium soy sauce (Use Tamari or Liquid
Aminos for Gluten Free)
2 cloves minced garlic
A single tsp fresh ginger Just
one tsp sesame oil
One particular lime, juice of","directions":"Soak picket skewers in water relating to Thirty minutes in direction of reduce burning. Marinate the steak in all the ingredients for above 1 hour or further. Discard marinade and thread the sliced steak onto the skewers. Heat your grill or grill pan to high heat; as soon as hot grill a pair minutes on each aspect until browned and cooked When. Can make about 24 skewers.","url":"https://recipe.bluelayer.org/recipe/5/asian-flank-steak-skewers"}]