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Tips and Recipes
Blueberry Mousse with Raspberry Sauce
Cajun Butter
Cajun Chicken, Sausage & Rice
Cheddar Herb Biscuits
Cracker Snackers
Fresh Fruit Tart with Olive Oil Crust
Golden Crispy Baked Fries
Grilled Spiced London Broil
Grilled Tuna with Honey-Herb Sauce
Herbed Cheesecake
Homemade Ginger Ale
Mexacali Snack Mix
Orange Popcorn
Pot Roast with Vegetables
Potato Corn Chowder with Chicken
Pumpkin Soup in the Shell
Sadie’s Apple With Cinnamon Cider Dip
Sadie’s Calmness Tea
Sadie’s Healthy Minestrone Soup
Sadie’s Marinade
Sadie’s Red Hot Beans and Rice
Sadie’s Sante Fe White Chili
Sadie’s Winner Trio’s Chili
Stuffed French Toast
Summertime Pasta Sauce
Vegetable Lasagne
Warming Indian Tea
Blueberry Mousse with Raspberry Sauce
The blueberries and raspberries in this mouthwatering mousse are overflowing with healing vitamin C and antioxidants. If you’d rather not use orange liqueur, replace it with thawed frozen orange juice concentrate, which will also give you additional vitamin C.
Mousse
1 can (12 oz) fat-free evaporated milk
1/4 c cold water
2 envelopes unflavored gelatin
1/4 c boiling water
1 pkg (16 oz) frozen unsweetened blueberries, thawed
3 Tbsp orange-flavored liqueur, such as Grand Marnier
2 Tbsp lemon juice
1/4 c sugar
Sauce
1 pkg (12 oz) frozen unsweetened raspberries, thawed
1/4 c sugar
1 Tbsp orange-flavored liqueur, such as Grand Marnier
1 tsp lemon juice
| 1. | To make the mousse: Several hours before you plan to make the mousse, put the can of milk in the refrigerator to chill. Place a large metal or glass bowl and the beaters from an electric mixer in the freezer. (Chilling these items ensures that the milk will whip properly.) |
| 2. | Place the cold water in a small bowl, and sprinkle with the gelatin. Allow to soften for 5 minutes. Add the boiling water, and stir until the gelatin is dissolved. |
| 3. | Place the blueberries in a blender. Add the liqueur, lemon juice, and gelatin mixture. Puree. Transfer to a medium bowl, and refrigerate until needed. |
| 4. | Remove the bowl and beaters from the freezer. Pour the chilled milk into the bowl, and beat until soft peaks form when the beaters are lifted. Slowly add the sugar, and continue beating until firm peaks form. |
| 5. | Pour the blueberry mixture over the whipped milk. Using a rubber spatula, carefully fold in the blueberry mixture until no streaks of white show. Pour into a mold, cover, and refrigerate for at least 4 hours. |
| 6. | To make the raspberry sauce: While the mousse is chilling, combine the raspberries, sugar, liqueur, and lemon juice in a blender. Puree. With a spatula, press through a fine strainer (to remove the seeds) into a medium bowl. Cover, and refrigerate until ready to serve. |
| 7. | Unmold the mousse onto a serving platter. Spoon into individual bowls, and top with the sauce. |
Makes 12 servings
***
¼ tsp. chili powder
¼ tsp. ground black pepper
1/8 tsp garlic powder
1/8 tsp. ground red pepper
2 Tbsp. butter
1 tsp. cornstarch
¼ cup chicken broth
Stir together chili powder, black pepper, garlic powder, and red pepper. Cook in hot butter for 1 minute. Stir in cornstarch. Add chicken broth, Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Serve warm over cooked corn. Makes enough for 4 servings.
***
6 chicken thighs (about 2 pounds), skin removed
1 pound lean smoked sausage, cut in 1-inch pieces
2 green bell peppers, coarsely chopped
2 medium yellow onions, coarsely chopped
1 cup sliced celery
1 can (14 1/2 ounces) diced tomatoes, undrained
2 teaspoons chicken-flavored bouillon granuales
4 Sadie’s Bay Leaves
1 teaspoon Sadie’s Thyme Leaves
1 teaspoon Sadie’s Garlic Powder
1/2 teaspoon Sadie’s Ground Black Pepper
2 cups instant rice
1. Rinse chicken and pat dry. In a 3 1/2 or 4-quart crockery slow cooker, place sausage, peppers, onions, celery, tomatoes, bouillon, bay leaves, thyme and garlic powder. Stir to blend well.
2. Top with chicken and sprinkle with black pepper. Cover and cook on LOW for 8 hours or until chicken is done and vegetables are tender.
3. Add rice; stir gently, yet thoroughly to blend. Cover and cook 15-20 minutes or until rice is tender. Remove bay leaves and chicken bones before serving.
***
1 cup flour
1/2 cup butter
1 cup grated cheddar cheese
1 tsp. Sadie’s Rosemary
1 tsp. Sadie’s Thyme
1 tsp. Sadie’s Parsley
Combine flour and crushed herbs in a large bowl. Cut in the butter with a pastry blender (or two knives) until mixed. Add the grated cheese and mix with your hands until the dough holds together. You may add a teaspoon of cold water if necessary to obtain the right consistency. Form the dough into a ball and roll out to 1/2 inch thickness on a lightly floured board or counter top. Cut out biscuits as desired and prick the top with a fork. Bake on an ungreased cookie sheet at 350 degrees for 12-15 minutes, careful not to burn.
***
Fresh Fruit Tart with Olive Oil Crust
The French use the best and freshest ingredients so that a small portion is totally satisfying. In this case, the best fruits are also the most healing ones: apricots, kiwifruit, and raspberries are among the top sources of vitamins A and C, both believed to help ease arthritis pain. Substituting olive oil for butter in the crust reduces the saturated fat without sacrificing flavor.
1 1/2 c all-purpose flour
1 Tbsp + ½ c sugar
1/2 tsp + 1/8 tsp salt
5 Tbsp light (or regular) olive oil
1/2 tsp white vinegar
2 Tbsp water
1 1/2 c 1% milk
1 egg
1/4 c cornstarch
1/2 c fat-free half-and-half
1 tsp vanilla extract
4 sm apricots (or 2 sm peaches), pitted and sliced into thin wedges
2 kiwifruit, peeled and sliced into thin half-rounds
1/2 c fresh raspberries
Mint leaves (garnish, optional)
| 1. | Preheat the oven to 400°F. Coat a 10½” tart pan with cooking spray. Combine the flour, 1 tablespoon of the sugar, and ½ teaspoon of the salt in a medium bowl. Stir in the olive oil and vinegar with a fork until well combined. Add the water, stirring until the dough holds together. |
| 2. | Shape the dough into a disk, and roll between two sheets of plastic wrap into a 12½”-diameter circle. Freeze on a baking sheet for 15 minutes. Remove the top sheet of plastic, invert the pastry into the pan, and mold to fit. Remove the plastic, and trim the edges. Prick the dough with a fork. Bake for 16 to 18 minutes, or until golden brown. |
| 3. | To prepare the filling, whisk together the milk, egg, cornstarch, the remaining ½ cup sugar, and the remaining 1/8 teaspoon salt in a medium saucepan. Bring to a boil over medium heat, then lower the heat, whisking constantly as the mixture begins to thicken. Cook for 30 seconds, or until smooth. Gradually whisk in the half-and-half, and cook for 1 minute longer. Remove from the heat, and stir in the vanilla extract. Pour the filling into the warm shell, cover it with plastic wrap touching the surface, and chill for 2 hours or overnight. |
| 4. | Just before serving, arrange the fruit in a decorative pattern on top. Garnish with mint leaves, if desired, and serve. |
Makes 8 servings
***
1 (1 ounce) envelope ranch-style salad dressing mix
¼ teaspoon Sadie’s dried dillweed
!/4 teaspoon Sadie’s lemon-pepper (this is sooo fabulous)
1/8 teaspoon Sadie’s garlic powder
2 (11 ounce) packages oyster crackers
½ cup vegetable oil
Combine first 4 ingredients in a bowl: add crackers, tossing well. Drizzle oil over cracker mixture; stir well. Place mixture in a large paper bag; fold bag to close, and let stand 2 hours, shaking bag occasionally. Store in an airtight container. Yields about 11 cups.
***
2 lbs. Yukon gold potatoes, peeled
Cooking spray (such as Pam)
1 tsp. Sadie’s Spicy Cajun Blend
Heat oven to 400 degrees. Cut potatoes into 1/4″ slices. Lay slices on top of each other, then cut into 1/4″ sticks. Wrap cut potatoes in paper towels and squeeze out as much liquid as possible.
Transfer to a large mixing bowl or a plastic bag and toss with seasoning mix. Generously coat 2 baking sheets with cooking spray, and spread the potatoes onto each pan in a single layer. Coat potatoes again with cooking spray. Cook 20 minutes, shaking twice. Increase oven temperature to 500 degrees, cook 5-10 minutes more or until crisp and golden brown.
***
Prep time: 10 minutes plus marinating
Grilling time 16 to 18 minutes
3 Tablespoons coriander seeds
1 Tablespoon fennel seeds
1 Tablespoon cumin seeds
4 garlic cloves
2 teaspoons kosher salt (can be eliminated if you eat salt-free)
¾ teaspoon freshly ground pepper
1 (3 lbs. ) top round steak, or London broil, about 1 ½ inches thick
¼ cup red wine
3 Tablespoons virgin or extra-virgin olive oil*
1. Toast coriander, fennel and cumin seeds in a small skillet over low heat until the seeds become fragrant and lightly colored, 1-2 minutes. Cool completely. Pulse the seeds in a spice or coffee grinder until coarsely ground. Combine garlic, salt and pepper in a small bowl; add ground spices. Rub mixture over all sides of meat. Transfer to a glass dish. Cover with plastic wrap and marinate in the refrigerator overnight.
2. Thirty minutes before grilling, remove meat from refrigerator. Combine wine and oil in a small bowl; brush mixture on both sides of the meat.
3. Meanwhile, heat and oil grill. Arrange meat on cooking grate. Cover and grill steak over medium heat 10 minutes; turn and grill 6 to 8 minutes more. Transfer cooked meat to a clean cutting board. Let sit 10 minutes before slicing. Makes 8 servings.
Per serving: 295 calories, 14.5 g total fat, 5 g saturated fat, 104 mg cholesterol, 445 mg sodium (is using salt), 2 g carbohydrates, 37 g protein, 35 mg calcium, .5 g fiber.
***
Grilled Tuna with Honey-Herb Sauce
This delicious grilled tuna steak has plenty of joint-healing omega-3 fatty acids, while the olive oil provides antioxidant protection in addition to adding great flavor.
1/2 c parsley, lightly packed
3 Tbsp + 1 tsp olive oil
2 Tbsp apple cider vinegar
2 Tbsp chopped fresh dill
1 1/2 Tbsp honey
1/4 tsp salt
1/4 tsp ground black pepper
4 tuna steaks, about 1″ thick and 6 oz each
2 tsp capers, drained
| 1. | Preheat the grill to medium-hot. |
| 2. | Puree the parsley, 3 tablespoons of the oil, vinegar, dill, and honey in a blender until you have a bright green, slightly thickened sauce flecked with herbs. Season with half of the salt and half of the pepper. |
| 3. | Moisten both sides of the tuna steaks with the remaining 1 teaspoon oil, and season with the remaining salt and pepper. Grill them for a total of 5 to 6 minutes, turning once, until they are just opaque. |
| 4. | Place the tuna steaks on plates, drizzle with the sauce, and sprinkle with the capers. |
Makes 4 servings
***
Herbed Cheesecake Yield: 8 servings
1 cup round buttery cracker crumbs
3 tablespoons butter or margerine, melted
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) container sour cream, divided
2 (3-ounce) packages goat cheese
3 large eggs
1/4 cup chopped fresh chives
2 tablespoons minced fresh thyme or 1 tablespoon dried thyme
Fresh spinach leaves
Garnish: fresh thyme sprigs
Stir together cracker crumbs and butter; press evenly into 1 (8-inch) springform pan.
Beat cream cheese, 1 cup sour cream, and goat cheese at medium speed with an electric mixer intil smooth. Add eggs, 1 at a time, beating until blended. Stir in chives and minced thyme, and pour into pan.
Bake at 325 degrees for 30 minutes or until almost set. Cool on a wire rack. Cover and chill 8 hours, or freeze up to one month.
Spread tops evenly with remaining sour cream; remove from pan, and cut into wedges. Serve wedges on spinach leaves with assorted crackers. Garnish, if desired.
NOTE: Cheesecake may be baked in 1 (8-inch) springform pan; bake at 325 degrees for 40 minutes.
***
This recipe is not only fun to make, but is very tasty, and good for you.
1 cup sugar
1 cup peeled, sliced fresh ginger
1 cup water
12 cups club soda, chilled
12 lemon slices or Sadie’s candied ginger pieces (Our ginger is wonderful and fresh…as a matter of fact, I always carry it in my purse for nausea or motion sickness. It can be chewed or simply dissolved in your mouth, or you can make a ginger tea to settle your stomach)
Combine the sugar, ginger, and water in a small saucepan over medium-high heat, and bring to a boil, stirring to dissolve sugar. Reduce heat, and simmer 10 minutes; strain through a fine sieve into a pitcher, and cool. Add the club soda; garnish with lemon or candied ginger. Note: Syrup can be made and refrigerated, then combined with soda 1 serving at a time, using 2 tablespoons syrup per 1 cup soda.
Prep: 5 minutes
Cook: 10 minutes
Per serving (1 cup): Calories 72; Fat 0g; Protein 0g; Carbohydrate 19g; Fiber 0g; Cholesterol 0mg; Iron 0mg; Sodium 52mg; Calcium 16mg
***
1 ½ cup roasted salted peanuts
1 ½ cup bite-size crispy wheat square cereal
1 cup salted sunflower kernels
1 cup Cornnuts
¼ cup butter or margarine melted
2 teaspoons Sadie’s chili powder
¼ teaspoon Sadie’s ground cumin
¼ teaspoon Sadie’s red pepper
1/8 teaspoon Sadie’s garlic powder
Combine first 4 ingredients in a bowl, stir well, and spread onto a cookie sheet. Drizzle butter over peanut mixture; stir well. Sprinkle with seasonings; stir well. Bake at 350 degrees for 20 minutes, stirring after 10 minutes. Yield: 5 cups
***
3 quarts freshly popped popcorn, unsalted
½ cup butter or margarine
1 ¼ cup sugar
2/3 cup orange juice
2 Tablespoons corn syrup
1 Tablespoon plus ½ teaspoon grated orange rind (this make it so good)
½ teaspoon baking soda
½ teaspoon salt
Place popcorn in a lightly greased roasting pan, and set aside.
Melt butter in a large saucepan; stir in sugar, orange juice, and corn syrup. Bring to a boil: boil 5 minutes, stirring constantly. Remove from heat: stir in the grated orange rind, baking soda, and salt.
Quickly pour mixture over popcorn, stirring evenly to coat. Bake at 250 degrees for 1 hour, stirring every 15 minutes. The house will smell divine!
Store in an airtight container. This recipe should yield about 2 quarts.
***
If you love red meat but know that the saturated fat isn’t good for your arthritis (or waistline), this recipe is the solution. The carrots and olive oil help heal your joints while the lean beef roast provides the taste you crave with minimal saturated fat.
1/2 tsp salt
3 lb lean beef pot roast
1/4 c all-purpose flour
1 tsp olive oil
1/2 c nonalcoholic red wine
1 c apple cider
3 c fat-free beef broth
2 bay leaves
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried thyme
4 carrots, quartered
4 sm red potatoes, halved
3 onions, quartered
2 tsp butter or margarine
1/2 lb mushrooms, sliced
1 Tbsp finely chopped parsley
| 1. | Sprinkle the salt evenly over the beef. Dust with the flour to coat evenly, shaking off any excess. Heat the oil in a large deep pot or Dutch oven over medium heat until hot enough for drops of water to dance on the surface. Place the beef in the pot. Cook, turning frequently, for 30 minutes, or until browned. Add the wine and cider. Simmer for 25 to 30 minutes, or until the pan is almost dry. Add the broth, bay leaves, basil, marjoram, and thyme to the pot. Reduce the heat to low. Cover, and simmer for 1½ hours. |
| 2. | Add the carrots, potatoes, and onions. Cover, and cook for 30 to 40 minutes, or until the beef is fork-tender. |
| 3. | Meanwhile, warm a large nonstick skillet over medium heat until hot enough for a drop of water to dance on the surface. Add the butter and mushrooms. Cook, stirring frequently, for 5 minutes, or until the mushrooms are tender. When the carrots and potatoes can easily be pierced with a fork, add the mushrooms to the pot. Simmer for 10 minutes. Remove and discard the bay leaves. |
| 4. | To serve, cut the beef into slices. Place on a large, deep serving platter. Remove the vegetables from the pot, and place them around the beef. Pour some of the pan juices over the beef and vegetables. Serve the remainder in a gravy boat. Sprinkle the beef and vegetables with the parsley. |
Makes 8 servings
***
Potato Corn Chowder with Chicken
1 tablespoon oil
1 cup uncooked chicken cubes (about 1 chicken breast)
1/2 cup chopped onion
1 cup water
1 medium potato, peeled and cut in 1/2-inch cubes
1 package Country Gravy Mix
2 cups milk
1 cup whole kernel corn
1 leaf Sadie’s Bay Leaves
1. In a large saucepan, heat oil over medium-high heat. Add chicken and onion; sauté 3 minutes. Add water and potato cubes. Bring to a boil. Reduce heat, cover and simmer 5 minutes or until potatoes are tender. 2. Blend gravy mix and milk. Add gravy mixture and remaining ingredients to saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Remove bay leaf before serving.Tip: If desired, substitute 2 cans (6 ounces each) chopped clams for chicken. Delete water.
***
You will need a 5-7 pound ‘Cinderella” or other thick walled pumpkin with stem
4 tbsp. softened butter
salt- (optional)
1 large yellow onion peeled and finely chopped
1 ½ cups fresh white bread crumbs toasted
½ tsp. ground nutmeg
½ tsp. ground sage
Freshly ground black pepper
½ cup grated Swiss cheese
Approximately 4 cups chicken stock
2 bay leaves
½ cup heavy cream (optional, but it is wonderful in this recipe)
1. Preheat oven to 350 degrees. Cut a lid about 4 inches in diameter out of the top of the pumpkin and set aside. Remove and discard the seeds and strings. Rub the inside of the pumpkin and lid with 1 tbsp butter and season with salt. Place the pumpkin in the middle of an earthenware baking dish.
2. Melt remaining butter in skillet over medium heat. Add onions and cook until soft, about 20 minutes. Stir in breadcrumbs and cook for 2 minutes, add nutmeg and sage, and season to taste with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into the pumpkin to come within ½ inch of the rim. Lay bay leaves on top.
3. Bake with lid on until pumpkin begins to soften and brown on the outside, and the stock bubbles on the inside, about 1 ½ hours. Carefully remove from oven, and transfer to a serving platter. With a long spoon, scrape flesh from the bottom and side of the pumpkin. Just before serving, stir in the heavy cream, if desired.
4. Place pumpkin on a flat platter, surrounded by a circle of sage leaves for a beautiful presentation.
Serves 6
The Cinderella pumpkin has a mottled green and orange rind. If you cannot find this-and it would probably be difficult to do so, any pumpkin will work as well.
***
Sadie’s Apple With Cinnamon Cider Dip
2 Tablespoons Cornstarch
1 Tablespoon light brown sugar
1 ¼ cup apple juice or apple cider
3 Tablespoons locally grown honey
2 teaspoons lemon juice
½ teaspoon ground cinnamon
A dash of ground cloves
A dash of ground allspice
1 Tablespoon butter or margarine
4 apples, cored and sliced. Once cut, these will brown immediately. Simply sprinkle them with a lemon juice and water mixture, or if available you can treat them with an ascorbic acid blend.
Combine cornstarch and brown sugar in a medium saucepan. Stir in the apple cider, honey, lemon juice, cinnamon, cloves and allspice. Cook and stir until thickened and bubbly. Cook and stir for approximately two minutes. Remove from heat, and add melted butter or margarine-stir until melted.
***
1 quart boiling water
3 tsp. linden flowers
3 tsp. chamomile flowers
3 tsp. passion flowers
3 tsp. dried orange peel
1/2 tsp. stevia leaf (for sweetness)
Place all ingredients in a non-aluminum pan or teapot, cover and let steep for 15 minutes. Strain and drink. This blend contains no caffeine. Makes 4 cups.
***
Sadie’s Healthy Minestrone Soup
What You Need:
2 sticks of celery
1 large zucchini
1 large yellow or white onion
2 leeks
1/4 pound of bacon
2 finely diced carrots
2 skinned tomatoes, coarsely chopped-or if too $$ use 1 can diced tomatoes
1 vegetable bouillon (stock) cube
3 Tbs. Sadie’s dried Basil
1 Tbs. Sadie’s Oregano
1 Tbs. Sadie’s Rosemary
3 crushed cloves of garlic
1/4 cup of grated Parmesan cheese
4 tablespoons of olive oil
1 can of kidney beans, drained and rinsed
Salt and pepper to taste
What You Do:
Cut washed celery into matchsticks. Rinse and cut zucchini down the center and then lengthwise.
Remove the green portions of the leeks, the base and the outer skin. Slice in 4 lengthwise, rinse and dice. Dice onions.
Cut the bacon into small strips and place with the carrots into a large casserole with 31/4 cups of hot water. Cover and microwave on high for 5 minutes.
Add the celery, zucchini, leeks, onions and tomatoes to the casserole and crumble the bouillon cube over. Cover and microwave on high for 10 minutes.
Combine the crushed garlic, dried herbs, parmesan cheese and olive oil in a bowl.
Stir the beans into the casserole, cover and microwave on high for 3 more minutes. Add the olive oil mixture to the casserole and stir until blended. Add salt and pepper to taste.
***
Whisk together:
¼ cup fresh-squeezed lemon juice
½ tsp. red pepper flakes
½ tsp. cracked black pepper
½ tsp kosher salt
Whisk in:
½ cup extra virgin olive oil
4 strips of lemon zest
3 crushed cloves of garlic
¼ cup chopped fresh parsley
and ¼ cup chopped basil, cilantro, dill or oregano (or a mix of all four).
This recipe makes about 1 cup, and it is excellent.
***
Sadie’s Red Hot Beans and Rice. If you don’t have the desire or the time to make this, the chili can be served by itself, but this combination was wonderful indeed.
2-3 tablespoons olive oil
1 medium onion, chopped
2-3 garlic cloves, crushed
1 medium green bell pepper, seeded and chopped
1 teaspoon dried chipotle pepper-available at Sadie’s
1 teaspoon dried oregano-at Sadie’s
1/2 teaspoon cumin-of course, available at Sadie’s
1/2 teaspoon salt1/2 teaspoon cayenne pepper (more or less, to taste)
1 cup long-grain rice
2 1/2 cups vegetable broth or water
1 15-ounce can small red beans, drained
3 tablespoons chopped fresh parsley
1. In a large saucepan, heat the olive oil over medium-high heat until fragrant. Add the onion, garlic, green pepper, Sadie’s dry Chipotle pepper, oregano, cumin, salt, and cayenne to taste. Cook the vegetables, stirring often, for 10 to 15 minutes, until very tender.
2. Add the rice, stirring to coat with oil. Then add vegetable broth or water and red beans and bring to a boil. Cover, then simmer for 25 minutes, until rice is tender. Stir in the parsley and serve.
Serves 6.
1 teaspoon Sadie’s Garlic Powder
1 teaspoon Sadie’s Ground Cumin
1/2 teaspoon Sadie’s Oregano Leaves
1 leaf Sadie’s Bay Leaves, broken in half
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped onion
1 cup chicken broth
1 can (4 1/2 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
1. Combine garlic powder, cumin, oregano, and bay leaf in a small dish and stir until well blended. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken cubes and onions; cook 4 – 5 minutes, stirring.
3. Stir in chicken and chiles. Simmer over low heat 15 minutes.
4. Stir in beans and simmer, uncovered, 5 minutes. Top with shredded Monterey Jack cheese and sliced green onions, if desired.
***
2 tablespoons butter
2 medium onions, chopped
2 garlic cloves, finely chopped
2 pounds ground beef
2 tablespoons Sadie’s Chili Powder
1 tablespoonSadie’s Ground Cumin
1 tablespoon Sadie’s Oregano Leaves
1 tablespoon salt
2 teaspoons Sadie’s Ground Black Pepper
1 teaspoon sugar
1 chili pepper, sliced (optional)
1/2 leaf Sadie’s Bay Leaves
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 cup water
2 cans (15.5 ounces each) kidney beans, undrained
1. Melt butter in a large saucepan over medium heat. Add onions and garlic, cook 5 minutes, stirring often.
2. Add ground beef and cook until well done. Add the next 8 ingredients and cook 4 minutes.
3. Add crushed tomatoes, tomato paste, and water. Bring to boil. Reduce heat and simmer uncovered for about 2 hours or until thickened, stirring occasionally. Add kidney beans and cook for an additional 10 minutes.
***
Stuffed French Toast
Makes 4 to 6 servings
1 (8-ounce) package cream cheese, softened
1/4 cup crushed pineapple
1/2 cup chopped pecans, toasted
1 (16-ounce) loaf French bread – deli baguettes
6 large eggs
1 1/2 cup whipping cream
1 (12-ounce) jar apricot preserves
1/2 teaspoon vanilla extract
1 teaspoon Sadie’s ground ginger
1/2 cup orange juice
Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans.
Cut bread into 12 (1 1/2-inch-thick) slices; cut pocket through top crust of each slice in a lightly greased 13-x9-inch baking dish.
Whisk together eggs and cream. Pour egg mixture over bread slices. Cover and chill for 8 hours.
Bake uncovered, at 350 degrees F for 40 to 45 minutes.
Combine preserves and next 3 ingredients in a saucepan; cook over low heat, stirring constantly, until melted. Pour over hot toast. Serve immediately. Prep: 15 min., Chill: 8 hrs., Bake: 45 min.
Note #1: May need to hollow out bread slightly to get filling in.
Note #2: You may need the Sadie’s staff to test this product-we are willing and able testers…feel free to put our “tastebuds” to the test!
***
Summertime Pasta Sauce
6 ripe tomatoes
2 cups sliced mushrooms (8 oz.)
6-8 ounces mozzarella cheese, grated or cut into strips
1/2 cup chopped fresh basil
2 garlic cloves, finely minced or put through a press
1/2 cup olive oil
1/2 tsp. Sadie’s Oregano
1/2 tsp. salt
1 pound spaghetti or linguine pasta
1/2 cup fresh parmesan cheese, grated
Peel and seed tomatoes (To peel, drop whole tomatoes into boiling water for 10 seconds. Remove with a slotted spoon, rinse with cold water. Skins will be easier to slip off.). Chop tomatoes to your preference. Combine first 8 ingredients, mix well, and allow to sit at room temperature for at least one hour so that the flavors will blend.
Cook and drain the pasta. While pasta is steaming hot, top with sauce and parmesan cheese to taste. Season with salt and pepper as desired.
***
This scrumptious veggie lasagna provides arthritis-healing vitamins A and C from the zucchini, tomatoes, and broccoli. And because this recipe is meatless, you don’t need to worry about omega-6 fatty acids, which could aggravate arthritis flare-ups.
1 tsp olive oil
1 zucchini, chopped
2 c (16 oz) reduced-fat ricotta cheese
1 egg
1 Tbsp dried basil
1/4 tsp salt
1/8 tsp ground black pepper
1 jar (16 oz) spaghetti sauce
8 oz no-cook lasagna (about 9 noodles)
10 oz frozen broccoli, thawed
1 can (28 oz) chopped tomatoes
1/4 c (1 oz) grated Parmesan cheese
1/4 c (1 oz) shredded reduced-fat mozzarella cheese
| 1. | Preheat the oven to 350°F. Coat a 13″ x 9″ baking dish with nonstick spray. |
| 2. | Warm the oil in a medium skillet over medium heat. Add the zucchini, and cook for 5 minutes, or until crisp-tender. Remove from the heat, and set aside. |
| 3. | In a medium bowl, mix the ricotta, egg, basil, salt, and pepper. Set aside ½ cup of the spaghetti sauce. |
| 4. | Place 3 sheets of lasagna in the prepared baking dish. Evenly spoon half of the remaining spaghetti sauce over the lasagna. Top with half of the ricotta mixture, half of the broccoli, half of the zucchini, half of the tomatoes (with juice), and half of the Parmesan. Repeat layering with 3 more sheets of lasagna and the remaining ingredients. End with the remaining sheets of lasagna. Spoon the reserved sauce over the top, and sprinkle with the mozzarella. |
| 5. | Cover with foil, and bake for 25 minutes. Uncover, and bake for 20 minutes more, or until hot and bubbly. Let stand for 10 minutes before serving. |
Makes 8 servings
***
Warming Indian TeaServes 4
2 teaspoons fennel seeds
8 whole cloves
6 whole black peppercorns
4 cups boiling water
Heat a medium skillet over medium heat; add fennel seeds, cloves, and peppercorns. Cook for 3 minutes, or until lightly toasted, stirring constantly. Place the mixture in a spice or coffee grinder, and process until finely ground. Combine the spice mixture and water; let stand 5 minutes. Strain mixture through a fine sieve into cups, and discard solids. Serve with honey if you like a little sweetness.
Recipe adapted from Tonics: More Than 100 Recipes That Improve the Body and the Mind (HarperCollins, 1997), by Robert A. Barnett.
Prep: 5 minutes
Cook: 8 minutes
Per serving (3/4 cup): Calories 6; Fat 0g; Protein 0g; Carbohydrate 1g; Fiber 1g; Cholesterol 0mg; Iron 0mg; Sodium 10mg; Calcium 20mg