BBQ WHEAT MEAT RIBS

After rinsing completely rinsing your wheat gluten mass, allow it to rest about 20 minutes. While it’s resting, combine the following ingredients in a bowl.
2 t. smoked paprika
2 T. nutritional yeast (not to be confused with the yeast you use to make bread)
2 t. onion powder
1 t. garlic powder
Mix these dry ingredients together with a fork. Then add:
2 T. peanut butter or almond butter, or cashew butter. (For those who may have nut allergies, you may substitute tahini.)
1 ½ t. liquid smoke (liquid or powdered will work fine)
1 T. of soy sauce. (I prefer to use low sodium)

With your hands, incorporate your rested gluten dough with this mixture until the ingredients looks evenly distributed.
Preheat your oven to 350 degrees F. and coat an 8×8 baking dish with cooking spray.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. With a sharp knife, score the dough evenly into 16 rib shaped strips. (A sharp knife is key for this recipe)

Place your mixture in the oven and bake it for about 25 minutes. (You can also cook this in your solar oven for about 1 hour.) When it’s finished baking, re-score each strip. With a butter knife or spatula, gently loosen the ribs from the pan. (You’ll want them to stay in two 8- piece sections when it’s time to grill them.) Once you’ve loosened them a bit, coat the exposed side of the baked dough with your favorite barbeque sauce. (You can also substitute Chinese 5 Spice mixed with butter, Hoisin sauce, or sweet honey mustard.) The ribs turn out best if your sauce choice is nice and thick.

Prepare your grill with cooking spray, and heat to medium-high heat. Then remove the two 8-piece sections of ribs from the pan and place them sauce side down on a hot grill. Coat the exposed side of ribs with more sauce. Grill for about 3 minutes then turn over, and apply more sauce. You should grill them twice on each side, applying a generous amount of your favorite sauce.

Remove the ribs from the grill and serve with your favorite side dishes.

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EASY LEMON COOKIES

1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 Tablespoon lemon juice
grated zest from 1 lemon
powdered sugar for decoration

Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice & lemon zest until well blended. Refrigerate at least 15 minutes, and up to overnight to make the dough easier to handle. Roll teaspoonfuls of dough into balls and then drop into a small bowl of powdered sugar. Roll around until lightly or heavily covered, depending on how much you want. Once sugared, place on an ungreased or parchment-lined cookie sheet. Bake for 6-9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Makes 60 cookies

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CHIPOTLE PORK CHOPS WITH CORN SALAD

1 tablespoon(s) chipotle pepper sauce
1 teaspoon(s) ground cumin
1 teaspoon(s) olive oil
1 clove(s) garlic, crushed with press
Salt
4 (8 ounce, 3/4-inch thick each) bone-in pork loin or rib chops
3 medium ears of corn, husks and silks removed
2 medium tomatoes, chopped
1/2 avocado, peeled and cut into 1⁄4-inch pieces
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
2 tablespoon(s) fresh lime juice Prepare outdoor grill for covered direct grilling over medium heat.
In cup, combine chipotle sauce, cumin, olive oil, garlic, and 1/4 teaspoon salt. Rub an even coating of spice mixture on both sides of pork chops.
Place pork chops on hot grill rack. Cover grill and cook pork chops 10 to 11 minutes or until nicely browned on the outsides and still slightly pink on the insides, turning chops over once.
Meanwhile, cut kernels from corn and transfer to medium bowl. Add tomatoes, avocado, cilantro, lime juice, and 1/4 teaspoon salt; stir to combine. Makes about 3 cups corn salad.
Serve corn salad with grilled pork chops and additional pepper sauce if you like.

Nutritional information given is for one serving pork only.

Each 1/4 cup corn salad: about 35 calories, 1 g protein, 6 g carbohydrate, 2 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 55 mg sodium.

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CHINESE DUMPLINGS

2 cup(s) (packed) sliced Chinese cabbage (Napa)
1/2 pound(s) ground pork
2 tablespoon(s) soy sauce
1 tablespoon(s) dry sherry
2 teaspoon(s) cornstarch
1 1/2 teaspoon(s) minced, peeled gingerroot
1 green onion, minced
36 (3/4 12-ounce package) wonton-skin wrappers*, 3 1/2" by 3 1/4"
1 large egg white, beaten

Prepare filling: In 2-quart saucepan over high heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible.
Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl. Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion.

Arrange half of wonton-skin wrappers on large sheet of waxed paper. With pastry brush, brush each wrapper lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrapper. Bring opposite corners of wonton wrapper up over filling; pinch and pleat edges together to seal in filling. Repeat with remaining wonton wrappers, egg white, and filling

In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently with spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through.

Meanwhile, prepare Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tablespoons angel-hair-thin strips peeled gingerroot. Makes about 1/2 cup sauce. Each teaspoon sauce: About 7 calories, 0 g protein, 2 g carbohydrate, 0 g total fat (0 g saturated), 0 mg cholesterol, 240 mg sodium.

With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.


Nutritional information is based on one serving without sauce.

*Available in Asian food stores or some supermarkets in the refrigerator case in the produce section.
Soy Dipping Sauce (below)
Green onions for garnish

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CHICKEN & RICE

teaspoon(s) Vegetable oil
1 1/2 pound(s) chicken thighs, skin removed
1/4 teaspoon(s) ground black pepper
3/4 teaspoon(s) salt
1 medium onion, finely chopped
1 medium green pepper, cut into 1-inch pieces
1 lemon
1 1/2 cup(s) regular long-grain white rice
1 large garlic clove, crushed with press
1/8 teaspoon(s) ground red pepper
1 can(s) (14 to 14 1/2 ounces) chicken broth
1 1/4 cup(s) water
1 package(s) (10 ounces) frozen peas In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken to skillet; sprinkle with black pepper and 1/4 teaspoon salt. Add onion and green pepper to same skillet with chicken. Cook until chicken is browned and vegetables are tender, about 10 minutes, turning chicken over once and stirring vegetable mixture occasionally.
Meanwhile, with vegetable peeler, remove 3-inch strip peel from lemon. Cut lemon into wedges; reserve.
Stir lemon peel, rice, garlic, ground red pepper, broth, water, and remaining 1/2 teaspoon salt into mixture in skillet; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes. Stir in frozen peas; cover and cook 5 minutes. Remove skillet from heat; stir in olives. Spoon into serving dish if you like. Serve with lemon wedges to squeeze over each serving.
1/3 cup(s) drained salad olives or chopped pimiento-stuffed olives

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LIGHT BAVARIAN DESSERT




1 tablespoon unflavored gelatin
1/4 cup cold water
1 3/4 cups cold water
1 cup low-fat cottage cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (11-ounce) can mandarin oranges in light syrup, drained
2 kiwifruit, peeled, sliced, and halved

Soffen gelatin in 1/4 cup cold water in a small saucepan for 5 minutes. Cook over low heat, stirring frecuently, until gelatin dissolves. Set aside. Combine 1 3/4 cups cold water, dry milk powder, cottage cheese, sugar, vanilla, and almond extract in container of and electric blender. Process until smoth; add gelatin mixture, and process 10 to 15 seconds. Pour mixture into a bowl; chill until consistency of unbeaten egg white.


Set aside several pieces of each fruit for garnish. Layer remaining fruit and gelatin mixture into six 8-ounce dessert dishes. Top with reserved fruit. Chill until firm. Yield: 6 serving (about 167 calories and 274 miligrams calcium per serving)

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CRAB CAKES




1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.


Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

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SHRIMP SCAMPI

2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter

Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.


2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment

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OYSTER SOUP




1/4 cup finely chopped onion or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tablespoon snipped fresh parsley
1 tablespoon chopped pimiento (optional)

In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally. Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings. 1/4 teaspoon ground white pepper

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BERRY BEST SALAD


This recipe was provided by Honay Martinez

1/4 cup orange juice
1 tablespoon salad oil
2 teaspoons honey mustard or Dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
4 cups torn lettuce

1-1/2 cups fresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drained. 2 tablespoons bite-size cheddar fish-shaped or pretzel crackers or 1 tablespoon shelled sunflower seeds. For dressing, in a screw-top jar combine orange juice, oil, mustard, sugar, and salt. Cover and shake until combined. Place lettuce in medium bowl. Drizzle with dressing; toss to coat. Divide lettuce among 4 plates. Arrange fruit on lettuce. Sprinkle with crackers. Serve immediately. Makes 4 side-dish servings.

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SKILLET SEARED SALMON


This recipe was provided by Honay Martinez

4 5- to 6-oz. skinless salmon fillets, about 1 inch thick
1 Tbsp. olive oil
4 large roma tomatoes, seeded and coarsely chopped
1 jalapeño pepper, seeded and thinly sliced
1 Tbsp. butter
1/4 cup fresh cilantro

Lightly season salmon with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add salmon; cook 8 to 10 minutes or until salmon flakes easily when tested with a fork, turning once halfway through cooking. If salmon browns too quickly, adjust heat to medium. Transfer salmon to serving platter. Add tomatoes, jalapeño, and butter to skillet; cook and stir 1 minute. Spoon over salmon; sprinkle cilantro. Serves 4

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SPANISH MEAT LOVERS


This recipe was provided by Honay Martinez

1 large beaten egg
3/4 cup quick-cooking rolled oats
1/2 cup pimiento-stuffed green olives, sliced
1/4 cup snipped Italian flat-leaf parsley or curly parsley
1/4 cup tomato paste
1/4 teaspoon pepper
1 pound lean ground beef
1/4 cup jalapeno pepper jelly or apple jelly, melted
1 medium tomato, chopped

1/3 cup chunky salsaIn a medium bowl combine the egg, rolled oats, the 1/2 cup olives, the parsley, tomato paste, and pepper. Add the ground beef; mix well. Form into four 4x2-1/2x1-inch meat loaves. Grill meat loaves on the rack of an uncovered grill directly over medium heat for 16 to 18 minutes or until internal temperature reaches 160 degrees F, turning once. Brush with melted jelly; grill for 2 minutes more. Meanwhile, for relish, in a small bowl combine the tomato, salsa, cucumber, and, if desired, the 2 tablespoons olives. Divide the lettuce and, if desired, bread slices among 4 dinner plates. Top with the meat loaves and relish. Makes 4 servings.

1/4 cup seeded, chopped cucumber
2 tablespoons sliced pimiento-stuffed green olives (optional)
4 fresh lettuce leaves
8 thin slices bread, toasted (optional)

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SPINACH PASTA SALAD


This recipe was provided by Honay Martinez

8 ounces ziti (2-1/4 cups) or other small pasta
1 cup lightly packed spinach leaves
1/4 cup lightly packed basil leaves
2 cloves garlic, quartered
2 tablespoons finely shredded Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon water
1/2 cup light mayonnaise dressing or salad dressing

Cook pasta according to package directions. Drain pasta, rinse with cold water, and drain again. Set aside. Meanwhile, in a blender container or food processor bowl combine the 1 cup spinach, basil, garlic, cheese, salt, and pepper. Add oil and water; cover and blend or process until nearly smooth and mixture forms a paste, scraping down sides of container frequently. Combine the mayonnaise or salad dressing with the spinach mixture. Add to pasta and toss until well coated. Cover and chill for at least 4 hours or up to 24 hours.

To serve, line a salad bowl with spinach leaves and, if desired, radicchio leaves. Spoon salad into lined bowl. Sprinkle with chopped prosciutto and pine nuts. Makes 6 to 8 side-dish servings.

Spinach leaves

Radicchio leaves (optional)
1 to 2 ounces (3 to 6 tablespoons) chopped prosciutto or ham
2 tablespoons toasted pine nuts

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CAESAR SALMON PIZZA


This recipe was provided by Honay Martinez

2 6-inch Italian bread shells (Boboli)
1/4 cup bottled creamy Caesar salad dressing
2 cups torn fresh spinach
2 ounces smoked salmon, flaked and skin and bones removed
1/4 cup walnut pieces, toasted
1/4 cup finely shredded Parmesan cheese (1 ounce)
2 tablespoons thinly bias-sliced green onion
1 teaspoon drained capers (optional)

Preheat oven to 400 degrees F. Lightly spread bread shells with some of the Caesar dressing. Place bread shells on a baking sheet. Top bread shells with spinach, salmon, walnuts, half of the Parmesan cheese, the green onion, and, if desired, capers. Bake, uncovered, for 8 to 10 minutes or just until heated through. Drizzle with remaining Caesar dressing; sprinkle with remaining Parmesan cheese. Makes 2 pizzas

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LEMONY GREEN BEANS

This recipe was provided by Honay Martinez

1-1/2 lb. green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
3 Tbsp. extra-virgin olive oil
3 large shallots, cut into thin wedges
6 cloves garlic, thinly sliced
1 Tbsp. finely shredded lemon peel
1/2 tsp. salt
1/8 tsp. ground black pepper
Lemon wedges

In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Set aside. In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 1 to 2 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.

Make-Ahead Tip: Two hours ahead, cook beans as directed in Step 1; cover and refrigerate beans. Thirty minutes ahead, finish recipe as directed in Step 2.

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CRAB RANGOON RAVIOLI


This recipe was provided by Honay Martinez


1 cup fresh or frozen lump crabmeat thawed drained (6 oz.)
1/2 of an 8 ounce tub cream cheese with chives and onions softened
1/3 cup chopped leek
1 tablespoon white wine Worcestershire sauce

In a small bowl stir together crabmeat, cream cheese, chopped leek, and Worcestershire sauce. For each ravioli, place a rounded tablespoon of crab filling in center of a potsticker or wonton wrapper. Brush edges with water and place a second wrapper over first, pressing to seal edges.Trim edges with fluted pastry wheel, if desired. Repeat with remaining wrappers and filling.

In a 4-quart Dutch oven cook the ravioli, 6 at a time, in a large amount of gently boiling, lightly salted water 2 to 2-1/2 minutes or until just tender. (Don't let water boil vigorously.)

Use a slotted spoon to remove ravioli. Drain and place in a single layer on lightly greased baking sheet. Cover loosely with foil. Keep warm in a 300 degree F oven up to 20 minutes. Makes 12 ravioli.

Make Ahead Tip:

If desired, place uncooked filled ravioli on foil-lined baking sheets. Cover and freeze, then place ravioli in freezer bags. Seal, label, and freeze up to 3 months. Cook frozen ravioli as above for 3 minutes or until just tender.

24 potsticker or wonton wrappers (about 6 oz

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BAKED MACARONI AND CHEESE

This recipe was provided by Honay Martinez



1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

1 cup panko bread crumbs

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MEXICAN SALAD IN A SHELL




Vegetable oil
4 (8-inch) flour tortillas
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups shredded iceberg lettuce
1/4 cup diced onion
1 1/2 cups (6 ounces) shredded longhorn cheese
1 medium tomato (chopped
comercial taco sauce

Heat 2 inches oil in a large saucepan to 375º. Drop 1 tortilla into oil; immediately press down center of tortilla with opened tongs, shaping tortilla like a bowl. If bubbles form in tortilla, press them flatly against side of sausepan with tongs. Fry tortilla 30 seconds; turn tortilla cup over, and fry and additional 30 seconds, or until lightlybrowned. Drain on paper towels. Repeat procedure with remaining tortillas.

Brown ground beef in a large skillet, and draim. Add taco seasoning mix, and cook according to package directions. Set mixture aside.

Place tortilla shells on individual serving plates. Arrange shredded lettuce evenly in each tortilla shell; top with ground beef mixture, diced onion, shredded cheese, and chopped tomato. Serve with taco sause. Yield: 4 servings.

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CHILI & MEAT




16 large dried red chiles
11 cup water
2 pound round steak, cut into 1/2-inch cubes
3 tablespoons vegetable oil
2 cups water
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoons dried whole oregano
1/2 teaspoon salt
2 (16 ounce) cans ranch-style beans, undrained

Wash chiles, and place in a large dutch oven; add 11 cups water. Cover and bring to a boil. Remove from heat, and let stand, covered, 45 minutes or until softened. Drain chiles, reserving 1/2 cup soaking liquid. Wearing rubber gloves, pull of stems, slit chiles open, and rinse away seeds under running water. Place half the chiles and 1/4 cup of soaking liquid in blender, process until pureed. Repeat with remaining chiles and remaining 1/4 cup soaking liquid. Press pureed mixture through a sieve using the back of a spoon; then set puree aside.

Brown steak in hot oil in a large dutch oven. Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture. Cover and simmer 1 1/2 hours. Add beans, and heat thoroughly. Yield: 7 cups.

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COWBOY CHILI





1 pound dried pinto beans
3/4 cup chopped onion
1/4 cup plus 2 tablepoons chili powder
8 cloves garlic, minced
1/4 cup vegetable oil
3 pound boneless chuck, cut into 1/2- inch cubes
1 1/2 cups chopped onion
1 large green peper, chopped
8 cloves garlic, minced
1/4 cup plus 2 tablespoons chili powder
2 (14 1/2-ounce) cans tamales, undrained (optional)
aditional chopped onion
shredded cheddar cheese

Sort and wash beans, place in dutch oven. Cover with water. Add 3/4 cup chopped onion, 1/4 cup plus 2 tablepoons chili powder, and 8 cloves garlic, minced. Cover and simmer 1 hour or until beans are tender, adding more water if necessary. Heat oil in a large Dutch oven. Add beef, 1 1/2 cups chopped onion, chopped green pepper, and 8 cloves garlic, cook over medium heat until beef is browned. Add beans and 1/4 cup plus 2 tablespoons chili powder to beef mixture, cover and simmer 1 hours.

Add tamales, if desired, and simmer 30 minutes. Sprinkle with onion and cheese. Yield: 2 1/2 quarts.

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CHILI CON CARNE

1 pound coarsely ground beef
1 medium onion, chopped
1 (15-ounce) can red kidney beans, undrained
1 ( 14 1/2-ounce) can whole tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon dried whole oregano
3/4 teaspoon salt
1/2 teaspoon cumin seed, crushed
avocado slices (optional)
chopped fresh cilantro (optional)

Cook ground beef and onion in a large skillet until browned stirring to crumble meat. Drain. Stir in beans, tomatoes, chili powder, oregano, salt, and cumin seed. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Garnish each serving with avocado and cilantro, if desired. Yield: 4 1/2 cups.

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