Archive for the ‘Recipes’ Category

Easy Biscuits

Posted on: March 7th, 2011 by admin No Comments

A friend made these biscuits for us and they are fabulous! They can be frozen and are delicious with soup, meat or even for breakfast. This recipe is adapted from a recipe that was featured in Coastal Living in which our friend paired down the butter and substituted Greek yogurt for sour cream. You can even mix in chives for a different flavor.

Easy Biscuits
2 cups self-rising flour
8-9 ounces Greek yogurt
2 tablespoons butter, melted

Stir together all ingredients just until blended. Spoon batter into lightly greased miniature muffin pans, filling to the top. You can also make these as drop biscuits on parchment paper. Bake at 350° for 10 to 12 minutes or until lightly brown, and serve warm. Makes 2 1/2 dozen.

Krispy Kale Chips recipe

Posted on: October 15th, 2010 by admin No Comments

We found this recipe from a friend. They sound unusual but they are so delicious. You can serve them as a snack or with a meal. It’s a great way for adults and children to get some extra vegetables, or any vegetables at all, into their diet. Give them a try and see what you think!

Krispy Kale Chips
1 bunch kale, washed and dried
2 tbsp olive oil
2 tbsp lemon juice
1/4 tsp sea salt

Preheat oven to 350 degrees. Chop Kale into 1/2 inch pieces or you can just tear into small potato chip size bites. Place in a large bowl and with your hands massage olive oil, lemon juice and salt into the kale. If you have an olive oil spray bottle, you can put the juice and oil into the spray bottle and spray it on; then salt afterwards.

Place on a parchment lined baking sheet. Bake for 10-15 minutes or until dark green. Cool and serve. Makes 4 servings.

Nutrition information per serving:
112 calories, 3 g protein, 7g fat (1g saturated), 11g carbs, 2g fiber, 113mg calcium, 2mg iron, 143mg sodium

Rocco Dispirito’s Faux Onion Rings

Posted on: September 5th, 2010 by admin No Comments

In our home we like to try new recipes, particularly recipes that would be a complete splurge out at a restaurant. Ahhh, onion rings. They bring back memories of college and eating late night hamburgers with friends. Well, Rocco Dispirito, the celebrity chef and author, was a guest on the Dr. Oz show recently and showed how to make tasty baked onion rings. My friend and her husband tried the recipe and gave it the thumbs up. The onion rings are not fried, mind you, but my friends said they were easy to make and yummy with smoked mayonnaise or just  ketchup.


Rocco Dispirito’s Faux Onion Rings

Serves 4


4 large Vidalia onions, cut into 1/2-inch thick slices

2 cups skim milk

2 cups whole wheat flour

2 cups whole wheat panko breadcrumbs (you can find these at Whole Foods)

4 large egg whites

Salt and freshly ground black pepper

Nonstick cooking spray

3/4 cup Rocco’s Magnificent Mayonnaise or store- bought reduced- fat

1 tablespoon liquid smoke, such as Stubs’s

Tabasco sauce

Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.

Preheat the oven to 425˚F. Place wire baking racks on each of two foil-lined baking sheets, and set them aside. Put the flour in a shallow dish. Put the panko in a small dish. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely. Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco. Serve the onion rings with the mayonnaise for dipping.

Chocolate Zucchini Cake

Posted on: July 27th, 2010 by admin No Comments

Christiana always has great recipes and I asked her to pass along some to our Wholesome community to enjoy too. I love that she’s sneaking in a veggie into this yummy baked good. As I always say, take it to the next level by buying organic as much as you can on the ingredients and maybe add a shake of flax meal too for an extra boost in nutrition.

 You can visit her blog for more recipe ideas if you need them.

Chocolate Zucchini Cake
Makes one 9” x 13” pan

Cake Ingredients:
½ cup butter, room temperature
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
2 cups shredded zucchini

Topping Ingredients:
2 tablespoons sugar
½ cup chopped walnuts
1 cup semi-sweet chocolate chips

1) Preheat oven to 350°F.
2) Cream butter, oil and sugar. Beat in eggs and vanilla.
3) Combine dry ingredients (flour, cocoa, baking soda, baking powder, and salt) and add alternately with the buttermilk. Stir in the zucchini
4) Pour batter into a greased and floured 9” x 13” cake pan. Bake for approximately 35 to 40 minutes.
5) Combine topping ingredients in a small bowl and set aside. When cake is almost set (an inserted toothpick comes out clean), sprinkle the topping evenly over the cake and bake 5 minutes more.
6) Cool and serve.

• No one will be able to taste the zucchini in this cake. You can see the shreds but not discern them as an ingredient. They just make the cake moist, moist, moist!