In a medium bowl, thoroughly combine the buckwheat flour, whole-wheat flour, egg, and baking powder, mixing until evenly blended.
Add the water, applesauce, and vanilla extract, and stir until only small lumps remain.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Working in batches, pour the batter into the pan and cook for 2 to 3 minutes, or until the bottom is browned.
Turn and cook for 1 to 2 minutes longer, or until golden brown.
Remove to a plate and keep warm.
Cube the chicken into bite sized pieces, add to a hot pan. Cook for 2 mins and add a 1/4 cup water to loose from bottom of pan. Turn and immediately add the cabbage. Stir frequently until cabbage starts to wilt and chicken is cooked through.
Add mustard, soy sauce, garlic powder, salt and pepper.
Pour all into a bowl and enjoy.
Preheat a saute pan over medium heat. Chop scallions and add to the pan. Stir fry until beginning to soften, about 2 minutes Slice your precooked chicken (I use 1 1/2 to 2 breast tenders) and add to the pan.
Add water and seasonings to taste. Stir and let cook 1-2 mins or until chicken is warmed through and sauce is beginning to thicken.
Remove to a plate or bowl and enjoy with a cup of green tea!
Form the ground beef into a patty, season with steak seasoning. Slice onion very thinly, I use a mandolin for this.
Place patty into a preheated small fry pan (to medium high heat), top with onions. Let cook for 2-3 mins, then flip the patty over so the onions end up on the bottom. Cook for another 2-3 mins, this will allow onions to brown and the steam to rise up through the patty finishing the cooking.
Remove to a plate and enjoy with a nice glass of green tea.
ooked but still moist, about 2 minutes. Transfer to a plate
Stir in garlic and cook 2 minutes longer.
Meanwhile, cut
Saute the onion in water for about 2 minutes.
Add garlic and saute 1 minute more.
Add diced tomatoes and spices, mix and let simmer 5-10 minutes to thicken.
Mix in cooked, shredded beef (or chicken), let simmer a few more minutes to heat the meat through.
Serve.
In a large saucepan, heat oil over medium heat. Add onion, garlic, ginger, thyme, salt, and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
Meanwhile, pierce 2 medium, unpeeled sweet potatoes all over with a fork. Cook in microwave until tender, about 10 minutes. Cool briefly, peel and add flesh to the pan. Add broth and milk. Bring to a simmer, stirring occasionally, then simmer 5 minutes. Transfer soup in batches to blender and puree until smooth. Return to the pan and heat through. Adjust seasonings and serve hot.
o a blender. Add 1/2 cup broth and puree until
Slice cabbage thinly. Set aside.
Mix the rest of the ingredients together in a large bowl.
Add cabbage to the bowl and mix well.
Chill for 1-2 hours or overnight to blend flavors.
EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
Pour egg mixture to the eggplants and cook covered until done.
Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
Add apple cider vinegar just before serving.
Preheat oven to 350.
Combine Melba crumbs with spices. Set aside.
Mix broth and lemon juice in small bowl, dip chicken in this mixture and coat chicken with herb mixture.
Bake for 20 minutes, until chicken is cooked through.
Add remaining liquid, a little at a time, if chicken dries out while baking.
Heat oven to 400.
In a large bowl, toss potatoes with oil and seasonings. Spread in a single layer on two large baking sheets and bake for 10 mintues.
With a spatula, turn slices over and continue baking until chips are golden, about 7 minutes longer.
In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
Repeat with next third of broth, and then with the ...
mix everything in a coffee cup, and put in the microwave for 3 minutes.
let cool down 5 minutes, slice and enjoy.
i spread on cream cheese, or yogurt, or with apples, or you can put whatever you see fit and approved in phase 3.
Make two recipes of cornbread according to the
75 degrees F. Start heating 2 to 3 quarts of water
eed about 1 and 1/2 recipes for the dough for each
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.