You three should open a restaurant!  I actually have a recipe generally I can add ....

Chop up some broccoli

Add raisins

And then the slaw dressing about like Alice has posted and just as she says, let it sit overnight (the broccoli gets softened) and then before you serve put mandarin oranges in it. 

And if anyone has the real version of that and wants to remind me of any details, let me know and I'll beef this recipe up, but that is the overview of it.   I just had that this weekend and it was really good!  (And I DO have other recipes I will get on here, I promise)

Lumigrate "Friendship" Chili

This is SO great if you have vegetarians and wheat and dairy allergics coming....

(adapted over many years by Mardy Ross, OTR from a recipe from The Frog Commissary Book)

You can make this all yourself OR I use it a lot for get-togethers -- I served this at the very first team meeting when the Integrative Medicine Center of Western Coloraod (Dr. Rollins & Dr. Lepisto's clinic) came together back before they grew and Lumigrate hatched out from their roof. 

Or with my gal pals... the host house provides the base/liquid and rice and then everyone who comes brings their assigned ingredients and you can saute them quick in a wok or skillet and add them to the base -- requires teamwork and everyone showing up though!

I have modified the original recipe to be completely vegetarian (as it calls for worcestershire which has anchovies) and to be more heart-healthy (olive oil instead of butter), and gycemic scale happy (brown rice instead of white), or for other reasons, I'll italizise

This is served over rice; I suggest brown (because it is higher on the glycemic index due to being a more complex carbohydrate and having more fiber).  Before you start making this, put on whatever kind of rice you're going to want to serve it over, figuring each person will take about 1/2 cup of cooked rice (I take more, but some don't do any as it is 'wierd' ...).

Heat in a large skillet or wok 1/3 cup of your choice for best oil for cooking/heat (butter, coconut, peanut) or use very little oil or none and just steam cook them, depending upon what YOU are trying to achieve with this meal and your overall eating ... some people want to reduce oils for health reasons but generally it's GOOD to use the right kinds of oils that have proven health benefits, but you need to use them the right way, which is the trick many people don't know about currently! 

(If you have not yet learned about oils, they 'change' with heat and their 'good properties', such as in olive oil, are lost when you heat them.  So use some oils for cooking --- try to use the lowest heat that will 'do the job for you', then pour on the olive oils AFTER you're done cooking!)  Obviously, organics when possible.  Fresh/frozen is a controversy but you can decide for yourself how you feel about local/green -- there are many benefits to that and we all are always making tradeoffs!

Add the following that you have ready to go, and cook over medium to med-high heat for a few minutes:

(and modify as you want... I end up adding in spinach and squash and since Dr. Lepisto is a fan of kale ....?)

2 C. chopped onion (simplification:  frozen)

1 Cup chopped green pepper (simplification:  frozen)

3/4 Cup chopped celery (I leave this out because it is something many are allergic to I have heard, plus my brother in law doesn't like celery if he's there)

1 Cup chopped carrots (again, frozen is a simplication)

2 Cup chopped mushrooms (canned work, but it's not the same' plus not as good for you per Dr. Lepisto's concern about toxins from cans)

1 Tbsp minced garlic (I use jarred, but it's better for the 'green' aspect if you buy bulbs grown locally)

1/4 tsp red pepper flakes

1 Tbsp ground cumin

1 tsp dried basil

1 Tbsp chili powder

1 tsp dried oregano

2 tsp salt (and as Dr. Lepisto advises in "Detox and Cleanse" video, the ones that are pink or blue in hue are best)

1/2 tsp pepper

Add

2 Cups tomato juice (from a bottle preferably, but canned is what the original recipe calls for)

2 Cups chopped tomato (I've substituted with canned or jarred spaghetti sauce!)

2 Cups undrained canned black beans

1/2 tsp tabasco

2 Tbsp lemon juice

3 Tbsp tomato paste

1 Tbsp worcestershire (if non vegetarians present) OR tamari (wheat free soy sauce)

1/4 Cup dry red wine (optional, naturally -- and a good way to use up something you didn't get to drinking)

2 Tbsp chopped green chilis (there are GREAT ones in the frozen section of grocers now, but canned good too)

Bring to a boil, stirring occasionally.  Reduce heat and simmer 20 minutes, uncovered.  If too thick, thin with tomato juice.. it too thin, thicken with paste. 

Just before serving, stir in: 

2 Tbsp olive oil .... 

Toppings!  This is the FUN part....

Be creative!  MEAT if you have carnivores in the group, Fritos, shredded cheese, sour cream, green onion tops, guacamole ....sprinkle on some kelp if you're trying to get your iodine up for health reasons such as thyroid support....  

Many of the concepts I've swirled in here are presented in Lumigrate.com's free videos from Dr. Lepsito, "Chronic Illness: Full Barrel Syndrome", or  "Food Allergies" and "Detoxification and Cleansing".   I've learned a GREAT deal from Dr. Lepisto as his patient and it's a pleasure to be able to provide his seminars to anyone in the world for an economic price and hope that it helps many people who are interested in better health through what they are eating identify what can make them feel better AND enjoy eating great meals. Here's a link to that area for YOUR ease:  www.lumigrate.com/catalog/seminars [12]

 "Lighting the Path to Health and Well-Being" -- please find us at www.Lumigrate.com [13] for complete videos, product shepherding, blogs, and forum areas which are providing free and low-cost progressive "integrative health" information to anyone who is interested!

Dr. Lepisto IS the "King of Kale"

For those who are concerned with fats, try cooking with vegetable broth instead of oil.

Crockpot Applesauce

10 medium to large Apples (a variety works best)

1/2 cup Brown Sugar

1 teaspoon Cinnamon

1/4 cup Water

Wash hands.  Peel, core and dice apples (can just dice if you want).  Place apple pieces in crockpot.  Add sugar, cinnamon and water.  You may want to add more water for desired consistency.  Cook mixture on high for 4-6 hours or low for 8-10 hours.  Mash apples misture and let cool slightly before serving.  Yields 20 servings.

GOOD IDEA:  Serve warm over a piece of Spice Cake.

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• 1 medium white onion chopped fine
• 1 lb fresh lump crabmeat
• 4 ounces Wesson Oil  (Do not subsitute with any other oil.)
• 3 ounces apple cidar vinegar
• 3 ounces ounces ice water (as cold as you can get it)
• salt and pepper

1. Follow instructions below exactly as described, do not change anything.
   
2. Spread half of onion over bottom of large bowl.
3. Cover with separated crab lumps.
4. Add the remaining onion.
5. Salt and pepper.
6. Pour oil, vinegar and ice water over above ingrediants.
7. Cover and marinate at least 2  hours.
8. Toss gently before serving.
9. Serve as a salad on a bed of lettuce, on crackers as an appetizer or eat with crackers
   This was a favorite dish along the Gulf Coast when Mr. Bailey was catering from his resturant at Bailey's Corner near Dauphin Island, AL.

Tea Cakes

1/2 cup  butter

1 cup sugar

1 egg

2 tablespoons milk

1-3/4 cup flour

1/2 teaspoon salt

2 tablespoons baking powder

 1. Cream first four ingredients

2. Add flour mixture and 1/2 teaspoon vanilla

3. Chill

4. Bake at 325° for 8 minutes

Swedish Coffee Ring

The recipe has been passed down for generations and is one of the best tasting treats you will ever taste.

2 pkg.  yeast

1/4 cup luke warm water

1 cup milk

1/2 cup sugar

2 teaspoons salt

2 eggs beaten

1/4 cup melted shortening

1 teaspoon grated lemon rind

5 cups sifted flour (plain)

1 cup coconut

1/2 cup raisins

1/2 cup pecans or slivered almonds

1/2 brown sugar

1. Soften yeast in luke-warm water.

2. Scald milk and add sugar, and salt.

3. Cool to luke-warm.

4. Add 2 cups of flour, and mix well until smooth.

5. Add softened yeast, eggs and lemon rind.

6. Beat well.  Add more flour to make a stiff dough

7. Turn out on a floured board knead until satiny smooth, place in greased bowl. 

8. Let rise until double in bulk.

9. Divide dough in halves.

10. Roll each piece in rectangles.

11. Spread each piece with 2 teaspoons butter, 2 teaspoons cinnamon, 1/2 cup brown sugar, 1/2 cup raisins or candied fruits, 1/2 cup pecans or almonds and 1 cup coconut.  Roll up like jelly roll. 

12. Bake in a 325 degree oven for 30 minutes.

13. Cool and glaze.

14. Sprinkle coconut over glaze.

 I'm finally posting recipes! I've been meaning to but I have been busy and sick so haven't had the chance to. I'll start with more fall like recipes since it's the season!

Roast Pork and Pumpkin Salad

Ingredients:

• 1 small pumpkin about 3 1/2lb/1.6kg
• 2 red onions cut into wedges
• olive oil
• 3 1/2oz/100g green beans, topped and tailed and cut in half
• 1 1/4lb/600g roasted pork any skin and rind removed and cut into bite-size chunks
• large handful fresh arugula leaves
• 3 1/2oz/100g feta cheese, drained and crumbled
• 2tsp toasted pine nuts
• 2tsp chopped fresh parsley
• salt and pepper

For the dressing:

• 6tbsp extra-virgin olive oil
• 3tbsp balsamic vinegar
• 1/2tsp sugar
• 1/2tsp Dijon, prepared English or wholegrain mustard
• salt and pepper

Directions:

1. Preheat oven to 400F/200C Cut pumpkin in half, scoop out the seeds and fibers and cut the flesh into wedges about 1 1/2 inches/4 cm wide. Very lightly rub the pumpkin and onion wedges with the olive oil, place in a roasting pan and roast for 25-30 minutes until the pumpkin and onions are tender but holding their shape.
2. Meanwhile bring small pan of salted water to a boil. Add green beans and blanch for 5 minutes, or until tender. Drain well and cool under cold running water to stop the cooking. Drain well, pat dry.
3. Remove the pumpkin and onion wedges from the oven as soon as they are tender-crisp and leave to cool completely. When the pumpkin is cool, peel and cut into bite-size pieces.
4. To make the vinaigrette, put the oil, vinegar, sugar, mustard, and salt and pepper to taste into a screw-top jar and shake until blended.
5. To assemble the salad, put the pumpkins, onions, beans, pork, arugula, feta, pine nuts, and parsley in a large bowl and gently toss together. Be careful not to break the pumpkin. Shake the dressing again, pour over the salad and gently toss.

This is a traditional New Mexican side dish. New Mexican food is slightly different then Mexican food because it is mexican and navajo foods combined. We also have our own type of green chili which is similar to anaheim chili. It can only be grown here due to climate. You can find it in cans all over the country, I think when I was in Ohio I saw Old El Paso brand mild green chili, which I don't think has any taste but thats just my opinion. You can also order it from multiple places online. A good website to look at is this: http://www.nmchili.com/

 Calabacitas (ka-la-bah-seat-a-s)

Ingrediants:

• 3 large ears of corn, or 3 cups thawed frozen whole-kernel corn
• 2 zucchini (medium sized)
• 2 yellow squashes
• 1/2 to 1 cup NM green chili, chopped
• 3 small tomatoes, peeled
• 1/4 medium onion
• 1 1/2 tbsp butter
• 1/4 teaspoon dried leaf oregano crushed (mexican if you can find it)
• 3/4 teaspoon salt
• pepper

Directions:

1. if using fresh corn, slice kernels off cobs, then scrape cobs with a sharp spoon. Discard cobs. Slice zucchini and squash, puree tomatoes with onion in blender or food processor.
2. In large saucepan or dutchoven melt butter. Add corn, squash and zucchini. cook over medium-low heat until squash and zucchini is crisp-tender, about 3 minutes. Add green chili, tomato and onion mixture, oregano, salt and pepper to taste, stir.
3. Cover and cook over medium heat 5 to 10 minutes until squash and zucchini is tendar

Boiled Peanuts

Ingredients:

5 lbs peanuts

1/2 lb. salt (your choice of salt type)

Bring peanuts to a boil and boil peanuts in the shell for 2 hours.

We use a stainless steel pot with a strainer on an outdoor cooker to cook peanuts (turkey fryer/crab boil pot).

You can cook these inside on the stove by cutting the recipe in half.  Boiled peanuts are such a treat, enjoy.

Baked Sweet Potato Fries

1 1/2 - 2 pounds Sweet Potatoes peeled and sliced into 1 inch sticks

1/4 cup of Olive Oil (I use organic)

1/2 tsp of Kosher or Sea Salt

1/2 tsp of Papricka

1/4 tsp of Cinnamon

Combine all ingredients in a plastic zip top bag...shake till the potatoes are coated with mixture.  Place in a baking pan sprayed with non-stick cooking oil...bake at 425 degrees in oven till done...40-45 minutes...serve with Cinnamon Butter or Honey Mustard.

 Tortilla Soup

The length of time for this recipe varies depending on your crockpot. If you have a super crockpot it only takes about an hour and a half. If you have a slow crockpot (like mine) it takes a little over 4 hours, so the first time you make it, it's really just trial and error. The best part is though, it's really hard to mess it up!

Ingrediants:

• 1 16oz can low-fat refried beans
• 1 16oz can low-sodium black beans, rinsed and drained
• 1 16oz can corn
• 1 16oz low-sodium, low-fat chicken broth
• 1 10oz can chunk white chicken
• 1 cup chunky salsa
• 1 cup fat-free cheddar cheese
• 1 tbsp chopped cilantro
• gordito sized tortillas or blue corn tortilla chips

Directions:

Place refried beans, black beans, corn, chicken broth, chicken and salsa in crockpot on high heat untils it bubbles. Then, cook on low heat for one hour. Add 1/2 cup cheese 15 minutes before serving, stir to help melt in. Place a tortilla on the bottoms of the bowls, fill the bowls with soup and garnish with cheese and cilantro. If you use blue corn tortilla chips, I like to break them into smaller pieces and place them on top. Serves about 6.

 Taco Soup

Similar to tortilla soup, just as easy to make but has a whole different flavor!

Ingredients:

• 1lb extra lean ground beef
• 1 package ranch dressing mix
• 2 14.5oz cans diced tomatoes with green chili's (they do exist they are just hard to find. Walmart usually has them on the very bottom shelf with the rest of the cans of tomatoes
• 2 15oz cans pinto beans
• 1 15oz can black beans
• 1 15oz can kidney beans
• 1 15oz can of cream-style corn
• 1 cup chopped onion
• 2 or 3 cloves minced garlic
• 1 package taco seasoning mix
• 1 cup water

Directions

Brown beef with onions in a medium soup pot, drain excess grease. Add remaining ingredients and simmer for 20 minutes, or until heated through. Garnish with cheese or cilantro or both!

 Since facebook is being dumb here is another recipe! BTW I first started making deserts when I was about 5 and started cooking actually dishes when I was about 12. Then a couple years ago I was a Pampered Chef Consultant but luckily quit that before the market crashed, I know a lot of really good consultants were struggling for a while...Anyways, I've been cooking a really long time and so I have an infinite supply of recipes! Deserts are my specialty but since I got married last year I learned that I can cook pretty well too!

Greek Lemon Chicken (or Pork)

Ingredients:

• 2 or 4 large chicken breasts (or you can use a thick cut loin pork chop which is what I usually use, but for my Jewish friends I use chicken!)
• 1 tablespoon olive oil
• 1 box of couscous (if you get the near-east brand I like the roasted garlic and olive oil flavor)
• 1/2 cup pitted kalamata olives
• 1 lemon
• 2tsp Greek seasoning (dried)
• a couple dashes (however much you like) oregano (use regular oregano not Mexican oregano there is a difference and it doesn't taste right mixed with Greek spices!).
• 1 can chicken broth

Directions:

• In a 2 quart covered rectangle baking dish, or a small turkey roaster, or large casserole dish, place chicken or pork chops on the bottom-I usually put one on each side, but it doesn't matter as long as it's on the bottom.
• Pour the uncooked couscous and spice pack into a bowl. pour in the chicken broth. Cut the lemon in half and squeeze one half of the juice into the bowl. add the Greek seasoning and oregano and mix together.
• Pour couscous mixture on top of the chicken. Cut the other half of the lemon and strategically put it in the baker along with the kalamata olives.
• Bake covered (if your casserole dish doesn't have a lid I think foil will work, but not sure because I've never tried it. 400 degrees Fahrenheit, about 30ish minutes. Chicken is done at 180 degrees whereas pork is done at 160 for medium doneness. The couscous should also have cooked up too and it can be fluffed with a fork. I also like to take a block of fetta cheese and cut it into cubes to serve on the side along with some pita bread.

so Mardy asked for a corn casserole dish and I am going to post my sis-in-laws recipe because it's the best! I don't like to eat corn to much because I don't digest it very well, meaning it will be over a weak before it comes out...yuck! But a little every now in then doesn't hurt. Also, I have spent all night dissecting every ones posts on the forums and tomorrow I will pick apart Mardy's blogs because there is so much to learn! I stated earlier today that I needed to get myself off of Diet Coke and then I just read that the body turns aspartame into formaldehyde! Instantly the smell of the cat I had to dissect for 4 months in my high school vet med class came back to me and I'm like, picturing being fermented in Diet Coke! Gross! It's not going to be easy, but I think that image and smell will help especially because the next image that comes to mind is ramon noodles. I loved ramon noodles when I was younger. It was a perfect after school snack because you just add hot water and boom! You have ghetto Chinese. When I dissected the cat we had to go piece by piece from skinning to pulling each bone and muscle out. We also had to deal with the fat, and cat fat, which I hear is just like human fat looks exactly like cooked raman noodles......yeah, I haven't eaten them ever since. I guess I respond well to the "shock and awe" method. Anyways, enough rambling, here is my sis-in-law, Laura's grandma's recipe:

Corn Pudding

Ingredients

• 1 can creamed corn
• 3 eggs
• 1/3 cup sugar
• 1/3 cup flour
• 2/3 cup milk
• 1/4 cup melted butter

Directions:

• Mix together in order listed. If double do everything except milk. 
• Bake at 350 degrees after first 15 minutes stir and then cover. Stir every 15 minutes for 45 minutes.

I've never made this, I've only tasted it, so I don't know if you can substitute soy for the milk and I'm not sure if you can use something other than butter, but it never hurts to play around!

 I got a new cookbook today and guess what it had in it?!?! "Mexican Corn Casserole"! This will be the last corn casserole I post...promise!

Mexican Corn Casserole

Ingredients:

• Vegetable cooking spray
• 1 10 3/4 can Campbell's condensed cheddar cheese soup
• 1 cup pace chunky salsa
• 1 bag (16oz) frozen whole kernel corn, thawed
• 1 cup coarsely crushed tortilla chips

Directions:

1. Spray a 2 quart casserole with the cooking spray, stir the soup, salsa and corn into the prepared dish. Sprinkle the tortilla chips over the corn mixture.
2. Bake at 350F for 30 minutes or until hot and bubbly. Serve immediately.

 So even on bad FMS days I still need to eat, and I have come to realize that if I eat healthy on bad days I feel better the next day. Unfortunately when I feel bad I don't want to cook so I have emergency recipes where I always have the ingredients on hand and they are simple put together meals that don't take time or energy. So this is what I had for dinner and I paired it with a Cesar salad (romaine lettuce, black olives, garlic croutons, Parmesan cheese and dressing). 

Linguine with Easy Clam Sauce

Ingredients:

• 1 tablespoon olive or vegetable oil
• 2 cloves garlic minced (or 2 tablespoons of already minced garlic)
• 1 and 1/2 cups Prego traditional Italian sauce (or make your own, recipe to follow this one)
• 1/4 cup white cooking wine
• 1 tablespoon parsley (unless using sauce recipe below)
• 2 cans (6 1/2oz each) minced clams, undrained
• 1/2 of a 16 oz package linguine (I like spinach linguine but regular works just fine)
• grated parmesan cheese

Directions:

1. Heat the oil in a 2-quart saucepan over medium heat. Ad the garlic and cook until tender, stirring constantly.
2. Stir the Italian sauce, wine, parsley and clams into the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally.
3. Serve the clam sauce over the linguine topped with the parmesan cheese

 I use this sauce for everything. For my clam linguine, for spaghetti, pasta bake, everything!

Basic tomato sauce

Ingredients:

• 1 tablespoon minced garlic
• 1 can 28oz crushed tomatoes (I use organic that I find at my market)
• 1 can 15oz tomato sauce
• 1/4 teaspoon oregano leaves
• 1/2 teaspoon basil leaves
• a dash of parsley (I just guesstimate on all the spices, I like them so I go a bit heavier then called for)

Directions:

1. Add a bit of olive oil in a medium/big saucepan. Add garlic and cook until tender just before it turns brown so it doesn't burn. 
2. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer about 15 minutes. Serve!

You can also add onions to it, or any other spice you like...be creative! It makes a lot too, so I usually end up freezing some of it for a rainy day.

Very simple and easy and you can put it in before work and it's ready when you get home! I like to serve this with cooked/roasted veggies like squash, zucchini, broccoli, snow peas, green beans and red potatoes.

Ingredients:

• 1 10.5oz can chicken broth
• 1 jar apricot preserves
• 2 tablespoons dijon mustard
• 1 large onion cut in medium wedges
• 3.5 to 4lb boneless pork loin

Directions

• Stir the broth, preserves, mustard and onion in a crockpot. Cut the Pork to fit and put in crock pot and coat with broth mixture
• Cover and cook on LOW for 8 to 9 hours or until meat is tender
• Remove the pork from the crockpot and cut in slices. Ladle out the juice and onions to use as a gravy.

  Easy Pie Crust

1/2 C     salad oil

1/4 c      milk

1/2 tsp   salt

1 1/2 C   flour

Combine ingredients in mixing bowl and stir. Place dough in middle of pie pan and press out towards the edges and up the sides to form the shell. Bake at 350 deg until golden.

Sweet Potato, Apple, Pear and Spinach Salad

1/4 C   french dressing (Catalina)

1/2 lb  sweet potatoes, peeled and cubed

2         apples, chopped

1         pear, chopped

1 pkg  fresh spinach leaves

Heat dressing in a large skillet on med heat. Add sweet potatoes and cook x 10 mins or until tender. Add fruit, cook x 3 mins, stir frequently.

Toss with spinach in a large bowl and serve immediately.

I really like the Calabacitas over multi grain spaghetti.

Mexican Hominy Soup

Here is something to do with all your leftover turkey! I was reading my Campbell's cookbook because I needed the green bean casserol recipe and I came across this one. I haven't made it but it sounds delicious!

 Ingredients:

• 1 cup pepperidge farm herb seasoned stuffing
• 1 tablespoon butter, melted
• 1 can 10 3/4oz cream of celery soup
• 1/2 cup milk
• 2 cups cubed cooked turkey
• 1 medium apple diced
• 1 stalk celery finely chopped
• 1/2 cup cranberries
• 1/2 cup pecan halves

Directions:

1. Stir the stuffing and butter in small bowl, set aside
2. stir the soup, milk, turkey, apple, celery, cranberries and pecans in 12x8x2 inch shallow baking dish. Sprinkle the reserved stuffing mixture over the turkey mixture
3. Bake at 400f for 30 minutes or until hot and bubbly

 There's no shortage of good food recipes on THIS forum.  My only question is, who's doing all the cooking and where's the party?  I'm in!

Deirdre