Archive for July, 2009

 

Crunchy Party Bites sure to be the hit of your next party. Slightly sweet, slightly spicy and very crunchy, guaranteed to please your taste buds too.

 

  

 

2      tablespoons molasses

2      tablespoons honey

2      tablespoons oil (canola, olive, flaxseed oil or butter)

¼      teaspoon cayenne pepper

½     cup crumbled walnuts

½      cup pine nuts

1       cup Arzu Southwest flavor  (2 packages)

 

Preheat oven to 350*.  Prepare greased mini muffin pan.(or use nonstick mini muffin pan)

Mix and heat oil, honey and molasses in sauce pan.  Remove from heat.

Blend dry ingredients in large glass baking dish.

Pour honey/molasses sauce over dry mixture, stirring to blend all ingredients.

 

Cook for 5 minutes then stir. Cook for another 5 minutes and stir.

Immediately spoon into greased mini muffin pan.

 Return to the oven for additional 5 minutes. ( total cooking time of 15 minutes)

 

Remove from oven and cool for 5 minutes,

Press down with teaspoon to compact and hold together.

Cool  completely before removing from pan.

Serve patties topped with sour cream sauce (see below )

Top with chopped chives.

 

Store dry patties in air tight container for up to 1 week.

Makes 24 Party Bites.

 

 

¼      cup honey

1       tablespoon canola oil

              (may substitute butter, flax seed oil, grape seed oil, etc)

½       cup broken walnut pieces (coarsely chopped)

½       cup pine nuts

½       cup dried cranberries

1        cup Arzu Original (2 packages)

 

Preheat oven to 350*

Mix and heat oil and honey in sauce pan.  Remove from heat.

Blend dry ingredients in large glass baking dish.

Pour honey sauce over dry mixture, stirring to blend all ingredients.

Cook for 15 minutes total stirring every 5 minutes to evenly mix and brown granola.

Remove from oven and cool.  Store in air tight container for up to 1 week.

 

Delicious over yogurt or ice cream!

 

 

 

 

 

¼     cup diced red bell pepper

 ¼    cup diced yellow bell pepper

1      small onion chopped

3      toes garlic chopped

1      tablespoon olive oil

1      cup fresh or frozen corn

14   Oz. can salmon, drained (may substitute fresh salmon)

 2    cups cooked, mashed russet potatoes

1     egg, beaten

1     teaspoon dill

½     cup chopped parsley

½     cup Arzu (1 package)

Juice of ½ fresh Lime

Sea salt to taste

Cayenne to taste

 

 

Preheat oven to 400*. 

Sauté peppers, onions and garlic in olive oil. 

When onions become transparent- add corn, drained salmon, potatoes and egg.

Stir occasional until heated over medium heat.

Add seasonings and lime juice and remove from heat.

 

Form 6 patties. Dredge in Arzu to cover sides. Place on greased baking sheet. Spray top with non stick spray to help brown.

Brown in oven- 400* for 15 minutes. Then lightly toast cakes under broiler for 3-5 minutes.

 You know how I love to cook…

My neighbor and I spent the day yesterday ARZUing!                                                                                                                                                                                  We came up with lots of great new recipies for Arzu- Oven fried shrimp coated in ARZU, Chocolate covered bannanas rolled in Arzu, Honey nut granola, salmen cakes and a few more… all gluten free!                                         

 If you are in Austin, come taste some of our new creations at: People’s Rx Lakeline on 620 and 183 on Friday, July 24th from 11-1.

Prepare 1 package Southwest Flavor Arzu as directed on stovetop.

Add :       5 oz. can Tuna,  drained.  (may substitute fresh tuna or canned chicken)

                2 Tablespoons half and half or creamer of choice

1       Tablespoon olive oil

               

Stir on stovetop until warm.

Spoon over toasted gluten free bread or on top of halved tomatoes.

Top with Parmesan cheese and fresh cracked pepper.

 May be heated in 400* oven for 5 minutes if desired.

* May substitue chicken, shrimp or mushrooms for tuna if prefered.

These red lentil balls originate from eastern and south-eastern regions of Turkey. They are easy to make, and are delicious, especially when wrapped in lettuce leaves. Serve warm as a nice vegeterian dish; or cold, as a salad, side dish or appetizer. Do not hesitate to adjust the amount of spices and herbs to your liking (e.g., exclude cumin, add cayenne pepper, etc.).

                                                                                                                 

2 cups water
1 cup red lentils
1/2 cup ARZU Original
1/4 cup olive oil
3 cloves of garlic, minced
1 large onion, chopped finely
1 tablespoon of tomato paste (optional)
1 teaspoon cumin (optional)
1 teaspoon paprika
½ teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh, chopped flat-leaf parsley
1/2 cup green onions (scallions)

Bring two cups of water to boil in a pot, and add the lentils. Cook in low heat until the water is absorbed, and the lentils are mushy. Turn off the stove, and stir the ARZU into lentils. Let the mixture rest for 15 minutes to allow the ARZU to soften.
In the meantime, fry the finely chopped onion and minced garlic in olive oil until lightly browned. Add tomato paste at the last minute, stir and turn off the stove.

Add the fried onion and garlic into the lentil mixture along with the spices and salt. Lightly knead until the ingredients are mixed. Taste, and adjust salt and spices. Add the parsley and green onions, and lightly knead. Shape the mixture into egg-shaped balls. Sprinkle with paprika, and serve with lettuce leaves.

 

4-5 Mini Sweet Peppers- washed, cut in half length wise and de-seeded.

 

Prepare one packet of ARZU Southwest flavor as directed.

Add 1-2 teaspoons olive oil to cooked Arzu.

 

Spoon warm ARZU into each half of pepper.

Garnish with sliced shallots and cilantro.

May be serve room temperature or heated in the oven. (350* for 5-10 minutes)