I have been creating recipes for several decades in order to utilize natural sweeteners such as honey or maple syrup, whole grains, and organic ingredients. My desserts are often so healthy that we can eat them for breakfast without guilt!
Our homegrown lamb is so tasty... nothing like the icky stuff found in grocery stores. Some people compare the flavor to beef, we compare it to young elk.
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Teriyaki Marinade
From the kitchen of Ronda Jemtegaard
2 cups soy sauce (I use Tamari, which is a wheat-free version)
1/4 cup olive oil
1/2 cup honey
3 Tablespoons cider vinegar
3 teaspoons ground ginger
6 cloves of garlic, put through a garlic press, or diced finely
Enough water to cover
Meat, about 3 lbs
1 or 2 large onions
Roma tomatoes, 8 to 10
Pineapple, slices or chunks, drained
Mushrooms, 1 lb
Mix ingredients with a whisk in a large bowl. Add chunks of lamb, whole Roma tomatoes, quartered onions, whole mushrooms and the drained pineapple. Add enough water to cover all ingredients and let marinate in the refrigerator for at least several hours, up to 24 hours. I usually put the meat in the marinade the night before, and add the mushrooms, onions, pineapple and tomatoes in the morning, for an afternoon barbecue. Place items on skewers and barbecue until meat is cooked through. Enjoy!
Teriyaki Steaks or Teriyaki Leg of Lamb
From the kitchen of Ronda Jemtegaard
Using the above marinade recipe, marinate one or more legs of lamb, or the steaks from an entire lamb, in the refrigerator for up to several days. The meat can then be drained and frozen (vacuum packing works best) or cooked immediately. By marinating in advance, this saves dinner preparation time later, and utilizing the marinade ingredients for a larger batch will save money.
Marinated Salad
From the kitchen of Ronda Jemtegaard
This recipe is an excellent meal for hot summer days. It is assembled in the morning, or the evening before, and is served over a bed of lettuce, fresh spinach or a mix of your favorite greens. An accompaniment of homemade or artisan bread makes a heavenly meal!
Leg of lamb, cooked, cooled, cut into bite sized pieces
One onion, chopped
3 to 6 tomatoes, chopped
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 or 1 teaspoon oregano to taste
2/3 cup extra virgin olive oil
1/2 cup red wine vinegar
Lettuce, fresh spinach or greens of your choice
Combine first 6 ingredients in medium or large sized bowl. Whisk together the olive oil and vinegar and drizzle over the salad. Mix well. Cover and refrigerate several hours or overnight, mixing occasionally. Serve chilled over a bed of greens.
Blackberry Cobbler
From the kitchen of Ronda Jemtegaard
This recipe is so nutritious that we often eat it for breakfast, guilt-free! And it's so delicious that we eat it for dessert AND breakfast, if there's any left. I created 2 options, for a fork-friendly cobbler or a need-a-spoon cobbler.
Fresh picked blackberries
1/2 cup honey
1/3 cup flour
1/2 to 1 cup water
Topping:
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 tsp baking powder
1 tsp baking soda
1/4 cup extra virgin olive oil
1/4 cup honey
1 egg
1 1/2 cups milk
Preheat oven to 400 degrees. Using a 9 x 13 glass baking dish, fill it 2/3 full with the blackberries. Drizzle the honey evenly over the berries, then sprinkle the 1/3 cup flour over the berries. Add water, using 1/2 cup for a semi-firm fork-friendly cobbler, or 1 cup for a need-a-spoon cobbler. Mix gently until all flour has disappeared.
In a small bowl measure the dry ingredients for the topping, mixing them together with a whisk. In a batter bowl whisk together the oil, honey and egg until creamy. Add the milk and whisk again. Using a rubber spatula, fold in the dry ingredients until flour is incorporated. Do not overmix. Pour this batter evenly over the berries, using the spatula to get every last bit.
Bake at 400 degrees for 30 minutes. Allow to cool for about half an hour or more before diving in. Don't tell the husband or kids that this is nutritious!
Applesauce Muffins
From the kitchen of Ronda Jemtegaard
This recipe makes the most delicate and tender muffins, with no refined sugars, and has been a favorite for decades. Lately I've been substituting canned pumpkin for the applesauce (I was out) and it worked great! The spices stay the same, and we love it just as much! I usually double the recipe for that reason.
Preheat oven to 400 degrees.
3/4 cups whole wheat bread flour
1/2 cup unbleached white flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix dry ingredients in a small bowl with a whisk. In a 4-cup pyrex, whisk together:
1 egg
3/4 cup applesauce (or canned pumpkin)
1/4 cup maple syrup (the real thing)
1/4 cup olive oil (extra virgin, of course)
Using a rubber spatula, gently fold the liquid into the dry ingredients, mixing only briefly. Divide into 6 cups in a buttered muffin tin. Bake at 400 degrees for 20 minutes.
Do you like these recipes? Please take a second (literally) to let me know! Do I post ALL of my own recipes here? Nope! A woman has to keep SOME secrets!
