Finally a hummus recipe that I like. Others may find this a bit bland. I tend to like my food bland. Add more garlic if you want it spicier.

15-16 ounces of cooked chick peas/garbanzo beans
1/4 cup water (best to use water from chick peas can/cooking)
2 tablespoons Tahini
1/4 teaspoon crushed garlic
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon cummin
1 teaspoon paprika
pepper to taste

Cook the chick peas until they are very tender (or pour them into a bowl if they are from a can). Put them in a bowl and mash them until they are like a paste. In another bowl combine oil, lemon juice, garlic, tahini, salt, cummin, paprika, pepper if you want or add that later. Use a wire wisker to mix these up well. Add the mixture and the water to the chick pea mash and stir it all together. Add the pepper if you didn't add it previously. Chill this in the fridge and serve with flat bread or veggies like carrots or celery.

1.5 c unbleached all purpose flour
1.5 c whole wheat flour
1 c ice water
2 tbl vegetable shortening
1 tbl olive oil
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Mix together dry ingredients. Cut in shortening and oil. Mix with ice water. When the dough forms, make 8 or 9 balls and roll them out on floured board. Cook on clamshell (foreman) griddle for about 8 minutes each.

5 small bananas extra ripe
1 cup old fashioned rolled oats
2/3 cup fat-free evaporated milk
2 eggs
1/3 cup canola oil

1.5 cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cardamom (optional)

Mix the oats and the milk in a bowl and let it soak for 15 minutes or so. Mash up the bananas, add the eggs and canola oil then add the milk/oat mix. Combine the other ingredients in another bowl then add to the banana mixture. Put into a greased bread baking pan and bake at 350F for about an hour.

One salmon filet
olive oil, enough to coat the bottom of a pan and the salmon
parsely flakes, coat bottom of pan and sprinkle on top
cilantro flakes, sprinkle bottom and top
dill weed, sprinkle bottom and top
black pepper sprinkle bottom and top
salt sprinkle bottom and top
4 tomatos (roma)
10 sweet cherries
1 med yellow onion

In a baking dish, liberally coat the bottom with olive oil. Cover that with parsely flakes. Add cilantro, dill weed, black pepper, salt. Put chopped yellow onion and add some lemon juice. Stir this to mix everything up. Add some large chunks of the onion around the long sides of the pan. Put the salmon filet in the middle, coat with olive oil. Add roma tomato chunks and sweet cherries to the sides (on top of the large onion chunks). On top of everything now add parsely flakes, cilantro, dill weed, black pepper, salt. Add a bit of lemon juice to the top of the salmon. Cover loosely with aluminum foil. Bake @ 375F (190C) for 35 minutes. Remove the aluminum foil and bake another 20 minutes. Less baking time if the salmon is already thawed, I used frozen filet.

Ingredients:
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lasagna noodles
basil flakes
parsley flakes
oregano flakes
black pepper
salt
cottage cheese
egg
ground turkey meat
tomato paste
tomato sauce
green onions
mozzarella cheese
==============

8 lasagna noodles, whole wheat is the best!

start cooking those noodles

1 tsp basil
1 tsp parsley flakes
1 tsp salt
1/2 tsp oregano
1/2 tsp black pepper

Mix these ingredients together then add:

24 oz low fat cottage cheese

Mix together then add:

1 egg

beat the egg a bit then mix in

Set this mixture aside in the refrigerator

Cook in a stovetop pan 1 lb of ground turkey meat, lean type is best (extra lean may need cooking oil added, tho)

When the meat is cooked add 6 oz of tomato past, 8 oz tomato sauce and some green onions (I just cut up 1 bunch, discarding the bulbs)

In a large baking pan line the bottom with 4 noodles then add a layer of meat, then a layer of the cottage cheese mixture then a layer of mozzarella cheese. Add 4 noodles on top of that and repeat same layers. Bake 350F (180C) for 45 minutes

Metric conversion: http://www.botanical.com/botanical/cvcookix.html

1/2 cup Quinoa (rinsed, I like the red type, seems to have a better flavor)
1 cup of water

2 tablespoons lemon juice
1.5 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 teaspoon crushed garlic (or 1.5 minced cloves)
salt and pepper (pinch each or to taste)

1/4 cup fresh parsely, finely chopped
1/4 cup green onions, finely chopped
1 cup fresh spinach, finely chopped
2 roma tomatoes, chopped

pita bread or flat tortillas

Combine the quinoa and water, cook and allow to cool to room temp. In a separate bowl, whisk together the lemon juice, olive oil, balsamic and garlic. I usually add the salt and pepper here, but it can also be added at the end. Add the vegetables and quinoa. Chill in the refrigerator for about 45 minutes. I eat it wrapped in a sprouted grain tortilla or with pita bread. It can be served by itself as well.

US/Metric conversion:

http://www.botanical.com/botanical/cvcookix.html

Ingredients

orange juice about 3 ounces
whey isolate (I use SciFit 100% whey isolate, strawberry flavor)
strawberries, about 5 or 6 of them
plain non-fat yogurt about 3/4 cup
banana 1
walnuts small handful, maybe 5 or 6 of them (optional)
ice cubes

Cut the leaves off the strawberries, put it all in the blender and blend on high until it is smooth. The amount of ice to add depends on how you like it. I like mine the consistency of a milk shake, so I put about 6 or 7 ice cubes in then add more, if needed, to make it thicker. Yours may vary depending on how big the ice cubes are. My freezer makes fairly large ones. PS- add the ingredients to the blender in the above order. You want the whey powder to be underneath everything otherwise it will stick to the sides. You also want the most liquid in the bottom so it will blend the easiest. I eat this pretty much every morning for breakfast. If strawberries are not in season or are really expensive, I'll use something else such as: apple, grapes, or blueberries

Oh, sometimes I add a SweetLeaf packet while it's blending.

Ingrediants:

Ground turkey 1 pound
salt 1.5 teaspoon
paprika 3.5 teaspoons
garlic powder 2/3 teaspoon
fennel seeds 1/3 teaspoon
caraway seeds 1/4 teaspoon
ground black pepper 1 teaspoon
1/4 teaspoon sage
red pepper 1/8 - 1/2 teaspoon, depending on how spicy you want it (this ingredient is optional)


Put all the spices in a bowl and stir them together. Add the ground turkey and stir it until all the spices are fairly well mixed with it. Cook it in a skillet and you've got ground sausage.

I like to use this sausage on pizza. I combine it with a whole wheat crust, green onions, pinapple tidbits, mozarrella cheese and sugar-free pizza sauce (pastorelli).

This is my recipe journal. Currently all my recipes are written on various scraps of paper and stuffed into cupboards and drawers. Some of them are not even readable anymore because they have been ripped and stained. So I'm putting them onto this journal to store them and share them with others.