Greek Vegetables

8 cups of vegetables cubed

(I use 1 potato, zucchini, red bell pepper, green beans, carrots, onion, 1 can of reduced sodium chick peas drain and rinse well, 1 can (14.5oz)fire roasted tomatoes)or whatever kind of veggies you would like. Be sure to use the tomatoes including the juice.

1 tbsp. parsley
1 tsp. dill
garlic powder to taste
dash nutmeg
2 tsp. oregano
2 tsp. pepper flakes or to taste
2 bay leaves
1 tsp. thyme

3 tbsp. olive oil

Cube vegetables so they are about the same size. Place in bowl and mix. Add herbs, spices and olive oil. Mix well, making sure vegetables are coated and seasoning is well incorporated.

Place in a large cast iron frying pan or a heavy dutch oven. Bake at 350 for about an
hour to hour and a half. Stirring once during this time. Vegetables will begin to brown. Remove bay leaves and enjoy.

Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh OR frozen blueberries, washed and dried
3/4 cup buttermilk

Directions

Preheat oven to 400 degrees F.

In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.

Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

Health Cookies

1 cup margarine or butter
1 cup oil (I used olive oil)
1 cup brown sugar
1 cup white sugar
1 egg
2 tsp. vanilla
3 1/2 cups flour
1 tsp. salt
1 tsp. soda
1 cup rolled oats
1 cup coconut
1 cup Rice Krispies
1 (6oz) pkg. chocolate chips (optional)

Blend margarine and oil, add sugars. And egg and vanilla beat well. Add flour, salt, soda mix until creamy. Stir in the coconut, Rice Krispies and chocolate chips.
Drop on to cookie sheet and bake for about 12 min, at 350 degrees or until lightly
browned. Makes 6 dozen cookies.

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Lili’s Oatmeal Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter 2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

3.Bake for 10 minutes in the preheated oven, or until just starting to brown. Don't over-bake. Cool and store in an airtight container.

Chicken soup with dumplings

2 tbsp. olive oil
1 chicken breast
1 small onion, chopped into small pieces
1 carrot chopped into small pieces
1 stalks celery chopped into small pieces
6 cups low sodium chicken broth
1 whole bay leaf
1 tsp. thyme
¼ teaspoons turmeric
1 tbsp. parsley


In large stock pot heat olive oil. Saute onion,celery and carrot until tender. Add chicken broth, add chicken breast and bay leaf, parsley, thyme, and turmeric and simmer over low heat until chicken is tender about 20 minutes. When chicken is tender remove and cut into small pieces and return back to the pot. Continue to simmer while making dumpling dough.

For the dumplings

3/4 cup flour
1 tsp baking powder
1/4 cup cornmeal
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup plus 1 tbsp. milk


Place all dry ingredients in small bowl and mix with fork. Slowly add milk and only mix until blended. Let rest 5 minutes. Bring soup to low boil (small bubbles on the surface). Using a small teaspoon drop dumplings into soup. Cover with lid and continue to cook for about 10 minutes.

Banana Muffins (makes 12 muffins)

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.