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Food by the Book: Online Cookbook

Food by the Book

In conjunction with the recently-concluded series of programs called Food by the Book, PPLD has created this online cookbook. Share your most delicious recipe by adding it as a comment below. (Limit two recipes per person, please.)

Although the submission deadline to be entered into a drawing for a $50 Whole Foods gift card has passed, you can still share your recipes. The winner of the gift card will be notified soon.


Portabello Sandwiches

Ingredients (primary):
Portobello mushrooms (2)
Red bell pepper (1)
Red Onion (1 small or use 1/2)
Garlic clove (1-2)
Baby Spinach (1 bag/bunch)
Olive oil (2-4 tbsp)
Balsamic Vinegar
Salt and Pepper
Additional Ingredients:
Provolone Cheese
Preferred bread roll
“Hot” Mayonnaise (mix mayo with salsa)

Heat olive oil in pan over medium heat. Chop red bell pepper into strips and dice onion. Add to oil and sauté until they begin to soften. Mince garlic and add to pan. Clean mushrooms and cut into strips about 1/4” size. Add to pan and sauté. When mushrooms begin to soften take spinach and pile on top. It will look like a lot but keep adding it. Stir into the mixture. When the spinach has wilted drizzle balsamic vinegar over the mixture. Add salt and pepper.
Toast bread. Put mayonnaise on bread or your preferred condiment. If desired, melt provolone on bread. Add ingredients from pan to toasted bread. Enjoy!

Marinated Chicken

1/2 cup olive oil
1c chablis wine
1/4 cup soy sauce
1/2 T garlic
1/4 tsp salt
1/4 tsp black pepper
1 tsp marjoram
1/4 c chopped red onion

Combine ingredients and marinated chicken breasts for several hours. Grill.

Vegan "chicken" salad

1/2 cup veganaisse, 1 t. rice vinegar, Juice of 1/2 Lime, 1 T.Agave, 1 bag Gardein Chicken strips, cooked and cut in small pieces, 1/2 cup walnuts chopped, 1/2 cup grapes, 1 large stalk celery, chopped, sea salt to taste.

Toss all ingredients in a large bowl and serve on torillas as a wrap or in large lettuce leaves. Serves 4.

Salsa Chicken Bake

1-2 pounds boneless, skinless chicken breast
1 tsp. Paprika
1 tbsp Montreal Steak seasoning
1 -2 cups crushed tortilla chips
1-2 eggs, beaten
Few drops of liquid smoke
1 small can chopped green chilis
1 red bell pepper, finely chopped
2-4 cups Salsa
Shredded Cheese(colby jack or pepper jack)

Preheat oven to 350. Remove the fat from the chicken breast and cut them in half or quarters depending on the size you would like). Mix paprika,motreal steak seasoning, and crushed tortilla chips together in a large bowl. Mix eggs in a separate bowl and add 2-3 drops of liquid smoke(you can add more if you would like) and mix together well. Dip the chicken into the egg and then into the tortilla crumb mixture. Place the coated chicken into a deep baking dish(best to use a 9 by 13 glass dish if you have it). Now, mix together the green chilis, red bell pepper and salsa(you want enough salsa to pour over the chicken, I like to use a lot of salsa). Add a small amount of shredded cheese to the chicken, then pour salsa mixure over. Bake for 20-30 minutes, until chicken is cooked through. Add some cheese to the top and place in oven for about 5 minutes, until cheese is melted. Now you are ready to enjoy!

Online cookbook submission-French macarons

Feench macarons have become a trendy treat...and for those who need gluten-free or dairy-free treats, this little cookie has always been all that! This is a small batch that makes 24 wafers (12 filled cookie sandwiches) and it can easily be doubled. For the almond flour and the tapioca flour, Bobs Red Mill products are easily available at Whole Foods, Sunflower Market, and many King Sooper stores.

Preheat oven to 375. Cover 2 cookie sheets with parchment paper.

In a medium-sized bowl, whisk or seive together the following:
1 cup almond flour
1/2 cup + 2 Tblsp. powdered sugar
2 Tblsp. Tapioca flour
Dash of salt

In a large bowl, whip 2 large egg whites a few moments, till foamy. Then, keep whipping, and gradually add 2 Tblsp. Granulated sugar. Whip to stiff peaks, 8 minutes.

Fold the almond flour mixture into the egg whites in 3-4 increments, just until evenly moist. OPTIONAL: at this point, it is ok to drop in a couple of drops of food coloring if you desire fashionably colored cookies.

Then, pipe from a pastry bag, or drop using a 1-tsp. measuring spoon, small rounds of the mix onto the cookie sheets. Don't try to flatten the batter into a flat disc; leave it with some height on the cookie sheet. Bake for 5 minutes, then rotate cookie sheets in oven and bake 6 more minutes. Cookies should be just getting golden brown on the edges. Remove from oven and cool. Fill cookies (stick two together) with buttercream frosting, jam, or melted chocolate.

Healthier Banana Chocolate Chip Muffins

1 cup flour
1/2 cup wheat flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 large, mashed, very ripe bananas
1 egg
1/2 cup unsalted butter
1/4 cup milk
1 tsp vanilla
1/2 - 3/4 cup chocolate chips, to suit your taste

Preheat oven to 350 degrees. Line muffin pan with 12 foil cups. Combine dry ingredients and mix well. In separate bowl, mix "wet" ingredients, bananas through vanilla. Mix banana mixture into dry ingredients, stirring just until combined. Fold in chocolate chips.

Fill muffin cups about 3/4 full. Bake until golden brown and toothpick inserted into middle does not show wet batter (there may be melted chocolate), about 25-30 minutes. Transfer muffins to rack and let cool.

Makes 12 - 15 muffins, depending on size.

Sweet Potato Crunch

This is a quick and simple side dish I prepare for every holiday feast. I convince guests who state they do not like sweet potatoes to at least try this dish. NEVER has there been a person who does not love this dish. This recipe turns former "sweet potato haters" into "sweet potato lovers".

I think what people like the most about this dish is the crunchy topping. The topping's flavor complements sweet potatoes: a crunchy version of German chocolate cake frosting.

3 cups mashed sweet potatoes
1/3 cup melted margarine or butter
1 tsp. vanilla

1 cup brown sugar
1 cup coconut
1 cup chopped pecans
1/3 cup melted margarine or butter
1/3 cup flour

Combine mashed sweet potatoes, 1/3 cup melted margarine or butter and vanilla. Place in greased casserole dish.

Combine topping ingredients and pack over mashed sweet potato mixture. Bake at 350 degrees for 20 minutes, covered; and 15 more minutes, uncovered.


Grate two cups of zucchini and set aside.

Cream together:
One half cup soft margarine
One and three fourths cups sugar
One half cup cooking oil
Two eggs
One half cup sour cream
1 tsp. vanilla

Stir in:
Two and one half cups flour
4 Tblsp. cocoa
1 tsp. baking soda
One half tsp. cinnamon
One half tsp. powdered cloves
One half tsp. baking powder

Fold in grated zucchini.
Pour batter into greased oblong pan.
Sprinkle 6 oz. chocolate chips over level batter.
Bake at 325 degrees for 45 minutes.

Summer Squash and Quinoa

You will need:
1 cup quinoa, rinsed and/or soaked for two hours
2–4 zucchini and/or yellow squash
1/2 yellow onion
olive oil
fresh or dried oregano
fresh or dried epazote (if available)
salt and pepper to taste

Cook the quinoa in a pot: bring 2 cups of water and 1 cup of quinoa to a boil and then reduce the heat to low for about fifteen minutes or until the quinoa is done. Set it to the side. In a separate pot or large skillet saute the onion in the olive oil, and after about a minute add the chopped zucchini and/or squash. When the squash is near done, add the oregano, epazote, salt and pepper. Serve the squash over the quinoa.

Peach Smoothie

1 cup Colorado peaches (preferably organic)
1 banana
1/2 cup coconut meat and/or coconut milk
1 tablespoon almond butter
1/2 cup water
4 ice cubes

-Blend all ingredients until smooth.

Sweet Potato Black Bean Stew

6 sweet potatoes or yams, peeled, washed, and cut into 2 inch chunks
1 can of black beans (or if you can't find a company that uses BPA-free cans, cook an equivalent amount of hard black beans ahead of time)
1 yellow onion, chopped
1 tablespoon of olive oil or coconut oil
Juice of one orange
1/4 cup of honey
2 teaspoons cumin
salt and pepper to taste

In a skillet, sauté the chopped onions in the oil over low heat until clear and set aside. Cook the yam pieces in a pot of boiling water until tender all the way through, drain. Add the cooked black beans, onions, orange juice, honey, cumin, and salt to the sweet potatoes. Cook the stew for another 10–15 minutes on low heat. Use a spoon or potato masher to mash some of the potato chunks in the stew, but leave some larger pieces for a varied texture. Enjoy!

Jan's Mayo Free Coleslaw

• 2 to 3 pounds grated cabbage
• 4 to 6 large grated carrots
• 1 small white onion, thinly sliced
• ¾ cup extra virgin olive oil
• ¼ cup white vinegar
• 1 cup honey (you can add a little more or less honey depending on how sweet or tart you like it)
• ½ cup cider vinegar
• 1to 1½ teaspoon celery seed
• 1 tablespoon kosher or sea salt
• (If you like you can also add ½ diced red or yellow pepper and ½ diced green bell pepper)
Combine vegetables in a large bowl. Mix the other ingredients together in a saucepan. Bring to a slow simmer till hot. This lets the oil and vinegar emulsify. You can make the sauce first and just keep it warm. Pour mixture over vegetables while still warm. Mix well and refrigerate for at least three hours stirring occasionally. Serve cold. Keeps in fridge for up to a week.
Variation: Use all cider vinegar instead of white vinegar

Breakfast Quinoa

1 cup red quinoa
1 ½ cups vanilla coconut milk
3 oz. chopped dried fruit or more to taste
1 tsp. cinnamon
2 TB brown sugar

Pour quinoa and coconut milk into a saucepan on high heat and bring to a boil.
Reduce heat to low and add the dried fruit and cinnamon.
Cover pan and continue to cook on low for about 15-20 minutes. When the quinoa is ready, most of the liquid should be absorbed.
Stir in the brown sugar.

Crock-Pot Tomato Herb Chicken

3-4 chicken breasts
2 fresh tomatoes, chopped (use 15 oz. canned chopped tomatoes if out of season or in time crunch)
1 red bell pepper, chopped
1 red onion, chopped
Fresh or dried herb blend to taste (parsley, tarragon, chervil, chives)
Salt and pepper to taste
¼ cup red wine vineger
½ cup chicken stock
2 TB olive oil

Pour olive oil into crock pot and rotate to cover the bottom of the pot.
Place chicken in crock pot and season with salt and pepper.
In a blender or food processor combine tomatoes, bell pepper, onion, herbs, red wine vinegar, and chicken stock. Puree until there are no large chunks of any of the vegetables.
Pour puree over the chicken in the crock pot.
Cook on low for 6-8 hours.
When done, chicken will shred very easily with a fork. Serve over rice.

Fruit Pizza 1 can (8 oz)

Fruit Pizza

1 can (8 oz) cresent roll dough
1 package (8 oz) cream cheese
1/3 c. sugar
1/2 tsp. vanilla
assorted favorite fruit (strawberries, apples, peaches, grapes, blueberries, raspberries, you pick!)

1) roll outcresent roll dough flat on baking sheet & bake according to package intructions (usually 350 for ten minutes)

2) while it is baking, combine cream cheese, sugar, and vanilla with an electric mixer

3) chop fruit into small pieces

4) after the crust has cooled, spoon on the cream cheese mixture for the sauce and top wih your desired fruit

5) serve right away or cool in fridge for 20 minutes.


Gazpacho Soup

(4 servings)

2 (approx.) cups tomato juice
1 tablespoon olive oil
2 tbsp. finely diced red onion
1 tomato, diced
1/4 cup diced red bell pepper
1/4 diced peeled & seeded cucumber
1 clove garlic, finely chopped
1 teaspoon lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp. fresh parsley, chopped
1 tbsp. fresh basil, chopped
salt and pepper to taste
In a blender or food processor, combine half of the following ingredients:
Tomato juice, onion, bell pepper, tomato,, cucumber, garlic, parsley and basil.
Blend on high until pureed.
Pour the contents into a glass bowl and stir in the remaining ingredients.
Cover tightly and chill at least 4 hours. Serve chilled.

Baked Chicken with Peaches

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 2 servings

2 skinless, boneless chicken breast halves (3 oz)
2 Tblsp brown sugar
1 cup canned, unsweetened peaches – sliced
1/8 teaspoon allspice
2 tablespoons lemon juice

1. Preheat oven to 350 degrees
2. Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with brown sugar - divided. Place peach slices over chicken, then sprinkle with remaining brown sugar, allspice and lemon juice.
3. Bake at 350 degrees for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.

Garden Chard Smoothie

Blend (preferably in a high speed blender):
10 young chard leaves (each about 8–10 inches long)
6 fresh mint leaves
4 fresh lemon balm leaves
1/2 cup assorted fresh or frozen berries
1 tsp powdered spirulina
1 cup filtered water