Cesar Salad & Dressing

Cesar Salad & Dressing

4-cups chopped or torn Romaine lettuce

1-whole-wheat bread, toasted and cubed (low fat soft croutons)

Dressing

1/4-cup raw cashews

1-teaspoon Dijon mustard

2-tablespoons lemon juice

1-tablespoon soy sauce

1-small garlic clove

1-tablespoon capers

1/2-cup water

Blenderized dressing ingredients.

Place lettuce in a bowl.

Drizzle with dressing. 

Top with cubed toast.

MUSHROOM RICE

MUSHROOM RICE

Preparation time:  15 minutes

Yield:  6 servings

1-teaspoon oil

1-cup chopped onion

2-cups sliced mushrooms 

4-cups of cooked rice

salt and pepper to taste

water or broth as needed

Optional:  sesame condiment sprinkled on top the rice

In a large skillet, heat the oil and sauté the onions.  Add the mushrooms.    If sticking, add small amounts of water or broth and stir.  

Add cooked rice and more water or broth if necessary until heated then serve.    

CINNAMON NUT STICKY BUNS

CINNAMON NUT STICKY BUNS

Parchment lined baking pan

Preheat oven to 350 degrees 

Preparation time: 30 minutes

Yield:  8 buns

1-teaspoon yeast 

3/4-cup warm water

2-tablespoons maple syrup

1 3/4-cups whole-wheat flour

1/4-teaspoon salt

1/2-cup nuts

1-tablespoon cinnamon

1/4-cup maple syrup

Zap the water in a cup in the microwave for 30 seconds.  

In the standing mixer bowl, whisk together the water and maple syrup.  The water should be warm.  Whisk in the yeast.  

Place the yeast mixture in a turned offmicrowave oven for 10 minutes or place in an oven with a Proof function.  

Add the flour and salt to the liquid.   

Knead with the dough hook for 10 minutes.  

Place the ball of dough in an oiled bowl, cover with a wet cloth, and place in a turned offmicrowave oven or oven with a Proof function for 40 minutes until double in size.    

Punch down, pat or roll the dough into a rectangle.  

Sprinkle cinnamon over the dough and press the cinnamon into dough with the rolling pin.  

Roll the dough into a cylinder.

Pinch the dough down the length of the cylinder leaving the ends open.  

Cut the roll into 2-inch pieces.  

Line a baking pan with oiled parchment or use a silicon pad.  

Sprinkle the bottom of the pan with nuts.  

Press the dough into the nuts.  Leave room for the rolls to rise. 

Drip 1-teaspoon of maple syrup over the tops of the rolls.  

Let rise for 40 minutes.  

Bake at 350 degrees for 25 minutes or until golden.  

Turn the pan upside down on a plate, remove the parchment, and serve.  

ALMOND BISCOTTI COOKIES

ALMOND BISCOTTI COOKIES

Oil a baking sheet or silicon pad

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 1-dozen

1/3-cup ground flaxseed

1-teaspoon almond extract

1-cup water 

1/2-cup maple syrup

3/4-cup almonds, smashed

2 1/2 -cups whole-wheat pastry flour

1-teaspoon baking powder

1/4-teaspoon salt

Smash almonds with a can or metal measuring cup in a plastic bag.  

In the standing mixing bowl, mix together the flaxseed, almond extract, water, and maple syrup.  

In another bowl, whisk together flour, baking powder, almonds, and salt.  

Add the dry to the wet. Mix until uniform.  

Pat or roll out dough into a long rectangle 2-inches high and 6-inches wide.  

Bake biscotti on silicon covered or oiled baking sheet at 350 degrees for 20 minutes. 

Remove from pan and cool. 

On a cutting board cut the cookies on the diagonal into ½-inch pieces with a serrated knife.  

Place cut side down on a baking sheet.  

Bake biscotti again for 20 minutes more or until golden brown.

Turn oven off and leave the biscotti in the oven to dry for 20 minutes.