Homemade Peanut Butter - Healthy Cooking

With school a comin' -  here is an EASY recipe for this GREAT and Healthy standard:
(makes about 1 cup)

2 cups unsalted dry roasted peanuts
1/2 t. sea* salt
1 T. honey

Process the peanuts and salt in a food processor until desired consistency, about 5 min., scraping down the sides as needed. Add honey; process just until blended. Store peanut butter in an airtight container in the fridge.

We MUST work together to survive!!!

Love,

MM

Grilled Onions with Crumbled Feta ~ BH&G

"The crackle of a big wood fire turns an ordinary backyard BBQ into Summer's Hottest Party"! Editor's note: And in this one, 2 Portland Chefs and Grilling Experts share their secrets for cooking over an open flame without getting burned. Plenty of summer left to get out there and SAVOR it!!!
(serves 8)

2 red onions (about 1&1/2 lbs. total, each 3" in diameter), peeled
1 T. EVOO (extra virgin olive oil)
Kosher salt and freshly* ground pepper
1/4 cup honey (unfiltered is fine to use*)
1/4 t. ground chipotle chile pepper (or cayenne*)
1/2 cup crumbled feta cheese
1/2 cup walnuts toasted (use a dry skillet on med.-high heat - watch carefully so they don't burn*)
2 T. snipped fresh chives

Heat grill to medium. Quarter onions lengthwise. Place in a bowl of cold water; let stand for 10 min. drain. Drizzle with olive oil and season with S&P. Transfer to grill rack. Grill 15-18 min., or until charred and tender inside, turning to brown. Combine honey, chile pepper, and 1/4 t. kosher salt. Serve onions topped with feta, walnuts, and chives. Drizzle with honey mixture. You can make these ahead - Cool onions after grilling. Cover; chill up to 24 hours. To reheat, place in a cast-iron skillet, grill 5 min. or until warm, turning once.

"Confession: Explaining how we have failed so that God will not be blamed for the consequences."

Stay Cool. Drink copious amts. of water. Check on your neighbors!!

Love,

MM

Pesto Yogurt Dip & A Few Ways to Use Your Leftover Pesto!

Editor's note: continuing on from the Presto Pesto.....

Pesto Yogurt Dip:
(makes 1 cup, serves 6)

In a small serving bowl, combine 1/2  Presto Pesto and 1/2 cup plain whole milk yogurt. Top with chopped basil or flat-leaf* parsley, if desired.
Serve with dippers:
   Roasted Cauliflower
   Baby Carrots
   Tortilla Chips
Store remaining pesto in the refrigerator in a glass jar for up to 5 days.

Leftover Pesto:

Top baked chicken or fish
Drizzle on rice bowls
Spread on baguette slices
Spread on garlic naan*, top with tomato slices*, shredded mozzarella*, and basil* - bake for a mini pizza*

"Sometimes our To Do list has to wait."

Love,

Machete Milletti

Presto Pesto (Dip) ~ Kitchen Prescription

"Give your tailgate spread a better-for-you boost with this protein-packed snack". Editor's note: I will give you the recipe for the Presto Pesto, then the Pesto Yogurt Dip! Then after that a few ways to use your leftover Pesto. If you really want to make pesto the way it is SUPPOSED to be made, use a mortar and pestle. I have a really heavy and pretty marble one. But, DO NOT DROP IT ON YOUR FEET!! DOH.

Presto Pesto:
(makes 2 cups)

2 cups tightly packed basil or arugula leaves
1 16 oz. wedge Parmesan cheese, rind removed, quartered (I would us Grana-Padano Parm.*)
1/2 cup unsalted roasted almonds or pinenuts*
1 clove garlic (I would use 2*)
1/2 cup EVOO (extra virgin olive oil)
1/4 cup freshly* squeezed* lemon juice
1/2 t. sea salt (I would use coarse kosher salt)

Place the first 4 ingredients in a food processor or blender*. Pulse until finely ground. Add the olive oil, lemon juice, and salt. Process until smooth, scraping down sides as needed, until fully blended.

"Maturing: Discovering that the most difficult lessons that we will ever learn are the ones we thought we already knew."

Happy Friday, Friends!!!

Love,

Machete Milletti

Macadamia-Banana Crunch Bars ~ Fit For Life (Food as Fuel)

"This is a calorie-and nutrient-dense bar that you can freeze and take on hikes or other outside activities" to keep ya going!!
(serves 12)

2 cups chopped macadamia nuts
6 pitted Medjool dates
2 T. honey
1/4 cup dried sliced banana
1 T. ground flax
1 T. hemp seed
1 t. cinnamon
1 T. dried, ground acai
1/2 t. sea salt (I would use coarse kosher* salt*)

Place 1 cup macadamia nuts and 6 dates into a food processor; blend to a paste. In a med. bowl, blend paste with the rest of the ingredients. Mix thoroughly with a wooden spoon. Place mixture on parchment paper, and roll into a log. Freeze for 20 min. then cut into 3" mini logs.

"Tribulation: God's fastest road to patience, character, hope, confidence, and genuine love ~ see Romans 5:1-6)"

Love,

MM

Bite-Size Tuna Melts ~ Parade mag.

YUMOLA!!!
(serves 6)

1 cup mayonnaise
1/2 cup chopped celery
Zest of 2 lemons
3 green onions, chopped
2 cans oil packed tuna, drained
6 slices pumpernickel party bread
3 slices Swiss cheese, halved
4 sliced cherry tomatoes

Heat broiler. In a med. bowl, mix mayo., celery, zest, and onions (reserve some for garnish*). Fold in tuna. Divide evenly among the pumpernickel. Top evenly with the cheese; broil 30-60 seconds or until bubbly. Top evenly with tomatoes, and reserved onion.

"How deep is the Father's love for us."

Don't forget to have some FUN today!!!

Love,

Machete Milletti

Golden Dal with Gingered Tomatoes ~ Martha Stewart

Editor's note: this one appeals to me on many levels!! Remember, if you see an asterisk* in any recipe I offer for your perusal, it denotes changes I would make.
(serves 6)

2 cups red lentils, rinsed
8 cups water
Kosher salt and freshly ground pepper
1 t. ground turmeric (be careful when using turmeric - it WILL dye your clothing!!*)
5 cups assorted orange and yellow veggies (such as organic* carrots - they are sweeter*, golden
     beets, and orange bell peppers)
1 T. cumin seeds
1/4 cup raw unrefined coconut oil (or avocado oil*)
4 shallots, thinly sliced (1 cup)
1 piece ginger root (2"), peeled and julienned (thin strips*), 1/4 cup
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

In a large pot, combine lentils, 2 t. salt, turmeric, and 8 cups of water. Bring to a boil, then reduce heat to med.-low and add veggies. Simmer, stirring often, until veggies are tender and lentils have broken down, about 45 min. Season with more salt, if desired. Meanwhile, in a large skillet, heat cumin seeds in oil over med.-high until sizzling, 1-2 min. Add shallot and ginger; cook, stirring occasionally, until brown, 3-4 min. Add tomatoes; season with S&P. Coo, stirring often, until tomatoes just begin to burst, about 2 min. more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

"The only gift I have for you is the truth."

Happy Friday, Friends!!

Love,

Machete Milletti