SAUTÉED KALE & QUINOA

SAUTÉED KALE & QUINOA
Sharon Wolff

INGREDIENTS

• Bunch of fresh kale - washed, drained and removed from stems (softer stems ok)
• 1 C red quinoa
• 1 small sweet yellow pepper, chopped
• 1 small sweet orange pepper, chopped
• 1 clove chopped garlic
• olive oil
• 1 C Vegetable or chicken stock
• Black pepper and smoked paprika to taste

DIRECTIONS

• Heat 1-2 T olive oil
• Sauté garlic for 1 minute
• Add peppers and saute until beginning to brown
• Add shredded kale and stir until beginning to wilt
• Add quinoa
• Add stock and stir to blend
• Reduce heat to low and cover
• Cooked until quinoa has absorbed water and kale is at desired tenderness, kale will wilt as it cooks
• Adding more water/stock if quinoa needs more moisture
• Add black pepper and smoked paprika to taste

INSTANTPOT TURKEY CHILI

INSTANTPOT TURKEY CHILI
Sharon Wolff

INGREDIENTS

• 2 t olive oil
• 1 pound ground chicken or turkey
• 1 yellow onion diced
• 1 t kosher salt
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 15-ounce can black beans undrained
• 1 C corn kernels - fresh, frozen or canned
• 1 T cumin
• 1t garlic powder
• 1T cayenne pepper or to taste
• 1T hot sauce or to taste
• 1/4 C water 
• 1 15 ounce can diced tomatoes undrained
• 2C salsa 
• 1C uncooked brown rice

INSTRUCTIONS

1. Turn the Instant Pot to SAUTE and heat oil. 
2.  Add the chicken, onion, salt. Cook and stir, until browned. 
 
3. Add the red bell pepper, green bell pepper, beans, corn, chili powder, cumin, garlic powder. Stir.
4. Add water and be sure to scrape sides of any bits of food to avoid burn warning. 
5. Add diced tomatoes and salsa. 
6. Rinse brown rice and drain and add to pot.
7. Push the rice down and stir into liquid, making sure to not leave any food bits on side. Spread it evenly so that it is submerged in liquid.
8. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.
 
9. Serve with your choice or toppings: hot sauce, cheese, green onions, avocado, over pasta....

NOTES: Leftovers freeze well

SWEET & SPICY MANGO SALSA

Sharon Wolff

Mango Salsa*

Enjoy your flea market mangos! 

Use your own judgment for ingredient amounts. We used what we had.

Peel and slice mango. 

Combine with finely chopped tomatoes, chives, jalapeño pepper, red onion, Vidalia onion and tomatoes. 

Serve with chips or add to your favorite sandwich. 

Sweet and spicy!

THIS IS HOW TO MAKE CHICKEN PATTIES / BURGERS!

Sharon Wolff

Third Place Winner: EASY AND DELICIOUS DUMP CAKE

Mary S.

"Easy and Delicious!"

What recipe contest would be complete without a delicious, easy to make dessert?
Congrats to Mary S. for winning Third Place in the Wolff's Flea Market 2017 Pot Luck Recipe Contest!

INGREDIENTS:
Box of cake mix 1 can cherry pie filling
1 can crushed pineapple with juice

Stock photo foodiesrecipe.com

1 stick butter
1 bag chocolate chips

DIRECTIONS:
Pour cherry filling and pineapple into greased 9 x 11 pan
Add cake mix on top
Slice butter evenly throughout pan
Bake for 35-40 minutes at 350 until browned
Add chocolate chips
Let cool.

Ok, we might need to serve this with ice cream!

Second Place Winner: TURKEY MINI LOAVES

Maryann R

This recipe won Second Place in the Wolff's Flea Market 2017 Pot Luck Contest. We love the idea of the surprise cheese filling!

INGREDIENTS:
1 egg, slightly beaten
2 T milk
2 t dried parsley flakes
1/4 t Italian seasoning
1 pound ground turkey
1/4 C barbecue sauce or catsup
1/4 C dry bread crumbs
1 T minced dry onion
1/4 t salt
Dash of pepper
1 1/2 ounce mozzarella or Monterey Jack cheese (block)

DIRECTIONS:
Heat oven to 350
Combine egg, bread crumbs, milk, dried onion, parsley, sale Italian seasoning and pepper
Add turkey and mix together
Cut cheese into 4 long pieces
Divide turkey into 4 portions
Mold each portion around a cheese stick and shape into mini loaves
Place loaves on cookie sheet or shallow baking pan and bake for 25 minutes
Spoon barbecue sauce or catsup over the top of each loaf and bake 5 minutes more

Serves 4

WINNER! ORGANIC CHILI WITH ZUCCHINI

Anne

This recipe won the Wolff's Flea Market 2017 Pot Luck Recipe Contest. We love that it was handwritten, and especially love the attention to organic ingredients!

INGREDIENTS
1 1/2 C zucchini - pureed
1 large onion - chopped - use Spanish or red onion

2 cloves garlic - chopped
1 pound (90% lean) organic ground beef
1 t fresh oregano or basil
1 t curry powder
1/4 t sea salt
1 can Roma tomatoes (organic)
1 can kidney beans (organic)
1/2 t ground pepper

DIRECTIONS
Peel and chop onion to get 1 cup
Peel and chop garlic
In saucepan, cook beef, onion and garlic for 10 minutes while stirring
Drain fat
Stir in oregano/basil, curry, salt, pepper, tomatoes and zucchini
Heat mixture on high until boiled, then reduce heat
Stir in beans
Cook uncovered 20 minutes, stirring occasionally

Notes:
Add hot sauce to make it spicier
Use ground turkey

EASY CHOCOLATE TRUFFLES

EASY CHOCOLATE TRUFFLES

Sharon Wolff

INGREDIENTS

3 Cups semi sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 T vanilla

Optional coatings: cocoa, cinnamon, powdered sugar

DIRECTIONS

Melt chocolate chips and milk in saucepan, stirring constantly until smooth

Remove from heat

Stir in vanilla

Pour into bowl and refrigerate until firm, about 2 hours

Roll into 1" balls and place in mini muffin cups

TOPPINGS

1. Put desired topping in small strainer and sprinkle on top 
2. Or roll truffles in topping to coat completely
3. Then place in mini muffin cups

Store in refrigerator or freezer

PUMPKIN POWER BITES

PUMPKIN POWER BITES
Sharon Wolff

The best part about this recipe is that you can add or subtract ingredients to suit your tastes. The mashed banana base adds sweetness and bulk. The quinoa adds protein and a little crunch. Tell us how you adapted this recipe for yourself!

INGREDIENTS
2 mashed bananas
1/2 can pumpkin (unflavored)
1/2 C frozen or fresh blueberries
1/2 C dried cranberries
1 T honey or maple syrup to taste
1T vanilla
1 egg (optional)
2 cups oatmeal (reserve about 3 T)
1/2 to 1 C uncooked quinoa

DIRECTIONS
Mix all ingredients together in bowl
If mixture is too liquidy, add a little more oats.
Spray bottom and sides of 8 x 8 baking dish with olive oil
Press mixture to about 3/4" thick
Sprinkle with reserved oats
Bake at 300 until set  - about 20 minutes - and very slightly browned (if you included egg, make sure it is thoroughly heated through)
Allow to cool and cut into 2" x 2" squares
Store in freezer or refrigerator.

Grab a couple for a quick healthier than cookie pick me up!

Red Lentil Vegetable Soup

Red Lentil Vegetable Soup
Sharon Wolff

The best part about homemade soup is that you can pretty much add whatever vegetables you have on hand. Often shopping and tedious measuring is not a requirement. I made up this recipe as I went along. Fellow soupers, can substitute ingredients as you see fit. 

Ingredients:

• 1 medium onion
• 1 red bell pepper
• Head of cauliflower - broken into florets
• 5 stalks celery
• Bag of multicolored organic carrots
• 2C red lentils
• Spices: garlic powder, curry, parsley, dash basil to taste (or use fresh)

Directions:

• Fill a medium size pot with water
• Add cauliflower, celery, carrots, parsley and bring to a simmer
• Cover and continue to cook on low
• In separate pan, brown onion and red pepper in a little olive oil
• Add to vegetables and continue cooking until everything is tender
• Strain out vegetables and blend in food processor or blender until creamy, keep a few chunky bits if you like
• Return mixture to water
• Add 2 cups uncooked lentils
• Add spices to taste
• Stir, cover and cook on low until lentils are soft

HIGH PROTEIN LOW SUGAR CHOCOLATE GRANOLA

Yogurt topping

Sharon Wolff

The idea behind this recipe was to create a lower sugar, high protein granola. I like to top my already sweet smoothies and yogurt with a little bit of texture and crunch. Store-bought granolas have unnecessary added sugar or other sweeteners. I only added a small amount of honey for stickiness and barely a touch of sweetness. The chocolate is unsweetened. If you want your granola to be sweeter, add more honey to taste. The protein comes from almonds, chia seeds and quinoa.

The ingredient amounts given below can also be adjusted to your tastes. Measurements are not exact, because neither am I. The combo of the granola on top of yogurt or a smoothie definitely satisfies my sweet tooth and love of chocolate. I am not a dietician and do not know the protein, calorie, carb or fat content.

COMBINE IN LARGE BOWL:

• 1 bag unsweetened 100% cacao chips
• 1 bag sliced natural almonds (no salt or oil)
• 1/2 bag whole natural almonds (no salt or oil)
• 1/2 C chia seeds
• 1/2 C uncooked quinoa
• 1 T ground cinnamon
• 1 T honey (or to taste)
• 2 T soy butter (or peanut butter)
• 2 T vanilla extract
• 4 C uncooked oatmeal

Spread on cookie sheet that has been lined with parchment paper

Bake at 300 until chocolate is fully melted and granola begins to brown. It will not be crunchy.
As chocolate begins to melt, stir with spatula to coat evenly.

Allow to cool. Place in air tight container. I like to store in freezer and use as needed.

Close up texture

CARROT ZUCCHINI BLUEBERRY DROPS

By Sharon Wolff

A little crumbly, but yummy!

INGREDIENTS:
1 C raw almonds - ground into small chunks
1 C grated carrots
1 C grated zucchini
1C uncooked oats
1/4 C favorite nut butter ( I used soynut butter)
1/2 C frozen blueberries
1/2 dried cranberries
2 eggs
1 T cinnamon
1T vanilla
2T honey
1/2 C chocolate chips

Combine ingredients in mixing bowl. If mixture seems too liquidy, add more oats.

Drop by spoonfuls onto parchment paper. Press slightly to flatten.

Bake 350 for 20 minutes or until firm. Allow to cool and firm up.
Store in airtight container in refrigerator. Reheat if desired.

BLUEBERRY SCONES

Sharon Wolff

SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

• 4 C flour + flour for kneading
• 4 T sugar
• 4 1/2 t baking powder
• sprinkle of salt
• 1/2 C plus 2 T butter - softened
• 2 eggs
• 3/4 C plus 2 T milk (this recipe used almond milk)
• 1 1/2 C fresh or frozen blueberries

Directions

1. In large bowl combine flour, sugar, baking powder and salt
2. Add butter and mix until crumbly
3. In smaller bowl blend eggs and 3/4 C milk
4. Add to dry ingredients and mix until just moistened
5. Gently knead in blueberries
6. Divide dough into 2 portions 
7. On floured board, shape 1 half at a time into 8" round circles
8. Use pizza cutter to cut into 8 equal wedges
9. Place on greased baking sheet(s)
10. Brush with remaining milk
11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.

16 scones

Serve warm

QUINOA KALE SALAD

QUINOA KALE SALAD

Sharon Wolff

INGREDIENTS

3 C cooked red quinoa

Dressing:
1/2 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
2 t Dijon mustard
4 T honey or to taste
Whisk ingredients together in small bowl until smooth & set aside.

Vegetables:
4 C shredded red cabbage
2 red bell peppers - seeded, cored & chopped
2 fennel bulbs - trimmed & chopped
2 bunches or 1 bag baby kale - stems removed & torn into small pieces
4 green onions - chopped
5 blades fresh chives - chopped
2 T FRESH PARSLEY

Sautee baby kale in olive oil until it begins to soften and wilt
In large bowl, combine kale with vegetables and dressing
Stir in warm quinoa

Served warm or cold, this is a beautiful healthy salad!

ALL ABOUT THE BASIL VEGAN SALAD

SHARON WOLFF

ALL ABOUT THE BASIL VEGAN SALAD

INGREDIENTS:
-firm tofu - cubed
-2 ripe tomatoes - diced
-1 C fresh basil - chopped
-1 small cucumber cubed
-1/4 C fresh chives- chopped
-1/2 C sweet onion - chopped
-1/4 C olive oil
-Other potential additions: cilantro, parsley, garlic

Mix all ingredients together. Chill. Tastes great the next day after the ingredients have time to blend!

Serving ideas:
-salad
-side dish
-bruschetta topper
-wraps
-salsa

VEGAN VEGGIE WRAP

By Sharon Wolff

INGREDIENTS

OF COURSE YOU CAN ALSO INCLUDE
WHATEVER VEGGIES YOU LIKE!

• 1 package extra firm tofu, cubed
• 2 cloves minced garlic
• 2 cups sliced carrots
• 2 cups fresh spinach
• 1 cup fresh kale

• Gluten-free tortilla (I used La Tortilla Factory Ivory Teff Gluten Free Wrap)
• Shredded vegan cheese (I used Trader Joe's Vegan Mozzarella Style Shreds)
• Sliced red onions

DIRECTIONS

• Sautee tofu in olive oil until it begins to slightly brown
• Mix in carrots and garlic and continue to cook until garlic is brown
• Add spinach and kale
• Reduce heat and cover until leaves are wilted
• Serve on warmed tortilla and top with vegan cheese and red onions

NO FAIL BERRY & KALE SMOOTHIE

Sharon Wolff

Combine ingredients according to taste in NUTRIBULLET (or other smoothie maker/blender):

Frozen blueberries
Frozen strawberries
Frozen or fresh kale
Banana
1 container your choice soy yogurt
Almond milk
Crushed ice

Follow manufacturer's instructions for this delicious no-fail smoothie!