MINI PIE from Charlene Scheitler

Mix 1/2 cup of Bisquick, 
1/2 Cup of Milk, 
and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

 

Beet Salad

3 pounds beets 1/4 cup brown sugar 1/4 cup rice or cider vinegar 1/4 cup water 1 teaspoon wasabi powder (Japanese horseradish) 1 teaspoon dry mustard powder 1 tablespoon extra-virgin olive oil 1 large onion, sliced thin Salt to taste

Instructions

1. Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes. 2. Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly. 3. Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times. This salad will keep for a week in the refrigerator.

Lemon Olive Oil Cake (Dr. Weil)

Lemon Olive Oil Cake

Description

A True Food Kitchen restaurant exclusive! While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons. Hesitate no more! Watch a video with chef Michael Stebner: How to Make Lemon Olive Oil Cake. Food as Medicine Compounds known as limonins in the cells of citrus fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon.

Ingredients

4 lemons, zested and juiced 1 cup extra-virgin olive oil 6 eggs 1 teaspoon sea salt 2 cups evaporated cane sugar 2 1/2 cups all-purpose flour 1 tablespoon baking powder

Instructions

Combine zest, juice and olive oil in a small bowl. In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened. Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients. Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness. Serve with Greek yogurt and fresh strawberries. http://www.drweil.com/drw/u/RCP02201/Lemon-Olive-Oil-Cake.html

Brown rice soup with Asparagus (from Dr Weil)

3/4 cup brown rice 1/4 cup wild rice 2 teaspoons salt or to taste 1 bunch asparagus 1 tablespoon olive oil 2 celery stalks, chopped fine (about 2⁄3 cup) 1/2 onion, chopped fine (about 1⁄3 cup) 1 small carrot, chopped fine (about 1⁄3 cup) 1/2 teaspoon dried thyme 6 cups vegetable stock 2 tablespoons minced scallions or green onions 1 tablespoon chopped fresh parsley 1 tablespoon natural soy sauce (such as tamari) 1/2 teaspoon hot pepper sauce Freshly ground black pepper (to taste) GARNISH Parsley sprigs

Instructions

Put the rice with the salt in 3 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes. Trim the tough ends off the asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain it in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1-inch pieces, reserving 1⁄4 cup of tips for garnish. Coat the bottom of a large pot with the olive oil. Add the celery, onion, carrot, and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and cooked rice and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let cool a bit. Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in the asparagus, scallions, parsley, soy sauce, pepper sauce, and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley sprigs.