Cream of Mushroom and Spinach Soup

1-3 cups of various mushrooms
1/3 c celery
Curly parsley
2 pints chicken stock
1/2 c white wine
1/4 c flour
1 can fat-free evaporated milk
1 cup spinach

Saute in 1 tbsp butter

Add stock, wine and whisk in flour while broth is still cool.  Allow to simmer for 10-15 minutes and add spinach and evaporated milk in the last 5 minutes .  Puree the mixture and return to the pan.  Add salt and pepper to taste and garnish with a few reserved sliced mushrooms and parsley.

Pecan Squash Quinoa

1 medium squash (I used butternut), roasted and mashed


1/2 onion
2 T dried sage
Salt

1 c quinoa
1/4 c shaved Parmesan

1/3c oven roasted pecans

Roast squash in 400 degree oven until tender.  Saute onions and sage in olive oil.  Add quinoa and 3-4c water.  Mix in squash and Parmeson.  Cook about 20 minutes on medium until tender.  Meanwhile, roast pecans in 400 degree oven for about 5 minutes.  Add to quinoa.  Season to taste.

Quick Quiche

1 cup flour

1/2 teaspoon salt

1/4 cup olive oil or 1/4 cup canola oil

1/4 cup ice water

Mix together and press into 9" pie pan.

Add quiche ingredients

Smores Bars

Graham cracker crust -
 1 package of graham crackers
 1 stick of butter
Blend together and pat to a thin layer on a 8x8 pan

Top with chocolate (milk, semi-sweet, whatever you have)

Top with marshmallow fluff
3 egg whites
2 cups of corn syrup (or equivalent, I used agave)
1/2 t salt
2 cups powdered sugar
1 T vanilla extract




Blend together until at least doubled.  Bake at 375 for 35-40 minutes

Dijon Sauerkraut

1 head of cabbage
1/2 c dijon mustard
3/4 c white wine
1/4 c olive oil
3-4 T caraway seeds
1 t salt

Mix together all ingredients except cabbage.  Cut up cabbage into 1/2" strips.  Cover with dijon dressing.  Bake at 375 for 30 minutes.

Light Chicken pate

2 large de-boned chicken breasts
4 carrots
1 leek
1/2 onion
several stalks of celery
1/2 c chicken liver
2 slices of bread

2 eggs
3 T flour
salt and pepper

Chop these ingredients into large chunks.  Cook in either a 9x13 pan or boil on the stove top with several cups of water for about an hour until the carrots are soft.

Add about 1/2 c chicken livers to the stock and cook for 15 more minutes.

Remove chicken, livers, carrots to a blender or food processor.  Blend well.  Add 1/2c stock liquid, bread that has been soaked in stock, eggs, and flour and salt and pepper to taste.  Put into loaf pan and cook at about 180-200 for 1 hour until top is browned.  I topped mine with whole pepper corns.