To Try - No bake lactation cookies

Posted by a mama on www.diaperswappers.com


No bake lactation cookies (my favorite!)
These also make a GREAT gift for new mothers

1½ cups sugar
½ cup of unsweetened dark coccoa
½ cup goats milk
½ butter
1 tsp vanilla extract
½ cup extra crunchy peanut butter
2½ cups oatmeal (or until thick)
½ cup crushed peanuts
½ cup ground flaxseed
2+tbs brewers yeast(must be brewers yeast!)

Lay out a cookie sheet BEFORE you make the cookies.
Combine the sugar, cocoa milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter, and oatmeal; stir well to mix up all the ingredients and scoup spoon sized amounts onto cookie sheet andlet cool.
The key to making these set right is to boil them for one minute exactly. You should start counting the minute once the mixture comes to a rolling boil.
I like to put them in the refridgerator when I'm finished

Serves: 3 dozen cookies

to try - the Voeller Dressing

THE VOELLER DRESSING
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com

TO TRY Sweet Potato and Broccoli Soup

Sweet Potato and Broccoli Soup (from http://thehealthycookie.com/recipes/)
Yes, I know it sounds a bit icky but I promise it is delicious
1 med onion — chopped
1 head + stem of broccoli, chopped
1 sweet potato, thinly sliced
6 c Chicken Stock
2 c water (though you may want to add more or less depending on how think you want the soup)
1 tsp salt
1/8 tsp pepper
Saute onion and garlic in some oil. Add chicken stock and sweet potato. Bring to boil, then add broccoli. Reduce to simmer and cook until veggies are completely tender (about 20 min.) Place 2 cups of soup in blender at a time. Puree. Return all soup to pot and add water, salt and pepper as desired.

TO TRY - Cioppino

This is beyond my normal weekday dinner budget - both time and wallet wise but I am considering a non-dairy fish stew for Christmas night dinner.

Cioppino
Recipe courtesy Giada De Laurentiis
See this recipe on air Saturday Dec. 15 at 5:00 PM ET/PT.
Show: Food Network Specials
Episode: All-Star Holiday Spirit
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.