Blueberry Torte
Soften 8 oz of cream cheese
Melt 1/4 lb of butter (1 stick)
Crumble 1 package of graham crackers. Add 1/2 cup sugar and melted butter. Press into the bottom of a greased 9x13 pan.
Blend cream cheese, 2 eggs, and 1/2 cup of sugar together until smooth. Spread on top of graham cracker cruse bake at 350 for 10-15 minutes until the cream cheese mixture is firm. Cool completely.
Spread frozen blueberries on berry thick on cooled filling. Top with cool whip or whipped cream. Refrigerate a few hours.
Coconut Salmon
Thaw, wash, dry salmon
Add olive oil mayo to top of salmon. Sprinkle garlic salt, coconut sugar, pepper.
Next add sweetened coconut, penko bread crumbs, and more coconut. Add lemon juice.
Bake at 375.
Dumplings
Dough: 2 cups of flour, 1/2 tsp salt, 1/2 cup water (let set for at least for an hour)
Filling: 16 oz of ground pork, 1 cups of green onions, 1 cup of napa cabbage, 2 teaspoon of sugar, 2 teaspoon of ginger, 2.5 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 teaspoons sesame oil, 2 tablespoons vegetable oil, 1 tsp white pepper powder, 1 tablespoon rice wine, 2 eggs, a little bit of water
Dipping sauce: Chili oil, vinegar, garlic
Pot O' Beans
Chop 1 large onion.
Turn pressure cooker onto sauté mode. Add butter, onions, 2 tbsp. of minced garlic, and 1 tbsp. of cumin seed.
Add 3 cups of dried pinto beans, 7 cups of water, 3 tbsp. of Better than bullion chicken stock, 1 chopped jalapeño
Cook on bean setting for 1.5 hours.
Remove half of the beans. Mash. Add back to pot.
Pizza Dough (2 pizzas)
Add to cups of warm water to bowl. Add tablespoon of honey. Add pack of yeast. Let sit for a few minutes
In Large bowl, put 5 cups of flour, 1 teaspoon salt. Mix.
Add 3 tbsp of olive oil to bowl. Add water yeast mixture. Stir and add flour as needed.
Let dough rise.
Vegetable Soup
1 large sweet potato, 6 roma tomatoes, 5 large carrots, 1 green zucchini, 1 yellow squash, 1 bulb of garlic, 1 large onion, 1 bell pepper. Roast in oven at 400.
Add can of coconut milk. Add vegetable broth to taste with salt and pepper. Blend with immersion blender.
Bake a loaf of bread before you make the soup.