Ariane Benefit at the NEAT LIVING BLOG
presents Get Organized, Get Healthy!

Recipes for Health from the Organizing for Health Blog.

Veggie Delight Soup - Prep 10 mins.
The Vitamix Blender & Neat Tips for Awesome Smoothies!
Thai Quinoa - 5 Minutes
Quinoa Pilaf - 15 mins Prep
Sunny Buckwheat - 10 Minutes Prep
Orange and Walnut Quinoa - 5 Minutes Prep
Basic Millet & Quinoa - 2-3 minutes prep time
Creamy Millet and Amaranth - 5 Minutes

Carnival of the Recipes features Memorial Day Recipes this week.

Memorial Day Recipes at Carnival of the Recipes

Visit One Happy Dog Speaks to view the Carnival of Memorial Day Recipes

Recipes

Recipes - Cajun Tofu Recipes

Cajun Tofu Recipe

1 lb firm tofu, cut into 1″ slices
1 clove garlic, cut in half
1 tbs ground paprika
1 tsp all season salt
1 tsp rubbed(crumbled) sage leaf
1/2 tsp ground red cayenne pepper
1/2 tsp black pepper
2 tsp oil

Rub both sides of tofu with garlic. Combine next 5 ingriedients in a
bowl. Press seasoning mixture into tofu with hands to adhere. In
heavy nonstick skillet over high heat, heat oil. When oil begins to
heat, add tofu. Reduce heat to medium and cook 4-5min per side.

Recipes - Chicken Recipes - Chicken Veronique Recipes

Ingredients
1 large Chicken Breast, sliced into two pieces
2 tbs unsalted butter
1 tbs olive oil
1/2 cup low-sodium chicken broth
1-2 shallots, chopped
1 tbs flour
2 tbs fresh lemon juice
Ground pepper
1/8 tsp ground thyme
1/2 cup Riesling wine (or other white wine)
1 cup seedless green grapes, halved lengthwiseDirections
In large skillet over medium heat, melt butter and olive oil.
After the foam has subsided, add the chicken breasts. Saute 4
minutes, turning once, until chicken is slightly browned on both
sides. Remove from skillet; keep warm.

In the same pan (with the butter/oil mixture used for cooking
the chicken), add the chicken broth and shallots; cook over
medium heat. When the mixture starts to boil, add the flour.
Cook for 2 minutes. Stir in the lemon juice, pepper, thyme, and
wine. Cook for an additional 2 minutes.

Return the chicken to the skillet, and cook the chicken,
covered, in the sauce over medium heat for 12 minutes. Stir in
grapes, and cook until heated through, about 3 minutes. (I also
added about 1/8 cup of Riesling when I added the grapes as
well.)

To serve, spoon grape mixture over chicken.Makes 2 servings

Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes

Recipes - Oatmeal Dinner Roll Recipes - Bread Recipes

2 cups water plus 1 cup extra
1 cup quick cooking oats
3 tbs butter
2 packages active dry wheat
1/2 cup warm water
1 tbs sugar
4 cups flour
1 plus 1/2 tsp salt
1/3 cup firmly packed brown sugar

Bring 2 cups water to boil in medium saucepan, stir in oats and butter. Boil, stirring constantly, about 1min. Remove from heat, let cool to 110 degrees(use thermometer).
Stir together yeast, 1/2 cup warm water and 1 tbs sugar in 2 quart measuring cup, let stand 5min.
Beat oat mixture, yeast mixture, flour, salt and brown sugar together at medium speed until smooth.
Turn dough out onto lightly floured surface, knead until smooth and elastic, about 5min.
Place in well greased bowl, turning to grease top.
Cover and let rise in warm place(85 degrees), free from drafts, about 1 hour or until dough is doubled in bulk. Punch dough down and divide in half, shape each portion into 16 balls.
Place evenly into 2 lightly greased 9×1 3/4″ round cake pans.
Cover and let rise in warm place (85 degrees), free from drafts, about 30min or until doubled in bulk.
Bake in preheated oven at 375 degrees for 15min or until golden brown.

Patrick Dodd’s blog “Corporate Blogging 101″ gets a long look today as the Linkedin Bloggers Blog of the Week. It lockes up my browser and then my machine when I tried to visit so that is about all I can say about it for now.

Patrick has this to say:

“Comprehensive blog designed to assist businesses of all sizes in starting and effectively producing a corporate blog. Updated regularly with examples of business blogging best practices.”

Those who know me, know that I am all about unique value proposition and compelling call to action. To reinforce that, here is a recent post about Converting Traffic Into Business

Crock Pot Recipes at Carnival of the Recipes

The Carnival of the Recipes is specializing in Crock Pot Recipes this week.

It’s a special Crockpot Edition chock full of great slow cooker recipes just in time for the hot months (where the thought of turning on the oven just isn’t as appealing). And a special thanks is due to PractiGal, who slogged through a LOT of entries this week for all of us.

Recipes - Bread Recipes - Nan - Fried Leavened Bread

Nan (Fried Leavened Bread)

1/2 cup yogurt
1/2 cup milk
1/2 tsp baking soda
1 tsp sugar
4 tbs butter
2 eggs, each lightly beaten
3 packages dry yeast
3 cups white flour
1/2 tsp salt
1/2 tsp poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from
heat. Add baking soda, sugar, a tbs butter, eggs and dry yeast.
Sift together flour and salt. Make a well in flour and gradually
add yogurt mixture. Knead flour 15 to 20min until smooth and
elastic. Brush dough with some of remaining butter. Cover with
warm, damp cloth and set aside in warm place for 3 hours or until
dough has risen to twice its size. Dust hands with flour. Knead
dough again for a few minutes and divide into 8 balls. Roll each
ball into a 10″ pancake. Pull each pancake gently to give an oval
shape. Cover with a damp cloth for about 20min. Heat griddle until
very hot. Mix remaining 2 tbs butter with poppy seeds. Brush one
side of each nan with mixture and other side with warm water. Place
water warm side on griddle for 1/2 min. Remove from griddle and
place nan under broiler gor about 2min. Serve with curries and
tandoori dishes.

Romanian tomatoe salad

Cheezy Cheeky

- Mirona Iliescu

cheezy cheeky: a summer delice

Romanian tomatoe salad.

Update: Down near the bottom of the post, Mirona has added simple instructions for making this particular salad. If you can’t get Romanian Tomatos, you will have to make do with whatever kind you have.

Chocolate Peanut Butter Pudding Cake

Ingredients

a.. 1 cup all-purpose flour
b.. 2 tablespoons unsweetened cocoa powder
c.. 1/2 cup sugar
d.. 1 1/2 teaspoons baking powder
e.. Pinch of salt
f.. 1/2 cup whole milk or chocolate milk
g.. 2 tablespoons canola, peanut or walnut oil
h.. 1 tablespoon vanilla extract
i.. 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
j.. 1/2 cup semisweet chocolate chips
k.. TOPPING:
l.. 3 tablespoons unsweetened cocoa powder
m.. 3/4 cup sugar
n.. 1 1/2 cups boiling water
o.. Vanilla ice cream, for serving

Directions

Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl, whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Stir until well blended. Continue stirring in widening circles, gradually incorporating the dry ingredients until you have a smooth batter.

Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in the cooker.

For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir.

Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours.

Turn off the cooker and let stand, covered, at least 30 minutes before serving.

To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if
desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.

Makes 6 to 8 servings

Recipes - Chicken Recipes - Balsamic Chicken Recipe

Balsamic chicken

Ingredients
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

Directions
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.

Press lemon-pepper seasoning evenly on both sides of chicken.

In large frying pan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease.

Remove chicken to warm serving platter; keep warm.

In medium bowl, mix together vinegar, broth and garlic; add to frying pan.

Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt.

Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.

Makes 4 servings