Recipe To Go

1 packet of quick rising yeast (2 tsp)
1 2/4 cups warm water
2 tablespoons Honey
2 tablespoons Molasses
1/2 teaspoon salt
5 Cups Vita-Spelt flour

Dissolve the yeast (2 tsp) in the 1 1/4 cups warm water, then mix with the honey and molasses. Add 1/2 tsp salt and 5 cups spelt flour. Mix well and knead for about 5 minutes. Shape as desired (pizza crust, dinner rolls, sweet rolls, crescents, etc). Let rise in warm place for 1/2 hour.

Bake at 350 degrees for about 30 minutes. (If making pizza, remove from oven after 20 minutes, add toppings, and return to oven for additional 10 minutes).

2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples

In a large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples. With sharp knife, slice off a 1/2 inch from top and bottom of apples and discard. Stand apples on either cut end and gently slice crosswise into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices. Drop apple slices into boiling juice; cook 4 to 5 minutes until apple slices appear translucent and lightly golden.

Meanwhile, heat the oven to 250 degrees. With a slotted spoon, remove apple slices from juice and pat dry. Arrange slices on a cooling rack, being sure none overlap. With pot holder (rack will become hot from chips) place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips completely cool on racks before storing in airtight container.

8-10 small red potatoes (also called new potatoes)

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

¼ teaspoon black pepper

1-2 teaspoons dried parsley flakes

 Line a baking pan with Parchment paper. Wash the potatoes and pat dry.  Cut the potatoes into quarters, and place in a bowl.  Drizzle the potatoes with the olive oil.  Sprinkle the parsley flakes, salt & pepper on top.  Lightly toss the potatoes to coat.  Place on the prepared pan and bake at 400 degrees for 40-45 minutes.  Serve warm. Makes 2 servings

2-3 large turkey drumsticks (organic if you can find it)

18 small baby carrots

1 medium onion, peeled but left whole

4 stalks celery

¼ cup dried parsley flakes

1 teaspoon sea salt

½ teaspoon black pepper

16 ounce bag red lentils

Wash off the turkey drumsticks.  Place the drumsticks in a large 6-8 quart soup pot, adding enough water to come just about 3 inches from the top rim of the pot.  Add the onion, carrots, celery, parsley, salt & pepper and bring this to a boil uncovered.   Reduce the heat to medium low, and let it simmer with a loose cover for about 2 hours.  Remove the turkey drumsticks and allow them to cool long enough to handle.  Remove the meat from the drumsticks and separate into small pieces; set aside.  Remove the celery and onion from the pot and discard. Remove all of the carrots onto a large flat plate.  With a fork, smash the carrots and return back to the pot.  Add the turkey pieces to the pot.  Bring the soup back up to a boil. Place the lentils in a strainer and rinse them off under warm water for about 1 minute.  Immediately add the lentils to the soup and cook over medium heat for about 30 minutes.

Note:  This soup freezes well.  I usually freeze this in small containers so it can be packed for school or work. 

I also use all organic vegetables which taste great and are healthier for you.