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ORGANIC FOOD RECIPES!!!!
Are you alergic to certain foods like, weat, flour or even dairy products?
Well this is the site for you!!!!
like these
PESTO SPREAD
Ingredients:
1 8-ounce container Horizon Organic™ spreadable cream cheese
3 tablespoons pesto, purchased or homemade
2 tablespoons Horizon Organic Parmesan cheese
Preparation:
Place cream cheese, pesto and Parmesan in bowl of electric mixer and whip with electric mixer until cream cheese is creamy and pesto and Parmesan are mixed throughout. Serve with bagels, crackers, or vegetables. Makes 1 1/2 cups.
Sun-Dried Tomato and Roasted Garlic Spread
Ingredients:
1 8-ounce container Horizon Organic™ spreadable cream cheese
4 cloves roasted garlic or equivalent in jarred roasted garlic
8 halves sun-dried tomatoes, chopped
Preparation:
Place cream cheese and roasted garlic in bowl and whip with electric mixer until cream cheese is creamy and garlic is mixed throughout. Add sun-dried tomatoes and continue to mix until they are evenly dispersed. Serve with bagels, crackers, or vegetables. Makes 1 1/2 cups.
To Roast The Garlic:
Place fresh garlic cloves, unpeeled, in oven-proof pan and roast at 325° F for 30 minutes or until soft. Cool, cut off ends and slip off the skin.
BREAD
Very Berry Cornmeal Muffins*
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large Horizon Organic™ egg, slightly beaten
1/4 cup (1/2 stick) Horizon Organic unsalted butter, melted
1 cup Horizon Organic plain whole milk yogurt
3/4 cup dried cranberries, or fresh or frozen unthawed
blueberries, dredged with 1 tablespoon flour
Preparation:
Preheat oven to 350 º F. Line 12 large muffin cups with paper baking cups. Combine cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, combine slightly beaten egg, melted butter and yogurt. Add egg mixture to flour mixture, stirring only until dry ingredients are moistened. Stir in cranberries or blueberries. Spoon into prepared muffin cups, distributing evenly among all the cups. Place muffin tin in oven and bake 20-25 minutes. Makes 12 muffins.
*For altitudes above 5000 feet, add 2 tablespoons each of cornmeal and flour, decrease baking powder by 1/2 teaspoon.
YUMMY DESERT
Blackberry Yogurt Pie
Ingredients:
2 large Horizon Organic™ eggs, lightly beaten
1 2/3 cup Horizon Organic plain whole milk yogurt cheese*
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 1/2 cups fresh or frozen whole blackberries, thawed
1 graham cracker crust (recipe below), unbaked**
Preparation:
Preheat oven to 325° F. Mix lightly beaten eggs, yogurt cheese, sugar, and cornstarch in large bowl, with electric mixer on low speed. Stir in vanilla. Put blackberries in graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.
*To make yogurt cheese, spoon yogurt into a cheesecloth-lined strainer that has been placed over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving the yogurt cheese.
**Graham Cracker Crust
Ingredients:
18 graham cracker squares
1/4 cup sugar
1/4 cup finely chopped nuts (almonds, pecans or walnuts)
1/4 cup Horizon Organic unsalted butter, melted
Preparation:
Preheat oven to 375° F if your recipe calls for a prebaked crust. If crust is to be baked with pie, preheat oven to temperature required by recipe. Pulverize graham crackers in blender. When they are finely crumbled, pour them into a bowl and add sugar and finely chopped nuts. Mix well. Add butter and mix. Pat into the bottom and sides of an ungreased 9-inch pie pan. For yogurt pies, reserve 1/4 cup mixture to garnish pie. Chill or bake, according to the recipe you are using. To bake, bake 5 minutes in prepared oven. Makes 1 pie crust.
Sunburst Cheesecake
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs, cinnamon or plain
1/2 teaspoon cinnamon
3 tablespoons sugar
6 tablespoons Horizon Organic™ unsalted butter, melted
Filling:
40 ounces Horizon Organic spreadable cream cheese
1 3/4 cups sugar
1/4 cup flour
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated lemon, orange or lime peel
6 large Horizon Organic eggs
1/2 cup Horizon Organic sour cream
Orange Glaze with Fresh Fruit Topping:
1/2 tablespoon cornstarch or arrowroot
1/2 tablespoon Horizon Organic unsalted butter
1/2 cup Horizon Organic orange juice
1/3 cup each, fresh: sliced strawberries, blueberries, sliced peaches, sliced kiwis
Preparation:
Crust:
Combine graham cracker crumbs with cinnamon and sugar. Mix in melted butter. Press into bottom and sides of 10-inch springform pan.
Filling:
Preset oven to 500° F. Bring cream cheese to room temperature. In large bowl, beat cream cheese, scraping down sides of bowl so cheese is mixed thoroughly. Continuing to mix on medium high speed, add sugar, flour, vanilla and lemon, orange or lime peel. When thoroughly blended, add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into unbaked crust. Bake at 500° F for 12 minutes. Lower heat to 200° F and bake 60 more minutes. Turn off heat and cool in oven 60 minutes. Remove from oven and cool at room temperature for 30 minutes before refrigerating. Cover and refrigerate overnight before topping with glaze and fruit.
Orange Glaze:
In small saucepan, mix cornstarch or arrowroot with butter. Heat until butter melts, but do not allow to brown. Stir in orange juice. Bring to boil over medium heat, stirring constantly. Boil one minute. Cool to room temperature. Spoon over cooled cheesecake and top with fresh fruit.
No Bake Strawberry Bottom Cheesecake
Ingredients:
1 Graham Cracker Pie Crust
4 oz. Horizon cream cheese, softened
¼ cup sugar
½ cup Horizon Organic sour cream
1 tsp. vanilla extract
4 oz. Lite cool-whip
1 pint fresh strawberries
1 cup strawberry glaze (reserve 2 Tbs. for top)
Preparation:
Thinly slice strawberries and dry on paper towel. Spread thin layer of glaze on crust. Layer strawberries and top with remaining glaze, making sure that you have 2 Tbs. of glaze put aside for top. Next, beat cream cheese till smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in cool-whip. Spread mixture on top of strawberries/glaze. Top with a few sliced strawberries and remaining 2 Tbs. of glaze. Chill at least 1 hour before serving. Serves 8.
Nutritional Information per serving:
Calories 395; Protein 3.5g; Fat 20g; Saturated Fat 9g; Cholesterol 37mg; Dietary Fiber 1 g; Sodium 240mg; Vitamin A 706IU (14% DV); Vitamin C 25mg (42% DV); Calcium 55mg (6% DV); Iron 1mg (6% DV)
Baked Apples with Cranberry and Walnut Filling
Ingredients:
3/4 cup firmly packed dried cranberries, chopped
3/4 cup chopped walnuts
3/4 cup firmly packed light brown sugar
3 Tbs. Horizon Organic unsalted butter, softened
5 medium-size apples
1 cup Horizon Organic pulp-free orange juice
1/4 cup Horizon Organic unsalted butter, cut into 5 cubes
Preparation:
Preheat oven to 375 degrees F. In a medium bowl, combine the cranberries, walnuts, brown sugar, and butter. Core the apples, making each opening large enough to hold 1/5 of the cranberry mixture, peel the top third of each apple. Arrange the apples, cavity side up, in a 13 by 9 by 2-inch baking dish, and fill the cavities with the cranberry mixture. Sprinkle any remaining filling around the apples, pour the orange juice around them, and dot with butter cubes. Bake apples 15 minutes and baste with juices. Continue to bake, basting regularly, until tender, about 1 hour. Remove from oven and let stand about 10 minutes before serving. Transfer to serving bowls, spoon juices over, and serve.
Nutritional Information per serving:
Calories 541; Protein 3g; Fat 28g; Saturated Fat 9g; Cholesterol 44mg; Sodium 16mg; Vitamin A 135IU (3% DV); Vitamin C 28mg (47% DV); Calcium 68mg (7% DV)
Lowfat Orange Cream Cheese Brownies
Ingredients:
Low-fat cooking spray
½ cup (1 stick) Horizon Organic Butter Unsalted, softened
1 ½ cups sugar
1 tsp. orange extract
2 large Horizon Organic egg whites
1 large Horizon Organic egg
2/3 cup unsweetened cocoa
½ cup fat-free Horizon Organic milk
1 ½ cups all purpose flour
½ tsp. baking powder
¼ tsp. salt
Topping:
1 8oz. tub Horizon Organic Low-Fat cream cheese
1 Tbs. cornstarch
1 tsp. orange extract
1 14oz. can fat free sweetened condensed milk
1 large Horizon Organic egg
Preparation:
Preheat oven to 350 degrees. Coat bottom and sides of a 13 x 9 inch baking pan with cooking spray. Place softened butter in bowl and beat with an electric mixer at medium speed until fluffy. Add sugar and orange extract, beat again until well blended. (2-4 minutes). Slowly add egg whites and egg one at a time beating well after each addition. Slowly add milk and cocoa and beat until well blended.
Carefully spoon flour into measuring cups and level with a knife.* In separate bowl sift in the flour, baking powder and salt. Slowly add flour mixture to cocoa mixture, beat until well blended. Pour/spoon mixture into pan.
To make topping:
Place cream cheese into mixing bowl and beat at medium speed until smooth and creamy. Slowly add cornstarch, orange extract, condensed milk, and egg. Beat until smooth. Exchange beater for wire whisk and whisk for 20-30 seconds to insure smoothness. Spread over batter moving pan around to spread topping evenly making sure to get in the corners. Bake at 350 degrees for 30-35 minutes-until topping is set. Cool in pan on wire rack.
*Do not simply scoop out flour with measuring cups as this compacts the flour and adds more flour than is needed to the batter making it very heavy. Spooning the flour helps keep recipes light and insures the correct amount of flour is used.
Serves 24
Nutritional Information per serving:
Calories 169; Protein 5g; Fat 5g; Saturated Fat 3g; Cholesterol 35mg; Sodium 106mg; Vitamin A 217IU (4% DV); Calcium 74mg (7% DV)
Sour Cream Cookies
Ingredients:
1 ½ cups sugar
½ cup Horizon Organic Unsalted Butter
2 large Horizon Organic eggs, slightly beaten
1 Cup Horizon Organic sour cream
1 ½ tsp. Mexican Vanilla or vanilla extract
1 tsp. baking Soda
1 tsp. fresh Grated Nutmeg
4 cups Unbleached White Flour
Preparation:
Cream butter and sugar together; blend in slightly beaten eggs, sour cream, and vanilla. Mix dry ingredients together in separate bowl. Fold moist ingredients into dry ingredients; mix just until blended. Roll onto pastry cloth or floured cutting board and cut 1/2" thick. Bake on ungreased cookie sheet at 350 degrees for about 10 minutes. Cookie bottoms will be slightly golden brown. Remove from cookie sheet and cool on racks. Can be served with decorative sugars, sprinkles, or creamy butter icing. Makes about 24 cookies depending on the size of your cookie cutter.
Nutritional Information per cookie:
Calories 178; Protein 3g; Fat 6g; Saturated Fat 4g; Cholesterol 32mg; Sodium 63mg; Vitamin A 234IU (5% DV); Calcium 16mg (2% DV); Iron 1mg (6% DV)
Lisa's Creative Crunch Cookies
Ingredients:
7 Tbs. & 1 tsp. Horizon Organic butter
1/3 cup sugar
1/3 cup light brown sugar
1 large Horizon Organic egg
1 tsp. vanilla
1 cup & 3 Tbs. flour
¼ tsp. baking soda
¼ tsp. salt
¾ cup semi-sweet chocolate chips or carob chips
¼ cup finely grated semi-sweet chocolate (optional)
1/3 cup almonds, chopped
Preparation:
Preheat oven to 375 degrees. Cream together butter, sugar and brown sugar until smooth. Beat in egg, then stir in vanilla. Stir together flour, baking soda and salt. Add to creamed mixture and mix will. Stir in almonds, chocolate chips and grated chocolate. Drop onto greased baking sheet. Bake for about 10-12 minutes. Makes about 20 cookies
Nutritional Information per cookie (with grated chocolate):
Calories 114; Protein 2g; Fat 5g; Saturated Fat 3g; Cholesterol 15mg Dietary Fiber 1g; Sodium 81mg; Vitamin A 76IU (2% DV); Calcium 14mg (1% DV); Iron 1mg (6% DV)
AND MAIN DISHES
Scrambled Tofu and Veggie Pita Sandwiches
Ingredients:
2 tablespoons Horizon Organic™ unsalted butter
2/3 cup onions, finely chopped
2 cloves garlic, minced
2 tomatoes, diced
1/4 cup fresh, frozen or canned diced green chiles
1 pound tofu, crumbled
2 tablespoons soy or soy-ginger sauce
1 tablespoon Dijon mustard
2/3 cup Horizon Organic shredded Cheddar cheese, regular or reduced fat
Garnishes: salsa or chopped red or green bell peppers, parsley
2-4 slices pita bread
Preparation:
Melt butter in skillet. Add onions and garlic and saute for 2 minutes. Add tomatoes and diced green chiles and continue to saute until onions are soft. Add crumbled tofu. Flavor with soy or soy-ginger sauce and mustard. Continue heating until tofu is heated through. Add half of Cheddar and allow to melt. Fill 4-6 pita pockets with mixture and top with remaining Cheddar. Garnish, if desired, with salsa or chopped red or green bell peppers and fresh chopped parsley. Serves 4-6.
Creamy Cheese Chicken Enchiladas
Ingredients:
2 ½ cups cooked and shredded chicken breast
2-3 green onions (minced)
1 cup picante sauce
1 tsp. cumin
3 oz. Horizon Organic cream cheese
2 cups Horizon Organic shredded cheddar cheese
1 cup shredded Horizon Organic Mexican blend cheese
6 flour tortillas
2 Tbs. Horizon Organic butter (melted)
Topping:
Horizon organic sour cream, chopped lettuce and diced tomatoes
Preparation:
Brown chicken until juices run clear, drain, cool and shred. In same skillet, spray a small amount of cooking spray and warm minced green onions. Add the shredded chicken and cumin and cream cheese and approximately 2/3 cup of picante sauce. Mix well and cook over low heat until cream cheese is melted. Next, add 1 cup of shredded cheddar and cook until bubbly.
In microwave, warm the tortillas for approx. 45 seconds on high power. Then, working with only 1 tortilla at a time, brush both sides of a tortilla with the melted butter. Next, spread ½ to 2/3 cup of the chicken mixture on one side of the tortilla. Sprinkle some Mexican blend shredded cheese on top, roll the tortilla and place seam side down in a glass baking dish that has been sprayed with cooking spray. Repeat procedure until chicken mixture is gone. Spread remaining picante sauce and cheeses on top of tortillas. Bake for 20 minutes in a 425 degree oven. Serve hot with favorite toppings. Serves 6
Nutritional Information per enchilada:
Calories 528; Protein 35g; Fat 30g; Saturated Fat 17g; Cholesterol 117mg; Dietary Fiber 2g; Sodium 1194mg; Vitamin A 263IU (5% DV); Vitamin C 10mg (16% DV); Calcium 447mg (45% DV); Iron 3mg (17% DV)
other great organic recipes
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