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things for the kitchen free book .pdf

Original filename: things for the kitchen free book.pdf
Title: things for the kitchen free book
Author: Rachel Tamilio

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A gift from thingsforthekitchen.weebly.com

A Gift From
Ellen’s Kitchen
A Free Collection of Some of
My Original Recipes


This Ebook is made available to you by:
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P.O. Box 714
Lynnfield, MA 01940-9992

A gift from thingsforthekitchen.weebly.com

Table of Contents

Oatmeal Pancakes


Chocolate Chip Almond Cookies


Spaghetti Squash Pizza


Tilapia Fish Cutlets (approx. 2 pounds)


To Your Health!


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Oatmeal Pancakes

What you need:
2 cups Old fashioned OR quick cooking oats
2 cups Buttermilk*
1/2 cup Flaxseed meal
1/2 cup All purpose flour (or spelt flour)
1 1/2 TSP Baking Soda
1 1/2 TSP Baking powder
2 eggs (beaten)
1 TSP Vanilla extract
1/2 TSP Cinnamon
1/2 TSP Sea salt (optional)
(*Note: you can substitute it buttermilk by adding 1 Tablespoon of lemon
juice to regular milk.)

Putting It All Together:
In a bowl, soak 2 cups of old fashioned oats in 2 cups of buttermilk
overnight in fridge. (Note: if you donʼt want to wait overnight, use quick
cooking oats instead. They donʼt require soaking.)
Put all dry ingredients (flaxseed meal, flour, baking soda, baking powder,
cinnamon and salt) in a large bowl first.

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In a smaller bowl, mix all the wet ingredients (oatmeal mixture, eggs and
Combine wet with dry ingredients Mix until well blended.

Heat 2 to 3 tablespoons of butter in frying pan or pancake griddle.
Make sure the pan is at the right temperature by sprinkling just a few drops
of water into it. If the water “dances,” youʼre golden ;)
Pour about 1/4 cup of pancake batter for each pancake in the pan and cook
until browned on each side.


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Chocolate Chip Almond Cookies

Preheat oven to 350

What you need:
1 Bag Bob Red Mills Almond Flour/Meal
l/2 tsp. baking soda
1/2 tsp. salt
3 eggs
Raw unrefined coconut oil
Mini chocolate chips (optional)
Sea Salt
Baking soda
Bobʼs Red Mill brand of Almond Flour/Meal
Honey (use raw for more health benefits)
Putting it all together:
In a medium size bowl, combine the almond meal, baking soda and salt
In a small bowl combine 2 Tbs Vanilla & 3 eggs mix well
Add to almond flour mixture and stir well.
Place l/2 cup honey and 1/2 cup of coconut oil in small bowl.

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(note: if you mix the flour with eggs first, the coconut oil will be in liquid
form. The oil hardens when it cools so follow those steps exactly or nothing
will mix correctly. If either the oil or honey are too solid to pour, place the
bottle/jar in HOT water until honey/oil soften)
Mix in 1 cup of mini chocolate chips (optional)
Drop and flatten the batter by spoonfuls the size you want on greased
baking sheet OR parchment paper. Bake them for about 10 minutes or until
they get browned around the edges. Cool on rack and enjoy!

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Spaghetti Squash Pizza

What you need
6-8 cups of Spaghetti squash
1/2 cup Romano or parm cheese
2 TBS Extra virgin olive oil
Dried or fresh basil leaves (to taste)
Sea Salt (to taste)
Your favorite tomato sauce
Ground beef or sausage
Veggies of your choice

Putting it all together
Prepare the spag. squash by either roasting or steaming till cooked.
I like to roast it by putting about 3 cups of water in casserole pan approx 9 x
12 or larger. Puncture spag. squash on one half and place it in the pan
with the punctured side facing up. Cook at 350 for approximately 45 min to
1 hour or until fork goes in easily.
Cut in half and remove seeds. With a fork pull out the spaghetti squash
and place in a bowl with the other ingredients. If easier, mix with your
hands and place mixture in a 9x12 or a little larger and press down making
a crust.
Cook at 350 for at least 35 to 45 minutes.

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In the meantime you can be preparing whatever topping you like. I put a
few fresh basil leaves on the crust after cooked, sauce, cheese, and some
sautéed veggies. and sometime sausage. Cook for an additional 20
minutes after you put on the topping or until cheese is bubbly.

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Tilapia Fish Cutlets (approx. 2 pounds)
2 cups of flour
2 eggs with milk
2 cups of panko (a Japanese breadcrumb that is found in most markets).
Extra Virgin Olive Oil or
Raw, unrefined coconut oil

Have a dish with the flour in it, another dish with the egg/milk mixture
and a third dish with the panko.
Add seasonings to the 2 cups of flour if you like.
The second dish of 2 beaten eggs with about 1/4 c, if milk added in
The third dish with 2 c. panko and you can season this with salt, pepper,
garlic powder, dried parsley or even a few tablespoons of romano or
parmesan cheese. Any or all of the the seasonings.
Take the fish and coat on both sides with the flour, then dip into egg mixture
and finally the dish with the panko.
I use my Orgreenic non stick pan. I do put oil in it because I want the fish
to crisp really good. So I put about 1/2 to 1 c. of extra virgin olive oil or you
can use coconut oil instead. When the oil is hot enough, (Note: test this by
placing the tip of a wooden spoon handle into the oil. If bubbles form
around the wooden spoon, the oil is perfectly hot. Very important the oil is
hot enough!)
When the fish is browned on one side turn it over and do the same to the
other side. Remove the browned fillets from the pan and place on a dish
lined with paper towel to absorb excess oil.

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Note: This recipe will only work with a fish the consistency of tilapia. Most
other types will not hold up in the fry pan very well!

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To Your Health!
Fun facts about some of the ingredients used in my recipes

Did you know that coconut oil is GOOD for you?
Source: http://www.coconutresearchcenter.org
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified
as a "functional food" because it provides many health benefits beyond its
nutritional content. Coconut oil is of special interest because it possesses healing
properties far beyond that of any other dietary oil and is extensively used in
traditional medicine among Asian and Pacific populations. Pacific Islanders
consider coconut oil to be the cure for all illness. The coconut palm is so highly
valued by them as both a source of food and medicine that it is called "The Tree of
Life." Only recently has modern medical science unlocked the secrets to coconut's
amazing healing powers.
What Is Spelt and Why Use It?
Source: http://nutrition.about.com/od/grainsandcereals/p/spelt.htm
Spelt is similar to wheat in appearance, but it has a tougher husk than wheat that
may help protect the nutrients inside the grain. The official name of is Triticum
aestivum var. spelta. It was originally grown in Iran around 5000 to 6000 B.C., but
it has been grown in Europe for over 300 years, and in North America for just over
100 years. It's often used as a feed grain for animals; however, it has gained
popularity as a dietary grain due to its nutty flavor, high protein and nutrition
Some people claim they can eat spelt even though they're sensitive to wheat. That
may be true, but it actually has more protein than wheat, and the protein contains
gluten, so it's not suitable for a gluten-freediet. If you're sensitive to wheat or other
grains, you should speak to your health care provider before eating spelt.

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What’s The Deal About Flax?
Source: http://www.dietaryfiberfood.com/nutrition/flax-seed.php
Whole flax seed (ground meal, powder or intact seed) contains 28% dietary
fiber, (7 – 10% soluble fiber, 11 - 18% insoluble fiber), 40% fat (73% of it
being polyunsaturated fatty acids), and 21% protein. Other flax seed
nutrients include vitamins E and B, phytosterols, and mineral nutrients
such as calcium, iron, and potassium. More than 50% of the fat in flax seed
is an essential omega-3 fatty acid called alpha-linolenic acid (ALA), which
makes flax seed the richest plant source of dietary omega-3 fatty acids. Flax
seed is rich in antioxidants, such as lignans (also a phytosterogen) and other
phenolic molecules. Unlike the ground meal and powder, flax seed oil
contains no dietary fiber.

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