Misc Recipes

Kale & Walnut Pesto

This Kale & Walnut Pesto recipe is a great twist on the classic. My dear friend Jeanne made this recipe for me, and I was blown away! Enjoy this recipe tossed with your favorite cooked pasta or serve with crackers.


Prepare time: 30 minutes (approx.)


½ cup walnuts
1 bunch kale, leaves torn. Discard thick stems.
1 cup grated Romano cheese
1 small clove garlic (additional to liking)
Salt and black pepper to taste
½ cup olive oil



1. Heat oven to 350° F. Spread walnuts on a baking sheet and toast for 6-8 minutes. Cool.
2. Bring large pot of salted water to boil. Add kale and cook until bright green. Drain and cool.
3. In a food processor, combine walnuts, kale, cheese, garlic, salt and pepper and process until finely chopped.
4. Add olive oil through top feed and mix through.

Toss with your favorite pasta. 


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Whole Wheat Pastry Dough

That’s right!  It is possible to make a pastry dough recipe without white flour and without shortening.  Great for making dinner pot-pies, dessert fruit pies, and just about anything else you would use traditional pastry dough for.


2 cups whole wheat pastry flour
1 tsp salt
3/4 cup cold butter
5-8 Tbsp very cold water


MIX: Stir flour and salt together in a large bowl. Cut butter into small pieces and rub into dry ingredients with clean hands until it is mostly mixed in.  You can also use a pastry cutter to do this.  Sprinkle in water, 1 Tbsp at a time, and knead lightly in the bowl using just enough water until a dough forms.
ROLL: Separate the dough into 2 equal pieces.  Form each into a ball and press into a disc shape.  Wrap in plastic wrap and refrigerate for about 30 minutes before rolling.  Roll out the dough as thinly as possible while still being able to keep it intact.  Makes one 9” double pie crust, or two 9” single pie crusts.  Bake according to pie instructions.


Note: This dough can be made up to a few days in advance.  Store in disc shapes wrapped in plastic wrap until ready to use.  Let sit at room temperature 30 minutes prior to rolling.



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Easy slow cooker vegetarian refried beans recipe

Slow-Cooker Refried Beans

What’s easier than opening a can of re-fried beans, smothering them on a tortilla and chowing down?  Its a great snack and can be part of a great meal.  This recipe makes it possible to have the same easy snack available and have it be less expensive, more delicious, and all natural.  With only a few minutes of preparation, throwing ingredients into the slow cooker and then mashing them up afterward, you can store the beans in an air-tight container in the refrigerator and use them all week long!



2 cups dried pinto beans
6 cups water
1 tsp salt
1 onion, chopped
6 cloves garlic, chopped
1 tsp ground cumin


SLOW COOK: Add all ingredients except for cumin into a large slow cooker.  Cook for 4-5 hours on high or 8-10 hours on low or until beans are very soft.
MASH: Drain beans, reserving the liquid.  Mash or blend adding just enough reserved liquid to achieve the texture you prefer.  Add cumin.  Taste and add more salt if necessary.  If you prefer spicier beans, you can also add  green chilis (fresh or canned) and any other seasonings you would like to try.