Feta & Fresh Vegetables

Recipe sent in by: D. Archer
Use as a salad or sandwich/wrap.

- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes

As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.

As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.

Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.

Quick & Easy Icing ( or Glaze )

Recipe sent in by: D. Archer
Super easy and fast, tastes rich and is easily adaptable!

- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning

1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.

Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.

This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.

Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."

Muslim Navy Bean Pie

Recipe sent in by: N. Marion

This pie is made with navy beans but it is very similar in taste to a
sweet potato or pumpkin pie. Pairs well with: Whole Wheat Pie Crust







Yields 2 bean pies
- 2 Whole Wheat Pie Crusts
- 2 C. dried navy beans
- 4 Eggs
- 1-12 oz. can evaporated milk
- 1 stick butter softened
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 Tbl unbleached flour
- 2 C. organic sugar
- 2 Tbl vanilla extract

1) Rinse and soak beans in a pot of water overnight. OR quicksoak according to directions on package.
2) Drain beans and fill with water to cover plus 2 inches. Cook beans until soft.
3) Preheat oven to 350 degrees.
4) In blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed.
5) Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well.
6) Pour into pie shells. Bake about one hour. Until golden brown.

Tip: 5 minutes after removing pies from oven, cover with plastic wrap that clings.

They look delicious!
Want a slice?

Testimonials:
by N. Marion
"The navy bean is the staple of the Muslim diet because it is such a power bean. It has a great balance of everything! This pie is in no way healthy except for that little super bean, but then again, is pie really supposed to be? :o) Try it, you will LOVE it."

Whole Wheat Pie Crust

Recipe & Photo sent in by:
N. Marion

Pairs well with:
Muslim Navy Bean Pie








Yields 2 pie crusts
- 2 Cups Finely Ground Whole Wheat Flour
- 1 Teaspoon Salt
- 3/4 Cups Vegetable Shortening
- 7 Tablespoons Cold Water

1) Mix flour and salt in bowl.
2) Cut in shortening using pastry blender or two knives, until all flour is just blended to form pea-sized chunks.
3) Sprinkle water, one tablespoon at a time. Mix lightly with fork until dough will form a ball.
4) Divide dough into two parts. Press between hands to form two 5- to 6-inch patties. Set aside one pattie.
5) With rolling pin, roll out the crust pattie between two pieces of unfloured plastic wrap, into a circle the size of your pie pan.
6) Remove top piece of plastic wrap. Use the bottom piece of plastic wrap to lift the crust and turn it into the pie pan. While plastic wrap is still covering crust, gently press crust to fit the pan. Remove the other piece of plastic wrap.
7) Roll out the other pie crust pattie the same way.