Breakfast Blintz

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From the kitchen of Brad and Dani Betts

Originally called Senior’s Russian Pancakes, we once again HAD to modify the recipe to make it that much more amazing. GLUTEN FREE.

Ingredients:

5 eggs

1 c. rice milk (or other milk)

2 T. vanilla

1 c. gluten free pancake mix

Non-stick spray or vegan butter

Non-fat plain greek yogurt

Fresh berries or fruit jam

Directions:

In a blender or medium bowl, add the eggs and beat until blended and lighter in color.

Add rice milk and vanilla and mix until just blended.

Add 1 c. pancake mix and blend.

On a hot griddle, add non-stick spray or butter and pour the pancake. It will be very thin. Batter needs to be stirred vigorously just before every pour. Flip when bubbles form.

Spread each pancake with a thin layer of yogurt and jam (or sprinkle with fresh berries). Roll and enjoy!

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Caesar Salad

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From the kitchen of Brad Betts

Originally this was called Senior’s Caesar Salad but I have changed the ratios so now it is B-RAD’S Caesar Salad. GLUTEN FREE

Ingredients:

3 heads of romaine lettuce.

Parmesan cheese (grated)

Dressing:

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 or 2 garlic cloves

1/2 c. parmesan cheese (grated)

Directions:

Cut bottom off romaine lettuce and hold cut end under water to wash through. Slice into bite-size pieces and place in a large salad bowl.

In a small bowl, mush together and blend dressing ingredients with a fork (can also prepare in a blender).

Consistency should be a thick liquid. Add a little water if too thick; add more parmesan cheese if too runny.

Pour over romaine lettuce and toss. Top with fresh grated parmesan and fresh ground pepper.

Notes from the chef:

Everyone loves this salad, even Bri.

Carrot Apple Breakfast Bread

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From the kitchen of Brad and Dani Betts

Delicious! Like a morning glory muffin.

Ingredients:

MIX FIRST:

1 large egg (brought to room temperature)

1/4 c. packed brown sugar

1/4 c. granulated sugar

1/3 c. canola or vegetable oil

1/4 c. greek plain yogurt or sour cream

2 t. vanilla

2 t. cinnamon

1/2 t. nutmeg

FOLD IN AFTER MIXING ABOVE:

1 c. Pamela’s gluten free pancake mix

1/2 t. baking powder

1/2 t. baking soda

FOLD IN AFTER MIXING ABOVE:

3/4 c. grated carrots (1 large peeled)

3/4 c. grated apple (1 medium unpeeled)

Directions:

Preheat oven to 350 degrees.

Mix in the order above, being careful not to overmix.

Pour into greased pan or muffin tins.

Cook at 350 degrees: 35 min in 9x9 pyrex pan, 50 min in pyrex bread pan

Notes from the chef:

Walnuts would be a great addition!

Green Pasta

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From the kitchen of Brad Betts

This is a healthy version of pesto pasta that Brad created to overcome the challenge of a dairy-free pesto. It also has very little oil, replacing it with the ‘good fat’ of an avocado. This dish is amazing with or without the optional Parmesan! GLUTEN FREE, DAIRY FREE, VEGAN

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Ingredients:

2 T. olive oil

2 garlic cloves (minced)

5 oz (small box) baby spinach or regular spinach

A handful (5 large leaves or more) fresh basil

1 cup or more rice milk or other milk

1 avocado

1/4 c. pine nuts (or other nuts or seeds, e.g., walnuts, pistachios, pumpkin or sunflower seeds)

Salt and pepper to taste

16 ox box of pasta (GF)

Optional:

Parmesan cheese (1/4 c. to add into blender with other ingredients or to sprinkle on top)

Top with grilled chicken, sliced cherry tomatoes and/or pan-fried or steamed vegetables… mix in as you like!

Directions:

In a large pot, boil water and cook your favorite pasta.

In a large saucepan, heat olive oil and garlic until fragrant (2-4 minutes)

Add baby spinach, cook until wilted.

Add fresh basil leaves and rice milk and bring to a simmer.

Add sliced avocado, salt and pepper and pine nuts.

Warm to a light simmer then pour into a blender and blend ingredients until smooth.

Pour over pasta and top with meat, vegetables or simply parmesan cheese, salt and pepper.

Note from the chef:

Grow basil in a pot in your garden or on your windowsill. It is an essential ingredient; do not make this recipe without fresh basil. You could try it with a bottled pesto or paste, but it will never be as good.

Madeline's Pie Crust

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From the kitchen of Danielle Betts (haha Madeline)

I first had this pie crust when I was 19 and visited Brad at his grandpa’s house in Jonesport. It was grandpa’s cook, Madeline, who made the pie crust. She didn’t like me and when she served my pie, it was the only one at the table crushed by a big thumbprint in the middle!

Ingredients:

3 c. flour

1 t. salt

1 c. + 2 T. Crisco (originally I made it with Crisco as well, but have since substituted with real butter, salted)

1/2 c. cold water, chilled with ice (may need 2 T. more)

Directions:

Measure flour gently into cup with a spoon.

Place in large bowl with salt and mix well.

Add butter in small slices.

You can do this next step with two knives, slicing back and forth through the flour and butter, but I do it with my hands instead, rubbing the pieces of butter in the flour between my fingers until the entire bowl is the same granulated consistency with no remaining chunks of butter.

Add the cold water and mix well with spoon and then with your hands to create a doughball.

Cut in half to make a two-crust pie.

Notes from the chef:

I use Marjorie Standish’s “Cooking Down East” to make both apple and blueberry pies, cutting the sugar in both recipes in half. Let me know if you need the recipes!

Mediterranean Avocado Toast

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From the kitchen of K Irving and Sam Betts

Made on the corner of happiness and healthy. VEGETARIAN. Can be made GLUTEN FREE.

Ingredients (per person):

Sliced bread (fresh-baked boule recommended)

1 avocado

Juice from 1/2 lime

1 tomato

1/4 c. feta

Handful of pumpkin seeds

1 garlic glove

Badia Complete Seasoning

Sea salt

Description:

Crush avocado with lime and salt to taste. Set aside.

In a medium saucepan, heat olive oil and add minced garlic. Once fragrant, add fresh diced tomatoes, cover tomatoes with complete seasoning. Heat on medium-high until softened.

Warm olive oil on a flat plan or griddle and toast the bread. Re-apply olive oil before toasting the opposite side. Important to rub the bread into the oil so it is absorbed before toasting.

Optional: roast pumpkin seeds in a dry sauce pan on medium heat.

When bread is toasted, spread with avocado mix, top with roasted tomatoes, feta and pumpkin seeds.

Note from the chef:

We first made this with a fresh-baked garlic rosemary bread and it was delicious.

No Bake Cookies

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From the kitchen of Dani Betts

A delicious chocolate-peanut butter-oatmeal cookie. GLUTEN FREE, DAIRY FREE, VEGAN.

Ingredients:

1/2 stick vegan butter

1 c. sugar

4 T. cocoa

1/2 c. coconut milk (or other non-dairy milk)

1 c. peanut butter

1 T. vanilla

3 c. gluten free oatmeal

Description:

In a medium saucepan, add the butter, sugar, cocoa and milk and bring to a boil.

Boil for one minute and then remove from heat and add the remaining ingredients.

Drop mixture onto parchment or waxed paper.

Let cool and harden before eating.

Note from the chef:

I used to make these constantly as a kid after school - the hardest part is waiting for them to cool and harden before eating them!

Savory Pork Tenderloin

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From the kitchen of Brad and Dani Betts

A roasted pork tenderloin that is best served with garlic-mashed potatoes and a strawberry salad. GLUTEN FREE, DAIRY FREE

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Ingredients:

1 log of pork tenderloin

2-3 T. olive oil

2 garlic cloves (minced)

1 t. dijon mustard

1 T. white balsamic vinegar

1/2 t. salt

1/2 t. pepper

2 t. sage (dried) or several leaves of fresh sage

Directions:

Preheat oven to 400 degrees.

Place pork tenderloin in a 9” x 13” baking pan with sides.

In a small bowl, mix all ingredients above. Pour over tenderloin and roll meat around to cover all sides.

Cook until inside is nearly white (20-25 minutes or more).

Cut into medallions and serve.

Notes from the chef:

The tenderloin is delicious but restrain yourself. The best part about this meal is the leftovers. The next day, place 2 T. olive oil and 2 T. butter in a large saucepan. Slice a vidalia onion into strips and heat in melted butter and oil until soft, slightly browned and caramelized. Place leftover pork in the saucepan and pull apart into bite-size strips. Mix well with onions and serve as a pulled pork sandwich with barbecue sauce, or with Savory Sweet Potatoes in a rollup. Bellissimo!

Savory Sweet Potatoes

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From the kitchen of Brad and Dani Betts

These sweet potatoes go well as a side, or they can be served as an appetizer with a dollop of mashed avocado and lime and 1/2 of a cherry tomato on top. GLUTEN FREE, DAIRY FREE, VEGAN

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Ingredients:

2 sweet potatoes, peeled and sliced into 1/4” to 1/2” rounds

1 T. olive oil

2 garlic cloves (minced)

1/2 t. cumin

1/2 t. smoked paprika

salt and pepper

Directions:

Preheat oven to 400 degrees.

Place sweet potatoes in a large bowl.

In a small bowl, mix all ingredients above.

Pour mix over sweet potatoes and stir until covered on all sides.

Spray a baking sheet with non-stick spray or cover with parchment paper.

Arrange sweet potatoes in a single layer on the baking sheet.and cook for 15-20 minutes or until potatoes can be pierced with a fork.

Notes from the chef:

We usually cook these to go in a rollup with pulled pork tenderloin, guacamole, salsa, sliced tomatoes, and shredded cheese. We also serve these in a bowl over rice with black beans, wilted spinach, fresh avocado, salsa, sour cream and shredded cheddar cheese on top.

Strawberry Salad

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From the kitchen of Brad Betts

A fresh summery salad that is great with most meals. GLUTEN FREE, DAIRY FREE, VEGAN

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Ingredients:

Salad greens (a fresh mesclun mix is best)

A handful of strawberries, washed and sliced.

1/2 avocado, sliced

A small handful of nuts or seeds (crushed walnuts, pumpkin seeds, sunflower seeds, etc.)

Goat cheese, crumbled (omit for V, DF)

Croutons (omit for GF)

Dressing (e.g., the famous Gravlox):

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 t. dill, dried (optional)

Directions:

This is a one-bowl salad!

In a large salad bowl, mix dressing ingredients with a fork.

Add the strawberries, avocado, nuts or seeds.

Add washed lettuce (we use 1 box of pre-washed mesclun or spring mix) and toss well with dressing mix below.

Optional: sprinkle with goat cheese and croutons.

Notes from the chef:

In lieu of strawberries, you can substitute grapes (sliced in half), sliced apples or sliced beets from a can (drained and rinsed).

It is because of this delicious salad that Danielle decided to one day carve Brad’s gravestone with the following: “HE MADE A GREAT SALAD”.

Credit to Chris Betts for his original famous Gravlox dressing, which he used as a topping for salmon.

Veggie & Miso Tofu Stir Fry

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From the kitchen of Brad and Dani Betts

The miso adds so much depth to this sauce.

Ingredients:

SAUCE

3 T. white or red miso

2 T. rice vinegar

2 T. water

1 T. soy sauce

1 T. maple syrup

1 T. sesame oil

1 T. hot sauce

Fresh grated ginger (peeled)

VEGETABLES:

Broccoli, red peppers, onions, zucchini, peas, etc.

PROTEIN:

2 eggs, fried

Tofu (drained, pressed for 20 minutes and cut in 1” cubes)

SERVING:

2 c. cooked white rice (basmati or jasmine)

Fresh basil, 2 t. sliced scallions and fresh squeezed lime

Directions:

Cook rice.

Cook vegetables in a large wok, one at a time in heated oil and garlic. Remove from wok and place in a large bowl as each vegetable is cooked.

When the vegetables are complete, add oil and fry tofu in pan. If we do not have tofu, we scramble 2 eggs in a pan with 1 T. hot oil (pre-heat).

Add peanuts to wok and fry lightly in oil. Add cooked vegetables and proteins to the wok to re-heat. Add fresh basil.

Serve over rice. Top with sliced scallions and a slice of fresh lime.

Notes from the chef:

We vary the vegetables and proteins based on what we have on hand.

Store rice separately from the veggies and proteins (do not mix together). For leftovers, make the same amount of sauce and mix with veggies/proteins when re-heating. Serve over fresh cooked or warmed rice.