Chilli Nacho Fries

Serves: 5

1 1/2 lb. Russet potatoes, peeled
1/2 + 2 Tbsp. All purpose flour
1/2 tsp. Season salt
1/2 tsp. Chili powder
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1/4 c. + 1 Tbsp. Water
1 c. Ice cubes
1/2 c. + 2 Tbsp. Vegetable oil

Directions:

1.Slice potatoes into French fries, and place into ice cold water so they won't turn brown.

2. Heat oil in a large Dutch oven pot over medium-high heat. While the oil is heating, sift the flour, season salt, Chili powder, garlic powder and paprika into a large bowl. Gradually stir in enough water so that the mixture can strain from the slotted spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the Dutch oven pot one at a time, so they don't clump together. Fry until golden brown and crispy. Remove and drain on a plate lined with paper towels.

Chilli~

Serves: 5

13 oz. Ground turkey
1 1/4 (15 oz.) Can chili beans, drained
7/8 (18 oz.) Can diced tomatoes
3/8 (6oz.) Can tomato paste
3/8 large onion, chopped
1 1/4 stalk celery, chopped
3/8 green bell pepper, seeded and chopped
3/8 red bell pepper, seeded and chopped
7/8 green chili pepper, seeded and chopped
1 1/4 tsp. Bacon bits
3 Tbsp + 1 tsp. Root beer
1 Tbsp. + 2 tsp. Chili powder
1 1/4 tsp. Worcestershire sauce
1 1/4 tsp. Fresh garlic, minced
1 1/4 tsp. Fresh oregano, chopped
3/4 tsp. Ground cumin
3/4 tsp. Tabasco sauce
1/2 tsp. Fresh basil, chopped
1/2 tsp. Cayenne pepper
1/2 tsp. Paprika
1/2 tsp. Granulated cane sugar
3/8 (8oz.) Shredded Cheddar cheese

Directions:

1. Heat a large soup pot over medium-high heat. Crumble the ground turkey into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile pepper, bacon bits,and root beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After chilli has simmered for at least 2 hours serve, over fries and shredded Cheddar cheese.

ENJOY!!

Corn- cheddar- carrots muffins

(Adapted from: Corn and Zucchini muffins, from: Betty crocker's new choices cookbook © 1993)

* change if dairy/ gluten sensitive

Serves: 12

1/2 c. Cooked whole kernel corn
1 1/4 c. low fat milk* (almond, coconut, rice milk)
2 Tbsp. Vegetable oil
2 egg whites or 1 egg
1 c. All purpose flour * (Gluten- free flour)
3 tsp. Baking powder
1/2 tsp. Himalayan salt
1/2 c. Shredded carrots
1 c. Shredded cheddar cheese* (Vegan cheese)

Directions:

1. Preheat oven to 400. Spray the inside of muffin pan with non stick cooking spray.

2. Beat milk, oil and egg in a medium sized bowl. Stir in the flour, baking powder, salt. Folding in the Carrots, cheese and corn.

3. Dividing the batter up evenly between the muffin pan, and bake until golden brown or until tooth pick comes out clean.

Corn dog bites

Serves: varies

1 c. Flour
2 eggs, beaten
Sausages, cut into rounds * ( any kind of sausage)
1/4 c. Oil ( add more if needed)

Directions:

1. Heat oil up in a fry pan on a medium heat (if you have a electric stove top, place it on 7).

2. In two separate bowl's add your flour, an eggs.

3. Add the sausages into the flour then into the eggs, and back into the flour until sausage is completely coated.

4. Fry until it's golden brown on the outside.(if using vegetarian/ vegan sausages)- taste to make sure its not rubbery, if rubbery its overdone.

Announcement

Living Better Cafe has venture into a web based cook show yet another reason why to stay tuned in, and did I mention you can catch the recipes here as well.
Living Better Cafe Episode one...... vegetarian Smoked turkey sandwich with Au Jus

Salted pretzel- crunchy peanut butter ice cream

Serves: 1 quart

2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter

Directions:

1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.

2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.

4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.

5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.

Ambrosia Pizza

Serves: Varies

~Pizza crust
2 3/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Himalayan salt
1 1/4 c. Butter
2 c. Organic granulated sugar
2 eggs
2 tsp. Vanilla extract

Directions:
1. Preheat oven to 350. In a medium sized bowl, blend together the flour, baking soda, plus salt; set aside.

2. In a large bowl, cream together the butter and 2 c. Sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Slowly stir in the dry ingredients until just blended. Roll the dough into walnut sized balls, and roll the dough in 1/4 c. Sugar. Place cookie dough onto a ungreased pizza pan and flatten to fit the pan.

3. Bake for 8 to 10 minutes in the preheated oven, til lightly browned on the edges.

* Note: any cookie dough leftover place into a freezer zip lock bag

Ambrosia
Cream cheese (to spread on the pizza crust)
9 (20oz.) Cans crushed pineapples, drain
12 (15oz.) Cans Mandarin oranges, drain
3 (16 oz.) Containers sour cream
3 (10.5 oz.) Pkg. Miniature marshmallows
2 1/4 c. Shredded coconut
Directions:
1. Blend all ingredients together into a bowl.
Cover bowl with plastic wrap and refrigerate to allow the flavors to mingle for 2 hours.
2. Spread cream cheese over cookie base, and spread ambrosia over the cream cheese.

Caribbean coconut banana pancakes

Serves: 8

1 1/4 c. All purpose flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Himalayan salt
1/4 c. Shredded sweetened coconut
1 egg, beaten
1/2 c. Buttermilk
3/4 c. Coconut milk (Don't use coconut water)
1 Tbsp. Butter
2 3/4 ripe bananas, mashed

Directions:

1. Lightly blend all the dry ingredients together.

2. Adding all the wet ingredients to the beaten egg, and combine well.

3. Combine the wet and dry mixture together, and stir until incorporated. (Don't over mix, there should be still some lumps in the batter)

4. In a well heated griddle pan, and butter.

5. On medium- high heat drop rounds of pancake batter to the pan, and allow to cook until bubbles starts to pop within the center of pancakes. About 2 minutes on each side until golden brown.