Hello & Welcome!

by on Sep.08, 2011, under General

Welcome to the Martin Family Recipe Collection

We hope to post our family recipes from our cookbooks or from others we’ve collected and used along the way.

We’ve tried to design this part of our website to be an invaluable resource for all of the family members.  Please feel free to check out the lastest entries or search the site looking for new ideas or a classic you’d like to use.

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Sweet and Sour Stir Fry Sauce

by on Jul.26, 2017, under Condiment, Sauces, Vegan

Ingredients

2 Cloves Garlic, minced
1 – 2 tsp Grated Ginger (or ½ tsp dried)
½ Fresh Pineapple
? cup Tomato Paste
¼ cup Rice Vinegar
2 Medjool Dates – Pitted
2 Tbs Low Sodium Soy Sauce
1 tsp Sriracha

Directions

Place all in food processor. Process until smooth. Taste. Adjust sweetness with additional pineapple as necessary.

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Vegan Mushroom Stroganoff

by on Jun.15, 2017, under Entrees, Vegan, Vegetarian

Ingredients:

8 ounces uncooked ribbon noodles
1 tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups beefless beef broth or vegetable broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1/4 cup vegan sour cream (optional)
10 turns of fresh ground, black pepper
1/4 cup flat-leaf parsley, minced

Instructions:

  • Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
  • Drain and set aside.
  • In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
  • Add the flour and cook for 30 seconds, stirring constantly.
  • Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
  • Add the mushrooms, thyme, sage, and salt. Stir to combine.
  • Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
  • Add the vinegar and simmer for 4 more minutes.
  • Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  • Garnish with parsley.

Nutritional Information:

Total Calories: 795 | Total Carbs: 104 g | Total Fat: 21 g | Total Protein: 50 g | Total Sodium: 1,548 g | Total Sugar: 13 g

(Per Serving: serves 4-6 people) Calories: 159 | Carbs: 20.8 g | Fat: 4.2 g | Protein: 10 g | Sodium: 309 mg | Sugar: 2.6 g

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Italian Orzo Spinach Soup

by on Jun.15, 2017, under Entrees, Soup, Vegan, Vegetarian

Total Time: 30 Mins
Prep Time: 5 Mins
Cook Time: 25 Mins

Ingredients:

2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper
optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes

Directions:

Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed.

Serve warm, garnished with your desired toppings.

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Homemade Caesar Salad Dressing

by on May.15, 2017, under Appetizers, Salad Dressing, Salads, Side Dish


Servings: Makes 1-1/3 cups
Total Time: 10 Minutes

Ingredients
2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 – 2 heads romaine lettuce washed and torn into bite-sized pieces

Instructions
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt & pepper and mayonnaise.  Whisk until well combined. Taste and adjust to your liking.

Dress the Romaine lettuce.  Sprinkle with Parmigiano-Reggiano & croutons.  Serve.

The dressing will keep well in the fridge for about a week.

Nutrition Information
Per serving (10 servings)
Serving size:About 2 tablespoons
Calories:184
Fat:19g
Saturated fat:1g
Carbohydrates:1g
Sugar:0g
Fiber:0g
Protein:2g
Sodium:296mg
Cholesterol:13mg

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Old Witch’s Magic Nut Cake

by on Nov.05, 2015, under Cakes, Desserts

Old Witch's Magic Nut Cake

Old Witch’s Magic Nut Cake
(Source: story by Wende and Harry Devlin)

3 eggs
1 (1 lb.) can pumpkin
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (you can swap out white whole wheat if you like)
2 1/4 cups sugar
1 1/2 teaspoon baking soda
1 1/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup yellow raisins
1/2 cup chopped walnuts, pecans or mixture of both

Icing:
4 oz. cream cheese
3 tablespoons butter
1 teaspoon vanilla or lemon juice
1/2 box confectioners’ sugar
chopped walnuts or pecans to sprinkle

Beat together wet ingredients, mix together dry ingredients and combine the 2 mixtures. Pour batter into 3 pans (or pound coffee cans–or I just used a 13×9). Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Cool cake(s). Cream together ingredients for icing. Frost top of cakes and sprinkle with more chopped walnuts if desired.

Old Witch’s Magic Nut Cake – PDF File

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Chocolate Angel Pie

by on Oct.27, 2015, under Desserts, Pies

Chocolate Angel PieWHY THIS RECIPE WORKS:

For a pie with a balance of chocolate filling, crisp meringue, and fluffy whipped cream, we needed to boost the chocolate flavor. By making a cooked custard, we were able to load nearly a pound of chocolate into the filling, and using part milk and part bittersweet chocolate lent depth and complexity. True meringue takes time, and we found that 2½ hours in the oven was necessary for the lightest, crispest crust. To prevent the crust from sticking to the pan, we rely on a double dose of cornstarch—in the egg whites and as a coating for the pie plate. To finish, we go with lightly sweetened whipped cream and a sprinkling of cocoa powder.

SERVES 8 TO 10

Serve the assembled pie within 3 hours of chilling.

INGREDIENTS

  • FILLING
  • 9 ounces milk chocolate, chopped fine
  • 5 ounces bittersweet chocolate, chopped fine
  • 3 large large egg yolks
  • 1 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup half-and-half
  • 1 1/4 cups heavy cream, chilled
  • MERINGUE CRUST
  • 1 tablespoon cornstarch, plus extra for pie plate
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 3 large egg whites
  • Pinch cream of tartar
  • 1/2 teaspoon vanilla extract
  • TOPPING
  • 1 1/3 cups heavy cream, chilled
  • 2 tablespoons confectioners’ sugar
  • Unsweetened cocoa powder

INSTRUCTIONS

  1. 1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk egg yolks, sugar, and salt together in medium bowl until combined, about 1 minute. Bring half-and-half to simmer in small saucepan over medium heat. Whisking constantly, slowly add hot half-and-half to egg yolk mixture in 2 additions until incorporated. Return half-and-half mixture to now-empty saucepan and cook over low heat, whisking constantly, until thickened slightly, 30 seconds to 1 minute. Stir half-and-half mixture into melted chocolate until combined. Let cool slightly, about 8 minutes.

    2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third of whipped cream into cooled chocolate mixture. Fold in remaining whipped cream until no white streaks remain. Cover and refrigerate for at least 3 hours, or until ready to assemble pie. (Filling can be made up to 24 hours in advance.)

    3. FOR THE MERINGUE CRUST: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Grease 9-inch pie plate and dust well with extra cornstarch, using pastry brush to distribute evenly. Combine sugar and 1 tablespoon cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar mixture and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla to meringue and whip until incorporated.

    4. Spread meringue into prepared pie plate, following contours of plate to cover bottom, sides, and edges. Bake for 1½ hours. Rotate pie plate, reduce oven temperature to 200 degrees, and bake until completely dried out, about 1 hour longer. (Shell will rise above rim of pie plate; some cracking is OK.) Let cool completely, about 30 minutes.

    5. FOR THE TOPPING: Spoon cooled chocolate filling into cavity of pie shell, distributing evenly. Using stand mixer fitted with whisk, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over chocolate. Refrigerate until filling is set, about 1 hour. Dust with cocoa. Slice with sharp knife and serve.

DON’T MAKE THIS MISTAKE: BUSTED CRUST

The egg white crust is part of what distinguishes angel pie. To avoid a sticky, broken meringue shell, add cornstarch to the whites, and grease the pie plate and dust it with more cornstarch. Also, this uses the ideal baking time and temperatures to ensure that the interior and exterior of the meringue cooked properly.

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Coconut-Flour Fried Chicken Wings

by on Sep.11, 2015, under Chicken, Dairy Free, Entrees, Gluten Free, Paleo, Wheat Belly

Coconut Flour Fried Chicken Wings

Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes

15 chicken drumsticks
1/2 cup coconut flour
2 eggs
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup coconut oil, for frying

Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Pat chicken dry.

Beat eggs in a shallow bowl, set aside. In a shallow dish, mix coconut flour and spices.

Dip chicken pieces into egg mixture, turning to coat evenly with egg. Transfer egg-coated chicken into seasoned coconut flour, coat well with coconut flour, and place on a separate plate.

Heat 1/2 cup coconut oil in a shallow pan over medium heat. Working in batches, pan fry chicken 2 to 3 minutes per side. Place chicken on baking sheet and place in oven 5 minutes to cook through.

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White Chicken Chili

by on Jan.16, 2015, under Chili, Entrees, Soup, Wheat Belly

White Chicken Chili
Ingredients
1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

Directions

  1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
  2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  3. Top each serving with cheese and jalapeno pepper if desired.
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Pumpkin Spiced Avocado Smoothie

by on Dec.12, 2014, under Smoothie, Vegetarian, Wheat Belly

Pumpkin Spiced Avocado Smoothie

Ingredients

½ ripe avocado
¼ cup coconut milk
¾ cup almond milk
½ frozen banana
1½ tablespoons maple syrup, or more to taste (substitute Coconut Sugar for Wheat Belly)
1½ – 2 teaspoons pumpkin pie spice

Directions

Combine everything in a blender and puree until smooth.
For a thinner smoothie, add additional almond milk.

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Spinach and Watercress Dip With Flaxseed Crackers

by on Dec.12, 2014, under Appetizers, Dips, Wheat Belly

Spinach and Watercress Dip With Flaxseed Crackers
Ingredients

For the crackers:
2 cups ground flaxseeds
3 tablespoons whole flaxseeds or sesame seeds
1/2 cup grated parmesan cheese
1 teaspoon onion powder
1/2 teaspoon sea salt
1 large egg
2 tablespoons extra-light olive oil or coconut oil, melted
1/2 cup water
1 teaspoon coarse sea salt or spices mix such as garlic, cumin, and chili

For the dip:
1 pound spinach, tough stems discarded
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Greek yogurt
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 bunch watercress, coarsely chopped, plus small sprigs for garnish
Coarse salt and freshly ground pepper

Directions

For the crackers:

Preheat the oven to 325°F.
1. In a large bowl, combine ground flaxseeds, whole flaxseeds or sesame seeds, parmesan cheese, onion powder, and 1/2 teaspoon of sea salt.
2. In a medium bowl, whisk together the egg, oil, and water. Pour into the flaxseed mixture, and mix thoroughly.
3. Cover two baking sheets with parchment paper. Spoon half of the mixture onto each parchment, shape each into a loose ball, and cover each with another sheet of parchment paper. Using a rolling paper, flatten to 1/8-inch thickness.
4. Remove the top layer of parchment paper, sprinkle with coarse sea salt or desired spices, and bake for 25 minutes, or until the center is firm. Cool for at least 30 minutes. Break by hand or cut with a pizza cutter into crackers of desired size.

For the dip:

1. Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about five minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
2. Heat oil in a medium sauté pan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
3. Whisk together yogurt and lemon zest, and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, if desired.

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