Koons Family Recipes

  INGREDIENTS:   1  cup   uncooked quinoa 2   cups   water 1   15oz   Can of Chickpeas, drained 1   cup   roasted pistachios, chopped 1 1/4   cup   cucumbers, diced 1/2   cup   red onion, dicd 3/4   cup   mint, chopped 3/4   cup   parsley, chopped 3/4   cup   feta 2   lemons, juiced 1/4   cup   olive oil Salt to taste Pepper to taste INSTRUCTIONS:  Place quinoa and water into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl. Now add in rinsed and drained chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, olive oil, and salt and pepper. Enjoy!

  Roasted Vegetables and Herbs Salad Ingredients: For the Salad: -Butternut squash, peeled and cubed -Carrots, peeled and sliced -Baby potatoes, halved -Brussels sprouts, halve -Red onions, cubed -Olive oil -Salt -Freshly ground black pepper -Fresh herbs, such as thyme and sage leaves -Roasted walnut, chopped -Pomegranate seeds Instructions 1. Preheat the oven to 425°F. Divide the vegetables between 2 large rimmed baking sheets. Add the fresh herbs, drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands and roast them for about 15 minutes or until tender and golden brown. 2.To make the vinaigrette, in a jar combine the olive oil, ACV, Dijon mustard, salt and pepper. 3. Remove the vegetables from the oven and place them on a platter. Sprinkle with walnuts and pomegranate seeds. Gently toss the salad with the ACV vinaigrette and enjoy! For the vinaigrette: -1/2 cup extra-virgen olive oil -1/2 cup Organic Apple Cider Vinegar Blends (I...

  Peanut Butter Sandwich Cookies Recipe modified from  Cook's Illustrated Makes 24 cookies Ingredients - 1 1/4 cup roasted peanuts 3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons unsalted butter, melted 1/2 cup creamy peanut butter (if using natural peanut butter, add 2 tablespoons shortening and an additional 2 tablespoons flour) 1/2 cup granulated sugar 1/2 cup packed light brown sugar 3 tablespoons whole milk 1 large egg Filling - 3/4 cup creamy peanut butter 3 tablespoons unsalted butter 1 cup confectioners' sugar Directions - Preheat oven to 325°. Line a baking sheet with parchment paper. Pulse peanuts in food processor until finely chopped. Whisk flour, baking soda, and salt together in a bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in a second bowl. Stir flour mixture into peanut butter mixture with a rubber spatula until combined. Stir in peanuts until evenly distributed. Using a tablespoon me...

 Sweet Potato & Lentil Tikka Masala 1cup onion, diced 4 garlic cloves, minced Put everything but. Swt potatoes, cubed coconut milk in I cup red Lentils, rinsed instant pot. Pressure 1 tbsp garam Masala for 10 minutes. 4 2 tsp curry powder * 1 tsp Salt 1/2 tsp black pepper can tomato paste stock 3 Cups 1602 can Coconut milk Stir in coconut milk. and let stand covered For 5 minutes * Curry powder- Itsp cumin, Itsp turmeric, 14 tsp mostard. powder, 1/10 tsp cayenne

Ginger Pumpkin Soup (Rose’s original) 4-5# pumpkin, baked, mashed 5-6 carrots, boiled and mashed 1 grated apple or pear 1⁄2 large onion finely diced 5T butter or pumpkin oil 2-3 inches ginger finely diced 3 T dark brown sugar 2 small cans chicken or veggie broth 2 cans water (as needed for viscosity level preferred) hot chili flakes, toasted pumpkin seeds, spoonful of yogurt or sour cream, fried parsnip strips – optional topings Saute onion and ginger in butter, add pumpkin, carrots, pear and brown sugar. Saute 5 minutes. Add liquids. Puree and serve hot. Freezes well.

Mom’s Chocolate Cream Roll (Joe Trout’s favorite) 1 Cup sifted cake flour 1⁄4 C Hershey’s cocoa 1 tsp baking powder 1 tsp salt 3 eggs 1 Cup sugar 1/3 cold, brewed coffee 1 tsp vanilla Grease 15x10x1 Jelly Roll pan – line with parchment. Grease paper. Sift flour, cocoa and powder and salt on wax paper. Beat eggs in bowl until thick and creamy. Gradually add sugar until thick and creamy. Stir in coffee and vanilla. Fold in flour mix. Spread evenly in pan. Bake 375 for appx 11-12 minutes. Coffee Cream Filling: 2 tsp instant coffee 1 1⁄2 Cup heavy cream 1⁄2 Cup powdered sugar Dissolve coffee in smallest amount of cream – add to rest of cream, beat till still, add sugar. Spread filling on rolled cake – roll from smaller end. Use Busy Day cocoa icing on top. Keep chilled.