Sauces and spices are the keys to flavorful meals. Living on a budget forced me to cook homemade meals from scratch to not only save money feeding everyone, but to know what ingredients go into my food. In order to avoid the usual pesticide tainted gourmet poison cheap mass produced biological warfare consumables, I choose biodiversity friendly pesticide free ingredients, aka “Organic” whenever possible
Interested in a recipe? Bookmark this page as I type them up per request. Sponsors and support for publishing and marketing welcome. Currently, “Food Craft” by Joules Craft is free here for you, with dreams of publishing physical copies to share with all.
Sesame Rice Rolls: stuffed with carrot, red cabbage, mandarin orange, romaine, sunflower seeds
Multi-Grain Sunflower Bread Loaves
Falafel with sour cream Cucumber & Pickle Parsley dip
Tomato stuffed potatoes + Potato stuffed tomatoes
Hummus Dip (blended sesame tahini and garbanzo beans)
Veggie Crescents
Devilled Eggs with reduced fat stuffed crescents
Golden Crisp Potato Noodle “Kopytka” aka gnocchi
SALADS:
Veggie Spinach Dip Bread Bowl
INNOVATIVE NEW INVENTIONS:
MINI Rolls and Knolls:
Red pepper, olive, tomato, zucchini and cheese stuffed cornmeal crisp sensation!
Stuffed Crusty Orange Chicken Rolls
(invented August 24, 2016 by Joules)
Serves 4 people with zucchini medley and side salad
Ingredients (aim for pesticide/herbicide-free):
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1 large raw chicken breast or 2-3 raw chicken tenders |
1 cup shredded mozzarella |
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2 small diced zucchini |
olive oil or canola margarine or butter |
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1 large can of diced tomatoes |
2 cups high pulp orange juice |
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1 cup diced broccoli |
1 Tbsp onion powder |
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1 cup diced carrots |
3 Tbsp corn meal |
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1 diced onion (fried/caramelized) (split in 2) |
2 Tbsp dried basil and dried oregano or Italian blend spice mix |
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2 Tbsp fresh chopped garlic (split in 2) |
1 Tbsp Cajun spice |
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4 Tbsp chopped fresh basil for garnish |
your choice of salad dressing or simple blend of olive and balsamic vinegar |
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1 roll of pizza crust can substitute large crescent dough or puff pastry |
Side salad: shredded lettuce, carrot, mandarin orange, broccoli, cabbage, cranberries, almonds |
Food preparation:
- Dice all vegetables separately.
- Caramelize diced onion.
- Defrost chicken in saucepan in warm water and rinse it.
- Cut out the fat and stringy tough white tendons to discard.
- Dice chicken.
1) Pour orange juice into sauce pan and add chicken.
- Add half of the garlic (1Tbsp), half of the caramelized onion, 1Tbsp cajun spice, and 1Tbsp onion powder.
- Stir and cover for 30 minutes up to overnight.
2) Meanwhile, while chicken is marinating, prepare Zucchini Medley side dish and side salad.
(See ingredients for simple side salad. chop or shred, mix, and refrigerate. Use dressing of choice.)
Zucchini Medley: Combine zucchini, canned tomato, 1/2 if the caramelized onion, 1Tbsp garlic, oregano, and basil in saucepan.
Simmer until the zucchini is tender. Remove 1/4 of this medley and set aside in a large mixing bowl and cool.
Mix in mozzarella after it is cool. Leave the rest in a microwavable serving bowl.
3) Add 1/2 cup diced carrot and 1/2 cup of diced broccoli to the raw chicken marinade.
- Bring to boil and simmer uncovered until liquid reduces to a saucy consistency.
- Mix in with the set-aside 1/4 portion of zucchini medley mozzarella mix until the cheese melts.
4) Preheat oven to 425 degrees Fahrenheit.
- Grease large flat baking pan and evenly sprinkle corn meal to cover it.
- Pop open pizza crust, unroll, and cut into 4-6 squares.
- Plop mixture into the center of each square and fold over to seal tightly. You may need to twist and pinch the dough to cover thin dough areas.
- Bake 15 minutes or until crust is golden.
- Glaze with olive oil (you may substitute canola margarine or butter).
- Serve with reheated side of Zucchini Medley and side salad.
- Garnish with sprinkles of chopped fresh basil.
Joules Craft 