Recipe Index

Egg Thread Soup With Asparagus
Browned Butter Butterscotch Bars
Spinach And Feta Pasta Salad
Walnut And Olive Spread On Naam
Reese's Peanut Butter Bars (no Bake)
Thai Noodle Bowl
Apple And Macadamia Quinoa
Banana Split Torte
Scrambled Eggs With Cheese
French Toast Casserole With Blueberry Syrup
Greek Diner Salad
Whipped Cream Pie With Salted Caramel


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Recipe Index

Egg Thread Soup With Asparagus
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Served at a Mondo Zen Retreat July 2015

8 Cups Vegetable Broth 4 Large Eggs
1/2 Cups Quinoa 1/2 Tsp. Lemon Juice
12 Oz. Asparagus 1/4 Tsp. Salt

1.Bring broth to a boil in a Dutch oven or soup pot. Stir in Quinoa. Cook uncovered, over medium-high heat,, stirring occasionally for 2 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.

2. Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a , steady stream, stirring constantly with a fork or whisk.(Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.


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Browned Butter Butterscotch Bars
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 16 Servings

Served at a Mondo Zen Retreat July 2015

1/ Stick Unsalted Butter 1 Cups All Purpose Flour
1 Cups Dark Brown Sugar, Packed 1/4 Tsp. Kosher Salt
1 Large Egg 1 Cups Butterscotch Chips
1 T. Vanilla Extract

1. Preheat oven to 350F. Line a 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.

2. Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam appearing on top of the melted butter. Stir the butter very frequently to prevent burning. It will smell very nutty. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute so be focused. Watch for the brown speckles and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into a large mixing bowl and allow it to cool for a few minutes.

3. Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine again. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the butterscotch chips. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.

4. Bake for 15-20 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. Refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.


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Spinach And Feta Pasta Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Served at a Mondo Zen Retreat July 2015

1 (8 Oz.) Package Of Penne Pasta 1/2 Tsp. Oregano
2 T. Olive Oil 1 Cups Sliced Fresh Mushrooms
1/2 Cup Onion, Chopped 2 Cups Spinach Leaves, Packed
1 Clove Garlic, Minced Salt And Pepper To Taste
3 Cups Tomatoes, Chopped 8 Oz Feta Cheese Crumbled
1 15oz. Can Of Cannellini Beans, Red Pepper Flakes To Taste
-Drained

1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

2. Mean while, heat olive oil in a large skillet over medium-high heath; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.


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Walnut And Olive Spread On Naam
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 12 Servings

Served at a Mondo Zen Retreat 7-2015

3 Oz. Mozzarella Cheese, Shredded 2 Tsp. Fresh Oregano Or 1/2 Tsp.
3 Oz. Provolone Cheese, Shredded -Dried
1/4 Cups Olives, Pitted 1 T. Olive Oil
3Tablespoon Walnuts, Chopped 1/2 Cups Salsa Mild

1. Preheat oven according to package for Naam.

2. in a medium bowl, combine mozzarella cheese, Provolone cheese, olives, nuts, and the 2 Tsp. of oregano or 1/2 tsp. dried. In a small sauce pan, heat the Salsa just until hot, stir in the cheese mixture and stir to mix until melted.

3. Place the Naam in the over to warm. When heated place in a basket and pour the cheese mixture into a bowl with a serving spoon. The mixture can be used with the Naam as a spread.


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Reese's Peanut Butter Bars (no Bake)
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 12 Servings

Served at Mondo Zen Retreat 7-15

1.2 Cups Salted Butter, Melted -Divided
3/4 Cups Confectioner's' Sugar Swirl Topping
1/4 Cups Brown Sugar 3/4 Cups Semisweet Chocolate Chips
1 Cups Graham Cracker Crumbs 1/4 Cup Plus 2 T Creamy Peanut
1 Cups Creamy Peanut Butter, -Butter, Divided

1. Line an 8 x 8 baking pan with aluminum foil or parchment paper and spray with coking spray.

2. In a medium microwave-safe bowl, melt butter and add confectioner's' sugar and brown sugar. Mix with a rubber spatula to combine. Add graham cracker crumbs and give it a good stir. Last but not least, add creamy peanut butter and stir until smooth and thoroughly combined. Spread i an even layer in the prepared baking pan. set aside.

3. In another bowl, melt 3/4 cup chocolate chips and add 2 T. creamy peanut butter, stir until melted. Spread over peanut butter bars. Next, heat 1/4 cup peanut butter in the microwave for 20-30 seconds ( it helps with the pouring). Drizzle peanut butter over the chocolate, creating 5-6 straight lines. Rotate pan 90 degrees and using a toothpick, drag it through the lines, creating the pattern. Repeat 5-6 times. Cover pan and refrigerate for at least 2 hours before cutting. Enjoy!

Bars will keep up to 2 weeks in the fridge.



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Thai Noodle Bowl
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Served at a Mondo Zen Retreat 7-2015. This can be made into Shrimp Noodle bowl by substituting shrimp of the broccoli.

1 1/2 Lb. Broccoli (Shrimp Can Be 2 Oz. Small Mushrooms, Quartered
-Substituted), Cleaned And Chopped 2 T. Roasted Red Chile Paste
2 Quarts Water 1/2 Cups Scallions, Chopped
1 Lime, Peel Shaved And Reserve 1/2 Cups Cilantro, Chopped
-The Rest 4 Oz. Rice Noodles
4 Stalks Lemon grass, Peeled And 2 Oz. Fresh Ginger, Peeled And
-Cut Into 2" Pieces -Chopped

1. Clean and chop broccoli into bite size pieces. Place water into soup pot and bring to boil. Add broccoli and cook 2 minutes then reduce heat to simmer.

2. Use a vegetable peeler to remove the rind from the lime in strips; reserve the lime. Add the lime strips to the pot. Smash the lemon grass pieces with a heavy pan or butt of a knife to release the essential oils. Add the lemon grass, ginger, and mushrooms to the pot, and simmer over medium heat for 10 minutes.

3. Stir in the Chile paste and bring to a boil ( if substituting shrimp add 1 T. fish oil in this step.)
Stir in Scallions, Cilantro, and noodles. Cook until the noodles are tender, about 3 minutes ( with shrimp until shrimp are bright pink).

4. Squeeze the juice from the reserved lime into the pot. Serve hot.

tip: to peel fresh lemon grass, trim off the stem and dry green leaves and then pry away a few of the tubular outer layers until you are left with only a pale- white stalk 4 to 5 inches in length. For even more flavor, top the soup with roasted peanuts and serve it with lime wedges for squeezing.


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Apple And Macadamia Quinoa
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 7-10-15

1 Cups Uncooked Quinoa 1/4 Cups Celery, Diced
1/2 Cup Macadamia Nuts 1/2 Red Serrano Chili, Diced
1 Small Green Onion, Thinly Sliced 1 Lemon, Juiced
3/4 Cups English Cucumber, Diced 1 Tsp Agave Nectar
1 Cups Apple, Diced 3/4 Tsp Flaky Salt
1/2 Cups Green Pepper, Diced

1. Prepare Quinoa according to package directions. In a small dry skillet, toast the Macadamia nuts until evenly browned, 3-4 minutes, stirring often to keep them from burning. Crush the nuts lightly with a knife.

2. In a large bowl, combine the cooked Quinoa, Macadamia nuts and the remaining ingredients. Toss and check for seasoning; add more lemon juice and salt if necessary


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Banana Split Torte
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 12 Servings

Mondo Zen Retreat 7-10-15 This was Mina's recipe

2 Cups Gram Cracker Crumbs 1 Can Crushed Pineapple In Own
6 Tablespoon Butter, Melted -Juice, Drained
2 Eggs 2 Cups Whipped Cream, Whipped
2 Cups Powdered Sugar, Sifted 2 Banana, Sliced
1 Pint Fresh Strawberries, Sliced 1/2 Cup Pecans, Chopped

1. in a bowl combined graham cracker crumbs and melted butter. Pat into bottom of 9 X 13 buttered pan. Bake 5-10 minutes at 350 degrees.

2. Beat 1/2 cup soft butter, 2 eggs, and 2 cups sifted powdered sugar for 20 minutes. While beating mixture drain can of crushed pineapple and reserve juice, then slice 2 large bananas into pineapple juice and let sit till ready to use.

3. Slice one pint of fresh strawberries, saving a few for garnish.

4. Spread the filling onto cooled crust. Spread the drained banana slices on top of filling, layer the strawberries next, and top with whipped cream. Garnish with reserved whole strawberries and chopped Pecans.

Make a day ahead.


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Scrambled Eggs With Cheese
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 7-2017

8 Large Eggs, Beaten 1 Tsp. Spikes Seasoning
2 T. Cream 1/2 Cups Cheddar Cheese

1. Mix eggs, cream and seasoning together thoroughly.

2. Heat a well seasoned cast iron skillet to medium heat.

3. Pour the egg mixture into the skillet and stir. Keep stirring until the eggs are almost cooked and still glossy. Put the cheese on top and cover after turning off the heat. Let sit a few minutes until the cheese has melted and serve.


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French Toast Casserole With Blueberry Syrup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 7-2017

16 Slices Whole Wheat Read 1 Pinch Salt
3 Cups Vanilla Almond Milk, 2 Cups Blueberries
-Unsweetened 1 Whole Orange
2 Large Eggs 2 T. Maple Syrup
3 T. Sugar Substitute 2 T. Water
1 Tsp. Orange Zest, Grated 2 Large Egg Whites
2 Tsp. Cinnamon, Ground

1. To make the French toast, coat an 8 x 8 inch baking dish with nonstick spray. Cut the bread into cubes.

2. Arrange the bread in the dish and set aside. In a large bowl, mix together the almond mild, eggs, egg whites, stevia (sugar substitute), zest, vanilla, cinnamon, and salt.

3. Pour the egg mixture over the bread cubes. Allow bread cubes to soak for at least 10 minutes or up to over night.. (Cover and place in refrigerator if soaking more than 1 hours.)

4. When ready to bake, preheat oven to 400 degrees F. Cover the baking dish with aluminum foil. Bake until the bread is slightly puffed, about 30 minutes. Remove the foil and continue to bake until top is golden and crusty, about 10 minutes. Remove from overn and allow to stand for a few minutes before serving.

5. To make the blueberry syrup, combine the blueberries, orange juice, maple syrup, and water in a small saucepan over medium heat. Cook and stir until the berries break sown, about 5 minutes. Serve the French toast topped with a spoonful of the blueberry sauce, the remainder of the sauce on the side.


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Greek Diner Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 7-2017

3 T. Greek Yogurt Plain 1 Large Red Bell Peppers, Chopped
3 T. Mayonnaise 1 Bunch Radishes, Sliced
2 T. Lemon Juice 15 Oz Can Chickpeas
2. T. Fresh Mint 4 Large Boston Lettuce Leaves
1 Clove Garlic, Minced 1 Medium Zucchini, Sliced
1 Tsp. Honey 1/2 Tsp. Salt
1/2 Tsp. Salt 1 Medium, Zucchini

1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.

2. Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables: toss gently. To serve, spoon into lettuce leaves, using them as cups.


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Whipped Cream Pie With Salted Caramel
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 7-10-15

1 1/2 Cups Granola Bars -Divided
1/2 Cups Butter, Melted 1/4 Cup Light Brown Sugar, Firmly
1 Envelope Unflavored Gelatin -Packed
2 Tablespoon Cold Water 1 Tsp Vanilla Extract
3 Cups Heavy Whipping Cream,

1. In a medium bowl, stir together graham cracker crumbs and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes.

2. In a small bowl, stir together gelatin and 2 tablespoons cold water; let stand 1 minute. Microwave 1/2 cup cream 45 seconds; pour over gelatin, whisking until gelatin dissolves. Refrigerate 5 minutes.

3. In a large bowl, beat remaining 2 1/2 cups cream, brown sugar, and vanilla just until fluffy. Gradually add gelatin mixture, beating until medium peaks form. Spoon into prepared crust. Refrigerate overnight. Drizzle with caramel and sprinkle with salt just before serving.


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