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Food.. Donette's Cookbook Index

Introduction

How I Got To This Point

Tips

This Is What You Need To Do!
Spinach Dip

Lemonade Tea
Home-made Fruit Juice With Pulp
Yoshida’s Burgers

Salads

Main Course Salads
Seafood Salad
Crab and Papaya Salad w/Dressing
Chicken Fajita Salad  (from leftover chicken)    
Smokey Chicken and Apple Salad(from Leftover BBQ’d chicken)
Tarragon Chicken over a Red Leaf Lettuce Salad
Santa Fe Quinoa Salad
Side Dish Salads
Broccoli Salad
Coleslaw
Honey Bunny Carrot Slaw
Frozen Pea and Peanut Salad
Cucumbers in Dill Yogurt Dressing
Mediterranean Cucumber Salad
Roasted Bell Pepper Salad
Artichoke Hearts and Asparagus Salad
Beet Salad 
Apple Walnut Salad
Quinoa Salad with Apples and Almonds

Shellfish

BBQ’d Oysters
Mussels Steamed in White Wine
BBQ’d Shrimp
Shrimp Over Linguini 

Fish

Lemon and Dill
Creole Seasoning
Teriyaki
Honey Lemon Marinade
Sesame Marinade

Chicken

BBQ’d Chile Lime Chicken
Chicken Fajitas
Stir-Fried Chicken with Mushrooms and Pea Pods
Greek Inspired Grilled Chicken
Thai Peanut Chicken
Chicken Pot Stickers
Chicken Pot Sticker Stir-Fry
Artichoke Chicken
Chicken Fettuccine with Spinach
Adobo Chicken
Riesling Chicken with Grapes
Baked Chicken with Celery and Garlic
Chicken with Apples

Beef

Prime Rib Roast
Crock Pot Chuck Roast
Beef Kebabs with Orange and Garlic
Korean Marinated Skirt Steak

Pork

Tiny Spanish Meatballs in Almond Sauce
Pork Tenderloin with Fruit Salsa
Sautéed Pork Chops with Balsamic Onions

Lamb

Greek Kebab
Koosa Himshee (Lamb-Stuffed Zucchini) From Lebanon
Moroccan Lamb Stew with Noodles
Yogurt-Herb Marinated Grilled Lamb Chops

Vegetables

How to prepare and cook
Lemon Garlic Veggies
Taste of the Orient 
Creole Buttered Veggies
Dilled Veggies
Vegetables Side Dish
Peppers and Onions
Cauliflower With Green Onions
Ratatouille
Stuffed Eggplant
Eggplant and Tomato from Morocco
Roasted Tomatoes with Garlic
Summer Squash with Apples
Green Beans with Pine Nuts
Mixed Beans
Spinach and Nappa Cabbage Pie
Creamy Spinach Puree
Whole Wheat Penne with Zucchini and Herbs
Vermicelli and Spinach

Sweet Treats

Fruits Raspberry Fig Brulees Mixed Berry Cobbler
Blueberry-Peach Crumble
Peach Sorbet
Baked Apples
Strawberry Angel Dessert

Food.. Donette's Cookbook Index

Introduction

How I Got To This Point

Tips

This Is What You Need To Do!
Spinach Dip

Lemonade Tea
Home-made Fruit Juice With Pulp
Yoshida’s Burgers

Salads

Main Course Salads
Seafood Salad
Crab and Papaya Salad w/Dressing
Chicken Fajita Salad  (from leftover chicken)    
Smokey Chicken and Apple Salad(from Leftover BBQ’d chicken)
Tarragon Chicken over a Red Leaf Lettuce Salad
Santa Fe Quinoa Salad
Side Dish Salads
Broccoli Salad
Coleslaw
Honey Bunny Carrot Slaw
Frozen Pea and Peanut Salad
Cucumbers in Dill Yogurt Dressing
Mediterranean Cucumber Salad
Roasted Bell Pepper Salad
Artichoke Hearts and Asparagus Salad
Beet Salad 
Apple Walnut Salad
Quinoa Salad with Apples and Almonds

Shellfish

BBQ’d Oysters
Mussels Steamed in White Wine
BBQ’d Shrimp
Shrimp Over Linguini 

Fish

Lemon and Dill
Creole Seasoning
Teriyaki
Honey Lemon Marinade
Sesame Marinade

Chicken

BBQ’d Chile Lime Chicken
Chicken Fajitas
Stir-Fried Chicken with Mushrooms and Pea Pods
Greek Inspired Grilled Chicken
Thai Peanut Chicken
Chicken Pot Stickers
Chicken Pot Sticker Stir-Fry
Artichoke Chicken
Chicken Fettuccine with Spinach
Adobo Chicken
Riesling Chicken with Grapes
Baked Chicken with Celery and Garlic
Chicken with Apples

Beef

Prime Rib Roast
Crock Pot Chuck Roast
Beef Kebabs with Orange and Garlic
Korean Marinated Skirt Steak

Pork

Tiny Spanish Meatballs in Almond Sauce
Pork Tenderloin with Fruit Salsa
Sautéed Pork Chops with Balsamic Onions

Lamb

Greek Kebab
Koosa Himshee (Lamb-Stuffed Zucchini) From Lebanon
Moroccan Lamb Stew with Noodles
Yogurt-Herb Marinated Grilled Lamb Chops

Vegetables

How to prepare and cook
Lemon Garlic Veggies
Taste of the Orient 
Creole Buttered Veggies
Dilled Veggies
Vegetables Side Dish
Peppers and Onions
Cauliflower With Green Onions
Ratatouille
Stuffed Eggplant
Eggplant and Tomato from Morocco
Roasted Tomatoes with Garlic
Summer Squash with Apples
Green Beans with Pine Nuts
Mixed Beans
Spinach and Nappa Cabbage Pie
Creamy Spinach Puree
Whole Wheat Penne with Zucchini and Herbs
Vermicelli and Spinach

Sweet Treats

Fruits Raspberry Fig Brulees Mixed Berry Cobbler
Blueberry-Peach Crumble
Peach Sorbet
Baked Apples
Strawberry Angel Dessert

Food.. Donette's Cookbook.. Pumpkin Dessert

6 Eggs                                             1 c. Sugar
1 can Evaporated Skim Milk          ½ c. Butter, softened
3 c. Pumpkin                                   1 box Yellow Cake Mix
1 T Pumpkin Pie Spice                            ½  c. Chopped Walnuts                 
1.     Preheat oven to 325 degrees. Butter a 9”x13” glass baking dish.
2.     Combine; eggs, milk, pumpkin, spice and sugar. Pour into baking dish
3.     Combine; cake mix with butter until crumbly, sprinkle over the pumpkin and top with the nuts.

4.     Bake 45 min. or until knife comes out clean. Cool. Refrigerate.

Food.. Donette's Cookbook.. Honey-Oat Biscotti

Makes; 3 doz.             Cal. 101
½ c. Butter                                       1 t. Baking Powder
¾ c. Raw Honey                             ½ t. Baking Soda
2 Eggs                                             ½ t. Sea Salt
1 t. Vanilla                                        2 c. Rolled Oats
2 c. Oat Flour                                  ½ c. Chopped Walnuts
1 T Cinnamon                                                                                          
1.     Preheat oven to 375 degrees. Butter a baking sheet.
2.     Cream butter, beat in; honey, eggs and Vanilla.
3.     Combine; flour, cinnamon, baking powder and salt.
4.     Stir the dry ingredients into the butter mixture.
5.     Stir in oats and nuts.
6.     Shape dough into 2-10x3x1-inch logs
7.     Bake for 12-15 min. until lightly browned. Cool 5 min..
8.     Reduce oven to 300 degrees.
9.     Transfer logs to a cutting board, cut into ½-inch strips.

10.Transfer back to baking sheet. Bake at 300 degrees 25-30 min. until crisp throughout. Cool.

Food.. Donette's Cookbook.. Zucchini Banana Oatmeal Cookies

1 c. Whole-wheat Flour                  1 c. Rolled Oats (Old Fashioned)
½ c. Raisins, cleaned                     ½ c. Chopped Walnuts
1 t. Baking Soda                             ½ t. Sea Salt
¼ t. Cinnamon                                                                                         
¾ c. Brown Sugar                           ¼ c. Butter                                      
½ of a Banana, pureed                  ½ of a Zucchini, pureed                
1 Large Egg White                                                                                  
1.     Preheat oven to 350 degrees. Lightly butter 2 cookie sheets.
2.     Combine in a lg. bowl; flour, oats, baking soda, salt, & cinnamon.
3.     Combine in a separate bowl; brown sugar & butter. Add; banana, zucchini, and egg white.
4.     Combine wet ingredients with the dry ingredients.
5.     Drop by a tablespoonful onto the cookie sheets.

6.     Bake 12 min., Let cool 5 min. on the cookie sheet, then transfer them to a cooling rack.

Food.. Donette's Cookbook.. Orange Pudding Cake

Servings; 6        Cal. 120    
2 T Butter                                         1 t. Orange Zest
¼ c. Sugar                                       2 T Whole-grain Flour
2 med. Eggs, separated                1 c. Skim Milk
2 T Fresh Orange Juice                                                                         
1.     Preheat oven to 375 degrees.
2.     Butter a 8” or 9” square baking dish.
3.     Cream together butter and sugar.
4.     Beat egg yolks until thick and lemon colored, add to the butter and sugar.
5.     Beat in orange juice and zest. Fold in flour and stir in milk.
6.     Beat egg whites until stiff. Fold into the orange mixture.
7.     Pour into the buttered baking dish.

Bake 35 min. let cool. Chill before serving. 

Food.. Donette's Cookbook.. Fruit and Nut Cookies

¾  c. Rolled Oats
1 ½ c. Whole-grain or Oat Flour
¼ c. Sugar or 6 pkts. Stevia
1 t. Baking Soda
½ c. Flax Seeds
½ c. Chopped Nuts or Sunflower Seeds (Walnuts, Almonds or Pecans)
1 c. Shredded Unsweetened Coconut
½ c. Raisins, cleaned
½ c. Dried Fruits, chopped (Apricots or Dates or Assorted…)
½ c. Hot Water
¼ c. Butter, melted
¼ c. Extra Light Olive Oil
¼ c. Raw Honey                                                                                      
1.     Preheat oven to 325 degrees.
2.     Combine the first 7 ingredients in a large bowl.
3.     Combine the next 3 ingredients in a small bowl, cover with plastic wrap and vent by poking a knife into the center. Microwave for 2 min. and let cool a little, do not drain.
4.     Combine the last 3 ingredients in a small bowl.
5.     Combine everything together in the large bowl. If the flour does not seem to look moistened, you can add more water a little at a time. This cookie dough is a dry and sticky dough.
6.     Drop onto a un-greased cookie sheet about the size of a walnut.

7.     Bake 10 min.,  let cool on the cookie sheet 5 min. then transfer to a cooling rack.

Food.. Donette's Cookbook.. Chocolate Angel Food Cake

Servings; 12         Cal. 85
¾ c. Powdered Sugar, divided                         ¼ c. Cocoa Powder
2/3 c. Whole-grain Flour                                    7 med. Egg Whites
1 T Cornstarch                                                   ¾ t. Cream of Tartar   
1.     Preheat oven to 375 degrees. Butter a 8” tube pan.
2.     Sift together; 2 T powdered sugar, flour, cornstarch, and cocoa powder.
3.     Beat egg whites until frothy. Beat in; cream of tartar until peaks fold over slightly when you take out the beaters.
4.     Sprinkle the remaining powdered sugar 2 T at a time and fold it into the whites.
5.     Sift the flour mixture over the whites ¼ c. at a time and fold it in.
6.     Gently put the batter into the buttered tube pan.

7.     Bake 20 min. Invert over a funnel and let cool in the pan before unmolding.

Food.. Donette's Cookbook.. Angel Food Cupcakes

Servings; 12      Cal. 80
2/3 c. Whole-grain Flour                                    7 med. Egg Whites
1 T Cornstarch                                                   ¾ t. Cream of Tartar
¾ c. Powdered Sugar, divided                         ¼ t. Sea Salt
                                                                             ¾ t. Vanilla Extract      
1.     Preheat oven to 375 degrees. Sift together; flour, cornstarch and 2 T of the powdered sugar.
2.     Beat egg whites until frothy. Beat in; cream of tartar, salt, and vanilla. Beat until peaks fold over slightly when you take out the beaters.
3.     Sprinkle the remaining powdered sugar 2 T at a time and fold it into the whites with a rubber spatula.
4.     Sift the flour mixture over the whites ¼ c. at a time and fold it in.
5.     Fill the 12 paper lined cupcake pan using the rubber spatula.

6.     Bake 15 min. or until golden. Cool in the pan on a rack.