SWEET BASIL & PINE NUT MILA PESTO FETTUCCINI©

Pesto
2 cups basil leaves (stems removed) tightly packed
¼ cup cold pressed extra-virgin olive oil
2 cloves garlic crushed
1 Tablespoon Mila seed mixed with ¼ cup water to make Mila Gel*
¼ + ⅛ teaspoons salt
¼ cup raw pine nuts
1 Roma tomato seeded, and diced for topping

*Mila Gel™– It is important that you mix Mila with some kind of liquid whenever you eat it! If the recipe you are using does not have much thin liquid in it, you will need to add water so it is not drawing vital fluids from your body in order to digest the Mila!

Place the basil, olive oil, garlic, Mila Gel, and salt into a food processor fitted with the “S” blade and process until the basil is chopped. Add the pine nuts and process until smooth. Do not over process; you should still see specks of the white pine nuts throughout. Pesto will keep for five days in a sealed container in the refrigerator.

Pasta
Use mandolin or vegetable peeler to slice lengthwise zucchini into thin strips, then stack and cut them into thin “noodles” with a knife.

Toss the Pesto with the noodles and top with diced tomatoes.

This recipe was contributed by Diane and Michael and The Vibrant Kitchen© for you to share with your family, friends and customers. Use these as tools to help build your business.

Filipino Torta (Pork Patty)

1 lb ground pork
1 cup thinly sliced potato
¼ cup chopped onions
¼ cup chopped tomatoes
5 tbsp vegetable oil
1 tsp minced garlic
½ tsp seasoned salt to taste (if desired)
2 eggs
3 – 4 scoops of Mila

In a frying pan with 2 tbsp vegetable oil, sauté garlic, onions and tomatoes for a minute (medium heat), add ground pork then cook about two (2) minutes, add potato and desired amount of Mila and cook for another two (2) minutes or until ground pork is lightly brown.  Put in a bowl, set a side (it cool down for 5 minutes).  Add the 2 eggs then mix. 

Clean the frying pan and add the rest of the cooking oil and put in a medium heat. 

Then fry.  Put a half cup or a cup of meat in the frying pan and flat them until it looks like a patty, then turn it and cook the other side.

Submitted by Theresa Hickey

Two-Bean Chicken and Rice

1 chicken, cut up (approx. 2 1/2 to 3 pounds)
2 16-oz. cans stewed tomatoes
1 10 oz. package frozen green beans
2 16 oz. cans chick peas, drained
2 medium onions, sliced
2 tbsp olive oil
1 tsp dried basil
1/2 tsp ground allspice
1 clove garlic, minced
2 scoops Mila
2 bay leaves

1 1/2 cups hot cooked white rice
 
Remove skin from chicken pieces. Heat oil in a large skillet over medium-high heat; add chicken and brown on all sides. Add onions and garlic. Sauté for 5 minutes or until onions are brown.

Add undrained tomatoes, basil, allspice, Mila and bay leaves to skillet. Bring to a simmer; reduce heat. Cook, covered, for 20 minutes. Remove bay leaves.Add green beans and chick peas to skillet. Simmer, covered, for 10 minutes or until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice.

Submitted by Irene Gonzalez

Turkey Loaf

1 lb. ground turkey
1 small onion, minced
½ medium green pepper, finely chopped
2 slices sourdough bread
2 eggs
2 scoops Mila
1 tbsp grated parmesan cheese
1 tbsp oil
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp poultry seasoning
1 Jar meatless spaghetti sauce
Parsley for garnish
 
In small skillet, sauté onion and green pepper in oil for about 5 minutes. Crumble bread into bowl. With fork beat in eggs, Mila, seasonings and ⅓ cup spaghetti sauce.  Stir in onion-pepper mixture.

Add turkey and, with hands, mix lightly but thoroughly. Pack into a loaf pan. Spread ¼ cup spaghetti sauce over top. Sprinkle with cheese and bake at 375 degrees for 1 hour. Let stand in pan about 10 minutes. Then lift out and set on small platter. Garnish with parsley.

Submitted by Irene Gonzalez

Barbeque Beef Brisket

2-3 lbs. Flat cut Beef Brisket
1 8 oz Jar Chili Sauce
1 12 oz. Can Original B& M Beans 
1 12 oz. Can Coke
1 Medium Onion 
1 Heaping Tablespoon of Mila

Chop onion into small pieces. Brown in large frying pan with 1 pat butter.

Add Brisket and sear the meat in same fry pan to hold in the juices.

Add Chili sauce, B& M Beans, 1 can of Coke and Mila.

Cook over medium heat covered for approximately two hours.
Remove meat from heat and cut into slender slices and return to the gravy .

Serve with Broad Egg Noodles

Makes 4-6 servings.

Submitted by Nancy Salemi

Mila Pot Stickers

Combine Mila, meat, vegetables and spices in a bowl and mix thoroughly. In a small bowl, whip egg and set aside. In a large saucepan, boil 6-8 quarts of water.

Place 1 tablespoon of the mixture in the center of a wanton wrapper. Brush the edge with whipped egg and fold over to seal the edges trying to get all the air out.

Put the pot stickers in the boiling water for 1 minute. Remove and let cool on a rack.

Place oil in a sauté pan and heat on medium high. Sauté potstickers until golden brown on both sides. Put on plate and garnish with green onions and sesame seeds. You could also brush each pot sticker with oil and bake in the oven on 450 until golden brown turning half way thru.

Submitted by: Kimber and John Nolan, Sandy, UT