Ingredients:

1 Salmon fillet
Salt & Pepper
2 T Mustard
2 T Brown Sugar

Instructions:

Soak cedar plank beforehand (at least 20 minutes, ideal is 2 hours). Preheat grill. Skin the fillet (optional). Wash and pat dry. Generously salt and pepper both sides, and then place it on the plank. Spread mustard on top (non-skin side). Crumble brown sugar on top. 

Grill for exactly 30 minutes at medium heat (indirect heat only). Salmon is done when it can be easily separated with a fork.

Add to blender: 
1 Cup - Wheat Kernels
1 1/2 Cups - Milk*

[blend for 5 minutes]  (or less, depending on quality of blender)

Add to blender:
1 Egg*
1t Salt
1/3 Cup - Olive Oil
1t Baking Powder
2T Sugar (or honey)

[blend for 1 minute]

Cook on griddle just like any other pancakes. (I find they cook best as a smaller pancake.)

*Can be substituted for powdered eggs/milk

1 Can of Sweetened Condensed Milk
1/3 Cup Cocoa Powder
6 Cups of Water

- Heat sweetened condensed milk in a sauce pan on medium heat. Stir in cocoa powder. 
- Slowly add water and stir until smooth (for a frothy cocoa, use a whisk)
- For flavor, add a splash of vanilla. (Also good with cinnamon, nutmeg, or ground red pepper)

2 chicken breasts, cut into cubes
½-1 c. diced tomatoes (I use canned)
½-1 diced green pepper
1 onion, diced
¼ c parsley
4 bouillon cubes
1/3-1/2 c peanut butter

Fry chicken in a little oil and salt and pepper to taste. Fill a medium sauce pan 3-4 cups
of water and add chicken, tomatoes, peppers, and onions. Let the mixture come to a full
boil and add the parsley, bouillon and peanut butter. Allow the mixture to boil until it is
as thick as you’d like and the vegetables are soft. Serve over rice (basmati is preferred).

image source: simplyrecipes.com

2 c flour

2 tsp baking powder

2 T sugar

3/4 tsp salt

1 cup warm water

1 tsp yeast

Mix warm water with yeast. Add remaining ingredients and mix until it makes a soft dough. Knead well in some flour. Cover and let rise until ready to fry (at least 15 mins). Roll out to about 1/2 to 3/4-inch and cut into squares to fry.

image source: makeandtakes.com

 Biscuits: 

3 Cups Flour 
2/3 Cup sugar
2T baking powder
1 1/2 tsp salt
1 1/2 Cup milk (or buttermilk)
8 T of butter 
7 oz of blueberries or raspberries (fresh or dried)

Lemon Glaze: 

1 1/2 Cup of powdered sugar
3 tsp of lemon juice 
1 tsp of vanilla



Directions: 

Soften butter. Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl and sift. Add the cold milk into dry ingredients and mix. 

Fold in the berries. Dough may be too sticky to handle. Spoon into a large, greased muffin pan. (I use a cookie ball scoop) 

Bake for about 16 minutes, until golden (9-12 minutes if using a small muffin pan). Mix glaze ingredients in a bowl, and drizzle or brush over biscuit.

Makes 12 large muffin-size biscuits.