Anner's Organic Food Co-Op
Anner's Organic Recipes
Chicken Rice Soup
What I love most about Oklahoma is that we don’t have an awful lot of this cold weather; as far as I’m concerned the only good thing about it is that it’s perfect for soup! This recipe goes out to my daughter Jessee (not that she ever makes it – she calls me when she wants it). It is her favorite.

The great thing about this soup is that it is basically made from the remains of a baked chicken. (Works with turkey too, just saying’) – just Pick all the little bits of chicken off the bone, make stock with the bones, and use any leftover rice that you from leftover Chinese on up – I just love short grain rice.

Chicken Rice Soup
– see vegetarian instructions at the bottom
1 onion – chopped
4 cloves garlic – minced
2 tablespoons avocado oil
2 tablespoons butter
One half cup sliced mushrooms
1 cup sliced carrot – peel, cut in quarters lengthwise, and sliced thin
1 teaspoon “Real” kosher salt
1 teaspoon Anners Mix
1 teaspoon wizard Worcestershire sauce
3 cups cooked short grain brown rice
4 cups chicken stock – we have some good chicken stock here
A half cup or more or less or not at all cooked shredded chicken
One half cup thin sliced green onions

Directions: Heat the oil and butter over medium heat in a soup pot. Add the onion and sauce 4 or 5 minutes, add the garlic and salt and sauce another minute. Add the mushrooms and carrots and sauce until the mushrooms are golden brown – 5 to 8 minutes. Add the broth, Anner’s mix, Worcestershire and simmer for 10 minutes – until the carrots are tender. Add the rice, green onions, and chicken and simmer 5 minutes. It will keep on low for a long time
You can make this totally vegetarian – triple the mushrooms, use veggie stock, and skip the chicken meat.
Caramelized Onions
8 cups yellow onion – Cut in half through the stem remove the skin and slice about 1/3 inch thick. Don't
worry, these will cook WAY, WAY down!
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon “Real” Kosher salt
1 teaspoon Anner's Mix
1 tablespoon wizard Worcestershire
Directions: Heat the butter and oil in a large skillet over medium heat and add onion. Sauté for 5 minutes and add
the wizard, salt, and Anner's mix.  Sauté on very low 45 minutes or more, stirring from time to time, until
onion is quite dark. This will keep in the fridge for 3 weeks and can be added to soups or sauces to enrich
and add flavor. Put them on top of any grilled meat and go from blah to fabulous in a flash.

OR: Make French Onion Soup
All of the onions
3 cups of beef stock (chicken or vegetable works too)
1 cup of beer
1 teaspoon of kosher salt
a pinch of red pepper
Directions: Let simmer 20 minutes and you have the best French Onion Soup ever. Great as is or float a toasted
slice of French bread with some gruyere cheese melted on top

OR: Make Hamburger Steak with Caramelized Onions
1 pound lean organic ground beef – I like half pork and half beef (or any favorite meat or veggie patty
mix)
2 teaspoons wizard Worcestershire 
1 teaspoon Anner’s Mix
1/2 teaspoon “Real" Kosher salt
1 tablespoon olive oil
Directions: Mix together very gently and also ever so gently shape into 4 patties (put a thumbprint in the middle of
each to make them cook even. Heat a small pat of butter over medium to medium high heat in a heavy
skillet. Add the “steaks” and do not touch for 3 minutes. Check to see that they are nice and brown, turn
them over and give them 2 minutes. Now turn off the skillet, cover and let sit 4 minutes. Uncover and let
rest 5 minutes on a plate. While they are resting, heat some caramelized onion in the same skillet and
pile on top of the steaks. A lovely green salad makes this a yummy meal.
Anner's Sweet & Sour Dressing
One half cup avocado oil
Three fourths cup fresh lemon juice
One fourth cup red balsamic vinegar
One fourth cup Heavenly Organics Himalayan Whole Cane Sugar
1 teaspoon Anners Mix

Directions: Whisk together and let sit for 20 minutes before using – whisk again before pouring. This can be used for a different slaw dressing or a green salad that has citrus in it. It is also a wonderful marinade for chicken or pork. Try using it to soak veggies in before roasting (carrots, zucchini, onions, sweet potatoes, etc.). Yum, I love sweet and sour just about anything. Store in a jar for at least 2 weeks in the frig. Shake it well before using (take it out of the frig 10 minutes before using so the oil will liquefy before it gets shook). Make some up and have some sweet and sour fun!
Super Easy Summer Squash
One-fourth teaspoon “Real” salt
2 cups shredded yellow squash
1-tablespoon butter
2 teaspoons honey
One-fourth teaspoon Anners Mix
Directions: Sprinkle the salt on the squash and let it sit for 10 minutes. Rinse it and wring it out in a tea towel. Heat the butter to bubbly over medium high heat. Add the squash and Anners and sauté for 2 to 3 minutes. Drizzle with the honey and serve. I know that soaking and wringing out is a pain, so it is almost as good to skip that step entirely but be sure to cut the salt in half.
Strawberry Spinach Salad
6 cups baby spinach – wash and spin dry
1 pint strawberries - wash, trim off stems and slice
1/4 cup fresh chives - sliced fine 
1/4 cup extra virgin olive oil
1 teaspoon grated lemon rind
2 cloves garlic, pressed or chopped
1/2 teaspoon kosher salt
2 tablespoons red balsamic vinegar
Directions: Put oil, rind, garlic, salt & vinegar in a jar and shake well. Drizzle over spinach, chives and strawberries. A few sprouts would be yummy on top. This would serve four generously.

Happy Summer days to you.. 
Anner's Very Best, Extra Easy Pancakes
1 cup whole wheat pastry flour or ¾ cup whole wheat pastry flour and ¼ cup wheat bran
1 teaspoon (non-aluminum) baking powder
1 teaspoon baking soda
2 tablespoons whole cane sugar
1/3 teaspoon “Real” baking salt or 1/2 teaspoon “Real” table salt
1 cup (to start) buttermilk* beaten with:
1 egg
2 tablespoons melted butter or bacon or sausage fat
Directions: Mix dry stuff together. Add buttermilk beaten with the egg – go gentle. Gently mix in the fat. Add more
buttermilk if needed. These should be the texture of cake batter. Now quarter cupfuls onto a hot lightly
oil rubbed griddle, (medium to medium high heat) or skillet until bubbles form all over the top, flip and
cook until the second side is brown.

A few notes here: 1) the first batch is never as pretty as the rest 2) Here’s an idea, when you are
measuring up the dry stuff, do 1 or 2 extra bowls of dry stuff, and put them into zip-top bags (be sure to
label) and into the freezer – that makes these easier than any crummy for you mix. 3)This is my healthy-
ed up version of my Aunt Bea’s pancakes (which didn’t take much – hers were pretty darn healthy) and I
really believe they are even better than the originals and my Aunt Bea was one fine cook who lived to
102 in great shape all the way – obviously one of my heroes 4) no buttermilk – add 1 teaspoon of lemon
juice or apple cider vinegar to plain whole milk and let sit 5 minutes or add 1/4 cup buttermilk powder to
the dry ingredients and use plain whole milk. 5) No real maple syrup - bring 1/2 cup water to a boil, turn
off the fire, add 1 cup whole cane sugar and 1/2 teaspoon maple flavoring and stir until the sugar is
dissolved. Ten times better and less expensive than that fake stuff junk in a jar, but really treat yourself
to some real maple syrup.
Ed's Stir-Fried Sugar Snaps
1 cup sugar snap peas – trimmed and strung
One third cup red pepper slices – thin
One fourth green onion – sliced thin
1 tablespoon butter
1 tablespoon olive oil
One half teaspoon Anner’s Mix
One fourth teaspoon “Real” kosher salt

Directions: Heat the oil and butter to bubbly and add the peas and pepper slices. Stir and toss for 3 minutes. Add the salt, Anners and green onions and cook another minutes – it is ready and fabulous!!

Granola
You need to make granola yourself because all that commercial sh*t is made with the stuff that is about
to go bad anyway – for goodness sake, buy the freshest and the best ingredients and make your own –
it takes 10 minutes and you can feel smug all week.
Granola is one of the greatest grain tricks. Unfortunately, its commercial production has nearly ruined it,
in my mind. They add all that gross sugar, chemicals, and other nasties, and it bears no resemblance to
the real deal. Real granola is lush and wonderful, and nothing is better-- just long enough out of the oven
not to burn your mouth. One of my fondest memories is timing the granola to be just out of the oven
when my youngest son, Matty, arrived home from school. He could pretty nearly finish off a pan full. So
build yourself some memories; granola is easy, and it’s a great breakfast or snack. Keep it in a mason
jar or any tightly covered container in the fridge if it lasts longer than a day.   
 
Stir together in a large mixing bowl:
4 cups thick rolled oats*
½ cup sliced almonds
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup raw wheat germ
¼ cup flax seed
¼ cup sesame seed
Feel free to add or subtract whatever suits your fancy. I like to cut the oats in half and double the nuts
and seeds
Mix together and then stir well into the dry mix:
1/3 (one third) cup Avocado Oil
¼ cup local raw honey
2 teaspoons cinnamon
1 teaspoon vanilla

Directions: Pour into a shallow baking dish (9x13 or thereabouts) that you have sprayed with no stick cooking
spray and bake at 400° for 40 to 45 minutes, stirring every 10 minutes. Then add: 1 cup native pecan
halves or pieces Stir in well & bake 5 more minutes. If you want to add any dried fruit wait until it has
cooled completely - if you don’t it will get all hard and nasty. I prefer to add the fruit, be it dried or fresh
right before I eat it. You never know what you’ll be in the mood for that day. Here’s another idea that I
picked up from some of my vegan friends. Now just hear me out on this one. Try your granola with
orange juice, rather than milk, on it. I know it sounds a little goofy, but you get that little sweet and sour
thing going and it’s really good. Another alternative to the milk thing is vanilla yogurt, but then it really
becomes dessert, which is not a bad thing to have for breakfast.

A final note: Rolled oats (oatmeal) are kind of a mess. Few of them are any good. If you can’t get to
Anner’s make sure to get the thickest least refined you can find. Don’t ever go any lower than the old
fashioned. Instant or quick cooking oats are worthless. They have no taste and no texture, and certainly
the food value is greatly diminished. And here’s the kicker, the real thing only takes 5 minutes to cook,
so why do they bother to make these things? If you come up with an answer other than somehow this
junk makes more money for them, call me. Hey, I know, we could all stop buying that stuff and it would
disappear.

But here’s something interesting: Good rolled oats are just as nutritious as the oat grouts which really do
take a long time to cook and are a bit of an acquired taste. I like them, but definitely not for
granola—which is where this tirade started, I believe.
About Us
1915 South Boston Ave
Tulsa, OK 74119
(918) 592-4421
Anner@OrganicTulsa.com
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