Wednesday, December 17, 2014
Wednesday, November 19, 2014
Diane's Toffee Popcorn
My friend Diane makes this incredible toffee popcorn.
Diane's Toffee Popcorn
6 quarts popped corn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. salt
Stir these 4 ingredients in a medium saucepan - bring to a boil over medium heat. Boil for 5 minutes.
Add 1 tsp. white vinegar and 1/2 tsp. baking soda. Stir well until it is a creamy color. Pour over popped corn - stir well to coat. Spread on baking sheets and bake at 250 for one hour, stirring every 15 minutes.
Diane's Toffee Popcorn
6 quarts popped corn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. salt
Stir these 4 ingredients in a medium saucepan - bring to a boil over medium heat. Boil for 5 minutes.
Add 1 tsp. white vinegar and 1/2 tsp. baking soda. Stir well until it is a creamy color. Pour over popped corn - stir well to coat. Spread on baking sheets and bake at 250 for one hour, stirring every 15 minutes.
Mini Pumpkin Muffins (gluten free)
Mini pumpkin chocolate chip muffins
1 1/3 C Veg oil
5 eggs
1 can (16 oz) pumpkin
1 3/4 c Cup4cup gluten free flour or your favorite gluten free flour blend
2 C sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp nutmeg
1 tsp baking soda
1 package dry instant vanilla pudding
1 c toffee chips
1 c white chocolate chips
2 c semi sweet chocolate chips
Grease pans. Mix well oil, eggs, pumpkin, beat well. Seperate bowl: sift flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix well. Stir in pudding, toffee, white chocolate and semi sweet chocolate. Pour into mini muffin tins. Bake at 350 for 20-25 mins. Makes about 36 mini muffins
Wednesday, November 5, 2014
Halloween Candy Monster Cookies (gluten free)
Halloween Candy left over Monster Cookies
Be careful not to over mix these cookies. Mix each time just until combined.
4 c creamy peanut butter
1/2 c butter, softened
1/2 c coconut oil, melted
5 eggs
4 t vanilla
4 t baking soda
1 t salt
2 c gluten free rolled oats
1 c shredded coconut
2 c chocolate chips
2 c M&M's and whatever other candy you want to use. This time I used some Butterfingers and Snickers that I chopped up.
Mix the peanut butter, butter and coconut oil until smooth. Add eggs, vanilla, baking soda and salt and mix to combine. Add oats and coconut and mix. Add chocolate chips and candy and mix. Put golf ball size scoops on a baking sheet and bake at 350 degrees for about 12-15 minutes. Don't over bake.
Be careful not to over mix these cookies. Mix each time just until combined.
4 c creamy peanut butter
1/2 c butter, softened
1/2 c coconut oil, melted
5 eggs
4 t vanilla
4 t baking soda
1 t salt
2 c gluten free rolled oats
1 c shredded coconut
2 c chocolate chips
2 c M&M's and whatever other candy you want to use. This time I used some Butterfingers and Snickers that I chopped up.
Mix the peanut butter, butter and coconut oil until smooth. Add eggs, vanilla, baking soda and salt and mix to combine. Add oats and coconut and mix. Add chocolate chips and candy and mix. Put golf ball size scoops on a baking sheet and bake at 350 degrees for about 12-15 minutes. Don't over bake.
Wednesday, October 29, 2014
Food Gifts and Homemade Gifts
These are some of my favorite things to give as gifts that are homemade.
Coconut oil salves: (adapted from campwander.blogspot.com)
The Basic Ingredients
One recipe will fill five 4 oz glass jam jars.
1 Cup Organic Virgin Coconut Oil
1 Cup Olive Oil
4 T. Beeswax Pastilles
Slowly melt the coconut, olive oil and beeswax in a mason jar, in a warm bath, stirring with a knife every few minutes until melted. While waiting for the melt, line up {five} 4 oz jam jars with your EOs nearby.
Decide which blends you want to create and add the essential oils to each jar before filling.
Now you're ready to fill each jar with the melted coconut and olive oil stopping a half inch from the rim. Let cool until the salve hardens. Top with a paper towel while cooling. Secure lid tightly after the salve hardens.
Beauty Blend
Frankincense, Lavender and Cypress
Add 12 drops each to one 4 oz jar.
Allergy Blend
Lemon, Lavender and Peppermint,
Add 30 drops to one 4 oz jar.
Aches & Pain Blend
Add 30 drops deep blue, 10 drops Frankincense, 10 drops White Fir.
General Healing Salve:
10 drops lavender, 8 drops lemon, 6 drops melaleuca
Lip Balm:
2 part coconut oil to 1 part beeswax and put in a few drops of vitamin E oil if desired. Just melt and pour. Then add a drop of essential oil if you want.
Hot Chocolate:
Salted Caramel Hot Chocolate:
1 package Werthers candy, unwrapped and blended into a powder
1 1/2 cups good quality Dutch cocoa powder
1 tablespoons fleur de sel or good sea salt
1 cup instant dry milk powder
3/4 cup packed light brown sugar
10 ounces chocolate chips
Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Peppermint Hot Chocolate:
1 package hard peppermint candies, unwrapped and blended into a powder
1 1/2 cups good quality Dutch cocoa powder
1 cup instant dry milk powder
3/4 cup packed light brown sugar
10 ounces chocolate chips
Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Pumpkin Spice Hot Chocolate:
2 T pumpkin pie spice
1 1/2 cups good quality Dutch cocoa powder
1 cup instant dry milk powder
3/4 cup packed light brown sugar
10 ounces chocolate chips
Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Coconut Granola
Summer Minert
5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes
(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that
(Kerstin’s note) I like to add an egg white to help it all hold together.
Kerstin’s Salsa
1 can diced tomatoes
1 can rotel
1 small can pickled jalapenos
1 small handful of cilantro
1/8 t cumin
½ t salt
½ - 1 t garlic powder
Blend and pour into a 1 quart mason jar
Crackers with a KICK
(from April Clerc)
4 sleeves of saltine crackers
1 ¼ c vegetable oil
1 package ranch seasoning
1-2 T red chile flakes
Put the packages of crackers in a large container with a lid. Mix the other ingredients. Pour them over the crackers and turn the container over for a day or so until the crackers are all covered and the oil is mostly soaked in.
Another alternative:
2 bags of crackers, 1 pkg ranch powder, 1/4 cup red pepper ( depends really on how hot you like it) 1/3 cup olive oil. I mix everything minus crackers and let it sit for a awhile to really soak in all the flavors. Pour over crackers and turn every few minutes to coat everything.
3rd alternative: You can also use half mini-saltines and half cheese it crackers.
Garlic Pretzels
2 Bags (16 oz) mini twist pretzels
1 16 oz.bottle of Orville Redenbacher popcorn oil
1 pkg. of dry original Ranch dressing mix
1 Tbsp. dill weed
1 Tbsp of Garlic powder
Mix oil, dry ranch dressing, dill weed and garlic powder together and pour over pretzels. Mix well and mix again
three times an hour for 4 hours. When they stop being shiny from the oil they will be ready. It is close to the
4 hour mark that they become dull looking. Store in Zip lock bags or an airtight container.
Popcorn Seasonings:
Cheese:
½ c cheese powder, ¼ c butter powder, 1 t turmeric, 1 t dry mustard, ½ t paprika, ½ t onion powder, ½ t garlic powder, ¼ t cayenne, 2 t season salt. Put ¼ c seasoning on popcorn.
Herb seasoning:
Ingredients:
4 tablespoons celery salt
4 tablespoons dried parsley flakes
6 teaspoons garlic powder
6 teaspoons salt
6 teaspoons ground savory (you can try subbing thyme, but it will be a tad stronger)
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground sage
Directions:
Thoroughly mix all ingredients in a small bowl. Transfer to a glass or plastic container with a tight fitting lid. Stir or shake well before sprinkling atop freshly popped popcorn.
Read more: http://magazine.foxnews.com/food-wellness/5-seasoning-recipes-make-your-popcorn-pop#ixzz2fIa3Qo1u
Mexican Chocolate:
1 T cocoa, 2t powdered sugar, 1/8 t cinnamon, 1/8 t salt
Marshmallows
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Confectioners sugar, Cornstarch (optional)
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.
Coconut oil salves: (adapted from campwander.blogspot.com)
The Basic Ingredients
One recipe will fill five 4 oz glass jam jars.
1 Cup Organic Virgin Coconut Oil
1 Cup Olive Oil
4 T. Beeswax Pastilles
Slowly melt the coconut, olive oil and beeswax in a mason jar, in a warm bath, stirring with a knife every few minutes until melted. While waiting for the melt, line up {five} 4 oz jam jars with your EOs nearby.
Decide which blends you want to create and add the essential oils to each jar before filling.
Now you're ready to fill each jar with the melted coconut and olive oil stopping a half inch from the rim. Let cool until the salve hardens. Top with a paper towel while cooling. Secure lid tightly after the salve hardens.
Beauty Blend
Frankincense, Lavender and Cypress
Add 12 drops each to one 4 oz jar.
Allergy Blend
Lemon, Lavender and Peppermint,
Add 30 drops to one 4 oz jar.
Aches & Pain Blend
Add 30 drops deep blue, 10 drops Frankincense, 10 drops White Fir.
General Healing Salve:
10 drops lavender, 8 drops lemon, 6 drops melaleuca
Lip Balm:
2 part coconut oil to 1 part beeswax and put in a few drops of vitamin E oil if desired. Just melt and pour. Then add a drop of essential oil if you want.
Hot Chocolate:
Salted Caramel Hot Chocolate:
1 package Werthers candy, unwrapped and blended into a powder
1 1/2 cups good quality Dutch cocoa powder
1 tablespoons fleur de sel or good sea salt
1 cup instant dry milk powder
3/4 cup packed light brown sugar
10 ounces chocolate chips
Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Peppermint Hot Chocolate:
1 package hard peppermint candies, unwrapped and blended into a powder
1 1/2 cups good quality Dutch cocoa powder
1 cup instant dry milk powder
3/4 cup packed light brown sugar
10 ounces chocolate chips
Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Pumpkin Spice Hot Chocolate:
2 T pumpkin pie spice
1 1/2 cups good quality Dutch cocoa powder
1 cup instant dry milk powder
3/4 cup packed light brown sugar
10 ounces chocolate chips
Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Coconut Granola
Summer Minert
5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes
(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that
(Kerstin’s note) I like to add an egg white to help it all hold together.
Kerstin’s Salsa
1 can diced tomatoes
1 can rotel
1 small can pickled jalapenos
1 small handful of cilantro
1/8 t cumin
½ t salt
½ - 1 t garlic powder
Blend and pour into a 1 quart mason jar
Crackers with a KICK
(from April Clerc)
4 sleeves of saltine crackers
1 ¼ c vegetable oil
1 package ranch seasoning
1-2 T red chile flakes
Put the packages of crackers in a large container with a lid. Mix the other ingredients. Pour them over the crackers and turn the container over for a day or so until the crackers are all covered and the oil is mostly soaked in.
Another alternative:
2 bags of crackers, 1 pkg ranch powder, 1/4 cup red pepper ( depends really on how hot you like it) 1/3 cup olive oil. I mix everything minus crackers and let it sit for a awhile to really soak in all the flavors. Pour over crackers and turn every few minutes to coat everything.
3rd alternative: You can also use half mini-saltines and half cheese it crackers.
Garlic Pretzels
2 Bags (16 oz) mini twist pretzels
1 16 oz.bottle of Orville Redenbacher popcorn oil
1 pkg. of dry original Ranch dressing mix
1 Tbsp. dill weed
1 Tbsp of Garlic powder
Mix oil, dry ranch dressing, dill weed and garlic powder together and pour over pretzels. Mix well and mix again
three times an hour for 4 hours. When they stop being shiny from the oil they will be ready. It is close to the
4 hour mark that they become dull looking. Store in Zip lock bags or an airtight container.
Popcorn Seasonings:
Cheese:
½ c cheese powder, ¼ c butter powder, 1 t turmeric, 1 t dry mustard, ½ t paprika, ½ t onion powder, ½ t garlic powder, ¼ t cayenne, 2 t season salt. Put ¼ c seasoning on popcorn.
Herb seasoning:
Ingredients:
4 tablespoons celery salt
4 tablespoons dried parsley flakes
6 teaspoons garlic powder
6 teaspoons salt
6 teaspoons ground savory (you can try subbing thyme, but it will be a tad stronger)
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground sage
Directions:
Thoroughly mix all ingredients in a small bowl. Transfer to a glass or plastic container with a tight fitting lid. Stir or shake well before sprinkling atop freshly popped popcorn.
Read more: http://magazine.foxnews.com/food-wellness/5-seasoning-recipes-make-your-popcorn-pop#ixzz2fIa3Qo1u
Mexican Chocolate:
1 T cocoa, 2t powdered sugar, 1/8 t cinnamon, 1/8 t salt
Marshmallows
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Confectioners sugar, Cornstarch (optional)
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.
Sunday, October 26, 2014
Dark chocolate blender waffles
Dark chocolate blender waffles
3 c buttermilk
2 c rolled oats
1 c uncooked brown rice
1 T vanilla
4 T honey
4 eggs
1 T baking powder
1 t baking soda
1 t salt
1/4 c raw cocoa powder
1 T peanut butter powder (optional)
1 c dark chocolate chips (optional)
Put the milk, oats and rice into a high powered blender and blend on high until thoroughly blender. Add the vanilla, honey, eggs, baking powder, baking soda, salt and cocoa. Blend until combined. Use your waffle maker as directed. I like to add a few dark chocolate chips on top of the batter before I shut the lid on the waffle iron.
Thursday, October 9, 2014
Tamale and Ceviche class notes from Cancun
Tamales (Gerardo & Daniela)
Col
Sauté onion & garlic in Manteca
Add tomatoes julienned
Mix annato seed paste with water
Until thin
Mix annato mixture into tomato mixture
Mix some of the pork broth into the tomato mixture
Mix masa with water until thin & mix into tomato mixture until thickened.
Pork
Cook with onions, garlic, bell peppers, epazote
Mix annato & water into the prepared masa.
Soften banana leaves over gas flame
For the masa mix it with Manteca, pork broth, salt
Wrap & steam for one hour.
Top with ranchero salsa & crema
Ceviche
Grouper
Lime juice
White onion
Cilantro
Green tomato
Green pepper
Cucumber
Avocado
Serano
Col
Sauté onion & garlic in Manteca
Add tomatoes julienned
Mix annato seed paste with water
Until thin
Mix annato mixture into tomato mixture
Mix some of the pork broth into the tomato mixture
Mix masa with water until thin & mix into tomato mixture until thickened.
Pork
Cook with onions, garlic, bell peppers, epazote
Mix annato & water into the prepared masa.
Soften banana leaves over gas flame
For the masa mix it with Manteca, pork broth, salt
Wrap & steam for one hour.
Top with ranchero salsa & crema
Ceviche
Grouper
Lime juice
White onion
Cilantro
Green tomato
Green pepper
Cucumber
Avocado
Serano
2nd Cancun trip recipes
Tortilla soup
Put a couple of Tablespoons of vegetable oil in a pot on medium high.
Add 1 sliced white onion and saute.
Add a couple of cloves of smashed garlic.
Add 4 Roma tomatoes cut into quarters.
Add 6 epazote leaves.
Add 2 dried guajillo peppers that have been deseeded.
Add a good handful of tortilla chips.
Add chicken broth to cover.
Simmer until completely soft.
Blend in a blender.
Put through a fine mesh strainer.
Add more broth for consistency of soup.
Add salt to taste.
Garnish:
Dried guajillo peppers sliced thin and fried
Tortilla strips
Avocado sliced
Diced Panela cheese
Crema
Lentil soup
Heat 2 T vegetable oil in a pot on medium high heat.
Sauté one sliced white onion.
Add 2 sliced of bacon and 1 big slice of prosciutto. Cook until browned.
Add 1 Roma tomatoes sliced into quarters.
Add 2 c brown lentils.
Add chicken broth to cover and simmer until lentils are cooked. Add more broth or water if needed.
Blend when everything is cooked.
Strain in fine mesh strainer.
Add broth for texture.
Garnish:
Crema
Diced cooked bacon
Sliced and fried plantain and sweet potato (optional)
Ranchero sauce
In a pot put sliced tomato, diced white onion and a few springs of cilantro. Simmer until very very soft (about an hour) Add salt. Blend. Add water for texture.
Arrachera Mexicana
Flank steak cut lengthwise almost all the way through so it makes the steak long enough to roll marinated in chimichuri sauce and seared on both sides.
Chimichuri: white & red onion, parsley, lime juice, oregano, salt, pepper, white vinegar (updated: 1/2 medium red onion chopped, 1/2 medium white onion chopped, 1.5 oz fresh parsley (about 2 good handfuls), 1 T dried Mexican oregano, 1 t salt, 1 t pepper, 1/4 c white vinegar, 1/4 c lime juice, 1/2 c olive oil. All ingredients blended together.)
Poblano corn side dish
Heat oil in a skillet. Add sliced white onion.
Add crushed garlic.
Add poblano peppers roasted and sliced.
Add corn.
Add cream cheese and cream.
Mashed potato side dish
Mash potatoes
Add cream cheese, cream and Parmesan.
Shrimp dish at Latin
Shrimp is marinated in above chimichuri sauce with guajillo peppers added to the blend.
Clarified butter to dip it in:
Clarified butter, add rosemary, thyme, salt and garlic
Nopalitos salad:
Sliced nopalitos, lime, tomato, red onion & salt
Tuna tartar from Roma
Diced fresh tuna
Diced red onion
Capers chopped
Lime vinegarette: lime, Dijon mustard, salt, pepper, white vinegar, olive oil
Tuna tartar from Blue
Diced fresh tuna
Red onion
Vinegarette blended: capers, olive oil, regular mustard, salt, pepper, lime juice
Put a couple of Tablespoons of vegetable oil in a pot on medium high.
Add 1 sliced white onion and saute.
Add a couple of cloves of smashed garlic.
Add 4 Roma tomatoes cut into quarters.
Add 6 epazote leaves.
Add 2 dried guajillo peppers that have been deseeded.
Add a good handful of tortilla chips.
Add chicken broth to cover.
Simmer until completely soft.
Blend in a blender.
Put through a fine mesh strainer.
Add more broth for consistency of soup.
Add salt to taste.
Garnish:
Dried guajillo peppers sliced thin and fried
Tortilla strips
Avocado sliced
Diced Panela cheese
Crema
Lentil soup
Heat 2 T vegetable oil in a pot on medium high heat.
Sauté one sliced white onion.
Add 2 sliced of bacon and 1 big slice of prosciutto. Cook until browned.
Add 1 Roma tomatoes sliced into quarters.
Add 2 c brown lentils.
Add chicken broth to cover and simmer until lentils are cooked. Add more broth or water if needed.
Blend when everything is cooked.
Strain in fine mesh strainer.
Add broth for texture.
Garnish:
Crema
Diced cooked bacon
Sliced and fried plantain and sweet potato (optional)
Ranchero sauce
In a pot put sliced tomato, diced white onion and a few springs of cilantro. Simmer until very very soft (about an hour) Add salt. Blend. Add water for texture.
Arrachera Mexicana
Flank steak cut lengthwise almost all the way through so it makes the steak long enough to roll marinated in chimichuri sauce and seared on both sides.
Chimichuri: white & red onion, parsley, lime juice, oregano, salt, pepper, white vinegar (updated: 1/2 medium red onion chopped, 1/2 medium white onion chopped, 1.5 oz fresh parsley (about 2 good handfuls), 1 T dried Mexican oregano, 1 t salt, 1 t pepper, 1/4 c white vinegar, 1/4 c lime juice, 1/2 c olive oil. All ingredients blended together.)
Poblano corn side dish
Heat oil in a skillet. Add sliced white onion.
Add crushed garlic.
Add poblano peppers roasted and sliced.
Add corn.
Add cream cheese and cream.
Mashed potato side dish
Mash potatoes
Add cream cheese, cream and Parmesan.
Shrimp dish at Latin
Shrimp is marinated in above chimichuri sauce with guajillo peppers added to the blend.
Clarified butter to dip it in:
Clarified butter, add rosemary, thyme, salt and garlic
Nopalitos salad:
Sliced nopalitos, lime, tomato, red onion & salt
Tuna tartar from Roma
Diced fresh tuna
Diced red onion
Capers chopped
Lime vinegarette: lime, Dijon mustard, salt, pepper, white vinegar, olive oil
Tuna tartar from Blue
Diced fresh tuna
Red onion
Vinegarette blended: capers, olive oil, regular mustard, salt, pepper, lime juice
1st Cancun trip recipes
Green Shrimp Ceviche (Aguachile)
Ingredients
½ kg shrimp for cocktail
250 grs. Green tomato
50 grs. White Onion
1 garlic clove
50 grs. Cilantro
1 liter Lime Juice
20 ml garlic olive oil
Salt (as needed)
A pinch of black pepper
Process
Sit shrimp with lime juice, garlic olive oil and salt for 30 to 45 minutes, until cured (Make sure to cover all of the shrimp with the lime juice to make it even) (Mix every 20 minutes).
Blend green tomatoes, white onion, garlic clove, cilantro, 250 ml lime juice, a pinch of salt and black pepper
Marinade the cured shrimp with the green sauce and season to taste.
Salsa Tamulada (Chil’s Red salsa)
Ingredients
400 grs. Fresh Red Tomato
150 grs. White onion
2 cloves of garlic
30 grs. Fresh cilantro
Salt (as needed)
Process
Roast tomatoes, White onion, garlic in a skillet or in the oven
Blend with fresh cilantro
Season to taste
Salsa Ranchera
Ingredients
400 grs. Fresh tomatoes (cut in 4 pieces)
200 grs. White onion (Cut in squares)
5 cloves of garlic (Chop)
2 liters of water
20 ml oil
Salt
Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste
Salsa Verde (Green tomato Salsa)
Ingredients
400 grs. Green tomatoes
200 grs. White onion
5 cloves of garlic
2 liters of water
Salt
Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste
Salsa Habanera
Ingredients
300 grs. Habanero peppers
200 grs. White onion
5 cloves of garlic
Salt
Process
Roast habanero peppers, white onion and garlic with oil and salt in the oven
Cool down and blend
Season to taste
Cilantro Aioli
Ingredients
5 cloves of garlic
Salt to taste
500 ml olive oil
200 grs. Fresh cilantro
Poach the fresh cilantro in boiling water, simmer for 20 seconds and then dip into cold water with ice cubes and ice
In a blender, add garlic cloves, a pinch of salt, 250 ml of olive oil, poached cilantro and a cube of ice
Blend
Add the rest of the olive oil as the blender is processing.
Stop when thicken
Taste and add more salt if needed
Saffron Risotto
Ingredients
100 ml Olive Oil
200 grs. Finely chopped white onion
50 grs. Finely chopped Italian garlic
1 Kg. Arborio rice
300 ml. White wine
4 grs. Saffron
Chicken Stock (500 ml – 750 ml.)
200 grs. Green Asparagus
200 ml. Basil Pesto
60 grs. Butter
40 grs. Shredded parmegiano reggiano
Process
Preheat a sauté pan
Blend chicken stock and 3 grs of saffron
Sauté the onion and garlic with olive oil until softened and translucent
4. Add 1 gr of saffron threads, cook for 1 – 2 minutes. Add a pinch of salt.
*Note: Do not let the onion or garlic brown too much, we just want it translucent*
6. Incorporate Arborio rice and stir until seared
7. Add white wine and keep stirring during the process
8. When wine has reduced, add saffron stock a ladleful at a time, stirring and letting the rice absorb each one at a time until its al dente.
9. Remove from heat, add green Asparragus and stir until tender. Add butter cubes and parmesan cheese.
10. Season with salt to taste
11. Peel green asparagus and sauté the skin with pesto
12. Serve risotto and top it with the green asparagus’s skins.
Insalata Capresse
Ingredients
Fresh mozzarella Cheese
120 grs. Fresh tomato, peeled, without seeds (Petit brunoise cut)
50 grs. Fresh basil leaves (chiffonade)
50 ml. Pesto
Rosemary
Black Olives Pesto
Cherry tomato (Cut in halves, season with salt and pesto, mix. Bake in oven for 2 hours at 110°C)
Grilled Zucchinni
Process
Season zucchini with salt, olive oil and black pepper. Grill.
Cut fresh mozzarella
Cut the tomato in petit brunoise and mix with the basil leaves
Marinade with black olives pesto and season to taste with salt and mixed crushed peppers (black, pink and cilantro seeds)
Form towers with a cutter, setting the fresh mozzarella cheese in the bottom, topping it with the tomato mix
Drizzle pesto on top and decorate with a rosemary leave and dehydrated cherry tomatoes.
Ingredients
½ kg shrimp for cocktail
250 grs. Green tomato
50 grs. White Onion
1 garlic clove
50 grs. Cilantro
1 liter Lime Juice
20 ml garlic olive oil
Salt (as needed)
A pinch of black pepper
Process
Sit shrimp with lime juice, garlic olive oil and salt for 30 to 45 minutes, until cured (Make sure to cover all of the shrimp with the lime juice to make it even) (Mix every 20 minutes).
Blend green tomatoes, white onion, garlic clove, cilantro, 250 ml lime juice, a pinch of salt and black pepper
Marinade the cured shrimp with the green sauce and season to taste.
Salsa Tamulada (Chil’s Red salsa)
Ingredients
400 grs. Fresh Red Tomato
150 grs. White onion
2 cloves of garlic
30 grs. Fresh cilantro
Salt (as needed)
Process
Roast tomatoes, White onion, garlic in a skillet or in the oven
Blend with fresh cilantro
Season to taste
Salsa Ranchera
Ingredients
400 grs. Fresh tomatoes (cut in 4 pieces)
200 grs. White onion (Cut in squares)
5 cloves of garlic (Chop)
2 liters of water
20 ml oil
Salt
Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste
Salsa Verde (Green tomato Salsa)
Ingredients
400 grs. Green tomatoes
200 grs. White onion
5 cloves of garlic
2 liters of water
Salt
Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste
Salsa Habanera
Ingredients
300 grs. Habanero peppers
200 grs. White onion
5 cloves of garlic
Salt
Process
Roast habanero peppers, white onion and garlic with oil and salt in the oven
Cool down and blend
Season to taste
Cilantro Aioli
Ingredients
5 cloves of garlic
Salt to taste
500 ml olive oil
200 grs. Fresh cilantro
Poach the fresh cilantro in boiling water, simmer for 20 seconds and then dip into cold water with ice cubes and ice
In a blender, add garlic cloves, a pinch of salt, 250 ml of olive oil, poached cilantro and a cube of ice
Blend
Add the rest of the olive oil as the blender is processing.
Stop when thicken
Taste and add more salt if needed
Saffron Risotto
Ingredients
100 ml Olive Oil
200 grs. Finely chopped white onion
50 grs. Finely chopped Italian garlic
1 Kg. Arborio rice
300 ml. White wine
4 grs. Saffron
Chicken Stock (500 ml – 750 ml.)
200 grs. Green Asparagus
200 ml. Basil Pesto
60 grs. Butter
40 grs. Shredded parmegiano reggiano
Process
Preheat a sauté pan
Blend chicken stock and 3 grs of saffron
Sauté the onion and garlic with olive oil until softened and translucent
4. Add 1 gr of saffron threads, cook for 1 – 2 minutes. Add a pinch of salt.
*Note: Do not let the onion or garlic brown too much, we just want it translucent*
6. Incorporate Arborio rice and stir until seared
7. Add white wine and keep stirring during the process
8. When wine has reduced, add saffron stock a ladleful at a time, stirring and letting the rice absorb each one at a time until its al dente.
9. Remove from heat, add green Asparragus and stir until tender. Add butter cubes and parmesan cheese.
10. Season with salt to taste
11. Peel green asparagus and sauté the skin with pesto
12. Serve risotto and top it with the green asparagus’s skins.
Insalata Capresse
Ingredients
Fresh mozzarella Cheese
120 grs. Fresh tomato, peeled, without seeds (Petit brunoise cut)
50 grs. Fresh basil leaves (chiffonade)
50 ml. Pesto
Rosemary
Black Olives Pesto
Cherry tomato (Cut in halves, season with salt and pesto, mix. Bake in oven for 2 hours at 110°C)
Grilled Zucchinni
Process
Season zucchini with salt, olive oil and black pepper. Grill.
Cut fresh mozzarella
Cut the tomato in petit brunoise and mix with the basil leaves
Marinade with black olives pesto and season to taste with salt and mixed crushed peppers (black, pink and cilantro seeds)
Form towers with a cutter, setting the fresh mozzarella cheese in the bottom, topping it with the tomato mix
Drizzle pesto on top and decorate with a rosemary leave and dehydrated cherry tomatoes.
Wednesday, October 1, 2014
Herbed Salad Dressing
Simple dressing of things I always have on hand. It's so good and goes with almost any kind of salad mixture.
Herb Salad Dressing
1 c olive oil
1 c red wine vinegar
1 T Dijon mustard
2 t dried oregano
2 t dried basil
2 t garlic powder
2 t onion powder
1 t salt
1 t pepper
Tuesday, September 30, 2014
Coconut Almond Cinnamon Granola
My friend Summer gave me this granola recipe. It's amazing! I just made a few changes for my liking. Here is Summer's recipe followed by the recipe with my changes.
Coconut Granola
Summer Minert
5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes
(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that
Coconut Almond Cinnamon Granola
Kerstin's version
5 cups of oats, 1 c sliced almonds, 1/3 cup maple syrup, 1/3 brown sugar 4 teaspoons vanilla, Half a teaspoon salt, 1/3 cup of coconut oil, 1 c unsweetened coconut flakes or 1 c sweetened coconut (whatever I have on hand. Trader Joes coconut is my favorite), 1 egg white (It helped the coconut crisp up and stay in chunks, 1 t cinnamon. Mix thoroughly then press into a parchment lined jelly roll pan. Bake at 325 for 20 minutes turn sheet bake another 10 - 20 minutes, until golden brown.
Thursday, September 25, 2014
Soup and Smoothie Class
I'm teaching a soups and smoothies class at church this Saturday. This is the information I will be sharing.
Soups
Tortilla soup
( I learned this soup from Chef Daniela at the Azul Beach Resort in Cancun. It's like a cross between a tortilla soup and a tomato soup.)
Put a couple of Tablespoons of vegetable oil in a pot on medium high.
Add 1 sliced white onion and saute.
Add a couple of cloves of smashed garlic.
Add 4 Roma tomatoes cut into quarters.
Add 6 epazote leaves.
Add 2 dried guajillo peppers that have been deseeded.
Add a good handful of tortilla chips.
Add chicken broth to cover.
Simmer until completely soft.
Blend in a blender.
Put through a fine mesh strainer.
Add more broth for consistency of soup.
Add salt to taste.
Garnish:
Dried guajillo peppers sliced thin and fried
Tortilla strips
Avocado sliced
Diced Panela cheese
Crema
Butternut Squash Soup
(From my sister Kiana)
2 T. Butter
1 red onion (I use whatever I have on hand)
2 cloves of garlic chopped
4 cups. peeled, seeded, and cubed butternut squash
5 cups. chicken stock
1 1/2 cups. cubed potatoes
1 t. paprika
1/2 cup half and half (I rarely use)
salt and pepper to taste
Melt the butter in a large stock pot and add the onion and garlic and
cook for about 5 min or until soft.
Add everything but the half and half. Simmer for about 30 min. or
everything is soft. Transfer in small batches to a blender and process
until smooth. Be careful of the hot liquids. Add the half and half.
Reheat slowly.
Garnish each serving with a few drops of cream.
Cauliflower Soup
4 c chicken broth
1 head cauliflower, chopped
1 large onion chopped
Bring everything to a boil, then simmer until soft and blend.
Smoothies
Questions to ask yourself:
Why am I making smoothies? More fruits and veggies in my diet? Get my kids to eat fruits and veggies? Meal replacement? A frozen treat? Gain weight? Lose weight?
Recipes:
Hot Pink Breakfast Smoothie
Green smoothie girl
1 ½ c coconut water
2 T raw beet, peeled
1 large carrot peeled
½ c sprouted sunflower seeds, sesame seeds or cashews (soak overnight)
2 T chopped dates or 2 large pitted dates
12 oz frozen strawberries
1 T flax seeds, flax oil or hempseed oil
Chocolate oat smoothie
for the smoothie:
1-2 frozen bananas
1 tbsp organic cacao powder
1/4 cup almond milk (or soy milk)
4-6 icecubes
2 tsp stevia sugar
1-2 tbsp oats
1 tsp nut butter of choice (optional)
1. blend 1-2 frozen bananas with 1 tbsp of cacao powder, 1/4 cup of almond milk, 4-6 icecubes, 2 tsp of stevia sugar and 1 big tbsp oats. and if you want add a spoon of peanut or almond butter but that's optional.
Turmeric milk (I love to drink this at night)
1 c unsweetened almond milk
1 t vanilla
¼ t cinnamon
½ t turmeric
1 t honey (or a couple of drops of stevia
Put everything in the blender and blend until warm or you can just blend and then warm on the stove or microwave.
General Smoothie information from my cousin Niki who is the smoothie Queen!
Spinach, chard, kale & collard greens. My fav greens to use in smoothies bc they are more mild in flavor. I also use spring mix (usually organic), or other pre-packaged salad greens, ( If I can't find other good greens). Spinach is the easiest to find. Costco has 3 types of pre-washed bagged greens (large in size)-that I love. The organic baby kale, spinach (I usually just go for the non-organic spinach, bc I prefer the amount to the price of the organic in the plastic containers), and a new one that is a mix of baby chard, kale & spinach. I do try & rotate my greens to provide optimal benefits & cover different nutrients, while not getting over saturated with one type.
This is my basic template recipe, but it varies depending on what type of fruit & greens are together, or that I have.
I have a Blend tech & Vitamix- both are great blenders!
I fill the Vitamix completely full of greens, then add about 2 Cups of water (more if it's too thick). Blend on high for 10-20 sec, until greens and water are smooth (I try to blend greens up first bc I like it when my smoothies are SMOOTH, and I'm not getting a chunk of greens later on). Then I add the fruit! I use basically anything I have- bananas sweeten them really nicely. Pears help cut out some of the bitter green taste, apples & grapes are great too to sweeten. But I love to eat apples by themselves, so I will usually put frozen fruit in. Frozen bags from Costco are the best & cheapest. I love their pineapple (Kirkland brand), mangos, mixed berries & blueberries, My goto & fav is the frozen pineapple. If I find fruit on a good deal, or have fruit that is going bad, and I know I won't be able to eat it in time- I will freeze it & use it in smoothies later.
Extra things I love to add to smoothies:
*1-4 TBSP of chia seeds (cheapest at costco) for a full blender (64oz)- they have great omega 3 AND omega 9, as well as many other nutrients. They can absorb 10x their weight in water & so it helps u feel more full. They also thicken up smoothies.
*or 1-4TBSP flaxseed, great omega 3, give smoothies kind of a diff flavor (not my fav, but not bad & worth the health benefits).
*1/4-1/2 of a lemon with the peel- (I wash & scrub my lemons with a veggie wash & scrubber first). Makes smoothies taste fresh & cut out some of the greens stronger taste. Also great nutrients
*can use coconut water rather than water, for post & pre-workouts to replace lost electrolytes, or just for other health benefits (I also like to use fermented coconut water for the probiotics, you can get it at Whole Foods - Kerstin)
*little bit of Mint leaves add a very nice taste to smoothies, just not too much
*ginger is also a great cleansing & detoxing addition. Peel and add +- 1inch.
*1 dropper full of liquid stevia for a full 64oz, (I usually only add if I've made a particularly nasty smoothie, or if I want my kids to drink it). Can also add just a couple drops to one serving.
*dates& figs also sweeten nicely. I love to get the medjol dates from Costco (just make sure to take the pits out first! They don't blend smooth) these are great in the hot pink breakfast smoothie as well.
Nikishalani smoothie
-Greens, Water& Lemon
Pack Vitamix full of greens (spinach, chard, Kale, collard greens, etc.) add about 2.5 C water, & 1/2 lemon (scrubbed & washed), blend until smooth. Add another handful or two of greens, blend again. Add more water if needed.
1-2 C frozen pineapple
1-2 bananas (fresh or frozen)
Blend until smooth & ENJOY!!!
I love this smoothie it is my favorite:-)
It also tastes great with pineapple & mango, or just mango in place of pineapple. When nectarines and peaches are in season I buy them by the box here put those instead of pineapple. You can use any fruits & greens you want. Sometimes, when I remember, I will add chia seeds to this as well. This combo above is my Go to smoothie:-)
So basically it boils down to me getting about 1/3 greens, 1/3 water, 1/3 fruit.
Apple Ginger mango smoothie:
Greens & water
3 apples
1-2 C Frozen mango
1+ inch Ginger (peeled)
1/2 lemon, with peel (scrubbed)
Additional things you can add to smoothies
Spirulina: From WebMD:
Blue-green algae are used as a source of dietary protein, B-vitamins, and iron. They are also used for weight loss, attention deficit-hyperactivity disorder (ADHD), hayfever, diabetes, stress, fatigue, anxiety, depression, and premenstrual syndrome (PMS) and other women’s health issues.
Hemp seeds : From seedguides.info:
Hemp seeds are high in nutritional value and contain 20 different varieties of amino acids and all nine of the essential amino acids (like flax). Some essential amino acids can't be naturally produced by the body and these seeds have the capacity to supplement them in the body. They contain high amounts of protein, which helps in strengthening the immune system, thereby, reducing the instances of diseases, besides helping in excreting toxins from the body. Studies in the recent past have shown that consuming hemp seeds whether raw or in oil form, has the capacity to aid in the healing process of diseases related to immune deficiency. There is no other food substance which contains such high quantities of essential fatty acids found in hemp seeds, higher than even flaxseed and other nut or seed oil as well as containing high amounts of vitamin E and trace minerals. It has a balanced ratio of omega 3 to 6 fats at around a three to one ratio. This won't help correct your omega balance if it's off, but it gives you the right balance to start with.
Further the protein content of the hemp seed is supposed to be very digestible. Many people noted their personal experience of finding that hemp seed protein did not cause bloating or gas, like some of their whey, or other protein shakes did. And, unlike soy which has super high amounts of phytic acid (that anti-nutrient that prevents us from absorbing minerals), hemp seed doesn't contain phytic acid.
Raw cacao powder: From nuts.com:
Cacao Health Benefits
1) Cacao contains more antioxidants per cup than wine or tea! The protective flavonoids in organic cacao powder can protect cells against damage by free radicals. Researchers at Cornell University found that a cup of cocoa contains nearly twice the antioxidants present in a glass of red wine, up to three times the antioxidants found in a cup of green tea, and five times the concentration in a cup of black tea. These findings are published in the Journal of Agriculture and Food Chemistry.
2) Organic cacao powder is rich in flavonoids which can support heart health by reducing blood pressure and relaxing blood vessels. The Zutphen Elderly Study published in 2005 found that flavonoid intake was inversely associated with coronary heart disease, and high systolic and diastolic blood pressure.
3) Cacao is a natural mood booster because it stimulates the release of endorphins and serotonin in the brain. Feeling a little blue? Cacao also contains anandamide which leaves us feeling blissful and elevates our happiness levels.
4) Cacao powder is a brain food. The journal Neurology published preliminary research suggesting that cacao may improve cognitive function and the flow of blood to the brain.
5) Cacao is one of the richest food sources of magnesium, which aids over 300 chemical reactions in the body. Magnesium supports everything from cardiovascular function to bone health. A one-ounce serving of cacao powder contains over 30% of the Daily Value (DV) for magnesium.
Soups
Tortilla soup
( I learned this soup from Chef Daniela at the Azul Beach Resort in Cancun. It's like a cross between a tortilla soup and a tomato soup.)
Put a couple of Tablespoons of vegetable oil in a pot on medium high.
Add 1 sliced white onion and saute.
Add a couple of cloves of smashed garlic.
Add 4 Roma tomatoes cut into quarters.
Add 6 epazote leaves.
Add 2 dried guajillo peppers that have been deseeded.
Add a good handful of tortilla chips.
Add chicken broth to cover.
Simmer until completely soft.
Blend in a blender.
Put through a fine mesh strainer.
Add more broth for consistency of soup.
Add salt to taste.
Garnish:
Dried guajillo peppers sliced thin and fried
Tortilla strips
Avocado sliced
Diced Panela cheese
Crema
Butternut Squash Soup
(From my sister Kiana)
2 T. Butter
1 red onion (I use whatever I have on hand)
2 cloves of garlic chopped
4 cups. peeled, seeded, and cubed butternut squash
5 cups. chicken stock
1 1/2 cups. cubed potatoes
1 t. paprika
1/2 cup half and half (I rarely use)
salt and pepper to taste
Melt the butter in a large stock pot and add the onion and garlic and
cook for about 5 min or until soft.
Add everything but the half and half. Simmer for about 30 min. or
everything is soft. Transfer in small batches to a blender and process
until smooth. Be careful of the hot liquids. Add the half and half.
Reheat slowly.
Garnish each serving with a few drops of cream.
Cauliflower Soup
4 c chicken broth
1 head cauliflower, chopped
1 large onion chopped
Bring everything to a boil, then simmer until soft and blend.
Smoothies
Questions to ask yourself:
Why am I making smoothies? More fruits and veggies in my diet? Get my kids to eat fruits and veggies? Meal replacement? A frozen treat? Gain weight? Lose weight?
Recipes:
Hot Pink Breakfast Smoothie
Green smoothie girl
1 ½ c coconut water
2 T raw beet, peeled
1 large carrot peeled
½ c sprouted sunflower seeds, sesame seeds or cashews (soak overnight)
2 T chopped dates or 2 large pitted dates
12 oz frozen strawberries
1 T flax seeds, flax oil or hempseed oil
Chocolate oat smoothie
for the smoothie:
1-2 frozen bananas
1 tbsp organic cacao powder
1/4 cup almond milk (or soy milk)
4-6 icecubes
2 tsp stevia sugar
1-2 tbsp oats
1 tsp nut butter of choice (optional)
1. blend 1-2 frozen bananas with 1 tbsp of cacao powder, 1/4 cup of almond milk, 4-6 icecubes, 2 tsp of stevia sugar and 1 big tbsp oats. and if you want add a spoon of peanut or almond butter but that's optional.
Turmeric milk (I love to drink this at night)
1 c unsweetened almond milk
1 t vanilla
¼ t cinnamon
½ t turmeric
1 t honey (or a couple of drops of stevia
Put everything in the blender and blend until warm or you can just blend and then warm on the stove or microwave.
General Smoothie information from my cousin Niki who is the smoothie Queen!
Spinach, chard, kale & collard greens. My fav greens to use in smoothies bc they are more mild in flavor. I also use spring mix (usually organic), or other pre-packaged salad greens, ( If I can't find other good greens). Spinach is the easiest to find. Costco has 3 types of pre-washed bagged greens (large in size)-that I love. The organic baby kale, spinach (I usually just go for the non-organic spinach, bc I prefer the amount to the price of the organic in the plastic containers), and a new one that is a mix of baby chard, kale & spinach. I do try & rotate my greens to provide optimal benefits & cover different nutrients, while not getting over saturated with one type.
This is my basic template recipe, but it varies depending on what type of fruit & greens are together, or that I have.
I have a Blend tech & Vitamix- both are great blenders!
I fill the Vitamix completely full of greens, then add about 2 Cups of water (more if it's too thick). Blend on high for 10-20 sec, until greens and water are smooth (I try to blend greens up first bc I like it when my smoothies are SMOOTH, and I'm not getting a chunk of greens later on). Then I add the fruit! I use basically anything I have- bananas sweeten them really nicely. Pears help cut out some of the bitter green taste, apples & grapes are great too to sweeten. But I love to eat apples by themselves, so I will usually put frozen fruit in. Frozen bags from Costco are the best & cheapest. I love their pineapple (Kirkland brand), mangos, mixed berries & blueberries, My goto & fav is the frozen pineapple. If I find fruit on a good deal, or have fruit that is going bad, and I know I won't be able to eat it in time- I will freeze it & use it in smoothies later.
Extra things I love to add to smoothies:
*1-4 TBSP of chia seeds (cheapest at costco) for a full blender (64oz)- they have great omega 3 AND omega 9, as well as many other nutrients. They can absorb 10x their weight in water & so it helps u feel more full. They also thicken up smoothies.
*or 1-4TBSP flaxseed, great omega 3, give smoothies kind of a diff flavor (not my fav, but not bad & worth the health benefits).
*1/4-1/2 of a lemon with the peel- (I wash & scrub my lemons with a veggie wash & scrubber first). Makes smoothies taste fresh & cut out some of the greens stronger taste. Also great nutrients
*can use coconut water rather than water, for post & pre-workouts to replace lost electrolytes, or just for other health benefits (I also like to use fermented coconut water for the probiotics, you can get it at Whole Foods - Kerstin)
*little bit of Mint leaves add a very nice taste to smoothies, just not too much
*ginger is also a great cleansing & detoxing addition. Peel and add +- 1inch.
*1 dropper full of liquid stevia for a full 64oz, (I usually only add if I've made a particularly nasty smoothie, or if I want my kids to drink it). Can also add just a couple drops to one serving.
*dates& figs also sweeten nicely. I love to get the medjol dates from Costco (just make sure to take the pits out first! They don't blend smooth) these are great in the hot pink breakfast smoothie as well.
Nikishalani smoothie
-Greens, Water& Lemon
Pack Vitamix full of greens (spinach, chard, Kale, collard greens, etc.) add about 2.5 C water, & 1/2 lemon (scrubbed & washed), blend until smooth. Add another handful or two of greens, blend again. Add more water if needed.
1-2 C frozen pineapple
1-2 bananas (fresh or frozen)
Blend until smooth & ENJOY!!!
I love this smoothie it is my favorite:-)
It also tastes great with pineapple & mango, or just mango in place of pineapple. When nectarines and peaches are in season I buy them by the box here put those instead of pineapple. You can use any fruits & greens you want. Sometimes, when I remember, I will add chia seeds to this as well. This combo above is my Go to smoothie:-)
So basically it boils down to me getting about 1/3 greens, 1/3 water, 1/3 fruit.
Apple Ginger mango smoothie:
Greens & water
3 apples
1-2 C Frozen mango
1+ inch Ginger (peeled)
1/2 lemon, with peel (scrubbed)
Additional things you can add to smoothies
Spirulina: From WebMD:
Blue-green algae are used as a source of dietary protein, B-vitamins, and iron. They are also used for weight loss, attention deficit-hyperactivity disorder (ADHD), hayfever, diabetes, stress, fatigue, anxiety, depression, and premenstrual syndrome (PMS) and other women’s health issues.
Hemp seeds : From seedguides.info:
Hemp seeds are high in nutritional value and contain 20 different varieties of amino acids and all nine of the essential amino acids (like flax). Some essential amino acids can't be naturally produced by the body and these seeds have the capacity to supplement them in the body. They contain high amounts of protein, which helps in strengthening the immune system, thereby, reducing the instances of diseases, besides helping in excreting toxins from the body. Studies in the recent past have shown that consuming hemp seeds whether raw or in oil form, has the capacity to aid in the healing process of diseases related to immune deficiency. There is no other food substance which contains such high quantities of essential fatty acids found in hemp seeds, higher than even flaxseed and other nut or seed oil as well as containing high amounts of vitamin E and trace minerals. It has a balanced ratio of omega 3 to 6 fats at around a three to one ratio. This won't help correct your omega balance if it's off, but it gives you the right balance to start with.
Further the protein content of the hemp seed is supposed to be very digestible. Many people noted their personal experience of finding that hemp seed protein did not cause bloating or gas, like some of their whey, or other protein shakes did. And, unlike soy which has super high amounts of phytic acid (that anti-nutrient that prevents us from absorbing minerals), hemp seed doesn't contain phytic acid.
Raw cacao powder: From nuts.com:
Cacao Health Benefits
1) Cacao contains more antioxidants per cup than wine or tea! The protective flavonoids in organic cacao powder can protect cells against damage by free radicals. Researchers at Cornell University found that a cup of cocoa contains nearly twice the antioxidants present in a glass of red wine, up to three times the antioxidants found in a cup of green tea, and five times the concentration in a cup of black tea. These findings are published in the Journal of Agriculture and Food Chemistry.
2) Organic cacao powder is rich in flavonoids which can support heart health by reducing blood pressure and relaxing blood vessels. The Zutphen Elderly Study published in 2005 found that flavonoid intake was inversely associated with coronary heart disease, and high systolic and diastolic blood pressure.
3) Cacao is a natural mood booster because it stimulates the release of endorphins and serotonin in the brain. Feeling a little blue? Cacao also contains anandamide which leaves us feeling blissful and elevates our happiness levels.
4) Cacao powder is a brain food. The journal Neurology published preliminary research suggesting that cacao may improve cognitive function and the flow of blood to the brain.
5) Cacao is one of the richest food sources of magnesium, which aids over 300 chemical reactions in the body. Magnesium supports everything from cardiovascular function to bone health. A one-ounce serving of cacao powder contains over 30% of the Daily Value (DV) for magnesium.
Tuesday, September 23, 2014
Red Lentil Soup
Red Lentil Soup
Ingredients
1 1/2 cups red lentils
1 teaspoon turmeric
1 teaspoon cumin seed
3 cardamom pods
6 curry leaves
6 cups chicken stock
2 T ghee or vegetable oil
2 teaspoons mustard seeds
2 garlic cloves, cut in half
salt and pepper
1 lemon
Directions
Saute the garlic, mustard seeds, cumin seed, cardamom and turmeric in the ghee or vegetable oil until fragrant. Add the lentils and broth. Bring it to a boil, then simmer until soft, about 30 minutes. Carefully pour into a blender and puree. Salt and pepper to taste. Garnish with fresh cilantro.
Ingredients
1 1/2 cups red lentils
1 teaspoon turmeric
1 teaspoon cumin seed
3 cardamom pods
6 curry leaves
6 cups chicken stock
2 T ghee or vegetable oil
2 teaspoons mustard seeds
2 garlic cloves, cut in half
salt and pepper
1 lemon
Directions
Saute the garlic, mustard seeds, cumin seed, cardamom and turmeric in the ghee or vegetable oil until fragrant. Add the lentils and broth. Bring it to a boil, then simmer until soft, about 30 minutes. Carefully pour into a blender and puree. Salt and pepper to taste. Garnish with fresh cilantro.
Friday, September 12, 2014
Gluten Free No Rise Quick Pizza and Zucchini Pizza (no grain)
No-rise quick gluten free pizza
2 c Cup4cup flour or your favorite gluten free flour blend
2 T sugar
1 T yeast
1 t salt
1 c warm water
While you're making the pizza dough preheat a pizza stone in the oven at 500 degrees and get 2 pieces of parchment paper ready for the pizza dough.
Then mix together all the dough ingredients with your hands. Spray your parchment and your hands with a little cooking spray. Split the dough in half and press it carefully onto your two pieces of parchment paper. Put the dough carefully onto your preheated pizza stone and cook for 8 minutes. Take it out of the oven and top with your favorite sauce and toppings. Then put it back in the oven for 8-10 minutes or until golden. If you have a pizza peel to move the pizza back and forth it's much easier.
Zucchini pizza crust (no grain)
3 c zucchini grated and ring it out in a towel to get rid of all moisture.
2 eggs
1/2 c grated Parmesan
1 t Italian seasoning
1 t salt
While you're making the pizza dough preheat a pizza stone in the oven at 500 degrees and get a piece of parchment paper ready for the pizza dough.
Then mix together all the crust ingredients with your hands. Spray your parchment with a little cooking spray. Press the crust carefully onto your parchment paper. It should be very thin but with no holes. Put the crust carefully onto your preheated pizza stone and cook for 8 minutes. Take it out of the oven and top with your favorite sauce and toppings. Then put it back in the oven for 8-10 minutes or until golden. If you have a pizza peel to move the pizza back and forth it's much easier.
2 c Cup4cup flour or your favorite gluten free flour blend
2 T sugar
1 T yeast
1 t salt
1 c warm water
While you're making the pizza dough preheat a pizza stone in the oven at 500 degrees and get 2 pieces of parchment paper ready for the pizza dough.
Then mix together all the dough ingredients with your hands. Spray your parchment and your hands with a little cooking spray. Split the dough in half and press it carefully onto your two pieces of parchment paper. Put the dough carefully onto your preheated pizza stone and cook for 8 minutes. Take it out of the oven and top with your favorite sauce and toppings. Then put it back in the oven for 8-10 minutes or until golden. If you have a pizza peel to move the pizza back and forth it's much easier.
Zucchini pizza crust (no grain)
3 c zucchini grated and ring it out in a towel to get rid of all moisture.
2 eggs
1/2 c grated Parmesan
1 t Italian seasoning
1 t salt
While you're making the pizza dough preheat a pizza stone in the oven at 500 degrees and get a piece of parchment paper ready for the pizza dough.
Then mix together all the crust ingredients with your hands. Spray your parchment with a little cooking spray. Press the crust carefully onto your parchment paper. It should be very thin but with no holes. Put the crust carefully onto your preheated pizza stone and cook for 8 minutes. Take it out of the oven and top with your favorite sauce and toppings. Then put it back in the oven for 8-10 minutes or until golden. If you have a pizza peel to move the pizza back and forth it's much easier.
Rosti
Rosti with "daddy eggs" (as my children call them because daddy makes them for them this way and they love them).
I went with my husband on a business trip to Switzerland last year and it was love at first bite with Rosti. I was determined to learn to make them. This is the closest I've gotten.
Rosti
4-5 medium potatoes
salt
pepper
4 T butter
Parboil 4-5 medium russet potatoes. Put them in a pot of cold water and boil them for exactly 6 minutes. Then let them completely cool in the fridge. Once cool peel them and grate them. Melt 2 T butter in a large skillet, once melted put the grated potatoes in the skillet and gently press down. Cook at medium for about 10 mins until the edges are golden. Carefully put a plate inside your skillet top side down and flip the potatoes over onto the plate. I like to use pot holders on my hands while doing that. Melt another 2T butter in the skillet and carefully slide the potatoes back into the pan to cook the other side. Once the second side is golden brown put the plate back in the skillet and flip the pan to get the potatoes onto the plate. Salt and enjoy!
I went with my husband on a business trip to Switzerland last year and it was love at first bite with Rosti. I was determined to learn to make them. This is the closest I've gotten.
Rosti
4-5 medium potatoes
salt
pepper
4 T butter
Parboil 4-5 medium russet potatoes. Put them in a pot of cold water and boil them for exactly 6 minutes. Then let them completely cool in the fridge. Once cool peel them and grate them. Melt 2 T butter in a large skillet, once melted put the grated potatoes in the skillet and gently press down. Cook at medium for about 10 mins until the edges are golden. Carefully put a plate inside your skillet top side down and flip the potatoes over onto the plate. I like to use pot holders on my hands while doing that. Melt another 2T butter in the skillet and carefully slide the potatoes back into the pan to cook the other side. Once the second side is golden brown put the plate back in the skillet and flip the pan to get the potatoes onto the plate. Salt and enjoy!
Friday, August 29, 2014
"Man Pleasing Chicken"
When I read the title of this recipe I chuckled, but my man really was pleased when he ate it! He loved it, and I loved it because it was so easy and it was delicious.
Man Pleasing Chicken
http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/ (she adapted it from the Trader Joe's cookbook)
1 1/2 lbs boneless skinless chicken thighs
1/2 c Dijon mustard (I've used coarse grain mustard and it works as well)
1/4 c Maple syrup
1 T Rice/rice wine vinegar
1 T Fresh rosemary chopped
Salt and pepper to taste
Mix the mustard, syrup, and vinegar together. Put the chicken in a foil lined baking dish. Pour the mustard mixture over the chicken. Bake at 450 degrees for about 40 minutes or until chicken reaches 165 degrees.
Man Pleasing Chicken
http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/ (she adapted it from the Trader Joe's cookbook)
1 1/2 lbs boneless skinless chicken thighs
1/2 c Dijon mustard (I've used coarse grain mustard and it works as well)
1/4 c Maple syrup
1 T Rice/rice wine vinegar
1 T Fresh rosemary chopped
Salt and pepper to taste
Mix the mustard, syrup, and vinegar together. Put the chicken in a foil lined baking dish. Pour the mustard mixture over the chicken. Bake at 450 degrees for about 40 minutes or until chicken reaches 165 degrees.
Miranda Lambert's family Meatloaf
This is our favorite meatloaf recipe. It makes a ton a freezes well. It's unique and delicious. I usually use gluten free crackers to make it for my husband who has Celiac. I saute the peppers and onions before I put them in the mixture.
Miranda's Meatloaf Recipe
http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert
2 lbs. ground beef
1 lb. ground breakfast sausage (mild or regular)
1/2 sleeve of finely crushed saltines or Ritz crackers
2 eggs
1 dash of Worcestershire
1 tsp. prepared mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion
Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).
Bake at 350° for 1 hour. Prepare topping while baking.
Topping:
Blend together 1 c. ketchup and 1/4 c. brown sugar.
After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. ENJOY!
Read more: http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert#ixzz3BpB9GeLy
Miranda's Meatloaf Recipe
http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert
2 lbs. ground beef
1 lb. ground breakfast sausage (mild or regular)
1/2 sleeve of finely crushed saltines or Ritz crackers
2 eggs
1 dash of Worcestershire
1 tsp. prepared mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion
Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).
Bake at 350° for 1 hour. Prepare topping while baking.
Topping:
Blend together 1 c. ketchup and 1/4 c. brown sugar.
After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. ENJOY!
Read more: http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert#ixzz3BpB9GeLy
Ham and Swiss Sliders
These little sandwiches look simple, but they have an unforgettable and creaveable taste. I make these for baby showers a lot. A perfect shower, brunch, potluck dish.
Ham and Swiss Sliders
adapted from: http://ourrecipeclub.blogspot.com/2009/05/katies-ham-swiss-sliders.html
24 Hawaiian rolls
24 pieces good honey ham
24 small slices swiss cheese
{poppy seed sauce}
1 1/2 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T dried minced onion
1/2 tsp. worschestershire sauce
Place a slice of ham & a slice of swiss inside of each roll. Put the rolls on a cookie sheet very close together. Wisk the poppy seed sauce ingredients together. Pour evenly over the sandwiches. Bake at 350 for 15 minutes or until cheese is melted. Serve warm (but they're still good cold)
Ham and Swiss Sliders
adapted from: http://ourrecipeclub.blogspot.com/2009/05/katies-ham-swiss-sliders.html
24 Hawaiian rolls
24 pieces good honey ham
24 small slices swiss cheese
{poppy seed sauce}
1 1/2 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T dried minced onion
1/2 tsp. worschestershire sauce
Place a slice of ham & a slice of swiss inside of each roll. Put the rolls on a cookie sheet very close together. Wisk the poppy seed sauce ingredients together. Pour evenly over the sandwiches. Bake at 350 for 15 minutes or until cheese is melted. Serve warm (but they're still good cold)
Balsamic Honey Pulled Pork Sliders
I love this recipe. I've served it on little Hawaiian rolls but our favorite way to eat it is stuffed into a baked potato with coleslaw and bread and butter pickles on top. It's unique and delicious! I like to buy the trader joes frozen bell peppers, it makes things even easier!
Balsamic Honey Pulled Pork Sliders
http://www.bhg.com/recipe/pork/balsamic-honey-pulled-pork-sliders/
Ingredients:
2 1/2 – 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size whole wheat hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw
Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.
Source: Better Homes & Gardens
Balsamic Honey Pulled Pork Sliders
http://www.bhg.com/recipe/pork/balsamic-honey-pulled-pork-sliders/
Ingredients:
2 1/2 – 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size whole wheat hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw
Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.
Source: Better Homes & Gardens
Tomatillo Albondigas Soup
This is one of my favorite soups. Tangy and fresh tasting. It's also very hearty. I usually serve it with chips or cheese crisps. You can use whatever ground meat you want. It's a great way to use left over rice.
Tomatillo Albondigas Soup
adapted from: http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/print/
2 pounds fresh tomatillos, husks removed and washed
1 medium onion cut into quaters
6 cloves of garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 bunch cilantro
8 cups chicken broth divided
Meatballs (Albondigas)
1 pound ground beef
1 pound ground pork
1 medium onion, diced
1 cup cooked white rice
2 eggs
1 t salt
1/2 teaspoon ground cumin
Garnish
quartered limes
diced avocado
Put all the soup ingredients (only 2 cups of the broth at this point) in a large pot. Bring to a boil then simmer for about 15 minutes, until everything is softened. Pour into a blender and carefully blend. It's boiling hot, so put a towel over the top of the blender so you don't burn your hand. Return the mixture to the pot and add the rest of the chicken broth. Bring it back up to a low boil.
Mix the meatball mixture up and roll the meatballs into 1" balls. Drop the meatballs into the boiling soup as you form them. Once the meatballs are cooked through serve the soup with the garnishes.
Tomatillo Albondigas Soup
adapted from: http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/print/
2 pounds fresh tomatillos, husks removed and washed
1 medium onion cut into quaters
6 cloves of garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 bunch cilantro
8 cups chicken broth divided
Meatballs (Albondigas)
1 pound ground beef
1 pound ground pork
1 medium onion, diced
1 cup cooked white rice
2 eggs
1 t salt
1/2 teaspoon ground cumin
Garnish
quartered limes
diced avocado
Put all the soup ingredients (only 2 cups of the broth at this point) in a large pot. Bring to a boil then simmer for about 15 minutes, until everything is softened. Pour into a blender and carefully blend. It's boiling hot, so put a towel over the top of the blender so you don't burn your hand. Return the mixture to the pot and add the rest of the chicken broth. Bring it back up to a low boil.
Mix the meatball mixture up and roll the meatballs into 1" balls. Drop the meatballs into the boiling soup as you form them. Once the meatballs are cooked through serve the soup with the garnishes.
Thursday, August 28, 2014
Gluten free meatballs with Marinara Sauce and Zucchini Noodles
Gluten free meatballs with Marinara Sauce and Zucchini Noodles
I make these meatballs in bulk and freeze them for meals. I make zucchini noodles or spaghetti squash instead of pasta a lot because I find that my kids eat about the same amount either way.
Gluten Free Meatballs
2 lbs ground meat (whatever meat you use, I like using bison)
1 large onion sauted in olive oil until very soft)
2 cloves of garlic, minced and sauted with the onions when the onions are almost done
2 eggs
1 t salt
1/2 t pepper
I keep the flavor very simple so I can use them in a variety of dishes.
Mix everything together. Roll into 2 inch balls, put them on a foil lined pan and bake at 350 degrees for 30 minutes. Once cooled put them in gallon bags and freeze until you need them.
Marinara Sauce
1 medium onion, diced
2 cloves garlic minced
Olive oil
1 large can crushed tomatoes, I use San Marzano but use what your budget allows.
2 T tomato paste
1 t salt
1/4 c loose torn basil leaves or 1 t dried basil
Sauté the onion in olive oil until very soft. Add the garlic and cook 1 minute. Add the tomatoes, tomato paste and salt. Let it simmer for about 10 minutes. Add the basil and more salt to taste if needed.
For the zucchini you can cut them into julienne strips, use a mandolin to slice or use a veggie peeler and just peel each side in long strips until you reach the seeds. Toss or compost the core. I use a steamer pan and put the zucchini strips inside. The moment I see steam come out I take the zucchini off the steamer and put it on the plates.
I make these meatballs in bulk and freeze them for meals. I make zucchini noodles or spaghetti squash instead of pasta a lot because I find that my kids eat about the same amount either way.
Gluten Free Meatballs
2 lbs ground meat (whatever meat you use, I like using bison)
1 large onion sauted in olive oil until very soft)
2 cloves of garlic, minced and sauted with the onions when the onions are almost done
2 eggs
1 t salt
1/2 t pepper
I keep the flavor very simple so I can use them in a variety of dishes.
Mix everything together. Roll into 2 inch balls, put them on a foil lined pan and bake at 350 degrees for 30 minutes. Once cooled put them in gallon bags and freeze until you need them.
Marinara Sauce
1 medium onion, diced
2 cloves garlic minced
Olive oil
1 large can crushed tomatoes, I use San Marzano but use what your budget allows.
2 T tomato paste
1 t salt
1/4 c loose torn basil leaves or 1 t dried basil
Sauté the onion in olive oil until very soft. Add the garlic and cook 1 minute. Add the tomatoes, tomato paste and salt. Let it simmer for about 10 minutes. Add the basil and more salt to taste if needed.
For the zucchini you can cut them into julienne strips, use a mandolin to slice or use a veggie peeler and just peel each side in long strips until you reach the seeds. Toss or compost the core. I use a steamer pan and put the zucchini strips inside. The moment I see steam come out I take the zucchini off the steamer and put it on the plates.
Fast Red Beans and Rice
Fast Red Beans and Rice
1 package low sodium sausage sliced
1 large bell pepper sliced (I like to use the Trader Joes frozen multi-colored peppers)
1 medium onion sliced
2 cans red beans, drained and rinsed
1-2 t Zatarains Creole Seasoning
Saute the sausage, peppers and onions together until everything is heated through and soft. Add the beans and Creole Seasoning. Serve over your favorite rice. So fast, so easy, so yummy!
1 package low sodium sausage sliced
1 large bell pepper sliced (I like to use the Trader Joes frozen multi-colored peppers)
1 medium onion sliced
2 cans red beans, drained and rinsed
1-2 t Zatarains Creole Seasoning
Saute the sausage, peppers and onions together until everything is heated through and soft. Add the beans and Creole Seasoning. Serve over your favorite rice. So fast, so easy, so yummy!
Garam Masala Chicken
Garam Masala Chicken
4 lbs bone in skin on chicken legs and thighs
2 c plain yogurt
8 cloves of garlic, mashed
1 bunch cilantro, chopped
1 t salt
2 lemons, the zest and juice
1 T garam masala
1 T paprika
1 t tumeric
Marinade the chicken in all the other ingredients combined for 6 hours to overnight. Line a pan with foil and place the marinaded chicken on it. Bake at 375 for about 45 minutes or until done. Then broil for about 5 minutes to get the skin crispy.
I served this with sauted veggies, roasted potatoes and raspberries.
This served 2 adults, 4 kids with a lunch for my husband and still about half left to freeze and use later.
4 lbs bone in skin on chicken legs and thighs
2 c plain yogurt
8 cloves of garlic, mashed
1 bunch cilantro, chopped
1 t salt
2 lemons, the zest and juice
1 T garam masala
1 T paprika
1 t tumeric
Marinade the chicken in all the other ingredients combined for 6 hours to overnight. Line a pan with foil and place the marinaded chicken on it. Bake at 375 for about 45 minutes or until done. Then broil for about 5 minutes to get the skin crispy.
I served this with sauted veggies, roasted potatoes and raspberries.
This served 2 adults, 4 kids with a lunch for my husband and still about half left to freeze and use later.
Cinnamon Rolls
Cinnamon Rolls
These are amazing. I think it's the pudding in them. Everyone I give them to loves them and wants the recipe. A special cinnamon roll for sure.
http://tammysrecipes.com/cinnabon_cinnamon_rolls
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
4 cups bread flour
1 box (3.4 ounces) instant vanilla pudding mix
2 1/2 teaspoons active dry yeast
Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
Directions:
Put the boiling water and milk in the bowl of your mixer with the bread hook attachment on. Add melted butter, sugar and yeast. Stir and let it sit for a few minutes. Add salt, egg and 1 c flour. Mix for about 30 seconds. Add the pudding and the rest of the flour. Mix on low for 1 minute, then on high for 1 minute to knead it.
Let it rise for 1 hour or until doubled. Roll it out. Top with filling (put the filling ingredients in a bowl and heat together for 10 seconds in the microwave. Then mix it together with your hand before spreading on the dough. You want it to be a paste consistency.), roll it up and slice it. Put it in a baking pan or two. Let it rise again for about 30 more mins. Bake at 350 for 20-25 minutes.
Top with frosting. For the frosting just wisk all ingredients together.
These are amazing. I think it's the pudding in them. Everyone I give them to loves them and wants the recipe. A special cinnamon roll for sure.
http://tammysrecipes.com/cinnabon_cinnamon_rolls
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
4 cups bread flour
1 box (3.4 ounces) instant vanilla pudding mix
2 1/2 teaspoons active dry yeast
Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
Directions:
Put the boiling water and milk in the bowl of your mixer with the bread hook attachment on. Add melted butter, sugar and yeast. Stir and let it sit for a few minutes. Add salt, egg and 1 c flour. Mix for about 30 seconds. Add the pudding and the rest of the flour. Mix on low for 1 minute, then on high for 1 minute to knead it.
Let it rise for 1 hour or until doubled. Roll it out. Top with filling (put the filling ingredients in a bowl and heat together for 10 seconds in the microwave. Then mix it together with your hand before spreading on the dough. You want it to be a paste consistency.), roll it up and slice it. Put it in a baking pan or two. Let it rise again for about 30 more mins. Bake at 350 for 20-25 minutes.
Top with frosting. For the frosting just wisk all ingredients together.
Friday, March 21, 2014
Lactation promoting energy bites - will add picture and more info later
Mix together with your hands in a big bowl:
2 c natural peanut butter
1/2 c pure maple syrup
1/3 c milled flax seed
2 t vanilla extract
2 c old fashioned rolled oats (important that they're old fashioned and not quick oats)
1 7 oz bag shredded coconut
1 c puffed quinoa (http://www.nuts.com/cookingbaking/grains/quinoa/puffs.html)
8 T brewers yeast
1 12 oz package mini chocolate chips
1 c craisins
Mix together thoroughly. Roll into balls, put into gallon freezer bags and put in the freezer. Enjoy!
Thursday, February 6, 2014
Christy's famous chocolate chip cookies
Christy's Famous Chocolate Chip Cookies
These are my friend Christy's amazing chocolate chip cookies. They have the perfect crispiness on the outside and chewy middle from baking them on a baking sheet.
2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)
Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.
Friday, January 24, 2014
Cooking with essential oils - gluten free high protein pancakes and wild orange buttermilk syrup
High Protein Pancakes
High Protein Pancakes (gluten free)
2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil
Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.
Wild Orange Buttermilk Syrup
1/2 c unsalted butter
3/4 c brown sugar
3/4 c granulated sugar
3/4 c buttermilk
2 T brown rice syrup (can also use corn syrup)
1 t baking soda
2 t vanilla
2 drops Wild Orange essential oil
Put butter, brown sugar, granulated sugar, buttermilk and brown rice syrup in a medium-large pot. You don't want to use a small one because this will bubble over. Melt everything together and bring to a boil. When it reaches a boil turn it down so it's a low boil. Boil at a low boil for 6 minutes. Remove from heat and add essential oil, vanilla and baking soda. The mixture will bubble and foam so wisk quickly. Continue to wisk for several minutes until the foam is all gone and you're left with a caramel syrup. You can put over pancakes, waffles, ice cream or whatever you want.
Cooking with essential oils - Bread dipping oil
Bread dipping oil
Put 1/2 c olive oil in a bowl, drizzle 1/4 c balsamic vinegar over the oil. Stir in 1 drop of black pepper essential oil. Sprinkle 1/4 c grated Parmesan cheese over. Serve
Put 1/2 c olive oil in a bowl, drizzle 1/4 c balsamic vinegar over the oil. Stir in 1 drop of black pepper essential oil. Sprinkle 1/4 c grated Parmesan cheese over. Serve
Wednesday, January 22, 2014
Cooking with Essential Oils
Over the past several months I've been learning about using essential oils in my home. I've really enjoyed learning about them and using them. One of the many ways I use them in my house is in my cooking. I'm teaching a class this week about cooking with essential oils and these are the recipes I will be sharing.
Orange Truffles (gluten free)
1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
2 drops Wild Orange Essential oil
Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark (I buy mine from chocoley.com so it’s gluten free and I like the quality). Top with an almond if you want.
Peppermint Truffles (gluten free)
1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
3 drops peppermint essential oil
Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark. (I buy mine from chocoley.com so it’s gluten free and I like the quality)
High Protein Pancakes (gluten free)
2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil
Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.
Cilantro Lime Salsa (gluten free)
1 can diced tomatoes
1 can rotel
1 small can sliced jalapenos (can add more if you like more heat)
1 handful cilantro leaves
1 t garlic powder
¼ t cumin
½ t salt
2 drops Lime essential oil
Put all ingredients in blender and blend on low until all combined but not too pureed.
Tangerine Fruit Dip (gluten free)
2 – 8 oz packages of cream cheese
1 c vanilla yogurt
1/2 c honey
1/2 c heavy cream (1 c of whipped cream would work too)
4 drops Tangerine essential oil
Whip together and serve with fruit. I added 1/2 c heavy cream. It was a little too dense.
Jillard’s Curry (gluten free, just make sure your curry paste is gf)
15 oz Chopped tomatoes ( or use one regular can of diced Tomatos)
4 Skinless chicken breast – cubed
2 Medium onions – finely chopped
2 Cloves of garlic- finely chopped
1 Inch sized piece of ginger – finely chopped (or 2 drops Ginger essential oil)
1 Tsp Turmeric powder
0.5 Tsp Chilli powder
2 Tsp Cumin seeds
1 Tsp salt
0.25 cup of Vegetable oil
2 Tbs Madras or Jalfrezi curry paste
10 Curry Leafs chopped (Optional)
Heat the oil in a pan and add the cumin seeds. When crackling add the chopped onion and fry until golden. Add ginger and garlic and after 2 minutes add the turmeric, chilli, salt.
After 2 minutes add the curry paste mix well then add the tomatoes.
Mix well and add the chicken and after 5 minutes add 2 cups of water, cover and allow to simmer for at least 40 minutes.
Aloo Gobi (gluten free)
4 large potatoes
1 medium head of cauliflower
4 t cumin seeds
¼ c cooking oil
1 c water
2 cloves garlic
1 drop Ginger essential oil
1 drop Corriander essential oil
½ t turmeric
1 t salt
Cut potatoes into chunks, and separate cauliflower into florets. Mix ½ cup of the water, the garlic, turmeric, ginger, coriander and salt in a small bowl and set aside. Heat cooking oil in a large saucepan. Add cumin seeds to the oil and cook until they pop a little but don’t overcook, they burn easily. Add water mixture to the cumin seeds and stir to combine. Add the potatoes and cauliflower. Mix thoroughly. Add the other ½ c water. Bring water to a boil, then simmer and cover until the potatoes and cauliflower are tender. Keep an eye on it, you might have to add more water.
Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
2 drops Cinnamon essential oil
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.
No-Knead Bread (Rosemary)
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times
Yields one 1 1/2 pound loaf
3 cups bread flour, more for dusting
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 c cool water
Cornmeal or wheat bran as needed.
2 – 3 drops Rosemary essential oil
1. In a large bowl combine flour, yeast, salt and essential oil. Add water, and stir until blended; dough will be sticky. Add a little more water if you need to make it sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, out of sunlight, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles and it's a little bit darker of a color. Use lightly floured hands to pull the dough off the edges of the bowl and tuck the edges in to make it a round ball. Make sure there is a light coating of flour all over the ball of dough, not too much, just enough so you can pick it up without the dough sticking to your hands.
3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Fold towel over to cover dough and put it in a draft free place to rise. Let it rise for 1-2 hours. When it is ready, dough will be doubled in size and will not readily spring back when poked with a finger.
4. A half-hour before dough is ready, heat oven to 475°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I ended up only baking mine 10 minutes extra), until loaf is beautifully browned. Cool on a rack.
On Guard Wassail (gluten free)
2 c apple juice
1 c cranberry juice
4 drops On Guard essential oil
2 drops Wild Orange essential oil
2 drops Lemon essential oil
Mix all ingredients in a saucepan. Heat until hot, enjoy.
Teriyaki Sauce (gluten free)
1 c soy sauce (I use gluten free Tamari soy sauce)
1 c mirin
1 c brown sugar
4 cloves garlic, sliced in half
2 drops Ginger essential oil
Wisk all ingredients in a saucepan. Bring it almost up to a boil, then turn down to a low simmer and simmer for about an hour. Watch very carefully the whole time. It boils over easily. I use this sauce on chicken or salmon. When using chicken I use chicken thighs. I simmer the chicken thighs in teriyaki sauce just until cooked. Then I put the chicken on a foil lined cookie sheet in a single layer and spoon more sauce over. Then I broil the chicken on both sides until all the fat renders off.
Pasta Sauce (gluten free)
1 28 oz can of crushed tomatoes (preferably San Marzano tomatoes)
1 medium onion diced
2 T olive oil
2 cloves of garlic minced
1-2 drops Basil essential oil
Salt to taste
Put oil, onion and a little bit of salt in a skillet. Cook on medium heat until onions are very soft. Add garlic and cook for a couple of minutes. Do not let garlic burn. Add the tomatoes and Basil. Let the tomatoes simmer for about 20 minutes. If you want a tighter sauce you can add 1 T of tomato paste. Salt to taste.
Lemongrass Chicken (gluten free)
2 lbs chicken thighs
Marinde:
3 T brown sugar
2 T diced onion
2 T minced garlic
1-2 drops Lemongrass essential oil
3 T fish sauce
1 T soy sauce
1 T oil
Mix all marinade ingredients. Put chicken thighs in a bowl or gallon plastic bag. Add marinade ingredients. Mix well and put in the fridge to marinate overnight. When you’re ready to cook it you can cook it on a grill or under the broiler in the oven on both sides until all the fat is rendered off. I like to serve this with rice, julienne carrots and cucumber and fresh cilantro. You can also add siracha or garlic chili paste for some spice.
Orange Truffles (gluten free)
1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
2 drops Wild Orange Essential oil
Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark (I buy mine from chocoley.com so it’s gluten free and I like the quality). Top with an almond if you want.
Peppermint Truffles (gluten free)
1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
3 drops peppermint essential oil
Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark. (I buy mine from chocoley.com so it’s gluten free and I like the quality)
High Protein Pancakes (gluten free)
2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil
Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.
Cilantro Lime Salsa (gluten free)
1 can diced tomatoes
1 can rotel
1 small can sliced jalapenos (can add more if you like more heat)
1 handful cilantro leaves
1 t garlic powder
¼ t cumin
½ t salt
2 drops Lime essential oil
Put all ingredients in blender and blend on low until all combined but not too pureed.
Tangerine Fruit Dip (gluten free)
2 – 8 oz packages of cream cheese
1 c vanilla yogurt
1/2 c honey
1/2 c heavy cream (1 c of whipped cream would work too)
4 drops Tangerine essential oil
Whip together and serve with fruit. I added 1/2 c heavy cream. It was a little too dense.
Jillard’s Curry (gluten free, just make sure your curry paste is gf)
15 oz Chopped tomatoes ( or use one regular can of diced Tomatos)
4 Skinless chicken breast – cubed
2 Medium onions – finely chopped
2 Cloves of garlic- finely chopped
1 Inch sized piece of ginger – finely chopped (or 2 drops Ginger essential oil)
1 Tsp Turmeric powder
0.5 Tsp Chilli powder
2 Tsp Cumin seeds
1 Tsp salt
0.25 cup of Vegetable oil
2 Tbs Madras or Jalfrezi curry paste
10 Curry Leafs chopped (Optional)
Heat the oil in a pan and add the cumin seeds. When crackling add the chopped onion and fry until golden. Add ginger and garlic and after 2 minutes add the turmeric, chilli, salt.
After 2 minutes add the curry paste mix well then add the tomatoes.
Mix well and add the chicken and after 5 minutes add 2 cups of water, cover and allow to simmer for at least 40 minutes.
Aloo Gobi (gluten free)
4 large potatoes
1 medium head of cauliflower
4 t cumin seeds
¼ c cooking oil
1 c water
2 cloves garlic
1 drop Ginger essential oil
1 drop Corriander essential oil
½ t turmeric
1 t salt
Cut potatoes into chunks, and separate cauliflower into florets. Mix ½ cup of the water, the garlic, turmeric, ginger, coriander and salt in a small bowl and set aside. Heat cooking oil in a large saucepan. Add cumin seeds to the oil and cook until they pop a little but don’t overcook, they burn easily. Add water mixture to the cumin seeds and stir to combine. Add the potatoes and cauliflower. Mix thoroughly. Add the other ½ c water. Bring water to a boil, then simmer and cover until the potatoes and cauliflower are tender. Keep an eye on it, you might have to add more water.
Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
2 drops Cinnamon essential oil
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.
No-Knead Bread (Rosemary)
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times
Yields one 1 1/2 pound loaf
3 cups bread flour, more for dusting
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 c cool water
Cornmeal or wheat bran as needed.
2 – 3 drops Rosemary essential oil
1. In a large bowl combine flour, yeast, salt and essential oil. Add water, and stir until blended; dough will be sticky. Add a little more water if you need to make it sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, out of sunlight, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles and it's a little bit darker of a color. Use lightly floured hands to pull the dough off the edges of the bowl and tuck the edges in to make it a round ball. Make sure there is a light coating of flour all over the ball of dough, not too much, just enough so you can pick it up without the dough sticking to your hands.
3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Fold towel over to cover dough and put it in a draft free place to rise. Let it rise for 1-2 hours. When it is ready, dough will be doubled in size and will not readily spring back when poked with a finger.
4. A half-hour before dough is ready, heat oven to 475°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I ended up only baking mine 10 minutes extra), until loaf is beautifully browned. Cool on a rack.
On Guard Wassail (gluten free)
2 c apple juice
1 c cranberry juice
4 drops On Guard essential oil
2 drops Wild Orange essential oil
2 drops Lemon essential oil
Mix all ingredients in a saucepan. Heat until hot, enjoy.
Teriyaki Sauce (gluten free)
1 c soy sauce (I use gluten free Tamari soy sauce)
1 c mirin
1 c brown sugar
4 cloves garlic, sliced in half
2 drops Ginger essential oil
Wisk all ingredients in a saucepan. Bring it almost up to a boil, then turn down to a low simmer and simmer for about an hour. Watch very carefully the whole time. It boils over easily. I use this sauce on chicken or salmon. When using chicken I use chicken thighs. I simmer the chicken thighs in teriyaki sauce just until cooked. Then I put the chicken on a foil lined cookie sheet in a single layer and spoon more sauce over. Then I broil the chicken on both sides until all the fat renders off.
Pasta Sauce (gluten free)
1 28 oz can of crushed tomatoes (preferably San Marzano tomatoes)
1 medium onion diced
2 T olive oil
2 cloves of garlic minced
1-2 drops Basil essential oil
Salt to taste
Put oil, onion and a little bit of salt in a skillet. Cook on medium heat until onions are very soft. Add garlic and cook for a couple of minutes. Do not let garlic burn. Add the tomatoes and Basil. Let the tomatoes simmer for about 20 minutes. If you want a tighter sauce you can add 1 T of tomato paste. Salt to taste.
Lemongrass Chicken (gluten free)
2 lbs chicken thighs
Marinde:
3 T brown sugar
2 T diced onion
2 T minced garlic
1-2 drops Lemongrass essential oil
3 T fish sauce
1 T soy sauce
1 T oil
Mix all marinade ingredients. Put chicken thighs in a bowl or gallon plastic bag. Add marinade ingredients. Mix well and put in the fridge to marinate overnight. When you’re ready to cook it you can cook it on a grill or under the broiler in the oven on both sides until all the fat is rendered off. I like to serve this with rice, julienne carrots and cucumber and fresh cilantro. You can also add siracha or garlic chili paste for some spice.
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