Thursday, April 4, 2013
2-3 quarts turkey or chicken stock(I used both).
2 large boneless/skinless chicken breasts, cubed
1 14 oz can diced tomatoes
1 14 oz can petit diced tomatoes(or 2 cans of the former)
1 small can Rotel sauce(not their diced tomatoes, its like a tomato sauce-use plain or a seasoned kind if you can't find the Rotel) *by the way, all my canned goods are no salt added.
Add some salsa if you feel like it, the Rotel stuff is spicy but not overly so.
1 can black beans, undrained
1 large baking potato, cubed
1 cup brown rice
1 tablespoon spearmint
1-2 teaspoons Balti seasoning(I get mine from Penzey's, LOVE them!)
1 bay leaf
salt and pepper to taste
Cook the chicken in the broth with the tomatoes, Rotel, beans, and potato until tender and done, about 35-45 minutes maybe. Add rice and seasonings. Simmer, covered for 2-3 hours total(from adding the chicken).
Wednesday, April 3, 2013
1 cup petit diced tomatoes
dried seasonings of your choice:
basil, oregano, garlic and onion powder
black pepper, salt, savory, paprika
red pepper flakes
spoonful of honey
Cook this in a skillet til thickened and seasonings are softened. Make two small hills of the mixture and crack an egg over the top so the yolk stays elevated. Mix the whites with some of the tomato sauce to cook through. When all the whites are cooked to satisfaction then dump into a plate, keeping the yolks on top. Break them and enjoy!
Saturday, January 12, 2013
Kale with Prunes and Onions
1 large bag of chopped/pre-washed kale(or 2 bunches, torn and rinsed)
1 small red onion, in slivers
7-8 garlic cloves, smashed and chopped
red pepper flakes to taste
2 tablespoons olive oil
1 tablespoon butter
1/2 cup water
Heat oils and add onion. I cooked mine in a 13-inch cast iron skillet over medium heat. When onion is soft, add garlic and pepper flakes and cook for another 4-5 minutes. Add kale by the handful, pressing down with a large spoon or spatula. Turn over carefully for a few minutes, add water and cover. Let cook for 10 minutes or so, until wilted but not too soft.
1 tablespoon each, lemon juice and soy sauce
12 bite sized prunes, cut in thirds
1/2 cup water
Add the rest of the ingredients, cover and let cook over med-low heat until kale is soft and prunes are mooshy. Serve in bowls by itself, over pasta, polenta, mashed potatoes, or quinoa. We ate it plain and LOVED it!!!
Sunday, January 6, 2013
Deviled Party Mix
1.5-2 larger boxes Corn Chex cereal
1 large can mixed nuts
1 bag gluten free pretzels(we used Glutino brand-sticks)
1 stick butter
1/2-2/3 cup horseradish mustard
several good shakes balsamic vinegar
1/4 cup honey
dashes of sriracha sauce, cayenne pepper, worchestershire sauce, and garlic powder to taste.
Melt butter and mustard in a large roasting pan. Add liquids and spices, mixing well. Add cereals, nuts and pretzels and stir very well to coat all pieces. Heat at 265(250 but I'm impatient), stirring after every 15 minutes or so. I do this sometimes 6 times to make sure its dry enough.
Sunday, December 9, 2012
So, here's where I veered off the second time around...
I added about 1/4 cup of cocoa powder and maybe 1/4 to 1/2 cup more of the gluten free bisquick mix and cut back on the sugar by just over 1 cup(all changes as per the doubled recipe).
Gluten Free Chocolate Vinegar Pie(makes 2)
preheat oven to 300 and grease two pie plates(I used coconut oil)
2 sticks of butter, melted and cooled a bit.
2/3 to 3/4 cup gluten free Bisquick baking mix
1 and 3/4 cup sugar
1/4 cup cocoa powder(I used Hershey's Special Dark)
2 tablespoons vanilla extract
3-4 tablespoons apple cider vinegar
Mix dry ingredients, add eggs to butter and whisk til well mixed. Add wet stuff to dry stuff and whisk really fast. Add vinegar and vanilla, mix some more. Poor into pie pans and bake for 50 minutes. Cool completely, or until you can't stand it any more. I waited about 15 minutes I think. Maybe.
Thursday, November 1, 2012
Decadent Dip(makes a ton)
2 8oz pkgs cream cheese, very soft
1 8oz block of cheddar cheese(mild or med, you choose), grated
1 24oz container sour cream(I use full fat everything)
1 3.5oz pkg nitrate free real bacon bits(or regular real bits)
3-4 green onions, sliced very thin
1 tablespoon sriracha sauce garlic powder, onion powder, parsley, and dill to taste
Combine cheeses, sour cream and sriracha sauce, its good exercise for your arms! Add bacon bits and seasonings and mix some more. Refrigerate for 4 or more hours to blend flavors and let it thicken back up. Serve with corn chips, fritos, or use as a filling for lavash or tortilla roll-ups. This is a very forgiving and adaptable dip, leave things out, add some chopped nuts or olives, etc., etc. Enjoy!!!
Sunday, October 28, 2012
Easy Italian Chicken Veggie Soup
2-3 quarts homemade chicken stock
1 jar(23-24oz) spaghetti sauce of choice, I use one that has no added salt.
Combine in large stock pot and bring to simmering.
Meanwhile, cube 3-5 medium boneless/skinless chicken breasts and add to liquid. Let simmer for about 10-15 minutes.
Quarter 4-6 medium zucchini squash and add to soup along with 1/2 cup uncooked quinoa. Let simmer another 10-15 minutes.
Add 2-3 tablespoons balsamic, red wine, or apple cider vinegar and olive oil. Season to taste with basil, oregano, garlic powder, and parsley, salt and pepper.
Add about 3-4 cups fresh spinach and let it get good and wilted. Adjust seasonings and serve with fresh grated Parmesan cheese!
This makes a ton so we'll be set for tomorrow night and I even froze a few servings.
Friday, June 8, 2012
Chili Eggs(serves 1 hungry person)
1-2 tablespoons butter
1/3 cup leftover homemade chili(*mine had beans, I'm a 2012 paleolithic so deal-leave them out if you are devout). you can also use taco meat, spaghetti meat sauce, or other saucy-meaty combo that sounds like it might taste good with eggs.
2 farm eggs
Melt butter in a 8-inch cast iron skillet. Add chili and spread around, leaving some spaces for the eggs. Crack the eggs into the spaces and mix the whites into the chili being careful not to break the yolks. When they are heated thru and white, quickly break the yolks and mix it all up. Dump it in a bowl and enjoy!
*I made my chili from leftover taco meat(spiced ground turkey with ground chicken livers mixed in), canned diced tomatoes, black beans and spices.
**if you are doing dairy, I used about a teaspoon of cream cheese.
Monday, April 9, 2012
I woke up frrrreezing on Friday morning so I stoked the fire and got a good one going with the last of our firewood. By the time it died down the girls were awake and hungry. Sarah thought it would be awesome to have grilled Chips Ahoy cookies, and she was right! But what really made them special was what she did next....
2 cookies per person
1 marshmallow per person(or treat, however you choose to see this, I don't judge!)
Put the cookies on a cooler part of the grill. Wasn't our fire ring the best? I LOVE the flip grate!! Roast the marshmallows over the coals to desired doneness. I do mine ever-so-slowly so the insides are pretty much liquid while the outside is a nice golden brown. The girls burn theirs. Anyway, carefully lift a cookie off the grate, apply a marshmallow, and then another cookie. Eat up and thank Sarah later!!
(Sarah and friend)
Saturday, March 31, 2012
vanilla or maple extract
foil or waxed paper
Mix about 1/2 cup to 2/3 cup coconut oil with 4-5 tablespoons cocoa powder. When its well combined, add a few squirts of liquid stevia, or powder to taste. Add a tiny glug of vanilla or maple extract, whichever you prefer, and maybe some cinnamon. We liked this taste but the stevia had enough of a bitter edge that I decided to try 1 tablespoon of powdered sugar in the mix. It helped tremendously and I wouldn't recommend leaving it out. I think it even made the texture better!
Stir in about 2 tablespoons of chia seeds and about 1/2 cup nuts of your choice, toasted or not, chopped small but not too fine. I used sunflower seeds because they were handy and I did not chop them. It starts getting harder to mix at this point! Taste to see if it needs adjusting. Taste again. Lay out a square of foil or waxed paper and plop all of the chocolate onto it, stop sampling! Working in small circular movements, spread it out little by little with the back of a large spoon(not wooden, it sticks too bad) until its about 1/4th inch thick. Mine made about a 10-inch diameter pancake.
Transfer the paper/foil onto a cookie sheet or a plate and freeze for about 30 minutes before eating. Keep this in the freezer until its gone. It breaks off quite easily and melts very fast!