Wednesday, March 26, 2014

crock pot chicken/rice/peas

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What can I say--we love chicken and rice and especially love it cooked with seasonings in the crock pot.

One good sized package of boneless, skinless chicken thighs (I think there are about 8 thighs) You can also double this amount and use two of these packages--about 16 thighs--using a large crockpot.
1 quart gluten free Chicken broth (prefer unsalted--and add own salt)
1 cup of  baby garden peas (or however much you desire)
1 & 1/2 to 2 cups basmati rice
sage, thyme, rosemary, garlic (I eyeball it--about 1/4 -1/2 tsp of the sage , thyme , rosemary--or just sprinkle in until it smells nice.
salt and pepper

Place chicken and broth in a medium sized crock pot (size of pot 4 quarts or so). Pour in 1 quart of chicken broth. Sprinkle in the seasoning. Add a bit of fresh pepper along with the sage, thyme, rosemary , and garlic.
Cook on high until tender--about 3 & 1/2 hours Or you can cook on low for 7-8 hours. Add the rice and cook another 30 minutes. During the last 5-8 minutes add the baby garden peas (I use frozen--but these tiny ones cook up fast.

Indian chickpeas with potatoes in coconut milk

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 This is really great served with a Mango/raisin chutney which you can find in the grocery stores. The basic recipe I have here http://nannykimsrecipes.blogspot.com/2011/06/chickpeas-in-coconut-milk.html
But I made some additions. Both ways are nice

 It is from the cookbook called, "Indian".

Serves 4

Ingredients:

generous 1 cup water
10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)
3 small sweet potatoes (This is an addition to the original recipe)
14 oz/400 g canned chickpeas, drained and rinsed well
generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)
1 tsp salt
2 tab oil
4 large garlic cloves, finely chopped or crushed
2 tsp ground coriander
1/2 tsp ground turmeric
1/2-1 tsp chili powder
fresh spinach (this is an addition to the original recipe
juice of 1/2 lemon (good without)

Indian bread, to serve (optional) I use rice
ME_mango chutney with raisins

Method:

1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk  or get rid of most of the water and use the coconut milk)

2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.

3. Fold the aromatic spiced oil into chickpea mixture. Stir in the fresh spinach letting it wilt. Stir in the lemon juice if desired and remove from heat. Serve immediately with bread or rice. Great served with mango raisin chutney.

Gluten free Irish Soda Bread

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 This was delicious. It uses Almond meal.  The recipe is found here http://www.elanaspantry.com/irish-soda-bread/

For the sweet part I used almost 2 Tab of honey and 1 Tab maple syrup

I also used more raisins .

Tuesday, February 11, 2014

Roasted Sweet Potatoes with bacon and onion!! YUM

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OK....this was one of those dishes that is soooo yum yum!! What could be better than roasted sweet potatoes? I will tell you/ add a bit of bacon and onion to the mix!  Serves 3

I used 2 large sweet potaotes
one slice of raw bacon cut up
1 small onion
olive oil
salt to taste

Throw in a pan. Spritz with olive oil and back at 400 for about 45 minutes turning once or twice. Cook until the bacon is crisp and potatoes are done.

Monday, February 10, 2014

chocolate cake/ GF and grain free

quick tasty and satisfies a gluten free, grain free urge for chocolate


I found this recipe here http://bravoforpaleo.com/2013/07/03/fudgy-brownie-recipe/

However I cooked it in a slightly narrower pan and forgot the vanilla!

Ingredients
  1. 4 large pastured eggs
  2. 1 cup unsweetened cocoa powder
  3. 1/4- 1/3 cup maple syrup (I used the 1/3)
  4. 1/3 cup extra virgin coconut oil
  5. 2 teaspoons vanilla extract (I think I forgot to add this and guess what--still tasty!)
Instructions
  1. Preheat oven to 350.(325 if glass)
  2. Mix ingredients in a large bowl with a mixer or KitchenAid.
  3. Pour in 4 x 8 loaf pan. (Mine was a bit smaller)
  4. Bake for 20-25 minutes. (don't over cook!! or it will be dry!!)
  5. Let cool before eating, or place in fridge until cool (about 10 min).

Go to her link for the reviews on this. Some added stuff to it.  I liked it just as is, but you have to be very careful not to overcook it or it will be dry. NOTE --if using glass pan use a lower temp--I did mine at 325--I did lightly grease it with coconut oil). You still want it a bit gooey when testing with a tooth pick so it will not be dry. I did it so the toothpick was with just a bit still sticking.

quick iceberg salad with blue cheese

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I really love this quick salad. Good for snacking.

Iceberg lettuce
tomatoes
blue cheese
your favorite blue cheese or ranch dressing

Just cut the lettuce into wedges --as many as desired. Place in individual bowls and sprinkle with tomatoes, blue cheese and dressing.

egg and mushroom delight

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 This was so tasty. I found the idea here http://www.kalynskitchen.com/2013/02/baked-eggs-mushrooms-parmesan.html  photo 1761950b-7937-42cd-b22b-47a458375cad.jpg


I had started this recipe and then realized I could not cook it in the oven as she described because I had some yogurt making going on in my oven.

I ended up cooking it in my iron skillet and then covering it to complete the cooking of the egg ; it was delicious.

Mushrooms/ any kind and amount you desire. I think I had bella
coconut oil/ or whatever
egg--the amount you want/ I made one
Parmesan cheese
salt and pepper

I cooked the mushrooms until tender with a bit of coconut oil and getting the nice brown look. I made a hole in the center and dropped the egg adding salt and pepper and sprinkling with Parmesan.  Then I covered the skillet with a top and turned it on a low type setting for about ten minutes until the egg was as desired.

Monday, January 27, 2014

Lentil and ham soup for the Crock pot

 photo 5932f7e5-5cb8-4aa6-98e1-7ca3610e43eb.jpg This was a nice thick soup. The ham gave it a nice flavor. I usually make my lentil soups without ham, so this one was a treat--a bit more hearty. I had some ham left over in the freezer from Christmas! I should have cleaned up the edges of the bowl in that picture , but I forgot until the last minute to take the shot. The recipe said it makes 6 servings but it really made 3 1/2 large soup bowls----we like big bowls!  photo 3424f6e1-103b-4b32-9326-c29a5eef83e5.jpg



The recipe is found here http://allrecipes.com/recipe/slow-cooker-lentil-and-ham-soup/

Here are the ingredients:--NOTE: I used less ham. I also cooked mine on high for two hours since some at the link said their veggies didn't cook all the way. I am not sure it was necessary. Different crock pots may cook faster than others. She said to cook it 11 hours on low. You just throw everything into the pot. Go to the link if you want more info or want to read the comments. My family loved this.



no knead Artisan whole wheat bread

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This is a nice easy crusty Artisan bread. Crusty on the outside and chewy on the inside. You cook it in a dutch oven . I used my iron one. I also used parchment paper to line it---this means you don't 
have to handle the dough   much . The only thing about using parchment is that the high heat can make it smell a bit! photo 32ea5107-5f51-471b-a592-823334f5f1f9.jpg


 My guys loved this. I used the White Whole wheat. Here is a look at the chewy inside:  photo d66325a8-0b8c-42ec-b456-b9790d1a027b.jpg For complete detailed directions  go to this link: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html

You mix the dough the night before and then cook it in the morning.  You could also mix it in the morning and cook it in the evening.  Basically you let it rise about 12-18 hours.  Anyways I found this to be very easy --only takes 4 ingredients and you simply mix it and leave it and then cook in the morning. Here is the reduced recipe but go to the link for the how to:


Crusty Bread

3 cups unbleached all purpose flour [I used White Whole Wheat instead}
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball. [Since it is really sticky I used my non-vinyl medical gloves--they work well ;-). I also placed it on the parchment paper like she describes , but I set it in a large 8 cup measuring bowl so it would hold its round shape] Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

Note: I cooked mine covered for 28 minutes and then only 2 minutes uncovered so be careful to check. Also with the whole wheat you might want to let it rise for longer than the 30 minutes after you shape the loaf. It may be better to let it rise for 45 -60 minutes before placing it in the pot.

Monday, January 20, 2014

kidney beans with eggs

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 Ok, I know this looks and may sound weird, BUT I really love this. I had already cooked a bit of bacon in the pan for a chicken recipe. I wiped out the iron pan--but there was still a bit of the good ole flavor so I am not sure if it will be as good without the ole bacon ;-). But this hits the spot for me for breakfast and I will have it again soon.

Ingredients for one serving:

Bacon IS OPTIONAL Or use a bit of oil or pam-but bacon adds a nice flavor
1 egg
1/4 to 1/2 cup kidney beans (from a can or ones you have already cooked)
a bit of green bell pepper slided
a bit of yellow onion sliced
cumin and salt and pepper

I just had cooked some bacon for a chicken dish . I wiped my iron pan out, but there was probably a bit of the flavor left in the pan. Either way --place a bit of oil in the pan if you didn't use the bacon. Add the kidney beans, some green bell pepper, some onion and sprinkle it with cumin and salt and pepper. Cook till the veggies are getting tender. Add the egg and scramble it in and then chow down!

Gluten Free Cinnamon almond raisin cookies/ can also do this for chocolate chip cookies

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 Man, I have a new love. These hit the spot  photo ec787cb3-1b51-47f5-98b2-a363c15c2f7b.jpg

I used my regular recipe here http://nannykimsrecipes.blogspot.com/2013/12/almond-honey-cookies.html

and just added some cinnmon (sprinkled it in the batter) and raisins. As you can see with the egg it raises nicely. I even forgot the baking soda so you do not need it! I did a bit less on the honey since they are really sweet if you use the whole 1/4 cup.  Well here is the recipe:

Ingredients

1 1/2 cups Almond Flour (I used Bob's Almond meal/flour which has a slightly thicker texture than some others) I actually sometimes add more--like an extra 1/3 or 1/4 cup to get thicker consistency

1/4 cup Butter, melted or softened (you could sub coconut oil or do 1/2 and 1/2

1/4 cup honey (used a bit less since I like things on the less sweet side) Also I think they rise higher with the lesser amount of honey

1 egg 

1/2 t. vanilla extract (for those on SCD you have to use a kind without sugar) can use more if making chocolate chip cookies

1/4 t. salt

1/4 t. baking soda (CAN OMIT)
OPTIONAL additions--raisins or Chocolate chips (if not on SCD). and Cinnamon

DIRECTIONS:

Preheat oven to 350. Line a cookie sheet with parchment paper. Mix ingredients and spoon out in small amounts. It will make 11 or 12, and as you see they spread when no egg is added.  IF you add an egg they won't be the FLAT way!  Cook about 11 minutes until nice and golden.

Note--for chocolate chip omit cinnamon and add chips--I do like chips and raisins!  

Thursday, January 16, 2014

salmon kale kalmata olive crust-less quiche

This was good---kind of tasted like a Greek omelet

I used

4 eggs
1/2 and 1/2 cream and some almond milk (not sure how much I used 1/2 cup or so--could do more)
kale--just tore some up and sprinkled it on
Mozzarella cheese--enough to cover the bottom
1 small can of drained and deboned salmon (6 ounces?)
Sliced Kalmata olives
some slivers of green pepper
salt and pepper

Preheat oven 325

Spray your pie pan with pam or whatever. Sprinkle the cheese over the bottom. Sprinkle the fish over the cheese. Sprinkle the Kale and olives, and green bell pepper. Then in a bowl mix your eggs and milk and some salt and pepper. Pour over the stuff in the pan. Pat it a bit ;-) with a fork or spoon.  Bake for 20 -30 minutes until knife comes out clean when inserted near the center. Cool a bit and serve .  The time for cooking depends on how much milk you used. You can increase the eggs to 6 and increase the milk--

Using the 4 egg recipe it serves 4  Another good recipe: http://www.tasteofhome.com/recipes/salmon-quiche

Wednesday, January 15, 2014

Butternut squash sauce for creamy pasta!

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 Ok --so fantastic even my hubby adores this! He wanted it for the next day as well and asked if it was easy

to make!  photo cbc48bf9-973a-4cae-9aed-f00f7684468e.jpg

 I found the recipe for the sauce at http://www.insonnetskitchen.com/zucchini-fettuccine-with-rosemary-butternut-creme-sauce/  but instead of using the zucchini for the noodles as she did, I used regular pasta for the guys and Spaghetti squash for my noodles. I cooked my Spaghetti squash at the same time as I did the butternut squash in the oven.

INGREDIENTS
  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 1 cup full-fat canned coconut milk (used lite)
  • ½ cup vegetable or chicken broth
  • ½ teaspoon sea salt
  • 1 pound shiitake mushrooms, sliced (I just used regular kind as my store doesn't have these

  • 3 pounds zucchini, spiralized into fettuccine (I used Spaghetti squash noodles for me and regular ones for hubby.

  • Freshly-ground black pepper to taste
INSTRUCTIONS
  1. Preheat oven to 375 degrees F.
  2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.Note--if using the Spaghetti squash for the pasta instead of the zucchini just cook it alongside of the butternut only face the cut side upwards for this squash.
  3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender.
  4. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent and garlic is fragrant.
  5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
  6. Add the remaining tablespoon of coconut oil to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zucchini fettuccine if using, and cook for about 3 minutes, until pasta is just tender. Add the sauce to the pan and continue to cook until sauce is hot and pasta is tender. otherwise use regular pasta or Spaghetti squash that you have already prepared....if you do this you just mix the butternut stuff from the blender in with the mushrooms and serve over your pasta
  7. Garnish with freshly-ground black pepper and serve hot.


PS  linking up with  www.CatholicMom.com  for meatless Friday

Tuesday, January 14, 2014

Gluten free crackers with rosemary and garlic!

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 Ok, these hit the spot for those of us who have to be gluten free. I found the basic recipe here http://thenourishinghome.com/2012/07/simply-herb-grain-free-crackers/  I used garlic powder and crushed dried rosemary for my seasoning--really good! (I did the garlic and rosemary according to smell ;-)

  • 2 cups blanched almond flour
  • 1 tsp dried minced onion (i used a bit of dried onion powder instead
  • 1/2 tsp of your favorite dried herb (see *note below for suggestions)(I used garlic powder and crushed rosemary.
  • 1/2 tsp celtic sea salt
  • 1 tbsp olive oil
  • 1 large egg
  • 1 tsp filtered water
Go to the link for the how to do!

kidney bean veggie soup with coconut milk--full of flavor!

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 This recipe is full full full! of flavor. I found this here http://www.savvyvegetarian.com/vegetarian-recipes/pinto-bean-soup-recipe.php and used kidney bean in place of the pinto beans which I can't have. I love this.

Go there for the how to, but here are the ingredients:

  • 3 Tbsp olive oil
  • 1 large yam or small butternut squash (I used butternut)
  • 2 stalks celery
  • 1/2 head of cauliflower
  • 1 jalapeno pepper, seeded. If you don't have it, use a pinch of cayenne (I used cayenne)
  • 2 thin slices raw ginger, peeled, or 1/2 tsp dried, if you don't have fresh
  • 1 - 2 cloves garlic
  • 1 tsp brown mustard seed (I used a bit of mustard powder)
  • 1/2 tsp ground cumin seed
  • 1 tsp. ground coriander seed
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp gr fennel (I used a bit of fennel seed)
  • 2 tsp dry basil leaves OR 2 Tbsp minced fresh (I used fresh)
  • 2/3 cup coconut milk (I used a bit more)
  • 2 1/2 cups cooked pinto beans (OR 2 cans drained & rinsed)) (I used Kidney)
  • 2 cups water or bean cooking liquid (I used veg broth and a bit of bean broth)
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 1 vegetable bouillon cube (I omitted since I used veg broth)
  • 1 Tbsp soy sauce (I used to taste--may have been more) 
  • 1/2 tsp salt or to taste
  • 1/2 tsp fresh ground pepper or to taste
  • 1/4 cup chopped fresh parsley leaves


















































































































Go to link for directions