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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. The picture below is of spaghetti squash with the butternut sauce--but you can use regular or GF pasta or whatever.

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 (don't have to use)
  • 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

  • Pasta, or 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.(if you don't want the oil you can cook them in a bit of water and a tad of balsamic vinegar--or whatever) 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

Maple Wheaten Bread

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This is my daughter's favorite bread recipe. I have made this for the men. I used some white wheat flour along with a bit of white flour.

Ingredients:

1 package active dry yeast [note: do not use fast rise bread machine yeast]
1 cup warm water, divided (100 to 110 degrees)
3 tab pure maple syrup, warmed, divided
1 and 1/2 cups white flour
1 and 1/2 teas salt
4 cups whole wheat flour
1 cup warm milk
2 tab melted butter; plus extra for glazing (if desired)

Directions:

1. Place yeast, 1/4 cup of the water, and 1&1/2 tablespoons maple syrup in small bowl.
2. Let soak for 1 minute, then mix with fork to dissolve yeast.
3. Sift white flour and salt into large bowl.  Add whole wheat flour and stir to mix.
4. Make a well in the center of the flour, pour in yeast mixture, milk, butter, and the rest of the maple syrup and water.  Slowly mix ingredients together with wooden spoon.
5. Mix until dough sticks together.  Add more white flour if dough feels too soft and wet. Or add a little more water if dough will not come together.
6. Turn dough onto floured board and knead (with heal of hands) until it is smooth and elastic 5-10 min.
7. Shape into a ball.  Put in lightly buttered bowl, rolling over so ball is greased all over.
8. Cover with dish towel (I use a wet one) and let rise in a warm, draft-free place about 80 degrees until doubled in size, about 1 & 1/2 hours (depends on temp of room)
9. Gently punch dough and fold sides into center.  Knead again for a few minutes.
10. Divide dough in half and shape into loaves, tucking the ends under.
11. Put into to 2 loaf pans that have been greased (8&1/2 inch or 9 inch pans)--let rise for 30 to 45 minutes OR--sometimes much longer!!! --till about doubled
12. Preheat oven to 400 degrees (if using glass pans you may wish to turn the heat to 375)
13. Brush loaves with melted butter, then place carefully in hot oven and bake for 20-35 minutes or until bread is well risen and browned. Glass pans often cook fasterNote--I forgot to butter mine and I used glass pans at 400 degrees and they were done around 20 minutes )
14. Use mitts to remove pans and tip loaves out.
15. Place on wire rack to cool out of the pans. Slice and eat.

Sunday, January 12, 2014

Grain Free Banana Blueberry muffins

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 These are good. I added a bit of cinnamon to mine. I think they would also be good with just a bit of added unsweetened coconut --I may try this next time.  photo ff4169ea-a267-4a7e-92a2-cd1ce0be654a.jpg


I found the recipe here http://comfybelly.com/2009/09/banana-blueberry-muffins/#.UtLv3vRFfEi

These made 12 muffins for me. I changed it slightly so go to her post if you want the original.

Banana Blueberry Muffins

Ingredients (makes about 8 muffins)

  • 1/4 cup of honey (or I have just used some water instead of honey)
  • 3 tablespoons of oil or butter, melted
  • 2 eggs
  • 2 very ripe bananas
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 1/2 cups of almond flour
  • 1 cup of blueberries (or more; fresh or frozen)
  • a sprinkling of cinnamon
  • a bit of vanilla if desired
  • coconut (unsweetened kind) ARE really good in these.(even just 1/6 th of a cup)

Preparation

  1. Preheat oven to 310 degrees F.[YES--310 or about there!]
  2. Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
  3. Now add dry ingredients and mix well again. Add coconut if using
  4. Add the blueberries and fold in.
  5. Add muffin liners to a muffin baking pan, and then add batter to each liner.
  6. Bake for 30 minutes, or until a toothpick comes out clean from a muffin. I wait until they are very brown on top.[I think she does this because they are so moist they might fall apart--I did not do mine Very brown as you can see in the photos.
  7. Cool and enjoy. I store these in the refrigerator, but you can store them outside for a few days, covered. They’re great toasted for a few minutes.

Saturday, January 11, 2014

Coq Au Vin for the crock pot

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WOW OH WOW is this delicious. I found the original recipe in my little booklet that came with my small crock pot. I changed some things . I will give both versions

5 slices bacon, diced {I used 1 slice]
2/3 cup green onion sliced [I didn't use but I added an extra onion]
6 chicken breast halves [I used 9-10 boneless skin free thighs]
1 onion chopped (I used 2 small onions since I didn't have the green onions above]
1/4 lb whole mushrooms [I used 1/2 lb of sliced]
8 small new potatoes [I used cauliflower pieces since I am on special diet, but the potatoes would be fab]
1 clove garlic, minced [I used 2 large garlic cloves sliced]
1 tsp salt (or to taste)
1/2 tsp dried thyme (I just sprinkled over the chicken]
1/2 cup chicken broth [I used more--3/4 to 1 cup]
1/2 cup Burgundy wine
I added one parsnip
I added some frozen garden peas at the end

Directions

Saute in a skillet the bacon and green onion until bacon is crisp. [I did my one slice and then removed it and sauteed one of my onions].  Remove and drain well, then add the chicken breast to the skillet and brown them well on both sides [I omitted this step since I used boneless, skinless , thighs]. Remove the chicken and set it aside. Put the onion, mushrooms , potatoes [me cauliflower and a parsnip], and garlic in Crock-Pot slow cooker.  Add the chicken, bacon , green onions, salt, pepper, thyme and chicken broth. Cover and cook on low for 8 hours or on high for 4 hours. If using garden peas add the amount you desire during the last hour. Add the Burgundy wine during the last hour of cooking.

Recommended unit  size 5-7 Quarts [I used a 4 1/2 quart one ] Made about 5 servings

Black eye pea with artichoke salad OR Ford-ham Lima bean with artichoke salad



I found this recipe for black eye pea salad here http://www.eatingwell.com/recipes/black_eyed_pea_artichoke_salad.html

However I am on a special diet for a while so I made it with the black eyed peas for the guys, and I used Ford-ham Lima beans for me and they are both tasty. I used about 1/2 the recipe

Frozen artichoke hearts are great to have on hand for just this type of easy salad. If you can't find frozen, go for the canned variety but keep in mind that they do have added sodium. You can rinse them under cool water to remove some of the sodium.
6 servings Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

  • 1 9-ounce package frozen artichoke hearts, thawed  (I used canned)
  • 2 15-ounce cans black-eyed peas, rinsed (I used frozen ones that I cooked)
  • 1/2 cup chopped red onion
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon caraway seeds
  • Salt & freshly ground pepper, to taste

Preparation

  1. Cut each artichoke in half. Combine with black-eyed peas, onion, vinegar, oil, Worcestershire sauce and caraway seeds. Season with salt and pepper.

Nutrition

Per serving : 167 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 8 g Protein; 8 g Fiber; 364 mg Sodium; 379 mg Potassium

Saturday, January 4, 2014

Kale salad with goat cheese and pomegranate

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 A delicious salad! and different. It uses kale, pecans, goat cheese and pomegranate.Since I had already been eating it, it is not the best photo since

I found this online but I took out the quinoa since I am off all grains.

 http://damndelicious.net/2013/03/25/kale-salad-with-meyer-lemon-vinaigrette/

 
  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa (I omit)
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  • FOR THE MEYER LEMON VINAIGRETTE
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar 
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  • Zest of 1 Meyer lemon (I don't use the zest)
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • 1 tablespoon agave (I use honey instead)
 
INSTRUCTIONS
  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave in a small bowl; set aside.
  • To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate seeds, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
  • Serve immediately.