Monday, March 16, 2015
I created this recipe last summer. If you love sweet pickles, you should try making your own, they are so much better!
1/2 lug or 10 pounds pickling cucumbers washed and sliced in desired size
6 c. water
1/2 c. pickling salt
2 c. onions
Place cucumbers and onions in non reactive bowl and pour salted water over to cover. Let sit for 2 hours. I split the cucumbers up into three bowls. After 2 hours, drain and rinse the pickles and onions well and return to bowl.
4 c. vinegar
4 c. sugar ( can do half brown sugar and half white)
1 1/2 tsp. mustard seed
1/2 tsp. celery seed
1 1/2 turmeric ( I reduced the amount of this)
1/4 c. salt
1 tbl. allspice
2 tsp. cloves
Heat to a boil and pour hot over pickles in the bowls and allow to cool. Once cool, pour into jars and refrigerate up to a year, no need to can them.
Monday, March 9, 2015
- Start by making the Pad Thai sauce. Combine all sauce ingredients in a small sauce pan and heat on low until the palm sugar is dissolved.
- Once the sugar is dissolved, increase heat to a quick boil (a few seconds) and then remove from heat. The sauce is finished.
- Then you want to cook rice noodles according to the package. When done rinse under cold water and shake apart so they do not stick , add a little sesame oil to keep them from sticking together.
- Once you have that ready you can sweat out your onion and garlic, when they become fragrant add chicken, season with salt and pepper and cook until no longer pink.
- Add chicken mixture and sauce to noodles and stir to combine.
- Serve with veggie plate for individuals to top with whatever they want.
Friday, January 2, 2015
My Whole Food Life
- Then add in the blueberries, dates and lemon zest and pulse for another minute or two until everything looks well combined.
Friday, December 26, 2014
Chocolate Covered Katie
1/4 cup peanut butter
1/4 cup plus 3 tablespoons raisins
salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
2 tablespoons roasted, unsalted peanuts
1/8 tsp pure vanilla extract
1-2 tablespoons cocoa powder (to taste)
optional: chocolate chips, either before or after blending (or both!)
Throw everything into a food processor and combine until very smooth. Roll into balls, cookies, or bars. The dough can be stored on the counter, in the fridge, or in the freezer.
Sunday, November 16, 2014
From: Allez! Gourmet
1 1/4 cups fat free Greek yogurt
3 tbsp natural peanut or almond butter
2 tsp vanilla extract
2 tbsp honey
1/2 tsp cinnamon (two large dashes)
Tuesday, November 11, 2014
From: My whole food life
2 cups creamed coconut softened by placing bag in warm water (you can probably also use coconut butter)
Combine all ingredients in a food processor until the mixture is smooth.
Wednesday, November 5, 2014
- To make the caramelised onions, heat a large frying pan over medium heat then sauté the onions in the olive oil with the salt until soft and golden. Add the sugar and vinegar and allow to caramelise. Set aside.
- To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
- Grill in a hot pan/sandwich press until golden brown and heated through.
- Serve immediately.
Monday, November 3, 2014
From: Chef Mommy
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken thighs
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery
1 diced onion
1 tsp. Sage
Combine broth, water, carrots, celery, onion, sage, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
Tuesday, October 21, 2014
From: Chocolate Covered Katie
1/2 cup rolled oats
scant 1/2 cup applesauce (can sub mashed banana)
1/4 cup roasted cashew butter (can sub another nut butter) ( I used pnut butter)
1/2 tsp pure vanilla extract
1/16 tsp salt
1-2 tbsp mini chocolate chips
2 1/2 tbsp freeze-dried raspberries (can sub 1 tbsp dried fruit, or more chocolate chips)
1 TBL. honey
Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter, then add all other ingredients and mix until well-combined. Shape into cookies (I used a mini cookie scoop) and bake on a greased cookie sheet for around 14-16 minutes, then let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.
Friday, October 3, 2014
6 c. oatmeal
3 c. rice krispies
2/3 c. honey
1/2 c. butter
1 tsp. cinnamon (optional)
Bake granola on a baking sheet on 200 for 20 min. Stirring around on the pan half way through, this kills bacteria. Then add to large bowl with krispies. Melt butter and honey and pour over cereal mixture. Store in airtight container. May also add coconut or other additions.
Monday, September 29, 2014
1/2 c. butter softened
9 TBL. cocoa
3 c. powdered sugar
1/2 c. sour cream
Mix all ingredients together with a hand mixer and use on brownies, cakes, cupcakes.
Tuesday, September 16, 2014
Totally love these!
From Our Best Bites
1 1/2 cups all-purpose flour (measured by lightly spooning the flour into the measuring cups and leveling with a flat surface), plus more for working
1 cup whole wheat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened to room temperature
3/4 cup light brown sugar (you can use dark if you prefer a richer flavor)
2 tablespoons honey
Whisk together the flours, wheat germ, salt, cinnamon, and baking soda in a medium bowl. Set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the butter, brown sugar, and honey. Mix on medium speed until light and fluffy, about 2-3 minutes. Reduce speed to low and add the flour mixture. Beat until combined.
Lightly flour a work surface (a silicone rolling mat or wax or parchment paper work great because you can transfer the dough directly into the fridge) and turn the dough onto the floured surface. Roll the dough out until it’s 1/8″ (you may need to work in 2 batches). Refrigerate for 10 minutes.
Preheat oven to 350. Cut the dough with your favorite cookie cutters or a fluted pastry wheel and place on a baking sheet. Refrigerate or freeze for another 10-15 minutes or until the dough is very firm. If desired, use a fork to prick the dough to ensure even baking. Bake for 10-14 minutes or until very lightly brown around the edges (it can be a little tricky to tell), being careful not to overbake. Makes about 2 dozen graham crackers, although it really varies on how thick your dough ends up and how large you cut the graham crackers.
Tuesday, September 9, 2014
So, so yummy! Just like a larabar!
I triple this recipe for my food processor and then I do a second tripled recipe and store all in a big Tupperware container in the freezer.
3/4 cup pitted dates
1 tsp pure vanilla extract
1/16 tsp salt
2 tbsp cocoa powder (or raw cacao powder)
2 tbsp shredded coconut
1/3 c. pecans
optional: 1/3 c. chocolate chips for tripled recipe
Blend all ingredients together very well in a food processor.
Add about 1/2 -1 TBSP water also to make the mix sticky enough to stay in a ball. When done blending add chocolate chips and stir.
Squish the dough together. Roll into balls and freeze.
Friday, September 5, 2014
Sunday, August 31, 2014
From: Taste of Home
2 cups white flour
1 cup whole wheat flour
2 TBL. sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter
1 cup milk
1 egg beaten
In a food processor mix the first six ingredients. Cut butter into chuncks and add to dry ingredients and mix until crumble it turns into a crumble. Combine egg and milk; add to crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. Yield: 1 dozen.
Friday, August 15, 2014
This is really, really yummy!
From Lil Luna
- Mix flour, salt and baking powder in a medium bowl and set aside.
- In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
- Fold in zucchini until it is mixed well.
- Add dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into greased 9x5 loaf pan.
- Bake at 350 for 40-45 minutes.
- While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Monday, March 10, 2014
From Mel's Kitchen Café
- Preheat the oven to 350 degrees F. Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
- In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients until combined.
- In a small bowl, mash together the topping ingredients until combined and crumbly.
- Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.
- Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
- Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.
Thursday, February 13, 2014
Wednesday, September 25, 2013
French Peasant Bread Recipe ...this is what we make with this soup.
Melt butter in saucepan. Once melted add garlic and sauté for a minute or two. Stir in flour and make a roux.
Once roux is formed, slowly pour in half and half, stirring as you pour. Stir consistently until it begins to thicken.
Stir in chicken base, tomato puree, sugar, basil, pepper and salt. Stir until heated through. If needed add milk to soup to thin it out to desired consistency.