Krumkaker

These mean Christmas to me!  From my Norwegian kin, we had these every Christmas for dessert with ice cream squares with cute little icing bows or wreaths or candy canes on top.  I found a Nordic Ware Krumkake iron at a flea market 30 years ago for $12.  I was reflecting today, as I made my annual batch for Christmas Day, that I've gotten my money's worth!

Ingredients:
3 eggs
1/2 cup sugar
1 stick butter, melted (1 1/2 cup)
3/4 cup flour (It can be either wheat or gluten-free flour blend)
1/2 teaspoon ground cardamom

Method:
Beat eggs and sugar until thick.
Stir in the melted butter and flour-mixed-with-cardamom.
Blend well.
Heat the Krumkake Iron on both sides over medium heat.
Brush with butter and put about a tablespoon of batter in the center of the iron.
Close it and cook for about half a minute on each side, turning the iron.
Roll quickly into a "cigar" shape and cool on a wire rack.

Roasted Spaghetti Squash

So easy and a wonderful substitute for pasta for those of us who can't indulge in durum wheat!

Ingredients:

1 spaghetti squash

Method:

Cut the squash in half, lengthwise.

• An easy way to do this is to score it along it's entire length on both sides with a paring knife, then stick your big chef's knife in the groove and on into the middle of the squash.  Ease the knife down the scoring line and it will crack open pretty easily.

Once it's open, scoop out the seeds and stringy bits.

Place face down on a parchment-lined baking sheet and put about 1/4 cup water on the pan.

Bake for about an hour at 350*.

Take out, flip the squash over and allow to cool some.

When ready to "make spaghetti," use a fork and ease it around the perimeter of the squash between the skin and the flesh.  You'll see the strands take shape.  Keep loosening it and then "fluff" it with the fork.

This can be served with any kind of pasta sauce.  I usually put butter on it before adding the sauce, kinda like what you do with olive oil or butter on traditional pasta.

It can also be used just as a vegetable side-dish with additions of butter, cinnamon, nuts, seeds, dried fruit.  Use your imagination!

I'm surprised at how good this stuff is!

Debbie's Face Cream

Scrub on the left, Cream on the right.

With so much junk in cosmetics these days, I came across a recipe in Rosemary Gladstar's* books for a face cream that met my criteria for something I would consider putting on my skin.  I adapted it some and here is what I do now.

I get all my ingredients at Mountain Rose Herbs.  They're a fabulous company with an amazing array of herbs, spices, oils, clays, essential oils, containers and more.

Okay, so here we go.....

Ingredients:

Ratio is 1:1 water to oils

Waters:
1 cup distilled water
1/2 cup aloe vera gel

Oils:
1 cup almond oil
1 3/8 oz. Kokum butter (This can be replaced with another specialty butter of your choice.)
1 3/4 oz. coconut oil
1 3/8 oz. beeswax (I use pastilles)
1/4 teaspoon Vitamin E oil
1/2 teaspoon Litsea essential oil (or other essential oil of your choice)

Method:

1. Bring all ingredients to room temperature.

2. Measure water and aloe vera gel into a measuring cup and set aside.

3. In a double boiler bowl over boiling water, melt the beeswax first.

4. Add Kokum butter and melt into beeswax.

5. Add coconut oil and melt into beeswax and Kokum butter.

6. Add almond oil, stirring until the mixture is clear and liquid.

7. Remove bowl from double boiler pot and pour the oils into a high speed blender container. (Bosch, Blend Tec or Vita-Mix would be best)

8. Allow oils to cool until they are room temperature and starting to get set up.
This is the only tricky part of the whole process.  The oils need to be getting solid, but not BE solid.  They still need to be able to be blended smooth.
junk
9. Add the Vitamin E and Litsea to the container.

10. Start the blender and let the oils get moving in the container.

11. Using the pouring function of the blender lid, while the blender is running, pour the water and aloe vera gel into the vortex of the blending oils.  Keep adding the water, making sure the blender is keeping up with the additions.  The contents will start turning white.  Keep adding the water until you run out.  The blender will be working at this, by now.

12. When the last of the water is added, make sure it's been incorporated into the cream and then turn off the blender.

13.Transfer the cream to small jars and put tight fitting lids on them.

Note: Sometimes the cream develops chunks of some of the oils in it.  I don't know why and have never been able to keep it from happening.  It develops over time.  Go figure!

*Please know that I don't endorse Rosemary Gladstar's New Age philosophies, etc.  She knows herbs and women's health, and I value her knowledge on that level.

Debbie's Face Scrub

Scrub on the left, cream on the right.

I can't use soap on my face without great irritation and turning beet-red, so I've used this instead for years.  It's a great exfoliator, too.

Ingredients:
2 cups white Kaolin clay*
1 cup oats, ground to a rough flour
1/4 cup apricot kernel meal* (optional, it makes the mix grittier)
2 Tablespoons lavender flower powder*
2 Tablespoons rose petal powder*

Method:
Combine clay, oats, apricot kernel meal (if using), and flower powders, mixing well.
I do this by putting it in a zip-loc bag, closing it and shifting the bag back and forth until it's well combined.
It can be stored in the zip-loc bag, or in any other container you choose, glass or plastic.

*I get these ingredients at Mountain Rose Herbs

Sirloin Tip Roast

I massacred these roasts for years, and then discovered that I was cooking them wrong.  Here's what I do now!

Ingredients:
3-4 pound Sirloin Tip Roast
1 Tablespoon sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 Tablespoon olive oil

Method:
Mix the salt, herbs and olive oil together and let sit for a few minutes, then rub the roast with it.
Place the roast on a rack over a roasting pan or cookie sheet.  Whatever you have is fine.
Roast in a pre-heated 350* oven about an hour or an hour and a quarter, or until the internal temperature reaches 145* or higher. Whatever your choice of "doneness" is.

Let sit covered for 15 minutes before carving.

Roasted Carrots

These are so easy and so good.

Ingredients:
Enough carrots to fill a 9x13 pan when cup up. (I use about 5 large)
1 Tablespoon fresh rosemary, minced
2-3 tablespoons coconut oil
Salt to taste

Method:
Melt coconut oil in a 9x13 pan.  I use a glass one lined with parchment paper.
Cut carrots into narrow, thin sticks.
Mince rosemary.
Toss carrots and rosemary with the coconut oil and salt to taste.
Bake for about 1 1/2 hours at 350*
They should be almost carmelizing.  Dark edges and kind of sticky.

"Cream" of Broccoli Soup

During the winter, I miss the fresh veggies of summer, but broccoli is such a great main-stay through the colder months.  This is about as easy as they come for a quick soup.

Ingredients:

4 cups broccoli florets, steamed until soft

1/2 sweet onion, chopped and carmelized, about 1/2 cup (optional)

2-3 cups chicken broth

1/2 cup coconut milk

Salt and pepper to taste

Fresh thyme is good, too.

Method:

Steam the broccoli til soft.

(If you decide to use thyme, or another herb, you can steam it with the broccoli.)

Add it to a 6 quart pan.

Add chicken broth.

Mash the broccoli down into the broth, then use a stick blender or Magic Bullet to blend it up.

Add the coconut milk and blend again.

Heat until just serving temperature.

Season and serve.

Another option is the addition of steamed greens.  Just add them to the broccoli in either the pot or the Magic Bullet and proceed.

Pumpkin Soup

Fun recipe for Fall!

Ingredients:
1 small pie pumpkin, baked
1/4 teaspoon curry powder
1/4 teaspoon pumpkin pie spice
2 Tablespoons honey
3 cups chicken broth
1/2 cup coconut milk
Salt to taste
Crispy Pumpkin Seeds (At the very bottom of the post.)

Method:
Mash up the baked pumpkin in the bottom of a 6 quart pan.
Add the chicken broth, honey, curry and pumpkin pie spice.
Blend with a stick blender until smooth.
Heat till steaming, then add the coconut milk and blend again.
Heat again until serving temperature.  I don't like to heat the soup to boiling with the coconut milk in it.
Add salt to taste, garnish with pumpkin seeds and serve.

Baked Pumpkin

Easy-Peasy!  I wish I'd known of this method years ago.  I wouldn't have been intimidated by using up the lovely pumpkins we grew!

To bake the pumpkin, cut it in half, scoop out the seeds and threads, and place it cut side down in a baking pan.
Add about 3/4 of an inch of water.
Bake at 350* until a knife pierces the skin and flesh easily.
It takes about 1 1/2 hours in my oven.
Parts of the skin may be blackening.  No worries, if the flesh gets a little dark, I just scrape that part off before using.
After cooling, scoop out the flesh for whatever recipe you're using.

Lacto-Fermented Apples

Another great recipe for the bounty of summer's and fall's harvest!

Ingredients:
3+ cups peeled, cored and cubed apples
1 Tablespoon honey
2 teaspoons sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 Tablespoons whey
Filtered water

Method:
Fill a quart jar with the apples, making sure there is at least an inch of space between them and the top of the jar.

Mix remaining ingredients, minus the water, and pour over the apples.
Add enough filtered water to cover the fruit, still keeping the level an inch below the top of the jar.

Cover tightly and keep at room temperature for about 2 days.
Transfer to the fridge.

**Fermentation instructions say that these will keep for two months in the fridge.  I have had them keep for 6 months with no difficulty.  Just give them a sniff before eating.  If they smell bad, they are bad, and toss them out.  If they smell fruity-fizzy-sharpish, they're good to go.

Lacto-Fermented Peaches aka "Fizzy Peaches"

Turning summer's bounty into glorious sunny-tasting fermented fruit for the grey days of early winter is such a good idea!

Ingredients:
3+ cups peaches, peeled and cubed
2 Tablespoons lemon juice
2 Tablespoons honey
2 teaspoons sea salt
1/4 cup whey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Filtered water

Method:
Fill a quart jar with the peaches, making sure there is at least an inch of space between them and the top of the jar.

Mix remaining ingredients, minus the water, and pour over the peaches.
Add enough filtered water to cover the fruit, still keeping the level an inch below the top of the jar.

Cover tightly and keep at room temperature for about 2 days.
Transfer to the fridge.

**Fermentation instructions say that these will keep for two months in the fridge.  I have had them keep for 6 months with no difficulty.  Just give them a sniff before eating.  If they smell bad, they are bad, and toss them out.  If they smell fruity-fizzy-sharpish, they're good to go.

***This recipe works with pears, also!

Homemade Vanilla

Easy, easy, easy!

Ingredients:
6 vanilla beans (I find them at Costco seasonally in the fall, or get them from Mountain Rose Herbs)
1 quart of 100 proof vodka*

Method:
Split the vanilla beans with a knife and open them.
Put them in a quart jar.
Pour the vodka over the beans.
Put the lid on and shake the jar.
Put the jar in the pantry or other dark place.
Shake the jar every couple of days.
Leave for about 6 weeks.

Voila!

*If you are gluten sensitive, look for potato vodka and use that instead.
Here is a link to a list of gluten-free vodkas.  Some are corn-based, so if you're grain sensitive, watch for that.  Potato and grape vodkas are available.

Coconut Milk Pumpkin Spice Ice Cream

Here is an easy treat for those of us who are dairy-free eaters.

Ingredients:

1 can organic full fat coconut milk (I use this)

1/2 15 oz. can organic pumpkin (or 1 cup of your own cooked pumpkin)

2 Tablespoons raw honey

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 Tablespoon Homemade Vanilla

OR

1 teaspoon store-bought vanilla plus 1 Tablespoon vodka or gin to keep the ice cream from crystalizing.

Method:

Blend all ingredients in blender or Magic Bullet

Freeze in ice cream maker according to manufacturer's instructions.

I divide it into portions for storing in my freezer.  Way easier than trying to scoop some out of a frozen block!

My Grandma's Potato Salad

This was always a family-party favorite.  She maintained that adding the mayonnaise while the potatoes were still warm and letting them sit out for the afternoon was the key to a good potato salad.  You'll have to judge yourself whether you want to do that or not!

Ingredients:
8 medium-sized russet potatoes
1/2 cup mayonnaise
4 green onions, sliced OR
1 small red onion, chopped
1/3 cup sweet pickle relish or chopped sweet pickles
Salt and pepper to taste

Method:
Boil the potatoes in their skins until tender, about 20 minutes.
Cool til able to handle them and then peel.
Cut them into chunks and toss them with the mayonnaise while still warm.
If you feel comfortable with doing so, leave the potatoes out for several hours to absorb the mayonnaise.
Add remaining ingredients and toss well.
Refrigerate overnight.
Serve the next day.

Cornbread

This is the old standby for Band night dinners.  I wish I could get it to act like Marie Callendar's, but, alas, it's never worked!

Ingredients:
1 3/4 cups cornmeal
2 1/4 cups flour
2 T baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup butter, melted
2 eggs
2 1/2 cups milk

Method:
Combine dry ingredients in a large bowl.
Melt the butter.
Beat the eggs in a small bowl and add the milk.  Mix well.
Add the eggs and milk to the dry ingredients, then add the butter.
Mix until just combined.  Small lumps are okay.

Turn into a large (12") cast-iron skillet that has been greased with butter, or use a 9x13 greased pan.

Bake at 350* for 30 minutes or so.

Potato "Ships"

These are a real treat.  I made them for special occasions as the kids were growing up.

Ingredients:
4 large potatoes (I use Russets)
1/2 cup butter (yes, that much!)
2 green onions, finely chopped

Method:
Scrub potatoes, leaving on the skins.
Cut each potato crosswise into about 3/16 slices, making sure you don't cut through the bottom of the potato so they keep their shape intact.
Put them in a buttered loaf pan or other adequate baking pan, slices up.
Melt the butter and add the green onions.
Pour over the potatoes.
Bake at 425*, uncovered, for an hour.
Reduce heat to 375* and bake 30 minutes longer or until tender and crispy.

These go really fast.  You might want to make a double batch!

This recipe originally came from Sunset's Ideas for Cooking Vegetables.

Cooked Frozen Peas

This is one I grew up with, and I've always liked them.

This will serve 4-5 people

Ingredients:
3 cups of frozen peas
2 lettuce leaves, chopped (I use romaine)
2 green onions, sliced
Coconut oil
Salt and pepper to taste

Method:
Heat enough oil to cover the bottom of a medium saucepan.
When it's good and hot, add the chopped lettuce and green onions.
Put the lid on and shake the pan around to evenly heat the veggies.
Let it get hot again and then add the peas.
Put the lid back on and shake the pot again until the peas and other veggies are evenly distributed.
Return to the heat for about 3-5 minutes until the peas are cooked through.
Add a little butter after they're cooked, and salt and pepper to taste.

Note: I use coconut oil to cook them in because it has a high smoke point and I can get it hotter than other oils.  Adding a little butter after they're cooked adds to the flavor, but doesn't risk burning the butter.

Just Cucumbers

The first summer we lived in Missouri, before we had a producing garden, a friend of ours brought us the incredible bounty of bags of cucumbers.  He also asked us if we knew the best way to eat them fresh.  Not knowing whether we did or not, he gave us this recipe and I've used it ever since.

Ingredients:
4 cucumbers
1/4 cup raw apple cider vinegar
1 quart of cold water
Ice cubes

Method:
Peel and slice the cukes.
Add the vinegar and the water to a bowl and dump the cukes into it.
Add some ice cubes and then put in the fridge for an hour or so.
Serve with your meal as a salad.

In recent years, I've also heard of other families adding onions and garlic to the mix.  That'd give them some zip!

Best-Ever Carrots

Here's another "Best-Ever" recipe.  Cooked carrots were never my favorite until we grew our own and I learned a little trick.  Cut them in julienne strips!

For information's sake, carrots are something I never buy unless they've been organically grown.  Inorganically grown ones harbor all kinds of bad stuff.  The mini-carrots you find in the stores everywhere are not necessarily a good bet either, organic or not.  There's a lot of information out there about carrots.  A google search will give you more than you want to know!

Ingredients:
As many carrots as you need to feed your family
Butter
Parsley
Honey (optional)

Method:  
Trim the carrots and cut into julienne strips.
Steam the carrots until tender.
Melt enough butter for the carrots you've steamed, add some chopped parsley (I use a couple of tablespoons for about 8 carrots)
Add a Tablespoon or so of honey if you like.

Toss the carrots in all that and serve.  They disappear rather quickly around here!

Best-Ever Beets

Growing up I did not like beets.  Lunchroom fights with what passed for vegetables usually included either beets or peas, flung from a spoon.  They didn't know how to fix them at all!  I learned this recipe from Carla Emery's Encyclopedia of Country Living.  I had this one.  It's been updated a bunch of times.  Anyway, I'm thankful that she encouraged me to try beets.  When we lived in Missouri, we had lots, and we used them well.  Since then, we've grown them in every garden we've had, and currently being "garden-less," this is one of the things we miss the most!  How times change!

Ingredients:
As many beets as you want to feed your family
Butter, melted
Green onions or chives, chopped
Garlic, minced
Salt

Method:
The key here is to make sure you leave about an inch of tops on the beets and not cut off the root.
Wash them up and get the dirt off.
Put them in a large enough pot that you can cover them with water by an inch or so.  They cook long enough that the water reduces.

Bring them to a boil and then reduce heat to medium and continue to boil them for about an hour.  It they are big ones, it'll take longer.  Stick a sharp pointed knife in them after an hour and if there's no crunchy resistance, they're ready.

Drain the water and then cover the beets with cold water to cool them down a bit.

Now, cut the tops and roots off of each beet and slip the skins.  They'll come right off.

Cut the beets into about 1/2" dice.

Melt enough butter in the bottom of the pot for the amount of beets you've cooked.
Add the onions or chives and garlic and saute for a bit.
Add the beets, toss them in the butter and onion and garlic and get them warmed back up.
Salt them to taste.

Voila!  Best-ever beets!!

Morning Glorious Muffins Remake (Grain-, Dairy- and Refined Sugar-free)

A friend of mine asked me if I could do a recipe revision on one of her favorite muffin recipes.  Here's the result.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla

1 cup shredded zucchini or apple
1 cup shredded carrots
1/2 cup shredded coconut
1/4 cup dates, chopped
2/3 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the zucchini or apple, carrots, coconut and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 22-24 minutes, or until a toothpick comes out clean.
Makes 12 muffins.

Grain-free, Dairy-free, Refined-sugar-free Carrot Muffins

These are really good.  I worked on the recipe for awhile and landed on this.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla
2 1/2 cups grated carrot
1 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the carrots and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 24 minutes, or until a toothpick comes out clean.
Makes 10-12 muffins.

"Green Goddess" Salad Dressing

Easy-peasy!

Ingredients:
1 avocado
2 Tablespoons extra virgin olive oil
1 teaspoon raw apple cider vinegar
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
3/4 cup filtered water

Method:
Put all ingredients in a small food processor or Magic Bullet and process until smooth.

Easy Lacto Fermented Sauerkraut

I used to shy away from making this, but it's just not that hard!

The formula for this is really simple.  You can make as much or as little as you like based on this ratio:

1 pound of cabbage
2 teaspoons sea salt
2 Tablespoons whey

Method:

Shred the cabbage and place in a large bowl.  I use my biggest stainless steel one.
Add the salt and the whey.

Mash and pound the cabbage with a meat mallet or potato masher until there is enough juice in the bottom of the bowl that you can pick up a handful of cabbage and squeeze it out.

Pack the cabbage into quart or half-gallon jars within an inch of the top of the jar.  Push it down so the liquid comes up over the cabbage.

Put on a tight fitting lid and let sit on your counter for about 3 days.

There are lots of ways people do kraut.  This is the one that works for me.  Here are some links to a variety of methods and books:

The Nourishing Gourmet

The Healthy Home Economist

Great Book!
Real Food Fermentation

Pecan Pie

One of my pet peeves about pecan pie recipes is the continued use of corn syrup in the filling.  Yuck!  So this is my solution.

Ingredients:

1/2 cup sugar
1/8 teaspoon salt
4 eggs
1/2 cup honey
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cup chopped pecans

1 unbaked 9-inch pie shell of your choice

Method:

Put the chopped pecans in the bottom of the pie shell.

Mix other ingredients together, melting the butter and honey together if necessary.
Whisk well and pour over the pecans.

Bake at 425* for 10 minutes, reduce heat to 350* and bake for another 30 minutes.

An addition to this recipe that is rather heavenly, is to mix 1/2 cup chopped bittersweet chocolate in with the nuts and then add 2 Tablespoons of bourbon or whiskey to the wet ingredients.  Old South Bourbon Chocolate Pecan Pie in a trice!

Trail Mix

Great for snacking and lunches.

Ingredients:
2 cups nuts of your choice
2 cups coconut chips
1 cup banana chips
1 cup dried cranberries (I like the orange-flavored ones)
1 cup raisins
1 cup dried mango or papaya or pineapple
1 cup dates

Method:

Put all ingredients in a ziploc bag and toss around until well mixed.

Healthy "Mounds" Bites

When I first saw this recipe, I wanted to try it.  And then a friend made them and I was hooked.  Until I found I was allergic to almonds!  Other nuts work, too, so that's good!

I used an ice cube tray to make these individual little goodies.  One recipe makes 2 trays.

Ingredients:

Almonds or Walnuts, or whatever (as many nuts as you have compartments to fill)

Coconut Part:
1 1/3 cup shredded coconut
1/2 cup coconut oil
1/4 cup honey
1 teaspoon almond extract (optional)

Chocolate Part:
3/4 cup cocoa or raw cacao powder
1/4 cup honey
1 cup coconut oil
1 Tablespoon vanilla

Method:

Put one nut (or as many as you like) in each ice cube compartment.

Mix together coconut, 1/2 cup coconut oil, 1/4 cup honey and almond extract until well combined.
Pack into each compartment over the nuts until about 3/4 full.
Freeze for 30 minutes.

In a double boiler, melt together the cocoa or cacao powder, 1/4 cup honey, 1 cup coconut oil and 1 T vanilla.  Whisk until well combined.
Pour into the compartments over the nuts and coconut mixture and freeze again for 30 minutes.

Pop the bites out of the ice cube trays and store in the freezer in either a ziploc bag or other container.

Strawberry Rhubarb Crisp - Gluten Free

This means summer to me!

Ingredients:

Filling:
1 pound of strawberries, cleaned, hulled and sliced
1 pound of rhubarb, cleaned and sliced in 1/2 inch pieces
1 Tablespoon tapioca flour
1/4 cup sugar
1/4 teaspoon salt

Topping:
1/2 cup butter
1/2 cup oats ground to flour
1/2 cup oats
1/4 cup sugar
1/4 teaspoon salt

Method:

Put the strawberries and rhubarb in a large saucepan and sprinkle with tapioca flour, sugar and salt.
Heat over medium heat until soupy, stirring frequently.
Remove from heat, pour into a greased 9-inch square pan.

To make the topping, grind 1/2 cup oats into flour in a food processor.  Add remaining ingredients and process until the butter is dispersed but the mixture still has butter lumps here and there.
Sprinkle the mixture over the strawberries and rhubarb and evenly distribute it.

Bake at 375* for 25-30 minutes.
Coconut Milk Ice Cream is good with this!

Chocolate Sauce

We use this for an ice-cream topper.

Ingredients:

1/2 cup butter, melted
1/2 cup cocoa or cacao powder
1 cup sugar
1/2 cup half and half

Method:

Melt butter in a sauce pan over low heat.
Add sugar and stir until it is beginning to melt.
Add cocoa and stir until well incorporated.
Cook over low heat until it is bubbling.
Add half and half and stir to incorporate well.
Continue to stir until the mixture is smooth.

Remove from heat and cool.
Pour into a jar and store in the fridge.

Gluten-Free, Dairy-Free, Refined Sugar-Free Cornbread

Ingredients:

3/4 cup GMO free organic cornmeal
1 cup Gluten-Free Flour Blend
2 teaspoons baking powder
1 teaspoon salt

1 cup liquid (can be water, orange juice, or alternative milks)
3 Tablespoons honey
1/4 cup coconut oil
2 eggs

Method:

Combine dry ingredients.

Combine 1 cup liquid with honey and coconut oil.  Melt the honey and coconut oil together if you need to.

Beat the eggs and add to the other liquids.

Add wet ingredients to dry ingredients.  Mix until blended.  Some lumps are okay.

Pour into a greased 8-inch square pan.

Bake at 350* for 30 minutes.

Black Bean Chili

Great chili pot for fall and winter!  Using black beans from your freezer makes it a really fast dinner.

Ingredients:
8 cups of Awesome Black Beans (Freeze the remainders)
2 pounds stew meat, cut in 1/2" pieces, browned
2 quarts chicken broth
1/2 teaspoon chipotle chili powder
1 - 15 oz. can organic chilis and tomatoes (I use Trader Joe's)
1 teaspoon ground cumin
1 Tablespoon leaf oregano
Handful of fresh cilantro leaves, chopped
salt and pepper to taste

Method:
Combine all ingredients in a soup pot and bring to a boil.  Reduce heat and simmer for 30 - 45 minutes to blend the flavors.

Salmon Patties

These can be made with either leftover salmon, or just by using a cooked filet.

Ingredients:
1 pound salmon filet, cooked (I poach or bake)
1/3 cup green onions, sliced
3 cloves garlic, minced
2 teaspoons powdered ginger
4 eggs beaten
Salt to taste
Coconut oil for saute and frying

Method:
Flake the salmon.

In coconut oil, saute green onions until soft, add garlic and just warm it until it is fragrant.

Combine salmon, onions and garlic, ginger, eggs and salt, and 1 Tablespoon coconut oil.

Form into 1/4 cup patties and fry in coconut oil until crisp on both sides.

Drain on paper towels.

Coconut Milk Ice Cream

This is better than regular milk ice cream, according to my daughters. :-)

Ingredients:
2 cans organic full fat coconut milk
1/3 cup honey OR maple syrup
1/8 teaspoon salt
2 Tablespoons vanilla


Method:
Combine all ingredients in a bowl and refrigerate for a few hours.
Pour into an ice cream maker. (I use this one)
Process according to manufacturer's instructions.

Gluten Free Gingerbread Cake

Gingerbread and snappy fall weather go together!

Ingredients:
1 1/2 cups soaked and cooked pinto beans
5 eggs
6 Tablespoons coconut oil
3/4 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 Tablespoon ground ginger
1/4 teaspoon ground cloves
1/2 cup raisins

Method:
Puree pinto beans with the eggs.

Melt the coconut oil, honey and vanilla together and beat well.  Add this to the pureed mixture and puree again.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Fold in the raisins.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.

Gluten Free Pumpkin Cake

Another good cake for Fall.

Ingredients:
1 1/2 cups soaked and cooked black beans
5 eggs
1 15 oz. can organic pumpkin
6 Tablespoons coconut oil
3/4 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Method:
Puree pinto beans with the eggs.

Add pumpkin and puree until well combined.

Melt the coconut oil, honey and vanilla together and beat well.  Add this to the pureed mixture and puree again.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.

Gluten Free Apple Spice Cake

This is really good and wonderful for using new fall apples!

Ingredients:
1 1/2 cups soaked and cooked pinto beans
5 eggs plus 1 yolk
6 Tablespoons coconut oil
1/2 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour (may need a bit more if batter is too soupy)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 cups diced apple (I use 1 large Granny Smith)

Method:
Puree pinto beans with 3 whole eggs and the 1 egg yolk.

Beat the coconut oil, honey and vanilla together and then add the remaining two eggs, one at a time, beating well, then add to the pureed bean mixture.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Fold in the diced apple.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.

Chili

Great on a fall or winter evening!

Ingredients:

2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth

Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste

Method:

Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.

I serve this with cornbread.

Cooked Kidney Beans

I make these ahead and put them in the freezer for quick chili dinners, or for taco salad or casseroles.

8 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.

Drain the beans and rinse well.

Cover with fresh water by about 3 inches in a large soup pot. 
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about two hours for me.  If the water gets low and the beans are getting dry, add more water.  

After they have reached the tender stage, add 1 tablespoon salt.  Don't add the salt until the beans are done or they'll get tough.

Chicken Soup

This is good for what ails you, for real.

Ingredients:

Meat from 1 range fed chicken EITHER baked or boiled

1 gallon Chicken broth  from baked chicken carcass
OR
1 Gallon broth from a boiled chicken. (See instructions below)

Note: Your broth will be richer if you make it with a baked chicken carcass.

2 medium sweet onions in medium dice
4 carrots, coarsely chopped
1 head of garlic, minced
1/4 cup butter
2 teaspoons mild curry powder
Salt to taste
Pepper to taste
Method:

Two ways to cook the chicken and make broth:

Bake it, bone it and make chicken broth, reserving the meat.
OR
Put the chicken in a large stock pot, cover with water by 2-3 inches, add 2 Tablespoons vinegar and bring to a boil.
Skim the foam, reduce heat and simmer until the chicken is cooked through.  About 1 1/2 hours.
Remove the chicken from the broth, bone it and reserve the meat.
Reserve 1 gallon of the broth for the soup and freeze the rest.

Okay, with whatever broth and chicken meat you are using, put them in a large stock pot and bring to a simmer.

Meanwhile, sautee the onions and carrots in butter and then add the garlic at the end to gently warm it.

Add the veggies to the soup pot and bring back to a simmer.
Add curry, salt and pepper.
Simmer for about 30 minutes to blend flavors.

Options:
Add cooked rice or noodles.

And if you're not sick, you might want to serve it with these biscuits.  :-)

Old Fashioned Buttermilk Biscuits

One of the most common sayings in our family surrounding biscuits is, "Can you ever make too many biscuits?!"  And I'm always asked how many each person gets whenever I serve them.  When my answer is "Four," I get grins and happy sighs.  :-)

Ingredients:

4 cups unbleached flour

2 Tablespoons baking powder

3/4 teaspoon salt

2/3 cup butter

1 1/2 cup buttermilk (or half and half)

Method:

Mix flour, baking powder and salt together in a large bowl..

Cut in the butter until it looks like coarse meal with some pea-sized chunks still in it.

Add the buttermilk and mix until the dough is in a ball.  You want it soft but not overly sticky.

Flour the counter or cutting board and roll out the dough.  I do a long thin strip instead of a round one, like pie dough, so it's quicker and easier to cut out the biscuits.

Cut circles using the size you most prefer and place the cutouts in a cast iron pan.  Cast iron makes the best biscuits, as far as I'm concerned.

Bake at 400º for about 20 minutes, or until golden.

Serve with butter and honey or jam.

And chicken soup!

Raw Nut and Seed Treats

These are great for an energy boost.

Ingredients:

2 cups soaked crispy almonds
1 cup unsweetened shredded coconut
1/4 cup chia seeds
1/4 cup sesame seeds
1/2 cup quinoa flakes
1/4 teaspoon salt

1/3 cup honey
1/4 cup almond butter
6 pitted dates
1 Tablespoon vanilla

Method:

Coarsely chop the nuts, place them in a medium sized bowl and then mix in the remaining dry ingredients.

Melt the honey and almond butter together over low heat, just until soupy.

Put the honey and almond butter mixture, the dates and vanilla in a small food processor or Magic Bullet, and process till smooth.

Add the wet ingredients to the dry ingredients and mix until well blended.

Put 2 Tablespoons of the mixture into a 1/4 cup measuring cup, pressing down firmly until the mixture is well packed in the bottom of the 1/4 cup measure.  Tap the disc out and place on a dehydrating tray.*  Repeat with all of the mixture.

Dehydrate at 135* until dry and crispy.  For mine, it takes about 24 hours.

*Hint: To make it easier to tap the disc out, dip the 1/4 cup measure in water before packing it with the nut and seed mix.

Substitutions are certainly possible here.  Any type of soaked crispy nuts work fine.  If you like other seeds, try them.  I used flax and pumpkin seeds a time or two.  They detracted from the coconut almond taste I like so well, so I discontinued using them.  Use your imagination!

Manicotti

This is a crowd pleaser and very easy to make.  I usually triple the recipe for a group.  Please note that the Manicotti shells are NOT cooked before you stuff them!

Ingredients:
1 package Manicotti Shells

Filling:
1 pound Ricotta Cheese
1/2 pound shredded Mozzarella cheese
2 eggs, beaten
1 Tablespoon fresh parsley, chopped

Sauce:
1 28 ounce can pureed tomatoes
Small handful of fresh basil leaves, chopped
2 cloves of garlic, minced

Method:
Mix the cheeses, eggs and parsley together well.

Combine the sauce ingredients and mix well.

Fill the Manicotti shells using a pastry bag with no tip in it (so easy!).

Coat the bottom of a 9x13 pan, or one that you favor that fits the number of shells you are using, with sauce and then put the Manicotti shells on top of the sauce.

Cover the Manicotti shell with the sauce.

Cover the pan with parchment paper and then foil and let sit all day or overnight in the fridge.

Bake at 350* for 1 1/2 hours or longer if they haven't sat long.

Pineapple Salsa

This is great with fish, or with beans and rice.

Ingredients:

1 Pineapple, cored and cut into small chunks
1/2 a medium red onion, cut in small dice
2 green onions, sliced
1/2 red bell pepper, cut in small dice
1/2 cup fresh cilantro leaves, chopped
1/4 teaspoon cayenne pepper
1 Tablespoon honey
Juice of 1 lime
Salt to taste

Method:

Combine all ingredients and refrigerate.  Let the flavors mingle for at least a few hours before serving.

Stuffed Pork Roast

I don't serve pork very often, but when I do, this is what I make.

Ingredients:

5# pork loin roast, butterflied.  (See how to do it here.)

Stuffing:
A handful of fresh basil leaves
1 apple, peeled, cored and chopped
2 heads of garlic, coarsley chopped
3 T Pinenuts

Method:

Using a small food processor/chopper, or a Magic Bullet, put all the prepared stuffing ingredients in and process into a paste.

On the inside surface of the butterflied roast, coat one side with the stuffing mixture, then close it and tie it with string.

Place roast on a rack in a roasting pan and bake at 325* for 30 minutes per pound, or until it reaches 170* internal temperature.

Let rest for 15 minutes before carving.

Gluten-Free Soaked Granola

One of the things that bothers me about traditional granola is that it is made with unsoaked oats.  Not good for digestion.  So, I came up with this one and it works.

Ingredients:

5 cups water
Juice of 2 lemon (or 4 Tablespoons whey)
10 cups Gluten Free thick oats

Soak the oats overnight in the water and lemon juice or whey

1/2 cup butter
1/2 cup coconut oil
1 cup honey
2 Tablespoon vanilla
1 T salt

Method:

After the oats are soaked, melt the butter, coconut oil and honey together.  Add vanilla and then pour it all into the soaked oats.  Mix well until all the liquid is incorporated into the oat mix.  This takes a bit as the oats are kind of dense.  I divide the oats into two bowls, which makes the stirring easier.

When it's all mixed up, transfer the mixture to cookie sheets or jelly roll pans that have been lined with parchment paper.

Bake at low temperature, 250*, until the granola is dry and crunchy, usually several hours.

Tips:

While it is baking, it is helpful to turn the mixture over in sections to allow it to dry on all sides.  This should be done at intervals throughout the baking time, say every 30-45 minutes.  This also helps to break it up and separate the oats.

Once it's baked and crunchy, you can add in your choice of nuts and fruit.

Store in an airtight container or in the freezer.

Gingerbread

Fall brings back the use of the oven for wonderful-smelling treats like this one.

Ingredients:

3/4 cup sugar
3/4 cup butter
2 eggs
1 cup molasses
3 3/4 cups flour
2 teaspoons baking soda
1 1/2 teaspoon each cinnamon and ginger
3/4 teaspoon cloves
3/4 teaspoon salt
2 cups hot water

Method:

Cream sugar and butter together.
Beat in the egg.
Beat in the molasses.
Sift the dry ingredients and add to the creamed mixture.
Stir in the hot water.

Scrape batter into a greased 9x13 pan.
Bake at 350* for 35 minutes.
May be served with whipped cream.

Fruit and Nut Treats

These are great for an energy boost and loaded with good stuff.

Ingredients:

1/2 cup each:

Almonds
Pecans
Coconut
Dates
Dried Apricots
Dried Cranberries
Honey

Chop the nuts and fruit coarsely and combine well.
Pour the honey over all of it and mix well.
Form into balls and roll in finely grated coconut.

Makes about 26 1 1/4" balls.

You can substitute whatever you like for both the nuts and fruit.  Just keep the ratio of nuts to fruit the same, and the ratio of dry ingredients to honey the same, and you're good to go.

Possible substitutions:
Hazelnuts
Walnuts
Dried:
Raisins
Mango
Papaya
Pineapple
Cherries

"Good Cobbler"

I'm not sure what makes a good cobbler, but this one works for me!

Ingredients:

8 cups frozen blackberries (or other berries or fruit)
3/4 cup sugar
2 Tablespoons butter
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup sugar
Berry juice and water to make 2 cups

Method:

Thaw the berries and reserve the juice.

Combine 3/4 cup sugar and butter and mix well.

Combine flour, baking powder and salt and add to the sugar and butter mix.

Add the milk to the dry ingredients and stir until moistened.

Spread dough in a greased 9x13 pan.

Top with the berries and sprinkle with the 1/2 cup sugar.

Combine the berry juice reserved from thawing and enough water to make 2 cups.
Bring to a boil and then pour it over the cobbler.

Bake at 350* for 1 hour.

DIY Pickling Spice

Use this just as you would a purchased pickling spice.  The beauty of this is that you can add and subtract flavors that you would like to incorporate or eliminate, as the case may be.  If it's missing something you like, just add it in!

4 cinnamon sticks, broken up
1 Tablespoon whole cloves
1 teaspoon ground coriander
1 Tablespoon dill seed
1/4 teaspoon red pepper flakes
2 bay leaves, broken up

Mix all together.

Baked Peaches (Maggie B Peaches)

This recipe came from a wonderful children's book given to my younger daughter when she was born.  It is one of my favorite books from the childhood of my children.  The Maggie B tells the imagined story of a young girl on a sailing ship taking care of her brother.  While onboard, she makes these peaches.



Ingredients:

2 large peaches
Cinnamon
Honey

Method:

Cut the peaches in half and take out the pits.
Put the peach halves in an 8x8 baking pan.
Drizzle honey over them and then sprinkle with cinnamon.

Bake for about 40 minutes at 350*.

Baked Apples

This is a great one for fall!

This can be done in the oven or the crock pot.

4 baking apples (Cortland, Empire, Honeycrisp, Idared, Northern Spy, Rome, Winesap)
4 teaspoons lemon juice
4 Tablespoons raisins or Craisins
4 Tablespoons chopped pecans or walnuts
1 teaspoon cinnamon
4 Tablespoons honey
2 Tablespoons butter, divided in 4 parts
1 cup water

Peel the apples about one-quarter of the way down from the top.
Core the apples.
Put them in an 8x8 baking dish.
Sprinkle lemon juice in each apple.
Mix raisins or Craisins with nuts and cinnamon and stuff in the hole in the apple.
Drizzle 1 Tablespoons of honey over each and top with butter.
Pour water in around the apples.

Bake at 375* for about 60 minutes, or on low in the Crock pot overnight.

Guacamole

Avocados are one of my favorites.  Here's my recipe for a good guacamole.

Ingredients:

2 avocados
1 teaspoon lemon juice
1 1/4 teaspoon lime juice
2 Tablespoons finely sliced green onion
1 cloves garlic, minced or 1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon raw apple cider vinegar
2 Tablespoons water

Method:

Mash the avocados.

Add the rest of the ingredients and mix until well blended. I sometimes use my Magic Bullet.  It makes a very smooth guacamole.

Leave a pit in the mix to help keep it from going brown.

Honey Lemon Sorbet

This is wonderful to serve with Blueberry Sorbet.  Makes a pretty presentation when combined in one bowl.

Ingredients:

3/4 cup honey
1 cup water
1 1/2 cup freshly squeezed lemon juice
Zest from 2 lemons (I use a micro plane grater like this one.)

Method:

Combine honey and water in a saucepan and bring to a boil.  Boil for 1 minute and then set aside until cool.

Add the lemon juice and refrigerate for 2 hours.

Using an ice cream maker, freeze according to manufacturer's instructions.*  (This is the one I use.)

Transfer to a freezer-safe container and freeze for another 2 hours before serving.

Serve with mint leaves and lemon peel curls for garnish.

*If you don't have an ice cream maker, you can also make this by pouring the ingredients into a shallow pan, like a 9x13, and putting it in the freezer.  After about 30 minutes, stir it around with a fork.  Every 30 minutes thereafter, until it is the consistency you want, stir it again.  Then transfer it to a freezer-safe container and freeze for another 2 hours before serving.

Blueberry Sorbet

This is so refreshing on a warm summer's day.  It is good paired with Honey Lemon Sorbet.  It's pretty served with both in the same dish.

Ingredients:

2 cups fresh or frozen blueberries
1/2 cup water
1-2 Tablespoons honey
1/8 teaspoon salt

Method:

Combine all ingredients in a blender and blend until smooth.

Pour into ice cream maker and follow manufacturers instructions to freeze.*
This is the one I have and really like.

Transfer to a freezer-safe container and cure for a couple of hours.

Serve with fresh blueberries, mint leaves and lemon peel curls for garnish.

*If you don't have an ice cream maker, you can also make this by pouring the ingredients into a shallow pan, like a 9x13, and putting it in the freezer.  After about 30 minutes, stir it around with a fork.  Every 30 minutes thereafter, until it is the consistency you want, stir it again.  Then transfer it to a freezer-safe container and freeze for another 2 hours before serving.

Best Ever Brownies

I came across this recipe somewhere quite a few years ago....I don't remember where......but it has become the standard favorite around here.

Ingredients:

1/2 cup butter
2 oz. unsweetened chocolate, chopped
2 oz. bittersweet chocolate, chopped
1 cup sugar
1 t vanilla
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup flour
1/2 cup semisweet chocolate chips

Method:

Melt butter, unsweetened and bittersweet chocolates together in a saucepan over low heat.

Whisk in the sugar, vanilla and salt and continue whisking until smooth.

Whisk in the eggs until well combined.

Add the flour and stir gently until just combined.
Mix in the semisweet chips.

Spread batter in an 8x8 inch pan that has been greased and lined with greased parchment paper.

Bake at 375* for 30-35 minutes.
Cool 30 minutes.
Freeze 30 minutes.
Cut into squares.

Chicken Alfredo

Quick and easy if you have some cooked chicken on hand!

Cooked chicken breasts, cubed or pulled apart with a fork.

A recipe of Alfredo Sauce.

Cooked Spaghetti, Linguine or Fettuccine.

Various veggies, sauteed in butter or olive oil.
I use anything I have, but carrots, green beans, broccoli and sugar snap peas are good choices.

Cook and drain the pasta.

Add the Alfredo sauce and stir to coat it.

Add the chicken and veggies and stir to mix well.

Serve.

Alfredo Sauce

I use this for making Chicken Alfredo.  Easy-Peasy.

Ingredients

8 oz. cream cheese
1/2 cup butter
3/4 cup cream or 1/2 and 1/2
2/3 cup freshly grated Romano or Parmesan cheese
5 cloves of garlic, minced

Melt cream cheese in in heavy-bottomed sauce pan.*
In another pan, melt the butter and add the garlic and warm it until fragrant.
Add butter and garlic to the cream cheese and stir to blend well.
Add the cream or 1/2 and 1/2 and mix well until blended.
Add the grated cheese last and stir until well blended and smooth and warmed through.
Don't boil!!

*The key here is to make sure the cream cheese is totally melted before you add the butter and garlic.

Brandy Balls

My mom made these every year for Christmas and gave them away in tins to those fortunate enough to be on her list!  I've done some changing through the years.......most notably, I use shortbread crumbs instead of vanilla wafer crumbs.  They're just better, in my opinion.

Ingredients:

Make this shortbread.
Use 6 wedges, or 3/4 of the recipe and make crumbs of them.
1/4 cup honey
1/4 cup + 1 Tablespoon brandy
2 cups ground walnuts
Sugar for rolling

Combine the shortbread crumbs, walnuts, honey and brandy until well mixed.

Form into balls using about 1 Tablespoon each.

Roll each ball in sugar.

Store in an airtight container or tin with waxed paper or parchment between the layers.

Let them age for a week or so for best flavor.

**For a gluten-free version, make the shortbread with this gluten-free flour blend.**

Cheesecake

My husband loves a good cheesecake. I've had this recipe for years and nothing has topped it yet.  Well, other than raspberries or cranberry orange sauce or blueberries!

Shortbread Crust

Make this Shortbread  

You don't need to cut it into pieces or anything, just break it up and put it back in the food processor and make crumbs out of it.  If it won't pack together very well, add a little melted butter until it will.

Press into the bottom of a 9-inch springform pan.

Filling - First Layer

3 - 8 oz. packages of cream cheese

1 cup sugar

3 eggs

1 teaspoon vanilla

Filling - Second Layer

1 cup sour cream

2 teaspoons sugar

1/2 teaspoon vanilla

First Layer:

Soften cream cheese and put into food processor.

Add sugar and process to blend.

Add eggs, one at a time, and process until smooth.

Add vanilla and process until incorporated.

Pour onto crust and bake 30 minutes at 375*.  You want it to be just about set in the middle.  It can be a little wiggly.

Second Layer:

Mix ingredients together until smooth.

Take first layer out of the oven and pour the second layer on it, smoothing it out to the edges.

Bake an additional 5 minutes at 500*.
"Confession time." I sometimes do 475* if my oven isn't quite clean, as the 500* makes it smoke if there's anything in the bottom.  :-)

Take out of the oven and cool completely.  Refrigerate until ready to eat it.  It's best if made ahead by a day or two.

Raspberry Topping

2 cups fresh or frozen raspberries.

2 Tablespoons sugar or honey

Heat until just soupy and sweetener is incorporated.

Cool

Serve over Cheesecake slices

Chocolate Mousse Cake

This is hands-down the best dessert ever!  Unless you don't like chocolate.

Chocolate Shortbread Crust

2-4 Tablespoons Cocoa
1/4 cup sugar
1/2 cup butter
3/4 cup + 2 Tablespoons pastry flour to account for the cocoa  (Read about making shortbread and the flour question here.)

I use my food processor to process the butter and sugar until it's smooth.  Then add the cocoa and flour and process until it turns into a ball that follows the blade around the bowl.

Bake in a shortbread mold, cool and then turn into crumbs in your food processor.  This crust beats any chocolate crust out there.

Press the chocolate shortbread crumbs into a 10-inch spring-form pan.

Filling

1 1/2 pounds semi-sweet chocolate chips--good ones.  Don't skimp here.
1 cup half and half
Pinch of salt
1 Tablespoon vanilla
3 cups heavy cream

1 cup heavy cream for whipping for garnish
Chocolate curls for garnish

Process the chocolate chips in the bowl of your food processor until they are finely ground.

Heat the 1/2 & 1/2 and salt in a saucepan just until it comes to a boil.
With your food processor running, pour the 1/2 & 1/2 through the chute and process until the chocolate is completely melted and the mixture is smooth.  Add the vanilla and process again.

Scrape the chocolate mixture into a large bowl.

Beat the heavy cream until soft peaks form.

Gently fold 1/3 of the whipped cream into the chocolate mix and then fold in the rest of it until it is well incorporated.

Scrape the mousse mixture onto the crust and refrigerate for at least 3 hours.  I usually make this the day before and let it sit in the fridge.  It gets better with age.

Before serving, I pipe whipped cream onto the top and sprinkle with grated chocolate.

To serve, run the blade of a knife that has been dipped in hot water around the edge of the cake.  Then release the spring form and cut into servings.  It serves at least 12, usually 16.

Scottish Shortbread

This is the easiest cookie/dessert to make, ever.  And they will make you look good, in the bargain!

You'll need a shortbread pan something like this:

They can be gotten here or here, or try yard sales and second hand stores.

And for fun, this a great website for looking at pan designs and finding recipes.

However, they don't sell the pans.

Okay, here's the recipe:

1/4 cup sugar
1/2 cup butter
1 cup flour

Yep, that's IT!  Amazing how flour, butter and sugar make amazing tasting goodies.  I think every country has their own version of this kind of cookie.

Now, for the flour part, you have to get the feel for the dough.  If I'm using all purpose flour, I use 2 Tablespoons less than a full cup.  If I'm using pastry flour, I use the full cup.  If I'm using half wheat flour and half gluten-free flour blend, then I try 1/2 cup each and then play with it.  If I'm using just gluten-free flour blend, I start with a cup and then see if it needs to be a bit denser.  So.  Once you get the flour amount figured, it's easy-peasy!  The dough needs to be stiff but not dry.  If it's dry, it will fall apart.  If it's too wet, it doesn't bake up well.

I usually make at least a double batch and I use my food processor.  I have been known to make 10 batches at a time in my Bosch.  That's fun.

So, add the butter and sugar to the food processor and process until smooth.  Then add the flour and process until it forms a ball that runs around with the blade.

Grease the shortbread pan with melted butter, but don't get it on too thick.

Press the dough into the pan using your hands and pushing down on it pretty well so the dough goes into all the pretty little indentations of the mold.

Bake at 325* for about 30 minutes.  I usually let it go a bit longer in my oven until the top is really golden brown.  If it is underbaked, the dough will stick to the mold and all the beauty of the design is lost.  I've had that happen too many times, and it's disappointing.

Take it out of the oven, loosen the side edges with a knife and then let it cool in the mold for ten minutes.

Take a cutting board and lay it over the top of the mold, then flip the whole thing over and lay it on the counter.  Carefully lift the mold and then drop it on the cutting board to pop the cookie loose. Then remove the mold completely.

Cut the shortbread on the cutting lines built into the mold and then cool on a cooling rack.

My family likes them while they are still warm, but they also freeze well. I've done that for wedding receptions in the past.

Enjoy!

DIY Dishwasher Soap

Because I have what is called Multiple Chemical Sensitivity (or MCS), I have to be really careful about scented and perfumed products.  I make a lot of what we use for cleaning and body care.  And what is so cool is that the home-made stuff usually works way better than store-bought, and it's way cheaper!

Dishwasher Detergent

1 cup Borax
1 cup Washing Soda
1/2 cup Citric Acid
1/2 cup Sea Salt (for scrubbing action)

Mix all of it together and store in a plastic bag or a jar of some sort.

The citric acid can make the mix clump up, but it works fine anyway.  If the clumps bother you, you can leave the mixture out on the counter for a couple of days, stirring it several times each day.  That should take care of getting rid of the problem.

I get Borax and Washing Soda at WalMart.  Citric Acid through Azure Standard, and Sea Salt at Trader Joe's.

If you're looking for a rinsing aid, filling the appropriate cup in your dishwasher with white vinegar will do the trick.  Way cheaper than buying a brand name.

My source for this recipe is DIYNatural.com

"Cream" of Vegetable Soup

This is a wonderful soup for fall.  I freeze some of the summer's bounty of zucchini and yellow squash so I'll have some for this soup after the warmth of the season has fled.

1 sweet onion, or a leek, peeled or cleaned and chopped
3 large carrots, chopped
4 Tablespoons butter (or olive or coconut oil)
2 pounds of potatoes, scrubbed and chopped.  I leave about half of the skins on.  I most often use Russets, but Yukon Golds or Red Potatoes are awesome.
2 quarts chicken broth
Several sprigs of fresh thyme tied together
4 summer squash (zucchini, yellow crookneck, etc.) sliced
Sea salt
Sour Cream or creme fraiche

Saute the onions or leeks and the carrots in the butter or oil until they are very soft.

Add the sauteed veggies to a stock pot, along with the chicken broth and potatoes, and bring to a boil.
Skim the foam and then reduce the heat and add the thyme sprigs.
Cover and cook until the potatoes are soft.
Add the summer squash and cook for another 10 minutes or so, until it is tender.

Remove the thyme.

Puree the soup with a stick blender.

Add water if the soup is too thick.

Season to taste.

Serve topped with sour cream or creme fraiche.

Fermented Salsa

This has great flavor and is wonderful for your gut, as well.  As a probiotic food, it adds good bacteria to your intestinal tract and helps battle gut flora imbalances.  Using produce from your own garden or a local
organic farmer's market is ideal.

8 Roma tomatoes
1 large green pepper (if you like hot salsa, feel free to use hot peppers instead)
6 cloves of garlic, minced
1/2 cup chopped onion
1/4 cup lemon/lime juice
1/4 cup whey
2 teaspoons sea salt

Peel the tomatoes by dipping them in boiling water and slipping the skins off.
Dice the tomatoes.
Mix the tomatoes, onions and garlic together and put into a quart jar.   Press down gently with a wooden meat hammer, or tap gently on a towel folded on the counter top to get the contents condensed in the jar. Fill only to within an inch of the top.
Add the salt to the top of the jar, then pour the whey and lemon/lime juice over the mixture.
If necessary, add enough filtered or well water to cover the tomato mixture.

Cover tightly with a canning lid and keep at room temperature for about 2 days before transferring to the fridge.

Cilantro-Lime Rice

This is inspired by Chipotle.  Combined with the Awesome Black Beans and some fermented salsa and guacamole, it's a great meal.

2 cups organic white basmati rice
3 1/2 cups water
1/2 Tablespoon salt
Juice of 1 small lime
2-4 Tablespoons of chopped cilantro

Bring the rice, water and salt to a boil, reduce heat to low and steam until the rice is tender, 30 - 40 minutes.

Fluff the rice with a fork and then add the lime juice and cilantro, mixing it gently until well combined.

Awesome Black Beans

I love black beans, and when I found the basis for this recipe, I was really happy.  It's so easy and they are so good.  They'll give Chipotle a run for their money!


5 cups organic black beans, soaked for 24 hours with 2 Tablespoons raw apple cider vinegar and enough water to cover by 3 inches.

1 medium sweet onion or 5-6 green oninons
Several cloves of garlic
A bunch of cilantro
Salt to taste

Drain beans and rinse well.

Put them in a stock pot and add enough water to cover them by about an inch.
Bring them to a boil and reduce heat to a simmer.

Meanwhile, chop up a sweet onion and saute it in butter until carmelized.
Or, if you have trouble with bulb onions, use 5 or 6 green onions, sliced up, and just throw them in the pot without cooking them first.

Mince the garlic and toss that in the pot, too.

Chop the cilantro and add half of it to the pot.

Simmer the beans, etc. until the beans are tender and most of the water is absorbed.  If they get too dry, add a little more water.  When they are done cooking, you want the mix to be loose, but not watery.

At the end of the cooking, add the rest of the cilantro and salt to taste.  Don't add the salt until the end of cooking, or the beans will be tough.

I serve these over rice with salsa, cheese, sour cream, etc.

Refried Beans

I serve these with Chicken Tortilla Casserole and Mexican Red Rice.

A very easy way to make refried beans.  No mess, no fuss.

4 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.

Drain the beans and rinse well.

Cover with fresh water by about and inch in a large soup pot.
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about an hour for me.  If the water gets low and the beans are getting dry, add more water.  When they are finished cooking, you want the mix to be loose, but not watery....not so you could drain the beans, but so the water has mostly been absorbed into the beans, but not quite completely.

After they have reached the tender stage, add 1 tablespoon salt and 1/2 cup coconut oil.  Don't add the salt until the beans are done or they'll get tough.

Mash them a bit with a potato masher and then either use a stick blender or food processor to take them to the "refried" consistency.

If you like them seasoned and/or spicy, you can add onion and/or garlic powder, chili powder, cumin, or what-have-you.

I serve these from the stove, or bag them in zip-loc bags and put them in the freezer for future use.

Two Takes on Mexican Red Rice

I serve this with Chicken Tortilla Casserole and Refried Beans.

First Take:

2 cups organic white basmati rice
1 Tablespoon coconut or olive oil
2 Tablespoons finely minced onion
1 Tablespoon finely minced garlic
3 1/4 cups water
1/4 cup tomato paste

Heat oil in medium saucepan and then add rice.  Saute rice until it looks milky.
Take off the heat and toss in the onion and garlic and stir it all around for a couple of minutes.  The heat of the rice and oil will cook the onion and garlic.

Mix the water and tomato paste until well blended, then add to the rice mix.

Bring to a boil, reduce heat and simmer for about 30 minutes or until the rice is tender.

Take Two:

2 cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt

Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes.

Chicken Tortilla Casserole

This is a major family favorite, and one I make for special dinners.

What you need:

1 chicken, baked and boned (or you can use 4 baked chicken breasts instead)
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)

1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth

1/4 cup sour cream
4 cups grated cheddar cheese
1 15 oz. can olives, sliced

12 sprouted corn tortillas (I use Food For Life)

Mix the chicken and the can of tomatoes and chilis together.

Make the enchilada sauce by blending the chopped green chilis, chicken broth and sour cream together in a Magic Bullet or blender.  Set aside.

In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.

Repeat the layers and then pour the rest of the sauce over the top.

Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.

I serve this with Mexican Red Rice and Refried Beans.

Clay Pot Chicken

This is a weekly staple in my kitchen.  There is so much that can be done with a chicken.....meat alone, casseroles, hearty broth for soups from the carcass.  One of God's best ideas, and one of the healthiest options, if you are able to get free range birds.

I use chickens that are between 5 and 6 pounds.

I soak my Romertopf clay pot for 10 minutes, both the lid and the base.

I rinse my chicken well and then plop it in the clay pot.

I sprinkle it with salt and pepper and then add 2-3 cups of water in the bottom.

I cover it and then put it in a cold oven, set the heat to 400* or 425*, depending on my time, and bake it for 2 1/4 - 2 1/2 hours.

It's the easiest ever, and the chicken is so moist and juicy.

After eating the chicken or boning it for later use, I make chicken broth and either store it in the fridge for soup or just drinking hot, or I freeze it for using later on.

DIY Sausage Seasoning

Trying to find a seasoning for my own sausage was a challenge.  This is what I finally came up with.  It can be used with pork, chicken or turkey.

Ingredients:

2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt

Mix all together and store in a 4 ounce shaker bottle.

I use 1T per pound of meat.

Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.

Win's Zippy French Bread

This one goes by WinZippy bread in our family and circle of friends.  My mom's name was Winifred, and when she gave this recipe to her best friend, Martha, it had the above title on the card.  Without the benefit of seeing the title written out, her family thought of it as WinZippy, as opposed to Win's Zippy, and the new name was born.  Martha made recipe cards for this and brought them to distribute at Mom's memorial service.  A fun reminder of how much my mom loved people and feeding them in her home.

1 long loaf sourdough French bread, cut in half, long ways
1/2 lb. extra sharp cheddar cheese, grated
1/4 cup minced parsley
1 clove garlic, minced (I use more)
1/2 lb. butter, softened
Juice of 1/2 lemon
Salt and Pepper to taste

Mix all ingredients, except bread, until well blended.
Spread on bread loaf halves and let stand an hour or two.
Heat under broiler until bubbly and just turning brown.

Hint: Watch it! It can burn quickly!  I know this from experience!

Quinoa Salad

This is an easy one, and a great dish to take to a salad potluck.

What you need.....

2 cups organic quinoa, soaked 7 hours or overnight in 4 cups water and 1 Tablespoon whey, lemon juice or raw apple cider vinegar.

Don't drain the quinoa.  Just cook it by bringing it all to a boil and then simmering for 20-30 minutes, or until the water is absorbed.  I let it sit for a bit after cooking and then fluff it with a fork.

The rest of the ingredients.....

2 large carrots, in small dice
2 large cucumbers, in small dice
1 15 oz. can of olives, sliced
2-3 Tablespoons of chopped chives, or 2 green onions, thinly sliced
Handful of basil leaves, chopped
Anything else you like in this type of salad:
peppers
jucama
tomato
radish
etc.

Mix all veggies with the cooled quinoa and then dress with this dressing:

Dressing:

1/4 cup raw apple cider vinegar
3/4 cup extra virgin olive oil
3 basil leaves, chopped
salt and pepper

I use my Magic Bullet to blend these ingredients.

That's it.  Enjoy!

DIY Chai Tea Mix

Pretty easy for a great take on Chai!

What you need:

1 cinnamon stick
1 piece fresh ginger
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest

10 organic green or black tea bags
4 1/2 cups water

1/2 cup honey
1 Tablespoon vanilla

Bring the water to a boil, add all the spices and the tea bags.  Remove from heat, cover and let steep for 15 minutes.  Strain.

Add the honey and vanilla and mix well.

When cool, pour into a jar and store in the fridge.  When you want some chai, use one part tea to one part milk or half and half, either hot or over ice.  If you want it stronger, use 2 parts tea to one part milk.

The concentrate will keep for about 2 weeks in the fridge.

Crab Dip

I think the first time I was around for the making of this dip, I was early-on pregnant with Jessie.  The crab smell did me in!  But it's an awesome dip!

What you need....

8 oz. cream cheese, softened
3 Tablespoons mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 green onions, finely chopped
Dash of Tabasco sauce
6 1/2 oz. can crab meat, or fresh or imitation crab, if you prefer

Combine mayonnaise, Worcestershire sauce, lemon juice, green onions and Tabasco sauce.

Mix into the softened cream cheese and blend until smooth.

Add crab and mix well.

Serve with crackers or veggies.

Dutch Baby

I don't often make this anymore because of gluten issues, but my son does!

This is a table that gives the different proportions for various servings.

Pan                  Butter           Eggs                 Milk            Four          Salt

1 Quart             3 T                2                  1/2 cup        1/2 cup          1/8 t
2-3 Quart         1/4 cup          3                  3/4 cup        3/4 cup          1/4 t
3-4 Quart         1/3 cup          4                  1 cup           1 cup             1/4 t
4-4.5 Quart      1/2 cup          5                  1.25 cups     1.25 cups       1/2 t
4.5 - 5 Quart    1/2 cup          6                  1.5 cups       1.5 cups         1/2 t

I like to use cast iron skillets for baking them.  I use a 15" for the 6 egg version.

Melt the butter in the skillet or baking dish in the oven while it's preheating.

Meanwhile, mix the other ingredients well, but leave a few flour lumps in the batter.

When the butter is melted, add the the batter to the pan and put back in the oven.

Bake at 425* for about 20 minutes, until it is puffed and beautifully golden brown.

Additional possibilities!

After the butter has melted, I like to slice apples in on top of it in the pan and then sprinkle with cinnamon.  Let them cook for 10 minutes of so in the oven while preparing the batter and then just pour the batter over the apples and bake as usual.  It's a real treat!