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.
Monday, September 30, 2013
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.
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.
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!
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!
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!!
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!!
Saturday, September 21, 2013
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.
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.
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.
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.
Thursday, September 19, 2013
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
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!
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.
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.
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.
Tuesday, September 17, 2013
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!
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!
Monday, September 16, 2013
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.
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.
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.
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.
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.
Thursday, September 12, 2013
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.
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.
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.
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.
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.
Thursday, September 5, 2013
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.
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.
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. :-)
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!
Wednesday, September 4, 2013
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!
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!
Tuesday, September 3, 2013
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.
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.
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.
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.
Monday, September 2, 2013
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.
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.
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
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.
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.
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.
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