2.5 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
2 eggs
2 TBS coconut nectar (or honey)
1/4 tsp liquid stevia
1/3 cup melted butter
1/2 cup pitted fresh cherries (or dried, or whatever else you'd want to use..I liked dried cranberries)
1/4 73% dark chocolate chips
Preheat oven to 350. Line a baking sheet with parchment paper or grease with butter.
In a medium bowl mix the dry ingredients.
In a separate bowl whisk eggs, then add melted butter, nectar or honey, and stevia
Combine wet and dry ingredients
Fold in cherries and chocolate chips
Drop about 1/4 cup at a time bake 15 min. serve with butter or whipped cream for some grain-free low- glycemic yumminess
Sunday, September 19, 2010
Tuesday, June 29, 2010
German Pancakes
So, Rob and Rachel made these for us last weekend and they were to-die-for!!! I had to come home and replace the recipe I had...
German Pancakes
Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container (or whisk), cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.
Rachel squeezed lemon juice on each, dusted with powdered sugar and topped with fresh strawberries. Pure maple syrup is of course awesome too
German Pancakes
Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container (or whisk), cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.
Rachel squeezed lemon juice on each, dusted with powdered sugar and topped with fresh strawberries. Pure maple syrup is of course awesome too
Thursday, April 29, 2010
Turkey Breakfast Sausage
1 lb. ground turkey
1 small onion finely chopped
1/4 tsp cumin, marjoram, black pepper, nutmeg, oregano, cayenne, ginger (fresh or ground)
1/2 tsp dried basil, thyme, sage
2 tsp sea salt
2 Tbs. whole grain bread crumbs (not sure of a good gf sub...arrowroot?)
1 egg lightly beaten
mix all ingredients and chill well, form into patties and store in air tight plastic container, using parchment paper to line container and separate patties.
* if the mixture seems chunky with onion, add more turkey until it looks normal to you. kids and adults like these in our home
1 small onion finely chopped
1/4 tsp cumin, marjoram, black pepper, nutmeg, oregano, cayenne, ginger (fresh or ground)
1/2 tsp dried basil, thyme, sage
2 tsp sea salt
2 Tbs. whole grain bread crumbs (not sure of a good gf sub...arrowroot?)
1 egg lightly beaten
mix all ingredients and chill well, form into patties and store in air tight plastic container, using parchment paper to line container and separate patties.
* if the mixture seems chunky with onion, add more turkey until it looks normal to you. kids and adults like these in our home
Wednesday, March 17, 2010
Beef and Black Bean Chili
And here is the chili recipe from my friend, Holly. I doubled the recipe and it made a stock pot plus my big crock pot. In most cases you probably wouldn't need that much. With all 12 of us we ate just about one regular recipe worth. Oh, also, I just threw everything into the pots and let it simmer all day.
Ingredients:
1/2 lb. Lean ground beef (I put a 1 lb.)
2 chopped yellow onions
2 Sliced celery sticks
1 yellow bell pepper
10 oz fresh white mushrooms, quartered
1 Jalapeno pepper, deseeded and minced
1 large minced garlic clove
2 (14 1/2 oz) cans diced tomatoes
1 (15 1/2 oz) can black beans, rinsed and drained
3 cups water
2 tb. Tomato paste
1 1/2 tsp. chili powder (I put red pepper flakes instead, better on the tummy afterward)
1 tsp cummin
1 tsp dried oregano, crumbled
1/2 tsp sea salt
3 tbsp fresh chopped cilantro
Nonstick vegetable oil cooking spray (I used vegetable oil)
Directions:
Spray a large nonstick saucepan with nonstick vegetable oil cooking spray and set over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon until browned, about 3-5 minutes. Drain off any fat.
Add the onions, celery, bell pepper, mushrooms, jalapeno, and garlic. Cook, stirring occasionally, until the vegetables are softened – about 8 minutes. Add the tomatoes, beans water tomato paste, chili powder, cumin, oregano, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened – about 45 minutes. Sprinkle with cilantro and serve.
To provide a texture contrast and an attractive presentation, and to break up some of the spiciness, top each serving with 1/4 diced avocado tossed with finely chopped red onion and a splash of lime juice.
I added Lime to the chili once it was done.. Took it up a notch..
Ingredients:
1/2 lb. Lean ground beef (I put a 1 lb.)
2 chopped yellow onions
2 Sliced celery sticks
1 yellow bell pepper
10 oz fresh white mushrooms, quartered
1 Jalapeno pepper, deseeded and minced
1 large minced garlic clove
2 (14 1/2 oz) cans diced tomatoes
1 (15 1/2 oz) can black beans, rinsed and drained
3 cups water
2 tb. Tomato paste
1 1/2 tsp. chili powder (I put red pepper flakes instead, better on the tummy afterward)
1 tsp cummin
1 tsp dried oregano, crumbled
1/2 tsp sea salt
3 tbsp fresh chopped cilantro
Nonstick vegetable oil cooking spray (I used vegetable oil)
Directions:
Spray a large nonstick saucepan with nonstick vegetable oil cooking spray and set over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon until browned, about 3-5 minutes. Drain off any fat.
Add the onions, celery, bell pepper, mushrooms, jalapeno, and garlic. Cook, stirring occasionally, until the vegetables are softened – about 8 minutes. Add the tomatoes, beans water tomato paste, chili powder, cumin, oregano, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened – about 45 minutes. Sprinkle with cilantro and serve.
To provide a texture contrast and an attractive presentation, and to break up some of the spiciness, top each serving with 1/4 diced avocado tossed with finely chopped red onion and a splash of lime juice.
I added Lime to the chili once it was done.. Took it up a notch..
Melanie's Delicious Chocolate Zucchini Cake
Per recommendations on Sunday night, here is the recipe for Mel's fabulous cake. I didn't totally do it in Melanie fashion as I did use Pillsbury Fudge Chocolate frosting. Anyone have an amazing chocolate frosting recipe to share?
1/2 c. softened butter
1/2 c. oil
2 eggs
1/2 c. sour milk
1 tsp vanilla
1 3/4 c. sugar
2 1/2 c. flour
4 TBSP cocoa
1/2 tsp bkg pwdr
1 tsp bkg soda
1/2 tsp cinnamon
1/2 tsp cloves
2 c. finely grated zucchini
3/4 c. chocolate chips
Cream first 2 ingredients. Add eggs, vanilla, milk; beat well. Mix dry ingredients add (beat well). Stir in zucchini and 1/4 c. chocolate chips. Pour in greased 9x13 pan. Sprinkle 1/2 c. chocolate chips on top of batter. Bake at 325 for 40-45 minutes.
1/2 c. softened butter
1/2 c. oil
2 eggs
1/2 c. sour milk
1 tsp vanilla
1 3/4 c. sugar
2 1/2 c. flour
4 TBSP cocoa
1/2 tsp bkg pwdr
1 tsp bkg soda
1/2 tsp cinnamon
1/2 tsp cloves
2 c. finely grated zucchini
3/4 c. chocolate chips
Cream first 2 ingredients. Add eggs, vanilla, milk; beat well. Mix dry ingredients add (beat well). Stir in zucchini and 1/4 c. chocolate chips. Pour in greased 9x13 pan. Sprinkle 1/2 c. chocolate chips on top of batter. Bake at 325 for 40-45 minutes.
Monday, March 15, 2010
Taco Bake
Taco Bake
CRUST:
2 cups flour
1 pkg. instant yeast (or 2 1/4 tsp.)
1 Tbsp. sugar
2 tsp. minced onion, fresh
3/4 tsp. salt
1/2 c. crushed corn chips (Fritos were used in demo I saw)
2/3 c. very warm water - not hot but not lukewarm either
2 Tbsp. olive oil
In a food blender, combine flour, yeast, sugar, onion, salt and corn chips. Pulse to combine. With motor running, pour in water and oil. Pulse to mix until dough comes together in a ball. Spread in a greased, 9-inch cake pan across bottom and up the sides. Cover with a towel and let sit in a warm area (not on oven) for 30 min - 3 hours.
FILLING:
1 pound hamburger
1 envelope taco seasoning or homemade (see Taco Seasoning recipe)
1/3 c. water
Cook hamburger, breaking it up into small pieces as it cooks. Drain off fat (and/or wash with hot water) and add taco seasoning and water. Combine thoroughly and simmer 5-7 minutes. Remove from heat and set aside until ready to bake.
Pour meat into crust and bake 25-30 minutes at 375 degrees or until golden brown. Serve with salsa, grated cheese, sour cream, shredded lettuce, tomatoes and avocado chunks.
CRUST:
2 cups flour
1 pkg. instant yeast (or 2 1/4 tsp.)
1 Tbsp. sugar
2 tsp. minced onion, fresh
3/4 tsp. salt
1/2 c. crushed corn chips (Fritos were used in demo I saw)
2/3 c. very warm water - not hot but not lukewarm either
2 Tbsp. olive oil
In a food blender, combine flour, yeast, sugar, onion, salt and corn chips. Pulse to combine. With motor running, pour in water and oil. Pulse to mix until dough comes together in a ball. Spread in a greased, 9-inch cake pan across bottom and up the sides. Cover with a towel and let sit in a warm area (not on oven) for 30 min - 3 hours.
FILLING:
1 pound hamburger
1 envelope taco seasoning or homemade (see Taco Seasoning recipe)
1/3 c. water
Cook hamburger, breaking it up into small pieces as it cooks. Drain off fat (and/or wash with hot water) and add taco seasoning and water. Combine thoroughly and simmer 5-7 minutes. Remove from heat and set aside until ready to bake.
Pour meat into crust and bake 25-30 minutes at 375 degrees or until golden brown. Serve with salsa, grated cheese, sour cream, shredded lettuce, tomatoes and avocado chunks.
Taco Seasoning
I don't usually use packaged taco seasoning - except for recipes that call for it, but if you do, here's a recipe to make your own and it's SIMPLE... plus you probably have most everything on hand. An added bonus... there aren't any additives, like packaged taco seasoning has a lot of times. The lady who made it said she sometimes makes 8-10 times the recipe and then just scoops out 2 Tbsp (which is what this should makes) for each pound of meat. Anyway, I'm using it for a Taco Bake today... thought I'd share.
Taco Seasoning:
2 tsp. dried, minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/4 tsp. crushed red pepper (can omit or lessen if you want it less spicy)
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. oregano
1/3 c. water
Use in place of 1 envelope of taco seasoning after 1 pound of ground turkey or ground beef is cooked. Add the 1/3 c. water and simmer with the cooked ground meat.
Taco Seasoning:
2 tsp. dried, minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/4 tsp. crushed red pepper (can omit or lessen if you want it less spicy)
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. oregano
1/3 c. water
Use in place of 1 envelope of taco seasoning after 1 pound of ground turkey or ground beef is cooked. Add the 1/3 c. water and simmer with the cooked ground meat.
Subscribe to:
Posts (Atom)