Bobotie

Here's the recipe for the South African dish, bobotie, we ate on Sunday night. Glad you guys liked it! Remember, the chutney is key and brings a really nice addition to the flavor.

2 T butter
1 c. onion, minced
1 lb ground meat (I used turkey)
2 slices of white bread, soaked in milk
1 apple, diced
2 T curry powder
1/2 c. raisins
2 T slivered almonds
2 T lemon juice
2 eggs
1/2 t turmeric
6 bay leaves
1/2 c. milk

Melt butter in saucepan. Add onion and saute. Add apple and cook for one minute. Add meat (I cook it before adding it to the mix). Squeeze excess milk from bread, tear up and add to the pot. Add curry, raisins, almonds, lemon juice, 1 egg, and tumeric. Stir well.

Place in 9x13 baking dish. Place bay leaves vertically in the casserole. Bake @ 325 for 40 minutes and remove from oven. Mix 1 egg and milk, pour over top. Bake 15 minutes more. Remove bay leaves before serving over rice.

*I tripled the recipe for our dinner and we were left with about 7-8 servings after everyone ate.

crockpot pumpkin spice lattes

--2 cups milk
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla
--1/2 tsp pumpkin pie spiceOR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)

The Directions.This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Shredded Apple Pie

** Make 1 Crust, I have a good recipe if you need one **
Filling
1 lemon
3 large apples, peeled
½ tablespoon dry sherry
1 cup sugar
3 eggs
½ cup unsalted butter
Squeeze the lemon into a large bowl. Grate the lemon peel into the same bowl, taking care to avoid the white pith. Grate the peeled apples coarsely and toss in as well. Pour in the sherry and stir in the sugar. Mix well. Beat the eggs until light. Cream the butter until soft and add the eggs, blending well. Stir the butter and egg mixture into the sweetened fruit.
Finish
Heat the oven to 400° F. Roll the dough into two circles that are 2-3 inches wider in diameter than your pie shell or plate. Place one crust in the pie plate. Save the other crust for another use in the refrigerator. Lay the crust into the pie plate. Prick all over with a fork, and spoon in the pudding. Bake at 400° F for 15 minutes. Reduce heat to 350° F and bake for 45 minutes, or until a knife inserted in the center comes out clean. Cool for at least 30 minutes before serving it warm...or cool..or whenever. topped with whipped cream is delicious.

This reminds me of a lemon bar!!

"satisfy your soul" homemade candybars

So..agave has been a little controversial lately, but if you are ok with it..these will literally change your life!!!

Gluten Free Candy Bar Recipe

2 tablespoons grapeseed oil (find it anywhere..Winco, Fred Meyer..)
2 teaspoons celtic sea salt
2 cups pecans, chopped (I got mine in bulk at Winco..already chopped!)
1 cup creamy roasted almond butter
½ cup agave nectar
1 tablespoon vanilla extract
2 cups dark chocolate chips 73% cacao (or whatever..dark choc. chips)

1. Preheat oven to 500°
2. Warm grapeseed oil and 1 teaspoon salt in a large saute pan over high heat
3. Add pecans to pan and cook for 3 minutes
4. Remove pecans from pan and immediately transfer to a baking sheet
5. Place pecans in 500° oven for 3 minutes, remove and cool
6. Warm almond butter, agave, vanilla and ½ teaspoon salt in a saucepan over medium heat
7. Remove from heat and stir pecans into almond butter mixture
8. Spread batter into an 8 x 8 inch pyrex dish and freeze for at least 1 hour
9. Remove from fridge, cut into 1 x 3 inch bars; place on small (parchment paper lined) baking sheet
10. Melt chocolate in saucepan over lowest heat possible
11. Drizzle chocolate over each bar
12. Sprinkle bars with remaining ½ teaspoon salt
13. Freeze and serve

Flourless Brownies-from Elana's Pantry

Chocolate Chip Browniesprint this post
1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips
4. Grease a 9 x 13 pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies

almond flour scones-cherry choc. chip

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

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