So it’s been a while. Please forgive me…I’ll post an official update in a few days (I think) For the meantime, I’ve been experimenting in the kitchen and it’s going very well. Enjoy these little munchies, guilt free, on me. LOVE
2 Ripe bananas
1 T vanilla extract (This CAN contain gluten)
3 Pastured Eggs
¼ cup maple syrup, honey or organic sugar (If you use sugar, the batter will be VERY dry)
¼ Cup (4 oz) melted (and cooled) butter or Coconut oil (dairy free)
½ teas unrefined seat salt
2 tsp baking soda
1 ½ Cups almond flour
2 cups gluten free baking mix with coconut flour. (or sub in 1 ½ cups of straight coconut flour)
1 ½ cups frozen and defrosted blueberries or freshly washed and dried blues.
Mix first 5 ingredients together well. Add salt and baking soda and mix, and then add in the flours, incorporating well after each cup. Make sure not to over mix, but incorporated ingredients well. It will be a stiff batter. If you want them fluffier, add another egg.
Carefully mix in blueberries, trying really hard not to smash them.
Scoop into lined muffin cups or heavily sprayed muffin tins. (DON’T USE PAM!) Bake for 15 minutes for mini muffins, or 20 minutes for regular muffins.
Makes 24 mini’s AND 12 reg size muffins.
Or 24 regular muffins.
Store at room temp 2 days (YEAH right!) Or refrigerate for longer storage. Freeze really well, warm slightly before serving.
SO good with a pat of pastured butter or a sprinkle of raw sugar on top before baking.
Made this tonight, and even though I desperately need to post a life update more than a recipe for a meal, this one needs celebrating. It was AWESOME. ’nuff said.
Peanut chicken, greens, and soba sauté.
2 T rice vinegar
2 T smooth peanut butter (I used our homemade that’s a little sweet because of the honey I add)
2 T tamari soy sauce
1/4 cup water
2 teas arrowroot powder (could use cornstarch, but I don’t cook with that anymore, use your judgment…1 teas?)
Mix the sauce ingredients and set aside.
Rest of Ingredients
2 T peanut oil, sesame oil or unflavored coconut oil
4 cups broccoli florets (or more!)
1 red bell pepper sliced or chopped, your preference.
4-5 cups of kale (or other green such as chard or spinach)
3 cloves of garlic minced
3 green onions diced
2 cups of cooked, diced chicken (I used leftover rotisserie chicken)
Heat over medium high heat the oil in large sauté pan or wok. Add chopped broccoli and cook for 2 minutes. Add chopped bell pepper and sauté another 2-3 minutes. Add garlic and green onions to the center of the pan and stir, cooking until fragrant 30 seconds or so. Add kale and a splash of water, cover and steam for a 2 more minutes, uncover and let water evaporate then toss in diced chicken and sauce over everything and stir in and only cook until the chicken is heated through.
Serve over cooked soba noodles or brown rice if you prefer.
Note: This does not make a saucy stir fry, so you may want to toss your noodles in some oil and soy sauce, or cook your rice in a little extra water or broth if you prefer it saucier.
In reflection, this is great because it’s not sweet, and doesn’t have an overly powerful peanut flavor. I hope you enjoy this as much as my kids, the engineer and I did!
It may be April here in California but it’s still rainy and cold frequently. This stew is the perfect spring comfort food. Not heavy with dairy, but sturdy enough to feed the hungriest teenager. (mental note for ten years from now!) Enjoy this with healthy, homemade drop biscuits and a salad. Challenge yourself to see how many vegetables you can eat in one meal! Using homemade chicken broth is amazing in this recipe, and I don’t recommend skimping on the white wine. It really does add a wonderful depth to the stew that is missing if you leave it out. (Ask me how I know?!) I always have fresh rosemary from my garden, so I’ve never tried using dried, but if you substitute it, remember that dried herbs are more potent, so use less. Enjoy!
Sorry ladies, here is the famous Moo Shu Chicken recipe. I have to say that while it was very good, I'm not a huge mushroom fan. So I can't say it's my favorite. But for some of you, it'll be the best! This recipe comes from America's Test Kitchen chicken cookbook that I borrowed form the library. Without further adieu…
(Shredded carrots, bean sprouts, or thinly sliced bamboo shoots can be stirred inthe the pan with the cabbage.)
1/3 C chicken broth preferably lower sodium or homemade.
6 T Hoisin sauce
2 T soy sauce
2 teas non-GMO cornstarch (organic)
2 T coconut oil (or vegetable oil)
8 oz shiitake mushrooms stemmed, wiped clean and sliced thin
3 garlic cloves minced or pressed through a garlic press
1 T grated fresh ginger
2 Cups shredded or thinly sliced cooked chicken
12 oz cabbage washed, cored and shredded (about 4 cups)
5 green onions sliced thin
8 (6") flour tortillas or mandarin pancakes
So my mother is coming today. Since we always look forward to cooking together, I have quite the list of meals selected that I'm planning on letting my mom choose from, although I do have a slow cooker recipe planned for tomorrow. Enjoy the list and please feel free to comment if you'd really like to see any of these recipes published here on the blog.
Monday- Slow cooker Chicken and (soaked) Quinoa
Rest of the weeks choices. Whatever doesn't get picked will end up on the menu next week…
Many people get so used to using canned chicken broths. Cookbooks even recommend their favorite brands, with little consideration to the health of these stocks. Making your own homemade broth is always better than buying it from the store. Why? Because you control the sodium level, you control the spices, you also control the quality because you can buy free range chicken and cook it knowing that you are giving your family the healthiest stock available by eliminating the antibiotics that are still present after cooking the meat.
"Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth. Dr. Francis Pottenger, author of the famous cat studies as well as articles on the benefits of gelatin in broth, taught that the stockpot was the most important piece of equipment to have in one's kitchen."
-Sally Fallon- Nourishing Traditions
1. Begin with the bones (or whole bird) of a preferably organic or free range (or at the very least, hormone and antibiotic free) chicken, or a bag of beef bones (I buy mine for $5 a bag from my Co-op, and this allows me to make a very large pot of stock). If you do not buy whole chickens, you can save the bones from your wings and legs in a bag in the freezer, until you have a sufficient amount (about equal to the size of a chicken carcass).
2. Put the bones in a large stock pot, completely covered by cold water, add a few couple tablespoons of apple cider vinegar. Let this sit for about an hour.
3. Bring to a boil, and remove the scum that rises to the top.Then add a large onion (chopped in quarters, leave the peel on for a beautiful yellow color in your stock), 2-3 carrots and 2-3 celery sticks (chopped in large pieces) I also add a bay leaf or two. I like to save the remnants of these veggies whenever I'm chopping and preparing other dishes, and put them all in a plastic bag in the freezer until I'm ready to make broth. I just dump all these remnant pieces into my broth and it works just fine, and saves money for sure!
4. Reduce heat, cover and simmer for 6 to 24 hours (the longer, the better, as this will allow the gelatin to be more fully released from the bones, and results in a more flavorful broth). You can add fresh parsley or thyme to your stock in the last 10-15 minutes. Also, add salt, to bring out the flavors. If you are using a whole chicken with meat, I find that taking the meat out of the soup after two or three hours helps it to not be too dry, and usually works well in casseroles or other cheesy dishes. I ladle out all my bones onto a cookie sheet, and let them cool while the stock still simmers. removing the meat and tossing everything else back in. Lately, I've been using only leftover bones though, so I haven't done this in a while.
5. Pour through a strainer and set broth aside to cool (in the fridge is best, if you have enough room). Set aside bones and remove all meat for future soups, casseroles, etc. When broth is cool, remove layer of congealed fat from the top and discard.
6. Put broth in containers (glass is ideal- old pickle or mayonnaise jars, or even canning jars, but plastic yogurt containers work well in a pinch). I like to put mine in several different size containers, so that I can remove the size I need depending on what I am doing (2 cups to add to rice, 2 quarts for making soup, etc.). Many people also freeze broth in ice cube trays, then once frozen, store in a large ziploc to take out small amount at a time.
You may find that the stock does not have that extra strong, store-bought bouillon type of flavor. This is because it is lacking in MSG (yes, even if the ingredients don't list MSG, it is probably in there in a hidden form or under one of it's many other names that manufacturers use to hide it's presence).
Adding a bit of extra salt and seasonings to your soups will help to make up for this, although over time you will become accustomed to the more mild (yet richer at the same time) taste of homemade broth and will begin to prefer it, as I have.
FYI, this is not a bread machine recipe…I have only made this recipe in my stand mixer the ol' fashion way!
Honey Oat Bread (2 loaves)
4 teaspoons yeast
½ cup honey
1/3 cup coconut oil
2 cups water
1 tablespoon salt
1 tablespoon vital wheat gluten
1 cup rolled oats
6 ½ cups hard white wheat flour (or white wheat flour)
In a saucepan, warm the honey and oil until the oil is melted. Remove from heat. Add the water. Mixture should be warm (around 110 degrees). Add yeast and stir. Let stand for 10 minutes to proof.
Pour the mixture into your stand mixer. Add three cups of flour and the salt. Beat for 2 minutes on speed 1. Add eggs, oats, and remaining flour until you have a kneadable dough. You may need to add more flour. Knead on speed 1 for 10 minutes.
Move dough to an oiled bowl. Cover to coat all surfaces. Let rise until doubled. Punch down and divide into two loaves.
Put into two greased 9 inch loaf pans, turning to grease all sides. Let rise until doubled.
Bake at 375 degrees for 25-30 minutes or until they should hollow when tapped. Cool 10 minutes in the pan before turning out to cool completely on a wire rack.
Well, I'm back. Not that I really went anywhere, I just haven't been here on my blog in a while. I promised to return in December and I made it into the first half by just a hair! I have most of my Christmas shopping done, most of the gifts are even wrapped (Thanks to no good places left to hide them!) and I've also managed to make some gifts for the teachers, helpers and other miscellaneous people that we give small gifts to this time of year. It's a low budget year for us, but at least I managed to get Christmas cards made. Still waiting on delivery of said cards, hopefully they will get out before Christmas!
Anyway, there are so many things I've been thinking about for the last few weeks; what to post, how to post it, what to say about it, so on and so forth. I don't really have any new super cool ideas, but I have a few prompts that I'm going to shoot out.
Look for the following posts in coming weeks;
I'm sure I'll have a few more, I'm just not sure if they will make it out before Christmas. There are quite a few things going on between then and now! I pray you have a wonderful Christmas season remembering the reason why we celebrate this wonderful time of year.