Tuesday, May 28, 2013
FINALLY...HERE IT IS!
How to clean your cookie sheets--Kitchen "Miracle" Cleaner! You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Then you rub it on the offending dirt/stain/grease...whatever! You can usually just use your fingers...but you can also use a small sponge as well.
Monday, May 20, 2013
How To Roast Beets
Use as many beets as will fit into your baking dish. Once they are cooked you can store them in your refrigerator for up to a week. Try to incorporate this superfood into your diet a few times a month!
1 to 2 bunches of beets
baking dish with a lid
Preheat oven to 350 degrees F. Set out your being dish. I use a ceramic baking dish with a lid. Trim the ends off of your beets. Place them into the baking dish. Put the lid on.
Bake for approximately 45 minutes to 1.5 hours. Very small beets will take the shortest amount of cooking time while large beets can take up to 1 1/2 hours. Extra large beets can take up to 2 hours. They will be fork tender when done.
Let them cool and then slip the skins off. That's it! Wasn't that easy?
I've tried all of the common methods for cooking beets, and I still have the best luck with steaming them. When they are fork tender, and cooled off, I peel and slice them, then put in a zip-lock bag in a single layer (as flat as possible, anyway), then freeze for future use. When I'm in the mood for beets as a side dish, I take out what I need, and heat them either on my stove top or in the microwave, with a little sauce for flavoring (such as sweet & sour, or teriyaki-ginger-sesame, or whatever will go with the main dish I'm having).
Sunday, May 19, 2013
Total Time: 10 hrs
Prep Time: 8 hrs
Cook Time: 2 hrs
"Prepare ahead, beans have to be soaked in water for 8 hours. This is a meal in its own, serve with fresh bread." From my Pol Martin cookbook.
1 teaspoon olive oil
3 dry shallots, peeled and diced
1 celery, stalk diced
2 carrots, pared and diced
2 garlic cloves, smashed and chopped
1 1/4 cups dried adzuki, black-eyed, white, northern, red, or black beans (soaked in cold water for
8 hours) (Adzuki & black-eyed beans are Beneficials for Type Os, the rest listed here are Neutrals.)
2 teaspoons Cajun seasoning (bean seasoning)
1/4 teaspoon cayenne pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon oregano
Heat oil in saucepan over med heat. add vegetables and garlic, stir, cover and cook 6 minutes.
Add drained beans and mix. incorporate remaining ingredients. gradually pour in enough cold water to cover beans by 2 1/2 inches. season with salt and black pepper.
Cook partly covered 2 1/2 hours over med heat. stir several times, adding more water as needed.
Serve with fresh bread.
Adapted from recipe at: http://www.food.com/recipe/navy-beans-cajun-style-371238
This recipe makes about 8 servings.
2 pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)
1/2 cup flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil (about 4 teaspoons)
14 ounce can beef broth
6 ounce can tomato paste
1 1/2 pounds jicama or turnips, peeled & quartered or diced (1 inch or so)
1 pound bag baby carrots
1 white onion diced large
2 cups frozen peas
Combine flour & seasonings in a big ziplock bag. Shake, then add the stew meat. Shake to coat the pieces evenly.
Brown the meat in the heated cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
Dump the meat into the crock pot. (Crock Pot Size: 6 quart or larger.)
Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrape up any brown bits of meat and flour into the sauce. This will only take a minute or so.
Add the sauce & prepared vegetablesto the crock pot. Give everything a big stir.
Cook on low for 7 to 8 hours.
Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.
Adapted from recipe at: http://themagicalslowcooker.com/2013/05/19/slow-cooker-beef-stew/
Tuesday, May 14, 2013
2 eggs + 1 banana = pancakes. Make it now.
1. Mush banana.
2. Crack eggs.
4. Spray griddle with PAM
5. Pour batter on
4 ripe bananas
1. Peel and blend in the blender until nice and creamy.
2. Pour into unstick-able dehydrator sheets in the form of pancakes.
3. Dehydrate at 145F for one hour and at 115F for 4-5 more hours.
4. Be careful for the timing, it’s important here!
5. Makes 12 crepes.
2 cups almonds
2 teaspoons coconut oil
2 teaspoons honey or agave
1. Blend the almonds into flour using the blender or coffee grinder.
2. Then mix it with the coconut oil and blend again for 5-6 minutes.
3. When the oil is ready, add the sweetener and mix again for 30 seconds.
4. Pour into a nice jar and enjoy at any time!
2 cups dates
3 tablespoons almond butter
3 tablespoons spring water
1 teaspoon maple syrup, optional
1. Blend everything together until nice and creamy.
4. Pour into a nice jar and enjoy at any time!
Serving suggestions: butter the pancakes with the caramel paste and add some berries.
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
I am a big fan of these shrimp – the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Best of all, they took about 10 minutes to make, start to finish… perfect for a quick weeknight meal! Serve with some chopped tomatoes sprinkled with salt and pepper. You could serve them over brown rice with your vegetable of choice on the side, or pack them into some warmed flour tortillas with a little shredded romaine for shrimp tacos! They’d also make a delicious salad topper, or a lovely accompaniment to a beautiful grilled steak.
Hasselback means "thinly sliced" potato. Hasselback potatoes came from the restaurant of the Hasselbacken Hotel in Stockholm Sweden some time in the 1940’s. To read more go to http://www.myrecessionkitchen.com/2011/11/hasselback-sweet-potatoes.html.
Serves 2-4 - Use organic ingredients whenever possible
2 sweet potatoes, choose some evenly shaped sweet potatoes, they’re easier to slice.
2 tablespoons butter (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Preheat oven to 400 degrees. Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil.
Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
Carefully try to push some of the stuffing mixture between the potato slices.
Pile the remaining stuffing on top of each potato.
Drizzle any remaining liquid over the potatoes.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.
Allow to cool for 5 minutes before serving.
Adapted from recipe at: http://www.myrecessionkitchen.com/2011/11/hasselback-sweet-potatoes.html
1 cup canned pumpkin
1 cup quick oats
1/4 cup Splenda
1/4 cup walnuts chopped
1 tsp. Pumpkin pie spice
Shaped them into 8 bars and baked them at 350 F for about 20 min. Turned them over after about 10 min in the oven.
Try adding dried cranberries or raisins, etc.
Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO!
And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE.
2 large old bananas OR 1 cup applesauce
1 cup of quick oats
Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.
Then add in what sounds yummy to you! (or nothing!) We love:
-a handful of dark chocolate chips, toffee chips
-crushed walnut pieces
-raisins, craisins, dried pineapple, dried cranberries, chopped fresh apple
Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.
We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.
Calories: 2 bananas= 210 calories, 1 cup oats uncooked= 330 calories, 540 total in 16 cookies= 33ish calories per cookie… plus any mix-ins.
If the baked cookies are too soft, just bake a little longer. Next time smash the batter down to make it a thinner cookie.
Make frozen banana “ice cream” which consists of a blended frozen banana and these cookies.
1/2 cup olive oil
1/2 cup honey
1/2 cup lime juice
1/2 cup cilantro
1 clove garlic,
Add all ingredients in a blender and blend for 30 to 40 seconds. Serve over a salad, chicken, or fish.
1 whole organic chicken
1 large onion, sliced or chopped
2-3 cloves of garlic minced
salt and pepper
2 or 3 sprigs of rosemary
other seasonings of choice
Cover bottom of crock pot with the prepared onion.
Place chicken on top of the layer of onions. Rub chicken with garlic and seasonings. Top with rosemary and cook at low for 6 hours.
1 large onion, sliced or chopped
4 chicken breasts
20 oz can of pineapples chunks in juice
1/2 tsp fresh minced ginger (or 1/4 tsp dry ginger)
2 cloves garlic minced
1/3 cup gluten free soy sauce or tamari
1 Tbls sesame oil
2 Tbls Organic Agave Nectar(optional)
Cover bottom of crock pot with the prepared onion. This will prevent the chicken from sticking to the bottom while still adding flavor.
Cover onions with the four chicken breasts.
Pour the can of pineapple and its juice over the chicken.
Distribute the ginger & garlic over all.
Drizzle the sesame oil over the top.
Pour soy sauce or tamari over the top of everything.
Cook on low for 6 to 8 hours.
Serve over hot rice.
"This great tasting basic spelt bread recipe was on my first bag of Arrowhead Mills Spelt Flour a few years ago. It's an easy & delicious bread recipe."
1 cup warm water
2 tablespoons honey (I sometimes add 1/2 to 1 tablespoon extra of the honey.)
2 tablespoons vegetable oil
1 (1/4 ounce) package active dry yeast
3 1/2 cups spelt flour
1 teaspoon sea salt on top of the flour
(NOTE: if using all-purpose flour use 3 cups flour & 1/4 cup oil instead of amounts listed above. Otherwise the recipe is the same. ~ REMEMBER though, this change is not for Type-Os.)
You can add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated Parmesan &/or asiago cheese. Check for any Type-O AVOIDS.
BREAD MACHINE INSTRUCTIONS:
Add ingredients to machine according to manufacturer's instructions. NOTE: I found this recipe works best for me when I add ingredients to bread machine pan in order as listed above.
Bake on shortest cycle (NOT quick bread cycle).
If loaf falls and craters during baking cycle, decrease water slightly next time.
Dissolve yeast in honey with vegetable oil and water. Add salt and 1 1/2 cups of spelt flour. Beat well for 3-4 minutes.
Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
Add desired additional ingredients to taste. This is where I tend to add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated parmesan/asiago cheese.
Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes).
Bake at 350 degrees for 30-40 minutes or until golden brown.
Serving Size: 1 (31 g)
Servings Per Recipe: 8
Amount Per Serving %
Calories from Fat 31 63%
Amount Per Serving %
Total Fat 3.4g 5%
Saturated Fat 0.4g 2%
Cholesterol 0.0mg 0%
Sugars 4.3 g
Sodium 292.2mg 12%
Total Carbohydrate 4.6g 1%
Dietary Fiber 0.2g 1%
Sugars 4.3 g 17%
Protein 0.3g 0%