I think I've done this once before. My favorite kitchen things are my Kitchen Aid Stand Mixer, my cast iron skillet (thanks Mom!), and my steamer. I love all these things and can't live without them!
Tuesday, March 09, 2010
My Favorite Kitchen Things
I think I've done this once before. My favorite kitchen things are my Kitchen Aid Stand Mixer, my cast iron skillet (thanks Mom!), and my steamer. I love all these things and can't live without them!
Friday, March 05, 2010
Updated Links
Check out my link section (on the right) I've updated it to add a bunch of new sites that I am obsessed with (i.e. Elana's Pantry and The Pioneer Woman).
Enjoy!
Enjoy!
As Paleo as it gets Chocolate Chip Cookies
Ok, so Agave isn't the greatest for you, but it's better than the alternative! Sometimes you just NEED a cookie! Well, here's a Paleo Chocolate Chip Cookie recipe. They are actually pretty good. One "batch" doesn't make a whole lot, so you may need to make two! The "official taste-tester" is on hiatus, so in my opinion, these are pretty good for a paleo cookie! Though, next time I am going to cut down on the agave ...
Chocolate Chip Cookies
2 ½ cups blanched almond flour *
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate 73%
Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ inch balls and press onto a parchment lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve
Monday, March 01, 2010
Paleo Baking
The hubs is leaving tomorrow and so I am sending him on his way with some Paleo baked treats!
Breakfast Bars:
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar (** I only added a third of this to cut down on the sugar)
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins
1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8x8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve
Official taste tester said: "Scrumptious"
Breakfast Bars:
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar (** I only added a third of this to cut down on the sugar)
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins
1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8x8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve
Official taste tester said: "Scrumptious"
Roasted Cauliflower and Seared Ahi Tuna
Roasted Cauliflower:
Ingredients
* 1 head of cauliflower
* 2-3 cloves of garlic, peeled and coarsely minced
* Lemon juice (from 1/2 or a whole lemon)
* Olive oil
* Coarse salt and freshly ground black pepper (*I used Celtic Sea Salt - be careful it's very potent!)
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.
Seared Ahi Tuna:
Season Tuna with salt and pepper. Heat oil in a pan over medium heat. Sprinkle sesame seeds over tuna and press down. Place seasoned side down in the pan. Sear 1 & 1/2 to 3 minutes per side (depending on your preferred doneness). It should be pink in the middle for best taste.
Enjoy!
Ingredients
* 1 head of cauliflower
* 2-3 cloves of garlic, peeled and coarsely minced
* Lemon juice (from 1/2 or a whole lemon)
* Olive oil
* Coarse salt and freshly ground black pepper (*I used Celtic Sea Salt - be careful it's very potent!)
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.
Seared Ahi Tuna:
Season Tuna with salt and pepper. Heat oil in a pan over medium heat. Sprinkle sesame seeds over tuna and press down. Place seasoned side down in the pan. Sear 1 & 1/2 to 3 minutes per side (depending on your preferred doneness). It should be pink in the middle for best taste.
Enjoy!
Wednesday, January 27, 2010
Root Vegetable Chicken Apple Sausage Stew
Such a comforting stew in the cold winter! Yum!
1 butternut squash or acorn squash
2 small sweet potatoes, peeled and cut into pieces
1 & 1/2 cups low sodium vegetable broth or chix broth or grapeseed oil, divided (I used veg broth - Brand: Pacific Natural Foods)
2 c kale, spinach, chard or collards, washed, chopped, and stems removed
4 chicken apple sausages, fully cooked and sliced (I used Adiells Chicken and Apple Sausage)
Cayenne Pepper
dried thyme, crushed
Preheat oven to 400f.
Pierce squash with the point of a knife and microwave on high power for 3-4 minutes. when the squash is cool enough to handle, peel, seed and cube it.
In a saute pan, saute the squash and sweet potatoes in 1/2 cup of the broth until they begin to soften. Add the greeens, continuing to saute, stirring frequently. Stir in the remaining broth, then add the sausages, pepper and thyme to taste.
Bake for 30 minutes, basting 2 or 3 times with the pan juices. Serve hot.
Pulled Pork
This is so easy in the crock pot and fall apart delicious! I am including the recipe as a whole, however if you want to make it Paleo (I did) just omit the items in italics.
Part 1:
1 6-8 lb pork shoulder or butt roast
3T Paprika
3 T onion powder
2T brown sugar
1/2 tsp of salt and pepper
Part 2:
8-10oz cider vinegar (** I substitute organ apple cider for the vinegar)
6 t worcestershire
1 t dry mustard
1 t garlic salt or powder
1/2 t sugar
1/2 + t cayenne red pepper
Directions:
Rinse and pat dry pork. Mix ingredients in part 1 and rub over the entire pork roast.
Place in the crock pot on high for 6-7 hours.
Mix together ingredients in part 2 and add to crock pot. Put the crock pot on low for 10-11 hours.
When pork is very tender, with a fork, remove roast from crock pot.
Chop or pull roast very fine (basically as much as you can cut it with a sharp knife and fork.
Take a Tablespoon and ingredients from part 2 (bbq sauce ingredients) and apply over the chopped or pulled meat.
Enjoy!
Part 1:
1 6-8 lb pork shoulder or butt roast
3T Paprika
3 T onion powder
2T brown sugar
1/2 tsp of salt and pepper
Part 2:
8-10oz cider vinegar (** I substitute organ apple cider for the vinegar)
6 t worcestershire
1 t dry mustard
1 t garlic salt or powder
1/2 t sugar
1/2 + t cayenne red pepper
Directions:
Rinse and pat dry pork. Mix ingredients in part 1 and rub over the entire pork roast.
Place in the crock pot on high for 6-7 hours.
Mix together ingredients in part 2 and add to crock pot. Put the crock pot on low for 10-11 hours.
When pork is very tender, with a fork, remove roast from crock pot.
Chop or pull roast very fine (basically as much as you can cut it with a sharp knife and fork.
Take a Tablespoon and ingredients from part 2 (bbq sauce ingredients) and apply over the chopped or pulled meat.
Enjoy!
Tuesday, January 26, 2010
Mashed "Potatoes"
Since I made stew, I felt like we needed mashed potatoes. Instead mashed cauliflower!
1 head of cauliflower, cut into big pieces
1tsp Salt
water
1T garlic oil or olive oil and 2 cloves of garlic
1/4 c chopped parsley
Put cauliflower and salt in a deep saucepan. Fill the pan halfway with water. Bring to a boil for 10 minutes. Cover the pan, reduce the heat to medium-high, and cook for 20 more minutes. Cauliflower is done when it's very soft. Strain the cauliflower very well.
Transfer the cauliflower back into pot and mash it. If water builds in bottom of pan, re-strain. Add the garlic oil and stir. Sprinkly with the parsley.
1 head of cauliflower, cut into big pieces
1tsp Salt
water
1T garlic oil or olive oil and 2 cloves of garlic
1/4 c chopped parsley
Put cauliflower and salt in a deep saucepan. Fill the pan halfway with water. Bring to a boil for 10 minutes. Cover the pan, reduce the heat to medium-high, and cook for 20 more minutes. Cauliflower is done when it's very soft. Strain the cauliflower very well.
Transfer the cauliflower back into pot and mash it. If water builds in bottom of pan, re-strain. Add the garlic oil and stir. Sprinkly with the parsley.
Paleo Lemon Meringue Pie
This was super delicious. I made one change and added a paleo pie crust. Thanks Living Paleo!
Recipe:
Lemon Filling
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1 /2 cup coconut milk
4tbs arrow root
5 egg yolks
Meringue
5 egg whites
2tbs maple syrup
Instructions
Pre-heat fan-forced oven to 160 degrees Celsius (320 F).
Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat.
In a small bowl, combine coconut milk and arrow root powder. Add to lemon juice mixture, stirring consistently until simmering.
Beat egg yolks together in a small bowl then add to simmering lemon mixture, stir constantly for 3-4 minutes, or until mixture has thickened. Pour into a pie dish.
To make the meringue, beat the egg whites and maple syrup in a medium size mixing bowl until stiff peaks form.
Spoon the meringue on top of the lemon filling then place into oven and bake for 8-10 minutes, or until lightly browned.
Cool before serving.
Paleo Pie Crust:
Almond Meal and Coconut Oil until it spreads like pie crust. Bake in 350 F for about 12-15 minutes.
Beef Bourguignon
After a trip to Paris, I was inspired to make Beef Bourguignon, Ina Garten style. It is definitely yummy, but very time consuming.
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Sunday, January 03, 2010
Sticky Buns
I haven't made these yet, but I have every intention of doing so! I wanted to make them for Christmas morning, but ran out of time! If you make them, remember to read all the directions because you need to make the dough the night before! Also, let us know how they were!
INGREDIENTS
1 cup warm whole milk (105°F to 115°F)
2 envelopes active dry yeast
1/4 teaspoon plus 2/3 cup sugar
1 1/2 teaspoons finely grated orange peel
3 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon ground ginger
1 large egg
1 large egg yolk
1/2 cup (1 stick) unsalted butter, room temperature
PREPARATION
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar and orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns.
Brown Sugar Pecan Sticky Buns
INGREDIENTS
TOPPING
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, diced
3/4 cup honey
3 cups pecan halves
FILLING
1/2 cup sugar
6 tablespoons golden brown sugar
1 tablespoon ground cinnamon
Spiced Sweet Dough (click for recipe)
4 tablespoons (1/2 stick) unsalted butter, warm room temperature
PREPARATION
TOPPING
Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.
FILLING
Whisk both sugars and cinnamon in small bowl.
Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.
INGREDIENTS
1 cup warm whole milk (105°F to 115°F)
2 envelopes active dry yeast
1/4 teaspoon plus 2/3 cup sugar
1 1/2 teaspoons finely grated orange peel
3 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon ground ginger
1 large egg
1 large egg yolk
1/2 cup (1 stick) unsalted butter, room temperature
PREPARATION
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar and orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns.
Brown Sugar Pecan Sticky Buns
INGREDIENTS
TOPPING
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, diced
3/4 cup honey
3 cups pecan halves
FILLING
1/2 cup sugar
6 tablespoons golden brown sugar
1 tablespoon ground cinnamon
Spiced Sweet Dough (click for recipe)
4 tablespoons (1/2 stick) unsalted butter, warm room temperature
PREPARATION
TOPPING
Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.
FILLING
Whisk both sugars and cinnamon in small bowl.
Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.
Tuesday, December 29, 2009
Cookie! Cookie! Cookie!
I think if this platter was placed in front of "monster" he'd turn back into "cookie monster".
The official taste testers favorite cookie: Chocolate Chip
Here's the recipe!
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
My Favorite Cookie: Coconut Macaroon
I actually made two versions. One version contained sweetened condensed milk, I preferred the version without it.
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
Directions
Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.
Holiday Lasagna
Not at all healthy or good for you (other than the taste-buds) this lasagna is delish! The homemade sauce is amazing and I will be duplicating for other recipes (non-lasagna related) in the future! I made it with and without the spinach. Both versions are fantastic! Enjoy!
Bon Appetit
Three-Cheese Lasagna with Italian Sausage
INGREDIENTS
SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
PREPARATION
FOR SAUCE
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
FOR LASAGNA
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
Monday, December 21, 2009
2009 Christmas Cookie List
The final list is in! The final cookies have been decided! Here is the 2009 Christmas Cookie List. It's bigger than ever before!! The cookie menu will follow shortly!
1 - Truffles
2 - Coconut Cookies
3 - Rugalach
4 - Chocolate Sandwhich Cookies
5 - Cowboy Cookies
6 - Vienesse Hazelnut Butter Thins
7 - Cookie Rings
8 - Mexican Wedding Cookies
9 - Spritz Cookies
10 - Thumbprint
11 - Triple Layer Fudge
12 - Sugar
13 - Oatmeal
14 - Chocolate Chip
15 - Peanut Butter Cup
16 - Macaroons
17 - Hershey's Kiss
And that's a wrap!!! Merry Christmas!!
Thursday, December 17, 2009
Christmas Cake!
For our office Christmas Party this year, I made a Coconut Cream Cake! It was so delicious! So decadent you cannot eat it all the time, but what the heck! It's Christmas!!!
Coconut Cream Cake:
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan.
Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth.
Allow cake to cool completely. Poke holes into it in even rows using a large fork or chopsticks (larger holes work best). **Don't poke the holes through the cake or it will drain to the bottom of the pan! You want the cake to absorb all the liquid to be moist and yummy** Pour milk mixture over, allowing it to soak into the cake.
Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Coconut Cream Cake:
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan.
Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth.
Allow cake to cool completely. Poke holes into it in even rows using a large fork or chopsticks (larger holes work best). **Don't poke the holes through the cake or it will drain to the bottom of the pan! You want the cake to absorb all the liquid to be moist and yummy** Pour milk mixture over, allowing it to soak into the cake.
Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Sunday, November 29, 2009
Pecan Pie
This is such a yummy pie! It doesn't contain corn syrup, so even though it isn't good for you, at least it's a little better for you!!!
1 (9 inch) deep dish pie crust
2 cups light brown sugar
1 tablespoon all-purpose flour
1/2 cup melted margarine
1 cup evaporated milk
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans
1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
1 (9 inch) deep dish pie crust
2 cups light brown sugar
1 tablespoon all-purpose flour
1/2 cup melted margarine
1 cup evaporated milk
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans
1 cup pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
Saturday, November 21, 2009
Thanksgiving Time!
I am going to try to post a recipe everyday until Thanksgiving of what we are going to have to eat!
Sausage & Cornbread stuffing
1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Coarse salt and ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 to 2 cups reduced-sodium chicken broth
Directions
Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Cornbread:
1/2 cup (1 stick) butter, melted
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
3 large eggs
2 1/2 cups low-fat buttermilk
Directions
Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.
Sausage & Cornbread stuffing
1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Coarse salt and ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 to 2 cups reduced-sodium chicken broth
Directions
Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
Cornbread:
1/2 cup (1 stick) butter, melted
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
3 large eggs
2 1/2 cups low-fat buttermilk
Directions
Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.
Monday, October 26, 2009
Honey Pecan Pork chops
These are super moist and very delicious! I promise, you won't even know they are good for you!
• 1 1/4 lbs boneless pork loin, pounded thin (I just used regular pork chops and did not pound thin)
• 1/2 c almond flour
• sea salt
• pepper to taste
• 2 t olive oil
• 1/4 c raw honey
• 1/4 c chopped pecans
In a shallow dish, mix together flour, salt, and pepper. Roll pork in the flour mixture.
In a large skillet, add oil over medium-high heat. Add chops and brown both sides. Transfer
to a warm plate. Mix honey and pecans in the pan drippings. Heat, stirring constantly. Pour
sauce over cutlets.
Saturday, October 24, 2009
New Lifestyle, New Recipe Ideas
I am on a 36 day Paleo Challenge (for more information click here ), so I am trying to come up with some new recipe ideas. Today, I made Primal Pancakes and Pumpkin Lasagna. There is no wheat, gluten, or sugar in either dish. I ate the pancakes for breakfast and will eat the lasagna for lunch! Can't wait!!!
Here's how I did the Lasagna:
1 lb ground beef
1/2 roll of Natural sausage
Onion
3/4 - 1 cup spaghetti sauce (no sugar)
salt, pepper, italian seasoning, basil, oregano
1 - "sugar" pumpkin, halved, gutted, and sliced into crescents
Brown beef, sausage and onion together; drain.
Mix together spaghetti sauce, spices and meat mixture.
Saute the crescent pumpkin slices in olive oil
Layer, pumpkin and meat mixture in a baking dish. Bake for 25-30 minutes. Enjoy!
Almond Flour Pancakes
1 c almond meal/flour
3 eggs
1/8 t cinnamon
1/8 t vanilla
pecans (optional)
wild Maine blueberries (optional)
Mix all ingredients together and spoon onto a hot oiled pan. They won't get fluffy like other pancakes. Flip and cook the other side. Serve with a drizzle of raw honey and topped with sliced bananas or berries.
The pancakes are a great alternative to carb crazy normal pancakes and they are yummy and satisfying!
Here's how I did the Lasagna:
1 lb ground beef
1/2 roll of Natural sausage
Onion
3/4 - 1 cup spaghetti sauce (no sugar)
salt, pepper, italian seasoning, basil, oregano
1 - "sugar" pumpkin, halved, gutted, and sliced into crescents
Brown beef, sausage and onion together; drain.
Mix together spaghetti sauce, spices and meat mixture.
Saute the crescent pumpkin slices in olive oil
Layer, pumpkin and meat mixture in a baking dish. Bake for 25-30 minutes. Enjoy!
Almond Flour Pancakes
1 c almond meal/flour
3 eggs
1/8 t cinnamon
1/8 t vanilla
pecans (optional)
wild Maine blueberries (optional)
Mix all ingredients together and spoon onto a hot oiled pan. They won't get fluffy like other pancakes. Flip and cook the other side. Serve with a drizzle of raw honey and topped with sliced bananas or berries.
The pancakes are a great alternative to carb crazy normal pancakes and they are yummy and satisfying!
Monday, August 17, 2009
Dutch Oven Pineapple Upside Down Cake
This has become a camping tradition to make a cake in my dutch oven. I love that you are able to make baked goods in a dutch oven while camping! Cake, biscuits, whatever! It all works!
I kind of just wing the recipe .. use a box mix and some canned pineapple and maraschino cherries, but I found this recipe:
Pineapple Upside Down Cake
Topping Cake Batter
4 Tbs. butter 1 yellow cake mix
1 cup brown sugar 1 cup pineapple juice
8 pineapple rings 1/3 cup water
8 maraschino cherries 3 eggs
1/3 cup oil
Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.
Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.
Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.
Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before service.
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