From My Kitchen

Paleo Bread (Gluten-Free)

2/27/2020

1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1 tablespoon raw honey
(or pure maple syrup)
1 tablespoon apple cider vinegar

Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse ingredients together. Pulse in eggs, oil, honey and vinegar Pour batter into a parchment lined bread pan
Bake at 350° for 30 minutes. Cool and serve

WHAT I HAVE LEARNED

Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result.

Not everyone has the electrical kitchen gadgets.... when I can, I like to conquer certain recipes by hand to test if there is any difference in the end product. With this recipe there is no difference. Just ensure you thoroughly mix the dry ingredients before adding the wet. I like using a fork but a whisk is also an excellent choice.

This bread can sliced and frozen, taking out what you need each time.

Fish Chowder

2/27/2020

Serves 4
from Genius Kitchen

Ingredients

1 lb cod or haddock fish fillet
2 tablespoons sunflower oil
1 medium onion, sliced
1⁄2 cup celery, diced
2 cups raw potatoes, diced
1⁄2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1⁄2 teaspoon pepper
1 cup milk or cream

Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.

Meatless 4-Cheese Lasagna

2/26/2020

from allrecipes.com

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).

Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Corn Bread

2/26/2020

Cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Slow Cooker Carbonnade Beef Pot Roast

2/26/2020

from Canadian Living

4 slices bacon thinly sliced
2 tablespoons butter
4 sweet onions thinly sliced
1 cup Brown ale or porter beer
1 tablespoon packed light brown sugar
5 cloves garlic minced
1/2 teaspoon each salt and pepper
1.35 kg boneless beef pot roast (top or bottom blade, or cross rib)
1/2 cup sodium-reduced beef broth
3 tablespoons cornstarch or arrowroot starch

In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat.

In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon.

Make-ahead: Refrigerate in airtight container for up to 3 days.

Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours.

Remove beef to cutting board; tent with foil and let stand for 10 minutes before
slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.

Orange Ginger Beef

2/26/2020

from Michael Smith
The Food Network

2 Tbsp of vegetable oil
1 blade simmering steak, boneless, about 1 pound or .5 kg
2 onions, chopped
1 knob ginger, rinsed well, unpeeled, sliced thinly
2 Tbsp of Soy sauce
1 10 oz can of beef stock
1 cup of orange marmalade
1 cup of orange juice
1 Tbsp of five-spice powder (optional)
1 bunch of cilantro
1 bag of baby spinach
1 cup of bean sprouts
1 bunch of green onions, chopped

1. Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue…

2. Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.

3. When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves.

Grandma's Apple Crisp (Oat Free)

2/26/2020

1/2 cup granulated sugar
1/4 cup water
1 teaspoon cinnamon
6-8 baking apples* (approximately 10 cups), sliced
1-1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
12 Tablespoons butter, room temperature and cubed

Pre-heat oven to 375°F. Peel and slice apples into 1/4 to 1/2 inch slices.
Combine 1/2 cup sugar, 1/4 cup water, and 1 teaspoon cinnamon in a large casserole dish or 9×9 baking dish*. Add sliced apples and mix well to coat apple slices completely.
In a medium mixing bowl with a pie blender or two forks, combine flour, sugar, salt, and butter cubes until well combined and small crumbles form. Lightly pat topping over apples in baking dish.
Bake for 45-50 minutes, until bubbling and topping is golden brown. Cool slightly and serve with vanilla ice cream.

Vegan Apple Crisp (Gluten-Free)

2/26/2020

from Well Plated
FOR THE APPLE FILLING:

4-5 large crisp apples
1/2 cup dried cranberries
3 tablespoons pure maple syrup
1 tablespoon cornstarch
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg

FOR THE CRISP TOPPING:

1 cup gluten free rolled oats
3/4 cup chopped pecans or walnuts, not toasted
1/2 cup almond meal
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon Real salt (pink)
1/4 cup melted virgin coconut oil
1/4 cup pure maple syrup

Instructions

Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes.

No Mess Foil Baking - Salmon

2/26/2020

from April Anderson
Just Another Natural Nut

I love foil baking for one reason- no mess (except I do wash the tinfoil and use it for other things after). Heavy duty foil works best but if you don't have it just double up on your regular tin foil.

You will need -

a baking sheet
tin foil
salmon fillets (up to 4)
a veggie (asparagus, zucchini, broccoli, green beans, thinly sliced potatoes ...you choose)
tomatoes (grape or cherry)
sliced red onion (I like onions so I use a full medium sized)
olive oil
salt and pepper
seasoning of choice (dill, tarragon, basil, thyme or parsley). I like fresh but dried will work as well
like a little heat, add a bit of red pepper flakes or Cajun dried spice
like a little sweet, drizzle some honey
sliced lemons (1 lemon will do)

Preheat your oven to 400 degrees F (180 C for convection 200 C for conventional) and while the oven is heating

lay your sheet (or double sheet) of tinfoil onto your cookie sheet
drizzle a little oil onto the tinfoil
place your salmon on the tinfoil, making sure to leave room on all side to easily seal when you add the top layer of tinfoil
drizzle the salmon with a little olive oil and sprinkle a little salt and pepper. Add your chosen spices on the salmon
position your veggies along the sides
place your halved cherry or grape tomatoes on top of the salmon
scatter your sliced onions
salt & pepper your veggies
top with lemon
add the top layer of tin foil and on all sides seal the upper and lower foil by folding until there are no seen opening

Bake for 25 minutes. When done place on top of stove or safe mat for counters for 5 minutes before opening and enjoying

Perfect Brown Basmati Rice

2/26/2020

by April Anderson
Just Another Natural Nut

rinse 1 cup of brown Basmati rice
soak for 30 minute covered in water (helps prevent the grains from breaking during the cooking process)
drain, place in medium saucepan and add 2 cups of water and salt to taste (a little pinch or 2)
bring to a boil, cover and turn down to simmer for 35 to 40 minutes until liquid is absorbed. Best to check after 30 minutes to ensure their is still liquid in the sauce pan.
remove from heat, remove the lid and place on a clean kitchen towel over the pot. replace the lid and let sit for 10 minutes and then enjoy! Serves four to six.