Wednesday, March 14, 2018

Carrot Banana Muffins

Ok. This is the first ever "paleo" recipe on the blog and that I've ever made! Maybe I've made a paleo recipe without realizing it, who knows. Paleo is a diet made up of meat, vegetables, fruit, nuts-nothing that is processed. Pam brought these to our tennis match and I thought they were a great and healthy energy snack. Here's the recipe...

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 T. cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil-melted
1 1/2 cups carrots, shredded
3/4 cup chopped walnuts

1. In a large bowl, combine flour, baking soda, salt and cinnamon. 
2. In a food processor combine dates, bananas, eggs, vinegar and oil. Process until smooth. 
3. Add mixture from food processor to dry mixture in a large bowl and combine thoroughly. Fold in carrots and nuts.
4. Spoon mixture into paper lined muffin tins.
5. Bake at 350 for 25 minutes.


Tuesday, March 13, 2018

Minestrone Soup

Lynn H. brought this for our Relief Society Christmas dinner at my house-it was so good that I wanted to know exactly how she made it! She wrote it out by hand and gave it to me. Seriously, so good!!
4 oz salt pork (I've also used sausage which works)
brown in 2T butter or olive oil along with 4 cloves of minced garlic
Add:
2 large carrots, diced
1 yellow onion, diced
1 potato, diced
4 stalks celery, diced
Saute for several minutes then add 6 cups chicken broth, and 4 cups beef broth and 1 can tomato paste.
Season with 5 T. dried parsley, 1 T. oregano, 1 T. basil, 1 1/2 tsp pepper, salt to taste.
Bring to a boil and simmer until vegetables are about 1/2 way cooked-about 10 minutes.
Then add :
3 cups finely chopped cabbage
2 zucchini, cubed
1 can garbanzo beans
1/2 c. small shell pasta
(I also added a can of diced tomatoes in their juice)
Boil until pasta is done. Serve topped with grated parmesan cheese.

Monday, February 5, 2018

Scotcheroos (a.k.a. Chanceroos)



1 cup sugar
1 cup white karo corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

Measure out 6 cups of rice krispies and put them into a big bowl.

Spray a 9x13 pan with PAM.

Mix sugar and corn syrup together in a microwaveable bowl. Microwave for 1-2 min, just until it starts to bubble. Add peanut butter and mix together.

Pour wet mixture over the rice krispies and mix together until they're all coated.

Dump mixture into your prepared pan and press down, until it even fills the pan. (I like to spray my hands with PAM so they don't stick to the rice krispies!)

Pour milk chocolate and butterscotch chips into microwaveable bowl. Microwave for 30 seconds at a time, until they're all melted. Be careful not to over cook these, or they will get hard and won't be able to spread over your rice krispies!

Pour melted chocolate over the rice krispies and spread evenly. Let set up for 1-2 hours! Cut and serve! 

Thursday, January 11, 2018

Tzatziki Sauce

TZATZIKI SAUCE:


1 cup plain yogurt
1/2 cup grated cucumber (seedless variety)
1/2 cup crumbled feta cheese
1 clove garlic, finely minced or pressed through a garlic press
2 teaspoons fresh lemon juice
1/4 teaspoon coarse, kosher salt
Pinch of black pepper
Drizzle of olive oil

Naan Bread

This was so fun and easy to make!! I used them with the Greek Pork and topped them with lettuce, tomato and tzatziki sauce! Super yummy!!!
NAAN – INDIAN FLATBREAD
TOTAL TIME: 2 HOURS 50 MINS (INCLUDES RISING TIME)

PREP TIME: 15 MINS

COOK TIME: 2-4 MINS
INGREDIENTS:
·       3-4 cups all-purpose flour
·       1 teaspoon salt
·       1/2 teaspoon active dry or instant yeast
·       1 1/2 cups milk
·       1 teaspoon sugar
·       3-4 tablespoons, melted butter
DIRECTIONS:
1.     Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
2.     Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
3.     Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
4.     After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)
5.     Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.
x

Tender Greek Pork

TENDER GREEK PORK 

INGREDIENTS:
        3-4 pounds pork roast (see note), cut into 2-3-inch chunks
       1/4 cup chicken broth
        1/4 cup fresh lemon juice
        2 teaspoons dried oregano
        1 teaspoon onion powder
        1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
        1 teaspoon coarse, kosher salt
        1/2 teaspoon black pepper (I use coarsely ground)
        Optional, for serving: flatbread or pitastzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
DIRECTIONS:
   SLOW COOKER: place the pork in the insert of a 5- or 6-quart slow cooker. In a small bowl or liquid measuring cup, whisk together the remaining ingredients, increasing the chicken broth to 1 cup. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
  Cover the slow cooker and cook on low for 8-9 hours (or high for 4-5 hours). Shred the pork with two forks and keep warm in the slow cooker until ready to serve.
  Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

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