Gluten Free Cheese Crackers

Gluten Free Cheese Crackers

 

1 C All Purpose Gluten Free Flour

1 ¾ C Extra Sharp Cheddar Cheese, shredded

4 T Cold Grass-fed butter, cut into pieces

2-3 T Cold Water

Coarse sea salt

 

Preheat oven to 350 degrees

In a food processor, combine flour, cheese, and butter

Combine well into a crumbly mixture

Add water until dough forms

Divide dough into two balls and refrigerate for 15-30 minutes

Form and flatten one ball into a brick

Roll until about ¼” thick, trying to keep in rectangular shape*

Transfer flattened dough to large cookie sheet

Using a knife or pizza cutter, lightly score dough into squares

Bake for 25 minutes or until crackers slightly bubble and turn golden on the edges

Once out of oven, re-trace your cuts, sprinkle with sea salt and allow to cool completely before breaking into squares

Repeat with other dough ball

Store in a mason jar in the refrigerator; these are good for about a week

 

 

*I like to use a Silpat to roll out...

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Garlic Mashed Potatoes

GARLIC MASHED POTATOES

 

Who doesn’t love mashed potatoes? I like to flavor mine up a bit with some garlic but I also like to add some onion and chives. The flavor is still fairly mild so if there’s gravy, it still works. Check out this simple recipe that serves 8 people and only takes about 30 minutes to make.

 

5 pounds Yukon Gold potatoes

6 garlic cloves, minced finely

1/3 cup butter

1 1/2 cups cream

1 tsp salt

1/2 tsp black pepper

Minced onion, to taste

Chives, to taste

For dairy free option, you can replace the butter with Ghee and use 1-½ C of unflavored, unsweetened milk alternative. I have also used Kite Hill brand cream-style cheese instead of either butter and cream and instead thinned it out with a unflavored, unsweetened milk alternative.

 

Quarter the potatoes and put in large pot or dutch oven. Fill with water so that all the potatoes are covered. You can peel before slicing or leave the peels on for a heartier potato flavor.

Bring to...

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Garden Vegetable Soup

garden recipes soup vegetables May 18, 2020

GARDEN VEGETABLE SOUP

 

4 C (or more) homemade broth or chicken or vegetable broth

Water as needed

½ head of green cabbage, diced

3 stalks celery, diced

2 carrots, diced

1 zucchini, shredded or diced

½ med red onion, diced

2 t garlic

½ t basil

½ t oregano

¼ t freshly ground black pepper

Sea Salt, to taste

 

Heat butter or ghee in a large soup kettle. Add celery, onion, and carrots and saute until crisp tender. Add zucchini, garlic and cabbage. Stir for a couple minutes and add seasonings – basil, oregano, pepper, salt. Add broth and/or water to desired level. Bring to a boil and reduce to simmer for 3-4 hours. Add liquid as needed.

 

Serve with a protein meal to balance it out. Add salt and pepper to taste. Store remaining in quart jars or

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French Beef

beef dinner french recipes May 18, 2020

FRENCH BEEF

2 # beef stew meat
3-4 yellow onions, sliced
1 (8 oz) package petite or button mushrooms
1/3 C gluten free all purpose flour
1-2 T coconut oil
1 C dry, red wine
1/2 t Thyme
1/2 t Marjoram
1 t Sea salt or pink Himalayan salt
Black pepper
2-4 C jasmine, basmati, or brown rice or quinoa, cooked

1) Heat large skillet and add coconut oil.
2) Add onions and cook until tender. Remove and set aside.
3) Add stew meat and turn to brown.
3) Sprinkle with flour, marjoram, thyme, black pepper, and salt.
4) Add 1 C of dry, red wine (I used some Malbec I just happened to have on hand ;-))
5) Combine ingredients well. Reduce heat and simmer for about 15 minutes. 
6) Add back the onions and then the mushrooms, simmer 15 minutes longer or until mushrooms are the right doneness for you and meat is cooked through. 
7) Serve with or over the rice or quinoa. I recommend a smaller portion - 1/4 C-1/2 C. 
8) Yields 6-8 servings

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Farmer's Market Roasted Veggie Breakfast

Farmer’s Market Roasted Veggie Breakfast

Serves 4

 

Ingredient

 

1 # asparagus, thin, woody ends trimmed

½ C cherry or grape tomatoes, halved

1-1/2 T avocado oil

4 large eggs

2 T shaved Parmesan

1 T chopped chives

Bread

 

Method

 

Preheat oven to 425ºF.

Toss asparagus and tomatoes with oil in a shallow baking dish.

Place vegetables in a single layer in baking dish.

Roast until asparagus is just tender and tomatoes have wilted, 10-12 minutes.

Crack eggs over asparagus mixture.

Return to oven and roast until egg whites are just set, about 6-8 minutes.

Top with cheese, sprinkle with chives and serve.

Offer crusty bread on the side, if desired.

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Dump Dinner

Dump Dinner

Serves 4

 

This is an easy recipe my family enjoyed along with several other families during camping outings. The guys would cook huge batches outside in a couple pots and the kids thought it was fun to eat at the picnic table using newspapers as our plates. It’s very low maintenance and clean up couldn’t be easier! Here’s a single family-sized version that can be done on the stove top.

 

3 oz Old Bay Seasoning
Water
2 tbsp. salt
1 ring Kielbasa or Turkey sausage, cut into 1” pieces
8 ears of corn on the cob, cut in half
4 handfuls of pea pods
2 lbs. unshelled uncooked shrimp

8 small, red potatoes, quartered

Optional side: French bread and butter

 

The amount of items above can easily be modified to your taste.

Cover the table with several layers of newspaper.

In large stock pot, fill it half way with water. Bring to a boil.

Add the old bay seasoning and salt and boil for 5 minutes.

Add kielbasa. Boil for 20 minutes.

Add the...

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DIY Sausage Seasoning Blend

diy recipes sausage seasoning May 18, 2020

DIY Sausage Seasoning Blend

 

1-1/2 t salt

3-1/2 t paprika

2/3 t garlic powder

1/3 t fennel seed

1 t ground black pepper

¼ t crushed red pepper

 

Blend all ingredients together. Store in airtight container. Can be made in bigger batches and stored in air tight container for later use. Use 1 recipe with 1 pound of ground turkey or beef.

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Detox Salad

Detox Salad

2 heads broccoli, stems removed

1 head cauliflower, stems removed

2.5 C shredded carrots

½ C Sunflower Seeds

1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)

½ C finely chopped fresh parsley

4-6 T fresh lemon juice, to taste

Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper

Pure maple syrup, to drizzle before serving.

 

Directions:

In a food processor (or by hand) process the broccoli until fine.  Add into large bowl.  Then process the cauliflower until fine and add to same bowl.  Shred carrots and add.  Then, stir in seeds, dried fruit and all the seasonings.  Drizzle a bit of syrup on right before serving.

  • Make a ½ batch if not serving to a lot of people.
  • Tastes great with raspberry vinaigrette instead of syrup.

Keeps well in air tight container in the refrigerator for up to a week

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Crock Pot Honey Sesame Pork Roast

Crock Pot Honey Sesame Pork Roast

 

Serves 6 people

 

3 pounds pork loin roast

1 T dried oregano

2 T dried basil

½ t black pepper, freshly ground

¾ t salt

2 T garlic, minced

½ C raw honey

2 T coconut oil, melted

1/2 C coconut aminos or Tamari

1/8 C toasted sesame seeds

 

Side suggestions: rice and steamed asparagus

 

  • Place roast in crock pot.
  • In a medium bowl, combine oregano, basil, garlic, pepper, salt, honey and aminos. Stir to combine well. Add sesame seeds and stir in.
  • Pour sauce over roast.
  • Cook on low for 6 to 8 hours.
  • Remove roast from crock pot. Shred if desired depending on how you are going to be serving.
  • Reserve liquid and place in small pan on stove and bring to a boil until thickened, stirring constantly
  • Pour juice over meat and/or serve with side of rice and steamed asparagus.
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Crispy Honey Chicken

Sauce

 

1/3 to ½ C Honey

2 T Tamari or Coconut Aminos

2 T Water

¼ t Sesame Oil

1 T Apple Cider Vinegar

Red Pepper flakes, to taste

1 T Arrowroot

1 T water

 

Chicken

 

1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces

1 - 1 ½ C Gluten Free All Purpose Flour

1 t chili powder

1 t cumin

½ t Coriander

½ t onion powder

1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)

Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.

 

In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.

 

In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.

 

In a dish, mix the...

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