Tuesday, January 7, 2014
Large Tub of Fresh Baby Spinach or
2 packages of frozen spinach thawed
1 C of Reduced salt chicken broth
4 Boneless Breasts of Chicken
1 T of Ghee or Coconut Oil
1/4 C Fresh Minced Shallots
2 t minced garlic
5 sun-dried tomatoes, chopped
1/4 t red pepper flakes
1/2 C ricotta cheese
1/4 C pine nuts
salt and pepper to taste
Fit your 4 chicken breasts into an 8x8 baking dish, add chicken broth salt & pepper cover with foil and bake at 350 degrees for 30 minutes.
While your chicken is baking squeeze spinach of all excess liquid. Set aside. If using fresh spinach, place greens into a colander and wilt with boiling water. Heat ghee or coconut oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add tomatoes, salt, pepper flakes and pepper; cook, stirring for 2 minutes, add spinach. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper.
In a skillet, roast your pine nuts over medium heat. Once they begin to brown slightly they are done. They will burn easily if you aren't careful!
Once chicken has finished baking remove from oven, discard remaining broth and distribute spinach mixture equally on top of each breast. Return to oven uncovered for 10 minutes.
Monday, December 30, 2013
2 tablespoons Bragg Organic Raw Apple Cider Vinegar
1 tablespoon Wholesome Sweeteners Organic Light Brown Sugar
1 tablespoon walnut oil
6 slices nitrate, gluten free bacon
1 pound brussels sprouts cleaned trimmed and shredded
1/2 cup toasted chopped walnuts
pepper and salt to taste
In a small bowl, whisk together vinegar, sugar, and oil; set aside. In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little ghee ). Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve. Serves four.
1 tablespoon Ghee
1 onion, chopped
3 cloves garlic, minced
1 tablespoon cornflour
3 ounces canned diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
48 oz low sodium chicken broth
1 whole chicken roasted and shredded
2 cans organic white beans
10 oz bag of frozen organic corn
Heat the ghee in a dutch oven over medium heat, add onion cook until tender. Remove from heat and mix in the garlic. Add cornflour, thoroughly coat. Return to heat and add jalapeno, green chile peppers, cumin, oregano and cayenne, stir in the chicken broth, 1 can of white beans (do not rinse) In a small food processor or with a stick blender, emulsify a half can of white beans for added thickness. Add remaining beans to chili. Add previously roasted whole chicken and corn. Simmer 15 minutes, stirring occasionally.
Add fresh cilantro, sour cream or Shredded Monterey Jack Cheese
Sunday, December 29, 2013
5 Egg Whites
1 Cup Organic Evaporated Cane Juice Sugar
1 tsp Cornflour
1 tsp Vanilla
10 oz Whipping Cream
1 cup Strawberries
1/2 Cup Blueberries
1/2 Cup Raspberries
Preheat oven to 250 degrees. On a baking sheet fitted with a silpat silicone baking mat, place a small bowl that can easily be retrieved in the center of the baking sheet.
Using an electric mixer, beat egg whites until soft peaks form. Add sugar, a spoonful at a time, beating until dissolved between each addition until the mixture is thick and glossy. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
Add cornflour and vanilla and beat briefly, until just combined.Using the bowl as a guide, scoop large spoonfuls of meringue onto the tray to form a wreath shape. Use the back of a spoon to make an indentation in the top of meringue, all the way around the center. Bake for 75 minutes, then turn off the oven, prop the door open slightly and leave to cool completely.(The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
To serve, carefully run a large knife between the pavlova and the baking mat to loosen it, then slide onto a serving plate. Whip the cream to soft peaks and spoon over the top of the pavlova. Top with the berries. Once decorated Serve immediately as this dessert does not hold for more than a few hours.
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Fun Facts about Pavlova
The major difference between the pavlova and a large meringue is the addition of cornflour, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like center, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened. Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passion fruit, and strawberries
This Recipe is GLUTEN FREE
Wednesday, November 28, 2012
Chicken and Dumplings
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
6 cups Low Sodium Chicken Broth
1/2 cup Apple Cider
1/2 cup Heavy Cream
1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving. *Adapted from Gourmet Magazine * Recipe from Ree The Pioneer Woman
Wednesday, June 13, 2012
24 good white dinner rolls ( Kings Hawaiian)
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
1 carton (8 ounces) spreadable strawberry cream cheese
2 tablespoons strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
In a bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Yield: 4 cups.