This are a great snack. I do make these in bulk and TRY to freeze them but we tend to eat them all when they are in the house.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
Saturday, September 20, 2008
My FAV Cheesecake recipe - Pear Caramel Cheesecake
Pear Tarte Tatin Cheesecake
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Coconut Milk Soups
NT COCONUT CHICKEN SOUP
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Cream of Mushroom Soup
Ingredients:
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
Chicken Divan
The original recipe came from the Juicy Miss Lucy cookbook. My FIRST cookbook ever. I have been making this recipe since I was 12...it has evolved to a healthier version over the years.
Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)
1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.
This freezes really well.
Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)
1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.
This freezes really well.
Butterflied High-Roast Chicken w/ Crispy Potatoes
Ingredients:
1 whole chicken, giblets removed
Coarse Salt
Freshly Ground Black Pepper
2 Branches fresh rosemary/thyme.....I used dried Thyme & Basil
1 fresh Lemon, cut into 4 thin slices. (I didn't have lemon so I used
Tangerine)
2 cloves garlic, thickly sliced
2 pounds Yukon Gold Potatoes, sliced into 1/8 inch thick rounds
1 Tbs. Coconut oil or Olive Oil
Preheat Oven to 425
Using heavy-duty kitchen shears or poultry shear, cut along both side of the
chicken's backbone and remove it. Save the backbone for homemade stock.
Breast side up, spread the chicken open, and press down with the palms of
your hands to splay out flat. Rinse the chickens and pat dry with paper
towels. At the top of the breast, loosed the skin so that you can insert
fingers between it and the meat. Spread about 1/2 tsp. salt and a few grinds
of pepper under the skin of each breast. Then insert spices (rosemary,
basil, thyme), citrus slices, and a few garlic slices under the skin of each
breast and push down near the thigh. Be careful not to tear the skin. Repeat
on other breast. Sprinkle the rest of the chicken with salt & pepper (I
rubbed with coconut oil first).
Gently toss the thin-sliced potatoes with the oil until thoroughly coated,
and season with salt & pepper. In the bottom half of a broiler pan, overlap
the potato slices, like fallen dominoes, in the rows the length of the pan,
and covering the entire bottom.
Place the slotted half of the broiler pan over the base, and set the
chicken, skin side up, on top. Press to flatten. Roast until the ski is
golden-crisp and the juices run clear, about 50 min to 1 hour. Thermometer
should read 160F in the thickest part of the breast. Set the chicken aside
on a cutting board, and let rest for 10 minutes before carving.
Meanwhile, if the potatoes have not turned crispy golden brown around the
edges, return them to the over while the chicken rests. Carve the chicken
and serve with the potato slices.
(I put mine back in for the 10 minutes and my family RAVED about them. I
served it with sauteed green beans/mushrooms).
1 whole chicken, giblets removed
Coarse Salt
Freshly Ground Black Pepper
2 Branches fresh rosemary/thyme.....I used dried Thyme & Basil
1 fresh Lemon, cut into 4 thin slices. (I didn't have lemon so I used
Tangerine)
2 cloves garlic, thickly sliced
2 pounds Yukon Gold Potatoes, sliced into 1/8 inch thick rounds
1 Tbs. Coconut oil or Olive Oil
Preheat Oven to 425
Using heavy-duty kitchen shears or poultry shear, cut along both side of the
chicken's backbone and remove it. Save the backbone for homemade stock.
Breast side up, spread the chicken open, and press down with the palms of
your hands to splay out flat. Rinse the chickens and pat dry with paper
towels. At the top of the breast, loosed the skin so that you can insert
fingers between it and the meat. Spread about 1/2 tsp. salt and a few grinds
of pepper under the skin of each breast. Then insert spices (rosemary,
basil, thyme), citrus slices, and a few garlic slices under the skin of each
breast and push down near the thigh. Be careful not to tear the skin. Repeat
on other breast. Sprinkle the rest of the chicken with salt & pepper (I
rubbed with coconut oil first).
Gently toss the thin-sliced potatoes with the oil until thoroughly coated,
and season with salt & pepper. In the bottom half of a broiler pan, overlap
the potato slices, like fallen dominoes, in the rows the length of the pan,
and covering the entire bottom.
Place the slotted half of the broiler pan over the base, and set the
chicken, skin side up, on top. Press to flatten. Roast until the ski is
golden-crisp and the juices run clear, about 50 min to 1 hour. Thermometer
should read 160F in the thickest part of the breast. Set the chicken aside
on a cutting board, and let rest for 10 minutes before carving.
Meanwhile, if the potatoes have not turned crispy golden brown around the
edges, return them to the over while the chicken rests. Carve the chicken
and serve with the potato slices.
(I put mine back in for the 10 minutes and my family RAVED about them. I
served it with sauteed green beans/mushrooms).
Carrot Muffins
Ingredients:
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples
Preheat oven to 425.
Lightly oil stoneware muffin pan with VCO or use paper liners.
Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.
Do not overmix. Fill muffins and bake 20 minutes.
Cool. Eat as is...or Frost with Cream Cheese Frosting
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples
Preheat oven to 425.
Lightly oil stoneware muffin pan with VCO or use paper liners.
Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.
Do not overmix. Fill muffins and bake 20 minutes.
Cool. Eat as is...or Frost with Cream Cheese Frosting
Puffed Apple Pancake
This recipe came originally from a great online friend Paxye.
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
Honey Baked Lentils
This is my friend Kerry Ann's recipe) She runs a GF/CF traditional foods menu mailer service that I love www.cookingtf.com
Ingredients:
1 cup green lentils
2 cups stock
2 celery stalks, sliced
1 carrot, diced
1 potato, diced
1 bell pepper, diced
2 tbsp honey
2 tbsp tamari or Soy sauce
4 tbsp coconut oil
1/2 tsp ginger
1 clove garlic, minced
1 small onion, diced
salt & pepper
Stir all ingredients together. Bake in a covered dish at 350 until tender (about an hour and a half).
Options: Add in cooked ground sausage (my fav), ground beef, cooked chicken or flaked wild salmon.
Ingredients:
1 cup green lentils
2 cups stock
2 celery stalks, sliced
1 carrot, diced
1 potato, diced
1 bell pepper, diced
2 tbsp honey
2 tbsp tamari or Soy sauce
4 tbsp coconut oil
1/2 tsp ginger
1 clove garlic, minced
1 small onion, diced
salt & pepper
Stir all ingredients together. Bake in a covered dish at 350 until tender (about an hour and a half).
Options: Add in cooked ground sausage (my fav), ground beef, cooked chicken or flaked wild salmon.
Black Beans & Rice
If using dry beans...Soak over night and then add all the ingredients in the crockpot in the AM cook on low the whole day.
For those who use canned (which I do). I just do it on the stove in my cast iron dutch oven.
Sautee 1-2 onions in butter until caramelized
Add 1 diced red pepper and sauté until cooked.
Add in 3 cans of black beans
2-3 tbs of cumin
1-2 tbs of thyme
2-3 cloves of garlic
3 cups of beef stock
1 bay leaf
salt
pepper
Simmer all for 2 hours until starting to thicken.
Serve over cooked brown rice (I cook mine in beef stock in my rice cooker). I serve with hot salsa, more diced onions and LOTS of sour cream.
For those who use canned (which I do). I just do it on the stove in my cast iron dutch oven.
Sautee 1-2 onions in butter until caramelized
Add 1 diced red pepper and sauté until cooked.
Add in 3 cans of black beans
2-3 tbs of cumin
1-2 tbs of thyme
2-3 cloves of garlic
3 cups of beef stock
1 bay leaf
salt
pepper
Simmer all for 2 hours until starting to thicken.
Serve over cooked brown rice (I cook mine in beef stock in my rice cooker). I serve with hot salsa, more diced onions and LOTS of sour cream.
Sizzling Coconut Shrimp Cakes
Here is another yummy that my friend Kerry Ann recommends. My family LOVES these.
--------------------------------------------------------------------------------
Originally this recipe comes from The Pampered Chef
Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
--------------------------------------------------------------------------------
Originally this recipe comes from The Pampered Chef
Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
Crock-pot Cabbage Rolls
Originally from "Saving Dinner" by Leanne Ely
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Meal Plan - September 08 - Week 1
Breakfast
Blueberry Waffles w/chicken apple sausage
Veggie Loaded Quiche & Sour Cream Blueberry Muffins
Puffed Apple Pancakes & sausage
Rice Pudding & Toddler (veggie) muffins
French Toast Casserole
Breakfast Casserole
Oatmeal Pudding
Lunches
Quesadillas
PB&J w/fruit & Cheese
Pulled Pork Sandwiches w/tator tots and corn
Chicken Salad w/hardboiled eggs, lettuce & tomato
Egg Salad
Dinner
Cuban Black Bean Soup & Rice
Sizzling Coconut Shrimp Cakes, Corn on the Cob, Coconut Quinoa
Crockpot Korean Ribs, Brown Sticky Rice, Sesame Broccoli
Veggie Fried Rice
Chicken Pot Pie
Crockpot Cabbage Rolls
Desserts/Snacks
Peanut Butter Cookies
Peach/Cherry Cobbler
Namaste Brownies
Banana Fritters
Chewy Granola Bars
GF Rice Crispy Treats
GF Pumpkin Berry Muffins
Blueberry Waffles w/chicken apple sausage
Veggie Loaded Quiche & Sour Cream Blueberry Muffins
Puffed Apple Pancakes & sausage
Rice Pudding & Toddler (veggie) muffins
French Toast Casserole
Breakfast Casserole
Oatmeal Pudding
Lunches
Quesadillas
PB&J w/fruit & Cheese
Pulled Pork Sandwiches w/tator tots and corn
Chicken Salad w/hardboiled eggs, lettuce & tomato
Egg Salad
Dinner
Cuban Black Bean Soup & Rice
Sizzling Coconut Shrimp Cakes, Corn on the Cob, Coconut Quinoa
Crockpot Korean Ribs, Brown Sticky Rice, Sesame Broccoli
Veggie Fried Rice
Chicken Pot Pie
Crockpot Cabbage Rolls
Desserts/Snacks
Peanut Butter Cookies
Peach/Cherry Cobbler
Namaste Brownies
Banana Fritters
Chewy Granola Bars
GF Rice Crispy Treats
GF Pumpkin Berry Muffins
Meal Plan - September 08 - Week 2
These blogs are out of order....I am going back to add in some past meal plans.
Here is our menu plan for this week. We didn't do everything last week so you will see some repeats. And some...we just want again. :)
Breakfasts
Sage Sausage Cheese Quiche & Tart Cherry yogurt muffins
Plum/Apple Puffed Pancake w/Vanilla yogurt cheese
Pumpkin Rice Pudding & Toddler Veggie Muffins
Blueberry French Toast Casserole & Broiled grapefruit
Crockpot Breakfast Casserole
Triple Berry Baked Oatmeal
Lunches
Chicken Salad, hardboiled eggs, lettuce & fresh tomato
Cremini Mushroom/Onion Quesadillas w/guacamole & salsa
Sneaky Chicken Nuggets & Steam Broccoli
BLT Avocado Sandwiches
Dinners
Crockpot Cabbage Rolls w/sour cream, roasted carrots, parsnips, & red peppers, buttered rolls
Chicken Pot Pie w/garden salads
Honey Baked Lentils w/sausage, steamed spinach w/hard boiled eggs & sauerkraut
Chicken Divan, Roasted Sweet Potatoes w/cinnamon butter
Butter Roasted Chorizo Sausage w/mashed cauliflower, roasted kale, ginger carrots
Salmon Patties, Marinated Coconut Cucumber salad, Mushroom/Fennel Risotto
Snacks/Desserts
Apples w/Crispy Almond Butter
Banana Fritters w/Vanilla yogurt
Baked Pears & Cranberries
Caramel Rolls
Salted Asparagus Fries
Honey Baked Apples w/Figs & Cinnamon
Carrot Muffins w/cream cheese frosting
Fresh Figs w/mascarpone cheese
Here is our menu plan for this week. We didn't do everything last week so you will see some repeats. And some...we just want again. :)
Breakfasts
Sage Sausage Cheese Quiche & Tart Cherry yogurt muffins
Plum/Apple Puffed Pancake w/Vanilla yogurt cheese
Pumpkin Rice Pudding & Toddler Veggie Muffins
Blueberry French Toast Casserole & Broiled grapefruit
Crockpot Breakfast Casserole
Triple Berry Baked Oatmeal
Lunches
Chicken Salad, hardboiled eggs, lettuce & fresh tomato
Cremini Mushroom/Onion Quesadillas w/guacamole & salsa
Sneaky Chicken Nuggets & Steam Broccoli
BLT Avocado Sandwiches
Dinners
Crockpot Cabbage Rolls w/sour cream, roasted carrots, parsnips, & red peppers, buttered rolls
Chicken Pot Pie w/garden salads
Honey Baked Lentils w/sausage, steamed spinach w/hard boiled eggs & sauerkraut
Chicken Divan, Roasted Sweet Potatoes w/cinnamon butter
Butter Roasted Chorizo Sausage w/mashed cauliflower, roasted kale, ginger carrots
Salmon Patties, Marinated Coconut Cucumber salad, Mushroom/Fennel Risotto
Snacks/Desserts
Apples w/Crispy Almond Butter
Banana Fritters w/Vanilla yogurt
Baked Pears & Cranberries
Caramel Rolls
Salted Asparagus Fries
Honey Baked Apples w/Figs & Cinnamon
Carrot Muffins w/cream cheese frosting
Fresh Figs w/mascarpone cheese
Meal Plan - September 08 - 3rd week
Here is my upcoming meal plan. We are really busy with my work and my DH is working 6 days a this week (then 4 days of Vacation)...so this is a easy week.
Breakfast
Cherry Yogurt Muffins (GF muffins), Eggs & Breakfast Sausage
Kale, Red Pepper, Artichoke Quiche & leftover muffins (veggie loaded quiche recipe)
Apple/Cinn French Toast Casserole
Blueberry Molasses Oatmeal Pudding w/yogurt cheese & sausage
Plum Puffed Pancake w/Van Yogurt Cheese
Blueberry Brown Sugar Muffins, scrambled eggs & bacon
Banana Quinoa Pancakes
Dinner
Crockpot Veggie Chili & Cornbread
Zucchini Beef Bake
Crockpot Cuban Black Beans & Rice
Homemade Pizza
Coconut Lamb Curry over Rice (doubled from prior)
Dessert
Banana Fritters
Carrot Muffin w/Cream Cheese Frosting
Rice pudding
Ice Cream
Breakfast
Cherry Yogurt Muffins (GF muffins), Eggs & Breakfast Sausage
Kale, Red Pepper, Artichoke Quiche & leftover muffins (veggie loaded quiche recipe)
Apple/Cinn French Toast Casserole
Blueberry Molasses Oatmeal Pudding w/yogurt cheese & sausage
Plum Puffed Pancake w/Van Yogurt Cheese
Blueberry Brown Sugar Muffins, scrambled eggs & bacon
Banana Quinoa Pancakes
Dinner
Crockpot Veggie Chili & Cornbread
Zucchini Beef Bake
Crockpot Cuban Black Beans & Rice
Homemade Pizza
Coconut Lamb Curry over Rice (doubled from prior)
Dessert
Banana Fritters
Carrot Muffin w/Cream Cheese Frosting
Rice pudding
Ice Cream
Favorite GF Muffin Recipe!
Here is our new favorite muffin recipe.
Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins
We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.
I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)
We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy
Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins
We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.
I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)
We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy
Coconut Lamb Curry
Ingredients:
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen
Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen
Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.
Veggie Loaded Quiche
I use this recipe but use whatever I have on hand. This week I have a half-bag a kale and a half used jar of roasted red pepper & artichoke hearts. I will add in feta too. I make mine crustless because we are GF.
Ingredients:
Crust (Gluten FREE...if you do this without the crust)
1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.
We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.
This recipe originally came from a Crunchy AP friend online.
Ingredients:
Crust (Gluten FREE...if you do this without the crust)
1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.
We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.
This recipe originally came from a Crunchy AP friend online.
Monday, September 15, 2008
Win a FREE Beco
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