I have had scones before...usually triangle shaped hockey puck. Nasty door stops. Nothing to write home to mom about......THEN.....THEN.....THEN.....I had THESE!!
OH MY....fluffy, tender, moist.....so yummy that they were all gone 10 min out of the oven...the kids, the husbands.....they coming running. :)
(these are not soaked...but I think can be easily converted...I will try that next)
Orange Cranberry Scones
1 C sour cream
1 tsp baking soda
4 C soft white wheat flour (sub unbleached white)
1 C sucanat (sugar)
2 tsp baking powder
1/4 tsp cream of tarter
1 tsp salt
1 C butter
1 egg
1 C dried cranberries (craisins)
1 Tbs orange zest
Directions:
1. In a small bowl, blend sour cream and baking soda....Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Lightly grease a large baking sheet.
4. In a large bowl, mix all dry ingredients.
5. Cut in cold butter.
6. Stir in sour cream mixture and egg into flour mixture until just moistened. DO NOT over mix. (but it does take some effort/time to incorporate)
7. Mix in cranberries and zest.
8. Turn dough out on a lightly floured surface and knead briefly. Roll out into a 3/4 inch thick round.
9. Cut into 12 wedges (or smaller) and place them 2 inches apart on prepared baking sheet.
10. Bake 12-15 min in preheated oven, until edges & bottom are golden brown.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, December 16, 2010
Thursday, October 2, 2008
Egg Custards
Ingredients.....per 1 cup of custard. Adjust accordingly.
2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.
Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon
Note: You can adjust this to family size custards...just bake longer.
2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.
Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon
Note: You can adjust this to family size custards...just bake longer.
Ultimate Kim Chi Recipe
I have found this recipe and will never turn back. I haven't made it in a few years but I have been craving it lately.
http://www.treelight.com/health/nutrition/UltimateKimchi.html
So...why Kimchi....check out more about it here.
http://www.treelight.com/health/nutrition/KimchiHealthy.html
http://www.treelight.com/health/nutrition/UltimateKimchi.html
So...why Kimchi....check out more about it here.
http://www.treelight.com/health/nutrition/KimchiHealthy.html
Wednesday, October 1, 2008
Sauteed Green Beans & Mushrooms
Ingredients:
1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO
Snap both ends off the beans and pull off any strings.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.
Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.
Remember this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.
Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.
1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO
Snap both ends off the beans and pull off any strings.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.
Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.
Remember this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.
Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.
Squash Casserole
A recipe from The Huff House…….
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Carrot Coins with Maple-Balsamic Browned Butter
Ingredients:
1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley
Steam carrots until tender, about 15 minutes.
Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.
Add syrup, vinegar, salt and pepper, stirring until combined.
Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.
This Freezes really well.
Zucchini Feta Pancakes
Originally from The Moosewood Cookbook but I changed to fit our families taste and make GF.
Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.
Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.
Halvah
My version
1 cup tahini
1/4 cup raw honey
1/4 cup wheat germ (GF Sub: sesame seeds)
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp vanilla
Mix together well. Line a loaf pan with waxed or parchment paper. Press mixture into the bottom to make a nice even layer. Chill well for an hour or two. Turn out onto counter & cut into squares.
1 cup tahini
1/4 cup raw honey
1/4 cup wheat germ (GF Sub: sesame seeds)
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp vanilla
Mix together well. Line a loaf pan with waxed or parchment paper. Press mixture into the bottom to make a nice even layer. Chill well for an hour or two. Turn out onto counter & cut into squares.
Chocolate Coconut Pudding Pops
Ingredients:
1 can coconut milk
2 Tbs arrowroot (or other GF thickener)
2 Tbs unsweetened cocoa powder (or carob
1/3 cup maple syrup
1 Tbs butter (or coconut oil)
1 Tsp Vanilla extract
Whisk to combine above in a saucepan
Heat until thickened
Turn off heat
Add butter and vanilla.
Pour into popsicle molds and chill thoroughly
1 can coconut milk
2 Tbs arrowroot (or other GF thickener)
2 Tbs unsweetened cocoa powder (or carob
1/3 cup maple syrup
1 Tbs butter (or coconut oil)
1 Tsp Vanilla extract
Whisk to combine above in a saucepan
Heat until thickened
Turn off heat
Add butter and vanilla.
Pour into popsicle molds and chill thoroughly
Teriyaki Salmon Cakes
14 oz. canned salmon
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.
Tuna Noodle Casserole (no canned soup)
INGREDIENTS
(serves 8-12)
1 cup butter, divided
1 (16 ounce) package uncooked medium egg noodles
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 clove garlic, minced
16 ounces button mushrooms, sliced
1 Tbs Thyme
1 Tbs Basil
1/2 cup all-purpose flour
6 cups milk (or half cream & milk)
1 cup white wine
salt and pepper to taste
Nutmeg
2 cup shredded parmesan cheese
4 (6 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots combo, thawed
6 tablespoons bread crumbs
4 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with 2 tablespoons butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 3 tablespoon butter in a cast iron skillet over medium-low heat. Stir in the onion and caramelize.
Add an additional 1 Tbs of butter, add celery and garlic, and cook until tender, approx 3-5 minutes
Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir until sauteed, approx 5 minutes.
Add in spices - salt, pepper, basil & thyme. Stir and set aside veggie mixture.
Melt 8 tablespoons butter in a large saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
Season milk sauce with wine, salt, pepper and nutmeg. Add in shredded Parmesan cheese until well incorporated.
Stir in tuna, peas & carrots, mushroom mixture, and cooked noodles. Transfer to the baking dish.
Top with shredded cheddar cheese. Sprinkle with Salt, Pepper & Nutmeg.
Melt 4 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
(serves 8-12)
1 cup butter, divided
1 (16 ounce) package uncooked medium egg noodles
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 clove garlic, minced
16 ounces button mushrooms, sliced
1 Tbs Thyme
1 Tbs Basil
1/2 cup all-purpose flour
6 cups milk (or half cream & milk)
1 cup white wine
salt and pepper to taste
Nutmeg
2 cup shredded parmesan cheese
4 (6 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots combo, thawed
6 tablespoons bread crumbs
4 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with 2 tablespoons butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 3 tablespoon butter in a cast iron skillet over medium-low heat. Stir in the onion and caramelize.
Add an additional 1 Tbs of butter, add celery and garlic, and cook until tender, approx 3-5 minutes
Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir until sauteed, approx 5 minutes.
Add in spices - salt, pepper, basil & thyme. Stir and set aside veggie mixture.
Melt 8 tablespoons butter in a large saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
Season milk sauce with wine, salt, pepper and nutmeg. Add in shredded Parmesan cheese until well incorporated.
Stir in tuna, peas & carrots, mushroom mixture, and cooked noodles. Transfer to the baking dish.
Top with shredded cheddar cheese. Sprinkle with Salt, Pepper & Nutmeg.
Melt 4 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Breakfast Casserole
"Eggs, sausage, potatoes, cheese - it's a hearty breakfast prepared in a single dish!"
INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes
INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes
Saturday, September 20, 2008
Raw Date Nut Snacks
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.
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.
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
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