anotherheather: Pinkie Pie with a box of popcorn ready for the dramaz (mlp: pinkie pie popcorn)
[personal profile] anotherheather
Ingredients
1 3/4c almond flour
2/3c sugar
1 egg
zest of one lemon
1/8tsp salt
almond slices to top cookies (optional)

Instructions
Heat oven to 350°F. Mix all ingredients until well combined. Shape cookies out of about 1 Tbsp dough, and with wet fingers press dough ball on an oiled baking sheet (or use parchment paper). Top with an almond slice.

Bake cookies for 16 minutes until slightly browned around edges. Makes up to 24 cookies, depending on how big you make them. Store in airtight container for up to three days.

My experience: These are essentially amaretti cookies with lemon flavor instead of almond flavor. Eat within the first day for best quality.
anotherheather: Daryl Dixon's beautiful face (twd: daryl dixon)
[personal profile] anotherheather
This is baking in my oven as we speak. This recipe is my version of PaleOMG's Italian Meatloaf with subs based on that I already had on hand.

Ingredients
For the meatloaf:
- 1lb grass fed ground beef
- 1 yellow onion, diced
- 1 jar roasted red peppers, chopped (about 1.5 actual roasted peppers. Ain't nobody got time fo' dat.)
- ¼ cup tomato sauce (generic, W30 compliant marinara sauce from a jar)
- 1 egg, whisked
- ¾ cup almond flour
- 1 Tbsp italian herb blend
- salt and pepper, to taste
- olive oil, for sauteing

For the sauce:
- ¾ cup tomato sauce
- 1 Tbsp italian herb blend
- salt and pepper, to taste

Instructions
Preheat oven to 400 degrees (started at 350 degrees because I had other things in the oven, will turn up when other thing is done).

Place a medium skillet over medium heat and add a tablespoon or two of olive oil. Then add onion to the pan. Cook until onions have become soft and translucent.

Once they are done cooking, add them to a bowl along with the rest of the ingredients for your meatloaf and use your hands to mix it all together.

Press ingredients into a medium sized pyrex pan (like 9" x 13"?) and bake for 35-40 minutes.

Once your meatloaf is almost done cooking, add your sauce ingredients to a saucepan to heat up until slightly bubbly.

Let meatloaf cool slightly then add sauce on top. (I may try browning a bit with sauce on top.)
anotherheather: Luna smiling (mlp: luna smiling)
[personal profile] anotherheather
There are several kiddos at my kid's school with allergies and intolerances, and this cake icing is OK for all of them.

2c powdered sugar
1/4c coconut oil
2 Tbsp almond or other non-dairy milk
1 tsp vanilla extract
pinch salt

Combine everything in a food processor and blend until smooth. Heat in microwave if you need to drizzle it.

Source
anotherheather: (Default)
[personal profile] anotherheather
Original is here: Easy Paleo Banana Bread - Elana's Pantry

I pretty much make this as is, except I add about 1/2 tsp of cinnamon and cut back on the vanilla to about 1 1/2 tsp.

It is so YUM. I've served this to friends and family who don't eat paleo or gluten free and their only comment was it is a bit more dense than regular banana bread. When I don't have palm shortening, I use melted butter since there are some people in this house who hate coconut oil.
anotherheather: (Default)
[personal profile] anotherheather
Original is here. We make this for Epiphany.

2 large oranges, left whole
6 large eggs
9 ounces/ 250 grams finely ground blanched almonds
9 ounces/ 250 grams granulated sugar
1 teaspoon double-action baking powder

Place the oranges in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375F/ 190C. Butter and flour a 10-inch (25 cm) leak-proof springform tin. Roughly chop the oranges, discarding any pips, then thoroughly blend the orange pieces with the eggs in a food processor or blender.

In a large bowl, mix the ground almonds, sugar and baking powder, then whisk in the egg-orange mixture. Pour the batter into the prepared pan and bake for 45 minutes to an hour. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin and the top springs back when touched. If the cake is still very wet, put it back in the oven to cool a little longer.

Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It can be stored in the refrigerator, tightly wrapped.
anotherheather: (Default)
[personal profile] anotherheather
(I snipped this from a Facebook group I'm on, and haven't had the chance to try it yet.)

Put the following in a small sauce pan:
1/4 cup turmeric powder (preferably organic)
1 Tbsp Cinnamon
1 tsp Ginger
1/2 tsp nutmeg
1/2 tsp black pepper
1/2 tsp allspice
1/2 tsp cardamom
1/2 tsp cloves
1/8 tsp cayenne pepper

Add 1/2 cup water and bring to a gentle boil. Reduce heat and simmer for about 5-7 minutes. It will thicken and become like a paste. Add 4 tbsp of coconut oil and mix well.

Put it in a glass jar to refrigerate.

When you want some golden milk or turmeric tea, take 1-2 heaping tsp and add to a mug of hot water, or hot milk of choice (I use cashew milk). I do usually add 1-2 tsp of raw local honey, it's a fairly bitter brew without it.
anotherheather: (Default)
[personal profile] anotherheather
I made cookies with with this and they turned out so good. Easy to roll out and they take frosting very well. That is not something that usually happens when I make grain-free cookies.

(Original can be found here: Grain-Free Gingerbread Men & Gingerbread House)

Ingredients:
4c almond flour, like Honeyville (not almond meal!)
6 Tbsp coconut flour
1 c brown sugar or coconut sugar
1 tsp unflavored gelatin
1 1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp ground ginger
10 tbsp pastured lard or palm shortening
1/2 c molasses (I subbed Steen's syrup since I didn't have molasses)
2 large eggs

Directions:
Preheat oven to 350°F with the rack in the middle position. Sift dry ingredients together in a large bowl and whisk to incorporate. Add lard and cut into flour mixture with a pastry cutter until no visible lumps of lard remain. Add molasses and eggs and stir with fork until dough forms (If you have a food processor, check the original for those instructions.)

Sprinkle a clean flat surface with coconut flour and roll out the dough until it is 1/4-inch thick. Cut the dough into cookies, or gingerbread house shapes, re-rolling as necessary until all the dough has been used. Place cookies on a parchment lined baking sheet. Bake cookies for 11 minutes or until slightly brown (my oven was full of cookies, and after 11 minutes they were not done yet. Ours went for more like 16, rotating the pans in-between). Let cool completely on a wire rack.

If desired, frost with Royal Icing. We did and they were delicious.
anotherheather: (Default)
[personal profile] anotherheather
This came from one of my MIL's ancient cookbooks. One time when I was sick she made me a pot while watching my daughter and it really hit the spot.

Ingredients:
4 Tbsp butter or other oil
2c finely chopped yellow or white onions
4 tsp curry powder
2 med butternut squash (about 3lb)
2 apples, peeled, cored and chopped
3c chicken or vegetable stock, plus additional (up to 4 cups)
salt and pepper to taste

Directions:
  1. Cook onions in butter with curry powder in a large pot on medium-low heat until tender, about 25 minutes.

  2. While onions are cooking, slice each butternut squash in half. Scoop out the seeds, and then peel outside. Roughly chop so pieces are about the size of the tip of your thumb.

  3. Once onions have softened, add remaining ingredients except for the apple juice or additional stock and bring to a gentle boil. Reduce heat to a simmer and cover, stirring occasionally. Cook until squash and apples are fork tender, about 45 minutes.

  4. Remove from heat and puree with a stick blender. Add apple juice or additional stock until soup is at desired consistency. Season with salt and pepper.
anotherheather: (Default)
[personal profile] anotherheather
This was so good I've made it twice so far! It's super easy and makes great leftovers. This is a simplified version of a recipe I got from The Fresh 20:

Ingredients:
1 Tbsp olive oil
1 lb bulk italian sausage (I used pork)
3 cloves garlic, minced
1 bunch broccolini or broccoli rabe, chopped
2 green bell peppers, diced
Juice of one lemon
1/2c chopped fresh basil
2 cups cooked rice, brown or white
salt and pepper to taste

The rice can be made ahead of time, but both times I made it I just made it in the rice cooker as I was chopping the vegetables. Use stock instead of water when cooking the rice for extra flavor.

Directions
  1. Heat a large saucepan over medium high heat and add olive oil and sausage. Cook until sausage is cooked through and slightly browned, chopping into small pieces with spatula as you cook.

  2. Add garlic, broccolini, bell peppers and a pinch of salt and cook until just tender for about 3 - 5 minutes.

  3. Turn off the heat and add lemon juice, basil and rice. Stir well and cover for a couple of minutes before serving to ensure peppers are tender. Add salt and pepper to taste.
anotherheather: (Default)
[personal profile] anotherheather
Our garden blessed us with many, MANY butternut and acorn squash this year. Most of the vines surprised us because they cropped up behind the pig pen which is out of sight unless you specifically walk behind the pig pen.

I'm going to try a version of Paula Deen's Butternut Squash Casserole. I have more than enough squash for two batches, and I've made a curried butternut squash soup before which was very tasty so I don't doubt the seasonings she has here.

Paula's Version )

Notes: I'll probably omit the raisins and coconut, but will otherwise try the recipe as is this time.

Profile

meal_planning: Meal Planning (Default)
Meal planning, freezer cooking, & crock pot meals

July 2017

S M T W T F S
      1
2345 678
9101112131415
16171819202122
23242526272829
3031     

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Aug. 17th, 2017 07:02 pm
Powered by Dreamwidth Studios