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[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.
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[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.
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[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.
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[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.
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[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.

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Meal planning, freezer cooking, & crock pot meals

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