Bonus recipe! We had so much fun with the cranberries last night we had them again for breakfast!
This will be simple: 1/2 cup fresh cranberries 1 mandarin orange 1/2 tablespoon butter Bisquick waffle mix, or your favorite from scratch Good maple syrup Put cranberries in a small sauce pan. Zest the whole orange and squeeze in all of the juice. Turn the heat to medium and bring to a light boil. Add butter and let juice reduce a bit and cranberries soften and burst. Mix your waffles reducing the amount of liquid slightly. It should be thicker than normal. . Add cranberry sauce to waffle batter. This should bring it to the right consistency. Heat your waffle iron and go to town! Serve with maple syrup. So good!!!! These are fine without syrup but they are quite tart.
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Wow! It's been 4 months since I posted! Covid kind of took the wind out of my sails, but last night I decided to start really cooking again. We got a bag of fresh cranberries in our farm basket and since my family prefers CANNED cranberry sauce for Thanksgiving, they were not used. This turned out beautiful!
4-6 boneless pork chops ( I like to buy the whole pork loin, freeze it for about an hour, and then cut into thick chops, about 1 1/2 inches. A light freeze makes cutting the chops easier) salt and pepper Olive oil 1 cup fresh cranberries 1/2 cup chicken stock 1/2 cup natural maple syrup (I got lucky! We had a really rich bourbon maple syrup, but any real maple syrup will do) 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 3 springs fresh thyme, leaves only Once the chops are cut, let them come to room temperature. Salt and pepper both sides. Preheat your cast iron skillet, or sturdy frying pan. Drizzle olive oil in the pan and sear the pork 3 or 4 minutes. Flip the chops over and cook another 4 minutes on the second side. If you go to flip to pork and it doesn't move easily give it a little more time. It will let go when it's ready. When the pork is done, remove it from the pan. Deglaze with stock and add all other ingredients scraping any yummy bits off of the pan with your spoon. Reduce the heat to medium and cook the sauce down until it begins to thicken. Add chops back in and coat both sides with sauce. Let simmer 5 more minutes. Serve! If you read the previous recipe, you know that the barbecue sauce base is from a rosemary and mustard sauce from the night before. If not, we'll adapt.
3ish pound rack of ribs Rub for the pork- whatever spices you like, but I used around a teaspoon each of: garlic powder cumin coriander smoked paprika black pepper kelp salt oregano drizzle of apple juice Preheat the oven to 275, yes that low. Dry the ribs with a paper towel. Roll out 2 sheets of aluminum foil a little bit longer than the ribs. Rub the ribs with the spices on both sides and lay the on the first piece of foil on a baking sheet. Drizzle apple juice on either side. Just enough to keep them wet. Lay the second piece of foil over the top and seal all of the edges. Bake int he oven for 3-4 hours. Ribs should be tender and pull apart easily when they're done. Meanwhile make the barbecue sauce: Use any leftover mustard sauce you have OR 2 teaspoons dijon mustard 1/2 tsp rosemary 1 teaspoon white vinegar 1 teaspoon white wine ADD 1/2 cup low sodium ketchup 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1-2 cloves garlic minced (if you use the leftovers you'll need less or none) dash of hot sauce Simmer all ingredients on the stove and serve over ribs. Enjoy!!! I haven't posted new recipes in a while and there's a good reason. I couldn't remember my password and was too proud to admit it. All better now. This recipe is two fold. The first recipe was amazing so I used the leftover sauce to make barbecue sauce which will be the second recipe. Let's go!
2 sprigs fresh rosemary 2 1/2 pounds pork loin 2 tablespoons unsalted butter 6 tablespoons olive oil 2 garlic cloves minced 1 small onion chopped 1 cup dry white wine 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard Dry the pork loin with paper towels. Cut small slits in the top. Break off small pieces of 1 spring of rosemary and fill the slits in the pork. Salt and pepper the out side. Melt butter and 4 tablespoons of olive oil in a dutch oven. Brown the pork on all sides. Add garlic, onion, the leaves off the other rosemary, and wine. Turn the heat to low and let the meat braise for 1 1/2-2 hours. When the pork is done, remove from pan. Add vinegar, mustard and remaining olive oil to the pan and scrape any yummy bits into the sauce. Cook on medium low to reduce just a bit. Slice pork and serve with sauce. YUMMY!!!! Last night I was in the mood for something veg forward and we had a nice farmer zucchini. We also already had a nice store bought pizza crust. This pizza obviously can be anything you want it to be depending on the ingredients you have on hand, but ours turned out really good!
1 pizza crust 1 medium zucchini 1 large green onion sliced thin, green and white parts 2 cloves garlic roughly chopped handful of spinach chopped edamame hummus, or your favorite- we did not have a garlic heavy hummus, but I think would have been even better mozzerella cheese grated roasted red peppers sliced thin sun gold tomatoes halved your favorite pizza meat if you live with a carnivore (I added crumbled sausage to ours, but it would have been as good if not better without) Preheat oven to 300. Run the zucchini through the mandolin set at 3/16, or slice with a knife super thin. Toss zucchini slices with olive oil and lay on a parchment lined baking sheet in a single layer. Bake in the oven 20-30 minutes. You want them to start to crisp but not burn. Remove zucchini. Turn oven up to 425. Lay the pizza crust on a stone, or baking sheet. Spread thoroughly with hummus. Begin to layer your veggies including the zucchini. (and meat if you'are using) Finish with cheese. Place stone in the oven and cook for about 15-20 minutes, until the crust is brown and the cheese is melted. Bon apetit! Chris had a craving for Hot Chick the other night, (the restaurant- yes I DID tell him that Hot Chick was standing right in front of him!) but I thought I could do better from a heat standpoint and gluten and sodium... So I did:
3 large boneless skinless chicken breasts cut in 6 portions and pounded to an even thickness kelp salt (or regular) pepper 2 eggs 1 cup Ripple pea milk (or buttermilk, or whole milk) 1 heaping tablespoon Franks Hot Sauce (or another vinegar based sauce) 1 1/4 cups flour- I used coconut flour and it was really good vegetable oil (don't use olive oil as it has a low smoking point and will not cook the chicken properly) Cayenne pepper- the recipes I read all had between 4 and 6 tablespoons- WAY too much for me. I used about 1 tablespoon and it was just the right heat. You do you. 1 heaping tablespoon brown sugar 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 6 sandwich buns Pound the chicken to desired thickness so that it cooks evenly. Season with salt and pepper and refrigerate for a couple of hours. Whisk eggs, milk and hot sauce in a bowl. Whisk flour and salt and pepper in another. Dip chicken in flour, then milk, then back in flour again and lay in a single layer. Repeat with all chicken. Do not pile pieces on top of each other. Pour about 2 inches of oil in a dutch oven and heat to 325 degrees. When the oil is hot enough add 3 pieces of chicken and cook until golden brown and flip. When the chicken is brown on both sides, remove and repeat with the other 3 pieces. Drain on paper towels. Whisk cayenne, brown sugar, chili powder, garlic, and paprika. Add a ladle full of the cooking oil and mix. Brush fried chicken with spiced oil. Toast buns and put chicken and sauce on the bun. Didn't need anything else! No story to tell about this one. I had beef and wanted to try something new. It was great!
Beef: 1 1/2 lb beef chuck roast 1/2 onion chopped 1 tablespoon olive oil 1/3 cup brown sugar 1/3 cup soy sauce, or soy substitute 7 small cloves garlic smashed 1 jalapeno minced 1 inch piece of ginger grated 2 tablespoons rice vinegar 1 tablespoon sesame oil Rice: 1 cup brown rice 1 teaspoon olive oil 2 cups chicken stock To serve: 1 head bibb lettuce, leaves carefully removed 1 sweet red pepper thinly sliced Gochujang chili sauce Preheat oven to 275. Heat dutch oven over medium high heat. Add olive oil and saute onions until they become translucent. Remove onions and turn up heat. Add a little more oil if needed and beef. Sear on each side for a minute or 2. Mix remaining ingredients in a bowl and whisk to incorporate. Add onions to pot and then cover with sauce. Wiggle beef around to make sure sauce gets underneath. Cover and roast in the oven for 3 hours, or until the beef is tender. Using 2 forks, break apart the beef and stir into the pan sauce. When dinner is about an hour away toast rice in the sauce pan in oil for a minute and add stock. Heat to a boil and then cover and reduce heat to low. Simmer for about 40 minutes or until all the liquid is absorbed. To serve, 1/2 fill lettuce leaf with rice, then spoon beef over the rice, add red pepper strips and top with a dollop of chili sauce!!!! Nick and I like to bake, but it's important to do things that are quick and keep his attention. This is really simple and allergen free (in my house) AND super yummy. Trust me you don't taste the beans!
1 1/2 cups chocolate chips (we use dairy free but if you're not milk sensitive go for it!) 1- 19 ounce can garbanzo beans, rinsed and drained 4 eggs 3/4 cup white sugar 1/2 teaspoon GF baking powder Confectioners sugar to garnish Preheat oven to 350. Grease a 9 inch cake pan, or use parchment, or fill a muffin tin with muffin cups. Place chocolate chips in a microwave safe bowl and cook on high about 2 minutes stirring every 20 seconds until chips are melted and chocolate is smooth. Combine beans and eggs in the food processor. Process until combined and smooth. Add sugar and baking powder. Process to combine. Transfer batter to prepared dish. Bake 40 minutes or until a knife in the center comes out clean. Cupcakes take less time. Use the same knife trick to check doneness. Mine could have a gone a little longer. Cool at least 15 minutes before removing from pan. Dust with powdered sugar and serve! Yesterday's farm box arrived with more leeks! I love leeks but I still had one from 2 weeks ago. Seemed only prudent to use them.
3 large leeks- dark greens removed, sliced vertically and then in 1/4 inch slices. Wash to remove dirt 4 medium Yukon Gold potatoes peeled and cut in chunks 1 quart chicken stock salt and pepper 2 teaspoons coriander 2 teaspoon smoked paprika (I use this a lot because we don't use salt. If you don't like the smokiness you can leave it out) 1/4-1/2 teaspoon cayenne pepper- to taste 1 cup heavy cream 2 tablespoons butter Sour cream as a garnish Heat a large stock pot to medium high and add olive oil. Saute leeks until soft, around 20-25 minutes. When leeks are translucent add potatoes. Stir to incorporate and add stock and spices. Heat to a boil. Reduce heat to low and simmer until potatoes are soft. Remove from heat. Using an immersion blender, blend until smooth. Return to heat Add cream and butter. Stir to incorporate and melt butter. Adjust seasonings. Serve hot with a swirl of cold sour cream on top. I love butternut squash! And Reid will eat it. AND I had a large one on hand so this dinner happened.
1 large butternut squash 6 boneless chicken thighs cut into bite size chunks olive oil 1 tablespoon white wine vinegar 2 1/4 cups fresh basil 1 good size green onion sliced 6 cloves garlic 1/2 teaspoon red pepper flakes 2 cups loosely packed fresh spinach chopped 1 cup sliced mushrooms grape tomatoes- I like the multi colored ones 1/2 cup Parmesan cheese (we used it as a garnish since Reid can't eat it, but it should go in the pesto) 1/3 cup nuts (ideally pine nuts, but we used mixed nuts-unsalted-and it was GREAT!) 1 tablespoon lemon juice 1 teaspoon lemon zest Place chicken chunks in a large dish with a cover, or a ziplock baggie. Mix 1/2 cup olive oil, vinegar, 1/4 cup basil chopped, onion, 3 cloves of minced garlic, and red pepper flakes. Pour over chicken and stir. Cover and let marinate up to 12 hours. I did about 3. When you're ready to cook, preheat oven to 400. Peel the butternut squash and cut off the bulb end for another meal. Cut the remaining squash into manageable pieces. Run through you spiral slicer. Since the squash is pretty dense it may take some elbow grease, but it's worth it. I used the thicker cut blade for fatter noodles. Lay the noodles on a towel and cover with a second towel to let them sweat. Put 2 cups basil, 3 cloves of garlic, Parmesan if you're using it, nuts, and lemon juice and zest in the food processor. Pulse to chop all the ingredients. Turn on low speed and drizzle in about 1/2 cup of olive oil until you get the right consistency. Stop to scrape the sides of the bowl as you process. Set aside. Lay tomatoes in a single layer on a small baking sheet and toss with a little olive oil. On a large baking tray, lay out squash noodles and drizzle with olive oil. Place both trays in the oven for about 20 minutes, until the tomatoes blister and the squash noodles start to brown slightly. Heat a large saute pan on the stove. Add a splash of olive oil and brown the chicken pieces. When the chicken is cooked through add spinach and mushrooms and stir until the spinach is wilted and the mushrooms are glistening. To serve, layer noodles on the bottom, spoon chicken over that. Add tomatoes, then pesto. Finally grate fresh Parmesan over the top! Yum!!!! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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