I’m still here, just living and being. I’ve been making videos mostly. Come on over to my YouTube channel and see what’s happening with my family and cooking. I tend to update there more than my blog. My plan for this year is to try and update my blog with recipes or helpful kitchen tips weekly.
Stay tuned for some goodies i have planned.
As with many things in my world, i tend to make recipes from different food items i want to get rid off. In this case i had some pears that were about to go bad and i needed to find something to do with them besides toss them into the trash. I LOVE baking so i figured why not throw them into a quick bread. Here’s my recipe. Enjoy!
1 cup fresh puree pear
½ cup almond milk
½ cup vegetable oil
½ pure maple syrup
2 ¼ cup Pamela’s GF Baking and Pancake Mix
¼ tsp ground nutmeg
¼ tsp ground all spice
¼ ground cloves
¼ ground cardamom
½ tsp ground cinnamon
Combine wet ingredients and then add dry ingredients. Mix well and pour into a small baking dish or muffin pan. Bake at 350° F until golden brown or toothpick inserted in middle comes out clean.
So i’ve totally been on this heirloom tomato kick lately. I can’t seem to live without them these days. That being said, i sometimes tend to over buy them and find myself stuck with pounds and pounds of heirlooms just WAITING to be used.
Recently i found a new use for my tomatoes that includes more than just sauce.. I made a delicious soup with lots of herbs, spices and goodies tossed inside. I call this “add in” tomato base soup because you can basically add in ANYTHING you want once the base of the soup is how you desire it. Here is how i’ve been making mine these days. Enjoy!
Fresh Heirloom tomatoes (pureed)
Fresh cut sweet corn (or frozen corn)
Dried herbs de Provence
Puree tomatoes in high-powered blender to your desired consistency. (I like to leave my a bit chunky for more texture). Heat a large dutch oven or use your crock pot. Pour in tomato puree and add your favorite spices. (I’ve typically added ground ginger, fenugreek, black pepper, turmeric, paprika, herbs de Provence and salt). Allow mixture to cook down until base is bright red and has become thicker. This process typically takes about 1-2 hours, depending on how many pounds of tomatoes used.
Once tomato based has cooked down and is desired consistency, add whatever extra ingredients you desire. At this point i add my fresh-cut corn and shrimp. Once they’ve cooked, which usually takes about 10 minutes or so, i turn off heat and serve.
Also the tomato base can be frozen and stored for later uses.
So i was cleaning out my fridge and noticed i had some leftover fresh pineapple and rhubarb that i need to either use THAT DAY or toss within the next few days. I also had some chicken thawing that i wasn’t quite sure how i wanted to prepare it. Then it hit me, why not throw the rhubarb and pineapple in with the chicken and toss it all in the crock pot? Thus my “island chicken” was born.
Whole chicken cut into parts
1 tsp ground cardamon
1 tsp cinnamon
1 tsp fenugreek
2 tsp turmeric
2 tsp paprika
1 TBSP herbs de provence
1 TBSP crushed red pepper flakes
Large onion, chopped
3 garlic cloves, chopped
5 rhubarb stalks, quartered
2 cups fresh-cut pineapple
1 Large carrot sliced (or 3 small carrots)
1 bunch of spinach
6 medium yukon potatoes, cubed
Red palm oil
Wash chicken throughly and pat dry. Place chicken in a large bowl and squeeze fresh-cut lime over entire chicken, set aside. Next, blend rhubarb and fresh pineapple and set aside. Season chicken with ground cardamom and next 4 spices. Heat a large heavy bottomed skillet on medium high. Add red palm oil and when oil is ready sear chicken on both sides until nice and brown. When chicken is ready, remove from skillet and set aside. While skillet is still hot add onion and garlic and sautee until translucent. Add pureed fruit to skillet and cook for about 10 minutes. In 7 quart crock pock add seared chicken, pureed fruit mix, carrots, spinach and potatoes. Cook on low until chicken and vegetables are done. Salt and pepper to taste.
I had a TON of super ripe banana and some leftover fresh pineapple that i wanted to get rid of. I didn’t want to just throw them out so i was trying to think of something to use them in. Well i thought some kind of baked bread would be good and then *poof* Pina Colada Muffins. They really turned out great and of course the whole family enjoy them. Hope you will too.
5 ripe banana
½ cup Coconut oil
¾ cup Coconut palm sugar
3 cups sifted Pamela’s Artisan Flour Blend
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
½ cup coconut milk (i used the So Delicious brand)
1/8 lemon extract
1 ½ cups fresh diced pineapple
1 TBSP liqueur (I used Grand Marnier)
1. Add ripe banana to stand mixer. Mix on low-speed until bananas have a cream like texture. 2. Next add coconut oil and blend until combined. 3. In a separate bowl sift, flour blend, baking powder, baking soda and sea salt and set aside. 4. Add coconut sugar to banana mix and blend well. 5. Next, add about half of the flour mix and about half of the coconut milk and blend. Then add the remaining flours and milks. 6. Stir in extract, liqueur and pineapple. 7. Scoop by the spoonfuls into muffin tins and bake until done in the center, about 35 minutes.
So i was cruising Pinterest, like i typically do, and found this interesting recipe for simple sesame noodles. My hubby LOVES sesame noodles but wasn’t satisfied with the taste of the ones he’d typically buy from our local market. Well, me being who i am figured i could just make some at home and so i did. The results were FANTASTIC. These were an instant hit with hubby and the children.
I made them spicy because we love spice in our family. I also added more fresh veggies and made enough to be eaten cold the next day. Here’s my version. Enjoy!
1 16oz pack capellini noodle
4oz pack angel hair pasta
1 head baby bok choy chopped
1/2 orange bell pepper chopped
1/4 yellow onion thinly sliced
2 green onion chopped
2 TBSP fresh ginger grated
1 clove garlic, chopped
1/2 to 3/4 cup Coconut Secret, Coconut Amino
2 TBSP raw honey
2/3 cup sesame oil
2 TBSP Rice bran oil
3 TBSP Rice Vinegar
3 TBSP Shiloh’s Spicy Sauce, Harissa Original
2 TBSP coconut sugar
Salt to taste
Boil pasta according to package instructions. Once cooked, DO NOT DRAIN WATER. Add bok choy and bell pepper to cooked pasta and water. Cover, remove from heat and set aside.
In mixing bowl add onion, green onion, and remaining 9 ingredients. Mix thoroughly. Add desired amount of salt. Drain pasta and bok choy mix. Place in a large serving bowl, add onion and coconut amino mixture. Mix well until pasta hass thoroughly absorbed liquid. Serve and eat!
Enjoy noodles hot or cold.
Going vegan and still want some of the same yummy goodies you’re used too? Look no further. Here is a video of how to make Vegan French Toast. It’s quick, easy and delicious. Check it out.
Finally recorded and uploaded a grocery haul after not having done one in a while. Check it out.
It’s that time of year where i buy LOADS of different types of winter squash. One of my favorites is the red kuri squash because they are so versatile with many different ways to prepare them. They are also delicious and my family loves them.
The muffins came about because i happened to have 2 leftover cooked red kuri squash from a previous dinner i’d made. I didn’t want the squash to go to waste so i decided to make muffins with the leftovers and the results were DELICIOUS.
2 Cups red kuri squash, seeded, cooked and smashed
1 stick butter, melted
2 eggs, beaten
1 tsp vanilla extract
1 cup pure maple syrup
2 cups all-purpose-flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
½ tsp all spice
1 cup dried currants
Pre-heat oven to 350°F. Line 2 cupcake tins with 18 cupcake liners.
In a large mixing bowl add smashed squash. Mix and press squash with a large spoon to be sure it’s nice and smooth. Next, add melted butter and stir. Be sure butter is well incorporated into squash. Add beaten eggs, maple syrup and vanilla extract and continue to mix well. Mixture should have a loose consistency.
In a separate bowl add all-purpose flour and remaining dry ingredients. Mix with whisk. Add dry ingredients into squash mixture ½ cup at a time, mixing after each addition. Last add dried currants and gently mix to be sure flour and currants are well incorporated. Be careful not to over mix. Scoop by the spoonfuls into lined cupcake tins, filling about ¾ to the top of the liner.
Place in hot 350°F oven and bake for about 30-40 minutes or until toothpick inserted into middle comes out clean. Let cool and remove from tins. Eat and enjoy.