1 onion
4 pork chops
salt and pepper
1 lb mushrooms (white, crimini, etc.)
1/4 c butter (1/2 of a stick)
1 T arrow root powder
3 cloves of garlic, minced
1/2 c cream
1 1/2 c milk
1 t dry sage
1/4 t dry thyme
1 t xanthan gum
salt and pepper
Slice the onion into rings or half-rings, and put it into the bottom of the slow cooker.
Season the pork chops with salt and pepper, and put them on top of the onion.
Slice the mushrooms, and put them on top of the pork chops.
Melt the butter in a saucepan. Saute the garlic briefly. Add the arrowroot powder and stir it until it is thick and bubbly. Add the cream, milk and spices and cook, stirring occasionally until it comes to a boil. Remove from the heat and whisk in the xanthan gum, being careful to break up any lumps. Add salt and pepper to taste.
Pour the sauce over the mushrooms.
Set the slow cooker on high for 6 hours.
(I'll try to remember to take a picture when it's done.)
Wednesday, October 29, 2014
Thursday, October 23, 2014
Pumpkin Pie Cookies
I used this dough recipe (but chopped the nuts pretty fine) and a pretty normal pumpkin pie filling recipe. (I didn't have evaporated milk, and I didn't want the filling to be very runny, so I used 1/3 cup powdered milk mixed with enough milk to make 3/4 cup instead of the 12 oz can of evaporated milk.)
Chill the dough in the bowl for just a little while (maybe 10-15 minutes) so it firms up a bit, but not too much.
Scoop the dough by tablespoons,
(These round measuring spoons make the whole process easier.)
Fill the indentation with a heaping 1/2 teaspoon of pie filling.
Bake the rest of the pie filling in custard cups in a water bath. (I had enough for 3 custard cups, which baked at 375F for 35 minutes.)
Tuesday, July 8, 2014
Asian-inspired Chicken and Vegetables
2 T coconut oil
1 lb chicken, cut in chunks
1/2 lb mushrooms, in thick slices
1/4 c water
3/4 lb broccoli, in bite-sized pieces
3/4 lb bok choy, in bite-sized pieces
3 big cloves of garlic, minced (or 4 medium ones)
1 T fresh grated ginger
1 T lemon grass paste
2 T soy sauce
Heat oil in a large skillet (or dutch oven). Add the chicken, and saute about 2 minutes, until the outsides just start to brown. Add the mushrooms, and cook until the liquid starts to come out (another few minutes). Add the water, broccoli, and bok choy. Cover the pan and reduce the heat to medium, and cook 5-10 minutes, or until the broccoli turns bright green.
Add the garlic, ginger, lemon grass, and soy sauce. Stir it all around, so they are evenly distributed, and cook another minute or so. Remove the chicken and veggies to a serving dish, and reduce the sauce. Pour the sauce over the chicken and veggies, and serve.
1 lb chicken, cut in chunks
1/2 lb mushrooms, in thick slices
1/4 c water
3/4 lb broccoli, in bite-sized pieces
3/4 lb bok choy, in bite-sized pieces
3 big cloves of garlic, minced (or 4 medium ones)
1 T fresh grated ginger
1 T lemon grass paste
2 T soy sauce
Heat oil in a large skillet (or dutch oven). Add the chicken, and saute about 2 minutes, until the outsides just start to brown. Add the mushrooms, and cook until the liquid starts to come out (another few minutes). Add the water, broccoli, and bok choy. Cover the pan and reduce the heat to medium, and cook 5-10 minutes, or until the broccoli turns bright green.
Add the garlic, ginger, lemon grass, and soy sauce. Stir it all around, so they are evenly distributed, and cook another minute or so. Remove the chicken and veggies to a serving dish, and reduce the sauce. Pour the sauce over the chicken and veggies, and serve.
Wednesday, June 25, 2014
Asian Noodle Salad
Salad:
2 packages of tofu shirataki noodles
leaf lettuce (6 or 7 big leaves)
1 red bell pepper
3 carrots
3 celery stalks
several radishes
2 green onion tops
about 1/2 of a grocery store bunch of cilantro
Dressing:
2 T coconut oil
4 T ponzu dressing
1 T sesame oil
about 1/2-1 t chili oil
1 T lemon grass paste
1- 1 1/2" ginger root, peeled and grated
2 garlic cloves, minced
Meat:
8 oz of pork
2 T coconut oil
about 1/2 t chili oil
about 1 t sesame oil
Garnish:
about 3 T sesame seeds
Wash all the vegetables.
Rinse the noodles. Microwave them 2 minutes. Rinse again with cool water. Use kitchen scissors to cut them into reasonable-sized pieces.
Cut the lettuce into shreds/strips. Core and slice the pepper.
Slice the celery and radishes. Shred the carrots. Cut the green onion tops with scissors. Remove the cilantro leaves from the stalks.
Combine all of the salad ingredients in a good-sized bowl.
Combine dressing ingredients.
Cut the pork into thin bite-sized pieces. Heat the oils in a wok, and stir-fry the pork until done. Turn off the heat, and pour the dressing over the pork, stir it around, scoop the pork onto the top of the salad, and pour the dressing over the salad, scraping any that sticks out of the wok.
Top with sesame seeds.
2 packages of tofu shirataki noodles
leaf lettuce (6 or 7 big leaves)
1 red bell pepper
3 carrots
3 celery stalks
several radishes
2 green onion tops
about 1/2 of a grocery store bunch of cilantro
Dressing:
2 T coconut oil
4 T ponzu dressing
1 T sesame oil
about 1/2-1 t chili oil
1 T lemon grass paste
1- 1 1/2" ginger root, peeled and grated
2 garlic cloves, minced
Meat:
8 oz of pork
2 T coconut oil
about 1/2 t chili oil
about 1 t sesame oil
Garnish:
about 3 T sesame seeds
Wash all the vegetables.
Rinse the noodles. Microwave them 2 minutes. Rinse again with cool water. Use kitchen scissors to cut them into reasonable-sized pieces.
Cut the lettuce into shreds/strips. Core and slice the pepper.
Slice the celery and radishes. Shred the carrots. Cut the green onion tops with scissors. Remove the cilantro leaves from the stalks.
Combine all of the salad ingredients in a good-sized bowl.
Combine dressing ingredients.
Cut the pork into thin bite-sized pieces. Heat the oils in a wok, and stir-fry the pork until done. Turn off the heat, and pour the dressing over the pork, stir it around, scoop the pork onto the top of the salad, and pour the dressing over the salad, scraping any that sticks out of the wok.
Top with sesame seeds.
Thursday, May 15, 2014
Oatmeal Chocolate Chip Cookies (no wheat)
Cream:
3/4 c butter
1 c brown sugar
1/2 c granulated sugar
Add, and mix well, scraping the sides of the bowl at least once:
3 eggs
1 t vanilla
Add, and mix well:
1/2 c (about 50 g) almond meal or flour
6 T (about 45 g) coconut flour
1/4 t xantan gum
1/2 t baking soda
Add, and mix well:
3 c rolled oats
Add, and mix well:
1 1/2 c chocolate chips
Drop by spoonfuls onto cookie sheets.
Bake about 12-15 minutes (most of mine were 13-14), until they start to brown.
Makes about 4 1/2 dozen cookies.
Cilantro Chicken
 |
| Cilantro Chicken |
3 cloves garlic
about 4 T cilantro leaves
about 2 ½ lb chicken, cut into serving
pieces (I used 3 breasts, and cut two of them into thinner pieces)
Salt and pepper
¼ c olive oil
¼ c dry white wine (or sherry)
Salt and pepper
¼ c olive oil
¼ c dry white wine (or sherry)
Mince the garlic and chop the cilantro, then mix them together and mince them as fine as you can. Set aside.
Season the chicken with
salt and pepper. Sauté the chicken in the oil over med-hi heat about 25
minutes. (If you have breasts, put them in for only the last 10 minutes—they cook faster.)
Add the wine and scrape the pan with a wooden spoon until the
browned bits dissolve.
Add the cilantro/garlic mixture, turn the chicken around and over so the herbs are all over them, and serve.
Tuesday, May 6, 2014
Enchilada-style stuffed peppers with ground beef
4 red bell peppers
Filling:
about 1 T lard (or olive oil, or your fat of choice)
1 sweet onion, peeled and chopped
3 cloves of garlic, minced
1 lb ground beef
1/2-1 t basil
1/2-1 t oregano
about 1/2 t cumin
a dash of chipotle chili powder
salt to taste
about 5 oz queso fresco, crumbled
about 4 oz colby cheese, shredded
Sauce:
1 (14 oz) can diced tomatoes
1 (4 oz) can mild diced green chiles
1 sweet onion, peeled and chopped
2-3 cloves of garlic, peeled
a pinch of cinnamon
a dash of ground cumin
salt to taste
Topping:
about 5 oz queso fresco, crumbled
about 4 oz colby cheese, shredded
Method:
Wash the bell peppers. Cut them in half vertically (through the stem). Lay them on their sides, and use the knife to cut through the core, just below the stem, without piercing the wall of the pepper. Remove any stray seeds, and any soft membrane that will get in the way of the stuffing.
Warm the lard in a large skillet. Add the onion and garlic, and saute for a minute or so. Add the beef, and brown it, and break it up. Add the spices, and make sure it is cooked through. Remove from the heat, and let it start to cool down.
Put the tomatoes, chiles, onion, and garlic into a blender, and blend until smooth. Add the spices, and blend to combine.
Crumble and shred the cheeses. Set aside the cheese for the topping. Stir the rest into the filling.
Stuff the filling into the pepper halves, and arrange them in a 9x13" pan. Scrape out the skillet as well as you can.
Pour the sauce into the skillet, and cook over medium heat, stirring it enough that it won't splash all over the kitchen, until it doesn't taste like raw onion, and it isn't quite as watery.
Spoon the sauce over the stuffed peppers.
Top them with the reserved cheese.
I was making this ahead of time, so I put it in the refrigerator, and baked it later.
I baked it at 325 in a convection oven (equivalent of 350 in a regular oven) for 45 minutes, then reduced the heat to 200, and continued for another 15 minutes.
I think it would be better to start lower, and broil the top if it doesn't brown.
Filling:
about 1 T lard (or olive oil, or your fat of choice)
1 sweet onion, peeled and chopped
3 cloves of garlic, minced
1 lb ground beef
1/2-1 t basil
1/2-1 t oregano
about 1/2 t cumin
a dash of chipotle chili powder
salt to taste
about 5 oz queso fresco, crumbled
about 4 oz colby cheese, shredded
Sauce:
1 (14 oz) can diced tomatoes
1 (4 oz) can mild diced green chiles
1 sweet onion, peeled and chopped
2-3 cloves of garlic, peeled
a pinch of cinnamon
a dash of ground cumin
salt to taste
Topping:
about 5 oz queso fresco, crumbled
about 4 oz colby cheese, shredded
Method:
Wash the bell peppers. Cut them in half vertically (through the stem). Lay them on their sides, and use the knife to cut through the core, just below the stem, without piercing the wall of the pepper. Remove any stray seeds, and any soft membrane that will get in the way of the stuffing.
Warm the lard in a large skillet. Add the onion and garlic, and saute for a minute or so. Add the beef, and brown it, and break it up. Add the spices, and make sure it is cooked through. Remove from the heat, and let it start to cool down.
Put the tomatoes, chiles, onion, and garlic into a blender, and blend until smooth. Add the spices, and blend to combine.
Crumble and shred the cheeses. Set aside the cheese for the topping. Stir the rest into the filling.
Stuff the filling into the pepper halves, and arrange them in a 9x13" pan. Scrape out the skillet as well as you can.
Pour the sauce into the skillet, and cook over medium heat, stirring it enough that it won't splash all over the kitchen, until it doesn't taste like raw onion, and it isn't quite as watery.
Spoon the sauce over the stuffed peppers.
Top them with the reserved cheese.
I was making this ahead of time, so I put it in the refrigerator, and baked it later.
I baked it at 325 in a convection oven (equivalent of 350 in a regular oven) for 45 minutes, then reduced the heat to 200, and continued for another 15 minutes.
I think it would be better to start lower, and broil the top if it doesn't brown.
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