tag:blogger.com,1999:blog-14751411713625457252024-03-13T15:55:37.646-07:00The Chow ReviewA Blog of Recipes, Restaurants, and Tasty Tips.Tedhttp://www.blogger.com/profile/11061027255014347953noreply@blogger.comBlogger350125tag:blogger.com,1999:blog-1475141171362545725.post-2063741937428249472016-02-02T18:47:00.001-08:002016-02-02T18:47:42.377-08:00BBQ Loose Meat Sandwiches<div>1 onion, diced</div><div>3 cloves garlic, minced</div><div>2 TBSP vegetable oil</div><div><br></div>2 lbs ground beef<div><br></div><div>1 head cauliflower, "riced" (see notes)</div><div><br></div><div>Bottled BBQ sauce</div><div>Salt and pepper</div><div><br></div><div>Sauté onion and garlic over medium heat, then add ground beef and brown it. Drain off fat. Add cauliflower, salt, pepper, and BBQ sauce. Simmer.</div><div><br></div><div>Serve as a sandwich. I served mine on fresh honey wheat bread, with optional cheddar, dill slices, and cabbage kimchi. Serves about 8</div><div><br></div><div>Note:</div><div>To rice cauliflower, cut florets off the main stalk. Put in a blender, in batches, with enough water to allow the vegetable to freely move. Pulse a few times till coarsely chopped and drain.</div>Myrniehttp://www.blogger.com/profile/13585790815417752655noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-41651772163894725002015-11-26T23:31:00.002-08:002015-11-26T23:31:48.062-08:00Thanksgiving 2015 - Sweet Potato CasseroleSo, I LOVE sweet potatoes, but every year, really felt like my casserole fell flat. It was just too sweet to be enjoyable.<br />
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Usually, I mash my potatoes with some crushed pineapple, a little of the juice, and some brown sugar. Once topped with marshmallows, it was too sweet to even be a pie! This year, it was perfect.<br />
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Make-Ahead Sweet Potato Casserole<br />
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Ingredients:<br />
Sweet potatoes<br />
Sea Salt<br />
Cream<br />
Mini Marshmallows<br />
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Figure out how much sweet potato casserole you need. I had 30 people coming, and wanted a 9x13 pan full. Wash your sweet potatoes, and put them on a foil-lined baking sheet. (I used 10 Costco-sized sweet potatoes). Poke each one 2-3 times with the tip of a knife, and roast in the oven at 400 for about an hour, or until a knife can be easily inserted into the largest potato, ALL THE WAY TO THE CENTER. Nobody wants chunks in their casserole, right? (You might need to remove smaller potatoes as they finish. Burned isn't what we're going for, either.)<br />
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When the potatoes are done, turn off the oven, and let them cool in the oven.<br />
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Once everything is cool, peel the skins off the potatoes (this is really simple - just use your hands), then put the potato flesh into a big bowl. Add a liberal sprinkle of sea salt, and a splash of cream, and mash away. Adjust the seasoning to taste, then spoon the mixture into a 9x13 pan and smooth it out with a rubber scraper.<br />
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Cover the pan with tin foil, and put it into the oven.<br />
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About an hour before dinner time, throw the foil-covered pan into a 350 oven to warm up. 5 minutes before dinner, remove the pan from the oven, remove the foil, evenly spread a bag of mini marshmallows across the top, and broil to crisp up the marshmallows. They will burn QUICKLY, so don't take your eyes off of them! About 5 minutes should be plenty of time, depending on how close your casserole is to the element.<br />
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Enjoy! Not too sweet, perfect as a side.LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-39113137987587882732015-11-26T23:20:00.001-08:002015-11-26T23:20:45.814-08:00Thanksgiving 2015 - Spatchcock Turkey Spatchcocked Turkey<br />
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This might be my favorite Thanksgiving turkey to date. My first time cooking a turkey for the family, on the big day.<br />
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Ingredients:<br />
Turkey (we used an organic heritage #20 monster)<br />
Montreal Steak Seasoning (a seasoning blend of salt, pepper, garlic, and some other spices)<br />
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The night before:<br />
Cut out the backbone, spatchcock (open up) the bird. Set the neck, back, and giblets aside for tomorrow. Season the turkey liberally, skin side and inside, with Montreal Steak Seasoning. Put it on a rack in your pan, and put it in the fridge, uncovered.<br />
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The day of:<br />
Try to calculate your cooking time. This is hard, honestly, and will take some finesse. How well do you know your oven? Some recipes work out to 6 minutes per pound, some advise 10 minutes per pound. My 20 pound bird was done in just under 2 hours, and was actually fairly OVERdone (about 20 degrees past what I was shooting for). (Your end-goal is 145 in the breast and 165 in the thigh).<br />
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So. In my GE Cafe oven, I cooked the bird for about two hours. Next time, I'd leave 90 minutes. 5 minutes per pound was perfect for me. If your oven is slower, or lets out a lot of steam while you cook, give yourself more time. Here's my time-line, with dinner at 4pm<br />
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11:30am - Get the turkey out, put it on the counter. Chop veggies - celery and onions - into big chunks. (Honestly, these were DROWNING in broth/drippings at the end of the cooking time, and completely unusable...but maybe they gave some flavor to the bird??). The veggies go into the bottom of the roasting pan, then the rack, then the bird. Tuck the wing tips in, like he's got his hands behind his head. Nice and chill. Season it a bit more- the salt has melted into the meat.<br />
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12:00 pm - Turn the oven to 450.<br />
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12:30 pm - Bird goes in the oven!<br />
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1:00pm - Turn the oven down to 400. Watch the skin, don't let it burn! Mine got as dark as I wanted it around 1:30, so I turned the oven down to 350.<br />
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1:45pm - Start checking the bird. You're looking for 145 in the breast, and 165 in the thigh. You can pull it a few degrees below that - it will continue to cook as you let it rest.<br />
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At 2, my bird was done, so I changed the oven setting to Warm (200 degrees) and just left it there.<br />
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3:30 - Take the bird out of the oven<br />
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4:00 - Carve the bird!<br />
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I used <a href="http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html" target="_blank">this recipe</a> as my base, and followed their gravy recipe, substituting corn starch for flour. (If using corn starch, don't brown it. Just make a slurry of cornstarch and cooled broth, and mix it into boiling broth, then cook it down until it's nice and condensed. I used about 4 big scoops of cornstarch for 6 cups of broth to make gravy.)LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-295620396721477142015-07-15T07:47:00.000-07:002015-07-15T08:16:02.057-07:005 Spice Turkey Lettuce Wraps<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg256yMo1tgs_HFowkPqfl2pTDcs2YBPm6skIXnT-cNHtgITRDtyByBR3GeNmN91JDwXi2xOaweCqIjyBZlHa3A1ZqPjKB4URfdVcho0p8abtccPq2tJhoIs4kYuiL_Ja1Wc8mW2YqJt6V-/s640/blogger-image-2050361840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg256yMo1tgs_HFowkPqfl2pTDcs2YBPm6skIXnT-cNHtgITRDtyByBR3GeNmN91JDwXi2xOaweCqIjyBZlHa3A1ZqPjKB4URfdVcho0p8abtccPq2tJhoIs4kYuiL_Ja1Wc8mW2YqJt6V-/s640/blogger-image-2050361840.jpg" /></a></div>
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Ok, so THIS was a surprise hit. Mostly with me. Hubs had rice in his wraps, the boy had meat on rice on his plate, and a lettuce leaf filled with BBQ sauce (yes, really), and the toddler just had meat and rice. </div>
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You can drizzle any sauce you like over the top...I preferred a Bloody Mary seasoning sauce. So tasty! </div>
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One tip: To shred my cabbage, I hacked it into chunks, cored it, and put it in my Vitamix with enough water to make it all float. Turn it on, then quickly turn it to high, JUST until you hear the last hunk hit the blades. It takes about 2 seconds. Drain, and you have perfectly minced cabbage! </div>
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5 Spice Turkey Lettuce Wraps</div>
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Serves 3-5</div>
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Ingredients: </div>
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1 package ground turkey meat (close to a pound)</div>
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1 large onion, chopped (optional. My kids asked me to leave that out next time. I used a Vidalia onion I had roasted with some burgers the other night)</div>
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Minced cabbage (3-5 cups. I used 3/4 of a small head)</div>
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3 tsp. Chinese 5-spice powder</div>
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2-3 Tbsp. soy sauce (I used gluten free)</div>
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3 Tbsp. minced garlic</div>
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Salt to taste</div>
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Lettuce (to wrap) (I used romaine)</div>
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Garnish: </div>
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hot sauce, bbq sauce, etc.</div>
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1/4 cup chopped green onions</div>
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In a large dutch oven, brown the turkey and onions together. When the meat is cooked and the onions are soft, add the rest of the ingredients (cabbage, 5-spice powder, soy sauce, garlic). Cook until everything is soft and tasty, season to taste with salt. </div>
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Serve in a lettuce leaf, topped with green onions and any sauce, if desired. </div>
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Enjoy! </div>
LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-38928919702916717672015-06-27T23:02:00.000-07:002015-06-27T23:10:13.483-07:00Protein Powder Chocolate Chip MuffinsThis morning, I had some extra time, and wanted to make something yummy. I love my sweets, but don't love the crash I get after eating sweet, starchy snacks. I found a recipe on Petite Athlete that I tweaked a bit. This makes a great breakfast, or snack, or just a quick pick-me-up any time you need a boost! These are INFINITELY better cold, so do yourself a favor and hold off eating them until they have cooled completely.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdm4vsFBk1Uj2S-l2O80viHco4_wuwShkR5ewB2p5KXErm-AHRVXcfw40iAJ4VtFzpJqCXE8CTemz8-f_bkaZvj0viT3vC1iZfHRXofCz_tEGFHjNK60-g6MGJNMTkPmXUaixCDOi8wXh/s640/blogger-image-1332367979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdm4vsFBk1Uj2S-l2O80viHco4_wuwShkR5ewB2p5KXErm-AHRVXcfw40iAJ4VtFzpJqCXE8CTemz8-f_bkaZvj0viT3vC1iZfHRXofCz_tEGFHjNK60-g6MGJNMTkPmXUaixCDOi8wXh/s640/blogger-image-1332367979.jpg"></a></div><br>
<br>
Aunt LoLo's Protein Powder Chocolate Chip Muffins<br>
Makes 10 muffins<br>
(Adapted from <a href="http://www.petiteathleat.com/2014/02/paleo-protein-banana-muffins.html" target="_blank">Petite Athlete</a>)<br>
<br>
Ingredients:<br>
1 cup unsweetened applesauce<br>
2 eggs<br>
1/4 cup heavy whipping cream (or full fat coconut milk)<br>
1 Tbsp. chia seeds<br>
2 scoops protein powder (I used Combat Protein Cookies & Cream)<br>
3 Tbsp. coconut flour<br>
1/4 cup semi sweet chocolate chips<br>
1 tsp. cinnamon<br>
1/2 tsp. baking powder<br>
<br>
Preheat your oven to 325, and prepare a muffin tin with non-stick spray.<br>
<br>
In a medium bowl, combine all ingredients and stir until just combined. You might want to whisk the eggs first, and then add everything else. Or, be like me, and just kind of mash up the eggs in the bowl in the middle of everything, and then stir to combine. Whatever floats your boat. Just don't over-mix.<br>
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Let it sit for about 5 minutes to plump up the chia seeds, then divide into 10 muffins.<br>
<br>
Bake at 325 for 30-35 minutes. Remove from oven, allow to cool briefly, and then remove to a cooling rack to cool completely. Enjoy! Store uneaten muffins in the refrigerator.<br>
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By my calculations, these muffins have 98 calories each, 4 grams of fat, 8 g. of carbohydrates, and 7 g. of protein.</div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-14614873908724731602015-06-06T22:25:00.000-07:002015-06-06T22:25:28.642-07:00Homemade Taco Seasoning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9x_Zn0Cl2J1gByOT4W9CCHFe0huN8hnTBYGBEWJnsGkoAoS0BU24uEP-GVijN8pD-PGzhm3hNyi3VIyTjgcLGxvsol1FsqzsrAQ60_y0adGWqO58TJZF3GVS1PKwnA4LNpLXgwkPLta9/s1600/11138088_10155513355935247_890470825047771879_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9x_Zn0Cl2J1gByOT4W9CCHFe0huN8hnTBYGBEWJnsGkoAoS0BU24uEP-GVijN8pD-PGzhm3hNyi3VIyTjgcLGxvsol1FsqzsrAQ60_y0adGWqO58TJZF3GVS1PKwnA4LNpLXgwkPLta9/s320/11138088_10155513355935247_890470825047771879_n.jpg" width="320" /></a></div>
Adapted from Against All Grain, this is my new go-to taco seasoning! (By the way, I love almost every single recipe I make from Against All Grain. It's great to find someone with taste so similar to my own preferences!)<br />
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Aunt LoLo's Taco Seasoning<br />
(Adapted from Against All Grain)<br />
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In a glass jar, combine:<br />
2.5 Tablespoons chili powder<br />
1.5 Tablespoons sea salt<br />
1.5 Tablespoons ground dried cumin<br />
1 Tablespoon dry parsley<br />
2 Tablespoons granulated garlic<br />
2 teaspoons smoked paprika<br />
1/4 teaspoon black pepper<br />
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Cover, shake to combine. Will keep in the pantry for as long as the original ingredients would.<br />
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To use, sprinkle approximately 1 tablespoon over 1 pound of ground meat, and cook it up on the stovetop.<br />
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Enjoy!<br />
<br />LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-37356984323389057062015-01-04T09:50:00.001-08:002015-01-04T09:50:47.195-08:00My Yearly Apple CiderFor YEARS, my sister and I have hosted an annu caroling party. And for as long as we have hosted the party, there has been hot apple cider waiting in the crock pot for us when we got home from singing. In the early days, it was my father's creation. Now, it is mine. My children have come to absolutely love it, so I thought it would be worth it to write it down! <div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbUfQqouxa72FtogA8h97zz3QOO6D9yXRADikaPT2y9hy-3AWJPh4D53jwTuEnDYIpIYubjSz8jhdFEdVHcs5r-tDhem7M6oaHZph-S3r1jvKtQiS4XEbjRgTDM-5MIFFakc5umi6Y1V2/s640/blogger-image-1159442789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbUfQqouxa72FtogA8h97zz3QOO6D9yXRADikaPT2y9hy-3AWJPh4D53jwTuEnDYIpIYubjSz8jhdFEdVHcs5r-tDhem7M6oaHZph-S3r1jvKtQiS4XEbjRgTDM-5MIFFakc5umi6Y1V2/s640/blogger-image-1159442789.jpg"></a></div><br><div><br></div><div><br></div><div><br></div><div>Hot Apple Cider </div><div><br></div><div>Ingredients:</div><div>1gallon apple juice</div><div>1 small orange </div><div>2 6" sticks cinnamon </div><div><br></div><div>In a large crockpot, combine the apple juice and cinnamon sticks. Cut your orange in half. Squeeze the orange juice into the apple juice and then add the ribs as well. </div><div><br></div><div>Heat on low at least an hour, to let the flavors combine. </div><div><br></div><div>Enjoy! Great on a cold winter morning as well. </div></div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-21244460916039617612014-10-28T17:13:00.001-07:002014-10-28T17:13:11.713-07:00Blue cheese Carrot Slaw<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QJ9EGMwYgobvEm7CfVYj4M5pNjXzFFK76VJ7PR31WleqJK2dhd3ebQi8A82baYduXTp7cv8Ut4C034JTdYGgOSfV8Kcqbq1-uhYr1sAX4o8DJ5RthvwRgFKNH4prW8gOAS9lK2Gf_QzZ/s640/blogger-image-2033394650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QJ9EGMwYgobvEm7CfVYj4M5pNjXzFFK76VJ7PR31WleqJK2dhd3ebQi8A82baYduXTp7cv8Ut4C034JTdYGgOSfV8Kcqbq1-uhYr1sAX4o8DJ5RthvwRgFKNH4prW8gOAS9lK2Gf_QzZ/s640/blogger-image-2033394650.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This carrot slaw just came together with pantry items, and it's pretty darn tasty! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Blue Cheese Carrot Slaw</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients: </div><div class="separator" style="clear: both;">7 medium sized carrots, stem end cut off, grated </div><div class="separator" style="clear: both;">1 cup raisins</div><div class="separator" style="clear: both;">1/2 cup blue cheese dressing</div><div class="separator" style="clear: both;">1 green onion, chopped</div><div class="separator" style="clear: both;">Salt, to taste</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Combine all ingredients in a large bowl, and add salt to taste. Allow to sit at least half an hot for flavors to really meld. Enjoy! </div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-29147920469354775252014-10-27T19:33:00.001-07:002014-10-27T19:33:13.523-07:00Spaghetti Squash with Brown Butter Vinnaigrette<div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-DW4gS2jmCZk/VE8AZ4-hF5I/AAAAAAAAS0w/1Z9aKlMbMNE/s640/blogger-image--1727991112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-DW4gS2jmCZk/VE8AZ4-hF5I/AAAAAAAAS0w/1Z9aKlMbMNE/s640/blogger-image--1727991112.jpg"></a></div><br></div>My husband loved this. Truly loved it. I have never seen the man do anything more than tolerate squash, so this is a keeper!<div><br></div><div>Ingredients:</div><div>One spaghetti squash</div><div><br></div><div>Vinaigrette:</div><div>One cube butter (mine was unsalted)</div><div>One bunch green onions</div><div>White vinegar</div><div>Lemon juice</div><div>White sugar</div><div>Salt </div><div>Pepper</div><div>Parmesan cheese</div><div><br></div><div>Pierce the squash and roast on a cookie sheet, 350 degrees, for about an hour and a half. </div><div><br></div><div>Brown the butter- melt in a 12" skillet over medium heat. It will melt, foam, stop foaming, and finally small particles will sink to the bottom and begin to brown. Slowly cook until particles are medium brown, stirring occasionally.</div><div><br></div><div>Chop bottom half of onions, discarding the roots. Reserve leafy tops for another recipe. Should be about 3/4 cup. You could also use leeks.</div><div><br></div><div>Sauté onions in browned butter until soft,about five minutes. Whisk in white vinegar, about 1/4 cup, and a few splashes of lemon juice. Add about 1/2 tsp of salt, 1 tsp sugar, and a few grinds of pepper. Seasonings are to taste. It should be balanced- the sugar is just enough to balance the vinegar, not enough to make it sweet.</div><div><br></div><div>Halve the squash and scoop into a bowl. Stir in hot vinaigrette and 1/2-3/4 cup Parmesan cheese. (I used Ball cheese)</div><div><br></div><div>We served this with meatballs and a salad.<br><div class="separator" style="clear: both;"><br></div></div>Myrniehttp://www.blogger.com/profile/13585790815417752655noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-61560421581450165292014-10-20T10:32:00.001-07:002014-10-20T10:32:38.418-07:00"Cheezy" Garlic Popcorn<div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-Ad1ZNtPAuJc/VEVHE_EUq5I/AAAAAAAAS0c/hGx-NW6xtG4/s640/blogger-image-779662000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-Ad1ZNtPAuJc/VEVHE_EUq5I/AAAAAAAAS0c/hGx-NW6xtG4/s640/blogger-image-779662000.jpg"></a></div><br></div><div><br></div>This is one of our favorite popcorn topping mixes- small flake nutritional yeast tastes startlingly like Parmesan cheese but is dairy free and high in B vitamins. My preschooler is currently on his fourth bowl of popcorn- a clear winner!<div><br></div><div>We get our nutritional yeast in the bulk "natural foods" section of the grocery store.<br><div><br></div><div>Big batch of topping:</div><div>1/2 cup small flake nutritional yeast</div><div>1 Tbsp granulated garlic</div><div>1 tsp salt</div><div>1 tsp ground black pepper</div></div><div><br></div><div><br></div><div>I like to pop a big batch of corn, maybe 1/4 cup, in my stirring popcorn popper with a spoonful of coconut oil, then drizzle with olive or avocado oil and sprinkle with about two tablespoons of topping mix. Mix it up good and scoop into bowls. It's delicious and savory!</div>Myrniehttp://www.blogger.com/profile/13585790815417752655noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-61271864712077889522014-10-05T00:01:00.004-07:002014-10-05T00:03:09.701-07:00Aunt LoLo's Grain Free Molasses CookiesThis morning, I wanted a cookie. BADLY. However, I know that eating a normal white flour/white sugar cookie will not lead to good things for me. (Not that I haven't tested the theory multiple times!<br>
I had seen a recipe recently for The Perfect Molasses cookie, and even better, the recipe was grain free! Don't ask me why this makes it better....it just does.<br>
<br>
Anyhow, the original recipe called for an entire stick of butter. Seeing as how I was trying to give these cookies at least a few redeeming qualities, I opted to replace half of the butter with applesauce. The resulting dough was so sweet, I was also able to forgo the honey entirely (the original recipe called for honey and molasses).<br>
<br>
My second sheet cooked a bit longer than my first, and I preferred the dryer cookies. The first sheet has slowly turned back into dough over the course of the day. They didn't quite dry out enough.<br>
<br>
Enjoy!<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9hQdWp5o44lcxZs94RbiD3yOhpG7aUmedifaG15gWNV2Iu3Wqht_EDCIlSJwzWfA3JgjTlGJ5oq1dDfKGN5PpTJZvVB9_-EUfuXu8uJDl-HUiMa1LUcP47tkykU5OvU3KqZTlHlkenE_/s640/blogger-image--603612020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9hQdWp5o44lcxZs94RbiD3yOhpG7aUmedifaG15gWNV2Iu3Wqht_EDCIlSJwzWfA3JgjTlGJ5oq1dDfKGN5PpTJZvVB9_-EUfuXu8uJDl-HUiMa1LUcP47tkykU5OvU3KqZTlHlkenE_/s640/blogger-image--603612020.jpg"></a></div><br>
<br>
<br>
Aunt LoLo's Grain-Free Molasses Cookies<br>
(Adapted from <a href="http://deliciouslyorganic.net/molasses-cookies-grain-free-paleo/" target="_blank">Deliciously Organi</a>c)<br>
Makes 2 dozen+ cookies<br>
(<i>ie - my batch made 29 cookies)</i><br>
<br>
Ingredients:<br>
2 cups almond meal<br>
1/4 cup corn starch<br>
6 Tbsp. coconut flour<br>
1 1/2 tsp ground cinnamon<br>
1 tbsp baking soda (<i>I would decrease this to maybe 1 tsp)</i><br>
1 tsp ground ginger<br>
1/2 tsp salt<br>
1 egg<br>
4 tbsp butter, melted<br>
1/4 cup unsweetened applesauce<br>
1/3 cup molasses<br>
<br>
Preheat oven to 375. Line two baking sheets with parchment paper and set aside.<br>
<br>
In a large bowl, whisk together all dry ingredients. Add wet ingredients and stir to combine.<br>
<br>
Using a small cookie scoop, scoop cookie dough out onto parchment lined baking sheets.<br>
<br>
Bake for 10-15 minutes. The outside of the cookie should be dry and start to crack.</div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-64212620686214869622014-09-22T23:06:00.003-07:002014-09-22T23:06:38.949-07:00Eggplant with Marinara and MozarellaI'm really not sure what to call this, other than delicious. It is warm, comforting, low-carb, and completely more-ish. Make sure to find (or make) a marinara sauce that you love, since it will be a major player in this dish!<br />
<br />
I came up with this one afternoon when I wanted something hot and yummy for lunch. I set this up on the stove to bubble away. It simmered, covered, while I made some lunch for the kids. Once they were set up, my lunch was good to go! You can cook this either on the stove, covered, over medium low heat, or in the oven, at 300. Be careful in the oven, as the cheese can burn!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Vo-eDh5rtZc/VCEH99bb8II/AAAAAAAAYfE/KSl_bMMoW0Y/s1600/IMG_2196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Vo-eDh5rtZc/VCEH99bb8II/AAAAAAAAYfE/KSl_bMMoW0Y/s1600/IMG_2196.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Slice yer eggplant. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YkeQeLJmMNA/VCEH9PIntOI/AAAAAAAAYe8/dkMe7gKTRRU/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YkeQeLJmMNA/VCEH9PIntOI/AAAAAAAAYe8/dkMe7gKTRRU/s1600/IMG_2195.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Smother yer eggplant.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qWAXJv9vKA8/VCEH-gg86jI/AAAAAAAAYfM/4HtK5_95Pbs/s1600/IMG_2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qWAXJv9vKA8/VCEH-gg86jI/AAAAAAAAYfM/4HtK5_95Pbs/s1600/IMG_2198.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Cover yer eggplant. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qWvp11AGLEA/VCEH_qS8zwI/AAAAAAAAYfU/sV-XmE4s0ps/s1600/IMG_2199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qWvp11AGLEA/VCEH_qS8zwI/AAAAAAAAYfU/sV-XmE4s0ps/s1600/IMG_2199.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Cheese yer eggplant. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-B88gZAzNhb4/VCEIAjh429I/AAAAAAAAYfc/FB1pcCvUwMw/s1600/IMG_2200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-B88gZAzNhb4/VCEIAjh429I/AAAAAAAAYfc/FB1pcCvUwMw/s1600/IMG_2200.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Cook yer eggplant.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qd5FhX7VkmM/VCEIBqy5RVI/AAAAAAAAYfk/EI0lm1VSyEQ/s1600/IMG_2202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qd5FhX7VkmM/VCEIBqy5RVI/AAAAAAAAYfk/EI0lm1VSyEQ/s1600/IMG_2202.JPG" height="320" width="240" /></a></div>
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Devour yer eggplant. </div>
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<div class="separator" style="clear: both; text-align: center;">
Yer welcome. </div>
<br />
<br />
<div style="text-align: center;">
<b>Eggplant with Marinara and Mozzarella</b></div>
<div style="text-align: center;">
<b>Serves 4</b></div>
<br />
Ingredients:<br />
2 eggplant (Chinese, or American)<br />
Marinara sauce (enough to cover the eggplant)<br />
2 cups part-skim mozzarella cheese<br />
<br />
Slice eggplant, and layer in a cast-iron skillet. Cover with marinara sauce, and top with cheese. Simmer over medium low heat, or bake in 300 degree oven, until cheese is warm and melted, and the eggplant is cooked through - about 20 minutes.<br />
<br />
Enjoy!<br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 1960px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 233px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 1960px; width: 40px; z-index: 8675309;"></a>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-59313432503650856102014-09-01T04:37:00.001-07:002014-09-01T04:37:09.928-07:00Bacon Wrapped Turkey Meatloaf (aka Turkey Fatty)When I first started researching kamado grills, a few recipes came up over and over. Boston butt. Ribs. Atomic buffalo turds. Fatties. <div><br></div><div>Some were more obvious than others. (i.e.- ribs!) Some, less so. (ATB's are bacon wrapped stuffed jalapeños.)</div><div><br></div><div>Tonight, I attempted my first fatty! A fatty is, at its most basic, a weave of bacon wrapped around a log of sausage, filled with onions, peppers, and plenty of cheese. They are called FATtie for a reason! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_2W4x0tn1hCASCRUwmc46NaNxnZmuM6Oi4CwkBoNCL3d2xngcW8BZ8bakpwJkWG_LuebB1AQnTrBxOsTL0CTntNetm8AZXObw2rnuq7h74YuyRY0QAfRlrTVWVHYcLjIKrQQc5n2Zvih/s640/blogger-image--614885352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_2W4x0tn1hCASCRUwmc46NaNxnZmuM6Oi4CwkBoNCL3d2xngcW8BZ8bakpwJkWG_LuebB1AQnTrBxOsTL0CTntNetm8AZXObw2rnuq7h74YuyRY0QAfRlrTVWVHYcLjIKrQQc5n2Zvih/s640/blogger-image--614885352.jpg"></a></div><br></div><div><br></div><div>When I made mine, I attempted to slim it down a touch. I used ground turkey instead of sausage, for starters. I also chose to simply mix in chopped onion and spices, rather than do a cheesy filling. I used regular bacon instead of turkey bacon, as I didn't want the loaf to come out too dry or crumbly. </div><div><br></div><div>The resulting loaf got thumbs up from 6/7 diners. (SJ didn't like the flavor, but choked it down, slathered with ketchup.) </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AyHiKi64pUV5sdWBoxO1i5z9HY9enoiaPUOSC6R3DomJtUvLNUb8LKOCpQE9B0pxlhy7DSvQYR1sZZS46r4GJA35iXEg6TobYREp0DUafsVOJio2xRVi_Tcv01d2V3_RczHnrkMHFiVs/s640/blogger-image-774975328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AyHiKi64pUV5sdWBoxO1i5z9HY9enoiaPUOSC6R3DomJtUvLNUb8LKOCpQE9B0pxlhy7DSvQYR1sZZS46r4GJA35iXEg6TobYREp0DUafsVOJio2xRVi_Tcv01d2V3_RczHnrkMHFiVs/s640/blogger-image-774975328.jpg"></a></div><br></div><div>This loaf fed four adults and three children, with about half the loaf left over. We had this with a generous portion of salad, some cubed melon, and Mai fun chow mein. </div><div><br></div><div>Enjoy! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrnlAnK9BCdSPCts4tV4ZYXrl9lnOCAGS90TTNy12Z88DaENCWkhgx27qdv7zoVVEKLMmVUzqEovBB64xWfCFgl2xqQdA_MjN9iahA7jXt08ZMjtYMoIgQ8eJB29bh-1rhhRfYPkCY31G/s640/blogger-image--1721192299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrnlAnK9BCdSPCts4tV4ZYXrl9lnOCAGS90TTNy12Z88DaENCWkhgx27qdv7zoVVEKLMmVUzqEovBB64xWfCFgl2xqQdA_MjN9iahA7jXt08ZMjtYMoIgQ8eJB29bh-1rhhRfYPkCY31G/s640/blogger-image--1721192299.jpg"></a></div><br></div><div><br></div><div>Aunt LoLo's Turkey Fatty </div><div>Serves 8-10 </div><div><br></div><div>Ingredients:</div><div>1 lb. lean ground turkey</div><div>1 pound bacon (not thick cut)</div><div>1/4 cup steel cut oats</div><div>1 yellow onion, diced </div><div>2 tsp garlic salt </div><div>2 tsp dried parsley</div><div>1 tsp ground black pepper </div><div>1 tsp ground dried cumin </div><div><br></div><div>Preheat kamado grill (or oven) to about 375. Set it up for indirect heat, with a large drip pan. </div><div><br></div><div>While that is heating up, make your bacon weave. Lay out 8 strips of bacon horizontally, sides touching. Starting at one side, lay strips of bacon vertically across your horizontal strips, lifting alternate slices to allow the vertical pieces to go over/under alternating slices to make a solid mat of woven bacon. </div><div><br></div><div>In a large mixing bowl, use a spoon to combine remaining ingredients. Carefully from the ground meat mixture into a log in the middle of your bacon mat. Gently use the mat to wrap the log, tucking in all ends. Sprinkle with ground black pepper. </div><div><br></div><div>Use a large spatula (or a surgeon-steady hand) to move the wrapped load to the grate of your grill. Cook until the internal temperature reaches 165 (about 1.5-2.5 hours). Serve sliced, with ketchup. </div><div><br></div><div>Enjoy! </div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-26868543846846396972014-08-20T02:37:00.001-07:002014-08-20T02:37:31.182-07:00Tuna salad salad<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvVVsGT1w9MotBbC7bY7QdPMIEX6f5V3RBxb0vDbdehGdtrlICcWxKwZ71NTdNoJNgcF7h3-x5haI8rFuRQMtPsFXolmxvsavNNYoKaKobxg3XTFnwGrQUDKN7zlmpc3mTpfao7buHoqG/s640/blogger-image--1654649960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvVVsGT1w9MotBbC7bY7QdPMIEX6f5V3RBxb0vDbdehGdtrlICcWxKwZ71NTdNoJNgcF7h3-x5haI8rFuRQMtPsFXolmxvsavNNYoKaKobxg3XTFnwGrQUDKN7zlmpc3mTpfao7buHoqG/s640/blogger-image--1654649960.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I was looking for a salad that would appeal to both my tastes and those of my 7 year old. I assumed she wouldn't love tuna with blue cheese.....but I thought she would enjoy the classic combo of canned tuna and sweet relish. I was right! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">If I am only eating salad for lunch, I can eat an entire head of romaine on my own. If your appetite for salad is less robust, or if you are presenting this as a side dish, this can serve a few more people. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Tuna Salad Salad </div><div class="separator" style="clear: both;">Serves 1-4</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients: </div><div class="separator" style="clear: both;">1 head romaine, chopped, washed, and dried </div><div class="separator" style="clear: both;">1 can tuna, drained</div><div class="separator" style="clear: both;">2-3 tbsp sweet pickle relish (or to taste)</div><div class="separator" style="clear: both;">2-3 tbsp blue cheese dressing (or to taste) (optional- substitute mayonnaise or any other dressing of your choice)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Combine all ingredients in a large bowl and stir to mix well. Top with cashews and crumbled cheese if desires. Serve immediately. </div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-44083149284033436212014-08-05T22:14:00.000-07:002014-08-05T22:14:09.098-07:00Crispy Pork Belly (Siu Yuk) on a Kamado grillGuys, sometimes a recipe is just whatever I jot down after I'm done cooking...and sometimes, that has to be good enough, for now. Otherwise, I will lose the recipe, and all that hard work is wasted! So - Siu Yuk on a Kamado Joe. Enjoy.<br />
<br />
Kamado-cooked Siu Yuk (Crispy Pork Belly)<br />
<br />
Ingredients:<br />
Pork belly, skin on<br />
Powdered ginger<br />
5 Spice powder<br />
White pepper<br />
Salt<br />
<br />
Score the skin, or poke it several times with a knife. Rub the meat with seasonings, in order listed (ginger, 5 spice, white pepper, salt). Be generous!<br />
<br />
Cook on a kamado grill over indirect heat at 250 for 1 hour. Move to direct heat and increase heat to 350. Watch carefully, cooking just until the skin is crispy.<br />
<br />
Next time:<br />
Rub the night before, and allow the meat to soak in the flavors.<br />
Cook for at least 2 hours, until the meat is very tender.<br />
Make sure the grill is set up for direct AND indirect grilling - I destroyed an oven kit moving my diffuser stone out of the way.<br />
<br />
<br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-78207058935379269032014-08-05T17:30:00.001-07:002014-08-05T20:28:48.159-07:00Guilt free Double Chocolate Cookies<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd6IUC3S6z4ZOlMw-ipN5-5Hz9USLkpgNClUyPkQ829hBtK3SNmcQ0ETA8LhOxdkx-4uuCk1dVDwGJlOKx2OYdeAy-8QhJ9qHiDI4zAZ2gSATG1cHj64vY6JE4ffV99SHeOm3ZloiDdI9/s640/blogger-image-1244505502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd6IUC3S6z4ZOlMw-ipN5-5Hz9USLkpgNClUyPkQ829hBtK3SNmcQ0ETA8LhOxdkx-4uuCk1dVDwGJlOKx2OYdeAy-8QhJ9qHiDI4zAZ2gSATG1cHj64vY6JE4ffV99SHeOm3ZloiDdI9/s640/blogger-image-1244505502.jpg" /></a></div>
<br />
Guilt Free Double Chocolate Cookies<br />
Makes 16 cookies</div>
<div>
<br /></div>
Ingredients:<br />
<div>
2 cups old fashioned oats</div>
<div>
2 medium bananas</div>
<div>
2 tbsp cocoa</div>
<div>
1 tsp vanilla</div>
<div>
1/2 cup chocolate chips </div>
<div>
<br /></div>
<div>
1. Blend the oats in a blender or food processor until ground to a course flour. </div>
<div>
<br /></div>
<div>
2. Mash the bananas with the cocoa and vanilla until only a few small lumps remain. </div>
<div>
<br /></div>
<div>
3. Combine oat flour with banana mixture and stir until just moistened. Add chocolate chips and fold to combine. </div>
<div>
<br /></div>
<div>
4. Portion out onto a greased cookie sheet. Cook at 350 for 9-12 minutes, or until just set. Enjoy warm or cold. </div>
LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-75097565550515328152014-07-04T14:47:00.001-07:002014-07-04T14:47:23.921-07:00Breakfast "pizza"This came together quickly and made a really satisfying lunch! <div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7BhXB-KB3kFTFTSBxe9SIA8AZLkHfTkPgxnj4YC9YfK2M8ODjETAqDAy4BCnp2HdDFyqTqhDHekW7LYYEzSFZSTwfAIzZanoStTg_VgqqzcW7E4_aNFquBg3oNrPzmDuVHceGqy2hmZU/s640/blogger-image-1061345592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7BhXB-KB3kFTFTSBxe9SIA8AZLkHfTkPgxnj4YC9YfK2M8ODjETAqDAy4BCnp2HdDFyqTqhDHekW7LYYEzSFZSTwfAIzZanoStTg_VgqqzcW7E4_aNFquBg3oNrPzmDuVHceGqy2hmZU/s640/blogger-image-1061345592.jpg"></a></div><br><div><br></div><div>Aunt LoLo's Breakfast "pizza"</div><div><br></div><div>Ingredients:</div><div>1 cup (100 g.) cauliflower, diced or grated (2 greens)</div><div>1 egg (1/3 lean)</div><div>2 oz. low fat mozarella, shredded (1/3 lean)</div><div>2 oz ham, chopped (1/3 lean)</div><div><br></div><div>In a cast iron skillet, stir fry the diced cauliflower until dry and just golden. Dump into a heat-resistant mixing bowl. Add 1 egg and stir to combine. </div><div><br></div><div>Spray pan with Pam and dump your batter in. Spread it around until it is approximately 9" across. Cook over medium heat until cooked through, flipping it once. </div><div><br></div><div>Remove to a plate, top with cheese and ham, and microwave 30-60 seconds, until cheese is melted. </div><div><br></div><div>Enjoy! Serve with 1 cup of romaine lettuce to round out a balanced lean and green meal. </div></div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-11085508673746958322014-06-27T15:58:00.001-07:002014-06-27T15:58:25.255-07:00MaMa's Garlic SauceMy mother in law made this sauce the other night for a large family dinner as a second option for dipping boiled shrimp. It was marvelous, and a big hit! I sent the leftovers home with my sister, which (by Murphy's Law) meant my husband of course desperately needed Garlic Sauce for his lunch the next day. <div><br></div><div>He survived without his Garlic Sauce, barely, and I celebrated by begging his mother to teach me how to make it that night. We now have a small jar of this on the counter, and life is good again. </div><div><br></div><div>This would be excellent drizzled on tofu, cooked veggies, mashed potatoes, rice, chicken....you get the idea. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY7FGoOhDTSteQwC2JEZci-4gQQwblYmnr9QrtEdpHzG1ztr3BW0NRzZYmo4u55YTuMgDzuakXGwS-WYa-TpnyoBD1v5A2bEAqIwg7BiDvliJnIUSlMOkHdwho0iSN09NvLxcxrW8vzkk/s640/blogger-image-438536444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY7FGoOhDTSteQwC2JEZci-4gQQwblYmnr9QrtEdpHzG1ztr3BW0NRzZYmo4u55YTuMgDzuakXGwS-WYa-TpnyoBD1v5A2bEAqIwg7BiDvliJnIUSlMOkHdwho0iSN09NvLxcxrW8vzkk/s640/blogger-image-438536444.jpg"></a></div><br></div><div><br></div><div>MaMa's Garlic Soy Sauce </div><div><br></div><div>Ingredients: </div><div>1/8 cup oil</div><div>10 cloves garlic, minced</div><div>1 cup soy sauce </div><div>3-4 teaspoons sugar (or to taste) </div><div><br></div><div>In a small frying pan, heat the oil over medium heat. It is ready when a wooden chopstick or spoon stuck into the oil puts it bubbles. </div><div><br></div><div>Remove from heat to let cool slightly. Test the oil by dropping a piece of the minced garlic in- if it sizzles and gently starts to cook, your oil is ready. (If it sizzles violently and immediately turns dark brown, your oil is too hot.) </div><div><br></div><div>Add your chopped garlic to the oil in the pan, and put it back over medium-low heat until the garlic is fragrant and cooked through. Test it by fishing a piece out and trying it. It should be nutty, slightly sweet, and not bitter or overly spicy. </div><div><br></div><div>Remove from heat, allow to cool, and pour your garlic oil into a glass container. When completely cool, add soy sauce. Finish the sauce by stirring in sugar, to taste, about 3-4 teaspoons. </div><div><br></div><div><br></div><div>Enjoy! </div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-47407524153239774522014-06-27T15:57:00.000-07:002014-06-27T15:58:09.953-07:00Turkey "Pasta" Casserole<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>This meal was what happened when I wanted to do a simple pasta bake for the family...while still being able to stick to my low-carb meal plans. Turns out, cauliflower is an incredible substitute for most starches - noodles, breads, rice, mashed potatoes, etc. There are a lot of ways to prepare it, and each more delicious than the last!<br>
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To chop the cauliflower quickly, with zero mess, I used my Vitamix blender. I filled the canister half full of cauliflower, topped it off with water, pushed it to medium speed, and turned it off nearly immediately. The result was finely diced cauliflower that cooked quickly in my sauce.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpn-eGjxTEpy5VsRXjAT0UpMqK-hb2GSccXYTkwhHRAAvyAI5nOHtGuwOBrAENTQ4q-AKv5Pwu7ETTkB5JVhIW7O7k6l3bUPgbCl3NTCwPWclN7p3zYPmE5BnRLaXzX8XAudA3ufCRIIU/s640/blogger-image-1482448066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpn-eGjxTEpy5VsRXjAT0UpMqK-hb2GSccXYTkwhHRAAvyAI5nOHtGuwOBrAENTQ4q-AKv5Pwu7ETTkB5JVhIW7O7k6l3bUPgbCl3NTCwPWclN7p3zYPmE5BnRLaXzX8XAudA3ufCRIIU/s640/blogger-image-1482448066.jpg"></a></div><br>
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Enjoy!<br>
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Aunt LoLo's Turkey "Pasta" Casserole<br>
Serves 6<br>
(Each serving equals 1 Lean, 3 Green, .33 Condiments)<br>
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Ingredients:<br>
24 oz. ground turkey (measured AFTER cooking and draining) (4 Lean)<br>
29 oz. canned tomatoes with their juice, pureed (6.5 Green)<br>
8 oz. low-fat mozzarella cheese (2 lean)<br>
20.25 oz. cauliflower, finely chopped (11.5 green)<br>
4 wedges Lite Laughing Cow Cheese (4 healthy fats)<br>
Salt & Pepper to Taste<br>
1 tsp. smoked paprika (1 condiment)<br>
1 tsp. granulated garlic (1 condiment)<br>
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1. In a skillet, brown your turkey. Drain and measure out what you need for your casserole. Set any extra aside for another meal.<br>
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2. Return meat to the pan, add your pureed tomatoes, cauliflower, salt, pepper, smoked paprika, and granulated garlic.<br>
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3. Cook over low heat until the flavors are well blended, about 20-30 minutes.<br>
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4. Add your Laughing Cow cheese and stir to combine.<br>
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5. Sprinkle with mozzarella, cover, and cook on low until the cheese is melted. (Optional - stir the cheese in, if you like.)<br>
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Enjoy!<br>
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PS - I told my kids this was Pizza Soup, and they enjoyed it quite a bit. *Grin*<br>
<br></div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-60282957578054475622014-06-22T22:33:00.001-07:002014-06-22T22:33:26.034-07:00Chinese five spice pulled porkInspired by a recent obsession into all things kamado (a type of ceramic charcoal grill), I put together an Asian-fusion pulled pork tonight in the crockpot. The results were delicious- moist, flavorful, and delicious. Enjoy! <div>(This recipe works as a lean in a low-carb diet. I added no sugar to the rub. I added a large Caesar salad on the side to make it a complete Lean and Green meal.) </div><div><br></div><div>I used a "Crock-Pot Pork Roast." Not entirely sure what made it different, other than some slow cooker-specific directions on the back. </div><div><br></div><div>Aunt LoLo's Chinese Five Spice Pulled Pork</div><div><br></div><div>Ingredients:</div><div>1 medium sized pork roast</div><div>1/4 cup Chinese five spice powder (mine was a blend of orange, clove, cinnamon, anise, and ginger)</div><div>Salt, to taste</div><div><br></div><div>Place your roast in the cooker and dump your seasoning on. Use your hands to pat the rub into the meat, covering all sides. If you have a rack for your cooker, put the meat on a rack. Add 1" of water to the pot and cook on high 4-6 hours (6 if frozen), until it is fall-apart tender. </div><div><br></div><div>Remove to large bowl and shred with two fork. Season to taste with salt. </div><div><br></div><div>Serve with rice and/or veggies. </div><div><br></div><div>Enjoy! </div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-82441746341268543122014-05-29T14:19:00.001-07:002014-05-29T14:19:12.198-07:00Summer squash with cottage cheese tomato sauceI am not sure really what to call this. Hearty, toothsome, savory, cheesy, healthy, comfort food. All of the above? <br><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">If you are doing a Medifast program, this counts as a complete lean and green meal. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients: </div><div class="separator" style="clear: both;">1 cup diced summer squash (2 greens)</div><div class="separator" style="clear: both;">1/2 cup diced tomato (1 green)</div><div class="separator" style="clear: both;">1 cup low fat cottage cheese (2/3 lean)</div><div class="separator" style="clear: both;">1 egg (1/3 lean)</div><div class="separator" style="clear: both;">Salt and pepper</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Spray a large nonstick skillet with Pam, and sautée your squash with a little salt and pepper. Remove to a bowl when done. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In the same pan, combine your tomatoes, cottage cheese, and egg. Stir to combine. Continue to stir occasionally, until the cheese is melted, then continue to cook until the sauce has thickened to the consistency you want. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Pour your sauce over your squash, and enjoy! </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoJL4eZvo_uIq7SIjmcvVGaZsagjymv2n2p6ehT8PloTR3ZUo-Gydhtr7g19d7-YeRnapS24SiXEeyXkCvseLJNx2UUztAz2tAez0lFVsiZzZIfoCHqfptvDvTtzofNEQhwL_dAwPGtPT/s640/blogger-image--864301478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoJL4eZvo_uIq7SIjmcvVGaZsagjymv2n2p6ehT8PloTR3ZUo-Gydhtr7g19d7-YeRnapS24SiXEeyXkCvseLJNx2UUztAz2tAez0lFVsiZzZIfoCHqfptvDvTtzofNEQhwL_dAwPGtPT/s640/blogger-image--864301478.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-88169309713070354062014-05-10T22:53:00.003-07:002014-05-10T22:53:32.225-07:00Faux "Lo Mein" with Mushrooms and PorkIn an effort to be a little healthier, I am embarking on a 6 week weight loss challenge. Cash prizes for everyone who meets their goal...well, that's more than a little bit of incentive for me to really be good for a few weeks! My goal isn't huge, and I'm feeling really good about this!<br />
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Part of my plan is to limit my carbohydrate intake. (Meaning - where I used to eat homemade bread with Nutella three times a day, I will now replace some of those meals with loads of veggies and some lean protein. See? I'm an adult!)<br />
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Tonight's recipe was inspired by <a href="http://www.sandyskitchenadventures.com/2011/08/spaghetti-squash-lo-mein.html" target="_blank">this</a> one, at Sandy's Kitchen. I thought the results were really tasty (and so did the baby! The cheeky little beggar wouldn't leave my side and begged bite after bite of my "noodles").<br />
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<b>Faux "Lo Mein" with Mushrooms and Pork</b></div>
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<b>(<i>Medifast Green & Lean Friendly)</i></b></div>
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Ingredients: </div>
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1 cup shredded cooked spaghetti squash </div>
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1/2 cup diced fresh mushrooms</div>
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1 clove garlic, sliced</div>
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2 tsp. soy sauce</div>
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5 oz. pork loin, fat trimmed, and sliced</div>
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1 tsp. oil</div>
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Salt & Pepper to taste</div>
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In a non-stick, heat your oil over medium-high heat until hot, then add your garlic. Stirfry for just a moment, then throw in your spaghetti squash and mushrooms. Continue to cook and stir constantly until the mushrooms are starting to get soft and the squash is heated through, about 5 minutes. Add your soy sauce and stir to combine. </div>
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Remove your veggie mixture to a bowl, then cook your pork loin, sprinkled with salt and pepper, until cooked through. </div>
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Top your veggie mixture with your cooked pork loin, and enjoy! </div>
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LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-57078917239086674562014-04-13T22:39:00.000-07:002014-04-13T22:39:03.064-07:00Strawberry Lime Confetti Bundt Cake<div class="separator" style="clear: both; text-align: center;">
Today, I had some of my family over to celebrate my father's birthday. While preparing a dessert, I knew I had to keep it simple - the kids were underfoot, there were other things to be seen to, and multi-tasking doesn't usually lead to tastier desserts, if you know what I mean. So, I took a shortcut and pulled out a box of cake mix. I keep them on hand for days like today - when you need a little something, but just don't have the mental capacity to measure out cups and teaspoons, no matter how simple or delicious the recipe. I doctored the mix up, and the results were pretty tasty! </div>
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(Special thanks to my little brother Ted for the photos - he grabbed my camera and snapped these shots while I was serving cake and ice cream to the hungry masses.) </div>
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<a href="http://4.bp.blogspot.com/-u1foGxaKEBs/U0tygmswwSI/AAAAAAAAYEU/cmevkjGP_64/s1600/IMG_3232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u1foGxaKEBs/U0tygmswwSI/AAAAAAAAYEU/cmevkjGP_64/s1600/IMG_3232.JPG" height="459" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-7ZL7JjBcsGc/U0tygPNujnI/AAAAAAAAYEQ/PNCEa1PePzg/s1600/IMG_3234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7ZL7JjBcsGc/U0tygPNujnI/AAAAAAAAYEQ/PNCEa1PePzg/s1600/IMG_3234.JPG" height="424" width="640" /></a></div>
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Strawberry Lime Confetti Bundt Cake<br />
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Ingredients:<br />
1 box white cake mix<br />
3 1/2 Tbsp. strawberry gelatin<br />
5 eggs<br />
1/2 cup oil<br />
1 cup water<br />
10 drops lime essential oil (I use doTERRA brand)<br />
1/3 cup large sprinkles<br />
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Preheat your oven to 350. Spray a 9-cup Bundt cake pan with cooking spray, sprinkle with flour, and set aside.<br />
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In the bowl of an electric mixer, combine the cake mix, gelatin, eggs, oil and water. Mix together on low until combined, then on medium for 2 minutes. Reduce speed and add essential oil and sprinkles. Mix until combined. Pour your cake batter into your prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.<br />
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Serve with whipped cream or ice cream, or both! (A lime glaze would also be nice.)<br />
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<br />LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-15085990222148542882014-03-16T10:42:00.001-07:002014-08-24T21:21:45.246-07:00Pineapple Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-e3Z3j3lXUvU/Uus215nSIWI/AAAAAAAAX2w/tvrg5IZylB4/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-e3Z3j3lXUvU/Uus215nSIWI/AAAAAAAAX2w/tvrg5IZylB4/s1600/IMG_3012.JPG" height="212" width="320"></a></div>
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<a href="http://2.bp.blogspot.com/-DfrYx0o3ZxQ/Uus22V2pNdI/AAAAAAAAX20/aGYqvXZAnj0/s1600/IMG_3013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DfrYx0o3ZxQ/Uus22V2pNdI/AAAAAAAAX20/aGYqvXZAnj0/s1600/IMG_3013.JPG" height="212" width="320"></a></div>
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<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rOOgiO36GuU7WoVjf5G9iLW-K2bQoNTgjl9VK8dOzYUWfH9z0RDJTsBUN0iZaEqh1waKkLlc1gtapbzGdedhGzubxbklpyIeJZPb7_A4zfRq1I3T1Ap_JXHYxNJx3R2Pzfw09-YypN65/s640/blogger-image--80341635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rOOgiO36GuU7WoVjf5G9iLW-K2bQoNTgjl9VK8dOzYUWfH9z0RDJTsBUN0iZaEqh1waKkLlc1gtapbzGdedhGzubxbklpyIeJZPb7_A4zfRq1I3T1Ap_JXHYxNJx3R2Pzfw09-YypN65/s640/blogger-image--80341635.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiL7-H5keEuQDBL_GS77RmyYGUzcMwOiFqwmy1Lyl7hIvqAwyQMf9KmU0Md0xtNCfz9GSTej9cyoYiIqTmQfTi2ixJ0KVCer7JVv53P4gO_Fa-6V_v1vOcOn2tmLgGLqZ0Ej_FN30Q-nyi/s640/blogger-image--423607751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiL7-H5keEuQDBL_GS77RmyYGUzcMwOiFqwmy1Lyl7hIvqAwyQMf9KmU0Md0xtNCfz9GSTej9cyoYiIqTmQfTi2ixJ0KVCer7JVv53P4gO_Fa-6V_v1vOcOn2tmLgGLqZ0Ej_FN30Q-nyi/s640/blogger-image--423607751.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">
Pineapple Jam (filling)</div>
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Ingredients: </div>
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2 cans crushed pineapple</div>
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1 1/2 cup white sugar</div>
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Blend pineapple, with juice, then put it in the widest pot you have, with the sugar. Cook, stirring nearly constantly, until most of the liquid has evaporated and you are left with a "jam" that can be rolled into balls. (The jam will harden a bit more once it is cool, and you can always cook it again if it is still too wet. It is better to undercook than overcook.) You can tell it is nearly there when there are no more puddles in the pan and the pineapple goes from pale buttery yellow to a darker color as the sugars caramelize. </div>
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Tart Dough</div>
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2 1/2 cups all-purpose flour</div>
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2 Tbsp. corn starch</div>
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1/4 tsp. salt</div>
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4 tbsp. powdered sugar</div>
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1 cup butter, room temperature</div>
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2 egg yolks, room temperature</div>
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1. Sift together the four dry ingredients. </div>
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2. In an electric mixer, beat the butter until it is fluffy, then add the egg yolks one at a time. </div>
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3. Add the dry ingredients and mix until just combined. If the dough is crumbly, you can add a little more butter to make it malleable. </div>
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Forming the tarts: </div>
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Divide your dough into 24 equal balls. One by one, carefully flatten a ball of dough, put a spoonful of jam into the middle, then gather up the edges and form your dough/jam parcel into a ball. Use your fingers to gentle form it into a rectangle shape, and place it on a parchment paper lined baking sheet. </div>
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Once all of your tarts are formed, use a small paring knife to carefully put cross-hatches in the surface to resemble pineapples. Brush with an egg wash if desired, and bake 20-25 minutes at 350. </div>
<br>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.comtag:blogger.com,1999:blog-1475141171362545725.post-62037920567507879182014-02-25T23:02:00.000-08:002014-08-23T17:03:26.318-07:00Panzanellahttp://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.html<br>
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1 loaf stale sourdough bread, cut into 1" cubes<br>
2 tbsp avocado oil<br>
1 carton tiny pear tomatoes, halved<br>
1 English cucumber, sliced<br>
1/3 cup chopped basil<br>
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Dressing:<br>
1/2 cup olive oil<br>
1 clove garlic<br>
3 Tbsp. red wine vinegar<br>
1/2 tsp. salt<br>
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In a large non-stick skillet, toss together the bread and avocado oil. Cook over medium heat, tossing often, until the bread is slightly golden, about 8-10 minutes. Turn off the heat and set aside.<br>
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In a large bowl, combine your tomatoes, cucumber, basil and toasted bread. Toss with the dressing*. Enjoy!<br>
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* To make the dressing:<br>
In the cup for an immersion blender, combine your olive oil, garlic, red wine vinegar and salt. Blend until smooth and creamy. Season to taste.<br>
<br>LunaMoonbeamhttp://www.blogger.com/profile/09945247325982035591noreply@blogger.com