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Cobb Style Rice Bowls

Last night I made my other Rachael Ray recipe that’s been sitting in my recipe pile for several years. It’s a very simple dish and really can be quite versatile depending on your tastes. I made it mostly according to the recipe. But I don’t have any kale. I just sauteed some leaf lettuce from our garden instead. And I used chopped walnuts instead of sunflower seeds. We all really enjoyed this. Justin and Rebecca would rather not have the tomatoes. They just don’t care for them. I think they are crazy 🙂  This is a great light summer meal. If I make it again I think I’ll increase the amount of dressing on the rice. We could hardly taste it, and I used a half recipe of dressing for 1/5 the amount of rice.

Cobb Style Rice Bowls
4 servings (RR servings…probably more for most people)

8 slices bacon
1 bunch kale, stemmed and thinly sliced (4 cups packed)
1 Tbsp. EVOO (I used coconut oil)
1 pt. grape tomatoes (I used cherry tomatoes)
2 tsp. salt
1 Tbsp. white wine vinegar (I used red wine…all I had)*
1 Tbsp. sugar
5 cups cooked brown rice (I used white rice)
1 avocado, thinly sliced (I cut it in chunks)
1/4 cup shelled sunflower seeds (I used chopped crispy walnuts)

In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.

Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes. 

In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice.* (I would make a lot more dressing for the rice to give it enough flavor)

To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.

Apple Honey Crunch – Three Ways

Rebecca has been helping me in the kitchen since before she was one. Now that she is four she is becoming quite a little chef! Rebecca often plays cooking and will come up with all kinds of meals/recipes/goodies. She actually has some really good ideas! When she does we try to make them. This week while she was playing she was making “apple honey crunch.” We brainstormed about how to make it…and gave it a try. We came up with three versions. They were all very simple to make and tasted great. One is kind of like a baked apple/apple dumpling. One is like apple cobbler. And one is like a brittle. They each only use a few ingredients and are very kid friendly. We just did small versions of each. They are great for individual servings. Or you can make them in larger quantities. Want to have some fun in the kitchen with your kids? Try Rebecca’s apple honey crunch recipes 🙂  Two of them are even grain free/gluten free/GAPS legal.

This post is linked to Fat Tuesday at Real Food Forager.

Apple Honey Crunch (dumpling style)
1 apple
1/8 cup chopped crispy nuts (we used pecans and walnuts)
1 Tbsp. honey

Peel and core apple. Place the apple in a small, buttered glass/oven safe dish (I used my small pyrex dishes). Sprinkle half of the nuts into the center of the apple. Pour honey into hole. Top with remaining nuts. You can add an extra little drizzle of honey over the apple if you like. Place another bowl over the apple (inverted) as a lid. Bake at 375 for 40 minutes (until the apple is soft). Let cool. Enjoy!

Apple Honey Crunch (cobbler style)

1 apple
1/8 cup chopped crispy nuts (we used pecans and walnuts)
2 Tbsp. honey
1/4 cup ground oats (or whole oats or whole wheat flour)
2 Tbsp. softened butter
1/2 tsp. cinnamon

Peel and chop apple. Sprinkle a few of the nuts in the bottom of a small, buttered glass/oven safe dish (I used my small pyrex dishes). Put apple chunks on top. Sprinkle on cinnamon.

Mix oats, butter and honey. Sprinkle over apples. (lick bowl 🙂

Bake at 375 for 35 minutes – until the top is golden and crunchy.

Apple Honey Crunch (brittle or ice cream topping)
*This didn’t get quite as solid as I would have liked. Some parts stayed a bit soft. But it was still very good. We will experiment with it to get it just right. As is it would make an awesome topping for ice cream (if you just chill it instead of freeze it).

1 apple
1/4 cup crispy nuts (broken into large pieces) (we used pecans and walnuts)
1/4 cup coconut oil
1/4 cup honey

Peel and chop apple. Cook the apple in coconut oil in small pan. When apple is tender stir in honey. Cook about 2 minutes. Remove from heat. Stir in nuts.*  Pour onto a parchment lined baking sheet. Place in freezer until solid. Break into chunks. Store in the freezer to remain solid.

*You can also pour this into a glass container and allow to cool (on the counter or in the fridge) and use it as a topping for ice cream, pancakes or waffles or as a mix in for yogurt.

Pesto Sausage Cakes (GAPS legal, grain free, dairy free, nut free)

Last night for dinner I was going to make zucchini sausage muffins. But it was a HOT day. So I didn’t really want to turn on the oven. So I figured I’d make zucchini sausage cakes instead. I already had zucchini and sausage thawed. But the zucchini was not cooperating and was super stringy…which I knew Rebecca would not touch. So I came up with a new recipe for pesto sausage cakes. I happened to make a fresh batch of pesto yesterday morning. I also happened to make a fresh batch of mayo in the morning…which worked out well…I served these with pesto mayo. These cakes turned out very well! And they were really easy to throw together. I used ground pork. Ground chicken or turkey would work well too. I don’t measure ingredients when I make this kind of food, but I’ll try to give a rough estimate of quantities. If you want to make this grain free you can use coconut flour in place of the bread crumbs. I made 6 cakes with a bread crumb coating and 3 without. It works well either way. I like the crunchy coating, but it’s easier for the kids to eat without it.

I’m happy with how well these turned out. Even Abram kept saying “mmmm” as he was eating his. I liked them so much I had another one for bedtime snack and another one for breakfast today 🙂

This post is linked to Fat Tuesday at Real Food Forager.

Pesto Sausage Cakes

1 lb. ground pork, chicken or turkey
1/2 cup pesto (My pesto is nut and dairy free. It is just peas, evoo, salt and garlic blended together. Use whatever kind you like.)
1 egg
1 egg yolk
1/4 cup bread crumbs or coconut flour (optional, but it helps bind things together)
salt, garlic powder, cumin to taste

bread crumbs or coconut flour to coat (optional)
fat for cooking (palm shortening, coconut oil, lard, butter)

Mix meat, pesto, eggs, bread crumbs and seasoning. Form into 8-10 patties. Coat patties in bread crumbs or coconut flour. Heat fat in skillet over medium heat. Cook patties in fat until cooked through, about 8 minutes per side.

Serve with extra pesto or pesto mayo (mix equal parts pesto and mayo).

Crockpot Baked Potato Soup

This week we need several prep ahead meals…which  usually means crockpot meals. By the third one I wanted to try something new. I decided to make potato soup. I’ve never made any kind of potato soup before. I checked A Year of Slow Cooking to see if Stephanie had a good one. I went with the first recipe I found for baked potato soup. It was super easy to make and tasted really good. I didn’t eat it for dinner since I can’t eat potatoes, but I did taste it…made me wish I could 🙂  Justin and Rebecca both really enjoyed it. I only made a half recipe. It still made quite a bit. I modified it slightly to our tastes/with what I had on hand. I also made a quick batch of homemade cream cheese to use in it instead of store bought. If you don’t have any cream cheese or want it to be dairy free this would be just fine without it. Or you could substitute sour cream. I served the soup with crumbled bacon and shredded cheese.

Crockpot Baked Potato Soup

2 lbs. potatoes, peeled and cut into chunks
1 small onion, roughly chopped
2 cups broth or water (if using water add extra seasoning)
sea salt and garlic powder to taste
1 cup homemade cream cheese (or 8 oz. pkg. of cream cheese)

Toppings: crumbled bacon, shredded cheese, sour cream, olives, chives

Place potatoes, onion, broth and seasoning in crockpot. Cook on low 8+ hours or on high 4+ hours (until potatoes are tender…cooking longer won’t hurt anything). Mash or blend potatoes to desired consistency (I made it smooth with my immersion blender).

Add cream cheese. Stir. Cook on high about 30 minutes.

Pour into bowls and add toppings.

Cookie Dough Ice Cream

Since learning just how healthy ice cream is (homemade of course) I’ve been making it a lot lately. Which means experimenting with new flavors.

This week I made cookie dough ice cream. One of my favorites! And it turned out great!!! I had some for snack last night and for breakfast today 😛  It’s just a basic vanilla with homemade cookie dough chunks. Yum!!

I baked cookies on Saturday. SoI made a full batch of dough and reserved about a cup of it for the ice cream. My son also got his first little taste of vanilla ice cream (his first taste of anything sweetened!). Just a couple little bites. He seemed to enjoy it.

This post is linked to Fat Tuesday at Real Food Forager.

 

Cookie Dough Ice Cream

Ice Cream

3 cups cream (preferably raw)
3 egg yolks
1 Tbsp. vanilla
1/2 cup maple syrup (or honey)

Cookie Dough (full recipe for cookies…scale down for just one batch of ice cream, freeze it in one cup portions for future use or make some cookies with the rest 🙂

2 1/4 cups whole wheat flour (or any combination of gluten free flours)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup palm shortening (you can use all butter, but I like the combo of butter and shortening)
3/4 cups cane sugar
3/4 cups rapadura or brown cane sugar
1 tsp. vanilla
2 eggs
1 1/2 cups chcolate chips (optional…works well without chips for the ice cream)

Prepare the cookie dough:

Cream butter, shortening, sugars and vanilla. Add eggs, beat well.Add dry ingredients. Mix well. Stir in chocolate chips.

Place one cup of dough in plastic wrap. Flatten to about 1/2 inch. Freeze.

*You can make cookies with the remaining dough: Bake at 350 for ~ 10 minutes.
*You can freeze the remaining dough as one large batch to make cookies later or in one cup portions to make more ice cream later.

To make the ice cream:

Thaw dough for 5 minutes on counter. Cut/break into small chunks. Place in a bowl and return to freezer.

Mix cream, egg yolks, vanilla and syrup with a whisk until well combined. Process in an ice cream maker (takes about 20 minutes in my Kitchen Aid attachment). Add frozen cookie dough pieces during the last minute of processing. Store in an airtight container in the freezer.

Hot Fudge Pudding Cake

 

Hot Fudge Pudding Cake - Homemade Dutch Apple PieFor Valentine’s Day yesterday my daughter and I baked a cake for my husband. It is a cake he grew up eating (I got the recipe from my MIL). It sure does taste good!

It’s like a combination of cake, fudge and pudding all in one. Top it with whipped cream or ice cream and you’ve got quite a treat. It is very easy to make too. This is a great cake option for anyone that can’t eat eggs.Hot Fudge Pudding Cake | Homemade Dutch Apple Pie 2

Hot Fudge Pudding Cake
A cake filled with fudge and pudding
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Ingredients
  1. 1 cup flour (whole wheat, all purpose or a combination of gluten free flours)
  2. 3/4 cup cane sugar
  3. 3 Tbsp. cocoa powder
  4. 2 1/4 tsp. baking powder
  5. 1/4 tsp. salt
  6. 9 Tbsp. milk or coconut milk
  7. 3 Tbsp. coconut oil or butter, melted
  8. 1/3 cup chopped nuts (optional)
  9. 1 cup brown cane sugar
  10. 3 Tbsp. cocoa powder
  11. 2 cups hot water
Instructions
  1. Heat oven to 350 degrees.
  2. Mix the flour, sugar, cocoa, baking powder and salt.
  3. Blend in milk and oil.
  4. Stir in nuts.
  5. Pour into an ungreased 1 1/2 qt. casserole.
  6. Mix the brown sugar and cocoa. Sprinkle over batter.
  7. Pour hot water on batter (don't stir).
  8. Bake 30 minutes.
  9. Serve warm.
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Soaked Baked Oatmeal

I tried another recipe from the Kitchen Stewardship e-book this morning. It comes from Christy at One Little Word She Knew. I love Christy’s blog. And I love this recipe!! It was super easy. And it turned out really well. Justin really liked it. I tasted a little. I thought it was great too (we’ll see how my tummy tolerates some soaked oats). Definitely a keeper! And I’m sure I’ll play around with flavors every time I make it. I made this a cinnamon raisin version. You can never go wrong with that.

Soaked Baked Oatmeal

2 cups oats
1 cup full fat yogurt
1/2 cup water
2 eggs
1/2 cup sugar (I used organic cane sugar)
1/3 cup oil (I used melted coconut oil)
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 cup milk
optional – 1-2 cups fresh, frozen, or dried fruit (I used raisins)


The night before, mix oats, yogurt, and water in an 8×8 pan. Cover with a kitchen towel and let soak overnight on the counter.

In the morning, mix the remaining ingredients in a bowl. Add this mixture to the soaked oats and mix well. Bake at 350 for 40 minutes. Serve plain, or top with yogurt, milk, or applesauce. Leftovers are good cold or reheated.

Rustic Chicken Stew

For Sunday dinner this week I made rustic chicken stew. It’s not a new recipe to me, but I haven’t made it in a long time. I used to make it all the time, when I was first learning how to cook and how to use my crockpot. It’s from a cookbook called The Ultimate Slow Cooker Cookbook. It’s a super easy chunky chicken stew. I like that it doesn’t require much chopping since it’s supposed to be “rustic.” The recipe calls for cut up blsl chicken. I just tossed in a couple chicken legs since that’s what I had on hand. Then we took whatever meat off the bone we wanted for our individual bowls. I’m not sure why I haven’t made this for so long. It’s so easy and so good. I’ll have to put it back on the menu more often. I’ve never added the mushrooms since Justin doesn’t like them. But I’m sure it would be very good (I LOVE mushrooms). This can easily be made GAPS legal by omitting the potatoes.

This post is lined to Fat Tuesday at Real Food Forager.

Rustic Chicken Stew

2 lbs. chicken – breasts, thighs, etc – on or off the bone, whole or cut up
3 medium onions, quartered
2 carrots cut into 1″ thick slices
2 potatoes cut into 1″ cubes
4 cups chicken broth
1 tsp. celery seed
1 tsp. dried thyme
1/2 tsp. pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas
salt and garlic powder to taste

Combine all ingredients in the crockpot. Cook on high 4 to 9 hours or low 7 to 12 hours. If you like your peas and corn less well done you can wait and add them in the last 15-30 minutes of cooking.

Baked Peanut Butter Oatmeal

We celebrated Christmas as a family yesterday. So I decided to make something new for breakfast. I tried baked peanut butter oatmeal. I got the recipe from Lynn’s Kitchen Adventures. I’ve never made baked oatmeal before. To be honest it’s very rare that I make oatmeal of any kind at all. But this sounded good. And very simple! Justin and Rebecca both liked it. Although Rebecca had her usual chewing issues with oats. A small piece took her an hour and some tantrums to get through. She just won’t chew oats. So she won’t be eating the leftovers today 😛  I served it with homemade vanilla yogurt (poured on top). That worked well. You could pour milk on too. Or just eat it plain. It can be served warm or cold. It’s actually firm enough that you could eat it as a bar for an on the go breakfast or snack. For the first attempt I made the recipe as is. Next time maybe I’ll try soaking the oats and using rolled oats instead of instant. This is a filling quick prep breakfast. I think I’ll be making baked oatmeal more often. There are so many flavors you could make. Today Justin gets it with homemade banana yogurt. Peanut butter and bananas…yum 🙂  I’m guessing you can prep this the night before to make it even easier. I made a half recipe in a 9″ pan.

Baked Peanut Butter Oatmeal

3 cups quick cooking oats
1/2 cup brown sugar
1 cup milk
2 Tbsp. butter, melted
2 eggs
2 tsp. baking powder
3/4 tsp. salt
2 tsp. vanilla
1/2 cup peanut butter

Mix all ingredients together and stir well. Spread in a greased 9×13 pan. Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer. Serve with warm milk or yogurt poured over top.

Crockpot Pork and Beans (grain free, dairy free, nut free, egg free, GAPS-legal)

For lunch yesterday we had another new recipe for pork and beans from Cheeseslave. This is a very easy crockpot meal. And it is so good!! All three of us loved it. Although Abram wasn’t too happy about me eating so many beans. He’s not a happy camper right now. I guess I won’t be eating this again for a while. Aside from that it’s a great recipe. I didn’t follow the directions completely. I simplified it a bit and made less. For meat I used cut up bacon and cut pieces of leftover pork chops. I’ll post it the way I made it. This is a great, healthy recipe for baked beans. You could use just the bacon or probably even leave the meat out. I love that you use broth to add extra nutrition. I also stirred some coconut oil into my dish for more healthy fat. This would be great served with corn bread or over rice. You could even add in other vegetables for a more complete meal.

Crockpot Pork and Beans

2 cups dried navy beans
1/2 small onion, diced
1 Tbsp. butter
1 Tbsp. coconut oil
2 cups chicken broth or stock
meat – ham hock, diced bacon, cut up pork, grass-fed hot dogs (whatever you have on hand)
1/4 cup ketchup (I used homemade fermented ketchup…GAPS legal)
2 Tbsp. mustard
2 Tbsp. apple cider vinegar
1/3 cup total sweetener (honey, maple syrup, molasses…any combo…I used honey…GAPS-legal)
sea salt to taste

Soak beans in water and whey for 7-24 hours. Drain. Rinse. Cook beans in water for about 30 minutes, until just starting to soften (skim foam from water when it comes to a boil). Drain.

Add butter, coconut oil and onion to crockpot. Turn to high. Let fat melt. Add beans and remaining ingredients (except hot dogs). Cook on high 6-10 hours. Add more stock if it gets too dry. Add sliced hot dogs (if using) about an hour before serving. Remove ham hock if using.