tag:blogger.com,1999:blog-5673989231116383112024-03-12T23:53:08.233-07:00Grandma FarmerUnknownnoreply@blogger.comBlogger399125tag:blogger.com,1999:blog-567398923111638311.post-62316890539464793752017-11-18T10:23:00.002-08:002017-11-18T10:24:16.676-08:00Broccoli Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37_6JJ24DALKCwaV9nYTErWH-XrGJH4AAe2QreGFm_PUykZpO3vvD4oWJrmfJ6HIMsm0EeMlwPcGrPmax9uD8P8rMbznDCsg2dhdLwjsYJHgKnLF4K-HK3lCCuFuAbwVZ08WCf4qcfek/s1600/IMG_0963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37_6JJ24DALKCwaV9nYTErWH-XrGJH4AAe2QreGFm_PUykZpO3vvD4oWJrmfJ6HIMsm0EeMlwPcGrPmax9uD8P8rMbznDCsg2dhdLwjsYJHgKnLF4K-HK3lCCuFuAbwVZ08WCf4qcfek/s320/IMG_0963.JPG" width="320" /></a></div>
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<span style="font-size: large;">This afternoon's lunch. Many folks prefer a smooth and creamy soup, but I like to have vegetables with a little teeth to them. If you like the creamy soup simply blend (carefully) and serve.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This one has some real prep time as it took about 10-15 minutes to prepare all the vegetables for this meal. Vegetable prep can be done well ahead of time. Only 20 minutes cook time though so easy peasy! Great alone or with some Corn Bread or a Muffin. We had left-overs so I'm going to add a can of drained and rinsed Red Kidney ( or white Kidney) Beans when we serve it again. You could add the beans in the beginning to beef up the protein and fiber. Remember we ALWAYS use organic vegetables, etc.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serves 3-5</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 cup broccoli florets, chopped small and rinsed</span><br />
<span style="font-size: large;">1 1/2 Cups cauliflower florets, chopped small and rinsed</span><br />
<span style="font-size: large;">1 cup carrots, diced</span><br />
<span style="font-size: large;">1/2 tablespoon olive oil</span><br />
<span style="font-size: large;">2-3 cloves minced, garlic</span><br />
<span style="font-size: large;">1/4 cup minced red onion</span><br />
<span style="font-size: large;">3 cups Chicken Stock/Broth (make your own bone broth for more nutrients)</span><br />
<span style="font-size: large;">7 oz jar diced tomatoes</span><br />
<span style="font-size: large;">1 1/2 Tablespoon Italian dried herb blend</span><br />
<span style="font-size: large;">3-4 slices cooked bacon, chopped (opt)</span><br />
<span style="font-size: large;">Salt and Pepper to taste</span><br />
<span style="font-size: large;">Fresh grated Parmesan Cheese, for serving</span><br />
<span style="font-size: large;">Chopped fresh flat-leaf parsley, for serving.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. In a large pot or saucepan, heal olive oil over medium low heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant, about 3 minutes. Add carrot and cook stirring occasionally for 3-4 minutes. Add the brother, tomatoes, herbs, salt and pepper.</span><br />
<span style="font-size: large;">2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.</span><br />
<span style="font-size: large;">3. Stir in the rinsed broccoli, cauliflower and bacon. Continue to simmer until cooked through but still crunchy. About 5 minutes.</span><br />
<span style="font-size: large;">4. Serve in bowls garnished with shredded parmesan and fresh chopped parsley.</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-82757287391630452852017-11-17T05:11:00.000-08:002017-11-18T10:08:25.007-08:00Sweet Potato Broccoli Chicken Bake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">This is my favorite go to meal for the three of us (one of us is only 5 yrs old and two of us are seniors).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 pound Chicken (breast, thighs--I use one of each), cut bite size pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 cups broccoli florets</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 med (1/2 pound) Sweet Potato, cut small bite size pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 cup diced Red Onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 clove minced garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 tablespoons raisins</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tablespoon coarsely chopped Walnuts</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 tablespoons Olive or Avocado Oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 teaspoon Italian Seasoning mix</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/8 teaspoon salt (divided)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tablespoons soft goat or feta cheese (optional)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1. Preheat oven to 350 degrees</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2. Drizzle 1 Tablespoon of oil in bottom of casserole dish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3. Place cubed chicken on the bottom of casserole and season lightly with salt and pepper, toss to coat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4. In separate bowl combine Broccoli, sweet potatoes, red onion, garlic, raisins, walnuts, oil and herbs. Toss to coat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5. Top chicken with vegetable mixture.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6. Cover and bake for 20 minutes. Remove cover and 10 minutes or until chicken is no longer pink and sweet potatoes are soft. Top with cheese just before serving.</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-74682426666441525072017-04-05T07:30:00.000-07:002017-04-05T07:35:59.652-07:00Grandma Farmer New Focus, Yet The Same<div class="separator" style="clear: both; text-align: center;">
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<span style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="color: #660000; font-size: large;">Grandma Farmer is reviving her BLOG and posting again! Our Focus is the same yet very different!</span></span></div>
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<b>Our BLOG is for you if you......</b></div>
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<li>Know someone who is a Senior</li>
<li>Are 55+ Yourself</li>
<li>You have family members that are Seniors</li>
<li>Want to help</li>
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The elderly are an extremely frail part of our population. It is estimated that by 2019 over 29% of the United States population will be over the age of 55 years. Seniors are thrust into a confusing Social Security and Medicare system that is constantly changing.</div>
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<span style="font-size: large;">Changes, Changes, Changes As We Age</span></div>
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<li>Nutrition requirements Change</li>
<li>Exercise Changes</li>
<li>Health Changes, Our Bodies Are Changing</li>
<li>Society Looks at You Differently</li>
<li>Relationships Change and We Suffer Losses</li>
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<span style="font-size: large;">We Are Here To Help</span></div>
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We will be BLOGGING recipes and menus, special articles, and guest posts on topics of interest to SENIORS and their FAMILIES. Look for 2-3 post a week so subscribe or join our Facebook page so you don't miss a single post.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-65706510887829981512015-01-07T07:23:00.000-08:002015-01-07T08:19:51.936-08:00Heart Healthy Salmon Pattiesserves 3<br />
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1/3 cup cooked cannellini beans (white kidney beans)<br />
7 ounces left over salmon or canned salmon<br />
1/3 cup almond meal<br />
1 tablespoon diced onion<br />
1/2 teaspoon Italian herbs<br />
1 tablespoon minced parsley (or 1 teaspoon dried)<br />
1 clove garlic, minced or grated<br />
2 tablespoons grated carrot<br />
2 tablespoons grated yellow squash or zucchini<br />
1 large egg<br />
Coconut oil for frying<br />
<ol>
<li>Drain & rinse cooked beans</li>
<li>Drain & rinse cooked salmon</li>
<li>Place beans, herbs, onion, carrot, squash, garlic, egg and herbs in food processor and process.</li>
<li>Add the beans and salmon together with the almond meal and combine well. </li>
<li>Add coconut oil to warm skillet at med-high heat. </li>
<li>Form into 3 patties and fry 4-5 minutes on each side.</li>
<li>Serve on bun as a sandwich, as a salad topper, alone, etc</li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-30634682525582906482015-01-07T04:34:00.001-08:002015-01-07T07:34:35.667-08:00Day Four - Heart Healthy Menu<strong>BREAKFAST</strong><br />
Apple Cinnamon Oatmeal - Use the recipe from Day One and use diced, peeled apple in place of the raisins.<br />
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<strong>LUNCH</strong><br />
<a href="http://grandmafarmer.blogspot.com/2015/01/heart-healthy-salmon-patties.html" target="_blank">Salmon Patties</a><br />
1/2 pound Steamed Asparagus<br />
Mixed organic salad with Italian dressing - 2 cups<br />
Iced Tea<br />
<br />
<strong>SUPPER</strong><br />
Bean Taquitos<br />
Fiesta Black Bean Salad, 1 cup<br />
Mixed organic salad, 2 cups<br />
Cherries, Grapes, or berries, 1 cup<br />
<br />
<strong>SNACK</strong><br />
Apple with peanut butter<br />
Nut Cup (1/4 cup raw sunflower seeds, 2 tablespoons raw almonds and pistachios, 1 tablespoon raw walnuts and pecans, 1 tablespoon raw pumpkin seeds) MANDATORY<br />
1 Banana MANDATORY<br />
Dill Pickle<br />
1 cup Raw Vegetables & Hummas or Black Bean Dip<br />
<br />
<span style="font-size: large;">Bean Taquitos</span><br />
<em>Serves 2+ the toddler</em><br />
1 cup <a href="http://www.foodnetwork.com/recipes/refried-pinto-beans-recipe.html" target="_blank">refried pinto beans</a><br />
1/8 tsp cayenne pepper (or to taste)<br />
1/4 cups Salsa (we love our <a href="tp://grandmafarmer.blogspot.com/2012/02/refrigerator-salsa.html" target="_blank">Fermented Salsa</a> always in our frig)<br />
2 medium peppers, roasted<br />
4 med gluten-free corn tortillas<br />
2 cups shredded cabbage<br />
1 medium avocado, sliced<br />
1/2 medium lime<br />
4 tablespoons grated Mexican Blend Cheese<br />
<ol>
<li>Heat beans and cayenne pepper in a saucepan on med-high heat. Once the beans bubble stir in salsa and remove from heat.</li>
<li>Spread 1/4 of the bean-salsa mixture on each tortilla. </li>
<li>Cut peppers in half and place 1/2 pepper over beans on each tortilla.</li>
<li>Add shredded cabbage and sliced avocado. </li>
<li>Drizzle lime juice evenly over cabbage.</li>
<li>Sprinkle cheese over cabbage.</li>
<li>Roll tortilla into taquito and serve.</li>
</ol>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><img src="http://ts1.mm.bing.net/th?&id=HN.608052380373551973&w=300&h=300&c=0&pid=1.9&rs=0&p=0" style="height: 192px; opacity: 1; width: 300px;" /></span></div>
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<span style="font-size: large;">Fiesta Black Bean Salad</span><br />
<em>serves 2 + the toddler</em><br />
1 1/2 teaspoon virgin olive oil<br />
1/4 cup diced onion<br />
1/8 teaspoon sea or kosher salt<br />
pinch ground black pepper<br />
1/8 tsp dried oregano<br />
1/8 tsp ground cumin<br />
1 green bell pepper, diced<br />
2 med garlic cloves, minced<br />
1/8 tsp red chili flakes (or to taste)<br />
3/4 cups black beans, cooked, drained, and rinsed<br />
3/4 cup frozen corn, thawed<br />
1/2 Avocado, diced<br />
1 med tomato, chopped<br />
11/2 teaspoon lime juice<br />
<ol>
<li>Heat pan to medium-high heat. Add oil, onion, green pepper, salt, black pepper, cumin, and oregano. Saute for about 2 minutes until onion softens. </li>
<li>Reduce heat to medium, add garlic with red chili flakes, heat 1 more minute, and set aside.</li>
<li>In a large bowl, combine the black beans corn, tomatoes, cilantro and lime juice with the onion-spice mixture. </li>
<li>Serve immediately or serve later chilled.</li>
</ol>
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<em>Menu Plan and recipes on this page adapted from <u>The 30-Day Heart Tune-up</u> by Steven Masley, MD</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-69236543780249891242015-01-07T04:00:00.000-08:002015-01-07T04:24:47.546-08:00Oh Nuts!<div style="clear: left; float: left; height: 281px; margin-bottom: 1em; margin-right: 1em; width: 371px;">
<a class="iol_imc" href="https://www.blogger.com/null" idx="9" style="clear: left; float: left; height: 131px; left: 289px; margin-bottom: 1em; margin-right: 1em; top: 40px; visibility: visible; width: 199px;"><img class="mainImage" src="http://ts2.mm.bing.net/th?id=HN.608014374207228495&pid=1.7" height="264" style="background-color: white;" width="400" /></a></div>
"Many people shun nuts because they believe them to be too fatty, but this is a mistake. Nuts are another miracle food, because they decrease your risk of cardiovascular disease. They are packed with protein, anti-aging compounds, and fiber. They make you feel full, so you're less likely to reach for an unhealthy snack. And they contain mostly healthy fats. Most recently, research published in the NEW ENGLAND JOURNAL OF MEDICINE showed that adding extra olive oil and nuts (2 handfuls daily of pecans, pistachios, almonds, walnuts, or hazelnuts) to your diet was better at reducing rates of cardiovascular events (especially strokes) than following the traditional American Heart Association-recommended moderate fat diet. Further, these same nuts have been shown in randomized clinical trials to lower cholesterol levels when you eat 102 ounces a day. Research published in the AMERICAN JOURNAL OF CLINACIAL NUTRITIONS found that people who ate 1-2 ounces (1-2 handfuls) o almonds daily lost more weight than those who ate other complex carbohydrates, so nuts appear to benefit both your heart and your waistline. Every study published to date has shown that eating nuts regularly decreases your risk of heart attacks, strokes, and death." Steven Masley, MD in his book THE 30-DAY HEART TUNE-UP.<br />
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<a href="http://ts1.mm.bing.net/th?&id=HN.607999071233575211&w=300&h=300&c=0&pid=1.9&rs=0&p=0" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ts1.mm.bing.net/th?&id=HN.607999071233575211&w=300&h=300&c=0&pid=1.9&rs=0&p=0" height="238" style="height: 224px; opacity: 1; width: 300px;" width="320" /></a><br />
Below is an article by Suzanne Robin at <a href="http://healthyeating.sfgate.com/health-benefits-nuts-raw-vs-roasted-3920.html">http://healthyeating.sfgate.com/health-benefits-nuts-raw-vs-roasted-3920.html</a><br />
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"Nuts, once shunned because of their high fat content, are now recognized as a nutritionally valuable food. The type of processing nuts undergo can affect their nutritional benefit; some alternative health professionals advocate eating nuts raw rather than cooked. Both raw and roasted nuts have benefits and drawbacks; most nuts sold as raw have actually been dried or soaked to remove harmful substances.<br />
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The nuts you buy in the store have generally been roasted, often in oil. Nuts naturally contain little sodium, but commercial manufacturers often add salt to their nuts. If you're watching your sodium intake, look for unsalted nuts. Oil-roasted nuts have more calories than raw nuts, but the difference isn't significant. The U.S. Department of Agriculture lists oil-roasted cashews as containing 580 calories per 100 grams, compared to 553 calories for raw cashews. The vitamins and minerals in the two products varied little, except for extra monounsaturated fat in the oil-roasted nuts. Monounsaturated fat is considered heart-healthy, since it helps lower cholesterol levels. <em> PLEASE NOTE: Make sure the oil is monounsaturated, this is not always the case. Jean</em><br />
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Raw nuts that haven't been soaked or dried contain substances that can cause harm. Plants such as nuts contain enzymes or other substances that protect the plant from germinating too soon or from being eaten by insects. Phytic acid in raw nuts protects the plant but can block your body from absorbing nutrients such as calcium, iron, magnesium and zinc. Soaking the nuts or drying them removes the phytic acid. Getting too much phytic acid in your diet can lead to nutritional deficiencies.<br />
<br />
Raw nuts can also harbor harmful bacteria. For this reason, raw almonds, which have been implicated in several salmonella outbreaks, are no longer sold in California, the main almond producer in the United States. Roasting, blanching, lightly steaming and heating destroy salmonella bacteria. Peanuts can harbor aflatoxins, harmful fungi that, like salmonella, can cause severe illness. Roasting kills about 50 percent of the aflatoxins present in nuts; hand sorting after roasting to remove discolored nuts further reduces the number of contaminated nuts that make it to market, according to the International Food Safety Network.<br />
<br />
<strong>Roasting nuts also has its risks</strong>. Acrylamides -- chemicals that form in foods during the roasting process -- have carcinogenic effects in animals and could also have harmful human effects. In a Swiss study reported in the 2005 "Journal of Agricultural and Food Chemistry," researchers noted that nuts highest in free asparagine, a type of amino acid, had the highest levels of acrylamides after roasting. In this study, roasted hazelnuts contained low levels of acrylamides, and European almonds contained less than almonds grown in the United States.<br />
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<span style="font-size: large;">Our Daily Nut Cup: Nut Cup <em>(1/4 cup raw sunflower seeds, 1 tablespoon walnuts, hazelnuts and pecans, 2 tablespoons raw almonds, and 2 Brazil nuts)</em></span><br />
<br />
<a href="http://healthyeating.sfgate.com/health-benefits-nuts-raw-vs-roasted-3920.html" target="_blank">Is soaking nuts necessary?</a><br />
<br />
<a href="http://healthyeating.sfgate.com/health-benefits-nuts-raw-vs-roasted-3920.html" target="_blank">How to soak nuts.....</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-28241135471401291132015-01-06T08:47:00.001-08:002015-01-07T04:33:44.259-08:00Day Three - Healthy Heart Tune-up <strong>BREAKFAST</strong><br />
Breakfast Shake: (serves one), 1.5 cups milk or milk substitute (I used a container of full fat, raw milk yogurt and a bit of water, 1 cup frozen berries (or 1/2 banana and 1/2 cup berries), 1 tablespoon ground flax seed (grind in small coffee grinder or spice grinder), 1 scoop protein powder of your choice<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa035Jj5a5mHJHqQ5ZH51r45OvhbP9aIeYgaHGy3w0Y9n1xUuvWe0Oz1oy5fMuB2hawagqJnjwIX8fUBQAVB2stvkB67ZRs0vF-MkmO8UuMATFV_SADVKLqFVUyOhM7yy7BjV07DbwHs/s1600/lentil+chili.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa035Jj5a5mHJHqQ5ZH51r45OvhbP9aIeYgaHGy3w0Y9n1xUuvWe0Oz1oy5fMuB2hawagqJnjwIX8fUBQAVB2stvkB67ZRs0vF-MkmO8UuMATFV_SADVKLqFVUyOhM7yy7BjV07DbwHs/s320/lentil+chili.jpg" height="239" width="320" /></a><strong></strong><br />
<strong>LUNCH</strong><br />
<a href="http://grandmafarmer.blogspot.com/2012/03/lentil-chili.html" target="_blank">Lentil Chili</a><br />
Mixed organic salad with Italian dressing<br />
Iced Tea<br />
<br />
<strong>SUPPER</strong><br />
Cod with Hazelnut Crust, Wild Rice with Kale and Wild Mushrooms, Mixed green Salad (2-3 cups), 2 tablespoons Vinaigrette dressing, 1 cup fruit topped with 2 tablespoons yogurt<br />
<br />
<br />
<br />
<br />
<strong>SNACK</strong><br />
Apple with peanut butter<br />
Nut Cup (1/4 cup raw sunflower seeds, 2 tablespoons raw almonds and pistachios, 1 tablespoon raw walnuts and pecans, 1 tablespoon raw pumpkin seeds) MANDATORY<br />
1 Banana MANDATORY<br />
Dill Pickle<br />
1 cup Raw Vegetables & Hummas or Black Bean Dip<br />
<br />
<span style="font-size: small;"><a href="http://grandmafarmer.blogspot.com/2012/02/arsenic-and-brown-rice.html" target="_blank">Please note: USE ONLY US BROWN RICE! WE USE ONLY LUNDBERG RICE!</a></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Cod with Hazelnut Crust</span> <br />
<em>serves 2 plus the toddler</em><br />
4 cod fillets (about 3/4 pound)<br />
1/2 cup orange juice<br />
1 large egg (omega-3, free-range, organic)<br />
1 cup coarsely ground hazelnuts<br />
1/4 teaspoon sea or kosher salt<br />
1/2 teaspoon Italian herb blend<br />
pinch ground black pepper<br />
Nut oil (almond or walnut)<br />
2 med garlic cloves, minced<br />
2 Lemon wedges<br />
<ol>
<li>Preheat oven to 425 degrees</li>
<li>Rinse fish fillets, soak in orange juice for 10 minutes, then pat dry.</li>
<li>Meanwhile, beat the egg in a bowl.</li>
<li>Heat a saute pan to medium, saute the ground hazelnuts with salt, herbs, pepper and garlic for 2 minutes, enough to toast the hazelnuts slightly, but not brown them.</li>
<li>Transfer 1/2 of the nut mixture to a plate at a time. Dip the fish first in the egg, then in the hazelnut mixture. When dipping fish coated with egg in the nut flour, some of the flour will become wet and will clump.</li>
<li>When finished coating the fish, discard all the excess nut mixture that came in contact with raw fish.</li>
<li>Coat a baking dish with nut oil and place fish on it.</li>
<li>Bake 20-25 minutes, until tender and flaky. Garnish with a wedge of lemon.</li>
</ol>
<br />
<span style="font-size: large;">Wild Rice with Kale and Mushrooms</span><br />
<em>serves 2 plus the toddler</em><br />
1/2 cup wild rice<br />
2 cups water<br />
1/2 cup chicken stock (homemade preferred)<br />
1 1/2 teaspoon nut oil (almond or walnut)<br />
1/2 med onion, diced<br />
1/8 teaspoon sea or kosher salt<br />
1/8 teaspoon ground black pepper<br />
1/2 teaspoon Italian herbs<br />
2 cups wild mushrooms (shiitake, crimini, canterelle, or oyster)<br />
2 cups chopped kale, tough stems removed (thin slices)<br />
7 ounces garbanzo beans (or other white or red beans), cooked, rinsed and drained<br />
1 tablespoon rough chopped pecans<br />
<ol>
<li>Combine wild rice, water, and stock in a pot; bring to a boil. Simmer 50 minutes, until rice is barely firm. Drain and set aside.</li>
<li>Ten minutes before rice is ready, heat a large saute pan to med-high and add oil, onion, salt, pepper and herbs. Saute 1 minutes, with occasional stirring. </li>
<li>Add mushrooms and saute an additional 2 minutes until mushrooms soften.</li>
<li>Add kale and beans, reduce heat to medium, cover, cook 2 minutes, and remove from heat.</li>
<li>When rice is cooked and drained, mix with sautéed vegetables.</li>
<li>Garnish with pecans.</li>
</ol>
<span style="font-size: large;">Vinaigrette Dressing</span> <br />
3 tablespoons balsamic vinegar<br />
2 tablespoons white wine or apple juice<br />
4 tablespoons extra virgin olive oil<br />
1 teaspoon tamari sauce<br />
1/2 teaspoon Italian herbs<br />
1/4 teaspoon ground black pepper<br />
2 med garlic loves, finely minced<br />
1/2 teaspoon Dijon mustard (optional)<br />
<ol>
<li>Combine ingredients and serve.</li>
</ol>
<em>Menu Plan and recipes on this page adapted from <u>The 30-Day Heart Tune-up</u> by Steven Masley, MD</em><br />
<ol>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-88596986198727249492015-01-06T05:02:00.001-08:002015-01-07T04:33:19.358-08:00Day Two Heart Healthy Tune-up Menu<strong>BREAKFAST</strong><br />
Breakfast Shake: (serves one), 1.5 cups milk or milk substitute (I used a container of full fat, raw milk yogurt and a bit of water, 1 cup frozen berries (or 1/2 banana and 1/2 cup berries), 1 tablespoon ground flax seed (grind in small coffee grinder or spice grinder), 1 scoop protein powder of your choice<br />
<br />
<strong>LUNCH</strong><br />
Turkey Breast, 5-6 ounce, sliced. Wrap with 1 cup of sliced tomatoes and lettuce. You are allowed two gluten-free corn tortillas but I just made a salad. Mustard or Salsa are approved condiments.<br />
<br />
<strong>SUPPER</strong><br />
Chicken Stir Fry with Orange-Ginger Sauce<br />
<br />
<strong>SNACK</strong><br />
Apple with peanut butter<br />
Nut Cup (1/4 cup raw sunflower seeds, 2 tablespoons raw almonds and pistachios, 1 tablespoon raw walnuts and pecans, 1 tablespoon raw pumpkin seeds) MANDATORY<br />
1 Banana MANDATORY<br />
Dill Pickle<br />
1 cup Raw Vegetables & Hummas or Black Bean Dip<br />
<br />
<a href="http://grandmafarmer.blogspot.com/2012/02/arsenic-and-brown-rice.html" target="_blank">Please note: USE ONLY US BROWN RICE! WE USE ONLY LUNDBERG RICE!</a><br />
<br />
<br />
<br />
<a href="http://ts1.mm.bing.net/th?&id=HN.608015482303417512&w=300&h=300&c=0&pid=1.9&rs=0&p=0" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ts1.mm.bing.net/th?&id=HN.608015482303417512&w=300&h=300&c=0&pid=1.9&rs=0&p=0" height="125" style="height: 188px; opacity: 1; width: 300px;" width="200" /></a><span style="font-size: large;">Chicken Stir-Fry</span> served with left-over Brown Rice made yesterday<br />
<em>serves two + the toddler</em><br />
1 1/2 teaspoon nut oil (almond or walnut)<br />
1 1/2 teaspoon grated fresh ginger root<br />
1/2 medium onion, diced<br />
3/4 pound organic, free-range chicken, cut into strips<br />
2 med garlic cloves, minced<br />
1/2 red bell pepper, sliced (can use green)<br />
1 cup snow peas<br />
1 cup broccoli, sliced<br />
1/4 teaspoon black pepper<br />
pinch red pepper flakes<br />
3 tablespoons chicken broth (homemade preferred)<br />
1 green onion, roots trimmed and discarded, sliced<br />
1 1/2 teaspoon grated orange rind from organic orange<br />
3 tablespoons orange juice, freshly squeezed and seeds removed.<br />
1 1/2 teaspoon gluten-free tamari sauce or liquid aminos<br />
1/2 teaspoon sesame oil<br />
1 teaspoon tapioca starch<br />
Garnish: 1 tablespoon chipped cashews, toasted<br />
<ol>
<li>Heat large saute pan over med-high heat. Add oil, ginger root, and onion, and stir occasionally until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, 4-5 minutes. </li>
<li>To the pan add garlic bell pepper, broccoli, snow peas, pepper and chili flakes. Stir occasionally for 2-3 minutes.</li>
<li>In a bowl, mix the broth, green onions, orange rind, orange juice, tamari sauce, sesame oil, and tapioca starch</li>
<li>When vegetables are brightly colored and tender-crisp, add liquid to skillet and stir until chicken and vegetables are coated with the thickened sauce, 1-2 minutes</li>
<li>Toast nuts for 1 minutes in saute pan on med-high heat and sprinkle over stir-fry.</li>
<li>Serve immediately over hot brown rice.</li>
</ol>
<span style="font-size: large;">Black Bean Dip</span><br />
15 ounces black beans, cooked, drained and rinsed<br />
1 medium red bell pepper, roasted<br />
1/2 cup prepared Mexican salsa<br />
1/4 teaspoon ground cumin<br />
1/8 tsp red chili flakes (or to taste)<br />
2 tbsp. grated Monterey Jack cheese<br />
Rinse and drain beans, In a food processer, combine ingredients and blend until smooth. Heat and serve with julienned vegetables or baked tortillas cut into triangles.<br />
<br />
<em>Menu Plan and recipes on this page adapted from <u>The 30-Day Heart Tune-up</u> by Steven Masley, MD</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-64184839733449932602015-01-05T07:48:00.000-08:002015-01-07T04:33:57.958-08:00Day One Heart Tune-up Diet<span style="font-size: large;"></span><br />
<span style="font-size: large;">BREAKFAST</span><br />
Cinnamon Raisin Oatmeal with 1/2 cup Blueberries and whole raw milk<br />
Hot Herbal Cinnamon Tea<br />
<br />
<span style="font-size: large;">LUNCH</span><br />
Grilled Organic, Free-range Chicken over Mixed Greens and Vegetables, <a href="http://grandmafarmer.blogspot.com/2015/01/day-three-healthy-heart-tune-up.html" target="_blank">Vinigrette</a><br />
Unsweetened, Ice Peach Tea<br />
<br />
<span style="font-size: large;">SUPPER</span><br />
Grilled Spiced Citrus Salmon, 1/2-3/4 cup Brown rice, Broccoli Shitake Mushroom Saute (1 cup), Mixed Green salad (2 cups) as for lunch<br />
<br />
<span style="font-size: large;">SNACK</span><br />
Apple with peanut butter<br />
Nut Cup <em>(1/4 cup raw sunflower seeds, 1 tablespoon walnuts, hazelnuts and pecans, 2 tablespoons raw almonds, and 2 Brazil nuts)</em><br />
Dill Pickle<br />
Raw Vegetables & Hummas<br />
<br />
<a href="http://grandmafarmer.blogspot.com/2012/02/arsenic-and-brown-rice.html" target="_blank">Please note: USE ONLY US BROWN RICE! WE USE ONLY LUNDBERG RICE!</a><br />
<br />
<strong>Plan your day:</strong> <br />
<em>Morning or night before</em><br />
<ol>
<li>Thaw your chicken and Salmon in the refrigerator. </li>
<li>Make enough salad in the morning to get you through the entire day for all members of your family joining in the plan.</li>
<li>Cook your chicken, leave enough in frig for lunch then freeze the rest. If you are using what you've previously prepared then thaw what you need for lunch in the refrigerator.</li>
<li>We suggest using DRY BEANS to avoid the BPA and other things in your commercially canned beans. If you use commercially canned beans PLEASE rinse well. I keep a supply of pre-cooked beans in the freezer and get out what I need for the day each morning.</li>
<li>Busy Afternoon? Rice can be made ahead (try using chicken stock for at least half the water when cooking the rice) and warmed for Supper and you can do all the vegetable slicing and keep it in the refrigerator for later. </li>
</ol>
<br />
<span style="font-size: large;">Cinnamon Raisin Oatmeal</span><br />
(Serves Gabriella and I)<br />
1/2 cup gluten free rolled oats<br />
1/2 cup raisins<br />
1.4 teaspoon Cinnamon<br />
1 teaspoon coconut sugar<br />
1 cup water<br />
Bring to simmer, reduce heat, cover and cook on low 5 minutes. Stir, cover and cook another 5 min. Add some additional water if necessary. Place in bowl and add milk or milk substitute as desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7lKdVDvhiOt39TapHZhgALqRRdSmwxhRc5m3X9t7zLkwM9T_mejcjcoSrpEcO1xw09uUy1OAiDDAnhmtCNWKYRBGBOwOVXYnGyriSGMRcneAltnOI4NKiZ2DPsfd0lSMLGq1vTHY1gA/s1600/chicken+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7lKdVDvhiOt39TapHZhgALqRRdSmwxhRc5m3X9t7zLkwM9T_mejcjcoSrpEcO1xw09uUy1OAiDDAnhmtCNWKYRBGBOwOVXYnGyriSGMRcneAltnOI4NKiZ2DPsfd0lSMLGq1vTHY1gA/s1600/chicken+salad.jpg" /></a></div>
<span style="font-size: large;">Grilled Chicken over Mixed Greens and Vegetables</span><br />
<em>NOTE: I cook the chicken ahead, slice and freeze. Then I thaw and use in the salad</em><br />
Serves ONE (I give Gabriella some of this and she also gets some kind of gluten-free muffin with fruit)<br />
4 ounces skinless, boneless, organic, free-range Chicken breast<br />
2 cups mixed organic salad greens (I add a leaf of chopped kale)<br />
1/4 cup shredded carrot (optional)<br />
1/4 thinly sliced red onion (optional)<br />
1/4 cup diced cucumber (optional)<br />
4 cherry tomatoes<br />
6 tablespoons garbanzo beans, cooked, rinsed, drained<br />
1/2 cup cooked, quartered, drained artichoke hearts (I use 3 oz Native Forest Marinated Artichoke Hearts)<br />
1 tablespoon Dried Cranberries<br />
1 tablespoon raw almonds (chopped or use slivers)<br />
<br />
<ol>
<li>Set grill at 450 degrees or turn on the broiler. Mix us a low carb vinaigrette and set aside 4 teaspoons for this salad.</li>
<li>Marinate chicken breasts in your favorite low-carb marinade for 15minutes.</li>
<li>Shake off excess marinade and grill 4-5 minutes on each side. Let rest 10 minutes before slicing into 1/2 inch strips.</li>
<li>Combine salad greens, tomatoes, carrot, cucumber, garbanzo beans and artichoke hearts in a salad bowl and toss with 4 teaspoons vinaigrette dressing. </li>
<li>Plate salad and lay chicken slices over it. Garnish with berries and nuts.</li>
</ol>
<br />
<span style="font-size: large;">Spiced Citrus Salmon</span><br />
<em>Serves 2 + our 2 yr old</em><br />
3/4 pound salmon Fillets (wild caught please)<br />
1/2 cup orange juice (I juiced a whole organic orange and grated the peel for later use, DO NOT use citrus peel from a conventional, non-organic fruit)<br />
1/2 medium lemon<br />
1/4 teaspoon sea or kosher salt<br />
1/8 teaspoon ground black pepper<br />
1/4 teaspoon paprika<br />
1/8 teaspoon cayenne pepper<br />
1/2 teaspoon coconut sugar<br />
1/2 teaspoon dried dill week<br />
Olive Oil Spray<br />
<ol>
<li>Rinse salmon fillets in cold water. Marinate in orange juice for 15 minutes. Preheat grill to 450 degrees. Drain fillets and pat dry with paper towels.</li>
<li>Sprinkle lemon juice over fillets. Combine salt, pepper, paprika, cayenne, sugar and dill weed. Sprinke over the salmon and spray oil over herb-coated fillets.</li>
<li>Grill 4-5 minutes per side.</li>
</ol>
<span style="font-size: large;">Broccoli Mushroom Saute</span><br />
Serves 2+ our toddler<br />
1 tsp virgin olive oil<br />
1/4 yellow onion, sliced into long slivers<br />
1 cup shitake mushrooms, sliced long slices<br />
1/2 cup garbanzo beans, cooked, rinsed and drained<br />
1/8 teaspoon sea or kosher salt<br />
pinch ground black peper<br />
1/2 teaspoon dried Italian herbs<br />
1 teaspoon white wine<br />
2 cups broccoli, sliced into 2-3 inch slices<br />
<ol>
<li>Heat pan to medium-high. Add oil, onion, mushrooms, salt, pepper and herbs. Saute 2 minutes, stirring occasionally.</li>
<li>Add wine, beans and broccoli, cover and steam for 2-3 minutes until broccoli is al dente.</li>
</ol>
<br />
<br />
<em>Menu Plan and recipes on this page adapted from <u>The 30-Day Heart Tune-up</u> by Steven Masley, MD</em><br />
<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-56949042095098044282014-12-04T04:13:00.000-08:002014-12-04T04:13:57.223-08:00Best Yet Chicken Enchiladas<div class="ingredient">
<br /></div>
<div class="ingredient">
</div>
<br />
<br />
<li class="ingredient">1 Tablespoons coconut oil</li>
<li class="ingredient">1/2 small onion, peeled and diced</li>
<li class="ingredient">1/2 pound boneless skinless chicken breasts, diced into small 1/2-inch pieces</li>
<li class="ingredient">salt and pepper</li>
<li class="ingredient">1 diced jalepeno (optional)</li>
<li class="ingredient">1 cup black beans (we have them in the freezer because we cook these ahead, if you use canned please drain and rinse)**</li>
<li class="ingredient">4-5 Gluten-Free corn tortillas</li>
<li class="ingredient">1 1/2 cups Mexican-blend shredded cheese (Gabby's are made with dairy free cheese and a bit of coconut milk which tends to make the recipe creamier)</li>
<li class="ingredient">1 batch red enchilada sauce (below), or 1/2 can store-bought enchilada sauce</li>
<li class="ingredient">(optional: 1/4 cup chopped fresh cilantro)</li>
<br />
<div class="ingredient">
DIRECTIONS:</div>
<ol>
<li><div class="ingredient">
Preheat oven to 350 degrees F. </div>
</li>
<li><div class="ingredient">
Prepare your enchilada sauce, if making homemade.</div>
</li>
<li><div class="ingredient">
In large skillet, heat oil over medium-high heat. Add onion and Jalepeno and saute for 3 minutes, stirring occasionally. </div>
</li>
<li><div class="ingredient">
Add diced chicken, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through (you can also use left-over chicken for this recipe). Remove from heat and set aside.</div>
</li>
<li><div class="ingredient">
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 2 tablespoons cheese. Roll up tortilla and place in a greased 9 x 9-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.</div>
</li>
</ol>
<div class="ingredient">
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.</div>
<div class="ingredient">
</div>
<div class="ingredient">
<span style="font-size: large;">Enchilada Sauce</span></div>
<div class="ingredient">
</div>
<div class="ingredient">
<strong>Ingredients:</strong></div>
<div class="ingredients">
1 Tbsp. coconut oil<br />
1 Tbsp. Gluten-Free Flour Blend<br />
1-2 Tbsp. chili powder (some like it hot and some not)<br />
1/4 tsp. garlic powder<br />
1/4 tsp. salt<br />
1/8 tsp. cumin<br />
1/8 tsp. oregano<br />
1 cup chicken stock</div>
<h3 id="directions" style="clear: left;">
Directions:</h3>
<div class="instructions">
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.<br />
<br />
<strong>My recipes are scaled to serve 2-3 but we usually still have left-overs. All our ingredients are Organic and meats assumed to be Pasture/Grass Fed Organic.</strong><br />
<strong></strong><br />
**Beans are great for reducing protein costs and stabilizing blood sugars.<br />
<br />
SERVED WITH OUR <a href="http://what-is-super-salad/" target="_blank">SUPER SALAD</a><br />
<br />
Both recipes adapted from recipes found at: <a href="http://www.gimmesomeoven.com/best-chicken-enchiladas-ever/">http://www.gimmesomeoven.com/best-chicken-enchiladas-ever/</a> </div>
<div class="ingredient">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-44039250468350085972014-12-03T03:16:00.001-08:002014-12-03T03:29:36.779-08:00Italian Pork and Potato Cauliflower CasseroleSince we won't be raising our own meat anymore and good meat protein** is expensive I am looking for ways to create meals that are; low carb, low sugar (moving to no processed sugar), gluten and dairy free. Our 'meat' servings in this country are way more than a person needs. We choose to lower the 'meat' serving size and add more vegetables. Last nights supper was so filling! I converted these recipes some from the original recipes noted.<br />
<br />
**Good meat protein, for us, is Pasture/Grass Fed, Organic, Locally Raised<br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">.</td><td style="padding-bottom: 8px;" valign="top"></td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td><td style="padding-bottom: 8px;" valign="top">NOTE: To make meal prep simpler I combined the onions and bacon from both recipes and cooked them together then divided for the individual recipes and continued each recipe. Instead of simmering the Pork I put it in a casserole and put it in the 350 degree oven for 20 minutes.</td></tr>
</tbody></table>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Italian Pork</span> <br />
<br />
2 tablespoons olive oil<br />
2 tablespoons chopped bacon (we had some shoulder bacon)<br />
2 teaspoons dried chopped sage (or 1 tablespoon fresh)<br />
2 teaspoons dried chopped parsley (or 1 tablespoon fresh)<br />
1 tablespoon chopped dried tomatoes<br />
2 tablespoons chopped onion<br />
1/2 pound sliced pork (I used pork chops)<br />
1/4 cup chicken broth<br />
1/4 cup coconut milk (I used organic canned)<br />
1/8 teaspoon salt<br />
1/4 teaspoon ground black pepper<br />
<br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><ol>
<li></li>
</ol>
</td><td style="padding-bottom: 8px;" valign="top">Heat the oil in a skillet over medium-high heat. Saute the bacon, sage, parsley, dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.</td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td><td style="padding-bottom: 8px;" valign="top">Stir the broth and coconut milk into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.<br />
<br />
<span style="font-size: x-small;">Converted from: </span><a href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=71555&origin=detail&servings=2&metric=false"><span style="font-size: x-small;">http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=71555&origin=detail&servings=2&metric=false</span></a><br />
<br />
<br />
<img alt="tasty recipe for potato cauliflower casserole" src="http://www.organicgardening.com/sites/default/files/recipe-Potato-Cauliflower-Casserole-300.jpg" height="200" style="float: right; height: 300px; margin: 5px; width: 300px;" width="200" /><br />
<span style="font-size: large;">Potato Cauliflower Casserole</span><br />
<br />
1 1/2 cup chopped potato<br />
1 1/2 cup chopped cauliflower<br />
(I used roughly the same volume potatoes as cauliflower)<br />
1 teaspoon Olive Oil<br />
1 ounces bacon, chopped<br />
1/2 med onion, chopped<br />
1/2 cup cheese (I used non-dairy for Gabby)<br />
1/4 cup Coconut milk<br />
<br />
<strong>Directions</strong><strong>1. </strong>Preheat the oven to 350°F.<br />
<br />
<strong>2. </strong>Bring a large saucepan of water to a boil over medium-high heat. Add the potatoes and boil for 15 minutes, or until fork-tender. Remove to a casserole dish; do not drain the water from the pot. Add the cauliflower to the pot and boil for 5 minutes, or until fork-tender. Place casserole with the potatoes.<br />
<br />
<strong>3. </strong>Heat the oil in a small skillet over medium-high heat. Add the onion and bacon and cook, stirring, for 5 minutes, or until soft.<br />
<br />
4. Add the bacon and onion to the casserole dish along with the shredded cheese and coconut milk and stir to mix.<br />
<br />
<strong>5. </strong>Bake for 10-15 minutes, or until heated through and the cheese has melted.<br />
<br />
<span style="font-size: x-small;">Converted from: </span><a href="http://www.organicgardening.com/cook/potato-cauliflower-casserole"><span style="font-size: x-small;">http://www.organicgardening.com/cook/potato-cauliflower-casserole</span></a><span style="font-size: x-small;"> picture also from that source.</span><br />
<br />
<br />
SERVED WITH BROCCOLI AND CARROT COINS ALSO COOKED IN THE POTATO WATER.<br />
<br />
<br />
</td></tr>
</tbody></table>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-60885389392935351782014-09-21T19:21:00.000-07:002014-09-21T19:21:04.870-07:00Eating From The Garden<br />
<br />
Well here's some of the pile I have to work with today. So, for supper today we're having <br />
<br />
<span style="font-size: large;">Tuscan Pasta </span><br />
<br />
Serves 3-4<br />
8 ounces Italian Sausage, browned<br />
4 ounces gluten-free Linguini<br />
2 cups shredded zucchini or other summer squash<br />
1 large, organic carrot, shredded<br />
2 teaspoons olive oil<br />
1 clove garlic, thinly sliced<br />
2 tablespoons plain yogurt (I used Dairy Free Almond Yogurt)<br />
1/3 cup shredded cheddar cheese (I used a non-dairy substitute)<br />
1/4 teaspoon each salt and pepper<br />
<br />
<li>Cook linguine according to package directions. If your squash is frozen and thawed, in a sieve or colander, drain the zucchini, squeezing to remove excess
liquid. Pat dry. </li>
<br />
<li>In a large skillet, brown meat, remove to bowl, saute carrot and zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until vegetables are
tender, add meat back to vegetable mixture.</li>
<br />
<li class="nobullet">Transfer to a large bowl. Add the yogurt, cheese, salt and
pepper.</li>
<br />
<li class="nobullet">Drain linguine; add to zucchini mixture and toss to coat.
</li>
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-782123943528766132014-09-21T19:18:00.001-07:002014-09-22T04:45:56.043-07:00Fall Menu Plan - September <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iHKhPr4SesKN3igUwhO8UTHvfmCQCmbk7phyZFCfcS1dCZ3U-wyCXZRGtt3-5z49lb_cDThTspl3tmvrvSzh-Y_lh2YhO5EkPgDuSnrQPPu7y8IyzfKn7URZVtLp_23_mLWMTmfgO4Y/s1600/steak.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iHKhPr4SesKN3igUwhO8UTHvfmCQCmbk7phyZFCfcS1dCZ3U-wyCXZRGtt3-5z49lb_cDThTspl3tmvrvSzh-Y_lh2YhO5EkPgDuSnrQPPu7y8IyzfKn7URZVtLp_23_mLWMTmfgO4Y/s1600/steak.jpg" height="200" width="200" /></a></div>
<br />
<br />
Greetings everyone! Grandma Farmer is back! I will be blogging about meal planning with meals for two that are also child friendly. Why? Well Grandma and Grandpa Farmer are parenting our almost 2 year old granddaughter. Our hope is to touch her pallet with a variety of foods and vegetables. We are also eating as organic as possible on our tight budget. The other obstacle to healthy eating around here is Grandma Farmer and Gabby are both Gluten-Intolerant AND Gabby is Dairy intolerant (Casin).<br />
<br />
If that is not enough Gabby's main joints are all double jointed, she has restrictive airway disease (potential asthma due to cigarette smoke exposure) and was exposed to drugs in utero. Sound hopeless? We don't think so. Gabby is an amazing person and our goal is to make her the best she can be while teaching her about the love of her FATHER GOD and her SAVIOR JESUS CHRIST.<br />
<br />
We live on a small acreage (10 acres) and are passionately against and GMO products for us, our pets and our livestock. We raise much of our own food (crazy about gardening), purchase locally and organic when we can.<br />
<br />
We plan to share our journey with you and hope you'll be able to glean from what we discover as we go along.<br />
<br />
Here's our menu plan for the rest of September:<br />
<br />
<b>Monday:</b> Goodstuff Casserole, Broccoli Corn Bake<br />
<br />
<b>Tuesday:</b> Sesame Wild Caught Salmon, Stir-fried Organic Vegetables<br />
<br />
<b>Wednesday:</b> Tuscan Chicken Stew<br />
<br />
<b>Thursday:</b> Broccoli, Beef, Potato Bake, Carrot Coins<br />
<br />
<b>Friday:</b> Roast Chicken, Carrots, & Potatoes (Crock-pot)<br />
<br />
<b>Saturday:</b> Cabbage Beef Buns<br />
<br />
<b>Sunday:</b> Grilled, Marinated Steak (our own), Baked Potatoes, Salad<br />
<br />
<b>Monday:</b> Chicken Tenders, Broccoli/Cauliflower/Carrots<br />
<br />
<b>Tuesday:</b> Goulash, Beets<br />
<br />
Recipes to follow!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iHKhPr4SesKN3igUwhO8UTHvfmCQCmbk7phyZFCfcS1dCZ3U-wyCXZRGtt3-5z49lb_cDThTspl3tmvrvSzh-Y_lh2YhO5EkPgDuSnrQPPu7y8IyzfKn7URZVtLp_23_mLWMTmfgO4Y/s1600/steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iHKhPr4SesKN3igUwhO8UTHvfmCQCmbk7phyZFCfcS1dCZ3U-wyCXZRGtt3-5z49lb_cDThTspl3tmvrvSzh-Y_lh2YhO5EkPgDuSnrQPPu7y8IyzfKn7URZVtLp_23_mLWMTmfgO4Y/s1600/steak.jpg" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-60534643483488568042014-05-22T00:30:00.000-07:002014-05-30T05:41:21.931-07:00Strawberry Rhubarb Chrisp<div class="ERSIngredientsHeader ERSHeading">
<br />
<img alt="Strawberry Rhubarb Crisp, I made in this afternoon! I had some rhubarb had to use it up." class="_46-i img" height="320" src="https://scontent-a-ord.xx.fbcdn.net/hphotos-xpf1/t1.0-9/s526x395/10371999_660056034070513_502727343294567598_n.jpg" style="left: 0px; top: 0px;" width="320" /><br />
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 cup sugar</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons cornstarch</li>
<li class="ingredient" itemprop="ingredients">4 cups cut up rhubarb</li>
<li class="ingredient" itemprop="ingredients">2 cups cut up strawberries</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla extract</li>
<li class="ingredient" itemprop="ingredients">1 cup certified gluten-free oats</li>
<li class="ingredient" itemprop="ingredients">1/4 cup Grandma Farmer's Better Than Wheat Flour Blend</li>
<li class="ingredient" itemprop="ingredients">1/4 cup brown sugar</li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon ground pumpkin pie spice</li>
<li class="ingredient" itemprop="ingredients">1/4 cup butter (or dairy free substitute), cut into cubes</li>
</ul>
<div class="ERSClear">
Instructions</div>
<div class="ERSInstructions">
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 375 degrees F.</li>
<li class="instruction" itemprop="recipeInstructions">In a large bowl, whisk together the granulated sugar and cornstarch. Stir in the rhubarb, strawberries, and vanilla. Pour into an 8 x 8-inch baking pan.</li>
<li class="instruction" itemprop="recipeInstructions">Stir together the oats, flour, brown sugar, and pumpkin pie spice. Using a pastry cutter, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.</li>
<li class="instruction" itemprop="recipeInstructions">Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.</li>
<li class="instruction" itemprop="recipeInstructions">Bake in preheated oven for 30-40 minutes, or until the fruit is hot and bubbly.</li>
<li class="instruction" itemprop="recipeInstructions">Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.</li>
</ol>
</div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
NOTE: If you do not need to be Gluten or Dairy free substitute evenly with regular flour, oats and butter.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-60143071554664022014-05-21T00:30:00.000-07:002014-05-21T00:30:00.923-07:00Toddler Size Chicken Pot PiesI don't have an actual recipe for you today, just a technique! <br />
<br />
I don't know about you but I often need a quick lunch for Gabby and sometimes a lunch that I can take for me when I go out with the girls, etc. Being Gluten-Intolerant is sometimes a problem but if have something to take along then, well, it's no longer a problem. I can just add a drink and take one of these little pies and my own salad and I'm good to go.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32e-_VkvJ_KXCiOqs_sit0rr9OylegMOQb2BYH6Oy1MC6xkYQLfdFfNKQniokY-3Tgq5T4fCCJEKZ1I2mUA-w-g_DTYBcJMVM91Gm3AvfDX81Ur1laQFCN-cFZdCOaYNf-vVfmj1wObc/s1600/IMG_3213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32e-_VkvJ_KXCiOqs_sit0rr9OylegMOQb2BYH6Oy1MC6xkYQLfdFfNKQniokY-3Tgq5T4fCCJEKZ1I2mUA-w-g_DTYBcJMVM91Gm3AvfDX81Ur1laQFCN-cFZdCOaYNf-vVfmj1wObc/s1600/IMG_3213.JPG" height="213" width="320" /></a></div>
<br />
Here's the pan I used. I also use these pans to make sandwich buns for myself. This would also make perfect individual sweet pies and I plan to try this tomorrow.<br />
<br />
MAKE YOUR PIE CRUST<br />
<br />
Use the pie crust recipe you use for any pie you make. I refrigerate mine for at least an hour.<br />
<br />
MAKE YOUR CHICKEN GRAVY MIX<br />
<br />
You can use any left-over chicken you have, chicken you've picked off the bones when you make stock or just a couple of legs cooked up in some water (make broth for the recipe by adding a couple carlic cloves, some onion, the leaf ends of a couple stalks of celery). Dice up the chicken.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aNNI-e77xYFS9qZvZsbBGTe4F3sfe5ElJuI2VFdBQ3ijAa0Y4kB8C1T_5dvCsURCtrbO6BMczGbV849ytbKUbw0Y7cndvJOvyruw__M9bYwlfkjCCqMN3AOnrQLpTPZdJcnonZg5Oyc/s1600/IMG_3214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aNNI-e77xYFS9qZvZsbBGTe4F3sfe5ElJuI2VFdBQ3ijAa0Y4kB8C1T_5dvCsURCtrbO6BMczGbV849ytbKUbw0Y7cndvJOvyruw__M9bYwlfkjCCqMN3AOnrQLpTPZdJcnonZg5Oyc/s1600/IMG_3214.JPG" height="213" width="320" /></a></div>
<br />
<br />
I used some left-over peas and carrots and a bit of left over mashed potatoes that helped to thicken the broth. I put some coconut oil in the bottom of a pan added some finely diced Broccoli stocks (if you are like me you want to use those stalks some how...you paid for them), 2 green onions that needed used up, and a diced cheek from a large red pepper although you can use green (a pepper has 4 cheeks, just slice one off and dice it reserving the rest). You can also use corn but I tend to have issues with corn so I leave it alone. Cook up the raw veggies until tender then add some flour of your choice whisked in some chicken broth and make the gravy.<br />
<br />
Roll out the dough. I used the top of a wide-mouth quart jar to cut out the pie crust and tops and it worked perfectly. Add a couple tablespoons of gravy after you put the bottom in the pan and add the lid. I baked these for about 20 minute at 350 degrees.<br />
<br />
Serve them hot today, let them cool and put the remainder in the freezer for a quick lunch.<br />
<br />
Gabby loved them! She gobbled it up then she gave me one of those great big GABBY SMILES!<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-9098891579444690802014-05-19T19:47:00.001-07:002014-05-19T19:49:08.406-07:00Chicken, Asparagus and Bacon<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWU266pXVV7CmgD0BjVmGSFztI5wPTQVN5vTzvzJAAVs6I4BHQZmGcUq-cE_bocT76ZEmJUTzYvQQA8If8_AvpElzU5csSR9Z2z1Q2qurnIDLmdiesZKF4PSFeqUhNH78WFGNYgeys1M/s1600/IMG_3211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWU266pXVV7CmgD0BjVmGSFztI5wPTQVN5vTzvzJAAVs6I4BHQZmGcUq-cE_bocT76ZEmJUTzYvQQA8If8_AvpElzU5csSR9Z2z1Q2qurnIDLmdiesZKF4PSFeqUhNH78WFGNYgeys1M/s1600/IMG_3211.JPG" height="213" width="320" /></a></div>
<br />
<ul>
<li>1/2 pound asparagus spears, trimmed</li>
<li>2 slices bacon, coarsely chopped</li>
<li>1 large boned chicken breast half, sliced into 4 pieces</li>
<li>salt & pepper</li>
<li>1 medium yellow summer squash, halved lengthwise, seeded, and cut into 1/2-inch pieces</li>
<li>3/4 chicken stock</li>
<li>2 tablespoons dry white wine</li>
<li>1 tablespoons flour (I use my gluten-free blend)</li>
<li>1/4 teaspoon finely shredded lemon peel</li>
</ul>
<ol>
<li>Cook asparagus in a small amount of boiling water about 3 minutes. Drain. Immediately plunge asparagus into ice water to stop cooking.</li>
<li>In skillet cook bacon over medium heat until crisp. Remove with slotted spoon and drain on paper towel. Reserving 1 tablespoon drippings in skillet.</li>
<li>Sprinkle chicken with salt and pepper. Cook chicken in skillet with drippings about 5 min on each side over med-high heat. Remove from skillet and keep warm.</li>
<li>Add squash to skillet and cook for 3 minutes, stirring occasionally. </li>
<li>In a bowl whisk flour and broth with lemon peel. Add to skillet. Cook and stir until thickened. Add asparagus and chicken. Cover and cook about 6 minutes on med heat. Sprinkle with bacon.</li>
</ol>
We added a sliced baked sweet potato to our plates. Serves TWO. It was a marvelous supper!<br />
<ol>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-64472698284872284442014-05-19T19:41:00.000-07:002014-05-19T19:41:36.172-07:00Salmon Rice Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUlwnfTPTCBjp4K7j8BVOWtfQXAsnuSWaSvbAzz01Bd8pej284TgylJn5uCugzGDudBzcVpkXhwcY7KqS3cL2P2wOxrfCXes3RLxLpvu41V8NFHO3zprLVaeAJ65hfVoNnmBzaOphZWo/s1600/IMG_3209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUlwnfTPTCBjp4K7j8BVOWtfQXAsnuSWaSvbAzz01Bd8pej284TgylJn5uCugzGDudBzcVpkXhwcY7KqS3cL2P2wOxrfCXes3RLxLpvu41V8NFHO3zprLVaeAJ65hfVoNnmBzaOphZWo/s1600/IMG_3209.JPG" height="213" width="320" /></a></div>
<br />
<br />
This quick salad can be whipped up in no time with some left-over cooked salmon, veggies and rice. Can be served warm or cold.<br />
<br />
<ul>
<li>1/2 pound wild-caught Alaskan Salmon fillets</li>
<li>2 cup cooked rice</li>
<li>2 cups organic or naturally grown peas (and carrots, broccoli, red onions, etc)</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>1 1/2 teaspoon white wine vinegar</li>
<li>2 teaspoon fresh or 1 teaspoon dried dill weed</li>
<li>salt and pepper to taste</li>
</ul>
<ol>
<li>Season salmon fillets to taste with salt, pepper lemon juice and half the dill. Cook in in butter and coconut oil in skillet over med-low heat. cook fish for 5-6 minutes on each side. Salmon is cooked when it is firm to the touch and flakes easily with fork. Flake the salmon with fork into pieces. Set aside to cool.</li>
<li>In a bowl, whisk oil, vinegar, remaining dill, salt and pepper. </li>
<li>In separate bowl combine cooked rice, veggies, salmon and dressing. Toss to combine.</li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-88165073538236533252014-05-11T13:49:00.002-07:002014-05-11T13:49:52.135-07:00Oatmeal Chocolate Chip Cake<div class="separator" style="clear: both; text-align: center;">
This cake was a favorite when all my kids were home.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
1 3/4 cups boiling water<br />
1 cup uncooked gluten-free Oats (reg if you don't need GF)<br />
Combine and let let 10 minutes<br />
<br />
1 cup Brown sugar, lightly packed<br />
1 cup sugar<br />
3 large eggs (only 2 if you are not making GF)<br />
1/2 cup butter (or substitute if dairy free), softened<br />
Cream together<br />
<br />
Sift together the following:<br />
1 3/4 cups Grandma Farmers Better Than Wheat Flour (or regular flour if you are not GF)<br />
1 teaspoon Guar Gum (omit if not following the GF recipe)<br />
1 teaspoon soda<br />
1/2 teaspoon salt<br />
1 tablespoon cocoa<br />
<br />
Add flour and the following to the egg mixture<br />
6 ounces chocolate chips<br />
1/3 cup chopped walnuts<br />
<br />
Pour into 9x12 prepared pan, sprinkle top with 6 more ounces of chocolate chips and 1/2 cup additional chopped walnuts.<br />
<br />
Place in preheated 350 degree oven and bake for 40 minutes.<br />
<br />
No frosting needed. You could dust with powdered sugar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-11311044563589068602014-04-23T06:51:00.000-07:002014-04-23T06:51:50.535-07:00Great Learning Tools for Kids!<div class="mbs _5pbx userContent" data-ft="{"tn":"K"}">
Timberdoodle was one of my favorite go to places for learning tools kids love! This family does it! Now they have wonderful curriculum kits for all ages. Many of the cool toys I've gotten for Gabby has come from this great family business. The bonus is that they also price match so support a family business vs amazon and get faster shipping and better customer support! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-69634486550165581062014-04-15T10:49:00.000-07:002014-04-15T16:06:52.039-07:00Parsley DumplingsServes 2-3<br />
<br />
2-3 cups Grandma Farmers Gluten-Free Flour Blend<br />
1 teaspoon kosher salt<br />
2 large eggs<br />
2 tablespoons chopped fresh parsley<br />
1 1/2 tablespoons butter<br />
Black Pepper to taste<br />
<br />
<ol>
<li>Bring a pot of water to a boil</li>
<li>In a large bowl, whisk together the flour and salt. In another bowl whisk together 1 cup water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.</li>
<li>Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water, it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water. Allow the dough to fall through the holes into the water. Let cook for two minutes then remove the dumplings with a slotted spoon onto a sheet pan. Repeat with remaining dough. (reserve 1 cup of cooked dumplings for making German Dumpling Soup).</li>
<li>In a large skillet over med-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Transfer to platter and serve immediately.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-54840432641665245182014-04-15T10:39:00.002-07:002014-04-15T16:07:34.614-07:00Lamb Schnitzel with Mushroom Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODWDKZHf4OIpKlN7QqLhtKornhD8h80LTLte5ivt_f49vNKMH4tegfxDjk2LbrWeKYkUmOeaqLkDT1kgbEzY7GdjzvFLVMbrkdz83bYe6osx2bdHpUGCHw6xWGjBJIh0GVR984q1TH8Y/s1600/IMG_2995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODWDKZHf4OIpKlN7QqLhtKornhD8h80LTLte5ivt_f49vNKMH4tegfxDjk2LbrWeKYkUmOeaqLkDT1kgbEzY7GdjzvFLVMbrkdz83bYe6osx2bdHpUGCHw6xWGjBJIh0GVR984q1TH8Y/s1600/IMG_2995.JPG" height="213" width="320" /></a></div>
<br />
<br />
Gluten-Free Serves 2<br />
<br />
2 Lamb Shoulder Steaks<br />
1/3 Gluten-Free Flour Blend<br />
1 large egg, beaten<br />
1/2 cup gluten-free bread crumbs (plain)<br />
Kosher salt and pepper, to taste<br />
2 tablespoons liquid coconut oil<br />
1 tablespoons butter<br />
4 ounces sliced Bella mushrooms<br />
1 clove garlic, chopped<br />
1/2 cup chicken broth (homemade stock the best)<br />
1 teaspoon Worcestershire sauce<br />
1/4 cup sour cream (homemade or Daisy)<br />
1 tablespoon chopped fresh parsley (opt garnish<br />
<br />
<ol>
<li>Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season with a generous pinch of salt and pepper, the beaten eggs with 2 tablespoons of water (combined) in another, and finally the breadcrumbs in the third. Dredge the lamb steaks in the flour, then the egg wash, then the bread crumbs. Set aside.</li>
<li>In a large skillet over medium heat, add the oil. When the oil is hot, add the steaks and cook until it is golden brown and crispy, about 4 minutes per side. Drain on towels and keep warm while you make the sauce. (You want the lamb to be pink inside or it will not be tasty).</li>
<li>In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minuets and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnish with parsley.</li>
</ol>
Great served with <a href="http://grandmafarmer.blogspot.com/2014/04/parsley-dumplings.html" target="_blank">Fried Parsley Dumplings</a>!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-50365337156109259862014-04-08T13:16:00.001-07:002014-04-15T10:50:24.297-07:00April - Menu Eight<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fff1ee; line-height: 21.55px;"><b>All my recipes are Gluten-Free any scaled to serve 2-3, so double if need be. Most of my recipes are also dairy free. If you don't see a recipe highlighted it means that I haven't gotten time to add it yet! Come back, I'll get them on soon!</b></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fff1ee; line-height: 21.55px;"><b><br /></b></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Palm Sunday:</b> </span><a href="http://grandmafarmer.blogspot.com/2014/03/crockpot-pork-chops.html" style="background-color: #fff1ee; line-height: 21.55px; text-decoration: none;" target="_blank"> </a>Brats<span style="background-color: #fff1ee; line-height: 21.55px;">, Sauerkraut & Potatoes, Cole Slaw</span></span><br />
<span style="background-color: #fff1ee; line-height: 21.55px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Passover Monday:</b> <a href="http://grandmafarmer.blogspot.com/2014/04/lamb-schnitzel-with-mushroom-sauce.html" target="_blank">Lamb Schnitzel with Mushroom Gravy</a></span>, <a href="http://grandmafarmer.blogspot.com/2014/04/parsley-dumplings.html" target="_blank">Parsley Dumplings</a>, Roasted Asparagus, Candied Carrot Coins, Lemon Bundt Cake with fresh Strawberries.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" /><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Tuesday</b>: </span><span style="background-color: #fff1ee; line-height: 21.55px;">Parmesan Chicken, Vegetable Stir-Fry</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" /><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Wednesday</b>: Spaghetti, Salad</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Thursday</b>: Irish Stew, Muffins</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" /><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Friday:</b> Shrimp Salad, Coconut Cake</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" /><span style="background-color: #fff1ee; line-height: 21.55px;"><b>Saturday:</b> Chicken Alfredo Pizza</span></span><br />
<span style="background-color: #fff1ee; font-family: Arial, Helvetica, sans-serif; line-height: 21.55px;"><br /></span>
<span style="background-color: #fff1ee; font-family: Arial, Helvetica, sans-serif; line-height: 21.55px;"><b>Resurrection Sunday:</b> Roast Chicken and Vegetables, Strawberry Peach Pie</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" />
<span style="background-color: #fff1ee; line-height: 21.55px;"><b>Monday</b>: Low Carb <a href="http://grandmafarmer.blogspot.com/2014/03/shephards-pie-low-carb.html" target="_blank">Shephard's Pie</a>, Peas and Carrots</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" />
<span style="background-color: #fff1ee; line-height: 21.55px;"><b>Tuesday: </b></span><a href="http://grandmafarmer.blogspot.com/2014/03/chicken-with-beans-stew.html" style="background-color: #fff1ee; line-height: 21.55px; text-decoration: none;" target="_blank"> </a><span style="background-color: #fff1ee; color: #313131;"><a href="http://grandmafarmer.blogspot.com/2013/08/szechuan-noodles-with-chicken-and.html" target="_blank">Szechuan Noodles with Chicken and Broccoli</a></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" />
<span style="background-color: #fff1ee; line-height: 21.55px;"><b>Wednesday:</b> </span><span style="background-color: #fff1ee; line-height: 21.55px;"> S<a href="http://grandmafarmer.blogspot.com/2012/09/salmon-cakes.html" target="_blank">almon Cakes</a>, Sweet Potato Fries</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" />
<span style="background-color: #fff1ee; line-height: 21.55px;"><b>Thursday</b>: <a href="http://grandmafarmer.blogspot.com/2012/12/turkey-pasta-asparagus-casserole.html" target="_blank">Chicken Asparagus Pasta Casserole</a>, Carrot Coins</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" />
<span style="background-color: #fff1ee; line-height: 21.55px;"><b>Friday:</b> <a href="http://grandmafarmer.blogspot.com/2014/03/cowboy-chili.html" target="_blank">Cowboy Chili</a>, <a href="http://grandmafarmer.blogspot.com/2014/03/herbed-cheese-biscuits.html" target="_blank">Herbed Cheese Biscuits</a></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fff1ee; line-height: 21.55px;"><br /></span>
<span style="background-color: #fff1ee; line-height: 21.55px;"><b>Saturday</b><i>:</i> Vegetable Chicken Calzones</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: #fff1ee; line-height: 21.55px;" /></span>
<span style="background-color: #fff1ee; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.55px;"><br /></span>
<br />
<span style="background-color: #fff1ee; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.55px;"><br /></span>
<span style="background-color: #fff1ee; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21.55px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-23116087163575033402014-03-31T14:25:00.002-07:002014-03-31T14:25:47.572-07:00Salisbury Steak<br />
<img src="http://static.thepioneerwoman.com/cooking/files/2012/03/plate31.jpg" /><br />
Giving credit where credit is due I think that the Pioneer Woman hit the nail on the head with her <a href="http://thepioneerwoman.com/cooking/2012/03/salisbury-steak-mashed-potatoes-and-peas/" target="_blank">Salisbury Steak Dinner</a>.<br />
<br />
Click the link to get her recipes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-8959423373255556832014-03-31T14:20:00.001-07:002014-04-01T03:46:25.181-07:00Chicken Coleslaw<div class="h-4strong" style="background: white; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-line-height-alt: 14.4pt; vertical-align: baseline;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJN1IxfFr9RJBVApURMSxjsUlz8uwSiTM2VGia3312VeFQPxiLPaYM7Njr5Bc_BJCvz8YnBF1bKslTx8uJERFoOqZlSsv1XT02gCjOBJsfK6QlbvcJlHegsbpp2dOAQF5wU0Jy6ReLx8/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJN1IxfFr9RJBVApURMSxjsUlz8uwSiTM2VGia3312VeFQPxiLPaYM7Njr5Bc_BJCvz8YnBF1bKslTx8uJERFoOqZlSsv1XT02gCjOBJsfK6QlbvcJlHegsbpp2dOAQF5wU0Jy6ReLx8/s1600/IMG_2915.JPG" height="213" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #373737; font-family: Arial;"><i>Another great Gluten-Free Meal!</i></span></div>
<b><span style="color: #373737; font-family: Arial; font-size: 15.0pt;"><br /></span></b>
<b><span style="color: #373737; font-family: Arial; font-size: 15.0pt;">Ingredients</span></b></div>
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</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">2 tablespoons soy sauce<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1 tablespoon vinegar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1 Tbsp. brown sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1 clove garlic, minced<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1/2 tsp dry mustard<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1/2 tsp. fresh ginger, grated<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">ground black pepper, to taste<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">11/2 teaspoon sesame oil<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1 tablespoon coconut oil, melted<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">4 ounces gluten free spaghetti
noodles<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1/3 c. chopped celery (chopped
diagonally)<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1 small-sized onion, thinly sliced</span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">2 c. finely shredded cabbage<o:p></o:p></span><br />
<span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;"> 1/4 cup red pepper, julianed</span></div>
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<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">1-2 cups shredded, cooked chicken<o:p></o:p></span></div>
<div class="MsoNormal" id="zlrecipe-instructions" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin: 0in 12pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #373737; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">½ cup toasted, slivered almonds (opt)<o:p></o:p></span></div>
<div class="h-4strong" id="zlrecipe-instructions" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 12pt 0in; vertical-align: baseline;">
<b><span style="color: #373737; font-family: Arial; font-size: 15.0pt;">Instructions<o:p></o:p></span></b></div>
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<br />
<ol>
<li><span style="color: #373737; font-family: Symbol; font-size: 10pt; line-height: 18pt; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #373737; font-family: inherit; font-size: 11.5pt; line-height: 18pt; text-indent: -0.25in;">In a small bowl combine soy sauce,
brown sugar, garlic, ginger and black pepper. Set aside. </span></li>
<li><span style="color: #373737; font-family: inherit; font-size: 11.5pt; line-height: 18pt; text-indent: -0.25in;"> Heat Sesame and remaining coconut oil
in a large wok or skillet. Add celery, red pepper and onion and saute for about 1-2 minutes
or until onions start to become soft and transparent. Add cabbage and saute an
additional minute. </span></li>
<li><span style="color: #373737; font-family: inherit; font-size: 11.5pt; line-height: 18pt; text-indent: -0.25in;"> Toss noodles and soy sauce mixture
with the vegetables over medium-high heat for an additional 2-3 minutes or
until noodles are heated through. </span></li>
<li><span style="color: #373737; font-family: inherit; font-size: 11.5pt; line-height: 18pt; text-indent: -0.25in;"> Add Almonds just before serving.</span></li>
</ol>
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<span style="color: #373737; font-family: inherit; font-size: 11.5pt; mso-bidi-font-family: Arial;">Serve with Stir-Fried Snow Peas</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-567398923111638311.post-15062193535738801462014-03-29T03:38:00.002-07:002014-03-29T03:38:49.344-07:00Shephard's Pie - Low Carb<span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1 head cauliflower, roughly chopped</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1 stalks celery, finely chopped</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1 1/2 bell peppers, large dice (use variety of colors)</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma;"><span style="font-size: 12px;">1 pint jar tomatoes</span></span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1 small onion, chopped</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1 clove garlic</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1/2 pound ground beef </span><br />
1 cup cooked Kidney Beans<br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1/3 cup fresh parsley, finely chopped and loosely packed</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">2 tablespoons apple cider vinegar, to taste</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">1/4 cup homemade beef broth </span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">extra virgin olive oil</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">salt</span><br style="font-family: Verdana, Arial, Tahoma; font-size: 12px;" /><span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">pepper</span><br />
<span style="font-family: Verdana, Arial, Tahoma; font-size: 12px;"><br /></span>
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1. Preheat oven to 450° F.</div>
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2. Place 1 rimmed baking sheet to preheat in the oven. (optional, but helps cook the veggies faster and gives them a nice roasted bottom.)</div>
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3. Take chopped cauliflower and toss it in a large bowl with 1-2 tbsp extra virgin olive oil. Add in d salt. Toss to coat.</div>
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4. In another bowl, toss the tomatoes, onion, and peppers in a tbsp of extra virgin olive oil, salt and freshly ground pepper.</div>
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5. Once oven is heated, take out baking sheet and line with parchment paper, if desired. Place in an even layer the cauliflower on one side and the rest of the veggies on the other.</div>
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6. Bake until nicely roasted, about 20-25 minutes.</div>
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7. While baking, saute garlic in extra virgin olive oil over medium heat. Add celery and cook until slightly softened.</div>
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8. Add in beef and brown, adding salt and pepper to taste. Add cooked beans to beef.</div>
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9. Once veggies are done, remove them (except for cauliflower) from their baking sheets and add to the beef mixture. Pour in broth and vinegar and simmer until cooked down slightly. Stir in parsley.</div>
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10. While mixture is cooking down, place the cauliflower in a high-powered blender or food processor and puree. You may need to add more salt at this point.</div>
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11. Pour into 8″ pie plate and top with the roasted cauliflower puree.</div>
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12. Bake at 375° for 15-25 minutes or until heated and the topping has a golden colour. </div>
Unknownnoreply@blogger.com0