Showing posts with label Gluten-Free Recipes. Show all posts
Showing posts with label Gluten-Free Recipes. Show all posts

Saturday, March 29, 2014

Unstuffed Cabbage Casserole

1 small onion, diced
2 cloves garlic, minced
1/4 red pepper, chopped in 1" pieces
2 cups shredded cabbage
8 ounces grass-fed, ground beef (1/2 pound)
1 pint jar tomatoes
1 tablespoon pure apple cider vinegar
Salt and pepper to taste
Extra Virgin Olive oil


  1. Lightly grease casserole dishes with extra virgin olive oil.
  2. Sauté  the onions in extra virgin olive oil until translucent and edges browned. Add in red pepper and 1 clove garlic, sauté until softened. Remove from heat and transfer to a bowl.
  3. Return pan to the stove and sauté the remaining garlic and beef, cook until beef is browned add more Olive oil if necessary.
  4. Season beef with salt and coarsely ground black pepper to taste (I used about 1/4 tsp of each). Drain excess moisture/fat if desired.
  5. Layer the ingredients starting with shredded cabbage, then the onion and pepper mixture then the ground beef in a 9x9 inch casserole.  Repeat until all the ingredients are used.
  6. Add the apple cider vinegar to the tomatoes, add salt and pepper as needed and pour over the casserole. 
  7. Bake for 45 minutes at 350°F. or cook in slow cooker on low for 3-4 hours.
  8. Great served with carrots or green beans.

Saturday, August 10, 2013

Peach Cake

It's a perfect time of the year to enjoy such a nice cake!  Of course, whenever I find a recipe that I think will be lovely I have to adapt it so, sorry Barefoot Contessa, this recipe is now GLUTEN-FREE!

Picture of Fresh Peach Cake Recipe
picture from www.foodnetwork.com

Fresh Peach Cake

1 stick unsalted butter, at room temperature
1 1/2 cups sugar, divided
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 scant cups 'Better Than Wheat' Gluten-Free Flour Blend
1/2 teaspoon Guar Gum
1/2 teaspoon Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted and sliced
3/4 cup chopped pecans.

Wednesday, September 26, 2012

Busy Day Lasagna

Occasionally I look through my frig for what I like to call a Buffet Menu Idea (group of left-overs) or for things that need to be used up.  Today I found a partial jar of pasta sauce and some ricotta cheese. I also had some Italain Sausage in the freezer that I had purchased for a meal that didn't happen and some miscellaneous veggies that needed using.  I hate wasting food!

Here's what I came up with.  This recipe serves 2-4 so multiply it for your family.

12 ounces pasta sauce
1 cup water
2 large cloves garlic, minced (can use three cloves of your pickled garlic)
1/2 teaspoon dried oregano
1-2 cups gluten-free noodles (use penne {tube} or other curly pasta so the sauce sticks to the noodles)
1/2 cup Ricotta Cheese  (can substitute cottage cheese)
8 ounces bulk Italian Sausage (ground beef works)
8 ounces vegetables (brocolli, cauliflower, zuchinni, carrots), cut in bite size pieces
1 1/2 tablespoons chopped fresh basil (or 3/4 tablespoon dried)
3/4 cup Italian cheese blend (or 1/2 cup Mozzarella and 2 tablespoons Parmesan)
  1. Crumble the Italian sausage into a large skillet and cook 5 minutes or until done, stirring occasionally.
  2. Stir in spaghetti sauce, water and garlic.  Bring to boil.
  3. Add your vegetables. (if your veggies are pre-cooked left-overs add at the end)
  4. Stir in noodles; cover.
  5. Cook sauce on medium-low heat for 9-12 minutes or just until noodles are tender, stirring occasionally.  Remove from heat; stir.
  6. Mix ricotta and basil; drop spoon fulls over the noodle mixture.  Sprinkle with remaining cheeses; cover.  Let stand 5 minutes until cheese is melted.



Saturday, August 4, 2012

Day Two - Low Carb Fast Menu Plan


Classic Regular



We are assuming you are purchasing LOCALLY GROWN food products!





Breakfast
  • 3 farm fresh, free-range, organically raised, Large Eggs with 1 cup organic spinach and 1 cup sliced raw mushrooms plus optional herbs and cheese.  Saute spinach and mushrooms.  Remove from pan and cook eggs as for omelet adding vegetables, herbs and cheese before folding over. You can also scramble the eggs directly into the spinach and mushrooms.    Serves ONE
  • Cranberry Flax Muffin 
Snack
    1 slice nitrate free deli ham and some cheese
    Green Juice Smoothie
Lunch
Snack
  • 1/8 small cantaloupe or other melon (not watermelon) - Be sure you wash the melon very carefully before you cut it open.
  • 1/2 cup cottage cheese, if you can do dairy
Supper

Thursday, August 2, 2012

Day One Low Carb Fast Menu

Today's Low Carb Menu:

Breakfast:
Serves One:
1 tablespoon coconut oil
1/4 cup chopped asparagus
2 large crimini mushrooms chopped
1 slice nitrite free bacon
2 large farm fresh, free-range eggs, beaten
2 tablespoons shredded cheddar (optional)

Cut up bacon and fry in pan until done, drain bacon fat and add coconut oil, add mushrooms and asparagus and saute on medium heat for 2 minutes or until asparagus is tender crisp.  Add beaten eggs and scramble.  Remove from heat and stir in cheese, if using.

Snack:
Green Juice Smoothie

Lunch
Serves One: Salad made with 4 cups chopped romaine or other dark green lettuce (i.e. not iceberg), half an avocado, and 4 oz cooked chicken meat, with Vinaigrette dressing such as Sweet and Sour Lime Dressing: 1 T lime juice (from a bottle is fine), 1 t water, 2 T extra virgin olive oil, Seasonings to taste, Sweetener (stevia or honey) to taste.  1. Put lime juice and water in bowl. Add sweetener to the tanginess level you want. 2. Add salt and pepper.  Whisk together to dissolve the salt.  3. Whisk in the olive oil.

Snack:
Serves One: 1 Apple with Peanut Butter
 Supper:
Serves Two:
1/4 pound Ground Beef Patty or Steak, each serving
1 cup Green Beans, each serving
1 cup Mushrooms and Peppers, each serving
Recipe: 1 cup chopped red Bell pepper, 8 oz sliced mushrooms, 2 cloves garlic, 1 t dried thyme or 1 T fresh thyme, 2 T dry white wine or chicken stock, small amount of olive oil to coat pan

Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.

Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.

Saturday, June 30, 2012

Sweet Potato Fries

Sweet Potato Seasoning Mix

1 tablespoon each: Cumin, Dried Cilantro, Dried Oregano, Garlic Powder, Salt;  Two tablespons Dried Parsley, 1 teaspoon Black Pepper, and 2 tablespoons Brown Sugar (opt).  Mix together and sort in air tight container.





Shared from: http://www.facebook.com/30DayGourmetFreezerCooking  Get their great Kindle or Nook ebooks!

Assembly Directions:Mix all the seasonings together in a bowl. Store in an airtight container.
Serving Directions for Potatoes:One recipe is enough to coat 3 pounds of sweet potatoes. This will serve 9 to 12 people.
For every 3 to 4 servings use:
1 pound sweet potatoes
2 T. olive oil
4-1/2 t. seasoning mix.

Wash potatoes. Peel potatoes and cut into 1/4 inch match-sticks. Place potatoes in a medium or large bowl. For each pound of sweet potatoes, drizzle with 2 T. oil. Stir potatoes to thoroughly coat with oil. For each pound of sweet potatoes, sprinkle 4-1/2 t. of the seasoning mix. Stir to mix.

To grill potatoes using a vegetable grilling plate:
Heat grill to medium-high heat (around 425 degrees). Place the grilling plate on the grill while grill is heating to the correct temperature. Place the potatoes on the vegetable plate. Cook for about 15 to 20 minutes or until potatoes are lightly browned turning the potatoes every 4 or 5 minutes.

To cook potatoes in an oven: Heat oven to 425 degrees. Arrange the fries on a baking sheet in a single layer so that none of the fries are touching. Bake for 30 minutes turning the fries after 15 minutes. Fries should be crisp when done.

Nutritional Info: seasoning mix
Per Serving: 6 Calories; trace Fat (11.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Nutritional Info: prepared potatoes
Per Serving: 152 Calories; 7g Fat (41.2% calories from fat); 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 279mg Sodium.
Exchanges: 1- 1/2 Grain (Starch); 1-1/2 Fat.

Tuesday, June 26, 2012

My Favorite Breakfast or Anytime Meal


Two farm fresh, cage free, organic eggs,  orgnically grown veggies from the garden fried in 1-2 tablespoons coconut oil ( I NEVER use canola or vegetable oil) and topped with a couple slices of colby jack cheese.  I ate this with a slice of guten-free dilly bread with butter (I NEVER eat margerine) and a glass of ice cold, raw whole milk.

Good fats help protect me from the bad effects of the summer sun and allow me to get all the vitiman D my skin can produce with the help of the sun.

I have found a tablespoon or so of Coconut oil helps to speed up my metabolism.

Monday, June 11, 2012

Monday Moments

Don't forget our Coconut Oil Give-Away  CLICK HERE!



Making Your Own Gluten-Free Vanilla

According to Vanilla Review, "Quality vanilla is a tasty and essential cooking ingredient. It’s also very expensive. By making our own extraction we get the highest possible quality product made from the absolute best vanilla beans. Considering that the FDA regulates vanilla extract by bean weight and not bean quality, you never know what you might be getting with manufactured products. Your vanilla will be free of the artificial colors and vile corn sweeteners found in even high-quality vanilla extracts. Hand crafted vanilla extract is a great gift that will last a lifetime — like a fine wine, vanilla extract matures with age."
Wow, the ingredients are expensive!!!  Have you price Vanilla Beans lately?  Actually the beans have gone down in price.  Remember to get only the best quality beans and they should be fresh and soft.  We think that dollar for dollar and quality of product you will find that making your own Vanilla will actually save you money in the long run!
We found an excellant tutorial for you HERE.  We love our homemade vanilla and if you are Gluten-Intollerant or Celiac then you will be glad you made your own too!
Making your own vanilla does require liquor, as does making some of your own herbal extracts.  The following is for us gluten-free folks:
Gluten-Free Vodka BrandsChopin (potato based) - http://www.chopinvodka.com/
Ciroc (grape based) - http://www.cirocvodka.com/
Ciroc now features flavored vodkas!

Gluten-Free Rum
Most Rum is naturally gluten-free, including Bacardi & Cruzan. Beware Rums with fancy "natural flavors" that could be hiding wheat, barley or malt.


The Gift of Hospitality
Our Hospitality Hint of the Week

Today we are going to begin a series of ideas on things you can to to Bless others in the name of Jesus Christ.

Many people are homebound for one reason or another and often forgotten. This Hospitality Hint is great for the homebound or just ANYONE for that matter.  There are many lonely people in this world often surrounded by thousands.

Call or Text

Check in every once in awhile allows others know your are thinking of them.  A phone call is more personal, but a quick text message can be equally appreciated by most people.  Even Facebook messages or emails can be encouraging.



Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Luke 4:1-12, Ephesians 5:22-33, Psalms 119:81-88, 1 Kings 17-18
Tuesday: Luke 4:13-30, Ephesians 6:1-9, Psalms 119:89-96, 1 Kings 19-20
Wednesday: Luke 4:31-37, Ephesians 6:10-24, Psalms 119:97-104, 1 Kings 21-22
Thursday: Luke 4:38-44, Phillippians 1:1-11, Psalms 119:105-112, 2 Kings 1-3
Friday: Luke 5:1-11, Phillippians 1:12-20, Psalms 119:113-120, 2 Kings 4-5
Saturday: Luke 5:12-16, Pillippians 1:21-30, Psalms 119:121-128, 2 Kings 6-7
Sunday: Luke 5:17-26, Phillippians 2:1-11, Psalms 119:129-136, 2 Kings 8-9

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 20, could you memorize a Psalm?


Genealogy or Family History

Ever wondered who your grandparents were or where they came from? I have been finding out some interesting things, solving some medical mysteries and just having some fun with genealogy (family history) explorations!  If you want to find out how to search your family history or see what fun I'm having visit my other BLOG  http://footstepsbehindme.blogspot.com

101 Herbs That Heal

Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.




  1. Aloe
  2. Apple Trees
  3. Aronia
  4. Basil
  5. Blackberry
  6. Black-eyed Susan (Rudbeckia hirta)
  7. Calendula (Calendula officinalis)
  8. Catnip
  9. Cayenne
  10. Chaomile


Cayenne
This rather ambiguous little pepper has so many uses and health benefits that I decided just to link you to them.

The plant itself is rather easy to grow and like hot weather so if you'd like to grow a pepper that has a little bite without burning your face off, Cayenne peppers are probably the way to go. They have a medium heat and are used in many Cajun and Mexican dishes. Here are a few steps to growing your own supply of this versatile and hot, but not too hot, pepper.

Check out the Chili Man

or this UTube Video

http://youtu.be/i2LX59Z2pU0


Chaomile







Why Do People Use Chamomile?

Chamomile has a long history of use in Europe for digestive ailments. The active constiuents of chamomile have anti-inflammatory properties, and ease spasm and discomfort in the digestive tract.
  • Indigestion
  • Anxiety
  • Insomnia
  • Canker sores
  • Colic
  • Conjunctivitis, eye irritations
  • Crohn's disease
  • Diarrhea
  • Eczema
  • Gingivitis
  • Hemorrhoids
  • Menstrual disorders
  • Migraine
  • Irritable bowel syndrome
  • Peptic ulcer
  • Skin irritations
  • Ulcerative colitis
  • Minor wounds
Safety
Chamomile is part of the Asteraceae plant family, which includes ragweed and chrysanthemum, so people with allergies may react when they use chamomile either internally or topically. Call your doctor if you experience vomiting, skin irritation, allergic reactions (chest tightness, wheezing, hives, rash, itching) after chamomile use.
Chamomile should not be taken during pregnancy or breast-feeding.
Chamomile contains coumarin, a naturally-occurring compound with anticoagulant or blood-thinning effects. It should not be combined with warfarin or other medications or supplements that have the same effect or be used by people with bleeding disorders. It shouldn't be used two weeks before or after surgery.

Here's a great UTube Video on how to grow Chamomile

http://youtu.be/gtqyUhSZxi0

Thursday, June 7, 2012

Lemon Dilly Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with Herbed Quiona .  Adapted  from a recipe on Eating Well
  • 4 boneless, skinless chicken breasts and/or thighs, 
  • Salt & freshly ground pepper, to taste
  • 3 teaspoons extra-virgin olive oil,  divided
  • 4 tablespoons finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons all-purpose gluten-free flour
  • 2 heaping tablespoons chopped fresh dill, divided
  • 3 teaspoon freshly squeezed lemon juice
  1. Make sure that your chicken pieces are approximately the same thickness.  If you need to pound them inside a zipper bag with a small skillet, do so until they are approximately the same size.
  2. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoon oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  3. Reduce heat to medium. Add the remaining 1 1/2 teaspoon oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 4 teaspoons dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
  4. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining  chopped fresh dill.
What to do with the left overs?

This recipe is easily halved to serve just two or you can dice the left-over chicken, add it to the left-over Herbed Quiona and you have instant Quinoa Primavera

Herbed Quiona

Quiona is a marvelous grain/seed that is used in Peru and neighboring countries and not enough in the US.  It is highly nutritious being high in fiber and protein, making it perfect for the gluten-free/celiac folks or anyone for that matter.



This recipe serves 4.  Make it day one with Lemon Dilly Chicken and then serve the left-overs the following day as Chicken Primavera.

1 cup plus 3 tablespoons quinoa
8 oz frozen peas, cooked
1/2 pint cherry or grape tomatoes
1 ounces cream cheese
2 Tablespoons milk
1 tablespoon EACH chopped fresh basil, oregano and parsley
1 garlic cloves, minced
salt and pepper to taste
Parmesan cheese for each serving.

Boil 2 cups of water, then add the quinoa and return to a boil.  Cover, reduce heat to medium and cook for 15 minutes.

In a small bowl, whisk together the cream cheese, milk, herbs, garlic, salt and pepper.

Once the quiona is cooked add the peas, tomatoes, and cream sauce and give it a toss to combine.

Sprinkle with Parmasean Cheese

This can be served warm or as a cold salad.  Try adding 2 cups diced chicken to make a delicious Chicken Primavera.

Monday, May 28, 2012

Monday This 'n That

ronald reagan header
In honor of those who lost their lives while serving our country, we would like to share with you President Ronald Reagan’s 1986 Memorial Day remarks at Arlington National Cemetery:

"Today is the day we put aside to remember fallen heroes and to pray that no heroes will ever have to die for us again. It’s a day of thanks for the valor of others, a day to remember the splendor of America and those of her children who rest in this cemetery and others. It’s a day to be with the family and remember.

I was thinking this morning that across the country children and their parents will be going to the town parade and the young ones will sit on the sidewalks and wave their flags as the band goes by. Later, maybe, they’ll have a cookout or a day at the beach. And that’s good, because today is a day to be with the family and to remember.

Arlington, this place of so many memories, is a fitting place for some remembering. So many wonderful men and women rest here, men and women who led colorful, vivid, and passionate lives. There are the greats of the military: Bull Halsey and the Admirals Leahy, father and son; Black Jack Pershing; and the GI’s general, Omar Bradley. Great men all, military men. But there are others here known for other things.

Here in Arlington rests a sharecropper’s son who became a hero to a lonely people. Joe Louis came from nowhere, but he knew how to fight. And he galvanized a nation in the days after Pearl Harbor when he put on the uniform of his country and said, “I know we’ll win because we’re on God’s side.” Audie Murphy is here, Audie Murphy of the wild, wild courage. For what else would you call it when a man bounds to the top of a disabled tank, stops an enemy advance, saves lives, and rallies his men, and all of it single-handedly. When he radioed for artillery support and was asked how close the enemy was to his position, he said, “Wait a minute and I’ll let you speak to them.” [Laughter]
Michael Smith is here, and Dick Scobee, both of the space shuttle Challenger. Their courage wasn’t wild, but thoughtful, the mature and measured courage of career professionals who took prudent risks for great reward—in their case, to advance the sum total of knowledge in the world. They’re only the latest to rest here; they join other great explorers with names like Grissom and Chaffee.
Oliver Wendell Holmes is here, the great jurist and fighter for the right. A poet searching for an image of true majesty could not rest until he seized on “Holmes dissenting in a sordid age.” Young Holmes served in the Civil War. He might have been thinking of the crosses and stars of Arlington when he wrote: “At the grave of a hero we end, not with sorrow at the inevitable loss, but with the contagion of his courage; and with a kind of desperate joy we go back to the fight.

All of these men were different, but they shared this in common: They loved America very much. There was nothing they wouldn’t do for her. And they loved with the sureness of the young. It’s hard not to think of the young in a place like this, for it’s the young who do the fighting and dying when a peace fails and a war begins. Not far from here is the statue of the three servicemen—the three fighting boys of Vietnam. It, too, has majesty and more. Perhaps you’ve seen it—three rough boys walking together, looking ahead with a steady gaze. There’s something wounded about them, a kind of resigned toughness. But there’s an unexpected tenderness, too. At first you don’t really notice, but then you see it. The three are touching each other, as if they’re supporting each other, helping each other on.

I know that many veterans of Vietnam will gather today, some of them perhaps by the wall. And they’re still helping each other on. They were quite a group, the boys of Vietnam—boys who fought a terrible and vicious war without enough support from home, boys who were dodging bullets while we debated the efficacy of the battle. It was often our poor who fought in that war; it was the unpampered boys of the working class who picked up the rifles and went on the march. They learned not to rely on us; they learned to rely on each other. And they were special in another way: They chose to be faithful. They chose to reject the fashionable skepticism of their time. They chose to believe and answer the call of duty. They had the wild, wild courage of youth. They seized certainty from the heart of an ambivalent age; they stood for something.

And we owe them something, those boys. We owe them first a promise: That just as they did not forget their missing comrades, neither, ever, will we. And there are other promises. We must always remember that peace is a fragile thing that needs constant vigilance. We owe them a promise to look at the world with a steady gaze and, perhaps, a resigned toughness, knowing that we have adversaries in the world and challenges and the only way to meet them and maintain the peace is by staying strong.

That, of course, is the lesson of this century, a lesson learned in the Sudetenland, in Poland, in Hungary, in Czechoslovakia, in Cambodia. If we really care about peace, we must stay strong. If we really care about peace, we must, through our strength, demonstrate our unwillingness to accept an ending of the peace. We must be strong enough to create peace where it does not exist and strong enough to protect it where it does. That’s the lesson of this century and, I think, of this day. And that’s all I wanted to say. The rest of my contribution is to leave this great place to its peace, a peace it has earned.

Thank all of you, and God bless you, and have a day full of memories."


Recycled Backyard
Tire  gardens are becoming popular and what a great way to recycle something you’d  normally toss. You can paint them, stack them or even make them look like flowers! 




This Weeks Menu Plan
Remember ALL the recipes we use are GLUTEN FREE

Monday: Hamburgers, Hot Dogs, Potato Salad, Cole Slaw, S'mores
Tuesday: Salmon with Asparagus, Rice (opt), glazed Carrots
Wednesday: Chicken Fried Steak, Mashed Potatoes, Gravy, Green Beans
Thursday: Gluten-Free Parmesan Chicken, Noodles with Marinara, Super Salad
Friday: Crispy Orange Beef with Broccoli, steamed snow peas
Saturday: Hamburgers, Waffle Fries, Raw Veggie Plate
Sunday Brunch: Gluten-Free Buckwheat Blueberry Pancakes, Sausage Patties Supper: Beef Fried
Rice


KNOW YOUR FARMER!!!!

Do you know your local farmer?  Can you purchase fresh fruits & vegetables, grass-fed beef, free-range chickens, farm fresh eggs and raw milk locally (within 100 miles or less)?  If not, why not? Look for your local farmer, he/she can be found.

This week Grandma Farmer is picking: Broccoli, Snap Peas, Sugar Pod Peas, Turnip Greens, Beet Greens, Rainbow Chard, Spinach, Sage, Spearmint, Oregano, Chives (Garlic & Regular), Dill, Thyme, Green Onions, Red Russian Kale, Aragula

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.



Friday: Luke 1:1-25, Ephesians 1:1-14, Psalms 119:1-8, 1 Kings 1
Saturday: Luke 1:26-38, Ephesians 1:15-23, Psalms 119:9-16, 1 Kings 2-3

Sunday:  Luke 1:39-56, Ephesians 2:1-10, Psalms 119:17-24, 1 Kings 4-5

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?


101 Herbs That Heal
Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.
  1. Aloe
  2. Apple Trees
  3. Aronia
  4. Basil
  5. Blackberry
  6. Black-eyed Susan (Rudbeckia hirta)
  7. Calendula (Calendula officinalis)
  8. Catnip
  9. Cayenne
  10. Chaomile
I only have 58 more plants/trees/shrubs to propigate. (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants. There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and include them in your 'flower' and garden beds. We will discuss two plants a week.

Aronia Berries


What makes Aronia Berries so healthy?


Aronia berries contain what may be the worlds highest concentration of the antioxidant anthocyanin. Anthocyanin is the pigment that makes the berry so dark, (so dark in fact that this berry is the world's best source of natural dye) and like all dark-colored fruits (blueberries, concord grapes, acai, etc.) it has been shown to benefit your body in many ways.

What are the benefits of eating aronia berries?


High concentrations of anthocyanins are well documented in many fruits (most famously the dark grapes that color red wine) to offer almost supernatural benefits. They work by boosting & assisting your body's immune system, so naturally there are few ailments that they DON'T work to fight.

For instance; cancer, heart disease, high blood pressure, diabetes, liver failure, DNA degradation, broken bones, burnt skin, and even viral infections have all been tested against high dosages of anthocyanin, all to impressive results.

In fact, science has clearly shown that the only problems your body could have that anthocyanins cannot help in some way are those that are 'genetic,' because your body's DNA instructions are to make sure that problem exists.

How much it helps your condition, however, has too many personal variables to discuss here, so you should consult a qualified doctor before taking mass dosages of this fruit juice for your individual problem.

Where can I find aronia berries?

Farmers Markets and your Local Farmers like GRANDMA FARMER grow aronia berries right on their farms!

Blackberry



The blackberry is known to contain polyphenol antioxidants, naturally occurring chemicals that can upregulate certain beneficial metabolic processes in mammals. The astringent blackberry root is sometimes used in herbal medicine as a treatment for diarrhea and dysentery.

Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid (a B vitamin), and the essential mineral manganese.

Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins and cyanidins.

Blackberries have an ORAC value (oxygen radical absorbance capacity) of 5347 per 100 grams, including them among the top-ranked ORAC fruits. Another report using a different assay for assessing antioxidant strength placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.

Nutrient content of seeds

Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain some oil which is rich in omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid), as well as some protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.

Saturday, May 26, 2012

Salmon Asparagus

Serves Two

1 tablespoon raspberry vinegar
1 tablepoon Gluten-free soy sauce
1 1/2 teaspoon Honey
1 1/2 teaspoon arrowroot
2 4-ounce wild caught salmon planks, skinned
pinch salt
1 teaspoon coconut or grapeseed oil
8 ounces asparagus, trimmed and cut into 2-inch lengths
1 teaspoon minced peeled fresh ginger
1/2 cup fresh raspberries (opt)
1 cup hot cooked brown rice
  1. Whisk together vinegar, wsoy sauce, honey and cornstarch in small bowl until smooth
  2. Cut salmon fillets crosswise into 1/2-ince slices.  Sprinkle with salt
  3. Heat wok or large deep skillet ovr high heat untill hot.  Add oil and swirl to coat pan.  Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plaqte.  Add asparagus and ginger; stire-fry until tender crisp, about 2 minutes.
  4. Return salmon to wok.  Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles an thickens, about 1 minute. 
  5. Stir in raspberries just before serving.

Beef Refried Rice

2 tablespoons coconut or grapeseed oil
1 large egg
1/2 cup broccoli florets and stems cut in 1/4-inch rounds
1/2 cup bean sprouts
1/2 cup leftover beef, from Crispy Orange beef recipe
2 cups cooked rice
3 tablespoons guten free soy sauce or tamari
Black pepper
1 green onion, thinly sliced

In a large wok or skillet over medium heat add  talbespoon oil.  Whisk the egg in a small bowl and pour into the hot pan.  Cook, stirring until set.  Remove from pan to a plate and set aside.

Return the pan to the stove over high heat and add the remaining oil.  Add the broccoli and bean sprouts.  Stir-fry until heated through, about 1 minutes.  Stir in the beef, rice and soy sauce.  Season with pepper, to taste, and add the cooked egg.  Toss and cook the mixture until hot, about 2 minutes.  Transfer to serving dishes and garnish with sliced onion.

Crispy Orange Beef with Broccoli

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup coconut oil
1/4 cup tapioca Starch or Arrowroot
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons pure apple cider vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons gluten free soy sauce or tamari
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds
  1. Cook the rice according to package directions.  Reserve 2 cups cooked rice for the Beef Fried Rice later in the week.
  2. Thinly slice the steak, about 1/4-inch thick, across the grain.  cut the slices into 3-inch strips.
  3. Heat the oil in a wok or large skillet over high heat.  Toss the beef in the starch and shake off excess.  Fry the beef in 2 batches in the hot oil, turnig once, until crispy and golden, about 2 minutes on each side.  Remove the beef from the pan and set aside on paper towel linedplate.  Carefully drain the oil from the wok or skillet.
  4. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and juice.  Whisk until well combined.  Add to the wok, over high heat and cook for 2 minutes.  Stir in broccoli, reserving about 1 cup for Beef Fried Rice later in the week.  Cook the broccoli unti slightly tender and the sauce is thick, about 3-5 minutes.  Stir in the beef.  Serve immediately with the whit rice.

Friday, May 25, 2012

Tomato Basil Soup

Easy Slow Cooker Recipe - makes 4 servings

1 (14 oz) cans diced tomatoes, with juice
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely diced onions
1/2 tsp dried oregano
1 1/2 tsp dried basil or 2 tablespoons fresh basil
2 cups chicken broth
½ bay leaf
1/4 cup gluten-free flour
1/2 cup Parmesan cheese
1/4 cup butter
1 cups whole milk (or half and half for a richer soup)
3 ounces cream cheese, diced
1/2 tsp salt
1/8 tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk and cream cheese, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Thursday, May 24, 2012

Next Weeks Menu Plan

Remember ALL the recipes we use are GLUTEN FREE

Monday:  Hamburgers, Hot Dogs, Potato Salad, Cole Slaw, S'mores
Tuesday: Salmon with Asparagus, Rice (opt), glazed Carrots
Wednesday:  Chicken Fried Steak, Mashed Potatoes, Gravy, Green Beans
Thursday:  Gluten-Free Parmesan Chicken, Noodles with Marinara, Super Salad
Friday:  Crispy Orange Beef with Broccoli, steamed snow peas
Saturday: Hamburgers, Waffle Fries, Raw Veggie Plate
Sunday Brunch: Gluten-Free Buckwheat Blueberry Pancakes, Sausage Patties   Supper:  Beef Fried Rice

Wednesday, May 23, 2012

Spinach, a Healthy Versitale Ingredient

.

Fresh spinach is great in salads, pasta, soups, dips and more.  It's a healthy addition to so many delicious meals and is great raw or cooks.  Spinach is full of important nutrients; folate, vitami E and lutein. 

Folate works in the production of new cells, especially red blood cells.  Vitamin E acts as an antioxidant and scientists believe that it plays an important roll in immune function, DNA repair, the formation of red blood cells and vitamin K absorption.  Lutein may be able to reverse some of the symptoms of age-related macular degeneration.

Chicken & Spinach Soup with Fresh Pesto

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1/2 cup carrot, diced
  • 8 ounces boneless, skinless chicken, cut into bite size pieces
  • 1 large clove garlic, minced
  • 5 cups reduced-sodium chicken broth
  • 1  teaspoons dried oregano
  • 6 ounces spinach, coarsely chopped
  • 1 15-ounce can cannellini beans or great northern beans, rinsed
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup lightly packed fresh basil leaves
  • Freshly ground pepper to taste

    1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, stirring frequently, until the chicken begins to brown, 1 - 2 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and oregano; bring to a boil over high heat. Reduce the heat to a simmer.
    2. Add spinach and beans to the pot. Cook for 5 minutes to blend the flavors.
    3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
    4. Stir the  pesto into the pot. Season with pepper. Heat until hot.
    Recipe adapted from www.eatingwell.com

    Monday, May 21, 2012

    Monday This 'n That

    My garden and yard is starting to look good inspite of the handicap and chronic pain that was inflicted on me by a doctor who messed up my last knee surgery.  I'm thankful for my husband who is working tons of extra hours (inspite of his own handicap) so that we can afford to hire help for me in the garden and yard.  What a blessing.  My inside chores and BLOGGING is suffering for lack of time, it is dry and we could really use some rain, so a good three day rain would be helpful right now.


    You are going to love tomorrows post about my ear infection that I healed at home and how I did it.



    Summer Lemonade or Limeade
    Homemade Lemonade Easy On The Budget



    1 cup Organic Lemon or Lime Juice, or some of each
    3/4 cup Organic Cane Sugar, ½ cup honey or ¾ tsp liquid Stevia extract
    Stir together 6 1/2 cups water, juice and sweetener of choice in a 2-quart pitcher. Serve over ice.

    Reading Through the Bible In a Year
    We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

    Monday: Mark 15:1-15, Galatians 4:1-20, Psalms 114, 2 Samuel 16-17
    Tuesday: Mark 15:16-32, Galatians 4:21-31, Psalms 115, 2 Samuel 18-19
    Wednesday: Mark 15:33-41, Galatians 5:1-12, Psalms 116, 2 Samuel 20-21
    Thursday: Mark 15:42-47, Galatians 13-26, Psalms 117, 2 Samuel 22
    Friday: Mark 16, Galatians 6, Psalms 118, 2 Samuel 23-24
    Saturday:  Luke 1:1-25, Ephesians 1:1-14, Psalms 119:1-8, 1 Kings 1
    Sunday: Luke 1:26-38, Ephesians 1:15-23, Psalms 119:9-16, 1 Kings 2-3


    We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?

    Myth: Food from the farmers’ market is so clean, you can eat it right there.

    Fact: Before you polish off that entire quart of cherry tomatoes on the ride home, think of all the people who may have picked over them before you got there. Dirty hands = dirty produce. And although it may be free of pesticide residues, it could still harbor dirt and other bacteria that aren’t good for you. Get your produce home, then clean it with this cheap and effective produce spray: In a spray bottle, mix 1 tablespoon lemon juice, 2 tablespoons distilled white vinegar, and 1 cup cold tap water. Shake well to mix it up, spray on your produce, and rinse before eating.

    Read this entire article

    This Weeks Meal Plan

    Monday - Sweet & Sour Chicken Wings, Refried Rice
    Tuesday - Easy Gluten-Free Skillet Lasagna, Super Salad
    Wednesday -Stuffed Chicken Breast, Carrot Cucumber Salad
    Thursday - Fiery Scallops & Bok Choy over Cello Noodles, steamed sugar snap peas
    Friday - Sweet and Sticky Spareribs, Crispy Potatoes, Fennel Cabbage Salad
    Saturday - Grilled Steak, Baked Potato, Super Salad
    Sunday Brunch:Italian Frittata, Salad; Supper: Chicken Salad Sandwiches, Fruit Salad

    Our GAME PLAN contains grocery list and a day by day list of to-do's for your meal plan. We'll send this to you for a $1 donation to Grandma Farmer to PAYPAL at gramafarmer@gmail.com

    101 Herbs That Heal

    Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.

    1. Aloe
    2. Apple Trees
    3. Aronia
    4. Basil
    5. Blackberry
    6. Black-eyed Susan (Rudbeckia hirta)
    7. Calendula (Calendula officinalis)
    8. Catnip
    9. Cayenne
    10. Chaomile
    I only have 58 more plants/trees/shrubs to propigate. (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants. There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and include them in your 'flower' and garden beds. We will discuss two plants a week.

    Aloe

    I would never be without an Aloe Vera plant in various sizes.  Here we have to have it as an inside plant.  I use the smaller leaves for minor kitchen burns but have filleted larger leaves and placed on larger burns when necessary.  It is amazing how the burned skin will suck the moisture out of a plank of skinned aloe leaf.  I change often and find the used up portion just a paper thin piece left even though the piece I put on the burn was at least a quarter inch thick originally.  When I've used this the healing is usually quick and without scarring.  For serious burns see your Doctor.



    Apple Tree

    Medicinal qualities?  I found an interesting article by Jim McDonald which is worth a read.  Very interesting.

    Sunday, May 20, 2012

    Stuffed Chicken Breast

    Don't be afraid of this recipe, it really is easy to make.

    Serves 4 (we like to do the whole recipe on this one so we have left-overs for lunch)

    2 large free-range chicken breasts or 4 chicken cutlets
    approximately 6-8 spinach leaves
    1 roasted red pepper, quartered
    4 slices nitrate-free ham slices
    4 slices swiss cheese
    sea salt and pepper to taste
    1-2 farm fresh eggs
    1/2-1 cup coarsely ground almond meal

    1. Preheat oven to 350 degrees. Oil a baking dish with olive oil and set aside
    2. Large free-range chicken breasts can be cut in half length-wise (be careful) and then pounded between two pieces of waxed paper until they are about 1/4 inch thick with a cast iron skillet.
    3. Remove paper, season tops of breasts with salt and pepper.  With the seasoned side down place a layer of spinach on the chicken.  Next layer one slice of ham per breast followed by a quarter each of the roasted red pepper.  Add the cheese.
    4. Carefully roll up each chicken breast starting with the narrower end and rolling to the other end.
    5. Whisk the egg in a bowl.  Place almond meal in a separate bowl.  Dredge a roll in the egg wash and then cover with the almond meal.  Do this with all the breast rolls.
    6. Place the chicken rolls, seam side down in the baking dish.  Cook for 25-30 minutes.  Let rest for about 10 minutes and enjoy.

    Fiery Scallops & Bok Choy over Cello Noodles

    serves 2

    1/2 pound sea scallops
    1 tablespoon arrowroot
    1 tablespoon grated, peeled, fresh ginger
    Grated zest of 1/4 organic orange
    1.4 cup chicken broth
    2 tablespoons orange juice
    1 1/2 teaspoon gluten free soy sauce or tamari
    1 teaspoon honey
    1/4 teaspoon red pepper flakes
    3 ounces broccoli florets
    3 ounces baby bok choy cut into 1-inch pieces
    1 1/2 teaspoon white wine

    Cello noodles cooked according to package directions
    1. Toss together scallops and 2 teaspoons arrowroot, ginger and orange zest in zipper bag until scallops are evenly coated.
    2. Whisk togehter remaining arrowroot, broth, orange juice, soy sauce, honey, and pepper flakes in small bowl until smooth.
    3. Add 2 teaspoons coconut oil to wok or skillet and set over med-high heat.  Add scallop mixture and stir-fry until scallops are just opaque in center, about 3 minutes then transfer to plate.
    4. Add broccoli, bok choy, and wine to skillet.  Cooke, covered, until crisp-tender, about 3 minutes.  Re-whisk broth mixture.  Return scallops to wok along with broth mixture.  Stir-fry until suace bubbles and thickens, about 1 minute.
    Serve with steamed snap peas.