Posted on 09/01/2021 5:01:46 PM PDT by Jamestown1630
We were bored and looking for some new recipes. My husband is 'religious' about low-carb/Keto - (he lost a lot of weight years ago, and has kept it off; and got his A1C down to normal levels) - and I love roasted or grilled veggies.
We found this recipe for a sheet-pan dish of Greek-inspired chicken and vegetables, from Downshiftology. Here is a video of how it's done:
https://www.youtube.com/watch?v=AXRINU_tjs8
And here is a link to the recipe to print:
https://downshiftology.com/wprm_print/55213
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My husband likes a traditional Italian olive-oil salad dressing, and always makes his own. I like gloppy, creamy ones. We recently found this recipe for Ranch Dressing which avoids the possibly deleterious oils in store-bought ones (the word is that this is best using fresh herbs; but if you don't have access to those or don't want to spend for fresh, I'm sure it would be good with dried):
Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp Heavy Cream
2 tbsp white vinegar
1 clove Garlic minced
1 tbsp Fresh Dill finely chopped
1 tbsp Diced Parsley finely chopped
1 tsp Chives Finely Chopped
1 tsp Onion powder
1/4 tsp Mustard Powder
1/2 tsp Pink Himalayan Salt Mix it all up in a jar, and shake vigorously to combine.
https://www.ketoconnect.net/recipe-index/
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Mrs. Brown and her husband at Whippoorwill Hollow have also been doing 'low carb', and the other day we tried this recipe for Zucchinni Squash Au Gratin; it was really good:
https://www.youtube.com/watch?v=7wPzw33QjN8
-JT
During covid, she did a lot of ‘back porch’ videos:
https://www.youtube.com/watch?v=r7hLySP8eIc
This Great Lady was working almost up until the day she died.
Here is a video of the eulogy given by her son:
https://www.godtube.com/watch/?v=1CCCCJNU
Dish soap and a squirt of bleach. Then rinse and air dry.
There’s a reason it was on old can of SPAM.
My mother is the worst cook ever. Even our little one asked if she would only bring the salad for Christmas dinner. I was doing all the cooking by 14. Started making my own birthday cakes about 5-6th grade since she always “forgot”.
When grandma died, all I wanted was her old Betty Crocker cookbook. Found her canned chili recipe in it. She cooked country homestyle and I loved being in the kitchen with her. Still in her kitchen and it broke my heart when her last spatula finally broke and I had to buy new ones.
Thank you.
Thank you.
Breakfast tomorrow!!!
LOVE asparagus.
Might throw in some garlic croutons. Big fan of crunchy.
Thx!
I figure runny yokes is worth the risk of Salmonella. Not runny whites.
Plus I like the taste of cooked whites. Never tasted raw whites. Can’t picture them tasting good.
I start doing exactly as you do after reading that raw whites reduce biotin absorption. Good thing you did the same going by taste.
I think I got in the 4th grade.
Croutons......great idea.
“I read putting lettuce in a canning jar in the frig helps preserve it longer to. I tried it and seemed to work.”
How do you do this?
I peel the leaves off in chunks... put some water in the bottom of a large glass lid canning jar and ...that’s it. I suppose you can use any size jar that has a lid.
Thx. I’ll give it a try.
Some weeks I eat a lot of salad. Some weeks I don’t. Was wondering on how to keep it lasting longer.
Pulling off leaf by leaf works better than slicing off a chunk.
My husband and I are great fans of the Old Farmer’s Almanac - this time of year we wait anxiously for it to show up on the magazine rack in the stores, and we read it cover-to-cover over the year.
They have a recipe contest every year, and a pesto-ricotta-asparagus toast to rival the now ubiquitous avocado toast was one of the winners this year:
https://www.almanac.com/recipe/pesto-ricotta-asparagus-toast
French Apple Cake
ING stick) unsalted butter 3 med apples, Jonagold, Pink Lady, Honeycrisp or Fuji, or mix, cup flour, teaspoon baking powder, 1/4 teaspoon fine salt 2 large eggs, 3/4 cup light brown sugar,1/4 cup spiced rum or extract,teaspoon vanilla. Conf for serving
INSTRUCTIONS spray or butter 8-inch round cake pan, then line bottom w/ parchment. Melt stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
Whisk cup flour, tsp baking powder, and 1/4 teaspoon fine salt together. Whisk 2 large eggs fluffy. Add melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum or exxtract, teaspoon vanilla; whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add apples; fold til just combined. Transfer to prepared pan and smooth top.
Bake about 40 min in the middle of 350º oven. Let cool for 15 min inn pan; carefully remove (loosen sides w/ knife at edges). Dust with powdered sugar. Serve.
RECIPE NOTES Can be well wrapped and refrigerated a few days, or frozen 2 weeks.
Fall beverage----Sparkling-Apple-Cider----combines apple cider, or apple juice,
oj, and right before serving, ginger ale. Sliced apples, cloves and cinnamon sticks
garnishes also add flavor. Nice for Thanksgiving.
Pumpkin Fudge Brownies
Ingredients
1 1/4 cups Rodelle Organic Dutch Process Cocoa
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup unsalted butter
2 cups sugar
1 tablespoon Rodelle Pure Vanilla Extract
4 large eggs, lightly beaten
1 cup all-purpose flour
For the pumpkin layer
1 (8 ounce) block cream cheese, softened
1 cup pumpkin puree
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cardamom
1 tablespoon Rodelle Pure Vanilla Extract
1/4 cup heavy cream
2 large eggs, lightly beaten
Directions
Preheat the oven to 375 degrees F. Spray a 9×13 inch baking dish with nonstick baking spray.
In a bowl, whisk together the cocoa, salt and baking powder.
Hear the butter in a saucepan over medium heat until the it melts. Whisk in the sugar until it’s smooth. Whisk in the cocoa powder mixture until combined. Let it cool for 5 to 10 minutes. Whisk in the vanilla extract.
Whisk in the eggs until smooth, then whisk in the flour. Pour half of the mixture into the baking dish.
Make the pumpkin layer by beating the cream cheese in an electric mixer until it’s smooth and creamy. Beat in the rest of the ingredients until you have a smooth pumpkin batter and no lumps remain.
Top the brownie batter in the dish with the pumpkin batter. Drop the rest of the brownie batter into the pumpkin batter, using a knife or skewer to swirl it together.
Bake the brownies for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing!
https://rodellekitchen.com/recipes/pumpkin-fudge-brownies/
Pumpkin Scones with Bourbon Maple Vanilla Glaze
Ingredients
For the Scones:
2 cups all-purpose flour
½ tsp salt
2 and ½ tsp baking powder
1 and ¾ tsp cinnamon
1 tsp nutmeg
1 tsp ginger
¼ tsp ground cloves
½ cup brown sugar, packed
3 TBSP granulated sugar
9 TBSP cold salted butter
2/3 cup canned pumpkin (not pumpkin pie mix!)
¼ cup + 1 TBSP milk
1 egg
1 TBSP Rodelle Gourmet Vanilla Extract
1 extra tablespoon milk for brushing the scones + raw sugar for sprinkling
For the Glaze:
4 TBSP salted butter, melted
2 TBSP real maple syrup
Pinch of salt
1 cup powdered sugar
2 tsp bourbon
1 and ½ tsp Rodelle Gourmet Vanilla Extract
Directions
Prep: Line a baking sheet with parchment paper. Preheat oven to 400 degrees F.
Blot the Pumpkin: This is a simple technique that involves a paper towel and a plate. Measure your canned pumpkin onto a large dinner plate and blot it with a paper towel to absorb excess moisture. Do this four times (with four full paper towels). This is a SUPER important step to ensure that your scones will have a nice crisp buttery texture. We don’t want the soft moist texture of muffins here - these are scones, after all. And pumpkin is a very liquidy ingredient - so it needs to be blotted so the excess moisture is removed.
Make the scones: Whisk the dry ingredients together in a large mixing bowl (including the sugars). In a smaller bowl, whisk together the egg, blotted pumpkin, milk, and vanilla. Cut the cold butter into large chunks, and use a pastry blender, two forks, or your hands to cut it into the dry ingredients until you have pea-sized crumbs. They don’t all need to be the same size. Gently stir in the wet ingredients, and stir until a dough forms. Using floured hands, gently work the dough into a ball. You may need to sprinkle a little extra milk in the bottom of the bowl where the driest crumbs like to hide.
Next, place the ball of dough on the prepared baking sheet and gently flatten it, with your hands, into a 8-9 inch disc. Spray a large knife with cooking spray (it keeps the dough from sticking) and slice into 8 equal slices. Cover gently with a kitchen towel and chill in the fridge for 15 minutes.
Bake: Bake for 20 minutes. Remove the pan from the oven, and carefully re-slice down the edges of the scones and nudge them apart a bit on the baking sheet, so the inside edges can crisp up. Return to the oven and bake for 12 more minutes. The scones should have a nice crisp sound when you tap the top part of them around the edge. You can add an extra minute or two if they seem like they need it.
Make the glaze: Melt the butter. Whisk in the maple syrup, then the powdered sugar. Next, whisk in the bourbon and vanilla, and a tiny pinch of salt.
Serve + Store: Drizzle glaze over the scones after they’ve cooled on the pan (or a rack) for 5-10 minutes. Enjoy right away! Scones are best while they’re still warm out of the oven, but they can be stored on a plate, tightly covered with foil, at room temp for 2-3 extra days. Store extra glaze, covered, in the fridge. Reheat both for 10-15 seconds in the microwave as needed.
https://rodellekitchen.com/recipes/pumpkin-scones-with-bourbon-maple-vanilla-glaze/
I like the second one. Not sure how I’d like pumpkin and fudge together...
Caramelized Oranges
ING 6 lge oranges, 1/2 cup sugar, 1/4 cup water, tsp cinnamon, 2 tbl oj.
Slice supremed oranges ⅓-inch-thick; set aside. Collect about 2 tablespoons of orange juice. BTB water, orange juice and sugar over med heat and allow the caramel to color a bit—about 5-10 min.
Now, plate orange slices, sprinkle w/ cinnamon, drizzle w/caramel.
Cool a bit before serving w/ cream or yogurt.
This Orange Chicken makes you forget take-out. Made with boneless skinless chicken breast, or thighs,. cut bite-size, dredged, hen fried golden and crispy. The sauce is orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest......sweet, spicy and full of flavor.
CHINESE ORANGE CHICKEN / better than take-out.
HOW TO: Start with boneless skinless chicken breast or thighs. cut bite-size. Dredge in whisked eggs and cornstarch/flour mixture to coat well.
Orange Sauce: place orange juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat. Add cornstarch/water and cook until thickened. Stir in orange zest.
Chicken: Heat oil on med-high to 350 deg. Batch cook chicken 2 min, light golden brown. Remove from oil and drain on paper towel-lined plate. Toss fried chicken with Orange Sauce. Top with grated orange zest and green onions. Serve immediately.
Ing Chicken:
4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
Oil for frying.
Ing Orange Sauce:
1 cup Orange Juice
1/2 cup Sugar
2 Tablespoons Rice Vinegar or White Vinegar
2 Tablespoons Soy Sauce use tamari for a gluten-free dish
1/4 teaspoon Ginger
1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
1/2 teaspoon Red Chili Flakes
Orange Zest from 1 orange
1 Tablespoon Cornstarch
Garnish:
Green Onions
Orange Zest
Instructions To make orange sauce: heat 3 min orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Add, Tablespoon of cornstarch with 2 Tablespoons of water whisked to form a slurry. Add to orange sauce and whisk. Cook 5 minutes, til mixture begins to thicken. Once thickened, remove from heat and add orange zest.
To make chicken: Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir. Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Drain on paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest.
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