tag:blogger.com,1999:blog-46218719560722220372024-03-13T03:03:07.284-07:00So What CAN He Eat?Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-4621871956072222037.post-62962426576874209992017-01-06T09:27:00.001-08:002017-01-06T09:27:49.589-08:00Sunbutter Balls (gluten free, dairy free, peanut free, nut free)<span style="font-family: Arial, Helvetica, sans-serif;">When two of our friends got married last year, they had an amazing dessert bar filled with all sorts of yummy candies and cookies. My favorite were some chocolate covered peanut butter balls. I finally got around to making a version Tommy can make. We gave these out as teacher, bus driver and aide gifts for Christmas. My pictures really don't do these justice. They are delicious and look beautiful in a cute Christmas tin.</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">They take some time but aren't difficult. I've found most organic powdered sugar uses tapioca starch instead of cornstarch. I started with a recipe from Two Twenty One for <a href="http://www.twotwentyone.net/traditional-christmas-treat-peanut/">Peanut Butter Balls</a> and made modifications to make it safe for Tommy. When I was last minute grocery shopping I couldn't find the normal vegan butter we use, so I used part light vegan buttery spread and part shortening. If you can use dairy, you can substitute 3/4 cup softened butter for the Smart Balance and shortening. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love how cold it here this time of year. Instead of having to find space in my fridge, I was able to set these outside instead. These are best kept cold so they don't melt. </span><div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Sunbutter Balls</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>16 oz jar Natural Sunbutter</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1 lb powdered sugar</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>3 cups Rice Chex</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 cup Smart Balance Light with Flaxseed Oil</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 cup palm shortening</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>12 oz semi-sweet chocolate chips</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>12 oz bittersweet chocolate chips</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1. In a sealed plastic bag, crush the Rice Chex and set aside.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>2. In a stand mixer, combine the Sunbutter, powdered sugar, Mix until smooth. Add the Rice Chex and mix until it well blended.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>3. Line 2 large baking sheets with parchment paper.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Carefully form balls of the dough roughly 1 inch in diameter or smaller and place on the baking sheets. The batter may be crumbly, but you should be able to push them into balls.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>5. Refrigerate or freeze the balls for at least an hour.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>6. After the balls have hardened, add 6 oz of each type of chocolate chip in a medium microwave safe bowl. Microwave for approximately 3 minutes, stirring every 30 seconds, just until the chocolate melts.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>7. Using a slotted spoon, transfer a couple balls to the melted chocolate. Stir until coated, then place the balls back on the baking sheet. </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>8. When you run out of melted chocolate, repeat steps 6 and 7 with the remaining chocolate and balls. </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>9. Refrigerate for at least an hour before serving.</b></span></div>
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Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-3564606368324936922016-08-25T13:35:00.002-07:002016-08-25T13:35:46.749-07:00Steak and Veggie Stir Fry<span style="font-family: Arial, Helvetica, sans-serif;">I haven't been that great about updating the blog, but I'm still cooking a ton. Last night I made one of our favorite dinners. </span><span style="font-family: Arial, Helvetica, sans-serif;">Since it used leftover steak and roasted zucchini, dinner came together really fast. Great for a weeknight meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I think I like having leftover steak more than eating fresh grilled steak. Whenever we grill steaks we usually cook up a couple extras to use for breakfast burritos, stir fry or sandwiches. This is our favorite steak stir fry recipe. After we take some out for Tommy we like to add some pickled baby corn. You can use whatever leftover veggies you have or cook something fresh for the dish. Zucchini, eggplant, mushrooms, green onions, broccoli, water chestnuts, bamboo shoots and baby corn are some of our favorites.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Be sure to check the ingredients on the hoisin sauce to make sure it's gluten free.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Steak and Veggie Stir Fry</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 lb leftover steak, cut into bite sized pieces</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4 cups mixed veggies</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/3 cup hoisin sauce</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/3 cup ketchup</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp gluten free soy sauce</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp minced garlic</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp sesame oil</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp ground ginger</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp cayenne pepper</b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">1. In a small bowl, combine all the sauce ingredients.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. In a dutch oven sized pan, reheat the steak and veggies over medium heat, stirring occasionally.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Add the sauce. Stir until well combined. Heat until sauce is warm.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Serve over steamed white rice.</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Tip: To save money I usually buy the plain canned baby corn and pickle it myself. It costs quite a bit less than the jarred pickled kind. Just microwave 1/2 cup water, 1/2 cup vinegar, 1 tsp sugar and 1 tsp salt for 2 minutes. Add the drained baby corn. Cover and let sit for a couple hours. Once the mixture has cooled, you can store them in the fridge.</span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-52112410644772421372016-04-25T20:26:00.001-07:002016-04-25T20:31:50.084-07:00Whole30 Beef StewWell, this time my Whole30 journey ended after one day. I've been having some digestive issues and it's apparent now that Whole30 and my stomach just don't get along anymore. But I'm still going to try to incorporate the spirit of the program into our lifestyle. Forgive the picture quality. It's tough to capture how truly delicious this stew was with a camera.<br />
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I've made beef stew many times, but this recipe was particularly delicious. If you're doing Whole30, be sure to use balsamic vinegar instead of the Worcestershire sauce.<br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Whole30 Beef Stew</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">1 lb carrots, peeled and sliced</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">4 celery stalks, sliced</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 large onion, diced</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1.5 lb beef stew meat</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 lbs russet potatoes, peeled and cut into bite sized chunks (6 medium)</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp minced garlic</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp Worcestershire sauce (or balsamic vinegar for Whole30)</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp salt</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp dried rosemary</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp black pepper</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">4 cups chicken broth</span></b><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">1. Add the ingredients to a 6 qt crock pot in the order listed.</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2. Cover and cook on low 8 hours. </span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-25844183638511383342016-04-24T08:36:00.004-07:002016-04-24T08:45:32.189-07:00Whole30 Sweet Potato Quiche<span style="font-family: "arial" , "helvetica" , sans-serif;">Whole30 Day 1</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some of my family and I are starting a round of the <a href="http://whole30.com/">The Whole30 Program</a> today. If you haven't heard about it before, it's a program based on whole foods and is designed to refocus your relationship with food and kick the sugar and snack cravings. I did the program about two years ago, and I'm not going to lie, it was challenging. But by the end I felt great and had lost several pounds. You cannot eat certain things like dairy, grains, sugar and alcohol, but there's no calorie counting and plenty of protein, veggies and good fats. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A while back I had a quiche at a friend's house that used sliced potatoes as a crust. It was delicious. So I decided to try making it myself this morning. </span><span style="font-family: arial, helvetica, sans-serif;">This quiche tastes great and looks beautiful. We didn't have any leftovers, so next time I'll make two.</span><span style="font-family: arial, helvetica, sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the crust I followed the instructions on <a href="http://simmerandboil.cookinglight.com/2015/12/27/sweet-potato-quiche-crust/">Cooking Light Sweet Potato Crust is a Must</a> with just a couple modifications. I don't have a deep dish pie pan, so I only used one sweet potato. And instead of nonstick spray I tossed the slices in oil, salt and pepper. I don't have a mandolin, so I sliced the sweet potato by hand. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After making the quiche you will have leftover sausage. That'll make tomorrow's breakfast even easier. You can adjust this recipe to use anything you have on hand. For example, it'd be delicious with regular potatoes, bacon and Brussels sprouts.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Whole30 Sweet Potato Quiche</b></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<u><span style="font-family: "trebuchet ms" , sans-serif;"><b>For the Crust</b></span></u><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 sweet potato, peeled and sliced thin</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 tsp oil</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/4 tsp salt</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/4 tsp pepper</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<u><span style="font-family: "trebuchet ms" , sans-serif;"><b>For the Filling</b></span></u><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 small onion, diced</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>4 eggs</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 cup full fat coconut milk</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 cup Whole30 Breakfast Sausage Crumbles (recipe below)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 cup arugula</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1. Preheat oven to 350°F.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>2. In a large bowl, mix together the sweet potato slices, oil, 1/4 tsp salt and 1/4 tsp pepper. Overlap the sweet potato slices along the bottom of the pie crust. Take some of the slices, cut in half and arrange around the edges. </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>3. Bake for 20 minutes. Remove from oven and increase temperature to 375°F. </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>4. Cook the sausage in a nonstick skillet over medium heat until browned and cooked through. Remove sausage from pan with a slotted spoon to preserve the sausage grease. </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>5. Saute the onion in the grease. Remove from the heat and set aside.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>6. In a large bowl, beat together the eggs and coconut milk. Stir in 1/2 cup arugula, 1/2 cup of the sausage, and the onions. Carefully pour into the pie pan. </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>7. Bake at 375°F for 30 minutes or until the eggs are set. </b></span><br />
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<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Whole30 Breakfast Sausage Crumbles</b></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 lb ground pork</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 tsp salt</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 tsp fenugreek, ground</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 tsp black pepper</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 tsp sage</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/4 tsp nutmeg</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1. Grind the fenugreek in a coffee grinder. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>2. Mix all ingredients together.</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>3. Cook on medium heat until browned. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>4. Remove cooked sausage from pan and reserve the sausage grease.</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Note: If sugar isn't an issue for you, feel free to substitute 1-2 Tbsp maple syrup for the fenugreek.</b></span></div>
<br />Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-44402793268653350212016-04-18T12:07:00.000-07:002016-04-18T12:07:16.696-07:00Empty Fridge Zesty Tomato Soup (Dairy and Gluten Free)<span style="font-family: Arial, Helvetica, sans-serif;">Some days I just don't feel like grocery shopping. Staring at an almost empty fridge, I'm determined to make it one more day. This zesty tomato soup is great for days like today. It's warm, full of flavor and super easy. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you don't have a super powerful blender, you can puree the tomatoes and cook the soup on the stove top. It will take a little longer and probably won't get as thick since the Vitamix whips in quite a bit of air. </span><br />
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<h3 style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Zesty Tomato Soup</span></b></h3>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Serves 2-3</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">2 14.5 oz cans of diced tomatoes</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sugar</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 tsp granulated onion</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp granulated garlic</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp Italian seasoning</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground black pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Balsamic vinegar reduction</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Combine all ingredients except the vinegar in a Vitamix blender and secure lid. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Start blender at Variable 1 and increase to Variable 10. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Blend for 6 minutes. Turn down to 1 before turning off the machine. Be careful of the hot steam when you remove the lid. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Serve with a drizzle of balsamic vinegar reduction.</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-3070376933339504502015-12-06T21:06:00.002-08:002015-12-06T21:06:26.343-08:00Quick and Easy Magic Bars (GF and Vegan)<span style="font-family: "arial" , "helvetica" , sans-serif;">I've taken quite a break from blogging, but now I'm back. I have a ton of new recipes that I need to transfer from the backs of envelopes to a more permanent form. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">So to start, here's an updated version of my </span><a href="http://sowhatcanheeat.blogspot.com/2014/01/gluten-and-nut-free-vegan-magic-cookie.html" style="font-family: Arial, Helvetica, sans-serif;">Gluten and Nut Free Magic Bars</a><span style="font-family: "arial" , "helvetica" , sans-serif;">. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was shopping at the local health store yesterday and saw a can of sweetened condensed coconut milk. Oh man, it tastes amazing! I'm going to have to go back and pick up a few more cans to have on hand. The use of the sweetened condensed coconut milk really makes my magic bars easy. It's one whole less pan to wash too. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You do need to make them a bit in advance so they have time to fully cool before you cut them, but the active prep time is super quick. By the time my oven was preheated, these bars were ready to go. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you don't have quick oats, you can run rolled oats through a blender or food processor to break them down a bit. </span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Quick and Easy Magic Bars</span></b></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></span></b></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;">
</span></b><b style="font-size: 14.85px; line-height: 20.79px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 cups gluten free quick oats</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/2 cup (1 stick) </b></span><b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;"><span style="font-family: "trebuchet ms" , sans-serif;">Earth's Balance Vegan Buttery Sticks</span></b><span style="font-family: "trebuchet ms" , sans-serif;"><b><br style="font-size: 14.85px; line-height: 20.79px;" /></b></span><b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp SunButter or soynut butter</span></b><br />
<b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp sugar</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp cinnamon</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">11.25 oz can Sweetened Condensed Coconut Milk</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">10 oz bag Enjoy Life mini chocolate chips</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups finely shredded unsweetened coconut</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;">1. Preheat oven to 350°F. Line a 9 x 13" baking dish with parchment paper.</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2. In a large microwave safe bowl, heat the Earth's Balance, SunButter and sugar until the butter is melted. (Microwave in 20 sec increments, stirring each time).</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">3. Stir in the oats, cinnamon, and salt.</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">4. Press the oat mixture into the baking dish using the back of a cup measure. </span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">5. Spread the chocolate chips into a layer on top of the oat mixture. Repeat with the shredded coconut. </span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>6. Carefully pour the sweetened condensed coconut milk over the top. Spread gently with a spatula. </b></span><b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">7. Bake for 25 minutes.</span></b><br />
<b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">8. Cool and then refrigerate for several hours or overnight. Then cut into squares.</span></b></div>
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Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-20651177545384081422015-01-25T14:49:00.002-08:002015-01-25T14:49:54.647-08:00Smoothies!<span style="font-family: Arial, Helvetica, sans-serif;">Ben and I bought ourselves a Vitamix Blender for our birthdays. It's awesome. We used to occasionally make smoothies in our old blender, but I had to puree any greens with liquid first before adding the rest of the ingredients. They took way longer to make and never tasted as good as the ones we can make now. Here are some smoothie recipes we've made so far. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Silk strawberry soy yogurt is Tommy safe, but he won't eat it plain. But put it in a smoothie and he'll eat just about anything!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;"><b>For all of the smoothies, layer ingredients in the blender in the order listed. Start blender on low, turn to high and process just until blended. </b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<div style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Strawberry Banana Soynut Butter Smoothie</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Makes 3 servings</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 medium banana</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup creamy soynut butter</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2.5 cups frozen strawberries</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1.5 cups ice</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Berry Banana Oatmeal Smoothie</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Makes 2 servings</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5.3 oz container soy strawberry yogurt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup quick oats</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 frozen banana</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup frozen blueberries</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Blueberry Banana Spinach Smoothie</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Makes 2 Servings</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen spinach</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 ripe banana</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen blueberries</span></b><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Note: This smoothie turns sort of a weird gray/green color, but it tastes delicious</b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Strawberry Banana Yogurt Smoothie</b></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Makes 1 Serving</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>5.3 oz container strawberry soy yogurt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4-5 frozen strawberries</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 banana</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
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<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Very Berry Smoothie</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Makes 3-4 Servings</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup fruit juice</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup canned coconut milk</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 bananas</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4 cups fresh spinach leaves</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 cups frozen blueberries or mixed berries</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 cup frozen cherries</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup ice cubes</b></span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-15233774343808052732015-01-04T18:30:00.003-08:002015-01-04T18:30:55.368-08:00Shredded Pork Taquitos (Gluten, Corn and Dairy Free)<span style="font-family: Arial, Helvetica, sans-serif;">Welcome to the new year! We had a great holiday season filled with lots of time with friends and family, so I haven't gotten around to posting recipes in a while.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Here's a new one I made tonight. I had a lot of leftover <a href="http://sowhatcanheeat.blogspot.com/2014/05/carolina-bbq.html">Carolina BBQ</a> Pork and I can only eat so many sandwiches before I'm ready for something different. I decided to make baked pork taquitos. </span><span style="font-family: Arial, Helvetica, sans-serif;">And Tommy LOVED it!</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">It's been a while since I tried a new recipe that Tommy actually ate without any hesitation</span><span style="font-family: Arial, Helvetica, sans-serif;">. I think different varieties of taquitos ("mini burritos") will be coming to our menu soon. These are tasty, relatively easy to make and easy for a toddler to pick up.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you can use store bought tortillas this would make the dinner super easy. Since I've only found one that Tommy can eat and they're burrito sized and all the way at one specific grocery store I decided to make my own again. I guess I'm just determined to finally master making tortillas. The online pictures and instructions always make them look easy. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I made a double batch of <a href="http://www.glutenfreeandmore.com/recipes/gluten_free_flour_tortillas-2577-1.html">Gluten-Free Flour Tortillas</a> with 1 cup rice flour, 1/2 cup tapioca starch and 1/2 cup potato starch for the 2 cups of gluten-free all purpose flour blend. I cooked the tortillas two at a time on a non-stick electric griddle set to 350</span><span style="background-color: white; line-height: 20.7900009155273px;"><span style="line-height: 20.7900009155273px;"><span style="font-family: Arial, Helvetica, sans-serif;">°F</span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"> and brushed with a little oil. I made a total of 16 tortillas but only 14 fit on my baking sheet. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I rolled the tortillas out between layers of parchment paper and transferred the parchment paper to the griddle. These tortillas were by far the easiest I've ever attempted! They actually rolled out and weren't a sticky frustrating mess. I piled all the cooked tortillas up and covered them with a paper towel and they stayed soft and pliable. I was able to roll these into taquitos without having them crack. Super success! Although my belly did get in the way as I was adding the starch to the stand mixer. Oops! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used the same nondairy cheese sauce that I used for the <a href="http://sowhatcanheeat.blogspot.com/2014/09/you-cant-win-them-all-bison.html">Bison Cheeseburger Helper</a>. This time I tried making it in the Vitamix on speed 10 for 5 minutes. But it didn't really thicken as well as when I've made it on the stove-top. At least the cleanup was super easy. I've included the stove-top directions below. </span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;">Shredded Pork Taquitos</b></div>
<b style="font-family: 'Trebuchet MS', sans-serif;"><br /></b>
<b style="font-family: 'Trebuchet MS', sans-serif;">14 soft taco sized tortillas</b><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">2 cups cooked shredded pork</b><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">2 cups shredded green cabbage</b></div>
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<b style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 can full fat coconut milk</span></b><br />
<b style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup nutritional yeast</span></b><br />
<b style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp Frank's Red Hot Sauce</span></b><br />
<b style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Tbsp potato starch</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp granulated garlic</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp granulated onion</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp smoked paprika</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp ground chipotle powder</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 tsp cayenne pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1-2 Tbsp oil</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Serve with salsa and guacamole</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Preheat oven to 425</b></span><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><span style="line-height: 20.7900009155273px;">°F</span></b><b style="font-family: 'Trebuchet MS', sans-serif;">. Line one large or two medium rimmed baking sheets with parchment paper. Lightly brush with oil.</b><br />
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<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.7900009155273px;">2. In a small saucepan combine the coconut milk, nutritional yeast, Frank's and potato starch. Cook over medium heat, whisking continuously until thickened. </b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>3. In a large bowl, combine the pork, cabbage, cheese sauce, and seasonings. Mix well.</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Fill each tortilla with a 1/4 cup of pork mixture and roll tightly. Place seam side down on the baking sheet. Repeat until you've used all the fixings. Brush the tops with a little bit of oil.</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>5. Bake for 18-20 minutes until crispy. Serve with salsa and guacamole. </b></span></div>
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Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-23445624322525754242014-11-18T15:40:00.000-08:002014-11-18T15:40:23.256-08:00Bison Salisbury Steak Dinner<span style="font-family: Arial, Helvetica, sans-serif;">The past couple weeks have been cold here. So warm comforting foods have been on the menu. </span><span style="font-family: Arial, Helvetica, sans-serif;">A while ago I clipped a Salisbury Steak recipe from a magazine. I finally got around to making it, but when I looked at the recipe again I just wasn't feeling it. So I decided to make my own with ground bison and a nice full flavored sauce. This recipe would also work well with ground beef.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I served the Bison Salisbury Steaks with mashed potatoes and roasted Brussels sprouts. Ben and I love Brussels sprouts, so next time I make this I will double the sprouts. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is dinner is going to be a winter staple in our house. You would never know that it is a gluten-free, dairy-free, egg-free, food allergy friendly dinner. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Bison Salisbury Steaks</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Patty Ingredients</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">20 oz ground bison</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 onion, finely diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp coconut flour</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Worcestershire sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp black pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp granulated garlic</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp canola or olive oil</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Gravy Ingredients</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3 large cremini mushrooms, sliced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 onion, diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp vegan butter</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup beef broth</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sherry</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Worcestershire sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Combine all the patty ingredients except oil in a large bowl. Form into 5 patties.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Heat the 1 Tbsp oil in a large skillet over medium heat. Cook 3 of the patties for about 4-5 minutes per side until cooked through. Set the cooked patties aside. I kept my patties warm on a cookie sheet in warm but off oven. Add the remaining oil and cook the last 2 patties. Set those aside when done.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Add the vegan butter, salt and onions to the skillet. Saute until the onions are almost clear. Add the mushrooms and cook for a few minutes until they're browned but not soft. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Whisk in the beef broth, sherry, and Worcestershire sauce. Bring to a simmer, stirring up all the browned bits. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. In a small bowl, combine the potato starch and cold water. Add to the beef broth mixture, whisking constantly. Stir until thickened. Serve the gravy over the patties.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<div style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Dairy-Free Mashed Potatoes</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;"><b>2.5 lbs russet potatoes</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 cup coconut milk</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3 Tbsp vegan butter</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp black pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 tsp granulated garlic</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 tsp granulated onion</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 tsp smoked paprika</b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Peel and chop the potatoes. Add to a large pot filled with enough cold water to cover. Bring to a boil and cook until the potatoes are fork tender. Drain and return to the pot.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Add the remaining ingredients and mash until smooth.</span></b><br />
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<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Brussels Sprouts with Bacon</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1.25 lb Brussels sprouts</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 slices bacon</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp smoked paprika</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/4 tsp black pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Preheat oven to 350</b></span><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><span style="line-height: 20.7900009155273px;">°F.</span></b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><span style="line-height: 20.7900009155273px;">2. Cook the bacon in a skillet until crispy. Set cooked bacon aside and save the grease.</span></b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><span style="line-height: 20.7900009155273px;">3. Cut the bottoms off the Brussels sprouts, remove any discolored outer leaves and slice in half or in quarters depending on the size of the sprout.</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;"><b>4. Combine the Brussels sprouts, bacon grease and seasonings in a 9 x 9 glass baking dish.</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;"><b>5. Bake for 30 minutes, stirring once.</b></span></span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-87478941185248497692014-10-26T15:23:00.002-07:002014-10-26T15:23:38.029-07:00Chicken Carbonara<span style="font-family: Arial, Helvetica, sans-serif;">One of our favorite indulgent dishes at a local restaurant is their Chicken Carbonara. I thought I'd try and make a much modified healthier version at home that Tommy can eat too. For any purists out there, this definitely isn't a "real" carbonara, but it was a satisfying bowl of comfort food. Now if we can just get Tommy to eat any sort of pasta...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used a package of GF angel hair pasta. I'm still trying to get the hang of cooking with rice pasta. It seems to instantly go from hard to mushy. I've had trouble finding the sweet spot where it's cooked through but holds together.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Chicken Carbonara</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">8 oz gluten free pasta</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 cups cooked diced chicken</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3 small or 2 large heads of broccoli</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4 slices of bacon</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 medium onion, diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 can coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup chicken broth</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp potato starch</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp nutritional yeast</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Bring a large pot of water to a boil.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Cut the broccoli into bite sized florets. Peel the stalk and slice into rings. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Cook the broccoli with the pasta according to the directions on the package. Drain and set aside.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. In a dutch oven sized pot over medium heat, cook the bacon until crispy. Remove the bacon from the pan but leave the fat.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. Saute the onion in the bacon fat until clear. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">6. Add the coconut milk and nutritional yeast. Whisk together and bring to a gentle boil.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">7. In a small bowl, whisk together the potato starch and chicken broth. Add the slurry to the coconut milk. Whisk together so lumps don't form.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">8. Add in the chicken and continue to simmer until the chicken is warmed. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">9. Toss the pasta and broccoli with the sauce.</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-28971936059342848642014-10-26T13:51:00.001-07:002014-10-26T13:51:16.243-07:00Bacon Wrapped Pineapple<div>
<span style="font-family: Arial, Helvetica, sans-serif;">A while back we were going to a BBQ and I wanted to bring some sort of savory sweet appetizer. I was going to do bacon wrapped dates, but the dates had spoiled. Looking around my kitchen, I saw I had dried pineapple rings. And thus, Bacon Wrapped Pineapple was born. These taste like little bites of bacon candy. So easy and delicious. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Bacon Wrapped Pineapple</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>4 dried pineapple rings</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>8 slices of bacon</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Preheat oven to 350<span style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;">°F</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;">2. Cut each pineapple ring into 6 pieces and each bacon slice into 3 pieces.</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;">3. Wrap a piece of pineapple with a piece of bacon and secure with a toothpick.</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.7900009155273px;">4. Back for 20 minutes, flipping halfway through. </span></b></span></div>
Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-52966222808916405392014-09-02T20:02:00.001-07:002014-09-02T20:02:20.543-07:00You Can't Win Them All (Bison Cheeseburger Helper)<span style="font-family: Arial, Helvetica, sans-serif;">We just got back from a great weekend in Denver to celebrate a friend's wedding. Now we're back home and I didn't feel like going grocery shopping. So tonight I made a gluten and dairy free Bison Cheeseburger Helper. I saw a delicious looking recipe for <a href="http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html#xsc27z54cdbe4Fjc.32">Cheeseburger Macaroni</a> by Kevin and Amanda on Pinterest and decided to make that tonight, with several modifications.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used ground bison since I had some on hand and all of our ground beef is frozen. Last time I looked I couldn't find a packet of taco seasonings that were safe for Tommy. So I made my own seasoning blend. I'm still perfecting my vegan cheese sauce, but this version is way better than my last attempt. I also doubled the sauce and pasta. This is the first time I have correctly cooked gluten free pasta. It wasn't chewy or mushy. It actually tasted just like regular cooked macaroni. I used a white rice macaroni that I can buy in bulk at the local Winco.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm pretty excited about how this whole recipe turned out. It's delicious, hearty and full of flavor. Everything you would want in a bowl of hamburger helper, except made from scratch with no preservatives or questionable ingredients. I'm not thrilled about Tommy's reaction. As soon as I set the bowl in front of him he burst into tears. It's incredibly frustrating when he starts sobbing without actually trying the food. He eventually ate one bite of the meat and one piece of pasta. That was definitely a let down. This recipe is so delicious and easy to make that I was really hoping to add it to our regular rotation. For now I'll just file this recipe away to try again later when hopefully his tastes have matured a bit.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Bison Cheeseburger Helper</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">20 oz ground bison</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 cups dry gluten free macaroni</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">14.5 oz can diced tomatoes, undrained</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">14.5 oz can chicken broth</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 can full fat coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup water</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4 oz can diced chili peppers, undrained</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup nutritional yeast</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp tomato paste</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Frank's Red Hot Sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp potato starch</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 taco seasonings (see below)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Brown the bison in a dutch oven sized pot over medium heat. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. When the meat is done, add the tomato paste and taco seasoning and cook for 1 minute, stirring constantly.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Add the diced tomatoes, chicken broth, diced chili peppers, and water. Bring to a boil.</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Stir in the macaroni and cook for 7 minutes, stirring occasionally.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>5. While the pasta cooks, in a small saucepan combine the coconut milk, nutritional yeast, Frank's and potato starch. Cook over medium heat, whisking continuously until thickened. </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>6. After the 7 minutes are done, add the "cheese" sauce to the pasta dish. Stir to combine and cook for another 2 minutes.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>7. Take the pot off the heat and let sit for 5 minutes before serving.</b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Taco Seasoning</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">2 tsp smoked paprika</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 tsp cumin</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried oregano</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp granulated garlic</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp granulated onion</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp cayenne pepper</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Combine all the ingredients in a small bowl</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-67624604629842391632014-08-18T20:02:00.002-07:002014-08-18T20:05:20.337-07:00Ginger Stir Fry<span style="font-family: Arial, Helvetica, sans-serif;">I have been cooking more lately, but I haven't had a chance to write up the recipes until now. Last week I felt like a change from our usual ground turkey stir fry. And I thought if it was more saucy there would be a chance Tommy would actually eat the rice too. And I was right! So far this is the only stir fry recipe I've made that Tommy enjoyed. He ate all of the turkey and rice and tried the veggies. It's really good as is or with more chili garlic sauce to give it a kick.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ginger Stir Fry</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">20 oz ground turkey</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3 bell peppers, sliced into matchsticks</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">12 oz cremini mushrooms, sliced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chicken broth</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil, divided</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp coconut aminos</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp + 2 tsp gluten free soy sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp potato starch</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp chili garlic sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp sesame oil</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp fish sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground ginger</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Serve over white rice (I make 2 cups of dry rice)</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">1. In a small bowl, whisk together the chicken broth, coconut aminos, potato starch, 1 tablespoon soy sauce, chili garlic sauce, sesame oil, fish sauce and ground ginger. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Cook the ground turkey in a large non-stick skillet or a dutch oven sized pot over medium heat. When the turkey is almost cooked through, add 2 teaspoons of soy sauce. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Place the cooked turkey in a large bowl. Add 1 tablespoon of oil. Saute the bell peppers until tender. Add the peppers to the large bowl.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Add the remaining tablespoon of oil to the pan. Saute the mushrooms for a few minutes until they are just tender and beginning to brown. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. Add the turkey and bell peppers back to the pan. Pour the sauce over the top. Stir until well combined and everything is warm. Serve over steamed rice.</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-29149115667923164322014-08-09T14:07:00.001-07:002014-08-09T14:09:55.206-07:00Potato Crusted Salmon with Brussels Sprouts and Mushroom Hash<span style="font-family: Arial, Helvetica, sans-serif;">Last night we made my <a href="http://sowhatcanheeat.blogspot.com/2014/01/potato-crusted-salmon.html">Potato Crusted Salmon</a> again. </span><span style="font-family: Arial, Helvetica, sans-serif;">I tweaked the recipe just slightly so that I could cook the salmon and the veggies at the same time. I used tin foil to line the dish instead of parchment paper. I liked the foil better since it contained all the extra fat and cleanup was a breeze. I don't care for salmon skin, so when I serve this dish, I just scoop the salmon off the dish and leave the skin behind. I recommend only cooking as much salmon as you'll eat in that seating. Reheated cooked fish is one of my least favorite foods. Although I imagine if you reheated it in the oven it would be way better than the microwave.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We all loved this salmon dish. It's a great kid-friendly, bang for your buck way to cook salmon. Tommy ate every bit of his salmon and a little of the veggies too. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brussels sprouts tend to get a bad wrap. They can be super delicious as long as they're cooked well and not mushy. My favorite way to make them is to roast them in the oven. This time I used a mixture of Brussels sprouts, mushrooms and onion. Delicious! </span><span style="font-family: Arial, Helvetica, sans-serif;">If you have any leftover veggies, they're great the next day heated in a skillet and served with fried eggs on top. </span></div>
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<span style="background-color: white; line-height: 20.790000915527344px;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Potato Crusted Salmon - Version Two</b></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 lb salmon fillet</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 cup potato chips (I used Kettle Brand Krinkle Cut)</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">4 Tbsp (1/2 stick) Earth's Balance Vegan Buttery Sticks</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1/2 tsp black pepper</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1/2 tsp smoked paprika</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><br /></span><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"></span><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1. Preheat oven to 425°F. Line a rimmed baking sheet with tin foil.</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">2. In a large microwave safe bowl, melt the Earth's Balance spread (about 30 seconds).</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">4. Lay the salmon skin side down in the dish. Press the potato mixture on top of the salmon.</span><br style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">5. Bake for 25 minutes. </span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Brussels Sprouts and Mushroom Hash</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 lb Brussels Sprouts</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">12 oz Cremini Mushrooms</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 medium onion</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">3 slices bacon</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 Tbsp balsamic vinegar</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1/2 tsp black pepper</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1/2 tsp smoked paprika</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1/4 tsp salt</span></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1. </span></b></span><b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1. Preheat oven to 425°F.</span></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">2. Pan fry the bacon until crispy, and reserve the bacon grease.</span></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">3. Trim a small slice from the stem of the Brussels sprouts and remove the outer layer of leaves. Cut in half.</span></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">4. Cut the mushrooms into chunks and dice the onion. </span></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">5. In a 9 x 13 baking dish, mix the veggies, bacon grease and seasonings (except for the vinegar).</span></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">6. Cook for 25 minutes, stirring once. </span></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">7. Add the crumbled cooked bacon and the balsamic vinegar to the veggies. Bake for an additional 5 minutes.</span></b></div>
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Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-83448144786775557722014-07-28T20:02:00.003-07:002014-07-28T20:02:33.080-07:00Shredded Pork Tacos with Tear-Free Tortillas<span style="font-family: Arial, Helvetica, sans-serif;">We took almost three weeks off and went out the Outer Banks, NC to visit with family and relax on the beach. It was fantastic, and a much needed break. But now we've been home for a bit and it's time to get back into the swing of things. I've been struggling with menu planning. I just don't seem to want to put the effort into figuring out what we're going to eat. Unfortunately Tommy still needs to eat something, so not cooking is not an option. So we've been having some good standbys like <a href="http://sowhatcanheeat.blogspot.com/2014/06/oh-injustice-meatloaf-mashed-potatoes.html">Meatloaf</a>, <a href="http://sowhatcanheeat.blogspot.com/2014/05/carolina-bbq.html">Carolina BBQ</a>, and <a href="http://sowhatcanheeat.blogspot.com/2014/06/chicken-pot-pie-with-bacon.html">Chicken Pot Pie with Bacon</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The other day I picked up a big package of boneless country style pork ribs from Costco, so tonight we're having pork tacos. I served them with some Wholly Guacamole and a quick Pico de Gallo. Ben and I also had a little shredded cheese on ours. I was going to put some shredded lettuce on there too, but it turns out the lettuce in my fridge froze, so no lettuce for us. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I really dislike making homemade tortillas from scratch. I just don't seem to have the technique down to be able to roll them thin enough for my taste and still be able to transfer them to the pan. I'm not quite ready to relive the frustration of making sorghum flour tortillas (read about my last attempt <a href="http://sowhatcanheeat.blogspot.com/2014/02/carnitas-tacos-and-tips-for-making.html">here</a>). So my goal for tonight was to improve on my <a href="http://sowhatcanheeat.blogspot.com/2013/08/the-vodka-tonic-that-saved-dinner.html">Millet Tortilla Pancakes</a> and make a lighter tasting tortilla that can still be poured into the pan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm quite happy to announce that these were so successful! If you taste the tortilla by itself it tastes sort of like a pancake, but in a taco it's delicious. Very similar to the soft taco sized flour tortillas you can buy at the store. They are flexible and sturdy enough hold the filling. And best of all, they require NO ROLLING! This is the first time that I have made gluten free Tommy safe tortillas without any tears or cussing. A definite success. Yes, there is still room for improvement to make them a little thinner and a little less chewy, but my sanity is worth more than that. So for us, we're just going to relish the fact that I can make tortillas Tommy can eat without losing my mind.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I was in a hurry this morning to get out the door to meet a friend at the library, so I didn't bother measuring any of the spices for the pork. I just sprinkled the seasonings on the pork and turned on the crock pot. I used more of the smoked paprika, black pepper and cinnamon and less of the salt, cayenne and chipotle powder. If you want a pork recipe with actual measurements, try my <a href="http://sowhatcanheeat.blogspot.com/2014/02/carnitas-tacos-and-tips-for-making.html">Carnitas Tacos</a>. Here's a picture of the raw seasoned pork to get a rough idea of how much seasoning I used.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Shredded Pork</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>~ 3 lb Country Style Pork Ribs (1/2 of a Costco pack)</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Smoked Paprika</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Black Pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ground Cinnamon</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cayenne Pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Chipotle Powder</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Optional: Line crock pot with liner.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Place pork in crock pot. Sprinkle with the seasonings.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3. Cook on low for 8 hours.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Shred the pork, removing any large pieces of fat. Use a gravy separator to remove most of the fat from the cooking liquid. Return the shredded pork and liquid to the crock pot and stir well.</b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Pico de Gallo</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">3 roma tomatoes, diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 medium onion, finely diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 jalapeno, seeded and finely diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp lime juice concentrate</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp granulated garlic</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Combine all ingredients in a medium bowl and mix well.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Tear-Free Gluten Free Tortillas</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>Makes ~14 Soft Taco Sized Tortillas</i></span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">2 1/4 cup water, divided</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup lite coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup white rice flour</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup sorghum flour</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup potato starch</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp mild flavored oil</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sugar</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp whole psyllium husks</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. In a large bowl, combine the psyllium husks with 1/4 cup water and the oil. Whisk together to form a smooth gel.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Add the coconut milk, whisking to reduce lumps.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Stir in the remaining ingredients until a smooth batter is formed. It should be quite runny.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Heat a skillet over medium heat. Spray with oil. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. Pour 1/3 cup of the batter into the hot pan, gently swirling the batter once around the pan. Cook for a few minutes until bubbles form. Flip and cook for another minute or so until lightly browned. Repeat with the remaining batter. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">6. Store the leftovers in a plastic bag with wax or parchment paper between the tortillas. I have a feeling they may stick together when they cool. Leftover tortillas will need to be warmed before eating.</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-52040412245413752502014-06-24T13:15:00.001-07:002014-06-24T13:15:12.301-07:00Chicken Pot Pie with BACON<span style="font-family: Arial, Helvetica, sans-serif;">We had a nice, low-key Father's Day here. We took our nephew up to Snowbird to ride the Tram to the top, and then dropped him off at the airport. I decided to surprise Ben with one of his favorite meals, Chicken Pot Pie. </span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And since it was Father's Day, I made it extra special and added bacon. OMG, it was fantastic. I don't know why every Chicken Pot Pie does not contain bacon. The delicious smokiness of the bacon fit right in with all of the rest of the flavors. I will definitely be adding bacon to all my pot pies from now on. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For this recipe I increased the amount of pie crust and made them into four adult sized pot pies and two minis. I did take Tommy's out of the dish before serving though since the dish retained too much heat. I liked the thicker crust this time, and it stayed together better than when I make it in one casserole dish. If you don't have oven save bowls, feel free to cook this in a 9 x 13 casserole dish. I used to make pot pies with leftover rotisserie chicken and a bag of frozen veggies. Using grilled chicken and roasted veggies add a lot more flavor. </span><span style="font-family: Arial, Helvetica, sans-serif;">I outlined the process for making the pot pie below, in case the recipe instructions seem confusing.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Game plan for the pot pie:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Freeze shortening for the pie crust. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Preheat oven and grill.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Start cooking chicken and veggies.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Mix the pie crust and let rest in the fridge.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Set cooked chicken and veggie aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Make the cream sauce and add in the chicken and veggies.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Pour into pans and top with pie crust.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8. Bake pot pies.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Chicken Pot Pie with Bacon</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Chicken Ingredients:</i></b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 skinless chicken breasts</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp oil</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp pepper</b></span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp granulated garlic</b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp smoked paprika</b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;"><i>Veggie Ingredients:</i></span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5 carrots, peeled and sliced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4 small russet potatoes, peeled and diced into 1/2 in cubes</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 onion, diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3 celery ribs, sliced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp dried rosemary</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp pepper</b></span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp granulated garlic</b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<b><span style="font-family: Trebuchet MS, sans-serif;"><i>Cream Sauce Ingredients:</i></span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3 strips bacon</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp vegan butter or bacon grease</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp potato starch</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 cups chicken stock</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup canned coconut milk</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<b><span style="font-family: Trebuchet MS, sans-serif;"><i>Pie Crust Ingredients:</i></span></b><br />
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>2/3 cup vegetable shortening</b></span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>1 cup + 2 Tbsp potato starch</b></span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>3/4 cup sorghum flour</b></span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>1 1/2 Tbsp sugar</b></span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<b style="font-family: 'Trebuchet MS', sans-serif;">3/4 tsp guar gum</b></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">
<b style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp salt</b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>1/3 cup cold water</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1. </b></span><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Measure out the shortening into small pieces and freeze for 30 min.</b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Preheat oven to </b></span><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">425°F. Preheat grill to approximately </b><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">450°F.</b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">3. In a medium bowl, combine the chicken ingredients, tossing to coat well.</b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">4. In a 9 x 13 baking dish, combine the veggie ingredients, stirring to mix thoroughly. </b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b>5. Grill the chicken for 20-22 minutes, turning once. Remove from the grill and set aside to rest.</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b>6. Roast the veggies for 30 minutes, stirring once. </b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b>7. Reduce the oven temperature to 37</b></span></span><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">5°F.</b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">8. In a food processor, </b><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">combine the starch, flour, sugar, salt, and guar gum. Scatter the shortening over the top and process until it looks like coarse crumbs. Add the cold water and process until smooth. </b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">9. </b><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Spread a large piece of plastic wrap or wax paper on the counter. Form the dough into a flat disk and wrap tightly. Refrigerate for 20-30 minutes. </b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">10. In a medium sized pot over medium heat, cook the bacon until crispy. Remove the bacon, reserving the grease. Add vegan butter to get approximately 2 Tbsp of fat. </b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">11. Whisk the potato starch into the fat and cook for 2 minutes. Slowly add the stock and coconut milk, whisking to break up any lump. Cook the liquid for several minutes until thickened. </b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">12. Chop the cooked chicken into pieces about the size of the veggies. Add the chicken, veggies and crumbled bacon into the cream sauce. Stir to combine.</b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">13. Place 4 oven save bowls and 2 small ramekins on a rimmed baking sheet. Spray with oil or nonstick spray. Fill with the chicken mixture.</b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">14. Divide the pie crust into 5 pieces. Divide one of the pieces into 2. Roll or form the pieces into circles and place on top of each bowl and ramekin. Gently press the dough around the edge of the bowls and cut slits in the tops. </b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">15. Bake for 25 minutes, until the filling is bubbly and the crusts are cooked. (Don't be alarmed when the pie crusts do not brown.) </b></div>
Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-28730090917102117162014-06-12T13:23:00.001-07:002014-06-12T13:23:16.547-07:00My Absolute Favorite Beef Crock Pot Recipe (Beef with Brown Sugar Worcestershire Sauce and Corn-Free Polenta)<span style="font-family: Arial, Helvetica, sans-serif;">I love using the crock pot, especially in the summer. It uses so much less energy than the oven and doesn't heat up the whole kitchen. One of my all-time favorite recipes is Beef with Brown Sugar Worcestershire Sauce. I love the combination of flavors in the sauce. If you want it spicy, increase the chipotle powder a little, or use cayenne pepper instead. It really doesn't take much to make it incredibly spicy though. After my disappointing phone call to Lee and Perrins, I'm now making this recipe with my <a href="http://sowhatcanheeat.blogspot.com/2014/06/an-unsatisfying-customer-service.html">Homemade Worcestershire Sauce</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXNcVLZxU9QevsxCz5tzfd0otWE_SBIUOZbQd1MLJw0PIBRXtX1Z40uYdWXqj9YeMIrCjGWecSYB2Wpo83g0od_VTU6Gl3vGAoMS-ExeFUzEXiqV69apy3AEJl9PWP90LFjkaVSwzp4U6/s1600/photo+1+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXNcVLZxU9QevsxCz5tzfd0otWE_SBIUOZbQd1MLJw0PIBRXtX1Z40uYdWXqj9YeMIrCjGWecSYB2Wpo83g0od_VTU6Gl3vGAoMS-ExeFUzEXiqV69apy3AEJl9PWP90LFjkaVSwzp4U6/s1600/photo+1+(1).JPG" height="303" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I started with <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/beef-short-ribs-with-cheddar-polenta-recipe.html" target="_blank">Emeril's Beef Short Ribs with Cheddar Polenta</a> and modified the recipe to make it in the crock pot, adjusted the seasonings and added broccoli. We've made this recipe will beef short ribs, stew meat, and roasts. Short ribs are our least favorite. It's harder to get the meat off the bone and it tends to make the sauce pretty greasy. My favorite is stew meat since it's already cut into cubes. Any type of beef roast is great too. This meal makes excellent leftovers too. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Since Tommy is allergic to corn and dairy, I've made my own recipe for a Corn-Free Polenta. Ground hulled millet acts very similar to coarse cornmeal. I use the milling blade on my Baby Bullet. The final texture is a little chewier/coarser than a traditional polenta, but it sure makes a great substitute for traditional polenta. The polenta can easily be vegan if you use a vegetable broth instead of chicken broth. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I made this recipe two weeks ago, but the night we were going to eat it we wound up buying a last minute climbing rope in Salt Lake City and ate out instead. I brought the beef on our camping trip. I reheated the beef and sauce mixture on our camping stove and then made the polenta fresh at the campsite with millet I ground at home. OMG, it was definitely the best meal I've ever had camping. It made a ton, but there were no leftovers. I forgot to take any pictures, but it was so good I decided to make it again this week. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Flash forward to this week, and once again our dinner was postponed. I had the beef going for several hours in the crock pot and then we heard from a friend that he was in town and invited us to join him out to dinner. So once again, the cooked beef went into the fridge for the next day. So I'm 0 for 2 recently on eating this the day I cooked it. Good thing it's even better the next day. </span><br />
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<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Beef in Brown Sugar Worcestershire Sauce</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>2-3 lb beef roast or stew meat</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 medium onions, sliced</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 cups water</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>6 Tbsp brown sugar</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>6 Tbsp <a href="http://sowhatcanheeat.blogspot.com/2014/06/an-unsatisfying-customer-service.html">Homemade Worcestershire Sauce</a></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 Tbsp minced garlic</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 Tbsp coconut aminos or gluten free soy sauce</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp ground black pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp chipotle powder</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp smoke paprika</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3 medium heads of broccoli, cut into florets</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Optional: Line crock pot with crock pot liner.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Add the beef to the bottom of the crock pot. Top with the onions. </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3. In a medium bowl, combine the remaining ingredients except for the broccoli. Stir until combined. Pour the sauce over the beef and onions.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Cover and cook on low for 7 hours.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>5. Add the broccoli to the crock pot, cover and cook on low for another hour. Serve over mashed potatoes or Corn-Free Polenta.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Corn-Free Polenta</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 1/2 cups hulled millet</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 cans chicken broth</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 can full fat coconut milk</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Salt and Pepper to taste</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Pour the hulled millet into a medium saucepan. Run your fingers through the millet to look for any rocks. In batches, grind the millet into a powder using the milling blade of a Baby Bullet, a coffee grinder, or a powerful blender.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Add the ground millet, broth and coconut milk to the saucepan. Bring to a boil over medium heat. Reduce heat and simmer, whisking frequently until the polenta is thickened and the millet no longer tastes raw.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3. Season with salt and pepper to taste.</b></span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-24540120433301553392014-06-06T20:10:00.001-07:002014-06-06T20:13:45.948-07:00Oh the Injustice! (Meatloaf, Mashed Potatoes, and Kale with Bacon)<span style="font-family: Arial, Helvetica, sans-serif;">Tonight we had meatloaf, mashed potatoes and sauteed kale with bacon. Ben, our nephew Aaron and I all thought it was delicious. Tommy loved the meatloaf but didn't care for the rest. He picked the bacon out of the kale. Then came the mashed potatoes. Full on toddler/mommy stand-off. He refused to take his required one bite. I told him he could have a cookie if he had one bite of mashed potatoes. Many big tears later he finally agreed. Oh the injustice of having to eat mashed potatoes! Seriously, what kid doesn't like mashed potatoes?! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the meatloaf I used some store bought ketchup. I love the Annie's Natural ketchup since they list all the ingredients. It's such a relief to know that there are no hidden mystery spices (which might be mustard). And it's organic too. Apparently I'm out of coconut flour. So tonight I used potato flour in the meatloaf. It worked well, but coconut flour binds a bit better.</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I didn't measure anything when I made the mashed potatoes. I made a lot since we had three hungry adults for dinner and I love leftover mashed potatoes. So just season it to taste and keep adding milk and butter until it's the texture you like. When in doubt add more butter. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The kale shrunk down much more than I expected. Next time I'll use even more. Mmmm, kale. Our nephew is visiting us for a couple weeks. He's been a great sport about eating everything I've made, like eggplant for breakfast, kale for dinner and cabbage in a breakfast burrito. I love cooking for people who aren't afraid to try anything.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Meatloaf</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1 lb ground beef</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 lb ground pork</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup dried minced onions</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup full fat coconut milk</span></b><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup ketchup, divided<br />1 Tbsp coconut flour or potato flour<br />1 tsp ground black pepper<br />1 tsp salt<br />1 tsp dried basil<br />1/2 tsp smoked paprika<br />1/2 tsp dried sage</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp chipotle powder</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp granulated garlic</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;"><br />1. Preheat the oven to 350°F. Line a rimmed baking sheet with tin foil.<br />2. In a small bowl, combine the minced onion and coconut milk. Let sit for 5 minutes.<br />3. In a large bowl, combine the remaining ingredients except for the ketchup. Add in the onion mixture and 1/3 cup ketchup. Mix thoroughly with your hands.<br />4. Form the meat into a loaf on the lined baking sheet.<br />5. Spread the remaining ketchup over the top of the meatloaf.<br />6. Bake for 45-60 minutes, until the internal temperature is at least 160°F.<br />7. Let rest for 10 minutes before slicing.</span></b></span><br />
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<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">Mashed Potatoes</span></b></span></div>
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></span>
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">I didn't measure anything, since I wasn't even sure how many potatoes I used. I peeled the russet potatoes, boiled them until tender, drained and returned them to the pot. I mashed them with Earth's Balance Vegan Buttery Sticks, canned coconut milk, salt, pepper, granulated garlic, granulated onion and a little smoked paprika. They turned out delicious. The coconut flavor isn't overwhelming as long as you have a good amount of the spices.</span></b></span><br />
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<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">Sauteed Kale with Bacon</span></b></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1 bunch kale</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">3 strips bacon</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp apple cider vinegar</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp black pepper</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp granulated garlic</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></span>
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">1. Devain the kale and break into smallish pieces. Wash throughly, drain, and set aside.</span></b></span><br />
<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b><span style="font-family: Trebuchet MS, sans-serif;">2. In a large skillet, cook the bacon until crispy. Remove the bacon and set aside.</span></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b>3. Add the kale and seasonings to the pan. Saute over medium heat until the kale is tender. Stir in the crumbled bacon.</b></span></span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-33900563981883812712014-06-04T21:19:00.001-07:002014-06-04T21:19:33.585-07:00Loaded Sweet Potato Salad<span style="font-family: Arial, Helvetica, sans-serif;">I was trying to figure out what kind of side dish I could bring to a BBQ that was tasty, Tommy safe and good cold. I don't care for regular mayonnaise based potato salads. But I figured if I made one with the cream from a can of coconut milk, and loaded it with bacon it would be ok. And I was right. This is delicious. I forgot to take a picture right when I made it, and this was all that was left. I'll definitely be making this a lot this summer. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Loaded Sweet Potato Salad</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">2 sweet potatoes, peeled and cut into ~3/4 in cubes</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">4 carrots, peeled and sliced</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">6 slices bacon</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cream from a can of whole fat coconut milk</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1 bunch green onions, sliced</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp black pepper</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp smoked paprika</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1. Preheat the oven to 425<span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">°F</span>.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">2. Cook the bacon in a large skillet. Remove the bacon from the pan and set aside. Reserve the bacon grease.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">3. In a 9 x 13 baking dish, combine the sweet potatoes, carrots, pepper, salt, paprika and bacon grease. Toss to coat.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">4. Bake for 20-30 minutes, stirring once, until the veggies are soft but not mushy.</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">5. In a large bowl, combine the cooked veggies (drain off any remaining grease), coconut cream, green onions and crumbled cooked bacon. Serve warm or refrigerate for later.</span></b></div>
Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com1tag:blogger.com,1999:blog-4621871956072222037.post-86995046031739221472014-06-02T14:50:00.003-07:002014-06-02T14:50:49.406-07:00An Unsatisfying Customer Service Experience (Homemade Worcestershire Sauce)<span style="font-family: Arial, Helvetica, sans-serif;">When Tommy was first diagnosed with food allergies, I read a lot of online support forums about kids with food allergies. I don't read those anymore since I feel like I have a good handle on his allergies and the forum posts are very repetitive. One of the things other moms have talked about is calling the 1-800 numbers on food packages and asking for clarification on ingredients. Especially if they contain "spices" or "natural flavorings." Unfortunately in the US only the Top 8 most common food allergens are required to be clearly labeled. Those are fish, shellfish, soy, dairy, wheat, eggs, peanuts and tree nuts. And yes, the list says "wheat" and not "gluten". So that may mean that things can contain barley and rye unless it specifically says gluten free. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">My favorite recipe for beef in the crock pot uses a bunch of Worcestershire Sauce. The ingredients on the label are all things Tommy has now had (even anchovies and tamarind), except for "natural flavorings." I googled recipes for making your own Worcestershire Sauce and about half of them included mustard. So I decided to put on my big girl panties and call Lee and Perrins' customer service.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">What a disappointment. The lady that answered the phone said she could not tell me whether or not it contained mustard. She said </span><span style="font-family: Arial, Helvetica, sans-serif;">that even she was not given complete list of ingredients.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">I understand a company wanting to keep it's recipe a secret, but I hung up the phone feeling very frustrated. Mustard is a relatively common food allergy and is required to be labeled in the European Union and Canada. I bet I'm not the first person who has called asking about mustard. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So I grumpily decided I'm no longer buying Worcestershire Sauce. Now I'll be making my own from ingredients I already had in the pantry anyway. Lee and Perrin's, you just lost a customer. I read through multiple recipes online and created my own recipe. It doesn't taste exactly like the bottled version, but I sure do like knowing exactly what it's made of. I used some of it the first day I made it, but I bet the flavor will get even better after sitting in the fridge for several days.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Homemade Worcestershire Sauce</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 cup apple cider vinegar</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 Tbsp molasses</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 Tbsp coconut aminos (or gluten free soy sauce)</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 Tbsp honey</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 Tbsp fish sauce</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Juice from 1 lime</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp ground allspice</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp ground ginger</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp smoked paprika</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp granulated garlic</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp granulated onion</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp ground black pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Combine all ingredients in a bowl with a tight fitting lid. Cover and shake until mixed. This can be made in advance and stored in the fridge for several weeks.</b></span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-69938272615698731372014-05-28T20:59:00.002-07:002014-05-28T20:59:13.692-07:00Carolina BBQ<span style="font-family: Arial, Helvetica, sans-serif;">Ben's family has a beach house out in the Outer Banks, North Carolina. It has been such an amazing place for his family to get together and for all the cousins to really get to know each other. One of my absolute favorite foods out at the beach is Carolina BBQ pulled pork. This is North Carolina style, so it's a runny, vinegar based tomato sauce. It is NOT the South Carolina BBQ style mustard based sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Years ago Ben's mom and aunt put together a family cookbook of all their favorite family recipes. One of those was for homemade Carolina BBQ. I've kept pretty close to that original recipe for the pork, but over the years I've come up with my own sauce recipe. I never measure the spices for the dry rub. Generally I use more paprika and lighter on the chipotle/cayenne pepper. That's a personal preference so it's not too spicy for Tommy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I love making it in the crock pot. Be careful that you don't buy a roast too big for your crock pot. It's a pain to trim it down, especially if it has bones. I like picnic roasts or Boston Butt. Ideally you want something with a lot of fat and bone-in. One time I made pulled pork with a small pork tenderloin roast and the pork was so dry it was almost inedible. Basically I buy the cheapest large pork roast I can find. Costco has some great ones. The packages at our Costco are huge, but each one contains two roasts, so I freeze one for later.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">There's a little BBQ hut in the town of Corolla, NC called Corolla Village BBQ that is sooooo good. The restaurant is little more than a walk-up counter and some picnic benches, but they sure make tasty food. Just a word of warning, you may insult the owner if you ask for a lot of extra sauce. Apparently we have a very different opinions on how much sauce a Carolina BBQ sandwich needs.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">My sauce recipe is based on Corolla Village BBQ's. It's sour, sweet and a little spicy. If you want more heat, add more crushed red pepper flakes. Or make the sauce in advance and let it sit in the fridge for a week. Over time the sauce gets hotter. You can make a larger batch of the sauce and can it for later (water boil method pints for 10 minutes at sea level, 20 min in Utah). If you can the sauce, be sure to stir it frequently when you're filling the jars otherwise the pepper will all settle to the bottom.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We love this stuff. So do our friends. I am not ashamed to admit I have used this pork recipe multiple times to bribe people into coming over to help us move furniture. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">According to Ben, this is the way to make a Carolina BBQ sandwich. First comes the bottom of a hamburger bun, then a pile of pork, more sauce, creamy coleslaw and then the top of the bun. I don't care for creamy coleslaw, so I make my own slaw with the shredded cabbage and the Carolina BBQ sauce. I'll even share with you guys my recipe for Creamy Coleslaw. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Carolina BBQ</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">4-8 lb Pork Roast (Picnic/Shoulder/Boston Butt)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Paprika</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Smoked Paprika</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ground Black Pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Ground Chipotle Pepper or Cayenne Pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">(Optional) Liquid Smoke</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">(Optional) Crock Pot Liner</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Optional: Line crock pot with a Crock Pot Liner.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Sprinkle spices and a few dashes of liquid smoke onto the meatier side of the roast and rub in.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Place roast in the crock pot, fat side up. Add more spices and liquid smoke, rubbing into the meat.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Cook on low for 8-10 hours.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. Shred the pork removing the fat, bones and connective tissue.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">6. Stir in some Carolina BBQ Sauce.</span></b><br />
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<div style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Carolina BBQ Sauce</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">2 cups apple cider vinegar</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup ketchup</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup brown sugar</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp granulated sugar</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp tomato paste</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 tsp salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground black pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp crushed red pepper flakes</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Combine all ingredients in medium saucepan. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Heat over medium heat, whisking frequently until the sugar dissolves.</span></b><br />
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<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b> Creamy Coleslaw</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Shredded Cabbage or Prepackaged Coleslaw</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Hidden Valley Coleslaw Dressing</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Mix the coleslaw with the dressing. Start by adding a couple tablespoons of the dressing for a good sized bowl of coleslaw. Add more dressing to get to the consistency you want.</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Yup, we use bottled Coleslaw Dressing. Ben has made his own dressing a few times from scratch using plain yogurt, but usually we just use the bottled stuff.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I made The Clothes Make the Girl's <a href="http://www.theclothesmakethegirl.com/2014/03/06/wf2-recipe-kickass-ketchup/" target="_blank">Kickass Ketchup</a>. I followed her recipe exactly except that I omitted the mustard. I used 1/8 tsp cloves and allspice.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I also made the Food Network's Ree Drummond's <a href="http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.html" target="_blank">Restaurant-Style Salsa</a>, minus the sugar. It isn't as good as my friend Eleanor's salsa, but it is tasty, easy and makes a large batch. I was getting tired of just having hot sauce on my eggs in the morning. This salsa will be a delicious change. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">We have a lot of leftover steak from making fajitas this weekend and my FAVORITE use for leftover steak is Steak Stir Fry. Before Whole30 I would make a stir fry sauce with hoisin sauce, ketchup and some other ingredients. But hoisin sauce is definitely off the plan and the kind I buy locally isn't Tommy safe anyway. So I created a new stir fry sauce that is Whole30 and Tommy safe. And instead of rice we'll be having the stir fry with spiralized sweet potatoes. This sauce turned out really good (if I do say so myself). It's sort of sour, a little sweet and has a little spice. And it's super easy. The flavors worked really well with the steak and sweet potatoes. Yum. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">If you haven't gotten the message, I'm loving my <a href="http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1395783839&sr=1-1&keywords=paderno+spiralizer" target="_blank">Paderno Spiralizer</a>. It's such an easy way to make veggie noodles and hash browns too. If you don't have a spiralizer, you could always serve this stir fry over rice, millet or quinoa.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<div style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Stir Fry Sauce</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup <a href="http://www.theclothesmakethegirl.com/2014/03/06/wf2-recipe-kickass-ketchup/" target="_blank">Kickass Ketchup</a></span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup unsweetened applesauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 tsp coconut aminos</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp sesame oil</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp tamarind paste</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp granulated garlic (garlic powder)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp cayenne pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp ground ginger</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Combine all ingredients in a bowl. Stir until smooth.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Steak Stir Fry with Sweet Potato Noodles</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">2 sweet potatoes</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 cups cooked and sliced steak</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">8 oz can sliced bamboo shoots, drained</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4 large cremini mushrooms, sliced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp oil, divided</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 recipe Stir Fry Sauce</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Cooking the Sweet Potato Noodles</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Heat 2 Tbsp oil in a dutch oven sized pot over medium heat.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Peel the sweet potatoes and chop a little off one of the short ends to make it flat.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Firmly press the sweet potato into place on the spiralizer, with the small spiral cutting blade.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Cut the sweet potato into spiral noodles. Repeat with the other sweet potato.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. Add the sweet potatoes to the pot. Cook until crisp tender, carefully stirring the sweet potatoes so they cook evenly.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Preparing the Rest</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Heat 1 Tbsp oil in a large skillet over medium heat.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Add the mushrooms and saute until browned.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Add the steak and bamboo shoots. Saute for a couple minutes until warmed. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4. Add the stir fry sauce and heat thoroughly, stirring continuously.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">5. Pour the contents of the skillet into the noodle pot. Carefully stir together.</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-86077737218842502382014-03-20T20:51:00.003-07:002014-03-20T20:51:33.214-07:00Whole30 Pad Thai<span style="font-family: Arial, Helvetica, sans-serif;">I love Thai food. But since Tommy is allergic to rice and peanuts (among other things), he hasn't had the pleasure of trying Thai food yet. I recently bought some tamarind paste and wanted to try and make my own Pad Thai. I couldn't find sugar free Fish Sauce locally and didn't feel like ordering it online, so I used anchovies instead. And dates as the sweetener to make it Whole30 compliant. There's definitely some room for improvement, but it was a lot better than a recipe I tried years ago for a healthier version of Pad Thai. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The sauce tastes really strong straight out of the food processor. And it's very thick. But it mellowed out a lot when I added it to the veggies and chicken. Tommy only tried a couple bites with the sauce since he's never had tamarind before, but he LOVED it. I hope he still likes it tomorrow! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I cooked the sweet potatoes and the cabbage together, but that didn't work out all that well. The cabbage needed more cooking time and the sweet potato noodles pretty much broke down into tiny pieces. So I wrote the recipe with the way I should have done it and cooked the cabbage separately and added it to the noodles at the end. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Overall I would definitely call this a success. Of course it's not as good as authentic Pad Thai, but for an allergen friendly and Whole30 compliant recipe it was pretty good. I'll definite make this again. Probably with a couple tweaks...</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Whole30 Pad Thai</span></b></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">3 grilled chicken breasts, diced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 head green cabbage, sliced thin</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 large sweet potato, spiralized</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp olive oil, divided</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4 medjool dates, pitted</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1.5 Tbsp tamarind paste</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2 anchovies fillets</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp coconut aminos</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Juice of 1 lime</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp garlic powder</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp red pepper flakes</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">1. Combine the dates through red pepper flakes in a food processor until smooth.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Heat 1 Tbsp oil over medium heat in a dutch oven size pot. Add the cabbage and saute until tender. Remove cabbage from the pot and set aside for later.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Add the remaining oil to the pan. Cook the spiralized sweet potatoes until tender but still firm. Add the cabbage, chicken and sauce. Carefully stir to combine until all ingredients are warm.</span></b><br />
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<br />Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-53026424705821474192014-03-20T14:11:00.002-07:002014-03-20T14:12:59.280-07:00Whole30 Double Batch Meatloaf, Onion Sweet Potatoes and Roasted Prosciutto Brussels Sprouts<span style="font-family: Arial, Helvetica, sans-serif;">The last two weeks I made double batches of meatloaf. It's just as easy to make a double batch as a single. The leftover meatloaf is great diced up with veggies and eggs for breakfast. Or even by itself as an after workout snack. </span><br />
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<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Whole30 Double Batch Meatloaf</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 lb ground pork</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1.25 lb ground turkey</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1.25 lb ground bison</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup dry minced onions</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup coconut milk</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 cup <a href="http://balancedbites.com/2013/08/homemade-ketchup-recipe-21dsd-no-sweetener-added.html" target="_blank">Sweetener Free Ketchup</a></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 Tbsp coconut flour</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 tsp black pepper</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp dried rosemary</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 tsp smoked paprika</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp dried basil</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp ground sage</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Preheat oven to 350°F. Line two rimmed baking sheets with tin foil.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Combine onion and coconut milk in a small bowl. Let sit for 5 minutes.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3. Pour all ingredients (except for 1/4 cup of the ketchup) into a very large bowl. Mix thoroughly with your hands.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Split the meat mixture between the two pans and form into loaves. Spread the 1/4 cup remaining ketchup over the top of the loaves.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>5. Bake for 50 minutes. Optional, broil for the last two minutes to form a crust.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>6. Remove from oven and let it rest for at least 5 minutes before cutting.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDYksd6PV8RYeSvXSfd6-v4-7iJ75LpIYKKYoH5rAPZima30fZGUm4a_gcqQKZTvn6GVGaBHf4KsMoQzwPBkSGdXGhk8NQcUPHx4AuzqsIT8acjx7B4Psq4kiNJyLAcN8HENVTkJ10GA1/s1600/DSCF1899.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDYksd6PV8RYeSvXSfd6-v4-7iJ75LpIYKKYoH5rAPZima30fZGUm4a_gcqQKZTvn6GVGaBHf4KsMoQzwPBkSGdXGhk8NQcUPHx4AuzqsIT8acjx7B4Psq4kiNJyLAcN8HENVTkJ10GA1/s1600/DSCF1899.jpg" height="239" width="320" /></b></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Roasted Prosciutto Brussels Sprouts</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 lb Brussels sprouts, trimmed and quartered</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 oz prosciutto, cut into chunks</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>zest from 1/2 of a lemon</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>oil</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>pepper</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Preheat oven to 350°F.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Layer Brussels Sprouts, prosciutto and lemon zest in a 9 x 13 baking dish.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3. Drizzle with oil, and sprinkle with salt and pepper. Toss together.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>4. Bake for 30 minutes, stirring once</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Onion Sweet Potatoes</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>3 sweet potatoes</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 Tbsp oil</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 Tbsp dried minced onions</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp black pepper</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>1. Preheat oven to 425°F.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>2. Peel and cube the sweet potatoes. Toss all ingredients together in a 9 x 13 baking dish.</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>3. Bake for 35-40 minutes, stirring once.</b></span>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0tag:blogger.com,1999:blog-4621871956072222037.post-38984929438341213752014-03-20T13:21:00.004-07:002014-03-20T13:21:39.142-07:00Whole30 Greek Taco Salad<span style="font-family: Arial, Helvetica, sans-serif;">Earlier this week I bought a pound of ground lamb at the grocery store with no real plan for it. I was just excited that it would be a nice change and we already know Tommy can eat lamb. I was looking up ground lamb recipes and stumbled upon Jeff Mauro's <a href="http://www.foodnetwork.com/recipes/jeff-mauro/greek-taco-recipe.html" target="_blank">Greek Taco Recipe</a>. We have enough of these ingredients to be able to make something very similar. And it didn't take very many adjustments at all to make it Whole30 compliant. I also added chopped avocado to the salad. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4o7wpAf_73W8BLhd8AB_3U38aYEsoMFEbhjrZpmQRKj4-cZLZHUYlSeAK2IOtnTZER_a4ikeY_BIUcRjQOsAgnYN6acfd47PN_pzsC7Zdr0TPdGFCtfd_htOV7z-2mkKBQvmtoQ5quSEI/s1600/GreekSalad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4o7wpAf_73W8BLhd8AB_3U38aYEsoMFEbhjrZpmQRKj4-cZLZHUYlSeAK2IOtnTZER_a4ikeY_BIUcRjQOsAgnYN6acfd47PN_pzsC7Zdr0TPdGFCtfd_htOV7z-2mkKBQvmtoQ5quSEI/s1600/GreekSalad.JPG" height="239" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I only had 1 lb of lamb, so that's what I used. And I had giant regular yellow onions and not red onions. For the red wine I used red wine vinegar. For the cucumber and tomato relish I used 1/4 of an onion since my onions were huge. I made my own tatziki sauce that fit the program. The sauce was the best the second day and then got weird after a couple days. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The first time I had the salad it was delicious. But the leftovers weren't as satisfying. I think the sauce is best prepare in advance and then the salad is best the first time. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Whole30 Tatziki Sauce</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">1 cucumber</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Pinch of salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 cup cream from a can of coconut milk</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Juice of 1 lemon</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried basil</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">1. Peel the cucumber and grate it on the big hole side of a box grater. Place the cucumber in a collander fitted over a bowl and season with a pinch of salt. Let sit for 10 minutes.</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">2. Squeeze the cucumber to remove more liquid. Combine the cucumber and the remaining ingredients in a bowl. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">3. Refrigerate for at least 30 minutes and up to 24 hours. Stir before serving.</span></b>Lindsayhttp://www.blogger.com/profile/09036332962443038888noreply@blogger.com0