Super Special Muffins

Super Special Muffins

• 2 cups cashew butter
• 1 cup pumpkin puree
• 2 bananas, mashed
• 1/2 cup maple syrup
• 4 eggs
• 1 tablespoon cinnamon
• 1 teaspoon turmeric
• 6 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Thoroughly mix wet ingredients. Sift in dry ingredients and blend well. (I stirred in about 1/2 cup of hemp seed.) Let sit a few minutes for coconut flour to become a bit absorbed. Spoon into greased muffin tins. Bake in a 350 degree oven for 25 minutes.  
Makes 24 muffins.

2014 Applesauce With Cherry Juice

 

This is the first year we have gotten a good amount of apples from the trees we planted. I have no actual recipe for this years applesauce. I peeled and chopped up lots of apples. When I had about 6 cups of chopped apples I put them in my supersized pot and barely covered them with water. Brought to a boil, then turned down to a low simmer. I continued to peel, chop and add apples to the pot throughout the day. Adding water as needed. I wanted some of the apples to be more cooked than others. Some apples cook down to a sauce while some remain in chunks. I sprinkled in cinnamon and Truvia to taste throughout the cooking process. It still tasted bland to me so I poured in some Montmorency Tart Cherry concentrate. YUM!!

Packed applesauce into clean, hot canning jars leaving 1/2 inch space from the top of the jar. Closed the jars with sterile lids and rims and processed pints in a boiling water bath for 25 minutes.

 

I placed 14 pints of really tasty Apple Cherry Sauce on a dish towel to cool.

The kitchen spells heavenly!

Unstuffed Pepper Casserole

I have made lots of stuffed peppers for the freezer this season!
Time to try something new with the last peppers in the garden.

Unstuffed Pepper Casserole

• 1 cup Quinoa ( I used Organic Red Quinoa)
• 2 cups vegetable or chicken broth
• olive oil, coconut oil or ghee to sauté vegetables in
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound ground turkey
• 3 to 4 peppers, cut into chunks
• 15 ounce can diced tomatoes, drained
• 2 cups marinara or spaghetti sauce

Rinse Quinoa thoroughly in cold water and drain. Place 1 cup quinoa and 2 cups broth in saucepan and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes.

Add oil or ghee to a large sauté pan. Add onion and garlic. (I generally add in other chopped vegetables also, depending on what I have on hand such as carrots, mushrooms, zucchini, etc.) Sauté just until they begin to become translucent. Add in ground turkey and continue cooking until turkey is thoroughly cooked.

Mix together all casserole ingredients and spoon into a greased casserole. Cover and bake in a 350 degree oven for about an hour.

* I like to stir in dried spinach flakes to add some other healthy vegetables.
* Cheese is also a tasty addition. But then cheese is always good.
    Have not managed to go dairy free yet :/

Egg Fu Young or Frittata?

Egg Fu Young or Frittata?

5 large eggs

1 cup frozen spinach, thawed and squeezed dry (1/3 to 1/2 cup)

1 cup of ham, shrimp, mushrooms, water chestnuts or a mixture of your favorites

chopped green onion, to taste

kosher salt, to taste

¼ cup coconut flour

½ teaspoon baking soda

1/2 teaspoon of apple cider vinegar

Freshly ground black pepper

Whisk all ingredients together. Fry small amounts in olive or coconut oil.

Seafood Stuffed Mushrooms

Seafood Stuffed Mushrooms

• 12 - 14 large white button mushrooms
• 6 oz. shrimp (about 1 cup, chopped)
• 6 oz. lump crabmeat
• 1 cup shredded mozzarella
• 1/4 cup mayonnaise
• 1/2 cup Alfredo sauce

I Have Zucchini!

Freeze it.   Bake it.   Zoodle it.

Zucchini Lasagne     Zucchini Bread     Cocoa Zucchini Muffins

Zucchini Fries     Zucchini Chips     Zoodles

Zucchini Fries

Zucchini Fries

• 3 small zucchini
• 2 egg yolks
• 3/4 cup Panko bread crumbs
• 6 T. grated parmesan cheese
• 1 T. Italian herbs

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl beat your egg yolks. (I usually thin with a touch of water or milk.)  Blend bread crumbs, cheese and herbs in another bowl.
Slice each zucchini in half  and then lengthwise into 3 slices and widthwise another 3 slices. Ending up with 18 fries per zucchini. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Rinse them and pat dry.

Dip into egg yolks and dredge in bread crumb mixture. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. Yields about 5 servings.
3 pts         97 calories

These are neither wheat free or a SCD recipe. Just really craving them and it is difficult to resist when my garden is bursting with zucchini!