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Friday, July 25, 2014

German Apple Pancake

We've been in a breakfast slump.  It's time to try some new things!  Today it's German apple pancake.  I followed this recipe exactly until it came to putting it in ramekins.  This is something I do not have.  I gathered all my small pyrex dishes and tried to evenly distribute the apples and batter.  The baking time was about right and they looked so cute.  We all felt like they needed another drizzle of maple syrup and then they were yummy!  1 of my kiddos did not like it at all, but the others and I did.  Something I will try again next time I have a couple extra apples sitting around. 

Red Wine Vinaigrette

Cooking has not been happening at my house lately.  We have certainly been on the go a lot!  It was so special to have my whole family sit down for supper last night.  I had not taken time to make a good salad in awhile & had missed them.  Here's what was in it:

Baby greens
Baby beets
Cucumbers
Avocados
Grape tomatoes
Fresh cilantro
Black pepper
Red wine vinaigrette

We also had steamed, spiralized zucchini & yellow squash topped with jarred marinara, and grilled chicken thighs.  The whole meal was "peppered" with rousing conversation.  Our tummys and hearts are full.  Simple, but satisfying! 
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Tuesday, July 22, 2014

Canned Pizza Sauce

Anyone have lots of tomatoes in their garden yet?  I've eaten a handful of grape tomatoes, but I'm looking forward to all my green ones on the vine ripening!  Here is a recipe I was given from a friend.  It is so easy and good!  By using olive oil and coconut palm sugar this can be "paleo."  I also use this as pasta sauce or as a replacement for a can of tomato soup in some recipes.

1/2 bushel tomatoes (about a 5 gallon bucket full)
2 green peppers
3 hot peppers
3 lbs onions
2 cloves garlic
1 cup light olive oil
1-1 1/2 cup coconut palm sugar (adjust according to the sweetness of your tomatoes)
1/2 cup salt
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried parsley
6 bay leaves
8 (6 oz) cans tomato paste

Remove cores and bad spots from clean tomatoes and blend in batches.  Add peppers, onions and garlic to some of the tomatoes in batches.  Place all pureed vegetables in a large pot (or divide into 2 pots).  Add all other ingredients.  Simmer until cooked down to desired consistency.  Fill clean pint jars with sauce.  Water bath for 35 minutes or pressure can at 10 lbs pressure for 15 minutes.  Yields 20-25 pints. 
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Hamburger Bar-B-Que


A favorite thing to make when we have projects or work days in our family is a crock-pot full of bar-b-que.  Many years ago, my mother in law gave me recipe that has become a family favorite.  I have adapted it to be dairy-free, grain-free, and can be refined sugar free.  I have made this twice in the last week and it was quickly eaten up both times.  I make it the day ahead and then put my crock-pot insert in the fridge overnight.  In the morning I turn my crock-pot on low and the meat is read for lunch.  Serve with buns, corn chips, or just on its own.

6 pounds hamburger
2 large onions, finely chopped
2-3 green peppers, finely chopped
3 Tbsp Worcestershire sauce
3 Tbsp chili powder
3 Tbsp apple cider vinegar
2- 16 oz jars tomato sauce
1 1/2 cups coconut palm sugar
1 1/2 cups ketchup (I have used organic store bought or my homemade)
3 Tbsp prepared mustard

Brown hamburger with onions and peppers.  Drain well.  Add all other ingredients.  Crock-pot on low for 4-6 hours stirring once.

Thursday, July 17, 2014

Monkey Bars

I have been wanting to try this recipe and some overripe bananas on the counter gave me the perfect opportunity.  They turned out well and I hope to serve them to my family today.
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Wednesday, July 16, 2014

Grilled/Roasted Cabbage

I had every intention of making this recipe tonight.  But due to a couple different circumstances I ended up roasting it in the oven instead of grilling it.  One of my kiddos rubbed the pan generously with butter (this is a great job that the kids love to do!), placed wedges of cabbage on it, then topped with chopped onion, pepper and garlic salt.  Baked at 400 for about 30 minutes.  It turned out very yummy!  My hubby said he didn't know that he liked cabbage!

Also on my plate is this marinaded steak and these sauted mushrooms.
We are still enjoying fresh green beans and corn on the cob!
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Tuesday, July 15, 2014

Almond Flour Zucchini Bread

Anyone have zucchini yet?  My one little vine with a little baby zuc broke off a few days ago due to  a strong wind.  So, I'm still leaching off friends!  Aren't friends great?  Gardening friends help each other extend the growing season.  Hopefully, I will have plenty of squash to give back when theirs has run it's course. 

I made this zucchini bread recipe yesterday.  I thought it didn't look quite done in the middle, but I had somewhere to go, so I took it out.  Unfortunately, mine was a bit doughy in the center, so I'll spare you a picture!  The rest of the bread was delicious.  I was afraid the banana would make it taste like banana bread, but the flavor is subtle and hidden by the spices.  I served it with supper which consisted of what's ready in the garden (roasted kale, red potatoes, cucumbers, sweet corn) and some grilled chicken.  The leftover will make a good breakfast or snack toasted with almond or coconut butter.  I think I'll go have a piece now!