Saturday, March 17, 2018

Ranch Dressing

I've tried AIP (Auto-Immune Paleo) ranch dressing, but we just can't get into it. It's mostly a coconut and lemon juice derivative which is good, but not with the label "ranch". So, lately, I've just been using this good ole' fashioned ranch recipe. I do substitute fat-free yogurt for buttermilk which helps it with the kick it needs. I also use garlic and onion powder rather than fresh garlic and chopped onion. I don't have my herb window garden established yet, so during the winter months, I use dried herbs. If I didn't keep fresh dressing in the fridge, I don't think the hubby would ever eat salad. ;)

Baked Beer Battered Onion Rings

The hubby and I no longer eat fried food, so thankfully someone invented Panko. This was a teensy bit labor intensive, but definitely worth it if you're craving onion rings without all the grease. One thing I didn't do but should next time is to turn them halfway through baking to help even out the crispness. I served it with homemade ranch dressing (see blog) per the hubby's request. [The beeroness's website always has some yummy recipes that incorporate beer; it's one of my favs.]

Thousand Island

Today is St. Patty's day and the hubby wanted a reuben. We went to the grocery store deli and had them slice some corned beef and (per the hubby's request) white cheddar cheese. [The hubby's not a fan of swiss--crazy huh? lol] I had sauerkraut from our garden cabbage earlier in the year and I decided to make the thousand island dressing from scratch. Below is the recipe that I spread onto the marble rye bread. I used our handy-dandy panini maker and served it with baked onion rings (see next blog). This one is definitely a keeper. [I used pickles canned from earlier in the year from our garden.]

Monday, March 12, 2018

Strawberry Pineapple Kombucha

It's that time again! [Actually, every 3 weeks should be that time, but I only have so much time.]  I'm going to post a new kombucha recipe because it's illustrated and all on one printable page! I ended up with 3 quarts so I added 1/2 cup strawberry/pineapple puree then 3 cups of kombucha liquid to each quart. [Reserved back 1 cup and scoby for the next round.] I use passion fruit loose leaf black tea for the fermentation step. Helps the fruits blend well. I'm excited to taste this one because I read that strawberry tends to make kombucha fizzier. :) Here's to your health!

Tuesday, March 6, 2018

Crustless Spinach Quiche

My my my, it's been a long time since I took the time to blog. I haven't stopped cooking, but I have slowed down in exploring new recipes. Really glad that, lately, the hubby has asked for "less bread" in his meals, which means, no noodles or dumplings in soup, no crust in pie, and super thin crust pizza (or cauliflower crust instead). [In the near future, I'll be posting a recipe for Chicken Zoodle Soup. Can't wait to try that!

Crustless quiche is great because you can get lots of great protein and veggies without all the extra carbs and calories. I loosely used the below recipe. I added breakfast sausage from our pigs, used "fiesta" cheese and "queso" cheese blend. I also added tomatoes and mushrooms; the spinach was fresh. This is the perfect dish for breakfast, lunch and dinner.

Saturday, January 27, 2018

Rotisserie Chicken

The hubby bought a whole chicken today, so I decided to finally use the Rotisserie option on my Countertop Convection Oven with Rotisserie. Some things turn out to be super simple and easy if you just try. In this episode, I learned how to truss and prepare a chicken for the rotisserie. Not sure why I haven't already been doing this for years. It will take about 2 hours and I think will pair nicely with broccoli/cheese/rice and sweet potatoes. I particularly liked this recipe because it uses avocado oil. I love this oven overall because it takes less energy and heat for just 2 people like us; perfect for a small cabin in the mountains too (which I'm hoping we opt for in the near future). ;)

Sunday, January 21, 2018

Upside Down German Chocolate Cake

I've been on a baking hiatus, so when I found this recipe, I was so excited. This is probably one of the easiest, tastiest "bangs for your buck" that you can find. I was actually looking for a German Chocolate poke cake, but nothing compares to this one. It's a great one to bake for company and serve hot with ice cream after dinner. I used lard to grease the pan. Next time, though, I'll use a piping bag for the cream cheese mixture so it doesn't come out in clumps using just a spatula.