Monday, November 14, 2016
Tuesday, November 8, 2016
Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.
4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound gluten free brown rice pasta.
Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper, and herbs.
Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.
In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.
While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.
Serve and enjoy!
A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.
Monday, November 7, 2016
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla
1/4 cup almond milk
2 tablespoons powdered sugar
Monday, October 24, 2016
1 cup Betty Crocker gluten free flour
2/3 cup almond flour/meal
R tablespoons potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds
Monday, October 10, 2016
Wednesday, October 5, 2016
Sunday, September 4, 2016
The serve soft drinks and Boulevard Ale.. it's a local favorite, brewed in KC.
Wednesday, August 17, 2016
2 cloves of garlic minced
1/3 cup lemon juice
1/4 cup capers
2 tablespoons olive oil
Monday, August 15, 2016
As we travel through life sometimes we come to signs and sometimes we hit road blocks and have to reevaluate our decisions
Two weeks ago i hit one of those road blocks. I had such a firestorm of histamine running through me. I couldn't sleep. I could barely work.
Monday, February 15, 2016
Easy delicious, vegetable side dish. Great with soft tacos. yum!
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 poblano or Anaheim chile pepper, seeded and diced
- 2 cups diced zucchini
- 2 cups diced summer squash
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro, (optional)
- Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).
Monday, January 18, 2016
Hungarian Beef GoulashFrom EatingWell: January/February 2008
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 2 teaspoons caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley
- Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
- Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
- Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
- Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
- For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
NutritionPer serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat