Brace Yourself Again | New and Improved Cookie Dough Truffles. So. My post on cookie dough truffles is by far the most popular post I’ve every written. What can I say? I know what my peeps like. And they like decadent, cookie dough treats. After getting some feedback from a devoted reader, Lilli, I decided to re-test my truffle recipe. It turns out there were a few things that needed to be fixed. So I fixed them. Without further ado: New, Improved Cookie Dough Truffles Ingredients: 2 1/2 cups almond flour (I used Bob’s Red Mill) 3 Tbsp coconut flour 8 Tbsp butter, softened 1/3 cup maple syrup or raw honey 1 Tbsp vanilla 1/4 tsp sea salt 1 to 2 cups mini chocolate chips (I used Enjoy Life) plus more chocolate for dipping (optional) Directions: Allow the butter to soften to room temperature aka mushy and a little bit melty.In a medium-sized bowl, combine the butter, maple syrup or honey, and vanilla.
I actually liked these better than the last ones…a little less buttery, and a little more firm. I decided not to dip them in chocolate this time. Author: Allison. Make-ahead Italian brunch bake ~ Stuff I Make My Husband. Thy Hand Hath Provided: White Bean Enchiladas. I made this for the first time awhile ago and loved it. Then I promptly forgot about it. You'd think it was because I really didn't love it that much. But, I did. I reeeaaally did. My mind is like a sieve these days. Back to the recipe. I recently came across it and was delighted to find it. Not that it mattered.
White Bean Enchiladas (Adapted from Cooking Light Annual Recipes 2001 - such a good year for Cooking Light) Makes 10 large enchiladas. 4 tbsp. sour cream 2 16-ounce cans white beans (I used Great Northern), rinsed and drained 1- 1 1/2 cups shredded blend of cheddar and Monterrey Jack cheese, divided 4-ounce can chopped green chilies (I use mild) 4 tbsp. fresh, chopped cilantro, divided, optional 2 tbsp. sliced green onions, optional 2 tsp. ground cumin 1 15-ounce jar/can of EITHER (but NOT BOTH) enchilada sauce or green salsa water 10 8-inch flour tortillas Combine the sour cream and white beans in a food processor until smooth.
What’s In My Spice Cabinet. May 9, 2011 Posted by Mel on May 9, 2011 in Blog, Recipes, Seasonings | 52 comments Spice management has become something of an issue in my house. I’ve been belly aching for weeks that I need to consolidate and re-organize my 60+ spices. Now that our TV is turned off for the month, extra time has materialized, and this weekend, I dug into my spice cabinets to take inventory and clean up. Not only was it productive, it inspired me to think about some new recipes to share with you and it gave me the answer to the question I’ve been asked a bunch of times recently… what are my favorite spices from Penzeys? My Favorite Penzeys Spices At the bottom of this post, you’ll find a complete list of everything in my spice cabinet – but to help you stock your own spice cabinet, here are my favorite individual spices and blends. Individual SpicesThese are the spices that come up in my recipes most often.
Italian Sausage Seasoning knead into ground pork How I Organize My Spices Let’s take a look: Misc. Whole Food Post Workout Meals or Rockin' Sweet Potato Chews. We just started the third and final week of the Spring Nutritional Reset, and I’m feeling pretty darn good! Even though I eat within a Paleo Framework year round, I always see good things happen to my body during the cleanses that I run. I use the guided cleanses as an opportunity to fine tune my food and test new things. I like to walk my talk and go through the cleanse with everyone– so that I’m on the same page and I can support them where they need it.
This time around, I honed in on my snack attacks. In addition to avoiding grains, legumes, dairy and added sugar, I’m also really monitoring my nut and fruit intake. Nuts and fruits are my go-to snack foods. Nuts and fruits are my go to “I feel like eating something off plan, so I’m going to stuff my face with nuts and fruits” foods. I knew they had to go. Not completely, but I had a feeling they were holding me back. So. I’ve been saving my starch intake for after workouts by eating whole food post workout (PWO) meals. Ingredients: coconut oil. Enchilada Chicken Stew. So the other night, when Laura, Sergio, and I went to club it up, I had this lotion that I put on because I thought it smelled awesome. Like for reals good. It’s that kind of lotion you put on and instantly feel more attractive because you’re oozing smells of lust.
That’s how I would explain it at least. So I squeezed on some of the lotion and instantly asked Sergio to tell me how good I smelled….he said I smelled like a stripper. WINNING. Not really. Speaking of things that smell….my friend Jake got his stolen car back a couple days ago…I don’t think it smells ok in there. “well…3 weeks later, they found my truck. on top of that they got the guys who did it, along with 5 back packs full of meth, 2 hatchets, 1 sword, a bunch of stolen goods….and gay porn and lube.”
You can imagine what the comments were like to that status. I’ve come to a decision about something. Enchilada Chicken Stew Total time omg. you can see me in the spoon!! Done! After 4 weeks (or thereabouts) your basil will have dried beautifully and be ready to be stored away, turned into beautiful home-made gifts, or scoffed with great gusto and much praise for gardening and Instructables. If I'm feeling industrious I like to carefully remove the dried basil leaves from the stem and store the leaves in an air-tight container.
If I'm feeling lazy I just stick the leaves and stems in a ziplock bag for when I'm feeling industrious - see above, rinse repeat ;) And that's it! With your own stock of dried basil on hand you'll never have to buy the (inferior) stuff from the shops again, and the leaves make a great little gift if you put them in a pretty glass jar (a cleaned coffee jar tied with ribbon is a good recyclable option). I hope this Instructable has been helpful :) If you have any questions or suggestions please let me know in the comments. - Harmony. Maya's Farm Resources. Affiliations and Colleagues Maya’s Farm has professional affiliations with the following organizations. We urge anyone interested in naturally grown farming, the sustainable-farm movement, nutrition, or global food economics to visit their web sites. Community Food Connections Desert Marigold Phoenix Public Market Edible Phoenix magazine Farm to Cafeteria Jamie Oliver's Food Revolution Les Dames d'Escoffier Local First Arizona Phoenix Permaculture Guild Slow Food/Slow Food in Schools Good Food Allies Touch the Soil magazine Great Educational Sources: Biodynamic Farm & Gardening Association Center for Ecoliteracy Valley Permaculture Alliance Native Seeds/SEARCH Good Food Finder.
Gala's Everything. Roasted radishes. Try to forget you just read that title and tell me what these look like. Betcha wouldn’t say radishes. Probably those cute little red and white potatoes that cost 5 times the amount of normal ones popped into your head first, right? I finally joined a CSA this year after talking about it for at least 3 years. I kept waiting for Ulysses to tell me it was a great idea or for some other outside factor to push me along in my decision making process that shockingly, never happened. Besides being majorly disturbed by some of the differences in fruit, so far, the CSA has been great for forcing me to cook with things I don’t normally buy. Like radishes. Raw, I think they’re gross. Soooo, why not treat them like potatoes, douse them in olive oil and seasoning and roast them up?
Figured correctly. The best part is I totally tricked myself into thinking they were a starch during dinner due to their appearance. Radishes down, bring on the next challenge! Salted Rosemary Roasted Radishes Serves: 2-3. Grassfed Organic Beef from Alderspring Ranch. Where healthy meets flavor. Your ranch direct source for 100% grass fed organic black Angus beef, raised in our wild and remote high mountain valley.
Indeed, this beef may be some of the wildest and most nutrient rich beef in the world due to our high soil mineralization and pristine environment free from chemical agriculture found in row crop production areas. This means that what may be the greatest source of flavor and nutrition, living soil organisms, are alive and well at Alderspring! Our next shipping date: April 21. We send mail gift certificates within 2 business days and email gift certificates are sent electronically immediately after purchase. April: Slowly, the songbirds return to Alderspring in spite of the occasional squally weather that winter will bring.
The store is well stocked and most of our store shelves are full; take a moment to browse. Note that these discounts even apply to our packs and quarters! UPS will leave your beef at your door, even if you are not home. Heavenly chocolate cake roll. This is one of my family’s three cakes. The first one, a sour cream cinnamon chocolate chip coffee cake, came from my grandmother and her sisters, and my husband occasionally (but very quietly) threatens to skip family events if nobody is planning to make it. Nobody knows the origin of the second cake, my mom’s apple cake, but if you’ve gone to a housewarming party, well, ever and not brought it, well, I think you should have. And this is the third one. We make it on Passover but frankly, there’s nothing especially Passover-ish about it, aside from the absence of flour.
I attempted to sidestep the expletives a few years ago and shared a doubled version with you that was stacked four high, a layer cake of the finest proportions. Um, delicious cake chips but seriously, this take was so bad that I decided it high time to find a new approach to my family’s beloved cake. Heavenly Chocolate Cake Roll Adapted from Jean Hewitt for The New York Times, June 8, 1975 Preheat oven to 350°F.
Watermelon slushie. If you live anywhere in the northeast, you’d have wanted this in your hand over the last 2 days. My car said 102 the entire 2 hour drive from Connecticut to New York yesterday. 1-0-flippin’-2. I’m not one to complain about heat usually. My favorite part about summer is stepping out of an over air-conditioned store into that blast of hot air. I dream of that feeling when I’m wrapped in fleece blankets, fuzzy socks and oversized sweat pants in January. Ok, this is getting weird. I’ve decided 12 pound watermelons are a good thing. Watermelon, lime, strawberries, coconut water.
It’s the most refreshing thing my lips have ever tasted and it makes 102 degree days seem like a breezy walk in the park. Drink up. Watermelon Lime Slushie A refreshing watermelon and lime icy drink perfect for a hot summer day. Author: Gina Matsoukas Recipe type: drink Serves: 2 Ingredients Instructions. Paleo Stuffed Grape Leaves (Dolmas) Mar 29, 2012 Posted by Mel on Mar 29, 2012 in Blog, Meats/Eggs, Nibbles, Recipes | 53 comments Paleo Stuffed Grape Leaves (Dolmas) I’ve probably eaten hundreds (if not thousands) of stuffed grape leaves in my life. And about 99% of them were made by my dad. We always called them “stuffed grape leaves,” never dolmas, and they were pretty straight forward: white rice, lamb, minimal seasonings, and a light coating of lemon-egg sauce.
We’d soak the leaves in the sink (never in a bowl), then my dad and I would divvy up the responsibilities: one of us separating leaves and scooping filling — the other one rolling and positioning in the pressure cooker. According to the Dolmas entry on the all-knowing oracle that is Wikipedia, “dolma” is the noun form of the Turkish verb dolmak, which means “to be stuffed” (which sounds kinda like an insult: “Get stuffed, you freakin’ leaf!”). Lingonberry jam! Paleo Stuffed Grape Leaves (Dolmas) Prep 20 min. | Cook 25 min. | Makes about 30 dolmas Directions: 1. 2.
Moroccan Burgers and Beet Salad. Burgers. Yum. Or as Rowan (the 4 year old) put it. “Mom, these are the best burgers EVER!!” I am busy lady, and we rely a lot on easy meals and fast fixes so my freezer is stocked with tons of grass fed ground beef because, well, it’s much more manageable on crazy days to whip up something with ground beef – but to keep it interesting on ground beef nights – I turn to my well stocked spice cabinet!
Here’s what we did: Moroccan Burgers 2 lbs ground beef 2 tablespoons finely chopped cilantro leaves 2 tablespoons finely chopped Italian flat leaf parsley leaves 2 cloves garlic, minced 2 teaspoons ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon Penzeys Galena Street Rub OR 1/2 teaspoon paprika and a pinch of cayenne pepper 1. 2. Moroccan Beet Salad 4 large beets (about 3 cups diced after cooked) 1 tablespoon extra virgin olive ol 1 tablespoon lemon juice or more to taste 2 tablespoons chopped Italian flat leaf parsley ¼ cup thinly sliced red onions 1 teaspoon ground cumin Sea salt to taste 1. 2. 3. 4. Lime yogurt cake with blackberry sauce. Seeing as I can’t get enough of those I Don’t Need A Special Occasion To Make Cake Cakes and also those Of Course You Can Stop By At The Last Minute (psst, ’cause I’d already made some cake) Cakes, I am clearly long overdue to make a classic French yogurt cake.
I first learned about yogurt cakes nearly five years ago from Clotilde; they’re perfect anytime-of-day cakes (bless the French for understanding the utmost importance of this), not too sweet, fluffy and perfect just from the oven or wrapped in plastic for a day or two, as the corners soften. Most people don’t measure them — the math is based on the volume of your yogurt cups (they use two), to which you add an equal amount of sugar, a double amount of flour, a little less than one of oil, two eggs and some leavener and flavors. Those flavors are usually gentle things, like a bit of lemon zest, or vanilla, a splash of rum or maybe a handful of berries. Make the cake: Preheat the oven to 350 degrees. 17 flourless dessert ideas. Every year, I see Passover-friendly recipes that frighten me: brick-like honey cakes, “sponge” cakes that still haunt my mother (who receives these in lieu of birthday cakes most years, due to the misfortune of having a birthday that falls in the first week of April), dinner rolls that my father likens to “hockey pucks” and macaroons that nobody (besides me) likes.
And every year, I wonder: what ever happened to impossible-to-hate flourless chocolate cakes and truffles? Desserts lifted with egg whites? Ground nuts instead of flour? Do people even realize that one of the most popular peanut butter cookies on earth has exactly no flour in it? Well, you know what I say?
This year in Dessert Epiphany. For example, did you know that Payard–yes, that Payard–makes a Flourless Chocolate Walnut Cookie? Of course, if a more classic meringue cookie is your thing, I’d point you to my mother’s, which contain both chocolate chips and walnuts. Ha. To review, 17 20 Passover Dessert Ideas: [Updated 4/09] Baked Sweet Potato Chips | What I Would Ask My Mother. Guacamole Obsessed. Mashed Cauliflower | Paleo Mashed Potatoes Recipe.
Crockpot Sweet Potato Basil Soup. Garlicky Kale Pesto.