Saturday, February 24, 2018

Bacon-wrapped Baked Apples

Can't go wrong. Here's the original source.

INGREDIENTS

1 package thick-cut bacon
3 Granny Smith apples (or whatever - you're wrapping it in bacon!)
1/4 c. lemon juice
1/4 c. brown sugar (and/or cinnamon & sugar)

DIRECTIONS

Preheat oven to 425°.

Cut bacon in half, so each strip is half as long, and set aside.

Cut apples into wedges (about 8 per apple), and dip in lemon juice to keep them from browning.

Wrap each apple slice with a piece of bacon and place it on a parchment-lined baking sheet with the edge or seam of the bacon facing down.
Sprinkle with brown sugar and bake for 15 to 18 minutes, or until bacon is no longer translucent. Flip the apples halfway through cooking so the bacon cooks evenly, and serve warm.

Friday, February 9, 2018

Black Bean, Corn and Beef Soup

Ingredients:

1 1/2 lb ground beef (I only used 1#)
2 jalapenos, seeded & minced
1 cup chopped onion
1 (32 oz) carton chicken broth
2 (15 oz) cans black beans = rinsed & drained
1 (15 oz) corn, drained
1 (15 oz) can tomato sauce
2 tsp fresh lime juice
2 tsp ground cumin

Directions:

Cook beef, jalapenos, and onion in a Dutch oven over med heat until beef is browned and crumbly; drain and return to pot. 

Add broth and all remaining ingredients. 
Bring to a boil, reduce heat, and simmer 20 min.

Thai Green Lentil Curry

Ingredients:

1 can (13 oz) coconut milk
3 Tbs green Thai curry paste (such as Taste of Thai, or Thai Kitchen)
1 bag frozen pepper and onion blend
2 cups lentils
3 cups boiling water, plus bullion cubes (if desired)

Optional: smoked ham hocks, neck bones, or smoked ham

Directions:
Spray slow-cooker with no-stick spray.
Add all ingredients to the crock pot.
Cook on high 6 hrs.

Garnish with cilantro, chopped tomatoes, scallions.
Serve over white rice or rice noodles.

Thursday, January 11, 2018

Raspberry Coconut Muffins

Original recipe found here.
I used frozen raspberries, NOT thawed. No problem.
I also reduced the sugar (which I tend to do with most recipes).
And I hid blueberry surprises in a couple of the muffins.

Raspberry Coconut Muffins

prep: 10 mins, cook: 20 mins, total: 30 mins
yield 12

Ingredients

2 cups flour
1 cup shredded coconut
1 tablespoon baking powder
2/3 cup sugar
¾ teaspoon salt
2 eggs
1 cup milk
½ cup canola oil
1 ½ teaspoons vanilla extract
¼ teaspoon coconut extract
1 cup raspberries (thawed frozen raspberries are fine)

Instructions

1) Preheat oven to 350 degrees F. Fill a regular size muffin pan with paper cups or spray with cooking spray. Set aside.

2) In a medium bowl, combine flour, coconut, baking powder, sugar, and salt.

3) In a large bowl, whisk together eggs, milk, oil, vanilla, and coconut extract. Add flour mixture and stir until combined, but do not overmix. Gently fold in raspberries.

4) Spoon batter into prepared muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes and then transfer to a wire rack to continue cooling.

Wednesday, December 6, 2017

Scalloped Oysters

Also known in the King family as "oyster stuffing."
How exotic and regal, right? But then again, they are Kings.

This was Phil's one-requested dish for Thanksgiving.

Ingredients:
2-4 dozen oysters & juice (if large, chop up small)
4 c. sturdy bread chunks/cubes
Salt & pepper
2 c. milk
1/3 c. butter (or more)

Directions:

1) Preheat oven to 375 degrees. Grease 8x8" pan.

2) Melt butter.

3) Layer oysters and bread in pan; season with S&P.

4) Make mix of oyster juice and milk equal to 2 cups. That is, add all the oyster juice you can, then top off with milk to make 2 cups of liquid.
Add melted butter.

5) Pour liquid over casserole.

6) Cover and bake at 375 degrees for 30 minutes, removing cover halfway through.

Friday, November 10, 2017

"Healthy" Zucchini Bread

A misleading title for any recipe, but this is the one I found here when searching for a recipe that didn't contain sugar.
Because I'd been given a huge zucchini, and found I had no sugar.

"Healthy" Zucchini Bread!

INGREDIENTS

¾ cup roughly chopped raw walnuts or pecans (optional)
⅓ cup melted coconut oil or extra-virgin olive oil* (I made one batch with butter, and it was lovely)
½ cup honey or maple syrup
2 eggs
½ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon ground cinnamon + more to swirl on top
2 teaspoons vanilla extract
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
1 ¾ cups white whole wheat flour or regular whole wheat flour

INSTRUCTIONS

Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.

In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)

Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.

Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.


*A NOTE ON OILS: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

Tuesday, October 24, 2017

Slow-cooker Chicken Noodle Soup

Original recipe here.

Slow-cooker Chicken Noodle Soup

INGREDIENTS:

1 1/2 pounds boneless, skinless chicken breasts (or thighs, as I used)
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock (I used water, reduced to 7 cups, and added 7 boullion cubes)
4 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
Juice of 1 lemon
2 tablespoons chopped fresh parsley


DIRECTIONS:

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.

Remove chicken from the slow cooker and shred, using two forks.

Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.

Stir in lemon juice and parsley.
Serve immediately.