the wannabe chef...

Chicken Pumpkin Chili...

2011-10-18T16:21:00.000-07:00

I don't know about you, but I adore Fall. And with Fall, comes Pumpkin flavored everything. Savory or sweet, it is an obsession of mine. I hope you enjoy this unique take on regular ol' chili. :-D

2 pounds boneless chicken breasts

16 ounces chicken stock

Salt to taste

2 teaspoons oregano

1 15 ounce can pure pumpkin

½ cup full fat sour cream

¼ cup olive oil

2 medium tomatoes, roughly chopped

2 medium onions, diced

¼ cup chili powder, plus extra for sprinkling

Dashes of nutmeg and cayenne

4 cloves garlic, finely chopped

1 bunch greens (mustard, kale, or collard), washed, stems removed, leaves roughly chopped

1. Combine the chicken, stock, 3 cups water and 2 teaspoons salt to a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add ½ teaspoon of the oregano, cover and cook for 30 minutes. Remove and cut into bite size pieces. Add back to the broth and simmer on low.

2. Mix 3 tablespoons pumpkin, the sour cream, and salt to taste in a bowl. Cover and chill.

3. Heat the olive oil in a skillet over medium heat. Add the tomatoes, onions, and 2 teaspoons salt. Cook until transparent, about 15 min. Add the remaining 1 ½ teaspoon oregano, chili powder, and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

4. Add the tomato mixture to the chicken and simmer until the chicken is tender, about 30 minutes. Add the mustard greens and cook 10 more minutes. Season with salt. Put the chili into bowls and top with the pumpkin cream and a sprinkle of chili powder. Serve with fresh corn bread and enjoy!

Lacto-Fermented foods...

2011-08-05T06:39:00.000-07:00

It has been a long time since I posted. Pregnancy will do that to ya. Food no longer seems fun, more like something you *have* to get down you to survive. Anyway, hopefully I will be out of the woods soon with the nausea.

I had a brief respite the other day so I decided to make something I've never made before. I made Lacto-Fermented pickles and preserved lemons (those are cinnamon sticks in there. I like them by the spoon (maybe that is just the pregnancy) :-P but you can use them in recipes too. :-) I've made Lacto-Fermented sauerkraut and ginger carrots before and they were amazing... going to do that again next week. :-) The only downside is that I have to wait to eat them (2 days for the pickles and 2 weeks for the lemons). :-D It is worth the wait though! Lacto-Fermented food is SOOO good for your digestion and overall health. :-)

The cookbook "Nourishing Traditions" (by Sally Fallon) is a wealth of information. While I don't agree with every single thing she says, it is truly amazing. Check it out!

What is your favorite Lacto-Fermented food that you either made or tried?

Low carb and sugar free Coffee Cake Muffins...

2011-03-19T07:50:00.000-07:00

These were extraordinarily tasty! They definitely don't taste "healthy"! My mom gave me the original recipe (she hadn't made them yet). I tweaked it a bunch and here is the final result. I used freshly ground cinnamon and nutmeg. It truly makes these delectable! The true test of any healthy recipe is when someone who does not have to watch what he eats (such as Michael) thinks these are delicious! :-D Enjoy!

Coffee Cake Muffins
* 1 cup flax meal
* 1 cup fine almond flour
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground nutmeg
* 1 teaspoon fresh ground cinnamon
* 1 cup xylitol
* 1 stick butter (1/2 cup), melted
* 4 eggs, beaten
* 1/2 cup water
* 1 teaspoon vanilla

Makes 12 muffins. Oven at 350 degrees. Grease muffin cups well.
Mix dry ingredients well. Add beaten egg, melted butter, water, and vanila. Mix well. Fill muffin cups a bit more than halfway. Cook 20 minutes until tops are golden brown. Allow muffins to cool in pan and then remove.

Sweet Topping
* 1/2 cup xylitol
* 2 tsp. cinnamon
* Dash of nutmeg

* 2 tblsp. butter

Mix the xylitol and cinnamon together in one bowl. Pour the melted butter into ANOTHER bowl. Dip top of muffin in butter and then in sugar/cinnamon mixture. Serve and savor!

Warm Olive Salad with Mint...

2011-03-17T17:44:00.000-07:00

3 tablespoons extra-virgin olive oil
1 tablespoon unsweetened rice vinegar
1 tablespoon Xylitol (or any sweetener you choose)
1 tsp. sea salt
1 large clove garlic, coarsely chopped (I used half of one elephant garlicclove)
1/2 cup coarsely chopped pitted kalamata olives
2 medium tomatoes, diced
1 cup sliced celery (including the inner stalks with leaves)
1/4 cup roughly chopped fresh mint
Small handful of feta

Put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mix together well. Heat the olive oil and vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Top with feta and serve immediately! Enjoy!

Gluten Free Eggnog Cheesecake

2011-01-15T10:30:00.000-08:00

Gluten Free Eggnog Cheesecake

* Two 8 oz. packages cream cheese (room temperature)

* 3/4 cup raw cane sugar or Xylitol

* 3 eggs

* 1 teaspoon rum flavoring

* 1/4 tsp. nutmeg

* 1 pint full fat sour cream

Cream the cheese until fluffy. Add sugar. Beat in eggs one at a time. Add vanilla. Fold in sour cream. Grease 9" pie plate and pat down shortbread crust. Set in freezer for 2-3 minutes until firm. Pour cheesecake mixture over crust and bake in 375 oven for 30 minutes, turn oven off, and leave cheesecake in oven for 1 hour. Serve warm or cool.

Serve with fresh whipped cream and a sprinkle of nutmeg. Enjoy!

Shortbread crust...

* 1 1/4 cup gluten free shortbread cookie crumbs (or regular shortbread crumbs if gluten isn't an issue)

* 2 tablespoons each of melted butter and sugar

Mix well.

Summer Watermelon Salad...

2010-08-10T10:49:00.000-07:00

While I was in North Carolina with Hudson visiting my family (Michael was taking Summer Hebrew so it was a great time for me to go), I came up with this luscious and juicy salad. It sounds weird at first, but even my skeptical brother gave it 5 stars. :-D Enjoy!

~Summer Watermelon Salad~

1/2 cup diced red onion
1 1/2 quarts seeded, cubed watermelon (bite size pieces)
3/4 cup freshly grated Parmesan cheese (gluten free)
1/4 cup seeded and diced cucumber
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey (or sugar)
1 small garlic clove, minced
Salt and pepper to taste

Directions:
In a large bowl, combine the watermelon cubes, Parmesan cheese, onions, fresh herbs, and cucumber. Make a dressing out of remaining ingredients and drizzle over salad, and stir. Refrigerate for a half hour before serving. Serve with slotted spoon. Be ready for a incredibly surprising treat!

Gluten & Sugar Free Chocolate Covered Cherry cookies...

2010-07-08T10:21:00.000-07:00

~Chocolate Covered Cherry Cookies~

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼-1/2 cup honey
½ cup salted butter

1 tablespoon cherry extract (or any flavor desired)
1 cup dark or milk chocolate chips (make sure the chocolate is gluten free)

In a large bowl, stir together the almond flour and salt. In a small bowl, combine butter, honey and vanilla and cherry extracts. Stir wet ingredients into dry. Put dough in freezer for 30 minutes. Roll dough into several bite sized balls and lay on parchment lined cookie sheet. Bake at 350° for 5-7 minutes until brown around the edges. Cool for ½ hour

In a small saucepan, melt chocolate over very low heat, stirring continuously. Remove saucepan from heat and drizzle chocolate over each cookie. Allow cookies to cool on a parchment lined baking sheet. Serve and enjoy!

Blueberry Spice Cake with Peanut Butter frosting...

2010-07-07T07:06:00.001-07:00

I was experimenting last night and made up this creation for my parents and Philip. My family said it didn't even taste gluten free and wholeheartedly gave their approval. I hope you enjoy this. It is wonderful that those of us with Celiac's or a gluten sensitivity can still enjoy dessert without having to suffer the consequences later. :-)

~Blueberry Spice Cake with Peanut Butter frosting~
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 grapeseed oil (or melted butter)
3/4 cup honey
3 large eggs
1 tablespoon gluten free vanilla extract
1/2-3/4 cup fresh blueberries

Oven: 350

Grease an 8-inch square baking dish with the oil (or butter) and sprinkle with almond flour.

Take two bowls. In larger bowl, stir in all the dry ingredients in order given. In the second bowl, mix the oil, honey, eggs, and vanilla. Whisk together well and pour into the wet ingredients. Stir together until it is well mixed. Add blueberries and stir. Pour into the baking dish and bake for 40-45 minutes or until a toothpick comes out clean. Let the cake cool and then frost and serve.

~Creamy Peanut Butter Frosting~
1 cup creamy peanut butter (gluten free, no sugar added)
1/2 cup honey
1/2 teaspoon sea salt
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice (McCormick spices are gluten free)

Stir all ingredients together and then put in freezer for 10 minutes until thickened. Frost cake and serve!

Baked Salmon & Onions with Creamy Olive & Macadamia Nut Sauce...

2010-07-04T12:09:00.000-07:00

It is nice to be in North Carolina for a visit! Compared to the Texas heat, it feels like paradise. :-P

Mom made some salmon today and I thought it looked kind of bare so I decided to experiment with some random ingredients. :-D This is the result and it was unanimous that it was yummy. Make the sauce before you bake the salmon so you can serve the fish right out of the oven. Just a note to say that this is gluten, egg, dairy, soy, and peanut free. :-)

Enjoy!

~Baked Salmon & Onions~

4 pieces Salmon

1 onion, sliced

Olive oil

Brush Salmon and onions with olive oil and season to taste.

Bake at 350 until it flakes with a fork.

~Creamy Olive & Macadamia Nut Sauce~

1 teaspoon butter

1 teaspoon coconut oil

1 small onion, diced

2 small cloves garlic, minced

1/4 cup macadamia nuts, chopped

1/2 cup kalamata olives, sliced in half

1 can coconut milk

1/4 teaspoon freshly ground nutmeg

Dash of curry

Sea salt and pepper to taste

Saute onion in butter and oil until transparent. Add garlic and stir until browned and then toss in the nuts. Watch carefully because you don't want the nuts to burn! Add in the rest of the ingredients and cook on medium low until thickened (about 10-15 minutes), stirring every couple of minutes. Pour over Salmon and serve with a sprig of fresh basil!

Creamy Asian Chicken Salad...

2010-05-24T13:26:00.000-07:00

I was attempting to make something substantial for a nice picnic lunch. If you have ever met my super thin husband with a miraculously high metabolism (or know someone like him), you know it is hard to fill those kind of guys up. :-D He really loved this (and of course ate a lot of it plus cheese, chips, and oranges). I served it up wrapped in lettuce, gluten free style. Enjoy and try not to drool over it too much. ;-)

~Creamy Asian Chicken Salad~

3 Chicken Breasts, Cooked and Diced
1/2 cup sour cream
3 tablespoons mayonnaise
1-2 teaspoons fresh grated ginger
1 tablespoon wheat free soy sauce
1 clove garlic, minced
1 teaspoon toasted sesame oil
1/4 cup diced pineapple
Sea salt and pepper to taste

Mix chicken, sour cream and mayo together.
Add all other ingredients and chill for 1 hour.
Serve wrapped in lettuce.

Edit: July 1, 2010~ I took and added in about a 1/4 cup of pine nuts that had been sauteed in coconut oil, bragg's amino acids, and some honey! Simply

scrumptious!

Please vote for me...

2010-05-21T12:23:00.000-07:00

I am one of the 20 finalists in the St. Ives Recipe Contest. Please go to facebook now and vote for my Antipasto Salad. I am currently in 2nd place but I still need a lot of help! I would count it as a great blessing to win the grand prize!

Here is the link:
http://www.facebook.com/st......ives?ref=ts

Stephanie's Gluten Free Alfredo Sauce...

2010-04-26T18:08:00.000-07:00

I wish I had a picture for this one because it is just so delectable. :-) Let's just say that the husband's favorite dish is Chicken Alfredo (of the dairy variety) and he gave this two thumbs up.

Stephanie's Alfredo Sauce
2 cans coconut milk
1 tablespoon Butter or coconut oil
1 diced purple onion
2 cloves minced garlic
1 tsp. chopped fresh parsley
1/4 tsp paprika
1/4 teaspoon Italian seasonings
1 tsp. salt (or to taste)
1/2 cup grated Parmesan cheese (optional)
Dash of cayenne
Chopped fresh parsley for garnish

Saute onion in butter or oil until transparent. Add garlic until just sizzling and add all spices. Cook for 2-3 minutes until well blended (if it starts sticking, add broth or water to loosen it). Add coconut milk. Stir every so often on medium low heat for around 20-25 minutes (or until it starts thickening). I always add about a 1/2 of grated Parmesan (because it doesn't seem to bother me) but you can leave it out if desired. This is just to give it a little bit of flavor and thicken it some.

Pour over rice pasta just before serving. Sprinkle with fresh parsley and a dash of cayenne or paprika. Enjoy!

Zesty Applesauce Chicken...

2010-03-07T10:02:00.000-08:00

I was wanting to try something unusual and since I was out of some staples (mainly chicken stock and coconut milk) I decided to do something with applesauce. Every recipe I searched seemed somewhat bland so I started adding things. This is the yummy and moist result! I cooked this in the crock pot but I am sure it would be fine in the oven as well. You will have to adjust cooking time of course (probably 350 for 45 min-1 hour).

Ingredients:
4 Frozen Chicken breasts or thighs
1 1/2 cups unsweetened applesauce
1 T dried onion flakes
1 T raw apple cider vinegar
1/4 tsp cinnamon
1/4 tsp powdered garlic
1 T Olive Oil
1 tsp wheat free soy sauce
1 tsp sea salt
Dash of Cayenne

Directions:
Put the frozen chicken in the crock pot. Mix all other ingredients together and pour over chicken.
Cover and cook over low for 6 hours or on high 3 hours.

Not-Your-Ordinary Baked Oatmeal...

2010-02-08T14:17:00.000-08:00

After a hiatus over the Holiday's I am finally back! I've been doing a lot of cooking so I have plenty of new recipes to share here over the next month.

I remember as a child crying because I had to eat thick and goopy oatmeal. I hated it for years until I discovered the warm goodness of Baked Oatmeal. Over the years, I have tried different recipes for Baked Oatmeal. Most are too sweet, dry, bland, or just gross. This is a tried and true creation of mine. I lovelovelove it and and so does my husband. It tastes just like a warm sweet oatmeal cookie. Let me know what you think!

~Stephanie's Baked Oatmeal~
3 large Eggs
3 cups Oats
3/4 cup dark Brown Sugar (you can substitute other sweeteners if desired)
2 sticks melted salted Butter (or 1 cup coconut or light olive oil)
2 teaspoons Celtic sea salt
1 teaspoon cinnamon
2 teaspoons Baking Powder
1-2 teaspoons Vanilla
1/2 cup raisins or craisins (optional, but it will definitely make it more moist)
Dash of nutmeg (optional)

Mix all ingredients and pour into a buttered 9x13 dish. If batter seems too thick or dry to you, try adding 1/4 cup milk (as needed). Bake at 350 for 30-35 minutes (make sure it is not liquid in the center but you also don't want it overdone either).

The Winner is Announced...

2009-11-29T11:23:00.000-08:00

I would have done the announcement on Saturday, but my weekend was very full. I made a homemade Thanksgiving feast for my hubby and I on Thursday and then the rest of the weekend was busy with Six Flags, shopping, sleeping in, coffee with a friend, thrifting, and movies. :-) Ahhh, it was wonderful! :-D

So today I wrote each name on a piece of paper (some had double entries) and put them in a cup and mixed them up. I then had Michael randomly pick a paper. :-)

Congratulations to my sweet friend
Lauren Rose from North Carolina!

Thank you to everyone for participating in my first giveaway. Be on the lookout for my next one in January!

Confetti Spaghetti...

2009-11-24T17:42:00.000-08:00

I am sure we all have those night where we do not feel like cooking a scrumptious and gourmet meal. Tonight was one of those nights for me. Michael was at school all day studying and I was just plumb tired. I wanted to make something really quick, but I also wanted Michael to enjoy his dinner. As I was pulling leftovers out of the fridge, a light bulb went on in my otherwise very sleepy brain. Here is the result. :-)

Sorry the picture isn't the best quality, but it helps you get the drift. ;-)

~ Confetti Spaghetti ~
2 Tablespoons Olive Oil
2 finely chopped or pressed Garlic Cloves
1/2 cup shredded Carrots
1 Tablespoon Bragg's Amino Acids
3 cooked Italian Sausages, chopped into bite size pieces
8 ounces Tomato Sauce
1/2 teaspoon Oregano
1/4 teaspoon Thyme
Celtic salt to taste
1/2 cup Heavy Whipping Cream (or full fat Coconut Milk)

Saute carrots in oil until tender. Add Amino Acids and garlic. Mix in the sausage, spices, and tomato sauce and cook over medium heat for 15 minutes. Add cream and simmer for another 5 minutes on low heat.

Serve over a mixture of spaghetti and corkscrew pasta. Close eyes as you savor each bite. ;-)

~*~*~*~*~*~*~*~*~*~*~
Remember that my giveaway for the "Gluten Free Almond Flour Cookbook" ends at 11:59 Friday evening. Make sure you join in!

The Giveway

Mediterranean Kale...

2009-11-20T08:37:00.000-08:00

I absolutely adore Kale. I tell people this and the usual response is "what is Kale?" After pausing in shock, I will explain the tasty yet uniquely piquant flavor to them, and of course the health benefits of this leafy green vegetable. It can be prepared many different ways, and of course eaten raw in salad too. :-) I read somewhere recently that a serving of Kale has more calcium than a glass of milk. :-) Here is a favorite way for me to make it.

~Mediterranean Kale~
1 medium Onion, chopped
2 large cloves Garlic, finely chopped
2 Tablespoons extra virgin Olive Oil
1 large bunch of Kale, coarsely chopped,washed, and dried
1 Tablespoon Bragg's Amino Acids (or low sodium wheat free soy sauce)
2 Tablespoons Tapenade
1/4 Teaspoon Nutmeg
1/4 Teaspoon Marjoram
Dashes of pepper and cinnamon
1 small jar Marinated Artichoke Hearts, chopped
1/2 cup Feta Cheese
1 small Tomato, diced
Celtic Salt, to taste

~Dressing~
2 Tablespoons Lemon Juice
2 Tablespoons Bragg's Amino Acids
1 Tablespoon Honey
1 Teaspoon brown Mustard
1/2 Teaspoon dried Rosemary
1/2 Teaspoon dried Oregano
1/2 Teaspoon dried Thyme
1 Teaspoon Garlic Powder
1 Teaspoon Celtic Sea Salt

Saute onion in olive oil until transparent. Add Kale and cooked until slightly wilted. Add all other ingredients (with the exception of the Feta and Tomato) and cook for 5 minutes. Do not allow Kale to become soggy. Add Tomato and Feta cheese and lightly drizzle Kale with Dressing before serving.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Just a reminder about my Giveaway for the "Gluten Free Almond Flour Cookbook". The contest ends one week from today (the 27th) so get your entries in! I am thoroughly enjoying reading everyone's food memory. :-) Believe me, you don't want to miss out on this incredible cook book!

The Giveway

Very First Giveaway....

2009-11-13T11:38:00.000-08:00

So I am going to have my very first giveaway. :-D Why? Well, for a couple reasons. One, I want to expand my readership. Second, I want to do something fun for the people who read and try my recipes. :-)

The prize? "The Gluten Free Almond Flour Cookbook" by Elana Amsterdam
Believe me, even if you are not gluten intolerant or sensitive, these recipes are amazing!

"The prevalence of celiac disease and gluten sensitivity among millions of adults and children has created the need for gluten-free recipes that are as nutritious and tasty as their traditional counterparts. Popular food blogger Elana Amsterdam offers ninety-nine family-friendly classics--from Pancakes to Eggplant Parmesan to Chocolate Cake--that feature her gluten-free ingredient of choice, almond flour. Because these recipes are low glycemic, low in cholesterol and dairy, and high in protein and fiber, they are also ideal for people with diabetes, obesity, and high cholesterol.

So whether you’re looking for a quick breakfast treat, a comfort food entrée, or a showstopping dessert, The Gluten-Free Almond Flour Cookbook proves that gluten-free cooking can mean healthy eating for everyone."

Here is what you need to do~
Comment and tell me your name, blog, that you have posted about my giveaway on YOUR blog, and a food related memory from childhood. If you post it on Twitter, facebook, myspace, or another social network, comment again and let me know and that will count for another entry. You can get an extra entry if you also make another comment and tell me if you've made one of my recipes and what you thought about it!

Deadline: November 27

Here is a food related memory of my own to hopefully amuse you and kick off my first giveaway. :-)

When I was around 13 my sister was given this special exotic blend of spices. One evening when I was given kitchen duty, I decided to make spaghetti sauce for the first time and use this new spice blend. I also decided not to use a cook book and just "throw everything together". Wow, I was impressed with the tasty sauce and so was my family. As they were eating, my dad made a comment that the spaghetti sauce looked unusual. As they were finishing up, I went to go start cleaning up the dishes and I picked up the bag of spices and took a second look. The contents were moving! Yep, there were tons of black bugs in the bag! It was more "exotic" then we realized. ;-) I was so upset but there wasn't anything I could do at that point. It sure caused me to check my spices religiously from then on.

~Sweet & Zesty Noodle Salad~

2009-11-12T07:53:00.000-08:00

I got bit by the cooking bug again. After so many months of recovering from Hudson's birth and sickness, I feel like my creativity is finally coming back to the surface. I know Michael is happy because a man can only stand so many boxes of Mac n' Cheese or Fish Sticks. ;-)

There is something about the addictive blend of sesame oil, soy sauce, garlic and honey that make the taste buds dance in delight. :-D Of course when you toss that combination with noodles and veggies, it makes a complete masterpiece. This is meant to be a side dish, but if you add some chicken (marinated in some of the dressing before being cooked) it would be a great for an entire meal. :-)

~Sweet & Zesty Noodle Salad~
14 ounces Chow Mein noodles, cooked
8 ounces broccoli, chopped into bite size pieces and blanched
1 tomato, diced 1 cup shredded carrots
1/2 pound asparagus, ends cut off and cut into bite sized pieces and then blanched (I blanch the asparugus with the broccoli to save time)
1/4 cup sauteed cashews (just saute them in a pan
with 1 tablespoon coconut oil and 1 tsp Bragg's. Let cool)
Garnish with chopped cilantro

~Dressing~
1 tablespoon brown mustard
1 tablespoon thyme
2 tablespoons honey
2 tablespoons Bragg’s Amino acids or low sodium soy sauce
2 tablespoons rice vinegar
1 Tablespoon Ume Plum vinegar (if you don't have it, then just leave it out. It does add a nice flavor to it though)
1 tablespoon freshly grated ginger (or 1 tsp powdered)
2 teaspoons Toasted Sesame Oil
2 Garlic cloves, finely chopped (or 1 teaspoon powdered)
1/2 cup extra virgin olive oil
Salt to taste, if needed

Creamy Tapenade Dip...

2009-11-10T15:11:00.000-08:00

One of my absolute favorite foods is olives. I could live off of them. I actually feared that I wouldn't like olives when I was pregnant or be able to tolerate them, but I was blissfully able to consume a few jars a week, to Michael's disgust (he loathes olives). :-P I was in the mood today for something salty, yet creamy and dip-able. Here is my creation. :-)

Creamy Tapenade Dip
8 oz cream cheese, room temperature
2 tablespoons real mayonnaise
1/4 cup green or black olive Tapenade
1 tsp. Bragg's Amino Acids
1/4 tsp Toasted Sesame Oil
Seasoned salt to taste (I used Creole Seasoning, but any type would be fine)

Whip cream cheese until smooth and gradually add mayonnaise.
Fold in Tapenade. Mix in the rest of the ingredients.
Chill for 30 minutes. Serve with crackers and/or vegetables of your choice.

Antipasto Salad....

2009-11-08T12:43:00.000-08:00

I love Tea Parties. The hot cups of fragrant tea, the scones with the clotted cream and jam or lemon curd generously spread, and the fellowship with other ladies make it an afternoon well spent.

I made this scrumptious salad for a tea yesterday and was encouraged to share my recipe. It was quite lovely next to the Benedictine sandwiches and scones and tasted even better the next day. :-) Enjoy!

Antipasto Salad
1 pound cooked Tortellini with cheese (gluten free pasta can be substituted for this)
1 cup kalamata olives, sliced
1/2 cup crumbled feta (or more if desired)
1/4 cup chopped marinated artichoke hearts
3/4 cup chopped hard salami or pepperoni (I use Hormel which is nitrate free)
1 medium tomato, diced
1/4 cup chopped fresh basil (optional)

Lemon Vinaigrette
2 tablespoons honey
2 tablespoons Bragg’s Amino acids or low sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
3/4 cup extra virgin olive oil
1/2 teaspoon garlic powder (or 2 chopped garlic cloves)
Dash of oregano and marjoram
Sea salt and pepper to taste

Whisk all ingredients together and pour over salad. Toss well and serve.

Slow Cooker Honey Sesame Chicken...

2009-11-05T15:21:00.000-08:00

Chicken. It is the meat for us folks who have limited resources. :-P Whole chickens are so cheap and filling. There is nothing better than creating a new and tasty crockpot recipe for a whole chicken and have your husband smack his lips over it. And then of course, the next day I usually make a soup out of the carcass (sounds delectable right?) and throw in all sorts of random veggies.

Enjoy this. It is definitely a delight for the taste buds. Let me know what you think!

1 (3-4 pound) whole chicken, skin removed
1/2 cup chicken broth (I try to use either homemade or gluten free)
1/2 cup Bragg's Amino Acids
1/4 cup olive oil
1/2 cup honey
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 tsp Fish Sauce
2 tsp powdered ginger
1 teaspoon toasted sesame oil
2-3 tablespoons minced garlic
Dash of cayenne pepper

1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker. Peel and quarter the onion and place inside cavity of chicken.

2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, fish sauce, ginger, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

3. Cook chicken on low setting for 8 hours, or 4 hours on high setting. Periodically open and baste. Serve over brown rice.

Easy Quiche...

2009-06-04T18:13:00.000-07:00

4 eggs
1 1/2 milk
1 tsp. salt
2 cups cheese
2 tbslp. flour

350 oven
Combine eggs, milk, and salt. Toss cheese with flour. Add cheese mixture to egg mixture. Pour into pie shell or if wanting low carb, just pour into greased dish. Bake 40-45 min. Let stand 10 min. before serving.

Variations:
You can add any cooked veggie or meat to this dish. :-)

Chicken Tikka Masala...

2009-05-29T18:43:00.000-07:00

Ingredients for chicken marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger (or 1 tsp. powdered ginger)
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Tomato Cream Sauce
2 tablespoons butter
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (16 ounce) can tomato sauce
1 cup heavy cream
1 cup coconut milk (do not use lite)
1/2 cup chopped fresh cilantro

For Chicken Marinade:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one 1-3 hours.

Cook chicken (with marinade) until cooked through and then drain. Set aside until needed.

For Tomato Cream Sauce:
Melt butter in a large heavy skillet over medium heat. Saute garlic and onion until onion is transparent. Season with cumin, paprika, and salt. Add cilantro and stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked drained chicken to tomato cream sauce, and simmer for 10 minutes. Serve over white or brown rice, and garnish with fresh cilantro.

My husband told me that the richer class will eat it with Naan (a traditional flatbread) but the poorer people eat it with just rice and an Indian yogurt (a watery yogurt with onions) after the meal.

Strawberry Field Salad...

2009-05-28T12:12:00.001-07:00

Strawberry Field Salad
Field Greens (enough for your family)
Toasted pecans and/or walnuts
Four large strawberries, thinly sliced
Handful of dried currants
Handful of Craisins
Handful of crumbled Feta Cheese
Handful of salted sunflower seeds

Mix all together and add dressing right before serving.

Honey Mustard Vinaigrette
2 tablespoons. brown mustard
2 tablespoons thyme
2 tablespoons honey
2 tablespoons Bragg’s Amino acids or low sodium soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon garlic powder
3/4 cup extra virgin olive oil

Whisk together until well blended.