Pi Day Cookie!!!
ingredients:
pi stencil (just find and print off an image from the web, then cut your stencil with an exacto)
1 cup (16tbsp) unsalted butter, at room temp
1 cup light brown sugar
1/2 cup turbinado sugar
1 large egg, at room temp
1 large egg yolk, room temp
1 tbsp vanilla extract
2 cups king arthur unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
colored sugar
Preheat oven to 325 degrees. Beat the butter and sugars, then beat in the egg, egg yolk and vanilla. Add the remaining ingredients, mixing until thoroughly incorporated and scraping the bottom and sides of the bowl. Flour your hands and gather the dough into one ball. Flatten and smoothe onto a lightly greased pizza pan, try to attain a perfect circle and maintain thickness evenly. Carefully place your paper pi stencil onto cookie and smoothe down edges, extra sheets of paper may be used to prevent overspray.
I saw these roasted potatoes on iowagirleats but I tweaked the recipe a little cause I don't eat seasoned salt (msg). It's simple: you just bake potatoes whole in the oven or microwave, then cut them in half, score them, drizzle with olive oil, sprinkle with salt and pepper and put in broiler for about 7 minutes. I actually baked several and after broiling them, we used what we needed for dinner that night then allowed them to cool. Then I separated them into cubes, bagged them up and froze them. Viola! Home fries whenever we want! They are already fully cooked, so I can take out as many as we need, dump into a skillet of hot olive oil and stir them around till heated through. Or in the morning, crack an egg over them for breakfast tacos! This was the perfect solution cause we eat WAY too many tater tots around this house. We love them but I'm not crazy about feeding my family the extra additives in processed foods. So try it!
Waffles- Leggo my Eggo???
NOT! I'll take my waffles without all the additives and chemicals, please! On the weekends we like to make a couple dozen waffles and eat them all week. We keep them in the freezer and even if you don't eat them all in one week, they keep well until you eventually finish them. Here's my recipe for gluten free energy boost waffles:Ingredients:
one mashed organic banana
1 cup sliced almonds
2 cups Pamela's Baking and Pancake Mix
2 large eggs
1 cup almond milk
1 tbsp melted butter
1 capful vanilla extract
1 tbsp turbinado sugar
Stir, only till blended. Some small lumps are good, they make the waffles fluffier. I spray my waffle iron with Spectrum Coconut Oil Spray. Pour the batter on the griddle when it's hot, my Quisinart has a 'ready' light that indicates the griddle is hot enough. Close the griddle. You know the waffles are ready to be taken up when steam stops coming out of the sides. Make sure you cool them completely before putting into a freezer bag and placing them into the freezer. Don't squish them down at all or 'burp' the bag, this will make them stick together and then it will be hard to get a couple out at a time. Also: WARNING: they are VERY filling.
Man! You can't even see the meat under all that slaw... SORRY! I got this recipe from Everyday Food. 'love the zine, 'love the show! I omit the mustard, and add some chopped fresh ginger and 1/2 teaspoon coriander to my sauce, and 1/3 cup of champagne vinegar instead of 1 tablespoon white wine vinegar- I love the tang!
** You can easily make this gluten free by choosing gluten free vinegar and worcestershire, and gluten free buns.Ingredients:
• Quick BBQ Sauce
• 2 pork tenderloins 12 to 16 ounces each• Coarse salt and ground pepper
• 3 tablespoons mayonnaise
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons light-brown sugar
• 5 cups finely shredded green cabbage (half a 2-pound cabbage)
• 4 potato rolls or other soft sandwich rolls
Directions:
1. Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
2. Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.3. Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
4. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.
***
Quick BBQ Sauce:
Whisk together 3/4 cup ketchup, 2 tbsp light brown sugar, 1 tbsp white wine vinegar, 1 tbsp worcestershire sauce, 2 tsp paprika, 1/4 tsp cayenne pepper.
**I tend to cook one and freeze one for later, there's only 3 of us!
Blonde Rice
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My son named this dish. We couldn't call it brown rice, I explained because, that's something else. And it's not white rice, his new nemesis. So he said,"let's call it Blonde Rice." Brilliant. Alex is gluten free, and picky. It's hard to find sides that he likes and can/will eat. He also gets "tired" of things. He had suddenly tired of the organic steamed rice we had at least once a week, so we came up with this simple recipe which you have been making for years but now you know what it's called!
Saute one cup of uncooked organic jasmine rice in a tablespoon of olive oil until it's browned, about 5 minutes. An iron skillet works best, make sure you have one with a lid. When rice is browned, add 2 cups of chicken stock, put the lid on and reduce heat to low. Cook for 20 minutes, until all the liquid is absorbed. This goes nicely with tacos. I don't recommend having it with Oriental food, however. The rice does not stick together in clumps this way, which makes it hard to eat with chopsticks..
We made this Slow Cooker Shredded Pork from a recipe I got from the Cooking Channel's site. I omitted the tomato sauce cause, yuck! We didn't trim the fat at all. We used pork butt and chose to cook it on high. We didn't use the sauce at all because it was all grease. This meat absolutely fell apart. And the flavor is exactly like the filling of my grandmother's tamales. A 3 pound cut of meat makes a LOT and there's only 3 of us so we have leftovers for a few MONTHS! We just ate the meat on a plate with steamed jasmine rice. Then I let it cool and divided it up into little ziploc baggies, which I put into a large resealable container and froze. This way it will be an easy weeknight taco night!
Slow Cooker Shredded PorkIngredients
• 1 (15-ounce) can tomato sauce
• 3 tablespoons chili powder
• 3 tablespoons light brown sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
• Kosher salt and freshly cracked black pepper
• 5 cloves garlic, minced or grated
• 2 yellow onions, diced
• 1/4 cup fresh lime juice
Directions
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
Chicken Piccata
Ingredients
• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
• 2 Tbsp grated Parmesan cheese + 1 tsp
• 4 tbsp Pamela's Baking and Pancake Mix
• Salt and pepper
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock or dry white wine
• 3 Tbsp lemon juice
• 1/4 cup brined capers
• 1/4 cup fresh chopped parsley, if you like
Method
1 If the breast pieces you are working with are large, you may want to cut them each into two pieces. Put the chicken breasts between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. You can also just ask your butcher to butterfly them for you, but tell him it's for piccata, which must be very thin!
2 Mix together 3 tbsp Pamela's Baking Mix, salt, pepper, and 2 tbsp grated Parmesan. Dredge the chicken thoroughly in the mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 At this point I like to start with a new, clean pan. Add the remaining 2 tbsp butter, melt. Add one tbsp Pamela's Baking Mix and 1 tsp of shredded parmesan, stir while cooking, making a roux. Be careful it browns quickly and you don't want it to burn! Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half, this also happens quickly so don't even walk away from the pan for a second. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Or crushed red peppers like I did. I put that stuff on everything!
Here is my recipe for burritos. It makes 10 total, which I wrap in a small square of parchment paper, then place individually into a ziploc baggie. You can take them to work with you, and at lunch time, just zap in the microwave for 1 minute. BAM! I just saved you about $50 a week! How does it work? If you go through the starbuck's drive-through every morning on the way to work, and go out to lunch most days, where's your profit margin? I don't get it. If you take your lunch, you know what's in it. There aren't a bunch of additives and chemicals to keep it fresh. I like to "sweat" the pico de gallo by placing it in a colander over a bowl for 30-60 minutes to get the excess water out of the tomatoes. The cheese is the glue which holds everything together. I used refried beans, but you can use black, pinto or cannellini, just be sure to drain and wash the beans if you use whole ones. Here's how:
1 cup prepared pico de gallo
one 14.5 oz can of beans
fresh ground black pepper
tortilla chip crumbs (that's right, I said it. the crumbs from the bottom of the bag of tortilla chips!)
1 cup of cooked rice
10 flour tortillas (I use the southwestern ones, with the jalapenos cooked right in)
1 cup shredded cheddar cheese
Heat the tortillas slightly in microwave, to make them pliable. Place a small square of parchment paper under each tortilla. Mix all ingredients and divide evenly among the tortillas. Roll each burrito up and place inside of a small ziploc baggie. Put all burritos in the freezer and use as needed!
Chicken and Celery stir fry
Ingredients:
1 pound boneless, skinless chicken breasts
1 large egg white
1 tbsp cornstarch
coarse salt and ground pepper
2-3 tbsp sunflower oil
1 lb celery thinly sliced into matchsticks
3 inch piece of fresh ginger, peeled and thinly sliced into matchsticks
1/2 of a smallish red bell pepper thinly sliced into matchsticks
3 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp turbinado sugar
4 scallions cut in 3 inch lengths
Instructions:
Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 tsp salt and 1/4 tsp ground pepper until smooth. Add chicken strips and toss to coat.
Heat 1 tbsp sunflower oil in a large skillet over medium-high heat. Add half of coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tbsp sunflower oil to skillet and brown remaining chicken in the same manner.
Add celery, ginger and bell pepper to remaining oil in skillet (add additional oil if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.
Stir vinegar, sesame oil and sugar in with vegetables. Add scallions and cooked chicken; toss until combined and heated through, 1 to 2 minutes. Serve immediately with jasmine rice or rice noodles. Add a sprinkle of crushed red peppers or a squirt of sriracha.
Taco Chicken Bowls
Ingredients
• 1½ lbs. chicken breasts $2.90
• 1 (16 oz.) jar salsa $1.99
• 1 (15 oz.) can black beans, drained $1.19
• ½ lb. (8 oz.) frozen corn $0.57
• 1 Tbsp chili powder $0.15
• ½ Tbsp cumin $0.07
• ½ Tbsp minced garlic $0.10
• ½ tsp dried oregano $0.03
• ¼ tsp cayenne pepper $0.02
• ¼ tsp salt $0.02
• to taste cracked pepper $0.02
• 2 cups dry rice $0.66
• 8 oz. shredded cheddar $2.49
• ½ bunch cilantro (optional) $0.45
Instructions
Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving). After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
**'got this recipe from joybx.net. I have made it with chicken breasts, I've made it with chicken thighs, 'doesn't matter it comes out great with either one! 'leftovers for days………………
**and did I say this is gluten free!?!
