Wednesday, May 16, 2018

🔥 Underwater Spider 🔥


Gluten free avocado pancakes



Aldi's had avocados on sale for 25 cents! You know I stocked up on them.

I love the recipe for Chocolate Peanut Butter Avocado Pudding
but I wanted to make something different.

I found THIS and it looked like something I would like. It is delicious! 

Ingredients:

1 avocado
1 egg
1 banana
1/2 cup unsweetened almond milk

1 cup  oatmeal

Directions:
Put the oatmeal in a food processor and mix until it formed a flour-like consistency. Chop the avocado and the banana and add them together with the egg and the almond milk to the oatmeal flour. Mix until combined.

Heat a tablespoon of olive oil and tablespoon of butter in a skillet. Use a tablespoon to add batter to pan. Fry for about 3 minutes, turn and fry for another 2 minutes. 

Wednesday, May 9, 2018

Spicy Cauliflower Burgers


Kathy sent this to me

 

Ingredients for the Cauliflower Burgers

3/4 cup uncooked quinoa
1 head cauliflower (about 6 cups florets)
3-4 Tbsp. oil, divided
a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
1/2 tsp. garlic salt OR just a minced garlic clove or two
3/4 cup breadcrumbs or ground almonds
3/4 cup shredded Pepper Jack cheese
3 eggs or egg whites
1 1/2 tsp. sea salt

Burger Toppings
a few good squeezes of lime juice
1/2 cup chopped cilantro
1/2 cup chopped purple cabbage
magic green sauce (made w/avocado, cilantro, parsley, garlic, lime, etc.)--recipe on her website
chipotle mayo

Directions:
1. Preheat oven to 400 degrees. Cook quinoa according to package directions. Use 1 cup broth or water to keep it from getting too heavy. 
2. Cut cauliflower into florets, transfer to baking sheet, drizzle w/ 1 tablespoon oil & sprinkle w/spices to taste. Roast for 20-30 minutes. Let cool. Pulse through food processor to form small pieces that stick together. We Don’t want PUREE here, but Do Want enough Mushiness to help it all stick together.
3. Combine cooked, pulsed cauliflower w/quinoa, garlic salt, breadcrumbs, Pepper Jack cheese, eggs, salt, & 1 to 2 more tsp. spicy seasoning. (Cayenne will make it HOT-spicy, so just add a few shakes of it). Form 10 patties.
4. In oiled or nonstick pan over medium heat, cook burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on paper towel lined plate.
5. Toss lime juice, cilantro, cabbage, & a quick stream of oil together. Season to taste with sea salt.
6. Arrange burgers w/magic green sauce, cauliflower burger, slaw, & chipotle mayo on top. YUM!!

Rita and Dorothy with bubble tea and cauliflower burgers.

Friday, May 4, 2018

CHICKEN POT PIE




I made this quite a few times. Gabe, Polly, Mey, Richard really liked it. 



(Source: slightly adapted from Come Bless Us All, A Collection of Recipes by the Hugo & Elise Aho family-recipe from Lorna Holombo-from Lois)..


Ingredients:
3-4 carrots, peeled and diced
2 large potatoes, peeled and diced
2/3 c. red chopped onion (I use a whole large red onion)
About 1 c. chopped celery 
2/3 c. butter
2/3 c. all-purpose flour
1/2 tsp. salt 
1 cup half and half
3 1/2 c. chicken broth ( homemade from my IP)
1 large tsp better then bouillon
3 chicken breasts cut and cooked (used leftover cooked chicken or you could sub turkey )


CRUST*: 
1 1/2 c. all-purpose flour
3/4 tsp. salt
2/3 c. vegetable shortening (I use butter flavor Crisco)
4 Tbsp. or so cold water

*NOTE: I use refrigerated pie crust sheet

Boil or steam the carrots and potatoes until tender . Drain and set aside. 

 In a large saucepan melt the butter. Cook onion and celery until they’re starting to get tender. Add flour and salt. Stir until the flour is mixed into the butter/vegetables and there are no clumps of flour remaining. Cook the flour mixture until bubbly. Remove from heat- whisk in the milk, chicken broth and better then bouillon. Return to the heat and bring the mixture to a boil. Cook for 1 minute. Stir in the cooked chicken, carrots, potatoes .

Pour the mixture into a deep 13x9-inch casserole dish.  Spray dish first with nonstick cooking spray. 

For the crust, combine the flour and salt. Cut in the shortening until the mixture resembles small peas. Stir in enough cold water to make a dough easy to roll. Roll the dough on a lightly floured surface until it's a little larger than the top of the casserole. Roll the dough lightly around the rolling pin and unroll it over the top of the pot pie filling. Fold the edge under and pretty it up. Cut a few small slits in the center of the dough. 

Place the casserole dish on a rimmed baking sheet lined with foil, making sure the pan is larger on all 4 sides than the casserole. The rimmed pan will catch any spills for the pot pie spilling over when cooking.

Bake in a preheated 425 degree oven for 40 minutes or until crust is golden brown. Let sit about 10 minutes before serving.

Wednesday, May 2, 2018

Asian- Inspired Slaw, Kathy's Version



Kathy brought this delicious salad to the Live Oak recipe exchange yesterday.

Salad Ingredients:

1 bag super blend slaw mix with brussel sprouts, napa cabbage, koblrabi, broccoli,carrots and kale.

1 cup green or red cabbage- chopped fine

1 cup snow peas cut in half

1/3-1/2 chopped sweet onion

8 ounce can water chestnuts- sliced and drained

1 small can mandarin oranges- drained

Sunflower or pumpkin seeds- to taste

Chow Mein crunchy noodles for top of salad - flavor and texture

Dressing Ingredients:

2 Tablespoons olive oil

2  teaspoons minced ginger

2 cloves garlic - minced

2 Tablespoons brown sugar

1/4 cup low sodium soy sauce

1 teaspoon sesame oil

2-3 Tablespoons rice wine vinegar

1 Tablespoon mirin

1/2 Tablespoon fresh lime juice

Sesame seeds ( optional)

( dressing can be doubled)

Directions:

Add slaw mix, cabbage, snow peas, onions and water chestnuts to a large bowl.

Combine dressing ingredients and thoroughly  combine.

Gently toss slaw mixture with the dressing

Top with seeds and crunchy noodles.

Tuesday, May 1, 2018

Yvonne's Broccoli Salad



Today was the recipe exchange at the Live Oak Library. Yvonne made this delicious broccoli salad.

Ingredients:

2 heads fresh broccoli, washed and cut into florets
1/2 pound bacon- cooked and diced
3/4 cup raisins OR 2/3 cup cranberries
1/2 cup salted sunflower seeds
1/3 cup red onion
1 diced apple
salt and pepper to taste

Dressing:

1 cup mayo
1/2 cup white sugar
2 tablespoons vinegar
1 tablespoon milk

Directions:

Combine dressing ingredients and mix into broccoli mixture.
Refrigerate before serving.


Sunday, April 29, 2018

ACR HUNNIES


Did anyone watch roller derby when they were a kid? It was on Saturday mornings and I remember watching on our black and white tv.

The skaters in those days you did not want to mess with. Times have changed and it's about skill now and not brawn.

We saw the season opener last night. Something different to do and entertaining.