Sunday Sup: Hash and donuts

Winter just calls for breakfast for dinner, don’t you think? And sometimes it’s so easy I can’t help but indulge.

Sweet Potato and Brussels Sprout Hash

Pre heat your oven to 425.

Peel Sweet Potatoes and chop into smallish (1/2 inch) cubes. How many? Well I did 4 small ones for my family of 3 and had two breakfasts worth extra.

Dice one medium red onion or half a large one.

Toss both veg onto a sheet covered with metal oil. Spray with olive oil and roast 20-25 minutes. Just shy of done.

Cook 1/2 pound of bacon cut unto 1 inch pieces. (Cook a full pound if you are making the donuts that follow.) Usually I do bacon in the oven but I want the fat for saute the Brussels Sprouts.

IMG_20180106_182625

After you pull the bacon to drain on paper towels add a pound of shaved Brussels Sprouts to the pan and saute. After about five minutes, I pulled my oven veg and tossed those into the pan, added half the bacon back in, and sauteed on.

Serve warm with a fried egg or two on top.

 

Apple Bacon Donuts

The idea for these donuts came from a recipe at Delish. However, that recipe was gluten heavy, sugar bombed, and fried. I needed better. When I have an idea of what I want to do but I’m not quite sure on the specifics, I go to Paleomg.com, every time, and I am never sorry.

Put 7 pitted dates in your food processor. Pulse until they form a ball. (If your dates are super dry you might soak them ten minutes in warm water first)

Add 1/2 c applesauce, 1/4 c melted butter, and 4 eggs. Blend til soupy.

Add 1/3 c gluten free flour blend, 1 tsp vanilla extract, 1/2 tsp baking powder, and a few shakes of cinnamon (unless your applesauce was already cinnamon).

Blend until batter.

Add half the cooked bacon from the hash.

Spoon into greased donuts pans. This made 11 donuts. (I know, right. 11?)

Bake at 350 for 12 minutes. They’ll look spongy and you’ll question if they are done but when you press it feels slightly firm and no batter sticks to your finger.

Cool in the pan but don’t let them linger too long. I find baked donuts stick, even if you greased, if you leave them in longer than a couple of hours.

Top with maple cream cheese frosting. (Cream cheese mixed with maple syrup. Your call on the sweetness factor. 4oz to 1/4 c gives a super “this is real frosting, holy cow feel”.)

IMG_20180106_182613

 

 

 

 

Advertisements

Sunday Sup: Steak and Veggie Stir Fried Rice

I’ve made this a few times, tweaking it a smidge each go, based off a Buzzfeed recipe. I know. Don’t ask how I ended up on Buzzfeed. I promise it will never happen again.

 

Steak and Veggie Stir Fried Rice

You have to marinate for this one. I know it’s a pain but worth it.

Into a gallon zip lock add: 1/4 c tamari (gf), 1 tsp minced garlic, 2 tbsp coconut sugar, 1/2 c water, 2 tbsp sesame seeds, 1 tbsp olive oil. (If you have sesame oil sub that for the olive oil and omit the seeds.)

Slice a pound of steak (flank works just fine for this – don’t go high grade) into thin ribbons and then large bite size pieces. Add to the bag. Mash it round to coat the steak and pop in the fridge for an hour.

Saute the steak in its marinade over medium-high heat for about five minutes. You want the steak cooked but not leather. Transfer all the steak and marinade to a bowl. Set aside.

Saute in olive oil: one medium onion – chopped, half a bell pepper – chopped, and a couple of handfuls of broccoli (fresh is best but you can actually get away with frozen broc here). Use the same skillet but lower the temp to medium.

When the veg are soft, 6-8 minutes, add three eggs whisked with 2 tbsp tamari. Scramble them.

Add 3 cups cooked rice, or riced veg of your choice, to the pan. Stir. Add the steak and it’s sauce to the pan. Stir.

Cook for a few minutes until every thing is hot and combined.

IMG_20171204_171406

Sunday Sup: Fun with Mozzarella

It’s no surprise to you, I’m gluten free. And I try to keep my grains to a minimum, gluten free or not. This often leads to me trying odd recipes.

Like this one from Our Paleo Life for a keto pizza crust.  I played with their recipe, of course. Mine goes like this.

Melt a bag of shredded moz (2 cups) in the micro, 45 seconds to one minute.

Add an egg, stir until the whole mess feels slimey.

Add 3/4 c almond flour and stir until sticky.

Pat out into a round on parchment paper, or a square, heck make a triangle, live dangerously.

Top and bake at 425 for 8-10 minutes. My fave is to top this with pesto, chicken, bacon, more cheese, roasted garlic, red onions. Yummy!

Having made this pizza a lot over the last couple of years, I didn’t blink too hard when I saw this recipe for Gnocchi.

Melt 2 cups shredded Moz in the micro. Add 3 egg yolks, one at a time, and make sure each one is incorporated before adding the next. Refrigerate for 15 minutes.

IMG_20171116_185459Scoop up a quarter of the “batter” and roll it into a log. Slice into 8-10 pieces. Drop into boiling water and cook for 2 minutes. Fish out and top with sauce.

 

 

IMG_20171116_185447

 

I topped with an Italian sausage, spinach, and marinara combo. Can’t go wrong with that. Especially when you liberally add some parm. I swear I was Italian in a previous life. LOL

 

 

 

Of course, there’s always cheese sticks. I know. Gluten laded and fried to within an inch of their lives, I gave up traditional cheese sticks eons ago. And then I found this recipe.

Unwrap a cheese stick or six. Cut them in half. Freeze them for a couple of hours. At least 2 ideally.

Wrap each stick in a slice of bacon, covering all the cheese stick. Try to tuck the bacon in so to speak so it doesn’t come unrolled while frying. Place in a pan to grill the bacon. Turn the bacon wrapped stick as each side gets brown and crispy.

By the time the bacon is done the cheese is melted inside.

I like to serve these with honey dijon sauce. Whatevs. I can live with my weirdness. LOL

Enjoy the Moz!

 

Kindness Challenge Day 18

Day 18: Try out the art of positive gossiping.

This used to be such a thing when I lived in Cali. Reindeer Poop, giggle giggle. I never made it. Maybe because everyone else did, I know, I’m defiant like that. Still haven’t read that Dan Brown book. LOL But Reindeer Poop adds to the holiday season, pass it along. LOL

Reindeer Poop (inspired by a blog post on my friend Rachel’s site- I messed with it of course)

Melt a cup of creamy organic peanut butter with 6 tablespoons of cocoa, 2 tablespoons of butter, and 2 tablespoons of coconut oil over low heat until smooth. Stir constantly, it doesn’t take that long.

Remove from heat. Add 1 teaspoon vanilla, 1/3 cup honey. Stir until smooth.

Add 2 cups gf oats and 1/2 cup dried cranberries.

Stir like mad. Drop by the spoonful onto parchment paper, give it a squeeze against the spoon to make sure it sticks together. Let fully cool.

This will make soft gooey Reindeer Poop. If you like yours more solidified use more coconut oil and less butter. My kiddo hates the coconut so I have to play with the ratios to keep him from tasting it. LOL.

IMG_20171127_073721

Sunday Sup: The vegetable drawer pasta

I know you are scratching your head. The vegetable drawer pasta. What?

Ok so I needed dinner for the fam. I hadn’t been shopping much. Things have been hectic lately. I won’t get into all that. I looked in the fridge and the freezer and this is what I came up with.

Preheat your oven to 400. Put parchment paper on a baking sheet. Now search your veg drawer. Pull out a few options that go together. I used heirloom grape tomatoes, orange bell pepper, and crimini mushrooms. Roasted them until the tomatoes are about to burst and the other stuff is soft, lightly browned, ready for consumption. 25 minutes in this case.

While the veg are roasting, microwave your spaghetti squash or start your water for real pasta. No judgement here.

Also start defrosting some fat shrimp in the sink.

Fry 1/2 pound bacon, in pieces, then pull the bacon and saute the shrimp in the bacon fat. Two minutes a side maybe less, watch for them to be opaque.  Pull the shrimp as needed so you can cook them all single layer.

Add the roast veg to the pan with the bacon fat and force your tomatoes to pop. It makes a kind of sauce with the bacon fat. If you’re using spaghetti squash, scrape it to make the long strands. Throw everything together (shrimp, bacon, veg, spag squash) and top with fresh Parmesan.

IMG_20171119_181407

Sunday Sup: Yummy Chicken

Good Morning!

Last night I made the best chicken. I swear the hubs and the kiddo were ready to fight a light saber duel over the last piece. Guess I should have made more.

Make your rub –

2/3 tsp cumin, 2/3 tsp dried Chipotle chile powder, 1 tsp garlic powder, 1 tsp onion powder, 8 grinds of sea salt, 1 tsp black pepper, 1 tsp oregano. Stir. Slowly add olive oil and stir until you have paste. We’re talking tablespoons of oil, not cups.

With your fingers rub the paste into both sides of your boneless, skinless chicken thighs. It should be a nice gentle coating. You should still be able to see the chicken. Think a starry night and the stars are your rub. This amount of rub covers both sides of 6 large thighs.

Grill the chicken, both sides 5-6 minutes each until beautiful grill marks appear and the meat is cooked.

I served mine chopped over rice, baja black beans, and salsa. Jalapeno jack cheese for the hubs and I, none for the kiddo.

I couldn’t get pictures once the fill-de-beasts tasted the meat, I was lucky to get any for my bowl. LOL

Sunday Sup: Truffles

Last week my friend G and I took a little time out for yourselves, Ostrich Mentality was out to pre-sale – we could breath for 2 seconds, and went to Theo Chocolate for their truffle making class.

Making Ganache was way easier than I thought. Tempering chocolate on the other hand was a nightmare.

Theo’s Ganache recipe:

226 grams or 1/2 # dark chocolate

168 grams or 6 oz heavy whipping cream

1 tbsp honey

1/2 a vanilla bean insides

2 oz butter room temperature

Bring the cream, honey, and vanilla to a steam, 145 degrees for 70% chocolate.

Pour it over chopped chocolate and allow it to sit for three minutes. Stir until the chocolate is melted. Add the butter a little at a time until fully incorporated. Let it sit for a few minutes again. Stir the mixture again until it is thick and glossy.

Pour the ganache into molds or pipe it into disks on parchment paper. Let cool completely. Like 12 hours.

Now your ganache truffles can be dipped in tempered chocolate, rolled in cocoa powder or nuts or coconut or….the possibilities are endless.

I plan to make some for the hubs with his favorite pecan whiskey. (just subtract the amount of alcohol from the cream weight)

I’m not going to explain the tempering of chocolate. That was an art. Google it yourself if you really want your truffles dipped.

IMG_20171102_200544174