Because my doctor has me on a very strict diet my food post are going to be gluten-free and Paleo/Primal. Eating healthy and being the best that we can be physically helps us to keep our minds in good shape to clearly know Him.
Monday Munchies – Substitutions
No that is not my mad scientist. That is his influence on me in the kitchen. Imagine the horror that over took me when I realized that the baking powder that I was using, which had no aluminum in it, had corn starch in it. I knew that it took cream of tarter but what else so off I searched. After looking at several recipes some including arrowroot or tapioca starch which are not really needed here is what I came up with.
1 part baking soda + 2 parts cream of tarter or 1T baking soda + 2T cream of tarter
Other substitutions that I use:
Coconut flour and any nut meal.
Raw sugar, honey, real maple syrup
Raw sugar or coconut sugar
Butter, ghee, coconut oil
Have fun experimenting!
Monday Munchies – My Version of Vince’s Soup
When I lived in Rancho Cucamonga, CA, I would always want Vince’s soup when it was cold or I was feeling sick. Now in Texas I have not been able to find anything that would come close. It was close enough for me that it satisfied the desire for it. It was my oldest son’s first time to chop the veggies. I would have done them finer however; I really liked the larger pieces.
3 Celery stalks
1 medium Onion
3 cloves of Garlic minced
2 lbs. Ground Beef Grass-fed
2 Quart Homemade Veggie Stock
Water as needed.
2 Tablespoons of Clarified Butter
Chop onions, celery and carrots in a small to fine chop. In a stock pot heat butter over med-hi heat sauté onions, celery, garlic and carrots till onions are clear. Crumble in ground beef and brown. Salt & pepper the mixture to taste. Add stock and simmer for an hour or two. Adding water as needed and to thickness. You can top it with Parmesan when you serve it.
Monday Munchies – Clarified Butter & Ghee
This month my family is doing Whole 30 Paleo thanks to the mad scientist. Dairy is not allowed except for clarified butter and ghee because the milk solids, the part of milk that causes problems, is removed and all that is left is the fat. One thing nice about clarified butter is that with the milk solids removed the butter doesn’t burn and can be used at a higher temp. The difference between clarified butter and ghee is that the milk solids are browned in ghee giving it a slight nutty flavor.
Place a pound of unsalted butter, grass-fed or the best you can afford. Melt over med hi heat until it starts to bubble. Keep on heat till milk solids brown for ghee, be careful that they don’t burn.
Strain through a fine metal strainer and a couple layers of cheese cloth. Store in glass jars, can be store in or out of fridge. It doesn’t last more than a week here. We even put it in our coffee.
Monday Munchies – Hamburger Salad
Monday Munchies – Shepherd’s Pie
2 pounds ground beef
Monday Munchies – The Next Day Pot Pie
Monday Munchies – Popeye’s Eggs
I’m sure if Popeye ate his eggs they would probably have spinach in them, along with a cup of bulletproof coffee. When I first heard about bulletproof coffee I was a little questionable about it. Who would think of putting butter in coffee. I finally tried it this week and a pat of unsalted grass fed butter in the cup of coffee is rather good. Now for the eggs.
Clean and sauté in garlic butter a serving of fresh spinach. Add a little more butter and scramble in 3 eggs. Sprinkle in a handful of fresh Romano Cheese and stir it in as the eggs are finishing. YUM!
Monday Munchies – I Can’t Believe It Is Not Pumpkin Pie
That is all my boys could say Thanksgiving Day.
1 lb of salted pecan halves ground infold processor
1 egg beaten
Combine in food processor, scrape out into a 9′ round pie plate and press to form. Place on cookie sheet and bake at 350 for 15 minutes. Cool 10-15 before filling. I didn’t add butter to the crust because pecans are an oily nut that they will not use the extra fat.
2 large sweet potatoes baked at 450 for an hour and cooled. Peel and place in mixing bowl.
1 stick softened butter
1/4 cup raw sugar if desired
1/2 cup heavy cream
2 large eggs
2-3 teaspoons of freshly grated ginger
1 teaspoon of ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
2 teaspoons of vanilla
Combine with mixer and pour into cooled pie crust. Bake at 350 for 50-6- minutes until toothpick when inserted into the center comes out clean. Remove from oven and cool.
dash of nutmeg
Monday Munchies – Zucchini Casserole
It is Thanksgiving week and I thought I would share my favorite recipe even though I can’t make it anymore due to being allergic to squash. I have known since I was 16 that I tested allergic to squash, yet it never stopped me from eating Pumpkin and Zucchini. Then a couple years ago I had Spaghetti Squash and my throat swelled after eating it. I had the homeopathy need to stop the reaction but there is nothing like getting chewed out by you evil mad scientist of a doctor to make you realize the damage that you are doing to yourself by eating foods that you know you are allergic to. About 3 years ago I had to rework this to be acceptable to my doctor as he took away all grains from my family. It is more primal than paleo.
2 lbs of Zucchini cut in bite size pieces, parboiled for 5-8 minutes and drained.
1 C grated Cheddar cheese
1 large Carrot grated
1 medium Onion chopped fine
1 pkg Crimini mushrooms diced
1 small sour cream
2 Cups Almond Meal
1 egg beaten
1 1/2 sticks butter melted
Veggie, Chicken or Turkey stock
Rosemary, Sage, Thyme Salt, Pepper, Paprika and Parmesan
Preheat oven to 325 degrees
Using 1/2 of butter sauté onions and mushroom remove from heat and cool. In large bowl mix Zucchini, Carrot, Cheddar, sour cream and the Mushrooms and Onions Salt and pepper to taste.
In another pan melt the stick of butter, remove from heat add almond meal, egg and thin with stock to like a muffin batter if need be add more almond meal. Season with Rosemary Sage Thyme, I like it with a heavy sage taste, mixing a pinch at a time and salt and pepper to taste.
In a buttered 9×15 dish spread Zucchini mixture then top with the almond meal mixture. Sprinkle with Parmesan and Paprika. Bake 45 – 60 mins till top is set .
Monday Munchies – Gingerbread
With the holidays coming up I thought the next couple weeks I will post my favorites. I love gingerbread and for a couple years I have missed because of staying off of grains. Now that I have been reworking some of my favorites this is on of the first ones that I had to redo. The one in the picture is made with almond meal, Trader Joe’s has just came out with Just Cashew Meal and I think I like it better. I use a bread pans because with two teen boys it I made it in a 9×13 it would be gone in one day, with to bread pans I can put one away for the next day. It does taste better the next day.
Monday Munchies – Garlic Braised Sirloin Tips & Sweet Potato Hash
Another great anytime meal. When I first came up with sweet potato hash my family was not so into trying it with me. They were fine for me fixing it for myself until I fixed it for dinner and gave them some with their steak, now it is when are we having it again.
4 sweet potatoes peeled and grated
1/2 C butter or your favorite oil
Trader Joe’s garlic salt grinder and pepper to taste
in a large skillet melt butter over medium heat. Added sweet potatoes and spread out evenly. Season as cooking, stirring to keep it from burning yet some calmelization is good. Cook till desired brownness. I have swapped out the garlic salt and pepper for cinnamon and ginger for a dissertation adding a little heavy cream to it.
In another large skillet melt 1/4C butter and brown 3-4 cloves of garlic thinly sliced. Remove garlic and added sirloin tips salt and pepper to taste. Once meat is browned deglaze pan with beef stock cover and cook till desired doneness.
Monday Munchies – Broccoli Cheese Soup
What is better on a cold rainy day than a bowl of soup. This is not so much paleo or my doctor approved it is an easy to make gluten-free meal.
I start with my basic white sauce which is:
1 stick of butter
1 8oz of cream cheese
Melt them together over a medium low heat. Use chicken or veggie stock to thin down. Add on head of broccoli chopped up. I like mine in bite size pieces. let simmer adding stock as needed till broccoli is tender. Just before serving melt in 1 lb of Co-Jack or Sharp Cheddar that has been grated. Pepper to taste. Serve as side or a meal.
Monday Munchies – Stuffed Sweet Potato
This is my favorite anytime meal. You can top it anyway you want. This time I baked a medium sweet potato for an hour at 450 till the fork went in easily. I had poked it before I started baking it. About 15 minutes before it was done I salt and peppered both sides of a petite sirloin and seared both sides in butter. Because it cooks again in the oven you don’t need to cook it to your liking just finish it in the time in the oven. Then I added some garlic salt and Fontina cheese crumbled in with the meat. Once the potato was done I took it out, cut it in half mashed up the potato with butter and garlic salt and put it back in the oven till the cheese had melted but not browned. The time to remake depends on how you like your meat and what you put in it . I’ve done it with turkey, pecans and cinnamon, since the turkey was leftover and cold I covered it because I was going to leave it in for a longer time and didn’t want the turkey to dry out. Have fun experimenting and find your favorite way to fill a sweet potato.
Monday Munchies – Green Chili Breakfast Pie
This is my one of my husbands favorite thing to have made up a head of time to take to work for breakfast. He leaves at 5AM and eats it at work once he gets there.
1 dozen eggs
1 can or 2 fresh roasted green chilies
1 1/2 t baking powder
1/4 cup cream
1 pound of cheddar cheese (optional)
salt and pepper to taste
Mix together egg, baking powder, cream, salt and pepper. Add greens chili and cheese. Pour into a buttered or oiled pie dish. Bake at 350 for 45-60 mins. Until set.
Monday Munchies – Allmeal