Green Sausages

Hello Bloggers!

I had dropped from the radar. My apologizes!

With the new move, lack of garden, and lack of motivation to continue our search for yummy recipes, we had reduced our exploration.

True, we continued with the daily Paleo breakfasts, eating soups, and being slightly creative. We did not have the time to search for ideas to try and play around with.

Summertime is coming around the corner, Home Depot and stores dishing out tempting flowers, herbs, and few vegetable starters... TIME TO GET SOME FUN!

I have gotten a new position working with the Deaf-Blind, my hours had changed, which means that I do not have time for either Breakfast or Dinner. It became a challenge for me, so I have decided to work on a new recipe once weekly (preferably on weekend). This is my challenge: one a week. Just one new thing a week.

Dragon Boat season is here too: I am one of the two captains for the team. I attend to practices 2-3 times a week to ensure that everything is moving smoothly, provide support for the members and getting the team all riled up in energy. This means: CROCK POT!

A simple Irish modified meal, sausages and kraut. I added more greens to make my tummy go "oh YUM!"

MEAT LOVER: This is so good.
GREENARIE: Surprisingly the vegetables go well with sausages.

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Green Sausages
Feeds Six

Package of Sweet Italian Sausages (5-6 links)
1 Rutabaga
1 medium onion (yellow or white)
1 zucchini
1 large jar of kraut
1 medium head of cabbage
2 cups chicken broth
2 cups water

1: Chop Sausages in thick slices. Cook in pan until sides are browned, toss in crock pot
2: Lightly soften the rutabaga (I usually put in a pyrex jar with water and microwave for a minute or two. Rinse.). Peel and chop. Toss into crock pot
3: Peel, slice and dice the zucchini. Toss in pot.
4: Pour out the juice from kraut jar, and toss kraut into pot.
5: Chop cabbage and toss in pot.
6: pour both broth and water over, mix all ingredients well.
7: On LOW for at least 6 hours. NOM!
 

Almond Biscuits

Before taking the Paleo plunge, I often made crockpot soups and focicca (I used to make double batch and freeze whatever I was not using for the evening). It was nice, easy way of enjoying a dinner.

I realize that all Paleo recipes does not include Yeast. Plus I do not have any yeast in my refridgator, and regarding my ignorance, I assume it is somehow, a gluten? The focicca recipe is out of the window if it has white sugar, yeast, and wheat flour. I could switch the ingredients to Paleo friendly ingredients, but how do you replace yeast?

I decided, it's time to start experimenting with different breads for crockpot meals. First, the almond biscuits.

This is a winner if you love the nutty texture. I would not suggest this to be dipped in soups or gravy: too nutty to absorb that flavor from the main dish. It is great on its own.

MEAT LOVER: Give me another one.
GREENARIE: I can't stop eating! It's addicting!

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Almond Biscuits
Makes 10-12 biscuits

3 cups almond flour
1 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs
2 Tablespoons honey (melted)
juice from squeezed slice of lemon

1: Mix dry ingredients in large bowl, then make a crater. Fill in the center with wet ingredients, mix. Then over time, add the flour mixture into the center until well mixed. 
2: Spoon the batch with a large spoon and drop on a baking sheet, shape however you want: lazy bundle or beautiful circles with flat heads. 
3: Bake in 325* for 20 minutes or until golden brown. Drizzle your choice of butter, jam, or anything, and savour.

Lemon Cookies

Hello Bloggers!!

Christmastime is almost here!!!

Maks had decided to bake goodies and mail to her mom. Of course, she dragged me through the process to help her modify to our ingredients in the kitchen. She found this recipe online with gluten and refined sugar, I pointed out that it only required few modifications. She did not feel confident with her baking skills that she requested that I "hang out" in the kitchen and help out.

Turns out, DELISH! I love lemons and this rocked my socks! It is dry, perfect companion to a cup of coffee.

This requires rice flour, the reason why I picked rice is because of the smooth texture to mimic the soft sugar, buttery cookies. I could have used coconut,  but I keep finding it too sweet, and better in small amounts.

MEAT LOVER: So good!
GREENARIE: I'm surprised. I rock with the modifications, don't I!? *beams*

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Take a gawk at this! Seems yummy? That's because it is!

Lemon Cookies
Makes a baker's dozen

1 cup rice flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 cup coconut oil
1 egg
1/2 teaspoon vanilla extract
1 teaspoon lemon peel
1 Tablespoon squeezed lemon juice
1/3 cup honey (warm)

1: Preheat oven to 350*
2: Mix all wet ingredients, including lemon peel (I grate the lemon, it's more fresh)
3: slowly add flour, mixing well. The batch shouldn't be dry, it is a soft texture.
4: roll dough in your hand, making a golf-sized balls, flatten, and place on baking sheet.
5: Bake for 18 minutes. 
6: Sing.

Stuffed Acorn

I had brought acorn squash for the autumn festivities, then it dawned on me: I did not know what to do with acorn! After researching on what type of flavor goes with acorn and I decided to do the similar thing with stuffed zucchini. IT WORKS! I loved it.

MEAT LOVER: So good.
GREENARIE: Oh, nom nom!

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Stuffed Acorn
serves two

1 acorn squash (dark green), halved and seeds scooped out
1 package mild ground italian sausage
1 large white onion, thinly diced
1 cup chopped spinach
1 Tablespoon Basil
1 roma tomato, thinly diced
1/4 cup dry Parmesan (optional)
1/2-1 cup water

1: In pan, toss sausage and onion until fully cooked (onion to be sweated). Drain the juice, turn off heat and toss in spinach. Mix.
2: In Crockpot, pour the water. Then place acorn squash, the pitted areas faced upwards.
3: Scoop the sausage mix into pitted areas of acorn squash. Should be overfilled. Careful not to spill off the acorn.
4: Sprinkle tomato and parmesean on top.
5: Cover and cook on High for 4 1/2 hours.

 

Chocolate Cashew Caramel Bars

We have been craving sweets for... uhm... awhile.

Thanksgiving and Christmas holidays are coming up, so we have been craving the autumn desserts, especially caramel.

I found this recipe and thought... why not? We need to satisfy our sweet tooth without dropping to our knees and wail "I want chocolate chip cookies! I want ice-cream!" At least, we can get something decent.

MEAT LOVER: OMG. These are dangerous! (gobbling)
GREENARIE: Too rich.

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Chocolate Cashew Caramel Bars
makes 16 bars

1/2 cup butter or coconut oil
1/2 cup organic maple syrup
1/2 cup unsweetened coconut milk
3 cups cashews, soaked and dehydrated
3 Tbsp coconut oil
3/4-1 cup dark chocolate(70% Cacao)

1: In a pot, heat up the butter or oil, add maple syrup and milk, until the oil/butter melts, start boiling. Stir occasionally. Should be gentle boiling for about 15 minutes. This should look like caramel.
2: put cashews in blender, make flour.
3: Melt 2 Tablespoons of coconut oil, pour in cashew flour and blend for a minute.
4: Toss the cashew mix in a square baking pan and squash to a even layer.
5: Pour caramel mix over the cashews. It should even out. Put the pan in the refridgator for 20 minutes.
6: Melt chocolate and 1 Tablespoon of coconut oil slowly in a pot. When fully creamy, pour over the caramel, and softly spread out even. Return to fridge for another 40 minutes.

 

Purple Cabbage & Sunbutter Soup

Hey there. Meat Lover here. It was a Sunday and we felt very tired. Okay, I felt tired. I didn't want to cook or do anything. But I decided on cooking this recipe because the prep wasn't long and you leave it on the stove as it simmers. Kinda perfect for that kind of day.  I didn't include all the ingredients because I was afraid it would turn too spicy. Turns out my modification was just right. In the future, perhaps, I could add a bit more kick.

MEAT LOVER: sunbutter as broth? amazingly good.
GREENARIE: very good.

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Purple Cabbage & Sunbutter Soup
serves 4

2 tablespoon olive oil
1 1/2 teaspoon of Curry paste (i used powder. still as effective)
1 medium red onions, peeled and diced
4-5 cloves of garlic, minced
1 large sweet potato or yam, peeled and diced
1/2 head of purple cabbage
1 cup of roasted green chilies or yellow peppers(ML: I didn't include any)
3 cups of vegetable broth
1/2 cup sunbutter (sunflower seed butter)(note: melt the sunbutter in 1/2 cup of broth until it is smooth)
14 oz can of coconut milk (ML: I put in almost 2 cups of regular coconut milk)
1/4-1/2 tablespoon of crushed red pepper flakes (ML: I didn't include any)
Juice from 1 fresh lime (ML: I didn't include any)
1 tablespoon of honey/agave/light brown sugar
salt and pepper to taste
garnish: chopped cilantro (ML: didn't add this either)


1: Heat the olive oil in large soup pot. Add the curry until it is blended with the oil. Add the onions, garlic, sweet potato, cabbage, chilies or yellow pepper.
2: Stir and cook the veggies until soften, approximately 5-7 minutes.
3: Add the broth, sunbutter, coconut milk, red peppers flake and cilantro.
4: Bring to a boil, then cover and simmer for 25-30 minutes until vegetables are tender.
5: Stir in lime juice and taste test. add honey/agave/brown sugar if needed to balance the heat. salt and pepper to taste. (ML: no sweeteners were needed because it wasn't spicy)

Breakfast Bread

No narrative needed here.

This bread is, egg-ish, but the bacon and jalapeno came out wonderful. Reminds me of my childhood in Colorado... mmm.

MEAT LOVER: It's OK.
GREENARIE: I love jalapenos.  Yes.

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Breakfast Bread
serves 4

5 slices of thick-cut bacon
2 jalapenos, sliced
5 eggs
1/4 cup applesauce
1 drop maple syrup
1/2 cup ghee
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda

1: Preheat oven to 400*. On a pan, lay sliced jalapenos and bacon. Bake for 10 minutes, flip the peppers and bacon, then bake another 10 minutes. Let cool.
2:  In large bowl, mix together eggs, applesauce, ghee, flour, salt, and baking soda. Set aside.
3: slice up the cooked bacon, remove seeds from jalapeno. Toss in a blender or food processor and lightly pulse. Should not puree, but into small bits.
4: Pour the bacon mixture in bowl, mix until batter is ready
5: Pour in a bread pan and bake at 375* for 40-45 minutes.
6: Let cool and serve. Keep in refridgator for storage.