Tuesday, June 20, 2017

America's Test Kitchen Ultimate Banana Bread

Bring to boil: 2 stick melted and cooled slightly6 large very ripe bananas (about 2¼ pounds), peeled (see note)
¾ c. honey
4 large eggs
2 tsp vanilla extract
1 tsp table salt
1 cup walnuts, toasted and coarsely chopped (optional)
2 3/4 cups flour (used GF substitute)
1/4 c br. rice flour
1/4 arrowroot "
1/4 coconut  "
2 tsp baking soda

1. Set oven to 350 degrees. Spray a loaf pan and a 8x13 in. pan.
2. Mix ingredients in order given.

6. Bake until toothpick inserted in center of loaf comes out clean, 45 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan.

Adapted: http://www.madeinmykitchen.com/2013/07/americas-test-kitchen-ultimate-banana.html

Wednesday, May 24, 2017

Paleo Cookie Dough

Roll into truffles if desired...

from : http://friskylemon.com/2012/08/28/brace-yourself-again-new-and-improved-cookie-dough-truffles/

For GAPS, omit chocolate chips because of sugar.

Mix:

2 1/2 cups almond flour
3 Tbsp coconut flour (see below)
8 Tbsp butter, softened
1/3 cup maple syrup or raw honey
1 Tbsp vanilla
1/4 tsp sea salt
1 to 2 cups mini chocolate chips 
plus more chocolate for dipping (optional)
  1. Combine the butter, sweetener, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon.
  2. Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon at  a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
  3. Add the salt and mini chocolate chips and stir.
  4. Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
  5. Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.

Monday, May 22, 2017

MAKE AHEAD FRENCH TOAST CASSEROLE


adapted: http://www.foodtasticmom.com/make-ahead-french-toast-casserole/


for the base
1 loaf (16 oz.) Supermarket French or Italian Bread, torn into 1" pieces (used whole grain)
1 T. butter, softened (+8, see topping)
8 large eggs (next time, use more eggs)
5 c. milk ((3 1/2 if bread not dried) or [2 1/2 c. whole milk
1 1/2 c. heavy cream (substituted milk; one reviewer liked half & half)]
1 T. sugar
2 t. vanilla extract
½ t. cinnamon
½ t. nutmeg

for the topping
8 T. unsalted butter, softened
1 1/3 c. light brown sugar (substituted 2/3 c. honey)
2 T. pancake syrup (skipped)
2 c. pecans, chopped coarse (substituted with almonds)

Adjust 2 oven racks to upper middle and lower middle positions and heat oven to 325 degrees. 
Spread bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating baking sheets halfway through baking time. 

Coat a 13 x 9 inch baking dish with the tablespoon of butter and pack dried bread into dish. Whisk eggs in large bowl and then whisk in milk, cream and sugar, vanilla, cinnamon and nutmeg. Pour egg mixture evenly over bread and press on bread lightly to submerge.

For the topping: Stir butter, brown sugar, and pancake syrup together until smooth, then stir in pecans.

To store: Transfer topping to airtight container and wrap dish tightly with plastic wrap. Refrigerate topping and casserole separately for at least 8 hours or up to 24 hours.
To serve: Adjust oven rack to middle position; 350 degrees. Unwrap casserole and sprinkle topping evenly over top, breaking apart any large pieces with your fingers. Place casserole on rimmed baking sheet and bake until puffed and golden, about 1 hour.

Double portions:
2 lb. Supermarket French or Italian Bread, torn into 1" pieces
2 T. butter, softened (+ more, see topping)
16 large eggs (used two dozen)

10 c. milk (7 c. if bread not dried)
1 T. honey
4 t. vanilla extract
1 t. cinnamon
1 t. nutmeg

for the topping
16 T. butter, softened
1 1/3 c.  honey
4 T. syrup (skipped)
3 c. nuts

Sunday, May 7, 2017

French Toast Biscuit Bake

  • 16 biscuits 
  • 10 eggs
  • 3 Tbsp honey (roughly)
  • 2 Tbsp cinnamon (roughly)
  • 1 cup milk or cream
  • 16 small pats of butter
  • maple syrup for topping, optional
  • powdered sugar for dusting, optional
Preparation:
  • Grease two casserole pans (wax paper?). 
  • While the biscuits are baking, beat the eggs, 1 Tbsp brown sugar, a few sprinkles of cinnamon, and milk or cream.
  • Place biscuits on pan, and pour egg mixture. Be sure that the egg is coating all sides.
  • Drizzle the tops of the biscuits evenly with honey and cinnamon.
  • Place one pat of butter on top of each biscuit.
  • Bake at 350F for 20 minutes, or until the egg is cooked through.
  • Let this rest for about 10 minutes
 Adapted from https://longlivethenoms.com/2015/01/01/french-toast-biscuit-bake/ 

Wednesday, April 26, 2017

Baked Oatmeal - Martha Stewart

  • next time triple, 9x13 pan and loaf pan; lasted __ meals
  • adapted from: http://www.marthastewart.com/1050163/baked-oatmeal

  • DAY  BEFORE PREP: 
  • Thaw fruit.
  • Soak all afternoon in large pan:
  • 6 cups fresh raw milk and water 
  • 6 cups old-fashioned rolled oats
  • and nuts, if not already soaked and dried.

  • In mixer: 
  • 9 T unsalted butter, softened
  • 1/2 cup honey
  • 6 teaspoons pure vanilla extract
  • 3 large egg (try more?)
  • 1 1/2  teaspoon salt

  • Mix, set aside. 
  • 3 t. baking powder
  • 5 teaspoons cinnamon

  • Set aside: 
  • 6 ripe bananas, thawed, to mix in
  • On top:
  • 1 1/2 cup walnuts or almonds, toasted and chopped
  • 4 1/2  cups huckleberries, blueberries, or mixed berries

  • Butter dishes.
  • MORNING OF:  375 F.   35  minutes.

Wednesday, February 1, 2017

Pumpkin Cheesecake

Spiced Pumpkin Cheesecake With Brown Sugar & Bourbon Cream

ATK recipe, adapted

Crust

5 ounces graham crackers, broken into large pieces
2 tablespoons granulated sugar
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

Filling
1 1⁄3 cups granulated sugar
1 tsp. Cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄4 teaspoon allspice
1⁄2 teaspoon table salt
1 (15 ounce) can pumpkin
1 1⁄2 lbs cream cheese, cut into 1-inch chunks and left to soften at room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
5 large eggs, left at room temperature
1 cup cream

Brown Sugar and Bourbon Cream
1 cup cream
1⁄2 cup sour cream
1⁄4 cup packed light brown sugar
1⁄8 teaspoon table salt
2 teaspoons Bourbon

For the Crust:.
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
Pulse crackers, sugar and spices in a food processor until evenly and finely ground, fiften 2-second pulses. drizzle melted butter over, and mix. spread crumbs into an even layer in pan.

Using a flat-bottomed ramekin, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.

Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.

For the Filling:.
Bring about 4 quarts of water to a simmer in a stockpot.

Whisk the sugar, spices, and in a small bowl; set aside. Beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes.
To dry the pumpkin, line a baking sheet with a triple layer of paper towels.

Spread pumpkin on paper towels in a roughly even layer.

Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
Peel back the top layer of towels and discard.
Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard towels.

Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.

bAdd pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.

Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
Cool until water is just warm, about 45 minutes.
Remove spring form pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.


For the Cream Topping (skipped this but was plenty delicious):
Whisk heavy cream, sour cream, brown sugar, and salt until combined.
Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.


Friday, September 2, 2016

ATK Slow Cooker Meat Loaf

  • 4 cloves garlic, minced
  • 1 Tbsp kosher salt
  • 2 Tbsp fresh thyme (omitted)
  • 1 Tbsp fresh rosemary, chopped (replaced with d. parsley)
  • 3 slices sandwich bread, chopped
  • ½ cup whole milk
  • 2 - 3 lb ground beef, 85 percent lean
  • 2 large shallots (subbed half small onion)
  • 2 large eggs
  • 1 Tbsp paprika
  • 1 Tbsp soy sauce
  • 1 Tbsp tomato paste (omitted)
  • 2 Tbsp Dijon mustard
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp molasses
  • ½ cup ketchup
  1. Mince garlic. Sprinkle with 1 Tbsp of kosher salt to help break down the garlic. Chop herbs into mixture. Place in the bottom of a mixing bowl.
  2. Chop the slices of sandwich bread into small cubes and soak in ½ cup of whole milk to moisten for about 30 seconds. Add the cubes soaked in milk to the mixing bowl.
  3. Place the meat in the mixing bowl.
  4.  Mince the shallots directly over the bowl.
  5. Add eggs, Worcestershire, soy sauce, Dijon mustard, tomato paste, and paprika to the mixing bowl.
  6. Use your hands to mix all the ingredients and form a loaf. Place the meatloaf in your slow-cooker.
  7. Mix the ketchup and molasses. Brush on the meatloaf.
  8. Cover the slow-cooker with the lid and turn to the lowest setting. Cook for 4 hours.

    adapted from ATK recipe here: http://communitytable.parade.com/225173/aliceknisleymatthias-2/the-perfect-slow-cooker-meatloaf-recipe/

Tuesday, August 30, 2016

Roman Lentil Soup (or Curried Lentils)

Page in NT: 215

3 medium onions, peeled and sliced, or 3 leeks, washed, trimmed and sliced
3 carrots, peeled and sliced
2 Celery stalks
2 Tablespoons butter, ghee or coconut oil
2 Tablespoons extra virgin olive oil (or additional coconut oil/ghee)
2 quarts beef stock or chicken stock or combo of water and stock
2 cups red or brown lentils, soaked for 7 hours, or 2 cups of dried lentils that have been sprouted
1 can full-fat coconut milk (if doing the curry variation)
several sprigs fresh thyme, tied together [TNC: or 2 Tablespoons curry powder]
1/2 teaspoon dried green peppercorns
1/4 cup fresh lemon juice or whey (plus 2 Tablespoons if not using lentils that are already soaked or sprouted)
5  tsp. sea salt or fish sauce
piima cream or creme fraiche (or sour cream) – omit for casein free and SCD

Soak the lentils for 7 hours or overnight in 2 T juice/whey and water to cover by one inch.

In a large, stainless steel pot, cook onions or leeks and carrots gently for about 1/2 hour in butter/ghee/coconut oil and olive oil(If making ahead in the day, with lentils still soaking, add thyme, pepper, stock, let sit, add lentils around 4 or 5 in the evening)

When the vegetables are soft, add stock and drained lentils and bring to a boil. The lentils will produce a lot of foam – be sure to skim this off. Reduce heat and add thyme and crushed peppercorns (or 2 Tablespoons curry powder if you’re doing that variation of the soup).

 Add the coconut milk if you’re doing the curry variation.

Simmer, covered, until the lentils are tender – about 1/2 hour. Remove the thyme.

Puree soup with a handheld blender (if desired). Thin with water or stock to desired consistency. Reheat slightly and add lemon juice or whey. Salt to taste, and ladle soup into heated bowls and serve with cultured cream.

from : thenourishingcook.com/roman-lentil-or-curry-soup/

Friday, August 19, 2016

Veggie Curry Coconut Soup

serves 10
  • 2 large onion, chopped
  • 2 Tbsp. fresh ginger, grated
  • 6 medium cloves garlic, minced
  • 2 tsp curry powder or turmeric
2 quarts bone broth
  • 4 cups sliced carrots, about 1/4-inch thick
  • 1 acorn Squash, cooked
  • 10 oz. + coconut milk
  • 3 tsp. Salt 
  • white pepper to taste 
Directions:
  1. Chop onion and let it sit for at least five minutes to bring out its health benefits.
  2. Heat 1 Tbsp. broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.
  3. Add garlic and ginger and continue to sauté for another minute.
  4. Add curry powder or turmeric and mix well with onions.
  5. Add broth, carrots, and squash and simmer on medium high heat until vegetables are tender, about 15 minutes.
  6. Add coconut milk.
  7. Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.
  8. Return to soup pot and reheat.
Adapted from Mercola.com

Thursday, August 4, 2016

Honey Nut Granola

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix together oil, honey, vanilla and cinnamon. Add dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
  3. Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.
Adapted from : http://allrecipes.com/recipe/21208/honey-nut-granola/