Wednesday, April 26, 2017

Baked Oatmeal - Martha Stewart

  • next time triple, 9x13 pan and loaf pan; lasted __ meals
  • adapted from:

  • 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


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

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:

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 :

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 
  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

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 :

Birthday Season Coming!

August 27th is Astrid's birthday.

For her cake, I'm going to make a white cake (below) with butter cream or cream cheese frosting. If I have enough time, I'll try out this carrot cake.

For Shane and Elijah, I'll make Shane's favorite German Chocolate, though I don't think he's as attached to that kind as he used to be. I found a grain-free with honey version. We'll see what he thinks.


4 eggs
5 tbsp coconut flour
5 tbsp almond flour
4 tbsp raw honey
1/2 tsp baking powder
1/8 tsp salt
seeds from one vanilla pod (used 1 T. vanilla)

  1. Oven to 350°F. 
  2. Line two 8 inch spring-form pans (used one small) with parchment paper. In a large bowl cream the eggs with honey. Add the salt, flours mixed with baking powder and seeds from vanilla pod and mix until combined. Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted.

Wednesday, July 27, 2016


1 tablespoon juice (1 lemon)
1 small garlic clove, pressed
1 cup plain yogurt
1/4 c. sour cream
3/8 teaspoon table salt
1 tablespoon finely chopped fresh mint leaves or dill (but if you use dried mint or dried dill, reduce the amount to 1/2 teaspoon.)
 1/2 medium cucumber

Derived from ATK recipe here:

Tuesday, June 14, 2016

My Husband Grows Moths, so...

I want to do this with them!

Moth growing has been a great learning experience for my three-year-old daughter, and me too! I was able to help a friend identify one of these after she snapped a picture of one in the wild.