We’ve tried each of these recipes and liked them. Hope you do too.
Breakfast Brown Rice and Veggies May 8, 2019
Breakfast Brown Rice and Vegetables
1/4 cup chopped red cabbage
1/4 cup chopped kale
1/4 t chopped garlic
1/2 cup cooked brown rice
1/8 cup sauerkraut
Teeny piece of jalapeno pepper
1/4 t bouillon concentrate
1/2 c water
1/4 t flax oil
Serves 1. Adjust accordingly.
Put the chopped cabbage, kale and garlic into a lightly oiled pan and fry on medium for a few minutes until the vegetables are slightly cooked, about 4 minutes or so. I use olive oil and cast iron skillets. Add the rice and cook for another minute or so. Add the water and bouillon and stir and cook until the bouillon is dissolved. Stir in the flax oil. Top off with the sauerkraut.
One-pan Gluten-Free Fettuccine Alfredo Fall, 2018
One-pan Gluten-free Fettuccine Alfredo
Tried this recipe I got from a Facebook page, only changed it a little for us.
Box of gluten-free fettuccine
Water – approx 3/4 to 1 1/2 cups
3/4 c vegetable broth
1/2 c half and half
1/4 c butter
garlic power/herb mix
2 T garlic chives
5 oz. container of parmesan cheese
I put the fettuccine in my large cast iron skillet with enough water to cover it and turned it on high to boil. When it started boiling, I turned it down just a bit, to keep it from sticking to the bottom of the pan, which it did anyway. :) I boiled the fettuccine until it was about half cooked (about 10 – 15 mins), then added the vegetable broth, stirring as it cooked to keep from sticking. As it cooked, the broth thickened. I added the herbs and garlic salt and continued cooking and adding a little water if needed (about another 10 mins or so). I then added the half and half, butter and parmesan cheese, and stirred until mixed. I added the chives, slightly stirring. Mmmmm.
First batch of kombucha tea finished in August, 2017. Made a couple more since then. Really good.
I got my SCOBY from a friend, in it’s own juice.
As you can see, I made 1/2 gallon. It’s easier for me to make small batches, but you can make as much as you want.
For this amount I used 3 regular sized Lipton teabags which I brewed in a pot. While it was still warm, I added about 1/4 cup raw sugar and stirred until dissolved. Then when cooled, I added that mixture to the SCOBY and it’s juice, which was in this glass jar.
I added water to bring to almost the top.
Then I put nylon over it so it could breathe, but still be protected from dust and little critters.
This was in the summer time, and we went on a long trip right after I prepared this, so it was ‘brewing’ the whole month of August. It had made it own ‘baby’, another SCOBY, which can be used to make another batch.
When we came home, this is what I had, and it was good.
Mix all ingredients together and form into balls. Delicious and a great, healthy snack!
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Home-made Mayonnaise 10/2/17
You can make your own mayonnaise at home.
This mayonnaise was made with 1 egg yolk;
1/2 c olive oil – Extra Virgin Olive Oil (EVOO)
2 TB fresh squeezed lemon juice
Sprinkle of salt
This only made about 1/2 cup, but that’s all I wanted. I used it to make the dressing for our dinner salad.
I have learned to leave the egg out until it gets to room temperature. Your mayonnaise may not thicken if you try to make it with an egg right our of the refrigerator.
Break the egg yolk into a bowl and started adding the oil slowly as you beat the egg yolk. I used a hand beater. It will start to emulsify. After you get the oil mixed it, add the lemon juice and salt and continue stirring until all mixed. in.
Put all ingredients into a blender and blend until smooth. Add water if the mixture is too thick. After it is blended and of the consistency you like, you can either spread it on fried corn tortillas for tostadas, or put in taco shells for tacos adding the other typical ingredients such as tomatoes, cheese, lettuce, meat or chicken, etc. Blended, you don’t even know the green lentils and oat groats are in there. If you prefer, you can transfer the mixture to a cast iron skillet and ‘refry’ before putting on your tostado shells or tacos. This mixture of refried beans can also be put on flour tortillas for bean burritos.
2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes, or wheat flakes
1/3 cup coarsely chopped almonds
2 tablespoons flaked coconut, (sweetened or unsweetened)
1/2 cup raisins
2 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup flaxseeds, ground (optional)
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.