Tuesday, October 20, 2015

Pizza Bites - Great for Football Sundays!

Here is a recipe I tried last year that I am adding into my "to keep" recipe books. Its great! And I thought possibly you could add other variations to this as well for whatever taste you might be in the mood for~ crab, ham, bacon etc., ~
note: I liked ours best when I added 1/2 cup shredded cheddar to this, found it was even better.

Here is the link for the Easy Pizza Bites, enjoy!

Finally Getting Around to It: Recipe Organization

So I am finally getting organized with my recipes and our new lifestyle. Its been over a year now since we have revamped our diet/cooking and lifestyle and so now I am ready to begin to organize my wonderful accumulation of recipes and tips into recipe books. (I am also keeping a book on hand for my own creations and will be sharing those as I do them I have a few so far just need to get them out of my head and on paper since they were such big hits) 

I was going to be keeping them in a binder but I realized these were so big and bulky I wanted to try something a bit different so I am going to be using composition books and will be writing and cutting and pasting recipes I have already tried and written notes on into my new books.

I realized I still have MANY recipes ( clippings from magazines and post it notes marked for recipes to try out) to still try that were in my old binders so I decided to make a folder for each recipe section I needed. Its worked out well so far and I am storing the folders in a magazine holder to keep on hand as I need them and as I make and try out the recipes I  will then make any notes and adjustments and they will then go into my new recipe books.

I still needed to figure out a way to keep on hand my recipes I like to make from my from my recipe books also so I decided to make a recipe "index" on the inside cover of the composition book so I can correspond recipes from my books with my magazines as well so I can retrieve them and not forget about them from different resources, like my magazines, computer, pinterest etc., I figured if I need to add more index pages I can just tape them over each other like adding pages to the book with Washi tape ( my new best friend).

Hope some find this helpful ~

Wednesday, September 2, 2015

Roasted Cauliflower ~

I had a bunch of fresh cauliflower and wanted to do something different with it so I roasted it and was it amazing.

Here is the recipe to try out for yourself;

Roasted Cauliflower 

cut and clean one large head of cauliflower

add to a big bowl and toss with organic olive oil, kosher salt, parsley, rice vinegar, minced garlic and black ground pepper- add ingredients and taste as you go to see how much or how little you prefer to your own taste.

add to large jelly roll pan and roast till the tops begin to brown.


Russian Dressing ~

A real favorite in our house when we have burgers on the grill~ tastes like the "Big Mac" sauce you get at McDonalds without all the junk in it.

This is another recipe from the book "Comforting Eats" by Melissa Monroe McGhee. 

Russian Dressing

makes 3/4 cup

1/2 cup homemade mayonnaise or store bought mayo

2tbsp. ketchup (organic or use "simply Heinz, a healthier version )

2tbsp. sour cream

1/2 tbsp. prepared horseradish

1tsp. chili powder

                                                 1tsp garlic powder

                                                 2tsp. fresh lemon juice

                                                 1 sm. kosher dill pickle, finely chopped

Blend all ingredients in bowl and taste for seasonings to your liking. Cover and refrigerate until needed ( up to one weeks time).

Zesty Ranch Dressing ~

Here is a recipe for Zesty Ranch Dressing that is from Melissa Monroe McGehee from the cookbook "Comforting Eats". 

We love this recipe and I found it can be used for a veggie dip as well. Very light and the more time it has a chance to sit the flavors in it really come forward.

Extra Zesty Ranch Dressing
Makes approx. 1-1/2 cups

1 cup sour cream
1/2 cup milk or unsweetened almond milk ( I used heavy cream)
1-1/2 tsp dried dill week ( or fresh, chopped finely)
1-1/4 tsp. salt
1-1/4 tsp black pepper
1-1/4 tsp. garlic powder
1-1/2 tsp. onion powder
2tsp. raw apple cider vinegar ( braggs is what I always use)
1/8 to 1/4 tsp cayenne pepper ( optional as it gives it the "zest")

In medium bowl blend all ingredients well and whisk. Taste for Seasoning and adjust if needed store in refrigerator for 1-2 weeks

Thursday, August 6, 2015

Favorite Marinade this Summer~ Tuscan Style Marinade

Here is a favorite marinade recipe I have been using this summer that we all just love! I found it in a Cooking Light magazine issue from June of this year. And when we tried it we just went crazy at how refreshing and tasty it was.

Be sure and try it out you won't be sorry you did~

Tuscan Steak Marinade

1 large garlic clove, minced
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 teaspoon of minced, fresh rosemary ( or use dried)
1/2 teaspoon grated lemon rind
1/2 teaspoon freshly ground black pepper
2 teaspoons of Balsamic Vinegar
1 teaspoon Diijon mustard

Mix all these ingredients together add your steak/meat in a ziplock bag and pour over the meat - marinade for 15 minutes or toss in fridge to marinade longer if you like~ tastes even better when you do.

Grill/Broil according to what your making.


A Gluten-Free Alternative to Hoisin Sauce~

A trip to the Emergency Room will quickly get me to look back at what I ate and make some changes fast!
Recently I made a recipe that I love - but I got "glutened" by accident. I realized looking back it was the Hoisin Sauce I had used in the recipe.
photo and recipe found at the Gluten Free Lifesaver

Here is a GF alternative to Hoisin Sauce in case you might be looking for one. I know I was happy to find it and will still be able to make our favorite recipe but just without the trips to the hospital ;)

If you wanted to try some others here are a few more to choose from. ( in searching I noticed that there is a so-called gluten-free Hoisin Sauce by Premier Japan- however in looking closer it is made with Miso paste which has Millet in it and Quinoa  which often can cause the same issues/reactions as gluten for GF sensitivity so I stayed away from those) 

Gluten Free Hoisin Sauce from " Raising Allergy Kids" 

Hoisin Sauce from " The Gluten Free Club"