11 Veggie Slaw

11VeggieSlaw

Full of veggies and flavor! Takes some time to make, but it’s worth it. You can make extra for another day, although it’s best not to refrigerate with tomatoes added. To solve this, you can leave out the tomatoes from the extra stored portion until time to serve.

Ingredients:

  • 1 cup cauliflower, finely chopped
  • 1/2 cup purple cabbage, shredded or finely chopped
  • 2 Tbs yellow bell pepper, finely chopped
  • 2 radishes, finely chopped
  • 1 cup packed lettuce, finely chopped
  • 3 green onions or scallions, chopped
  • 1 medium carrot, peeled, shredded
  • 1/3 cup fresh parsley, chopped
  • 3/4 cup cucumber, peeled, chopped
  • 1/2 cup packed kale, spine removed, chopped (I like to use Tuscan or lacinato kale)
  • 6 cherry or grape tomatoes, quartered
  • 4-5 Tbs mayonnaise (see Dressing section for homemade)
  • 1/8 tsp salt, more to taste
  • 1/8 tsp ground black pepper
  • 1/2 tsp ground coriander

Instructions:

Combine all ingredients in large bowl. Serve right away or store in refrigerator for up to 5 days. Can also be served with homemade Ranch Dressing (or other dressing of choice) in place of the mayo, salt, black pepper, and coriander.

Serves 4-6.

SaladBookCoverMini

Featured in my book, “Easy & Delicious Salad Recipes: Hearty, Healthy Salads & Dressings You Will Love.”

 

Red, White & Blueberry Fruit Salad

RedWhiteBlueFruit

A delightful, tasty salad for celebrating the Fourth of July!  Can easily be made ahead and doubled, tripled, or quadrupled for a large crowd.

Ingredients:

  • 1 cup fresh strawberries, halved or quartered
  • 1 ripe banana, chopped
  • 1 cup fresh blueberries (may use frozen, thawed)
  • 1/2 cup plain yogurt
  • 2 Tbs honey (preferrably raw)
  • 2 dashes cinnamon

Instructions:

Combine ingredients in a medium-sized bowl. Serve right away or refrigerate for up to 3 days.

Serves 2-4.

SaladBookCoverMini

This recipe is featured in my new Kindle recipe book,  “Easy & Delicious Salad Recipes: Hearty, Healthy Salads & Dressings You Will Love.”  Get it here – http://bit.ly/1qJgZp3

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This post is linked up with Gluten Free Homemaker’s Gluten-Free Wednesday.

GlutenFreeWednesday

Chicken Taco Salad

ChicTacoSalad

This salad has a zesty homemade Catalina dressing that is sure to win over your family and friends.  Great for a barbeque, picnic, or any day of the week.

Ingredients:

  • 1 Tbs oil
  • 1 pound boneless, skinless chicken, cut in 1-inch cubes
  • 1 Tbs taco seasoning
  • 1/4 cup water
  • 1 (15 ounce) can black beans, drained
  • 1 cup red onion, chopped
  • 1/3 cup frozen corn, thawed
  • 20 cherry tomatoes, quartered
  • 6 packed cups lettuce, chopped
  • 1-2 cups tortilla chips, crushed

Dressing:

  • 1/4 cup tomato sauce
  • 1/8 cup honey (preferrably raw)
  • 1/2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup apple cider or red wine vinegar
  • 1/4 tsp ground dry mustard

Instructions:

Brown chicken in oil on medium heat.   Turn down heat.  Add taco seasoning and water and blend thoroughly.   Set aside to cool.

Meanwhile, combine remaining salad ingredients in a very large bowl.  Make dressing by combining all dressing ingredients on a pint-size jar and shaking vigorously.  Add cooled chicken to salad mixture.  Add dressing and mix gently with tongs or hands.

Enjoy!

Serves 6-8.

SaladBookCoverMini

This recipe is featured in my new Kindle recipe book,  “Easy & Delicious Salad Recipes: Hearty, Healthy Salads & Dressings You Will Love.”  Get it here – http://bit.ly/1qJgZp3

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This post is linked up with Gluten Free Homemaker’s Gluten-Free Wednesday.

GlutenFreeWednesday

Peppered Beef & Cauli Rice

PepperedBeef

This is a bonus recipe that didn’t make it into my newest cookbook (due to lack of time), “Delicious Cauliflower & Kale Recipes Using Two of the World’s Best Superfoods.”  I hope you enjoy it.  There are many more scrumptious recipes that I created and tested in my own kitchen (with the help of my two young taste testers) in my book.  You can find it on Amazon here.

Ingredients:

  • 1-1/2 pound beef stew meat, cut in cubes
  • 1 tsp ground black pepper
  • 3 large garlic cloves, minced
  • 2 cups dry red wine
  • 1 Tbs olive oil
  • 1/2 cup green onions or leek, chopped
  • 1/2 cup red bell pepper, chopped
  • 3 medium mushrooms, sliced
  • 1 tsp ground thyme
  • 1/2 tsp ground coriander
  • 1/4 tsp salt, more to taste
  • cauliflower rice (recipe to follow)

Instructions:  In a medium size bowl, add beef, black pepper, garlic, and wine. Stir together, keeping as much of the meat covered with liquid as possible. Marinate in the refrigerator at least 2 hours (overnight is best).

Heat oil in a Dutch oven over low to medium heat. Add onions, bell pepper, and mushrooms and cook for 5 minutes. Add half of meat without the liquid (reserving the liquid) and brown on each side. Remove the first half of meat to make room for the rest of the meat. Brown the rest of the meat on each side.

Add the other browned meat back to the pan. Pour the wine mixture over the meat and veggies in the pan. Bring to a boil on high heat. Reduce heat to low and cover. Simmer for at least 2 hours or until meat is very tender. Serve over cauliflower (instructions below).

Cauliflower Rice:

  • 2 Tbs broth from beef mixture
  • 1 Tbs olive oil
  • 3 cups cauliflower, shredded or finely chopped
  • 1/8 tsp each of salt & ground black pepper

Instructions:  When meat is 15 minutes from being done, heat broth and oil in a skillet on low to medium. Add cauliflower, salt, and pepper. Cook about 10 minutes, stirring often to blend. Serve with beef.

Serves 4-6.

 

Gluten Free Mexican Cauli Rice

MexCauliRice

This is a new recipe I just came up with today that will be included in my upcoming book.  I thought it was so delicious, I wanted to share it with you early.  It’s gluten free and dairy free and can be made vegetarian and/or paleo with ease by deleting either the black beans or the chicken.

Ingredients:

  • 2 Tbs coconut or olive oil
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cups cauliflower, shredded or finely chopped
  • 1/2 cup black beans
  • 1/2 cup cooked chicken, diced
  • 1/2 cup canned diced tomatoes, drained
  • 2 tsp taco seasoning (make sure it’s gluten free or mix your own – recipe below)
  • salt and black pepper to taste

Instructions:
Heat oil in a large skillet.  Add garlic, onion, and cilantro and cook on low for about 5 minutes.  Add cauliflower and blend, cooking another 5 minutes.  Add beans and/or chicken, tomatoes, and taco seasoning and incorporate.  Cook another 5-10 minutes or until heated through.  Serve right away.

Serves 2-4.
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Homemade Taco Seasoning Mix

Ingredients:

  • 1 Tbs chili powder or cayenne pepper
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp paprika

Instructions:
Mix all ingredients.  Store in air-tight container in a cool, dry place.  Equivalent to approximately one 1.5-ounce taco seasoning packet.

KaleCauliBookCoverMini

This recipe is featured in my book,  “Delicious Cauliflower & Kale Recipes Using Two of the World’s Best Superfoods.”  Get it here – http://bit.ly/1qfBUAl

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This post is linked up with Gluten Free Homemaker’s Gluten-Free Wednesday.

GlutenFreeWednesday

Southwestern Pork & Sweet Potato Stew (gluten free)

Here is a sample recipe from my new Kindle book, “Simply Delicious Gluten Free Slow Cooker Recipes.”

PorkSweetPot

Ingredients:

  • 1 pound pork, fat trimmed
  • 8 garlic cloves, minced
  • 6 cups chicken stock/broth
  • 1 large sweet potato, peeled and chopped
  • 2 cups fresh cilantro, chopped
  • 1 (15 ounce) can diced tomatoes
  • 1/4 tsp cayenne (optional)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/4 tsp ground black pepper
  • 1 tsp salt, more to taste
  • 1 cup dry, uncooked black beans (or 2 cans drained)
  • 2 cups frozen corn

Instructions:

Place all ingredients in 4-6 quart slow cooker.  Cook on high 3-4 hours, on low 6-8 hours.  Serve with gluten-free biscuits or corn bread.

Serves 4-6.

http://www.dreamstime.com/royalty-free-stock-image-chili-soup-red-beans-greens-mexican-cuisine-image40259966

You can purchase “Simply Delicious Gluten Free Slow Cooker Recipes” from Amazon here.

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This post is linked up with Gluten Free Homemaker’s Gluten-Free Wednesday.

GlutenFreeWednesday

 

 

Lamb Stew

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I like lamb, but I don’t usually buy it, as it’s usually more expensive than other meats. To off-set the expense, I divide it into smaller portions (like one-quarter pound) and freeze the extra for later. If you don’t like lamb, or cannot get it, just use beef in place of it.

Ingredients:

1 tablespoon coconut oil
1/4 pound lamb stew meat
4-6 garlic cloves
1/2 teaspoon dried basil (or 1 Tablespoon fresh)
1 teaspoon dried dill
1 teaspoon salt (add more later to taste)
1-1/2 quarts chicken broth (6 cups)
2 large carrots, peeled and sliced
4-6 small to medium potatoes (about 4 cups)
2 leaves of kale, finely chopped with stem removed

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On low heat, melt coconut oil. Add lamb, garlic, basil, dill, and salt. Cook on low heat until meat is browned.

Add chicken broth and bring to a low boil. Decrease heat to a low simmer.

Add the rest of the ingredients. Bring to a boil again. Lower heat and simmer for at least an hour. The longer you simmer, the better the flavors in the stew. Taste, and add more salt as desired.

Serve with a dallop of plain yogurt (or sour cream) on top and corn bread or biscuits.

Elderberries

ElderberriesSome time ago my husband noticed some elderberries growing wild behind his work place.

We weren’t positive what they were at first, but upon researching and positive identification, we discovered what a treasure we had found.

Elderberries are very potent against colds and flu, and we had already been using this wonderful elixir in previous years to help keep our immune systems strong.

Turns out these berries are very prevalent where we live, as we saw more after we picked this batch.

NOTE:  Make sure to pick only the dark purple/black ones, as the red ones are said to be toxic.

Here’s what I did with the box we gathered. I made elderberry syrup, frozen blocks, and extract/tonic.

For the syrup and frozen blocks, I first placed the berries, stems and all, in the freezer. I had read that this would make the berries easier to remove from the stems. It worked well, and I had my helpful entourage help me pluck the berries (which they were happy to do!).

After plucking them off, I then washed them thoroughly in a colander. Then I just covered with water in a saucepan, bringing them to a boil. I cooked them until they were soft and the whole mixture was very dark purple (almost black).

Next came the very messy part! I pressed them through the strainer, but I got a lot of seeds through, since my strainer is not fine. I then used a screen-type strainer with cheese cloth layered in it to strain out the rest of the seeds. Everything that the berries came in contact with became dark purple – so beware!

I then canned 3 pints of this elderberry juice/syrup and filled 2 ice cube trays as well. After the ice cubes were frozen, I popped them out and sealed them in a freezer bag. These will be handy to add to hot tea in the winter to add flavor and immune-enhancing properties.

I also made an elderberry extract/tonic with vodka. This was more simple, as it didn’t require any cooking or straining. I simply plucked and washed the elderberries as above. Then I filled a quart jar halfway with elderberries, followed by vodka added to the top.

This mixture sat in a dark place for about a week until it was very dark in color. I then strained out the berries and added 1/3 cup sugar, shaking vigorously. I then returned it to the dark cubbard.

Over the next couple days, I checked on it and shook it again as needed. It was ready for drinking after 2 weeks, but will last indefinitely without canning or refrigeration (as the vodka preserves it). I plan to drink a small amount when feeling “under the weather.” In order to remove all or most of the vodka, it can be added to a hot drink as well.

 

Plum Jam

PlumsAbout a month ago, we noticed a tree near to our house that was drooping heavily with Italian plums.  We stopped to ask the owners if we could pick some, and they agreed.  We picked a bucket full of the wonderful things!

As we had a plum tree on our previous property, I was able to enjoy these delicious plums by eating fresh, making plum bread, and plum jam.  Here’s my plum jam recipe.  Hope you like it as much as we do!  I think it tastes like cherry pie!

 

My Plum Jam Recipe

Wash whole plums. Cut in half and remove pit. Chop or leave in halves. I like to blend my plums in the blender, but for those who like chunks I advise chopping in small pieces and not blend. Otherwise, leave halved and blend.)

For every cup of chopped plums, I used 2/3 cups sugar. some other recipes call for more sugar (up to a 1:1 ratio), but I don’t like too sweet, and this turned out perfect to me. For halved plums, make sure to heap the cup as high as you can get it (I fit 10 small plums per cup). Blend the plums in a blender or food processor.

Add plum mixture and sugar with about 1/2 teaspoon cinnamon per cup of plums to saucepan (don’t fill more than half full due to mixture boiling up during cooking). Bring to boil, stirring often. Boil vigorously for 15-20 minutes (needs to thicken somewhat).

I used pectin for my first trial run, but it didn’t do any better than my second trial without pectin. If you use pectin, just follow the directions on the package. If canning the jam, can right away while hot. Otherwise, let cool for about 30 minutes before refrigerating.

Enjoy!

 

Tomato Chicken Broth

The weather has been quite a bit cooler where I live (and it is officially autumn now), so I decided to cook up some broth.  I have often made chicken broth from the chicken remains of my whole chickens, but I had not yet tried this technique (which is my own idea as far as I know).

I have quite a few garden tomatoes that I either froze or have been sitting on the countertop to ripen.  The ones on the countertop have begun to shrivel, so I decided to add them to my broth.

Here’s my broth, which includes chicken carcass, skin, water, fresh basil, rosemary, and about 8 small fresh tomatoes.

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I just let it simmer for about 30 minutes and then began to filter it off through a strainer.

You can use this any way you would use chicken broth – drinking it straight, using it as a base for soups, using it instead of water for cooking rice or quinoa, or any other use you can think of.

My final filtered broth looked about like carrot juice due to the tomato.  Lovely look, smell, and taste!

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I plan to use some of my (many) frozen tomatoes soon for a yummy tomato basil soup.  Stay tuned!

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