simple flour less pancakes!

                                             photo by everything "p"

What do you do when you have LOTS of eggs to use up?

Make pancakes!  

These aren't your usual pancakes, they are flour free and sugar free!  Well, until you put Real Maple Syrup on them!  So, keep in mind--they're NOT sweet!  

Next time, I'm mixing in some fresh blueberries! 

We LOVE these protein packed pancakes!!  







Ricotta Oatmeal Pancakes (about 12, depending on size)

INGREDIENTS:

2 cups old fashioned Oatmeal
6 Eggs (I used 7 yesterday--just couldn't leave that last one in the carton!)
15 oz. container of Part Skim Ricotta Cheese (or same amount of Cottage Cheese)
2 tsp. Real Vanilla Extract
1 tsp. baking powder

INSTRUCTIONS:

Put all ingredients into your blender and pulse multiple times until pancake batter is smooth.

I cook mine on a non-stick griddle over medium heat.  Flip when bubbly and edges look dry.

Enjoy!!

Homemade Cheese Crackers

Who would guess that it is this EASY to make cheese crackers (PRESERVATIVE FREE) at home?  And, FAST too!

I made this batch of cheese crackers with gluten free flour--but, if you don't need GF...swap unbleached all-purpose flour!!

They are delicious!!!  Cheesy, crunchy, and get a tiny zing (like store cheez-its) from the red pepper flakes. But, don't worry--they're NOT spicy!



HOMEMADE CHEESE CRACKERS

INGREDIENTS:
1 1/2 cups of Sharp Cheddar Cheese (get a block of GOOD cheese and shred it yourself--pre-shredded cheese has preservatives in it!!)  
1/4 cup salted butter, cut into pieces
3/4 cup "cup4cup" Gluten Free flour (or same amount of un-bleached all-purpose flour)
1/2 tsp. salt
1/2 tsp. red pepper flakes (crushed fine!)
1 tbsp. milk 

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Put cheese, butter, flour, salt, and crushed red pepper into your food processor or blender (I used my Blendtec blender) and pulse until you have chunky, course crumbs.

Add the milk and pulse until the dough comes together.

Flour your surface and roll the dough out to about 1/8" thickness.  (It might seem a bit dry--that's ok!)

Use a pizza cutter (or knife) to cut the dough into small squares, place the squares on a baking sheet leaving a small space between pieces.  (I used a spatula to gently remove them from the countertop.)  

Use a toothpick or a skewer to make a hole in the center of each piece.

Bake approximately 12-15 minutes until the crackers are lightly browned.

Remove to a wire rack to cool.  (They get crunchy when they're cool!)

Enjoy!!!

**I bet Super Sharp Cheddar or even Parmesan cheese would be good in these too!  If you try a different cheese be sure to let me know how they turn out!!!

Gluten Free Chocolate Chip Cookies

I had a lot of GF flour left over from baking Sugar Cookies at Christmas time, so I figured I'd try making some Chocolate Chip Cookies.

I don't follow a GF diet but, both the Sugar Cookies and these Chocolate Chip Cookies are REALLY good!  

Cup4Cup Gluten Free Flour is the way to go for GF baking!!

I think I'll use the last of it for Lemon Bars!






GLUTEN FREE CHOCOLATE CHIP COOKIES

INGREDIENTS:
2 sticks butter, softened
1/4 cup cane sugar
2 cups light brown sugar, packed
2 large eggs
2 tsp. real Vanilla Extract
3 1/2 cups Cup4Cup multi-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 bags Dark Chocolate Chips (or about 16 oz. of your favorite Chocolate)

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Cream butter and sugars together.

Add eggs and vanilla, mix until combined.

Combine dry ingredients then slowly add to wet ingredients in mixer bowl, mix until incorporated.

Stir in chocolate chips.

Use small cookie scoop and drop dough 2" apart onto un-greased baking sheets.  Flatten slightly.

Bake for approximately 12 minutes or until light golden brown.  

Cool on wire racks.

Enjoy!!!

still buying pasta sauce in a jar? Why?

I recently had a very simple tomato sauce at a really nice Chicago restaurant--I was amazed at how good it was and, I HAD to try to copy it!!!  This is it!  Nothing fancy but, SOOO good!!!  

Jarred sauces don't even compare to this easy homemade sauce!  It's FRESH, HEALTHY, DELICIOUS and has NO PRESERVATIVES!!!  

Since the ingredients are already roasted, there's no need to simmer this sauce all day long.  It's delicious, flavorful, and ready to use right after you blend and season it. 

ROASTED TOMATO BASIL PASTA SAUCE

INGREDIENTS:

20 Roma tomatoes, washed and halved 
1 large sweet onion, chopped into large pieces
3-4 cloves of garlic, peeled
salt & freshly ground pepper
sugar
Olive Oil
2 tbsp. Dried Basil  (or Finely Chopped Fresh Basil) 

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Put tomatoes, onion and garlic on a baking sheet, drizzle olive oil over all and toss to coat.

Turn the tomatoes cut side up.

Sprinkle everything with salt & pepper.

Very lightly sprinkle only the tomatoes with sugar.

Roast approximately 35-40 minutes or until lightly browned.

Put everything (including any remaining olive oil) from the baking sheet into a deep sauce pot and use immersion blender to combine. (Or put everything into your blender.)  Blend briefly for a chunky sauce or longer for a smooth sauce.

Sprinkle basil into sauce, and adjust the salt & pepper.  (Salt really brings out the flavor of this sauce--not sure if you've used enough salt?  Take a spoonful of sauce out of the pot--salt it, does it taste better??  That's a simple way to help you determine if the entire pot has been seasoned enough.  Same with pepper!)

If using dried basil, let the sauce sit for a few minutes to allow the basil to soften.

Use this sauce in your favorite Italian recipe, or simply spoon over pasta!   

Enjoy!!! 

Gluten Free Sugar Cookies

I made these cookies this year but, I forgot to take pictures.  They came out WONDERFUL and really tasted good!  I couldn't even tell that they were gluten free!!!  

Since we make cookies all year round, I figured I'd just go ahead and post this recipe! PLUS--Valentine's Day is coming!! How about some heart shaped sugar cookies with red sprinkles for your Valentine this year!!  

p.s.  You don't have to roll these out and cut them with cutters.  You can simply scoop them with your cookie scoop and top with sprinkles before baking OR bake them plain then dip into a glaze and sprinkle with decorative sugar!  


GLUTEN FREE SUGAR COOKIES

INGREDIENTS:
1 cup sugar
1/2 cup butter, softened
1 large egg
1 tbsp. milk or water
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
2 cups gluten free all purpose flour (I used Cup4Cup) +extra for surface if rolling out.
1/2 tsp. xantham gum (only if it’s not in the flour!  Cup4Cup has it already in the flour)

INSTRUCTIONS:
Cream butter and sugar in large mixing bowl at medium speed.

Add egg, milk (or water), vanilla, salt and cinnamon (if using).  Blend until combined.

Add xantham gum (if necessary) and flour.  Mix until combined.

Cut dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Roll dough about 1/4” thick on a heavily floured surface with a floured rolling pin.

Cut with cutters and place 2” apart on baking sheet.  

Decorate cookies now (before baking) with colored sugars/sprinkles OR decorate with frosting after cookies are completely cooled.

Bake 10-12 minutes or until edges are very lightly browned.

Cool on sheet a few minutes then move to wire rack to cool completely.

Enjoy!

Simple Bacon Wrapped Dates

This is the PERFECT party hors d'oeuvre for your "Bacon Loving" Friends & Family!!

Salty, Sweet, Creamy, Crunchy...this two bite treat covers it all!

Use YOUR favorite cheese or use a variety of cheeses!  






Cheese Stuffed Bacon Wrapped Dates

INGREDIENTS:
1/2 lb. thinly sliced bacon
1 pkg. pitted dates
Your choice of cheese:  feta, goat, parmesan, cream cheese, blue (I used Feta)

INSTRUCTIONS:
Pre-heat the oven to 400 degrees.

Line a baking sheet with aluminum foil.

Cut bacon in half.

Open the dates at the place where the pit was removed and stuff with cheese.

Wrap the dates with bacon and place on the baking sheet with the seam side down.

Bake for 15-25 minutes or until cooked to preference.  (I like mine crunchy and well done!  
But, we did leave some a bit more rare.)

Drain on paper towel.

Add fancy toothpicks for serving!

ENJOY!

when you need a change from the ordinary!

I served this as our main dish--it's plenty filling for a main dish since it contains chicken, eggs, rice and vegetables.  I'd say this recipe would feed 4 adults.  If you want it to go further, cook up some crunchy egg rolls as a side dish! 

Chinese Style Chicken Fried Rice

ingredients:

4 cups cooked rice (cold)

1 cup finely chopped onion

3 tbsp. oil, divided

3 eggs, lightly beaten

1/2 tsp. soy sauce + additional 2--3 tbsp.

1/2 tsp. sesame oil + additional 1/2--1 tsp.

3 cups cooked chicken breast, chopped

1/2 cup carrot (chopped VERY small)

1/2 cup frozen peas

1 bunch green onions, chopped (be sure to cut up most of the green too!)

instructions:

Heat 1 tbsp. oil in wok pan over medium-high heat.  

Add onions and cook until golden brown.  Remove from wok, set aside.

Add 1/2 tsp soy sauce and 1/2 tsp. sesame oil to lightly beaten eggs, combine.

Add 1 tbsp. oil to wok pan and swirl to cover bottom and sides of pan.

Add egg mixture to the pan and swirl to coat sides of pan with egg, continue moving the pan until most of egg is around sides of pan (some will still be on the bottom too).

When eggs begin to bubble/puff up, flip the egg over and cook the other side very briefly (don’t worry about being neat).  Remove the cooked egg (to a cutting board) and chop into bite size pieces.

Heat the last tbsp. of oil in the wok and add chicken, carrots, peas and the browned onions.  Stir fry until peas are warmed through.

Add rice, and most of the green onion (save some for garnishing your bowls!).  Heat until rice is warmed, about 3-5 minutes.

Add the additional soy sauce and sesame oil to taste.  Fold in the chopped egg and stir fry until heated through.

Serve topped with chopped green onions, and extra soy sauce on the side.

Enjoy!! 

BACON! ...for dessert!

Guys LOVE bacon and, Girls LOVE chocolate--this treat makes us all happy!!!  

These little bites of heaven are sinful!!!  

The crunchy almonds work perfectly with the sweet, creamy chocolate and the salty, smoky bacon!  Super simple to make, and they look like you got them from the Chocolate Shop!!  

Bacon Almond Clusters

ingredients:
1 cup crumbled bacon 
(I used an 8 oz. pkg of Applegate Naturals Uncured, Nitrate Free bacon)
1 cup chocolate chips 
(I used semi-sweet but, dark or milk chocolate would be great too!  Use your favorite!)
1 cup roasted, lightly salted whole almonds 
Sea Salt flakes (Maldon) or Pink Himalayan Sea Salt

instructions:

Pre-heat oven to 400 degrees.

Cook bacon on a foil lined baking sheet for 15-20 minutes, or until very crisp.

Remove bacon to paper towels to drain and cool.

Crumble bacon into pieces (not too small!!)

Melt chocolate chips in large bowl for 1 minute.  Stir, and then microwave an additional 15-30 seconds until chocolate is completely melted.

Add the crumbled bacon and almonds to the chocolate, stir until coated.

Drop teaspoonfuls into mini-muffin tins (lined with paper cups) or onto a waxed paper lined baking sheet.   

Top with a light sprinkle of sea salt.  (I put an almond on top of each of mine too!)

Chill until set.  (about 30 minutes)

Store covered in the refrigerator. 

Enjoy!! 

don't waste your $$$ on Organics if you don't need to!

What fruits & veggies should you buy Organic?  It's confusing, isn't it?!!!  I'm trying to feed my family pesticide free fruits and veggies--but, I don't want to waste money on buying Organics when it's not necessary!!  

I did a lot research, and here are the lists that I will be taking to the grocery store with me. 

These lists are specifically for fresh produce. 

BUY THESE ORGANIC:

fruits:

apples

strawberries

raspberries

blueberries 

pears

grapes

peaches

nectarines

apricots

cherries

vegetables:

celery

bell peppers

cucumbers

tomatoes

snap peas

potatoes

hot peppers

kale

collard greens

lettuce

spinach

THESE HAVE A THICK (OR INEDIBLE) PEEL, SAVE YOUR MONEY:

fruits:

pineapple

mango

bananas

kiwi (if you eat the peel, get organic.  If you don’t eat the peel go for non-organic!)

cantaloupe 

grapefruit

tangerines

watermelon

lemons, limes, oranges (if using the peel in drinks, cooking, or baking, buy ORGANIC!)

vegetables:

avocado

fresh sweet corn

cabbage (peel off all outer leaves)

onions (grown underground--low pesticide)

broccoli (no peel but, contain lowest pesticide levels--wash well and remove lower stalks!)
cauliflower (low pesticide levels--wash well)
sweet potatoes
eggplant

this stuff is AMAZING!

I made TWO batches of this Caramel Corn this past weekend!!  The first batch was gone in a day!  Second batch went to a bake sale, where I think it's going to be REALLY popular!!!  It's pretty easy to make and tastes WAY better than the store bought kind!  As you can see, I added LOTS of Pecans!!

Thank you for this delicious recipe, Aunt Marilyn!!

Aunt Marilyn's Caramel Corn

ingredients:

8 cups popped popcorn (homemade)  

2 1/4 cups packed brown sugar

1 cup butter

9 tablespoons light corn syrup

3/4 teaspoon baking soda

3/4 teaspoon vanilla

instructions:

Pre heat oven to 300 degrees.

Remove all unpopped kernels from popped corn.  (I air popped mine!)

Place popcorn in a 17x12x2 inch baking pan.

Keep popcorn warm in oven while making caramel mixture.

Butter the sides of a heavy large saucepan. 

In saucepan combine brown sugar, butter and corn syrup.

Cook and stir over medium heat until boiling.

Clip a candy thermometer to side of pan.

Cook and stir until over medium heat to 255 degrees, about 4 minutes.

Remove saucepan from heat.

Stir in baking soda and vanilla, pour over popcorn.

Stir gently to coat (don't worry, the popcorn won't be 100% coated).

Bake in 300 degree oven for 15 minutes then stir again (now it will be coated!).

Bake 5 minutes more.

Transfer popcorn mixture to large pieces of foil and cool completely.

Break into clusters.

Store tightly covered.  

For an extra bonus add your favorite nuts!!

this is Really good!

cauliflower crust pizza

ingredients:

1 large head of cauliflower - florets only

1/2 teaspoon kosher salt

1/2 tsp. dried basil 

1/2 tsp. dried oregano 

(or use the Italian Seasoning spice blend instead of basil and oregano)  

1/4 tsp. garlic powder

1/4 tsp. onion powder

crushed red pepper (to taste)

1/2 cup grated parmesan cheese 

1/2 cup shredded mozzarella cheese
(take the time to grate or shred your cheese from a block.  the pre-shredded versions have chemicals in them to keep the cheese from sticking together.)

1 large egg

instructions:

Preheat oven to 450 degrees. 

Wash and pat dry cauliflower. 

Cut off the florets.

Pulse in your food processor or blender until you have small "rice size" pieces of cauliflower.

Microwave in a bowl covered with plastic wrap for 5 minutes.  Get it nice and soft to eliminate that raw cauliflower taste. 

Pour cooked cauliflower into a large piece of cheese cloth that is inside a strainer in the sink.

When cauliflower is cool enough to handle, wrap it up in the cheese cloth and twist to remove water.  

Eliminate as much water as possible. (when you think you're done, squeeze it some more!!)  Get it really nice and dry!  The drier, the better! 

Empty the cauliflower into a large bowl. 

Add the rest of the ingredients to the bowl of cauliflower and blend thoroughly!  (if the mixture is really dry and crumbly and won't stay together at all when you squeeze it in your hand, add an additional egg to help bind the ingredients together.)  

Form the cauliflower mixture into desired shape on a parchment paper covered baking sheet.  Keep it thin and compact it the best you can.  The thinner you can make it, the more crispy the crust will be.  

1st Bake--put into the preheated oven and bake approximately 15-20 minutes until the crust starts to turn golden brown.

When crust is browned, remove from oven and add your favorite sauce and toppings.

2nd Bake--return to oven and bake until cheese is melted and crust is very nicely browned. About 7-10 minutes.

Let it cool for a few minutes and enjoy!

If you cooked the cauliflower well to remove the "raw" flavor, even if you're not a huge fan of cauliflower, you will love this pizza!  

easiest cookie recipe EVER!

easiest cookies ever!  gluten free!!  no mixer needed!  you have everything but the chocolate chips?  leave them out--these are great being just pb cookies!  

flour-less peanut butter chocolate chip cookies

ingredients:

1 cup creamy peanut butter (I bet chunky would be fine!)

3/4 cup sugar (I use Organic Cane Sugar)

   1 large egg

   1/2 tsp. baking soda

   1/4 tsp. salt

   1 cup chocolate chips (any kind!)

    instructions:

    pre-heat oven to 350 degrees.

    --no mixer needed, just mix by hand!!

    mix together peanut butter, sugar, egg, baking soda & salt.  blend well!

    stir in chocolate chips. 

    use your small cookie scoop to get even portions.  

    arrange 2" apart on ungreased cookie sheets.

    bake in pre-heated oven for 12-14 minutes, until cookies are puffy

    and lightly browned.

    cool on baking sheets 5 minutes then move to wire racks to cool completely.

    enjoy!!!

   

popcorn!

homemade kettle corn!

ingredients:
1/4 cup vegetable oil (or peanut oil, or ghee!)
1/2 cup popcorn kernels
1/4 cup sugar (white for kettle corn, brown sugar for a more caramel flavor!)

instructions:
heat oil (or ghee) in a large, heavy bottomed pot over medium-high heat.

stir in popcorn kernels and sugar.  cover pot with lid.

listen for the first kernels to pop!  when they do, shake the pan on the burner (continuously, or it will burn).

turn the heat down, when you hear a pause (a few seconds) between pops, it's almost done!

remove the pot from the heat and continue to shake until popping stops.

pour the popcorn onto a baking sheet lined with parchment.

break up large pieces and sprinkle with salt.

enjoy!!!

pad thai with chicken

ingredients:

1 (14 ounce) package rice noodles

2 tablespoons butter

2 pounds boneless, skinless chicken breasts (cut into thin, bite-size pieces)

1/4 cup vegetable oil

4 eggs

sauce:

1/4 cup white wine vinegar

1/3 cup fish sauce

3 tablespoons white sugar

1 teaspoon crushed red pepper flakes (or more/less to taste)

1/2 lime, juiced

toppings:
1 cup bean sprouts

1/2 cup crushed peanuts

4 green onions, chopped

1/2 fresh lime, cut into wedges

instructions:

Cook rice noodles, leaving them very al-dente because they will cook more later.  

Rinse with cold water and set aside.

Make the sauce:  Combine white wine vinegar, fish sauce, sugar, red pepper flakes, and juice of 1/2 a lime in a small bowl, set aside. 

Heat butter in a wok pan or large heavy skillet.

Stir fry chicken until no longer pink.  Remove from wok pan, and set aside.

Heat oil in same wok pan over medium-high heat. Crack eggs into hot oil, stir fry until firm.

Stir in chicken, softened noodles, and sauce mixture. 

Stir and cook until noodles are tender.

Adjust seasoning (pepper flakes) to taste. 

Top each serving with green onion and peanuts.  Serve with bean sprouts and lime wedges on the side.

serves 4.  Does NOT freeze well.