October 26, 2019

Parsley Pesto

This works quite well in a miniature food processor.

Parsley Pesto
1 bunch Italian parsley (flat-leafed)
 1⁄4 cup salted roasted sunflower seeds
2 tablespoons lemon juice
1⁄2 teaspoon sea salt
1 tsp chopped garlic 
3 tablespoons oil
Remove leaves from parsley and put in food processor.  Run until chopped.  Add sunflower seeds and chop again.  Add rest of ingredients and puree until smooth. 

November 11, 2018

Green tomato bread

A co-worker and I were talking about fried green tomatoes this week and I realized I still had tomatoes on the vine and it sounded good.  Jill and I had some last night and I enjoyed them.  In the process of looking for a recipe, I found a quick bread recipe that used green tomatoes.  Why not!  Turns out it's pretty darn tasty.  I adapted this recipe a bit; namely reducing the amount of sugar.  Jill thought the 1.5 cups of sugar was just right.  I'd like to try one cup next time.

Green tomato bread
3 eggs
1.5 c sugar
1 c oil
1 tsp vanilla
3 c gluten-free flour blend
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cloves
1/2 tsp nutmeg
1 T cinnamon
2 c green tomatoes, grated and then drained a bit in a strainer

Beat eggs in medium bowl.  Add sugar, oil, and vanilla and mix thoroughly.  Add dry ingredients and mix thoroughly; dough will be thick.  Mix in drained, grated tomatoes.  Divide evenly between two bread pans that have been greased.  Bake in the oven at 350 degrees for 60 minutes.  Enjoy and share with others.

August 12, 2018

Cranberry orange almond scones

Was looking for something to use up some almond flour and that was easy.  I found this basic recipe and added my twist with the cranberries and orange extract. It does make it easier to me if you have a kitchen scale but use the measuring cups if you don't :)

Cranberry Orange Almond Scones
283 g (2 1/2 c) fine almond flour (I used the flour from Costco)
64 g (1/3 c) white sugar
1/2 tsp salt
1/2 tsp baking powder
1/3 c oil
2 eggs
1 tsp orange extract
1/2 c dried cranberries

Mix almond flour, white sugar, salt, and baking soda together.  In a measuring cup or bowl mix oil, eggs, and orange extract together.  Add wet ingredients to dry ingredients; you don't have to worry about over-mixing!  Add dried cranberries and get them equally mixed throughout.

Put on a baking sheet with parchment paper or a silicone mat.  Should make between 10 and 12 scones.  I plop them down as balls and then flatten quite a bit before baking.  Bake at 350 degrees for 15-18 minutes.  Jill likes these because they think it tastes like buttery goodness in their mouth :)

June 20, 2018

Dry Onion Soup Mix

I use this when I'm cooking a roast and for any other time I might want onion soup mix.  Easy to make a batch and just keep up in the cupboard.  I know what's in there and it tastes great!

Dry Onion Soup Mix
1/2 c dried onions
5 T onion powder
2 T dried parsley
2 tsp celery seed
2 tsp tumeric
2 tsp garlic powder
2 tsp salt
1 tsp black pepper

Put in a canning jar, close the lid, and shake like crazy!  Ready to go :)

June 10, 2018

Pickled Red Onion

Kaely brought this recipe down to make when the whole family was here for Sylvia's birthday in April.  My taste buds have changed over the years because I don't think I would have enjoyed this even a few years ago.  But, now I find myself using them on salads, tacos, quesadillas, and even on the sweet potato/smoky pinto bean dip rounds I made for a party recently.  We now just keep them in the fridge for whenever.  I also like to cut them smaller than the original recipe - I still don't like big long strips of onion.

Pickled Red Onions (borrowed from here, posting here so I don't lose)

1 med to lg firm red onion, cut in half and then into strips and then into chunks (or just leave as strips if that's how you roll)
1 clove garlic
3 T white sugar
1.5 T salt
1/2 tsp whole peppercorns
1 c white vinegar

Bring everything but the onions to a boil and stir to dissolve the sugar and salt.  Turn down and add the onion, cooking for a minute or so.  Turn off, remove from heat, and let cool in the pan.  Once cool, store in the fridge in a glass container and enjoy!  The liquid can also be used on salads or in the Smoky Pinto Bean Dip I posted on here. 

Love Letters to My Sons..