October 12, 2017


I heard of this from my friend Kim and then found a copy-cat recipe online for White Castle Sliders and came up with something that works great for our family.  As with all of my recipes, it's not an exact science so go with the flow.

2 lbs ground beef, go ahead and use some with some fat
seasoning salt or just salt, or cajun seasoning, whatever you have
cheddar, sliced
dried onions

1. Preheat oven to 400 degrees. 
2. Sprinkle enough dried onion to cover the bottom of a glass 9x13 baking dish.
3. Press the ground beef evenly into the dish over the dried onion.
4. Bake uncovered for 20 minutes.
5. Remove from the oven and carefully pour any excess fat/liquid off.
6. Cover the top with cheese and put back into the oven for a couple minutes until cheese is melted.
7. Enjoy! 
You can cut to whatever size - this works for regular sized hamburgers, small rolls, sliders, etc.  Top with a pickle, tomato, or again whatever you like on your burgers. 

We really like this method because I can make hamburgers for everyone and don't have to stand over the stove.  I can go play with the boys for a bit while this cooks.

August 19, 2017

Turkey Breakfast Sausage Patties

Found a recipe online and adapted to suit our household.

Turkey Breakfast Sausage Patties

2 lbs ground turkey (not super lean, you want a little fat)
2 tsp each - fennel seed, dried thyme, black pepper
1 tsp salt
1 scant tsp garlic powder
1/4 tsp each - chipotle powder, cloves, nutmeg, allspice

I like to put this in my KitchenAid and mix the hell out of it so I don't have to touch the meat.  If that's not an option, get in there with your hands and mix like crazy.  Let set overnight if you planned that far ahead.  Otherwise, let set as long as you can.

Heat oil up in a pan to med-high.  Use an ice cream scoop to measure out a blob and form into a patty in your hand.  Fill the pan (you'll have to do multiple batches likely) but don't have the patties touch each other.  Cook until brown on the first side, turn over and brown on the other side.  I usually have to turn the heat down a bit at this point.  Cook until just done through.

Note: If it's the height of summer and you have too much zucchini laying around add about a cup or so shredded zucchini to the meat when you mix in the spices.

July 21, 2017

Balsamic kale salad

Adaptation of a recipe I found online - can't remember now which one though.

Balsamic Kale Salad

2 bunches kale
1/4 c feta
6 oz fresh bluebierries
1/4 c sliced almonds

1/2 c grapeseed or olive oil
1/4 c balsamic vinegar
2 T maple syrup
2 tsp dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper

Remove center ribs of the kale.  Cut or tear kale into small bite sized pieces.  Mix in other ingredients.

Mix dressing ingredients in a jar and shake vigorously. 

Pour desired amount of dressing over salad and toss to coat.

April 21, 2017

Soft Breakfast "Cake"

I adapted a recipe that the Sweet Pea Blogger calls No Corn Cornbread.  I suppose it's yellow but otherwise I didn't find it anything like cornbread.  However, it was tasty and works quite well in place of a scone in the morning with a lot healthier things going on for me :)  It definitely needs to cool a bit to reduce the crumbliness but otherwise I enjoyed it!

Soft Breakfast "Cake"
Dry ingredients
1 c coconut flour
1/3 c + 2 T tapioca flour
2 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt

Wet ingredients
3 eggs, separated
1/4 c honey
2 T grapeseed oil
1 tsp vanilla
1 tsp apple cider vinegar
1/2 c applesauce
1/2 c dairy-free milk (I used cashew milk)

1. Preheat oven to 400 degrees and grease a round baking dish (I used a cake round) (or an 8x8 baking dish).

2. Mix together dry ingredients.

3. Separate the egg whites into a separate bowl.  Make a well in the dry ingredients and add the wet ingredients.

4. Mix the wet ingredients into the dry. 

5. Whip the egg whites until frothy and gently fold into the batter.

6. Pour into the prepared pan and gently spread out.  Cook for 20-30 minutes.  It will still be fairly soft when done. 

7.  Remove from oven and let cool.  It will be a bit crumbly but gets better especially after you refrigerate it.  Good by itself or good with a little bit of fruit preserves on top.

Note: I liked the round pan because it allowed me to cut into wedges and that's probably why I thought it resembled scones :)

April 9, 2017

Basil-Cauliflower Soup

Again, having homemade broth makes everything better!  This also tastes great with a spoonful of rice in the center.

Basil-Cauliflower Soup

1 T oil
1 c chopped onions
3 c broth (can be vegetable if you want vegetarian)
3 c chopped cauliflower florets
1/2 c diced, potatoes
1/2 c packed fresh basil
1/2 can coconut cream
salt and pepper to taste

Heat oil over medium heat and add onions, cooking until softened.  Add broth, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.  Remove from heat.  Place in blender (I have a Vitamix so I can do it all at once, if you don't you may need to do half at a time) with basil and coconut cream, and process until smooth.  Return to pot and stir in the salt and pepper. 

Love Letters to My Sons..