Tuesday, December 27, 2011

Pork Loin Rib Roast With Honey Orange Marinade

This is what I prepared for Christmas dinner....very easy!!  We joked and called it a pork chop roast. It was very moist in the center.

Recipe from http://southernfood.about.com/


  • 1 pork loin rib roast
  • 1 cup orange juice
  • 4 cloves garlic, finely minced
  • 2 tablespoons spicy brown mustard
  • dash Worcestershire sauce
  • 2 tablespoons honey


Wash roast and pat dry.

Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight. Heat oven to 350°. Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast for about 20 minutes per pound, or to 160°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.

Monday, December 26, 2011

Crab Cakes

On Christmas Eve we made crab cakes and grilled shrimp. 
FYI: We found a delicious wild caught (in the Gulf) jumbo shrimp in the frozen section at Walmart.

Crab Cakes
Makes: 7-8 cakes

1 16 oz can Lump Crab meat -found in the fresh fish section
2 T mayo
1 t Dijon Mustard
1/2 T Old Bay Seasoning
1 egg
1/2 T chives (I used Penzeys)
1-2 T finely chopped red, yellow or orange bell pepper (optional)
2 T melted butter, cooled
2 T lemon juice

a sheet pan  - lined with parchment or non-stick foil
Preheat oven to 350F.

Mix everything except crab in large bowl.  Let sit for a few minutes to meld the flavors. 
Dump the crab from the container into a medium bowl.  Pick through the meat to check for bits of shell.
Add the crab to the large bowl.  Form into small patties.

Place onto baking sheet.  Drizzle the butter over the patties.
Place in the oven for 20-30 minutes or until browned.

Tuesday, December 6, 2011

Homemade Ricotta

Awhile ago I found this recipe for Homemade Ricotta from Chef Anne Burrell.  I just love her!  I had some milk I wanted to use up so I thought that I would try it.
The curds are very small.  I expected something larger like what we got in Sicily.  More like cottage cheese.

 It is not as easy as the recipe states.  I made it twice and got different results.  These photos are from the first batch.  You cook it a lot longer than the recipe says.

In the first batch I threw out a lot of liquid.

The second batch I used more vinegar and did not cook it as long and it didn't drain well through the paper towels. - you NEED cheesecloth for this recipe. But I didn't throw out as much liquid.  My husband said the cheese tasted good.  He liked it.


  • 6 cups whole milk
  • 2 cups heavy cream
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon kosher salt


In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.

Friday, December 2, 2011

Cider Braised Pork Chops Primal Way

Cider-Braised Pork Chops

October/November 2008 (from Cook's Country but I paleo/primaled it)
Tasters preferred 1-inch blade chops in our recipe for Cider-Braised Pork Chops for their heft, silky meat, and rich taste. It took a little longer for the chops to become tender, but the wait was worth it. Patting the chops dry before adding them to the heated Dutch oven helped them develop a flavorful crust. Apple cider lent a sweet tartness to the braising mixture and sauce, while a bit of fresh thyme provided a heady herbal component. Jarred apple butter added tons of flavor, and its natural pectin gave the sauce a thick, glossy consistency.
Serves 6
Do not use chops thinner than 1 inch. In step 3, a fat separator makes quick work of defatting the sauce.
  • 6 bone-in blade-cut pork chops, about 1 inch thick
  •   Salt and pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons arrowroot
  • 1/4 cup apple butter - homemade check out my recipe
  • 1 cup apple cider
  • 1 sprig fresh thyme
  • 1 teaspoon cider vinegar
  • 1 tablespoon finely chopped fresh parsley
  • 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.
  • 2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.
  • 3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
  • Make Ahead: Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Thursday, December 1, 2011

Advent Calendars

I came across this today.
Primal Kitchen is making her own treats for an advent calendar.
Today's post is Coconut Manna Walnut Cups - looks very yummy!!

Are you doing an advent calendar?  I bought one...I could not believe I found one at Trader Joe's.

Tuesday, November 29, 2011


I love brownies!!  I really miss my old recipe.....it was so delish!  I have tried another primal recipe using almond butter BUT, don't be mad at me, I don't really like almond butter!  The recipe tasted more like the almond butter than the chocolate! 

I found this recipe yesterday and made it last night. Yummy!  My husband ate 2 pieces.  He kept saying how good they are.  That's a big deal to hear that!!

I used almond flour that I ground up!!

I followed this to grind your own flour. It's a bit down in the post but Vanessa was correct.  You can make your own flour!  The first time I did it I did not have a coffee grinder.  But I got the Hamilton Beach grinder and it works very well!!  I used my Ninja Master Prep to grind down the nuts.  Then I sifted the fine particles out and put the larger pieces in to the coffee grinder.  This really works well.  I made a bit of a mess and it's a little noisy but you save so much money!!
A BIG THANKS to Vanessa for showing me the way!!

Saturday, November 26, 2011

Turkey Soup

Today I made my Gumbo Soup with leftover turkey and the broth from the turkey carcass.   It was delish!!  Everybody should try this recipe.
Yesterday I made a Turkey Rice Soup.

I saved the drippings from the turkey. I refrigerated it.  I got a ton of what I call schmaltz.  I don't know if that is completely correct.  It's the fat that rises to the top of the broth.  I had over a quart of broth which was very flavorful.

Turkey Rice Soup
couple of tablespoons of schmaltz or olive oil
3 large carrots, chopped
3 ribs of celery, chopped
1/2 c wild rice, cooked to package directions
chopped cooked turkey (I probably added a 2 cups or so)
5-6 sliced hard boiled eggs
turkey broth (at least a quart)**

I sauteed the carrots and celery in the schmaltz until it was well cooked. 
Added the broth. Let it simmer awhile.
Add the turkey and rice.  Simmer some more.
Add the eggs and let simmer for 10 minutes.

Both soups are lovely on a chilly day.

**Substitute: chicken broth

Monday, November 21, 2011

Beef Squash Bake

The other day we got a smallish butternut squash at TJ.  I was thinking what could I make with this. So here is what I came up with....

Beef Squash Bake 
1 butternut squash, peeled, cubed, cooked **
1 lb ground beef
1 large onion
2 cloves garlic, sliced
1 T olive oil
1 t sage
salt & pepper
1/4 c heavy cream ***
1/4 c mozzarella, optional

Preheat oven to 350F. Grease a baking dish.

Add the cooked squash to the baking dish.
Chop onion into large pieces - 1 inch or so.
Put oil in pan to medium heat. Add onion and sage, cook until clear.
Remove onion from pan and add it to the baking dish.
Put pan back on the heat and brown the hamburger.
When hamburger is cooked add the cream, salt and pepper to taste.
Add to onion and squash mixture.  Stir and add the cheese.
Bake at 350F for 30 minutes.

** I roasted the squash in the oven at 400F for 20 minutes.  Use non-stick foil on your baking sheet!!
You can also steam it for 10 minutes over simmering water in a steambasket.
*** You can substitute nut milk!

Thursday, November 17, 2011

BBQ Franks

This is an adaptation of a recipe that I grew up eating. It was one of my favorite things to have for dinner when I was a kid.  My mom got the recipe from a Navy Wives cookbook.
Since I am Primal now it needed to change a bit!
I don't have a photo because I thought I already had one.  Darn!!

BBQ Franks

1 medium onion, chopped
2T bacon grease
½ t raw honey
1t dry mustard

salt and pepper
1t smoked paprika
1/2c ketchup (paleo/primal style, if you have some made)
1/2c water
1/4 c apple cider vinegar
1T Worcestershire Sauce
1 pack of franks (I used Applegate’s)

Cook onion in oil until golden.
Add rest of ingredients except for franks. Split the franks the long way, place cut side down in baking dish.
Pour BBQ sauce over them.
Bake at 350 for 30 minutes.

Wednesday, November 16, 2011

Roasted Brussel Sprouts

What the heck is a brussel sprout?  According to Wikipedia - The Brussels sprout is a cultivar of wild cabbage grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The sprout is Brassica oleracea, in the "gemmifera" group of the family Brassicaceae. Although named after the city in Belgium, few historians believe the plant originated there.
I don't like brussel sprouts...BUT my family does.  I would cook them once in a while because they wanted them. I like roasting vegetables.  I think it makes the vegetables taste so much better AND you are not boiling away all the vitamins when they are roasted.
So a few weeks ago I thought why don't I roast the sprouts with some garlic oil.  I did and they were fantastic!  I even eat them!!

Roasted Brussel Sprouts

1 bag frozen brussel sprouts, thawed and sliced in half longwise
2-3 T olive oil OR the oil of your choice
3-4 cloves of garlic, sliced

Place the oil and the garlic in a small saute pan over medium heat.  You only need to infuse the oil with the garlic.  It only takes a few minutes.
Place the halved sprouts in a bowl and pour the cooled oil over them. Toss
Place on a baking sheet and pop them in the oven at 350F for 15-20 minutes until fork tender!

Tuesday, November 15, 2011

Dressed for School

Here is what my kiddo is wearing today!!  Everybody should have one!!

You can get one here or here....

Another Cookbook

i finally got my copy....B&N is soooo slow...
can't wait to look at it!!!

Only few more to get....
The Primal Blueprint Cookbook [Book]
Primal Blueprint Quick and Easy Meals: Delicious, Primal-Approved Meals You Can Make in Under 30 Minutes [Book]

Here is the other one Well Fed....it is not out yet but we are all waiting!!

Friday, November 4, 2011

New Cookbooks

I got these in the mail the other day!!  I will have to pick a recipe to try - it's overwhelming!!
Do you have any paleo/primal cookbooks??

Tuesday, November 1, 2011

Elana's Chocolate Chip Cookies

The other week we were craving cookies!!  So I looked around and decided to try out this recipe from Elana's Pantry.
They were so delicious.  Although, in the recipe she said to form them into balls and place on parchment.  My dough was not stiff enough to do that so I just dropped the dough from a spoon!  Didn't matter  - these were very good and did not last long.  My non-Primal husband even loved them!!

Make sure you give this recipe a try.  I cannot wait until I get her cookbook!!!

Saturday, October 29, 2011

Herb Cheese Primal Bread

I saw this recipe for Herby Cheese Bread in the Back To School 2011 edition of the Penzeys Spices catalog.  Funny that I found it online (on another site).  I needed something else to serve with the Chili I made.  So I decided to make it Primal.

3 c almond flour
1/2 c coconut flour
6 T butter, melted
1 egg
1 t salt
1/8 t Thyme
1/2 t Rosemary
1/2 t Sage
1 1/2 t baking powder
1 2/3 c milk
1 T apple cider vinegar
1 c cheddar cheese chunks

Preheat oven to 350F. Grease loaf pan. 

Melt butter in a 2 qt bowl in microwave.
Add dry ingredients in large bowl. Mix well together.
Add milk, egg and vinegar to the melted butter. Stir.
Add to dry ingredients.  Mix well.
Add cheese. 

Put dough into loaf pan.  Bake for 50-60 minutes or until done.

Enjoy!  Very good toasted too!

Friday, October 28, 2011

Texas Style Chili

I got some very nice stew meat from the butcher this week.  I have been hungry for chili so I made some!!

Texas Style Chili

2 lbs stew meat
1 onion, roughly chopped
3 cloves garlic, sliced
2 T olive oil
2 T chili powder
1 1/2 t  ground cumin
1 T almond flour
2 T arrowroot powder
1 T oregano
2 to 2 1/2 cups beef broth
1/2 t salt (if needed)
Fresh ground pepper
Shredded cheese, optional

1. Heat oil in large pot over medium high heat. Add beef cubes and brown on all sides.
2. Reduce heat to medium and add onions and garlic.
3. In a small bowl assemble the dry ingredients.  Add to the meat mixture and stir very well to make sure it is evenly distributed.
4. Add 2 cups of beef broth.  Bring to a boil, then reduce heat to low. Simmer partially covered for about 2 hours.  Stir occasionally.
5. Add remaining broth, if needed.  Chili will be done when the meat begins to fall apart.
6. Top with cheese and Enjoy!!

Thursday, October 27, 2011

Great Homemade Play Dough

Have any flour hanging around from your old days before Paleo/Primal?  Make some Play Dough for Halloween for the kids!
Check out this link from my other blog!

Microwave Stuffed Mushrooms


I found this great recipe for stuffed mushrooms.  Would be great for party food or make enough and it could be your main course.

Tuesday, October 18, 2011

Zucchini Noodles

A few weeks ago I posted on FB that we had Zoodles for dinner. An idea I got from The Real Food Mama. A friend thought I meant this...

which is the UK version of this American crap!
I never ate this when I was a kid unless I was forced to, which happened quite a bit because my younger sister loved Spaghettios.

But this is what we ate for dinner on Sunday.

It is SO good.  Ragu sauce (tomato based sauce with meat, not the crap you buy in a jar) with zucchini instead of pasta topped with Romano cheese from sheep's milk (not the crap in a green can).  Even Frank likes it. 
Here's a photo of the zucchini noodles while it is cooking.

I saute the zucchini until it is almost soft and then I add the sauce that I made earlier and let the zucchini simmer in the sauce until it is finished.  So yummy!!

Monday, October 17, 2011

Apple Butter

I love apple butter! Typically, it full of sugar or HFCS....not allowed here.  So I found this post for crock pot apple butter.   I don't have a crock pot.  Why, you ask, a few years ago we sold EVERYTHING, and moved to Italy.  (Massive amount of photos on my other blog, LitlequeenRules.) I had to get rid of all my small appliances since the electric is different in Italy.  We came back and I have not replaced anything except a coffee maker which I missed so much!  I do like espresso but being an American I missed my "dirty water" as the Italians call it!
ANYWAY, I took Haley's recipe and made it my own.

I started with apples!!...

1 red delicious
2 gala
2 granny smith
3 honeycrisp

Then I peeled, cored and chopped and put into a pot ....

1/8 tsp allspice
1/4 tsp ground cloves
1 tsp cinnamon
1/2 tsp fresh ground nutmeg (it is so much better tasting when you grind your own, I use a micro plane)
1 cup apple cider or juice or water (we got a great tasting apple cider from Trader Joe's)
1/3 cup raw honey

Cook on medium for about 20-30 minutes. The reduce to low for at least 2 hours. 

then you get this....

I have an immersion blender - a huge deal I got about 4 years ago from kitchenaid.com - I took this to Italy with me.  I pureed the apple mixture until it was smooth.
Then I reduced the liquid by half or so... you can cook it down until you like the consistency.

It will look like this one!
I got this many containers....I am freezing them because I have not gotten a stock pot yet to can with.

6 1/2 cup containers into the freezer and the 1 cup container into the fridge!  Sophia really liked the apple butter.  She ate some with Fage greek yogurt last night and asked me to pack a container of the yogurt and apple butter for her lunch today!

Saturday, October 15, 2011

Steak Pizzaiola

Steak Pizzaiola from CooksCountry.com

Steak Pizzaiola
We used strip steaks here for their intense flavor and meaty texture. Searing the steaks more quickly—just a few minutes per side—allowed us to finish them in the oven while we prepared the sauce. For our version of Steak Pizzaiola, we borrowed an element from one of our favorite tomato sauce recipes that calls for draining a can of diced tomatoes and caramelizing the tomato chunks before adding the juice. Two other keys to long-simmered flavor were replacing the button mushrooms with earthier creminis and using smoky roasted red peppers instead of bell peppers. Swapping out wine for balsamic vinegar as the deglazing liquid added another dimension of richness, and plenty of garlic and oregano helped to round out the sauce. Finally, a tablespoon of chopped sun-dried tomatoes lent a bright, complex flavor.

Serves 4

To cook 4 steaks simultaneously you will need a skillet that is at least 12 inches in diameter and steaks that are no more than 3 inches wide. If your steaks are too large to fit comfortably in the skillet, they can be browned in 2 batches.
  • 4 strip steaks, about 1 inch thick (see note)
  • 2 tablespoons vegetable oil
  •   Salt and pepper
  • 8 ounces cremini mushrooms, quartered
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
  • 1/4 cup balsamic vinegar
  • 1 (14.5-ounce) can diced tomatoes, drained, juices reserved
  • 1 cup drained jarred roasted red peppers, chopped
  • 2 tablespoons chopped fresh basil
  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat just until smoking. Brown steaks, about 3 minutes per side, then transfer to wire rack set inside rimmed baking sheet. Roast steaks until meat registers 125 degrees (for medium-rare), about 10 minutes. Transfer steaks to serving platter, tent with foil, and let rest while preparing sauce.
  • 2. While steaks are in oven, add mushrooms, onion, ¼ teaspoon salt, and remaining oil to empty pan and cook until softened, about 8 minutes. Add garlic, oregano, and sun-dried tomatoes and cook until fragrant, about 30 seconds. Add vinegar and cook, scraping up any browned bits with wooden spoon, until thick and syrupy, about 1 minute. Transfer mushroom mixture to bowl; set aside.
  • 3. Add drained diced tomatoes to empty pan and cook until deep red and dry, about 3 minutes. Stir in roasted peppers, reserved tomato juices, and mushroom mixture. Reduce heat to medium-low and simmer until sauce is no longer watery, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Spoon sauce over steaks. Serve.

Wednesday, October 12, 2011

Monday, October 10, 2011

Cheese Crisps

I have been looking around for snacks to pack in Sophia's lunch and I remembered  an old cooking show from the Food Network, Low Carb Living with Chef George Stella.  I looked on the website and found this recipe (below).

I made the chili flavored and a BBQ flavor using smoked sweet paprika.  I used garlic salt instead of regular salt.  Here's a photo.  You have to let the crisps set a little bit before you take them off the parchment.  I used my silpats, instead of parchment - yay, I found my silpats!!!  BTW,Sophia loved them!!

Cheese Crisps and Mock "Goldfish" Crackers

Recipe courtesy George Stella
Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!

Prep Time: 10 min
Cook Time: 7 min
Level: Easy
Serves: 4 servings
Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!


  • 2 slices American cheese (not "cheese food")
  • 1/2 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 2 ounces deli-sliced Colby-Jack cheese
  • Low-carb salsa, as needed


Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.
Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

Wednesday, October 5, 2011

Blueberry Muffins

Sophia loves blueberry muffins, especially these packs of Entenmenn's Little Bites.
But since we went Primal -  those are OUT!! Just call me Heidi!!
 I found this recipe on PaleoPeriodical.com.  It's for Blueberry Apricot Cardamom Muffins.  I made a half batch for Sophia but she did not like the cardamom.  A shame because I love cardamom!!
So yesterday I made a half batch of the recipe and changed out the cardamom for 1/4 tsp of cinnamon and 1/8 tsp of ground cloves.  I also substituted 3 dried figs for the apricots.
I made 30 mini muffins instead of regular sized muffins.  I baked them at 350F for 8-10 minutes.  They are very moist and yummy!!!

Sophia loved them.  I packed some extras in her lunch to share with her friends, as they are always asking her about eating Primal.

Tuesday, October 4, 2011

Primal Hot Apple Pie Dip

Adapted from kraftfoods.com

Primal Hot Apple Pie Dip

1 tub (8 ounces) Philadelphia cream cheese spread
2 Tablespoons raw honey
1/2 teaspoon pumpkin pie spice (or ground cinnamon)
1 apple, chopped, divided
1/4 cup shredded cheddar cheese (raw milk, if you can get it)
1 Tablespoon finely chopped pecans (or whatever nut you prefer)

Preheat oven to 375 F.
Mix cream cheese spread, honey and spice in medium bowl until well blended.
Stir in half of the chopped apple.
Spread into an 8-inch pie plate or small casserole dish.
Top with remaining apples, cheddar cheese and nuts.
Bake 10-12 minutes or until heated through.

Serve with Primal Almond Cinnamon Crackers  or Grain-Free Gluten-Free Graham Crackers.

Saturday, October 1, 2011

Bacon-Wrapped Pork Chops

I saw this recipe on the side of the box of Good Nature Bacon we bought today at BJ's.

Bacon-Wrapped Pork Chops with Seasoned Butter

4 6-7 oz. Good Nature boneless pork loin chops, 1 1/4-inch thick
4 slices thick-cut bacon
Garlic-Mustard Butter

Garlic-Mustard Butter
1/4 cup butter (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced

Garlic-Mustard Butter:
In a small bowl, stir together ingredients until well mixed.
Wrap in waxed paper to shape like a stick of butter.
Chill while pork is cooking.
When ready to serve, cut into fourths and top each pork mignon before serving.
Pork Chops:
Dry the chops with paper towels and season generously with salt and pepper.
Wrap a strip of bacon around each one, securing with a toothpick.
Cook as directed below to medium doneness. Remove toothpick; serve chops with a pat of butter.
  • Broiling: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.)
  • Pan-broiling: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.
  • Grilling: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.

Friday, September 30, 2011

Other Uses For One Minute Muffins, Part Two

We wanted some pizza! So I made the recipe for one minute muffin, sliced it and topped it with Muir Glen Pizza Sauce, pepperoni and cheese and bake them at 425 for about 6-8 minutes, depending on your oven.
Very tasty!!

Thursday, September 29, 2011

Chicken Gumbo Soup

Today I am making my Chicken Gumbo Soup.  Since this recipe is from before I was Primal I am changing the rice and substituting wild rice....no, it's not rice  - it's actually a grass.

Chicken Gumbo Soup

Chicken Gumbo Soup

2 cups cooked chicken, shredded
2 bell peppers, sliced – green, red, yellow or orange
1 medium onion, sliced
OR ½ bag of frozen peppers and onions (sometimes it is called stir-fry mix)
1 tsp olive oil
1 14.5 oz can of stewed tomatoes OR a can of Ro-tel OR diced toms
1 10 oz box frozen okra, sliced
28 -32 oz of chicken broth or water
½ cup wild rice - cooked until almost done in another pot - 2c water to 1/2 c wild rice, boil for 30 minutes.
Salt and pepper to taste
5-10 drops of Tabasco (optional)

Saute the peppers and onions in the oil in a large pot until soft. Add okra, tomatoes and broth. Simmer until okra is thawed. Add chicken, rice and seasonings. Ready to serve when rice is thoroughly cooked.

Wednesday, September 28, 2011

Other Uses For One Minute Muffins, Part One!!

I found this great recipe for One Minute Muffins. You need to have a microwave though!  Good thing this rental house has one!
I made the recipe.  Let the muffin cool and cut it into several slices. I let them sit out to get "stale" so I could make French Toast for Sophia's breakfast.
Of course I forgot to take a photo before she started eating...

You need:
1 egg, beaten
1/2 tsp vanilla
One Minute Muffins

In a bowl, beat the egg.  Add enough milk to equal the amount of egg you have.  Add a dash or two of cinnamon and the vanilla. 
Dip the "bread" into the egg mixture and fry in aheated oiled pan.
Eat and enjoy.  Drizzle with a bit of honey!

Thank you Vanessa@ Healthy Living How To

Monday, September 26, 2011

Salad Goodness!

I made this salad for lunch for my husband and myself.  I was very surprised that he ate it with out complaining!
couple of handfuls romaine lettuce, torn
1/2 red delicious apple, chopped
5-6 cherry tomatoes, halved
1 slice of chicken breast, cooked with Penzey's Sunny Paris Seasoning, sliced
2 slices of Woodstock Farms Raw Milk Sharp Cheddar Cheese, julienned
walnut pieces
Italian Vinaigrette


Thursday, September 22, 2011

Happy Birthday to Me!!

Since today is my 49th birthday I will be making this for myself from PaleoOMG.
Paleo Chocolate Cake in a Mug...

What you need:
  • 1.5 tablespoons coconut flour
  • 1.5 tablespoons almond flour
  • 2 tablespoons walnut oil
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons raw honey
  • 1 egg
  • 1/2 teaspoon vanilla
  • pinch of salt
  • pinch of cinnamon
What you do:
  1. Add all ingredients to a mug.
  2. Mix all ingredients well with a spoon.
  3. Microwave for 3 minutes.
  4. Consume.
Juli is a funny blogger.  Stop by her blog and check it out.

Wednesday, September 14, 2011

Paleo Fudgy Brownies from Health-Bent.

The other day Sophia was asking me for brownies.  BUT my recipe has way too much sugar and it used grain flour. So I was looking around on other blogs to see what I could find. A lot of the recipes used the same amount of sugar (2 cups), a lot of Paleo recipes used fake sugars (don't like them) and a lot of recipes used grain flours (not allowed).  But them I came across this site, Health-Bent. They have a TON of recipes!  A lot of categories too!  I can't wait to try more from this site!!
I found their recipe (below) for Brownies and decided to give it a try.

At first when you bite into them, you think not sweet. But keep on eating them!  They are so good. Next time I make some I will bake them a bit longer than the 18 minutes it recommends.  You only need to eat a small square.
I served the brownies with some whipped cream!!
Paleo Fudgy Brownies

These brownies are seriously dangerous. They’re too good. I swear, neither one of us could tell the difference between these and “conventional” brownies–except for the fact these don’t make you feel like poo after you eat them. I made 2 batches in two days and….they’re all gone. Oops.

Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.


  • 1 c almond butter
  • 1/2 c canned coconut milk
  • 2 eggs
  • 2 t vanilla extract
  • 1/4 t salt
  • 1/3 c cocoa powder
  • 1/4 c sugar (optional or sweetener of choice)
  • 1/3 c chocolate chips (use the highest % cocoa you can find, around 70% is good)
  • 1/3 c chopped nuts


Preheat the oven to 350°F. Grease an 8 x 8 baking dish.
In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.
Pour into the prepared baking dish and top with chopped nuts.
Bake for approx. 18 minutes.

Friday, September 9, 2011

Modern Paleo Warfare's Paleo Onionomnomnom Rings

I came across this post for Paleo Onion Rings when I was looking at their Banana Sexiness post, which I will be trying for sure!!!

But after seeing this photo...
yummmmm - I have to make some of these!!!!  I even have some sweet onions to use!

Keep it up people!!  Your recipes rock!!

Thursday, September 8, 2011

Sweet Potato-Pork Belly Hash

I saw this recipe on an email from the magazine.  Looks real good.  Makes me willing to try sweet potatoes again.  Now I must search for pork belly!
From bonappetit:
4 Servings
September 2011


  • 1 pound fresh, skin-on pork belly
  • Kosher salt, freshly ground pepper
  • 1 large sprig thyme
  • 4 garlic cloves, smashed
  • 3 cups low-salt chicken stock
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes
  • 3 large shallots, chopped
  • 2 tablespoons Banyuls vinegar or red wine vinegar
  • 2 teaspoons pure maple syrup
  • 4 poached eggs (optional)


  • Preheat oven to 275°. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
  • Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3–4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs, if desired.

  • nutritional information

    One serving contains:
    Calories (kcal) 488.3
    %Calories from Fat 46.0
    Fat (g) 25.0
    Saturated Fat (g) 7.3
    Cholesterol (mg) 70.0
    Carbohydrates (g) 34.1
    Dietary Fiber (g) 4.6
    Total Sugars (g) 12.2
    Net Carbs (g) 29.5
    Protein (g) 31.0
    Sodium (mg) 198.5

  • Wednesday, September 7, 2011

    Primal Pancakes

    We love pancakes.  Hot, fluffy, grainy goodness - but no grains allowed anymore!  I tried the Almond Banana Pancakes at Marks Daily Apple.  Sophia didn't care for them.  So I came up with my own recipe.

    1/2 c almond flour
    1/4 c coconut flour
    1 tsp baking soda
    1 tsp baking powder (buy Rumford Baking Powder, no aluminum ***)
    1/2 tsp maple extract
    1 tsp vanilla extract
    2/3 c sour milk - I add a T of vinegar to milk to sour it - you can use buttermilk also
    1 egg
    Olive oil for cooking

    1. Mix dry ingredients in medium bowl. 
    2. Mix wet ingredients in small bowl.
    3. Mix together and place a SMALL amount on frying pan coated with oil.
    4. Carefully flip when pancake is firm.
    5. Enjoy....With some butter and a drizzle of honey.

    You may need to add a little more milk to the batter if the flours soak it all up!

    I ate a bunch of these and did not feel like I needed a nap afterwards!

    *** Why is there aluminum in baking powder??  That is just stupid.You don't need it to bake or cook with.  Why add another bad thing to your body! I have been using this brand for over 26 years.  It's great!!

    Sunday, September 4, 2011

    Chicken Cacciatore

    I love chicken cacciatore.  I haven't made it in a long time.  I was thinking about making it primal and it was so easy, just substitute almond flour for wheat flour.

    1 large onion, sliced
    2-3 bell peppers, seeded and sliced
    1 can diced tomatoes
    Olive oil
    5-6 chicken thighs
    1/4 -1/3 c almond flour
    salt and pepper

    1.Put the olive oil in the pan. Use medium heat.  Add the onions and peppers. Add salt and pepper. Saute until almost soft.  Remove from pan. 2. While the vegetables are cooking, dredge the chicken in the almond flour.
    3. Add a little more oil to the pan, if needed. Add chicken pieces to the pan. You want the pieces to brown on both sides.

    4. Return the vegetables to the pan and add the tomatoes. Salt and pepper again.
    5. Reduce heat to low and simmer gently until chicken is cooked through.  Serve and enjoy!

    We used to serve this with pasta or rice, but you really don't need it!!  Yummy!  So delicious!

    Friday, September 2, 2011

    Fruit & Yogurt Popsicles

    I whipped up these popsicles today for Sophia.  I got the idea from this really cute blog that I cannot find anymore. Note: I found the blog!!  Here is her post from The Spunky Coconut.
    I used:
    1 peach -  skinned, seeded and chopped
    a bit of honey
    1 small container of Fage yogurt

    I just mixed the chopped peach with the honey in a bowl. Then I put some yogurt in the mold and then peaches, continuing in layers until the molds were pretty full.  Freeze then enjoy.

    The molds looked like this. Sophia loved them!