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!

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!!

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

http://www.cooking.com/Recipes-and-More/recipes/Microwave-Stuffed-Mushrooms-recipe-11013.aspx?_mid=1082704&_rid=1082704.27400.1538800&ref=cknwfhne0

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

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!!

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 ....

with:
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!

Steak Pizzaiola

Steak Pizzaiola from CooksCountry.com

October/November 2008

Why this recipe works: 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.

Ingredients

• 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

Instructions

• 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.

  

Butternut Squash with Pecans and Maple Syrup

Don't know what happened to this post but here is the recipe link.....Butternut Squash

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!

Ingredients

• 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

Directions

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.

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.

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.

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

Ingredients
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

Instructions
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.