Tag Archives: butter

Stuffed Grape Leaves (Dolmades)

Stuffed Grapevine Leaves

Adapted from Betty Crocker’s International Cookbook recipe by the same name on page 165.

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Place about 1 tablespoon of meat (lamb or beef) mixture on doubled leaves and wrap, place in skillet, seam side down.

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Using my Kitchenaid Mixer,, i whip the eggs and add the organic lemon juice.

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Pour the egg mixture over the stuffed grapevine leaves.

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Here are the alternative meatballs only – better for people who have difficulty chewing.

Only One Chop

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When you only have one chop and three people to feed; Cut the chop into 1/2 inch pieces, saute in butter or olive oil until done and tender.  Golden Circle Farms in Unionville, MO provided this lamb chop.
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Add to a chopped fresh green salad.  Mine here includes sliced boiled farm eggs, sliced mushrooms, sliced olives, and sunflower seeds.  Chopped nuts and shredded carrots  are tasty and healthful additions as well.

Homemade Buttermilk Pancake Mix

Great recipe for using up my 5 lbs of powdered buttermilk, serve with local butter and maple syrup.  yummy!!  from Completely Delicious

HOMEMADE BUTTERMILK PANCAKE MIX

Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.

INGREDIENTS:

PANCAKE MIX:

  • 6 cups (720 grams) all-purpose flour
  • 1 1/2 cup (300 grams) powdered buttermilk
  • 1/3 cup (65 grams) granulated sugar
  • 3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 3 teaspoons salt

TO MAKE A BATCH OF PANCAKES:

  • 1 1/3 cup ( grams) pancake mix, above
  • 1 cup (250 ml) water
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract (optional)

DIRECTIONS:

TO MAKE THE PANCAKE MIX:

  1. In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.

TO MAKE PANCAKES:

  1. Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
  2. Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
  3. Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.

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baking tip:PANCAKE MAKING TIPS

  • Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
  • Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
  • I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
  • To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
  • Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.

Fast Food – Chicken Fried Steak

Oh my goodness – i am such a good cook.  Start with quality ingredients and anyone is a star in the kitchen.  Start to finish – about 35 minutes.  Now, i must get outside or i’ll eat it all!

Today’s lunch:  Chicken Fried Steak  (printable and downloadable recipe)

Chicken fried steak with smashed potatoes and steamed broccoli.

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Chicken fried steak (our home raised grass finished round steak beef)

Organic Einkorn ancient grain flour

Olive oil

Sea salt

Organic black pepper

Farm fresh eggs

Milk and butter from local pastured cows

Organic russets from Wal-Mart

Organic broccoli from Wal-Mart

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Cheers!

tauna

 

Maple Syrup in Missouri

Maple syrup is flowing in north Missouri this winter!  We are certainly not known for maple syrup, but this year, the trees are producing and a few tree tappers are even offering the slim production for sale!  Thank you Coyote Orchard!

Even our local University of Missouri Forage Systems Research Center offered a maple syrup workshop near Linneus, MO.

I mixed up this pancake mix this morning and my husband whipped up a batch for supper.  I use organic, local, and non-GMO products and very excited to top off with extremely local (like 8 miles from our house local) maple syrup.  Ultimate fast food!

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Wheat Montana flour, organic Florida Crystals cane sugar, David’s kosher salt, Bob’s Red Mill All Natural baking soda, Rumford aluminum free baking powder, (these items purchased from Wal-Mart online), the organic buttermilk powder i bought through United Natural Foods and i forgot the brand, but a search online will source some for you.

Pour locally harvested maple syrup over the pancakes whipped up from your own Homemade Buttermilk Pancake Mix i found from Completely Delicious.

Homemade buttermilk pancake mix makes breakfast a breeze!

HOMEMADE BUTTERMILK PANCAKE MIX

Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.

INGREDIENTS:

PANCAKE MIX:

  • 6 cups (720 grams) all-purpose flour
  • 1 1/2 cup (300 grams) powdered buttermilk
  • 1/3 cup (65 grams) granulated sugar
  • 3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 3 teaspoons salt

TO MAKE A BATCH OF PANCAKES:

  • 1 1/3 cup ( grams) pancake mix, above
  • 1 cup (250 ml) water
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract (optional)

DIRECTIONS:

  1. In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.

TO MAKE PANCAKES:

  1. Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
  2. Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
  3. Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.

More great tips from Annalise at Completely Delicious.

baking tip:PANCAKE MAKING TIPS

  • Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
  • Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
  • I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
  • To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
  • Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a Ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.

Cheers!

tauna

 

 

Mashed “Potatoes”

As I wind up the last day of my Wheat Belly 10-day detox, I’ll share another basic yet tasty recipe from Dr William Davis.

Mashed “Potatoes”     (makes 4 servings)

  1. 1 large head cauliflower
  2. 1/4 cup canned coconut milk (i use raw milk from grassfed cows)
  3. 2 tablespoons butter (from the same cows, but you could replace this with olive oil)
  4. 1/4 teaspoon sea salt
  5. Ground black pepper to taste

Place a steamer basket in a large pot with 2″ of water.  Bring to a boil, then reduce the heat to medium. Place the cauliflower in the basket, cover, and steam for 15 to 20 minutes, or until tender.

Remove from heat and drain.  In a blender, food processor, or food chopper, combine the cauliflower, milk, butter, salt, and pepper.  Blend or process until smooth

Per serving:  131 calories, 4 g protein, 11 g carbohydrates, 9 g total fat, 6 g saturated fat, 4 g fiber, 214 mg sodium.

Dr Davis provides these additional notes regarding this recipe:

Although not a grain, potatoes yield too many carbohydrates when cooked.  This is a problem in your 10-Day Detox because excessive carbohydrates turn off your capacity to lose weight by triggering blood sugar and insulin to high levels.  Rather than simply subtracting another common staple from your dinner table, here is a way to not just replace mashed potatoes, but to create something that tastes even better, but with none of the problems.  Replace butter with extra-virgin olive oil for a dairy-free version.

Here’s to feeling great!

tauna

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Wash a head of cauliflower.
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With a sharp knife, cut away the stem and leaves of the cauliflower head.
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Don’t throw away those leaves and stem!  Save them all for later chopping for soup, casserole, lumpia.  The leaves have a tangy, crisp taste.
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The recipe calls for separating into florets, but i really didn’t find that necessary.
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Place the steamer basket and cauliflower in pot for steaming.
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Cover and steam 15-20 minutes.  Oh good grief, i got myself in the lid.
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For my family, I cut the head in half because we just don’t need so much.  One half, i will save for later to serve with melted sharper cheddar over top.
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After the cauliflower has cooled slightly, I process the cauliflower in my ancient food processor and add the remaining ingredients.
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Mashed “potatoes”
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Served with fresh green salad mix and a grilled grassfed ground beef burger from our own herd. (this one is actually from that bull!)  And a small piece of Wheat Belly Herbed Focaccia bread.
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A couple days later, I was going to make soup, so i whirred up those leaves and stems.

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