Category Archives: *Recipes for Autumn

RECIPE: No Bake Cookies

Family favorite recipe from God knows where.  Good in the summer–you have to boil the mixture 5 minutes but no oven!  Continue reading

Mayan bowl tips

This is how I made some easy Mayan Bowls* on a moderate temperature summer day.  In the evening I started two Chuck roasts in my instant pot:

1. Sprinkle with salt and pepper and brown on the sauté setting. Brown all four sides of the two roasts.

2. Slow cook 6 hours with a can of tomato sauce, layered with sprinklings of ground Cumin, powdered onion, dried onion flakes, garlic cubes and/or granulated garlic, paprika.

3. After six hours it should be falling apart. Pull it into little pieces and put it back in the sauce. [You probably have too much sauce left over. You can freeze extra sauce with all that good flavor in it and use in either enchilada sauce or as a base for some veggie soup–put a little bit of the beef in there too, maybe some barley, and don’t forget your green beans.]

Wash and spin dry chopped fresh curly kale or kale of any kind.  Massage well with light olive oil and salt. You can use any leftovers of this for salads or put into a bag in the fridge and keep for leftover Mayan Bowls

Chop or smash avocado with lime and salt. Or you could go with some prepared guacamole from the store.

I like to cook my canned black beans extra because I like them a little soft. I drain a can, add some water and cook for another 10 minutes or so with a little extra salt.  [I know some people eat the beans straight from the can.  Some brands may be softer than others.]

Cook some quinoa, wild rice, brown rice or the Trader Joe’s Organic Superfood Pilaf shown below (from the freezer section).

Assemble bowls with whatever ingredients each person wants adding extra lime juice on top of the kale and be generous with it.

Toss tortilla chips, especially Garden of Eatin’ red-hot blues or Costco Kirkland organic tortilla chips.

Some people might like salsa on there for a more Mexican-style bowl.

Top your bowl with some crispy shallots. You can substitute crispy onion rings. Or perhaps some kind of toasted nut or pumpkin seeds with garlic on them.


Easy addition to Mayan bowls. Cook according to package directions, about 10 minutes.

RECIPE: Thai Bowls

Make two sauces and noodles ahead of time. Then assemble bowls whenever you are hungry, throughout the week. For best results, re-heat the noodles.

What’s the difference between Boats or Bowls? A boat is good for kids (think like a nacho bar)–each person assembles their own toppings onto romaine leaves and eat with hands. A Bowl is a more civilized and easier to assemble–layer the ingredients into a bowl and eat with a fork. With a Bowl, we could call it a salad, but the difference is that we expect it to have a complete meal in the bowl, with protein, carb, veggies, sauce and some of the elements might even be warm. The important thing is: Feed people tasty food. Continue reading

RECIPE: Indian Lentils – “Dal”

This is my method for making Indian Dal  (Lentils) and rice.

I have made a large crock full for a couple years for the teachers appreciation day at school. They love it. Continue reading

RECIPE: Lemony snack

Mix fresh lemon juice into cashew butter with some stevia extract powder.

Dip apples in it.

Tip:  Every nut butter and also chocolate… will get much thicker when you add a small bit of water. This is what makes chocolate “seize up”.  With nut butter, if you keep adding more liquid, it will get past the point where the fiber absorbs all the water and the extra water will then begin to loosen the mixture so it becomes more “watery.”  So, the *ratio of water-to-nut-butter is the important thing in getting the correct consistency. If it seizes up, just keep adding a little bit more liquid at a time until you get the consistency you want.

 

RECIPE: Falafel patties

This recipe is on the package of Bob’s Red Mill brand Garbanzo Flour.

My kids like these plain when freshly made. I use fresh parsley, about a handful for a doubled recipe. Continue reading

RECIPE: German Red Cabbage

I don’t know why this dish is so addictive for me, but I can make up a batch and eat a serving every day. It’s full of B6 and folate, and perhaps that is why.  Perhaps it’s because I love sour so much.  Traditionally served alongside sausages like Brautwurst.

Fat: 2-4 Tbsp. butter or better yet , drippings from roasted chicken

Shallots and/or onions, chopped (TIME SAVER: frozen chopped)

Head of red cabbage, sliced fine so that it comes out in shreds

1-2 (tart) apples, chopped or grated (TIME SAVER: I leave the skin on, use an apple slicer/corer and then chop with a knife)

1/2 cup apple cider vinegar* (or lemon juice, or could try ascorbic acid crystals–not ascorbate)

1 Tbsp salt

1/4 to 1/2 cup honey

1/2 cup water or chicken stock, add more if not using full amount of vinegar

Optional: whole grain flour for thickening

*Acid is key to keeping the deep color of the red cabbage. If you do not use any vinegar (or lemon juice) you will end up with a lavender color.

  1. Brown onions and shallots to caramelize in the fat.
  2. Put all other ingredients except flour into the pot. Cover and simmer until desired tenderness, about 20 minutes. Cook longer til you get it as soft as you want.
    FOR PRESSURE COOK: In an iPot pressure cooker, the setting for “Soup” (30 minutes of medium pressure) will yield a very soft cabbage that will begin to fall apart when stirred. Almost too soft for my liking, but still okay. Try 20 minutes of pressure.
  3. Adjust salt. Pepper to taste.
  4. It is not necessary to thicken, but you can. Try 1 Tsp. whole grain flour such as spelt, kamut or wheat. Sprinkle it on before last 5 minutes of cooking, then stir.

RECIPE: Oatmeal Latte (with adaptations)

Hey, Friends:

howsweeteats-com-oatmeal-latteA recipe for a healthy breakfast treat!  Soooo nice for a weekend breakfast in jammies.  It’s great as is, with a dose of beta glucan (oats)– your colon will thank you. But, can we make it more Paleo for me (and you)?

What adaptations can you think of to this recipe for Oatmeal Latte from Jessica Merchant?

Here’s what I did with this recipe, thus far:

  • My favorite coffee bar drink is a Miel, basically a latte sweetened with honey (the “miel” in Miel), and cinnamon. So, I made this into a Oatmeal Miel.
  • soaked steel cut oats in almond milk overnight in fridge.
  • used my go-to Mt. Hagen decaffeinated instant coffee granules (bought on Thrive Market)

I will not eat oats more than once a week because I tested sensitive a long time ago, so I don’t want to overdo it. But, I did try this recipe for Oatmeal Latte and it was so comforting and delish!  I want to try again very soon with more adaptations. Probably some chia (I might buy some white seeds just for this). Maybe some other type of ground, soaked nuts. Maybe some rice porridge.

Today’s Dish: Honey Baked Lentils and Salmon

Recipe link below.  This summer, I went “mammal free” (Almost!  That was the goal, anyway).  I am trying to make my 4 servings of protein be mostly fish, poultry, duck eggs.

Today I was cleaning out my freezer, and I’m on the slow path of trying to use up all the odds and ends in there.  I made chicken stock with the tips of chicken wings (baked the meaty portions of the wings).

Meredith is using the chicken stock for some chicken noodle soup.  I am using some for Honey Baked Lentils.  I will eat mine with canned salmon, which I LOVE.

What foods are you into during this transitional weather of pre-Michaelmas season?

RECIPE: Simplest iPot Stew

Using my Instant Pot (iPot) yesterday, had my own criteria for a super simple meat dish. This was surprisingly super yummy and easy. I’ll be making again soon.

Before you get going, plan your base vegetable (traditionally mashed or baked potatoes). I baked spaghetti squash and served the stew on top. You could use steamed cauliflower.

Use the iPot’s saute setting, brown chopped white onions or shallots in butter til brown but not burned. Time saver: frozen chopped onions.

Add a block of FROZEN stew meat, 1 tsp salt, 1/2 tsp. each onion powder and garlic powder and 1 CUP WATER. Use the stew setting for 35 minutes of high pressure cooking.

Remove the lid (Work fast!) and add carrot chunks and celery pieces (and potato?) and SLOW COOK for 2 hours. During this time, bake your spaghetti squash or cook your choice of vegetable base.

Thicken the gravy using a slurry of potato starch and water, stirring on the Saute setting just until thickened.

Add pepper if you know you are not sensitized to it.