What’s for Dinner? Cast Iron Chicken over Veggies

Cast Iron Baked Chicken on a Nest of Veggies

• one whole roasting chicken (4-5 lbs)
• 4 Tbs. olive oil
• seasonings: i used onion powder, garlic powder, and italian seasoning
• salt and pepper
• 1/2 c. onion
• 1-2 stalks celery
• 4 small potatoes, quartered
• 1 large sweet potato, sliced into 1″ slices
• 1 cup baby carrots
• 1/2 c. mushrooms, halved
• 2 Tbs. olive oil
• 1 c. kale

Place 2 Tbs. olive oil in pan and put it in the oven to preheat to 425 while you slice your veggies and prepare your chicken.  With 4 Tbs. olive oil, rub skin and put in cavity of chicken.  Add onion and celery to cavity.  Sprinkle bird with seasonings.

Remove pan when hot, add veggies (except kale) to bottom of the pan and place the chicken on top.  Return to oven and cook for about 45 minutes or till thermometer reads 155.  Remove the chicken from the pan to a platter to rest, covered, for about 30 minutes.  Turn off the oven and add the kale to the pan of veggies.  Toss to coat with broth.  Return the pan to the oven.

Cut chicken into pieces and serve over veggies.
Recipe adapted from http://lifeinrecipes.com/2012/08/31/where-have-you-been-all-my-life-cast-iron-roast-chicken/

excited for chicken!!

 

What’s for a Craving? Biscuits

Looked and searched for a recipe that coincided with the contents of my cabinets to no avail.  Made these up tonight and they were well received (tho not like the gluten-y biscuits of old).

• 2 c. GF all purpose flour
• 1 c. brown rice flour
• 1/2 c. sorghum flour
• 1/2 c. tapioca starch
• 1 tsp. xanthan gum
• 8 Tbs. baking powder
• 1 tsp. cream of tartar
• 1 tsp. salt
• 2 Tbs. raw sugar
• 1 c. earth’s balance buttery spread (any shortening-type oil will work)
• 1 1/3 c. almond milk

Preheat to 450.  Mix dry ingredients together.  Add shortening and cut in till crumby.  Stir in milk till just combined.  Roll out on GF flour sprinkled surface to 3/4 in.  Cut with small biscuit cutter.  Place on cookie sheet and cook for 10-15 minutes, till tops are browned.  Makes 25-ish.  Best slathered with home made apple butter.

[Feeling too lazy to take a pic.  Insert mental image of a biscuit here.]

What’s for Lunch? Tostadas

Re-fried Bean Tostadas

• small corn tortilla
• olive oil
• 1 can re-fried beans
• seasoning (if your beans are bland: garlic powder, pink salt, pepper, onion powder, hot sauce, etc.)
• shredded organic cheese, or Wayfair cheese replacement
• salsa, avocado, shredded lettuce, olives, etc. for topping, if desired

Empty re-fried beans into microwavable bowl, season if necessary, and heat for 2 minutes, or until warm.  Place 1-2 tsp. of olive oil on hot griddle (med-hi), coat both sides of tortilla with oil and fry till golden on first side, flip tortilla.  Add beans and cheese to grilled tortilla and cook till other side is golden.  Plate and add toppings.

I can make about 9 of these at a time on my electric griddle.  Enough to feed 4-5.  Serve with pineapple slices.

What’s For Dinner? Mac ‘n Cheese

Gluten Free and Dairy Free Mac ‘n Cheese

Ingredients

• 16 oz pkg. Tinkyada macaroni
• 6 oz. Wayfair “We Can’t Say It’s Cheese” Hickory Cheddar flavor
• 2-3 Tbs. bacon grease (or lard or olive oil)
• 1 Tbs. Worcestershire sauce
• mustard powder
• garlic powder
• salt and pepper

Method

Boil pasta till done.  Preheat oven to 350.  Rinse pasta.  Melt bacon grease in cast iron skillet (or 9 x 13 in the oven).  Add pasta to pan and stir to coat.  Add “cheese”, Worcestershire sauce, sprinkle with mustard powder, garlic powder, salt and pepper- stir well.  Bake for about 15 minutes, or until top is slightly browned.  Serves 8.

yes, this is what i ate for dinner tonight, with spinach.  it's ok that i didn't have any protein because i ate all the pecans out of my home made granola while i was cooking dinner.;)

What’s for a Side? Baked Pineapple

I have always loved fresh pineapple (as does my whole family- a miracle!), but the acidity can be a bit much for me.  So tonight I decided to try cooking it.  Amazingly, everyone still loved it and it was sweeter and less acidic.

Baked Pineapple

• 1 fresh pineapple*
• 2 Tbsp. honey
• 1 Tbsp. coconut oil
• cinnamon
• shredded coconut (optional)

Preheat oven to 350.  Slice pineapple off core and into long strips about 1 1/2 in. wide.  Line them up on a pan and sprinkle with oil, drizzle with honey, add cinnamon and coconut.  Bake for 20-30 minutes, until bottom of pineapple is beginning to brown.

*not my pic, but looks the same as mine, perhaps a bit less done.

Pineapple is good for you!

*Did you know you can tell if a pineapple is ripe in the store by plucking one of the top fronds?  If it pops off easily, it’s ripe.  Then check the bottom to make sure there’s no mold.

What’s for a Snack? Choco-nana Oatmeal Cookies

Choco-nana Oatmeal Cookies

• 2 ripe bananas
• 1 avocado (or 1 c. applesauce)
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. natural cane sugar
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1 tsp. baking soda
• 1/4 tsp. pink salt
• 1 c. oat flour*
• 1 c. brown rice flour
• 2 c. old fashioned oats
• 1 c. ghirardelli dark chocolate chips (they’re dairy free)

Combine bananas, avocado, eggs, sugar and honey in mixer bowl to cream.  Add cinnamon, cloves, baking soda, flours, and oats.  Mix till combined.  Stir in chocolate chips.  Drop on parchment lined cookie sheet and smash with the back of a spoon.  (These will not spread on their own).  Bake at 375° for 10-12 minutes, till just getting golden on top.  Makes over 3 dozen cookies.

*Make oat flour by blending old fashioned oats till they are as smooth as they will get.

healthy enough for breakfast!

adapted from http://cookandcraftmecrazy.blogspot.com/2013/09/banana-chocolate-chip-oatmeal-cookies.html?m=1

What’s For Dinner/Lunch/Breakfast? Sausage Omelettes

Sausage and Spinach Omelette

serves 5

• 1-2 eggs per person
• 1 lb. ground turkey sausage
• 1 c. diced spinach
• EVOO
• Wayfare Cheese, or organic cheese
• other veggies of choice: i used sweet pepper, mushrooms, onion
• other options: salt, pepper, garlic, italian seasoning, balsamic vinegar, etc.

to make your own turkey sausage brown 1# ground turkey in healthy oil with about (i never measure):

• 2 tsp. rubbed sage
• 1/4-1/2 tsp. fennel seeds
• pinch ground cloves
• 1 tsp. pink salt, more or less to taste
• 1/2 tsp. pepper
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• red pepper to taste (i don’t use this because, kids)

for the kids: cook sausage.  then heat oil on med. heat in a small, omelette sized pan.  put eggs and 2-3 tbs. of diced spinach in a bowl and mix thoroughly with a fork.  dump into pan and let cook till only a slight layer of uncooked egg remains on top.  sprinkle sausage and cheese on top of egg.  fold in half with spatula. cook, flip and cook a bit more.  till egg is cooked thru.  serve with a fruit.

for me, veggie “omelette”/ “frittata” goodness:

heat oil.  put diced veggies in oil, cook till soft.  add balsamic vinegar (1-2 tsp.) and salt and pepper.  place beaten egg with diced spinach on top.  let cook 1/2 way.  flip.  add cheese to top and cook thru.

What’s For Breakfast? Baked Oatmeal

Chocolate Chip Baked Oatmeal

• 2 ripe bananas
• 1/3 c. sugar type sweetener of choice (we use this, only bought in bulk at a local store)
• 3 c. old fashioned oats
• 1 tbs. baking powder
• 1/2 tsp. pink salt
• 2 tbs. cinnamon
• 1/2 tsp. cloves
• 2 cage-free eggs
• 1/4 c. melted coconut oil
• 1 c. almond milk
• 1/2 c. (dairy-free) mini chocolate chips
• nuts (optional)

preheat to 350°.  place sugar and bananas in mixer and “cream.”  add everything else except chocolate chips and nuts.  mix well.  add chips and stir in.  spread into 9 x 13 pan.  sprinkle top with nuts.  bake for 25 minutes.

serves 8 good eaters.  serve warm, in a bowl, swimming in a little almond milk.

What’s for Dinner Tonight? Sausage and Lentil Stew

Turkey Sausage and Lentil Stew with Veggies

• 2# italian uncooked turkey sausage links (look like brats), sliced
• EVOO
• 1 onion
• 2-3 cloves garlic, chopped
• 1 c. carrots, diced
• 1 c. frozen green beans
• 6-8 c. stock/broth
• 1 lg. can diced tomatoes
• 8 oz. mushrooms, sliced
• 1 tbs. italian seasoning
• bay leaf
• 1/4-1/2 tsp. cumin
• a couple splashes hot sauce, to taste
• 1/2 c. lentils
• 2 cups diced spinach leaves

slice sausage into 1/2 ” slices and cook in skillet with oil over med/hi heat (may take a couple of batches).  put meat and oil and scrape brown into stock pot with stock, add garlic, onion, carrots, green beans, tomato, mushrooms, italian seasoning, bay leaf, cumin, and hot sauce.  bring to boil then reduce to simmer for one hour (or however long you have, at least until the carrots are tender.)  add lentils 45 minutes before serving and low boil.  remove from heat,remove bay leaf, add spinach,.

serving with this awesome Honey Oat Bread.  (i use parchment paper in the loaf pan.  and i use a thermometer to check bread doneness: 202° is done.  it needs to be loosely covered with foil about 1/2 way thru cooking to not over brown in my oven.)

picture from yammies glutenfreedom.

What’s for Dinner Tonight? Stir Fry Beef with Fried Rice

Stir Fry Beef and Broccoli with Fried Brown Rice

serves 4-6, done in 90 minutes

• 1 c. brown rice
• 3 tbs. lard or EVOO
• 1/2 onion
• one sweet pepper, chopped
• 2 cloves garlic, chopped
• 1 c. carrots, diced
• 2 c. water
• chinese 5 spice to taste
• pink salt and pepper to taste
• 1/2 c. frozen peas
• 2 c. spinach, chopped

melt lard over med/hi in medium pot.  add rice, onion, pepper, garlic, carrots.  sautee till rice is toasted.  add water and spices.  bring to boil.  reduce to simmer and cover to cook till rice is soft.  (about 90 minutes for my rice.)  remove from heat and stir in peas and spinach.

• one package frozen broccoli
• 2 tbs. lard or EVOO
• 2 cloves garlic, chopped
• pink salt
• one pastured sirloin steak
• season to taste (onion powder, garlic powder, italian seasoning, salt, pepper)
• 2 tbs. lard or EVOO

in large skillet or cast iron pan, melt lard, add frozen broccoli, salt, and garlic, cook till hot. season steak on both sides.  remove broccoli to bowl.  melt more lard and add steak to pan.  cook till med. rare.  remove to cutting board.  slice very thin across grain.  mix with broccoli.  serve over rice.