Easy Cheesy Biscuits

Easy Cheesy Biscuits

This is a very simple recipe.  It isn't over-the-top cheesy or greasy like some restaurant biscuits, rather they are a much lighter, simple, delicious addition to a meal.

Easy Cheesy Biscuits
Makes 12

Combine in a mixing bowl:

2 1/2 cups unbleached white flour (or pastry flour aka, whole white flour)
1 tablespoon baking powder
2 packets stevia sweetener
1 tablespoon garlic granules
1/2 teaspoon dried basil
1/2 teaspoon minced onion flakes
3/4 teaspoon sea salt

Melt in a small bowl then stir into the dry ingredients:

3 tablespoons coconut oil
2 tablespoons butter

Add and stir together:

1/3 cup Parmesan cheese
2/3 cup shredded cheese (type is really up to the baker.  I used "Mexican" style cheese this time)

Stir in until uniformly mixed:

1 1/4 cups milk

Spray a baking sheet with cooking oil spray or use parchment paper, and scoop the biscuits onto the sheet.  Spray the tops with olive oil spray and bake them at 450F for about 12 minutes or until they are golden. 

Enjoy!

Baked Chinese Style Pork Steaks with Carrots

Baked Chinese Style Pork Steaks with Carrots

My husband works at a Chinese Bible camp in the beautiful Ozark Mountains.  We live right on a very large lake with 80 acres of woodlands all around us.  Most of the time it's just my family and a few other full time staff on the property, but several times a year, we have camp.  It's so much fun having the property filled with people, and, as an additional benefit, we get to eat in the dining hall.  The folks who work in the kitchen serve up some very delicious, usually simple Chinese food.  This recipe is a take on one of the pork dishes they serve up at camp.  It's frugal, too, because they gave us a whole lot of carrots after the last camp.

Baked Chinese Style Pork Steaks with Carrots (Carrots optional!)
Makes 6 servings

Pre-heat the oven to 375F.

Cut approximately 3 pounds pork steaks into six serving portions.  Place them into a large baking pan with sides.  Season both sides with Adobo or Everything seasoning (seasoned salt) and lemon pepper.  Allow them to rest for 20 minutes up to about an hour.

Cut up 2 very large carrots and place them over the steaks, (optional or other veggies could be used.)  Add water just to the tops of the steaks -- about 1 1/2 to 2 cups.*

Mix together the sauce:

3 tablespoons dark brown sugar or coconut sugar** (coconut sugar for low carb)
1/4 cup Bragg's Liquid Aminos or soy sauce**
3 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 tablespoon dried chives or 3 tablespoons fresh

Pour the sauce over the meat and the carrots.  Cover the pan with foil and place it into the oven at 375F for about 45 minutes.  At the end of that time, uncover the dish and bake it for an additional 15 minutes.

(Optional:  If a thickened sauce is desired, remove the meat and carrots to a serving dish.  Pour the broth into a small saucepan and bring it to a boil.  Add 2 tablespoons cornstarch to 1/4 cup cold water and mix it well.  Pour the cornstarch slurry into the broth and stir it until it thickens.  Note:  This is not how our Chinese friends serve their sauces -- it is an American adaptation.)

Serve the meat, carrots and broth over Jasmine rice, if desired, (but not for low carb.)

Enjoy!

*Note:  I made this without the extra water and baked it in a turkey roaster.  It turned out even more amazing than the original version.  Use the original version if you want gravy.  If not, leave out the water.
**For SCD, omit the coconut sugar and soy sauce, instead use 1/4 cup lemon juice and 3 tablespoons honey

Honey Granola Bars

Honey Granola Bars

Honey Granola Bars are a simple, straight-forward recipe that the kids love!  Many variations can be made, instructions are included below.


Honey Granola Bars
Makes about 18 bars.

Pre-heat the oven to 350F.  Line a 15"x10" baking sheet with a rim with parchment paper.


Combine the following ingredients* in a large mixing bowl and mix well:


4 cups rolled oats 

1/2 cup dried figs (or other dried fruit, such as raisins or cranberries)

1/2 cup unsweetened, shredded coconut or whole flax seeds 

1 cup nuts (pumpkin seeds, walnuts, cashews, etc.)

1 cup coconut sugar (or sweetener of choice)

1/2 cup honey (or agave nectar)
2 tablespoons sorghum molasses (or honey)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup coconut oil
1/4 teaspoon salt

Spread the granola evenly over the parchment lined baking sheet.  Bake it for 15 to 20 minutes or until it is just becoming golden.  

Remove it from the oven and use waxed paper or parchment to press it down firmly into the pan while it is still quite warm.  Once it has cooled down almost to room temperature, cut the granola bars with a sharp knife.  

They may need to be pressed down again with the waxed paper.  Allow them to continue to cool.  Once they are completely cooled, use a spatula to remove them from the pan.  It may be necessary to cut the bars again with a sharp knife.  Store them covered and place parchment  between layers.  A word to the wise:  Do not use paper towels or foil.  They stick to the bars.  

*Note:  I've discovered I can substitute quite a few things in this combination.   Basically, it needs 4 cups of grain and 2 cups of additional ingredients.  I've used up to 1 cup of puffed rice or puffed millet cereal instead of up to 1 cup of rolled oats and instead of the fruit.  

The batch pictured has rolled oats, dried figs, coconut and pumpkin seeds without the molasses.  Have fun and enjoy!

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  

When we lived in Washougal, WA, there was a restaurant called The Chinese Cafe.  Everything I ever had there was wonderful.  One of my favorites, though, was their lunch special of Cashew Chicken.  Fresh chicken, celery, carrots and onions in a light sauce, sprinkled with cashews.  It was delicious!  This is my take on that fantastic Chinese Cafe Restaurant menu item, Cashew Chicken.  I don't prefer onions, so they aren't listed; but they most certainly can be added.  For me, the basic veggies in this one are carrots, celery, mushrooms and summer squash.  Otherwise, it depends on what I have on hand and how "fancy" I feel like getting!  Also, this recipe can be made grain / gluten free.

Cashew Chicken Stir Fry

Serves 4

This recipe requires quite a few bowls, but the end product is worth the extra dishes.

First, mix together the sauce and set aside:

1 cup water (or chicken broth, if it's homemade or organic)

2 tablespoons cornstarch (or potato starch for gluten free, omit if low carb)

3 tablespoons Bragg's Liquid Aminos or soy sauce

1/2 teaspoon roasted sesame seed oil

In a small bowl, place:

2 cloves garlic, minced

2 teaspoons fresh ginger, minced (optional)

In a medium sized bowl, place:

4 stalks celery, cut up, 1/2" dice

2 carrots, cut up, 1/2" dice

(If the extra veggies aren't going to be used, double the carrots and celery.)

In another medium sized bowl, place these "optional" veggies:

1 - ~6" summer squash (zucchini, yellow crook neck or patty pan), sliced into 1/4" thick slices

1 cup snow peas, cut into 3/4" pieces

4 - 1 1/2" mushrooms, sliced 

In another bowl, place:

4 cups cooked, cut-up chicken*

And finally, place in a small bowl:

1/2 cup cashew pieces, roasted and salted

The reason for all the separate bowls is that the different items cook at different rates.  The ginger and garlic are infused into the oil, then the most dense veggies are cooked, and so on, down to the chicken which is already cooked*.

Pre-heat a wok or large skillet over high heat.  Add approximately: 

3 tablespoons coconut oil (or peanut oil)

Heat it until it is melted and add the ginger and garlic.  Cook them for just about 30 seconds before adding the carrots and celery.  Stir them together then cover the pan and let it steam for about 3 minutes.

*If pre-cooked chicken isn't available, (I happened to have one in my freezer), use 2 chicken breasts, cut up.  Cook the meat after the ginger and garlic, and remove it to add in as stated in the directions. 

Add the remaining veggies, all at once, to the pan.  Stir them, cover, and steam them about 2 minutes.

Add the chicken all-at-once to the pan.  Season it with about 1 teaspoon Adobo seasoning or Everything seasoning (seasoned salt) and add the sauce to the wok, stirring gently, until it is thickened.  This is just enough sauce to coat the meat and veggies.  If a more gravy-like texture is wanted, double the water.

Pour the completed stir-fry into a serving dish and sprinkle it with the cashews.

We like our Cashew Chicken Stir Fry served over a bed of Jasmine rice, (but not if low carb.)  Yum!

Raw Brownie Nuggets

Raw Brownie Nuggets

I wanted something chocolate and healthy at the same time.  I, also, thought I could use up some of the dates in my freezer.  I looked around the internet at some things other folks have come up with and then made it my own.  Here's my offering today:



Raw Brownie Nuggets
Makes about 18 cookies

In a food processor with a chopping blade, process until the nuts are finely ground:

1 1/2 cups walnuts
1/8 teaspoon sea salt

Add and process until the mixture is uniform in texture:

1 cup pitted dates
1 teaspoon vanilla (I make my own)
1/3 cup unsweetened cocoa powder
3 packets Truvia-type sweetener
1/4 teaspoon ground cinnamon

Then add 2 tablespoons water and continue to process the mixture until it clings together.  (Next time I make this, I think I'll add about 1 tablespoon of coconut oil.  I think they'll hold together better.  If anyone does this, let me know and I'll just do the edit.  Thanks!)


Using a 1 tablespoon scoop, or a regular spoon, scoop the dough either onto a serving plate or into a container with a lid.  Store tightly covered in the refrigerator.

Enjoy!

Creamy Artichoke Spinach Dip

Creamy Artichoke Spinach Dip

This recipe is so easy and so delicious!

Creamy Artichoke Spinach Dip
Makes approximately 3 cups

Place all ingredients into the bowl of a food processor and process until uniform in texture:

1 cup mayonnaise

1 cup sour cream

2 tablespoons My Spice Sage Italian Dressing mix  (or other Italian Dressing mix of your choice)

1 - 9 ounce package frozen chopped spinach, thawed and drained

1 - 16 ounce can artichoke hearts, drained

1/2 cup grated Parmesan cheese

 Serve as a dip.  Store any leftovers covered in the refrigerator.

Enjoy!