Friday, April 28, 2017

JOHNNY MARZZETTI WITH GROUND VENISON


~ allrecipes

16 oz. elbow macaroni
1 T. canola oil
1 lb. ground venison
1 onion, chopped
1 green bell pepper, chopped
6 oz. can tomato paste
16 oz. can diced tomatoes
3/4 c. water
1 t. garlic powder
1 t. salt
1/4 t. pepper
16 oz. grated cheddar

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Bring a pot of water to a boil and add pasta. Cook 8-10 minutes, then drain.

Meanwhile, heat oil in skillet over medium-high heat. Add venison and cook, stirring to break apart until cooked through. Drain off excess oil, then stir in onion and bell pepper. Cook until onion begins to soften, then add tomato paste, diced tomatoes, water, garlic powder, salt, and pepper. Stir until thoroughly combined, then pour into prepared pan.

Bake 45 minutes. Remove from oven, sprinkle with cheddar, then put back in oven for 15 minutes or until cheese is bubbly and browned.

Notes: You can use any small shaped pasta and we skip the oil completely. 

Tuesday, April 25, 2017

MAPLE PECAN GRANOLA


~ The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

2 1/2 c. rolled oats
3 T. sesame seeds
1/4 c. vegetable oil
1/4 c. maple syrup
1/4 c. brown sugar
pinch salt
1/2 c. roughly chopped pecans

Preheat oven to 325 degrees. In a medium mixing bowl, mix oats and sesame seeds.

In a small saucepan over medium heat, combine oil, syrup, brown sugar, and salt. Stir often for 2-3 minutes or until sugar has dissolved. Pour over oat mixture and stir until thoroughly combined.

Transfer mixture to rimmed baking sheet and spread out evenly. Bake 20-25 minutes or until crisp and golden, stirring occasionally.

Remove from oven and stir in pecans. Cool completely.

Notes: Walnuts are less expensive than pecans and we always have them on hand, so that's what we use. 


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Tuesday, April 18, 2017

SIMPLE ROASTED PORK TENDERLOIN


~ 100 Days of Real Food, Fast and Fabulous: The Easy and Delicious Way to Cut Out Processed Food

1 - 1 1/2 lb. pork tenderloin
1 t. paprika
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/8 t. pepper
1 T. olive oil

Preheat oven to 425 degrees. Place pork in small square or round baking dish, bending it if necessary. In a small bowl, mix remaining ingredients. Brush half the seasoning paste over the pork, then rotate the pork and brush the remaining half on the other side.

Bake 25-35 minutes or until cooked all the way through. Slice and serve warm.

Notes: We make a double batch using one package of Zaycon's pork tenderloin.


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Friday, April 14, 2017

GARLIC GINGER GREEN BEANS


~ my own little brain

green beans, ends trimmed
sesame oil
ginger, grated
garlic, chopped
salt
pepper

Preheat oven to 425 degrees. Put green beans in roasting pan and drizzle with sesame oil. Sprinkle with remaining ingredients, then toss to coat. Roast 15 minutes or until crisp-tender.

Notes: If you store your ginger in the freezer, then you can easily grate it, skin and all, when needed for a recipe. 

Friday, April 7, 2017

ROASTED ZUCCHINI


~ my own little brain

zucchini,
olive oil
salt
pepper

Preheat oven to 425 degrees. Cut zucchini into 1/2 - 3/4 " slices, drizzle with olive oil, then season with salt and pepper. Roast for about 10 minutes or until tender.


Wednesday, April 5, 2017

COCONUT OATMEAL COOKIES


~ Two Peas & Their Pod

2 3/4 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 c. sugar
1 c. brown sugar
2 eggs
1 c. coconut oil, measured solid, melted, and cooled slightly
2 t. vanilla
1 c. coconut
1 c. quick oats

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.

In a medium bowl, mix flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream together sugars, eggs, melted oil, and vanilla until light and fluffy. Slowly mix in dry ingredients until thoroughly combined, then stir in oatmeal and coconut.

Drop by tablespoonfuls on prepared baking sheet. Bake 10 minutes or until cookies are set and slightly browned. Cool on baking sheet for two minutes before transferring to wire rack.

Makes 2 1/2 dozen.

Notes: We get 4 1/2 dozen tablespoon-sized cookies out of this recipe. We always have regular oats on hand, so I just pulse some in the food processor a few times to get quick oats. 

Tuesday, April 4, 2017

BEEF & MUSHROOM SPAGHETTI SAUCE


~ my own little brain

2 lb. ground beef
1 onion, chopped
8 oz. mushrooms, chopped
6 oz. tomato paste
1 t. salt
1 t. pepper
2 t. garlic powder
2 t. oregano
1-2 c. water

Cook beef and onion over medium-high until meat is browned and onion is translucent. Mix in remaining ingredients, except water. Cook, stirring occasionally, until mushrooms have softened and sauce is heated through. Stir in as much water as needed to reach desired consistency.