Monday, August 11, 2014


~ epicurious

2 T. cornstarch
1 1/2 c. plus 1 t. sugar, divided
5 c. blackberries
2 lb. peaches, peeled, pitted, and cut into 1/2-inch thick wedges
3 c. flour
1 T. baking powder
1 t. salt
1 c. cold unsalted butter
1 c. plus 3 T. milk

Preheat oven to 425 degrees and grease a 9x13-inch pan.

Whisk cornstarch and 1 1/2 cups sugar together in bowl. Add blackberries and peaches, then toss to combine well. Pour into greased pan and bake until just bubbling, 10-15 minutes.

While fruit is baking, whisk flour,baking powder, and salt in another bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir just until dough forms.

Remove fruit from oven and drop dough in 12 mounds, about 1/3 cup each, on top of hot fruit. Sprinkle with remaining sugar. Bake until top is golden, 25-35 minutes. Serve warm.

Notes: Other than skipping the sprinkling of sugar, we made this as directed and it was delicious. Although it would be great with ice cream, we enjoyed it plain. Next time I may add a little cinnamon to the flour mixture when I'm making the dough, just for kicks.

Saturday, August 9, 2014


~ Allergy Free Alaska

3-4 T. lime juice
1 T. honey
1 T. fresh ginger, finely grated
1-3 T. olive oil

Combine lime juice, honey, and ginger. Whisk in olive oil. Add to salad and toss before serving or set on table so people can dress their own portions.

Notes: This dressing recipe came with a raw beet, carrot and apple salad, so click on the source link at the top of the post if that sounds good to you. Otherwise you can use the dressing on whatever you'd like. 

Monday, July 28, 2014


~ Baking with Blondie

1 lb. strawberries
1 lb. blueberries
1 1/2 lb. seedless grapes
1/4 c. honey
2-3 T. lime juice

Rinse fruit and pat dry. Hull and halve strawberries, then remove stems from blueberries and grapes. Combine all fruit in serving dish and set aside. Whisk honey and lime juice together, then pour over fruit.

Notes: You could use any combination of fruit that you have on hand, as the dressing is what pulls it all together.

Sunday, July 27, 2014


~ Paleo Spirit

20 oz. frozen, chopped spinach
28 oz. canned or jarred artichoke hearts
1 T. olive oil
1 c. diced onion
2 garlic cloves, minced
1 1/2 t. sea salt (adjust amount according to the salt in the artichokes and to taste)
1 t. onion powder
1/2 t. garlic powder
1/2 t. black pepper
1/4 - 1/2 t. cayenne
1 T. lemon juice
1 1/2 - 2 cups cashew cream

Defrost spinach and squeeze out excess water, then set aside. Drain and chop the artichoke hearts, then set aside.

Saute onion in olive oil until translucent, about 10 minutes. Add garlic and cook for another minute. Stir in artichoke hearts, salt, onion powder, garlic powder, pepper, and cayenne until heated through. Add spinach and lemon juice, stirring until heated through. Stir in cashew cream and serve warm.

Notes: I used marinated artichoke hearts, regular table salt (which means cutting the amount in half), and two cups of cashew cream. I've served it with cucumber and bell pepper slices, and by "served" I mean that I gave everyone some and then I stood at the stove, where I'd left the pan on low, and proceeded to scarf a ridiculous amount of dip on cucumber slices. 


~ Paleo Spirit

1 c. raw cashews

Rinse the cashews well and place in a bowl with enough water to cover them by an inch. Cover and soak 2-8 hours.

Drain cashews, rinse under cold water, and place in food processor or blender with one cup water. Process on high for several minutes, scraping down the sides when necessary, until it's creamy.

Makes 1 1/2 - 2 cups.

Notes: I add one cup of water when I'm needing a sour cream substitute and 1/2 cup for a ricotta substitute. The original recipe said to use whole cashews, not pieces, and fresh, filtered water. I use cashew pieces and tap water without a problem. I never cover the soaking cashews. The cream can be stored in the fridge for three days or freezer for six months. 

Wednesday, July 23, 2014


~ Kalyn's Kitchen

1 T. olive oil
1 large onion, finely diced
1 t. cumin
1/2 t. chili powder
2 14.5 oz cans diced tomatoes with juice
2 15 oz. cans black beans, rinsed and drained (or 4 cups crockpot beans)
7 oz. can diced green chiles
12 eggs
1/2 c. grated cheese
chopped cilantro, sour cream, salsa, and lime juice (optional garnishes)

Preheat over to 450 degrees. Spray a 9x13 pan with cooking spray.

Heat oil in frying pan with deep sides and saute onions for 2 minutes. Add cumin and chili powder, sauteing another 2-3 minutes. Add tomatoes with juice, drained beans, and chiles to onion mixture and simmer for 20 minutes or until slightly thickened.

Spread about half of the bean mixture in 9x13 pan, then carefully break eggs over the top. Spread remaining bean mixture around eggs, being careful to not cover the yolks.  Bake for ten minutes or until eggs are starting to look set, but are still wet. Remove pan from oven, change settings to broil, and sprinkle cheese over the top. Place pan back in oven for 2-3 minutes or until cheese has melted. Remove from oven while yolk is still a little bit soft. Serve with optional garnishes.

Notes: We use crockpot beans (pinto/black combo) I've previously cooked and frozen and I hate runny eggs, so ours are cooked, but still soft. You can check out the link to Kalyn's Kitchen at the top of the post to see directions for making this in individual dishes.

Tuesday, July 22, 2014


~ allrecipes magazine (I think it was the June/July issue, but I can't remember)

4 c. (about 1 lb.) shredded zucchini
3/4 c. water
1 1/4 t. salt, divided
1/2 t. dried basil
3 T. flour
2 c. milk
3 T. butter
2 T. finely chopped onion
pepper, to taste

Stir zucchini, water, 3/4 teaspoon salt, and basil together in a pot. Bring to a boil, then turn heat to medium-low. Cover pot and simmer 15 minutes or until zucchini is tender. Pour zucchini into a blender and blend until smooth or use an immersion blender in the pot.

In a bowl, mix flour and 1/2 teaspoon salt, then gradually whisk in milk until smooth.

Melt butter in a skillet over medium heat,  then add onion, cooking 5-7 minutes or until translucent. Pour pureed zucchini and milk mixture into skillet. Bring to a boil while stirring continually. Season with pepper before serving.

Makes 4-5 cups.

Notes: I saute my onions and make my flour mixture at the same time I'm cooking my zukes, then pour the pureed zukes back in the pot and add the other ingredients. I think it's a little too buttery and prefer a little less than called for, but you can adjust according to your own tastes. I also think you could add more zukes and still maintain a creamy texture. 

I've made this as directed, with dried minced onion, without butter, and with dairy-free milks. It tastes fine each time. The only suggestion I have is to toss the cooked onions in with the zukes before blending, as it's weird to have little chunks of onion in an otherwise creamy soup.