tag:blogger.com,1999:blog-8813369270642540132024-03-18T21:34:38.165-07:00The Glad KitchenArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-881336927064254013.post-67734302893571153662017-12-03T16:38:00.002-08:002018-11-18T11:00:35.133-08:00Keto Rolls<h4>
INGREDIENTS</h4>
<div>
4oz cream cheese</div>
<div>
1.5 C shredded mozzarella</div>
<div>
2/3 C almond flour</div>
<div>
2 eggs</div>
<div>
4 tsp baking powder</div>
<div>
1/2 tsp salt</div>
<div>
<br /></div>
<h4>
INSTRUCTIONS</h4>
<div>
1. Preheat oven to 425*F. Line a baking sheet with parchment paper. Lay a piece of plastic wrap flat on counter and dust with almond flour. </div>
<div>
2. In a small bowl, combine cream cheese and mozzarella. Microwave in 30 second increments until melted, stirring in between each time. (This takes three, 30-second cycles in my microwave.)</div>
<div>
3. In a medium bowl, beat eggs and stir in all other ingredients. </div>
<div>
4. Add melted cheeses to batter, and stir together. </div>
<div>
5. Form a single ball out of the dough and turn out onto flour-dusted plastic wrap. Fold wrap around dough and refrigerate for 30 minutes. </div>
<div>
6. Divide dough into eight pieces, and bake for 12 minutes, until golden and set up. </div>
<div>
<br /></div>
<div>
Yield 8 rolls.</div>
<div>
<br /></div>
<h4>
VARIATIONS</h4>
<div>
Cheddar Rolls -- add 1 C of shredded cheddar cheese to the dough after completing step four. Continue as before. </div>
<div>
<br /></div>
<div>
Sweet Rolls -- reduce salt to 1/4 tsp., and add 2 TBSP of erythritol to dry ingredients. Add 1/2 C of berries of your choice (fresh cranberry relish is delish!) after completing step four. Continue as before. </div>
<div>
<br /></div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-80303736002798974632017-12-03T16:22:00.000-08:002018-11-18T11:01:10.099-08:00Fresh Cranberry-Almond Relish <h4>
INGREDIENTS</h4>
<div>
12oz fresh cranberries</div>
<div>
2-3 TBSP granulated erythritol, to taste</div>
<div>
1/2 C sliced almonds</div>
<div>
2 tsp almond extract</div>
<div>
<br /></div>
<h4>
INSTRUCTIONS</h4>
<div>
1. In a food processor, pulse cranberries, erythritol, and almond extract together once or twice. </div>
<div>
2. Add almonds and pulse a few more times. The mixture will be diced, but not muddled. </div>
<div>
3. Refrigerate and enjoy. </div>
<div>
<br /></div>
<div>
<br /></div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-55978299220431115072017-12-03T16:14:00.002-08:002017-12-24T19:51:24.749-08:00Keto Almond Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnvGvjSLrn7h_gf2DU-jz9urx_ZKY3bHgQiwTHD9rIbRke1bMWPjsyS-N89RTzXLMnXUzl_iccqCv_4nl_GXqJ7SD0x_gLXs5bQvYJcFYjduR-EB4RcrJBBRVu70bqPb345nyQDcr3Pmd/s1600/2017-12-03+16.51.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnvGvjSLrn7h_gf2DU-jz9urx_ZKY3bHgQiwTHD9rIbRke1bMWPjsyS-N89RTzXLMnXUzl_iccqCv_4nl_GXqJ7SD0x_gLXs5bQvYJcFYjduR-EB4RcrJBBRVu70bqPb345nyQDcr3Pmd/s320/2017-12-03+16.51.49.jpg" width="320" /></a></div>
<h4>
INGREDIENTS</h4>
<div>
Scones:</div>
<div>
2 C almond flour</div>
<div>
1/4 C granulated erythritol</div>
<div>
2 tsp baking powder</div>
<div>
1/2 tsp baking soda</div>
<div>
1/4 tsp salt</div>
<div>
1/2 C sliced almonds</div>
<div>
1 egg, beaten</div>
<div>
1/4 C butter, melted</div>
<div>
2 tbsp heavy whipping cream</div>
<div>
1 tsp almond extract</div>
<div>
<br /></div>
<div>
Glaze:</div>
<div>
6 TBSP powdered erythritol </div>
<div>
2 TBSP heavy whipping cream</div>
<div>
1 tsp almond extract</div>
<div>
<br /></div>
<div>
<br /></div>
<h4>
INSTRUCTIONS</h4>
<div>
1. Preheat oven to 375*F. Line a baking sheet with parchment paper. </div>
<div>
2. Melt butter in medium bowl, and whisk together with wet ingredients. </div>
<div>
3. In a large bowl, thoroughly stir together dry ingredients. Add almonds and stir again.</div>
<div>
4. Pour wet ingredients into dry ingredients, and stir to combine. </div>
<div>
5. Turn dough out onto lined baking sheet, and form a circle 7-8" in diameter. Slice into eight even wedges, and distribute wedges evenly across baking sheet. </div>
<div>
6. Bake scones for 20 minutes, or until they are firm and lightly browned. </div>
<div>
7. Make glaze by stirring together all three ingredients. </div>
<div>
8. Once scones are completely cool, spread prepared glaze over the top and allow to set about 30 minutes. </div>
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
<br /></div>
<div>
Yield 8 scones. </div>
<div>
<br /></div>
<div>
<br /></div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-87457444290306812112017-12-03T16:04:00.000-08:002017-12-03T16:04:38.737-08:00Keto High Fiber Muffins<h4>
INGREDIENTS </h4>
1 C ground flax meal<br />
1 C oat fiber<br />
1/4 C chia seeds (optional, but delicious)<br />
4 TBSP erythritol<br />
1/4 tsp salt<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
2 tsp cinnamon<br />
1/2 tsp vanilla extract<br />
4 eggs, beaten<br />
4 TBSP butter, melted<br />
10 TBSP heavy whipping cream<br />
<br />
<br />
<h4>
INSTRUCTIONS</h4>
1. Preheat oven to 350*F; grease muffin tin or place cupcake papers in tin.<br />
2. Combine dry ingredients in a medium bowl.<br />
3. Combine wet ingredients in a large bowl.<br />
4. Add dry ingredients to wet ingredients, and mix to combine well. Dough will be sticky and wet.<br />
5. Using a portion scoop, distribute the dough into each muffin cup.<br />
6. Bake for 15 minutes, using a toothpick to test once done.<br />
7. Serve warm with butter, and enjoy!<br />
<br />
Yield 12 muffins.<br />
<br />
<br />
<br />
<br />ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-87015592571986608482016-10-29T09:50:00.001-07:002016-10-29T09:50:26.065-07:00Roxi Brownies<h2>
<span style="font-family: Verdana, sans-serif;">INGREDIENTS </span></h2>
<h4>
<span style="font-family: Verdana, sans-serif;">Brownie Ingredients</span></h4>
<div>
<span style="font-family: Verdana, sans-serif;">1/4 lb. butter</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 cup water </span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/4 cup cocoa powder</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup oil </span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups flour</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups sugar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 tsp. salt</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup buttermilk </span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 eggs beaten </span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 tsp. baking soda</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1 tsp. vanilla extract </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h4>
<span style="font-family: Verdana, sans-serif;">Frosting Ingredients</span></h4>
<div>
<span style="font-family: Verdana, sans-serif;">1/4 lb. butter</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup cocoa powder</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/3 cup buttermilk</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 lb. powdered sugar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 tsp. vanilla extract </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h2>
<span style="font-family: Verdana, sans-serif;">INSTRUCTIONS</span></h2>
<h4>
<span style="font-family: Verdana, sans-serif;">Brownie Instructions</span></h4>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 375*F. </span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large bowl, mix together 2 cups flour, 2 cups sugar, 1/2 tsp. salt until well combined. Set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Boil together 1/4 lb. butter, 1 cup water, 1/4 cup cocoa powder, and 1/2 cup oil. Stir boiling mixture into dry ingredients. </span></li>
<li><span style="font-family: Verdana, sans-serif;">In a small bowl, mix together 1/2 cup buttermilk, two beaten eggs, 1 tsp. baking soda, and one tsp. vanilla. Stir this combination into batter mixture. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake for 15-20 minutes, until toothpick inserted into center of pan comes out clean.</span></li>
</ul>
<h4>
<span style="font-family: Verdana, sans-serif;">Frosting Instructions</span></h4>
</div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Boil together 1/4 lb. butter, 1/2 cup cocoa powder, and 1/3 cup buttermilk. Stir in 1/2 lb. powdered sugar and 1/2 tsp. vanilla extract. Mix together and pour over hot brownies. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Allow to cool, slice, and enjoy! </span></li>
</ul>
</div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-37795637674118337922015-12-19T11:04:00.003-08:002022-01-16T17:56:52.819-08:00Grandma Esther's Danish Butter Cookies<h2>
Ingredients</h2>
<div>
3/4 lb butter</div>
<div>
2-1/2 cups sugar</div>
<div>
4 cups flour</div>
<div>
2 eggs</div>
<div>
1 tsp baking soda</div>
<div>
1 tsp cream of tartar</div>
<div>
1-1/2 tsp almond extract</div>
<div>
<br /></div>
<h2>
Instructions</h2>
<div>
<ul>
<li>Beat butter, sugar, and extract together. Add eggs one at a time, beating to incorporate in between each. </li>
<li>In a separate bowl, mix together flour, sugar, cream of tartar, and baking soda. </li>
<li>Cut the two mixtures together. The mixture will be dry and in small pea sized pieces. </li>
<li>Roll into two logs, wrap in wax paper, and chill overnight. </li>
<li>Slice into thin (3/16") slices and bake in a 350* oven until golden brown (about 15 minutes). </li>
</ul>
<div>
Optional: top each cookie with 1/2 of an almond before baking.</div>
</div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-66091945670891993832015-08-17T08:55:00.004-07:002015-08-17T08:55:49.836-07:00Breakfast Casserole<h3>
INGREDIENTS</h3>
<div>
1lb ground pork breakfast sausage</div>
<div>
3C shredded cheddar cheese (divided)</div>
<div>
2C milk</div>
<div>
4 eggs</div>
<div>
2 lbs tater tots</div>
<div>
Salt</div>
<div>
Pepper</div>
<div>
Season Salt</div>
<div>
<br /></div>
<h3>
INSTRUCTIONS</h3>
<div>
1. Preheat oven to 350*F, and spray a 9"x13" cooking spray.</div>
<div>
2. Brown sausage, and sprinkle into bottom of pan. Top with ~2C of the cheese.</div>
<div>
3. In a large bowl, beat together the eggs, milk, and spices (to taste). Pour over the sausage and cheese. Top with tater tots, and sprinkle the remaining cheese over all. (May be covered and refrigerated overnight at this stage.)</div>
<div>
4. Bake in preheated oven for 35-45 minutes, until bubbly and golden brown on top. Cool 5-10 minutes before serving. </div>
<div>
<br /></div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-4398624606414454382015-01-31T19:31:00.000-08:002015-01-31T19:35:39.050-08:00Lemon Curd<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTS</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3 lemons</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 pound salted butter, room temperature</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup lemon juice (3 to 4 lemons)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon table salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">DIRECTIONS</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Using a peeler or zester, remove the zest of 3 lemons. Process sugar and zest in a food processor until well combined and zest is in tiny bits.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Using a stand mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, blending well between each addition, and then add the lemon juice and salt. Continue to mix until combined and fluffy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Remove from the heat. Strain through a fine mesh sieve into a bowl. Pour into containers and refrigerate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Recipe heavily inspired by: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html</span>ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-4101343112386536742015-01-18T12:38:00.002-08:002015-01-18T12:38:18.830-08:00One Pot Garlic Pasta INGREDIENTS<br />
<br />
2 tsp Olive Oil<br />
4 cloves Garlic, minced<br />
2 TBSP Butter<br />
1/4 tsp Salt<br />
1/2 tsp Freshly-Ground Pepper<br />
3 C. Chicken Broth (more, if needed)<br />
8 oz Pasta (I used egg noodles, hollow pasta like spaghetti would be delish)<br />
1.5 C. Shredded Parmesan Cheese<br />3/4 C. 1/2 & 1/2<br />
Optional: 1/2 pound shredded chicken (mine was smoked), or other protein, as desired.<br />
<br />
INSTRUCTIONS<br />
<br />
<br />
<ul>
<li>Saute garlic in olive oil. Add butter, salt, and pepper. </li>
<li>Add chicken broth and bring to a boil. Add pasta (and chicken, if using) and cook until desired texture (I cooked the egg noodles for approximately eight minutes). If necessary, add more broth to prevent noodles from sticking to the pan. </li>
<li>Add the 1/2 & 1/2, stir. Add the cheese, stir. Simmer until sauce is thickened slightly. </li>
<li>Enjoy! </li>
</ul>
<br />
<br />ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-13041348327262010842014-12-28T18:54:00.002-08:002014-12-28T18:55:07.746-08:00Cheese Fondue<span style="font-family: Verdana, sans-serif;"><br /><br />INGREDIENTS<br /><br />3 oz bud light<br />1 teaspoon garlic<br />3-4 shakes of mustard powder<br />Shredded Cheese blend comprised of 80% sharp cheddar, 20% emmental <br />4 shakes Worcestershire sauce<br />Pepper<br /><br /><br /> <br /> INSTRUCTIONS<br /><br />Bring beer to a boil in fondue pot, add garlic and mustard powder, add cheese gradually to melt, add Worcestershire sauce and pepper to taste.<br /><br /><br /> Recipe compliments of Alisha S. </span>ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-65798170599711708212014-12-15T14:25:00.000-08:002014-12-15T14:25:12.669-08:00Hot SauceINGREDIENTS<br />
<br />
1 4oz Can Tomato Sauce<br />
1 Clove Garlic<br />
1/4tsp Dried Oregano<br />
1/4 C. Green Onion<br />
1 TBSP Dried Chilis Pequin (or Tepin) peppers<br />
Cilantro to taste<br />
Salt to taste<br />
<br />
<br />
INSTRUCTIONS<br />
<br />
Place all ingredients into the bowl of a food processor. Blend until homogeneous. May be doubled or tripled, as desired. <br />
<br />
Recipe compliments of Shelly D.<br />
<br />
<br />ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-11675691269079142862014-08-30T17:27:00.000-07:002014-08-30T17:27:17.651-07:00Parmesan Garam Masala Roasted ChickpeasINGREDIENTS<br />
<br />
4 C. Chickpeas (either canned and rinsed, or soaked, cooked dried)<br />
1 TBSP Melted Coconut Oil<br />
1.5 tsp Garam Masala<br />
1 tsp salt<br />
Freshly Ground Pepper<br />
1 C. Freshly Grated Parmesan Cheese<br />
<br />
INSTRUCTIONS<br />
<br />
<br />
<ul>
<li>Preheat oven to 400*. </li>
<li>Combine all ingredients into a bowl and stir to coat. </li>
<li>Lay in single layer on cookie sheet.</li>
<li>Bake for 20 minutes, stir. Continue baking for another 20-40 minutes until crisp. </li>
</ul>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-2475122755850315402014-08-30T17:22:00.000-07:002014-08-30T17:22:12.536-07:00Josh's Parfait<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvM1esruhX4u2FCdCCOEgAZmpCkOobi1DRNtXqf6LnIz93lX-DJUPuyDrlrz2qU9CRmicszzL1uBZOi_7vnoZa5PqlUj5tqEpRqloyAip2k-Xi4JKf1xT7l6yo8OTCsMDpXDG8qbeYXAcs/s1600/20140830_171751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvM1esruhX4u2FCdCCOEgAZmpCkOobi1DRNtXqf6LnIz93lX-DJUPuyDrlrz2qU9CRmicszzL1uBZOi_7vnoZa5PqlUj5tqEpRqloyAip2k-Xi4JKf1xT7l6yo8OTCsMDpXDG8qbeYXAcs/s1600/20140830_171751.jpg" height="320" width="180" /></a></div>
<br />
INGREDIENTS<br />
<br />
1/2 C. Vanilla Greek Yogurt<br />
5 Large Grapes<br />
4 Small Shredded Mini Wheats<br />
4 Raspberries<br />
4 Strawberries<br />
<br />
INSTRUCTIONS<br />
<br />
Place yogurt in a bowl, and top with remaining ingredients. Enjoy! ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-66179430921791506622014-07-20T18:26:00.001-07:002014-07-20T18:26:55.575-07:00Chapatis (Middle Eastern flatbread) <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77Is916hWTF4VvI7s91gbPTB3QzQUEXXeBwPqcH7EBt1BNLKfZ69_dC_puMI9-5_oX_RuF_aDfKtdgOm0yAYKgsRwgYUpP9kb7wuD_XKumSeuZ1S5tCWX4K0T7FLEqpY1KwsjkwwhtVLz/s1600/20140720_172048-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77Is916hWTF4VvI7s91gbPTB3QzQUEXXeBwPqcH7EBt1BNLKfZ69_dC_puMI9-5_oX_RuF_aDfKtdgOm0yAYKgsRwgYUpP9kb7wuD_XKumSeuZ1S5tCWX4K0T7FLEqpY1KwsjkwwhtVLz/s1600/20140720_172048-1.jpg" height="185" width="320" /></a></div>
<div>
<u><br /></u></div>
<u><div>
<u><br /></u></div>
INGREDIENTS </u><div>
<br /></div>
<div>
1.5 C whole wheat flour</div>
<div>
1/2 tsp salt</div>
<div>
1/2 cup water (plus more, if needed) </div>
<div>
1 tsp vegetable oil</div>
<div>
Butter (for serving) </div>
<div>
<br /></div>
<div>
<u>INSTRUCTIONS</u></div>
<div>
<ul>
<li>Sift flour and salt together in the bowl of a mixer. </li>
<li>Add water and oil and mix to a soft dough (adding extra water as needed). </li>
<li>Kneed, with mixer on low, for 5-6 minutes. Place in a lightly oiled, cover with a damp dish towel, and let rest for at least 30 minutes. </li>
<li>Turn dough out on to a floured surface, and divide dough into six equal pieces. Shape each piece into a ball. </li>
<li>Press the dough into a larger round with the palm of your hand, then roll into a 5" round. Stack, layered between wax paper (or plastic wrap), to keep moist. </li>
<li>Heat griddle over high heat. Take one chapati and place on the grill. </li>
<li>Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. </li>
<li>Turn the chapati over using a spatula and cook for another 30-60 seconds. </li>
<li>Remove from pan and keep warm until serving. Serve warm with butter. </li>
</ul>
</div>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-66634899902369090902014-07-19T13:29:00.003-07:002014-07-19T13:33:18.583-07:00Gooey Almond Cookies (Gluten Free, almost Paleo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsFso1uY1rJ0ZiNQb3Knbl6l5D7aDLW-6AsQeqSG2mBP-7vi2BFyULT89Q8lX4puUuqpx3t4AkOUUeBmfuhUVYHgZdxbEHVsFzjAkdpfgYTekJcsvh8E5WkbFfnMlMHE96gO2u4zTUNlj/s1600/20140719_132150+(2).jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsFso1uY1rJ0ZiNQb3Knbl6l5D7aDLW-6AsQeqSG2mBP-7vi2BFyULT89Q8lX4puUuqpx3t4AkOUUeBmfuhUVYHgZdxbEHVsFzjAkdpfgYTekJcsvh8E5WkbFfnMlMHE96gO2u4zTUNlj/s1600/20140719_132150+(2).jpg" height="225" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><u><br /></u></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u><br /></u></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>INGREDIENTS</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><u><br /></u></span>
<span style="font-family: Trebuchet MS, sans-serif;">1.5 C almond flour (or meal)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp cinnamon (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP flax meal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP chia seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP hempseed hearts </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 TBSP melted coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg, beaten</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.25 tsp vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp almond extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 C honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sliced almonds, for garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>INSTRUCTIONS</u></span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 350*F. Line a baking sheet with parchment paper. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a medium bowl, combine all dry ingredients. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In a small bowl, combine all wet ingredients. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add wet ingredients to dry ingredients and stir to combine. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Drop by small spoonfulls onto prepared baking sheet. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place two or three almond slices on top, pressing lightly to flatten the dough. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place in oven and immediately reduce temperature to 325*F. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bake 15-17 minutes, or until light golden brown. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Allow to cool on baking sheet for a bit before transferring to cooling rack.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Store in an airtight container, separated by wax paper. May be frozen. </span></li>
</ul>
<br />
<br />ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-58369666742984647422014-07-06T13:12:00.001-07:002014-07-06T13:12:20.637-07:00Gluten Free Flax FlatbreadINGREDIENTS<br />
2 cups flax meal<br />
1 TBSP baking powder<br />
1/2 tsp salt<br />
6 egg whites and 1 yolk, beaten together<br />
1/2 cup water<br />
2 TBSP coconut oil<br />
1 medium zucchini, finely grated<br />
<br />
INSTRUCTIONS<br />
<br />
<ul>
<li>Preheat oven to 375*, spray two half-sheet pans with cooking spray.</li>
<li>Mix all dry ingredients in a large bowl, and make a well in the center. </li>
<li>Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. </li>
<li>Let sit 2-3 minutes. </li>
<li>Pour batter into pan and spread evenly into the corners. </li>
<li>Bake for 15 minutes, or until the top springs back up.</li>
<li>Cut into slices, flip over, and bake another 3-4 minutes. </li>
<li>Remove from pan and cool on racks. </li>
<li>Wrap each cooled slice in wax paper, and freeze until ready to consume. </li>
</ul>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-58870604242433340972014-07-06T13:03:00.003-07:002014-07-06T13:03:26.694-07:00Mango Jam<u>INGREDIENTS</u><br />
6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)<br />
1 cup water<br />
3 cups sugar<br />
3 TBSP low/no sugar powdered pectin<br />
<br />
<u>INSTRUCTIONS</u><br />
<ul>
<li>Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. </li>
<li>Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring. Stir continuously. </li>
<li>Add sugar, and return to a boil. Stir constantly. Once the full rolling boil is resumed, boil for one minute. </li>
<li>Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. </li>
</ul>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-74690059980695625122014-07-06T13:00:00.004-07:002014-07-06T13:04:18.470-07:00Plum-Mango Jam<u>INGREDIENTS</u><br />
3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)<br />
3 cups diced plums<br />
2 cups water<br />
4 cups sugar<br />
3 TBSP low/no sugar powdered pectin<br />
<br />
<u>INSTRUCTIONS</u><br />
<ul>
<li>Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. </li>
<li>Cook over medium heat until plums soften. Puree mixture with an immersion blender.</li>
<li>Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring. Stir continuously. </li>
<li>Add sugar, and return to a boil. Stir constantly. Once the full rolling boil is resumed, boil for one minute. </li>
<li>Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. </li>
</ul>
ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-68692452524454981402014-07-06T12:57:00.001-07:002014-07-06T12:57:03.461-07:00Blackberry Jamelly<u>INGREDIENTS</u><br />
6 cups seedless blackberry puree (I ran the berries through the juicer)<br />
1 cup water<br />
5 cups sugar<br />
4.5 TBSP low/no sugar powdered pectin<br />
<br />
<u>INSTRUCTIONS</u><br />
<br />
<ul>
<li>Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. </li>
<li>Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring. Stir continuously. </li>
<li>Add sugar, and return to a boil. Stir constantly. Once the full rolling boil is resumed, boil for one minute. </li>
<li>Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. </li>
</ul>
<br />
<br />ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-56938263374350747722014-04-19T09:32:00.000-07:002014-04-19T09:32:39.576-07:00Mom's Macaroni Salad<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u></span><br />
<span style="font-family: Verdana, sans-serif;">1 box salad macaroni, cooked in salted water</span><br />
<span style="font-family: Verdana, sans-serif;">1 bunch green onions, thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">5 stalks celery, sliced lengthwise and finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 small can chopped black olives</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 jar small dill pickles, finely minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 jar small sweet pickles, finely minced</span><br />
<span style="font-family: Verdana, sans-serif;">4 eggs, shredded</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Best Foods mayonnaise (approximately)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup 1/2 and 1/2 (approximately)</span><br />
<span style="font-family: Verdana, sans-serif;">2 TBSP Dijon mustard</span><br />
<span style="font-family: Verdana, sans-serif;">Salt</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><u>Instructions</u></span><br />
<span style="font-family: Verdana, sans-serif;">Combine all ingredients, adding more mayo or 1/2 & 1/2 to create desired consistency. Chill, and watch vanish. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Alternate: Peeled, boiled new potatoes may be substituted for the macaroni, if desired, to create an amazing potato salad. </span>ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-3537858307873107252012-12-05T09:54:00.003-08:002014-07-06T13:04:01.929-07:00Heart Happy Muffins<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><u>Ingredients</u></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 C Whole wheat flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 C Rolled oats</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C Packed brown sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 TBSP Ground flax seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 TBSP Whole flax seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp Cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Baking soda</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp Baking powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp Salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Egg whites</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 TBSP Olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Vanilla</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Bananas, mashed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 C Milk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Carrot, grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 C Raisins</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Apple, minced</span><br />
<br />
<u><span style="font-family: "Trebuchet MS",sans-serif;">Instructions</span></u><br />
<span style="font-family: "Trebuchet MS",sans-serif;">~Preheat oven to 350*, and grease or line muffin cups. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">~Mix dry and wet ingredients separately, then combine. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">~Fill muffin cups and bake for 20 minutes. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Yield: 24 muffins </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-30448498539616195012010-07-17T22:02:00.000-07:002010-07-17T22:02:05.125-07:00White Sangria Spritzer<b>INGREDIENTS</b><br />
2 bottles Riesling (or other sweet white wine)<br />
2 fresh apricots, pitted, halved, and sliced into 1/2" sections<br />
1 cup fresh blueberries, rinsed<br />
1 cup quartered fresh strawberries<br />
1 lime, sliced<br />
Ginger ale <br />
<br />
<b>INSTRUCTIONS</b><br />
~1-2 days before serving, combine wine and apricots, blueberries, and strawberries in a large pitcher. Refrigerate.<br />
~On the day of serving, add the lime slices to the wine mixture, stirring very gently.<br />
~Serve over ice, adding some of the fruit to each glass. Top with a splash of ginger ale.<br />
~Enjoy! ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-78067891858185390692010-07-17T21:54:00.000-07:002010-07-17T21:55:50.284-07:00Quinoa Summer Salad<b>INGREDIENTS</b><br />
1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature<br />
1 tbsp olive oil<br />
1 fresh, ripe, tomato, diced in 1/2" cubes<br />
1 cucumber, peeled and diced in 1/2" cubes<br />
1/3 cup finely minced parsley <br />
8-10 oz soft goat cheese, crumbled<br />
Juice of 1.5 limes <br />
Garlic salt<br />
Onion salt<br />
Sea salt<br />
Pepper<br />
<br />
<b>INSTRUCTIONS</b><br />
~In a medium bowl, add cooked quinoa and olive oil. Stir to coat. <br />
~Add the tomato, cucumber, parsley, and lime juice. Stir to combine.<br />
~Add spices to taste, stirring again to combine well.<br />
~Gently stir in goat cheese. If desired, reserve some crumbles for garnish on top of the salad.<br />
~Chill well and enjoy.ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-26084620369599765302010-07-17T21:46:00.000-07:002010-07-17T21:46:55.802-07:00Julia Child's Chilled Asparagus Soup<b>INGREDIENTS</b><br />
1/2 cup sliced onions<br />
2 tbsp butter<br />
1 pound fresh asparagus, washed and trimmed<br />
1 quart lightly salted boiling water<br />
Salt<br />
Freshly ground pepper<br />
1 tbsp flour (use gluten free flour if desired)<br />
1/4 cup heavy cream<br />
<br />
<b>INSTRUCTIONS</b><br />
~Cook the butter and onions slowly in a saucepan until tender and translucent. <br />
~Meanwhile, cut 2.5-3" of tender green from the tip ends of the asparagus; drop them into the boiling water and boil three minutes, or until barely tender. Dip out with a skimmer and refresh the asparagus tips briefly in a bowl of ice water to set the color; drain and reserve. <br />
~Chop the remaining stalks into 1/2" lengths and add to the onions with a sprinkling of salt and pepper. Cover and cook for 5 minutes. <br />
~Stir in the flour and cook, stirring, for three minutes more. Remove from heat, and when the bubbling stops, blend in the hot asparagus water.<br />
~Simmer uncovered for 25-30 minutes, or until tender enough to puree. <br />
~Cut just the tips off of the blanched asparagus tops; reserve the tips for final decoration. <br />
~Add the lower parts of the tips to the soup and puree the soup in a blender or food processor. If stringy, strain through a fine mesh sieve.<br />
~Correct seasoning, chill uncovered, and stir in chilled cream. Decorate with reserved asparagus tips.<br />
<br />
<br />
Yield: 1 quart<br />
<br />
<br />
Note: This recipe was presented by Barbara Pool Fenzl, a personal friend of Julia Child's, at Ladies Night Out at Chaparral Pines Golf Club on July 15, 2010.ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com0tag:blogger.com,1999:blog-881336927064254013.post-84149493470454321192010-07-12T11:49:00.000-07:002010-07-12T11:53:15.447-07:00Apricot Preserves<b>INGREDIENTS</b><br />
8 cups chopped apricots (approximately 1/2" cubes)<br />
6 cups sugar<br />
1/4 cup lemon juice<br />
1/2 TBSP butter <br />
<br />
<b>INSTRUCTIONS</b><br />
~Prepare canning jars (wash and sterilize, heat lids in simmering water) <br />
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.<br />
~Boil vigorously for 30 minutes, stirring constantly.<br />
~Pack into prepared jars, leaving 1/2" headspace. <br />
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).<br />
~Let stand for 12 hours, then clean jars and lids, label and store. <br />
<br />
Yield: 7 cups<br />
<br />
Adapted from recipezaar.com. ArtsyFartsyFooFoohttp://www.blogger.com/profile/10256975662800422610noreply@blogger.com1