Recipes posted a year ago:
Another Sunday just passed – this one happened to be my only day off for the week, and was accompanied by decent weather (as in not raining all day). Since it was my only opportunity in the past six days (and likely the next six days as well) to get anything done outside, I knew that I needed to take advantage of every minute I could. At the same time, we had Karen’s parents coming over for dinner – so I needed to put something together that I could get started in the morning and forget about until right before it was time to eat. In other words, it was a perfect day for the slow cooker!
Posted in Main Dish, Pork, Recipes, Soups & Stews
Tagged butternut squash, cashews, coconut milk, easy, onion, pork roast, riced cauliflower, slow cooker
Recipe posted one year ago: Sesame Ginger Tuna
Blackberries are in season here. I am sure I have mentioned that they are my favorite berry. I went to my friend Jorja’s house to pick in her backyard. The good ones are hard to reach, so she just backed her truck up into them and we picked standing on the tailgate! My friend Brad told me his parents had a plethora of wild blackberries on their property so off I went to pick. Oh sure, it would be easy to buy some at the store or the local berry patch, but I think my mom is right.. they taste better when you do the labor yourself. It is worth the dirty fingernails and scratches. (Thank you Jorja and Brad for inviting me! I owe you!)
I rinse them off and spread them onto a cookie sheet topped with parchment paper and then put into the freezer. When they are frozen, I transfer them to freezer bags.
This is my favorite cheat. I will not apologize for it. I LOVE cheesecake! To tell you how much, I will pass up chocolate for it; that, my friends, is devotion! So yes, you could just cheat with regular cheesecake, but this is just as good and I have a lot less guilt cause I am not eating any gluten. Plus this is actually made with dextrose (ie pure glucose) and no fructose. You will probably be hard pressed to find pure dextrose at the grocery store. The best place to get it would be the local beer making supply store. You can literally buy 5 pounds of it for under $5.00. Dextrose is finer than regular sugar and is less sweet, but still works great to add some sweetness.
Gather Up For Crust*:
- about 1 cup of macadamia nuts (unsalted)
- about 1 cup of cashews (raw or roasted and unsalted)
- 1 tablespoon of butter, melted (not shown in pic)
- 1 tablespoon of dextrose
* note that hazelnuts would be great also (roast to remove skin) or walnuts. I encourage you to experiment!
Gather Up for Filling
- 2 – 8 ounce bricks of cream cheese (preferably from grassfed source or at least organic) – make sure these are at room temperature
- 2 eggs
- 2 teaspoons of vanilla
- 1/2 cup of dextrose
- one teaspoon fresh lemon juice (optional)
Put above crust ingredients into a food processor and mix until it comes out like a grainy paste. Next, make sure your paws are washed, and press mixture into the bottom of 12 paper muffin cups.
Rinse out the food processor and then put in ingredients for the filling. Mix thoroughly until creamy, stopping once or twice to scrape down the sides of the bowl.
Once smooth, pour into the muffin cups.
Bake at 350 degrees for about 20 minutes. You will know when they are done as they will turn slightly brown on the sides and may start to crack. Remove from oven, let cool, then place in the fridge for a couple of hours. These are best eaten when very cold. Happy cheating!!
This recipe started out in our little black book several years ago from a potluck dish brought by a friend’s mom every year to his Christmas party. The original was always a hit, but the main ingredient was thin noodles – either angel hair pasta or rice noodles. So, when we changed our way of eating, this one got left behind…a page in the book to be turned past as we planned out the menu for the week and prepared our grocery list. Until yesterday, when Karen took a look and said, “Hey, we should try making this into a salad.” And so we did. And while it should have made enough to have leftovers for lunch, somehow there wasn’t a bite left when we got up from the table. I feel pretty safe stating that it was at least as good as the original…
As promised, here is the cashew coleslaw recipe I made up to go with the Lime Honey Pork Chops posted yesterday. This uses basically the same ingredients for the dressing as we used for the marinade on the chops, but without the crushed garlic. If you are making this fresh while the chops are cooking for a quick dinner, it tastes great. Or, if you make it up anywhere from a few hours to a day ahead of time and let it sit in the fridge, it’s even better (just pay attention to the note below about when to add the cashews).