Asian Chicken Salad

Fresh and delicious! Use as a main dish for a spring or summer dinner or take it as a side to a party!

Recipe

3 tablespoons coconut aminos
3 tablespoons freshly grated ginger
1 tablespoon chili garlic sauce
1 tablespoon honey
3 tablespoons avocado oil
2 teaspoons sesame oil
Half of a rotisserie chicken, shredded (use the rest for another dish)
3 oranges, peeled and separate the membrane from the fruit.
1 head Napa cabbage, chopped finely
2 red or orange bell peppers
1/2 cup chopped cilantro leaves
1 bunch green onions, chopped
1/2 cups chopped cashews.

Make the dressing by mixing the aminos, ginger, chili garlic sauce, honey, and oils. Set aside. Mix together the rest of the ingredients and drizzle the dressing on top. Mix to incorporate. Serve.

May 27, 2024January 29, 2025

Balsamic Sun-Dried Tomato Bruschetta

Lots of flavor in this one! It is a perfect way to use up those extra tomatoes in the garden. You can use cherry or large tomatoes. It makes a great appetizer or lunch.

Recipe

2 lbs. cherry or large tomatoes quartered.
1/4 to 1/2 cup olive oil
1-2 tablespoon balsamic vinegar
1 tablespoon Italian seasoning
Sea salt and pepper

Drizzle olive oil, vinegar, seasoning, salt and pepper for taste. Toss until coated and bake at 350 degrees for 45 minutes, flipping the tomatoes every 15 minutes to avoid burning.

To assemble: toast slices of a baguette or sourdough bread, spread cream cheese or goat cheese onto bread. Add the warm tomatoes and sprinkle with chopped basil.

December 17, 2022December 17, 2022

Spiced Molasses Cookie Bars

This has been my favorite treat this fall and winter! If you love lots of spice and a chewy consistency you will loves these! Drizzled with a lemon icing that adds a little tang to the spice makes it even more delicious! They come together quickly and are amazing with a roasted dandelion tea!

Recipe

1 stick butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon sea salt

1/3 cup chopped crystalized ginger (optional)

For the Glaze

1 cup powdered sugar

juice of 1 lemon and zest

Preheat oven to 375 degrees. In a bowl cream together the butter and sugar. Add the egg and mix until fluffy. Add the molasses, soda, ginger, cinnamon, cloves and salt and mix. Add the flour and mix until incorporated. Fold in the crystalized ginger if using. Divide the dough in half and place on parchment paper that is placed on a cookie sheet. Pat the dough in a flat log shape, making two logs. Bake for 15 minutes and let cool. While the cookies are cooling make the glaze. Mix together the lemon juice and powdered sugar. Drizzle on top of the bars once they are cooled completely. You can also zest the lemon before juicing and sprinkle on top of the iced bars. Cut into bars and enjoy!

December 17, 2022January 29, 2025

Dark Sourdough Rye Bread

This sourdough rye bread makes the best sandwiches! I love loading mine up with mayo, mustard, homemade horseradish, sauerkraut, beef pastrami, onion, greens and sharp cheddar! Oh it is sooo good!

Recipe

1/2 cup starter

2 1/2 cups water, unchlorinated

1/3 cup molasses

1 tablespoon sea salt

1/4 cup melted or liquid coconut oil

1/4 cup cacao or cocoa powder

2 cups fresh ground rye flour

4-5 cups organic bread flour

In a large bowl mix the starter, water, molasses, salt, oil and cacao. Add the rye flour and mix with whisk, fork or Danish dough hook. Add 4 more cups of flour and mix by hand. Add more flour if too sticky. The dough should be fully mixed and slightly sticky. Cover with plastic wrap and let ferment for 12- 24 hours. Use a little oil to coat the counter and divide the dough in half. Roll into a rectangular shape and roll into a loaf, pinching the ends. Place into a greased bread pan, cover with plastic wrap and let double in size for 2 – 4 hours. Preheat oven to 350 in a convection oven or 375 in a regular oven. Bake for 40 – 45 minutes. The center of the loaf should register 190 degrees when finished.

December 16, 2022December 16, 2022

Mediterranean Chicken Rice Bowl

Simple and fast! That is what I love especially when I have been outside working in the garden for hours. I need something that will fill me up, is nutritious and simple. This dish is full of flavor and makes for good left overs the next day.

Recipe

Basmati or brown rice, cooked

1 cucumber chopped

1 pint cherry tomatoes cut in half

1/4 cup kalamata olives cut in half

1/4 cup feta cheese crumbles

For the Dressing

2 tablespoons olive oil

juice of 1 lemon

2 tablespoons chopped fresh oregano and parsley

2 garlic cloves, finely chopped

Grilled or rotisserie chicken cut or shredded

In a large bowl mix together the cucumbers, tomatoes, olives and feta. Make the dressing by adding the oil, lemon juice, herbs, garlic and salt and pepper. Add dressing to the veggies. Place greens into a bowl top with rice of choice and the veggies. Add chicken and enjoy!

December 16, 2022December 2, 2024

Sourdough Baguettes

These are so good! I pulled them out of the oven to have for dinner and one was already gone before the soup was finished! They are so versatile and flavorful! Use them for dipping into soup, as part of appetizers and more! This recipe makes two medium sized loaves or 3 small ones.

Recipe

1/2 cup starter or 100 grams

1 1/2 cups water or 360 grams

2 1/2 teaspoons salt or 18 grams

1 tablespoon honey or 22 grams

3 1/2 cups organic bread flour or 435 grams

In a large bowl mix together the starter, water, honey and salt. Add the flour and mix by hand. The dough will be fairly sticky. Cover with plastic wrap or a moist towel for 30 minutes. Stretch and fold 2 times with 30 minutes between each time. Leave to bulk rise for 12 hours. Flour the surface of your countertop well and place the dough onto the counter. Divide into two or three sections. Roll out with hands into small rectangles and roll up into long logs pinching the edges. Place onto a tea towel or baguette proof basket and bunch the sides between the baguettes to maintain their shape. Can refrigerate for another 12 hours. Slit the tops with a sharp knife or lame. Let rise until double 1 hour or pull out of fridge and go right to baking. Preheat oven to 450 degrees and place a shallow dish of water in a pan under the rack you will be baking your baguettes on. Place baguettes onto a baguette baking dish or a pan. Bake for 25 – 30 minutes until golden brown.

December 16, 2022December 2, 2024

Homemade Sourdough Bagels

We can’t get enough of these bagels at our house! You’ll never want to go back to store bought after you try these! Load them up any way you want! They are delicious!

Recipe

1 cup starter

2 cups water, non-chlorinated

4 tablespoons maple syrup or honey

4 teaspoons salt

6 – 7 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add half the flour and mix with a Danish dough hook or fork. Add the rest of the flour and mix by hand. You should have a dough that is just tacky. Cover with plastic or a moist towel to prevent the dough from drying out and ferment for 12 – 24 hours overnight. On a well oiled countertop place dough on top and divide into 16 equal parts. Roll into balls and push your finger through the middle and rolling the dough through your fingers to open up through the center. Place on a sheet of parchment paper that lines a flat sheet pan and cover with plastic or damp towel to let rise 1 – 2 hours until doubled in size.

Once the bagels have risen heat your oven to 450 degrees in a regular oven or 425 degrees if using a convection oven. Fill a large pot with water and add 1 tablespoon baking soda. Bring to a boil and gently place a few bagels into the pot at a time. Cook on each side for one minute and place back onto parchment paper and pan, turning them with a slotted spoon. Sprinkle your choice of topping like an everything bagel seasoning or even cinnamon and sugar. Bake for 25 to 30 minutes. Let cool and enjoy!

January 1, 2022

Slow Cooker Lentil Soup

Occasionally my website deletes some of my recipes. This was one of them. So I am sharing again.

I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden. This vegetarian soup is hearty and filling. Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard. Cook on low for 6-8 hours or high for 4-5 hours. Add the Swiss chard at the very end just before serving and stir to heat through. Add salt and pepper to taste. Serve with warm homemade bread and green salad.

January 1, 2022

Gluten Free Chocolate Waffles

These are the perfect Valentines or Birthday Breakfast! My kids beg for them! Serve with fresh fruit and real maple syrup. Makes 4-6 round waffles.

Recipe

2 cups almond flour

2 cups tapioca flour

1/4 cup organic cacao or cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup applesauce

4 eggs

1/2 cup almond or coconut milk, more if you want the batter thinner

3 tablespoons maple syrup

1 teaspoon vanilla

Mix the dry ingredients together first then add the rest. Cook according to your waffle iron instructions. Serve with maple syrup and fresh fruit.

January 1, 2022

Paleo Granola

Since I’ve moved away from gluten for the most part I have tried many new recipes. This paleo granola recipe is really good and can be eaten on anything that needs a sweet crunch. Use it as a topping for muffins, on top of yogurt or coconut ice cream.

Recipe

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 tablespoon vanilla

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 cups chopped almonds

2 cups chopped pecans

2 cups unsweetened coconut flakes

1/2 cup sunflower seeds

1 cup dried cranberries or raisins

Mix all ingredients together in a large bowl minus the raisins. Place on a greased rimmed cookie sheet. Bake at 325 degrees for 25 – 35 minutes, rotating the sheet half way through. Store in gallon size freezer bag for up to 2 weeks in the pantry.