Deviled Eggs

Hard boil a batch of eggs for Deviled Eggs.  Larger batches are better... since they are addicting.


1) Hard boil eggs and refrigerate/cool

2) Peel eggs, cut in half.  Separate yolks.


3) Mix egg yolks with a deviled Egg sauce.



The concept is to add 30% volume of sauce to the egg with the mayonnaise sauce.
Normally the sauce is mostly a good quality real mayonaise. (Not olive oil stuff or whipped alternative)  You can substitute out up to 1/3 of the mayonaise with non-fat greek yogurt, but not more.


Mix egg yolk sauce with the egg yolks.  Adjust to taste.

MAKING the Deviled Egg Sauce

1) Mayonnaise (or Mayonnaise & Yogurt).  Add enough to add about 30% to the egg yolk volume

2) light sprinkle red wine vinegar

3) a generous squirt of mustard

4) salt & pepper

5) lots of grated Parmesan cheese

6) celery seed

7) garlic powder & onion powder

8) sprinkling of paprika





Put egg yolk mixed with sauce into egg white halves.  Top with paprika.
Refrigerate for half hour.

peanut butter cookies v2

Ingredients:

Group 1
2 cups peanut butter (1 jar)
1 cups white sugar or substitute
   (Honey, powder Stevie combo)
1 cup brown sugar (or brown/coconut sugar combo)
4 eggs
4 TBS melted butter
Pinch salt

Group 2
1.5 cups gluten free pancake mix

Preheat oven 375
Blend eggs.
Blend rest of group 1 together with eggs.
Blend in group 2.

Roll into balls and put on cookie sheet.
Press down with fork to desired thickness.

Bake for 9-14 minutes depending on the thickness.
Cookies should be slightly browned and cracked.

Carole's Chocolate Pudding

This is a tasty dark-chocolate pudding.  A rather healthy version but you wont know it to taste it.

INGREDIENTS:

• 3 cups high quality coco powder
• 4 cups almond milk
• 2 tbs corn starch
• 1 hefty shot MCT oil
• 1 1/2 cup sugar substitute (1 cup powdered stevia and 1/2 cup zyletol)
• 1 cup chocolate chips
• 1/4 cup tapioca flour
• 1 tbs vanilla
• 2-3 dashes salt

Optional: 1-2 eggs

INSTRUCTIONS:

1. Blend all ingredients in blender til smooth
2. Pour into large sauce pan over medium heat until it thickens a lot (about 5 min)
3. Pour into small cups
4. Cover with plastic wrap right away and put in refrigerator for a couple hours.

Favorite Recipe Links

Cashew Mayonaise
http://detoxinista.com/2013/05/spicy-cashew-mayo-raw-vegan/

....

Paleo Peanut Butter (nut butter) Chocolate Chip Cookies

This recipe is adapted from http://detoxinista.com/2012/02/flourless-peanut-butter-chip-cookies/
(A very excellent version to start from.)

Overall, I love this recipe... I basically added some almond flour to thicken it up somewhat, and used my personal blend of nut butter (home made from seeds and nuts) to suit my personal preferences.  It fluffed up better.

Ingredients:

1 cup creamy peanut butter (in my case - my nut butter blend of almonds, pecans, cashews and sunflower seeds)
1/3 cup honey
1 egg (fresh from my chickens)
1/2 teaspoon baking soda
1/2 teaspoon sea salt

3 TBS Almond flour

2 TBS Grass Fed Butter

1/2 cup chocolate chips (ghirardelli 60% chocolate)

Directions:

Preheat  oven to 350F. 

In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms.  

Add in the almond flour to make less gooey.  

Cut in the butter with a couple butter knives.  Its ok to have tiny chunks in the batter.  Not quite as paleo friendly... but it makes them rise much better. (If you are strict paleo, you can skip the butter.)

Spread cookie sheet with a thin coat of cooking oil (grape seed oil if you can). Using a tablespoon, make round cookies in a cookie sheet are about 1/4 in thick and 1.5 inches in diameter.

Then add in the chocolate chips. 5 per cookie.  Push into the cookie, leaving part visible.

BAKE 10-12 minutes at 350F.  Should be browning on top some.

Cool for a couple minutes in cookie sheet before transferring to cooling rack.

Papas Chicken Curry

This works with chicken... or lamb... or shrimp.   It depends on what you have available.


INGREDIENTS:

• 2 small onions (sweet yellow)
• One package basil (about a big handful)
• One can coconut milk
• 3-4 teaspoons curry paste (red, yellow or whatever)
• 1-2 handfuls whole string beans - fresh or frozen
• 3-4 cloves garlic
• 1 sprig rosemary
• 1/2 bell pepper
• Meat (chicken, lamb, or shrimp - enough for 3-4 people)
• 1-2 tablespoons chicken better-than-bullion 

SEASONINGS:

• Black pepper (1/2 tsp)
• 3 Bay Leaves
• Garlic powder (1/2 - 2 tsp - depends on your taste)
• cardamom (1/2 - 1 tsp)
• tumeric (1/2 - 1 tsp)
• crushed red pepper (1/2 tsp)

Cook the meat in separate fry pan - with the seasoning on it.  Set aside.  EXCEPTION: Shrimp - put in raw for last 4-5 minutes of cooking the whole dish... just til it turns pink.

Slice and cook the bell pepper, the onions, the sprig of rosemary, and the Bay Leaves in a fry-pan (with olive or grapeseed oil) for about 7-10 minutes - til the onions are really soft and somewhat caramelized.  Use a garlic press to mince the garlic and add to the pan.

Turn heat down to medium-low.  Add in can coconut milk, curry paste, and string beans.  Simmer for 5 minutes.  Add water and seasonings.  Adjust seasoning to taste.

Add in meat and basil leaves.  Simmer for a few minutes.

Remove bay leaves, and stem for rosemary sprig.  (Many of the rosemary leaves will have fallen off.) Then serve.

Ideally - serve over RICE or over Rice Noodles.  

Grandma Kirsch 's Carrot Cake

This is a very tasty recipe passed down from my Great-Grandma Kirsch.  I know you will love it.  This is much healthier than the box cakes... and is VERY moist.  


CAKE:
3 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 cup salad oil
2 cups sugar
2 cups finally grated carrots
3 eggs
1 tsp vanilla
1 # 2 can crushed (drained) pineapple (I used 20 oz  can and it turned out)
1 cup broken walnuts

Mix, bake at 350 for 1 1/4 hours


TOPPING: ORANGE SAUCE TOPPING:
1 (6 oz) frozen orange juice concentrate
1 cup sugar

Bring to a boil and pour over hot cake,
      Let it stand 3 hours - overnight


[picture will come later... once I get to make one for me]