Steak Marinade

Anyone that knows my daughter knows that she is a carnivore. She could eat steak almost everyday. Don’t get me wrong she likes chicken and pork (especially in the form of bacon) and she has always loved vegetables. I have never complained about her eating habits – any child who asks me to make asparagus or brussel spouts is golden in my eyes. Anyway, she wanted steak for dinner the other day so we whipped up a quick marinade for it. We do this all the time and never make the same one twice – she likes to experiment in the kitchen too! That’s one of many reasons that I believe she will follow her culinary dreams to become a wonderful chef!

What we used: 3 cloves fresh garlic, crushed
minced onion, dried but fresh would be good too
rosemary
thyme
oregano
salt and pepper
1/4 cup red wine vinegar
1/2 cup olive oil

I put all the spices into a jar and then added the vinegar and oil. Put the lid on the jar and shook it for a minute. Pour over meat and let sit for at least 20 minutes. Abbi then cooked the meat in a skillet on the stove. It was very tender and the flavor was out of this world! We have also used this type of marinade on red potatoes and then roast them in the oven. Also very tasty!!

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I’m sure you noticed that I didn’t put the amount of each spice. That’s because I didn’t measure it – I just added pinches of everything until we liked the smell of it. So experiment with spices that you and your family enjoy. Honestly I never would have thought to put rosemary in it – that was Abbi’s idea and I loved it!! So you never know what wonderful things you may come up with!!

 

Until next time . . . keep having FUN in the kitchen!!

Easy Watermelon

Ok so we all see stuff on Pinterest that looks so cool but then when we try them we are sadly disappointed. Well this one is actually really cool and easy to do!

I bought at watermelon the other day but I really hate how messy it is to eat – you know dripping all over and running down your face. Yes totally cool when you’re like 8 years old but I’ve kind of outgrown that at my age.

Cut the melon in half, lay flat side down cut into slices about an inch and a half, then cut the same way going the other way.

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So easy and fun to eat!!

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My watermelon loving daughter – who just became a senior! I am one proud momma!!

Until next time . . . keep having FUN in the kitchen!!

Almond Flour Scones

So as promised in yesterday’s post here is the recipe for scones using the almond flour I showed you yesterday. They remind me a huge chocolate chip cookie!! So those of you who don’t get them on a regular basis because of food intolerances these are wonderful!!

What you’ll need: 2 1/2 cups almond flour

                             1/2 tsp salt

                              1tsp baking soda

                              1/4 cup unsweetened shredded coconut

                               2/3 – 3/4 cup mini chocolate chips (can use dairy free if needed)

                               2 large eggs, slightly beaten

                               1/4 cup honey

Preheat oven to 350°. Line a baking sheet with parchment paper.

In large bowl mix together the first five ingredients.

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Add the beaten egg and the honey. Stir until combined

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Place dough on cutting board and pat into a circle about 1/2″ thick

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Cut circle into eighths. Use spatula to transfer to lined sheet leaving space between them. You may have to reshape some.

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Bake 12 minutes or until golden brown on top.

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Cool on sheet for 5 – 10 minutes and serve warm.

Until next time…keep having FUN in the Kitchen!!

DIY Almond Flour

I absolutely love nuts – all kinds! In the shell, out of the shell, whole, pieces, raw or roasted – it really does not matter! They are a staple in my house. I have been wanting to get back to a gluten free diet and I’ve been reading a lot about nut flours. I realized very quickly that they are pricey – so I started scanning Pinterest for do it yourself flour. Most of them called for blanched nuts. You can buy them blanched (boiled just long enough to get the skin off) or you can blanche them at home. Which is what I do (I like them that way for snacking). So here I will be showing how I blanche them and then how to make almond flour.

What you’ll need: raw almonds
boiling water

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Bring water to boil and remove from heat. Add almonds. Let soak for about 3 minutes. Drain water and put almonds in a bowl. At this point I get comfy on the couch with my bowl of hot almonds and something to put the skins in. You will notice that the skins have started to separate from the nut and look wrinkled. Hold the nut between your thumb and fore finger and just squeeze lightly and the nut will pop right out. It’s fun for the whole family!! Just don’t aim them at each other – you really could hurt someone!! When the batch is “unskinned” lay them on some paper towels to dry. I let mine dry for 2 days before making the flour but they are good for snacking right away!

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Almond Flour

What you’ll need: blanched almonds
food processor

Put blanched almonds in the food processor bowl and process on high for about 5 minutes or a fairly fine consistency. Almond flour will not be as fine as other flours – it will be a little course. This batch made about 3 cups of flour (would have been more but I kept eating them while they were drying!!)

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Tomorrow I will be posting a recipe using this wonderful flour – so come back and check it out!

Until next time keep having FUN in the kitchen!!

Infused Water

I’d like to start by telling everyone that I’m sorry that I haven’t posted anything new in such a long time. Personal and health issues have been a huge distraction for me recently. I’m glad to say that I’m getting a handle on both. During my crisis of the last couple of weeks I have chosen to attempt a healthier lifestyle. The first change I’ve made is to cut sugary, chemical filled soda out of my diet. The caffeine withdraw headaches have been kept at bay by the cup (or two) of black coffee I drink at work. Instead of drinking boring water all the time I have started making infused waters. I know, I know … seems like a lot of work and it’s still just water! That’s what I’d been thinking too! But I found that I really love it!! And the combinations are endless!! A lot of people claim that they help you loose weight or slim the belly – not really sure about that but I am down 5 pounds! Not sure if it’s the infused water or the stress I’ve been under but it feels good!

Like I said the combinations are endless so use what you like or try something different. These are just a couple of the ones that I made that I’ve liked.
What I used: cucumber sliced
lemon sliced
mint
water
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You can use either a pitcher, a large jar, or individual bottles. Put fruit into container and then add water. Store in fridge (or at room temp if preferred).

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I also made one with all citrus: lemon, orange and grapefruit (I added apple cider vinegar to one bottle was told it helps asthma – it wasn’t too bad!)

Have fun and experiment!! My next one is going to have Basil in it – I’ll let you know how I like it!! And would love to hear about what you try!

Until next time … keep having FUN in the kitchen!!

Garlic Roasted Brussel Sprouts

Ok so sometimes following the recipe the way it is actually written is the best thing to do! I remade the dish that I wouldn’t post last week because the way I had tweeked it didn’t work out well!! So here is the original recipe.

What you’ll need: 1 lb brussel sprouts

                                 4 good sized garlic cloves

                                 1/4 cup olive oil

Rinse brussel sprouts then trim the stems off and remove the couple of outer leafs. Cut in half. Place CUT side down on a baking sheet with a raised lip.

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Remove the peel from the garlic cloves (I use the side of a large knife and press it on the clove – peel comes right off) then chop into large pieces. Sprinkle garlic pieces and drizzle olive oil on brussel sprouts.

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Bake at 375° for 20 – 25 minutes. Serve while hot (I removed garlic pieces).

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ENJOY!!

Sauted Zucchini

I’ve always ate zucchini but as I get older I realize that I really LIKE it! So I’ve been looking for more ways to incorporate it into our meals. Here is my newest favorite way to prepare it!

What you’ll need: 4 medium zucchini

                            1 Tbls olive oil (next time I make this I’m going to use coconut oil just to see)

                             1/4 tsp red pepper flakes

                             1/4 cup parmesan cheese

                             a little salt and pepper

Rinse zucchini and cut the ends off. Lay on cutting board – using a vegetable peeler “shave” strips of zucchini until its hard to do. Turn zucchini 1/4 around and continue shaving. Just keep turning until it’s done.

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Heat oil in a large skillet. When hot add zucchini strips – sauté stirring gently (I used tongs) until softened and have turned bright green,  7 – 10 minutes. Season with salt, pepper and red pepper flakes, to taste.

Using tongs, remove from skillet and place in serving bowls and sprinkle with 1 Tbls cheese before eating.

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So the recipe calls for Parmesan cheese but when I started to prepare the ingredients I realized that I didn’t have any. I’m sure this will be wonderful with the Parmesan but in today’s version I used just a sprinkle of Colby. It was good but am looking forward to making it with Parmesan!!

Enjoy!