As you would with Kombucha Tea, brew a batch using coffee instead.
FYI, your scoby will be stained a little darker from the coffee.
WHAT'S FOR DINNER? GREEN CHILI CHICKEN ENCHILADAS with AVOCADO CREAM SAUCE - gluten free
In a stock pot, bring 3 - 4 boneless, skinless chicken breasts to a boil. When cooked through, remove and shred. Set aside. Save the chicken broth for later.
In a saucepan on medium high heat, melt 2 T butter then whisk in 2 T cornstarch. Whisk in 2 C chicken broth (from boiling the chicken). Bring to boil then reduce to a simmer for 5 minutes. Whisk in 3/4 C sour cream, 1/2 t cumin, 1/2 t salt, 1/2 t garlic powder and 1/4 t pepper. Add the meat of 2 large avocados and the juice of one lime. Either use a hand blender or put into a blender and blend until smooth.
In a saucepan over medium high heat, heat 2 T oil. Saute 1 medium chopped onion and 2 green chilis, roasted and thinly sliced until cooked through. You can also use a can of green chilis.
You'll also need 8-10 warm corn tortillas & 3 C shredded cheese.
In each tortilla, add a little avocado cream sauce, shredded chicken, sauteed onion mixture and shredded cheese. Wrap carefully and pack tightly in a greased baking dish. When finished, top with half of what's left of the avocado cream sauce and the rest of the shredded cheese. Cook in a preheated oven of 375° for 20 minutes. Remove from oven and top with remaining avocado cream sauce and sour cream, if desired.
WHAT WE'RE COOKING? TEX MEX SPANISH QUINOA - gluten free
Just like you would Spanish rice, substitute quinoa instead.
Here's the link to my own "White Girl" Tex Mex Spanish Rice recipe.
WHAT'S FOR DESSERT? FLOURLESS CHOCOLATE COOKIES - gluten free
Whisk together:
3 C powdered sugar
2/3 C cocoa powder
1/4 t salt
Mix in one at a time, just until moistened to a brownie batter consistency:
2-4 large egg whites (it took me 3 lg egg whites)
1 t vanilla
Spoon or scoop onto a lightly greased piece of parchment paper that's on a baking sheet.
Bake at 350° for 14 minutes. Remove parchment paper with cookies still on them directly onto a cooling rack until completely cool. Peel paper away from cookies carefully.
WHAT WE'RE MAKING? KIDS HAND PRINTS GIFTS
I saw several times on Pinterest that you can take a permanent marker, write on a dollar store plate and bake it for 30 minutes and it would be permanent. Well, I tried it and it's just not true. It wipes off immediately. After some trial and error, I've found what does work though. Oil based paint pens. There are a couple of different brands. I found some at Hobby Lobby and at Joann's. Make sure they're non-toxic.
I traced my kids hands on cardstock then cut them out to use as stencils. Use the paint pens to mark on the dollar store bought dishes. Bake at 350° for 30 minutes directly on the rack. Turn off oven and let cool in oven. Remove and it should be permanent...mine are. Although I'd recommend gently hand washing still. When I ran it through the dishwasher, it came off in places.
For the mug, I traced the hands on both sides of the cup so that it kind of looks like they're holding the cup too.
You can also put the kids names on the bottom of the dish and the date or other note.
WHAT WE'RE MAKING WITH WASHI TAPE? HANGING PHOTOGRAPHS
Plenty of times I've seen washi tape on Pinterest but I didn't know what it was until I bought some on Pick Your Plum. Very simply it's very, very pretty masking tape that comes in all different colors and patterns.
Frames are expensive. So here's an idea that you can use a window, mirror or old window panel to display your photos and change them out whenever it suits your fancy. Great for kids room too.
Use photographs, designs, Bible scriptures, quotes, etc. I printed mine out on cardstock and cut them out so that it's easy and very inexpensive.
Just tear off some washi tape and stick your paper to the window panel or mirror. Since it's masking tape, it will come off easy with little to no residue when it comes time to change them out with something else.
Thank you to Carrie Tungate for our family photographs!!!
WHAT'S FOR DINNER? HOLIDAY WREATH CHICKEN & KALE SKILLET - gluten free
On medium high heat, pan sear 3 boneless, skinless chicken breasts seasoned with salt and pepper in 1 T olive oil for 7-9 minutes on each side until cooked through. Remove from pan and set aside.
In the same skillet, saute 1 small chopped onion & 1 clove minced garlic in a little more olive oil. When cooked through, add approx 3/4 lb baby kale (or regular kale, deveined). Stir then cover, stirring occasionally. When wilted, add 2 chopped tomatoes. Add chicken back to skillet. Cover and cook a few more minutes. Serve immediately.
WHAT WE'RE COOKING? OCTOBER HARVEST SWEET BUTTERNUT SQUASH CREAM SOUP - gluten free
2 lb peeled, cubed butternut squash
1/2 C heavy cream
1 T butter
1/3 C brown sugar
1/2 t or more cinnamon
1/4 t or more nutmeg
Put squash in stockpot and cover with water. Bring to a boil and boil until tender. Remove from heat. Drain water. Add heavy cream. Puree with a handheld blender or in a blender. Add butter, sugar, cinnamon and nutmeg. Puree again or stir to mix. Serve immediately.
WHAT WE'RE COOKING? SWEET AUTUMN ACORN SQUASH PUREE - gluten free
Wash an acorn squash and dry off. Cut in half and remove seeds.
Lay on a microwave safe plate.
Put 2 T unsalted butter into each cavity.
Then 2 T packed brown sugar into each of the cavities.
Microwave on high for 8-10 minutes.
When soft, remove from microwave and scoop out meat.
Puree or mash.
Serve immediately.
WHAT'S FOR DINNER? GLUTEN FREE FRIED CHICKEN STRIPS
3 skinless, boneless chicken breast, cut into strips
1/4 C brown rice flour
1/4 C white rice flour
1/2 t salt
1/4 t pepper
1/2 t garlic powder
1/2 t onion powder
2 eggs, beaten
oil
Heat on high 1" - 1 1/2" of oil in a deep skillet or stock pot.
When it's hot enough, you'll know by flicking some water off your fingers into it.
Turn the heat down to medium high heat.
Put eggs in one bowl and mix the flours, salt, pepper, garlic powder and onion powder in another bowl.
Dredge chicken strips through eggs then through the flour mixture.
Add gently to the heated oil.
Cook, covered for 7-10 minutes turning once or twice until browned on all sides.
Remove from oil and drain on paper towels. Serve immediately.
WHAT'S FOR DINNER? CROCK POT BEEF ENCHILADAS II - gluten free
Grease crock pot.
Saute 1 lb lean ground beef with 1 small chopped onion in 1 T oil. When cooked, stir in 1 15oz can drained Ranch Style beans, 1 10oz can drained Rotel, 1 t chili powder, 1/2 t salt, 1/2 t cumin, 1/4 t pepper and 1/4 t garlic powder. Remove from heat.
You'll need 2 or more C shredded colby jack or cheddar cheese & 8 corn tortillas.
Layer 2 corn tortillas
then some beef mixture
and then some cheese in the crock pot.
Repeat several times and end with cheese. Pour 1 15oz can red enchilada sauce or homemade enchilada sauce over.
Cook on low for 2 1/2 hours.
WHAT WE'RE COOKING? HOMEMADE RED ENCHILADA SAUCE - gluten free
Growing up in Texas and now living in New Mexico, I love me some enchiladas! Any kind. But the sauce usually makes the enchiladas. Without sauce, it's just a rolled soft taco. Yummy sauce makes yummy enchiladas.
yields about 3 1/2 Cups
Saute for 2 minutes:
2 T olive oil
3 cloves minced garlic
2 T finely grated onion
Whisk in:
1 T cornstarch
Add, bring to a gentle boil then reduce to a simmer for 20 minutes:
2 C tomato puree (just puree fresh tomatoes in a blender or food processor)
1 1/2 C water
1 T apple cider vinegar
3 T chili powder
1 t cumin
1 t paprika
1 t cocoa
1 t cayenne (optional)
1 t salt
1/4 t coriander
1/2 t oregano
1/2 t pepper
1/4 t cinnamon.
Use immediately, store in the refrigerator for up to a week or in the freezer for up to 6 months.
You could even can it!
WHAT'S FOR BREAKFAST? STRAIGHT UP BUCKWHEAT PANCAKES - gluten free
1 C buckwheat flour
1 t baking powder
2 T sugar
1/2 t salt
1 beaten egg
1 C milk
2 T melted butter
Mix together and cook like regular pancakes.
WHAT'S FOR DESSERT? BUTTERSCOTCH PUDDING - gluten free
Mix together in a saucepan:
1 C brown sugar
3/8 C cornstarch
1/2 t salt
Add:
2 beaten eggs
2 C milk
Cook on medium low heat, stirring constantly until thickened. Remove from heat.
Stir in:
1 t vanilla
1/4 C butter
WHAT'S FOR BREAKFAST? QUINOA PORRIDGE - gluten free
Bring 1 1/3 C water & 2/3 C quinoa to a boil in a small to medium saucepan. When it reaches a boil, cover tightly and reduce heat to simmer. Leave for 10 minutes then remove from heat and leave covered for another 10 minutes.
Add several tablespoons of milk along with 1 T butter for desired consistency.
Mix in desired toppings (brown sugar, stevia, agave, raisins, strawberries, blueberries, bananas, etc.).
WHAT'S FOR DESSERT? QUINOA FLOURLESS LAYERED CAKE WITH CHOCOLATE BUTTERCREAM ICING - gluten free
Preheat oven to 350 degrees. Grease 2 round 8" pans.
Bring 1 1/3 C water & 2/3 C quinoa to a boil in a small to medium saucepan. When it reaches a boil, cover tightly and reduce heat to simmer. Leave for 10 minutes then remove from heat and leave covered for another 10 minutes.
Put 1/3 C milk, 4 large eggs, 1 t vanilla & 3/4 C softened butter (OR to substitute butter, 3/4 C fruit or vegetable puree like applesauce or zucchini or pumpkin) in a blender or large food processor. Blend until smooth. Add quinoa. Blend until smooth. Add 1 1/2 C sugar or stevia, 1 1/2 t baking powder, 1/2 t baking soda and 1/2 t salt. Mix until smooth.
Divide and pour into the rounds. Bake for 40-45 minutes. Cool completely.
In the meantime, in a mixer or food processor, combine 1/4 C butter, 2 1/2 C powdered sugar, 2 T cocoa, 2 T milk and 1/2 t vanilla. Mix until smooth. Ice cooled cakes. Store in refrigerator for up to a week or in freezer for up to 6 months.
Divide and pour into the rounds. Bake for 40-45 minutes. Cool completely.
In the meantime, in a mixer or food processor, combine 1/4 C butter, 2 1/2 C powdered sugar, 2 T cocoa, 2 T milk and 1/2 t vanilla. Mix until smooth. Ice cooled cakes. Store in refrigerator for up to a week or in freezer for up to 6 months.
