Kimberon Monday, November 24, 2014
4 C diced roasted chicken, about a 3-5 lb roasted whole chicken (pick one up at the grocery store) 1 apple, diced 1 1/2 t dried tarragon 1 T dried or 2 T fresh parsley 1 C mayonnaise juice of 1 lime 1 t Dijon mustard salt, to taste pepper, to taste
Mix all ingredients together. Refrigerate until ready to serve.
Kimberon Monday, November 3, 2014
Spray an 8x8 glass baking dish with nonstick spray. I like using Trader Joe's coconut oil nonstick spray. Set aside.
In a large saucepan, mix:
1/2 C prickly pear puree (see below)
1 1/2 C natural/NSA applesauce (or puree your own apples)
In a small bowl, whisk until well mixed:
2 t powdered pectin
1/2 C sugar
Add to saucepan.
Clip a candy thermometer to the side of your saucepan. Bring to boil.
2 C sugar
Bring to boil and whisk constantly until it reaches 225°. This takes around 5 minutes.
Remove saucepan from heat immediately.
Your hands and arms are hating you now so shake them out.
Pour the mixture quickly into your prepared glass dish. Set aside.
After 1 hour, sprinkle some sugar on top.
Allow to dry at least 12 hours. I let it sit overnight.
Have a small bowl full of sugar ready. Cut with a sharp paring knife into the size of square you want. You'll get approx 60-200 squares depending on the size you cut them. Dredge each square into the sugar coating all sides. Place on parchment paper and dry at least 6 hours if not overnight again. Store covered, unrefrigerated for 2 (maybe more) weeks.
Now wash your hands and get a hand sugar scrub as a bonus.
For Prickly Pear puree:
Make sure these are very ripe. Scrape off thorns of the prickly pears with a sharp knife (a lot of stores & farmers markets already do this step for you). Cut off the ends of the fruit. Make a lengthwise slit through the skin and peel the skin off or cut it very closely to the skin. Discard skin. Peel the outer layer of fruit. This is the part you want. Deseed by taking the "ball" of seeds out. You can eat this like you would pomegranates but it's not good for candy. Puree the fruit in a food processor. It will take approx 3-4 prickly pears for a 1/2 C puree.
Kimberon Tuesday, October 21, 2014
Buy PLASTIC test tubes online or from a medical supply store along with corks or other stoppers. I bought mine on Ebay. Make sure they're at least 15mm x 100mm so that you can fill them with jelly beans, skittles, lemon heads, M&M's or other. Feel free to label them, if desired.
Kimberon Wednesday, September 24, 2014
I had an online Norwex party with my friend Christy and I knew I wanted to have an extra Enviro Cloth for my son's teacher because they clean white boards with water only. Just damp the cloth, ring out and wipe the white board. NO CHEMICALS! This even works with those fake white boards and caked on, old, dried dry erase marker and removes those streaks that most chemicals leave behind. Just hang to dry. Yep, that's it. No streaks. No chemicals. Just wipe and write.
Kimberon Thursday, August 14, 2014
2 1/2 C rolled oats
1 t baking powder
1/2 t salt
1 t cinnamon
2 T melted butter
2 C milk
1/4 C brown sugar
2 C chopped fresh or frozen fruit (I chose apples)
1/4 C dried fruit, nuts or chocolate chips (optional)
Makes approx 18 muffins.
Preheat oven 375°. Place liners in muffin tins and spray with
vegetable or coconut oil. Mix all ingredients together. Evenly
distribute mixture into lined muffin tins. Bake for 25-35 minutes
or until golden brown. Allow to cool for 5 minutes before serving.
The refrigerate and freeze great, but cool completely before freezing.
Kimberon Wednesday, August 13, 2014
Canaan calls these handprint pies which I adore.
Great grandparents gifts for Christmas or other, especially for those gardeners in your family.
What you'll need:
A vessel (bowl, pan, pie plate, tupperware container, box, plastic plant saucer, even sand, etc.)
vegetable oil spray
Concrete mix Quikrete
popsicle stick, toothpick, pencil or other tool
glass pieces, broken glass or pottery, mosaic tiles, etc. (optional)
Prepare your vessel by spraying it with vegetable oil spray. Optional: arrange glass, tile or pottery in bottom of vessel. Mix your Quikrete with water according to the instructions. I did about a gallon at a time. Mix well. Should look like thick pancake batter. Pour into vessel. Smooth out and tap vessel on a flat surface to remove air bubbles. Let sit 30 - 45 minutes. Imprint hands and/or feet. Use some sort of tool to write names, date, scripture, etc. (optional). Let sit 24 hours undisturbed before removing from vessel.
Zest from 3 medium oranges (about 9 T)
3 medium oranges, seeded, peeled and food processor chopped
6 C unpeeled, pitted and chopped peaches
1 large can crushed pineapple
1 lb jar maraschino cherries, drained and chopped
Juice of 3 large limes
1 1/2 lb sugar
1 t sea salt
1 1/2 t ginger
3/4 t mace
1 C light rum
Yields approx 6 pints
Combine all ingredients except the rum in a large pot. Cook at a rapid boil stirring frequently to prevent burning until almost to jellying point. Remove from heat. Stir in rum. Pour into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. OR can be in a tupperware container for up to 2 weeks and also freezes well.
about 4 lbs chopped, pitted plums
2 C golden raisins
2 large oranges, seeded, peeled and food processor chopped
Zest from 2 large oranges (about 1/2-3/4 C)
6 C sugar
2 C chopped pecans
Yields approx 5 pints
Combine all ingredients in large pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to jellying point, about 15-20 minutes. Stir frequently to prevent sticking. Pour into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. OR can be in a tupperware container for up to 2 weeks and also freezes well.
My dear friend Shannon sent me a wonderful recipe from Coconut Mama. But I needed to make it less Paleo and more lower carb.
1 C Lilly's stevia sweetened chocolate chips
3/4 C coconut oil
1/2 t unsweetened vanilla
1/4 C more or less powdered stevia
In a microwave safe bowl, melt chocolate chips in microwave for 1 minute. Stir. Remove and place approx 1.5-2 T melted chocolate into paper lined muffin tins. Place in refrigerator for 10 minutes.
Place coconut oil in a clean microwave safe bowl and microwave for about a minute to melt it. Stir in vanilla and stevia. Pour about 1.5-2 T of coconut mixture over the chocolate. Refrigerate 15-30 minutes.
Still in the paper muffin cups, stack and place in ziploc bag. Freeze until ready to eat.
This is the type of meal I cook for my family that I wish I wasn't gluten free. Sigh...
3 chicken breasts, cut in half lengthwise
6 slices Swiss cheese
3-6 thick slices ham (had ours cut at the deli at size 5)
3 T cornstarch
1 t paprika
6 T butter
1/2 C dry white wine
1 t chicken bouillon granules
1 T cornstarch
1 C whole milk
Pound each piece of chicken. For each piece of chicken, place a slice of cheese and a slice of ham. Roll up it up and secure it with a toothpick. Mix flour and paprika in a small bowl. Coat the chicken roll ups. Heat butter in large skillet over medium high heat. Cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until chicken is no longer pink. Remove toothpicks and transfer chicken to platter. Whisk cornstarch into the juices in skillet. Slowly whisk in the milk.
Cook over medium heat, stirring constantly until thickened. Pour over
Poke a popsicle stick, fork, spoon, chopsticks, or other directly through the yogurt cup seal. Place in the freezer. When frozen, peel back seal, run yogurt cup under hot water for a few seconds. Remove cup and serve.
My kids particularly like the fruit at the bottom yogurt.
Artichokes - November to June
Asparagus - March to November
Lima Beans - July to October
Green Beans - April to October
Beets - June to September
Broccoli - November to June
Brussel Sprouts - September to April
Cabbage - all year
Carrots - all year
Cauliflower - June to December
Celery - all year
Green Chili - August to September
Corn - July to September
Cucumbers - October - February
Eggplant - August to September
Greens - Vary
(kale, mustard, spinach, turnip, collards, chard, beet, etc.)
Kohlrabi - July to September
Lettuce - all year
Mushrooms - all year
Okra - August to October
Onions - all year
Green onions - December to August
Leeks - all year
Garlic - all year
Chives - all year
Shallots - all year
Parsnips - September to May
Peas - all year
Green peppers - all year
Potatoes - all year
Sweet potatoes - July to April
Pumpkin - September to March
Radishes - all year
Endive, Escarole, Parsley, Romaine, Watercress - all year
Summer Squash - July to September
Fall/Winter Squash - September to March
Tomatoes - all year
Turnips - all year
Rutabaga - all year
Baldwin - November to April
Delicious - October to February
Duchess - July to October
Golden - October to January
Gravenstein - July to September
Grimes - October to January
Hubbardston - October to January
Jonathan - September to December
McIntosh - October to January
Northern Spy - October to March
Rhode Island Greening - October to March
Rome Beauty - November to May
Spitzenberg - October to February
Tompkins - November to February
Wagener - November to January
Winesap - November to June
Yellow Newton - January to May
Yellow Transparent - July to August
Apricots - May to August
Avocados - October to February
Bananas - all year
Berries - June to August
(blackberries, blueberries, boysenberries, dewberries, gooseberries, huckleberries, loganberries, raspberries, youngberries)
Cranberries - October to February
Strawberries - May to June
Cherries - May to August
Currants - June to July
Dates - August to December
Figs - June to August
Grapefruit - September to May (My grandfather always said they were the best in January)
Grapes - (western) June to December, (eastern) September to October
Kumquats - December to January
Lemons - all year
Limes - June to August
Watermelon - May to October
Cantaloupe - April to October
Honey Dew - June to July
Oranges - all year
Tangerines - November to May
Nectarines - May to October
Peaches - May to October
Bartlett - July to October
Bosc - September to January
Comice - October to February
Anjou - October to April
Nelis - January to June
Persimmons - October to February
Pineapples - March to June
Plums - May to November
Pomegranites - September to November
Quinces - September to November
Rhubarb - May to August
Kimberon Sunday, May 18, 2014
Living in New Mexico, I've heard of several recipes for Tumbleweed Soup for years. I slightly changed my grandmother's recipe that she'd found in an old New Mexican Native American Indian cookbook for what I had.
2 C tender new shoots from Spring tumbleweeds, washed well
Barely cover with water. Boil for 15 minutes. Then puree in blender.
Add more water.
Then add & cook with tumbleweeds for 20 minutes:
2 medium potatoes, diced
1 medium sweet potato, diced
1 onion, diced
3 cloves minced garlic
3 carrots, diced
1 apple, diced
1 C diced cabbage
1 large tomato, diced
1/2 C green chili
Add and cook another 10-15 minutes:
1 C salsa
1 C cooked beans
1/2 C nopalitas
1 C hominy
Top with shredded cheddar cheese and juice of lime.
Serve with corn chips, corn tortillas, cornbread or tortilla chips.
Day 18 of Pantry/Freezer Challenge:
Making something for potluck after church means making something the night before or getting up early. I chose to get up early. I also knew I was going to make a chicken pot pie but the more I thought about dirtying up so many dishes exhausted me, so this is what I came up with.
1 sheet puff pastry sheet, thawed
1/3 C butter
1 frozen bag peas & carrots
1 chopped onion
1/3 C flour
3 frozen or thawed chicken breasts OR 7 tenders OR 7 thighs or a combo
3 1/4 C chicken stock/broth (saved from boiling chicken)
1 T dijon mustard
1 t dried thyme
1/2 t pepper
3 T dried parsley
Preheat oven 400°.
Boil chicken in a stock pot. Save water/broth for later. Cube chicken and set aside.
In a Dutch oven or heavy stock pot, melt butter over medium heat. Add onion, peas, carrots. Cook 5 minutes or until tender. Add chicken and flour. Cook about 3 minutes or until the flour starts to brown. Slowly stir in broth and heat to a boil. Cook and stir until it thickens. Stir in mustard, thyme, pepper and parsley. Remove from heat.
Unfold puff pastry sheet on a lightly floured surface. Cut pastry sheet crosswise into thick strips. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry.
Kimberon Wednesday, May 14, 2014
Day 14 of our Freezer/Pantry Challenge and I was just throwing things together to make a nice but easy dish for my family. I definitely didn't expect that everyone wanted seconds and thirds. I'm very happy I made a little extra since that's what the 2 year old and 5 year old asked for lunch today.
4 boneless skinless chicken breast OR 8 tenders
1/2 C flour
1/4 C butter
2 T minced garlic
1 C apple juice
2 T lemon juice
1/2 t pepper
Coat chicken with flour. Melt butter in large skillet over medium heat. Add chicken and garlic. Cook approx 8 minutes on both sides turning once. Remove from skillet and keep warm. Add apple juice, lemon juice and pepper to skillet. Stir and scrape bottom to loosen particles from bottom of skillet. Bring to boil and cook 10 minutes until reduced to about half a cup. Pour over chicken and serve immediately.
Kimberon Friday, May 9, 2014
Day 9 of our pantry/freezer challenge. This is actually getting my creative juices flowing. I'm shocked I'm saying this but it's actually fun.
1 can refrigerated Pillsbury GRANDS biscuits
3-6 bacon slices, chopped
Spray George Foreman Grill with non stick spray; heat. Meanwhile cook the bacon, drain grease except for 1-2 T. Leave bacon in pan. Add eggs. Cook until done. Set aside.
Separate dough pieces, 8 in all. Cut a slit in one side of each biscuit, forming a pocket. It was easier for me to have the biscuit on the cutting board and to slice it then. Spoon in approx 1 T egg/bacon mixture into each biscuit. If desired, add cheese. Press edges of biscuit to seal.
Place one biscuit at a time in the grill. Close lid. Cook 3 minutes. Remove to a plate. Repeat.
My family loved them just the way they were but you could dip them in cheese sauce, gravy, honey or syrup.
Kimberon Tuesday, May 6, 2014
Last year I kept a list on PAPER of everything that was in the freezer. This year I'm getting smarter about it. Write with a dry erase marker directly on the freezer/refrigerator doors. YES, even on stainless steel! That way it's truly easy to mark off what you use or add to it.
TIP: If you have more than one freezer & so that you know exactly what you have in one look, use one freezer/fridge like I did to mark exactly what's in each, instead of writing on both freezers.
Kimberon Saturday, April 19, 2014
BLONDE GINGERBREAD COOKIES
3 C flour
1 1/2 t baking powder
3/4 t baking soda
1/4 t salt
1 T ginger
1 3/4 t cinnamon
1/4 t cloves
3/4 C brown sugar
1 large egg
1/2 C light Karo syrup
2 t vanilla
In a mixer, mix dry ingredients. Incorporate butter. Add sugar and egg. Then vanilla and Karo. If too "sandy", add more Karo, 1 T at a time until dough forms. Use sprinkled flour to help form cookies and prevent it sticking to your hands.
Using a Pampered Chef or other cookie mold, press the dough into a floured mold, only one mold at a time. Do not oil the mold as the dough will stick to it. As you quickly turn it over with your hand underneath to catch the molded cookie, then carefully place on a parchment lined cookie sheet, 1.5" apart. Bake in preheated oven of 375 degrees for around 10 minutes.
You can make this ahead of time for easy use.
Combine 3 egg whites, at room temperature, 1 lb powdered sugar, 1 t vanilla and 1/2 t cream of tartar. Beat with mixer for 7 to 12 minutes or until frosting has very stiff peaks. Keep frosting covered with damp cloth at all times to prevent crust from forming. Makes about 3 cups.
Use this frosting as glue to make house or other structure.
2 C almond meal/flour (I buy mine at Trader Joe's - 2 lbs for $5)
1/2 t sea salt
2 T coconut oil
Pulse all ingredients in a food processor until it becomes a ball. Press into 9" tart pan or pie plate using wet fingers. For unbaked pies, bake at 400 degrees for 8-10 minutes or until slightly golden. Fill with filling and continue with your own recipe. For baked pies, fill will filling and bake to recipes directions.
This is a homage to my sister Kenzie because of her obsession with anything salad & my mother-in-law Latayne because of her love for Vietnamese cuisine.
The other day I was watching The Chew while working out on the elliptical at the gym. Yes, I know what you're thinking, why is she watching a show about eating and cooking while trying to get rid of that butt she has from all that food she eats and cooks. But I love cooking shows. Anyway, someone on The Chew mentioned something about making Banh Mi's and I thought "Hey I could totally come up with my own sugar free, gluten free version of a Banh Mi." And so it began.
I served this salad a la carte but you could put it together before serving if you'd prefer.
In a saucepan: 1 C rice vinegar or apple cider vinegar, 1/2 C water, 1/2 C sugar or stevia. Bring to boil over medium heat. Cook 1 minute to dissolve sugar. Set aside and cool. Meanwhile using a mandolin, slice 2 peeled carrots, 4-6 radishes, 1/2 onion & 2 cucumbers into a bowl. You can also use a knife to cut very thinly or grater. Pour liquid over vegetables and store in refrigerator for at least 30 minutes to marinate and crisp up.
Now you could spend hours roasting a chicken or you could just buy a roasted chicken from your local grocery store. De-bone & remove skin. Shred or cube chicken. Place in a bowl and set aside or in refrigerator until ready to serve.
Cilantro Lime Dressing
In a blender or food processor, blend until smooth: 1/4 C Mayo (I use no sugar added mayo from Whole Foods), juice of 1 lime & 1-2 T fresh cilantro. Place in a bowl and put in refrigerator until ready to serve.
Serve spinach or lettuce with chicken, dressing, marinated vegetables, fresh slice jalapenos, fresh mint or basil leaves.
To add as a side or for those that aren't crazy about salads and would rather have a banh mi sandwich, you can always slice a fresh French baguette, place it under the broiler to toast.
Most of us either don't have a choice sometimes to leave our children with someone trustworthy or choose to take our children everywhere with us. Whatever the case, when going to the doctor's office, it can be daunting with your children with those wait times. Today was not exception. Two hours, yes, two hours was our total time in my doctor's office this morning. If I hadn't have brought colors, I might have lost it. I allowed my children to draw on the paper lined patient table in our room while we were waiting. I came up with little games like draw a square. Now draw a triangle on top of the square. Now a small rectangle at the bottom of the square, etc. Then they had to guess what it was. (a house) It was so much time waiting, I taught my 4 year old how to solve addition problems using dots + dots = answer then onto numbers. We made the best of it and had a great time together. So next time you are taking your children to the doctor's office, bring some colors.
Being obsessed thinking about wanting to eat a whole pint of non-Paleo Strawberry Romanoff, I had to come up with some sort of solution to satisfy my craving and not fall off the wagon. So the rum is not Paleo, but if it doesn't bother you, then live a little.
In a food processor or blender, blend well:
1 can full fat coconut milk, chilled
1/4 C coconut sugar
1/4 C powdered stevia
1/2 t cinnamon
2 dashes nutmeg
1/2 t - 1 T dark rum, depending on how much you like
Mix well and freeze. Scoop out and serve alone or with strawberries, bananas, blueberries, etc.
I remember my mother and aunt making this when I was a kid and not sharing. Now I understand why! Ryan & I will barely share with our kids either. It's TOO good! Such selfishness. HA! So my mother told me it would serve 10-15 people. That's if people are being nice. Just saying. It's so good, you'll want to be selfish and lick the bowl clean.
1 pt sour cream
1 C brown sugar
1/2 t cinnamon
2 dashes nutmeg
1 T dark rum
Mix well and chill. Serve with strawberries, bananas, blueberries, etc.
Kimberon Tuesday, February 18, 2014
Preheat oven to 350°. Using coconut oil, grease loaf pan. Beat 2 T melted coconut oil with 4 eggs, 3 T honey, 1 t vanilla & 1/2 t apple cider vinegar. Sift in 1/2 C coconut flour, 1/4 C almond flour, 1 t baking soda & 1/2 t sea salt. Mix well. Add in 1/2 C coconut or almond milk and 3 large mashed bananas. Mix well. Fold in 1/2 C fresh blueberries. Bake around 45-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes before removing from pan. Freezes great!
Kimberon Saturday, February 1, 2014
Over the last decade, I've been searching for the perfect pizza crust recipe.
About 6 months ago, I think I found it!
Mix and allow to sit for 5 or more minutes:
2 1/4 t yeast
1/2 t brown sugar
1 1/2 C warm water
1 t sea salt
2 T olive oil
3 1/2 C flour
Mix well and allow to rise 1 hour in a warm place. Add flour as needed and knead. Roll out and place on a peel, if desired. I use cornmeal. I use a seasoned pizza stone but you could bake it on a greased cookie sheet or go Chicago style and back in a baking pan or cast iron skillet.
For thick crust: allow to rise 15-30 minutes before baking.
For thin crust: divide dough in half and make 2 pizzas, rolled out thin.
Place toppings on top and bake in a preheated oven 425° for 15-20 minutes.
In a large skillet over medium heat, melt 3 T butter or ghee. When slightly browned, add 1 T thyme. Briefly remove from heat and add 1 1/2 lb peeled, cubed butternut squash. Place back on heat. Toss to coat. Bring the temperature up to medium high heat. Brown on several sides of butternut squash, takes around 5 minutes turning every 1 1/2 minutes. Turn heat to low and cover for 20 minutes. Serve.
Place 2 lbs chicken in shallow dish. In a bowl, mix 1/4 C olive oil, 1/4 C lemon juice, 2 T lime juice, 1 T minced garlic, 1 T coconut aminos or gluten free soy sauce, 1 T cumin & 2 t apple cider vinegar. Pour over chicken. Cover and marinate at least an hour. Preheat grill or skillet to medium heat. Without overcrowding, place chicken on grill, season with salt and pepper & cook through, turning occasionally, about 15 minutes total per batch.