WHAT WE'RE COOKING? SPINACH ARTICHOKE DIP - slow cooker method - gluten free low carb diabetic friendly

10 oz fresh baby spinach, chopped
14 oz canned artichoke hearts, chopped
1/2 C sour cream
1/2 C mayonnaise
1/2 C finely diced onion
1 clove minced garlic
1 C mozzarella cheese, shredded
1/4 C grated Parmesan cheese
1/4 t garlic salt
1/4 C milk
8 oz cream cheese, cubed
salt and pepper, to taste

Spray slow cooker with non stick spray. In a bowl, mix spinach, artichoke, sour cream, mayo, onion, garlic, mozzarella, Parmesan, garlic salt and milk. Add salt and pepper. Dump into your slow cooker. Place cubed cream cheese on top of mixture, spread out as evenly as you can. Cook on high for 2 - 2.5 hours or until cooked through and cream cheese is melted. Stir. Keep on warm setting until eaten. Serve with crackers, bread or vegetables.

WHAT WE'RE COOKING? BRUSSEL SPROUT SALAD with warm bacon dressing - Thanksgiving Christmas Gluten Free Low Carb Diabetic Friendly

Makes 4-6 servings

1 lb brussels sprouts, trimmed, thinly sliced with food processor, knife or Mandoline
6 slices bacon
1/2 C slivered almonds
1/2 C dried cranberries
1/3 C coarsely grated Parmesan
salt & pepper, to taste

2 T bacon grease from pan drippings
1 T olive oil
2 T fresh squeezed lemon juice
1 T Dijon mustard
2 T red wine vinegar
2 t maple syrup or a low carb syrup

Place shredded brussels sprouts in salad bowl. Toast almond in a dry pan over medium high heat until they're fragrant, about 2 minutes. Watch them carefully and stir frequently to prevent burning.

Cook bacon in a hot pan until very crispy. drain on paper towels. Cool. Pour bacon grease into a glass container, measure out 2 T grease and put in glass measuring cup. Add olive oil, lemon juice, mustard, vinegar and syrup. Whisk well.

Cop bacon into thin strips. Put dressing mixture into the same pan you cooked the bacon in and heat until it's bubbling. Pour over brussels sprouts and stir to combine. Gently stir in chopped bacon, toasted almonds, dried cranberries and Parmesan. Season with salt and pepper.

WHAT WE'RE COOKING? GARLIC HERB MUSHROOMS - slow cooker method - gluten free low carb diabetic friendly

24 oz mushrooms
4 cloves minced garlic
1/2 t dried basil
1/2 t dried oregano
1/4 t dried thyme
2 bay leaves
1 C GF vegetable broth
salt & pepper, to taste
1/4 C half and half
2 T unsalted butter
2 T chopped fresh parsley

Place mushrooms, garlic, basil, oregano, thyme, and bay leaves in a 3 qt slow cooker. Stir in vegetable broth, salt and pepper. Cover and cook on low for 3-4 hours or high for 1-2, or until browned and tender. Stir in half and half & butter during the last 15-20 minutes of cooking time. Serve immediately, garnished with parsley.

WHAT WE'RE COOKING? SWEET POTATO CASSEROLE - Thanksgiving Christmas Gluten free

40 oz or more canned Bruce cut yams, drained
1 1/2 C light corn syrup
1 1/2 C brown sugar
1/4 C unsalted butter, cubed
16 oz miniature marshmallows

Grease 1 qt baking dish. Heat oven to 350°. Place yams in large baking dish and pour light corn syrup then sprinkle brown sugar over. Dollop with butter. Mix well. Bake for 1 1/2 hours. Remove from oven and top with marshmallows. Bake for another 10 minutes or until marshmallows are lightly browned.

WHAT WE'RE COOKING? PEPPERONI CAPRESE BITES

On hors d'oeuvre sticks or toothpicks, skewer:

mini mozzarella balls

fresh basil leaves

pepperoni slices

small cherry tomatoes

In a small bowl, mix:

1/3 C olive oil

1 T Balsamic vinegar

1/4 t garlic powder

pinch sea salt

1/8 t pepper

Serve the sauce with the skewers.

WHAT WE'RE COOKING? ENGLISH PEA SOUP

3 1/2 C frozen peas
3 qt water
1/2 C sugar
1/4 C salt

Bring water to boiling. Add the rest of the ingredients. Cook 4-5 minutes.
Working quickly, drain water & place peas in a prepared ice bath for several minutes to retain color.
Drain well.

To the peas, add:
4 oz creme fraiche
zest of 1 lemon
1 T lemon juice
salt, to taste
Enough water to puree well, about 1/2 - 1 1/2 C

Blend very well and strain through sieve.

Serve warm or cold.

Drizzle with olive oil and/or crispy bacon crumbs before serving.

WHAT WE'RE COOKING? BLUEBERRY SOUP

1 pint fresh blueberries

6 oz plain Greek yogurt

1/2 C coconut milk

1/8 t cinnamon

2 T honey

Place all in a blender and blend until smooth. Strain through a sieve. Chill.

Serve with extra drops of coconut milk & mint leaves.

WHAT WE'RE WHIPPING UP? CHEATER'S CLOTTED CREAM

The whole It's-easy-just-leave-it-in-the-oven-at-180°-for-12-hours seems easy but my oven automatically turns itself off after 8. So there it sat for another 4 hours in the oven before I woke up. I'm going to a tea party today. I need something quick and I don't have time for the crock pot method. This is for you cheaters out there.

8 oz cream cheese, room temp
1/2 C sour cream, room temp
sugar, to taste

Beat it all with a hand mixer for several minutes.

Store in air tight container and keep refrigerated for up to one week.

WHAT WE'RE CANNING? FIG CONSERVE

2 lbs figs, roughly chopped
20 oz can crushed pineapple, juice & all
2 medium lemons, diced, rind & all
5 C sugar
1/2 t salt

Bring to boiling point slowing. Simmer until thickened, about 1 hour.

Stir in 1 C chopped pecans

Process in water bath for 10 minutes.

Makes approx 8 1/2 pints.

WHAT WE'RE COOKING? SAUCY ROASTED BRUSSEL SPROUTS - low carb & gluten free

Quarter 2 C Brussel spouts. Toss with 1-2 T olive oil, 1 clove minced garlic and 1 t sea salt. Spread on a baking pan evenly and roast at 400° for approx 20-40 minutes, turning every 10 mintues.

Meanwhile make the sauce:
3 T sugar
1/2 C hot water
2 T Red Boat fish sauce
2 T fresh lemon juice
2 t Sriracha hot sauce
1/4 t pepper

Mix all together and bring to a slow boil over medium heat. Then remove and toss sauce in with the hot roasted Brussel sprouts.

Our 2 year old ate 4 servings of it!

WHAT'S FOR DINNER? LOADED CAULIFLOWER - gluten free low carb

I've seen many Loaded Cauliflower recipes float around.
This is the one I came up with.

6 C cauliflower florets, steamed or boiled for 8-10 min
8 strips bacon, cooked & crumbled
3 T snipped fresh chives
1/2 C plain, nonfat Greek yogurt
1/2 C sour cream
1 C cheddar cheese, shredded
1 t sea salt
1 C sliced mushrooms
1/2 C chopped onions
1 t garlic
1 T olive oil

Topping:
3 T snipped fresh chives
1 C cheddar cheese, shredded

Sautee mushrooms, onions & garlic in olive oil until soft & browned. Mix cauliflower, bacon, chives, yogurt, sour cream, cheese, salt & sauteed vegetables in a baking pan. Top with remaining chives and cheese. Bake in preheated oven 425° uncovered for 15-20 minutes.
Serve immediately.

WHAT WE'RE MUNCH'IN ON? CHEESY GARLIC BISCUITS

1 1/2 C Bisquick
For GLUTEN FREE, use GF Bisquick

1 1/2 C shredded cheese

1/2 C milk

Mix & drop on cookie sheet. Bake 10 minutes at 400°.

2 T melted butter

1 T oregano

3/4 t garlic powder

Mix and brush on baked biscuits.

Bake another 5 minutes at 400° then 5-6 minutes at 350°.

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WHAT'S FOR A SIDE DISH? SAUTEED SWISS CHARD

Ryan's grandmother gave us all kinds of goodies out of her garden. 

I just LOVE fresh picked vegetables and fruit! 

2 T butter

2 T olive oil

1 T minced garlic

1/2 small red onion, chopped

1 bunch Swiss chard, stems and center ribs cut out and chopped together, 

leaves coarsely chopped separately

1/2 C dry white wine (Trader Joe's "Two Buck Chuck")

1 T fresh lemon or orange juice

2 T freshly grated Parmesan cheese

salt (optional)

Melt butter and olive oil together in a large skillet or Dutch oven over medium high heat. Stir in the garlic and onion and cook for 30 seconds. Add chard stems and white wine. Simmer until stems begin to soften, about 5 minutes. Stir in chard leave and cook until wilted. Stir in juice and cheese.

WHAT'S FOR DINNER: SPINACH TRIANGLES

This was inspired by wanting spanakopita but not having the ingredients for it so coming up with something similar in sticking with the "Clean Out Meals."

"That's just leaves." - Canaan talking about the spinach on his fork.

Place one bag of frozen but thawed spinach in a colander and sprinkle a pinch or two of salt on top. Let rest for 5 minutes then squeeze out liquid. 

Meanwhile, saute half a chopped onion with 3 t olive oil and 3 t pine nuts in a skillet over medium heat for approx 5 minutes or until onions are clear and nuts are toasted.

Ad spinach, 1 T lemon juice or a couple of drops of lemon essential oil, 1/4 t pepper and 1/8 t salt to saute. Cook 5 minutes more. Drain off liquid, if any.

Melt 1/4 C butter in separate bowl. I used the microwave.

Using 1 package of refrigerated pie crust, unroll onto a flat surface. Brush with melted butter. Cut into 4 pieces each like a pie. Place a tablespoon or more of filling centered at top. Fold right corner across and down to make a point. Press edges with fork. Place on greased baking sheet. Brush each with butter. 

Cook in a preheated oven of 400° for 12 - 15 minutes or until golden. Serve immediately. 

HOW TO PREPARE & COOK: FRESH ENGLISH PEAS

Do you ever go to the farmer's market or grocery store and not know what to do with a certain fruit or vegetable? 

FRESH ENGLISH PEAS

Wash the pods.

At the top of the pod, there's a little "string" sticking out as you can see in the photo above.

Grab that "string" and pull down the pod.

With your thumbs, pull open the pod.

Put your thumb at the bottom of the pod and push up towards the top of the pod to release the peas. 

Do this over a bowl to catch the peas.

Place peas into a saucepan.

Cover with water.

Bring to boil and cook for 4-5 minutes.

Remove from heat and drain.

Season with salt and pepper.