Homemade Seasoned Salt

Ingredients:
1/4 cup salt
4 tsps. ground black pepper
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper

Instructions:
Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.

Apple, Pecan Green Salad

You can use either of these dressings below for the salad. They are both delicious.

Salad:

Spring mix
Apples
Candied pecans (See Healthy Carmelized Pecan recipe)
Purple onion
Feta
Bacon
Pomegranate (optional)

Balsamic dressing:

1/4 cup olive oil
2 T. balsamic vinegar
1 T. fresh squeezed lemon juice
1 tsp. pure maple syrup
1 tsp. Dijon mustard
dash of salt
ground black pepper

Raspberry Vinegar Dressing:

3 Tbsp. raspberry vinegar (or unseasoned rice vinegar)

1 Tbsp. Dijon mustard

1 Tbsp. honey

Salt and freshly ground pepper

1/3 cup extra-virgin olive oil

Homemade Dry Onion Soup Mix

Ingredients:

1/4 cup dried onion flakes

2 Tablespoons beef bouillon granules, or bullion paste, or 6 beef bullion cubes, chopped

1/4 teaspoon onion powder

1/4 teaspoon dried parsley flakes

1/8 teaspoon celery seed

1/8 teaspoon paprika

1/8 teaspoon freshly ground black pepper

Instructions:

• Mix all ingredients together. Store in an airtight container. Use in recipes that call for one envelope of dry onion soup mix.
• To make as a dip, mix recipe with one pint of sour cream.

Best Slow Cooker Pot Roast

We love a pot roast with cream of mushroom soup and dry onion soup mix, but one day I realized that I didn't have cream of mushroom soup (There is a dry onion soup mix on this blog. Look up Homemade Dry Onion Soup Mix) so I found this recipe from Kimberly Killebrew's blog, The Daring Gourmet. It is yummy.

Ingredients

• 4 pound beef round roast or chuck depending on how lean you prefer it
• 2 tablespoons oil (use one with a high smoke point - I use avocado oil)
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 strips bacon cut in half
• 2 1/2 cups beef broth
• 1/2 cup dry red wine optional
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• For the Rub:
• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley
• For the Gravy Slurry:
• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth

Instructions:

1.  Rub the roast all over with the rub mix.

2.  Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.

3.  Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if you want to use it), and salt and whisk to combine.

4.  Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.

5. Cook on low setting for 8-9 hours or on high for 3-4 hours.

6. Pour the liquid from he slow cooker into a stock pot, leaving the roast and the vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking the gravy until it is thickened. Season with salt and pepper.

7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over it and serve with gravy on the side along with potatoes and your choice of sides. 

No Bake Chocolate Chip Cookie Dough Bites (Vegan)

Ingredients

• 3.5 ounces organic quick cook oats (feel free to use gluten free oats, or rolled oats – just grind them into more of a flour consistency)
• 4.5 ounces organic cashew butter (or nut butter of choice)
• 3 tablespoons organic maple syrup/agave nectar
• 1/2 teaspoon vanilla extract
• 2 ounces vegan chocolate chips

Preparation

1. In a mixing bowl stir together the cashew butter, maple syrup and vanilla extract
2. In a separate bowl, mix the oats, flour and chocolate chops and stir until combined
3. Add the ‘liquid’ to the flour bowl and mix until all is combined (if it’s a little dry or finding it hard to stick together, add a drop of water)
4. Roll the mixture into 18 even balls, pop in the fridge for at least 10 minutes, then enjoy!

Fresh Peach and Goat Cheese Salad with Lemon Poppy Seed Dressing

SALAD:
4 cups mixed greens
1 yellow peach, sliced
16 candied pecan pieces (see Candied Pecans or Caramelized Pecans (Healthy) recipes)
2 oz. goat cheese, crumbled

DRESSING:
2 T. fresh lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. honey
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 tsp. poppy seeds
1 T. extra-virgin olive oil

INSTRUCTIONS:

Prepare dressing: Combine the dressing ingredients in a small bowl. Whisk thoroughly
and refrigerate until serving time.

Prepare the salad: Divide the mixed greens, peach slices, candied pecans, and goat cheese between 2 salad plates. Drizzle on the dressing and serve. Makes 2 servings.

Savory Quinoa Bowl

This is a healthy, yummy breakfast recipe that Brittney made. Enjoy!

Ingredients:
Cooked Quinoa
Fried egg
Sautéed spinach or any vegetable
Diced avocado or guacamole
Salsa
Plain Greek Yogurt or Sour Cream

Instructions:
Put a desired amount of the cooked quinoa in a bowl. Put the remaining ingredients on top. Be creative and think of anything else you like to put on top: i.e. sautéed zucchini, crook neck squash, mushrooms, beet greens, chard, kimchi, Sriracha sauce, etc.
To eat, mix it up and enjoy.
This healthy breakfast gives you good protein, good carbs, good fat, and good flavor! There's no sugar, gluten, or dairy like what we find in the standard American breakfast.

Fresh Thai Spring Rolls with Peanut Sauce

This is my favorite spring roll and dipping sauce recipe! I got it from my friend Charity Lighten (Jemaica’s sister😊)

Rice paper
Vermicelli Rice noodles
Bean sprouts
Carrots Julienne sliced
English cucumber Julienne sliced
Purple cabbage thinly sliced
Fresh mint
Cilantro

You can add in any vegetable you would like, keeping in mind you are going for a Thai flavor.

Step 1: prepare the Peanut Sauce(see recipe below)

Step 2: prepare the veggies

Step 3: cook the noodles with the “rule of 3”

  -Boil the noodles for 3 minutes, turn off the heat and let them soak for 3 minutes, then rinse in cold water for 3 minutes(remember 3-3-3).

Step 4: prepare the rice paper

-using very hot water, rotate the rice paper in the hot water until all the sides are covered.  Place on a plate and wait until it has an “elastic feeling”.

Step 5: Roll the spring roll

 -noodles, lettuce, cabbage,  bean sprouts, cucumbers, mint and cilantro.
  Fold the paper over half of the filling, then fold the sides in.  Continue to roll getting tighter as you     roll.


Perfect Peanut Sauce

1/4 cup coconut milk

1/4 hoisin sauce

1/4 cup of peanut sauce

1/4 cup of plum sauce

1/4 cup of  water

1/4 cup of honey

Combine ingredients in a saucepan and bring to boil over medium heat.  Reduce heat and let simmer for 5 minutes.

Roasted Vegetable Salad with Balsamic and Soy Dressing

This is salad is so yummy. It's not the "run of the mill" salad so I know you'll like it. It's perfect for fresh garden vegetables. Enjoy!

Salad:
1 lb. cherry or grape tomatoes
4 vine tomatoes or Allegro tomatoes
16 white mushrooms
8 asparagus spears, trimmed
1 large onion, trimmed, cut into 4 thick slices
1 medium zucchini, wedged lengthwise
1 yellow zucchini, wedged lengthwise
4 T. olive oil
Salt and pepper
1 head Butter Lettuce, separated into leaves
Pecans or walnuts, roasted, chopped, for garnish (optional)

Balsamic Soy Dressing:
1/3 cup minced onion
1/2 cup Japanese soy sauce
1/2 cup balsamic vinegar
1/4 cup olive oil
2 T. parsley, finely chopped

Instructions:

Gently toss all vegetables, except lettuce, in a bowl with olive oil. Lightly season with salt and pepper.

Heat barbecue to medium high; add vegetables. Cook vegetables until crips-tender, about 2 to 4 minutes per side. (Grape or cherry tomatoes will cook about 1 minute quicker.) Remove vegetables when cooked; set aside. Cut cooked vegetables into bite-size pieces. Lay lettuce leaves on plate; arrange vegetables on lettuce.

Prepare the dressing: Whisk or mix in blender together all dressing ingredients.

To serve: Spoon the dressing over the salad and garnish with nuts.

Makes 4 to 6 servings.

Fresh Peach Salad with Tomato Balsamic Dressing

Salad:
Lay in each bowl:
Mixed greens
Peach slices
Goat cheese crumbled on top
Pistachios sprinkled on top
Green onions sprinkled on top

Dressing:
1 to 1 measurement of balsamic vinegar and olive oil
Salt and pepper
Fresh diced tomatoes
Shallots

Mix in blender:
Vinegar, salt and pepper and slowly add olive oil while blending
Stir in tomatoes and shallots. Let tomatoes and shallots marinate in the dressing for up to 30 minutes before serving.

Pour dressing on top of salad and enjoy! This is a very tasty and refreshing salad for the summer and fall during peach and tomato season.....or any other time of year when you can get delicious fresh peaches and tomatoes.

General Tso's Cauliflower

Ingredients:
1 T. sesame oil
3 cloves garlic, minced
1 inch piece of grated ginger
1/2 cup chicken or vegetable broth
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup sugar
2 T. tomato paste
2 T. cornstarch, dissolved in 1-2 tablespoons of cold water

For the batter:
1 cup flour
2/3 cup cornstarch
1 1/2 tsp. baking powder
2 tsp. salt
4 eggs
Water as needed (about 1/2 cup)

Other ingredients:
1 head cauliflower, cut into small florets
A deep layer of avocado oil or high heat olive oil for frying
Scallions and sesame seeds for topping

Instructions:

General Tso's Sauce:
Heat the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and stir-fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. If you want, you can add more sweetness, citrus, etc. to your taste.

Cauliflower Batter:
Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it, but stay loose enough to easily drip off (adjust thickness with water).

Cauliflower Frying:
Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which is good! Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy.

Serving:
Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

Brooke found this recipe on a blog called A Pinch of Yum. We really enjoy it. Thank you!

Yummy Stir Fry

Marinate:
2 lb. of thin sliced pork or chicken
4 T. ginger juice (peel and grate fresh ginger, then squeeze)
1 T. sugar
1/4 cup sake (rice wine) or dry white wine
3/4 cup soy sauce

For frying pan or wok:
2 T. avocado oil or high heat olive oil

Vegetables:
1 small head cabbage or 2/3 large head cut into about 2 inch squares
2 shredded carrots
2 onions chopped
3 peppers - green, red, yellow or orange (or a mixture of any color) cut into 2 inch squares

Preparation:

1. Marinate pork or chicken for at least 10 minutes, turning over occasionally.
2. Cut the vegetables.

Cooking and Serving
1.  Heat frying pan or wok with 1 tablespoon oil over high heat, pour in the meat mixture and saute meat until half-done stirring from the beginning to prevent pieces from sticking together.
2.  Add the chopped onions to the meat and cook for a few minutes until mostly done before adding the rest of the vegetables.
2.  Dump in all of the remaining chopped vegetables and stir-fry over high heat until the vegetables are crispy cooked. Do not overcook.
3. Serve with rice.

Note: For a smaller serving, cut everything in half.
Use organic ingredients whenever possible.

Panko Crusted Oven Fried Rockfish Fillets

INGREDIENTS

FISH

• 2 rockfish fillets*, 3/4 - 1 pound
• 2 TBSP of high heat olive oil or avocado oil for frying

FLOUR DREDGE

• 1/3 cup flour
• 1/2 tsp salt
• 1/2 tsp pepper

EGG WASH

• 1 egg
• 2 TBSP milk

PANKO CRUST

• 1/2 cup panko bread crumbs**
• 3 TBSP grated parmesan cheese
• 1 tsp of Old Bay Seasoning or any flavorful seasoning that you like.

INSTRUCTIONS

1. Place a large oven safe skillet into the oven and preheat to 425 degrees.

SET UP THE DREDGING ASSEMBLY LINE:

1. In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
2. In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
3. Wipe out the bowl, then use it again to whisk together the egg and milk.

PREP THE FISH:

1. Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
2. Dredge first first in the flour, shaking off any excess.
3. Dip fish into the egg mixture, allowing any excess to drip off.
4. Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere. 

FRY THE FISH:

1. When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
2. Cook for 3 - 4 minutes, then carefully flip over.
3. Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
4. While fish cook, set up a cooling rack over a couple layers of paper towels. 
5. Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

NOTES

*If your rockfish is thicker than 1" at their thickest point, you'll need to add an extra minute or two to the cook time. 

**Many of the rockfish fillets I find in the pacific northwest are too big to handle without splashing grease or having them fall apart on me. Slicing them into more manageable fillets makes this cooking method much easier. 

***If your rockfish fillets are large enough to cut into more than 2 pieces, you may want to add an extra tablespoon or two of panko to the crumb mixture. 

Gluten Free, Refined Sugar Free Chocolate Chip Almond Pecan Cookies

Ingredients

• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted creamy almond butter (well stirred)
• 1/4 cup almond flour
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts or pecans
• 1/4 cup rolled oats
• 1/4 cup dark chocolate chips or chopped dark chocolate
• Maldon or flaky sea salt, to sprinkle (optional)

---

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick – that’s okay)
3. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
4. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to eat small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.

---

Notes

• This recipe works well with other nut butters like cashew but always remember when using nut butters in recipes: make sure to stir it well beforehand as the oils can separate. 

Anne Clegg's French Quiche

Ingredients:

1 round prepared pastry (1/2 of a 15-ounce package) or one pie/pastry crust
1/2 pound smoked slab bacon
1 thick-slice boiled ham (3 1/2 ounces)
1 1/2 tablespoons unsalted butter
4 eggs 1 1/4 cup light cream
Salt
Freshly ground pepper
Freshly grated nutmeg
1 tsp. chopped chives
1 cup (3 1/2 ounces) diced Gruyere or Swiss cheese

Instructions:

1.  Preheat the oven to 450 degrees F.
2.  Line a buttered 9 to 10-inch tart mold or pie plate with the pastry.
3.  Dice the bacon and ham into small cubes, removing any rind.
4.  Melt the butter in a skillet, add the bacon and sauce until lightly browned. Drain and spread over the bottom of the tart shell. Sprinkle the cubed ham evenly over the shell.
5.  Break two of the eggs into a mixing bowl. Separate the whites from the yolks of the remaining two eggs, adding the yolks to the mixing bowl with the whole eggs.  (Reserve the whites for another use.)
6.  Beat the eggs and yolks with a fork, incorporating the cream. Season with the salt, pepper, nutmeg and chives. Stir in the cheese.
7.  Turn the mixture into the tart shell. Place in the preheated oven and cook for about 30 minutes.

Greek Vegetable Soup - Fasolada

This is a very easy, quick soup for a cool, rainy day. The added lemon and feta gives it a great flavor!

Use organic ingredients when possible.

2 cups (1 pound dried white beans (navy or cannellini) or 2 to 3 cans (6 cup white beans

1/4 cup plus 2 tablespoons olive or avocado oil

2 large white onions, chopped

4 celery stalks (with leaves), chpped

4 medium carrots, peeled and chopped into rounds

2 garlic cloves, minced

24 ounces passata, tomato puree, or blended up diced or bottled tomatoes

6 cups water

2 tsps. salt

Pepper to taste

Juice of 1/2 lemon (or more to taste)

1/2 cup chopped fresh parsley

1/2 cup crumbled feta cheese (optional)

Prepare dry beans, if you are using them: Put beans in a large bowl, over with water and soak over night. Drain the beans and transfer them to a large stockpot. Cover with water, bring to a boil, reduce to a simmer and cook for 1 hour. Drain and set aside.

If you are using canned beans, drain and set aside. Place stockpot over medium-high heat and add 2 tablespoons of olive or avocado oil. Saute onions, celery, carrots and garlic for about 2 minutes or until onion is translucent. Add cooked or canned beans to the pot, along with the passata, water, 1/4 cup oil, salt, and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Before serving, stir in lemon juice, parsley and feta cheese. Makes 6 servings.

Dad's Simple Crusty Bread

Kent found this recipe and it is absolutely delicious!

Maybe I shouldn't post this over-cooked loaf of bread...??? The next time we make this, I will take a better picture and post it. ;)

This really is a simple, delicious bread that beats any artisan bread at the store.

Use organic products when possible.

Simple Crusty Bread

Time:About 45 minutes plus about 3 hours’ resting and rising

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield:4 loaves.

Variation:If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Orzo Salad With Spring Vegetables

This is a very delicious and healthy spring, summer salad that is even great as left overs.

For all recipes, use organic when possible.

Dressing:

1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1 Tbsp. honey
2 tsp. salt
1 tsp. freshly ground pepper
1 cup extra-virgin olive oil

Salad:

4 cups vegetable broth
2 cups water
1 pkg. (1 lb.) orzo pasta
1 can (15 oz.) chickpeas, drained
2 cups frozen peas, blanched in in boiling water for just a minute or 2
1 bunch asparagus, trimmed, cut in 1-inch pieces and steamed for a minute or 2
1 bunch baby arugula
1/3 cup chopped green onion (white and green parts)
1 cup chopped, fresh parsley
1/2 cup toasted, sliced almonds
4 oz. feta cheese, crumbled
Salt and freshly ground pepper if needed

Instructions:

1.  In lidded jar or blender, combine vinegar, lemon juice, honey, salt, and pepper. Cover and shake or blend until blended. Add olive oil, cover and shake or blend until emulsified.

2.  In saucepan, bring broth and water to a boil; stir in orzo. Cook until orzo is al dente stirring frequently, about 7 minutes. Drain orzo; transfer to big serving bowl. While pasta is warm, add half dressing and toss to coat. Let cool. (You can do up to this step the day before.)

3.  Add chickpeas, peas, and asparagus; toss to combine. Add arugula, onion, parsley and a bit more dressing; toss to coat. Top salad with almonds and feta, Season, to taste with salt and pepper if needed. Serve. Refrigerate any leftovers.

Strawberry Goat Cheese Salad

This is a wonderful, refreshing spring salad that you will absolutely love.

Fresh Goat Cheese

Fried Goat Cheese

Try using organic products when possible.

Dressing:

3 Tbsp. raspberry vinegar (or unseasoned rice vinegar)

1 Tbsp. Dijon mustard

1 Tbsp. honey

Salt and freshly ground pepper

1/3 cup extra-virgin olive oil

Salad:

3 large heads butter lettuce

32 strawberries, trimmed and halved

8 oz. fresh or fried goat cheese, sliced into 16 rounds (*See below)
1/2 cup toasted, sliced almonds

Snipped, fresh chives

Minced, fresh tarragon

1. Blend dressing ingredients in blender or lidded jar.

2. Trim and wash lettuce, removing and reserving largest outer leaves for another use. Arrange whole lettuce leaves on 8 individual serving plates. Drizzle with a bit of dressing. Divide strawberries among plates; top each salad with 2 goat cheese rounds, then drizzle with more dressing. Finish with almonds and herbs, and serve, refrigerating any leftovers.

* If you want fried goat cheese, you need about.....depending on how much goat cheese you use:

Ingredients:
1/2 Cup flour with salt and pepper added for flavor
1 beaten egg
1/2 Cup panko bread crumbs

Instructions:
1. After you slice the goat cheese rounds, put them in the freezer while you finish making the salad.
2. Take the rounds out of the freezer.
3. Dip the rounds in the flour mixture, then the egg, then the bread crumbs.
4. Fry the rounds in about 1/4 inch of avocado oil in a pan at about medium high heat. You want the panko to turn a golden brown, but you don't want to over cook it or the cheese will melt.
5. Put the fried cheese on top of your salad and Enjoy!

Katsudon

This is not my picture. When I make it next, I'll add my picture of the Katsudon.

This is really tasty. Enjoy!

Stir fry until mostly done in about a tablespoon of avocado oil:
1 thin sliced onion
2 julienne sliced carrots

Add and cook until onions and carrots are mostly done:
1 cup water
1/4 cup sugar
1/2 cup soy sauce
1/4 cup mirin

Lay chickenkatsu or tonakatsu on veggies. (See recipe at bottom of this recipe.)

Pour 3 beaten eggs over the chicken and veggies.

Put lid on and cook for about 2 minutes.

Serve over rice.

Yummy!!

To make chicken katsu or tonkatsu:

chicken breasts (butterflied or cut it in half if it's a large piece)
or boneless lean pork chops (I don't have a specific amount to use, maybe 4-6 breasts or chops?)

Dip meat in a mixture of:
1/2 cup flour
1/2 tsp. salt
1/2/ tsp. pepper

Next dip the meat in:
2 eggs
1 tablespoon milk

Last dip the meat in:
1 cup of Panko (Japanese dried breadcrumbs)

Deep fry in avocado oil for a few minutes until done.

Gluten-Free Almond Bundt Cake

This delicious recipe is from the King Arthur flour site. Even if you are not gluten intolerant, you will like this cake.

CAKE:

1 1/2 cups Gluten-Free Multi-Purpose Flour

1 tsp. xanthan gum

1 1/2 cups almond flour, white rice flour, or brown rice flour or a combination of both rice flours

1 cup of sugar 

1/2 cup (8 tablespoons) unsalted butter, softened (I've used salted butter before and it turned out great!)

2 T. vegetable oil

1 tsp. salt

2 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. almond extract

4 large eggs

2/3 cups room temperature milk 

GLAZE:

1 C. confectioners sugar

1/4 tsp. almond extract

2 - 3 T. heavy cream

INSTRUCTIONS:

Preheat the oven to 325 degrees F.

To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.

Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.

Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for one minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.

Bake the cake for 50-60 minutes, about 3-4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210 degrees F. or higher.

Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

To make glaze:

Whisk the glaze ingredients together and drizzle over warm or cooled cake.

Best of Spring Salad

This recipe is one that my son, Jeff, found on line. It is so yummy! He has an instagram post call Madewell Food. He's got some great recipes on there!

Vegan Tahini Dressing:

1/3 cup Tahini
1/2 cup chopped green onion
1/2 avocado
1 T. sesame seed oil
2 T. tamari
2 T. apple cider vinegar
2 T. lemon juice
1/4 tsp. of salt and pepper each
1 tsp. minced garlic
1/3 cup coconut milk
1/4 cup avocado oil

1. Put all ingredients except the avocado and avocado oil into blender or food processor.
2. Add avocado and while blending, slowly add in the avocado oil.

Salad Ingredients:

1 cup spinach
1 cup arugula
Brie Cheese
1/3 cup blueberries
1 T. slivered almonds
1 1/2 thin sliced figs
1/2 thin sliced green apple
splash of balsamic vinegar
2 T. Tahini dressing

Put all ingredients in a bowl and enjoy.