Gingersnap cookies

13 Dec

Gingersnap cookies (adapted from Gingersnap Cookies at http://www.primalpalate.com)

  • 1 c. almond flour
  • 1 c. tapioca starch
  • 2 tsp. Baking soda
  • ½ tsp. Sea salt
  • 2 tsp. Ginger
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground allspice
  • ¼ tsp. Ground cardamom
  • ½ c. butter, softened
  • ½ c. coconut sugar
  • ¼ c. maple syrup
  • 1 Tbs. molasses
  • 1 tsp. vanilla extract
  • 1 egg

     

    Blend the dry ingredients (first eight ingredients). Beat the butter, coconut sugar, maple syrup, and molasses together. Add vanilla and an egg. Gradually beat in the dry ingredients. Refrigerate for at least 30 min. Preheat the oven to 350 degrees Fahrenheit. Roll into little balls and bake for about 15 minutes on parchment paper (can roll in cane sugar beforehand).

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Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.

Soaked Spelt and Rye Soda Bread

29 Nov

Spelt and Rye Soda Bread

  • 1 and 1/2 c. spelt flour
  • 3/4 c. rye flour
  • 4 Tbs. butter
  • 1/4 c. apple cider vinegar
  • 3/4 c. buttermilk
  • 1 tsp. salt
  • 1 tsp. baking soda

In a large, glass bowl, whisk together the spelt and rye flour. Cut the butter into the flour. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. Mix together the salt and baking soda and knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. Bake at 350 Fahrenheit for 30-40 min.

 

Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.

 

Pumpkin and Mushroom Soup

26 Oct

Pumpkin mushroom soup (adapted from Curried Pumpkin and Mushroom Soup at food.com by Sackville)

  • 1/2 to 1 c. onion, diced
  • 3 Tbs. butter
  • 12 oz. mushrooms, sliced
  • 3 Tbs. flour
  • 1 to 2 Tbs. curry powder
  • 3 to 4 c. stock
  • 3 to 4 c. pumpkin puree*
  • 3 Tbs. brown sugar
  • 1/2 tsp. nutmeg
  • 1/2 to 1 tsp. ginger
  • 2 c. milk (can split with coconut milk/cream)

In a large pot, saute the onions in the butter for a few minutes, then add the mushrooms. When softened, add flour and curry powder and blend together. Let cook a few minutes more. Then add stock, pumpkin puree, brown sugar, nutmeg, and ginger. Stir until blended. Add milk/cream. Reheat until hot.

*Pumpkin puree – on stovetop pressure cooker, cook pumpkin on high pressure for about 7 min. Substitute for curry powder is 2 tsp. cumin, 2 tsp. coriander, 2 tsp. turmeric, 1 tsp. nutmeg, 1 tsp. salt, 1/2 tsp. cinnamon, 1/8 tsp. cayenne (adapted from geniuskitchen.com)

 

Brown gravy

26 Jul

Brown gravy (good with turkey)

  • 4 Tbs. tallow
  • 4 Tbs. flour
  • 1 tsp. onion powder
  • 1/4 tsp. dried garlic
  • 1/2 tsp. dried sage
  • 1.5 tsp. dried thyme
  • 1 bay leaf
  • 2 c. broth
  • 1 Tbs. unsalted butter
  • 1/2 tsp. sea salt

Melt the tallow in a saucepan over med-low heat. Combine the spices in a bowl. Add the flour to the melted tallow and whisk thoroughly. Add the spices and whisk for 10-30 seconds. Add the 1/2 c. of broth, keep whisking. When combined, add the remaining 1.5 c. broth. Cook over med-low heat until thickened and turn to low. Before serving, add butter and salt.

Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.