Archive | October, 2014

Pumpkin puree

30 Oct

Pumpkin puree (from – Alton Brown)

  • One 4 to 6 lb. baking pumpkin

Remove the stem.  Cut in half and remove the pulp and seeds.  Sprinkle the flesh with kosher salt and place cut-side-down on parchment paper.  Bake at 400 degrees F for 30 to 45 min. or until tender.  Let cool.  Remove skin and puree in food processor.

Coconut flour biscuits

30 Oct

Coconut flour biscuits (from

  • 2/3 c. coconut flour
  • 5 Tbs. butter, softened
  • 5 Tbs. coconut oil
  • 8 eggs, lightly beaten
  • 3 Tbs. honey
  • 1/2 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • dash of salt

Mix together, drop by tablespoonfuls onto parchment paper and bake at 400 degrees F for 12 to 15 min (until turning very light brown…bottom burns easily).


22 Oct

Deodorant (from

  • 2 Tbs. arrowroot
  • 3 Tbs. baking soda
  • 3 Tbs. coconut oil
  • 2 Tbs. shea butter
  • 20 drops grapefruit essential oil
  • 1 drop tea tree essential oil
  1. Mix arrowroot and baking soda in small bowl.
  2. Melt shea butter and coconut oil in a pan over low heat until barely melted.
  3. Remove from heat and add baking soda and arrowroot.
  4. Mix well.
  5. Add essential oils and pour into a glass container for storage.

Egg casserole

11 Oct

Egg casserole

  • 1/2 onion, minced
  • 1/2 c. to 1 c. okra and/or green pepper, diced
  • 1/2 tsp. sea salt
  • 1/2 c. broccoli, chopped into small pieces
  • 6 oz. polska kielbasa
  • 1/2 to 1 c. leftover, cooked pasta (optional)
  • 8 eggs, lightly beaten
  • 1 c. milk
  • 1/2 c. shredded cheese
  • ~1 tsp. sriracha (optional)

Butter a baking dish.  Saute the onion and okra/green peppers, sprinkle with sea salt.  When soft, add the broccoli and kielbasa and cook another 5 min.  Spread these and the pasta onto the bottom of the baking dish.  In a separate bowl, combine the eggs, milk, cheese, and hot sauce.  Pour the egg mixture over the veggie pasta mixture and bake at 325 degrees F for ~45 min.  Let rest at room temp. for another 5 to 10 min.

Pear sauce

8 Oct

Pear sauce (from

  • Pears, cut into quarters and cores removed with a metal tablespoon
  • Ginger, about 3 inches sliced
  • ~9 whole cardamom pods

Fill a 6 quart slow cooker with pears.  Sprinkle the ginger and cardamom pods over the top.  Pour in one cup of water.  Cook on low heat for 4 to 5 hours.  Remove the ginger and cardamom pods, use an immersion blender to make smooth.