Author Archives: Tiffany

Quick Elephant Ears *

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I like this recipe because it is so fast, simple, and tastes like an elephant ear without being deep fat fried!  Or, if you’re very picky, it tastes similar to an elephant ear from the fair!  That amount of sugar and cinnamon mixture yielded us about 3-4 tortilla toppings, but it will depend on how much topping you like.  I like to brush on a little honey to keep the sugar/cinnamon mixture sticking to the tortilla.  You want a fairly medium to high heat here to make the tortilla puff up a little and brown, otherwise it just tastes like a regular tortilla!  

 

INGREDIENTS:

  • 2 tablespoons plus 2 teaspoons regular white sugar
  • 1/4 tsp. ground cinnamon **
  • vegetable oil for frying (use your judgement)
  • 1 (7 inch) white flour tortilla 

**Known IC irritants, tread carefully!  To make this IC safe remove the awesome cinnamon. I know, I’m sorry!

DIRECTIONS:

  1. Combine sugar and cinnamon in a shallow bowl or large plate, set aside.  
  2. In a skillet, heat some vegetable oil.  Place one tortilla at a time in skillet.  Cook for 5 seconds or until brown in spots on one side.  Turn and cook 10 seconds longer, or until browned on the other side.  
  3. Brush with honey if desired. 
  4. Place in sugar mixture and turn to coat.  
  5. Serve immediately.  

Almond Cake

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From the first time I tried a bite of this cake, I was sold.  It has such a unique flavor and crunch, you won’t forget it.  I bought sliced almonds from Menards, of all places and they were great and cheap.  I reduced the sugar to 1 cup and didn’t notice.  I traced the outside of the flipped over pan on parchment paper, and then cut the inside of that line, for a smaller circle that would fit in the pan.  You could also use pecans.  A+!
INGREDIENTS:
  • 2 cups sliced almonds, toasted (divided)
  • 3/4 cup flour
  • 3/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 4 large eggs (as with most baking, room temp)
  • 1 1/4 cups sugar, plus about 3 T. on the side
  • 1 T. grated lemon zest
  • 1 tsp. almond extract (don’t substitute)
  • 5 T. unsalted butter, melted
  • 1/3 cup vegetable oil
DIRECTIONS:
  1. Preheat oven to 300°.  Grease a 9″ round cake pan and line bottom with parchment paper.  Set aside.
  2. In a food processor, blend together 1 3/4 cups almonds, flour, salt, baking powder, and baking soda.  Pulse it together until the almonds are finely ground.  Pour mixture into a mixing bowl.
  3. In the same food processor bowl, combine eggs, 1 1/4 cups sugar, lemon zest, and almond extract until the mixture is pale yellow.
  4. Pour in the melted butter and oil, while the food processor is running.  Pour this mixture into the bowl with the flour mixture.  Stir until combined and pour into the prepared pan.
  5. In a small bowl, mix together the remaining 1/4 cup almonds and sugar. (*I used Turbinado sugar for the top of the cake for that added crunch, it was great!) Sprinkle this on top of the batter. 
  6. Place cake in oven and bake for one hour. 
  7. The top will bounce back and a toothpick inserted into the center will come out clean.  Let it cool for a few minutes in the pan, then turn it out onto a cooling rack. 
  8. (Turn cake onto plate, peel off parchment paper, then place on rack, almond side up.  Let cool. 

Out-Of-This-World Cheese Bread

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This is simply put, an amazing cheese bread.  I highly recommend it in every way!  **During the rising process, I tried something new that worked.  I set the oven to 200 and let it preheat.  When the bread was ready to rise, I turned off the oven and put the bread in.  It worked very well, sped up the time, and didn’t harm the bread!

 

INGREDIENTS:

  • 1 pkg. active dry yeast
  • 1 cup lukewarm milk
  • 2 T. butter (I used unsalted)
  • 3 cups flour
  • 2 tsp. salt
  • 1 cup grated sharp cheddar cheese

DIRECTIONS:

  1. Combine the yeast and milk, stir, and leave for 15 mins. to dissolve.
  2. Melt the butter, let cool, and add to the yeast mixture.
  3. Mix the flour and salt together in a large bowl.  Make a well in the center and pour in the yeast mixture.
  4. With a wooden spoon, stir from the center, incorporating flour with each turn, to obtain a rough dough.  (I DID THIS STEP IN MY STAND MIXER.)  If the dough seems too dry, add 2-3 T. water.
  5. Transfer to a floured surface and knead until smooth and elastic.
  6. Return to the bowl, cover, and leave to rise in a warm place until doubled in volume, 2-3 hours.  **I think it took me 1-1.5 hours with my oven trick.
  7. Grease a 9×5″ loaf pan.  Punch down dough to release trapped air with your fist.  Knead in the cheese, distributing it as evenly as possible.
  8. Twist the dough, form into a loaf shape, and place in pan, tucking the ends under. Leave in a warm place until the dough rises above the rim of the pan.
  9. Preheat the oven to 400° F.  Bake for 15 mins, then lower the heat to 375° and bake until the bottom sounds hollow when tapped, about 30 mins. more.
  10. Cool on rack.

 

Authentic German Potato Salad * (Not IC Safe)

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I subscribe to All Recipes magazine, which I highly suggest!  I found this German potato salad recipe and even though I’ve tried one before, I wanted to try a new one.  This one was the best!  It’s a great way to offer a potato salad if someone you know is allergic to eggs, or if you just want a different flavor!  Some people suggest doubling the bacon, which I think is a good idea.  I used red potatoes and it was tasty.  I omitted the onion and used onion powder and it was just fine.  Some people said that 3 T. sugar was too much, so I just added 1 teaspoon.

INGREDIENTS:

  • 3 cups peeled, diced potatoes (1 1/4 lbs) – use waxy potatoes
  • 4 or more slices bacon
  • 1 small onion, diced**
  • 1/4 cup white vinegar**
  • 2 T. water
  • 3 T. sugar (The magazine says start with a few teaspoons and taste it before adding more).
  • 1 tsp. salt
  • 1/8 tsp. black pepper**
  • 1 tablespoon (or more) fresh parsley

**Known IC irritants, tread carefully!

 

DIRECTIONS:

  1. Put potatoes in pot, and fill with enough water to cover.  Bring to a boil and cook for 10 minutes, or until easily pierced with fork.
  2. Drain potatoes, set aside to cool.
  3. Meanwhile, fry bacon in a large deep skillet over medium heat until browned and crisp.  Remove bacon and set aside to drain, reserving drippings in skillet. (I partially removed some of the fat, and left the rest at this point).
  4. Cook onion in bacon drippings over medium heat until browned.
  5. Add vinegar, water, sugar, salt, and pepper.  Bring to a boil, then add potatoes and parsley.
  6. Crumble in half of the bacon.
  7. Heat through, then transfer to a serving dish.  Crumble remaining bacon over the top and serve warm.

Paltrow’s Japanese Chicken Meatballs

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We felt like something different and more lean.  These meatballs by Gwyneth Paltrow fit the bill.  The maple syrup is a unique touch.  I had to omit the raw garlic but it was great anyway, even without the sauce!  Makes 2 dozen protein-packed meatballs.

INGREDIENTS:

  • 1 pound ground chicken (preferably dark meat)
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 garlic clove, very finely minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons good-quality maple syrup
  • 2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)
  • Lee’s Hoisin Sauce for serving  (optional)

DIRECTIONS:

  1. Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup.
  2. Roll the mixture into golf ball–sized meatballs.
  3. Grill, roast, broil, or pan-fry the meatballs until they’re cooked through and serve with optional Lee’s Hoisin Sauce.

Italian Tortellini Garden (Slow Cooker) Soup

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We absolutely loved this slow cooker soup – Dave said it was my best slow cooker soup ever!  It’s chock full of healthy veggies, like awesome zucchini, and has the creamy tortellini for a unique flavor.  Don’t skimp on the diced tomato can – make sure you get the one that has basil, garlic, and oregano in it for FULL flavor!  Instead of the onion, I added more bell pepper and celery.  I couldn’t find navy beans in a can so I subbed red kidney beans.

INGREDIENTS:

  • 1 T. extra-virigin olive oil
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1/2 cup sliced celery
  • 1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
  • 1 can (15 oz) navy beans, drained and rinsed
  • 1 medium zucchini, chopped
  • 1 cup frozen cut green beans, thawed
  • 2 cans (14 oz each) chicken broth
  • 1/4 tsp. garlic powder
  • 1 package (9 oz) refrigerated sausage or cheese tortellini pasta (I used frozen cheese tortellini and let it come to room temp).
  • 3 T. chopped fresh basil
  • Grated Asiago or Parmesan cheese

 

DIRECTIONS:

  1. Heat oil in large skillet over medium-high heat until hot.  Add bell pepper, onion, and celery.  Cook and stir 4 minutes or until onions are translucent.  Transfer to slow cooker.
  2. Add tomatoes with juice, beans, zucchini, green beans, broth, and garlic powder.
  3. Cover, cook on low 7 hours, or high 3.5 hours. (Your slow cooker will vary).
  4. Turn slow cooker to high, add tortellini and cook 20 -25 minutes longer or until pasta is tender.
  5. Stir in basil.  Garnish each serving with cheese.

Quick Taco Salad

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I had always wanted to try a taco salad and this easy recipe fit the bill.  I halved the recipe, omitted the onion, olives, and Jalapenos (all health or personal taste reasons) and it was perfect for our family.  It was simple to throw together, enjoy!

INGREDIENTS:

  • 2 pounds ground beef chuck
  • 2 envelopes taco seasoning mix
  • 1 1/2 cups water
  • 1 onion, chopped
  • 2 cups green leaf lettuce, shredded
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded Cheddar/Monterey Jack cheese blend
  • 1/2 cup chopped black olives
  • 2 cups salsa
  • 2 jalapeno peppers, seeded and chopped (optional)
  • 1 cup sour cream
  • 1 (10.5 ounce) bag corn chips (such as Fritos®)

DIRECTIONS:

  1. Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease.
  2. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
  3. Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls.
  4. Allow diners to assemble their own salads from the ingredients.

Couscous & Apricot Stuffed Peppers

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What a unique dish!  This is definitely a recipe that you could tweak to your liking.  I like apricot flavor but we noticed we didn’t love a full 1/2 cup of them in the peppers.  We’ll add apricot in the future, just less.  Yummy recipe and it’s interesting to see a pepper recipe without a tomato-based sauce!

INGREDIENTS:

  • 1/2 lb. ground beef
  • 1/2 cup raw couscous
  • 4 sliced scallions (optional – I didn’t do this, just added onion powder)
  • 1 cup crumbled Feta
  • 1/2 cup chopped dried apricots
  • salt/pepper
  • 4 hollowed-out bell peppers

DIRECTIONS:

  1. Brown 1/2 lb. ground beef.
  2. Cook 1/2 cup couscous according to package directions.
  3. Mix the beef, couscous, 4 sliced scallions, 1 cup crumbled Feta, and 1/2 cup chopped dried apricots; season with salt and pepper.
  4. Stuff mixture into 4 hollowed-out bell peppers and bake at 400° F, covered, until tender, 45-50 minutes. 

Slow Cooker Pulled Pork Sandwiches

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This is such a simple pulled pork recipe!  It only works with regular root beer, not diet.  So it’s the only time you’ll see regular pop in my house.  It turns out beautifully!  The recipe says you can make it with a pork loin roast, but I had tried that previously and noticed the tenderloin shreds MUCH easier!  Leftovers are just as good as the main meal!  We used Sweet Baby Ray’s “Original” sauce, my favorite BBQ sauce, even though it’s not the healthiest one, it’s one sacrifice we make because we love it.  You could use any BBQ though.  ENJOY! 

INGREDIENTS:

  • One 2-lb. pork tenderloin
  • One 12 fl. oz. can or bottle root beer (approximately 1 1/2 cups)
  • One 18 oz. bottle of your favorite BBQ sauce
  • 8 Hamburger buns, split (lightly toasted, optional)

DIRECTIONS:

  1. Place the pork tenderloin in a slow cooker, pour the root beer over the meat. 
  2. Cover and cook on low until well cooked and shreds easily, about 6-7 hours.  (Pork should get to a minimum temperature of 160 degrees to be safe, though the USDA said it can be 145, I go with 160 minimum).  The length of slow cooker time varies by your slow cooker.
  3. Drain well.  Stir in BBQ sauce. 
  4. Serve over buns.

Vegetable Minestrone Soup *

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This soup is a winner.  I have ALWAYS wanted to make minestrone soup and usually the 20-30 ingredient list scared me off.  Finally, I found a recipe that looked similar to an Italian restaurant we recently went to.  It’s perfect.  I just suggest cooking it longer than the recipe states to meld the flavors more and make the veggies more tender.  If you use veg. stock instead of chicken stock and omit the cheese, it’s vegan.  As usual, I omitted the onion and garlic and opted for powder.  For ease I used the crushed tomato can. Enjoy!

 

INGREDIENTS:

  • 4 tsp. olive oil
  • 1 yellow onion, chopped, or onion powder**
  • 4 garlic cloves, minced
  • 2 carrots, peeled, halved lengthwise, and thinly sliced
  • 1-2 celery stalks, thinly sliced, with some celery leaves chopped thin
  • 1 potato (any kind), peeled and cut into 1/2″ cubes
  • 1 medium zucchini, cut into 1/2″ cubes
  • 1/4 cup minced fresh basil or 1 T. dried basil
  • 1 tsp. dried oregano, crumbled
  • 2 large bay leaves
  • 4 med. tomatoes, peeled cored seeded and chopped – or 1 large can (28 oz) crushed tomatoes, with juice**
  • 5 cups low-sodium chicken broth
  • 1/4 lb. green beans, trimmed and cut into 1-in. pieces
  • 4 oz. rotelle or other tubular pasta (I used 2 oz. uncooked pasta and boiled it separately).
  • 2 cups cooked and drained white beans, such as Northern beans
  • 1/2 cup Parmesan cheese, grated (optional)
  • 3 T. minced parsley

To make this IC safe, definitely omit the tomatoes and increase chicken broth to 6-7 cups.  

DIRECTIONS:

  1. In a large heavy pot, heat olive oil over low heat 1 minute.
  2. Add onions and garlic, saute 5 mins or until soft.
  3. Increase heat to medium and add carrots, celery, potato, zucchini, basil, and oregano.  Cook, uncovered, 5 mins, stirring occasionally.
  4. Add tomatoes, chicken broth, and bay leaves.  Bring to a boil.
  5. Then reduce heat, simmer uncovered, 20 minutes.
  6. Add green beans, cover and simmer 10 mins. or until beans are tender but still crisp.  Remove bay leaves.
  7. Cook pasta according to package directions, omitting salt.
  8. Drain and add pasta to soup along with beans of your choice.
  9. Cook until heated through, about 3-5 minutes.  Simmer more if potatoes are not tender. 
  10. Ladle into bowls and sprinkle with cheese and parsley.