Tag Archives: salt

Cow’s Milk Free Quiche

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Quiche is a family favorite, but given the amount of milk and cheese in it, we haven’t had it in over a year. Our chickens gave us so many eggs recently, that I could think of no other way to use them other than in a quiche. So, I experimented, and it worked the first time, which is amazing. The texture is not perfectly the same as if it had milk and cheese, but the flavor is very similar, and my kids still eat it, so it must be good.

Every good quiche starts with an amazing crust. I use this crust recipe for every crust I ever make, pumpkin pie, apple pie, chicken pot pie, and quiche. This is a butter crust, so if butter is on your list of no-nos, there are shortening and oil crusts out there that some people prefer, but the butter crust is my favorite, and thankfully our lactose intolerees can handle it.

Butter Pastry Crust

1 C flour
1/4 t salt
6 T butter
1 egg

Combine flour and salt in a small bowl. Cut in butter and mix using a pastry blender. Add egg and form dough into a ball. Flour a flat surface and a rolling pin. Roll out dough to about 1/4 inch thick. Gently place crust into pie pan and form edge as desired.

For a quiche, cover crust with foil and place rice or beans on top of the foil to keep crust from bubbling up. Cook in a 450°F preheated oven for 8 minutes. Remove foil and cook for another 4-5 minutes. Remove crust from oven and lower temperature to 325°F.

Filling

4 T butter or oil
4 T cornstarch or arrowroot powder
1 1/2 C coconut milk, divided
1/8 t cayenne pepper
1/2 t pepper, divided
3/4 t salt, divided
1/4 t garlic powder
1/2 lb. ground beef
1/4 C FD* onion or 1/2 fresh onion
7 eggs
3 C swish chard, chopped

*freeze dried

In a small sauce pan, melt butter over medium heat. Whisk in cornstarch. Add 1 C of coconut milk all at once. Stir to incorporate with butter mixture. Add cayenne pepper, 1/4 t pepper, 1/4 t salt and garlic powder. Stir continuously. Sauce will start to boil and then thicken. Remove from heat when it has the same consistency as gravy, and allow to cool.

In a frying pan, brown ground beef and add onion.

Place eggs in a medium bowl, and add 1/2 C of coconut milk. Whisk in coconut and butter sauce. It will be lumpy. Add beef and onion mixture and swish chard. Pour into crust and cook in a 325°F oven for 60 minutes. Let cool for 5 minutes and serve warm.

Chicken Zucchini Soup

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2013-09-15_12-42-33_387One day, when I was a brand new mother, I opened a can of Cambell’s chicken noodle soup, heated it up, and was disgusted by it. So much so that I searched and searched for the perfect chicken noodle soup recipe, and settled on a combination of a few. The perfected recipe is here. We have enjoyed this recipe many many times, and I was so sad to see it go when I discovered the amazingly delicious and healthy world of Paleo eating. To top it off, the only thing in the soup that is not Paleo is the noodles, but without them you just have chicken soup, which is kind of boring.

Being a year into Paleo eating, and having a huge surplus of zucchini, I decided to do what any good Paleo eater does and sub zucchini for noodles. It was pure perfection. No heartburn for my husband, no sluggish feeling for me, and the kids went for seconds and thirds. We are, also, a month into our crazy plan to be out of debt by January 2014, so I made this using food storage. Feel free to refer back to the original recipe for whole food amounts if you don’t want to use food storage to make this.

4 T butter
½ C FD onions
½ C dehydrated carrots
½ C FD celery
2 quarts of liquid, chicken broth, water, or a combination
Salt
Pepper
1 t Thyme
1 Bay Leaf
2 C FD chicken or leftover rotisserie chicken
1 medium zucchini, shredded

In large soup pot, over medium heat, melt butter. Sauté FD onions in butter, and add some liquid before the onions burn. Add carrots and celery, remaining liquid, and spices. Allow to simmer for five minutes. Add FD chicken or cut up rotisserie chicken and zucchini. Let simmer for 30 minutes. Serve warm

Note: The more water you use, the more salt you will need.

Zucchini Raisin Cookies

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Hi everyone! It’s been a while, and to make up for so much time not posting anything, I have a fantastic recipe that will use up all your giant zucchinis that got away from you. One giant zucchini can probably make three or four batches of these delicious cookies.
zucchini cookies

2 C water
1 C raisins
2 C flour
1/4 t salt
1 t soda
1 t cinnamon
1 t nutmeg
1 t cloves
1/2 C butter, soft but not melted
2 C zucchini, shredded
1/2 C honey

1. Boil raisins in water until only 1 C of water remains. Reduce heat to medium so as not to loose too much water, and add more water to bring up to 1 C if needed.

2. While raisins are boiling, combine flour, salt, soda, cinnamon, nutmeg, and cloves in a large bowl.

3. Add butter to the flour mixture and cut in with a pastry blender.

4. Add zucchini and honey to the flour mixture.

5. Add 1 C of raisin water and raisins to the flour mixture. Dough/batter (it’s kind of in between the two) should be thick.

6. Spread on greased cookie sheet.

7. Cook at 375°F for 15 minutes.

Viola! Delicious zucchini and raisin goodness in mere minutes.

Chicken Squash Stir Fry

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Chicken Squash Stir FryA friend asked me once what my go-to meal was, and I said, “stir fry.” We don’t eat rice with ours to cut back on grains, but feel free to add it if you want. This is my newest stir fry creation, and it is fabulous. Just a note, I don’t measure stuff. If I want more carrots, I add more carrots. If I want less zucchini, I only cut one zucchini. I salt to taste always, and sometimes I don’t add pepper to this dish. The only ingredient that I’m a stickler on is the garlic powder. It is what makes this dish divine. Without it, this would just be another average stir fry, but with too much of it, this would not be palatable. So, just a light dusting of garlic powder, and you’ll be set.

And, lastly, that lettuce came from my garden! Oh and it is super delicious. Watering everyday has really enhanced the flavor. I hope everybody’s gardens provide them with such deliciousness.

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Chicken Squash Stir Fry

Cook Time: 30 minutes

Yield: Serves 6 people

Ingredients

  • 2-4 T butter
  • 6 chicken tenders
  • 2-3 carrots, diced
  • 1 onion, diced
  • 1 yellow squash, diced
  • 1-2 zucchini, diced
  • 1/2-1 t. salt
  • 1/2 t. pepper
  • 1/8 t. garlic powder

Instructions

  1. In a large frying pan, heat butter over medium heat.
  2. Add chicken, turning occasionally to cook evenly, and salting.
  3. Cut chicken into small slices using cooking scissors.
  4. Add carrots, and cook for about five minutes, stirring occasionally.
  5. Add onion, yellow squash, and zucchini, and cook until tender. About ten more minutes, stirring occasionally.
  6. Add salt and pepper to taste and garlic powder. Cook about five more minutes.
http://kstuff.net/chicken-squash-stir-fry/

Super Easy Crock Pot Chicken

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I have learned a new recipe for my 101 goals in 1001 days!  I found it on Pinterest, the wonderful site of sharing everything good in the world.  It originally comes from The Larson Lingo.  Michael really loves this, and I think it’s very tasty.  On top of that, it’s a crock pot recipe, so it’s super easy to make.

4-6 frozen chicken breasts
1 – 8 oz package of cream cheese (full fat)
1 can of black beans, drained and rinsed
1 can of corn, drained
8-12 oz of salsa
Salt (optional)

Place the frozen chicken breasts in the crock pot.  Put the cream cheese on top.  Add the black beans, corn, and salsa.  And add as much salt as you think is necessary.  Cook on low for 6-8 hours.  Shred the chicken and let sit for about 30 minutes.  Serve over rice or in soft taco shells.

Originally this recipe doesn’t have salt, but we found it necessary to add some to bring out all the delicious flavors.  When I make this, I take my 1 pound container of salt and just pour some over all the food.  I suggest making this first without the salt to determine if you really want to add that much salt.  It is easily added after you serve.  I was worried about the chicken being hard to shred, but after cooking for so long, it was super easy.  The only thing remotely challenging was finding the chicken in the soupy mess.

I don’t have a name for this yet, so if anyone wants to suggest one, I’ll take the best name that comes.

Healthy Eating – Ice Cream

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Part of healthy eating is understanding what your body really wants when you’re craving something you probably shouldn’t eat.  For example, a sugar craving usually means your body really needs protein.  It sounds kind of strange, but if you’re dying for some sugar, eat a piece of cheese instead.

In regards to ice cream, your body is craving the fat from the cream, salt, it’s in there I promise, and sugar, obviously.  So, find a different way to satisfy those cravings.  I have found that an orange and cottage cheese satisfies all of the cravings: fat and salt in the cottage cheese, and sugar in the orange.  You can use any orange-like fruit as well.  I really like this with clementines.  Plus, they taste pretty good together.