Archives for July 2013

Make Your Own Italian Seasoning

 

Make Your Own Italian Seasoning
Easily made from spices you have on hand.
Ingredients
  • 3 Tbsp. dried basil,
  • 3 Tbsp. dried oregano,
  • 3 Tbsp. dried parsley,
  • 1 Tbsp. garlic powder,
  • 1 tsp. onion powder,
  • 1 tsp. dried thyme,
  • 1 tsp. dried rosemary,
  • ¼ tsp. black pepper,
  • ¼ tsp. red pepper flakes.
Directions
  1. Mix together. Store in an airtight container for up to 6 months.
Notes
You can reduce this by ½ if you wish and do not need quite as much.

 

Paleo Breakfast: Banana Egg Pancakes

 

Paleo Breakfast: Banana Egg Pancakes
This Paleo type pancakes recipe does not require ANY flour. No almond flour, no coconut flour. In fact, it only requires TWO ingredients.! And Oh so Tasty.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 banana
  • 2 eggs
Directions
  1. Peel the banana and cut it in to pieces and throw it in a Mixing Bowl . Go ahead and crack those two eggs in there too.
  2. Mix it all about! You can use a mixer or hand blender.
  3. Oil up your Skillet/Pan (I used Coconut Oil ) and then pour the Paleo pancakes mix in to the pan. Cook like you would with normal pancakes.
Notes
Drizzled some Honey on them. But really, the banana pancakes are already sweet, so that is totally optional. The important thing here though, is to realize it is obviously not going to taste exactly like pancakes you make from flour. However, for a pancake that doesn't have any flour, it is quite an awesome recipe find!

 

Mini German Pancakes with Triple Berry Sauce

 

Mini German Pancakes with Triple Berry Sauce
A fun breakfast you can make on a weekend. Very Tasty
Ingredients
  • For the Pancakes
  • 1 cup milk
  • 6 eggs
  • 1 cup flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange zest (optional)
  • ¼ cup butter, melted
  • For the Triple Berry Sauce
  • 4 cups frozen berries
  • 1 cup water
  • ½ cup Splenda , agave or honey
  • 2 Tbsp. cornstarch
Directions
  1. For the Mini Pancakes
  2. Preheat oven to 400 degrees F .
  3. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
  4. Blend in butter a little at a time in order to temper the eggs.
  5. Grease muffin tins well and distribute batter evenly between 16 - 24 tins (filled to ½ full.)
  6. Bake for 15 minutes, or until puffy and golden on top.

  7. For the Triple Berry Sauce
  8. Put berries and Splenda or agave in sauce pan Mix cornstarch with water and stir until lumps are gone. (If using honey add to water at this point.) Pour cornstarch mixture into berry mixture while stirring slowly. Bring to boil. Reduce heat to simmer. Stir until thickens (about 1 to 2 minutes) and begins to bubble. Serve hot
Notes
Serve with a dusting of powdered sugar and the Triple Berry Sauce. The Sauce is very good on waffles or crepes. You can also serve with just your favorite toppings. (sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
The frozen bag of mixed berries will measure to the 4 cups of frozen berries you will need for this recipe.

 

 

 

Cucumber Salad with Grapes & Almonds

 

Cucumber Salad with Grapes & Almonds
The almonds give it a lovely crunch, the grapes some sweetness, vinegar a touch of acidity
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ cup slivered and blanched almonds
  • 1 pound cucumbers, peeled if the peel is bitter, unpeeled if not
  • Kosher salt
  • 1 teaspoon minced garlic
  • About 20 green grapes, sliced in half
  • 2 Tbsp. olive oil
  • 1 teaspoon sherry or white wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons minced chives, for garnish
Directions
  1. Slice the cucumbers in half lengthwise. Use a spoon to scoop out the seeds in the middle, discard the seeds. If using rather large cucumbers, slice them again lengthwise. Then cut them crosswise into1/ to slices. Place in a large bowl and sprinkle with a teaspoon of kosher salt. Toss to distribute the salt evenly around the cucumber pieces. Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers, and squeeze out more excess moisture with paper towels.
  2. Toast the slivered almonds in a small pan over medium-high heat, tossing them often, until they start to brown and smell good. Move to a bowl to cool.
  3. Mix the cucumbers, almonds, garlic, grapes, sugar, olive oil, and vinegar together in a large bowl and add more salt to taste. Garnish with chives and serve.
Notes
Cucumbers have a lot of water in them. When you dress them, the salt in the dressing will leach out some of this moisture, resulting in a lot of excess liquid. One way to get around this is to salt the cucumbers first, let them sit for a while for the salt to work its magic, then rinse off the salt and drain the cucumbers. This is step one in this recipe. You can skip it if you don't have time, but the result will then be much more watery.

 

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