Paleo Ginger Bread Cake

I have to admit that I have not had ginger bread cake ( well, I do not have sweet tooth....So I hardly eat cakes) till a week ago when the hubby bought one from Starbucks. I took a bite and love it.. and so the search for Paleo version begins.

Googled " Paleo ginger spice bread" and the most often popped up recipe is this Paleo Ginger Bread Cake with Maple frosting ( <+ click). For some reason, the recipe does not appeal to me... so the search continues.

I saw this Honey Cake recipe from Elana's Pantry and decided to use it as a base for my own Paleo Ginger Bread Cake :)

Ingredients ( Adapted)
2 ½ cups blanched almond flour
½ teaspoon salt
1 teaspoon baking soda
1 table spoon of cinnamon
1 tablespoon of ground ginger
1 tablespoon of nutmeg
1 tablespoon of pumpkin spice mix
1/2 cup of oil ( coconut or canola)
1/2 cup of honey ( or more if you like it sweet)
4 eggs


Directions:
1.  Preheat oven to 350 F and grease a 8"x8" baking pan
2. Mix the dry ingredients in a mixing bowl
3. Beat the eggs till pale yellow and frothy
4. Add in oil and honey to the eggs
5. Add the dry ingredients to the egg mixture
6. Pour into prepared pan and bake for 35-40 minutes

~enjoy~

Crockpot Beef Stew

 

I really do not like this picture. It does not do justice to the beef stew. This is probably one of the best recipe for beef stew.. well.. even the hubby who is not a fan of beef stew agreed with me. And of course... it has to be good since I am the creator of this recipe :)

I have been looking at a number of beef stew recipes and most of them contain some ingredients which I do not like.. so I decided to create my own :)

This is really a good recipe for a busy day... a crockpot and 10 minutes of preparation time and Bingo.. dinner is done.

Ingredients:

 2 pounds of stew meat

 3-4 carrot , chopped

3-4 celery, chopped

2 potatoes

1 onion - chopped coursely

2 cup of beef broth

2 cup of red wine

1 table spoon of thyme ( more to taste)

1 table spoon of oregano ( more to taste)

1 small can tomato paste 

1 teaspoon of paparika

3-4 bay leave

Cayenne pepper ( to taste)

Pepper and salt ( to taste)

Direction

1.  Season the stew meat with the spices, salt and pepper for at least 30 minutes

2. Lay the crockpot with the onion , carrot and celery

3. Put in the seasoned stew meat

4. Pour the beef broth and wine into the crockpot, add in the tomato paste ( add in more thyme and oregano to taste) and bay leaves

5. Stir and cook on low for 7 to 8 hours

~enjoy~

Paleo Gumbo (Crockpot)

 

I have been thinking of Gumbo since I saw the pack of Andouille sausage which the hubby bought. So the search begins for a good recipe. Its hard to find a recipe which I like so I decided to create my own using various source. 

 Surprisingly, my creation turn out pretty good. The hubby had two helpings... so it must be good :

Ingredients: 

One and half pound of chicken breast, cut into cube

A pack of Andouille sausage

One green pepper, diced

One onion, chopped

11/2 cup of okra, diced

1 cup of diced tomato with juice

2 cup of chicken stock

1 tablespoon of paparika

1 tablespoon of oregano

1 tablespoon of thyme

1 teaspoon of celery seed

1 teaspoon of cayenne (more or less to taste)

salt and pepper to taste

Directions

1. Marinate the chicken with the spices for at least 30 minutes

2. Brown the sausage in a pan with olive oil. 

3. Brown the chicken in the pan after the sausage.

4. Lay the crockpot with onion,pepper, okara. Add in the chicken stock and diced tomato.

5. Add the saugage and chicken. Add in more spices if desired

6. Cook for 7-8 hours on low

~enjoy~

 

Paleo Crockpot ribs

 

I have to admit that I am a ribs freak ! I love ribs and I think I could eat ribs everyday. It is hard to find Paleo ribs in restaurants. Most of the ribs sold in restaurants are slabbed with tons of sugar. 

I have been looking for a good crockpot ribs recipe. Ribs in crockpot ? Yes.... surprisingly crockpot makes good ribs :)

I saw this recipe at Paelosprit and decided to make it using the crockpot. The picture probably do not do justice to the ribs we had last night. They were so good. The BBQ sauce is awesome... my boy gives it two thumb up :)

Ingredients for ribs ( My version)
1 slab of ribs ( I use spareribs)
1/4 cup coconut crystals -optional  ( I omitted this)

2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sea salt
1 tablespoon dry mustard
1 tablespoon dry basil (crushed)
2 teaspoons cayenne pepper ( I think 2 teaspoon is slightly spicy. I use about one teaspoon)
1 teaspoon black pepper
1 onion
1 potato

Direction
1. Combined all ingredients (except potato and onion) in a small bowl to create a dry rub
2. Wash and pat dry the ribs. Add the dry rub onto the rubs. Let stand for 30 mintes
3.Chopped onion and potato into big chucks and lay them on the crockpot as base
4. Add the ribs into the crockpot and cook low for 8 hours

Ingredients for the BBQ sauce

1 1/2 cups of cooking juices from the ribs (or beef stock)
3 cloves fresh garlic, finely diced
6 oz can tomato paste
1/4 cup apple cider vinegar
1/4 cup prepared mustard
2 tablespoons honey
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon celtic sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
black pepper to taste

Direction
1. combine drippings (or stock) and the diced garlic and simmer in a medium sauce pan for 5 minutes.  2. Whisk in remaining ingredients and simmer on medium-low heat for about 20 minutes or more if you like a thicker sauce






Enjoy

~bel~

Mircowave Sweet potato cake/muffin

 

This is one recipe which I have always wanted to try but did not do so because it contains an ingredient which the Fiance did not like : Sweet Potato. This boy would just not touch sweet potato.

I final got a chance to try this recipe which I had kept in my "to bake list" today. We are heading to Singapore next week and we are trying to clear our pantry. I have 3 sweet potato sitting on the pantry and I have no clue what to do with them. The Fiance would not eat anything sweet potato soI decided to try this recipe and see how it goes.

This is really an easy recipe.

Ingredients:

1 medium to small sweet potato
1/3 cup almond meal or flour
1/4 tsp baking soda
1 egg
1 Tbsp milk or creamer of choice ( I use coconut milk)
1 tablespoon of honey ( or more to taste)
1 tsp vanilla
 1 tsp cinnamon
2 tsp melted virgin coconut oil

Direction:
1.  Pierced  the sweet potato with a fork, wrapping in a paper towel and microwaving for 4-5 minutes until soft. Scoop out the inside and measure out about 1/2 cup of mashed sweet potato.
2. In a bowl combine all the dry ingredients.
3. Whisk egg, milk, vanilla, stevia, and melted coconut oil together and add to the dry ingredients. Mix just until combined.
4. In 2 small ramekins, melt a bit of coconut oil to grease the bottoms and sides.
5. Microwaved for 3 minutes or more till the centre is set.

Verdict : The boy finished both muffin cake and declared it GOOD !

~bel~

Chili

 

The first cold front hit town this weekend... Brrrrrrrrrrrrrrr... it was freezing cold ! A 33 degree drop from the summer 100 degree. LOL.. yes.. it was only 67F cold... but it felt like winter .  The body had a rude shock from the sudden cold front and the only 3 things I could do were slept in, couched under the blanket and drink hot ginger tea. 

The BF made my day when he decided to make chili... well .. we did plan ahead for the cold. We went grocery shopping for chili ingredients on Saturday in anticipation of the "freeze". The BF found an amazing recipe   (<= click) from Allrecipe.com.... beer, coffee and cocoa powder.. who can resist the combination.

The day just got better (despite the cold) when the BF said to me "I am okie. You just need to couch and rest.." when I offered to help make the chili....:)

The recipe looks intimidating with the many ingredients.. but it was actually very easy. The preparation time was only 20 minutes.

This is an amazing recipe. The combination of beer, coffee and cocoa powder are awesome. It is just so good !


The base before we add the meat

Ingredients:
2 tablespoons vegetable oil ( we use canola oil)
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed ( we use ground pork sausage )
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer ( we use shiner black)
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
 1 (14 ounce) can beef broth
1/2 cup packed brown sugar ( we omit the sugar as we are on Paleo)
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
 1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
 1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans ( we omitted the beans as we are on Paleo)
4 fresh hot chile peppers, seeded and chopped

 Directions
1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3.  Stir in the 2 remaining cans of beans, and simmer for another 30 minutes. ( we omitted this step as we do not use beans)
( We browned the meat in the iron skillet, mixed the base in another pot and added the meat to the
base after they were browned)
~bel~

Paleo Pancake ( Gluten free, soy free and dairy free)

Hm... what is breakfast without pancakes ! One of the challenges on Paleo diet is to create versions of "sinful" food that is Paleo friendly. As what my friend Erik said... "they don't come out close and the taste is even worse"

We have been using a Paleo pancake recipe on Nourishing Day blog (<= Click) and really love it. We had made it a few times and it always turn out good. I made it again yesterday and it must be decent good as the BF did ask for second helping.

This is a easy recipe for weekday breakfast. And Yes.. I whipped up the whole breakfast in less than 30 minutes 


Ingredients
4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt coconut oil or butter for frying

Directions
1. Preheat griddle over medium-low heat.
2. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
3.  In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
4. Grease pan with butter or coconut oil.
5. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
6. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Enjoy
~bel~

Quick Paleo Bread

A great change from the usual eggs and bacon breakfast !

Woke up this morning and decided to google for some easy bread recipe for breakfast. Found a few version of mircowave bread. I am not a fan of mircowave bread so I decided to make my own bread in toaster oven.
 
This is a very easy 15 minutes recipe :

Ingredients:
1/4 cup flax seed
1/4 cup almond four
1/4 teaspoon baking soda
2 eggs
one tablespoon  of honey ( more or less to suit your own taste bud)

Direction:
1. Mix all the ingredients together. Stir well to make sure that the baking soda is well combined to prevent an after taste

2. Pour into a ceramic bowl or small baking dish that is deep as the bread will rise.

3. Bake in oven at 350F for 15 minutes or till center is set. ( I use toaster oven)
( Or mirowave for 2 minutes on high)

Variation notes: Add one small mashed banana for a quick banana bread.

~bel~

Garlic Top Sirloin Pot Roast in Beer Broth

The BF and I were talking about beef stew in the car and he wondered aloud whether he can pour a can of beer on the stew. Why not ?

I am not surprise that the boy put in a can of beer in our dinner last night.  I have learned that if things will be done if he is stuck in his head.

We have some sirloin beef at home and the boy adapted a recipe (<= click) found in Allrecipe to make a Sirloin tip roast in beer broth :0

The beer in the broth is really refreshing. I could smell the beer as I lifted the lid. The pot roast was perfect... and Yes.. we were both happy with this recipe. So glad that there is leftover for dinner tonight 

Our beer version:

Ingredients:
 1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
 4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
1 cup chicken stock
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces
1 can beer
4 stalk celery, chopped into 2 inch pieces

 Directions
1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
2. Place the vegetables in a large slow cooker. Place meat on top of the vegetables.
3. Pour in broth and beer
4.  Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.

`bel~

Pan Fried Pork Chops in Blackberry Sauce

Who can resist the power of Paula Deen ? Guess NO One ! Not even the BF. We were watching her in action on Food Network yesterday.. and the recipe for the day : Pork Chops !

The BF watched it and his initial comment was " we should try this". Next moment, before I could respond, he was already pulling out his iPad and googling  the recipe.  Within 5 seconds..the recipe was in my inbox. This boy is certain efficient when it comes to recipes :0

We were on our way to our evening run when he commented that we should try making the recipe for dinner. I guess Paula Deen and her pork chops must be in his head since he saw her in action :).  We did not have blackberry and white wine at home. So we agreed that we will replaced it with strawberry and red wine.

We were heading back from our run when he decided to stop by the grocery store to get stuff... and of course.. blackberry and white wine for the pork chops !

And yes.. it was 9pm when we reached home. I was all ready to go bed but the boy is all ready to make dinner. His enthusiasm sometimes surprised me.

We did not use the seasoning in the recipe. The boy has his own seasoning which we like so we use our own seasoning.

It was worth the wait... it turns out delicious.... I could see more of this on the table for next few weeks :)

Ingredients:
4 (6-ounce) 3/4-inch thick bone-in pork chops
The Lady and Sons House Seasoning, recipe follows ( we use our own seasoning)
 4 tablespoons butter
1/4 cup canola oil ( we use olive oil)
1/2 cup dry white wine
2 cups blackberries
1 tablespoon honey
1 tablespoon fresh thyme leaves ( we use dry thyme)
 Lemon wedges, for serving

Directions
1. Sprinkle the chops with a generous amount of seasoning.
2. Heat a large skillet over high heat. Add the butter and oil and swirl until the butter is melted. Sear the chops, in two batches if necessary, until golden, about 2 minutes per side. Transfer the chops to a paper towel-lined plate.

 

3. Remove the skillet from the heat, add the wine, and return it to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.

 
4.  Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cook until warmed through, 1 to 2 minutes.
5. Serve with lemon wedges.

The Lady and Sons House Seasoning:
1 cup salt 1/4 cup pepper
1/4 cup garlic powder
1/4 cup onion powder

 Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months

~bel~

Crockpot Pork Ribs

 

I love ribs ! But we seldom have ribs at home since takes time to make ribs.. and busy us do not have the time.

I saw this recipe from the Civilized Caveman (<= click) site and could not resist the temptation to try it. Instead of using beef short ribs, I made it with country style pork ribs.

I am usually "lazy" when it comes to crockpot. I would always skip the step of pan searing the meat before it goes into the crockpot. But I was "diligent" when I made this... and took time to sear the ribs ! Well.. its my favourite ribs.. so I gonna make an effort.


The BF came back from work and first time he mentioned was " the ribs smell good".... I was in the house the whole morning and did not noticed it.

We had it after our Tuesday work out. It was really good. I thought that the vinegar will be overpowering... but it blended really well with the ribs ! Love love !


 Ingredients:
3 Lbs of Beef Short ribs, boneless or bone in
1 Large Red Onion, sliced
1 Large White Onion, sliced
 3 Stalks Celery, diced
 3 Carrots, peeled and diced
1 Cup Water
 1/2 Cup Red Wine Vinegar
 1 Tsp Paprika
1 Tsp Curry Powder ( I used tumeric since I could not find curry powder at home)
1/2 Tsp Chili Powder
1/2 Tsp Dry Mustard
 2 Tsp Sea Salt
 1 Tsp Black Pepper

Direction :
1.  Line the bottom of your crock pot with your onions, celery, and carrots
2.  Heat a saute pan or cast iron skillet over high heat and sear all sides of your short ribs for 2-3 Minutes per side (This step is optional)
3. Place your short ribs on top of your veggies
4, Mix all other ingredients in a bowl and pour over the top of your short ribs
5.  Cover your crock pot and cook on low for 8 Hours After it is cooked, if you would like you can remove the veggies and beef and add some arrowroot powder to thicken the sauce and serve over your beef

~bel~

Crockpot Meat Loaf

 

I love crock pot. I think crock pot is the most wonderful invention for busy people. We use crock pot a lot as we have crazy running schedule. We do not get home till 8 or 9pm each day. The best thing after a hard run is a warm dinner in the crock pot

I have learn to convert my favourite recipe to crock pot friendly. I made this meat loaf last night using the recipe from Kalyn Kitchen. Instead of putting the meat in the oven, I put it in the Crock pot on low for 7 hours. I added some green beans to the crock pot before we leave for our track work out.

Awesome to come home with some dinner ready for us :)

Tumeric Tea !

 

Power breakfast ! Breakfast is my favourite meal of the day. It is blessed to wake up with food. I used to skip breakfast . I would starve myself till lunch and then "pigged" out during lunch. But my BF is a breakfast person. He first thing which he does in the morning is breakfast.I learn to enjoy breakfast again after meeting him

I am glad that I re-discover the joy of breakfast. Smell of eggs and bacon in the morning is so wonderful. I recently added tumeric tea to my breakfast. I found the recipe in Mark Daily Apple. 

It is an acquired taste. But it is so good once you get used to it. 

Ingredients

8 ounces (1 cup) almond or coconut milk ( I use coconut milk)
1/2 teaspoon turmeric
1/2-inch wide round slice of ginger root, peeled and finely chopped
Dash of cayenne pepper( I use black pepper)
1 teaspoon honey or other sweetener

Direction
1.  Gently warm the milk on the stove.
2. In a mug, combine the remaining ingredients.
3.  Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well.

( I microwaved the ginger and coconut milk for 1.30 min or till boil. And then add all the other ingredients and stirred till smooth) 

Chocolate banana walnut muffin

Chocolate Banana Walnut Muffin

Another variation using the base coconut bread recipe !

Slow Cooker Jambalaya Chicken

Chicken is fast becoming our staple these days as they are easy and it is hard to mess up with chicken. I found this slow cooker Jambalaya recipe at Allrecipe and could not resist sending it to the BF with some modifications.

The BF put the chicken in the slow cooker,  took a picture and posted it on FB.. inviting friends for dinner " first come first served". One couple took up the "dinner offer". This is really a great easy recipe for week days dinner. We put everything in the crock pot, went for our evening run and came back at 9pm. Our couple friend arrived with a bottle of wine and dinner was served . No hassle and no mess :)

Both the BF and I agreed that this recipe is a keeper. We made it with just chicken and agreed that we would add sausages the next time we made it

Ingredients ( with my modifications)
1 pound boneless skinless chicken breasts, cut into 1-inch cube
2 cans diced tomatoes ( one original and one fire roasted)
1 medium onion, chopped
1 green bell pepper, seeded and chopped
 1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
 2 bay leaves
1/2 teaspoon dried thyme
2 carrots

Directions
1. In a slow cooker, combine chicken, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
2. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.

`bel~

Gluten Free, Dairy Free, Soy Free, Paleo Chocolate Cookies

In a baking mood.... bread or cookie ! Finally decided on cookies. I am really not good at baking cookies.. They often came out over baked.  And .. I over baked this one too. But it still taste pretty good. The BF had 4 pieces when he came back from work... so I guess it is good ;)

Adapted the recipe from Elana's pantry for this.  Instead of grapeseed flour, I added unsweetened cocoa powder. Also, I added walnut instead of chocolate chips.. for the basic reason that I do not believe that chocolate chips are Paleo ( even though some Paleo fanatic claimed it is )

(Modified version. Refer to Elana's pantry for the original recipe )
Ingredient:
2 1/4 cups blanched almond flour
¼ cup unsweetened cocoa powder
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
3 tablespoon of honey ( the BF feedback : 4 tablespoon would be awesome if you have sweet tooth)
1 cup chopped walnuts

Direction: 
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry Form ½-inch 1-inch balls and press onto a parchment paper lined baking sheet
4. Bake at 350° for 10-12 minutes
5. Cool and serve

~bel~

Turkey Burger

Add caption

An adaptation of  grilled turkey burger from Runner's world, this recipe is so simple and yet so good. 4 ingredients is what is takes to make a good burger :). Instead of grilling, we cooked it over an iron cast skillet. The original recipe included a sauce but we decided to  do away with the sauce and had it with green beans and tomato.( check out the original recipe or the sauce)

It makes good leftover too. We had it for dinner last night and gosh... it seems to be more flavorful.
 
Ingredients
1 1/4 pounds ground turkey breast
3 tablespoons chopped fresh rosemary ( we used dry rosemary)
Salt and ground black pepper to taste
Olive oil cooking spray

Direction
1. In a bowl, mix turkey and rosemary.
2. Divide into four portions and form into one-inch-thick oval patties.
3. Season patties with salt and pepper; spray with olive oil.
4. Place on grill. ( we cooked it over a skillet)

~bel~

Paleo Chocolate Microwaved Mug Cake

 

This is one recipe which we discovered due to "desperate craving". We came back from dinner at a friend place and were both sitting on the couch.. craving for some treats. There were none at home :(

Google did not fail us that night.... googled and found numerous recipe for microwave chocolate cake. I randomly chose one and showed it to the BF. And Bingo... he was in the kitchen baking one.  I was skeptical at first as I am a firm believer that cakes need to be bake in proper oven.. mircowave does not do the job. I was wrong. The recipe was yummy that the BF has since made it 3 times.... and I am sure more in the near future

Ingredients
1 small ripe banana
1 1/2 Tablespoons almond butter(or any nut butter)
1 egg
2 heaping Tablespoons cocoa powder
2 teaspoons sweetener(We used honey.. 2 table spoon or more)
Chocolate chips, walnuts, dried fruit, or other mix-ins(optional)

Direction

1. With a fork, mash the banana into a smooth puree.
2. Mix the almond butter, egg, cocoa powder, and extra sweetener if using into the banana puree until it forms an even batter.
3. Fold in any mix-ins into the batter that you’d like.
4.  Pour the batter into a mug or other microwave safe container.  Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

~bel~

No Bean Chili (Rib-eye Chili)

Chili with a twist ! No beans, no ground meat.. just plain old bacon and Rib eye. Nothing can possibly go wrong with bacon and Rib eye , right ?

Asked the BF to choose a recipe to make dinner.... and bingo he picked this winner from  our cook book (Cast Iron Skillet Flavors) ... . Had to trust this boy when it comes to FOOD !

Ingredients:
3 slice bacon, chopped
1 onion, chopped
3 cloves garlic, minced
3 tablespoon chili powder
1/2 teaspoon smoked paprika
2 teaspoon cumin
2.5lb rib-eye, cut  into 1/2 inches
3.5 cup of water
1 teaspoon dry oregano
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon of cornmeal ( we use coconut flour)
1/4 cup of sour cream for garnish

Direction
1. Cook the bacon till crisp
2. Add the onion and garlic and cook till onion is soft
3. Add paprika, cumin and chili powder, stir for 2 min
4. Add beef, water and oregano
5. Simmer for 2- 2.5 hour till beef is tender
6. Add salt and pepper
7. Stir in the cornmeal, stir for 5 min or till thicken
8 Serve with sour cream ( we omit this since we are on Paleo)

~bel~

Pot Roast

Pot roast stuff with bacon.. who can resist this ! I saw the recipe at the Civilized Caveman blog and knew that I had to try this !

It is great to have a pot roast recipe that does not use tomato sauce as a base. I had a hard time looking for a recipe that does not use tomato as a base. I knew I had to make this when I saw the recipe.

The BF and I agreed that the recipe is a keeper. Further, it makes good leftover.  We had left over last night and gosh.. it tasted even better !


Ingredients:
3lb Chuck Roast
1 White Onion, sliced
3-4 Slices of bacon cut into 1 inch pieces
 6 Garlic cloves halved
 2 Tsp Sea Salt
1/4 EVOO
1 Tbsp Smoky Paprika
1/4 Cup Chopped Parsley
1 Tsp Oregano
1 Tsp Thyme
1 Tsp Garlic Powder
1 Tbsp Red Wine Vinegar

Direction
1.  Using a thin knife create about 12 holes deep into the meet about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole
2. Now place bacon and garlic in each hole
3. In a small mixing bowl, mix your Sea salt, paprika, parsley, oregano, thyme, garlic powder, EVOO, and red wine vinegar and mix well
4. Rub your spice mixture all over both sides of your roast
5. Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have
6. Place your roast on top and cook on Low for 7-10 hours. Remember chuck roasts are tougher cuts of meat so the longer it cooks the better

~bel~

Shakshuka

I saw this recipe on the Paleo Diet Lifestyle last month and could not resist sending the recipe to the BF.  I almost forgot about it till this morning when the BF decided to make it !!!! We ran out of pepper and basil at home and the boy insisted on going to the store to get them so he can make this dish.

Definitely worth the trip to the store.. this is so so delicious.

Ingredients:
1 tbsp Paleo cooking fat;
1/2 onion, chopped;
1 clove garlic, minced;
1 red bell pepper, seeded and chopped;
 4 cups tomatoes, diced;
2 tbsp tomato paste;
1 tsp chilli powder;
1 tsp paprika;
A pinch cayenne pepper;
Sea salt and freshly cracked black pepper to taste;
5 or 6 large eggs; 1/2 tbsp fresh parsley, finely chopped;

Direction
1. Place a large skillet over a medium heat and add the cooking fat to allow it to melt and grease the surface of the pan.
2. Add the onions and sauté for two minutes. Mix in the garlic and continue to cook until the onions become tender and slightly golden in colour.
3. Add the chopped bell pepper to the skillet and mix well. Sauté for at least 5 minutes, just until the pepper is tender. Once the peppers have cooked, add the chopped tomatoes and tomato paste to the skillet, followed by the chilli powder, paprika and cayenne pepper.
4. Give the mixture a taste and add any additional spices, as well as the salt and pepper to your liking.
5. Allow the mixture to simmer. At this point, you may have to lower the heat to prevent the mixture from boiling. Now crack the eggs into the skillet on top of the tomato mixture. Make sure they are spaced evenly. I placed one in the middle and then surrounded it with the rest of the eggs.
6. Cover the skillet and cook for anywhere between 10 to 15 minutes. You will know when the dish is ready as the eggs will be white and no clear liquids will run. Once the eggs have cooked through, garnish with the fresh parsley and serve it up.

~bel~

Gluten free, Soy Free, Dairy Free Paleo Fiendly Chocolate pound cake

I have been thinking chocolate for last few days but could not decide what to bake. We were on the way back from our practice run this morning  and I decided to create my own chocolate pound cake using the basic coconut bread recipe.

It turned out pretty yummy :)



Ingredients :
1/2 cup of coconut flour, sifted
1/4 cup of unsweetened cocoa, sifted
1 teaspoon of baking powder
5 eggs
1 teaspoon of vanilla
11/2 tablespoon of honey
1/2 cup of canola oil
2 mashed banana


Direction
1. Combine the  first 3 ingredients in a bowl
2. Beat the eggs till frothy
3. Beat in oil, vanilla, honey, banana, and oil to the egg
4. Add in the dry ingredients
5. Pour into prepared pan and baked at 350 for 50 minutes

~bel~

Gluten Free, Soy Free, Dairy Free Paleo Friendly Energy Bar

The main challenge of being an athlete on Paleo is that most sports nutrition products are not Paleo friendly. We have been looking for a Paleo friendly energy bar. Lana bar is probably the only product which is Paleo friendly. However, we are not a fan of Lana.

The BF is doing a 60K race this weekend and requested for a Paleo Energy bar. I did some research but could find a recipe which I like.  Last resort....I decided to concoct my own recipe.  

It actually came out really good.... according to the BF :)

Ingredients:
1/4 cup of silver almonds
1/2 cup of sunflower seed
1 cup of apricot
1/4 cup of almond meal
1/4 cup of coconut oil
1/4 cup of almond butter
1 teaspoon of vanilla
2 tablespoon of honey ( more if you like it sweeter)
1 egg

Direction:
1. Chop the first 3 ingredients in a good processor till a course mixture
2. Combined the coconut oil, almond butter, vanilla and honey till a smooth mixture ( Tip: you may need to warm the coconut oil and almond butter to create a smooth consistency. Microwave for about 20-30 sec)
3. Combine the nut and fruit mixture to the coconut oil mixture
4. Fold in almond meal
5. Add the egg and combine
6. Bake in a 325 oven for 20-25 mins
7. Cool and cut into pieces.

Easy ... :)

~bel~

Paleo Friendly Ice Cream

My friend sent me this recipe and insisted that I should try this recipe. I was skeptical at first and waited till now to try  it. Gosh.. I did fall in love with this ice cream recipe

It is essential made up of one ingredient - frozen banana

1. Take 2-3 frozen bananas (you can freeze them in ziplock bags or in tupperware) and throw them in your food processor

2. Turn the processor on and let it run for about five minutes, stopping every now and then to scrape it down. The bananas should get increasingly light, fluffy, and smooth. By the time you’re done, they’ll resemble a creamy bowl of soft serve

3. Variation: You make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder or add some frozen strawberry to the banana for a strawberry banana !

~bel~

Gluten Free, Soy Free, Dairy Free.. Paleo Friendly Bread

I have been searching for a good bread recipe that works as sandwich bread. This recipe from Elana's pantry is probably the closest .. not exactly the same as the whole wheat bread but close enough.

It is easy to make this bread... 10 mins preparation time.. and 50 mins bake time...

Ingredients
1 ½ cups blanched almond flour
2 tablespoons coconut flour
 ¼ cup golden flaxseed meal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
5 eggs
 ¼ cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar

Direction:
1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
2. Pulse ingredients together
3. Pulse in eggs, oil, honey and vinegar
4. Pour batter into a greased 7.5" x 3.5" Magic Line Loaf Pan Bake at 350° for 30 minutes. ( I have to bake mine for 50 mins)
5.  Cool and serve

~bel~

Paleo Friendly Banana Blueberry Muffin

Banana Blueberry Muffin... using the basic coconut bread recipe as a base.. added 3 banana to the wet ingredients and folding in 1.5 cup of blueberry after adding the dry ingredients to the wet ingredients


~bel~

Paleo friendly banana muffin

A nice twist to the  banana bread recipe ! Bake it in muffins cups instead... :)

Paleo Friendly Banana Bread

A very flavorful banana bread. Love it !

I used the basic coconut bread recipe, added 3 mashed banana to the wet ingredient before folding in the dry ingredients !

So good !

~bel~

Paleo Chocolate Cake

I hate Chocolate ! I never have sweet tooth and never crave for chocolate. But I just love baking chocolate cake.

I saw this recipe at Elana's Pantry and has been waiting for an occasion where I could bake a chocolate cake ! Perfect opportunity came today when my running coach invite us for a BBQ at his place.... Oh yes ! Time to bake a chocolate cake !

A perfect Paleo chocolate cake... I think it taste good.

For the frosting, I used the recipe from Lifefoodjourney Site . I replaced the coconut oil with grapeseed oil and my frosting could not set...BIG OPPPSS! But it still looks good !

Chocolate Cake
¾ cup coconut flour, sifted
¼ cup cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs 1 cup grapeseed oil
1 ½ cups agave nectar(I use honey)
1 tablespoon vanilla extract
¼ teaspoon orange zest(I omitted this)

Direction
1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand blender, blend eggs, oil, agave nectar, vanilla and orange zest
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9-inch cake pans and dust with coconut flour ( I used a single pan and bake it as a single layer cake)
5. Pour batter into pans and bake at 325° for 35-40 minutes
6, Remove from oven, allow to cool completely then remove from pans Frost and serve

For the Frosting
1 cup of cocoa powder
 3/4 cup of virgin coconut oil
1/2 cup of honey ( I used one cup of honey)
 dash or two of sea salt
1 teaspoon vanilla extract (optional)

Direction
1. Gently melt the coconut oil in a saucepan (you don’t want to heat it, just melt it)
2. In a food processor, combine all of the ingredients and pulse until well combined.
3.  Scrape into a small bowl and place in the freezer or refrigerator until it has hardened to desired consistency.

Enjoy
~bel~

Paleo Coconut Bread

This is another version of bread made from coconut flour. The BF and I agreed that this is much better than bread made from almond flour. Its more flavorful. It iss a really easy recipe from Paleo Plan website

As like the previous post, this is really a small bread. I used a 8x3.7 inch loaf pan. I could not find a decent small pan and used the disposable aluminum pan which I got from HEB.

Also, it is important to whip the eggs till it is forthy. 

I really like this recipe. I think I am going to make this my base for other bread. Thinking of adding blueberry or strawberry next time :)

Direction
6 eggs
1/2 cup virgin coconut oil ( or any fats.. I have tried butter and canola oil. We prefer the butter version )
2 Tbs raw honey (optional) ( I use the regular honey)
½ tsp sea salt (optional)
3/4 cup coconut flour, sifted 1 tsp baking powder

Instructions
1. Blend eggs, oil, honey, and salt together. Set aside.
2.  In a separate bowl, combine coconut flour with baking powder.
3.  Whisk this into the egg batter thoroughly, until there are no lumps.
4. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes.
5.  Remove from pan and cool on rack

~bel~

Non Gluten, Non Dairy, Non Soy Paleo Friendly Bread

Sandwich and Bread... can't remember the last time I had a sandwich since we started the Paleo diet ! I did the meal plan for this week ( the BF decided to take a break this week from meal planning)  and decided on French Toast for tomorrow.. which means we need bread !

After much research on the web, I finally decided to settle on Elana's Paleo Bread. She has two bread recipes on her site. Both looks good. I settled for this one as its the latest improved version:) This is an really easy recipe. 5 minutes preparation time and 30 mins bake time. Easy !

I can't wait for my french toast !

Ingredients:
1 ½ cups blanched almond flour
 ¾ cup arrowroot powder
¼ cup golden flaxseed meal
 ½ teaspoon celtic sea salt
 ½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar ( I use honey)
1 teaspoon apple cider vinegar ( I use lemon juice)

Direction : 
1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2. In a larger bowl, blend eggs 3-5 minutes until frothy Stir agave and vinegar into eggs
3. Mix dry ingredients into wet Pour Scoop batter into a well greased 7.5" x 3.5"  Loaf Pan
4. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean Cool and serve

Tips :
1. This make a small loaf. Best to use a small loaf pan so to give height
2. Use a cake mixer to whisk the eggs till frothy (3 to 5mins). This is crucial as we do not use baking powder or yeast.

~bel~

Non Gluten, Non Soy, Dairy Free , Paleo Friendly Meat Loaf

Meat Loaf.... I never had them !  Just because most of them contains bread crumbs.. and I was on south beach for a while before switching to this Paleo Style of living... so bread crumbs was a NO NO to me

We were watching Food Network and Paula Deen was making meat loaf.. I told the BF that I wanna one ! So lucky me.. got one.

We found a really good recipe from Kalyn's Kitchen. The BF said it taste as good as those with bread crumbs.

Ingredients:
2 lbs. lean ground beef (less than 10% fat)
1 pkg. (19.5 oz.) hot turkey Italian Sausage ( We use Chorizo)
2 T dried chopped onion
1 T garlic powder
1 T dried basil
1 T dried parsley
1/2 cup flax seed meal
1 tsp. Vege-Sal (or 1/2 tsp. salt)
1 T ground fennel
1 cup finely chopped slow roasted tomatoes (or use sun-dried tomatoes - rinse with hot water if oil packed) 2 eggs slightly beaten

Instructions:
1. Preheat oven to 375 F. Remove ground beef and turkey sausage links from refrigerator and let come to room temperature.
2. In bowl, combine dried onion, garlic powder, dried basil, dried parsley, flax seed meal, Vege-sal or salt, and ground fennel.
3. Squeeze turkey sausage out of casings in small pieces into large mixing bowl. Break ground beef into pieces and place in same bowl.
4. Add dried herb/flax seed meal mixture, tomatoes, and eggs to meat mixture and use your hands to combine well.
5. Try to mix the meat enough to get spices and eggs evenly distributed without overmixing.
6. Shape meat into two loaves and put in oven for about an hour and 15  minutes or when the thermometer indicate that it is done



~bel~

Gluten Free, Soy Free, Dairy Free Paleo Friendly Chocolate Bacon Burbon Brownie

Hm....hm....Chocolate Bacon Burbon Brownie ... this has been in my head since the BF had it a few weeks back. It was so good that the BF declared it the best thing he ever had.

I was so glad when I found this Paleo friendly chocolate bacon brownie recipe.  I substituted the coconut milk with Bourbon.. and Bingo... I have my chocolate Bacon Bourbon Brownie.

Surprisingly, the recipe does not call for use of any flour. Only almond butter and cacao

The BF said it taste with the "real thing".. ie comparable to those made from flour

The original recipe as follow :

You are here:
Ingredients:
2 Cups of almond butter
2 Eggs
1 /2 Cup Raw Organic Honey ( I used regular honey)
1 Tbsp Vanilla Extract
1/4 Cup Cacao Powder
1/2 Tsp Sea salt
1 Tsp baking soda
1/8 Cup Coconut Milk  ( I use burbon)
8 Slices crispy cooked bacon, chopped in food processor ( The bacon needs to be very crisp. I used more bacon and used the extra as toppings)

Direction
1. Preheat oven to 325 Degrees F
2. In a large bowl, using a hand mixer blend your almond butter to make it a smoother consistency
3. Next blend in your two eggs Now blend in the honey and the vanilla Add the salt, baking soda, and then SLOWLY add in the Cacao powder.
4. Add the Coconut milk and continue to mix well
5. Now fold in the bacon and mix well by hand to ensure an even distribution of it all
6. Divide your batter between your 24 Cupcake Cups and bake for 30-35 minutes or until it passes the toothpick test.  ( I used a 8x8 cake pan!)

~bel~

The Paleo diet says NO to sweet dessert and bread ! This does not really bother me as I do not have sweet tooth.  However, BF is suffering greatly from lack of dessert and bread.

To help him feel better, I decided to bake him a pumpkin bread with a recipe from Elana's Pantry. Instead of using store purchased almond flour, I decided to make my own almond flour. The almond flour from store is too course for bakes. They do not give cakes and bread a smooth texture. Further, it is cheaper to make my own flour. Its really easy... drop some blanch almonds in the blender for a few second... sift them and its all done !

The BF declared this an Awesome pumpkin bread  !

Ingredient
1 cup blanched almond flour
 ¼ teaspoon celtic sea salt
½ teaspoon baking soda
 1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup roasted pumpkin ( I used canned pumpkin)
2 tablespoons honey
¼ teaspoon stevia ( I omitted this as I am not a fan of Stevia)
3 eggs

Direction
1. In a food processor combine almond flour, salt, baking soda and spices
2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
3. Scoop batter into a 7 inch loaf pan ( I double the recipe and use a bigger pan)
4. Bake at 350° for 35-45 minutes
5. Cool for 1 hour

~bel~

Gluten Free Soy Free Dairy Free Sesame Cracker

Crackers !!!!! I knew I have to bake these when I saw the recipe at Elana Pantry's.  This is the first time I bake my own crackers.  It is really easy. Took me only ten minutes.

However, I did not bake them long enough in the over. I took them out when they are just about to brown. I should have taken them out when they are golden or almost golden.
 
They do taste good though ! This recipe is definitely a keeper

Ingredients:
3 cups blanched almond flour
 1 ½ teaspoons celtic sea salt
1 cup sesame seeds
 2 eggs, whisked until frothy
2 tablespoons grapeseed oil ( I used Olive Oil since I do not have grapeseed at home)

Direction
1.  In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended
2. Separate dough into two halves Line two large (12 x 16) stainless steel baking sheets with parchment paper
3. Place one half of the dough in the center of each lined sheet
4.  Cut another piece of parchment paper and place it over one of the balls of dough Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
5.  Cut the dough with a knife or pizza cutter into 2 inch squares
6. Bake at 350° for 10-12 minutes, until golden brown
7. Cool and serve

~bel~

Paleo Crockpot Pork Loin

Survived the first week on Paleo!!! *Phew* !!

We have been cooking more at home than usual because of the diet restriction. The BF has been diligent in his cooking and lucky me get to eat ! He made this pork loin last week. Another easy recipe which requires only a crockpot.


Ingredient
1-1/2 lb pork loin
1 (16 oz) can tomato sauce
2 medium (6"-8") zucchini, sliced
1 head cauliflower, separated into medium florets
1-2 Tbs dried basil
1/4 tsp freshly ground black pepper
 1/2 tsp sea salt (optional)

Direction: 
Add all of the ingredients to a large crock pot.
Cook on high for 6-7 hours.

~bel~

Paleo Banana Muffin

Panning ahead for Day 2 breakfast. It is hard to make breakfast in the morning as we are always rushing for time. After much thinking, I decided that muffin will do the trick... bake a batch today.... have some as pre track work out later today and keep some for breakfast tomorrow. Perfect solution !

I have never bake muffins without flour or butte but I saw this recipe on Robb Wolf blog and it look simple enough and decided to try it ! I like simple bake :)


Ingredients:
2 cups almond flour
1/4 cup flaxseed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2/3 cup chopped nuts (I used walnuts)
 4 really ripe bananas (mashed well)
2 tbsp local honey
4 eggs
1 tsp vanilla extract

 Directions
1. Preheat oven to 375 degrees F.
2.  Sift the dry ingredients together in a large bowl.
3.  In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined.
4.  Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

~bel~

Paleo day 1 : Breakfast- Chirozo Scrambled Egg

Officially Day 1 of Paleo Challenge. The BF and I woke up early for the morning pump class. I was tired and really did not want to go. But the BF has promised to make breakfast... so I just need to move my butt and do some weights before breakfast. This Chirozo Scrambled Eggs made my day !

The BF chose this recipe from Paleo Plan. 

This is the first time we use coconut oil for cooking. I really loved it. We used extra virgin coconut oil... it give the scrambled eggs a slight coconut taste... its really good

Ingredients:
1 Tbs coconut oil
 1/2 yellow onion, diced ( We omitted this as we ran out of onion)
1/4 lb chorizo, sliced (with no filler ingredients)
4 eggs dash of sea salt
1/4 tsp freshly ground black pepper hot pepper sauce

Instructions
1. Over medium-high heat, sauté the onions and chorizo in coconut oil until the chorizo gets crispy around the edges and the onion turns slightly translucent.
2. Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper. Pour the eggs into the pan with the crispy chorizo and translucent onions. Scramble the eggs softly until cooked. Top with hot sauce.

Paleo Challenge Day 1: No Beans About It- Turkey Chili Recipe

Paleo Diet ! The BF and I finally decided to commit to a 30 days challenge. Kudos to the BF.. he actually went to buy the Paleo for Athlete book so that we can research on this diet. We have heard many good things about this diet and thought that we should try it for a month. I figured that this will be good for the BF as he eats pizzas and burgers every week. 

The BF chose 1 May as Day 1 of the challenge. So here we are... on this cave man diet for one month.

Another Kudos to the BF. He planned the menu for this week on Sunday afternoon and went to buy all the ingredients yesterday.

We decide to make a Turkey Chili for dinner last night so that he could have it for lunch today. ( Today being Day 1)

He found an easy but yummy recipe on All Recipe. We both agreed that this a keeper. Its really awesome !

Ingredients
1 pound ground beef
 2 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 (28 ounce) can crushed tomatoes
1/4 cup red wine vinegar

Directions :
1. Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat.
2. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
3. Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

~bel`

Baked Chicken with Balsamic Peppers

Someone mentioned "Paleo Diet" last week and curious me was on the internet the whole week reading about this diet and Paleo recipes.

I saw this chicken recipe and decided to try it last night. I bought the ingredients, sent the recipe to the BF and told him that he is making dinner :). The BF did a great job on this... it is so yummy good.

This is a easy recipe.. good for weekdays. We served the chicken with some green beans and brown rice. So good !

Ingredient

4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin

1 large sweet onion, sliced thin

1/3 cup organic balsamic vinegar

2 tablespoons gluten-free Worcestershire Sauce

1/4 cup extra virgin olive oil

1/4 cup or so chicken broth

6 fresh cloves of garlic, chopped

1 tablespoon dried basil

1/2 teaspoon thyme

1/2 teaspoon rosemary

4 fresh, organic free-range split breasts of chicken, rinsed and patted dry

Sea salt and ground pepper, to taste

 

Directions:

1. Preheat oven to 375ºF.

2. Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

 

3. Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

 

4. Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 20 minutes. Spoon the sauce all over the peppers and chicken breasts to keep everything happy and moist, recover it and continue to bake until everything is melt-in-your-mouth tender (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude it could be an additional 10 minutes or 20 minutes).

Blueberry Muffin

I am in "muffin frenzy" state of mind these days. just can't get muffins out of my head. I have been reading and looking at muffin recipes. I love baking muffins...they are easy.. usually just two bowls for the wet and dry ingredients..... no cake mixer.

My cool ultra-runner friends Sarah and Miguel are running the Nanny Goat race in May. This is a unique race where participants run round a one mile dirt loop for 12 or 24 hours. The objective is to run as many run as possible within the 12 or 24 hours. To help them practice their run, our good runner friend Matt planned a mini goat run - a 5 hr run around a one mile loop around his hood. .. of course.. we runners are invited to the run.

I could not decide what to bring to this event .. and asked the BF... banana muffin, chocolate or blueberry. I almost expected him to say chocolate.. but the chocolate loving boy abandoned his chocolate and asked for blueberry.

So.. blueberry is it ! I chose this recipe from Joy of Baking. It is a healthy recipe.. no butter. Just yogurt and canola oil. I was skeptical of any recipe that abandon the butter.. but surprisingly this turn out really yummy.


Ingredients
1 cup (240 ml) plain yogurt (regular or low fat)
1 large egg, lightly beaten
1/4 cup (60 ml) canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (100 grams) fresh or frozen blueberries

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

2. In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.

3. In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries.

4. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result.

5. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.

6. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 muffins.

~bel~

Chocolate Chocolate Chunky Muffin

There is a good reason why these are called chocolate chocolate chunky muffin !!! Full of chocolate... a good dessert... although it is a muffin ! I guess having a chocolate muffin for Breakfast is not a sin... especially on a Monday!

I saw this recipe from Dorie Greenspan and just could not resist the temptation to bake it

Ingredients
6 tablespoons (¾ stick) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups (9.6 ounces) all-purpose flour
⅔ cup (4.67 ounces) sugar
⅓ cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
2 teaspoon pure vanilla extract

Directions:

1, Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.

4. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.

5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

6. Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Note: Add more chocolate chunks for more chocolate boast :)

~bel~

Irish Soda Bread

I have been wanting to try this recipe after seeing it on Tuesday with Doris. Its really a simple recipe with just4 ingredients - flour, buttermilk, salt and baking soda- mix and bake !

The only downfall of this recipe is that it does not last longer than a day due to the low fat content - just buttermilk. But it is a definitely keeper. Easy and yummy!

Ingredients
4 cups of flour
2 cup of buttermilk
1 tsp of baking soda
11/2 tsp Salt

Directions
1. Preheat overn to 375K

2. Mix all the ingredient together until the dough come together

3. Knead for one minute. Pat into a 6 inch ball and place onto pan. Cut an X prior to placing into oven

4. Bake for 40 minutes or when golden brown

5. Remove from oven and cool on rack

~bel~

German chocolate Cake

It is the BF birthday...and he requested for a German Chocolate Cake. His request floored me a weeta bit...hm...German Chocolate Cake.

After much research on recipes.. I decided to use this recipe from Joy Of Baking. It was not too difficult...but gosh this is a BIG cake ! Well.... a German Chocolate Cake is meant to be an impressive 3 layers of chocolate ! I only have two 9 inch pans and so I decided to do a 2 layer cake instead... the end result is still impressive at 6 to 7 inches high:)

Ingredients:
4 ounces (115 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cake flour
3/4 cup (70 grams) unsweetened cocao powder (preferably Dutch processed)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) lukewarm coffee (or water)
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsalted butter, room temperature
2 1/4 cups (450 grams) granulated white sugar
5 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract

Coconut Pecan Frosting:

1 cup (240 ml) pecans1 cup (200 grams) granulated white sugar
1 cup (240 ml) evaporated milk (can also use light or heavy cream)
3 large(60 grams) egg yolks, lightly beaten
1/2 cup(113 grams)
unsalted butter
1/8 teaspoon salt
1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut

Direction

1.Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three - 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.

2. In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

3. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.

4. In a small bowl, combine the coffee (or water) and buttermilk.

5. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.

6. Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

7. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Coconut Pecan Frosting:

1. Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.

2. In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).

To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.

~bel~