Green Chili

* Exported from MasterCook *

                               Green Chile

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Lean Pork -- Cut in cubes, if you like pork use as much as you like
     1/2           Cup  Water -- Use More if using more Pork
  2             Cloves  Garlic -- Chopped
                        Salt -- to taste
                        Pepper -- to taste
  1              Large  Onion -- Diced
  2       16 Ounce cans  Peeled Tomatoes -- Chopped
  1       28 Ounce can  Green Chili Pepper -- Chopped
  1           Teaspoon  Coriander -- Ground
     1/2      Teaspoon  Cumin -- Ground
  1                Can  Jalapeno Pepper, Canned -- 1 Tsp to 7 ounces Chopped
  2               Cans  Great Northern Beans, Canned -- Optional

Cook Meat with water, garlic, salt and pepper till all the water is absorbed.

Let meat cook in own fat till it starts to brown.

Add onion, and cook a few minutes longer.

Then add tomatoes, coriander, cumin and chili.

Stir and let simmer for as long as you like

If after it has simmered for 10 minutes, you may then add additional spices

Optional, Add 2 cans Great Northern White Beans

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 89 Calories; trace Fat (3.6% calories from fat); 5g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 44mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Hearty Spiced Carrot Muffins

* Exported from MasterCook *

              Hearty Spiced Carrot Muffins _ Kitchen Treaty

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
  1                cup  whole-wheat flour
  1                cup  rolled oats + a couple extra tablespoons for topping
  2          teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1           teaspoon  ground cinnamon
     1/4      teaspoon  ground cloves
     1/4      teaspoon  ground nutmeg
     1/4      teaspoon  ground ginger
  1                cup  milk
     3/4           cup  applesauce
     3/4           cup  packed brown sugar
     1/3           cup  vegetable oil
  1                     egg
  2          teaspoons  vanilla extract
  2               cups  carrot -- grated

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.

In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.

In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.

Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.

Divide the mixture between the muffin cups. Cups should be filled just about to the top.

Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.

Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.

Store in an airtight container at room temperature for 2 - 3 days, or freeze.

S(Internet Address):
  "http://www.kitchentreaty.com/hearty-spiced-carrot-muffins/"
Yield:
  "12 muffins"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2647 Calories; 90g Fat (30.1% calories from fat); 47g Protein; 426g Carbohydrate; 30g Dietary Fiber; 245mg Cholesterol; 3031mg Sodium.  Exchanges: 12 Grain(Starch); 1 Lean Meat; 5 Vegetable; 2 1/2 Fruit; 1 Non-Fat Milk; 17 Fat; 11 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Norweign Pangakes

OK, I've been absent and remiss recently on posting.... Today's post is inspired by our youngest having a sleepover and her begging me to make Special Pancakes for breakfast.... really simple and you really don't need syrup for these, they come out thin and pliable... you could spread Nutella on them roll them and easily turn them into Crepes....

1 1/2 cups Milk

3 Eggs

1 stick Butter, Melted

1/2 cup Sugar

1 1/2 cups flour

1 teaspoon vanilla extract, or more if needed

Combine all ingredients in a blender and mix till smooth.

Cook on a griddle or in a skillet till bubbles stop appearing and then flip

Serve with Syrup

Would also make good Crepes

Enjoy....

Easter

Enjoy today everyone, today is a day to relax and enjoy...  Desert tonight is Carrot Cake with the new Cool Whip Cream Cheese Frosting.

Spaghetti

Tonight is spaghetti made with spaghetti squash and sauce made with ground turkey topped with parmesan cheese.

Fruit Rollup

Easy Peasy homemade fruit rollups
24 ounces applesauce
1 small box of sugar free flavored jello
Spread on sheet for food dehydrator
Dry at 135 degrees for 8 hours

Gluten Free Bananna Pudding tart

Happy Pie Day.

Props out to Elana's Pantry again for Dessert tonight.

Jen took the recipe from the link below and made the crust and then filled it with sugar free Banana pudding and sliced bananas.The kids were not real thrilled about the crust, but i thought that it tasted just fine by itself and even better as a whole Pie...

http://www.elanaspantry.com/gluten-free-tart-crust/

Guacamole

Ok, didn't post last night because we ate poorly due to the fact that we were at Gordon Biersch in Flatirons grabbing dinner before The Jeff Dunham show...laughed straight for 2 plus hours!!! But the sweet potato and garlic fries were delicious!

Today homemade Guacamole reminiscant of our old favorite Southwestern restaurant Ocotillo...sure do miss that place.

Next time we might add Black Beans, Roasted Corn and Whole Roasted Cloves of Garlic....but, even I enjoyed this and I'm not a guacamole fan.

Chipotle Orange Chicken

Since i am not sure what my wife and i are doing for dinner tonight, I will post dinner from  a time before I started the blog. I may post again once that decision is made.... LOL....

This is the same site we got the Paleo Brownies from...

Here is a direct link to the recipe from its website

Chipotle Orange Chicken

I will include the recipe as well..

Enjoy!

1 whole chicken (2-3 pounds)
3 cloves garlic, pressed
1 tablespoon herbes de provence
¼ cup agave nectar or honey
1 teaspoon celtic sea salt
1 tablespoon chipotle chile powder
1 cup orange juice, freshly squeezed

1. Rinse chicken and pat dry with a paper towel
2. Place chicken in an 9 x 13 inch baking dish
3. In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte
4. Pour orange juice over chicken
5. Rub mixture onto chicken
6. Marinate chicken in the refrigerator, time permitting for up to 3 hours
7. Bake at 350° for 1.5 to 2 hours
8. Serve.

Carmenere

Ok, no cooking tonight.... So instead I'll promote one of my favorite wines. I enjoy all of their varieties. Carmenere is my favorite of this Chilean brand. Website is www.pknt.com

Paleo Brownies

Tonight we are gonna move straight to desert, these tasty treats are made with Almond Butter and Agave Nectar and contain no Flour...

This recipe is courtesy of 
http://www.elanaspantry.com/

Ingredients

16 ounces almond butter, Creamy Roasted
2 Large Eggs
1 1/4 cups Light Agave Nectar
1 tablespoon vanilla extract
1 cup chocolate chips
1/2 cup Cocoa Powder
1/2 teaspoon Sea Salt
1 teaspoon Baking Soda

Directions

1. In a large bowl, blend almond butter until smooth with a hand blenderBlend in eggs, then blend in agave and vanilla
2. Blend in cacao, salt and baking soda, then fold in chocolate chips
3. Grease a 9 x 13 inch baking dishPour batter into dish

4. Bake at 325° for 25-40 minutes

Spicy Breaded Pork Chops

ok, I posted Desert last night and forgot to post Dinner.... LOL....

Dinner was from here...
http://www.paleoplan.com/2009/12-29/spicy-breaded-pork-chops/

ok so in the below recipe I combined Chipolte Pepper (Instead of Cayenne) with the flour and used olive oil to coat the chops and cooked in an oven.... next time i will try the way the recipe states,
They were good though!!!!

sorry, no Pic for this post....

Ingredients

• 2 tsp cayenne pepper
• 3 Tbs coconut oil/tallow/lard, divided
• 1-1/2 cups almond flour
• 4 pork chops (6 oz each)

Instructions

1. Mix cayenne pepper and 2 Tbs coconut oil/tallow/lard in a shallow bowl and coat both sides of each pork chop.
2. Pour almond flour into a shallow pan and dip both sides of each pork chop in almond flour until covered.
3. Heat 1 Tbs coconut oil/tallow/lard in a skillet over medium heat. When pan is hot, cook pork chops on both sides until fully done.

BBQ Bananas

Got this from www.thepalelmom.com didn't have the nuts, but the still looked delicious...
2 large or 3 bananas
¼ cup chopped raw pecans
¼ cup chopped raw walnuts
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
Dash salt

1. Chop nuts fairly finely (it’s okay if they aren’t completely evenly chopped). Combine chopped nuts with spices and mix to evenly coat. 2. Slice bananas lengthwise about three quarters of the way through the banana (careful not to cut the peel underneath). Spread the banana open and fill the groove with the nut and spice mixture. 3. Barbecue on a medium to moderately hot grill for 14-18 minutes (time will vary based on the size of your bananas and how hot your grill is). The peel will darken (and maybe turn completely black) which is normal. You know they’re done when the peels are dark, the banana is bubbling away and they smell fantastic! 4. Alternatively, place stuffed bananas on a cookie sheet (line with parchment paper, tin foil or a silicone liner to make clean-up easier) and bake at 425F in the middle of the oven for 12-14 minutes. 5. Remove from the grill (or oven) and enjoy warm! Eat with a spoon scooping right out of the peel!

 

Jalapeno Poppers

Ok, normally I leave these tasty treats whole. Stuff them with a cream cheese/shredded cheese mixture and then wrap bacon over the top and secure with a toothpick. Put them in a vertical chili roaster and slow cook them on the BBQ. Today same principle but split them filled them and placed a piece of bacon on top and then cooked them at 350 for 30 minutes...

Gluten Free Vegetarian Pizza

Ok, dinner tonight was made with Bob's Red Mill Gluten-Free Pizza crust. It is pretty tasty considering that it is gluten free. Make sure your hands are wet when handling it though. I and you have to par bake it before you can top it with sauce and choice of toppings. Tonight was onions and red and orange peppers.

Green Monster Smoothie

Ok, today's blog the notorious Green Monster Smoothie... I know from the picture you are saying "Wait, it's not green!" Correct, as most people know it is called that because of the spinach.
Our favorite is
A handful of raw spinach
1 banana
Greek yogurt
Frozen Strawberries
Stevia to taste
And some plain old water for liquid...
Blend it all up, we use the Ninja....
Serve and enjoy....

Crustless Mini Quiche

Here is a good one for Breakfast that you can make ahead  of time...


                          Crustless Mini Quiche

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  4             ounces  green chiles -- diced with Juice
  1                cup  cheddar cheese
     1/4      teaspoon  salt
     1/4      teaspoon  pepper -- to taste
Mik all ingredients together
pour into sprayed muffin tins fill to rim
Bake at 350 fo 22 minutes
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 40 Calories; 3g Fat (66.5% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 81mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Curry Chicken with Millet

Ok, this is my First attempt at a blog. For those of you that know Jenny and I we have been on a Cleanse/Paleo/Gluten free kick. So far it seems to be working well as i am down 22 pounds in 5 weeks. I know Jenny has lost 12 to 14 pounds as well. We had talked about Blogging what we are doing and cooking in case others were interested... Tonight's meal is Homemade Curry Chicken with Millet...

I will enclose a picture and start there.... recipe may follow.....