In the Kitchen: Breakfast – Paleo Biscuits and Jam

My kitchen has been hopping!

There are only 4 of these left from the batch I made a few days ago so I thought I’d better tell you about them before the only thing I have left to show are crumbs.

Things are getting easier with my new lifestyle change and eating good food all the time is just another part of my day and it feels great! I have so much more energy and cooking food is now an enjoyable part of my day instead of a last minute dash of what can I make. I’m enjoying trying new recipes and baking delicious things to fuel my body knowing they are 100% good for me.

My newest recipe trial were these ridiculously simple Paleo biscuits.

Gluten and Grain free and totally delicious!

Yes I am still on the hunt for some breakfast foods and I think I might have found something this time. These take only a few mins to throw together and there is enough time to get a few rows of knitting in while you wait for them to come out of the oven. They stay fresh in an air tight container and are even a fabulous freezable snack as well. Freezable is always a bonus if you are running short on time, especially mornings.

*I flattened mine a little too much before putting them in the oven but they still taste delicious.*

I tried my hand at making some Paleo Jam a few weeks ago. With only 3 simple ingredients it was a pretty “no brainer” recipe for my first attempt. While I don’t know that this jam is THE one, it’s not exactly a sweet jam, it is definitely a start and you better believe we are going to be picking berries galore this year.

These biscuits were the perfect companion to my freshly made jam and definitely hit the spot for those morning foods I was kind of missing.

In The Kitchen: Dinner and a Dessert

I’ve been spending a lot of time in the kitchen as of late.

Since changing my dietary needs I’ve had to be more aware of what’s on hand and what can be made for each meal that follow my guidelines.

I’m loosely following Paleo but not putting as much emphasis on meat as paleo seems to do. I’m learning as I go and creating some yummy things with a few tweaks as need.

A success from last week was Paleo Shepherd’s Pie.

I used the same ingredients in the meat portion that I normally do but instead of white potatoes on top I added Sweet Potato and a hint of cinnamon.

Talk about delicious and not much different that what we normally have. It was a hit and will definitely be a new go to.

The thing that I have the most problem not being able to have right now is being off gluten and wheat.

Bread, cereals I crave them!

So when I finally found a no grain bread recipe that was delicious I of course had to share.

This is actually a recipe for banana blackberry muffins but since I didn’t have an blackberries on hand I substituted walnuts and dairy and soy free mini chocolate chips and made it into a mini loaf.

Holy Smokes this one is GOOD!

Tasted better than the Banana Bread we usually buy at the store. Bonus!

We are hoping there will be some of this left for Moose when he gets home….. it is a mini loaf after all and mighty tasty!!

I’d love to hear about any delicious recipes you absolutely love.

Gluten Free Pumpkin Muffins

Since last summer I’ve been having some health issues and suffering from GERD.

It is not a fun disease and being in pain after eating anything is no fun at all.

As a result of this I have had to really change what I’m eating and probably the biggest thing is trying going Gluten, Dairy and Wheat Free.

I can see a big change with the dairy already although I might have to restrain myself when I see cheese in the fridge.

The wheat free is something I have looked into before and probably the one I will struggle with the most. I love a bowl of cereal in the morning, toast, sandwiches and wraps so getting rid of the bread factor is probably the hardest part.

I still crave those snack foods and things that are easy for on the go,especially mornings, and was delighted when I came across this recipe that was gluten, dairy and wheat free that filled that spot.

Seriously so many people complain that gluten free is drab and tasteless but it doesn’t have to be. I have the proof right here!!

You can find the recipe HERE and I definitely urge you to try this one.

I am no master chef but these were super simple to make. Dump it all in a bowl, stir, separate into muffin tins and pop in the oven. The only thing I added to the recipe was to sprinkle a few chopped pecan’s on top. I love no brainers!

You can expect a bit more recipe sharing around these parts if they work and taste as delicious as this one.

I’d love to hear an gluten, dairy, wheat free recipes you might have too!

AHEMMMM!

Molly wanted to let you all know its SNOWING!!!!

To those of you that have been griping about NOT having snow *cough cough* MONIKA! You are welcome to come play in my yard.

It started to snow this morning on our walk round the loop and it’s still coming down. The forecast shows rain for this afternoon but I’m hoping that it will continue to snow for us where we are so high up.

The ground is starting to freeze making these big ice heaves we like to call ice crystals. The dogs love to eat them.

Yesterday I made 90 Oreo balls and 2 dozen chocolate rice krispie treats to sell to raise money for a friend who just found out they have eye cancer. Moose took them to work with him and I told him not to bring ANY home!

Here’s the recipe just in case you want to make some, they are delic!

        Ingredients:

  • 1 pack of Oreo cookies
  • 1 block of soft cream cheese
  •  candy melts or baking chocolate
  • some parowax to thin out the chocolate and give them a nice shine

Grind the entire package of Oreo’s up in a blender or food processor. Our blender broke a while back so I used the old-fashioned throw them in a Ziploc bag and beat the tar out of them with a hammer. Worked well :)

Melt chocolate in a double broiler or small slow cooker pot add parowax as needed.

Pour in a bowl and add cream cheese mixing it in with your hands until you get a dough like consistency.

Roll into small balls and place on a baking sheet covered with wax paper.

Place them in the freezer for approx 20 minutes until they are hard.

Pick up each ball with a toothpick and dip them in the chocolate, you’ll probably have to use a spoon if it’s a bit thick.

Place in the freezer again to harden the chocolate and Volia!

A dozen of these in a cookie tin would make a perfect gift.

Soup Du Jour

During this cold winter weather I do enjoy a good bowl of soup to warm me up.

Last year I shared a recipe for a lovely carrot soup I enjoy, don’t forget the cornbread, this year however its all about an old favourite.

Potato Leek Soup!

Here’s what you’ll need:

  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 1/2 cups leeks, white part and a little green, sliced thinly
  • 3  potatoes * I usually add a few more, I like mine thick*
  • 6 cups chicken stock
  • 3 bay leaves *optional*
  • 2 sprigs of fresh thyme *optional*
  • Salt and pepper

Melt butter in a large pot.

Add onion and leeks to the pot and cook until soft.

Add potatoes, bay leaves, thyme and stock. Cook until potatoes are soft.

Puree in a blender or leave slightly chunky *thats how I like it*.

Simple and Delicious!

Valentine Scones

There is nothing more delectable to me than fresh scones.

T and I made whipped up two batches to devour…. *ahem*  for Moose.

Currant Scones

3 c all purpose flour             1/2 c sugar

2 tsp baking powder           1/2 tsp salt

1/2 tsp baking soda              1 c currants

1/4 cup chilled  butter  *margarine works well too*

1 cup buttermilk

Preheat over to 425 degrees and lightly grease cookie sheets.

Mix dry ingredients in large bowl. Cut butter into mixture with two knives until mixture resembles coarse crumbs.

Now get down and dirty, mixing with hands until dough is tacky.

Press dough out with hands, only use rolling pin lightly so they will rise nicely.

Cut with whatever cutter you choose.

Bake 16-18 minutes or until lightly brown.

Serve heated with butter and jam.

Enjoy!

Warming Up

This year I decided that I would break out of my normal baking and cooking to try some new things that I love but have just never known how to make.

Soup is something that I eat all year round but especially during winter, warms me right down to my toes.

I’m a pretty picky eater and had never really found a recipe for soup that I like… that is until christmas 2008. I had an operation on my gums about two weeks before the holidays and was left to eat mushy foods and lots of soup. Let me tell you, you really find out how much you love food when you can’t eat the half of it.

My good friend Lisa was so kind to make me some soup to get me through the weeks of  the few foods I could eat. I was a little nervous at first because it was carrot soup and… well…vegetables and I don’t normally get along.

I heated it up, dipped the spoon into the edge of the soup gingerly and tasted it….

Oh my gosh it was awesome!!! It didn’t even taste like carrots!!!

I asked her for the recipe so I could give it a try hoping to come out with something edible…

Success!! This is the most wonderful creamy soup that I had to share with you all!

  • 4T butter                                                               5 cups of chicken stock                     
  •  1 chopped onion                                                1 cup of milk or cream
  • 4 carrots sliced                                                   salt
  • 1chopped stalk of celery                                 pepper
  • 2 potatoes peeled and diced                         parsley
  • Melt butter in a large pot, add onion, carrots, and celery, cook for 10-15mins.

Add the potatoes and parsley and stir until coated.

Stir in the stock and cook, partially covered until potatoes are tender, about 20mins.

Puree in a blender or food processor.

Return to pot, stir in milk and add salt and pepper.

Reheat without boiling.

The only difference I made was that I didn’t use parsley *because I didn’t have any* and I threw in a few more potatoes because I like it nice and thick!

Let me know if you try it out and how you like it!!

My current WIP  *one of many really* is the Garter Yoke Cardigan from the latest issue of Knit 1. I’m using Tahki Donegal Tweed in a deep red shade. I’ve had this in my stash for quite some time, originally I had started making the Tweedy Aran Cardigan with it but ended up frogging the whole thing.  Its waited several years in the wings for the perfect project, and now the wait is over.

I’ve been working on this non stop so I only have the sleeves left to go. I don’t think this sweater is going to be as fitted as some of my other sweater but a nice comfy, cosy sweater is just what I need right now.