by Caroline Bergeron | Jul 27, 2018 | Cheap Recipes, Gluten Free Foods List, Healthy Meal Planning, Paleo, Real Food, Recipe, SD-Recipe
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Gluten Free Mixed Berry Crisp
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
Instructions
Preheat oven to 380 degrees.
In a large saucepan, combine all ingredients for filling (berries through arrowroot powder).
Cook over medium heat for 5 to 10 minutes or until berries have released moisture and the mixture has begun to thicken. Set aside.
In a medium bowl, combine all ingredients for the topping (butter through nutmeg). Using a fork, gently blend it all together.
Transfer berries to a medium sized baking dish, and evenly distribute crisp topping over them.
Place in the oven and bake for 30 minutes or until berries are bubbling and crisp is golden.
Serve with ice cream, or greek yogurt, or coconut yogurt or coconut whipped cream - the options are endless!
by Caroline Bergeron | Jul 6, 2018 | Cheap Recipes, Easy Home Cooking, Healthy Snack Recipes, Paleo, Recipe, Simple Healthy Recipes
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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Instructions
FOR QUICK PICKLED BAHN MI SLAW:
In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
FOR PORK DUMPLING MEATBALLS:
In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes
Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.
by Caroline Bergeron | Jun 8, 2018 | Cheap Recipes, Easy Home Cooking, Healthy Grocery List, Healthy Meal Planning, Healthy Snack Recipes, Healthy Vegetarian Recipes, Organic Recipes, Recipe
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Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce
These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
Instructions
Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
Serve spring rolls with sauce and enjoy!
Recipe Notes
Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!
by Caroline Bergeron | May 18, 2018 | Cheap Recipes, Easy Home Cooking, Gourmet Food Recipes, Real Food, Recipe, Simple Healthy Recipes
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Brown Butter Dipped Lemony Radishes
Spring and summer wouldn't be complete without heaps of radishes!!! And if you've never had radishes with butter - you are cheating yourself of such a perfectly simple and delicious treat! This is a great snack or appetizer or picnic food, and it's SOOO easy! So grab some radishes and let's get started!
Instructions
In a small heavy bottom sauce pan over medium high heat, melt butter. Keep over heat until it begins to brown - whisking regularly. Keep a close eye on it because it can go from brown to burnt in a blink of an eye! Takes about 3ish minutes.
Once brown butter is done, immediately transfer to a small bowl to prevent further cooking/burning. Allow to sit and cool slightly for about 5 minutes.
Take radishes and dip them into the brown butter! Allow butter to cool and set on radish and then dip again (we popped them into the fridge between dippings to help cool butter faster). Repeat this process until you have a nice and noticeable butter sheath on your radishes!
After the final dipping, while the butter is still malleable, dust each radishes with a sprinkle of lemon zest and flake sea salt! Allow to set, or cool in the fridge, one last time and then serve!
by Caroline Bergeron | Apr 27, 2018 | Cheap Recipes, Healthy Meal Planning, Keto, Paleo, Recipe, Simple Healthy Recipes
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Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions
A super easy and delicious recipe for tender and flavorful shredded chicken for tacos or salads or whatever you want!
Instructions
Place sliced red onion in a strainer and boil a kettle of water.
In the jar you're using to store the pickled onion, place vinegar, salt, honey, garlic, and peppercorns. Stir until salt and honey are dissolved.
Once water boils, slowly pour water over the sliced onion. Blanching them so their slightly tender.
Give the strainer a little shake to help get rid of excessive water, then add onion to the jar with vinegar mixture. Press into jar until onion is fully submerged. Seal and place in refrigerator for AT LEAST 2 hours before using.
In an Instant Pot, pour half the jar of salsa and make sure bottom is evenly coated.
Place chicken on top of salsa, then onion on top of chicken.
In a small bowl, combine spices (salt through coriander). Season onion and chicken evenly, then top with remaining salsa.
Seal Instant Pot, then select "Meat/Stew" setting and cook for 90 minutes. Once it's done, let rest for 5 minutes, then release the vent for the steam.
After the steam settles, remove lid and, using two forks, shred the chicken!
Serve on tortillas with pickled onions and other toppings! You'll find some of our topping favorites listed above but we encourage you to add whatever your favorite toppings are!
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Recipe Notes
TO MAKE PALEO: use lettuce leaves instead of tortillas (iceberg lettuce is nice and sturdy and will have a good crunch!) and OMIT any dairy (so no cheese or sour cream as a topping)
TO MAKE KETO, aka HOT MELT: follow Paleo instructions above AND make sure to had a generous serving of avocado!
by Saving Dinner | Feb 28, 2018 | Cheap Recipes
Are you looking to stretch those grocery dollars? Let me show you how to spice up and season that lowly beans and rice dish so you can enjoy several different ethnic (styled) dishes. And FYI, these are representations of this type of cooking, not the actual authentic versions, so don’t be hatin’!
First off, cook up a batch o’ beans. Use something like white beans, pintos, red beans or even black beans. Doesn’t matter; we’re going to use them up a bunch of ways. Secondly, make your rice. Needs to be whole brown rice. I prefer long grain brown rice, some people like a short grain rice. Just make sure it’s brown rice so you get the nutrition! How do you cook beans and rice? Look on the back of the packages to each of them…you’ll get all the info you need. The important part is getting them cooked.
Okay, you’ve got a big batch o’ beans and a big batch o’ rice cooked, right? Now let’s look at all the possibilities:
Mexican-Style Beans and Rice
Jamaican-Style Beans and Rice
New Orleans-Style Beans and Rice
Southern-Style Greens, Beans and Rice
Indian-Style Beans and Rice
For ease of accomplishment, these “recipes” are servings for ONE. Multiply as needed. One serving equals 1 cup rice, 1 cup beans. You can bag these beans up in freezer quality bags and freeze in serving sizes (either individually or enough to serve your family) if you want. You can do the same thing with the rice. Once you have all those beans and rice packages, here’s what you can do when you thaw them out. Remember, these are servings for ONE…multiply them out as needed to serve your family:
Mexican-Style Beans and Rice
Serve the rice and beans plain with salsa, sour cream, grated cheese over the top and a quesadilla on the side.
Jamaican-Style Beans and Rice
In a saucepan over a medium heat, add beans, add 2 tablespoons of coconut milk, a pinch of thyme, a clove of crushed garlic and heat through till warm and bubbly. Serve over rice with chopped green onions on top.
New Orleans-Style Beans and Rice
In a skillet, add 1 tablespoon of olive oil over medium high heat and saute 1/4 cup each: onion, green bell pepper and celery. Add 1 clove crushed garlic, 1/8 teaspoon thyme. Mix this into the beans and serve with a bottle of Tabasco or other hot sauce.
Southern-Style Beans and Rice
In a skillet, add 1 tablespoon olive oil over medium high heat. Add 1/4 cup chopped onion, then add 1 cup chopped frozen greens. Add 1 clove crushed garlic, a pinch of thyme and salt and pepper to taste. Add 1 cup chicken or vegetable broth. Add 1/2 cup beans and simmer till greens are tender. Serve over rice.
Indian-Style Beans and Rice
In a skillet, add 1 tablespoon olive oil over medium high heat. Add 1/4 cup chopped onion, 1/4 cup chopped tomato and cook till tender. Add 1 clove crushed garlic, 1/4 teaspoon ginger, 1/4 teaspoon cumin 1/4 teaspoon curry powder. Add the beans and simmer for five minutes. Serve over rice with chopped cilantro on top.
There you go…how’s that for Easy Button easy! Enjoy!
