by Saving Dinner | Aug 15, 2020 | Recipe
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Root Veggie and Ginger Skillet Frittata
Instructions
In a large skillet, heat the coconut oil over medium-high heat.
Cook the carrots and turnips until soft.
Pour the eggs over the veggies and season with salt and pepper and ginger.
Let the eggs set slightly before flipping over.
Once the eggs are cooked to the desired doneness remove from the heat.
Top with green onions and serve.
by Saving Dinner | Aug 15, 2020 | Recipe
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Grandma’s Famous Bread and Butter Pickles
Instructions
In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
Refrigerate for three hours.
In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
Sugar should be dissolved and boiling.
Then drain the pickles and onions well.
Add to the boiling mixture.
Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
Leave 1/2 inch headspace for expansion (follow instructions with your canner).
Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes
A few more tips:
- Always label and date your jars so you know when you made them.
- Store pickles in a cool dark place
- Follow your canner instructions to a T
- Always check your seals
by Saving Dinner | Aug 15, 2020 | Recipe
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Grandma's Famous Dill Pickles
Instructions
Process jars in canner according to canner instructions.
In a saucepan combine vinegar, water, salt, and sugar; bring to a boil.
Place 1 teaspoon dill seeds and 1 clove of garlic into each jar, then pack in cucumbers.
Pour boiling mixture over cucumbers leaving 1/2 inch headspace for expansion.
Process 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes
A few more tips:
- Always label and date your jars so you know when you made them.
- Store pickles in a cool dark place
- Follow your canner instructions to a T
- Always check your seals
by Saving Dinner | Jul 31, 2020 | Recipe
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Perfectly Peachy Coconut Smoothie
Instructions
In a blender, place coconut milk, water, frozen peaches, coconut butter, Saving Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional)
Blend until smooth and enjoy!
It's ok to add a tad more milk of your choice if a thinner smoothie is preferred.
by Saving Dinner | Jul 23, 2020 | Recipe
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Chicken and Pepper Stir Fry with Bitter Melon
Instructions
Mix soy sauce, ketchup, ginger, and garlic in a re-sealable heavy-duty plastic bag.
Add chicken; seal bag and turn to coat with marinade.
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Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
Add bitter melon, green onions, and bell peppers; stir-fry until crisp-tender.
Remove from skillet. Heat the remaining 1 tablespoon oil in a skillet.
Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
Stir in bell pepper mixture.
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Recipe Notes
Parboiling bitter melon: Bring a large pot of water to a boil. Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and white pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes). Drain.
by Saving Dinner | Jul 11, 2020 | Recipe
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Pan-Seared Salmon with Coconut-Herb Greens
Instructions
In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
Cook until the greens wilt, about 2-3 minutes.
On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.
