Jicama Mango Slaw

  • 1 large jicama, peeled and cut into matchsticks
  • 1 small red bell pepper, cut into matchsticks
  • 1 large firm mango, peeled and cut into matchsticks
  • ½ medium red onion, thinly sliced

Dressing:

  • ½ cup chopped cilantro leaves
  • ¼ cup honey
  • 2 medium limes, juiced
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne pepper, or more to taste

Mix all together.

https://www.allrecipes.com/recipe/233495/jicama-mango-salad-with-cilantro-and-lime

Whiskey Apple Butter

4 pounds apples (about 12 to 16 medium)

2 cups water

4 cups sugar

2 teaspoons cinnamon

¼ teaspoon cloves

¼ cup bottled lemon juice (my Ball Book didn’t include this)

I added 1/2 cup to 1 cup of whiskey when I added the sugar and other ingredients.


DIRECTIONS

FIRST, LET’S PREP!

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Core and peel apples, if desired. Cut apples into quarters.

NEXT, TIME TO COOK!

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Combine apples and water in a large saucepan. Cook apples at a simmer until soft. Purée mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar, bottled lemon juice, and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET’S CAN IT!

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Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

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Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Pork Bulgogi

  • 1 lb pork tenderloin or pork shoulder, thinly sliced
  • 1/3 cup coconut aminos ( I used soy sauce)
  • 1/2 tsp sea salt or more to taste
  • 1 tbsp sesame oil omit of AIP
  • 2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version
    Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 1/4 apple cored and chopped – or use half, if you like sweeter
  • 1 medium onion sliced
  • I added a few TB of brown sugar to make it a little sweeter
  • Place thinly sliced pork in a resealable bag or glass container.
  • Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
  • Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
  • Drain the pork, saving the marinade (there wasn’t any).
  • Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
  • Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
  • Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
  • Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.

Gluten Free Croissant

Took forever, but were yummy

Ingredients

For the dough

  • 2 ¼ cups (315 g) gluten free pastry flour or Cup4Cup gluten free flour, plus more for sprinkling (See Recipe Notes)
  • 2 teaspoons (6 g) instant yeast
  • 2 tablespoons (24 g) granulated sugar
  • 1 teaspoon (6 g) kosher salt
  • 3 tablespoons (42 g) unsalted butter melted and cooled
  • ¾ cup (6 fluid ounces) whole milk at room temperature

For the butter packet

  • 16 tablespoons (224 g) unsalted butter chilled
  • ¼ cup (36 g) gluten free pastry flour or Cup4Cup gluten free flour (the “real” thing, or my mock Cup4Cup)
  • Egg wash (1 egg + 1 tablespoon water, beaten well), for brushing

Instructions

Make the dough.

  • In a large bowl, place the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk again to combine.
  • Create a well in the center of the dry ingredients, add the butter and milk, and mix until the dough comes together.
  • Add more flour by the half-teaspoonful if necessary to bring the dough together.
  • Turn out the dough onto a lightly floured surface, sprinkle the top very lightly with more flour, and roll into a 9-inch round.
  • Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.

Prepare the butter packet.

  • Sprinkle a piece of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (preferably in 2 whole sticks) of butter on top and press together.
  • Sprinkle with the remaining 2 tablespoons of flour, and cover with another piece of unbleached parchment paper.
  • Pound the butter with a rolling pin until it flattens and melds together.
  • Uncover and fold the flattened butter in half, cover again with the parchment and pound again until you have a 5-inch square butter packet.
  • Cover the butter packet completely with parchment, and place in the refrigerator to chill for 5 minutes or until firm.

Wrap the dough around the butter packet.

  • Remove the 9-inch round dough from the refrigerator, unwrap it, and place it on a lightly floured surface.
  • Place the chilled butter packet directly in the center of the dough and score the sides of the dough lightly to represent the exact size of the butter. Remove the butter and set it aside.
  • Using a rolling pin and sprinkling the dough lightly with flour as necessary to prevent it from sticking, begin at the site of each of the four scorings and roll the edges of the dough away from the center to create 4 flaps, leaving the center of the dough intact.
  • Return the butter packet to the intact center of the dough, and wrap the flaps of the dough around the butter packet like you would a present.

Roll out the dough with the butter and complete the first “turn.”

  • Sprinkle the dough-and-butter-packet lightly with more flour, and roll out into a 1/2-inch thick rectangle.
  • Fold the rectangle over on itself in thirds, as you would a business letter. Sprinkle the dough again lightly with flour.
  • With the length of the 3-layer rectangle of dough running parallel to your body, roll the dough away from you into a rectangle that is again about 1/2-inch thick.
  • Turn the left and right sides of the 1/2-inch thick rectangle over on themselves again, as you would a business letter.
  • You have just completed the first “turn.” Wrap the folded dough tightly in plastic wrap and place in the refrigerator to chill for at least 4 hours or up to overnight.

Complete the remaining 4 to 5 “turns.”

  • Once the dough has finished chilling after its first turn, repeat the process of rolling the 3-layer dough out into a 1/2-inch thick rectangle, then refolding the dough like a business letter, at least 4 more times, (for good measure, 5 more times). After each turn, keep track by pressing a notch in the dough with one knuckle to represent the number turn you’re on (e.g., after 4 turns, make 4 notches).
  • Be sure to wrap and chill the 3-layer rectangle of dough in the refrigerator for at least 30 minutes (or the freezer for 10 minutes) in between turns. If you let the dough chill for too long, it may become difficult to roll out smoothly. Just let it sit at room temperature for a few minutes before rolling it back out

Shape the croissants.

  • Line rimmed baking sheets with unbleached parchment paper and set them aside.
  • Roll out the prepared 3-layer croissant dough into a 1/4-inch thick rectangle.
  • Using a pastry wheel or pizza wheel (or very sharp knife—well-defined edges are essential here), square the edges, then cut out as many 4-inch x 6-inch rectangles as you can.
  • Slice each rectangle diagonally into two triangles and separate the shapes from one another.
  • Sprinkling lightly with flour as necessary to prevent sticking, roll each triangle out to elongate it to about 8-inches from base to tip.
  • Slice a notch into the base of each triangle about 1/2-inch deep, and roll each triangle into a coil from base to tip, turning the edges slightly away from each other as you roll.
  • Place on the prepared baking sheets, seam side down, about 2-inches apart from one another.

Proof the croissants.

  • Cover lightly with oiled plastic wrap and place in a warm, draft-free location until nearly doubled in size. You will see the individual layers in each fold begin to separate slightly from one another once the croissants are fully proofed.
  • Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash.
  • To avoid gluing the coiled layers of each croissant together, brush with the egg wash by beginning in the center of each pastry and brushing out to the sides in one motion on each side, with the “grain” of each coil, not against.

Chill the proofed croissants.

  • Place the shaped and proofed croissants in the refrigerator to chill for at least 10 minutes or until mostly firm.

Bake the croissants.

  • While the shaped croissants are chilling, preheat your oven to 400°F.
  • Place the chilled and proofed croissants in the center of the preheated oven, one baking sheet at a time, and bake for about 20 minutes, or until deep golden brown all over and firm to the touch.
  • Allow to cool briefly before serving.

https://glutenfreeonashoestring.com/gluten-free-croissants

Salted Caramel Pear Butter


INGREDIENTS

4 lbs. Pears, peeled, cored and coarsely chopped

1/3 cup apple cider

2 Tbsp. bottled lemon juice

2-1/2 cups dark brown sugar

2 tsp. Sea salt or kosher salt


DIRECTIONS

FIRST, LET’S PREP!

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Wash pears under cold running water and drain. Cut in half lengthwise, core and peel. Coarsely chop. Place chopped pears, apple cider and lemon juice in a 4-6 qt. Crock-Pot®. Set the heat on high and simmer, covered, until pears have softened; about 40 minutes. Turn heat off.

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Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.

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Combine pear mixture with brown sugar and salt in the Crock-Pot®; turn heat to high and place lid on a diagonal over Crock-Pot® allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds it’s shape on a spoon; about 3-4 hours.

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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, LET’S CAN IT!

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Ladle hot pear butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed

https://www.ballmasonjars.com/blog?cid=salted-caramel-pear-butter

GF Cornbread

Ingredients

US Customary – Metric

Instructions

  • Preheat oven to 400 degrees. Line 6 cup muffin tin with paper liners.
  • Combine all the dry ingredients into a large bowl. Whisk together until well mixed.½ Cup Gluten Free 1-to-1 Flour Blend,½ Cup Gluten Free Cornmeal,3 Tablespoon Sugar,2 teaspoon Baking Powder,½ teaspoon Salt
  • Crack the egg and egg yolk into a second bowl. Whisk until frothy.1 Large Egg + 1 Egg Yolk
  • Add the oil and milk to the beaten eggs. Whisk together until smooth.2
  • Tablespoon Olive Oil,½ Cup Non-Dairy Milk
  • Pour the wet ingredients into the dry. Fold together about 15 strokes.
  • Divide the batter into your prepared 6 muffin cups. Let batter sit for 10 minutes before baking.
  • Bake in preheated oven for 15-18 minutes until tops spring back when gently poked.

Crockpot Chicken Marsala

  • 4 boneless skinless chicken breasts (I prefer thighs)
  • ▢salt and pepper to taste – (I used about ½ teaspoon of each)
  • ▢2 teaspoons minced garlic
  • ▢1 cup sliced mushrooms
  • ▢1 cup sweet marsala cooking wine – (may sub chicken broth in a pinch)
  • ▢½ cup water
  • ▢¼ cup corn starch
  • ▢fresh parsley – roughly chopped

Shop Recipe

Instructions

https://40d11faac97fc17b553a858ea373ffe4.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

  • Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
  • Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
  • Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
  • Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Crockpot Red Beans and Rice – lazy method

1 chopped onion
1 chopped Green Pepper (or red or yellow)
1/2 cup of chopped Celery
3 Cans of Kidney Beans or Red Beans
(I also added a large can of Blue Runner Red Beans that I found at Aldi)
1 -2 Pounds of sliced Sausage (Conecah is lovely, but any is fine)
Cajun Seasoning and Garlic Powder to taste

Cook beans and veggies in crockpot on low for 6-8 hours. Add the sausage. Cook an additional 30 minutes or so until sausage is done (or heat it first and then add it).

Serve over rice. The ready-rice makes it really lazy. . .

Crockpot Taco Soup

  • 1(16 ounce) can white beans or (16 ounce) can kidney beans
  • 1(11 ounce) can niblet corn
  • 1(11 ounce) can Rotel tomatoes & chilies
  • 1(28 ounce) can diced tomatoes
  • 1(4 ounce) can diced green chilies
  • 1(1 1/4 ounce) envelope taco seasoning mix (can get gluten-free version if needed)
  • 1(1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix (Check to make sure it is still gluten-free)
  • 1lb cooked shredded chicken, ground beef or 1 lb any meat

Add all ingredients to slow cooker. Cook on high for 2 hours or low for 4 hours. Serve with avocado, sour cream, cheese, chips,etc.

Crockpot Beef Stew (freezer to crock)

Crock Pot Freezer Meals: Hearty Beef Stew

January 29, 2014 by Amy Arndt 3 Comments

Crock Pot Freezer Meals such as Hearty Beef stew are great to have ready to go on those busy days you don’t have time to cook.   Just grab it out of the freezer, dump it into a crock pot, and let it cook away.

Beef Stew is an all-time comfort food that goes great on those cold fall and winter days.

Assembly:

First, I took a gallon freezer bag and wrote the cooking instructions and what to serve it with directly on the bag with a black Sharpie.

Crock Pot Freezer Meals: Hearty Beef Stew

  • 1 lb. stew meat, cubed
  • 1 small-medium white onion, chopped
  • 2-3 stalks celery, chopped
  • 30 baby carrots, cut into chunks
  • 1 c. frozen peas
  • 8 baby red potatoes, cubed
  • 1 (14.5 oz.) can diced tomatoes, undrained

Hearty Beef Stew sauce:

  • 1 (8 oz) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1 clove garlic, minced
  • 1 tsp. garlic and herb seasoning
  • 1/8 tsp. pepper
  • 1 Tbsp. beef bullion

*Divide all ingredients into 2 large freezer bags and freeze (write instructions on bag – Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8)

Defrost overnight. Dump in crockpot. Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8.