Homemade Electrolyte Drink

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Spring has finally sprung in beautiful New Hampshire! 

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All the leaves are in and wildflowers are beginning to bloom. Everything is lush and green. We went on a beautiful walk over the weekend on an old rail trail. Then ventured off into the woods for a look-see.

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I thought New Hampshire was gorgeous in the winter, but spring…wow! I can only imagine what fall will bring with all of the reds, yellows, and oranges. Mother Nature is making up for the dry spell we had for a while. It was so windy and rained so much a few days ago, I had to pot my front porch plants on the kitchen counter.

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Worked out just fine!

One day last week we had an 85 degree day with an equal amount of humidity. Since I’m not quite sure how to work our new tractor I decided I would fertilize our (very large) lawn with a push fertilizer. In the heat and humidity, it was a major workout. I was shocked at how hot I felt, how much sweat was pouring off of me, and by how flushed I was when I came in the house. I realized that I was going to have to hydrate a little differently in New Hampshire than I did in Washington if I plan on working outside in the heat and humidity.

I ran across this website post on Facebook and thought it was such a good idea to make my own “Gatorade”! It’s so easy to make and I can use organic ingredients, leave the corn syrup out and who knows what else goes into those commercial sports drinks.

You can use the recipe I created below, or you can go to FitDay.com and try out some of their recipes.

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Homemade Electrolyte Drink

8 Cups Spring Water

12 oz. Can of Frozen Organic 100% Orange Juice

Juice of 2 Organic Limes

Juice of 2 Organic Lemons

1 teaspoon Iodized Salt

Place all ingredients in a container that is easy to pour, stir until combined. Refrigerate or pour into water bottles and refrigerate or freeze.

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Happy spring from Us to You!

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Terrine de Foies de Volaille

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Or in other words…Chicken Liver Pate

Now don’t freak out.

Chicken liver is delicious!

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I have a deep love for chicken liver.

I like calves liver, but in my opinion it can’t hold a candle to chicken liver.

There are a couple of different “traditional” ways to make chicken liver pate. I also ran across many recipes where people just added what they felt like adding. I like that mindset. I thought that the addition of hard-boiled eggs sounded unappealing, so I left them out.

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I know that bacon fat goes very well with chicken liver, so I used that instead of dairy free butter. I thought caramelized onions and apple sounded like it would be tasty on top.

And it was.

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I keep a large ramekin full of bacon fat in the refrigerator.

Doesn’t everyone?

And by large I mean this isn’t one of those baby ramekins. This is cereal bowl size, folks. Oh yeah.

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If you don’t have bacon fat on hand, this recipe is the perfect excuse for you to make yourself bacon for breakfast. You could also use butter I suppose.

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Keep in mind that chicken livers and bacon fat were meant to be together.

You won’t be disappointed.

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I allow myself fried chicken livers with sautéed onions, mashed potatoes, and gravy twice a year.

Pure Heaven on a fork.

If you haven’t ever tried it you should. They are so tender on the inside and crispy on the outside, salty. Not shocking liver-ee just the right amount of flavor. Amazing. I also like chicken livers chopped up in my Thanksgiving & Christmas gravy.

Pate is a good place to start if you haven’t ever dabbled in chicken livers. Then you can move on to fried chicken livers and before you know it, you’ll be a convert and you won’t be able to live without them in your gravy.

So no more wrinkling of the nose when you hear the words “chicken liver”.

Chicken Liver Pate with Carmelized Apples & Onions

About 1 Pound of Organic Chicken Livers, drained (liver filters the body, better to not have hormones, pesticides, etc . in the chicken)

1 Medium Sweet Onion, diced

3 Generous Tablespoons of Bacon Fat

1 1/2 teaspoons Kosher Salt

A Few Grinds of Fresh Pepper

2 Bay Leaves

About 1/3 Cup Dessert Wine (I used a late harvest Semillon)

1 Granny Smith Apple, diced skin on

1 Medium Sweet Onion, sliced thinly

1 Generous Tablespoon of Dairy Free Butter

Small Pinch of Kosher Salt

Saute the diced onions and bay leaves in the bacon fat until the onion is translucent.

Add chicken livers, salt, and pepper.

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Cover with a splatter guard and saute until browned, about 8 minutes or so. Deglaze with the wine and reduce by about half. Set aside.

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Lightly caramelize the sliced onion and apple in the butter and salt. Cooking on medium low it will take about 20 minutes or so. Set aside.

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Remove bay leaves from liver mixture, add to food processor. Blend until smooth. Season to taste.

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Serve with toasted bread or crackers topped with the apple/onion saute.

I sliced gluten free french bread, buttered it (non-dairy) and toasted it under the broiler on each side.

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I spread the pate into different ramekins. It will last in the fridge for two to three days and can also be frozen for use at a later time.

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King Crab Salad with Creamy Avocado & Dill Dressing

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A couple of weeks ago I Googled recipes for salad dressing made with avocados. I made the mistake of trying the recipe right before we were going to eat and the very expensive, organic dressing ended up being poured down the drain. It was too vinegary, too acidic, and I couldn’t detect avocado anywhere in the dressing except in the color. In fact the dressing had no flavor at all. I hated to waste two organic avocados but down they went.

So yesterday when I was contemplating what to do with our leftover Mother’s Day King Crab legs, I thought I’d give an avocado dressing another try.

This time, I made up a recipe. It took all of 5 minutes and it tasted fantastic.

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King Crab Salad

*Makes 2 large personal sized salads.

2 Handfuls of Organic Baby Spinach

1 Head of Organic Romaine Lettuce, sliced

A Few Slices of Organic Red Onion, thinly sliced

1 Organic Tomato, chopped

1 Organic Avocado, chopped

2 Medium Organic Carrots, grated

Juice of 1/2 Organic Lemon, for drizzling over the avocado after it’s on the salad

About 1 1/2 Cups King Crab, chilled

Gluten Free Croutons

Divide the first 7 ingredients between two plates. Top with the crab (I pulled mine apart into bite sized pieces), sprinkle with croutons. Top with Creamy Avocado & Dill Dressing.

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Creamy Avocado & Dill Dressing

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*Makes about 1 Cup

1 Organic Avocado

1 1/2 teaspoons of Organic Dry Dill, you can use fresh if you have it

1 teaspoon Old Bay Seasoning

1/4 teaspoon Granulated Sugar

Juice of 2 Organic Lemons

1/4 Cup Olive Oil Mayonnaise

1/4 Cup Unsweetened Organic Almond Milk

2 or 3 Grinds of Fresh Pepper

Place all ingredients in a food processor or blender and blend until smooth.

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Oven Fried Zucchini with Homemade Pizza Sauce

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This recipe has been floating around Facebook for a while now. I’m a fan of pretty much anything fried (who isn’t?) so I thought I’d tweak it and give it a try.

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I would change two basic things the next time I make it:

#1. I would dip the zucchini in dairy free butter instead of almond milk prior to breading.

#2. I would shpritz the breaded zucchini lightly with a good olive oil before placing them in the oven.

If you want to keep it healthy you can just follow the recipe below and it will taste just fine. But I think that the butter and olive oil would add more flavor and moisture to the breading so it would crisp properly. And keep in mind that although the addition of butter and olive oil will increase the fat content, it’s not by much. Certainly not as much as if you were to deep fry them.

Oven Fried Zucchini

1/2 – 3/4 Cup Gluten Free Breadcrumbs

1/4 Cup Dairy Free Parmesan

1/2 teaspoon Kosher Salt

1 teaspoon Garlic Powder

Several Grinds of Pepper

About 1/4 Cup Almond Milk

1 1/2 – 2 Medium sized Zucchini, sliced about 1/4 inch thick

Non Stick Spray

Preheat oven to 425 degrees. Cover a baking sheet with tin foil and spray an oven safe cooling rack with non stick spray. Lay the cooling rack on the baking sheet covered with foil.

Combine all of the dry ingredients in a shallow baking dish and stir to combine.

Pour milk into a cereal sized bowl. Dip the zucchini slices in the milk and then dredge well in the breadcrumb mixture. Place each slice on prepared cooling rack, don’t allow sides to touch.

Bake for 35-40 minutes until lightly browned, outside is crisp and middle is tender.

There’s so many different ways you could make this. You could add Italian seasonings to the breading mixture and dip them in a meat sauce. You could add Mexican seasonings and dip them in a spicy chipotle mayo, you could add fresh herbs and dip them in a lemon vinaigrette…

*Don’t stack them while hot like I’ve done for this photo. The steam will make them soft. If you’re serving them to a crowd, allow them to cook just a bit longer to become extra crisp and then you should be able to place them on a platter without them becoming soft. If you’re just serving them to your family, leave them on the rack and family can help themselves.

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Homemade Pizza Sauce

I don’t have a written recipe for this sauce, I just wing it each time. So I’ll give you my basics and then you can add your own flair.

Canned Fire Roasted Tomatoes

Canned Tomato Paste

Sun Dried Tomatoes

Dried Basil (or fresh if I have it)

Dried Oregano (or fresh if I have it)

Minced Garlic

Kosher Salt and a Little Pepper to Taste

Place all ingredients in a blender and blend until somewhat smooth.

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Apple Blueberry Crumb Cake

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Apple Blueberry Crumb Cake

For the Filling:

3 Medium Apples (sweet ones are better), peels on, sliced 1/4 inch thick and then cubed

1 Cup Frozen Blueberries

Juice of 1 Lemon

1/2 Tablespoon Ground Cinnamon

1/2 Tablespoon Granulated Sugar

1/2 Cup Raw Sliced Almonds

For the Streusel:

2/3 Cup Dark Brown Sugar

Pinch of Kosher Salt

1/2 Tablespoon Pumpkin Pie Spice (Cinnamon would work fine too)

3/4 Cup Artisan Blend Flour Mix

1/4 Cup Dairy Free Butter

For The Cake:

3/4 Cup Dairy Free Butter

1 teaspoon Kosher Salt

1 1/2 Cups Granulated Sugar

1/3 Cup Dark Brown Sugar

2 1/2 teaspoons Baking Powder

3 teaspoons Pure Vanilla Extract

3 Large Eggs

3/4 Cup Plain Goat’s or Sheep’s Milk Yogurt, or Almond Milk Yogurt

1 1/4 Cups Almond Milk

3 3/4 Cups Artisan Blend Flour Mix

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Preheat oven to 350 degrees. Spray a 9×13 pan lightly with non-stick spray and set aside.

Wash and dry apples. Core and slice, then cube into a medium bowl. Squeeze the lemon over the apples and stir. Add the cinnamon and sugar and stir, fold in blueberries, set aside.

For the streusel measure the sugar, salt, flour, and pie spice into a medium bowl, stir to combine. Add butter and crumble through with fingers until the mixture has pieces a little large than pea size. Set aside.

For the cake, cream together the butter, salt, baking powder, and sugars until light and fluffy. Scrape down bowl. Add the vanilla and then begin adding the eggs and mixing until blended one at a time. Scrape down bowl. Add yogurt. Incorporate on low. Measure out flour into a bowl. Measure out milk into a cup. With the mixer on low gradually add 1/3 of the flour until incorporated, then add 1/3 of the milk until incorporated. Continue until all of the milk and flour have been added. Scrape down bowl. Mix on low for about 20 seconds.

Pour half of the cake mixture into the pan. Smooth with a spatula. Stir the apple mixture and with your hands, lightly place the apples and blueberries on top of the cake batter.

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Pour the remaining cake batter on top of the apple mixture. Smooth carefully with a spatula.

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Sprinkle the streusel over the top as evenly as possible. (Forgot to take a picture on the counter, so now you get to see my dirty oven too.)

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Place in a preheated oven and begin checking with a wooden skewer or knife in the middle at about the 55 minute mark. The oven in this house is old and doesn’t hold the temperature well…I had to bake mine for 75 minutes. Once I checked at the 55 mark, I then went in 10 minute increments. You don’t want to burn the streusel or make the cake tough.

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