CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS:

1/4 cup coconut milk

2 tablespoons reduced sodium soy sauce

2 1/2 teaspoons madras curry powder

1 1/2 teaspoons turmeric

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon brown sugar

1 tablespoon lemongrass 

2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

1 tablespoon canola oil

Kosher salt and freshly ground black pepper, to taste

FOR THE PEANUT SAUCE

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

2 teaspoons chili garlic sauce, or more, to taste

1 teaspoon freshly grated ginger

DIRECTIONS:

To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and lemongrass.

In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.

Drain the chicken from the marinade, discarding the marinade.

Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.

Serve immediately with peanut sauce.

Keto Almond Yeast Bread

Keto Almond Yeast Bread Recipe

Ingredients

• 1 cup Vital Wheat Gluten 125 g

• 1 1/4 cup Almond Flour

• 1/2 teaspoon salt

• 1.5 teaspoons Baking Powder

• 2 1/4 teaspoons Dry yeast

• 2 teaspoons sugar to activate the yeast

• 1 1/8 cup Water lukewarm 100 degrees Fahrenheit - 38 Celsius

• 3 tablespoons Oil

Instructions

1. In a mixing bowl thoroughly mix all of the dry ingredients except the yeast and sugar.  (gluten, almond flour, salt & baking powder.)

2. Mix the sugar, water and yeast together in a small bowl. Let the yeast dissolve and become bubbly. This will take 5-10 minutes ( this is how you activate the yeast and make sure it is still "good". It should go from loo

Almond Flour Biscuits

 INGREDIENTS:

• 2 1/2 cups fine almond flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 Tablespoons sugar (totally optional, may omit entirely)

• 3 Tablespoons salted butter (or dairy-free alternative)

• 2 eggs

• 3 Tablespoons milk or dairy-free alternative

DIRECTIONS:

1. Preheat oven to 350 degrees F

2. Prepare a baking sheet with parchment paper.

3. In a large bowl whisk together almond flour, baking powder, baking soda and sugar.

4. With a pastry dough cutter (or a fork) cut butter into almond flour mixture until butter is fully cut into the flour and it resembles small pebbles.

5. Stir in eggs and milk.

6. Drop 2 Tablespoons of dough onto baking sheet, 2 inches apart from each biscuit.

7. Bake for 11-15 minutes, or until tops begin to brown.

8. Serve immediately or store in an airtight container in the fridge up to 4-5 days

Blueberry and Raspberry Pie

INGREDIENTS

• 2 pints blueberries (4 cups)
• ³⁄₄ cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon lemon rind, grated
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 egg, well beaten with
• 1 pinch salt, for egg washing top of pie
• 2 tablespoons sugar, for top of pie
• 2 individual pie crusts

DIRECTIONS

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.

Spinach in Puff Pastry

Ingredients:

4 tablespoons (1/2 stick) unsalted butter

2 cups chopped onions (2 onions) 

1 tablespoon chopped garlic (3 cloves) 

2 (10-ounce) boxes frozen chopped spinach, defrosted
 
1/3 cup chopped scallions, white and green parts (2 scallions) 

1 cup grated Gruyere cheese
 
3/4 cup freshly grated
Parmesan cheese 

4 extra-large eggs, lightly beaten 

1 tablespoon dry bread crumbs, plain or seasoned
 
2 teaspoons kosher salt 

3/4 teaspoon freshly ground black pepper 

1/2 teaspoon ground nutmeg
 
1/4 cup toasted pignoli (pine) nuts 

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator 

1 extra-large egg beaten with 1 tablespoon water, for egg wash 

Preheat the oven to 375 degrees F.

Directions:

Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

"Barefoot in Paris" by Ina Garten

Penne with Spicy Tomato Cream Sauce with Sausage

Penne with Spicy Tomato Cream Sauce with Sausage

1 pound	uncooked penne pasta
¼ cup	extra virgin olive oil
3 cloves	garlic (minced)
½ teaspoon	red pepper flakes (crushed)
1 28 ounce can	tomatoes (crushed)
¾ teaspoon	salt
¾ teaspoon	pepper
½ cup	heavy whipping cream
¼ cup	fresh parsley (chopped)
1 package	Italian sausage

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve! 
   
   
   
   

Ice Box Cookies

My mom use to bake these cookies during the christmas season.  This past thanksgiving I asked her if she had the original recipe.  She pulled out her handwritten cookbook, turned several pages and she did!  I copied the recipe and made the cookies a couple of days later. 

Ice Box Cookies

3 cups of flour
2 cups of brown sugar
1 cup of shortening
1 tablespoon of baking soda
1 tablespoon of cream of tartar
1 tablespoon of hot water
1 cup of walnuts
2 eggs

Disolve the baking soda in the hot water.  Cream the sugar, shortening, baking soda, and eggs.  Add 2 cups of flour, the walnuts, and cream of tartar and mix well.   Add the remaining flour and mix well.  Roll the dough into two logs and refrigerate for 24 hours.  
Slice cookies into 1/2 inch rounds and place on a parchment paper lined cookie sheet.  Bake at 375°F for 8 minutes.