Welcome to what might be your very first 'Virtual Progressive Dinner'. The wonderful and talented bloggers from Paleo Parents and Multiply Delicious, were gracious enough to ask me to join them in planning a New Years Eve Menu! I'm starting off with the main course (because I'm backwards that way). Then we'll move on to the scrumptious appetizer by Heather from Multiply Delicious and
Grain Free Chicken Pot Pie (GAPS, Paleo, Dairy Free)
Welcome to what might be your very first 'Virtual Progressive Dinner'. The wonderful and talented bloggers from Paleo Parents and Multiply Delicious, were gracious enough to ask me to join them in planning a New Years Eve Menu! I'm starting off with the main course (because I'm backwards that way). Then we'll move on to the scrumptious appetizer by Heather from Multiply Delicious and
Mushroom Business
Here's something other than potatoes to serve
along with your roast beef.
This is a savory mushroom strata/bread pudding/
side dish/casserole....a mushroom business.
side dish/casserole....a mushroom business.
It's another oldie but goodie recipe from
Peg Bracken's cookbook of 1966.
You can prepare it in the morning or the day before.
Love anything I can make ahead.
Love anything I can make ahead.
Butter 6 slices of bread.
Cut the bread into squares.
Put half the bread into a buttered 8" square casserole.
Slice the mushrooms. I used a little over half of a
1-lb package that I had leftover.
Saute the sliced mushrooms until fragrant,
about 3 minutes.
Add the chopped celery, onions, salt, and pepper.
Stir in the mayonnaise.
Spread this mixture over the bread squares.
Top with the remaining bread.
Slightly beat the 2 eggs and
combine with 1-1/2 C milk.
Pour over the bread.
Cover and refrigerate at least 1 hour or overnight.
About 1 hour and 15 minutes before you want to
serve it, spread the top with the mushroom soup.
Bake uncovered for 50 minutes at 325.
Remove from oven and sprinkle the top with
cheese. I used Cheddar or a Cheddar/Jack blend.
Whatever you have on hand...Swiss, Parmesan, etc.
Return to the oven for another 10-15 minutes
until nicely puffed. Serve.
Double the recipe and use a 9X13 casserole.
Mushroom Business
1/2- 1 lb mushrooms, sliced
Butter, about 2 T
1/2 C chopped onions
1/2 C chopped celery
1/2 C mayonnaise
3/4 t salt
1/4 t pepper
2 eggs, lightly beaten
1-1/2 C milk
6 slices white bread
1 can cream of mushroom soup
1/2 C shredded cheese (your choice)
Lightly butter the bread slices and cut
them into 1-inch squares. Put half of them
(3 slices) into the bottom of a buttered
8" square casserole. Saute the cut-up
mushrooms in a skillet with 1 T butter
until fragrant, about 3 minutes.
(3 slices) into the bottom of a buttered
8" square casserole. Saute the cut-up
mushrooms in a skillet with 1 T butter
until fragrant, about 3 minutes.
Turn off the heat and stir in the chopped
onions and celery, salt and pepper.
Then stir in the mayonnaise.
Spread this mixture on top of the
onions and celery, salt and pepper.
Then stir in the mayonnaise.
Spread this mixture on top of the
bread squares. Top with the remaining bread
squares. Pour over this the two eggs slightly
beaten with the 1-1/2 C milk. Cover and
refrigerate at least an hour or overnight.
squares. Pour over this the two eggs slightly
beaten with the 1-1/2 C milk. Cover and
refrigerate at least an hour or overnight.
Finally, an hour and 15 minutes before
you want to serve it spread the
mushroom soup on top. Bake uncovered 325
for 50 minutes, then remove from oven
and sprinkle with the cheese. Return to oven
and bake another 10-15 minutes until nicely puffed.
6 servings
Enjoy!
note: The original recipe also had 1/2 C
chopped green pepper.
It's optional. If I have it I use it.
Links: A Stroll Thru Life,
Coastal Charm, Between Naps On The Porch,
Designs By Gollum, Funky Junk
Links: A Stroll Thru Life,
Coastal Charm, Between Naps On The Porch,
Designs By Gollum, Funky Junk
My very first 'Christmas Stollen'
After the very lovely (and tiring) Christmas day, all day, the following morning I really enjoyed my peaceful morning. No rush, no wake up early. I even woke up late!No need to worry about breakfast-lunch or even dinner for today, still plenty of food on the dining table and inside the fridge. Yesterday, we got plenty 'take away' food from my parents and parents in law's house, after Christmas
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Christmas Morning Muffins
Just four days before Christmas, my children started their school holiday and my husband took his vacation. We started it with PSTC (Parents Student Teacher Conference) at school in the morning, then followed by last Christmas shopping. Done!The beautiful aroma of Chrismas holiday blew stronger around us, to every corner of our home. That's the most wonderful time of the year!We had more time to
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Cream Cheese Ball
My friend Sheila has been asking me to post my
recipe for the chipped beef cream cheese ball
...so here it is.
This makes one small cheese ball.
It's with pastrami or any chipped beef.
recipe for the chipped beef cream cheese ball
...so here it is.
This makes one small cheese ball.
It's with pastrami or any chipped beef.
It's nice to set out for a snack.
For a party double the recipe and make one large ball.
Or make two small ones and roll each one into
something different.
I used both green onions with chives from my
garden because that's what I had available.
Combine softened cream cheese, onions,
garlic salt, and W-sauce.
Finely chop the pastrami.
You'll have about 1/2 C.
Stir half into the cheese.
Blend well. Refrigerate until it's
firm enough to shape into a ball.
Roll into the remaining chopped beef.
You can also roll it in chopped pecans.
serve with crackers.
I also like it spread on toasted sourdough
bread for a snack.
something different.
garden because that's what I had available.
garlic salt, and W-sauce.
You'll have about 1/2 C.
firm enough to shape into a ball.
You can also roll it in chopped pecans.
serve with crackers.
bread for a snack.
Cream Cheese Ball
1 8-oz package cream cheese
2-oz pastrami-about 1/2 C
(1/4 of an 8-oz package)
2 green onions-about 1/4C
1t Worcestershire sauce
1/2 t garlic powder
Soften the cream cheese.
Finely chop the pastrami and green onions.
Combine the cream cheese, half of the chopped pastrami
(about 1/4 C) the green onions, garlic salt, and
Worcestershire sauce until well blended.
Chill until it's firm enough to roll into a ball.
Roll the ball into the remaining chopped
pastrami. You can also roll it into finely
chopped pecans. Make one of each!
Enjoy!
The Gingerbread Men
Christmas Cookies Finale... the most favorite; The Gingerbread Men!I think this is the last cookies from our kitchen for this festive season, and I will start to bake Christmas 'easy and quick' bread for my family. After many-many times hearing the same question,"Mom / Honey, can you make gingerbread men, pleaseee ?", then followed by the 'choir',"yes Mommy, please" and repeated all over again...
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White wine & Pecan Cashew 'Cream' Cheese Ball (Dairy Free, Vegan, RAW)
Ok, here it is the mighty CHEESE BALL! A cashew cheese ball that is... and it IS awesome. It's dairy free and completely vegan. I have seasoned this one with crispy shallots, garlic and my personal favorite...dry white wine. (You could easily replace the wine with water if you prefer. White wine is GAPS friendly and some Paleo people have it in moderation)
I promise, you
Rosemary Spaghetti Squash Egg Nests (GAPS, Paleo)
This is one of our family FAVORITES. It's as though, when I make this I can do no wrong! They are pretty easy to make and well worth the effort for a special occasion breakfast. Which apparently means, everyday in my house. We make these at least once a week.
Rosemary Spaghetti Squash Egg Nests
Ingredients:
3 cups lightly packed cooked spaghetti squash (
The Breakfast Club
What are having for breakfast?
 |
| Strawberry Puff Pancakes Oven puffed pancake filled with fresh strawberries, a sprinkle of lemon juice and dusted with powdered sugar |
We usually have one of our favorites.
 |
| Swedish Pancakes Thin crepe-like pancakes sprinkled with lemon juice and cinnamon or powdered sugar. |
 |
| Swedish Pancakes with Mini Chocolate Chips and Fresh Raspberries |
 |
| Baked Apple Pancake Oven baked batter with slices of apple and layers of cinnamon, brown sugar mixture, topped with extra lemon juice. |
 |
| Tuesday Pancakes Very light sour cream and cottage cheese pancakes are topped with raspberry sauce and a sprinkle of powdered sugar |
 |
| French Muffin Puffs Light muffins rolled in butter then cinnamon sugar. |
 |
| Spinach, Tomato and Cheese Omelete |
 |
| Puffins Mini muffins made with pancake batter and mini chocolate chips, dipped in maple syrup. |
 |
| Pumpkin Oatmeal Oatmeal with pumpkin, pumpkin pie spices and brown sugar. |
 |
| Buenos Dias! Baked eggs, cottage cheese, Monterey Jack cheese, green chilies puffed in the oven. |
 |
| Baked Apple Oatmeal A hearty combination of oatmeal and chopped apples, are mixed with cinnamon, brown sugar and milk then baked in the oven. |
 |
| Cinnamon Roll Swedish Pancakes Cinnamon roll filling spread onto Swedish pancakes then rolled and sliced, dust with powdered sugar |
 |
| My Favorite Waffles |
 |
| My Homemade Granola Oatmeal, pecans, and almonds, flavored with brown sugar, honey, vanilla and a touch of cinnamon are baked until crunchy. |
 |
| Coffee Love |
Frothed milk in our coffee....always!
We always have breakfast together.
(Click on any of the blue titles for the recipe.)
Enjoy Your Morning!
Merry Christmas: From The 'Posers'
We wish you a Merry Christmas!
We wish you a Merry Christmas!f
(Jenni...the mannequin)
We wish you a Merry Christmas...
(Oscar & Linus...the mannequins)
And a...
Happy...
New Year!
Cranberry & White Chocolate Cookies
Cranberry & White Chocolate Cookies
The perfect Christmas cookie, absolutely delicious!
Makes 30
Prep time: 20 minutes
Cooking time: 15 minutes
Ingredients
140g/4 ½ oz plain flour
½ tsp baking powder
½ tsp salt
75g/2 ½ oz rolled oats
125g/4 oz soft butter
75g/ 2 ½ oz dark brown sugar
100g/3 ½ oz caster sugar
1 egg
½ tsp vanilla extract
75g/ 2 ½ oz dried cranberries
140g/ 4 ½ white chocolate chips
Method
1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Place the flour, baking powder, oats and salt into a bowl.
3. Add the butter and sugars into another bowl and beat together until creamy with a blender or mixer. Beat in the egg and vanilla essence.
4. Mix through the flour mixture and fold through the cranberries and chocolate chips. Place the cookie dough in the fridge for 15 minutes.
5. Roll tablespoons of dough into a ball with your hands and place onto a greased baking tray and squash with a fork. You may need to bake the cookies in two batches.
6. Cook for 15 minutes until the cookies are golden. Let the cookies cool and then place on a wire rack, enjoy!
Risotto with Pesto
Risotto with Pesto
Risotto & pesto – the flavor combination is fantastic!
Serves 4
Prep time: 10 minutes
Cooking time: 35 minutes
Ingredients
For the Pesto
1 handful of pinenuts, toasted
1 small clove of garlic, peeled & chopped
1 large bunch of basil, chopped
1 handful of parmesan cheese, grated
Extra virgin olive oil
Freshly ground salt & pepper
For the Risotto
1.1 litres/2 pints chicken or vegetable stock
2 tbsp olive oil
1 knob of butter
1 large onion, peeled & finely chopped
2 cloves of garlic, peeled & finely chopped
4 sticks of celery, finely chopped
400g/14 oz risotto rice
2 glasses of dry white wine
Freshly ground salt & pepper
70g/2 ½ oz butter
115g/4oz freshly grated parmesan cheese
Method
1. To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.
2. To make the risotto, heat the stock in a pan. Put the olive oil and butter into another pan and add the onion, garlic and celery. Cook very slowly on a low heat for 15 minutes.
3. When the vegetables are softened, add the rice and turn up the heat.
4. When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.
5. Add the first ladle of stock and reduce the heat to a simmer. Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next. This should take around 15 minutes. Season to taste.
6. Remove from the heat and add the butter and parmesan, stir well. Place the lid on the pan and allow to rest for 2 minutes.
7. Serve the risotto and top with a dollop of pesto and a sprinkling of pinenuts & parmesan. Enjoy!
Dairy Free Hot Cocoa W/Peppermint Marshmallows (GAPS, Paleo)
"Baby it's cold outside", and even if it's not (like here in Texas) you can still enjoy a nice warm cup of hot cocoa with a big huge marshmallow on top.
I remember my mother making different homemade hot cocoa mixes when I was younger. She would keep the mixes in tins, readily available to warm our freezing little bodies after a long day of snow ball fights and igloo building! My
Almond Crisps
Nine days until Christmas...We're still in the middle of daily normal activities. No school holiday yet neither office break.Jakarta's traffic is still super crowded during this rainy weather.Weeks ago, I imagined to have a calm and peaceful week before Christmas. Hhm, I was wrong. Almost everyday we arrive home late than "normal" days. Too many children activities in school and heavy traffic
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Blue Cheese Macaroni
Blue Cheese Macaroni
Comfort food at its best! A perfect mid-week meal for a chilly evening!
Serves 2
Prep time: 5-10 minutes
Cooking time: 15 minutes
Ingredients
250g/8 ½ oz macaroni
20g/ ½ oz butter
1 bunch of spring onions, thinly sliced
1 sprig of thyme
20g/ ½ oz plain flour
200ml/6 ½ fl oz white wine
125ml/4 fl oz double cream
150g/5 oz blue cheese (use your favourite)
Freshly ground salt & pepper
2 large handfuls of baby spinach leaves
Olive oil, for drizzling
Method
1. Cook the macaroni as per packet instructions.
2. Whilst the pasta is cooking melt the butter in a pan and stir in the spring onions and thyme. Cook for 2-3 minutes until the onions are tender then add the flour, stir continuously for one minute.
3. Slowly add the wine to the pan, stir continuously. Add the cream and bring to a simmer, cook for 5 minutes until thickened and remove the thyme.
4. Slice the cheese and add half to the sauce. Season to taste and heat until the cheese has melted.
5. Drain the macaroni and add to the sauce, stir the spinach into the pasta and then divide into individual dishes or a large dish to share.
6. Lay the remaining cheese over the pasta, season with pepper and a drizzling of olive oil and place under a very hot grill. Cook for about 5 minutes until the top is golden and bubbling, enjoy!
Slow-Cooked Vegetable Soup
Slow-Cooked Vegetable Soup
A perfect winter warmer that is 100% fat free! Slow-cooking the root vegetables make the flavours all the more intense.
Serves 6
Prep time: 10 minutes
Cooking time: 3 hours
Ingredients
225g/8oz carrots, peeled & cut into 5cm/2in lengths
225g/8oz celeriac, peeled & cut into 5cm/2in lengths
225g/8oz leeks, washed & cut into 5cm/2in lengths
225g/8oz swede, peeled & cut into 5cm/2in lengths
1 onion. peeled & chopped
1.5 litres/2 ½ pints vegetable stock
2 bay leaves
Freshly ground salt & pepper
To serve
Fat-free Greek yogurt
Fresh chives, chopped
Crusty bread (if not sticking to 100% fat-free)
Method
1. Pre-heat oven to 140°C/275°F/Gas mark 1.
2. Place all the vegetables and bay leaves into a large oven-proof lidded casserole dish and pour over the stock. Season, cover and place in the oven to slow cook for 3 hours.
3. Remove the bay leaves and blend the soup to a puree. Serve with a teaspoon of Greek yogurt and a sprinkling of chives, enjoy!
Beef Tagine
Beef Tagine
This sweet and spicy tagine is a savoury combination of prunes and beef steak stewed with saffron, cinnamon, ginger and harissa. Pistachio nuts are scattered over the tagine as a garnish. Delicious and easy to make containing no added fat whatsoever which works equally well as a family dinner or special occasion meal. Delicious!
Serves 4
Prep time: 10 minutes
Cooking time: 2 hours
Ingredients
1kg/2.2 lbs braising steak, fat trimmed and cubed
1 onion, chopped
2 cloves of garlic, crushed
25g fresh ginger, peeled & grated
1 tsp ground cumin
½ tsp ground cinnamon
A small pinch of saffron
1 tsp harissa paste
Freshly ground salt & pepper
650ml beef stock
175g prunes, halved
3 tomatoes, peeled & chopped
To serve
2 tbsp chopped parsley
75g shelled & halved pistachios
Rice or couscous
Method
1. Place the beef into a tagine or casserole dish/large saucepan. Add the onion, garlic, ginger, cumin, cinnamon, saffron, harissa paste and seasoning. Pour over the stock and bring to a simmer, cover and simmer for 1 ½ hours or until the meat is tender.
2. Add the prunes and tomatoes to the dish and let simmer uncovered for a further 30 minutes.
3. Season to taste and stir in the parsley. Serve with rice or couscous and a sprinkling of pistachio nuts... enjoy!
Apple Cranberry Crisp
While this is baking the smell of apples and
cinnamon filling the house are as nice as any of
our other Christmas decorations.
cinnamon filling the house are as nice as any of
our other Christmas decorations.
I mixed this up quickly. Much easier than pie.
Apples and cranberries.
Crumbly topping.
Decorated with a ring of cranberries
Bake for 30 minutes at 375.
A nice crunchy topping on warm apples
and cranberries.
A little Christmas cheer with our
afternoon coffee.
Serve warm with ice cream or whipped cream.
Leftovers are also good with breakfast coffee.
A nice crunchy topping on warm apples
and cranberries.
afternoon coffee.
Leftovers are also good with breakfast coffee.
Apple Cranberry Crisp
4 large apples
1 C fresh cranberries
plus more for garnish
1 sprinkle flour, about 1T
1 squirt lemon juice, about 1 t
********
Peel, core and slice the apples.
Combine with the cranberries in a large bowl.
Add a squirt of lemon juice and sprinkle with
a little flour. Toss and put into a buttered pie dish.
Combine with the cranberries in a large bowl.
Add a squirt of lemon juice and sprinkle with
a little flour. Toss and put into a buttered pie dish.
Topping
1/2 stick butter, melted
1/2 C flour
1/2 C oatmeal
3/4 C brown sugar
1 t cinnamon
1/2 t nutmeg
Combine well with a fork until crumbly.
Sprinkle over the top.
Sprinkle over the top.
Bake 375 for 30 minutes.
Serve warm with ice cream if desired.
Enjoy!
Enjoy!