Monthly Archives: October 2016

Grain Free Apple Cinnamon Granola

3 medium organic apples, diced into 1/2 inch pieces
1 c. coconut flakes
1/2 c. cashew pieces
1/4 c. chia seeds
2 T. flax seeds
1/4 c. coconut oil
1 T. honey
1 T. cinnamon
1 stevia packet
1 tsp vanilla extract
1 tsp sea salt

This granola gets crunchy as the apples dehydrate and then cool.  It is sweet, salty and delicious served over plain, organic, grass fed yogurt or with almond milk.

In a medium sauce pan, over low heat, melt the coconut oil and honey until just combined.  Add vanilla, cinnamon, stevia, sea salt and stir to combine.  Add in all other ingredients and stir to coat.  Place in an even layer on two dehydrator trays or on a sheet pan.  Use a dehydrator set to 160 degrees Fahrenheit, for 12 hours, rotating trays halfway through cook time.  Also, could be done in an oven set to 160 degrees Fahrenheit or lowest temperature.  If your oven does not go this low, lessen cook time and stir more often.

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Bacon and Veggie Hash

This is a really satisfying breakfast that is perfect for weekend mornings.  What makes it thoroughly satisfying is the blend of flavors lent from salty, smoky bacon paired with the sweet from the sweet potato, sweet and pungent onion set the stage for earthy shiitakes.  There is always room for spinach, so that goes in too.

2 slices bacon, cut into lardons.
1/4 of an onion, sliced thin
4 shiitake mushroom caps, sliced
1 small sweet potato, pre-cooked and diced
2 c. fresh spinach
sea salt

Slice bacon and place in a cool pan.  Put pan over low heat to render the fat slowly.  This will make the bacon crispy all the way through.  Stir occasionally until bacon becomes desired crispness.  Drain off excess fat, reserving about 1 T. in the pan for sauteing.  Add onion and sprinkle with a dash of sea salt, stir.  Let onion cook until translucent over low-medium heat stirring occasionally.  Now add shiitakes, a dash of sea salt, the sweet potatoes, a dash of sea salt and the spinach with a teeny bit of sea salt.  Do not stir yet, the order in which these veggies were added to the pan will allow them to cook just as is, in the pan for 3-5 minutes.  Now, stir until spinach is wilted and serve.  This would be good topped with an over easy egg or hollandaise sauce.  A breakfast fit for one, but can easily be doubled or quadrupled.

Slow Cooker Whole Chicken and Easy Broth

3-4 lb whole chicken, preferably humanely raised and organic
1 large onion, cut in half with skin removed
4 potatoes
1/4 c. white wine (optional)
4 garlic cloves
1 T. each: savory, thyme, rosemary
2 bay leaves
sprinkling of salt, pepper garlic seasoning salt
2 T. butter
1 T. corn starch
sea salt

In a large slow cooker, place whole potatoes, onion, bay leaves, wine, and garlic cloves in bottom and sprinkle with salt, pepper, garlic seasoning.  In a separate bowl, combine savory, thyme, and rosemary, rub between fingers to break up the herbs and release their oils.  Sprinkle salt, pepper, garlic seasoning on breast side of whole chicken then sprinkle herb mixture onto breast side of chicken.  Place chicken, breast side down, on top of potatoes and onions, into slow cooker.  Now sprinkle salt, pepper, garlic seasoning and herb mixture onto this side of the chicken that is facing up.  Place lid on and cook on high for 3-4 hours.

Remove chicken from slow cooker and place on a cutting board to rest.  Remove onions to separate bowl or plate.  Remove potatoes and garlic cloves along with about 1/2 c. of the liquid that has accumulated at the bottom of the cooker to a bowl and mash with 2 T. butter and a dash of sea salt.

To make a gluten free gravy:  Place 2 c. of liquid from bottom of slow cooker into a medium sauce pan and heat over medium heat.  Add corn starch to 1/4 c. cold water to make a slurry.  Add this slurry to the sauce pan along with 2 T. brown rice flour and 1 tsp sea salt  Whisk in.  Cook until mixture just boils and begins to thicken.  Remove from heat.

Section the chicken however you see fit.  I like to eat the thigh first while my husband likes the breast.  Serve with onion, mashed potatoes smothered in gravy alongside a simple arugula salad.

After dinner, section the chicken pieces, place pieces in a container for the fridge.  We can get about three meals plus chicken broth from one whole chicken, so this is an exceptional cost effective buy.  The remaining bones, skin and chicken bits not worth eating, I place back into the slow cooker with about 6 c. of water to cook on low for 10 hours.  This will make a broth with more depth of flavor than you can find in a box, more than worth the few minutes it takes separate the final broth into jars.  Use a sieve and fill each jar leaving 1 inch of head room.  To prevent the jar from breaking, keep the lid off, put jar and lid into freezer and in a day when the broth is frozen, twist on the cap.