Thursday, February 13, 2014

Chocolate Chess Pie

2 1/2 c sugar
7 Tablespoons cocoa
4 eggs
1 1/4 c evaporated milk* 
1T vanilla
1 stick butter
1/4 or more c chopped macadamia nuts, if desired
2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust
(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs
like a souffle (it will look like it's risen from the crust and crack at the seam and puffy, like a toasted marshmallow). When it's done the center will be barely jiggly. It should jiggle, but not go back and forth a lot. Do not over bake.

If you use 1 1/4 c evaporated milk you get a denser, richer pie and it cooks in the center better. If you use the whole 12oz can you get a lighter pie, more like a cream pie.

Sunday, May 12, 2013

Poppy's Chocolate Chip Cookies

Poppy’s Chocolate Chip Cookies


2 Cups All Purpose Flour

½ Teaspoon baking soda

½ Teaspoon salt

1 ½ sticks butter, softened/melted, but not hot

1 Cup, packed brown sugar

½ Cup white sugar

1 Tablespoon vanilla extract

1 Egg

1 Egg Yolk

2 Cups (or can use a little less) Semi-sweet chocolate chips



  1. Preheat oven to 350-375 degrees F (165 C), grease cookie sheet with Crisco or coconut oil. (adjust heat for your oven)
  2. Sift together the flour, baking soda, salt, and set aside
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended, don’t over mix it.  Stir in chocolate chips by hand with wooden spoon or bamboo spatula. 
  4. I like to use small ice cream scooper to place dough on the greased cookie sheet, light press the dough balls down a little bit.
  5. Bake until the edges look a little bit golden, if you bake too long until the entire cookie top is golden, they probably won’t be crunchy outside and chewy inside, so, I usually take them out when they still look slightly not quite done all the way. It usually takes about 9 to 10 minutes to bake, but some ovens may go up to 15 minutes or more.

Tuesday, November 20, 2012

Paleo - Chicken Lime TexMex Soup

Saute in a pan:
1 Chicken Breast, chopped by hand or food processor
1 tablespoon Olive Oil
5 cloves Minced Garlic

While Sauteing the above, add Oregano, Salt and Pepper to your taste.
(If you want a spicier soup, you could also add some chopped jalepino or other chili type peppers)

In a Soup Pot, boil up 9 to 10 Cups of Chicken Broth.
Reduce Heat to keep it simmering.

Add 1/3 Cup Lime Juice (If not fresh squeezed, use bottled Key Lime type Lime Juice)

Combine the Saute Chicken mixture into the soup pot.

Prepare 1 1/2 Cups Cauliflower "Rice" by using Food Processor to blend raw cauliflower (trees and stalks) into no smaller than long grain rice sized mixture.

Prepare chopped Zucchini and Julienne Carrots, or other veggies you may like, a cup or so of each or more if you like.

Add the Zucchini, Carrots, and Cauliflower rice to the soup pot.

It won't take long to cook it all up on medium heat.

Finally, when cooked enough, add sliced Olives and Sliced Green (Spring) Onions to the soup.

When serving in individual bowls, top off with fresh chopped Cilantro, chopped Avocado, and some Salsa if you like.

Paleo - Almond Flour Bisquits

12 Bisquits - Almond Flour (more if smaller bisquits)

Mix the following in a bowl:
3 Cups Almond flour (blanched)
1 Tblsp Baking Powder
1/4 Tsp Sea Salt
1/4 Tsp garlic powder (I think I might try 1/8 Tsp of Garlic Powder)

After mixing the above,
Add 4 Table spoons cold butter, mix/cut into the flour mixture by hand or using forks or blender blade with slow speed

In separate bowl, combine 1 egg and 1 egg white, blend together until frothy
After blending the egg, add to the flour mixture.

Add to the flour and egg mixture:
1 Cup real mayonaise
1 tsp apple cider vinegar

Mix all the ingredients together

Use ice cream scoop to line up dough ball mixture on a greased cookie sheet. I used coconut oil to grease my cookie sheet. Flaten down the scooped out dough to desired size and thickness. They do not rise much when baked.

Bake for about 15 minutes (or maybe shorter time) at 400F.

I check mine at about 9 minutes, don't want to over bake them, when the edges look golden and the tops start to darken up, they're about done.

(This is a recipe I got from Laurie Richardson, she adapted it from the Everyday Paleo book. We used the almond flour in the picture.)

Tuesday, August 7, 2012

Salsa - Heather LaRue's Salsa

Heather LaRue's SALSA 1 gal. tomatoes 2 cups bell pepper 1 cup hot pepper 2 cups onion 1/2 cup sugar 1/2 cup apple cider vinegar 2 tablespoons salt Cook until tender. I would also recommend blanching the tomatoes first, then peel and dice. I usually doubled the recipe when I made it. It takes > 45 min to cook down, but you can cook it more or less for consistency. After canning, I did boil the jars in a hot water bath for ~ 15 min to sterilize them.

Thursday, March 10, 2011

Curry and Tumeric Roasted Cauliflower

This is one of my favorite side dishes:

Yellow Curry powder
Turmeric Powder
Salt and Pepper
Olive Oil
1 bag frozen cauliflower (you don't have to de-frost)

Preheat oven to 425

Put cauliflower on a baking sheet (line with foil if you like to avoid clean up like I do). Drizzle Olive oil on cauliflower. (I do a thin drizzle and zig-zag it over the pan). Sprinkle on a good dusting of curry powder, and then dust with tumeric. I aim to have more curry than turmeric. Then sprinkle on salt and pepper. Toss it all together. The cauliflower should look pretty yellow. Add more curry if it isn't good and yellow. Bake for about 30-40 min, until the cauliflower is golden and crispy on the edges. Add more salt, pepper, or curry powder if needed.

Wednesday, March 9, 2011

Slow-Cooker Spiced Chicken Stew with Carrots

Serves 4
2 LBS carrots, peeled and cut into 1 1/2 inch lengths (or just use baby carrots)
2 zucchini, sliced in half, and then sliced into 1 - 1 1/2 inch pieces
8 skinless chicken thighs (about 2 1/2 lbs)
1 clove garlic, thinly sliced
1 cinnamon stick
1/2 tsp ground cumin
Salt and pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted
Couscous for serving (optional)

Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon stick, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours).

15 minutes before the cooking is done, add the raisins to the slow cooker. Make the couscous.

Using a slotted spoon, transfer the chicken and carrots to a dish (discard the cinnamon stick), top with cilantro and almonds. Season cooking liquid with salt and pepper and spoon over chicken. Serve with couscous.

Oven Method:
Preheat over to 350 degrees. In the first step use a 5 quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.