Potato Salad w/Egg

INGREDIENTS

1/3c sugar
1T cornstarch
1/2c milk
1/4c vinegar
1 egg
4T butter
3/4t celery seed
1/4t dry mustard
3/4t salt
1/4c chopped onion
1/4c mayo
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
Paprika

PREP

1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.

Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol

Salsa -> FRESH

INGREDIENTS

12 roma tomatoes
1 large sweet onion1 large green pepper
1 small orange or green pepper
1 small-medium yellow or white pepper
3 small jalapeno peppers
1/4c white vinegar
2-3T minced garlic
2T lime juice
1/4c light brown sugar
1t salt
1t black pepper

PREP

1. Dice/chop/puree veggies how ever you like. Mix in the rest of the ingredients.
2. ENJOY!!!
3. Keeps for about 1 week and/or freezes great!

Classic Chili

INGREDIENTS

2lb Italian turkey sausage (or 1lb Italian turkey sausage & 1lb ground turkey)
– you could also use sausage or beef
2 – 15oz cans of dark red kidney beans
1T extra virgin olive oil
1 large onion, diced
2T garlic, minced
2 bay leaves
2t salt
2 – 28oz cans of petite diced tomatoes
1 – 16oz can tomato sauce
1 – 3oz can tomato paste
3T chili powder
3T cumin
1-2T granulated sugar (to taste)
1t black pepper
1-2t crushed red pepper (to taste)
1/3c jalapeno slices (optional)

PREP

1. In a large pot brown meat. Drain fat. Add EVOO, onions and garlic, saute for 5 min.
2A. IF NOT USING A SLOW COOKER: In a separate medium pot, make sauce. Add tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar, black pepper, red pepper, bay leaves, and jalapenos. Simmer for 15-20 minutes.
2B. IF USING A SLOW COOKER: Add all ingredients from 2A, stir.
3A. Add beans and sauce to the meat pot. Simmer 30-45 min.
3B. Add meat mixture to slow cooker and cook on low for 8-10hrs or on high for 4hrs.

Serve with cheddar cheese, sour cream, guacamole, and tortilla chips! Or corn bread!

Garlic Shrimp Risotto

INGREDIENTS

1lb raw shrimp, large – shelled/tailed/deveined
5c chicken broth, low salt
3/4c white cooking wine
1t thyme (optional)
1/2c carrots, large chunks (optional)
1 stalk of celery, large chunks (optional)
7T unsalted butter
2T garlic, minced
1/2t crushed red pepper
1c onion, finely diced
1lb asparagus, chopped (optional)1-1/2c Arborio rice – also sold as Risotto or Italian rice
1T dry parsley
1/4-1/2c parmesan cheese, grated (optional)

PREP

1. In a medium sauce pan bring broth, 1/4c wine, thyme, carrots, and celery to a simmer. Reduce heat, cover and keep hot. I like to simmer for 30-40 minutes for flavor.
Optional: Add some shells to this for more flavor!
2. In a large skillet over medium heat melt 2T of butter. Add 1T of garlic and the crushed red pepper. After the garlic and red pepper cook for 1-2 minutes, add shrimp. Saute until shrimp begin to turn pink…about 2 minutes. Add the remaining 1/2c wine. Simmer until the shrimp are cooked through….about 2 more minutes. Remove shrimp only, placing them in a bowl. Drain liquid into another small bowl. Set both aside.
3. In same large skillet melt the remaining 5T of butter over medium heat. Add diced onion and remaining 1T of garlic. Saute until onion is golden, about 5-6 minutes. Add asparagus and rice. Stir to coat, about 2-4 minutes.
4. Drain EVERYTHING from your broth mixture. Add 2c of broth mixture to rice. Simmer until broth is absorbed, stirring almost continuously. Continue adding broth 1c (or ladle) at a time, stirring often and simmering till the broth is absorbed before adding more, about 20-30 minutes.
5. Add reserved shrimp cooking broth. Cook till rice is tender and creamy…about 4-5 more minutes.
6. Add parsley, parmesan, and shrimp. Give it a good stir and remove from heat. Season with salt and pepper.

I know, labor intensive…but so worth it. This can be a side or a main course!

Korean Beef & Broccoli

INGREDIENTS

1lb lean ground beef, ground turkey, or chicken
1 medium to large onion, cut in 1/2 & chopped
1/2c brown sugar
1/3c soy sauce (I use GF)
1T sesame oil
3 cloves garlic, minced
1/4t ground ginger
1/2-1t crushed red peppers (how spicy you want it?)
12-14oz frozen broccoli

White Rice – prepare per package directions

PREP

1. Heat in large skillet over medium heat and brown meat with garlic in the sesame oil.
2. Heat in medium skillet over medium heat and cook down the onion with a little EVOO. (optional: start cooking onions first, add a little salt, and allow them to caramelize)
3. Drain all of the fat and add brown sugar, soy sauce, ginger, salt, pepper, red peppers, to the meat. Simmer a couple minutes and then add onions and broccoli.
4. Serve over steamed rice.

optional: if you choose to have your sauce thickened, add 1T of corn starch to 1/8c water and add to the meat before adding onions and broccoli.

face-N-body | moisturizer | gluten-free

GF Body/Face Moisturizer

INGREDIENTS

1c Unrefined/RAW Shea Butter
1/2-1c Almond Oil, Grape Seed Oil, or Coconut Oil
1/3c 100% Aloe Gel
10-15 capsules VitaminE (optional)
20-30 drops Argan Oil (optional)
15-20 drops Lavender, Citronella, and/or Tea Tree Oil (optional)

PREP

1. In double boiler, on low, melt/liquify your shea butter. Once melted, add coconut oil. Mix till everything is liquified. DO NOT BOIL. Remove from heat.
2. Place bowl containing the melted shea butter & coconut oil in the refrigerator for 1 hour. It needs to set-up.
3. Add aloe, vitamin E, and any oils. Mix with hand mixer for 5-10 minutes. It will become light and fluffy. Store in your favorite/accessible container.

– I have yet to find a pump that will work so I go for a jar that is the same size, or larger, at it’s opening than at the bottom.

More info about:
Shea Butter
Coconut Oil
100% Aloe Gel
VitaminE
Argan Oil
Lavender Oil
Tea Tree Oil
Citronella Oil РAdded during mosquito months.

DISCLAIMER: I started making my own cream when I could not find a local¬†available gluten and fragrance-free cream that worked for my dry/eczema covered skin. Winter I will use 1c shea to 1/2c coconut oil. Summer I’ll use 1/1 ratio due to seasonal dryness. I am not medically trained in any way. Started researching ideas and went to basics. It’s been over a year now and my skin is much healthier than it’s ever been. Other than the Shea Butter (Amazon – link in ingredients), all ingredients are purchased at my local health food store.

Flourless Oatmeal Muffin Goodness

Oatmeal Goodness1. These started as cookies.
2. I don’t own cookie sheets, only baking stones.
3. My dislike for baking = fail
4. Try again = WIN

INGREDIENTS

1/2c unsalted butter, softened OR sub in coconut oil
1c PB2
1/2c water
1/2c sugar
1/2c brown sugar
1 ripe banana
2 eggs
1t vanilla
3c old fashioned oats, gluten-free
1-1/2t baking soda
1/2c almond meal
1/2c unsweetened coconut
1/2c cacao nips (super food)
1/2c chocolate chips
– OR just use 1c chocolate chips
ADD-INS
1/2c dried cranberries (optional)
1/2c chopped walnuts (optional)
1/2c shredded carrot (optional…then you’d need to add allspice, nutmeg, coriander…YUM)

PREP

1. Preheat oven to 350.
2. Mix butter, PB2, water, sugar, brown sugar, and banana till smooth. Add eggs and vanilla. Mix.
3. Add your oats, baking soda, almond meal, and coconut flakes. Mix till everything is moist. Do not over mix.
4. Hand mix in your chocolate/berries/etc.
5. If using cookie tins, rock on. Otherwise, grab your muffin tin (mini or small) and coat with coconut oil. Add a small spoonful of batter for each muffin.
6. Bake at 350 degrees for 20-25 min depending on the size of your muffin. If doing cookies, 10-15 min will do!

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