Valentines Day Gelee Recipe

January 31, 2013 By

Valentines Day Peach Gelees

Since we are gluten free and casein free it can be hard to come up with great holiday treats. But I found out that making a Valentines Day Gelee Recipe is easy and delicious, and really very special. These little jeweled colored candies came to me from the Culinatry Institute of America and I turned them into Valentines Day Gelees. I adore these little gems and hope you decide to make them for your little Valentines too.

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Valentines Day Gelee Recipe
Author: 
Recipe type: Candy
 
Ingredients
  • ¾ cup frozen juice concentrate, thawed (sweetened or unsweetened)
  • 1¼cups water
  • Two 1.75 ounce packets (8 teaspoons) powdered fruit pectin
  • 1 teaspoon baking soda
  • 2 cups sugar, plus extra for coating
  • 1⅓ cups light corn syrup (organic)
  • ¼ to ¾ teaspoon citric acid, or as needed
Instructions
  1. Lightly coat a rectangular pan with coconut oil, then line the bottom of the pan with parchment paper and lightly oil that too.
  2. In a large sauce pan put the fruit juice, water, pectin and baking soda.
  3. The baking soda will make it foam, a lot.
  4. In a second sauce pan put the sugar and corn syrup.
  5. Heat both pans over medium high heat to boiling point, then lower the heat to medium and cook for 8 minutes.
  6. Gradually add the sugar mixture to the fruit juice mixture, stirring constantly.
  7. Continue to boil for one more minute.
  8. Remove from heat and add the citric acid.
  9. Taste a bit of the mixture that has cooled on a plate and adjust the citric acid until you find a flavor you like.
  10. Pour into prepared, parchment lined pan.
  11. Let cool at room temperature for about 2 hours.
  12. Scatter sugar onto a jelly roll pan and invert the cooled gelee mixture onto the sugar.
  13. Using small cookie cutters, cut out hearts or other shapes.
  14. Place the gelees into a bowl with sugar and coat all sides so they do not stick.
  15. Place sugar coated gelees onto a parchment lined drying rack and allow to cure for 8 hours.
  16. Enjoy!
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Paleo Pot Roast Hash with Sweet Potatoes Recipe

January 28, 2013 By

Paleo Pot Roast Hash with Sweet Potatoes

Paleo Pot Roast Hash with Sweet Potatoes

Larry made the most wonderful pot roast the other day. It was peppery and sweet and just perfect. But it was also HUGE, so we had quite a bit of leftovers. No one in my family is big on leftovers and leftover pot roast just isn’t that great, no matter how well it was prepared. So I needed to come up with something to do with all that beef. Matthew loves corned beef hash so I thought about making a Paleo pot roast hash with sweet potatoes recipe. We served it with poached eggs and had breakfast for dinner. I actually had the last little bit of it this morning, it was that good.

The recipe we used to make the pot roast can be found here.

5.0 from 1 reviews
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Paleo Pot Roast Hash with Sweet Potatoes Recipe
Author: 
Recipe type: Breakfast, Brunch, Dinner
Serves: 4
 
Ingredients
  • 2 medium sweet potatoes, diced
  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 1 to 2 lbs pot roast, cooked and diced
  • salt
  • pepper
  • 3 tablespoons beef stock
  • ⅛ teaspoon nutmeg
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add the olive oil and swirl to coat pan.
  3. Add the onions, cook until they begin to caramelize.
  4. Add the sweet potatoes and cook until they soften and begin to caramelize, stirring frequently.
  5. Season with salt and pepper.
  6. Once the sweet potatoes have caramelized add the pot roast.
  7. Season with salt and pepper again.
  8. Add beef stock to moisten, you may add more if necessary.
  9. Scrape the bottom of the pot to pick up the caramelized pieces.
  10. Add nutmeg and mix well.
  11. Server alone or with poached eggs.
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Paleo Pot Roast Hash with Sweet Potatoes

 

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Football Recipes White Queso Dip

January 27, 2013 By

If you are anything like my husband you love the Football! And that means I need to have wonderful Football Recipes on hand for him and his friends while they watch the big game. Larry has become the master of the smoked wing and I have gotten pretty good at making White Queso Dip. This has become one of my favorite go to Football Recipes of all time. I found this basic recipe on Homesick Texan

White Queso Dip

5.0 from 1 reviews
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Football Recipes White Queso Dip
Author: 
Recipe type: Dip
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
From HomesickTexan.blogspot.com
Ingredients
  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 jalapeno peppers, diced
  • 3 Serrano or other medium to hot peppers, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of GF flour blend like King Arthur
  • 2 teaspoons cumin (optional)
  • 1 teaspoon chili powder (optional)
  • 1 cup milk
  • 2 plum tomatoes, seeded and diced
  • ½ cup of cilantro
  • 2 cups of shredded Sonoma Jack Cheese or Monterrey Jack Cheese
  • 2 cups of shredded White Cheddar Cheese
  • 2 cups of Queso blanc, shredded
  • ½ cup sour cream
Instructions
  1. In a medium pot, melt the butter.
  2. Add the onions and peppers and cook over medium until the onions become translucent.
  3. Add the garlic and cook for a minute longer.
  4. Add the GF flour, cumin and chili powder (if using) and cook for one minute more.
  5. Add the milk and cook until mixture thickens, about 3 to 5 minutes.
  6. Add the tomatoes and cilantro.
  7. Lower the heat and slowly add the cheeses, allowing each addition to melt before adding the next.
  8. Once the cheese has been fully incorporated and melted, add the sour cream and mix.
  9. Serve immediately.
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Paleo Braised Brussel Sprouts Recipe

January 15, 2013 By
#glutenfree, #paleo, #vegetarian

Paleo Braised Brussel Sprouts Recipe

Paleo

Since I started Weight Watchers a few weeks ago I have lost 6 lbs. One of the things that I think is very different this time around (yep, I’ve tried WW before) is that I am only eating REAL food like this Braised Brussel Sprouts Recipe. None of the packaged stuff for me. I have noticed that I don’t have the nagging hunger like I had with diets where I used pre-packaged foods. I think it is because I can control my blood sugar by eating a lot more lean protein.  My husband and I have been moving toward a more Paleo type diet for years. Since we started Matthew down the path of biomedical healing, and we have seen the success that comes with proper diet, we have been slowly making our way to this sort of lifestyle.

The New Motivation

Just last week I went to visit an endocrinologist. I thought I had an under active thyroid and I wanted him to confirm it. But that isn’t quite how it played out. He thinks I may be a diabetic. I have had gestational diabetes with all three pregnancies and type 2 diabetes runs in my family, so I’m not overly surprised. But I have NOT happy about this.  So that is a huge motivation to lose this weight and eat right.

Braised Brussel Sprouts

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Paleo Braised Brussel Sprouts Recipe
Author: 
Recipe type: Side Dish
Serves: 4
 
Ingredients
  • 1 lb Brussel Sprouts, cleaned and cut in half
  • 1 small onion, diced
  • Coconut oil (several tablespoons - I used about 4)
  • ¼ teaspoon allspice
  • ¼ cup red wine (controversial item may or may not be paleo)
  • ¼ cup red wine vinegar
  • 2 tablespoons honey
Instructions
  1. Heat a large skillet over medium heat.
  2. Melt coconut oil.
  3. Cook the Brussel Sprouts, onions and allspice until they the vegetables have started to caramelize.
  4. Add the red wine, red wine vinegar and honey.
  5. Adjust heat so that the sauce thickens and coats the sprouts.
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