I finally got around to posting this! YAY!
This recipe was inspired by and adapted from the original recipe by Amanda Rettke at IAmBaker.net
Go THERE for the recipe and come back here to see the ingredient changes I made!
These crackers are so easy, its stupid. I made these for my Halloween cracker and cheese board and they were a HUGE hit. These are also UH-MAZING as a vessel for homemade hummus.
This recipe (and accompanying photo) is adapted from Clean, Green, Simple.
These crackers are so easy, its stupid. Use whatever seasonings you like, salt and pepper, chili, lime and garlic, basil and Parmesan, everything but the bagel.. whatever you’ve got around! The possibilities are only as limited as your imagination; so use it!
preheat your oven to 400F and line a cookie sheet with parchment paper or a silicone mat
mix all ingredients together and spread 1/4″ thick onto prepared cookie sheet, using a second piece of parchment paper over the top to smooth everything out
score the dough with a sharp knife into whatever size and shape you prefer, this will make them easier to break when cooked. Just be careful not to cut your mat!
bake for 20-30 minutes until edges are browned but not burnt.. watch them carefully. The crackers on the edges will burn much faster than the ones in the center
This recipe (and accompanying photo) is adapted from Clean, Green, Simple.
It took forever for me to post this, and for that I apologize.
Please make this recipe for yourself as a form of penance.. or something.
Sweet, spicy and hella delicious. Roast whatever vegetables you prefer to make it seasonal or pair it with a side of mashed root vegetables instead!
Feel free to have fun with your spices; add more, use less. This is half the fun of it!
Combine all ingredients (maple syrup through black pepper) and marinate the turkey in the at room temperature for at least 30 minutes before roasting.
preheat your oven to 450F and prep a roasting pan or cast iron skillet by lining the bottom with whatever veggies you've decided to use. (I didn't do it this time, but a good tip is to sear the outside of the turkey breast first in the hot cast iron pan; about a minute on each side, before adding the veggies)
put the pan into the preheated oven and roast for about 25 minutes or until the internal temperature reads 155F. Allow to rest for ten minutes before slicing and serving with your vegetables.
Happy belated Halloween, everyone!! I hope it was fun and safe for all!
If you follow me on Instagram (which, if you don’t, why are you here?) you will have seen the copious amounts of pies I made for the Halloween bash we held at our place this year.
Ryan and I dressed like Sweeney Todd and Mrs. Lovett; it was perfect.
In trying to keep things authentic, I decided to make meat pies for our guests! I got a LOT of requests for this one, so here it is!
This French meat pie recipe is one that my mother always made (that was given to her by a woman who owns a catering business back east) so the recipe makes 3-10inch pies! The best thing about them is you can assemble them, cook them (or not) and freeze them! Its a tradition for my mum to make these around the holiday season, freeze them and pop em in the oven when we're ready to eat them!
Place the meat, onions, water, salt and pepper into a large 5-quart or larger stock pot and cook on low, uncovered for at least three hours, stirring often; adding more water if needed. Remove from heat and mash until there are no longer large lumps of meat then add allspice, cloves, and potatoes and mix together until blended.
Preheat oven to 400F and prepare your pie tins (mini muffin pans, or whatever you’re using) by lightly coating with oil and laying down the bottom crust. Fill the shells evenly with the meat mixture, and cover with top crust. Crimp the edges to seal the pie and make slits (or carve some designs) on top to vent. Feel free to brush with an egg wash, but I used some coconut oil and it turned out perfect!
Bake for 45-50 minutes or until golden brown.
Remember, these can be frozen before OR after baking; just take em out and bake! Serve with a side of veggies, some brown gravy and you have yourself an amazing meal. Just don’t start using human…
I used pre-made pie crust just unroll and bake! but feel free to use whatever crust recipe you love.
I needed more packages of the dough in order to make the mini pies and hand pies, so plan accordingly! Its about trial and error... the good thing is that the dough is still pliable enough that you can take the remnants, squish em back together and roll it out again for more. If you're not feeling crafty enough for small ones, stick to the regular sized ones.
This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.
Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!
You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!
Are you ready? Let’s go!
By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.
Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.
To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.
Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.
Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.
These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!
Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!
This might not be the quickest recipe, but I assure you it is well worth the time!
All white rice starts out as brown rice. A milling process removes the rice's husk, bran, and germ. This process increases white rice's shelf life but removes much of its nutrition, including fiber, vitamins, and minerals... so when choosing rice for your meals, opt for brown rice whenever possible!
Place tomato, onion and garlic in a food processor and blend until almost smooth. You’ll need 2 cups of this mixture; you can use the rest if there is any for something else. Salsa maybe?
Bring to a boil before turning down the heat, cover and allow to simmer for 45 minutes to 1 hour stirring occasionally.
My life has changed completely when it comes to soup stock. I’ve made a few batches of this now, most recently included a Chinook salmon head from when I won a free salmon from Cascade Organic, LLC here in Portland! They’ve been bringing people locally sourced, common sense food for over a decade. Cascade Organic is proud to work with local family fisherman and Native Americans to provide the freshest seafood available!
So, GET WEIRD. Gather up some veggies and let’s get cooking! Read More