Archive for Recipes

Da-da’s Sunny Yummy Popcorn

This recipe was also created by my husband. He’s great in the kitchen, and this is a fantastic way to get in more nutritious coconut oil. My son LOVES this popcorn and named it for it’s beautiful golden color from the grass-fed butter drizzled all over it. It is the most absolutely delicious popcorn I’ve EVER tasted.

Popcorn is one of those foods which people have eaten for millennia (now that’s traditional!), and there is a lot of ritual associated with its consumption.

It was grown originally in Mexico, then it spread to other regions in the east through India, China, and Sumatra years before the first European explorers came to the shores of North America.

In 1948 and 1950, explorers found popcorn ears 5,600 years old in New Mexico in the Bat Cave. The popcorn ears ranged in size from 1/2 inch to 2 inches long and are the oldest ears of popcorn of which we know.

In South and North America over 2,000 years ago,  Indians popped it over the open fire, making it one of the oldest snack foods we have.

In 1492, Christopher Columbus noticed West Indian natives corsages made of popcorn and also used popped corn to decorate ceremonial headdresses. In his memoirs Columbus reported that Native Americans also sold popcorn to his sailors.

Another European global explorer, Cortez, wrote in his diaries about how Aztecs used popped corn to decorate their ceremonial garb. It was symbolic of goodwill and peace. Aztecs created necklaces and other ornamental pieces for the god’s statues with the grain. The god Tialoc, god of rain, fertility, and maize (corn) was the most represented diety found.

Today we often eat it when we go to the movies or have friends over for movies at home. Look how far popcorn has come!

Ingredients

  • 1/2 cup Your favorite organic, non-GMO corn for popping
  • 2 – 3 tablespoons of organic, extra-virgin coconut oil
  • 1/4 cup melted organic grass-fed butter (raw is a plus!)
  • Sea salt (we use Kosher sea salt with minerals) to taste

Equipment:

  • a medium-sized pot (we use stainless steel)
  • a smaller pot to melt the butter

Directions:

  1. Heat pan to medium and place coconut oil in the pan.
  2. When the oil has melted, place about three kernels of corn into your pot and wait until they have all popped. Now your oil is hot enough and is ready for the rest of your popcorn.
  3. Cover with a lid and wait for the popping sound. After you hear pauses in popping, and there is 10 seconds between pops, your corn is ready to come out of the pot.
  4. Pour your popcorn into a medium to large bowl and pour the melted butter all over the top of your popcorn.
  5. Sprinkle with salt to taste.
  6. Shake bowl and mix popcorn if necessary with a wooden spoon to disperse butter and salt evenly.
  7. Eat your popcorn!

Feeds 2 – 3 people or more

Comments (4) »

Strawberry-Frosted Coconut Flour Cupcakes

I made these cupcakes on Valentine’s Day this year for my son and his friends. The results were fantastic and everyone loved them.

It was the first time I had baked with coconut flour, and I realized how many possibilities there were from this wonderful, nutritious substance.

Ingredients:

1/2 cup of organic coconut flour, sifted (I use Bob’s Red Mill)

1/2 teaspoon sea salt

1/4 teaspoon of aluminum-free baking soda

6 pasture-raised eggs

1/2 cup of real butter or organic, extra-virgin coconut oil (raw is a plus!)

1/2 cup of Lakanto

1 tablespoon of real vanilla extract

Directions:

  1. Preheat oven to 350 degrees
  2. Combine coconut flour, salt, and baking soda in a medium-sized bowl and set aside
  3. Mix eggs, butter, Lakanto, and vanilla in a smaller bowl
  4. Mix wet ingredients into the dry. Use a mixer to blend until you have a smooth consistency
  5. Pour batter into muffin tins – grease with butter or use muffin cups
  6. Bake in oven for about 20 minutes
  7. Allow cupcakes to cool for about 20 minutes, then spread strawberry frosting on top

Strawberry frosting:

1/2 cup frozen organic strawberries (feel free to use fresh…when I made this recipe it was still the dead of winter here, so no fresh were available)

3 tablespoons of Lakanto (depending on your preference, you can add more or less)

1/2 cup of real, organic butter

I let the strawberries thaw out for an hour or so on the counter, then chopped them up into small chunks and set them aside in a bowl. Then I melted the butter in a pan, then added the Lakanto sugar (I did this to taste because one recipe I read advised adding 1/2 cup and that seemed like way too much). I stirred the Lakanto continuously with a wooden spoon until it melted. You can add more butter if you want your frosting to be really creamy. Then I poured the butter/Lakanto mixture into the bowl with the strawberries and mixed together by hand, then got out the mixer and blended it all until it was smoother (you’ll still have small chunks of strawberries, which is fine) and more like the consistency of whipped cream.

This makes 12 – 14 cupcakes (depending on how much batter you spoon into each muffin cup).

Then I let the kids spoon the frosting onto the cupcakes and decorate with raw, unsweetened coconut and some gluten-free sprinkles I had from the store. The frosting will be a bit runny, but it is soooo good! You could also use other fruits if desired such as blueberries, raspberries, or blackberries.


As you can see, the kids were all smiles.

The final product was  a smash…Betty Crocker, eat your heart out!

This post is linked to in Kelly The Kitchen Kop’s Real Food Wednesdays Carnival.

Comments (5) »

Fancy Spring-Time Chicken Salad

This is not your average salad! When my husband made this the other day, I was awed by how beautiful it was and full of color. I was even more delighted to find out that it is crunchy, sweet, savory, and satisfying. This salad combines the best of juicy chicken, blue cheese, nuts, tomatoes, and greens (with a few surprises!). This is a perfect meal for lunch or dinner. You will definitely be full when you are finished eating this, and your stomach will be happy!

This salad can be made for one or several people; if you are preparing it for more than just yourself, add more of everything to the recipe.

Chicken salad mixture:

  • Baked or pan-cooked pasture-raised chicken (with skin on) pieces of your choice
  • Homemade mayonnaise – use the amount preferred – some like more, some less
  • Pinch of salt
  • Pinch of pepper
  • A few shakes dill weed

Cook chicken with coconut oil and salt and pepper (either oven or pan-cook). When cooked, set aside to cool for a few minutes in a bowl or on a plate. When sufficiently cooled, dice up into small pieces. Place diced chicken in bowl and mix together with mayo, salt, pepper, and dill. Set aside (you can put this in the refrigerator until you are ready to eat with greens and vegetables).

Then prepare the following:

  • Fresh greens – good ideas are romaine, collard, chard, or mustard greens, escarole, spinach, radicchio, arugula, green, or red leaf lettuces. If you have a heads of lettuce or greens, chop them up. Otherwise, spring mixes can be used the way they come.
  • Sliced tomatoes or cherry tomatoes
  • Sliced cucumbers
  • Chopped scallions
  • Raw nuts – almonds, cashews, walnuts (or a combination of those)
  • Dried fruit – raisins, dates, and goji berries
  • Blue cheese crumbles – we use Rogue Creamery raw blue cheese – to die for!
  • Homemade salad dressing – we use olive oil and a bit of cold-pressed grapeseed oil, balsamic vinegar, red wine vinegar, salt, pepper (note, oil to vinegar is 2 to 1 ratio and 90 percent red wine, 10 percent balsamic). Put all salad dressing ingredients in a bottle and shake well. You can make more dressing than needed for recipe and use for later as we do, to avoid having to prepare dressing for each meal. When you have used salad dressing, place in the refrigerator.

Dice up vegetables into small pieces. Cut up chunks of the blue cheese. Arrange greens on a plate or medium-sized to large bowl. Cover with chicken salad mixture, blue cheese crumbles, scallions, tomatoes, and sprinkle dried fruit and nuts on top. Pour desired amount of dressing onto salad. If you prefer dressing under chicken, pour after laying out your greens.

This post is part of Hartke is Online! Healthy Recipes/Natural Cures and Cheeseslave’s Real Food Wednesdays Carnivals. Please check out the other great recipes featured there.

Leave a comment »

Make-Your-Loved-Ones Happy Breakfast

Looking for a super-fabulous, delicious, nutritious meal for brunch or a special occasion such as Mother’s or Father’s Day?

www.mypicshares.com

This is it!

Make your loved ones smile and feel satisfied with this wonderful breakfast.

Ingredients (feeds 4):

  • 8 pieces of Ezekiel bread, or homemade bread of your choice
  • 4 pasture-raised eggs
  • 1/4 cup half and half or cream, 1/4 cup of whole milk (raw is a plus)
  • 12 pieces of pasture-raised bacon – we use Organic Prairie bacon – approximately 3 slices per sandwich
  • Cheese – enough slices to cover your bread – we use Organic Valley Raw Monterey Jack cheese. Swiss, Cheddar, or any other type works well too.
  • 3 – 4 shakes of cinnamon
  • Salt to taste

Go to work:

  1. Start bacon ahead and when cooked, set aside.
  2. Preheat oven to 250 degrees.
  3. Preheat pan to medium-low.
  4. Combine eggs, cream, milk, cinnamon, and salt into a deep-dished plate or flat bowl where you can dip bread. Whisk until consistent and smooth.
  5. Lightly toast bread.
  6. Dip bread in flat, both sides.
  7. Place butter in the pan and melt, spread around. Place bread in pan until egg batter is lightly browned.
  8. Take bread out of pan and place cheese slices and bacon on bread. Cover with other slice to make sandwich. Place on cookie sheet in oven for about 7 – 8 minutes or until cheese is melted.
  9. Serve whole or cut into halves or quarters.

Apples and yogurt

While sandwiches are cooking, place yogurt into bowls (homemade from real milk is a plus!), and cube up one whole apple for 4 people. Distribute evenly into bowls. Sprinkle cinnamon on top. Serve with French Toast

This article is linked to Kelly the Kitchen Kop’s Real Food Wednesdays. Please visit this site and read through the other great posts listed there.

Comments (1) »

Healthy Recipes – Savory Beef, Potatoes, and Bacon Skillet

Although this dish may be considered more of a “comfort” type food, this hearty meal could probably be enjoyed any time of the year. Even now, as the sun’s light is warming our previously frigid city more and more each day and expanding the length of the days, this dish was appreciated by everyone in my household when I made it the other night – quite by accident – as many of my dinners end up being. This meal has an unbelievably smoky yet tangy, intoxicating flavor that is indescribable! I used a stainless steel pan for this preparation but you could also use a cast iron pot or bake it in the oven. Let’s get started!

Ingredients:

1 – 2 pounds of all-natural, grass-fed sirloin steak (or whatever cut you prefer) cut into strips or cubes, or ground beef

1 medium-sized potato (your choice of potato type – I use Milva or Yukon) for one pound meat, 2 for 2 – diced or cubed

1 small onion, diced (if you really like onions you can add more)

1 or 2 bell peppers, any color, diced (optional)

1 package of no nitrate, naturally-raised bacon. Cut into 1 to 2-inch slices (I use Organic Prairie, it has roughly 6 – 8 slices. If you use a different brand, you may have more slices in the package, so you may want to use only half a package).

4 – 5  medium-sized diced organic tomatoes or 1 can of organic canned tomatoes (14 ounces)

1 1/2 teaspoons of paprika

1/4 teaspoon thyme

1 bay leaf

1 cup of soured cream or homemade yogurt (optional)

1 clove of garlic (or more, if preferred)

1/2 teaspoon of pepper

1/2 teaspoon salt

Go to work:

  1. Pour the oil the pan and warm, then add steak or ground beef and cook until rare.
  2. Add onions, garlic, bell pepper, and potatoes to sautee.
  3. Add seasonings (except bay leaf) and garlic to the mix, and then tomatoes.
  4. Add bacon and stir the mixture.
  5. Bring contents to a boil, and then turn your stove setting down to simmer (low). You should allow your meal to slow cook for 45 minutes to an hour, depending on how many potatoes used and the size of the pieces. Add bay leaf just after boiling occurs, and then add the cup of sour cream or yogurt and mix well before allowing to simmer.

Serve with a green salad and some warm, homemade bread with plenty of butter.  Enjoy! Depending on how much you make, you can expect some leftovers, and this dish is really good eaten later as the seasonings really set in even more as it is allowed to sit in the refrigerator.

This post is linked to in Food Renegade’s Fight Back Fridays Carnival. Please check out all the other informative posts on this site.

This post is also linked to in Cheeseslave’s Real Food Wednesday’s Carnival. Please go and visit her site and read the other real food posts left by others.

Comments (1) »