14 April 2015
06 July 2014
What you need:
4 cups of fresh lemon/lime juice--I actually counted today, and I used 15 medium limes and 6 huge lemons
2 1/2 cups of sugar
That's really it. :) Boil the sugar with equal parts water until clear, and juice all of your fruit over a sieve. Pour the juice and sugar syrup into a 1 gallon pitcher and add enough ice to make it cold, and then top it off with water. Serve over ice.
17 May 2014
That said...is my husband the only husband out there who can't seem to make it through the grocery store, no matter how short his list is, without calling to clarify something or another? Tonight, he said he wanted chili dogs for dinner...um...well, ok, I guess. Not having ANYTHING to make chili dogs in the house, I sent him to the store with the following list: hot dogs, canned chili, hot dog buns, and cheese (written just like that). My phone rings about 15 minutes later:
"Honey, they are all out of Tillamook 2 pound bricks..."
"Um, ok? So get something else..."
"Then get 1 pound of Tillamook..."
"I guess I *could*..."
"Well, I don't see as you have much choice short of picking something else..."
Needless to say, he came home with a 1 pound brick of his favorite cheese. LOL!
But if it's not this, it's, "So, they have a 6 pack or an 8 pack of the item on your list...which do you want?" or "So I have a coupon for buy 2 get 1 free, but there are only two on the shelf..."
It is almost as though all of his grown-up judgment seeps out of his brain when he walks through the door of a grocery store...Someone tell me he's not the only husband that does this?
23 March 2014
Ok…so, it's no major secret that we eat a ton of fruit around here, and that pineapple is no exception to that. In fact, we almost always have a pineapple or two laying around waiting to be cut--we munch on it, I serve it with dinner, and I even incorporate it into lots of breakfast, dinner and dessert recipes.
All that said, it's such a pain in the butt…I often spend 10-15 minutes neurotically trimming one, only to watch it basically vanish in less time than it took me to cut it up. However, I had a lightbulb moment a few months ago! I have always used my teeny tiny little biscuit cutter to cut out the core after I've trimmed and sliced the pineapple. I am not sure why it never occurred to me before…but the larger biscuit cutters are perfect for trimming off the skin!
23 June 2013
I'm not even sure what to call these other than "FABULOUS"!!! These are entirely sugar-free and Paleo-friendly! So yummy!
1/3 cup coconut oil (solid)
2/3 cup honey
1/2 cup unsweetened applesauce
1 vanilla bean, scraped
3 mashed bananas
2 heaping tablespoons cacao powder (more or less to taste)
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tsp baking powder (more or less optional...will be a bit denser without it)
2 tbsp arrowroot powder (optional…use a bit more coconut flour if you omit this)
1 cup chopped almonds
1/2 cup dried cranberries
1 cup coconut flour (more or less…didn't measure)
Preheat oven to 350*. Grease a muffin tin with coconut oil.
Beat the coconut oil, honey, vanilla, applesauce and egg until well blended. In another bowl, mash the bananas, and mix in the cinnamon, nutmeg, salt, baking powder, arrowroot powder and cacao powder. Add to the coconut oil mixture. Add coconut flour 1/4 cup at a time until batter reaches desired consistency (think thick cake batter). Stir in almonds and cranberries.
Fill muffin tin half way with batter. Bake for 20-25 minutes or until a toothpick inserted half way between the edge and the center comes out dry. They will be heavy for their size, but so unbelievably good!
16 June 2013
2 quart bags full of frozen pineapple--probably 2-3 pineapples worth
1 cup honey
1-2 tbsp five spice powder
1/2 tsp fresh grated nutmeg
1/2 inch fresh grated ginger
pinch of kosher salt
15-20 grinds of fresh black pepper
1 vanilla bean (split & scraped....and put the whole thing in the pot)
Cook on high for about 2-3 hours, and then transfer it to the blender and puree. This made exactly 3 pints for me. :)
Tonight I slathered it on grilled pork chops, and served it with grilled zucchini/red onion/yellow bell peppers, orange honeydew melon and a green salad. Absolutely, positively wonderful!
11 June 2013
What you will need:
1 fresh pineapple--peeled, cored, and cut into chunks
1 can coconut milk
1/2 cup of plain greek yogurt (optional, helps with creaminess)
1/2 cup of rum (I used Sailor Jerry's)
1 tbsp vanilla extract (or about half the guts of 1 vanilla bean)
coconut sugar to taste (more or less depending on how ripe your pineapple is--taste as you go!)
a pinch of kosher salt
Mix it all up in your blender and pour into a glass baking dish. Cover with plastic wrap (push it down on to the surface of the liquid to prevent a "skin" from forming), and freeze until solid (likely overnight).
When you are ready to serve it, remove from freezer and scrape the surface with a metal spoon to achieve the "shaved ice" look and texture. Serve in a pretty martini glass and garnish with a sprig of mint....or be like me and just throw it in a cereal bowl and hand it to your husband. ;)