Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

August 31, 2012

Scalloped Potatoes

6 thinly sliced raw potatoes
1 onion, thinly sliced
3 tablespoons butter
3/4 cup fine bread crumbs or 2 1/2 tbsp. flour
1 tsp. salt
1 1/2 cups hot milk
1/2 tsp Paprika
1/2 tsp Sage
1 cup Cheddar Cheese (graded)

Preheat oven to 400°F.

Arrange alternate layers of potatoes and onions in a buttered casserole dish. Over each layer, sprinkle bread crumbs or flour and the spices. Add salt to milk and pour over all.

Top with remaining bread crumbs and dot with butter.

Cover and bake in a preheated oven for 30 minutes, then uncover and bake until browned on top and until potatoes are tender. Add Cheese to the top and broil until melted.

June 26, 2012

Candida Diet Breakfast: Mung Bean Pancakes

2 cups mung beans soaked overnight

3 cloves of garlic

Salt and pepper to taste

1 teaspoon chopped ginger root

Dill or scallion or other herbs to taste


Crush everything in food blender until you have smooth a paste/batter. Then drop pancakes onto a hot skillet, with a small of coconut or olive oil.

Tip: Try putting a little spinach in for a little something extra

May 23, 2012

Candida Diet Lunch: Roasted Vegetable Salad with Boiled Egg

For 2 servings:

4 boiled eggs
2 Bell Peppers (any color)
2 tomatoes
1/2 a zucchini
6 shallots
3 cups of baby spinach
Olive oil
Salt and pepper

Heat the oven to 450 degrees F. Place chopped up peppers, tomatoes, zucchini and onions in a roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Hard boil the eggs, peel, cut in half and set aside.

In a large bowl add 3 cups of baby spinach, chopped up vegetables, egg halves and serve. Add some extra olive oil and a squeeze of lemon if you like.

January 13, 2012

Spinach Zucchini Spaghetti

I have been trying to make different meals lately, more health options, with lots of veggies. I heard of something like this before, and me being the type of person that I am I just sort of started throwing stuff together and came up with something pretty good. Sometimes it's hit and miss but this time worked out well so I wanted to share it with you. It's not totally exact because, well like I said I made it up as I went, but you'll get the idea.

- 1 pack of frozen chopped spinach (1 cup)
- 2 medium zucchinis chopped
- 1-2 pounds of ground beef cooked
- 1 large can of tomato sauce
- 3 cups of chopped tomato (canned, fresh or frozen, doesn't matter)
- 2 tablespoons sea salt
- 1 tablespoon rosemary
- 2 tablespoons thyme
- any other spice you like!

Cook beef in a frying pan (once done drain out the fat/oil).

In a slow cooker combine veggies, tomatos and spices. Put on medium heat.

Once the meat is cooked add it to the slow cooker. Cook on simmer/low for 4 hours. (I cooked mine over night, it just made it that much better)

I used whole wheat noodles, and raw mozzarella cheese, so tasty!

January 8, 2012

Candida Diet Supper: Shrimp and Broccoli Stir-fry


For 2 servings:

1 lb. frozen raw shrimp, thawed
1 head fresh broccoli
1 chopped red pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 cup water
2 tsp. grated fresh ginger root

In heavy skillet, heat olive oil over medium heat. Add garlic and vegetables and stir fry for 2-3 minutes. Add water, ginger root and thawed shrimp. Bring to a boil, then reduce heat and simmer for an additional 4-5 minutes until vegetables are hot and shrimp is pink.

November 21, 2011

Candida Diet Lunch: Brown Rice Salad with Green Apple and Feta

Brown Rice Salad with Apple and Feta

This sort of salad is not normally my cup of tea but I am always trying to get myself to try new things so here goes!

For 2 servings:

1/3 cup wild or brown rice

Goat Feta Cheese (small chunk)
1 Green apple

1 Red bell pepper

1 Celery stalk

2 Spring onions

1 garlic clove

Sunflower seeds (handful)
1 Lemon squeeze

1 tbsp Olive Oil

Salt and pepper to taste

Cook rice as directed. Chop up all the ingredients and add everything to a bowl.

November 16, 2011

Pumpkin Pizza Wreath

Doesn't this look so tasty?! One of my goals for the new year is to learn more recipes and try new things I haven't before. This one is for sure on the list and it looks pretty healthy too!!
Doesn't look too hard right?
Check out Going Home To Roost for the full post and the recipe!!

October 10, 2011

Candida Diet Supper: Cabbage Rolls

Don't these look great? I can't wait to make them! I've always wanted to try making cabbage rolls, but it just seems like something I should do with my mom, or an aunt or something, because of my heritage I think I have it in me that this is something I'm supposed to do in a group of ladies. I think either way I'll do it with my mom. Oh, I'm getting hungry just thinking about it!

For 4 servings:

1/2-1 pound of organic lean minced Beef or Lamb
1/2 cup brown rice
1 organic egg
1 head of cabbage
1 medium onion
4 garlic cloves
4 tomatoes
2 tablespoons olive oil

Tear 6-8 leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Set aside to cool.

In a large bowl mix the meat, uncooked brown rice, 1/2 chopped onion, egg, 2 minced garlic cloves and salt. Roll the meat and rice mixture in the cabbage leaves and put them in baking dish. For the tomato sauce, sauté the onion, garlic and chopped tomatoes in a wide based pan.

Place the stuffed cabbage leaves in a baking dish, cover with the tomato sauce, add 1 cup of water and cover. Bake in the oven 350 degrees for 1 hour. Serve with a dollop of plain yogurt

July 26, 2011

Candida Diet Lunch: Chicken Quinoa Salad

Chicken Quinoa Salad

Chicken Quinoa Salad
Oh I love quinoa!! I am so excited about this recipe! I usually just through in whatever veggies I have to my quinoa along with some coconut milk and we're good to go but it's nice to follow a recipe for a change!

For 2 servings:

1 chicken breast

2/3 cup of cooked quinoa

2 cups of spinach

2 medium tomatoes
1/2 a cucumber

1 avocado
2 shallots

1 garlic clove

Juice of 1/2 lemon

2 tablespoons olive oil

Salt and pepper to taste

Cook the quinoa as directed. Chop up chicken, pan-fry until cooked, about 5 minutes. Now chop up the veggies, toss everything in a bowl and serve.

Alternative: You could also put the veggies in when the quinoa is cooking! No longer a salad but still a very good meal!

May 22, 2011

Cadida Diet Lunch: Turkey Pasta Salad with Cilantro Pesto

For 2 servings:

1 cup brown rice pasta
200-300 grams of turkey thigh (or turkey breast if you prefer)
1 medium onion
1 medium tomato
1 lemon
1/2 cup fresh cilantro
1 handful of almonds
Olive oil

Cook the pasta, then set aside when ready. In a pan, sauté the turkey and the chopped up onions for 5-10 minutes, then set aside.

Meanwhile, use the food processor to mix up half a cup of cilantro, a handful of almonds, a squeeze of lemon and 2 tablespoons of olive oil. This is the cilantro pesto.

Chop up the tomato, then add everything to a bowl, mix together and serve.

April 30, 2011

Candida Diet Supper: Lamb Coconut Curry

For 2 servings:

500 mg minced lamb
4 medium tomatoes, chopped
1 medium onion
1 can coconut milk
2 cloves garlic
1 tablespoon coconut oil
1 chili pepper (seeds removed)
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
Salt to taste

Chop up the onions, garlic and chili pepper - you can use your food processor to save time. Add them to a frying pan with the lamb and a tablespoon of coconut oil for 5 minutes. Then add all the other ingredients, and simply leave it to simmer for 30 minutes on a low heat.

Serve with wild or brown rice (optional).

I shared this recipe at:

April 24, 2011

Candida DIet Supper: Quinoa Meatloaf

Quinoa meat loaf
This meatloaf is so tasty! It is really moist too and you feel really healthy eating it too which I always love!

For 2 servings:

1 pound minced beef

2 eggs
1/4 cup of uncooked quinoa

1 medium onion
3 garlic cloves
2 chilies
1 tablespoon coconut oil or olive oil

1 teaspoon Thyme

1 teaspoon Rosemary
1/4 teaspoon black pepper
1 teaspoon salt

Cook quinoa as directed. Preheat oven to 350 F. Add onion, chili, and cloves to a food processor and chop finely. Add cooked quinoa and all ingredients to a large bowl and mix together. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.

I've shared this recipe at:

Show & Tell Party
Idea Sharing Wednesday 
Whatever Goes Wednesdays

April 22, 2011

A Thank You Hamburger

We made a deal with our friend Joey for taking our One Year photos that we would make him dinner in return. Well that was in September and it's taken us this long to actually have him over but I would say that it was worth it because the dinner was great! I hope we can get him to do some year two photos.

I made these fries just by cutting them (in almost wedge size) pieces and deep frying them. I don't have a deep frier so I just use a pan and oil on high.

I made these onion rings with the left over beer batter I had from when I made beer battered fish. I had put it in the freezer not wanting to waste it and thought this might work out well and it did! The boys loved it! A great add to an already huge burger.

I shared this at:

April 10, 2011

Candida Diet Breakfast: Rice Pudding

1 cup cooked brown rice

2 tbsps coconut oil



Add 2 tablespoons of coconut oil to the cooked rice. Mix in cinnamon and Stevia to taste. I love a nice and simple recipe, but something that tastes so good!

April 6, 2011

Candida Diet Breakfast: Apple Walnut Yogurt Parfait

1 apple

Handful of walnuts

1 cup plain yogurt


Chop up the apples and walnuts. Layer them with the yogurt as seen on picture, then top with cinnamon.

February 15, 2011

My Valentine's Day

Oh, yes, Valentine's Day! We invited my mom over last night and made a fun little meal. The plan was to watch a cute lovely dovey movie after dinner but we got detracted with buying cheap glasses online (more on that in another post)

So you know me, always for a good time here's our evening described through photos
(and a little editorial help)
Marshall's gift from me- the cookies. From mom-Starbucks gift card.

It's called raspberry romance. I agree.
Nothing like a good amount of heart shaped candy to remind you what we're celebrating.
Turned out pretty good right? (2 cups flour, 6 Tbsp Olive Oil and water as needed. Best thin crust recipe I have found yet)

Almond mandarin orange salad with a raspberry vinaigrette.

It was a very good night.

February 12, 2011

Baking Goal: 14 Layer Cake

Oh my gosh! Wow! I want this cake, all to myself, right now! Doesn't it look amazing?! I've never taken on a cake like this before but I think I'm going to give it a go. I need a good reason, and I already have all the valentine's day stuff covered for this year, so maybe next year? Or my birthday? Or Marshall's birthday? But then I really would be waiting a while. Well either way I'm going to do it and I'll show you my take on it when I do!

In the mean time check out these great photos (I'm using them as inspiration!) and the recipe!

The Cake

  • 4 1/2 cups all-purpose flour , sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter , at room temperature
  • 2 1/2 cups sugar
  • 6 large eggs , at room temperature
  • 3 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups sugar
  • 1/2 cup unsweetened cocoa powder , preferably Dutch process
  • 1 cup (2 sticks) unsalted butter , cut up
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon vanilla extract
  • Pecan halves, for garnish
Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.

To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.

Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.

Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.

To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.

Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)

Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!

Dark Chocolate Cream Cheese Buttercream Frosting
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder ( I used Hershey’s Special Dark Cocoa)
1 box (1 lb) confectioner’s sugar
1 tsp vanilla
1-3 Tbsp milk

  • Cream the butter and cream cheese with a mixer.
  • Add the cocoa and vanilla.
  • Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
  • Add 1 tablespoon of milk at a time until you get the consistency you desire.
For all the yummy details check out the original post!