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Showing posts from September, 2017

Lies & Deceit Pie

Sometimes, the best way to mess with people, is to simply omit the ingredients and let them assume I guess. We waited until dad ate the "apple" pie before telling him it was, in fact, summer squash.

It's really good.  Like, a perfect way to use up all of that dang zucchini!

I recommend assembling in the order given.


Filling
20 oz. summer squash/zucchini
1/4 tsp. salt
1/4 cup Lakanto monk-fruit sweetener
1/4 cup sugar
1-2 Tbsp cornstarch
Cinnamon, Clove, and Ginger to taste
Peel your squash, and cut off the stem and but.  Slice to the thickness you generally use in an apple pie. Not too thick, not to thin.Toss in a bowl with salt, sweetener, sugar, and spices. I recommend starting with 1 tsp. each of the spice, and finding your perfect. Or use what you would for your normal apple pie.Scrape everything into a medium saucepan with 2 Tbsp. water. Cook until enough liquid has formed to fill a cereal bowl.Drain liquid into bowl, and add cornstarch, whisking smooth.Slowly add bac…

Fermented Crab Apples

Super simple.


Small dice apples to fill jar to neck. Then 2 to 3 more. Empty jar and combine with extras and cinnamon to taste in bowl. Add in kosher salt, a little at a time until slightly salty. Just slightly. Massage salt in until some juice forms. Pack tightly into jar until just a slight bit above neck. Cut plastic lid to fit inside and push down to submerge in juice. Leave in cool place with low light in kitchen, uncapping every time you walk by to release gas for 7 days. Remove plastic and top layer of apples, and refrigerate.

Red Quinoa Chicken Chili

It's cold and rainy and I am tired, cranky, and sore. I was surfing the internet for ideas when I found a recipe that called for quinoa in chicken. Of course, I did what I always do.

I ignored it completely. No one tells me what to do. I do what I want.

This spicy, rich, creamy chicken chili is surprisingly low-cal and low-fat. But it has over 50% of your daily protein, and nearly that in fiber as well, and a good dose of potassium and iron too. And it's easy to make it vegan and vegetarian friendly. Just sub out the chicken for some quorn or even tempeh.


1/4 cup red quinoa
1/4 cup dry lentils
1 clove garlic, minced fine
1/2 small onion (about 2 Tbsp.), diced fine
6 oz. precooked, shredded chicken
15.5 oz. garbanzo, Green Valley (chickpeas)
1 cup so delicious unsweetened coconut milk drink
2 Tbsp. flour
1/8 tsp salt
1/8 tsp paprika
1 tsp. cayenne
1/2 tsp. black pepper
Water
(adjust spices to taste)
In a medium saucepan, combine dry quinoa with 1/2 cup water. Bring to a boil, re…