AMAZING TOMATO BASIL PASTA

no draining necessary ' just cook and stir

Donna - ApronStringsBlog.com

Ingredients

12 ounces pasta (I used Linguine) use a gluten free rice version like tinkyada
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=21011#3ZSyxOfvpvV34vfz.99

Homemade Blueberry Preserves without Pectin

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: fills an 8 oz jar

Ingredients:

• 3 cups blueberries (frozen and thawed or fresh)
• 3/4 cup honey (you can use more or less depending on how tart your berries are)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
3. Skim off any foam, then ladle the jam into a sterilized jar.
4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

Jamie Oliver’s Best Ever Green Beans

• 1 1/4 pounds of green beans
• pinch of Kosher salt
• 3 cloves garlic, sliced
• 1 1/2 cups Parmesan cheese, finely grated
• extra virgin olive oil
• 1/2 of a lemon

1. Line up the green beans on a chopping board and cut off the stalks.
2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

Coconut and Olive Oil Mayo    

Recipe from Tropical Traditions

Mayonnaise is very easy to make once you know what you're supposed to be doing. If you don't, then most likely you'll just end up with an oily mess. If you've never made mayonnaise before but want to, then read on. Even if you don't want to you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans-fats. In our video we use organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try finding a mayo like that in the stores!

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don't say I didn't warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don't overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you've worked up to a stream you can increase the blender speed to about medium. You be the judge.

When you've got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it'll stay that way. You won't be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don't want black specks in your mayo but go ahead with the black if you don't mind the looks so much.

So that's that! Making your own mayonnaise is really very easy. Just be patient with adding the oils and it'll turn out perfect. Be sure to watch the video for a step by step tutorial.

Have fun and fee free to drop me a line if you have any questions. :)

Sarah

Coconut Mayonnaise

Servings: 1 1/2 cups

Preparation Time: 5 minutes

heartweed Hint: make sure all ingredients are warm (room temp not fridge cold) 

• 1 whole egg
• 2 egg yolks
• 1 tablespoon mustard (watch out if wheat or gluten free - most mustards contians vinegar which is not gluten free) 
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Virgin Coconut Oil (melted if solid)
• 1/2 cup virgin olive oil

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.

Last 1 week in fridge.

heartweed: If your worried about the uncooked eggs - here' what I did, after the mayo is made heat it gently on stove top. Be careful to stir the whole time, do not let egg actually cook or it will be clumpy. Just heat it up a minute - hot to touch.

Seven-Layer Bars

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

Danielle says they take a lot of time to prepare but they are so worth the effort. They look heavenly. 

Caramel Sauce

• 1/2 cup honey
• 1-1/2 tablespoon palm shortening or ghee
• 1/2 cup coconut milk
• 1/2 teaspoon sea salt

Crust

• 1∕3 cup plus 1 tablespoon coconut flour
• 1⁄4 cup almond flour
• 1⁄4 cup unsweetened applesauce
• 2 tablespoons coconut oil, softened
• 1 tablespoon honey
• 1⁄2 teaspoon pure vanilla extract
• 1⁄2 teaspoon apple cider vinegar
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon cinnamon
• Pinch sea salt

Ganache

• 3 ounces unsweetened chocolate
• 1 tablespoon coconut milk
• 3 tablespoons honey

Coconut Cream

• 3 tablespoons coconut butter
• 6 tablespoons coconut milk
• 2 tablespoons honey

Toppings

• 1⁄2 cup chopped walnuts
• 1⁄4 cup shredded, unsweetened coconut
• 1⁄4 cup dairy-free chocolate chips

Instructions:

1. Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
2. Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
3. Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
4. Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
5. Sprinkle chopped walnuts over the chocolate layer.
6. Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
7. Sprinkle shredded coconut over the cream layer.
8. Finish with a layer of chocolate chips.
9. Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.

Plantain Chip Nachos

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1

Heatweed: I have never had plantain chips so I curious to try and this recipe looks so good!

Ingredients:

• 3 ounces plantain chips (I use either Inka Chips or Trader Joe’s brand)
• 1/4 cup leftover chicken or beef taco meat
• 1/3 cup shredded cheese (my favorite so far has been a goat’s milk gouda cheese or raw cheddar cheese)
• 2 tablespoons salsa of choice (I love the Organic Tomatillo and Roasted Yellow Chili Salsa)
• 1/2 avocado, diced
• 2 tablespoons slice black olives
• other toppings: guacamole or avocado crema 

Instructions:

1. Set the oven to broil and position a rack in the center of the oven.
2. Spread the plantain chips in a single layer on a baking sheet. Top with meat and cheese.
3. Broil for about 5 minutes, until the cheese is melted and the chips have slightly browned on the edges. If the cheese is not melting, close the oven door for a few seconds but watch it closely so the chips don’t burn.
4. Top with salsa, avocado, and olives.