Chicken and Dumplings

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Chicken and Dumplings

Ingredientswrks4me_terry_tested-11

  • 1 Whole Chicken
  • 1 Large onion, cubed
  • 3 large celery stalks (diced)
  • 2 large carrot, diced
  • 3 large potatoes diced
  • 1 cups of frozen peas
  • 1/2 tsp poultry seasoning
  • 3 cups of cold water
  • salt and freshly ground black pepper to taste
  • 2-3 tbsp of flour and equal amounts of chicken broth as thickening mixture

For dumplings:

  • 1/2 cup crème fraiche or yogurt
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp fresh chopped thyme leaves or 1/2 tsp of dry thyme
  • 2 cups self-rising flour (or 2 cups of regular flour plus 3 teaspoons of baking powder and 1 teaspoon of fine table salt)

Directions

  1. Place whole chicken and 1/2 tsp poultry seasoning to a Dutch oven along with onions, carrots and celery and 3 cups of water
  2. Bring to a boil and then reduce heat to simmer for 1 hour
  3. Once chicken is cooked remove and cool. Then separate meat from carcass
  4. Add meat and potatoes to broth mixture
  5. Combine the 2-3 tbsp of flour with equal amounts of chicken broth and add to the liquid
  6. Season stock with salt and paper to taste.
  7. Add frozen peas
  8. Reduce heat to a simmer and cook for 15-20 minutes with dumplings

To Make dumplings

  1. Add 1/2 cups of crème fraiche or yogurt (I use plain Greek yogurt)
  2. Whisk 1/2 cups of milk with 2 eggs along with 2 tsp of thyme leaves or 1/2 tsp of dry thyme.
  3. Add 2 cups of self-rising flour (or 2 cups of regular flour plus 3 teaspoons of baking powder and 1 teaspoon of fine table salt). Do not overmix.
  4. drop 1 tablespoon at a time of the mixture into the chicken broth mixture and cook for 15 minutes or until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean.

Enjoy

French Almond Cake

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French Almond Cake - update

Ingredientswrks4me_terry_tested-11

For Cake Batter

  • 3/4 cup of plain yogurt or Greek yogurt
  • 1 1/2 cups of sugar
  • 4 large eggs (room temperature)
  • 3/4 cup of almond flour
  • 1 1/2 cups of  all-purpose flour (preferably unbleached)
  • 3 teaspoons of baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon almond extract
  • 2 teaspoons of vanilla extract
  • 3/4 cup vegetable or canola oil

For Glaze

  • 1 teaspoon grated orange zest
  • 3 tablespoons of orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup of powdered sugar (icing sugar) (plus additional for decoration)
  • 1/2 cups sliced toasted almonds (store bought or make them yourself, recipe to follow)

Directions

To make toasted almonds

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper onto a cookie sheet. Spray parchment paper with vegetable oil
  3. Spread slivered almonds in a single layer and bake 10-15 minutes until almonds just begin to turn golden brown. Stir every 5 minutes to prevent burning. When toasted remove from sheet and keep aside for decoration

For Glaze

  1. Mix together orange zest, orange juice, powdered (icing) sugar, vanilla and almond extracts. Whisk and set aside

For Cake Batter

  1. Spray sides of a 9-inch round cake pan and line bottom with parchment paper
  2. Stir until well blended the yogurt, sugar and eggs.
  3. Add all-purpose and almond flours along with baking powder, salt and almond and vanilla extracts
  4. Add oil and mix for about 2 or 3 minutes
  5. Pour batter into pan and bake for 30-45 minutes. If top is getting too brown, cover with foil sprayed with vegetable oil to prevent sticking. Bake until cake feels springy to the touch and toothpick inserted into the center comes out clean. Do not over bake. Cool cake on wire rack.
  6. While cake is still warm use a pastry brush to gently pat glaze all over the top and sides. Continue to patting on glaze til all used up, it will be soaked up by the cake.
  7. Sprinkle almonds over top of cake while glaze is still wet and pat gently.
  8. Cool cake completely and then sprinkle with powdered (icing) sugar and serve

Enjoy

 

 

 

 

 

 

Fresh Fattoush Salad

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Fattoush Salad.jpg

Ingredients

Vegetables for the Saladwrks4me_terry_tested-11

  • 1/2 to 1 head of romaine lettuce
  • 1 Large piece of Pita Bread (Toasted in the oven for 10 minutes
    at 275 degrees F)
    Break into bite size pieces
  • 1-2 medium tomatoes (seeded and diced)
  • 1-2 English cucumbers (diced)
  • 2-3 Radishes (sliced thin) Optional
  • 1/2 to 1 bunch of fresh mint (chopped)
  • 1/2 to 1 bunch of parsley (chopped)
  • 1/2 to 1 red bell pepper (diced)
  • 1/2 to 1 green bell pepper (diced)
  • 4 baby green onion (sliced)

Salad Dressing Vinaigrette

  • 2 garlic cloves (Finely minced)
  • 1-2 lemons juiced (I use 1 lemon)
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pomegranate (grenadine) molasses
  • 1 Tbsp sumac spice
  • 1/2 tsp of dry mint
  • 1/4 tsp salt and pepper each

Directions

  1. Mix all the vegetables together in a bowl
  2. Mix all the Salad Dressing Vinaigrette ingredients into a mixing jar and shake together to mix
  3. Add dressing to salad to taste

Enjoy

 

 

 

Dog Food Meat Loaf

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Dog Food Meatloaf

Had been looking for a good dog food and decided to make my own, so I looked on the web and put together a dog food that has balance and is appetizing to my dog (I tasted it myself and it tastes good).wrks4me_terry_tested-11

Ingredients

  • 4  lbs (1.8 kg) of ground chicken
  • 2 cups of frozen peas with carrots
  • 2 cups of combined frozen broccoli, snap peas (lightly steamed and chopped)
  • 2 cups of cooked brown rice with pearl barley (cook 1 cup of brown rice, 1 cup of pearl barley with 4 cups of water)
  • 1 large sweet potato (diced into small pieces) uncooked
  • 3 eggsDog Food Muffins

Directions

  1. Mix all ingredients together and spoon into muffin tins lined with silicon muffin liners or put into a meatloaf pan or into a roasting pan
  2. Bake for 30 minutes at 350 degrees F. or until  done
  3. Cool and then cut into pieces depending of the size of dog if using meatloaf or roasting pan.
  4. Put into the fridge or wrap and put them in the freezer until needed.

Dog Gone Goodness Dog Biscuits

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Dog Biscuits

Ingredients

Makes 25 to 50 individual, bite-size treats, depending on the size of your cookie. I used a shot glass to cut out the cookieswrks4me_terry_tested-11

  • 2 1/2 cups whole wheat flour
  • 2-3 eggs (depending on how to the dough holds together)
  • 1/2 cup canned pumpkin
  • 2 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat your oven to 350 degrees F (175 degrees C),
  2. Put all ingredients into a food processor is possible and pulse til all mixed.
  3. Roll out dough and use a small cookie cutter or as I used a shot glass to cut out cookies
  4. Place on a cookie sheet (I use one with a silicon pad)
  5. Bake for 30-40 minutes
  6. Allow to cool and put into a airtight container

Feed one to Fido as a treat only

 

Scalloped Potatoes

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Scalloped Potatoes 3

Ingredientswrks4me_terry_tested-11

  • 3-4 Russet or Yukon Gold Potatoes (sliced)
  • 1 TBSP butter
  • 2 Garlic cloves (minced)
  • 1 TBSP flour
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 to 1/3 cup Parmesan Cheese

Directions

  1. Put butter in pan and heat on medium-high heat (don’t burn the butter)
  2. Add minced garlic cloves and heat for a minute
  3. Add flour and whisk
  4. Add cup of milk and whisk til thickened
  5. Add  salt and pepper
  6. Pour sauce over sliced potatoes and sprinkle with Parmesan Cheese
  7. Back at 350 degree F. for 1 hour

Enjoy

Keto Friendly Peanut Butter Cookies

Peanut Butter Cookies

 

Ingredientswrks4me_terry_tested-11

  • 1 cup peanut butter
  • 1/2 cup Trivia Baking Blend (this contains some sugar), I use Whole Earth Baking Blend which uses 50% sugar
    or use 1/3 cup of Trivia Sugar Substitute or your favourite Sugar Substitute.
    (if you prefer to use sugar, use 1 cup instead of 1/2 cup of sweetener)
  • 1 egg
  • (optional) 1 teaspoon vanilla extract

Directions

  1. Mix together peanut butter, egg, sugar substitute and optional vanilla extract into a bowl
  2. Roll about a tablespoon each into balls and place on a baking sheet
  3. Use a fork dipped in water and lightly press the cookies down
  4. Bake for 8-10 minutes at 350 degrees F.
  5. When baked, let them rest before eating as they will be soft
  6. I store them in the refrigerator

Enjoy

Old Fashioned Apple Pie

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Old Fashioned Apple Pie

Ingredientswrks4me_terry_tested-11

  • 4-8 apples 20 oz (I use Gala)
  • 2 Tablepoons of lemon juice
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 Tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter

Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Directions

  1. Peel and slice apples and add lemon juice to prevent browning
  2. Combine all dry ingredients and toss together with apples
  3. Put into a prepared unbaked pie shell
  4. Top with pie pastry and add slits to allow steam to escape or top with a Crumble Topping.
  5. Bake at 425 degrees F for 15 minutes then turn down to 350 degees F for 45 minutes. If the edges are getting too brown, place strips of foil around the edge while baking.

Directions for Crumble Toppings

Mix together all ingredients until they resemble course meal and sprinkle on top of pie mixture

Pecan Snowball Cookies

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Pecan Snowball Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup of flour
  • 1 cup finely chopped pecans
    (you can also toast them)
  • 1/2 cup butter
  • 3 Tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1 cup of powdered icing sugar for coating cookies

Directions

  1. Put all ingredients (except icing sugar) into a bowl
  2. Mix all together with your hands
    (you can put in refrigerator for 1/2 hour if cookie mixture are too soft to roll into balls)
  3. Roll cookies by hand into 1 inch balls (1/2 Tablespoon)
  4. Place on a cookie sheet lined with either parchment paper or silicone pad
  5. Bake at 350 degrees for 15-20 minutes.
    Watch them carefully as they can burn
  6. After they are cooked, roll them hot into the icing sugar which will “melt” over them. Once they are cooled, rolled them again (gently) in powdered sugar. Store loosely covered.

To Toast Nuts: Place them in an ungreased baking pan and bake at 350 degrees F for 8-10 minutes. Let them cool and then chop

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

  1. Put all ingredients (except icing sugar) into a bowl
  2. Mix all together with your hands
    (you can put in refrigerator for 1/2 hour if cookie mixture are too soft to roll into balls)
  3. Roll cookies by hand into 1 inch balls
  4. Place on a cookie sheet lined with either parchment paper or silicone pad
  5. Bake at 350 degrees for 15-20 minutes.
    Watch them carefully as they can burn
  6. After they are cooked, roll them hot into the icing sugar which will “melt” over them. Once they are cooled, rolled them again (gently) in powdered sugar. Store loosely covered.

 

To Toast Nuts: Place them in an ungreased baking pan and bake at 350 degrees F for 8-10 minutes. Let them cool and then chop