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Showing posts from August, 2018

Coconut Granola - YUM!

One of my readers recently left a comment requesting a recipe for granola.

So I'm posting the recipe I've used from a book called  Eat Fat, Lose Fatby Sally Fallon and Dr. Mary Enig. It comes from the people at the Weston A. Price Foundation.

Here it is:
Coconut Granola
8 cups rolled oats1/2 cup melted butter
1/2 cup melted coconut oil 
1 1/2 cups whole yogurt
2 cups water
1/2 cup raw honey
1 teaspoon real sea salt or Redmond Real salt (available at Whole Foods)
1 teaspoon ground cinnamon
1 cup dried, unsweetened coconut (available at Whole Foods in the bulk bin section)
2 cups chopped Crispy Nuts
1 cup raisins or dried cranberries

Directions: Mix oats, butter, coconut oil, yogurt, and water together in a large bowl. Pat down, cover with a plate, and leave on the kitchen counter for 2 days. Preheat oven to 200 degrees F. Place honey, salt, and cinnamon in a small bowl and set in a small pot of simmering water until honey warms and becomes thin. Mix honey with oat mixture. Place on 2 parch…

Chicken Verde Wings

A friend gave me a quart-sized baggie of tomatillos yesterday. So I made this recipe but used chicken breasts instead. Hubby especially enjoyed the tomatillo sauce and went back for more.

Chicken Verde Wings:
4 pounds chicken wings, tips removed (use for stock) and separated at joint (you will have two pieces)
2 onions, coarsely chopped
1 green pepper, finely chopped
10 medium tomatillas, husked and coarsely chopped
3 pablano peppers, seeded, ribs removed and coarsely chopped
3-4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
salt and pepper
1 cup chicken stock
1/2 cup sour cream (to be added to sauce when it is nearly finished)

Directions: Place all ingredients except sour cream into a large saucepan. Place over high heat till mixture begins to bubble. Reduce heat to low. Let simmer for an hour or until tender. Remove wings onto a broiler pan. Place in a 350 degree oven for about 20 minutes or until somewhat dryer. Scoop about 2 cups of verde sauce from…

Beef Hash With Poached Eggs

This morning eggs were on the breakfast menu. Whenever we have eggs (nearly everyday), I serve bacon, ham, sausage or some other less conventional breakfast meat. This morning I had none of the above. What I had was some left over roast beef (the fork tender pull-apart kind). So I made beef hash with eggs. I've never made anything like it before, so I was a little hesitant. Well, I shouldn't have been. It was so good and very easy to boot!!! This is something I will do from now on whenever I have leftover roast beef in the frig.

Here is what I did:

With a little olive oil in the fry pan, I sauteed some onion (1/3 cup), and yellow bell pepper (1/3 cup). When the onion and bell pepper were soft, I added about one cup of roast beef to the pan and let it heat just till it was well warmed. Then I pushed the roast beef mixture around in the pan to make four open spaces. I cracked the eggs and dropped them into those four spaces, then turned down the heat a little and put a lid on t…