Need to give this a try and see if they are nearly as good as those from Cafe Du Monte in New Orleans…
I haven’t been very “good” about my holiday baking (having only made one batch of cookies thus far, but oh, the recipes I am finding are leading me to maybe change this in the near future! Must give this one a try!
Mini Funnel Cakes with Strawberry Citrus Sauce – Overtime Cook. Oh how I LOVE funnel cakes! Now I can make them at home… Dangerous!
3 Step Honey Caramel
Paleo, Cane Sugar/Casein & Lactose Free
1 can full fat coconut milk (about 1 1/2 cups), Use guar gum free Natural Value for best results
1/2 cup mild flavored honey, I used clover honey
optional pinch of sea salt
1 tablespoon ghee* (optional)
1 teaspoon vanilla extract
*I purchase THIS ghee as it is certified to be free of all casein and lactose. You could also use palm shortening, grass fed butter or skip the fat altogether (the final product just won\’t be as buttery and creamy)
1. In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to boil over medium heat, being sure that they are combined well. When the mixture comes to a simmer, set a timer and continue to simmer/lightly boil undisturbed for about 35-40 minutes
2. Remove form heat and add the ghee and vanilla, stirring them in till well incorporated. Return to heat, cooking for another 5-10 minutes more or as long as it takes to get to get golden/amber caramel color or till desired thickness. It will thicken more as it cools too.
If you are going for a pourable sauce, the initial 40 minutes may be all you need. If you want a thick caramel like pictured, go the 5-10 mi
Is oatmeal one of your breakfast staples? It is for me, too; and while I love a nice hot bowl of oatmeal, it can be quite boring and monotonous to eat it every day. It doesn’t have to be that way (monotonous).
While many days I may just drizzle a bit of honey and add some milk to my oatmeal; I really love adding chopped fresh fruits of all sorts to my oatmeal, then topping with a bit of cinnamon. I get one of my “fruit servings” for the day, along with the fiber from the oatmeal, and I am good to go for the morning!
Today, I chopped up an apple to add to my oatmeal. Now, I am usually get the apples chopped and into the oatmeal/water before I put it on the stove to cook. this not only softens the apples a tad, but also allows some of the sugars from the apple to infuse into the oatmeal. Today the apple was a bit of an after-thought; but it was still yummy!
What other fruits do you add to your morning oatmeal? Bananas, pears, peaches, etc?
Tonight’s leftover turkey dinner was an easy chopped turkey over mashed potatoes with homemade turkey gravy.
I made the potatos using turkey stock instead of water, which gave them a nice flavor. Once they were done, I drained them, used the stock to make the gravy and put the turkey on the gravy to warm or before putting the meat and gravy over the potatoes.
The rest of the turkey has been portioned into freezer containers and frozen for future use.
Today I ventured to make something with the leftover turkey. I had in mind a turkey pot pie; but really didn’t want to make a mess making the pie crust (no, I will not use the store bought stuff). So, I made the filling for the pot pie, and just ate that.
Chopped carrots, celery, onion, potato, green beans, sauted in olive oil, then added some of the turkey stock a bit of water and chopped turkey. Salt and pepper to taste. To thicken the sauce, I used arrowroot instead of flour or cornstarch. why? Because I had some on hand. 🙂
Yes, those are bananas in the background. A neighbor had them, but wasn’t going to use them; those will make some yummy banana based goodies.
Yes, believe it or not, but I have successfully avoided making a turkey for the last 30+ years (my whole adult life).
Honestly, I have always wanted to make a turkey, but have never had the opportunity. I usually visit family for the holidays; and am relegated to su chef status. Therefore, I do a lot of prep, veggies and dessert dishes, but never the main “protein” portion of the meal(s).
That said, I picked up a frozen turkey a while back, and it has been happily sitting in my sub-zero freezer just waiting for me to get up the courage to make it.
TODAY WAS THE DAY! Never mind that I have to figure out what to do with all that turkey meat; but I really wanted to give this poultry a try. I must say, it certainly looked wonderful when I pulled it out of the oven.
I also used a very old (and in perfect condition, since I don’t recall the last time I used it) roasting pan, black, speckled, with large lid/top. Everything I have read about making a turkey on the web says you should use a short sided roasting pan, don’t cover it (except maybe with some foil), put it on a fancy dancy roasting rack, blah, blah, blah.
Well, I am here to tell you – DON’T THROW OUT YOUR GRANDMOTHER’S ROASTING PAN! This turkey turned out great! Look at that beautiful golden color!
I didn’t have a roasting rack, so I just wadded up some foil into about 8 different balls and strategically placed them in the bottom of the pan – so there! No fuss, no muss – they get thrown out and I don’t have to try to clean them either – HA! 🙂
As for the turkey – I took my lead from a friend who said she makes some of the best turkeys. Stuffed some celery, 1/2 onion cut into quarters (brown skin left on), a handful or so of baby carrots I had in the freezer, and a clove of garlic. I didn’t have any fresh rosemary, so I took about a teaspoon of dried stuff and stuck that in the cavity as well. I took a stick of butter, cut into about 4 pieces (using my hands), flattened with my hands and put them under the skin, on top of the breast meat. Then I took some olive oil and drizzled it on the outside of the bird, then smeared it all over. Put about 1/2 cup of water in the bottom of the pan (why? I don’t really know, it just sounded like a good idea), put the roaster top on, and popped the bird in my oven set at 350*.
I also read that you should baste the bird every 1/2 hour. Well… I forgot that part – OPS!
While the bird was roasting, I took the neck and innards and made some turkey stock with it; throwing it in a pot of water with onion, carrots, celery, a bit of rosemary, sage and thyme, along with a little salt and pepper. A little taste test revealed a very nice stock to use for gravies, etc. The neck meat and innards will be a wonderful treat for my dogs.
Fourish hours later – checked the temperature of the bird – 200* breast, 200* thigh, and the bird was done!
I let the bird sit, in the pan, covered for 1/2 hour after taking it out of the oven. I was rather worried that the breast meat would be woefully dry, since I forgot to baste… Well, it was not only moist, it fell apart when I was cutting it, it was so tender! The legs and wings came off the bird easy as can be with the meat slipping of the bones as well.
I would have to gage this little roasting “experiment” a resounding SUCCESS!
Now to figure out what to do with all that turkey meat! Any suggestions?
Turkey pot pie,
Turkey Salad… I am open to suggestions. 🙂
Well, hallelujah! My kitchen redo is finished and I can cook in there again!
While the kitchen has been in a bit of shambles, it didn’t stop me from buying groceries. So, you got it, I am back to focusing on eating what I have rather than heading out to a local restaurant.
For tonight’s dinner I started by cleaning and slicing a large red potato thinly with my mandolin; then soaking the slices in water to get rid of some starch. While they were soaking, I peeled and sliced a cucumber; using my trusty mandolin as well. The cucumber slices were added to some vinegar, sugar, salt and pepper and set aside for a bit.
Back to the potatoes, which were drained, patted dry then tossed with olive oil, crushed rosemary, sage, thyme, salt and pepper in a ziploc bag, then placed on a foil-lined cookie sheet and baked at 400* for 30 minutes.
While the potatoes where in the oven, I made the chicken by coating it with olive oil mayo then tossing it in flour seasoned with rosemary, sage, thyme, salt and pepper. The chicken was pan fried in an iron skillet with olive oil.
I added a bit of mayo to the cucumbers and let them marinate while everything else was cooking.
Tonight my timing was perfect; chichen finished cooking within a couple minutes of the potatoes being ready.