So let me just say before you scroll to the recipe, this is not a classic minestrone soup and does not contain any noodles! but you can obviously always add them in at the end if thats what you’re after 😉
1 pot of water
1 chicken carcass
3 bay leaves
5 sage leaves
2 sprigs of rosemary
1 can tomato paste
2 -3 cups of Chicken or Sausage
3 stalks of celery
2 -3 hand fulls of kale
4 cloves of garlic
1/2 can of black beans or kidney beans
more salt! jk, taste it first
I just throw every thing in together once the broth is done (i usually boil for a couple of hours) strain the content out of the broth. Add your soup ingredients to the broth and then once the carrots are tender to your liking I turn off the heat. Happy souping!
Seeing as the Autumn hit us hard and quick, i’ve been gettin’ my bake on like it’s goin’ out of style. Today I share this moist, delicious, coconut flour, chocolate zucchini loaf recipe with you!
To get started you want to grab 2 medium zucchini’s and either grate them or dice them into smaller cubes so they will blend easily with your food processor. (I hand grated them with my cheese grater). After you have the zucchini all grated up, you want to drain the moisture from your zucchini, using a strainer works and or paper towel.
Let that sit and we’ll get the rest together!
(we have 4 small eggs here, you can use 4 small or 2 large eggs, what ever is in your carton!)
PREHEAT OVEN TO 350* F (make sure there is nothing in the oven already!)
2 tbsp of cocoa powder
1 1/2 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
I began making homemade fries when I was in college. I needed something quick and easy, with the munchie satisfactory that I was craving. I think almost every regular human being out there loves a good side of fries. Lunch time, evening or a midnight snack, this quick, simple, delicious snack is for any type of fry lover out there!
To begin set your oven to 450 Degrees (*F) . Grab 3 decent sized potatoes and give them a good wash in cold water before cutting into them.
To make cutting your potatoes easier & sturdy, cut a thin slice off of one side and place that side on the cutting board. This way you should be able to have a sturdy hand without your potato trying to get away from you!
Once you have your potatoes cut like the photo above, you are now going to grab your baking pan. Drizzle grape seed oil (or which ever cooking oil you have in your cupboard) across the pan back and forth. Take your spatula that you will be flipping your fries with and spread the oil as evenly as you can across your baking pan.
Arrange your potato slices on your pan and enter into your preheated oven. Set the timer for 15 minutes.
Once your 15 minutes is up and you’ve flipped your potatoes, your fries should look somewhat like the image below.
Now you’re going to want to salt & pepper these ^-^ I put a good pinch or two sprinkling it as evenly as I can. And back in the oven it goes! Set your timer to 10 minutes.
Now that your fries are finished it is your choice of dip! I like an aioli which is garlic, mayo and a squeeze of lemon juice and ketchup!
Hello all my lovely birds! I hope you are all doing well this cold gloomy autumn day. Today I bring you this very tasty recipe my boyfriend and I made last night! Perfect for dessert, breakfast or anytime of the day to be honest! For those who don’t know what quinoa is. Quinoa is apart of the grain family. Making this bread with quinoa flour makes this GLUTEN FREE! So for those trying to watch their weight or those who are truly living gluten free this is a super tasty recipe for you!
So you first have to cut your squash up into little cubes and put it in some boiling water on the stove for about 7 minutes until it is soft. After you boil your squash you want to strain it and put the squash cubes into a blender or mash it up by hand with a fork. I used ambercup squash but you can you what ever kind of squash you have lying around your house because it won’t make a big difference!
Once you have your squash puree you are ready to start adding your other ingredients! So here is what you’ll need.
1 cup squash puree
1/2 cup vegetable oil
1/4 cup water
1 1/2 cup brown sugar
1 3/4 cups quinoa flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 tablespoon of coco powder
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the squash puree, eggs, oil, water and sugar until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmegm cardamom and coco powder.
3. Stir the dry ingredients into the squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
-Because it has to be in for an hour, at the half hour mark we put some yummy crushed salted cashews ontop! Personalize with what ever you got!