Green Tea Vanilla Pana Cotta topped with with Mango

Panna Cotta with Mango & Grand Marnier

• 4 cups heavy cream
• 1/2 cup sugar
• 1 vanilla bean, split lenghtwise & seeds scraped from pod (or 2 t of pure vanilla extract)
• 2 packets plain powdered gelatin
• 6 tablespoons cold water
• 2 ripe mangos
• 1/4 c Grand Marnier
• a handful of blueberries and some mint for garnishing, if desired

1. Heat the heavy cream, sugar and vanilla in a saucepan, stirring occasionally until sugar is dissolved.
2. Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
3. Stir the gelatin into the warm cream mixture until it’s completely dissolved.
4. Pour into dessert molds or dishes, cover lightly and chill until very firm. I usually do mine first thing in the morning and leave it all day or do it the night before (a few hours should be good, however)
5.  boil 1/2 cup mango pieces with 4 tsp sugar and 1 cup water. I boiled it until the liquids reduced to about 1/2 the volume puree the mixture. About an hour or so before serving, dice the mango and toss with the Grand Marnier, letting it soak until you’re ready to serve. Top each panna cotta with a small amount of mango, serving the rest on the side to be added as desired. Garnish with blueberries and mint.
    

http://www.thewickednoodle.com/panna-cotta-summer-peaches-grand-marnier/ adapted with Mango

Hungarian Paprikash & Dumplings

I found this recipe online. Instead of just providing the link (see bottom of page), I copied the content so that I don't lose the recipe!

Ingredients

3 Tbsp	vegetable oil
1	vadalia onion, chopped
1	whole cut up chicken (skin in tact)
2 Tbsp	sweet paprika
3	chicken bullion cubes (or more to taste) 1 per cup of water added)
ADD LATER TO BROTH:
1 pt	sour cream
1/2 pt	water
4 Tbsp	flour (or more to thicken if you like)
3 tsp	lawrey's seasoning salt (optional, but adds flavor!)
FOR THE DUMPLINGS:
4	eggs
3 c	water
6 c	all purpose flour
1 tsp	salt

 

 

Deb's notes for this recipe:

This is my Grandmothers version of Hungarian Chicken Paprikash.
If there is food served in Heaven, I am sure this is on the menu! My Grandmother was the best cook ever. She would have this hardy dish ready and we could hardly wait! Now I serve it to my Grandchildren, and they love it as well! Down home pure comfort food.

Directions

1

If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.(you dont want them brown, just tender) Take off heat. Add the Paprika.Mix it well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed)
NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor)
Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Lawry's seasoning salt (if available) Not necessary,but to me, is the secret ingredient Grandma didnt tell us about, until we saw her add it one day! ;)
Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.

2

While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.

3

When the chicken is done,remove the chicken pieces to a colander to cool.

Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken, or leave the pieces in-tact. I spoil everyone and skin and de-bone it and add it back to the sauce.Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)

4

FOR THE DUMPLINGS:
Bring a large pot of water to a boil.

In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough.
When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon.
After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.
Drain and rinse.
It makes alot of dumplings! But that is ok, they will be gone in no time!

5

Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

6

One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive....truly a wonderful comforting food! 

 

http://www.justapinch.com/recipes/main-course/chicken/hungarian-chicken-paprikash-chicken-and-dumplings.html.  

Trash Muffins

What do you do with juicing pulp? Make these! When I was making them it was honestly a toss up. I was pretty sure these would be inedible. The healthier the muffin the more it tastes like cardboard, right? Well, I was pleasantly surprised!!

1/2 c bulgar wheat

Handful oats

1.5 c flour- whole wheat

1.15 c juicer pulp- carrots ginger cranberries spinach kale carrots cucumber pear

1/4 c juice from juicer

1/3 c peanut oil

1 egg

1/4 c agave

1/4 c coconut sugar

A few dashes of cinnamon

Set oven to 375 degrees.Mix everything in a bowl, liberally spoon into muffin tins. Place in oven for 25 minutes.

Caitlin's Carrot Almond Coconut Muffins (Gf, no sugar added)

Delicious Carrot/Almond/Coconut Muffins (GF, No Sugar Added)

Happy Fall! Comforting, moist and healthy! They also happen to fit the mold for the gluten free sugar free wave I am riding! Sometimes when I try to modify recipes with healthy alternatives it is disastrous...this one turned out pretty good so I thought I would share!

3 large organic free-range eggs

1/2 cup coconut oil

1 cup organic unsweetened apple sauce mixed with "some" legit maple syrup

1/2 cup plain yogurt

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1 teaspoon all spice

1 Cup Organic Oat Flour (you can grind rolled oats in a coffee grinder)

1 Cup Almond Flour

2 1/2 teaspoon Baking Soda

1/4 teaspoon Sea Salt

3/4 cup flaked coconut

1 1/2 cups processed or finely grated carrots (about 4 medium carrots)- Awesome to make these muffins after juicing carrots so u don't have to waste their fiber!

1/2 cup golden raisins or currants

1/2 cup toasted chopped walnuts or pecans

Preheat the oven to 350 degrees F. Grease 2 muffin tins.

In a mixing bowl beat the eggs; add the oil and beat; add the apple sauce and syrup and beat till smooth. Beat in the yogurt, vanilla, cinnamon and spice. Add in the baking mix and beat till combined. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.

Load up your muffin tins and place the pan in the center of a preheated oven. Bake until a wooden pick inserted into the center emerges clean, about 20 to 25 minutes or longer if necessary. Cool on a wire rack.

Frost with your favorite cream cheese icing and sprinkle with coconut, and eat as a sweet treat. Or eat as is for a healthy breakfast or afternoon snack!

Lots of Love,

Cait

Mean Grean Juice

I know, it seems like such a fad right now. Doesn't that just mean a lot of people really like it? I just got a juicer (apparently it may not juice greens very well, we'll see).  I don't know at this point whether I'll end up doing a juice fast, but I definitely want to start incorporating it into a healthy diet.

Mean Grean (http://juicerecipes.com/recipes/mean-green-25)

• Apples (granny smith) - 2 medium (3" dia)

• Celery - 4 stalk, large (11"-12" long)

• Cucumber - 1 cucumber (8-1/4")

• Ginger - 1 thumb (1" dia)

• Kale - 6 leaf (8-12")

• Lemon - 1/2 fruit (2-3/8" dia)

CapRadio Bing Cherry and Manhattan Recipe

BING CHERRIES IN SYRUP FOR A GREAT MANHATTAN

Recipes by ELAINE CORN

http://capradio.org/5256 

Bing Cherries in Syrup

10 cups washed, pitted Bing cherries

4 cups sugar

4 cups water

1. Pit cherries and measure until you have 10 cups.

2. In a heavy pot, bring sugar and water to a s

immer.

3. Pack pitted cherries into eight sterilized* hot pint jars (or a combination of pint and gift

sized half pint jars).

Pour in hot syrup, leaving1/2  inch head space.

3. Top with sterilized caps and screw bands,* and screw on until just hand tighten

ed

5. Immerse jars in a simmering water bath, 15 minutes for pints and 10 minutes for half pints.

6. Remove jars from water bath to a cooling rack. Wait until you hear the pops to affirm

that caps have sealed.

7.Label and date. Store in a cool, dark place, such as a cellar or inner closet.

Will last years, unless you partake of the cherries through the year and will need to repeat this exercise during cherry season next year!

* May sterilize jars and lids and screw bands in a dishwasher cycle.

THE PERFECT MANHATTAN

The ratio is 2 to 1. That’s 2 parts bourbon to 1 part sweet vermouth. A “part” can

be 1 coffee cup. Use 2 measures of the coffee cup for the bourbon and 1 measure

of the coffee cup for the vermouth for Manhattans for a crowd. 

Here’s the recipe for one Manhattan.

2 parts (2 ounces) good quality bourbon or rye

1 part (1 ounce) sweet (red) Italian vermouth

Few splashes bitters, such as Angostura bitters

1 Bing cherry, from above recipe

1. Measure bourbon and vermouth into a cocktail shaker. Fill with ice, cover well and

shake vigorously.

2. Strain mixture into a martini glass. Drop a cherry into the bottom of the glass. Add a

splash of bitters. Enjoy.

ON THE ROCKS

Alternatively, fill a cocktail glass with ice. Add bourbon and vermouth. Stir

.

Add a Bing cherry and a shake of bitters. Serve immediately.

Office Party E-mail

This is an e-mail I found with a bunch of great recipes we used that I thought I had lost:

Appetizers:

·      Deviled Eggs http://www.greatpartyrecipes.com/deviledeggsrecipe.htm

·      Dog puffs? 
·      Crab or sherry stuffed mushrooms http://www.greatpartyrecipes.com/stuffedmushroomrecipe.htm

·      Endive w/ blue cheese, olive oil and balsamic
·      Tomato Caprese skewers

·      Grilled Shrimp with Garlic red chile thyme marinade http://www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-with-garlic-red-chile-thyme-marinade-recipe/index.html
·      Marinated feta and olive skewers- fennel seeds, orange peel, orange juice 1 ½ tbs, tsp cracked pepper- cut feta into squares, drop into marinade- skewer 1 piece mint, half a green olive, cucumber and feta brick. http://www.foodnetwork.com/skewered-appetizers/video/index.html
·      Mini crab cakes

·      Cheese plate with crackers, olives, meats, nuts

Gluten Free, Dairy Free… for the most part??  At least enough…

Salads:·      Warm Spinach Salad http://www.foodnetwork.com/recipes/rachael-ray/warm-spinach-salad-recipe/index.htm

LEMON SORBET?

Entrée

·      Rack of lamb with red pepper mustard- http://findarticles.com/p/articles/mi_m1216/is_v178/ai_4989285

·      Fennel-Crusted Rib Roast http://www.southernliving.com/food/entertaining/main-dish-party-recipes-00400000052819

·      Southern Stuffed Rosemary Chicken http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1536656 *I would make it differently… without cream of chicken soup or broth… probably with rosemary-cabernet mushrooms and onions stuffed in the chicken with baked challah (like a stuffing) and pecans or some other type of nut.
·      Flank steak with chimichurri sauce… easy and really yummy

·      Seared Tuna

Sides:

·      Couscous steamed with vegetables on top

·      Roasted potato wedges with rosemary and lemon
·      Blue cheese chips from the other night (with less salt J). As an appetizer.
·      Cauliflower casserole type dish
·      Asparagus with parmesean/pecorino cheese
·      Asiago (or pecorino) and sage scalloped potatoes http://whatscookingamerica.net/Vegetables/ScallopedPo