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Detox Salad Recipe | Chopped Broccoli, Kale & Cauliflower

Not only is this salad delicious and refreshing, it is a detoxifying salad, too. The finely chopped vegetables make this salad amazingly palatable. Everything has the same crunch and texture, and it’s also easy to digest. Your pancreas does not have to work nearly as hard when your body digests this salad. The other great thing is you can make a large bowl and it will keep for a few days. It’s a great salad to make at least once a week, and have several times a week. You don’t have to measure anything, just adjust to taste, or use what you have on hand. You can easily double the ingredients. The ingredients below will make several bowls of salad. Ingredients 1/2 head of cauliflower 1/2 head of broccoli 2-3 kale leaves 2 mashed cloves of garlic 1/4 cup sliced roasted almonds 1/3 cup Rickland Orchards Salad Topper 1 teaspoon minced ginger salt & pepper to taste 1/4 cup extra virgin olive oil juice of one large lemon 2 TB honey or maple syrup 1 TB dijon Mustard Finely chop Kale, broccoli, cauliflower & garlic. In a small mason jar add ginger, salt, pepper, olive oil, lemon juice, honey, and mustard. Stir, then tighten lid and shake well to emulsify. The beauty of this dressing is you can adjust to taste. Give it a taste and see how you like it. Rickland Salad topper is the perfect blend of fruits and nuts. You can easily buy the fruit and nuts separately, but I use Rickland because it’s so good and easy. Rickland Salad Topper contains: Cranberries, Sunflower Seeds, Pumpkin... read more

The Secret To The Best Southern Sweet Tea In The World!

  There are a few keys to great tasting iced tea. I absolutely love good tea, and I find bad tea served in a restaurant such a disappointment. A woman I know who owned a successful Cajun restaurant in Southeast Texas told me serving good tea was an important part of the restaurant’s success. I believe she was right. Now, for the key to great tasting tea: Good, pure water Good ice Good tea My secret tea blend is 1001 Nights tea from the Ceylon Tea Company. A few years ago I discovered this delicious tea, and I buy it by the case.  I use one to two bags along with a family sized tea bag of regular black tea. Red Diamond, a southern tea, is my preferred brand of black tea. I think it’s smooth and makes delicious tea. 1001 Nights Tea The Original Ceylon Tea Company’s 1001 Nights, is a mystical blend of pure, high mountain-grown tea from Ceylon and fragrant flowers & fruit flavors that is sure to bring countless nights of romance and intrigue. Like the fabled Scheherazade herself, 1001 Nights is becoming a legend in its own time. It is SUBLIME! When you mix it with regular tea, there is no overwhelming flavor like you get with many flavored teas. Every time I serve this tea to guests, they keep coming back for more. It is truly delicious. The tea is a blend of premium green & black teas, with cut blossoms of roses, orange blossoms, & sun flowers. It is then rinsed in the sweet liquor of red, ripe strawberries. How To Make... read more

The Best Tortilla Soup Recipe

Tortilla Soup Recipe This soup base is delicious and worth the effort. The Guajillo dried chilies are what make this soup stand apart from other tortilla soups, in my opinion. It has a complex,  rich flavor that you don’t get by using chili powder. It’s a fairly simple soup, and garnishes add so much fresh flavor. Ingredients HOT & SPICY Tortilla Soup 1 whole chicken Juice of 1 lemon 2 tbs salt Water to cover Large onion, sliced thin (not in rings) 1 bay leaf 6 Guajillo chilies dried 1/2 container of *The Authentic New Mexican Hot Red Chile (Walmart carries this excellent brand) 1-2 fresh Pasilla Chiles, add seeds if you want it spicy 1-2 jalapenos 1-2 teaspoons ground cumin (toasting for a minute really brings out the flavor, but it does burn easily) 2-3 bay leaves 1 tablespoon Mexican oregano, crumbled 4 celery stalks sliced 2-3 carrots sliced 3-4 smashed cloves garlic Tortilla chips (I bake these few minutes for added flavor and crispiness) Grated Mozzarella cheese * If you can’t find The Authentic New Mexican Hot Red Chile, then use 4-6 Ancho chilies, dried instead. Ancho are very good with Guajillo peppers. GARNISH Radish, thinly sliced Cabbage, thinly sliced Cilantro chopped fine Jalapeno or serranno, minced Red onion chopped fine Limes wedges Dried Mexican oregano (not shown) Avocado slices (not shown…mine weren’t ripe) Boil the whole chicken until the meat is tender and falls off the bone easily. Turn off heat and cool enough so that you can remove chicken to a platter. Allow to cool. Skim the grease off top. Once you have your broth... read more

Salted Chocolate Chip Homemade Ice Cream Recipe

Beyond Delicious Ice Cream Recipe Made With Kitchenaid Attachment Adapted from David Lebovitz’s The Perfect Scoop Ingredients 1 cup (250ml) whole milk 3/4 cup (150g) sugar 2 cups (500ml) heavy cream 6 large egg yolks * 1 teaspoon pure vanilla extract 5 oz finely chopped chocolate (I used Lindt’s A Touch of Sea Salt Bar) Directions Heat the milk, salt, and sugar in a saucepan. Then cool to room temperature. You can cool by using your sink to set pan in ice bath. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. You are supposed to strain the custard into the heavy cream, but I just poured it in there and it was fine. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice-cream is churning, add the chocolate. You can melt it and add at this point if you prefer it this way vs. chipped chocolate. * The custard appears a little more golden due to all the grasshoppers my free range French Maran chickens eat. Our egg yolks are bright gold colored, not pale like store bought eggs. Serve Homemade Ice Cream To Your Guests There’s something special about homemade ice cream, and the Kitchenaid attachment makes... read more

Easy Buttered Pecan Ice Cream Recipe

Kitchenaid Ice Cream Maker Attachment Is A Quick Way To Serve Homemade Ice Cream This recipe for homemade buttered pecan ice cream is easy to make. Don’t let pulling out the double boiler and thermometer discourage you. There’s really nothing to it. Although it is not as rich as some of the ice cream recipes that have more eggs, I think it’s just right. Not too sweet, and not too rich, yet it’s still soft and creamy. You could add another egg or two if you prefer a custard style ice cream. Ingredients: 1 cup packed light brown sugar ½ cup water 1/8 teaspoon salt 2 large eggs 2 tablespoons unsalted butter 1 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream 1 cup chopped toasted pecans Directions: 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup. 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold. 4. Add the whole milk and vanilla extract and mix well to combine. 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture. 6. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Fold in the chopped pecans before... read more

Easy Steak Salad | Stylishranchgirl

Easy Steak Salad Not only is this main course easy, it’s delicious. Make a delicious, healthy meal in minutes. Start with a pan seared steak, preferably medium-rare. See recipe here. While letting your just-cooked steak rest, prepare a bed of your favorite baby greens. Thinly slice meat against grain and place on bed of lettuce or greens. Top with chopped red onion, parsley, toasted sesame seeds (not shown), and crushed garlic. Add tomato and hard-boiled egg. Finish with salt, pepper and your favorite vinaigrette dressing. That’s it! Delicious, healthy meal in minutes. My favorite dressing is a vinaigrette made with Ume Plum vinegar. The vinegar imparts a unique pizzazz all it’s own. It’s salty, flavorful and not too tart. Not only that, it’s a raw, unfiltered, fermented (probiotics!) vinegar that’s so well flavored you don’t need much else other than extra virgin olive oil. Makes for a quick, delicious dressing.... read more

The Best Pan Seared Steak Recipe | Myth Busting

How To Cook The Perfect Pan Seared Steak There are some key steps to searing the perfect steak in a pan, and the most important steps involve searing and turning myths. I’m going to  make post short and sweet so you can get on with your cooking. I’ve done a lot of experimenting in the area of cooking steaks. I’ve tried the Ruth’s Chris method of finishing off in a VERY hot oven. I’ve tried dry aging, hot searing, and many other techniques. The method I’m listing below is the best, and easiest. It produces a delicious, evenly-cooked steak. Forget The Myths You Have Heard About Cooking Steak Start with a good, thick, well-marbled steak that is chilled. Season it well with a generous amount of sea salt. Dry the steak well. Sear it in hot oil or butter, in cast iron. I prefer searing it in butter. Flip often. Yes, that’s right, forget what you’ve heard about only turning once. Add butter and aromatics. Keep flipping and basting. Rest. Carve. DIG IN! Myth Busting Let steak warm to room temperature. This actually has no effect on the finished center temperature. It makes no difference. The key is to start with a dry steak. Sear over high heat first to lock in juices. Not true! Actually, the opposite occurs. Steak that is cooked gently first and finished with a sear will not only develop a deeper, darker crust, but it also cooks more evenly from center to edge. Only flip steak once! False. Multiple flipping will not only get your steak to cook up to 30% faster, but will... read more

Mini German Blueberry Pancake Recipe

  Mini German pancakes are super easy and delicious. It helps if you have a yard full of French Maran Chickens, as they produce the most delicious eggs. Ingredients 6 eggs 1 cup flour 1 cup milk 1/2 tsp. salt 1 tsp. vanilla 1/4 cup butter melted BLUEBERRY SAUCE/SYRUP (see below) 1 cup water 1/2 cup sugar 3/4 tsp. lemon juice 1 tsp. vanilla 2 1/2 Tbsp. cornstarch 1 cup blueberries Instructions Preheat oven to 400 degrees F. Blend together eggs, flour, milk, salt vanilla and butter until smooth. The easiest way is to use blender. Pour patter into greased muffin tins until each muffin slot is filled about 1/2 way full. Bake for 15-18 minutes until done and puffed up. TO MAKE BLUEBERRY SUACE/SYRUP: Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it thickens up. Stir in blueberries and simmer for about 10 minutes. Fill each mini German pancake with blueberry sauce. You can substitute with peaches, cherries, blackberry, or whatever fruit you prefer.... read more

Authentic Indian Chai Tea Recipe | Masala Chai

The Best Authentic Indian Chai Tea Recipe Have you ever had authentic Indian Chai? I’m not talking the kind you get at Starbucks, or in a tea bag at Whole Foods. I’m talking authentic Chai made with freshly ground Masala. Masala is the spice mix. Masala mixes vary, and can be tweaked to suit your own taste. I prefer a warm, peppery mix.  Once you adjust the spices to your own personal taste, increase the quantities and store in air-tight glass container. Masala Recipe Cardamom Seeds- 3 tbsp Dry Ginger Powder – 5 tbsp (omit if you have access to fresh ginger root) Whole Black Pepper – 4 tbsp Clove Powder – 1/2 tsp Cinnamon Powder- 1 tsp Nutmeg – 3/4 tsp Allspice – 1/2 tsp Saffron – 1 small piece Try to use whole spices and grind them yourself. Grind in an electric grinder. I use one grinder especially for spices. After grinding, stir the spices and mix well. This is your masala (spice) mix. Store in airtight container. Chai Recipe Add masala mix to pan according to taste. I usually add about 1/2 tsp. per mug. Turn on heat just long enough to unlock aroma. Be careful as you do not want to scorch the spices. Just heat until fragrant. Then, go to next step. Traditional chai is made with equal parts milk and water ( I use about 70% water, and 30% milk) add sugar or honey to taste.  Add water/milk mix to pan. I use a mug to measure.  Add 1 tbsp sweetened condensed milk (optional). Then, heat mixture. When the mixture comes to a boil,... read more

Huitlacoche Recipe | AKA Corn Smut, A Delectible Delicacy

Apparently this alien corn we picked from the garden is a foodie delicacy. Who knew? So, being the foodie I am, I had to try it. I was relieved to discover that our sweet heirloom corn crop was not a GMO experiment gone bad. Just a case of common corn smut. So what does a foodie who stumbles onto a delicacy such as this do with it? Eat it, of course. I’m not gonna lie, it wasn’t close to the greatest vegetable I ever tasted, but it wasn’t bad. It had a nutty taste, unlike anything I ever tasted. The most similar thing I can think of to describe the taste are fiddleheads. What fascinated me is how nutritious huitlacoche (let’s face it, corn smut just sounds nasty) is. It’s packed with minerals and is able to produce nutrients that do not exist in corn.  Learn More   Huitlacoche Recipe 3 tablespoons oil 2 tablespoons finely chopped white onion 2 small garlic cloves, peeled and finely chopped 4 chiles polbanos, or any peppers you like. I used jalapenos since I didn’t have poblanos 1 ½ pounds (about 6 cups) huitlacoche (I used a mixture of fresh corn and huitlacoche) sea salt to taste Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent – about 3 minutes. Add the chile strips and fry for 1 minute more. Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft... read more

Honey Sweetened Peach Kefir Recipe | How To Make Kefir

Homemade kefir tastes nothing like the store bought kefir. It’s like night and day. So, go out and milk your cow, then…just kidding. Just follow the simple directions below, and you will have a quart or more of delicious peach kefir. Directions Use 5g of kefir starter per litre or quart of milk. I prefer Yogourmet kefir starter. 1. Heat milk to 180°F or bring just to the boiling point. Cool room temperature. You can cool the milk quicker by carefully placing the pot in a sink filled ice water. The heating and     cooling is a very important step 2. Dissolve 5g of culture in a small amount of the cooled milk in a cup. Pour back into the inoculated milk and mix well. 3. Pour the inoculated milk into a clean container, cover and let stand at room temperature until curd forms. (Approximately 24 hours) 4. Refrigerate about 8 hours to stop the process. 5. Blend in blender with fresh peaches and raw honey to taste. I used about a cup of peaches and several tablespoons of local, raw honey. Stir to liquefy and enjoy. Always store kefir in the refrigerator. The photo shows plain kefir, peach kefir, farmer’s cheese, and butter, all courtesy of Belle the wonder cow. We love... read more

Sticky Toffee Pudding Recipe

Ingredients Cake ½ cup dark brown sugar 1 ¼ cups self-raising flour ½ cup whole milk 1 large egg 1 teaspoon vanilla extract 3 tablespoons unsalted butter (melted) 1 ½ cups chopped dates Sauce 1 cup dark brown sugar approx. 2 tablespoons unsalted butter (in little blobs) 2 cups boiling water Method Preheat the oven to 375ºF and butter a 6 cups capacity pudding dish. Combine ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates, then scrape into prepared dish. It will rise as it cooks. Sprinkle top with 1 cup of dark muscovado sugar, and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, or my favorite, fresh whipped cream. Have you tried it, yet?... read more

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