Dirty Keto Cajun Rice

Dirty Keto Cajun Rice

2 green bell peppers, diced 

2 yellow onions, diced 

2 celery stalks with leaves, diced 

3-4 cloves garlic, minced 

2 Tbls of avocado oil 

1 lb ground pork 

About 1/4 cup chicken stock

1 head cauliflower, riced

2 Tbls fresh parsley, chopped

1/2 Tbls paprika 

1/2 Tbls garlic powder 

1/2 tsp dried oregano

1/2 tsp dried thyme 

1/2 tsp dried basil 

1 Tbls Redmond’s real salt 

1/2 tsp white pepper 

Sliced green onions  

2 lbs shrimp 

A pack smoked sausage 

Optional heat:

Add diced jalapeño to veggie sauté 

Sprinkle crushed red pepper after plated 

Sauté peppers, onions, celery, and garlic in the avocado oil over med/high heat. Once it’s done to your liking add the ground pork and all spices, including fresh parsley, cook until the pork is done. Add the chicken stock to deglaze pan. Add the cauliflower and mix it all up then put the lid on and let it cook until ready, stirring occasionally. While the caulirice is cooking, cook the sausage up in another pan and the shrimp, to your liking, in another one. Shrimp was seasoned with old bay seasoning, smoked paprika, Redmond’s garlic salt, and butter. When everything is done, mix it all together, top with green onions, and enjoy!

Depression Salad

This is a coleslaw with an oil and vinegar dressing.  Very refreshing and tasty, and inexpensive, as it was developed during the Depression! 

1 head of cabbage, 2lbs

3 carrots

2 green bell peppers, (I use the red & yellow)

1 large red onion

4 cucumbers

1 white onion

1 bunch radish 

1/2 bunch celery

Dressing-

1 cup olive oil

1/2 cup warm water

1 1/2 cup white vinegar

10-12 Tablespoons sugar

1 Tablespoon salt

1 Tablespoon garlic powder

2 Tbsp Monterey Steak Seasoning

Thinly shred the cabbage, slice all other vegetables, mix all in a large bowl, make the dressing and toss with the vegetables. Pack into glass jars, if any dressing remains pour a little into each jar. 

Sloppy Joes for Canning

This is a very tasty recipe!

4 pounds ground beef

3 cups chopped onion

1 1/2 cups bell pepper

2 cups tomato sauce

2 cups ketchup

2 cups water

1 tbsp salt

1 tbsp sugar

1 tbsp prepared mustard

1 tsp pepper 

Chop all veggies to preferred size. Cook beef till done.  Add all ingredients together and bring to simmer. Cook five minutes.  Prepare 8 pints jars and fill, 1.5” headspace, and pressure can for 75 minutes. 

Taco Soup for Canning

Taco Soup for Canning

Yield 7 quarts, plus a little for lunch

1 dry cup each of pinto beans, red beans, Peruano beans, and black beans, soaked overnight and rinsed, or boiled and soaked for one hour,, and drained and rinsed. 

3 pounds ground beef, cooked and rinsed

Mix together:

2 green bell peppers, diced
1 yellow onion, diced small
6 Tbsp taco seasoning
32 oz tomato sauce
28 oz canned diced tomatoes
2 Tbsp black pepper
1 Tbsp salt

32 oz frozen corn

2 cups water or broth

In each jar, layer meat, tomato/spice/veggie mixture, corn until almost 3/4 full.  Add broth until 1.5” headspace.  Clean rims, add lids and rings. Pressure can at 10# pressure for 90 minutes.  

Nightshade Free Taco Seasoning

My husband has been less able to tolerate nightshades as time goes on.  Here's a nightshade-free taco seasoning that he liked.  Tostadas are back on the menu! 

Nightshade Free Taco Seasoning

1 tbsp pink Himalayan salt, ground fine

½ tbsp onion powder

½ tbsp garlic powder
1 tbsp cumin
1 tbsp parsley
1 tbsp oregano

Mix all spices and use as desired.  I used one tbsp of mixture to a pound of ground beef. 

Pomona Mixed Berry Jam ~ Large Batch Tutorial

We love having Mixed Berry Jam on hand, and we are almost out. That isn't acceptable, so jam making is on the docket!  I thought I'd take pictures this time and post up this little tutorial.  Enjoy! 

Pour your 4 pound bag of Costco Mixed Berries in a large stockpot.  I measured about 12 cups of fruit.

We like strawberries in it, too, so I added a 2 cup measure of frozen berries, too.  That makes 14 cups of fruit, in total.  That's just an estimate, since it was measured frozen, not thawed and crushed.

Put your jars on a half sheet pan and heat them in the oven to 250 degrees.  This helps to prevent the jars cracking when you add molten hot jam.  

Next I added 8 tsp. calcium water to the berries.  Then I mixed 8 tsp Pomona pectin with 2 cups of white sugar. Whisk them together well! This was not added to the berries until they were at a boil.  That takes a while, since you are starting from frozen.  Be patient and don't burn your berries by heating them on too high of a temperature!  

When adding the Pomona pectin, use a large whisk and WHISK that fruit and add the pectin/sugar mixture slowly.  You don't want pectin clumps! 

At this point, you could add more sugar, but 2 cups was plenty for the entire batch for us.

Heat the berries back to boiling and boil of one minute.  Add hot jam to the hot jars.  Use a canning funnel.  Headspace is 1/4"for jam.  Make sure to wipe the rims of your jars with a damp cloth. If you dampen with white vinegar, the rim gets even cleaner!

Simmer lids, if needed.  Newer lids do not call for the simmering step, I have read.  My lids were bought some years ago, so they are not new-fangled and weird. 

They were simmered like a proper lid should be.

Add rings and process in a  water bath canner for 10 minutes. (Check your elevation to make sure the time is the same for your elevation!)  I use a steam canner rather than water bath. 

Remove your jars to a dry towel.  Use a jar lifter, not your hands!  Let sit overnight.  Remove rings, note the contents on the lid, and store out of direct sunlight. 

Jars can have flaws and when they do, they let you know.  Boo for flawed jars! 

I'll make this recipes another two or three times to make enough jam for the year. I put some directly into the fridge without canning, but it won't last long.  This recipe made 12 1/2 pints.

The Refresher

I have been on a smoothie kick lately and this one just has to be shared.  It was really wonderful!  This made enough for my son and me, so I would double or even triple it if the rest of the kids wanted some, too. 

The Refresher

4-inch piece cucumber, cut in half
1 ripe banana
1/2 cup fresh mango, pineapple and papaya chunks
1 cup spinach, kale and chard leaves
1/2 cup coconut water
1/2 unsweetened almond milk
1 scoop Orgain vanilla protein powder
1/2 tsp Great Lakes kosher gelatin
3 ice cubes

Makes about 4 cups

Cauliflower Mashers

I found this recipe at Paleoplan.com and adapted it for my tastes and needs. 

 Cauliflower Mashers  

		1 head of cauliflower
		1/2 cup butter
		1 Tbsp expeller pressed coconut oil
		1 garlic clove, minced
		1 tsp rosemary, dried
		1 tsp sea salt, to taste
		1 tsp black pepper, freshly ground, to taste Roughly chop the cauliflower, removing all leaves. Place in steamer and cook until it's easy to stick a fork in it (about 20 minutes).  Saute the garlic and rosemary in coconut oil until the garlic is light golden brown. Add the garlic, chives, rosemary, coconut oil mixture to the cauliflower. Add a bit of chicken broth if needed.  Use a submergible blender to blend mixture while it's in the pot. Add sea salt and pepper to taste.

Pork Carnitas for Canning

I can't recall where this one came from, but it's great to have on hand for busy nights!  Double the recipe as written for quart jars. 

Pork Carnitas (Pressure Canned)

In each pint jar add: 

1/2 tsp cumin
1/2 tsp canning salt
1 bay leaf
1/4 tsp onion powder and garlic powder
1/2 tsp orange juice concentrate
1/2 tsp oregano
cubed pork to fill jar

Then add:

1 ounce water 

Leave 1" headspace

Pressure can 75 minutes for pint and 90 minutes for quarts.

When ready to use, you can crisp up the meat on a cookie sheet in the oven before serving. 

Lemon Pudding

I love the middle of a lemon meringue pie.  This is the "pudding" recipe out of my favorite pie.  I may need to double it, depending on if the Lambies enjoy the dessert or not.  It's for a 9" pie, so isn't TOO much. 

Lemon Pudding

In a medium saucepan, whisk together: 

1 cup sugar, 

2 Tbsp flour, 

3 Tbsp cornstarch, 

1/4 tsp salt

Stir in 1 1/2 cups water, 2 lemons’s worth of lemon juice and their zest.

        Cook over medium-high heat, stirring frequently, until mixture comes to boil. Stir in 2 Tbsp butter. Place 4 egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Move to a glass bowl, chill, covered, and serve. 

Annie's Awesome Salsa

It's really the perfect salsa recipe.  Adjust the heat by how many jalapeños you use.  

ANNIE'S SALSA

8 cups tomatoes, peeled, chopped and drained 
2 1/2 cups chopped onions
1 1/2 cups chopped green pepper (or red or spicy peppers)
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp black pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup white vinegar, apple cider vinegar (or substitute bottled lemon juice) 
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, BWB for 15 minutes for pints.

Makes 6 pints

Layered Chili for Canning

This is a direct cut-and-paste from a Facebook group file.  I haven't tried this version yet, but plan to soon.  

Layered Chili Recipe for Canning

Recipe adapted from Creative Canning

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the water later. Decide how many jars you want to can up, my canner fits 7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.In each clean pint size jar you layer the ingredients into each jar in the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great. 

For each pint jar:

▪ 1/4 cup dry pinto beans or any dry beans that you prefer (rinsed well before hand )

▪ 2/3 cup ground beef – already cooked, crumbled and drained▪ 1/4 cup chopped tomatoes – I used canned chopped tomatoes

▪ 2 tablespoons chopped onion

▪ 2 tablespoons chopped green chilis - these are in the Mexican section of your store

▪ 1 tablespoon plus 1/2 teaspoon tomato sauce

▪ 1 tablespoon chili powder

▪ 1/2 teaspoon salt – I used kosher salt

▪ 1/8 teaspoon cumin

▪ 1/8 teaspoon cayenne pepper

▪ dash of black pepper

▪ hot water – non chlorinated

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amount of each item and I don’t miss any and when they are done each jar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

Process at 10lbs. pressure 75 minutes for pints,  90 minutes for quarts

The Best Primal Cookie

I found this recipe on the MDA forum, posted by TabithaToes. I haven't tried it yet, but have a mind to tomorrow. :) This reportedly makes 8-10 cookies and is easily modified by changing extracts and nut combinations, subbing out the chopped nuts with dried fruit, or adding cocoa powder.  Some folks even froze the dough after rolling it into balls, for easy future cookies or a quick, frosty snack. 

The Best Primal Cookie

1 1/4 cup Almond Flour/Meal
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract (optional)
1/4 teaspoon Cinnamon (essential!)
1 large Egg
1/4 cup Honey
1/4 cup chopped Pecans

Stir ALL ingredients together until smooth.Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from eachother. They really like to stick to the pan, so use parchment paper if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

These are soft, fluffy, and chewy around the edges. Also great with chocolate chips!
 



Another forum member made some alterations and came up with this adaptation:

The Best Primal Cookies 

1 1/4 cup Almond Flour/Meal
1 T Butter
1 T Coconut Oil
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 large Egg
2 T Sweetener of Choice (Stevia or Honey or Maple Syrup, etc)
1/4 cup Chopped Pecans
2 T Cocoa Powder

Stir ALL ingredients together until smooth.

Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from each other and lightly press down. They really like to stick to the pan, so use parchment paper or a silpat if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

Zucchini Fries

I saw this recipe on my Facebook feed. It's sounds like the perfect use for my farmshare zucchinis.  

Zucchini Fries

6 zucchini (about 2 pounds)
1/2 cup grated Parmesan cheese
2 eggs

Coating mixture:

1 Tbsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp basil
1/4 tsp parsley
1/4 tsp cayenne
1 cup almond flour

Heat oven to 450ºF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in bag; shake gently to combine.

Whisk eggs. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min for even baking.

Zuppa Toscana

• This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  
• 
  
• Zuppa Toscana
• 
  
• 2 lb ground Italian sausage
• 1 Tbsp crushed red peppers
• 1 large diced white onion
• 1/2 cup crumbled bacon 
• 4 tsp garlic puree
• 8 cups chicken broth
• 8 cups water
• 2 cup heavy cream
• 6 peeled and diced white potatoes or sweet potatoes
• 1/2 of a bunch kale
• 
  
• Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.
• 
  
• In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 
• 
  
• Add chicken bouillon and water to the pot and heat until it starts to boil.
• 
  
• Add the sliced potatoes and cook until soft.
• 
  
• Add the heavy cream and just cook until thoroughly heated.
• 
  
• Stir in the sausage and the kale, let all heat through and serve. 

Tritip Rub

Tritip Rub

Makes 1 cup

2 T garlic granules
2 T kosher salt
2 T fresh ground black pepper
2 T chili powder
1 T brown sugar (optional)
1 T cumin
1 T dried parsley
1/2 tsp onion powder

Mix well. Store in a glass jar. Use to rub over tritip and other meats before grilling.

Beef BBQ Sandwich Filling

I found this recipe at Taste of Home.

Beef BBQ Sandwich Filling

1 beef sirloin tip roast (4 pounds)
1 can (5-1/2 ounces) spicy hot V8 juice
1/2 cup water
1/4 cup white vinegar
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/2 cup packed brown sugar (optional)
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon chili powder
1/8 teaspoon pepper
16 kaiser rolls, split

Cut roast in half; place in a 5-qt. slow cooker. Combine the V8
juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar
and seasonings; pour over roast. Cover and cook on low for 8-10
hours or until meat is tender.

Remove meat and shred with two forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll. 

Yield: 16 servings.

Crisp Cucumber Salsa

My friend Angela posted this on her Facebook wall. It sounds SO good!

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c sour cream or yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips, carrot stick, celery sticks, zucchini slices etc. to dip.

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with dippers.

Canned Strawberry Pie Filling

This was found by following a link at The Survival Homestead. 

Strawberry Pie Filling for Canning

6 Quarts fresh or thawed strawberries
6 cups Granulated sugar
2-1/4 cup Clear Jel

7 cups Cold water
½ cup Lemon Juice

Wash well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water. 

Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. 

Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head-space. 

Process in water bath for 30 minutes at a full rolling boil.

To use: Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.

Almond Flour Breakfast Muffins or Bread Base

I found this basic recipe on a low carb site, and played around with it until I liked it.

Almond Flour Breakfast Muffins or Bread Base

6 cups almond flour/almond meal

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, melted

8 eggs

2/3 cup water

2/3 cup honey

see note below for flavor variations

Preheat oven to 350 F.

Butter a 9 X 13 pan.

Mix dry ingredients together well.

Add wet ingredients and mix thoroughly.

Pour into the 9 X 13 pan.

Bake for 30 minutes, then drop the temperature to 325 and bake an additional 15 minutes or until done through.

Variations: 

Add 2 cup fresh or frozen blueberries for blueberry muffins. 

For fruit muffins, take a teaspoon of jam on each muffin and push it in slightly (it will sink more during baking). 

You can add a tsp of vanilla, some mashed bananas and nuts for a banana bread variation. 

I baked this plain, as-is and warmed home canned strawberries to pour over squares of the bread. It would be wonderful with fresh whipped cream and freshly sliced berries, too.