Turkey a la king with rice

https://www.tasteofhome.com/recipes/turkey-a-la-king-with-rice/

Butternut Squash

*Penelope's favorite from Thanksgiving 2018

1 bag or container of cubed butternut squash
    Tried it once with the whole foods container of cubed and once with a bag of frozen organic
2 tablespoons olive oil
2 teaspoons cinnamon
1½ teaspoons sea salt
2 tablespoons honey

1/4 teaspoon of pepper

1/4 cup of chicken broth

Optional

¼ teaspoon aleppo pepper flakes or Cayenne

Instructions

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Preheat oven 375 degrees F.
Evenly distribute butternut squash on sheet, drizzle with olive oil, toss to coat.
Sprinkle with cinnamon, etc
Coat, drizzle with honey

Also, made sweet potato with just oil, chicken broth, brown sugar, maple syrup, salt and pepper.

References:

https://cookingwithruthie.com/2017/09/20/honey-cinnamon-roasted-butternut-squash/

https://www.inspiredtaste.net/25065/cinnamon-roasted-butternut-squash-recipe/

Banana bread

Ingredients

2 overripe medium bananas
2 large eggs (reduced from 3 to 2 since I started having a reaction to eggs)
3/4 cup organic sugar (reduced from 1 1/2 to 3/4 cup)
1/2 cup almond milk
2 tsp pure vanilla extract (we really love fresh thyme organic)
1 1/2 cups Cassava Flour OR 1/2 cup cassava, 1/2 cup sweet potato, 1/2 cup sweet rice
1 tsp baking soda
pinch sea salt
2 tsp ground cinnamon (Penelope wants more cinnamon)
1/2 cup olive oil (we don't use vegetable oil or canola oil, think the corn protoein makes me sick)
1/2 cup walnuts (sometime I use a cup or more)
1 1⁄2 teaspoon baking powder (substitute 1/2 teaspoon of cream of tatar since baking powder can give you a digestive reaction) -- this makes the bread rise.  Without it, it will be more dense.

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.  Used Almond oil spray.  Also, have just rubbed with olive oil

Blend together the eggs, milk, oil vanilla, extract,
Mash bananas and blend with liquids.
Sift together the sugar, flour, baking soda, cinnamon, and salt.

Add to banana mixture and stir in walnuts.

Mix well.

Pour into prepared loaf pan and bake 1 hour and 15/20 minutes


References:

https://www.ottosnaturals.com/blogs/recipes/cassava-flour-banana-bread

https://www.paleorunningmomma.com/paleo-banana-bread-with-cassava-flour/

https://www.allrecipes.com/recipe/15747/best-ever-banana-bread/?internalSource=hub%20recipe&referringContentType=Search

Vegetable beef soup

1 steak cubed
1 can tomato paste (1/2 can)
2 32 ounces of organic beef broth
2 potatoes cubed
onions/celery/carrots saute (frozen bag from Whole Foods)
1 can of green beans (or 1 bag)
1 bag of peas/carrots

Salt
Pepper
Cayenne
Oregano
Thyme
Parsley
Garlic Powder
Paprika
Out of bay leaves


Hotpot manual for 10 minutes

References:

https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/?internalSource=hub%20recipe&referringContentType=Search

https://www.geniuskitchen.com/recipe/old-fashioned-vegetable-beef-soup-58901

https://www.allrecipes.com/recipe/15367/marthas-vegetable-beef-soup/

https://www.cookingclassy.com/vegetable-beef-soup/

Cassava bread

https://blog.paleohacks.com/nut-free-cassava-bread/#

https://www.ottosnaturals.com/recipe/2015/9/24/real-deal-grain-free-crusty-french-bread

Ingredients
 2 cups cassava flour
 6 large pasture-raised eggs
 1/2 cup water, at room temperature
 1/2 cup avocado oil
 1 T apple cider vinegar
 1 t baking powder
 1 t sea salt

Instructions
 Preheat the oven to 350°F.
 Line a bread pan with parchment paper, making sure to overlap the sides.
 In a medium mixing bowl, combine cassava flour, sea salt, and baking powder. Set aside when finished.
 In a large mixing bowl, use a hand mixer to beat the eggs until frothy.
 Add the water, avocado oil, and apple cider vinegar to the egg mixture, but do not mix!
 Gradually fold the dry ingredients into the wet using a spatula. Mix until fully combined.
 Pour the batter into the prepared pan and spread in an even layer.
 Place in the oven and bake for one hour. When finished, lift the parchment paper and bread from the pan and set onto a cooling rack for at least 30 minutes.
 Slice and serve!

If using Quick Rise yeast: add directly to dry flour mixture below. If using Active Dry Yeast: Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top. Set aside to get frothy. When it has doubled it is ready. Should take about 20 minutes. If it stalls out pop it in your oven set to warm.

Sift or stir together Otto's Cassava Flour, arrowroot flour and salt.  Add slices of butter to the flour mixture and incorporate until crumbs form. I usually do this with my hands.

Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture.  Mix just until it all comes together well. You can use a Kitchen Aid, or a wooden spoon and a little elbow grease.

Let rest about 5 minutes if you can. It becomes a little easier to work with a few minutes in. Your batter will be sticky either way though. Flour your hands well to handle. When a thin layer of flour coats the outside of your dough it becomes way, way easier to work with. You can then split and place on a well-floured parchment and shape into a 2 baguettes (I prefer to bake in this baguette pan here: bit.ly/smallbaguettepan - I love it!) Slit the top 3 times lengthwise once safely in your baguette tin. If you don't have a baguette tin the loaf will spread out during baking and not keep the round baguette shape. It will still be tasty though!

Alternately, you can put it right into a greased and floured loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule/Country round loaf, or put in mini springform pans for crusty hamburger buns.

Remember to grease and flour your pans, whatever shape you choose, and dust with more flour.

Allow to rise, covered with a kitchen towel, in a warmish place for 20 minutes if using Quick Rise Yeast. If using Active Dry yeast allow it to rise for 40-45 minutes. Set a timer. In summer, if our air conditioner is blasting, we turn our oven on warm, let it heat up and then turn it off. Bread rises well in there. Usually the kitchen countertop is sufficient though. Don't let it rise too long otherwise it might fall during baking and/or have too many holes develop internally. (Don't worry though, it'll still taste good!)

Bake in a preheated oven set to 350-400. (I do 350 for sandwich bread and 400 for crustier baguette loaves.) 20-25 minutes if making baguettes, 30-35 minutes if making into a sandwich loaf) remove from oven when done and immediately take out of pan and allow to cool on a rack. If it stays in the loaf pan while it cools it will lose its nice crust and get soft. If that happens though pop back in the oven directly on oven rack for a few minutes to crust back up.

If you have leftovers that are stale, run your loaf briefly under some water and pop in a hot oven till the crust has crisped back up.

Real Deal Grain Free Crusty French Bread:

Ingredients

1/2 cup warm water (about 100-110 degrees)
2 tablespoons - maple syrup
1 package Red Star Quick Rise or Active Dry yeast
4 eggs - beaten (about 230g out of the shell)
1 1/3 cup (180g) Otto's Cassava Flour - 2 cups
1 1/3 cup (180g) Arrowroot flour - no
1 tsp salt (we use Redmond Real Salt) or  1 t sea salt
4 tbsp butter - 2tbsp add oil 1/4 cup

1 T apple cider vinegar

1 t baking powder

Beef Stroganoff III Recipe - Allrecipes.com

Beef Stroganoff III Recipe - Allrecipes.com



Cut in half

Mushroom broth

Mushrooms

Ground turkey - add my normal meat seasoning

Brown rice flour

Mashed potatoes

1 cup of chopped onions

Worchestire sauce



Cayenne Pepper to kick it up a notch

Tuna salad

https://www.allrecipes.com/recipe/98579/barbies-tuna-salad/

parmesan is awesome...

Pecan bar gluten free

https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars/

Substitute flour for coconut flour or rice flour or gluten free baking flour or whatever


Ingredients
CRUST

1 3/4 cups all-purpose flour

3/4 cup Land O Lakes® Butter, softened

1/3 cup sugar

1/3 cup coarsely chopped pecans

FILLING

2/3 cup firmly packed brown sugar

6 tablespoons all-purpose flour

1 teaspoon salt

1 1/2 cups dark corn syrup

4 large Land O Lakes® Eggs

2 teaspoons vanilla extract

1 1/2 cups coarsely chopped pecans

How to make

1. STEP 1
   Heat oven to 350°F.
2. STEP 2
   Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
3. STEP 3
   Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
4. STEP 4
   Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
5. STEP 5
   Cool completely. Refrigerate 30 minutes. Cut into bars.

Thieboudienne and Joloff Rice

https://www.saveur.com/article/Recipes/Senegal-Fish-Rice

https://www.epicurious.com/recipes/food/views/senegalese-rice-with-fish-232831

http://www.food-of-africa.com/senegalese-food/thieboudienne/

https://www.allrecipes.com/recipe/67061/jollof-rice/

http://www.westafricacooks.com/africa/jollof-dry-spice-mix-recipe

https://www.iyafoods.com/blogs/iya-special-recipes/thieboudienne-senegalese-jollof-rice-similar-to-jambalaya

Butternut squash soup

https://www.allrecipes.com/recipe/77981/butternut-squash-soup-ii/

https://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup

1 onion
1 cup of celery
1 cup of carrots
2 cups of collard greens
2 tablespoons of oil
4 tablespoons of butter
1 teaspoon
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried crushed garlic
2 red potatoes
1 bag of frozen butternut squash

Baked Lamb Shoulder

Paprika - 2 tsp
Tumeric -1/2 tsp
Cayenne Pepper -  1/4 tsp
Cumin - 1/2 tsp
Cinnamon - 1 tsp
Allepo peppers - 1 tsp
Coriander 3/4 tsp
Roasted Coriander 1/2 tsp?
Garlic Powder 3/4 tsp

Pepper - 3/4 tsp
Salt 1/2 tsp

Put in a bowl with 2 tablespoons of oil and rubbed it on the lamb shoulder.  Put in refrigerator overnight.

Ground cloves?
Grated ginger?

Put in the slow cooker with a box of chicken broth, onions, garlic, and jalapeno peppers....Turn every hour.  Cook for 4 hours on high.  Meet should start falling off the bone.

Rice - Indian Style Rice -->
https://www.allrecipes.com/recipe/72349/indian-style-basmati-rice/


https://www.allrecipes.com/recipe/105044/lamb-tagine/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%204

Chicken dumpling/rivel soup

Used some version of this:

http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/

and

For dumplings used white rice and garbanzo bean flour -- half and half.  Used almond milk instead of milk.  Added parsley.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
2 boxes chicken broth
1 box vegetable broth
1/2 pound chopped cooked chicken breast
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste