Recipes

I decided that we should be eating, if not less, then at least, lighter. So, tonight I made these chef salad’s for us for dinner:

Fabgrandpa loved them! He said a couple of times we should do this more often. Here is my “recipe”

Chef’s Salad Recipe

1 head of romaine lettuce, torn and separated on two plates

3 boiled eggs

1 1/4 inch slice of ham from the deli

1 1/4 inch slice of turkey from the deli

12 cherry tomatoes

6 large spanish olives

6 pitted kalamata olives

6 cloves roasted garlic

8 small balls of fresh mozzarella cheese

optional: shredded cheese, dried basil, dried oregano

Arrange the torn romaine on two dinner plates. Cut the deli ham and turkey slices in half, then cut each half in strips and place on top of the lettuce. Cut the cherry tomatoes in half, and put half on each plate. Add 3 spanish olives, 3 kalamata olives and 3 cloves of roasted garlic on each place. Cut the mozzarella balls in half, and place half on each plate. Add cheese if desired, sprinkle with dried basil and oregano if desired, and serve with your favorite salad dressing.

(I cheated and bought the olives, roasted garlic, and fresh mozzarella balls at the olive bar in the grocery store. Makes for really easy preparation of this salad)

I spent the afternoon cracking pecans with my bullet nut cracker. I love that thing! Later, I decided to use some of the nuts to make Spiced Nuts. It’s really easy!

SpicedPecans

3 tablespoons butter

2 cups pecan halves or pieces

1/2 cup brown sugar

1-2 teaspoons cinnamon

Melt the butter in a skillet.

Add pecans, and saute for 2 minutes.

Add sugar and cinnamon, and toss well to cover all the nuts. Spread on a cookie sheet that has been covered with foil.

Bake for 20 minutes in a 400º oven. Let cool on pan, then store in an airtight container.

This is another family favorite. Before I started eating gluten free, we made this with a flour/butter/pecan topping. Now, I use mini marshmallows to top it and everyone can eat t.

Gluten Free Sweet Potato Casserole Recipe

6 cups mashed sweet potatos (bake your own and peel, or used canned yams)

1 cup sugar

1/2 cup brown sugar

1/2 cup melted butter

3 eggs

1 cup milk (whole, 2%, or evaporated)

juice from 2 tangerines

1 tsp vanilla

2 teaspoons cinnamon

1 bag miniature marshmallows

Preheat oven to 350°. If using fresh sweet potatoes, bake them until soft, let them cool, and peel Cut into chunks. Mash until smooth. Add sugars, beaten eggs, milk, juice, vanilla, and cinnamon. Beat with electric mixer until everything is mixed together well. Add melted butter and beat until it is blended in. Pour into a greased baking pan, and bake 35-40 minutes until a kinfe inserted in center comes out clean. Top with a single layer of marshmallows, and bake about 20 mintues or until marshmallows are browned.

I love pecan pie! I decided to make one, but first, I had to figure out how to make a gluten free pie crust since I couldn’t find my favorite gluten free pie crust mix in a store where I am now.  I decided to use Hodgson’s Mill Gluten Free Baking Mix and this recipe (but you could probably use any gluten free baking mix for this):

Gluten Free Pie Crust Recipe

2 cups gluten free baking mix

1/2 cup butter, chilled and diced

6-8 tablespoons water

Cornstarch

Put the baking mix into a mixing bowl. Using a pastry blender or your fingers if you don’t have a pastry blender, mix in the butter until it is the size of peas. Add water one tablespoon at a time, mixing it in well between each spoonful.  When the dough will hold together, gather it together with your hands and knead about four times, and form into a ball.

Prepare to roll it out by laying a piece of plastic wrap (aluminum foil or waxed paper won’t work–the dough will stick to it) on the counter, and sprinkle with cornstarch. Using your hand, rub the corn starch over the entire piece of plastic wrap. Tear off a second piece of plastic wrap the same size as the first one, and lay it on top of the corn starch covered piece.  Using your hands, rub the second piece down over the first one, so that it will also be covered with cornstarch.  Remove the top piece of plastic wrap and lay it to the side.

Place your ball of pie crust dough on the plastic wrap and flatten it with your hand. Place the second piece of plastic wrap on top, and roll the dough out until it is thin and large enough to fit your pie pan. Remove the top piece of plastic wrap. Carefully pick up the plastic wrap with the dough on it, turn it over and place on top of your pie pan. Remove the plastic wrap from the dough, being careful not to tear it. Once the pie crust is in the pie plate, arrange it and press it down into the pan. Use a knife to trim off excess dough, and use a fork to lightly press the edges to make a pretty edge. Now you are ready to fill it with your pie filling.

Pecan Pie Recipe

I love pecan pie, but I don’t really care for the intense flavor of dark corn syrup. I have been making my pecan pie with this recipe for years.

3/4 cup light corn syrup

1 cup light brown sugar, packed

4 tablespoons butter or margarine, melted

1 teaspoon vanilla

4 eggs

2 cups pecans

Preheat oven to 350°. Put all the ingredients except for the pecans into a medium mixing bowl. Beat with electric mixer until well blended. Stir in pecans. Pour into prepared pie crust. Bake at 350° until pie is set and crust is browned, about 1 hour.