Gluten-Free Bacon Bread (Mastered!), Coconut Pecan Cinnamon Buns, and Cast-Iron Fry Biscuits!

Cast-Iron Fry Bread

This recipe is one of my all-time favorites. Only five ingredients, less than 5 minutes of prep and 12 minutes of baking time, its perfect for last minute company and simple enough to make every day, if desired. I often have a couple of these with coffee in the morning for breakfast. Or if I want to get fancier, I make scrambled eggs and fried potatoes. I also like these way better than dinner rolls to accompany soup.

  • Butter
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Buttermilk
  1. Preheat oven to 450°.
  2. Place 3 Tbsp of butter in a cast iron pan and place in oven for 2 minutes.
  3. In a measuring cup, place  1 1/2 tsp of baking powder and 1/2 tsp of salt and then fill the rest with all-purpose flour until it equals one cup altogether. Or, you can put 1 cup of all-purpose flour in a bowl and then take out 2 tsp of flour and then add the 1/2 tsp of salt and 1 1/2 tsp of baking powder. Or, you can use 1 cup of self-rising flour (which is exactly what I just described but prepared for you to buy in the store). I make this recipe often enough that I feel the extra cupboard space the little bag of flour takes up is worth the few minutes I save every time I make this recipe.
  4. In a bowl, combine flour (and salt and baking powder) and 1/2 cup of buttermilk. Dust clean and dry counter-top with more all-purpose flour. Turn dough onto flour and knead 4-5 times.
  5. I do this next part with my hands, but I’ll also tell you how you can do this “properly”. I rip off pieces that are relatively the same size and then pat them into little 2″ patties. I call them “rustic-looking”. Or, you can pat the dough out to 1/4″ thickness and cut a biscuit cutter.
  6. Place in the cast-iron in a single layer. Use a fork to turn biscuits over to coat in butter. Bake for 12 minutes.

Coconut Pecan Cinnamon Rolls

I really want to love cinnamon buns. I love cinnamon and I love the icing, but the sugar-addict in me never wanted to eat beyond the top. I find most cinnamon buns are dry and doughy. So I came up with this recipe. This recipe should make a LOT of icing. My logic behind it is this: If we saturate and bake the rolls in a soup of icing, they can’t possibly be dry, right? When you take the rolls out of the pan, there will be a sea of icing left behind. These rolls are gooey and messy, but SO good. Because they are so sweet, I only eat half or a quarter of one at a time, so I swear I’m probably eating less sugar overall than one whole, huge store-bought or bakery roll. Well, except for the fact that I usually eat the leftover icing out of the pan with a spoon…

  • Sugar – Both regular and icing/confectioners
  • Cinnamon
  • Tube of refrigerated breadsticks or cinnamon rolls
  • Butter
  • Vanilla
  • Whipping Cream
  • Milk or orange juice
  • Pecans
  • Can of evaporated milk
  • Egg yolks
  • Sweetened flaked coconut
  1. Preheat oven to 350°. Chop 1 cup of pecans. Bake 2/3 cups of chopped pecans in a single layer in a shallow pan for 8 minutes, stirring halfway through. Cool completely.
  2. Combine 1 Tbsp of sugar and 1/2 tsp of cinnamon in a small bowl. Remove breadstick or cinnamon roll dough from tube. Do not unroll it or take it apart. With a serrated knife, cut into 8 slices if using breadsticks or 10 slices if using cinnamon rolls. [The cinnamon rolls usually come in tubes of five, so cut each in half as if you were cutting open a dinner roll to spread butter.] Dip both sides of each slice in cinnamon-sugar.
  3. Place in a greased baking dish, NOT a baking sheet or else the icing will make a huge mess.
  4. Cook 1/3 can of evaporated milk, 1/2 cup of sugar, 2 lightly beaten egg yolks, and 1/3 cup of butter in pot over medium heat. Stir constantly for 15 minutes.
  5. Remove from heat. Stir in 2/3 cup of coconut, the toasted pecans, and 1 tsp of vanilla. Transfer mixture to bowl. Let stand, stirring occasionally, 45 minutes.
  6. This can be done by hand or with electric mixer. Combine 1 2/3 cup of icing sugar and 2/3 cup of butter. Mix slowly or on low until well blended and then increase spreed and mix for 3 minutes. Add 1/4 tsp of vanilla and 2 tsp of whipping cream and beat for 1 minute more. Add 1/2 tsp of milk (or orange juice) and mix slowly. If needed, add 1/2 tsp more.
  7. Carefully fold the two icing mixes together.
  8. Bake rolls without icing for 15 minutes. Take out of oven, pour icing on top, and sprinkle with remaining 1/3 cup of chopped pecans. Place back in oven to bake for 5 more minutes and then turn off the oven, but leave the rolls in there for the final 5 minutes. This allows the heat to continue baking the rolls without drying out the icing too much.

Gluten-Free Bacon Bread

If you follow me on Facebook, you may have read a status a while back about my failed attempt at this recipe. I was wrong, actually. The bread, though it looked like a pile of mush, tasted delicious. My mistake was not in the ingredients or even in the technique, but in the baking formation. When I make this bread avec gluten, I roll the dough into balls, assemble it in a sort of dome on a baking sheet, and bake it that way. The result is this mound of amazing that is easy to pull apart with ones fingers, which makes it ideal for parties. I tried to do the same thing sans gluten, but since garbanzo flour absorbs liquid differently than wheat flour, it kind of just looked like a pile of barf on my baking sheet. I tried again, but put it in a square baking dish, the one I usually use for Nanaimo bars, and it cooked more evenly resulting in better consistency.

  • Garbanzo Fava Bean Flour
  • Potato Starch
  • Tapioca Starch
  • Xanthan Gum
  • Coconut Palm Sugar
  • Dry Instant Yeast
  • Eggs
  • Canola Oil
  • Apple Cider Vinegar
  • Sea Salt
  • Bacon
  • Olive Oil
  • Mozzarella Cheese
  • Envelope of Ranch Salad Dressing Mix*
  1. Prepare a square baking pan with cooking spray and line with parchment paper. I used a 9″ x 9″.
  2. Whisk together 2 1/4 cups of garbanzo-fava flour, 1/2 cup of potato starch, 1/3 cup of tapioca starch, 2 1/4 tsp of xanthan gum, 1 Tbsp of palm sugar, and a packet of dry instant yeast. Set aside.
  3. In a separate bowl, mix together 1 1/4 cups of warm water, 2 eggs, 1/4 cup of canola oil, and 1 tsp of apple cider vinegar. Mix well. Add dry ingredients (except salt). Stir for about a minute, add 1 1/4 tsp of sea salt, and then mix for a couple minutes more. I use a wooden spoon to stir for this recipe as I feel like its the only thing I have strong enough to handle the thickness of the dough and still mix adequately.
  4. Cover and let rise in a warm place for 30 minutes.
  5. Meanwhile, dice up 12 strips of bacon. Cook them over medium heat in a skillet for 5 minutes. They will seem a little uncooked, but that’s okay because they are going to be finished off while the bread is baking in the oven. Drain on paper towels.
  6. Shred 1 cup worth of mozzarella cheese.
  7. After the 30 minutes has passed for the dough, add 2 Tbsp of olive oil, bacon pieces, cheese, and envelope of ranch salad dressing mix and mix lightly.
  8. Turn batter into prepared baking pan. Cover and let rise in a warm place for another 30 minutes.
  9. Bake at 350° for 30 minutes. Cover with foil. Bake 10 minutes longer. Let cool in pan for 5 minutes. Then turn the pan to the side and scoot bread out a little so the steam can escape, but leave it in the pan. Let cool for another 10 minutes before removing from pan to cool completely. Eat within 3 days. Wrap in plastic and store on counter or in cupboard. Freeze leftovers (if there are any!) to use as yummy gluten-free croutons for future salads.

*Instead of buying an envelope of ranch salad dressing mix, mix together 1 tsp of dried parsley, 3/4 tsp of pepper, 1 tsp of seasoning salt, 1/2 tsp of garlic powder, 1/4 tsp of onion powder, and 1/8 tsp of dried thyme, and use that instead.

Olive Pinwheel Bread

Tube of refrigerated pizza crust

Olive oil

Rosemary (fresh or dried)

Olives

Egg

Flour

Provolone cheese

  1. Preheat oven to 350°
  2. Chop 1/2 cup worth of olives.
  3. Cut up 1/2 cup of provolone cheese into small chunks.
  4. Unroll pizza dough and place on a lightly floured surface. Brush with 1 Tbsp of olive oil. Sprinkle with rosemary (1 Tbsp minced fresh or 1 tsp of crushed dried), olives, and cheese. Roll up jelly-roll style, starting with a short side. Pinch seam to seal and tuck ends under.
  5. Place seam side down on a greased baking sheet.
  6. Separate egg yolk from egg white.
  7. Brush bread with egg yolk. Bake for 20-25 minutes. Cool before cutting.

***This recipe is especially good with stuffed olives. My favorites to use are ones stuffed with blue cheese, garlic, and jalapenos.***

 

Must Love Olives Salad

photo (1)2 celery ribs

2 garlic cloves

Olive oil

Olives

*Either 1 can of pitted ripe ones and 1 jar of stuffed ones or get a variety from the deli section of the grocery store. My favorite combination is to get a combination of black olives, green olives stuffed with blue cheese, and green olives stuffed with jalapenos. Olives stuffed with garlic are good too, but since there is already garlic in this recipe, I usually go with something else. You will need 11 oz of olives total.

  1. Drain and chop the olives.
  2. Chop the celery
  3. Mince the garlic cloves
  4. Combine olives, celery, and garlic in a bowl. Drizzle with 2 Tbsp of olive oil. Toss to coat. Cover and refrigerate for at least 4 hours.

 

Chocolate Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]

Week 47 – Bonus Recipe!

Shopping List:

2 ripe avocados

Tortilla chips

Maple pancake syrup

Maple flavoring

8 chicken breasts

Can of condensed cream of celery soup

Can of condensed cream of cheddar cheese soup

Can of condensed cream of onion soup

2 6.5 oz cans of chopped clams

5 pears

Red onion

Jar of sun-dried tomatoes

Eggs

Spinach

Feta cheese

English muffins

[Also needed: salsa, lemon juice, salt, BBQ sauce, olive oil. Buy a 1 L of half-and-half this week]

 

Breakfast: Egg sandwich

Lunch: Chowder, guacamole, tortilla chips, and a pear

Dinner: Chicken, onions, and rice

 

Egg Sandwiches

Heat 2 tsp of olive oil in a nonstick skillet over medium heat. Add 2 cups of fresh stemmed spinach and cook until wilted. Rinse, drain, and chopped 4 sun-dried tomatoes. Stir in with spinach and heat through, about 2 minutes.

Beat 2 eggs with a dash of water. Stir eggs into the spinach and sun-dried tomatoes and add a pinch of garlic powder, 1/4 tsp of oregano, and a little fresh ground pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between two English muffins and eat hot.

 

Clam Chowder

Combine a can of cream of celery soup, a can of cream of cheddar cheese soup, a can of cream of onion soup, 1/4 cup of chopped red onion, and 3 cups of half-and-half cream. Cook over medium heat until heated through. Add 2 cans of drained chopped clams and heat through. Do not boil! The clams will lose their texture if it cooks for too long.

 

Maple Barbecued Chicken

Combine 3/4 cup of BBQ sauce, 3/4 cup of maple pancake syrup, 1/2 tsp of salt, and 1/2 tsp of maple flavoring in a bowl and mix well. Remove 3/4 cup to a small bowl for serving. Cover and refrigerate. Slice 1/2 a red onion into rings.

Grill chicken, uncovered, over medium heat for 3 minutes on each side. Add onion rings to the grill. Grillchicken 6-8 minutes longer, basting with remaining sauce and turning occasionally. Serve with reserved sauce and grilled onions.

 

Guacamole

Peel and chop 2 avocados. Place in a small bowl. Sprinkle with 1 Tbsp of lemon juice. Add 1/4 cup of salsa, 1/4 cup of chopped red onion, and 1/4 tsp of salt. Mash coarsely with a fork. Refrigerate until serving. Eat with tortilla chips.

Week 44

Shopping List:

Pecan halves (2 1/2 cups)

4 chicken breasts

Italian salad dressing

Can of sliced pineapple

Swiss cheese

Cream cheese

Mayonnaise

Raisin bread

5 tangerines

4 bell peppers (Save 3/4 cup of diced pepper for next week)

Yellow onion (Put in fridge to save for next week)

Smoked paprika

Eggs (Use leftovers from last week first! Next week, you will need 4 eggs and the whites of 6 more. Use the rest for breakfast this week)

Low-fat mozzarella

Spinach (Put aside 1/2 cup shredded for next week)

[Also needed: eggs, sugar, cinnamon, olive oil]

 

Breakfast: Eggs

Lunch: Sandwich, sugar pecans, and a tangerine

Dinner: Pineapple chicken, rice, and 1/2 a bell pepper

 

Raisin Sandwiches

Beat a package of softened cream cheese and 1/4 cup of mayonnaise in a mixing bowl until smooth. Stir in 1/2 cup of chopped pecans. Spread a couple Tbsp over a slice of raisin bread and top with another slice. It sounds weird but its actually really good!

 

Italian Pineapple Chicken

Flatten 4 chicken breasts to 1/2 inch thickness. Pour 1/2 cup of Italian salad dressing into a shallow bowl. Dip chicken in dressing. Heat 2 Tbsp of olive oil in a large skillet. Add chicken and cook over medium-high heat for 5-7 minutes on each side. Remove and keep warm.

Drain a can of sliced pineapple. Add slices to the skillet. Cook for 30 seconds on each side. Place a slice on each chicken breast half. Sprinkle with 1/3 cup of shredded Swiss cheese, if desired.

 

Sugar-Coated Pecans

Preheat oven to 300 degrees. Beat 1 Tbsp of egg white in a bowl until foamy. Add 2 cups of pecan halves and toss until well coated. Combine 1/4 cup of sugar and 2 tsp of cinnamon. Sprinkle over pecans and toss to coat.

Spread in a single layer on an ungreased baking sheet. Bake for 25-30 minutes, stirring occasionally. Cool on waxed paper.

Week 31

Shopping List:

Cream cheese

Can of crushed pineapple

1/4 lb (or 115 g) of ground ham (You may have to go to a butcher to get this. Some groceries stores don’t offer it)

Box of crackers

Snack rye bread

4 pkgs of ramen noodles

Spaghetti or pizza sauce

4 oz of mozzarella cheese

3 oz package of pepperoni

Pint of strawberries

White wine – I recommend a drier Riesling, Sauvignon Blanc, or an American Chardonnay (use apple juice as a substitute if there is an aversion to alcohol)

Lemon

Cauliflower

Cape Gooseberries

[Also needed: lemon juice, sugar, olive oil]

 

Lunch: Soup, crackers, rye bread and spread, and cape gooseberries

Dinner: Pizza, cauliflower, and a glass of white wine

 

Strawberry Soup

Hull 1 pint of fresh strawberries. Combine strawberries, 1/2 cup of white wine, 1/2 cup of sugar, 2 Tbsp of lemon juice, and 1 tsp of grated lemon peel in a blender. [Note: If using apple juice instead of wine, use 1/4 cup of sugar instead and then add more later to taste] Cover and process until smooth. Pour into two bowls, cover, and refrigerate for 1-2 hours.

 

Noodle Pepperoni Pizza

Discard seasoning packets from 4 packages of ramen noodles or save for another use. Cook noodles according to package directions. Drain. Heat 1 Tbsp of olive oil in an oven-proof skillet. Press noodles into the skillet, evenly covering the bottom of the pan. Cook about 5 minutes.

Pour 1 cup of spaghetti or pizza sauce over the crust. Sprinkle with 1 cup of shredded mozzarella cheese and a 3 oz package of pepperoni that you have cut into strips. Broil 4-6 inches from the heat for 3-4 minutes.

 

Pineapple Ham Spread

Combine half a package of cream cheese, an 8 oz can of crushed pineapple, and 1/2 cup of ground ham in a bowl. Eat with crackers and snack rye bread.

Week 7

Shopping List:

Tube of refrigerated buttermilk biscuits

Parmesan cheese

Oregano

8 oz pkg of brown-and-serve sausage links

Rosemary

Olive oil

Boneless pork loin roast (3-4 lbs)

Frozen peas

Rapini

Bananas

Quick oats

Can of pumpkin puree

Pumpkin pie spice

Espresso powder

[Also needed: butter, garlic, salt, milk (buy a 1L this week)]

 

Breakfast: Quick oats made with almond milk, water, or regular milk with a scoop of pumpkin puree and sprinkled with pumpkin pie spice. So good! You will have to microwave this one (or do it on the stove) so that the pumpkin has a chance to cook through a little bit, so don’t just add hot water and eat.

Lunch: Pea soup, sausage roll, and a banana

Dinner: Pork roast, rapini, and potatoes

 

Sausage Biscuit Bites

Preheat oven to 375 degrees. On a lightly floured surface, roll out each biscuit into a 4-in circle and brush with melted butter (you’ll need about 1 Tbsp worth). Combine 4 1/2 tsp of Parmesan cheese and 1 tsp of oregano and sprinkle over butter. Place a sausage link in the centre of each roll and roll up.

Cut each widthwise into 4 pieces and insert a toothpick in each. Place on an ungreased baking sheet. Bake for 8-10 minutes. Eat plain or dipped in mustard or BBQ sauce.

 

Tuscan Pork Roast

Preheat oven to 325 degrees. Combine 5-8 cloves of garlic, 1 Tbsp of rosemary, 1 Tbsp of olive oil, and 1/2 tsp of salt in a blender or food processor. Blend until mixture turns to paste. Rub over the pork roast. Cover and let stand for 30 minutes.

Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing.

 

Quick Pea Soup

Thaw 1 1/2 cups of peas. Place peas and 1/4 cup of milk in a blender. Cover and process until pureed. Pour into a small pot and add 1/4 tsp of salt, 1/8 tsp of pepper, and 1 cup of milk. Cook and stir for 5 minutes.