2 cups semolina flour2 eggs
2 tablespoons lemon infused extra virgin olive oil
Pour flour onto counter or board. Make a well in the center big enough to hold the eggs and oil.
Pour all the oil and eggs into well. Start to mix by scrambling the eggs and bringing some flour in from the sides until a very thick paste. Use bench knife or fingers to bring more flour in until all is incorporated. Knead dough until smooth. You may need to add a bit more flour or even some water a few drops at a time to get the correct consistence. Wrap in plastic wrap and allow to rest for 20 minutes or in refrigerator over night. Remove from wrap and with floured hands knead a bit more. Continue working the dough either by hand or in a pasta roller. Make into noodle of our choice and hang to dry.
2 cups heavy cream
1 cup sour cream
1 teaspoon vanilla
1/2 cup keto sweetener of choice( may adjust amount. I used powdered swerve)
15 ounce can of pure pumpkin (not pie filling)
3 teaspoons pumpkin pie spice or to taste
Whipped the heavy cream, sour cream and vanilla and til it starts to get firm. Add sugar and continue beating on high until peaks form and stay with no drooping. Add the pumpkin pie spice and mix it through being careful not to over mix. GENTLY fold in pumpkin until thoroughly incorporated. Chill until ready to serve.
Serve with fresh fruit, pound cake, or wrapped in crepes. Delicious!
This recipe is for the electric pressure cooker
12 links sausage, Hot or sweet italian
1 onion peeled, halved and sliced
2 sweet peppers seeded and sliced
1/2 cup water
Saute onions and peppers until soft, either on the stove top or use the saute function of the pressure cooker. If using pressure cooker, remove place sausage in cooker and then put them back. If using stove top, place sausage in cooker and then the peppers and onions. Mix syrup with water pour into cooker. Secure top. Cook on high pressure for 10 minutes. Quick release pressure. Serve over rice or noodles.
This is for 8 drinks
12 oz cran-raspberry juice
10 oz vanilla vodka
2 oz triple sec
2 oz lime juice
Combine, add some ice to chill, strain and serve
2 lbs Langostino tails
1 lb lump crab meat
1 cup chopped onion
2 Tablespoons dried chives
2 Tablespoons lemon juice
3+ cups of bread crumbs
1 cup mayonaisse
1 Tablespoon salt
1 1/2 Tablespoons black pepper
thoroughly mix ingredients together being gentle so the lump crab stays together. You may need to add more bread crumbs if it is too wet or more mayo or another egg if not moist enough to stay together.
Shape into patties and pan fry like a burger on the stove top. You can also grill them but use a layer of foil to keep them from falling through the grates. Cook about 6 minutes on each side or until firm.
I purchased a Cuisinart Electric Pressure Cooker at Bed Bath and Beyond. The price was $99. After my 20% coupon and added tax, it cost a total of $84. I had been at my friends house and saw how easy it is to use and how very quickly it had soup prepared. A soup that had dry beans in it. i went out to purchase one the next day. This was my first attempt at a meal and I am floored and wondering why I didn’t know about this fabulous machine before!
6 Boneless Skinless Chicken thighs
1 cup chopped onion
1/2 cup chopped celery
2 Tablespoons oil
1 1/2 cups Jasmine Rice (uncooked)
3 Cups Chicken Broth
Salt and pepper to taste
Saute Chicken, onions and celery in the oil for 5 minutes. It does not have to be cooked through. (my electric pressure cooker has a saute option to reduce dirty pans!) Add rice and broth and seasoning.
Secure the top on the pressure cooker. Cook on high pressure for 9 minutes. Really, only 9 minutes! Release pressure and enjoy!
1 quart almond milk
2 cups coconut water
3 Tablespoons swerve or 3 packets stevia
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Blend all ingredients together. Refrigerate. Serve cold.
2 cups almond Milk
1 cup Dark Chocolate Coconut water (found at Trader Joe’s)
2 tablespoons swerve or 2packets stevia
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1.4 teaspoon ground cardamom seeds
mix altogether. Refrigerate until chilled.
1 1/2 cups whole wheat flour
1/2 cup softened butter
1/2 cup coconut oil
1/2 cup sugar
1 cup rhubarb sliced 3/4 inch thick
3 cups strawberries, hulls removed and halved (1/4s if berries are really big)
1/2 cup sugar
1/2 cup whole wheat flour
preheat oven to 350
Use a pastry blender to combine all crumble/crust ingredients. Press 3/4 of mixture (reserve 1/4 of mixture for top) into bottom and sides of a large oven safe pie pan that has been greased with coconut oil. Bake at 350 for 15 minutes. remove from oven
Stir filling ingredients together coating fruit with flour and sugar pour carefully into crumble/crust
Sprinkle reserved crumbles evenly on top. Return to oven and bake for 40 minutes. Remove and cool.
3 Tablespoons oil
3 Tablespoons coconut oil
1 2/3 cups uncooked rice
2 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
4 cups chicken broth
2 chicken boullion cubes
1 can tomato sauce
2 teaspoons ground jalapeno or ceyenne pepper (or to taste )
Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned; season with salt, cumin, and pepper. Pour broth over the rice mixture and boullion cubes. Stir in tomato sauce. lace a cover on the saucepan, increase to medium-hot and bring to a boil. Add ground hot pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the broth is absorbed, 15 to 20 minutes more. Serve hot. 6 generous helpings.