Preheat oven to 450deg. Mix all ingredients thoroughly and form into heaping 1tbsp
sized balls. Arrange on parchment paper and bake for 10min. Remove from oven
and set aside
16oz crushed tomatoes
4oz tomato paste
1/2 banana ketchup
1-2cups beef bone broth (depending on how thick you like)
1 bay leaf
5 hot dogs sliced diagonally
2cloves garlic chopped
1 onion diced
salt/pepper to taste
Over medium high heat add lard, onion, garlic, sauté till
translucent Add hot dogs and cook till browned. Add meatballs, bay leaf,
crushed tomato, tomato paste, ketchup and 1cup broth. Simmer till thickened,
add more broth if needed, Taste for salt and pepper
This traditional Korean dish is made with dried anchovies. I put my take on this recipe by using insects!
1cup dried mealworms
1 tsp lard
1 tsp hot pepper paste, sriracha or sambal
1 tsp coconut aminos
1 tsp cane vinegar
1 tsp honey
1 tsp minced garlic
1 tbsp toasted sesame seeds
1tsp toasted sesame oil
salt to taste
Dry fry worms over medium high heat for 90secs and reserve. Combine the next 6 ingredients, cook till bubbling. Remove from heat. Add worms and sesame seed, mix thoughly. Drizzle sesame oil over the top and taste for salt. Serve over cauli-fried rice, steam rice or as a side dish
A friend gave me a bag of Meyer lemons and have always wanted to try lemon curd so this was my chance to give it a try. The curd was easy, challenging part was the cookie! Majority of gluten free recipes are made with nut flours which I can not have. Decided to coconut butter batter.
Took The nourishing gourmet's recipe and made a couple of changes to suit my tastes. Reduced the honey to 1tbsp and increased the amount of zest and juice. Just typing this me salivate.
1 tbsp honey
zest from 2 lemons
2/3c lemon juice
6 tbsp butter cut into 24 pieces
Whisk eggs, honey and zest till well combined in a sauce pan. Add remaining ingredients. Cook over medium heat stirring constantly. When it comes to a boil remove from heat and pour into Mason type jar. Mixture will thicken as it cools. Makes 1.5-2cups. Let me tell this is more than tangy, it's down right sour! and the way I like it!!
1c coconut butter softened
1tsp baking powder
Preheat oven to 325deg. Combine all ingredients, mix thoroughly. Using a tablespoon form balls then make your thumbprint on a parchment line pan. Bake for 10-12min or until golden. Let cool completely before removing from parchment. Once cool fill with curd.
When the wife's away I get to play...in the kitchen. She does not like the smell of some things I prepare. Going through the freezer and pulled out 2qts of pig blood. Now what to make...
Cabidela! A traditional Portuguese recipe using chicken blood and rice.
1c jasmine rice
1 onion chopped
2cloves garlic chopped
2 chicken hind quarters
1c white wine
salt to taste
hot sauce to taste ( I used habanero)
Cilantro for garnish
Cook rice (add more water if you like softer rice) 15-20min. Turn off heat then add blood and vinegar. Mix and set aside.
Saute onions and garlic in lard till softened. Add chicken, brown well then pour in wine and hot sauce. Cover and simmer for 30min or until juices run clear. When chicken is done add rice/blood mixture, cook till heated through (5min). Taste for salt, add more hot sauce (I did) if needed.
Typically the the chicken is mixed into the blood and rice.
In the mood for a little treat. Rummaging through the cabinets to see what I have and find shredded coconut and dried mango. Put the 2 ingredients in the food processor and pulse. The unsweetened mango is too dry for the mix to bind together.
Next attempt, soak mango for 15min in water to rehydrate. Pulse till mixed thoroughly, form into balls and let rest for an hour to firm up (if you can wait that long).