Wednesday, November 27, 2013

Pot Pie

  • 1 lb meat 
  • 1/2 teaspoon of salt
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add stock to cover and boil for 15 minutes. Remove from heat, save stock for the sauce and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Turkey Brine

I didn't use savory and used fresh thyme (I didn't have dried)

Ingredients


Directions

  1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Taken from www.allrecipes.com

Primal Calliflower/Brocolli alfredo

Ingredients

  • 4 Cups Cauliflower, steamed and chopped
  • 3 Chicken Breasts, Cooked and Cubed
  • 1 Cup Coconut Milk
  • 3/4 Cup Heavy Cream, 1 Stick Butter
  • 1/2 Teaspoon Salt, 1/2 Teaspoon Black Pepper
  • 3/4 Cup Parmesan
  • 3 Large Eggs
  • 2 Cups Broccoli Crowns, chopped
  • 1 Teaspoon Garlic Powder
  • 1/2 Onion Chopped, 6 Strips of Bacon cut in Quarters

1. Preheat oven to 375 F. Melt butter in microwave bowl. Add in cream, coconut milk, garlic powder, Parmesan, salt, onion and eggs and whip with a fork or whisk.
2. Add chicken and cauliflower and mix it in. Pour into casserole or cake pan.
3. Add a little more Parmesan on top and then place bacon in a single layer across the top.
4. Bake for 1 hour. Then put on broil for 5-6 minutes until bacon is crispy.


Credit to: www.fastpaleo.com

Pumpkin Pie from Heaven!

The recipe.  I used 1 can of milk and 3 eggs in mine.
  • 1 cup sugar  (metric: 300 grams). Instead of sugar, you could use
    honey (use 1.25 cups),
    natural sugar (1 cup),
    agave (1 cup),
    brown sugar (1 cup),
    Stevia (1/3 cup) or
    Splenda (1.25 cups).
    If you are using artificial sweeteners (Splenda or Stevia) you'll find that they taste prettty good, but you'll get better results when you do a 50-50 mix with sugar or honey. And diabetics, you can use Stevia or Splenda alone, in place of sugar and get pretty decent results.
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • one half teaspoon salt (optional, I don't use any)
  • 4 large eggs
  • 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) (note for those in France: evaporated milk in France is called "lait concentre'"; "lait evapore'" is powder)
  • 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Credit to www.pickyourown.com