Spicy shrimp and avocado salad with mango vinaigrette

This was absolutely delicious! It was perfect and light for a hot summer night. Would be really good in a clear glass as the fun appetizer. We had it as a meal.

1/4 Fresh lime juice, from about 1 to 2 limes
2 tablespoons chopped, fresh cilantro
1 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 large garlic cloves, minced
3/4 cup diced mango, 1 to 2 mangoes
6 cups shredded romaine lettuce
1 chopped red bell pepper
1 bunch thinly sliced green onions
1 pound peeled, cook shrimp
1-2 diced avocados

Combine the first eight ingredients in a large bowl, stirring with a whisk. Stir in mango. Add lettuce, bell pepper, and green onions. Toss well. Add shrimp and avocado, toss gently.

This one is taken from a cooking light Paleo diet cookbook.

Chewy Cashew Apricot Cookies

These were easy to make and probably make about 12 to 15 cookies. I doubled the recipe. 

1 1/2 cups raw cashews
1 tablespoon coconut oil
1/4 couple real maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 Cup unsulfured dried apricots, finally chopped

Preheat oven to 350°F. Line baking sheet with parchment paper.

What is the cashes in a large skillet over medium heat. Toast, shaking the pan OK Julie, until lightly browned and fragrant, 4–5 minutes. Thanks for the hot passes to a food processor with the steel blade. Add the coconut oil and process for 10 minutes, stopping occasionally to scrape down the sides of the bowl over the rubber spatula.

Have the maple syrup, cinnamon, baking soda and salt to the cashews. Process to perform a smooth, or oily dough. Transfer to a bowl and need or store in the dried apricots. Don't worry if the dough is very oily. Found it was easier to use my hands.

Roll the dough into 1 inch balls and place them 2 inches apart on the line baking sheet. I think the tines of a fork, flatten each cookie two 1/3 to 1/2 inch thick. Bake for about 10-12 minutes until lightly golden brown. Cool completely. Store in an airtight container.

Peach blueberry crisp, paleo

Waltraut's Sauerkraut Soup and Bauernbrot

Waltraut’s Sauerkraut Soup

 

This recipe came from my friend, Waltraut Gollasch, in Hamburg, Germany, the mom of our exchange student Hauke. When I first tried this I did not think I would like it as I’m not crazy about sauerkraut, but this was my favorite dish we had while in Germany! This has definitely become a favorite of all my family!

 

2 pounds smoked ham, about 2 cups diced

5 tsp. oil

1 c. chopped onion

3 medium potatoes, washed and cut into bite sized chunks

5 carrots, sliced

2 celery, sliced

3 red bell peppers, chopped

1 ½ pounds sauerkraut-I like the fresh, bagged kind the best, but any kind works

2 quarts vegetable broth

5-10 garlic cloves, minced

3 pounds fresh tomatoes, chopped or 2 large cans diced tomatoes

2 bay leaves

7 ounces tomato paste

1 cup white wine

2+ cups cooked red beans

2 Cabanossi sausages, I use kielbasa because I haven’t been able to find the Cabanossi

Salt & pepper

1 tsp paprika

Sugar, optional

Sour cream (I have even used plain Greek yogurt and it is just as good!)

 

Heat oil, add ham and onions. Cook until onions are transparent. Add potatoes, carrots, celery, and red bell peppers. Cook about 5 minutes. Add the sauerkraut and cook a few minutes longer. Add broth and simmer 5 minutes. Add garlic, tomatoes, bay leaves, wine, beans, and sausages. Season soup with salt, pepper, paprika, and a little sugar, if needed. Simmer on low 2-3 hours. Add more broth if needed.

 

To serve, place soup in bowl and add a large spoonful of sour cream.

 

 This freezes extremely well, so make a double batch each time you make it.

 

 

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I like to serve this with a good rye bread. I found an easy one for the bread machine. I actually use the dough cycle then bake in my own oven.

 

Bauernbrot (brown bread)

 

Place ingredients in order in your bread machine. This is for one large loaf.

 

1 1/2 c water

2 Tbsp molasses

1 tsp salt

3 cups bread flour

1 cup dark rye flour (original recipe calls for 1 cup of buckwheat flour instead)

4 Tbsp vital wheat gluten

2 tsp caraway seed

3 tsp yeast

 

Select Dough setting, and press start.

When done, take out and place in greased bread pan or 2 smaller bread pans.

Cover and let rise 45-60 minutes.

Bake at 350º for 45-60 minutes.

 

Remove from oven, cool and enjoy with your Sauerkraut Soup!

 

Mahlzeit! Enjoy!

Salsa Quemada or for you gringos, Fire Roasted Salsa

I'm a little late posting this, but last week I canned up a bunch of my favorite Salsa, Salsa Quemada or for you gringos, Fire Roasted Salsa. It gets its name Quemada (burned) by roasting all of the vegetables.

 

Salsa Quemada

 

makes about 7 quarts

 

• 7 pounds fresh tomatoes
• about 5 pounds fresh chili peppers, I like to use a mixture. This year I used Big Jim, Jalapeno, and Poblanos
• 4-6 large onions, peeled and cut in half
• 1/2-1 cup fresh garlic cloves, peeled
• 2 medium sized bunches of cilantro
• 1/3 cup vinegar
• salt, to taste

 

Wash tomatoes and peppers. Wash cilantro and allow to dry well. Fire up grill, when hot roast the peppers, onions and garlic until they are almost burned, like in the picture. When they are done roast the tomatoes. I do the tomatoes last because they make the biggest mess and I only have to clean the grill once. Allow vegetables to cool.

Remove tops off peppers and remove most of the seeds. You might want to use gloves, but I actually use 2 knives and don't actually touch the peppers.

Place the vegetable as well as the cilantro in a blender and blend until chopped evenly. Do this in batches, making sure you get a few tomatoes in all batches as the juice makes it blend better. Pour into a large kettle. Add vinegar and salt to taste. You can adjust flavors and peppers to your specific taste. Mix very well.

Bring salsa to a boil and put into hot, sterilized jars. Pressure Can at 15# for 15 minutes, for Colorado altitude.

 

This does not have to be canned. I make it fresh all the time, I just leave out the vinegar if I am not canning! I also adjust down all the amounts of ingredients, unless I need a large amount!

 

Seriously my favorite Salsa!!!!!

 

 

Marinara Sauce

I have never been one to like Spaghetti or most spaghetti sauces. There is and occasional Marinara that I will like, but it is rare. Yes this is strange, who doesn't like Spaghetti? And I LOVE pasta, so what's the deal? I have a few thoughts on why this is, but they are for another type of blog :)
So last week I decided to can Marinara Sauce. Last night we ate some, and to my surprize and that of my family I really liked it. I added ground beef and italian sausage and mushrooms to a jar of the sauce and it was quite good! I also think it will make great pizza sauce. So, here is the recipe........

Basic Marinara Sauce

 

 

1-2 large yellow onions, finely chopped in food processor

2 Tbsp olive oil

6+ cloves of garlic, minced or finely chopped (I like a lot)

2 Tbsp dried italian seasoning

1/2 c red wine

12 c (about 6-7 pounds) fresh tomatoes, take core out and any bad spots

 

In large kettle saute onion in olive opil until onion begins to caramelize. Add garlic and herbs and cooks 2-3 more minutes. Add wine and deglaze, cook about 2-3 minutes more.

 

Puree tomatoes, peels and all, in a blender of food processor until fine. Add to onions. Bring to a boil, then lower to a simmer. Continue cooking for several hours, until desired consitancy. Add salt to taste. You can add more herbs or garlic to taste.....make it taste how you like it!

 

Ladle into hot, sterilized quart jars. Food process at 15# for 25 minutes, for high altitude.



Caramel Apple Butter

Wow! Fall has FINALLY arrived, and with that the smells of fall are filling my house! Last week I canned about 100 pints of applesauce, 30 jars of Caramel Apple Butter, 30 quarts of marinara sauce, 7 quarts jalepeño garlic dill pickles, and 18 pints zucchini pickles. This week I may do more marinara sauce and some salsa. We will definitely appreciate it this winter when the snow is flying....hopefully it does fly!

So many of you have asked for my Caramel Apple Butter recipe, so I thought I would post it here. It is super easy and oh so yummy!

Caramel Apple Butter

 

13.5 cups of apples, cored and quartered.

          Make sure that any bugs, bruises, seeds, stem, etc are removed.

3 cups apple juice, no sugar added is best!

2 Tablespoons lemon juice

1 1/2 cups brown sugar

1/2 cup white sugar

1/2 teaspoon cinnamon

 

In a large heavy kettle add the apples and the juice. Bring to a boil; reduce heat and cook until apples are tender, about 20-30 minutes, stirring occasionaly.

Blend apples in blender or food processor until smooth consistancy.

Return to kettle. Add sugars, lemon juice, and cinnamon. Cook, uncovered, at low heat for 2-3 hours or until very thick and mixture mounds over a spoon, stirring often. Can also place in crock pot on high. If using crock pot leave lid off. It may take another hour or so if using the crock pot as well.

When you have your caramel apple butter as thick as you would like, ladle it into hot, steriized, half-pint jars, leaving 1/ headspace. Wipe jars, adjust lids. Process in water bather for 10 minutes, start time after water returns to boil. Remove jars and allow to cool.

 

nutrition content per 1 Tablespoon: 28 calories, 8 fat, 8 sodium, 7 g carbs, 0 fiber, 0 protein

 

Can also use this for pancakes, waffles or ice cream topping!