Pineapple Ice Cream

Pineapple Ice Cream

2 pineapples, peeled and cored
1 lime, juiced
2 T agave nectar
1 1 /2 c half and half or cream
1/2 t vanilla

Blend pineapple with lime juice and agave nectar in heavy duty blender or food processor until smooth. Pour into a bowl, cover, and store in the refrigerator until well chilled. 

In blender or processor, process cold cream and vanilla until thick and creamy. Add in pineapple mix and blend well.

Pour into ice cream maker and follow manufacture's instructions for making ice cream. Place in a container and freeze 1-2 hours before serving.

Naan - two recipes one with yogurt, one without

If I was to choose a favorite bread to have every day in some way, shape or form, it would probably be Naan.  Although I know flour can wreck havoc on a digestive system and cause bloating and pain... sometimes it's worth it because I really, really (really) love bread.  If I had the money I'd invest in authentic, non-GMO flour or purchase the wheat whole and grind it myself, but my 'grinder' is probably about 3 years off into the future yet and my budget only allows for me to purchase the flour readily available... which unfortunately is so genetically modified that our bodies hardly recognize it.  Ooops.  I'm getting off topic! 

Back on topic.  Naan.  That soft, chewy, delicious... omgoodness delicious Indian bread that can be ate as is, grilled crisp, made into gyro style wraps, pizza, garlic bread and more more more more more.  The thing is...  I don't make it often enough (that whole 'ouch' on the digestive track thing) to have a really great go-to recipe.  So here are two recipes in my files - the first one I made and it was fine but it wasn't 'it'.  I didn't know why at the time but I do now.

Naan made with yogurt has that 'something' that naan without yogurt doesn't.  So I'm putting both of these recipes together in one post so when I want to make naan again I have it at my fingertips;  but I have two versions.  The quick, easy one without a sponge or yogurt... and the one I will make if I'm not quite in such a rush and I have yogurt on hand.

 Quick and Easy Naan

1 package active dry yeast
1 c warm water
1/4 c white sugar
3 T milk
1 egg, beaten
2 t salt
4 1/2 c bread flour
2 ts minced garlic (optional)
1/4 c butter, melted


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.




If you have time to plan ahead....   This one!  From King Arthur Flour company

Naan

Sponge
1 1/2 cups (6 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 1/4 ounces) whole wheat, rye or pumpernickel flour
1/4 teaspoon instant yeast
3/4 cup (6 ounces) water

Dough
2 1/4 cups (9 1/2 ounces)King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup (6 ounces) plain yogurt 

salad oil or pan spray for grilling
melted butter (garlic and pepper optional), for serving

Sponge: Mix the sponge ingredients together in a bowl, and set it aside for 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma.

Dough: Transfer the sponge to the bowl of a mixer or bucket of a bread machine Add the dough ingredients, and mix and knead the mixture till it becomes smooth; the dough will be soft, but not sticky. Adjust its consistency with additional flour or water, if necessary. If you’re using a bread machine, cancel it after the machine finishes kneading, before the dough rises.

Divide the dough into 8 balls, about 3 3/4 ounces each (about 2 1/4 inches, the size of a tennis ball). Let them rest, covered, for half an hour in the refrigerator while the grill is heating.

Baking: To bake, stretch each ball into an oval shape a scant 1/4-inch thick. Brush with oil or spray with pan spray, then lay the oiled side of the dough down on a clean, hot grill. After 1 minute, pick up the bread with a spatula, turn it 45 degrees, and put it back down to cook for another minute; it’ll start to puff up a bit. Oil the top side, then turn it over, cover the grill, and cook for 2 minutes to finish. Remove the naan from the grill.

If you don’t want to grill the naan, place it on a parchment-lined baking sheet (or directly on a baking stone), and bake it on the bottom rack of a preheated 450°F oven for 6 to 8 minutes, until it’s puffed and golden. To serve, brush the naan with melted butter, and season it with salt and pepper while it’s still hot. Stack the breads to keep them soft. Naan can be served in a basket on its own, or wrapped around grilled meats. Yield: 8 flatbreads, about 6 1/2 x 4 inches each.

Is there a shortage of Velveeta Cheese? That famous Ro-tel Velveeta Dip you want to serve may be in trouble!

Apparently, in Brooklyn and Manhattan at least, there is a shortage on... Velveeta cheese product?  Sure enough.  I love reading the news and I had to do a second take when I saw this released by the AP.

Don't double dip: Velveeta warns of shortage

Kraft Foods is warning consumers about a Velveeta shortage that could temporarily leave shelves across America bare of their favorite cheese-like products.

"It is possible consumers in any part of the country may not be able to find some Velveeta products on store shelves over the next couple of weeks," Kraft spokeswoman Jody Moore told NBC News.

A popular base for dips, the Velveeta void strikes just as Super Bowl party preparations get under way.

"We just keep ordering it," said Thomas Murray, manager for dairy at a Key Food in Brooklyn. He said his store received its last case in December. "It's not coming in."

"Three weeks ago, same problem," said Sam Ahmed, manager of a Met Foods supermarket in Brooklyn.

But stores in Hillside, N.J., Dover, Del., Chicago, Ill., and elsewhere had the processed cheese product in stock.

If you're in one of the areas experiencing a Velveeta shortage, you'll just have to ration your usage for the next few weeks until supplies return to normal. Until then, double-dipping has graduated from frowned upon to full-on party foul.

"This is really a short-term issue that’s more noticeable right now given the increased seasonal demand," said Kraft's Moore, who said the company hasn't heard any complaints from consumers. "This is really something that would likely have gone unnoticed at any other time of year."

Apparently they haven't had Velveeta cheese delivered since the beginning of December.  Why is this so important right now?  I think I know.  It's football season and perhaps one of the most popular and most widely made dishes is that old standby everyone makes and everyone requests; Ro-tel Famous Queso Dip

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 pkg (16 oz each) VELVEETA®, cut into 1/2-inch cubes

Combine undrained tomatoes and Velveeta in medium saucepan.
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads. For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.

Although I won't be making this dip any time soon, I do wish my fellow readers, football fans and party hosts good luck in tracking down Velveeta in time for their favorite dip!

I don't know how desperate you are to make this favorite dip, but I just checked Amazon and they seem to have it in stock as of this posting;



       

Mexican Rice with Black Beans and Corn

Image from Southern Living's version

I have over 250 recipes I have typed out in draft mode waiting for me to publish.  Most aren't published into my recipe files yet because I'm waiting to take pictures of the dish.  The problem?  As I've made no secret of in the past... I'm not a huge 'foodie' blogger with a kick-butt camera who spends hours on perfect photo shoots.

I'm an original 'old school' blogger who started blogging back in 1998 before it was even a word.  My site is primarily for me and my kids so while a picture is a great visual aid to the recipe, I'm not going to waste time trying to make it a food photography website!  If I snap pictures on my iphone while I'm making the dish, that's good enough for me!

So with that long explanation...  this recipe needs to see the light of day and I think my oldest daughter will like to make it since it's so easy, goes with so many dishes and is so good.  But the photo comes from Southern Living - even though the recipe is not.  Same ingredients for the most part and looks very similar.






Mexican Rice

4 T olive oil
1 onion, diced
1 1/2 c diced tomatoes (or one 12-15 oz. can)
1/4 c chopped green chilies
2 cloves garlic, minced
4 c cooked white or brown rice
1 can black beans, rinsed and drained
1 c corn (frozen or canned)
1 T cumin
salt and pepper
1 T lemon juice
Cilantro - a handful.  Chop.

Saute' the onion and garlic in olive oil.  Add the tomatoes and green chilies.  Add the rice, black beans and seasonings.  Warm through. Serve with sour cream, diced green onions, salsa or guacamole.









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Chicken Pot Pie (And used the crock pot for part of it)

Yesterday I took a package of chicken thighs out of the freezer and was deciding what to do with them.  My husband isn't a fan of dark meat, but loves the grilled chicken I usually make with them.  Yesterday was an icy cold kind of day and standing outside grilling wasn't on my agenda.  Instead, I was craving Chicken and Biscuits.  The only problem is that I knew my stomach would not like the white, refined flour used to make the awesomeness that is a tender, mile high, flaky Southern biscuit.  (The flour readily available today is genetically modified and isn't the same wheat we were eating even 15 years ago... so a lot of people and animals are having digestive issues with grains and corn today that never had issues before).  My hope is to invest in a wheat grinder and purchase non-GMO wheat to grind for our daily use but it's just not in the budget right now.  Instead, I decided I would make 2 versions of biscuits; regular and a lower carb option with almond flour.

After cooking the chicken in the crockpot and deboning it, I realized I might as well use the hot crockpot and the juices from the chicken to cook the vegetables in as well.

This is where I started to deviate from my 'normal' way of cooking this dish... ended up with a completely different dish (a Chicken Pot Pie) and even though I made it a 'healthier' version than usual, my teenage daughter raved about it.  Twice.  And my husband?  Not only kept saying how different it tasted and how good it was, but claimed the remaining half of the pan to take to work the next day for lunch!  Wow.  Who knew making a 'healthier' version of my normal, typical pot pie would bring out so many commpliments?

Not I.  Which is why I wasn't really bothering to take pictures of it as I made it.   So you don't get a finished product photo of the exact dish made last night but honestly it looked really similar to the ones I've posted before...  here.

I ended up making Chicken Pot Pie but also made a low carb biscuit on the side - which I ate instead of the more traditional biscuit topping that my husband and daughter had.


Chicken Pot Pie

4-6 chicken thighs
1 t water or oil (I used safflower)
Seasoning for the chicken; I used Lawry's Rotisserie Chicken Seasoning but you can use salt and pepper
1 medium onion
1 c diced or chopped carrots
1/2 c diced celery and the celery tops too (lots of flavor there)
1/4 c coconut oil
5 T whole wheat flour
1/2 t xanthan gum (option)
1/2 t poultry seasoning
1/2 t salt
1/8 t fresh black pepper
2 c chicken broth (2 c water and 2 cubes or teaspoons chicken bouillon)
2/3 c heavy cream with 1/3 cup water (or use milk)
Biscuit topping*

Place a tiny bit of oil or water in the crockpot and lay the chicken in - season with your favorite seasoning or just use a little salt and pepper.  Cook on high 2-3 hours until tender.  Remove and de-bone, saving and shredding or dicing the cooked chicken.  Place the carrots, onion and celery into the juices that are in the crock pot from cooking the chicken.  Continue to cook them in the crock pot until just tender.  Add the chicken back in and keep warm.

Melt the 1/4 c coconut in saucepan. Blend in flour, sprinkle the xanthan gum if you are using, salt, poultry seasoning (or sage and a tiny bit of thyme if you don't have poultry seasoning), and pepper. Whisk smooth and cook over medium heat for a minute or two until blended and starting to thicken.  Gradually add stock and then cream mixture or milk. Cook and stir over medium heat until thick and smooth. Add vegetables, and chicken. Pour into a greased shallow baking dish. Make a biscuit topping and top the vegetable mixture either with drop biscuits, cut squares or shape the dough into the shape of your dish and top it whole. Bake at 425 degree's for 25 minutes until the top is golden brown.

You can also use the chicken/vegetable/gravy mixture to pour over biscuits instead of making it into a pot pie!

Here are the Almond Flour Biscuits I made last night that I ate with it instead of the traditional biscuit topping (which I took off my helping).  They are a little dark because I used a darker almond flour with the brown almond skins left on so they look like they are whole wheat - and the oven rack was near the top of the oven and I was too lazy to move it down to the center or lower half of the oven before baking.  *grin* 


Almond Flour Biscuit

2 1/2 c almond flour
1/4 oat flour
1/2 t salt
1/2 t baking soda
1/4 t baking powder
1/4 c melted coconut oil (or use butter)
2 eggs*
1 T sugar free honey
3 T buttermilk*

*I used powdered eggs and powdered butter milk and added 1/4 cup cream and 1/4 c water to the mixture but I realize most people will just use eggs and buttermilk (or 3 T milk or cream with 1/2 t lemon juice or vinegar to sour it like buttermilk).  Mix the wet into the dry ingredients and either drop on parchment lined baking sheet or form into small balls and flatten slightly (like I did).  Bake at 425 for about 12-15 minutes until done.


This almond flour biscuit is a typical texture of most low carb biscuits - crumbly!  I'm going to be working on some low carb bread and roll recipes this week but this was just a quick one I threw together last night.  It looks like a bun, it's got the texture of a corn muffin but tasted like a yummy biscuit.  I laid mine on the plate, topped with the chicken gravy mixture and it was delicious! 

 My TWO different biscuits - ready to be mixed

One with regular flour (top) and one as an almond flour version.

Note I usually use blanched, white almond flour but this time used NOW brand, whole almond

flour, which has the bits of brown skin left during grinding so it's darker and looks like whole wheat.

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My regular, traditional biscuit recipe I've made almost exclusively since 1996 or so...  when not concerned with using white flour or the carb counts.



Southern Biscuits

2 c good quality white flour (you can substitute about 1/4 - 1/2 cup of the flour with whole wheat if you wish)
1 T baking powder
1/2 t salt
1 T sugar
1/4 c butter, cold
3/4 c milk

Place the flour, baking powder and salt into a large bowl and stir or whisk together. Add the butter in pieces and 'cut in' or pinch with your fingers until crumbly. Stir in the sugar and add the milk all at once. Mix with a fork until it holds together. Remove the dough and pat into a 1 inch high rectangle or circle with your hands on a lightly floured surface. Using a biscuit cutter or a circle cookie cutter cut straight down, do not twist! You can use a knife and slice the dough into squares if you don't have a cutter. Place on an un-greased pan. Brush with melted butter if you prefer and bake 12-15 minutes at 450.

These biscuits are so tender they can wrapped and reheated the next day. 


You might be interested in a round biscuit cutter: