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Cauliflower & Broccoli Soup

Posted on 16 May, 2013 | 0 comments

Cauliflower & Broccoli Soup

 

In a large pot put:

  •  900 ml of chicken broth (organic)
  •  1 head of cauliflower chopped coarsely
  •  Any or all, or what every combination you have / want of broccoli stems & one chopped potato, or 3 parsnips (peeled and chopped),
  •  ¼ of an onion
  •  1 clove garlic

Bring to boil, simmer until vegetables are tender

Transfer to blender – blend until smooth

If not thick enough add cooked rice until thickened to your satisfaction (Blend with rice)

Add ½ to a full cup of old cheddar cheese.

Steam broccoli florets or boil in broth, add to thick pureed soup (you can add the boiled broth as well).

 

Rebecca’s Quick Breakfast

Posted on 16 May, 2013 | 0 comments

Rebecca’s Quick Breakie!

 

Makes 4 1 cup servings

  •  1 cup steel cut oats
  •  2 teaspoons of Chia seeds
  •  ¼ salt
  •  2 tsp coconut oil (or butter)

Put in a sealer jar –  Then take 3 cups liquid, (Milk, Almond milk, water) bring to a boil and pour hot into canner jar, put on a lid and with a towel (it’s hot) shake it.

Then for the next hour give it a shake when you walk past. After the hour (cooled off) put in fridge.

Lasts 1 week in fridge – when ready to eat put in pot on stove and heat on medium and cook for 5 to 10 min until desired consistency, add liquid if needed.

Microwave – place in bowl, add a bit of liquid, cover with plate and heat at 40 second increments until desired temperature.

Rebecca’s Quick Breakie!

Posted on 11 May, 2013 | 0 comments

Makes 4 1 cup servings

  • 1 cup steel cut oats
  • 2 teaspoons of Chia seeds
  • ¼ salt
  • 2 tsp coconut oil (or butter)

Put in a sealer jar –

Then take 3 cups liquid, (Milk, Almond milk, water) bring to a boil and pour hot into canner jar, put on a lid and with a towel (it’s hot) shake it.

Then for the next hour give it a shake when you walk past.

After the hour (cooled off) put in fridge.

Lasts 1 week in fridge – when ready to eat put in pot on stove and heat on medium and cook for 5 to 10 min until desired consistency, add liquid if needed.

Microwave – place in bowl, add a bit of liquid, cover with plate and heat at 40 second increments until desired temperature.

Pancakes

Posted on 6 May, 2013 | 0 comments

Pancakes

250 ml (1 cup) flour

10 ml (2 tsp) baking powder

1 ml (1/8 tsp) salt

30 ml (2 tblsp) sugar

250 ml (1 cup) milk

1 egg, beaten

30 ml (2 tblsp) oil or butter (just melted)

  • Sift dry ingredients together in large bowl; make a well in the centre (hole) of the dry ingredients
  • Combine milk, beaten egg and oil (or just melted butter) in small bowl
  • Add liquid ingredients to dry—to prevent lumps, stir, don’t beat, to blend
  • Drop batter by 50 ml (¼ cup) onto preheated frying pan; when bubbles begin to break the on the surface, flip pancake; cook until golden brown.

Variation—cut out the sugar and use 15 ml (1 tblsp) pure vanilla extract

 

Split Pea Soup

Posted on 5 Mar, 2013 | 0 comments

Ingredients:

  • 8 cups water
  • 1 smoked ham hock or smoked picnic ham bone plus 2 cups sliced ham, put aside.
  • 2 cups split peas
  • 1 bay leaf
  • 1 medium onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 tsp cayenne
  • 1/2 tsp thyme
  • Salt & Pepper to taste

Directions:

Put water in large pot and put in ham hock (or ham bone), peas & bay leaf; hard boil one hour.

Remove ham hock or bone. Allow peas to gently simmer until soft.

Add onion, celery and carrot and simmer for another hour.

Remove meat from ham hock (or take your two cups of diced picnic ham) and add to soup.
Also add thyme, cayenne, salt and pepper.

Gently simmer, stirring occasionally, for 1/2 hour.

Remove bay leaf and serve.

If too thick (it should be very thick) add extra water or vegetable or chicken broth.