Louisiana Sticky Chicken

Ingredients:

1 organic free range chicken, cut up
2 Tbsp coconut or olive oil
1 yellow onion, chopped
salt and pepper to taste
Water and/or chicken stock
3 Tbsp whole wheat flour (or unbleached white flour or combo)
4 cloves garlic, minced

Directions:

1. Season cut-up chicken and saute in oil. Brown chicken on all sides until meat pulls away from bone; stir to keep from burning
2. Remove chicken and set aside. Add onion, garlic. Saute about 5-7 min. Add flour and stir well.
3. Continue to stir flour mixture until it begins to stick to pan; return heat to highest setting and saute for 30 seconds.
4. Deglaze by adding water or chicken stock and removing from heat immediately, stirring until pan is clean of stuck residue
5. Add chicken and enough water or stock to cover chicken well. Bring to boil, then turn heat down to simmer until gravy is thick.
6. Serving over rice is most common. We have also served over quinoa cooked in chicken broth and it was delicious, too!

Why Are You Obsessed With Coconut Oil?

If you follow my blog (is there anyone out there :) , EVEN IF you are the only one!, you will have noticed that I prefer to cook with coconut oil. Just thought I would share a few websites and info on why!!

Coconut oil helps in maintaining cholesterol levels, weight loss, increased immunity, proper digestion, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. It doesn't turn to fat in your body, stabilizes blood sugar, and helps your metabolism!! Coconut oil improves energy levels and contains lauric acid. It is also antimicrobial, antioxidant, antifungal, antibacterial, soothing. In terms of cooking, it doesn't burn as easy as other oils, and is more resistant to becoming rancid!

http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html
http://coconut-oil-diet.com/use_coconut_oil.html
http://www.tbyil.com/Coconut_Oil_Weight_Loss.htm
http://well.blogs.nytimes.com/2011/03/02/cooking-with-coconut-oil/
http://healthforbusypeople.com/coconut-oil-for-weight-loss/

How to Cook Steel Cut Oats Perfectly

Perfect Steel-Cut Oats
serves 2-4, depending on how hungry you are!

3 cups water
1 cup steel-cut oats
pinch of salt

Bring the water to a boil and stir in the oats and salt. Let the water and oats come back to a boil then reduce to medium-low heat.

Let the oats simmer with the lid slightly ajar, stirring frequently until cooked through - 20 minutes for chewy oats or 30 minutes for softer oats.

Stir in extras like milk, sweeteners, nuts, and fruit off the heat in individual bowls. Leftovers keep for one week.

http://www.thekitchn.com/slow-and-easy-how-to-cook-perf-105077

How to Cook Quinoa Perfectly!

Add one part quinoa to one and a quarter parts liquid. As always, choose the liquid that best suits the dish you are making. Depending on the ad ins you are using, you may or may not use a bit more liquid. Bring to a simmer and then reduce to low. Cover and cook for between 30 and 35 minutes. Remove from heat and let sit covered for an additional five minutes.

http://www.cookingquinoa.net/how-to-cook-quinoa-perfectly

German Chocolate Cake with Ganache

Ingredients:
Cake

1 1/2 c unbleached flour
1 c whole wheat flour
1 c sugar
1/2 c stevia
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 Tbsp cider vinegar
5 Tbsp coconut oil
1/4 c maple syrup

Icing
I cheated. I bought store bought.

Ganache
2 Tbsp Earth Balance butter sub (or other vegan butter)
4 Tbsp cocoa
1/2 cup coconut milk
1/4 c maple syrup
3/4 c powdered sugar (optional)
1 tsp vanilla

Directions:

1. Preheat oven to 350.
2. Stir all cake ingredients into 2 8x8 cake pans.
3. Bake cake for 35 minutes, or until inserted toothpick comes out clean.
4. Meanwhile, make ganache. Over med heat, melt butter sub, add cocoa and milk. Bring to a boil.
5. Mix well, reduce heat. Add powdered sugar and vanilla. Stir well and remove from heat.
6. To assemble cake: Place one layer of cake on cake platter. Ice thickly with icing. Add second layer. Ice top generously, but do not ice the sides.
7. Use ganache to cover sides of cake. Drizzle remaining ganache over top of cake.


Caveat: I opted for more nuts than the store bought icing had in it. I added about 1/2 c of pecans (crushed) sprinkled on top. You could also use walnuts.

Seriously, MY FAVE CAKE I HAVE EVER MADE!!

Southern Meatball Stew

Ingredients:

1 lb lean, organic grass-fed beef
2 Tbsp coconut or olive oil
1/2 onion, chopped fine
1 flax egg (1 Tbsp flax, 3 Tbsp water)
1 c unbleached flour (could also use wheat flour)
Salt, black pepper, red pepper

Directions:
1. Mix all ingredients together (including seasonings). Make meatballs. Meanwhile heat about 2 Tbsp oil over med high heat.
2. Roll meatballs in flour (optional).
3. Brown in oil very fast. Drain off any excess oil.
4. Add enough water to cover meatballs and let simmer until cooked, usually about 30-40 min.
5. Serve over rice.

This is straight from Granny Patsy's kitchen guys!!!

Mexican Barley

Ingredients:

1 box (or can) 14 1/2 oz Stewed tomatoes
1 tsp olive or coconut oil
1 clove garlic, minced
1 c barley
1 c water (divided)
1/2 tsp cayenne pepper
1 tsp ground cumin
2 tsp chili powder
1 can black beans
1 Tbsp finely chopped cilantro
1 Tbsp lime juice
Fresh ground black pepper and salt to taste

Directions:

1. (Optional) Put the tomatoes in food processor and puree.
2. Heat oil in large skillet over med heat. Add onion and garlic. Saute 5 min.
3. Stir in barley, tomatoes, 1 cup water, and seasonings. Simmer, uncovered until liquid has been absorbed; stir ofen
4. Continue to add water, about 1/2 c at a time, as needed. Total cook time should be about 40 minutes; barley should be tender, yet still firm (not mushy). Add beans with about 15 min left of cooking.
5. Stir in cilantro, lime juice, salt and pepper.