Month: September 2018

You will need:

• Rice cooker with slow cook setting
• 1/3 cup white onion
• 3-4 organic Rainbow carrots-our bunch came with different sizes.
• 1/2 head of organic cabbage chopped
• 3 garlic cloves minced
• 1 celery stalk chopped
• 1 Gala apple chopped
• 1/2 yellow bell pepper chopped
• 1/2 orange bell pepper chopped
• 1 can organic diced tomatoes in tomato juice-no salt
• 1 sweet potato chopped
• 1 t white pepper
• 1 T Honey
• 1 T + 1t of Organic Reduced Sodium-Better Than Bouillon- Roasted Chicken Base
• 4 cups of water (preferably distilled water)
• Sea salt (optional-to taste)-we did not use any

Note:  This soup is tre healthy, tasty and filling for a vegetable soup!  You might even lose a few pounds if eaten every day! 👍🏻

Fact:  We incorporate the cabbage soup for dinner only.  That way we do not have anything heavy in our stomachs before bed.😋

Ordered from our go to  LW Pizza.  Watched The Bobby Brown Story on the BET.  Made some ginger tea with Bill’s Bee’s Avocado Blossom Honey.

 

 

 

 

 

 

 

 

 

Kitchen sink was clogged….so pizza and honey ginger tea.  Today was a good day! 😆

Note:  It’s my prerogative! 😁

Fact: I wish I had more cookies to eat with my ice cube milk. 🥛

🤪

You will need:

• Slow cooker
• 1 lb Round Tip Roast
• Fresh cracked pepper
• 1 T Olive Oil
• 5 cloves of garlic whole
• 8 oz of Portobello mushrooms sliced
• 1 green apple sliced
• Fresh Italian Parsley-we keep ours in the freezer
• 1 8oz can of turkey gravy
• 1 T Honey
• 1 thick cut bacon cut in half
• 1 t dry chopped onion
• 1 t onion powder
• 1 t Italian Seasoning
• 1 t oregano
• 1 t chili flakes

1. Cover roast with olive oil.
2. Apply fresh cracked pepper to all sides of roast.
3. Sear all sides in frying pan til browned to hold the juice in the roast.
4. Place roast in slow cooker.
5. Add mushrooms, apples and garlic cloves around the roast.
6. Top with all dry seasonings.
7. Place fresh Italian parsley on top.
8. Cover with gravy.  
9. Set slow cooker on low for 8 hours.
10. Open slow cooker and lightly stir au jus around and on top of the roast.
11. Keep slow cooker on warm till ready to serve. 🤤
12. Take out roast and slice.
13. Place on your plate of choice and cover with au jus.  

Note:  We are trying to stay away from carbs right now.  You can serve over mashed potatoes and slice our vegan bread on the side.  🥖🍷

Note2:  We try to use sea salt as little as possible in our dishes.  The bacon and turkey gravy already contain salt.

Fact:  My first slow cooked roast ever! 👍🏻  Enjoy!  Great now especially with the cool and cold weather approaching!

Note:  No recipe for this one because it’s top secret! 🐲

Fact:  Eric put this together in no time!  He let the ingredients slow cook for ? in a pot!

Any guesses to what is in the chili?  I may or may not confirm, but will reply….🤪

Serving for 2

You will need:

• Large pan to fry bacon
• Fork to fry bacon
• Kitchen shears to cut bacon or knife to chop
• Large sauce pan to cook soup in
• Ladle to serve soup
• 2 big bowls and spoons 😋
• Our fresh vegan bread to serve with
• 3 slices of thick cut bacon chopped
• 8 oz of Portobello mushroom chopped/sliced
• 10 oz frozen peas
• 1/3  red onion chopped
• 2 T of Better Than Bouillon Roasted Chicken Base-Organic Reduced Sodium-Made With Seasoned Roasted Chicken 
• 2 cups Heavy Whipping Cream
• Fresh black peppercorn to taste-we used 25 grinds while cooking and a little bit when served.
• Sea Salt to taste-we did not use any.

Directions:

1. Cook thick cut bacon well done in frying pan.
2. Cut or chop bacon into small pieces and set aside.
3. Slice and/or chop Portobello mushrooms and red onion.  Set aside.
4. Place bacon in large sauce pan. 
5. Next red onion. 
6. Then mushrooms. 
7. Peas. 
8. Heavy whipping Cream. 
9. Better Than Bouillon. 
10. 25 grinds of fresh cracked pepper. 
11. Turn heat between med and medium low for 30 minutes.
12. Check and stir ingredients.
13. Cook for another 30 minutes between med low and low.  Stir occasionally. 
14. Ready to serve!  Ladle your soup into big bowls and top with fresh cracked pepper.  Salt optional.
15. Serve with a slice of our vegan bread.  We cut up are bread in the soup with our spoons!  👍🏻
16. Enjoy!  Perfect for the cold weather coming up! 🤗

Note:  Fast and easy to make!

Fact:  Mushrooms are high in vitamin D! 🍄

Note:  In the State of California, you must be 18 & over for medical marijuana and 21 & over for recreational marijuana.  Check your legality of cannabis

You will need:

Special Butter:

• 3.5 grams of ground Bloom Farms Skunk Berry Ultra-Premium Hybrid ( you can use your own choice)
• 10 T of Kerrygold Pure Irish Butter
• Small pan
• Big dining fork to stir

1. Lightly melt butter in pan on medium heat.
2. Add ground Bloom Farms and stir.
3. Bring down heat.  Butter cannot sizzle or bubble.  You just want to get the oils out of your cannabis.
4. Do this for about an hour.  Be sure to watch it!
5. After about an hour, your butter should be a dark green, not a brown.  Brown is too much!
6. You can use your butter right away or store in container in the fridge.  Eric used an empty jar.

Fact:  Eric uses cannabis in place of pain killers due to injuries from the Marine Corps.

 

You will need:

• Kitchen Aid Mixer and dough hook
• Silicone spatula to push flour off sides of Kitchen Aid Mixing bowl
• Small bowl to start yeast
• 2nd large mixing bowl to place finished dough in
• Wet paper towel or kitchen towel to cover finished dough
• Baking sheet
• Parchment paper to place on baking sheet
• Silicone basting brush for the finished dough
• 1 1/4 t Red Star active dry yeast
• 1 cup warm water
• 1/2 t honey
• 2 1/2 cups of King Arthur Bread Flour
• 1/2 t sea salt ( I used Costco brand)
• 1/2 t Crisco Vegetable Shorting
• 1T of Grape Seed Oil to coat 2nd mixing bowl ( I used Costco brand)
• Extra Grape Seed Oil to coat bread before baking
• Fresh Dill or whatever seasoning you like

 

 

 

 

 

Note:  My first time making a loaf of bread!

Fact:  It was yummy!  😋

 

 

 

Note:  I did not have all the ingredients I wanted to use.  I would have liked to make Joan Nathan’s Matzo Balls recipe from the New York Times.  Plus I had already bought the Lipton Mix which turned out to be just fine!  👍🏻

Fact:  My first time making Matzo Ball Soup.  Both Eric and I loved it! 😋  What was Sebastian Maniscalco taking about when he said the Jewish people have no cuisine?  😆  He’s my favorite comedian!  I lived in Arlington Heights, IL at one time where he is from.

Fact:  These are a few of  Eric ‘s favorite munchies and cervezas! 🍺