Category Archives: Sides

Killer Molasses Baked Beans

Only these aren’t baked. You could bake them, but making them in a slow cooker is so much easier and better tasting.

Molasses Baked Beans Recipe.

Ingredients:

2 cups dried pinto beans – soak overnight in cold water with about 1/4 tsp salt sprinkled in it to soften them up quicker.

1 small onion, diced

3 Tbsp molasses

1/2 tsp salt

3 Tbsp honey

3-4 crispy bacon strips (optional)

Wash the beans and put them in your crockpot or a large pot with a lid you will bake them in. Cover the beans with enough cold water to be about 1/2  inch over the top of the beans. Mix in about 1/4 tsp salt. It’s VERY IMPORTANT to not add anything else to the beans at this point or they will never get soft. It took me years to figure out this trick to using dried beans Soak overnight.

After soaking the beans overnight. DO NOT add anything and cook until soft (about 3-4 hours on high).

Once the beans are completely soft, fry the bacon until crispy. Add the onion and fry until lightly browned. Add the bacon, onions and remaining ingredients to the pot with the beans and cook an additional 3-4 hours or until they are the consistency you like or the sauce has thickened and coated the beans.

In The Oven: Bake the beans with the sauce in the oven in a large pot with a lid. Keep covered until they start to get the consistency that you like. Bake at 350º for approximately 1-2 hours.

VARIATIONS: To spice them up a bit or for something a little different, add some chipotle powder when cooking. It will give the beans a nice, spicy, smoked flavor.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.

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Cream of Broccoli Mushroom Soup

Cream of Broccoli soup is good, but adding mushrooms to it and a special hint of lemon thyme makes it a great soup!

Makes 4 Servings.

Ingredients:

3 Tbsp butter

1/4 large onion, chopped

14 ounces of chicken broth

1 cup diced broccoli – dice into small pieces

1 cup milk (unsweetened almond milk works well to keep the fat content down)

1 small bay leaf

4 Tbsp flour

1/2 tsp fresh lemon thyme diced

1/2 lb baby portabello mushrooms, thinly sliced

1 cup light cream or half and half

1/4 tsp sea salt

dash black pepper

Cook onions in butter in a large pan until soft. Add flour and cook a couple minutes until mixed well with the butter and slightly browned.

Add chicken broth, bay leaf and broccoli, simmer for 30 minutes until broccoli is tender Remove from heat, discard bay leaf and process in a blender until smooth or the consistency you like.

Heat the milk and cream in the pan you previously had the broccoli in until it is hot, add pureed broccoli mix, mushrooms, lemon thyme, salt and pepper. Simmer for 10 more minutes or until mushrooms are tender. Serve with Grandma’s Homemade Biscuits.

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Eggplant Fries

Sometimes regular fries are not quite what you are looking for. These fries are surprisingly tasty, and one more thing you can do with eggplant.

1 eggplant peeled and sliced lengthwise

1 15 jar spaghetti sauce (your favorite flavor)

Olive oil

Fill a deep pan or your deep fryer with olive oil. Heat to the temp for french fries. After peeling and slicing the eggplant lengthwise, cut it up into thin strips like thin french fries.

Once the oil is to temp, fry the eggplant for just 1 to 1 1/2 minutes. It only takes a little over a minute to fry them to a golden brown. They will never really get crunchy like potato fries, but they are still good. Dip them into a small bowl of the spaghetti sauce.

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Cajun Clam Dip

Looking for an easy hors d’oeuvre? Everyone loves this clam dip.

Cajun Clam Dip: Makes 4 servings.

8 ounces soft organic cream cheese

4 ounces clams, chopped

1/4 red pepper finely chopped

2 Tbsp green chilies

Cayenne or chipotle seasoning to taste

1 Tsp chopped green onions

Mix well and refrigerate for 1 hour before eating to allow flavors to mingle. Will last refrigerated for up to one week.

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Make Your Own Pasta

Egg noodles and Thai Udon Noodles are the staples of any diet and taste so much better homemade. If you have a pasta maker, making your own noodles is much easier. Two recipes below.

Homemade Egg Noodles: Makes about 2 pounds

2 1/2 cups white flour
4 eggs
1 tsp salt

Mix ingredients together in a large bowl. Once mixed with a spoon initially, you will have to mix the dough thoroughly with your hands.
Once mixed well and it forms a stiff but not dry ball, place it back in the bowl and cover with a plate. Let dough sit for about 15 minutes.
Using a pasta maker or rolling pin, roll dough out to desired thickness of noodles. Keep in mind they will get a little thicker when they
cook. Place dough on wire racks and let dry for about 30 minutes to an hour depending on your climate. You want the dough to be dry on the surface, not sticky, but not dry all the way through.
Fill a very large stock pot with water using about 3 times more water than you think noodles will occupy. It’s best to cook
noodles in too much water than not enough or they will be mushy or stick together.
Then using a knife or the pasta maker, cut noodles into strips. Wait until the water in the pot is at a good rolling boil, add
noodles a handful at a time and reduce heat just so they simmer. Watch the pot as the noodles will easily boil over.
Simmer for 7-8 minutes depending on how thick you made your noodles. Drain and rinse in cold water to prevent them
from sticking together.

 

Thai udon-noodlesMake Your Own Thai Udon Noodles: Makes 1 1/2 pounds.

Asian rice noodles take considerably more time and effort, but this noodle recipe is just as good and a lot less time-intensive.

5 1/2 cups white flour or 50% white, 50% rice flour

1/2 cup tapioca starch

2 tsp salt

1 1/4 cups water

Mix flour and tapioca starch in a mixing bowl. Add the salt to the water, and gradually mix it into the flour mixture until the dough is wet enough to form a ball but not sticky. You may not need all of the saltwater mix. It’s important to get the consistency of the dough correct.

Knead the dough for 2 minutes. If it is too stiff to knead by hand, Asian cooks have been known to put the dough in a  plastic bag, place it on the floor and knead it with their bare feet. This way the weight of your body does all the work. Of course, this is a matter of personal preference, but we thought we would mention it.

Once the dough has been kneaded, place it in a bowl and cover it with a plate. Keep it in a warm place for 3-6 hours to allow the dough to rest and make it easier to roll out.

Fill a very large pot with water. You want to have at least 3 times more water than noodles because if you boil your noodles in too little water, they will be mushy. If you don’t have a pot large enough, cook the noodles in batches.

Divide the dough into 4 equal pieces. If you have a pasta maker, this step is much easier. Roll out each piece of dough to about 1/8 inch thick. Use a knife or your pasta maker to cut the dough into noodle-sized strips.

Wait until the water in your large pot is boiling well. Add noodles a handful at a time. Push them down in the water periodically with a spoon if necessary and boil for 6-7 minutes. Remove from water and rinse in cold water immediately before they stick together.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Spiced Cranberry Orange Mold

If you are looking for something a bit different from the same old salad as a side dish, this is it. Very tasty and festive for the holidays. No boring Jello mold here, this mold has plenty of flavor. Another one of our favorite Thanksgiving side dishes.

cran-orange_mold12 oz. cranberries

1/2 C. honey

8 oz gelatin or 1/4 cup tapioca

1 1/2C boiling water

1 C. cold orange juice

1/4 tsp ground cinnamon

1/8 tsp ground cloves

2 organic oranges, sectioned and diced

1/2 C chopped organic walnuts

Put cranberries, honey and orange juice in a small saucepan. Heat to boiling and most of the cranberries pop. It should already be thick. If necessary, squash the remaining whole berries with a fork or potato masher to make a thick, chunky sauce.  Remove from heat. Dissolve gelatin or tapioca in boiling water. Add cranberries and spices. Refrigerate until slightly thickened. Fold in orange sections and walnuts. Spoon into a 5 cup mold. Refrigerate overnight. Unmold when ready to serve and garnish with orange slices and cranberries.

Options: You do not have to make a mold of this, it tastes just as good as a cranberry sauce in a bowl with a little less work involved.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Spiced Apple Rings

These are a yummy, easy way to preserve apples that doesn’t take much work. If  you have an apple peeler/corer, it goes much faster and easier, but if you just make up a small batch, they are still worth the little bit of effort. This is one of the very few recipes where you don’t have to peel the apples.

apple-rings8-10 apples, cored and sliced into rings

1 tsp garam marsala

3/4 cup honey

1/2 cup apple cider or red wine vinegar

3/4 cup water

1/4 cup cranberry juice (for color) 4-5 whole cloves per jar

Combine all ingredients in a saucepan except the apples and heat to boiling. Let cool to room temperature. Using an apple peeler, corer, slicer is easiest, but you can core, peel and slice the apples by hand as well. Once they are sliced, peeled and cored, steam the apples for about 10 minutes just to soften them up a little but so they are not mushy and still hold their shape.

Then stack the apple rings in a wide mouth jar or put in a small bowl and pour the brine over them. Make sure the brine covers all the apples, cover and let sit in the refrigerator for a minimum of a week before eating. These will last in the frig for up to 3 months.

RAW DIET VERSION: Don’t steam the apples, use them raw. They will be a bit crunchier, but still tasty.

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Southern-Style Creamed Corn

creamed_cornTraditionally, this recipe is made with fattening lard, but our version is much healthier and doesn’t lose a bit of flavor.

1/2 cup organic half and half

1/2 cup water

1 tsp organic cornstarch (non-gmo)

6 ears of corn, shucked, stripped and scraped. Fresh is best but you can use 1 pound of frozen corn kernels as well.

2 Tbsp butter

sprinkle chipotle pepper seasoning to taste or use 1/2 tsp Liquid Smoke.

salt and pepper to taste

Combine milk and water; whisk in cornstarch in a medium saucepan. Add corn and stir in Liquid Smoke or Chipotle and butter. Cook for about 15 minutes or until reduced and thickened. If you like creamy-style, take half of the corn mixture and put it in a blender. Pulse a couple times and return it to pan.

NOTE: If you will be canning this recipe, omit the half and half because it will make the sweet corn sour over time. When cutting the corn from the cob, get as close as possible to the cob, the juices from cutting it close with a knife will create it’s own cream.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

 

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Western Potatoes

western_potatoes1 lb  potatoes diced small

1/2 cup chopped green onions

4 oz sliced mushrooms

1/3 cup butter, melted

1 cup milk

1/2 cup sour cream

1 cup shredded cheddar cheese

minced parsley

1/2 tsp paprika

1/2 tsp salt

sprinkle pepper

Spread potatoes in a greased 9×12 glass baking dish. Sprinkle with onions, mushrooms and half the cheese. Mix melted butter, milk, salt, pepper and sour cream in a small bowl. Spoon over potatoes.  Mix well, cover and refrigerate for at least 4 hours or overnight.

Bake at 350º for 30 minutes. Mix well. Sprinkle with remaining cheese, parsley and paprika. Continue baking another 20-30 minutes or until cheese is melted and casserole is beginning to brown around the edges.

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Refrigerator Pickles

Probably the easiest way to make pickles, but these pickles also have a unique taste that you cannot find in any store-bought pickles.

refrigerator pickles5 cups cucumbers (3 large) thinly sliced

1 medium onion (red onions are good)

1/4 cup salt

3-4 large sprigs fresh parsley

3/4 cup honey

1 cup red wine or apple cider vinegar

fresh ground pepper

Slice the cukes and onion and layer with the diced parsley in a large bowl or jar. Sprinkle with salt and add enough cold water to cover the cukes. Mix the salt around a bit and let sit in the refrigerator for at least 24 hours.

The next day, pour off about 1/2 of the salt brine and save the rest. In a medium saucepan, heat to boiling the honey and vinegar. Cool to room temp and sprinkle with about 1/4 tsp fresh ground pepper. Pour over cukes and mix with the reserved salt brine. If  you do this in a large jar, it’s much easier because you can simply put a lid on the jar and shake it up to mix everything together and you don’t have to dirty an additional bowl. Cover and let sit in frig at least 1-2 weeks before enjoying. Stir or shake up occasionally. Will last in the frig for about 2-3 months.

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