Tag Archives: recipe

“Scrabble”

“Scrabble”

Ingredients:

  • 1 box Chex rice
  • 2 boxes Chex corn
  • 1 box Crispex
  • 1 small box Cheerios
  • 1 bag pretzel sticks (thin)
  • 2 cans mixed nuts
  • 1 Pint Wesson Oil
  • 1 TBSP+ Worcestershire sauce (or coconut amino acids)
  • Garlic Salt to taste

Instructions:

  1. Preheat over to 200
  2. In a large clean trash bag dump all the dry ingredients except Garlic Salt and mix
  3. Add in wet ingredients by drizzling them over the top and mixing one at a time
  4. Add in Garlic Salt to taste and mix
  5. Spread onto pans and bake in over at 200 degrees for 2 hours
  6. Makes a lot – see image above

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat that may be recommended to go along with the meal.

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Italian Cookies

Italian Cookies

Ingredients:

  • 5 cups sifted flour
  • 5 eggs
  • 6 tsp baking powder
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 1/2 cups butter
  • Milk, as needed

Instructions:

  1. Preheat over to 350
  2. Add flour to large bowl and make a hole in the middle
  3. Add in all ingredients
  4. If dough is dry, add milk
  5. Work dough until pliable and roll into balls, lightly flatten in your hands
  6. Line cookie sheet with tin foil and bake for 10 minutes
  7. Makes ~ 2 dozen cookies

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat that may be recommended to go along with the meal.

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Cream Cheese & Olive Sandwiches

Cream Cheese & Olive Sandwiches

Ingredients:

  • 1 Package of Cream Cheese
  • 1 Jar of Green Spanish Olives
  • Milk
  • Bread

Instructions:

  • Empty 1 Package of Cream Cheese into a bowl (we use vegan cream cheese)
  • Cut up Green Spanish Olives into fourths and add to the cream cheese. You can add as many or as little as you’d like, but for us more is better!
  • Add a splash of milk to allow for mixing the ingredients until it’s a smooth consistency (not chunky and stiff)
  • Spread on bread and enjoy!

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat or dairy that may be recommended to go along with the meal.

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Congo Squares

Congo Squares

Ingredients:

  • 2 3/4 cups flour
  • 1 package of light brown sugar
  • 2/3 cups shortening (About 1.3 sticks of butter)
  • 1 teaspoon instant coffee
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup chopped walnuts
  • 4 eggs
  • 2 1/2 teaspoon baking powder

Instructions:

  1. Melt shortening or butter
  2. Add sugar and beat to blended
  3. Add eggs one at a time beating well after each egg
  4. Sift flour, baking power, instant coffee, and salt.
  5. Beat for 2 minutes and add nuts & chocolate chips
  6. Put shortening and flour in pan just enough so the squares won’t stick to pan.
  7. Put into an 11 x 12 pan and put in the oven at 350 for 35 minutes or until browned
  8. Cool completely before cutting for them to firm up

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat or eggs that may be recommended to go along with the meal.

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Portuguese Kale Soup

Portuguese Kale Soup

Ingredients:

  • 1 Package of Portuguese style linguica sausage
    We like North Country brand, but Gaspar’s is what I grew up on
  • 2 bunches of fresh kale
  • 1 bag of potatoes
  • 8 cups of prepared red kidney beans (4 cans)

Instructions:

  1. Slice linguica into half inch pieces
  2. Rip kale into small pieces and rinse
  3. Cut potatoes into quarters or smaller depending on size of potatoes
  4. Rinse kidney beans
  5. Brown the linguica in a large pot or dutch oven using butter
  6. Then add in the kale pieces and pour enough water or broth over the kale to just cover it. Let the kale simmer until cooked.
  7. Then add the potatoes and simmer until cooked (adding more water or broth if needed)
  8. Then add the kidney beans last and simmer until ready to eat
  9. Salt to taste
  10. Serve with bread and butter – try dipping the bread in the broth for the full experience!

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat that may be recommended to go along with the meal.

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Irish Coffee

Irish Coffee

While visiting Ireland many years ago we happened upon a pair of Irish Coffee crystal glasses from the Galway Irish Crystal company. Inside the box was this recipe for Irish Coffee:

We like to swap out the coffee with either Crio Bru (cacao based coffee alternative) or you may prefer to use instant coffee. Whatever suits you best!

We also like to top ours off with chocolate shavings because why not?

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Irish Boiled Dinner

Irish Boiled Dinner

Ingredients:

  • 2 Heads of Cabbage
  • 1 Bag of Carrots
  • 1 Turnip
  • 1 Bag of Potatoes
  • Smoked Shoulder (or Corned Beef in you prefer)
  • 2 Large Sour Dill Pickles

Instructions:

1) Chop the cabbage in half, then into quarters. Removed center stalk/stem from cabbage.

2) Chop carrots, turnips and potatoes into large chunky pieces

3) Put all the smoked shoulder into a large pan and fill with water

4) Bring the water to a boil

5) When meat is tender add in your vegetables and return the water to a boil

6) When veggies are tender your boiled dinner is ready

7) Plate your boiled dinner with half a large sour dill pickle. Squirt it’s juices over the meal and add salt and pepper to taste.

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat that may be recommended to go along with the meal.

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Baked Eggplant with Chili Powder

Baked Eggplant with Chili Powder

Ingredients:

  • Eggplant
  • Chili powder
  • Paprika
  • Olive oil
  • Salt

Instructions:

1. Preheat oven to 375 and line 2 baking sheets with tin foil or whatever you prefer (I’ve tried silicone mats, tin foil and parchment paper)

2. Cut top and bottom off of eggplant, then stand up on end and thinly slice eggplant (about 1/4 to 1/2 in slices – the thinner the crispier they will get and the thicker the softer they will be)

3. Lay slices on pan and spread (using a food brush) olive oil on them to coat (note: fair warning, eggplants are very “thirsty” vegetables, so you will you a fair amount of olive oil)

4. Sprinkle salt, chili powder, and paprika on each slice. Flip the slices over and repeat the olive oil and spices process.

5. Place in oven and bake for 10 minutes, then flip them and bake another 15 minutes (note that the thinner slices will be done faster  and need to be taken out so they don’t burn – if you cut them 1/4 or smaller)

 6. Prepare pasta according to package

Enjoy over pasta covered with marinara sauce or butter, salt and shredded parmesan cheese. Serve with your favorite side of vegetables and a side salad. It is delicious either way!

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat that may be recommended to go along with the meal.

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Homemade Pickles

Homemade Pickles

Ingredients:

  • 1 TBSP mustard seeds
  • 20 peppercorns
  • 1 TBPS dried dill or a bunch of fresh dill sprigs
  • 3/4 to 1 TBSP kosher salt
  • 1 garlic clove (crushed) – optional
  • 3 TBSP white vinegar
  • 3-4 pickling cucumbers
  • water
  • 1 quart mason jar or Weck jar

Instructions:

1. Slice up cucumbers whichever way you prefer (I like to do them in quarters, like spears because I feel they “soak” up the flavors better) and add them to the jar until it’s full

2. Add all dry ingredients to jar and vinegar

3. Fill jar almost to the top with room temperature water (leave like an inch or so of space)

4. Put lid on (make sure it’s secure) and shake so all the ingredients can combine

5. Leave on counter for 24 hours (after 12 hours, shake jar again, and then turn upside down to leave for the remaining 12 hours)

6. Once 24 hours have passed, place pickles in refrigerator. They are ready to enjoy! 🙂

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