Coconut Chicken Curry

Ingredients

• 2 tablespoons coconut oil

• 8 chicken thighs (boneless skinless), cut into 1” pieces

• 1 large onion (cut into large chunks)

 • 3 small zucchini (cut half lengthwise and thickly sliced)

• 1 teaspoon garlic (minced)

• 1 tablespoon curry powder

• ½ teaspoon paprika

• 2 teaspoon Himalayan salt

• 2 cans coconut milk (about 15 ounces each)

• 1 cup tomatoes

Preparation 1. Heat the olive oil in a stock pot to high heat.

Add the chicken and cook until chicken pieces are browned on both sides.

Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.

2. Add the onion and zucchini and sauté until lightly browned. Add the garlic, curry powder, paprika, and salt and sauté for 30 seconds.

3. Add the chicken back into the pot, along with the coconut milk. Bring to a boil.

4. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender. Add the tomatoes to the pot in the last 5 minutes of cooking.

 5. Serve in a bowl with the coconut broth, like a soup

The Miracle Honey Recipes

 

Strawberry Honey Smoothie

Ingredients:  1 cup strawberries

 1 tablespoon honey  

1 teaspoon vanilla

 1 cup milk

1 frozen banana

Instructions: Blend all ingredients in a blender

 until well combined.

 Pour into a glass and enjoy.

 

Greek Honey Parfait

Ingredients:

 2 cups Greek Yogurt

 2 tablespoons honey

 1 cup fresh fruit

Instructions:  1. Place a few tablespoons of yogurt in the

bottom of two glasses.

2. Top the yogurt with a drizzle of honey and a bit of fruit.

3. Continue until the glasses are full.

 4. Serve while fresh.

 

Honey Lemon Tea

Ingredients:

 1 tablespoon freshly squeezed lemon juice

 2 tablespoons honey

  1 cup boiling water

 Instructions: 1. Squeeze the lemon juice into a mug.

2. Add the honey and stir.

3. Pour boiling water over the honey and lemon.

Stir, and enjoy while warm.

 

Cinnamon Spiced Honey Butter

Ingredients:

 1/4 pound unsalted butter

 4 tablespoons honey

 1/2 teaspoon cinnamon

 1/4 teaspoon salt

Instructions:  1. Using a mixer with a paddle attachment,

mix all ingredients together.

2. Serve honey butter at room temperature.

 

Honey Almond Smoothie

Ingredients:

 1 1/2 cups almond milk

 1/4 cup almond butter

 2 tablespoons honey

 1 tablespoon cinnamon

 1 frozen banana

Instructions: Place all ingredients in a blender.

Mix on high until smooth.

 

 

Easy Honey Fruit Dip

 Ingredients:

1 cup Greek yogurt

 1/2 teaspoon cinnamon

 1 teaspoon vanilla

 4 tablespoons honey

Instructions:  1. Combine all ingredients in a bowl.

2. Chill before serving.

 

Mint-Infused Honey

Ingredients:

 2 cups honey

 1/2 cup dry mint leaves

Instructions:  1. Place honey and mint in a cast iron pot.

2. Simmer on low heat until it almost reaches a boil.

 3. Once cool, pour honey into a jar through a cheesecloth to strain

 out the mint leaves. Store in a cool, dark place.

 

 

Honey Carrot Soup

Ingredients:

 2 cups carrots 6 4 cups vegetable broth  

1/4 cup honey

 3 cloves garlic, crushed

 Salt and pepper to taste

 1 cup heavy cream

 Chopped parsley for garnish

 Instructions: 1. Peel and slice carrots.

2. Put carrots, broth, honey, garlic and salt and pepper in a sauce pan.

3. Bring soup to a boil, then simmer for 30 minutes.

4. Puree soup in a blender, then pour back into pot.

5. Stir in cream and serve topped with parsley.

 

 

Fruit and Nut Honey Butter

 Ingredients:

 1/2 cup butter, softened

 1/4 cup walnuts 6 1/4 cup dried fruit

Instructions:  1. Mix together all ingredients with a whisk.

2. Refrigerate until solid.

3. Spread on gluten-free crackers or bread.

 

 

Almond Honey Cake

Ingredients:

 4 cups almond flour

 2 teaspoon baking powder

6 1 teaspoon baking soda

 1 teaspoon cardamom

 1 teaspoon ground ginger

 1 teaspoon sea salt

 3 eggs, beaten

 1/3 cup of honey

 1/4 cup coconut oil

 6 ounces of raspberries

 Pistachios for garnish

Instructions: 1. Preheat oven to 350 degrees Fahrenheit.

Grease two 9 inch pans with butter and dust with almond flour.

2. Whisk together dry ingredients.

3. Combine wet ingredients in a separate bowl. Fold in raspberries.

Mix in the dry ingredients and put batter into pans.

 4. Bake for 45 minutes or until a toothpick comes out clean.

5. Sprinkle top of cake with pistachios and serve.

 

 

Serves 2, Preparation time : 20 to 25 minutes , Cooking time: 1 hour

1x1.2kg (2lbs 10oz) small free range chicken

2 tbsps olive oil

Half lemon, Sprigs of thyme, 2 garlic cloves crushed

Salt and ground black pepper

150g (5oz) new potatoes, cooked and halved

 

For the fennel and celeriac slaw:

1 fennel bulb, quarter celeriac, 1 carrot, peeled, 1 tbsp Greek yoghurt

1 tbsp chopped chives, Juice of 1 lemon.

Preheat the oven to 200C/400F gas 6. Rub the chicken all over with olive oi then stuff with the lemon half, sprigs of thyme and crushed garlic.  Season with salt and black pepper then put the chicken into a roasting tin.

Roast in the over for 1 hour, until cooked.  Cover with foil then leave to cool completely.

For the slaw, slice the fennel thinly.  Peel the celeriac, then thinly slice and cut into matchsticks.  Grate the carrot then mix together with the fennel and celeriac in a bowl.  Add the yoghurt, chives and lemon juice, season then mix well . Set aside.

Once the chicken is cooled, shred the meat, put into a bowl and season.

Layer the cooked potatoes, slaw and chicken into Kilner jars then chill. Store any remaining chicken in an air-tight container for another use.  

Asparagus And Courgette Tart

Serves 2, Preparation time: 15 minutes, Cooking time: 25 minutes

2 courgettes, 100g (3 and half oz) asparagus, trimmed and halved lengthways

1 tbsp olive oil, Salt and ground black pepper, 320g (11oz) ready-rolled puff pastry

90g (3oz) ricotta, 10g (half oz) grated Cheddar Cheese, 1 tsp pesto, 1 medium egg beaten, plus egg wash, 50g (2oz) feta

Preheat the oven to 200C/4400F/gas 6. Line a large baking sheet with a piece of parchment paper.  Slice the courgettes into ribbons and put into a bowl with the asparagus.  Drizzle with olive oil, toss and season.

 Unroll the pastry and cut in half so you have a piece 24cm (9in) by 18cm (7in).

Re-wrap one half and store in the fridge for another use.  Place the other half on to the prepared baking sheet and score a 1cm (half in) border around the edge with a small, sharp knife and knock the edges of the pastry to help it to puff.

Mix the ricotta, Cheddar, pesto and egg in a bowl.  Spread the mixture over the pastry, making sure you stay within the border.  Place the courgettes and asparagus on top.

Brush the pastry edges with the egg wash and bake in the oven for 20 minutes.

Remove and top the tart with crumbled feta then return to the oven to bake for another 5 minutes.  Leave to cool on a wire rack. 

 

Pancake Day is almost here – so why not turn the tables with this tip-top alternative topping.

Ricotta, spinach, ham and cherry tomato pancakes

 Servings 4 – Preparation time 20 minutes – cooking time : 30 minutes

200g (7oz) ricotta cheese

 40g (1 and a half oz) mature Cheddar cheese, grated

 100ml (3 & a half fl oz) milk

 2 eggs separated – 100g (3 & a half oz) self-raising flour, sifted

 1 tbsp Olive oil, for frying – 200g (7oz) cherry tomatoes, halved

 100g (3 & a half oz) fresh baby spinach leaves

2 tsps red-wine vinegar – 4 slices good quality ham

 In a bowl, mix the ricotta and Cheddar cheeses, the milk, egg yolks and a pinch of sale.

 Whisk this together to combine everything.

 In a separate blow, whisk the egg whites until they form soft peaks and firm up without being too stiff.

• Add the sifted flour to the milk and cheese mixture and mix it together briefly. Fold in the egg whites gently so as not to lose too much air from them.
• Warm a large non-stick frying pan on a low medium heat.  Wipe a little olive oil around the pan with kitchen paper and ladle enough batter into the pan to form a 12cm circle. If you have room in the pan do these two at a time.
• Let the pancake sit as it steadily cooks and once the first side is a lovely golden brown, flip it over with a spatula to repeat the process on the other side. Once all the batter is done, you should have 8 pancakes. Keep these warm in a low oven while you prepare the topping.
• Give the frying pan a quick clean and place it on a medium-high heat. Add the olive oil and tomatoes and colour these for a minute or two.
• Add the spinach leaves and wilt these down for 1 minute. Season the tomatoes and spinach with a little salt and pepper and add the red wine vinegar to finish.
• To serve, arrange two pancakes on each plate and top the pancakes with some of the tomato and spinach mixture. Finish by draping a slice of ham on top.
• Handy hint: Pecorino or Parmesan are good alternatives to Cheddar.

 

 

 

Its a fact that food just tastes better outdoors.

Now with 101 Camping & Outdoor Recipes, even campers who have never cooked anything more complicated than Smores can make great meals and snacks over the campfire.

 If you love to cook and you love the outdoors, then this is the recipes below are for you. Use these now so you can start planning your next camping trip right away!

 You no longer need to sacrifice eating well just because you are not in your home kitchen.

 These Camping & Outdoor Recipes provides you with delicious, and easy-to-prepare recipes for breakfast, lunch, and dinner that are sure to make you a hit around the campfire.

 Below are some of the tasty recipes you will find useful whenever you go Camping.

 20 Minute Hamburger Skillet Stew

1/4 lb Lean ground beef

1 lg Onion,sliced wafer-thin

4 Carrots,sliced wafer-thin

2 Potatoes,halved, sliced

-wafer-thin

3 Ribs celery,sliced

-wafer-thin

1 c Boiling water

2 t Beef extract OR bouillon

2 Bay leaves

1/4 t Dried thyme

Salt OR garlic salt

Pepper 1/4 c Dry red wine

-OR tomato

-juice

2 T All purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in

skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add

boiling water or broth and extract or bouillon. Add remaining

veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are

tender. Combine wine or water and flour in covered jar. Shake and stir

into skillet. Cook and stir until sauce is thick, 4 mins

 

Camp Hash

4 c Shredded Hash Brown,Dried

Taste

Potatoes (Get At Costco)

1 lg Pot With A Lid

2 pk Onion Soup Mix

1 lg Spoon

1 1/2 lb Meat (Or Sausage),Ground

6 c Water

Assorted Seasonings To

Brown the meat in the bottom of the pan. Break up the meat as it

cooks assuring that all the pink (raw) meat is cooked. Add the water

and soup mix stirring to mix. Heat to boiling and simmer a few

minutes. Add the dry potatoes and stir to mix. Cover the pot and

move to the edge of the fire for about 10 minutes to allow the

potatoes to swell up with the water. Move the pot back on the heat

and stir while cooking the potatoes. cook about 5-10 minutes. Serve

hot. Seasonings may be added with the potatoes to the cooks taste.

Hot peppers, chili powder, basil, italian seasonings are good.

The meat may be hamburger, sausage, italian sausage, etc. Different

meats do provide a different flavor. This hash can be either an evening

or breakfast meal.

 

Camp Potatoes

4 Potatoes,sliced

4 Onions,sliced

4 T Butter or margarine

10 oz Cheddar cheese,sharp

Salt & pepper to taste

Grease a large square of heavy foil. Arrange sliced potatoes on foil,

sprinkle with salt and pepper and cover with sliced onions. Add chunks

of butter or margarine. Wrap and seal foil. Cook over hot

coals on a grill until done (30 or 40 minutes depending on fire). Open

foil and add thin-sliced cheddar strips. Cover again and grill for a

couple of minutes, until cheddar melts.

 Camp Stew - Mr. B's Recipe

1 Or more chickens

2 lg Onions,cut up fine

2 Twice as many squirrels as

Butter beans

-chickens

Corn

of pickled pork -or-,Slices

 Tomatoes

-bacon to cover bottom of

Red,black pepper & salt to

-stew-pan

-taste

Irish potatoes

Prepare one or more chickens, and twice as many squirrels, as for

frying. Into the bottom of a pot or deep stew-pan, lay slices of

pickled pork or bacon, cutting off the rind and rancid parts, if bacon is

used.

Put a layer of chicken, one of Irish potatoes peeled and sliced, two

large onions cut up fine, butter beans, corn and tomatoes; red and

black pepper and salt to taste; a layer of game, then of pork. Finish

with a layer of vegetables; cover with water, and, putting on a wellfitting

cover, set the vessel where the mixture will simmer gently and

steadily for four hours.

 Camper's Buckwheat Pancakes

3/4 c Buckwheat Flour

3/4 c Flour,All-Purpose

1/2 t Salt

1/3 c Dried Whole Egg

1/2 c Nonfat Dry Milk

1 1/2 t Baking Powder

4 T Margarine

1 1/2 c Water

Mix all ingredients, except margarine, with water to make a creamy

batter. Melt margarine and add gradually to batter while stirring.

 Camper's Cookies

2 c Flour

1 t Baking soda

1/2 t Salt

1/2 t Baking powder

1 c Margarine

1 c White sugar

1 c Brown sugar

2 Eggs

1 t Vanilla

2 c Oats

6 oz Semi-sweet chocolate chips

1 c Nuts

Sift together the flour, baking soda, salt, and baking powder. Cream

the margarine and the sugars together. Add the eggs and beat. Add

the flour mixture and mix well. Add the vanilla, oats, chocolate chips,

and nuts. Grease a 13x9x2 pan, and press mixture in evenly. Bake in a

preheated oven 15 minutes at 350 F

1986 Winner Praline Cookies

1/2 cup butter

1 1/2 cup brown sugar,Packed

1 egg

1 1/2 c

1 t vanilla

1 cup pecans,Chopped

Preparation time: 25 minutes Baking time: 10 to 12 minutes

1. Heat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour,

vanilla and pecans. Mix well by hand. Shape into balls about the size

of walnuts, place on cookie sheets and flatten to about 1/8 inch.

2. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to

cool completely and harden. Winner Jean McGree of Flossmoor "bores

everyone," she says, with this family tale of Christmas praline cookies:

"Since the time Mom had been a little girl, each November Grandma

would surround her back yard pecan tree with sheets to catch the

falling nuts. But most of the nuts had to be knocked from the branches

with her long-handled broom. Then she would spend hours stooped over

those sheets, picking up the pecans and sorting the good ones from the

black and hollow shells.

"When her daughter married and moved away, the nuts were carefully

picked over, packaged and shipped 'up North.' Free time in the first

week of December was always marked for shelling the pecans. Sore hands

and stiff backs were repaid with secret nibbling and promises of

praline cookies for Christmas.

"Soon, I'll start looking for a package from Great-Grandma in South

Carolina. Then, as we crack the pecans, I can retell the 'pecan story'

to Michael and Ann, who know that Santa always looks for pralines on

Christmas Eve."

from the Chicago Tribune annual Food Guide Holiday Cookie Contest

Yield: 36 servings

 

 

1986 Winner: Coconut Joys

Yield: 36 Servings

1/2 c Butter

2 c Confectioners' sugar

3 c Flaked coconut

1 T Milk

2 oz Semi-sweet chocolate,melted

Preparation time: 30 minutes Chilling time: 1 hour

1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and

milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a

dent in the center. Place on a cookie sheet lined with wax paper.

2. Fill center with melted chocolate. Chill until firm. Store in

refrigerator. These freeze wonderfully and look beautiful on a tray.

Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday

preparation usually starts in September and continues until the night

before Christmas. I have been doing this for almost 18 years, and each

year I add more recipes. This particular cookie, passed on to me by my

sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites

of the family and friends. It looks absolutely gorgeous on a plate,

tastes wonderful and is absolutely the easiest thing to make. There is

no baking time involved, and you can sit down on the job and enjoy

doing them."

 

 

 

 

1986 Winner: Sirups Kager (Danish Brown Spice Cookies)

Yield: 60 Servings

1 C Butter (or margarine )

-Softened

1 C Sugar

1 C Dark corn syrup

2 t Cinnamon

1 T cloves,Ground

1/2 T Baking soda mixed with

1 T water

1 C Flour,Can Use 4 Cups

Preparation time: 45 minutes Chilling time: One hour Baking time: 8

to 10 minutes

1. Cream butter or margarine with sugar and corn syrup. Stir in

cinnamon, cloves and baking soda mixture. Add flour a little at a time,

mixing well after each addition until stiff dough forms. Cover dough

and refrigerate until firm.

2. Heat oven to 400 degrees. Roll dough to 1/8-inch thickness on

floured surface. Cut with cookie cutters into reindeer or desired

shapes. Or roll dough into logs about 1-inch in diameter and slice

crosswise into 1-inch-thick rounds.

3. Bake on ungreased cookie sheets until lightly browned, about 8 to 10

minutes.