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Recipes
Steak Pitas
By Babycatgrandma
The brazen kiss of horseradish wakes up a gorgeous filet mignon draped in sweet grilled onions! Easy, quick and yu...
- 1/4 cup greek yogurt or sour cream
- 2 tbsp mayo
- 2 tbsp prepared horseradish drained with paper towel
- 1 clove garlic finely chopped
- EVOO for brushing
- 2 onions cut into 1/8 inch thick slices, rings left in tact if grilling direct. Separate for basket grilling.
- 1 green pepper sliced into rings
- 1 1/2 lbs filet mignon, cut crosswise into 4 even pieces.
- 4 whole wheat pitas, can use halves
- 1 bunch spinach-stemmed washed & dried (I just used green peppers in place of this as I didn't have spinach on hand, it was more like a philly cheese steak, ymmm.)
Balsamic Roasted Spiralized Beets with Brussels Sprouts and Hummus Dressing | Inspiralized
By Babycatgrandma
Instructions Preheat the oven to 425 degrees
- For the brussels sprouts:
- 1 heaping cup halved brussels sprouts
- 2 teaspoons extra virgin olive oil
- 2 teaspoons soy sauce, low sodium
- pepper, to taste
- For the beets:
- 1 medium beet, peeled, Blade C, noodles trimmed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- For the hummus dressing:
- 1/4 cup hummus
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon water
- salt and pepper, to taste
Fresh Basil Pesto
By Babycatgrandma
1 Combine the basil in with the pine nuts, pulse a few times in a food processor
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to ta
Homemade Hamburger Buns (Fabulous) 12/31/16
By Babycatgrandma
Line a baking sheet with a silicone mat or parchment paper
- 1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast®)
- 1 pound all-purpose flour, or as needed - divided
- 1 cup warm water (105 degrees F/41 degrees C)
- 1 large egg
- 3 tablespoons butter, melted
- 2 tablespoons white sugar
- 1 1/4 teaspoons salt
- 1 teaspoon olive oil
- 1 egg, beaten
- 1 tablespoon milk
- 1 teaspoon sesame seeds, or as needed
Diane's Shrimp Dip
By Babycatgrandma
Warm and yummy!
- 1 can of cream of shrimp soup
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/2 tsp worcestershire sauce
- 1/2 tsp horseradish
- 1 can small shrimp
World’s Best Breakfast Casserole
By Babycatgrandma
Instructions Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray
- 24 oz pre-cooked sausage
- 10 eggs
- 1 cup sour cream I use light
- 1 onion
- 1 green pepper
- 1 red pepper
- 16 oz mushrooms optional
- 2 cups grated cheese
Cream of ____ gluten free soups
By Babycatgrandma
Substitute for 1 can condensed cream soup
- 2 cups dry milk powder (non-instant is preferred)
- 3/4 cup organic cornstarch
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
The Life-Changing Loaf of Bread
By Babycatgrandma
In a flexible, silicon loaf pan combine all dry ingredients, stirring well
- 1 cup sunflower butter
- 1 /2 cup flax seeds
- 1 /2 cup hazelnuts or almonds
- 1 1/2 cups rolled oats Choose gluten-free oats as needed
- 2 tbsp Chia seeds
- 4 tbsp psyllium seed husks or 3 Tbsp. if using psyllium husk powder
- 1 tsp fine grain sea salt add ½ tsp. if using coarse salt
- 1 tbsp Maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 tbsp melted coconut oil or ghee
- 1 1/2 cups Water
- Servings: loaf
- Units:MetricUS Imperial
Pesto Pasta with Spinach and Avocado
By Babycatgrandma
Method 1 Bring a large pot of salted water (3 quarts water, a tablespoon of salt) to a rolling boil
- 12 ounces of fusilli pasta
- Salt
- 2 cups packed (about 2 1/2 ounces) chopped fresh baby spinach leaves
- 6 to 8 Tbsp prepared basil pesto
- 1 to 2 Tbsp red wine vinegar
- 1/2 teaspoon freshly ground black pepper (more or less to taste)
- 1/2 cup peas (defrosted if frozen)
- 1 whole ripe (but not overly ripe) avocado, peeled and chopped
Lentil Stew
By Babycatgrandma
Great healthy stew to make for leftovers!
- 1/2 lb / 227 g lean meat (ideally organic and pastured) and/or mushrooms
- 1 Tbsp. / 14 ml plus as needed olive oil for sautéing
- 1/2 pound /227 g lentils
- 1 large onion (total 5 oz / 150 g) coarsely chopped
- 2 large carrots (total 5 oz / 150 g) coarsely chopped
- 1 large potato (total 13 oz / 370 g scrubbed and chopped
- 3 cloves fresh garlic (optional, to taste) finely chopped
- 1 tsp. / 2 g smoked paprika
- 3 cups / 720 ml natural chicken or vegetable broth/stock or water (more as desired)
- Herbs: parsley, thyme, and/or bay leaves, red pepper (optional, to taste or garnish)
- Seasoning: good olive oil, red or black pepper, curry powder, red wine or apple cider vinegar, and lemon juice all contribute their own flavors and benefits.