IP paella

5 minute {Pressure Cooker} Shrimp Scampi Paella THIS WAS AWFUL,!!!! Servings 4servings

Ingredients

• 1pound frozen wild caught shrimp, 16-20 countshell & tail on
• 1cup Jasmine Rice
• 1/4cup butter
• 1/4cup chopped fresh Parsley
• 1teaspoon sea salt (real salt)
• 1/4teaspoon black pepper
• 1pinch crushed red pepperor to taste
• 1medium lemon, juiced
• 1pinch saffron
• 1 1/2cups filtered wateror chicken broth
• 4cloves garlicminced or pressed

Optional Garnishes

•  butter
•  grated hard cheeseparmesan, romano or asiago
•  chopped fresh Parsley
•  Fresh Lemon Juice

Instructions

1. Combine all ingredients in your pressure cooker, layering the frozen-shell-on-shrimp on the top.
2. Secure lid and cook under pressure (high if you have a choice) for 5 minutes.
3. Quickly depressurize (by turning the valve of an electric multi cooker or placing a stove top unit under cool running water)
4. The paella can be served with the shells on the shrimp or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice and serve. discard the shells.
5. Serve each serving with a garnish of fresh parsley, butter, grated cheese and squeeze of lemon juice.

   
   

Hibachi fried rice

Want some more protein in there?  You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right!  For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)

Japanese Mustard Sauce

• 2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)
• 1.5 tsp of white sugar
• 1/4 cup of milk
• 2 tbsp of heavy cream
• 1/4 cup of soy sauce (low sodium is best)
• 1 tsp of crushed garlic

Japanese Ginger Sauce

• 1/2 cup of soy sauce (low sodium is best)
• 1/4 tsp of white vinegar
• 2 tbsp of lemon juice
• 1/2 tsp of white sugar
• 1/2 tbsp of onion powder
• 1 tsp of crushed garlic
• 2 tbsp of minced/crushed ginger

Yum Yum Sauce

• 1 cup of mayonnaise
• 1 tbsp of melted butter
• 1 tsp of tomato paste
• 1 tsp of sugar
• 1/2 tsp of paprika
• 1/2 tsp of garlic powder
• 1/2 tsp of salt
• 2 tablespoons water

Also goes GREAT with my Polynesian Pineapple Chicken!

1. Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step.  If you do, your rice will likely cook very mushy and too sticky)
2. Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
3. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release.  Fluff the rice with a fork when done, transfer to a serving bowl and set aside.
4. Back the the Instant Pot (you don’t need to clean it), Hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
5. Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
6. Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done
7. Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
8. Transfer back to the serving bowl and top with additional sesame seeds.  Serve in individual bowls and add desired sauce (see the “Jeffrey Sez” section for two AMAZING Japanese sauce options: Mustard & Ginger). GOES GREAT with my Shrimp with Lobster Sauce or Moo Shu Pork and Hot & Sour Soup!
9. Enjoy!

Instant Pot

Spahetti

• 1 lb ground beef or leave out if you wish
• 1/4 c diced onion
• 1 tsp minced garlic
• 1 jar spaghetti sauce (24 oz)
• 2 c water
• 8 oz spaghetti noodles
• 2 tbsp olive oil
• 1 tsp salt optional, to taste

IP Key Line Pie

Ingredients

For Crust

• 1 cup graham crackers or vanilla cookies
• 4 tablespoons unsalted butter melted

For Key Lime Filling

• 3 egg yolks large
• 2/3 cup key lime juice (approx 8-9 key limes)
• 1 tablespoon key lime zest (approx) 2-3 key limes
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons sugar (omit if you like it super tangy)

Topping (optional)

• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon key lime zest for garnish optional

Instructions

1. Spray a 7″ springform pan with nonstick spray
2. ground the crackers in the food processor 
3. In a bowl, mix the graham cracker crumbs with the melted butter
4. Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
5. Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
6. Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
7. Pour this mixture on top of the prepared crust
8. Cover the springform pan with aluminum foil
9. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
10. Pour 1 cup of water in the instant pot. Place trivet on top
11. Put the sling in and place the pie on top. Cover with lid and lock in place 
12. Cook on manual high pressure for 15 minutes (15 MHP)
13. Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
14. Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
15. Refrigerate for 3-4 hours or until set

    
    
16. For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest

Peppermint Patties

Homemade Peppermint Patties

Author: The Prairie Homestead

Recipe type: Candy

Ingredients
½ cup coconut oil (like this)

• 3-4 tablespoons honey (like this)
• ½ t. vanilla
• 6-10 drops peppermint essential oil OR 1 teaspoon peppermint extract
• ⅔-3/4 cups chocolate chips, melted

Instructions

1. With a stand mixer or hand mixer, beat the coconut oil, honey, and vanilla until very smooth.
2. Drip in the peppermint essential oil or extract. Taste as you go to make sure you are satisfied with the level of mintiness.
3. Place this mixture in the freezer for 10-15 minutes to allow it to slightly harden (It will be far too sticky to handle at this point.)
4. Once the mixture is firm enough to handle, divide the coconut oil mixture into 12 portions, and roll them into small balls.
5. Place the balls on a cookie sheet lined with parchment paper. Gently flatten them to form a disc. (I found using a flat-bottomed glass periodically dipped in warm water worked the best)
6. Place the cookie sheet back in the freezer for 10-15 minutes to allow them to firm up once more.
7. While the discs are chilling, melt the chocolate chips.
8. Remove the discs from the freezer and dip into the melted chocolate. Place them back onto the parchment paper and allow to set.
9. Store your homemade peppermint patties in the fridge to prevent them from getting sticky and melting.

Notes

If you are using peppermint essential oil in this recipe, make sure you are using a brand that is very pure and labeled as food-grade. Also, make sure you don’t get the peppermint essential oil and the peppermint extract confused! There is a big difference in potency, and if you add 1 teaspoon of peppermint essential oil to this recipe, it will be completely inedible.

I recommend using refined coconut oil in this recipe– this is the kind that doesn’t taste like coconuts. You could probably use the unrefined stuff if you really wanted, but it might taste a bit funky to combine the coconut and peppermint flavors.

If the coconut oil mixture becomes too sticky or hard to handle at any point, just stick it back in the freezer for a few more minutes.

Raw honey is a fabulous choice in this recipe, since you don’t heat the ingredients at all.

You can use baking chocolate in place of the chocolate chips if you like. I used semi-sweet chocolate, but dark chocolate would be yummy too.

Oil Base

Mama Z’s Oil Base

•  Author: Mama Z

Ingredients

• 54 oz. raw (organic) virgin unrefined coconut oil
• 16 oz. sweet almond oil
• 8 oz. jojoba oil
• 4 oz. vitamin E
• quart or pint wide mouth mason jars

Instructions

1. Allow the coconut oil to turn to a liquid. Set in a warm place (76 degrees or higher) and depending on the climate this could take 1-2 days. You do not want to get this mixture too warm or it will destroy the natural antifungal and antibacterial properties that you get from a raw organic virgin coconut oil. I have used a space heater to heat a room to 80 degrees or the top of my gas stove while everything is off to gently warm my oil.
2. Use a large cooking pot and mix all the ingredients together.
3. Store in quart size mason jars

MAPLE WALNUT BLONDIE

For the Blondies:

• 1 cup flour of your choice
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/3 cup butter, melted
• 1/2 cup cane sugar (or try coconut sugar, rapadura, or sucanat)
• 2 Tbs. maple syrup
• 1 egg,
• 1 tsp. vanilla extract (learn how to make vanilla extract here)
• 1/4 cup coconut butter

For the Maple Butter Sauce:

• 1/3 cup and 1 tablespoon maple syrup
• 1/4 cup butter
• 3 Tbs. cream cheese (here’s an easy way to make your own)

1. For the blondie, place all of the dry ingredients in a mixing bowl and stir to combine.
2. Add the wet ingredients and mix just until well combined. Overstirring will cause this to become gummy.
3. Pour the batter into a well greased pie plate or 8×8 square dish. Use a rubber spatula to gently push the dough to the edge of the pan.
4. Bake at 350 for 17-20 minutes

Vitamin C Powder

Make Your Own Vitamin C Powder

You can easily make vitamin C using the bi product of our favorite citrus fruits. Any organic citrus peel will work.

1. Slice or grate lemon peel. I usually grate my peels with a microplane grater and allow it to sit in a window for a few days. If you cut your peels into long strips, you can also use a dehydrator and the heat from the dehydrator will not harm the enzymes. This method is also ideal if you want to store your dried peels in a closed canning jar for longer term storage for up to 1 year.
2. When you are ready to use your dried peels, break up peels into smaller pieces. If the peels are large, break apart and use a coffee grinder. If the peels are small enough, use a mortar and pestle to powder the peels.
3. Use 1 rounded teaspoon for a daily supply of organic vitamin C complex, rutin, hesperidin, and bioflavonoids than your body needs for the day, regardless of your size.

To use lemon peel powder: 

Add 1 rounded teaspoon your favorite beverage, smoothie or on top of salads. Caution: Be careful adding this powder to hot drinks or meals as the heat destroys the enzymes.

In a survival situation, if you are not lucky enough to have invested in a few citrus trees, you can also make pine needle tea to provide you with vitamin C, but the above method is a more tastier option.

To conclude, investing in vitamin supplements is very important in order to maintain a healthy body, and ensure your energy levels are at their peak in the event of a long term emergency. Further, making your own vitamin C powder will allow it to be fully absorbed into your body without any added fillers. Start making a point to keep your body as healthy as possible using as many natural foods as possible.

Hand Lotion

1. 1 cup pure shea butter, softened (in microwave or double boiler)
2. 1 cup pure coconut oil (mine is in soft solid stage at room temperature)
3. 1/3 cup arrowroot powder* (optional)
4. 75-100 drops of lavender or other essential oil (use more or less, to your liking)
5. * I updated the recipe to include arrowroot as an optional ingredient to give just a little drier texture to the mixture. Adding the arrowroot results in moist, glowing skin without an oily residue.

1. Place all ingredients in a stand mixer or large bowl. Beat until soft peaks form, then transfer to glass storage containers.

Notes

1. This recipe makes a large batch of lotion – at least 20 oz. You’ll need less of this than commercial moisturizers – just a dime size is plenty for both hands and arms.
2. If you like thicker lotions and creams, try adding 1-2 tsp melted beeswax pastilles to the mixing bowl (if adding beeswax, omit the arrowroot powder). Since I originally developed this recipe, I’ve begun adding the beeswax each time and LOVE the thicker, more luxurious feel

Baked Falafel

BAKED FALAFEL BURGERS

 

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Healthy, 7-Ingredient V GF Falafel Burgers! Simple, flavorful, and perfect with pita, greens, or atop a salad!

Author: Minimalist Baker

Recipe type: Entrée, Side

Cuisine: Vegan, Gluten-Free, Mediterranean-Inspired

Serves: 4

Ingredients

FALAFEL

• 1 bundle fresh parsley (~2 cups chopped)
• 3 large cloves garlic
• 1 large lemon (~2 1/2 Tbsp juice)
• scant 1/2 tsp sea salt + black pepper
• 1 1/4 tsp cumin
• 1 15-ounce can chickpeas, well rinsed and drained
• 1/4 – 1/2 cup ground raw walnuts, pecans, almonds, or GF oat flour

TOPPINGS / FOR SERVING (optional)

• Garlic Dill sauce
• Chili Garlic Sauce or Sriracha
• 5-minute Hummus
• Tomato
• Lettuce
• Onion
• Pita or sturdy greens, such as chard or collard greens

Instructions

1. Add parsley, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
2. Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
3. Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
4. Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick.
5. Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375 degrees F (in the meantime.
6. OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.
7. Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
8. Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
9. Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Baked Avocado

5.0 from 15 reviews

PANKO BAKED AVOCADO TACOS

Serves: 3-4

• 2 large ripe avocados
• 2 Tbsp olive or avocado oil
• 2 Tbsp plain, unsweetened almond milk
• 3/4 cup panko bread crumbs (gluten-free for GF eaters)
• 1/4 tsp each salt + pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder

FOR SERVING

• 6-8 tortillas (corn for GF eaters or flour)
• 3/4 cup cooked pinto or black beans
• 2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar*
• optional: Lime juice
• optional: Fresh cilantro, chopped
• optional: Hot Sauce and/or salsa

1. Preheat oven to 450 degrees F (232 C), line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.
2. Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces. Gently peel away skin.
3. Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
4. Bake for 10-12 minutes or until lightly browned on the exterior.
5. While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
6. When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
7. I topped mine with pickled radish slices, hot sauce, cilantro and fresh lime juice. Black or pinto beans would also make a great addition for more fiber and protein. Leftovers do not store well, so only make as many avocados as needed.

Baked Zucchini Fries

Crispy Baked Zucchini Fries

Total Time: 20m

Yield: 40-45 zucchini fries

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Ingredients

• 2-3 small zucchini, sliced into fry shapes
• 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g)
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/2 cup milk of choice (120g)
• 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. If you’re gluten-free, use gf bread.) (40g)

Instructions

Zucchini fries recipe: Preheat oven to 420F. Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until desired crispiness is reached. Makes 40-45 fries.

Read more at http://chocolatecoveredkatie.com/2013/05/28/crispy-healthy-baked-zucchini-fries/#d12ZUMuyrvwqlhwL.99

Quilts to Try

10 Minute Table Runner – http://crafty.house/10-min-table-runner/
5 Minute Quilt Block – http://quilting.diyeverywhere.com/2016/12/15/how-to-quilt-beautiful-5-minute-blocks-video-tutorial/
8-Point LeMoyne Star – http://redletterquilts.blogspot.com/2013/01/8-point-lemoyne-star-tutorial.html
Around the World – http://24blocks.com/around-the-world/
Attic Window – http://quilting.diyeverywhere.com/2017/01/31/watch-how-to-quilt-the-attic-window-pattern-video-written-instructions/
Bargello Pre-cut Trick – http://crafty.house/bargello-pre-cut-trick/
Bargello Tutorial – http://crafty.house/bargello-tutorial/
Bedside Caddy – http://crafty.house/bedside-caddy/
Binding Quilts – http://crafty.house/foolproof-binding/
Blocks from Strip Sets – http://quilting.diyeverywhere.com/2016/11/14/how-to-make-2-different-quilt-blocks-from-one-3-strip-set-video/
Burlap Wreath – (NOT A QUILT) – http://justcallmehomegirl.com/easiest-burlap-wreath-video-tutorial/
Buzz Saw Quilt – http://crafty.house/buzz-saw-quilt/
Card Trick Block – http://crafty.house/card-trick-block-optical-illusion/
Cathedral Window – http://24blocks.com/cathedral-window-quilt/
Cheat Sheets – http://crafty.house/quilting-cheat-sheets/
Chenille Rag Quilt – http://24blocks.com/tutorial-learn-how-to-make-this-chenillerag-quilt-combo/
Clean Your Quilt – http://24blocks.com/how-to-clean-a-quilt-5-different-options/
Common Quilting Mistakes – http://crafty.house/common-quilting-mistakes-fixes/
Cool Water (like Three Dudes) – http://crafty.house/cool-water-quilt/
Curved Seams – http://24blocks.com/cs-sewing-curved-seams/
Cut 1/2 square Triangles Easy – http://crafty.house/quick-easy-and-accurate-learn-to-make-8-triangle-squares-at-once/
Dancing Diamonds (scrappy) –http://crafty.house/dancing-diamonds-tutorial/
Dimensional Pinwheel Table Topper – http://24blocks.com/quick-table-top/
Eight-Point Star – http://crafty.house/eight-point-star/
Fabric Folders – http://24blocks.com/diy-fabric-folder/
Fence Rail with Diamonds – http://crafty.house/tutorial-learn-to-make-an-easy-fence-rail-diamond-quilt/
Fire and Ice – http://crafty.house/trust-me-the-fire-and-ice-quilt-is-as-epic-as-it-sounds/ (Bargello)
Flying Geese –http://24blocks.com/flying-geese-block/
Folded Circle Table Topper – http://24blocks.com/folded-circle-centerpiece/
Folded Star Potholder – http://crafty.house/folded-star-potholders/
Hotpads, Quick –http://quiltingdigest.com/these-hot-pads-are-super-quick-to-make/
Hanging Door Pockets – http://24blocks.com/hanging-door-pocket/
Hunters Star (Easy) – http://land.missouriquiltco.com/easy-hunter-star/?utm_source=facebook&utm_medium=lp&utm_campaign=t091
Improve Block (Scrappy) – http://crafty.house/let-the-creativity-flow-with-this-improv-quilt-block/
Ironing Board Cover – http://crafty.house/cs-quilted-ironing-board-covers/
Label your Quilts – http://24blocks.com/label-quilt-2-ways/
Laptop Sleeve – http://crafty.house/cs-quilted-laptop-sleeve/
Layer Cake Star – http://crafty.house/star-cakes-quilt/ – Pattern
Midnight Variable Star – http://crafty.house/midnight-variable-star-quilt/
Ornaments for Christmas – http://quiltingdigest.com/quick-fabric-ornaments-for-gifts-and-your-tree/
Photos to Applique – http://crafty.house/diy-applique-pattern/
Pineapple Log Cabin – http://24blocks.com/pineapple-log-cabin/
Pinwheels on Point – http://crafty.house/pinwheels-on-point/
Puff Quilt Chair Cushions – http://24blocks.com/cs-colorful-puff-quilt-cushions/
Quillow – http://quilting.diyeverywhere.com/2016/12/13/how-to-sew-a-fun-quillow-tutorial/
Rainstick Quilt – http://crafty.house/learn-how-to-create-your-own-rainstick-quilt/
Reversible Square Block – http://24blocks.com/reversible-square-block/
Ripple Effect Quilt – http://crafty.house/make-a-splash-with-this-bold-beautiful-ripple-effect-quilt/
Sawtooth Star – http://crafty.house/sawtooth-star-block/
Scrappy Chains – http://crafty.house/scrappy-chains-quilt/
Shades of Grey – http://24blocks.com/nov-block-of-month/
Spellbound Quilt (two jelly rolls) – http://crafty.house/jelly-roll-spellbound-quilt/
Spinning Star Table Topper – http://quiltingdigest.com/spinning-star-table-topper/ (I have tutorial in Quilts)
Spiral Table Runner – http://24blocks.com/spicy-spiral-table/
Three-hour Baby Gingham – http://crafty.house/need-a-quilt-this-afternoon-weve-got-just-the-pattern-for-you/
Tote Bags – http://crafty.house/quilted-tote-bag/
Tube Quilting – http://24blocks.com/have-you-ever-tried-tube-quilting-learn-how-using-a-regular-ruler-here/
Window Pane 9-Patch – http://crafty.house/window-pane-quilt/
Woven Scrappy Quilt – http://crafty.house/woven-scrappy-quilt/

Crustless Berry Pie

Oven 350 degrees. 9 inch pie pan.

1. Combine 1 c flour, 1 c sugar, pinch salt

2. Stir in 2 c berries and 1/2 c walnuts

3. Stir in 2 beaten eggs, 1/2 c butter, 1 tsp almond extract

4. Spread in pie pan. Bake 40 minutes.

Divinity

This divinity is so easy to make in the microwave and so good. You won’t ever make it any other way again!  Makes a great gift, too. This recipe is adapted from a Sharp Carousel Microwave Cookbook that came with my first microwave many years ago.

2 cups white granulated sugar

1/3 cup water

1/3 cup light corn syrup

1/4 teaspoon salt

2 egg whites

1 teaspoon vanilla extract

1/2 cup pecans or nuts of your choice, chopped

 

Combine sugar, water, corn syrup and salt in a glass casserole dish.  Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered.  Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water.  Remove and cool about 4 minutes.  Beat egg whites until stiff with mixer.  Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together.  About 4 or 5 minutes.  Stir in vanilla and nuts.  Drop by teaspoonful onto wax paper.  Makes about 25 pieces depending on size you make them.  Enjoy! 

 

Note: To clean glass bowl you used in microwave soak in warm soapy water immediately after emptying sugar mixture.

Gelatin Use

How to use gelatin for healthy joints?
– The recipe is as follows: 150g (per course) plain gelatin, night at a quarter Cup of cold water, pour 2 tsp. (without top) gelatin, stir and leave until morning. During the night he will bulk up and dissolved. In the morning to drink on an empty stomach, adding juice or warm water with sugar or without it. In the course of recovery need 150 g gelatin, a year later to repeat. It is a way to restore the “grease” in the joints, because of healthy joints depends on the normal operation of many organs. People who suffer from degenerative disc disease and arthritis, it should always be administered in the diet dishes prepared on the basis of gelatin.

Seven Day Treatment for Healthy Joints and Bones:

Directions:

In order to make this homemade remedy, you will need 150 grams of edible gelatin – organic. At night time, you need to mix 2 tablespoons of gelatin with 50 milliliters of cold water. Leave the mixture to sit overnight at room temperature. In the morning, you will notice that the gelatin has turned into jelly. Add something by your choice: juice, milk, yogurt, fruit share, tea, and drink it.

You need to do this method for 1 week. This homemade remedy will help you soothe the pain in the back, wrists, legs and neck. After just one week you will feel wonderful and your condition will be improved significantly. The back and joint pain will be completely gone and in just one month you will be pain-free. It’s highly recommended for you to repeat this method after 1 month and then again after 6 months. You will restore the natural joint lubrication and you will feel much better than ever. Your back and joint pain will be completely gone!

Tom Kha Gai Soup

Tom Kha Gai

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Tom Kha Gai, a classic Thai soup you might already know from eating in a Thai restaurant. Here’s a simple, wonderful recipe featuring nourishing broth (of course!), coconut milk, lemongrass, lime, chiles, and chicken.

Author: Craig Fear, NTP, author of “The Thai Soup Secret“

Recipe type: Soup

Serves: 2 servings

Ingredients

• 1 to 2 cups chicken bone broth
• 1 (14-ounce) can full-fat coconut milk
• 2 stalks lemongrass, cut into ¼-inch thick slices
• 1 (1-inch) piece fresh galangal, cut into ⅛ to ¼-inch thick slices
• 8 to 10 kaffir lime leaves, ripped in half
• 2 to 3 cooked or raw chicken thighs or breasts, cut into 1-inch pieces
• 1 to 3 bird’s eye chiles, sliced into thin rings
• 1 medium onion, coarsely chopped
• 1 medium tomato, coarsely chopped
• 1 cup oyster, shiitake, or straw mushrooms, wiped clean and coarsely chopped
• Cooked jasmine rice, for serving (optional)

Instructions

1. Bring the broth and coconut milk to a gentle boil in a medium pot over medium-high or high heat. (For a thicker consistency, use less broth and more coconut milk and vice versa.)
2. Add the lemongrass, galangal, and kaffir lime leaves and reduce the heat to medium-low or medium and simmer 5 to 10 minutes.
3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, simmer for 2 to 3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
4. Add the bird’s eye chiles, onion, tomato, and mushrooms and simmer for 2 to 3 more minutes.
5. Ladle the soup into individual bowls and season with the fish sauce, lime juice, coconut sugar, cilantro, and scallions to taste. (Alternatively, you may use any combination of those to suit your own tastes.)
6. Serve with a side of jasmine rice (if using).

Notes

For a mild spice, use only one chile; for a medium spiciness, use two; and for a really good kick, use three or more. For zero kick, don’t use any chiles at all.