Lemons

Such a humble fruit, really.  Many people use lemons daily without even giving them a thought.  Adding a bit to water, to drink more or using them in various recipes, lemon is a modern-life staple in many homes.  Recently neighbors had a week sharing lemon dishes with one another.  Decided to post all of the award-winning creations here to share with others and to save these enjoyable recipes for future references.

My lemon contribution was Lemon Gummy Bears.  There are a LOT of different recipes online for homemade, DIY, Gummy Bears.  If you are eating Scripturally-clean foods, you may need to make your own gummies in order to avoid pork-gelatin.  Still others want to make their own to control allergens such as food dyes and other chemical-like ingredients which commercially available gummies often contain.

One on-line retailer of Gummy Bear products lists the typical ingredients in commercially available gummy bears as: corn syrup, sucrose, gelatin, citric acid, apple juice concentrate, sodium citrate, coconut oil, natural and artificial flavors, carnauba wax, red 40, yellow 5 and blue 1. 

My Recipe?  No artificial ingredients. But how does it taste?  Several of the people who sampled the DIY Homemade Lemon Gummy Bears stated they tasted better than store-purchased bears.  Try them for yourself and see what you think: 

Lemon Gummy Bears

Ingredients:

• 1 1/2 Cups Lemon Juice (fresh squeezed is best)
• 3/4 Cup Applesauce (Note: if you use cinnamon applesauce, you will see occasional cinnamon flakes in your end product)
  
• 6 Tablespoons Unflavored Gelatin
• 1 Teaspoon Sweetener of choice (or if you are okay with sugar–add sugar to taste)
• 5 drops Lemon Vitality.  (I used Young Living Lemon Vitality Essential Oil)

Method:

1.  Place the fresh-squeezed (or bottled) lemon juice into a room-temperature sauce pan.
2. Add the applesauce to the lemon juice.
3. Optional: If you want your lemon gummies to look a bit more “lemon” colored, add a pinch of ground turmeric powder. The photos below do not include the additional turmeric coloring. 
   
4. Whisk the above ingredients together in the room-temperature sauce pan.
5. Sprinkle the gelatin on top of the saucepan mixture and allow this to sit at room temperature for 5 minutes.
6. At this point, your mixture will be thick with the majority of the liquid absorbed.  If not, your gelatin may not be active, as gummies need to be THICK at room temp. NOTE: If you want to use sugar–put in the sugar now, before heating (below).  If you are using a sweetener, don’t add it until the heating process is over.
   
7. Place the sauce pan over medium heat.
8. Whisk or stir occasionally until the gelatin dissolves and the mixture is smooth. 
9. Remove the sauce pan from heat.
10. Whisk in sweetener of choice (if using) and add the Lemon Vitality YLEO drops.

The mixture is now ready to use filling silicone gummy bear molds.  If you don’t have gummy bear molds, any silicone mold will work.  Alternatively, pour the mixture into a glass pan, allow to cool, then cut into squares or other geometric shapes of choice to enjoy.

To fill the gummy bear molds, it works best to place your molds on a cookie sheet.  Fill the molds with the gummy bear mixture.  Let it cool on the counter top for about an hour.  Then place it in the fridge until firm.  Store in the fridge. 

NOTE: These non-commercially made gummies do not have stabilizer in them so the warmth of your mouth and/or hands can melt them much quicker than their store-purchased counterpart.  This gives an enjoyable burst of flavor! 

FLAVOR VARIETY TIP: Switch the Lemon Vitality for Citrus Fresh Vitality, Lemon Vitality, Thieves Vitality, Orange Vitality or any other favorite Vitality Oil to switch up the awesome flavorings.

Have you made Gummy Bears before?  If so, which kind? 

Ghee – Clarified Butter

One Brand of Ghee-Clarified Butter

Have you heard the buzz about ghee, or clarified butter–which is butter with all of the solids removed?  If so, you have probably wondered if the buzz is worth the expense (wow, it is expensive, hm?!) .  If you’ve not heard any of the buzz about this product–then it is time to check it out now. 

Here is a video with Dr. Berg summarizing his take on the product.

 

Candied Pecans (Keto)

INGREDIENTS:

• 1.5 Cups Pecans (160 grams) roasted
• 1/2 Cup Erythritol (105 grams) or sweetener of choice
• 2 TBSP Water
• 1/4 tsp maple extract
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg or clove
• 1/4 tsp salt

METHOD:

1. Mix together water, sweetener, spices, salt and maple flavoring until combined.
2. Bring to a simmer over medium heat until the sweetener is fully dissolved.
3. Stir in pecans to coat with mixture.
4. Continue to cook and stir until the water has evaporated of and the syrup is think enough to coat all of the nuts completely.
5. Remove from heat.
6. Spread out unto a baking sheet with a non-stick baking mat or parchment paper covering it so that the nuts are in a single layer.
7. Let cool completely before storing in an air-tight container at room temp.

NOTES:

If you would like a “frosted” look to your spiced nuts, once the nuts are fully cool, sprinkle on a small amount of granulated keto sweetener, and then shake off the excess before storing.

These are great as in a salad (think to replace croutons) or as a snack.

Original recipe notes: These can be sealed for up to 2 months in a sealed jar or container. Don’t store in the fridge because of condensation issues. Store in the freezer for up to six months. Or eat them right away! Yum, Yum!

Pumpkin Latte

This is a copycat recipe of so many coffee shop versions. Now you can make it at home and be in control of which ingredients work best for you.  This beverage can be enjoyed hot or cold.

Ingredients

• 16 ounces coffee (hot or cold)
• 1 TBS pumpkin puree, organic
• 1 TBS maple syrup (or sweetener of choice for sugar-free)
• 1 TBS coconut milk (dairy-free option)
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tap ground nutmeg

Mix. Enjoy. Optional: top with whipped cream or whipped coconut cream.

Options:
Sugar: Use Maple Syrup
Sugar-Free: Use sweetener of choice
Dairy: Option: Use Heavy Cream or 1/2 and 1/2 in place of coconut milk and whipped topping.
Dairy  Free: Make with coconut milk and whipped coconut cream.
Soy-Free: Check base ingredients before using for soy-free ingredients.
This recipe is naturally free of nightshades.

Keto Peanut Butter Cookies

How does Keto (low-carb) 3 Ingredient Peanut Butter cookies sound to you? This sweetener advertises it has no glycemic impact.   Easy to make. Tastes GREAT. Keto and Low-Carb Friendly. Swerve says it has no glycemic impact.  Minutes to Prepare: 5 Minutes to Cook: 10 Number of Servings: 24

Ingredients

 

• 1 Cup Peanut Butter
• 1/2 Cup Swerve Granulated Sweetener
• 1 Egg

 

Tips

These can be baked with the traditional “criss -cross” look or as a ball shaped cookie. For some reason, the bottom of the ball shaped cookies burn more quickly.

Directions

Mix all ingredients; roll into 24 balls. Place on parchment-lined cookie sheet (they don’t expend much). Criss-cross design with fork or cook in the “ball” shape. Bake at 350 for 8-10 minutes (watch closely). Allow to cool before removing from pan. They will hold their shape once cooled a bit. They fall apart if removed immediately after coming out of the oven. The also burn easily–so watch them closely. Serving Size 1 Cookie.  This recipes yields 24 cookies. A NOTE about the nutritional facts.  I put these ingredients and recipe into the recipe creator at SparkPeople.com  The results displayed here are from their website software. You can join SparkPeople too if you want to do similarly.

Mock Cheese-Bread

INGREDIENTS:

• 1 Cup White Cheese
• 1/4 Cup Parmesan Cheese
• 1 Egg
• 1 tsp garlic powder

INSTRUCTIONS:

1. Mix everything together.
2. Place in an 8 inch round baking pan (glass is naturally non-stick).
3. Bake at 300 degrees for 15 minutes.
4. Cool enough to enjoy.

This recipe is suitable for or can be modified for: gluten free, sugar free, nightshade free, soy free, dairy free (using dairy-free cheese), keto, low carb, LCHF diets.

French Dressing

Tried-and-true French or Catalina Style Salad Dressings:

RECIPE 1:

Ingredients:

• 1 cup oil
• 2/3 cup ketchup
• 2/3 cup sugar
• 1/2 cup vinegar
• 2 teaspoons paprika
• 2 teaspoons real salt
• 1 small onion, quartered

Directions:

Blend until smooth. Chill before using.  Store in a container in the fridge.

 

RECIPE 2:

Ingredients:

• 3/4 cup oil
• 1/2 cup sugar
• 1/2 cup ketchup
• 1/4 cup vinegar
• 1/4 cup lemon juice
• 1/4 tsp. real salt
• 1/4 tsp. dried mustard

Directions:

Blend & store in the refrigerator.

RECIPE 3:

Ingredients:

• 1/2 cup sugar
• 1/2 cup oil
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 1 small onion, sliced (1/4 cup)
• 1 tbsp. lemon juice
• 1 tsp. real salt
• 1 tsp. paprika

Directions:

Use a blender to blend this mixture until it is smooth.  Store in the fridge.

RECIPE 4:

Ingredients:

• 2 cups ketchup
• 1 1/2 cups oil
• 1 1/2 cups sugar
• 1 large onion, grated very fine
• 3 tsp. vinegar
• 1 tsp. real salt

Directions:

Use a blender to blend this mixture until it is smooth.  Store in the fridge.

A NOTE about oil:  Use which ever oil works best for you.  Suggestions include avocado oil, olive oil, grapeseed oil or another oil of choice.

Cole Slaw-Sugar Free

Ingredients:

• HEB Shredded Cabbage (Red, Green, and Carrots)
• 1 Tablespoon HEB Real Mayonnaise with Real Lime Juice
• .33 Tablespoon Braggs Apple Cider Vinegar
• Celery Salt (blend equal parts celery flakes with Real Salt)
• 1 package Sweet Leaf Stevia with Fiber

Directions:

1. Begin with a clean bowl for which you have an air-tight lid.
2. Add to the bottom of the bowl the vinegar.
3. Dissolve the Sweet Leaf Stevia into the vinegar.  Swirl it around to mix thoroughly.
4. Add the mayo.
5. Mix the mayo to incorporate the stevia-sweetened vinegar into the mayonnaise.
6. Add the shredded cabbage mix and stir to coat it evenly with the mayonnaise mixture. Add a bit more mayonnaise, if needed to provide even coverage over the cabbage.
7. Once the mayo is blended in, add a bit of celery salt over the top.  Stir in.
8. Cover and refrigerate at least an hour before enjoying.

Notes:  If you’ve left this in the fridge for more than an hour, or are enjoying left overs (if there are any) stir it before serving.

According to my nutritional tracker at SparkPeople.Com this recipe per serving offers the following Nutritional Content:

• Fat: 3.7g
• Carbohydrates: 1.8g
• Calories: 59.0
• Protein: 0.3g

Cheesy Potatoes

Ingredients:

• Hash-Brown Potatoes (frozen or shred your own)
• Cream of Chicken Soup
• 1 Onion (minced)
• 2 Cups Sharp Cheese
• 1 stick butter

 

Directions:

1. Empty the frozen hash browns into a 9×13 pan.
2. Add one minced onion.  Stir well to incorporate.
3. Add one box Cream of Chicken Soup.  Stir well to incorporate.
4. Add salt and pepper.  Stir well to incorporate.
5. Add 1 cup of sharp cheddar cheese.  Blend in well.
6. Level the mixture in the pan.
7. Top with 1 cup of sharp cheddar cheese.
8. Cover and place in fridge overnight.
9. Bake 375 for 1 hour.  It is done when the cheese is golden and crispy along the edges without being burned.

YIELD: One  9×13 pan

Copy Cat Recipe similar to Cracker Barrel’s Potato Casserole.  This recipe can be made ahead and baked later. It is suitable to use as a freezer meal–by the ingredients when they are on sale, make them up, freeze, thaw over night in the fridge, bake for an hour when needed.

Tip: I also have a lower carb version of this recipe, which doesn’t use potatoes as the base.

Slow Cooked Chili-Midwestern Style

This chili can be modified to suit your tastes, and your left overs. Have extra roast beef, steak, or other meat which isn’t enough for an entire meal?  Because this meal cooks for the majority of the day, any meat will absorb the yummy flavors of the spices. If you prefer ground chicken or turkey to beef–feel free to experiment but our favorite utilizes beef.  This is the family friendly version: meaning there isn’t a lot of heat.  We serve jalapenos on the side for anyone one who wants them, as well as cayenne pepper, rice or noodles for younger children’s taste buds who want the soup served mild and at a cooler temperature than cooking it all day produces.

INGREDIENTS:

• 3-5 lbs ground beef (or other meats: steak, roast beef, ground turkey, etc.)
• 2 each: green, red, yellow, orange bell peppers [stickers removed, washed and diced]
• 2-3 onions (diced)
• 1 bunch celery (finely diced)
• 2 24-ounce cans finely chopped tomatoes (or fresh)
• large can tomato paste
• large can V8 Juice
• celery salt
• black pepper
• chili powder
• garlic powder
• (optional: kidney beans-largest can-drained and rinsed-or several smaller cans)
• (optional: nopalitos a.k.a. cactus chopped-no need to rinse–these thicken the chili to stew-like consistency)
• (optional: a side of cooked rice or macaroni noodles–left overs work–to cool the temperature of the chili for younger folks)
• (optional: jalapenos, hot sauce, cayenne pepper)
• (optional: corn can be cooked on the side and stirred in last moment)

 

STEPS:

1. Begin by cooking the ground meat, 1 diced onion and the finely diced celery.  Once the meat starts cooking, blood and fat will drain off of it.  You can drain the blood and fat off as you cook, or do it all at the end–depending on the size pan you are using.
2. When one side of the meat finishes cooking, flip it and season with salt, pepper, and paprika.  Finish cooking until all of the meat is no longer pink.  Don’t season until the pan is fully drained of oil/blood from the meat or the seasons will be lost when you drain the meat.
3. Layer the cooked meat in the bottom of your slow cooker.  Turn the slow cooker on low or 300 if cooking a large batch in the roaster.
4. Once the meat is in the bottom of the pan, open the tomato paste and stir it in well.
5. Add a layer of black pepper, followed by a heavier layer of celery salt, followed by a heavier layer of garlic, followed by an even heavier layer of chili powder.
6. Add more diced onions to make a layer.
7. Add all of the diced bell peppers (2 each: red, green (or omit and use cactus instead), yellow, orange) and (optional) cactus.
8. Add drained and rinsed canned tomatoes (or Optional: fresh tomatoes finely chopped in place of all of the canned tomatoes or in place of some if you have left overs to use up)
9. Open the large V8 and pour slowly over the top.
10. Stir everything to mix it in evenly and cover.
11. Slow cook for 6-8 hours, or until the veggies are finished and the meat/veggies have the flavor infused into them.
12. This chili is even better cooled & reheated the next day.

NOTE:  If you are cooking a smaller batch in a slow cooker, it shouldn’t burn as it locks in the moisture.  However, if you are cooking a larger batch in several slow cookers or in a roaster on low temperature, you may need to stir the chili, turn it down, or add liquid if it looses too much moisture while cooking–but otherwise this is a fix it and forget it meal until it is time to serve it.

While this makes a lovely meal or lunch all but its self, here are other serving suggestions:

• Chili and Salad
• Chili and Corn Bread
• Chili, with fresh onions, cheese, and/or sour cream as a topping.
• Stir in Kidney or other beans before cooking (if using canned–drain and rinse them first).  If you are using homemade beans you can skip the “draining and rinsing” step)
• Cook canned kidney beans in their juices on the side and serve for those guests who like beans in their chili.
• Cook Rice (or used leftover) or Macaroni Noodles as a way to cool off the chili for anyone who doesn’t like soup too hot.
• Serve with Jalapenos, Cayenne pepper and/or hot sauce for those folks who like it spicy.
• A cup of this chili pairs very nicely with a grilled cheese sandwich for lunch.
• This chili can be served over a baked potato with or without added onions, cheese, sour cream.
• Another favorite stir in (of some) is corn–cook it on the side and have it available for anyone who wants to stir it in their chili.
• Serve a small cup with beef corn dogs.
• A bowl served with corn chips (tortillas) on the side can be nice too.
• Have only a small portion left–not enough for an entire meal?  Consider serving it reheated as a condiment on top of hotdogs, or make chili macaroni with the left overs stirred into cooked macaroni.
• This chili pairs very nicely with hot chocolate, brownies, ice cream, or another chocolate treat for dessert.