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Tuesday, March 29, 2011

Apple-Banana no-crust Pie

Main Ingredients

Ingredients (Serve 4):
  • 3 Cooking organic Apples
  • 2 Organic ripe Bananas
  • 3 Tablespoons of Organic No-salt Butter
  • 1 free range Egg
  • 1 teaspoon of Ginger Powder
  • 1/2 cup of Organic Powered Sugar
  • 2 tablespoons of organic stone-ground Whole Flour
  • 1/2 cup of organic Half & Half
  • 1 teaspoon of pure Vanilla Extract
  • 1 tablespoon of Cognac
  • Natural Parchment Paper

How to do it:
  • Cut the Parchment paper to fit the bottom of a baking pan and butter lightly the Parchment with a Butter Stick.
  • In the bowl # 1 mix the melted Butter, Sugar, Half & Half, Egg, Vanilla and Cognac.
  • Add slowly the Flour and mix well.
Bowl # 1
  • Cut the Bananas in small pieces and crush them in bowl # 2 with a fork until you get a paste.
Bowl # 2
  • Peel, remove the seed and cut the Apples in small pieces and mix in the the bowl #2 with the banana.
Bowl # 2
  • Pour content of bowl # 1 into bowl # 2 and mix very well.
Pour bowl # 1 into bowl # 2
  • Pour the content of bowl # 2 in the baking pan. Arrange the mixture with more of it at the center and less at the edge of the pan.
  • Bake in the oven at 250 for 2 hours.
  • Before serving dust with Powered Sugar and put in the oven at 450 for 5 minutes, it will caramelize the top.
  • Serve and enjoy!

A portion of the Apple-Banana no-crust Pie on a serving plate

Monday, March 28, 2011

Choucroute Garnie Alsacienne (Sauerkraut Alsatian style)

The main ingredients
The finish product served on a plate
Ingredients to serve 4:

NOTE: Made with ingredients generally available in US and Canada
  • 2 lb of Organic Sauerkraut
  • 3 Tablespoons of Goose or Duck Fat (if not available use unsalted butter)
  • 1/2 lb Natural Salted Cured Pork
  • 2 Smoked Pork Shops (about 1/2 lb each)
  • 4 Knackwursts (natural - cooked)
  • 6 Uncured Wieners Sausage 
  • 8 Small Potatoes
  • 1 Onion medium size
  • 2/3 Cup of Riesling White Wine
  • 1/2 Cup of Organic Chicken Broth
  • 1 Teaspoon of Garlic Granules
  • 4 Coriander Seed
  • 4 Juniper Berries
  • Sea Salt and Pepper to taste

How to do it:
  • Wash well the Sauerkraut, press it to remove the excess water and then press in a cloth to remove more water.
  • Spice bag: in a cheese cloth put the Coriander Seeds, the Juniper Berries, and the Garlic Granules.
  • Mince the Onion and cut the Salted Cured Pork in slices (1/4 inch thick).
  • In a cast iron skillet put the minced Onion, the Duck Fat and the slices of the Salted Cured Pork.  Heat at medium until the onions are very translucent.
  • In an Oven Pan put at the bottom half of the Salted Cured Pork slices.
  • Put on top half of the Sauerkraut and half the Onions.
  • Bury in the Sauerkraut the Spice bag.
  • Put over the Smoked Pork Shops and cover them with what is left from the onion.
  • Cover with what is left from the Sauerkraut and cover with the Knackwursts (poke their skin with a knife).
  • Pour the Wine and Chicken Broth.
  • Salt and Pepper.
  • Cover and put in the oven at 275 for 1 hour 30 minutes.

  • Peel the Potatoes and boil them for 10 minutes in water with Salt and Garlic Granules. Remove the Potatoes from the water and keep them aside warm.
  • Remove the Choucroute from the oven and put the Potatoes on top. Cover and cook in the oven at 225 for 30 minutes.
  • Put the wieners (poke their skin with a knife) 5 minutes in boiling water before serving the Choucroute.

Note: You can let cool the Choucroute after cooking and keep it in the fridge. Reheat in the oven within the next 2 days at 250 for 30 to 40 minutes.
  • Serve the Choucroute.

Choucroute serving on a plate

Tuesday, March 22, 2011

"The Future of Food" Movie

A MUST SEE FREE MOVIE to watch on your computer.

"The Future Of Food" Movie offers an in-depth investigation into the disturbing truth behind engineered foods that have quietly filled U.S. grocery store shelves for the past decade.

To watch the movie click here.

Wednesday, March 16, 2011

D.I.Y Cooking Handbook

From the New York Times Online.  

Click the picture below to get the links
to the recipes.

The recipes in the D.I.Y. Cookbook are:
Chinese Chili-Scallion Oil
Chocolate-Hazelnut Paste
Corn Muffin Mix
Crème Fraîche
Cultured Butter
Fresh Cheese
Horseradish Beer Mustard
Maple Vinegar
Preserved Lemons
Tesa (Cold-Cured Pork Belly)
Tomato Chili Jam
Vin d'Orange

Tuesday, March 1, 2011

Apple Pork Chops

  • 2 tablespoons Coconut Oil
  • 1/2 cup chopped Onion
  • 4 (1/2-inch thick) natural Pork Chops (with bone)
  • Salt to taste
  • Ground Black Pepper to taste
  • 3 cooking Apples - peeled, cored and sliced
  • 1/2 tablespoon Hot Mustard
  • 1/8 teaspoon Ground Cloves
  • 1 table spoon of Lemon Juice
  • 3/4 cup Dry White Wine

How to do it:
  • Preheat oven to 375 degrees F.
  • Seasoning: In a small bowl, combine and mix well Hot Mustard, Lemon Juice, Cloves and White Wine.
  • Heat 1 table spoon of Coconut Oil in large skillet. Saute Onion in oil until tender. Remove Onion and set aside.
  • Brown Pork Chops on both sides in 1 table spoon of Coconut Oil.

  • Place chops in a baking dish.
  • Brush the Pork Chop with the Seasoning on both sides
  • Cover the chops with the Apples and cooked Onion.
  • Pour the Seasoning over.

  • Cover and bake in the preheated oven for 45 minutes
  • Enjoy!   
Served in your plate