Almond Flour German Pancake

2 Tbsp Margarine or oil

dry ingredients:
1/4 tsp Salt
1/4 tsp Baking Soda 
1 Tbsp Sugar
2/3 cup Almond Flour 

wet ingredients:
1/4 tsp Lemon Juice
2 Eggs
1/3 cup Almond Milk, Unsweetened
1/2 tsp Vanilla

Preheat oven to 400°F Melt margarine or oil in a 9-inch pie dish in the oven while it preheats. 
In a medium bowl, mix the dry ingredients.
In a small-medium bowl, whisk the eggs and mix in the almond milk, and other flavorings. 
Remove the pie plate from the oven and tip the dish to cover the bottom and the bottom corner edge with the oil. 
Quickly pour the liquid into the dry mix and whisk thoroughly but quickly. Immediately pour into the hot greased pie dish and put into the hot oven. 
Bake about 12 minutes or until set in the middle.

What is Build a Menu?
Making a menu each week and trying to keep a budget is really hard for homeschooling families to do. I was spending so much of my time doing this, I knew I needed to look for a better way. Then I found Build a Menu, the brainchild of two sisters Karee and Lisa, who have 11 kids between them. My family has to be the most difficult family out there to feed because we have two that can't have gluten (wheat) or casein (milk products), some picky eaters and my husband is a vegetarian. I just want variety. Making a dinner at our house often means making several dishes, which of course, adds to our grocery bill. I thought that no set program like Build a Menu could fit our diverse and complicated family, but I was wrong.
Build a Menu is a three step process, but each of the steps are so easy, that once you get the hang of it, it only takes a few minutes to go from start to ready to shop. I have never made a menu and shopping list so fast before!

More About Build a Menu at All Things Beautiful

Sam's Hot Fudge Sundae Ice Cream Cake

made for Sam's 17th birthday
1 pkg dark fudge cake mix or your favorite recipe
1/2 gal brick vanilla ice cream
1-2 jars hot fudge sauce
maraschino cherries
whipped cream
chopped pecans or other nut topping

Prepare, bake and cool cake following package directions for basic recipe.
Remove cake from pan, when cool. Split cake in half horizontally. Place bottom layer on your serving platter. Cut ice cream into even slices and place evenly over bottom of cake layer. Use all of the ice cream. Place top cake layer over ice cream. Cover and freeze.
Fifteen minutes before you want to serve, take the cake out of the freezer to make it easier to slice. Heat hot fudge sauce slightly so that it will come out of the jar, but not enough so that it runs off the cake. Pour hot fudge sauce over cake.Top with whipped cream, cherries and nuts.

Lemon Ricotta Pasta with Red Peppers and Spinach:

source
12 oz fettuccine, tortellini or other pasta
2/3 cup skim ricotta cheese
1 teaspoon grated lemon rind
4 garlic cloves, minced
2 tbs fresh lemon juice
3 cups fresh baby spinach
1 1/2 cups diced red bell pepper
salt and crushed black pepper
1 tbs olive oil
1/8 tsp crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper. (I listed 1/8 tsp of crushed red pepper, but don't be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level ).
Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, saute for 3 minutes.
Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts. Top with extra salt, black pepper and crushed red pepper if desired.

Crustless Mushroom and Greens Pie

crustless spinach pie 3 (1 of 1)
from Sugar Free Mom

8 ounces fresh mushrooms, thinly sliced
1 teaspoon minced garlic
2 teaspoon oil
10 ounce fresh greens such as kale, spinach or a mixture
2 tablespoons grated Parmesan
4 eggs
16 ounces Ricotta cheese or cottage cheese
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
½ cup shredded mozzarella


Preheat oven to 350 degrees. Heat oil and garlic in a large skillet and cook mushrooms until tender.
Add greens to mushrooms and salt, pepper and nutmeg cook until greens are wilted. Grease a 9 inch pie plate then sprinkle Parmesan all around to coat plate.In a bowl whisk eggs then add milk and ricotta cheese and stir well.Stir in mushrooms and greens mixture.Pour into pie dish. Sprinkle with mozzarella.
Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.

Ranchero Chicken and Rice

from Del Monte Foods Corporate

1 pound boneless, skinless chicken breasts cut into bite-size pieces
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil, divided
One 14.5-ounce can Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies, undrained
One 15.25-ounce can Del Monte Whole Kernel Corn, drained
1 cup chicken broth, preferably with
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 cups uncooked instant brown rice

optional:
 1 cup shredded cheddar cheese
3/4 cup light sour cream
1/4 cup chopped cilantro
1 ripe avocado, sliced



Season the chicken with salt and black pepper, to taste. Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Cook the chicken until no longer pink inside, about 5 minutes, stirring frequently. Stir in the tomatoes, corn, broth, chili powder, and cumin. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce heat, cover, and simmer for 5 minutes. Remove from the heat. Let stand 5 minutes. Stir in remaining 1 tablespoon of oil.

Serve topped with cheddar cheese, sour cream, cilantro, and avocado, if desired.

Mediterranean Kale Salad

Kale, ripped into small pieces
2-4 Olive Oil
1 Clove Crushed Garlic
sun-dried tomatoes
1/2 Lemon, Sliced and Halved
Sliced Kalmata Olives
Anchovies
Shredded Mozzarella or Italian Cheese

Toss the kale with the olive oil. Start this with 2 Tbsp of Olive Oil and add additional oil if needed. This will vary based on how much kale you use. Toss in and mix the crushed garlic in with the kale and olive oil. Add the rest of the ingredients to the kale and mix the salad well, being sure it's evenly coated.
Serve or chill until ready to serve.

modified from the recipe at Mommy Hates Cooking

Butternut Squash and Kale Casserole

source
6 cups peeled seeded butternut squash, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
1 lb. kale, ribs removed and coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated

Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

source: Yum Sugar

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