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Easy Kountry Cole Slaw

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Eating more cabbage is easy with this recipe.  Only 4 required ingredients.
🥰
This week we used purple cabbage, but “white” cabbage works just as well. Or, mix it up and use both!
🌶️🍅🥬


Ingredients:
3 cups cabbage, chopped (about half a medium head)
1/4 cup bell pepper, diced (we use yellow and orange for color)
1 large tomato, chopped, with the juice
1/2 cup mayonnaise, to taste.
Splash of red wine vinegar (optional)
Salt and pepper to taste
.
Instructions:
Mix and eat!  Seriously, it’s good right away but does get even better after refrigeration.
If you try this, please let us know what you think.

Cuban Black Beans become a family staple

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Cuban Black Beans
Cuban Black Beans as a dinner side

When I end up making a brand new recipe 3 times in the first few weeks, it’s worth blogging about. I love this recipe for the simple ingredients, it’s ready quickly, and the beans so are versatile. We’ll eat them as a dinner side, as you might expect, but my husband loves them as a side to his eggs in the morning. I love beans for breakfast too, but generally skip this meal or eat lightly. Mine usually end up in a bliss bowl.

Ingredients

2 tsp olive oil for sauteing
1/2 onion, white or yellow
3 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
1/2 cup water, (do not double when doubling the recipe)
1 bay leaf
few pinches cumin, to taste
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

Instructions
Chop onion, garlic, scallions, red pepper, and cilantro in a food processor.
Add and oil vegetables to a medium-sized pot on medium heat and saute until soft, about 4 minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
Lower heat and cover, simmer about 15 minutes stirring occasionally. Add a little more water if necessary.
Taste for salt and enjoy

Tips:
These beans are a great side for dinner, but also for breakfast!  They also are delicious in a bliss bowl.
Make a double batch and store the “extra”.
Store in fridge for 3-5 days, in the freezer for up to 3 months, or pressure can them and store them for up to 2 years or more.

Cornbread

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This Gluten Free Cornbread is moist and delicious

INGREDIENTS

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup Gluten Free all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk

1. Preheat the oven to 425 degrees F. Lightly grease an 9-inch round baking pan.

2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pan.

4. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 15 minutes before serving.

Gluten Free-Sugar Free Bluberry Muffins

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INGREDIENTS

  • 2 cups Gluten free APF
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup monk-fruit, 1-1
  • 1/4 cup unsweetened applesauce
  • 2 lrg eggs, room temp
  • 1/2 cup buttermilk, room temp
  • 1 1/2 cups fresh blueberries, reserve 36.

INSTRUCTIONS

  1. Preheat oven to 425 F. Grease a muffin pan with butter or line with baking cups.
  2. Whisk together flour, baking soda, salt, and set aside.
  3. In a large bowl, cream together butter and monk-fruit until light and fluffy, scraping down the sides of the bowl often.
  4. Add eggs, one at a time, beating well after each.
  5. Add half the flour mixture and beat just until blended.Beat in buttermilk and applesauce, then add remaining flour mixture and beat till blended.
  6. Gently fold blueberries, minus the reserved 36, into the batter.
  7. Spoon batter into muffin pan.
  8. Press 3 blueberries into each muffin top.
  9. Place the pan into the oven and immediately reduce heat to 375 F.
  10. Bake for 30 minutes and let cool for 5 minutes.
  11. Place muffins on cooling rack until cool to set.

NOTES

Yield-12 servings
Each muffin:
260 calories
20 g carbs
1.5 g protein

Tarragon Chicken Salad

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1 pound boneless, skinless chicken breasts
1/2 cup chopped celery
1 cup red or white grapes, halved
1/2 cup chopped toasted pecans (or walnuts)
1 cup mayonnaise (or plain greek yogurt)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh tarragon

Lightly spray a 6-quart slow cooker with oil. Arrange the chicken in the slow cooker, cover, and cook on high for 4 hours.
Remove the chicken from the slow cooker (if desired, reserve any drippings for another dish–like soup!). Cut chicken into 1/2-inch cubes. Transfer chicken pieces to a large bowl. Add celery, grapes, and toasted pecans.
In a small bowl or measuring cup, whisk together the mayonnaise, salt and pepper. Add to the chicken, grapes and toasted pecans. Stir to combine. Fold in fresh tarragon. Cover and refrigerate until ready to serve, up to 3 days

Beer Bread

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Ingredients

  • 3 cups flour (sifted)
  • 3 teaspoons baking powder (omit if using Self-Rising Flour)
  • 1 teaspoon salt (omit if using Self-Rising Flour)
  • 1/4 cup sugar
  • 1 (12 ounce) can beer
  • 1/2 cup melted butter (1/4 cup will do just fine)

Instructions

  • Preheat oven to 375 degrees.
  • Mix dry ingredients and beer.
  • Pour into a greased loaf pan.
  • Pour melted butter over mixture.
  • Bake 1 hour, remove from pan and cool for at least 15 minutes.