Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
Stir in flour until blended.
Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
Add meatballs and warm thoroughly.
Serve with rice or pasta.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
This is a recipe that serves two as a main course, so I can make it for my husband and myself with leftover ingredients.
Being that I have a soy allergy, soy sauce is off limits for me. However, I have discovered a couple of choices in the grocery stores that I can now have as a replacement: No Soy soy-free sauce and Coconut Aminos. There is also a link below to a homemade soy sauce substitute.
As always, you can change the vegetables and /or meats that go into this dish.
This is the recipe I use for a soy sauce substitute: https://www.cherylsrecipes.net/recipe/soy-sauce-substitute/
Crepes are so versatile! They can be used for breakfast, lunch, dinner, dessert or a snack! This is a very good basic recipe that is based on the recipe from www.chef-in-training.com. I liked it better than the other recipes I tried, so I am sharing it here.
We had a Create Your Own Crepe bar for Mother’s Day. My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips. There are so many possibilities! Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself. It turned out great! We also made some chocolate crepes, but I preferred these to the chocolate ones!
The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.
4tsp.sugarif making dessert crepes, omit for savory crepes
Servings: crepes
Instructions
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
In large bowl, mix together dry ingredients; set aside. Preheat waffle iron.
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Generously spray your waffle iron with no-stick cooking spray. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Lots of veggies, topped with cheese and eggs of your choice. This can also be used as a quick, healthy lunch: https://www.cherylsrecipes.net/recipe/stir-fried-veggies/ although I don’t usually use the eggs and cheese when I eat it as a stir fry.
In a skillet over medium-medium high heat, add avocado oil. Add onions and potatoes.
Add sweet pepper.
When potatoes are mostly cooked through, add spinach and tomatoes to skillet and cook to wilt spinach leaves. Season with salt and pepper as desired. Put into serving bowl and top with cheese and eggs.
Recipe Notes
Each serving contains 487 calories, 29 g fat, 386 mg cholesterol, 298 mg sodium, 1147 mg potassium, 36 g carbs, 7 g fiber, 13 g sugar, 22 g protein, 143% vitamin A, 121% vitamin C, and 29% iron
This is chock full of nutrition! Lots of yummy vegetables wrapped in eggs, and topped with salsa, cheese and cilantro! It’s a great way to start your day! Of course, as always, you can swap out any ingredients you like, or leave out things you don’t like.
Heat small cast iron skillet over medium-medium high heat. Add 1/2 T. avocado oil. Saute onions and spinach until spinach is starting to wilt, stirring often. Add peppers and tomatoes. Cook for a few minutes. Stir until peppers and tomatoes are cooked as desired. Remove items from pan to a bowl.
Reduce heat to medium. Beat eggs with cream. Add salt and pepper to taste. Add another 1/2 T. avocado oil to hot skillet. Add eggs to skillet. As eggs begin to set up around the edges, tilt the pan and lift that portion of the egg with spatula, so that the uncooked egg runs down underneath the cooked egg. Continue moving around the skillet in this way until egg is done.
Add veggies to one side of the omelette.
Tilt skillet and guide gently onto a serving plate. Top with salsa, shredded cheese and cilantro, or your choice of toppings.
Preheat oven to 275. Grease and flour a 9x13" pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp. vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 tsp. vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Recipe Notes
These were the notes for this recipe: This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Heat skillet and add butter so eggs don't stick.
Beat or whisk the eggs in a small bowl with cream and salt and pepper.
Cook in skillet, stirring occasionally, until almost set up. Remove from heat and serve.
Recipe Notes
If you stir scrambled eggs too much as they are cooking, they will end up crumbly and not be as creamy.
If you don't mind the extra fat and calories, double the cream for extra creamy eggs!
This is another recipe that my husband came up with. Creamy eggs filled with cooked bacon, onion, sweet peppers, jalapeno peppers, and topped with cheese. I usually cook up double the meat and veggies, then reserve half of it for a later time to make a quick weekday breakfast.
While that is cooking, finely dice onion, sweet pepper and jalapeno pepper.
When bacon is cooked, add the diced veggies and cook, without draining bacon grease.
Meanwhile, whisk the eggs with heavy cream and season with salt and pepper.
When veggies are nearly cooked, add spinach and cherry tomatoes to the skillet. Cook until spinach is wilted.
Pour eggs over the top of the veggies and stir. Cook, stirring occasionally, until eggs are nearly set up. Remove from heat. We like to eat these topped with shredded cheese and sometimes salsa.
Recipe Notes
Each serving, with 1/2 oz. cheddar cheese, contains: 424 calories, 31 g fat, 439 mg cholesterol, 523 mg sodium, 546 mg potassium, 14 g carbs, 3 g fiber, 9 g sugar, 22 g protein, 73% vitamin A, 147% vitamin c, 21% calcium, 15% iron
