Chia Breakfast Pudding/Snack

Unconventional Kitchen

Makes 1 serving, double or triple for more
1 C almond, coconut or rice milk
1 C plain Greek yogurt
2 Tbsp pure maple syrup, or honey
1 tsp vanilla
⅛ tsp salt
¼ C chia seeds
ground flax
Fruit, fresh or frozen (I love berries, bananas, pineapple or mango in it)
Almonds or granola for topping


Preparation
Mix milk, yogurt, sweetener, vanilla and salt until just blended.
Whisk in the chia seeds.
Let stand for 30 minutes. Stir to distribute the seeds. Cover and refrigerate overnight.

In the morning top with fruit, almonds, etc. and serve.  You can even drizzle more honey or maple syrup on individual servings if you want it a little sweeter.

Pregnancy Informational websites

1.  Cap Wellness Podcasts- An alternative health center in Southern california that shares educational information on: pregnancy issues, prenatal care, natural childbirth, post-partum care and pediatric care.

2. Natalie Garay- a youtube video of pelivc and pilates exercises/movements to strengthen pelvic floor muscles

3. Beacon Chiropractic Podcasts- Daniel Bronstein hosting, i especially like Natalie Garay's podcast about not peeing your pants

Pressure cooking food and beans

Put water and dried beans in pressure cooker. Water lever 2-3inches above beans.
Put on the pressure cooking lid but don't lock. Get the water boiling. Takes 10-15min. After water is boiling take off lid and stir the beans, then lock the lid back on and start timing when the pressure steam starts coming out.
 The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

BEANS
20 min Dried Unsoaked Black beans (1/17/18 turned out really well and evenly cooked)
 soaked black beans probably 5 min at high pressure(not for sure)

12 to 18 minutes Soaked garbonzo beans
35 to 40 minutes Unsoaked garbonzo beans

Anasazi beans

split eye pea beans


FOODS
8 min on high To make mashed potatoes The Kitchn

SWEET CHERRY FREEZER JAM WITH LIME

A Farm Girl Dabbles

Yield: 5 half-pints

Ingredients

• 2 c. finely chopped ripe sweet cherries
• 2 T. fresh lime juice
• lime zest from 2 large limes
• 4-1/4 c. sugar
• 3/4 c. water
• 1 box (1.75 oz.) SURE-JELL Fruit Pectin

Preparation

Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 5 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.

In a very large bowl, combine chopped cherries, lime juice, lime zest, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.

In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to cherry mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.

Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.

Can Serve with Cornbread muffins

Cornbread Muffins

A Farm Girl Dabbles

Yield: 12 muffins

INGREDIENTS:

• 1 c. cornmeal
• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1/2 c. butter, melted
• 2 large eggs
• 1/4c honey

DIRECTIONS:

Preheat oven to 375°.   Spray a standard muffin pan with cooking spray, or line your pan with muffin paper liners.

In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.

Can Serve with- Cherry Lime Jam

Crockpot Lemon Chicken

1- 2lb chicken breast
Garlic cloves
chopped onion
parsley
1 c chicken stock
2 lemons, both squeezed, one zested
Salt and pepper

Add after it has cooked for 4 hours
1/2 block of cream cheese



Mix the chicken, garlic, onion, parsley, stock, 2 lemons with zest and salt/pepper. Add to a gallon ziplock bag and freeze.

Ready to cook- open the  ziplock bag and Plop it in the oiled crockpot and cook for 4 hours on low. Take out and Shred the chicken.  Whisk and Add the 1/2 block of cream cheese to the liquid in the crockpot, till it is smooth. Then add the shredded chicken back to crockpot. Serve within a half hour.

Save videos from youtube

Select the link or the web address of the video and plug that into this webpage below and it will save the video to your computer.

IT WORKS

12/21/21

https://musicdownload.zone/en12/

stopped working

https://ytmp3.cc/en13/ 12/2021
SaveFrom.net             6/22/20

Just add “ss” to the video URL to launch the youtube downloading process.

Original URL: https://youtube.com/watch?v=YOcmSsBfafg

URL with ss: https://ssyoutube.com/watch?v=YOcmSsBfafg

simple poached egg and avocado toast

Pinch of Yum

2 eggs
2 slices whole grain bread (I used sliced french bread)
1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
2 tablespoons shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or basil) for topping (I didn't have)
quartered heirloom tomatoes for serving

---

INSTRUCTIONS

Bring a pot of water to boil and 1 t vinegar (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim and inner metal circle) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

I added the quartered tomatoes in a bowl and added a dash of olive oil, garlic powder and salt and pepper. It was delicious

1/9/18

Sour Creamy Enchiladas

Genius Kitchen

1lb chicken breast, diced (Or leftover chicken)
1 medium onion, minced
1 garlic clove
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2cups grated monterey jack cheeseor 1 1⁄2 cups Mexican blend cheese, divided
1⁄4  cup butter
1⁄4  cup flour
1   (15 ounce) can chicken broth
1   cup sour cream or cream cheese
1  (4 ounce) canchopped green chilies or 2 fresh chili peppers, minced

1. In a frying pan, cook chicken, garlic and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies.
6. Pour sauce evenly over enchiladas.
7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Different ways to read the scriptures with kids

1. Week by week a clump of scriptures to read and a coloring page Each week after you read, color in all the spaces with the number of that week. Friend Magazine 2012

2. Buy at deseret book or amazon Book of Mormon Illustrated and simplified for kids

3. 21 Day challenge- about 10 verses to read everyday for 21 days. Mark one verse each day that stands out to you. Everyone share what verse you liked and why. Finish reading with a prayer, asking God if the words you have just read are true and to receive a personal testimony of it.

4. A variety of ways to delve into scriptures Ensign 1973, Draw/color the scripture, act it out, write out some scriptures on paper and have some words missing- have the kids search to find the right word, Have family members match selected scriptures with appropriate pictures. More ideas in the link

Lemon Garlic Honey Cold Kicker

I got this from Danielle Checketts at the mermaid birth center

Dble   Single
5        2&1/2c water
4        2 garlic cloves
4        2 T honey
1/2c   1/4c lemon juice

For family size portions, I use My big pot-
10 c water
8-11 garlic cloves
1/2 c honey
1c lemon juice


Mince or press cloves of garlic put in water.
Bring to boil, steep for 10 min
In pot or separate glass jar put  honey and  lemon juice
Stir and enjoy when temperature is right.
Can be consumed hot or cold.
do 2-3x daily until cold is gone

continue with extra vitamins until you are well.
Use vit D liquid supplements or capsules
Green Smoothies
Broth

Broiled Lobster Tail

Serves 2 people

2 whole lobster tails
1/4 cup butter, melted
1/2 teaspoon ground paprika
ground white pepper, to taste
1 lemon or lemon juice- cut into wedges, for garnish

• Preheat the broiler.
• Place lobster tails on a baking sheet. With  kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, lemon, paprika, salt, and white pepper.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 7 to 10 minutes. Garnish with lemon wedges to serve.
• Bake 350 degrees for 10 min. Use meat thermometer to test meat, needs to be at 140 degrees.
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• Can serve with crusty french bread and dip in the butter sauce

Dipping Sauce-
1/2c butter
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 teaspoons dried cilantro

Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. 

In future- I think using either of these sauces would be really delicious with shrimp.

Could be great Served with Iceberg Wedge Salad or Cobb Salad or Caesar Salad & Dressing or Quinoa Salad

The Best Hot Artichoke Dip

We tried this recipe at Anna Cash's house. It was delicious!!

Ingredients

• 1 8 oz block cream cheese (reg)
• 1 Cup Hellmann's Mayonnaise (reg)
• 1 Cup Grated Parmesan Cheese
• 4 oz can Mild Diced Green Chiles
• 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts         

Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!

Can put it in a oiled crockpot and let it warm for 2-3 hours

5/13/20
1/2 block cream cheese
1/4c mayo
1/4c parmesan cheese
1/4c sour cream
1/2c  green chile enchilada sauce (or green chilies)
12oz chopped artichokes
14oz canned spinach (or fresh)
salt and pepper
Garlic powder

Put all ingredients on the stove top and heat up on the lowest setting, ready after 1/2 hour. Delicious!!!