Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Extra Creamy CrockPot Mac and Cheese

 

Spend With Pennies
Serves 6

2 cups uncooked elbow macaroni
10 ½ ounces condensed cream of chicken soup
3 cups cheddar cheese shredded
1 cup Gruyere cheese shredded
½ cup mayonnaise (or cream cheese0
½ cup sour cream regular or light
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon pepper

Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.

Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.

Optional- you can mix everything and then put in a oiled casserole dish

 350 degrees for 30 min

One time I made pasta the night before and then made sauce separately and then next day combined and warmed them up together

Mihyun Korean Delicious Specialties

 Beef Pepper Soup

One pot boil slice of beef, scoop out the floating impurities
1 hand size of any type of beef chunk (don't cut)
1T soy sauce
7 cloves of garlic
1/2T-1/4c fish sauce
3c of water
Pepper- lots and lots to taste
1-3 stallks of green onions (cut in bigger chunks)
rolling boil for 1/2hr, till meat tender, after meat is tender, slice beef and put back into soup

EAT!

Seaweed & Beef Soup

Soak the dehydrated seaweed for 1/2hr

Ingredients-
Handful of Dehydrated seaweed
Sesame oil
1 beef chunk
7 garlic cloves
1-3T Soy sauce
1-3T fish sauce
3 cups of water (or more)

Slice the raw beef thin
Cook the meat with sesame oil.
with the meat, saute 7 garlic cloves
Cut the seaweed (your choice how big, 1 inch chunks to 4 in chunks)
Stir fry seaweed in the sesame oil
Add 1T soy sauce, 1T or more Fish sauce, more sesame oil if needed, add water.

Simmer 30-40min, till liquid is green and murky and seaweed is soft and chewable.

EAT!

Delicious Chicken Legs

 Low Carb life

4 pounds chicken drumsticks
4 tablespoons avocado oil
2 teaspoon SMOKED paprika
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon chopped parsley
1 teaspoon salt
1 teaspoon cracked pepper

• 
  
• Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
• Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
• Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
• Serve immediately.
• Serve with a side of dipping sauce or Blue Cheese dressing

4/13/22 

I cooked at 440 degrees for about 55 minutes. we all definitely really enjoyed these flavorful drumsticks. I would've liked them to be more crunchy and crispy on the outside. Not quite sure how to achieve that yet.

Afro's Amazing Pico De Gallo

By The Awesome Afro

 Ingredients-
6 tomatoes- thinly sliced and diced
1/2 thinly sliced and diced onion
1 head of cilantro (discard stems)
2-3 fresh limes squeezed (buy smooth, not bumpy skin, dont get any that brown spots on outside. Those indications reveal the lime is bitter)
lots of salt and pepper
1 jalapeno thinly sliced and diced  (or serrano, I just used half the serrano, its more spicy)

Directions-
1. Thinly slice and dice tomatoes & onion put in a bowl.
2. fold over the bunch of cilantro into each other, then start chopping in small pieces, put in a bowl
3. Add squeezed lime & salt and pepper to bowl. Taste the amount of lime, salt, and pepper. Add more now if you desire.
4. Add the jalapeno or serrano pepper
5. EAT IT and Go straight into Delicious Heaven

I was surprised there wasn't any garlic in it. I think i'll make two batches next time and put garlic in one batch see how it turns out.
After 24 hours the serrano pepper wasn't spicy anymore. Next time cut the whole serrano, but put half the serrano in the first day, then the 2nd day put the rest of the chopped serrano in.
Afro said this recipe usually lasts her family of 4, for a whole week. 
But my family 6 devoured it so quickly it was gone in 3 days. 

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

Ivars/Dayna's Clam Chowder

 

Epicurious

INGREDIENTS

2. 2 (6 1/2 ounce) cans minced clams
3. 4-5 garlic cloves
4. 1 cup finely chopped onion
5. 1 cup finely diced celery
6. 2 cups finely diced potatoes
7. 3/4 cup butter or margarine
8. 3/4 cup flour
9. 4 cups half-and-half, warmed
10. 1 teaspoon salt, to taste
11. 1 dash pepper
12. 1/2 teaspoon sugar
13. 1/2 lb bacon (didnt have)

PREPARATION

1. In a medium saucepan, saute onion, garlic, and celery. Then add clam juice and potatoes to onion mixture (in different bowl set the clams aside).  Barely cover to potatoes with water and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
2.  If you want bacon, cook the bacon in the large sauce pan. When the bacon is cooked, take it out of the pan and add the butter to the bacon grease. If you choose not to add bacon, you can skip this step. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Chop the cooked bacon and add it to the large sauce pan (if you are adding bacon). Stir well and adjust the seasonings if necessary.
2. 1/18/21 just delicious!! loved it. Dayna mentions she uses this creamy soup recipe w/o the clams for any other creamy vegetable soup dinner.