Quick Einkorn Hamburger Buns

We usually just lettuce wrap our burgers, but today I was feeling adventurous and decided to finally try and tackle hamburger buns. These are super simple to make. Only use a few ingredients and can be on your dinner table in less than an hour and a half! These buns are strong enough that they will not fall apart like some gluten free brands I have tried. You will truly enjoy being able to use a bun again!

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QUICK EINKORN HAMBURGER BUNS (also yummy on their own as rolls)

1 cup warm water

3 tbsp milk, I use raw

2 tsp active dry yeast

2 1/2 tbsp organic sugar

1 large egg beaten

4 – 4 1/2 cups Jovial AP einkorn flour

1/2 tsp salt

3 tbsp softened butter

1 egg yolk for egg wash

Combine water, yeast, milk and sugar. Let sit for 5 minutes. In the kitchenaid mixer put 4 cups of einkorn flour and salt. Cut in the butter. Add the beaten egg to the yeast mixture then pour it in the flour mixture. Start the mixer on a slow speed, using the dough hook, gradually increasing the speed until all of the flour and water are combined. Check consistency. I found that mine was sticky so I added 1/2 cup more flour and beat it again. Put the dough in a large bowl with a plastic bag over top in a warm place and let rise for 1 hour.

After the dough has risen, knead it only briefly on a floured board. Separate the dough into 12 even balls and place on a baking sheet with parchment paper. Brush with egg yolk.

Heat oven to 400 degrees and when hot place rolls in. Bake for 15-20 minutes.

Allow to cool for 20 minutes before slicing.

 

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Healthy Oatmeal Raisin Einkorn Breakfast Cookies

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Goodmorning all!

Cookies for breakfast? Why the heck not! These cookies are high in protein and whole grains while being low in sugar. So go ahead make a batch and your kids will love you! And you will love how full they stay all morning!

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

5 tbsp butter, softened

1/4 cup organic brown sugar

1/4 cup organic white sugar

1 large egg

1 tsp vanilla

1 cup einkorn flour

1/2 tsp baking soda

1/2 tsp himalayan salt

1 tsp cinnamon

1.5 cups whole oats

1/2 cup seedless raisins

Directions:

Cream butter and sugar, add in egg and vanilla. Mix in flour, baking soda, salt and cinnamon, mix well. Add in the oats, mix well, then add the raisins and mix a final time. Divide your dough up into 9 cookies. Bake at 375 for 10-15 minutes until the bottoms are light golden.

Happy Breakfast!

Tip: if you forget to set your butter out, it only takes 10 seconds in a 700 watt microwave to soften it.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 234
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 4 g 22 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 41 mg 14 %
Sodium 218 mg 9 %
Potassium 79 mg 2 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 3 g 11 %
Sugars 17 g
Protein 5 g 9 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 1 %
Iron 8 %

Authentic Beef Pho

We love phó in our house. We used to get it at the local vietnamese restaurant, but we found out that it has MSG in it and so we stopped. Well I didn’t let that stop me from learning how to make it myself. I usually make a large batch and freeze the extra broth for whenever I feel like pho! This recipe I will warn you has a lot of inactive time, which is why I make the larger batches. If you are having guests over this is the perfect broth to make a day ahead. The large bowls of soupy phoey goodness are sure to impress your guests! So go ahead show everyone how multi-cultural you are and make this soup! If you are in the Houston area there is an asian market called Super H Mart at the corner of Blalock and Westview and they sell everything you need to make this soup! You will need a 16 quart stock pot so keep that in mind. I bought a cheapie at walmart for $12.

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Authentic Beef Pho

Broth:

2 large yellow onions sliced in half, leave the skin on

1  4-6 inch piece of fresh ginger sliced in half, leave the skin on

5lbs beef bones, you can use any you like, I like to use neck bones but have used leg bones. (Super H Mart sells bags of bones already ready to go)

5 whole star anise

6 whole cloves

1/2 cinnamon stick

1 tbsp coriander seeds

1 tbsp fennel seeds

1 black or 1 green cardamom pod

3 tbsps salt

8 tbsps fish sauce (Three Crabs Brand is Important!)

1/4 c sugar

water (lots of it)

Bowl toppings

Thinly sliced beef (Super H-Mart sells this already sliced and its superb!) you could also use flank steak cut across the grain, about 3-6oz per person

1 white onion thinly sliced with a mandolin on 3

1 thinly sliced jalapeno

mung bean sprouts

sliced green onion

limes

cilantro

siracha

asian basil and mint leaves, if you like it, I omit

thin rice sticks size S

Gluten Free Hoisin Sauce (Get it here)

Directions

Step 1: Place onion and ginger under the broiler for a few minutes. You want them to get a little charred around the edges.

Step 2: Place bones in pot and cover with water. Boil the bones, then dump off the scum, and gross water, and wash the pot and rinse the bones.

Step 3: In a cloth spice bag put all the spices, except the sugar and tie the bag off. Drop the bones and bag of spices back into the pot. Add the sugar, fish sauce, onion, ginger and salt to the pot. Fill the pot with water nearly full. Probably 14 quarts.

Step 4: Bring to a boil and reduce the heat to medium. Allow the broth to simmer on the stove for 4-6 hours.

Step 5: Remove the bones, vegetables, and spice bag, discard. Send your broth through a strainer to get any bone pieces or spices out.

If you like you can chill the broth after it is done and remove the disk of fat from the top, but I usually don’t.

Pho is usually served with raw beef that kind of cooks in the boiling hot broth once you pour it in your bowl. If you like you meat cooked (like I do) Drop your beef slices in the boiling soup for about two minutes. Also the neck bones leave a fair bit of meat so feel free to eat it.

Simple Balsamic Vinaigrette Dressing and Dipping sauce

I have a quick and easy dressing and dipping sauce for yall!

 

Simple Balsamic Vinaigrette Dressing and Dipping sauce

2 tbsp olive oil of choice

1/2 c Kraft Zesty Italian Dressing

1/4 c Kirkland aged balsamic vinegar, it has a sweeter flavor

2 tbsp raw honey

2 tsp minced garlic, I use the jar kind

In a skillet heat the oil, add the rest of the ingredients. Reduce for about 3-5 minutes until the vinegar aroma no longer causes you to choke when you taste it. Lol vinegar….

Allow to cool for use as a salad dressing or serve warm as a dipping sauce when you overcook your chicken 😉

Hey I’m not perfect ^-^

Mexican Salsa Verde-Vegan

Super simple blender recipe for you. It is the same salsa verde that you can get in most Mexican restaurants here in Texas. My version is not too spicy, though you can make it more spicy depending on how many chiles you put in. The best part? This only takes about 5 minutes and has only a few ingredients!

Mexican Salsa Verde

2 small avocados

1/2 small white onion

1 jalapeno with seeds, you can also use serranos and use more if you want it hotter

10 sprigs of cilantro

2 tomatillos

1/2 cup water

1/2-1 tsp salt

Cut the ingredients into large chunks. Toss all the ingredients into the blender and puree until smooth! That’s it!

This goes very well with all tacos, tostadas, flautas, chips, and whatever else!

 

Healthy Pumpkin Einkorn and Oatmeal Bread

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It’s that time again. Yep! Pumpkin everything! So to honor the upcoming season I have made a pumpkin bread. This bread uses einkorn flour and whole rolled oats to achieve a moist and perfect bread.

Healthy Pumpkin Einkorn and Oatmeal Bread

Wet:

1 can pumpkin (I used aldi this time)

3/4 cup sugar (I found a great brand called Morena that is $2 for 4lbs of non-gmo sugar)

2 eggs

1/3 cup nutiva refined coconut oil, melted and cooled

2 tsp vanilla

Dry:

2 cups einkorn flour

1 cup whole rolled oats

1/2 tsp baking soda

1/2 tsp himalayan salt

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg (freshly ground is prefered)

In the kitchenaid mixer or a large bowl blend the wet ingredients well, add the dry and blend until smooth. Heat oven to 350. Spray a bread pan with coconut oil spray. Pour batter in the pan and smooth the top out.  I like to top the bread with some rolled oats or shelled pumpkin seeds ( the green parts)

Bake for 1hr 10 to 1hr 15 minutes or until a toothpick comes out clean.

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Nutrition Facts
Servings 12.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 6 g 30 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 168 mg 7 %
Potassium 42 mg 1 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 3 g 12 %
Sugars 13 g
Protein 5 g 11 %
Vitamin A 83 %
Vitamin C 1 %
Calcium 4 %
Iron 11 %

Mexican Restaurant Style Shrimp Cocktail with Vegan Option

 

This is a pretty easy one for you guys. I really like to eat this to help top up on my veggies. This shrimp cocktail is almost exactly like they sell in mexican restaurants here in Texas and it a great way to eat a bunch of raw veggies. This will serve two people, but I’m a Texas so I usually eat it all myself, so plan accordingly if you are feeding a Texas sized crowd.

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Shrimp Cocktail

Serves 1-2

3 roma tomatoes, diced

1/2 white onion, diced

1 jalapeno, finely diced

a small handful of cilantro

juice of 1/2 a lime

tabasco sauce to taste I use probably 1/2 tsp

ketchup a bunch of it

6oz cooked frozen shrimp, thawed (leave out for vegan:) )

1-3 avocadoes

Dice up all of the veggies in a large bowl, minus the avocado. Squeeze the lime juice and shake in your tabasco. I usually give the tabasco a few good shakes because I like it spicy. Then add the shrimp. Next ketchup, use any brand you like, but I always use Heinz from Costco. You want the mixture to have enough ketchup that the cocktail looks nice and saucy but not too much. Top with sliced avocadoes and serve with tortilla chips

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Best Ever Einkorn Chocolate Chip Cookies V.2

Best Ever Einkorn Chocolate Chip Cookies V.2

Cooking time 11-14 minutes

Oven temp 375

Yields 12 cookies

Ingredients:

6 Tbsp organic salted cream butter, softened

3/4 cup organic cane sugar

1 tsp organic vanilla

2 tsp blackstrap molasses (mine has 70% DV of Iron per tbsp)

1 large pasture raised egg

1 1/8 cup einkorn all purpose flour

1/4 tsp aluminum free baking powder

1/2 tsp baking soda

1/2 tsp himalayan salt

1/2 – 1 cup dark chocolate chips (depending on how much chocolate you like in your cookies, I used 3/4 cup of Costco’s chocolate chips)

Directions:

Cream butter and sugar together in a stand mixer or using a hand blender in a large bowl on low. Add in vanilla and the egg. Blend mixture together lightly

In a separate bowl whisk together einkorn flour, baking powder, baking soda, and salt.

Slowly mix the dry ingredients in with the wet.

Blend until you do see any clumps of flour.

In a preheated oven 375 degrees, cover a flat baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop cookies onto pan.

Bake in the oven for 11-14 minutes. Cookies will look like they aren’t completely done in the middle. Allow to cool for 5-10 minutes (if you can wait that long) the centers will lower a bit leaving you with perfect beautiful cookies!

Mexican Pozole Rojo con Pollo (Red Chicken Pozole) in the InstantPot

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Hola,

Buenas dias, tengo una receta para ustedes. Es una receta que me encantaba cuando trabajé en el restaurante Romeros Las Brazas. Siempre la comi cuando trabajaba los sábados y domingos! Es una sopa de pollo con hominy y una caldo rojo. Son las chiles que la hace rojo. Buen provecho!

Hello,

How are you all today. I have a recipe for yall. It’s a recipe that I loved  when i worked at Romero’s las Brazas. I would always eat it when I worked on Saturdays and Sundays. It’s a soup with chicken and hominy and a red broth. The broth is red from the chili peppers. Enjoy!

Esa receta tiene dos partes. Primeramente la salsa y segundo el caldo. Voy a enseñarte como hacer los dos partes.

This recipe has two parts. Firstly the sauce and second the broth. I will teach you how to make both of the parts.

Forgive me, I am working on my spanish writing and translations. So I am trying to write in spanish for my spanish speakers and english for the english speakers, since this is a traditional mexican recipe.

Sauce-Salsa

8 Guajillo chiles

2 Ancho chiles

6 cloves of garlic (dientes de ajo)

1/2 a white onion (cebolla blanca)

2 cups boiling water (tazas agua caliente)

2 tbsp oil (dos cucharadas de aceite)

Broth-Caldo

2 lbs chicken breast (dos libras de pechuga de pollo)

2 quarts water (dos cuartos de agua)

1 Tbsp salt (una cucharada de sal)

2- 28oz cans hominy drained (dos latas de hominy, agotado. 28 onzas)

1 white onion cut in quarters (una cebolla cortado en cuartos)

Directiones

Quitarles el rabo y las semillas del interior. Romper las chiles y tostarlos en un comal caliente y seco para tres minutos. Sacarlos de comal y se ponen en la agua caliente. Deja los chiles para diez minutos. Después, poner los chiles en una licuador con el ajo y cebolla. Puré para dos minutos. Caliente el aceite y cocina la salsa para cinco minutos.

En su olla de presión (yo uso Instant Pot)  pones el pollo, la agua, la cebolla, el hominy y el sal.Usando una colador, pasar la salsa sobre el pollo en la olla. Me gusta poner una cucharada de la salsa en el caldo también. Cubrir la olla y presione el botón de sopa para 40 minutos. Cuando  se ha terminado de cocinar, desmenuzar el pollo.

Sirves la sopa con repollo rallado, rábanos, tostadas, y limas.

Directions

Take the seeds and stems out of the peppers. Break up the chiles and toast them in a dry pan for about three minutes. Take them out and soak them in the hot water for ten minutes. Then put the soaked chiles and water in the blender with the garlic and onion. Puree for two minutes. Heat the oil in a pan and fry the sauce for five minutes.

Into the pressure cooker, put the chicken breasts, salt, onion, hominy, and water. using a strainer, strain the sauce over the chicken in the pot. You may pour water over the strainer to get more juice out. I like to put a spoonful of the sauce in the soup also. Cover the instant pot and push the soup button for 40 minutes. When it is done release the pressure and shred up the chicken.

Serve with shredded cabbage, sliced radish, tortilla chips, and limes.

Scrumptious Pumpkin Pie with Einkorn Crust

 

This recipe is so good and so healthy IMO you could eat it anytime of day or night. And believe me I have! I have no qualms about eating a slice of two of this pie at 2am and I think you might agree.

 

Einkorn Crust

1 ⅓ cup all purpose einkorn flour

¼  tsp Himalayan salt

6 tablespoons very cold Kerrygold Salted butter (Leaf lard will also work for my Paleo peeps)

A few tablespoons very very cold water

 

In your food processor add flour salt and butter. Pulse until you get a sandy texture add in the water and blend until a dough forms about a minute or two. You use very little water so absolutely no more than ¼ cup. Probably 3 tbsp should do.

 

Note* I have a Ninja blender with food processor attachment, I use the plastic blade for this and mix my dough on the dough setting.

 

When the crust dough is done roll it out into a circle on a floured board. Lay it over a buttered glass pyrex pie dish (9.5in). Then just press the dough into the dish gently.

 

Filling

2 whole eggs and 1 yolk, beaten.

1 can Libby’s pumpkin (other brands have not produced as consistent of results as Libby’s for me)

½ to ¾ cup organic sugar (I use ¾ and it’s pretty sweet)

1 cup of the thick portion of Thai Kitchen full fat coconut milk. You can refrigerate the can to get it to separate

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg (I grind mine fresh using a micro grater)

½ tsp Himalayan salt

 

Beat the eggs, then add all other ingredients and mix until smooth. Pour into unbaked pie crust.

 

Place the pie into a 425 degree oven for 15 minutes then reduce the temperature to 350 and continue baking for 1 hour. A toothpick should come out clean on the edges and mostly clean in the center of the pie. Allow to cool completely before cutting. I like to refrigerate the pie for about three hours before eating.

*I am going to make another pie this weekend so stay tuned for photos!