Makes 8

2 eggs ¼ cup heavy whipping cream ¼ cup cornmeal or masa harina 2 Tbsp minced onions 2 Tbsp flour ¼ tsp baking powder ½ tsp pepper ½ tsp salt 1 tsp dried dill weed 15 oz canned salmon (canned in water), drained Oil for frying

Heat oil over medium heat in a frying pan. Gently beat all ingredients together until totally mixed. Drop large spoonfuls into the skillet and flatten them into cakes with the back of the spoon. Cook for a few minutes on each side until golden brown, adding more oil and adjusting heat if necessary.

Serve with a sprinkling of lemon juice.

#bakingpowder #cornmeal #cream #dairyfree #dillweed #egg #fish #lemonjuice #main #masaharina #oil #onion #pepper #salmon #salt #wheatflour

Makes 1 serving

¼ cup heavy cream or 2 Tbsp avocado oil 1 ½ cup frozen fruit 2 Tbsp chia seeds and/or ground flax seeds 2 Tbsp unflavored fiber powder or psyllium powder 1/3 cup unflavored collagen peptides, or your preferred protein powder ½ cup apple sauce ¾ cup cold water or milk

Combine all ingredients in a blender and blend for 30 seconds or until smooth.

#applesauce #avocadooil #breakfast #chia #collagenpeptides #cream #drink #fiberpowder #flaxseed #frozen #fruit #glutenfree #milk #snack

1 ½ lb strawberries ½ cup sugar 1 Tbsp butter 1/3 cup strawberry jam 1 cup 2% milk ½ cup cream

Cut tops off strawberries. Combine strawberries, sugar, and butter in a pot. Stir over medium heat until butter is melted and sugar is dissolved.

In a large bowl, combine milk and cream.

In a blender, puree the strawberries with their syrup, and the jam, until totally smooth. Stir into the milk mixture.

Cover the bowl with plastic wrap and chill in fridge or freezer until completely cold.

Churn in ice cream machine for 20-25 minutes. It can be served soft at this point, or transferred to an air-tight container to freeze harder.

This recipe makes 2 batches for my machine.

#berry #butter #cream #dessert #frozen #glutenfree #jam #milk #strawberry #sugar #vegetarian

2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

1 unbaked pie crust for 9” deep-dish pie 2 cups chopped pears (about 3 pears) 3 eggs ¾ cup sugar 1 cup cream (or ¾ cup milk, ¼ cup butter) 3 Tbsp corn starch ½ tsp salt ¼ tsp dried rosemary or gingerbread spice mix

Preheat oven to 400° F. Prepare the pie crust and place the pie pan on a baking sheet (for ease of handling and safety if it overflows).

Combine all filling ingredients in a blender and blend until smooth.

Pour the mixture into the pie crust.

Bake for 10 minutes at 400° F. Reduce the temperature to 350° F and bake for 40 more minutes.

The custard will set up completely as it cools. Let cool completely before serving.

#cornstarch #cream #dessert #egg #pear #pie #rosemary #salt #sugar #vegetarian

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

3 peaches ¾ cup milk or cream 2 Tbsp honey 1 cup plain yogurt

Cut the peaches into slices, removing the pit. Puree the peach, milk/cream, and honey, until it is liquid. Combine this mixture with the yogurt in an ice cream machine and churn it for 20 minutes, or according to your machine's directions.

#cream #dessert #frozen #glutenfree #honey #milk #peach #vegetarian #yogurt

Pie crust for double-crust 9” deep dish pie 4 lb raw chicken 2 leeks salt, pepper, nutmeg or mace; or whatever your preferred seasoning mix is 1 ¼ cups chicken stock, made with bones so there is some collagen content ½ cup cream

Preheat oven to 350° F. Prepare the bottom crust in the pie pan.

Cut the chicken into small pieces, removing bones and fat. Thinly slice the leeks from the bottom, up through about halfway of the green part (until there is no more yellow core).

Make layers in the pie: first chicken, then leeks, then a sprinkling of salt and seasoning, repeating until the pie is full. I used a Moroccan spice mix for medieval flavor. Pour the chicken stock into the pie.

Place the top crust. Cut a small circular hole in the middle, then make a pastry flower to form a lid on the hole.

Bake for 60-70 minutes, until the top is golden brown and the inside of the pie measures 165° F or higher.

Gently heat the cream until hot, not steaming. Remove flower lid from the pie, pour the cream into the hole, and replace the flower.

#chicken #cream #leek #main #pepper #pie #salt #soupstock

2 cups pears, chopped, with core removed 1 cup strawberries, chopped with leaves removed 2 Tbsp butter ¼ cup cream ¼ cup sour cream or plain yogurt 4 eggs ½ tsp salt ½ tsp ground allspice ½ tsp ground ginger 2 Tbsp honey

Preheat the oven to 325° F. Grease the bottom and sides of a large pie tin with 2 Tbsp soft butter.

Cook the pears in enough water to cover, over medium heat, until they are soft enough to easily pierce with a fork. Strain the fruit and put in a blender with all the other ingredients. Blend the ingredients very thoroughly, so that it is completely smooth.

Pour it into the pie tin. Bake for 60 minutes. Chill before serving.

#allspice #berry #butter #cream #dessert #egg #ginger #glutenfree #honey #pear #pie #pudding #salt #sourcream #strawberry #vegetarian #yogurt

2 cups apple juice ¼ cup lemon juice 2 Tbsp honey ½ cup milk ½ cup cream

I prefer to make apple juice with my juicer, but store-bought is fine. Stir together all ingredients. Chill in the fridge until it is completely cold. Churn in ice cream machine for 20 minutes, then transfer to a container and freeze until hard.

#applejuice #cream #dessert #frozen #fruitjuice #glutenfree #honey #lemonjuice #milk #vegetarian