Category: Rachel Safe

Columbia’s 1905 Salad

  • Makes 2 full salads or 4 side salads.
    Ingredients
    4 cups iceberg lettuce, broken into 1 ½” × 1 ½” pieces
    1 ripe tomato, cut into eighths
    ½ cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
    ½ cup Swiss cheese, julienne 2″ × ⅛” strips
    ½ cup pimiento-stuffed green Spanish olives
    2 cups “1905” Dressing (see recipe below)
    ¼ cup grated Romano cheese
    2 tablespoons Lea & Perrins Worcestershire Sauce®
    1 lemon

Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.

Dressing
Mix ½ cup extra-virgin Spanish olive oil, 4 cloves minced garlic, and 2 teaspoons dried oregano in a bowl with a wire whisk. Stir in ⅛ cup white wine vinegar, gradually beating to form an emulsion, and then season with salt and pepper to taste. For best results, prepare 1 to 2 days in advance and refrigerate

Greek Lemon Chicken Wraps

2 lbs of chicken tenders
Sea salt & fresh ground pepper
Juice of 1 lemon
3 tbsp white wine vinegar
½ cup of extra virgin olive oil
2 tbsp dried oregano
3 cloves of chopped garlic
Feta cheese for garnish
Lettuce for garnish
Tomato for garnish
Mayo for garnish
Salt and pepper the chicken tenders.

Prepare dressing in a small bowl:
Combine lemon & vinegar – whisk in olive oil as you pour it in a small steam. Add oregano & garlic and whisk well.

Pour half to ¾ of dressing over the chicken tenders. Reserve the ¼ dressing to use as a garnish. Heat a non-stick skillet over medium-high heat.

Place the chicken/ dressing mixture in the heated skillet. Cook until chicken no longer pink and cooked through.

Can be serve with garlic naan, sprinkled lightly with water and warmed in the oven

SF Cheesecake

Crust:

1 1/2 cups sliced almonds
2 tablespoons Splenda
4 tablespoons melted butter
350 for 10 mins; 9″ cool before transfer

Cheesecake:

3 packages (8oz) cream cheese (room temperature)
4 eggs (preferably room temperature)
1/2 Tablespoon Vanilla
1/2 Tablespoon Lemon juice
1 1/3 cups Splenda
1/4 cup sour cream

Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.

Non- water bath method:
Start the cake at a high temperature- 400, and it slowly drops. If you have a pizza stone, bricks, or unglazed tile in the oven (these retain heat), the temperature will drop at a slower rate. Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
* Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Cauliflower Au Gratin

  • 1 small head cauliflower (about 2 pounds), green leaves removed
  • Olive oil, for drizzling
  • 1 small leek, white and light green part only, very thinly sliced
  • Kosher salt and black pepper
  • ¾ cup heavy cream
  • 6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

PREPARATION
Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Sugar-Free Sports Drink/ Flu Remedy Recipe:

  • 5-6 cups water
  • juice of a lime/lemon (2 to 4 oz)
  • 1/2 tsp potassium chloride (No Salt)
  • 1/4 tsp pink Himalayan salt – 1/8 tsp if too salty
  • 1 oz apple cider vinegar
  • Sweetener to taste or SF Water flavoring drops
  • Optional: 1 Tbsp of Natural Calm magnesium supplement

OR

Sugar-Free Sports Drink Recipe
1 cup (8 ounces) water (not carbonated)
2 tablespoons lemon juice
small pinch of salt (a teaspoon of salt contains 2,300 milligrams of sodium, so you need 1/20th of a teaspoon of salt—not much)
Flavoring and sweetener to taste. You might try Crystal Light Drink Mix, unsweetened Kool Aid (with sugar substitute to taste), or sugar-free flavored syrups such as Da Vinci or Torin

Goat Soap (not edible)

Steps:

  1. Measure on scale separately – lye, olive oil, goat milk, & coconut oil
  2. Frozen goat milk in pan add lye. Stir until combined (lye will thaw milk)
  3. Large pan Oil & scent added together …skimmer milk mixture & add in scented oil
  4. Immersion blender for 10ish minutes until slightly thick
  5. Place mix into silicon or wax papered molds.. into refrigerator for 3 or more days

Keto Chocolate Chip Cookies

1/2 cup Salted Butter
3/4 cup Erythritol (SoNourished)
1 tsp Vanilla Extract
1 large Egg
6 oz Almond Flour (6 oz – 1 1/2 cups)
1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
1/4 tsp Salt
3 oz Sugar Free Chocolate Chips (30g – 3/4 cup)

Instructions
1. Preheat the oven to 180 C (355 F). Microwave the butter for 30 seconds to melt, but make sure it is not hot.
2. Place the butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds exactly.
3. Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
4. Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands.
5. Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on a baking tray. Bake for 10 minutes.
6. Allow to cool before serving. Keep in an airtight container for up to 7 days

https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Easy Mozzarella Balls

* Buy curd from an Italian market on day of event.
1. Cut the Curds: cut it into uniform 1″ curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom.
2. Cook the Curds: Place in a 5 quart pot on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
3. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
4. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
5. Microwave the Curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
6. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
7. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
8. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355

Matt’s Super Burgers

Ingredients:

Makes 5 lbs meat; 10 (0.5lb/8oz) burgers

  • 1 package low sodium bacon, chopped
  • 4 lbs ground beef
  • 2 packets of french onion soup mix (lipton)
  • 2 eggs

Directions:

  • chop and cook bacon to a light golden brown, chewy texture
  • add bacon to ground beef with the eggs and onion mix
  • mix thoroughly
  • place 1 large sheet of aluminum foil, wax paper or cookie sheet down as a work surface. It helps to wight down the ends
  • measure out 0.5 lbs/8 oz of the raw mixture into a 5 inch diameter form and press into the corners.
  • remove form and place a indentation in the middle of the patty
  • if storing, wrap patty in a square of plastic wrap for freezing (much easier for removing later)

Taco Seasoning

INGREDIENTS
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• ¾ teaspoon crazy salt- subs for:
• ¼ teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

 

*Recipe is for 1 lb of meat
* Seasoning can be stored in airtight container.

INSTRUCTIONS
1.  Cook meat until no longer pink and drain off grease
2. Add desired amount of seasoning and ½ cup of water to the meat this will help with making the meat more moist.  Put back on stove for additional 5 mins on medium heat.

 

Avocado Chicken Soup

Ingredients:
1 lb boneless skinless chicken breasts, chopped into pieces
1 Tbsp vegetable oil
1 cup chopped green onions
1 jalapeño, finely chopped
2 cloves garlic, minced
32 oz carton chicken broth
1 tsp ground cumin
1/2 tsp kosher salt or to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
2 large avocados, pits removed, scooped out of the shell
1 Roma tomato, diced (or you could top with salsa)
Tortilla chips, monterey jack cheese, sour cream for serving (optional)

Instructions:
1. Heat the oil in a large sauce pot over medium heat.
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken breasts, cumin, and chicken broth. Let simmer until the chicken is cooked through, 10-15 minutes (it depends on how thick the pieces of chicken were).
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. Use immersion blender, add cilantro and 1 ½ of the avocados into the pot and puree until creamy.
6. Season to taste with salt and pepper (I added 1/2 tsp kosher salt but add more if you use reduced-sodium broth).
7. Stir in the chicken and lime juice.
8.Garnish with the remaining 1/2 of chopped avocado, tortilla chips, cheese, salsa or fresh tomato, additional chile, etc etc.

http://tiphero.com/avocado-chicken-tortilla-soup/

Curried Coconut Chicken

Ingredients

• 4 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
• 2 teaspoon salt and pepper, or more to taste
• 3 tablespoons vegetable oil
• 4 oz bottle curry paste
• 1 med onion, thinly sliced
• 4 cloves garlic, crushed
• 2 (14 ounce) can coconut milk
• 4- 6 ripe tomatoes (strained) OR 2 (14.5 ounce) can stewed, diced tomatoes
• 2 (8 ounce) can tomato sauce OR 1 small tomato paste
• 3 teaspoons splenda

Directions

  1. Season chicken pieces with salt and pepper.  Set this aside.
  2. Heat oil and curry paste in a large skillet over medium-high heat for 5 mins.
  3. Stir in onions, splenda, and garlic, and cook 10 minutes (add more oil if needed)
  4. Add tomatoes and tomato paste into the pan, and stir to combine.
  5. Add seasoned chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 10-15 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk  over chicken mix, and stir to combine.
  7. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

http://allrecipes.com/recipe/68532/curried-coconut-chicken/

 

Tomato Basil Soup

Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, small dice
1 tsp. salt
1 pinch chili flakes (more to taste)
2 cloves garlic, crushed
1 (28 oz) can whole peeled tomatoes w/basil
2 cups chicken stock
¼ tsp. black pepper
½ tsp. balsamic vinegar
½ cup heavy cream
¼ cup fresh basil, chopped or 1½ tsp. dried basil

Preparation

  1. In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
  2. Add chili flakes and garlic and cook another 5 minutes.
  3. Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
  4. Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
  5. Remove from heat and use an immersion blender to puree the soup.
  6. Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
  7. Stir in chopped basil

http://tiphero.com/tomato-basil-soup/