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Monthly Archives: August 2013

“Food is Medicine!” Extra-virgin Olive Oil

thepreparedtable73

Hello everyone, and welcome to another Monday! I had a quite enjoyable weekend. I have plant seeds in hand, and am dabbling with the idea of planting a vegetable garden. I found organic, non GMO (genetically modified) seeds at Earth Fare and was so excited, I grabbed every type of vegetable I thought I would like to grow, along with seeds to plant a lavender bush to perfume the house (Oh how I love the scent of lavender, especially on sheets). One of the produce guys whom I know well jokingly said, “What you gonna do with all those seeds? Are you getting ready for the apocalypse?” I had to laugh, but funny aside, an organic vegetable garden is a great idea, and now is the perfect time to start getting seed ready to go into the ground after our last spring frost is over. I ran into another customer…

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Posted by on August 21, 2013 in Uncategorized

 

GF Spaghetti and Meatballs

thepreparedtable73

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”On top of spaghetti…all covered with cheese…”  I don’t know if it’s the song that made me want spaghetti and meatballs, or me craving Italian.  Either way, here it is!  All freshly made from the meatballs all the way down to the sauce. Served along a spring mix garden salad and GF garlic baguette bread – this meal is perfection!

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Posted by on August 21, 2013 in Uncategorized

 
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Featuring: St. Louis Style Oven Barbecued Ribs

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Here is a peek at those fabulous ribs straight from the oven. See how the onions melds into the barbecue sauce and beer to form a glaze. I tugged at one of the bones and it is pull apart tender. You can do these at home, too. Just read the prior blog post to show you how. Until then, snag on of these ribs. I won’t tell.
😉

 
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Posted by on August 18, 2013 in Uncategorized

 
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St. Louis style oven barbecue ribs, in the making…

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It’s Sunday, and you know what that means? Soul food! Today, I am preparing St. Louis style oven barbecue ribs, Lima beans, Fried okra, Fried corn off the cob, cornbread muffins, iced tea, and Cherry Yum Yum for dessert. Have you swallowed yet? I have…

I wanted to share how I like to do my ribs. As far as cuts go, I prefer St. Louis style cut of ribs as they have a shorter bone, are quite meaty without being too thick, and are easy to work with when slicing off ribs to serve. I started these off by seasoning them in hickory liquid smoke, followed by rubbing them in my 10 spice barbecue rub. I then lay ribs flat in a deep covered pan, and pour a little Redbridge gluten free beer in bottom of pan to add tenderize ribs as they cook, impart depth of flavor to my barbecue sauce, and keep them moist as they cook. I personally like to chop up an onion and sprinkle over the ribs before pouring over my barbecue sauce (something about onions and barbecue sauce together appeals to me). I then cover with a lid, and bake in oven on 350 for 2-/2 to 3 hours, basting ribs in reduced sauce from pan periodically, cooking until fork tender. The last 30 minutes of cooking, I remove the lid and cook uncovered to allow the barbecue sauce to thicken on ribs and form a little char. What you end up with are the most flavorful, tender ribs, that go beautifully with any southern style vegetable you choose.

Aside from making my own barbecue sauce, I like Organicville organic barbecue sauce as it is gluten free and made with agave, so you get a nice smoky flavor that is not overly sweet. I actually use this brand in my barbecue baked beans and they are killer! I found a big bottle at Costco for around $6. The key to any oven type barbecuing is to season your meat like you would get it ready for the grill, and cook it covered, low and slow. This method works for chicken as well.

Well that’s all for now. I hope the rest of your day is delicious. Feel free to search the blog for recipes to help you piece together a delicious, soulful dinner fit for your table. You can find my recipe for 10 spice barbecue rub in Thursday’s blog from last week. Enjoy!

 
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Posted by on August 18, 2013 in Uncategorized

 
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“Rub” a dub dub…Ten spice Barbecue Rub

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What you know good, folks?! Well it’s the last day of the work week for me, and I’m in a barbecue state of mind…sort of. You see yesterday, I scored big on a grocery coupon deal at Earth Fare where I got a whole natural chicken, 4 ears of corn, and organic spring salad mix for $9! Since I have a busy evening schedule with high school orientation, and wanted something delicious when I got home, I settled on making gluten free barbecue drunken chicken, roasted Parmesan corn on the cob, and garden salad with homemade honey Dijon mustard dressing.

I rely on making my own spice rubs at home as I can count on them being gluten free, and wanted to share a spice rub recipe I tweaked to make my signature flavor. This rub can be used on everything from chicken to ribs, and is quite frankly the only one you will ever need. It is quintessentially that good! I make a batch and store it in glass containers with a lid (the same jars my ghee comes in, just recycled for this purpose), and just spoon out how much I need for any given recipe. Here is what I use:

10 Spice Barbecue Rub

6 tbspn brown sugar
4 tbspn smoked paprika
3 tbspn chili powder
2 tbspn garlic powder
1 tbspn onion powder
1 tbspn ground cumin
1 tspn ground nutmeg
2 tbspn Jane’s Krazy mixed up salt (or kosher salt)
1 tbspn ground black pepper
1 tbspn dried oregano

All you do is measure these out accordingly in a jar, stir to mix well together, give it one final shake with lid on, and that is it! If you like a little more heat, you could add 1 tspn of ground red pepper or pepper flakes, but I choose to add a little in to my reserved rub I take out for a recipe if I am feeling spicy. I then just rub massage choice of meat in olive oil and season liberally with this rub, you need nothing else.

Bye for now. I got a chicken to rub down and put in a beer bath. Hey, the beer is gluten free…and not for me. Strictly for flavor use. 🙂

 
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Posted by on August 15, 2013 in Uncategorized

 
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Gluten free chocolate cake with homemade buttercream cream cheese icing

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This is my last indulgence for the night. I’m so happy off sugar, that I’ll definitely be taking to my bed early tonight. And as if that wasn’t enough, I browned some pecans in butter to sprinkle on top. See what you get when you try to mix a craving for butter pecan and chocolate together? Hey, all I know is little kids and dogs love me…Lol!

 
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Posted by on August 12, 2013 in Uncategorized

 
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Homemade Buttercream cream cheese icing

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Look what me and “Greta” whipped up. Yep, I affectionately give all my beloved appliances a name and Greta happens to be my apple green Kitchen-aid stand mixer. Get it, “Green Greta?” I just finished making my homemade icing for a gluten free chocolate cake I finished baking. The recipe just called for 4 ingredients: unsalted butter, cream cheese, confectioner sugar, and vanilla, that is it! We don’t do store bought icing here, and with an easy recipe as this, why would you. You should have seen me and my 14 year old daughter licking on icing like it was nobody’s business. She’s young, so she can get away with it, but I need to slowly back away from this sweet confection. It is too good to resist! I wouldn’t dare insult my cake by spreading on subpar icing, and this, my friend, is not. 😉

 
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Posted by on August 12, 2013 in Uncategorized

 
 
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