Autumn Kale Salad from Fiber Fueled Cookbook

 

Autumn Kale Salad  7 Plant Points  Low Histamine  Pg. 151 - The Fiber Fueled Cookbook Ingredients ・4 cups cubed butternut squash ・2 teaspoons olive oil or Low-Histamine Biome Broth ・½ teaspoon salt, plus more to taste ・Pinch ground pink peppercorn ・½ teaspoon ground cumin ・½ teaspoon sweet paprika ・½ teaspoon garlic powder ・¼ cup pomegranate juice ・2 garlic cloves, minced ・¼ teaspoon mustard powder ・¼ cup tahini ・4 teaspoons apple cider vinegar ・8 cups Tuscan or lacinato kale, stems removed and sliced into thin ribbons ・¼ cup pepitas ・2 Honeycrisp (or other sweet) apples, diced ・1/3 cup pomegranate seeds

Steps Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with the olive oil, salt, pink pepper, cumin, paprika, and garlic powder. Toss well. Cover with an upside-down baking tray or lightly tent with foil and roast for 20 to 25 minutes, until the squash is tender. Remove the cover the last 5 minutes of cooking to lightly caramelize the squash. While the squash is roasting, make the dressing. Whisk together the pomegranate juice, garlic, mustard powder, tahini, and vinegar. Season to taste, adding in salt and pink pepper as desired. Place the kale in a large bowl and drizzle 1 to 2 teaspoons of the dressing, then use your hands to massage it into the kale for a few minutes. This helps to tenderize the kale. Add in the cooked squash, pepitas, apple, and pomegranate seeds. Toss to combine, then divide onto serving plates. Drizzle with the remaining dressing.

Instant pot and slow cooker rice

Instant pot:

1.5 cups white rice , rinced for 30 seconds

2 cups water

Cook for 15 minutes on low pressure

I've always had a hard time making brown rice and have been buying it frozen... but that gets pricey! Thanks to Gina for this amazing hack... Making it in the crockpot from now on! 

1 cup brown rice

1.5 cups broth

2 hours on high

Fluff with fork

Done!

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Shrimp Scampi

 See Pinterest for NYT recipe with notes.  Under breakfast lunch dinner tab

Brown Eye Susans

This is a favorite from early days!! Probably 70's/early '80s.

1 Cup butter

3 Tbsp sugar

1 tsp almond extract

2 cups flour

Set oven to 375.  Grease cookie sheet or set with parchment.  

Combine butter, sugar, and almond extract.  Add flour and work together until it makes a soft dough.  Roll dough into balls the size of walnuts.  Put them on cookie sheet and press down with thumb (pat level so they're about 1/4 - 12 inch thick.  Bake 10 minutes.  Cookies whould be light o top and barely brown on bottom.  Frost when completely cool.

Frosting:

1 cup confectioners sugar

2 T coco

2 T hot water

1 tsp vanilla

Sliced almonds for top of cookie

(original recipe: 3/4 tsp vanilla, 3 T cocoa powder, 1 1/2 C confec sugar, 3 T hot water)

Mix first 4 ingredients, let cool slightly.  Put drop of frosting on cookie, and add sliced almond on top

Pizza dough from Southern Living Oct 1985

1/4 cup warm (105-115) water

1 pkg yeast (1/4 oz or 2 1/4 tsp)

 4 1/4 - 4 1/2  cups flour

1 1/4 cups warm water

2 tsp oil

1 tsp salt

1 tsp sugar

Combine 1/4 cup water with yeast. Add 2 c flour, 1 1/4 water, oil, salt, sugar. Beat til smooth. Stir in enough remaining flour to make soft dough. Knead for 3 minutes. Place in greased bowl, cover and let rise. Punch down and spread in greased pan (or parchment lined). Spread with sauce and toppings/cheese. Bake @450 for 22 minutes 

Pizza sauce

 From Southern Living October 1985

1 8 oz can tomato sauce

1 6 oz can paste

2 T red wine

2 T parsley

1 T oil

1 T water

1 clove garlic

1/2 tsp salt

1\2 tsp sugar

1/2 tsp dried oregano

1/4 tsp ground pepper

Combine all in saucepan. Blend til smooth an just heated. Add more water/wind if too thick

Summer Salad

This is a great yummy summer salad and can stay in your fridge up to 2 months.

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Makes 2 qt jars