Baked Ramen Pie

What do you make for dinner when all you have in the house is odds and ends? The answer is, baked Ramen Pie!









Recipe:

2 pie crusts
2 packages Ramen noodles
2 cups whole kernel corn
1 cup bell pepper, chopped
1/2 pound bacon, fried and crumbled
2 packages sausage gravy mix

Put bottom pie crust into 9 inch deep dish pie pan. Cook Ramen noodles and drain (do not use flavor packets). Make sausage gravy according to package directions. Combine noodles, corn, bell pepper, bacon, and gravy in a large bowl. Toss until gravy is evenly distributed throughout noodles. Pour mixture into pie pan and smooth out. Top with other pie crust and pinch top and bottom crusts together. Make four small slits in top crust. Sprinkle top crust with pepper. Bake at 375 degrees for 30 minutes or until lightly browned.


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Basil Bleu Cheese Burgers

Everything on this burger is homemade. After baking and splitting the buns (we’ll talk about that recipe another time), we topped it with a patty made with half ground beef, half ground pork, crumbled bleu cheese and chopped fresh basil. Then some mayonnaise and two slices of spicy bread and butter pickle. 



This meat is about 90% lean and comes from Corner Post Meats here in Colorado. The meat is pasture raised and pasture finished. The animals receive no growth hormones, antibiotics, or chemicals of any kind. This is an Audubon certified property and a member of the Organic Growers Association. 

19 Reasons Why You Might Not Want to Buy Grocery Store Meat

What’s Wrong with Cheap Food?


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Best Banana Bread Ever!

Doesn’t look like much on the outside, but was the best banana bread ever! And it was even sugar-free. We finished the whole loaf in one day.  

If using wheat flour, I prefer Einkorn. If going grain free, half coconut flour and half almond flour. 







Recipe:

2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 stick butter, softened
3 eggs, whisked
3 ripe bananas, mashed
1 tsp Mexican vanilla extract
1 tsp ground cinnamon
1/2 cup Stevia
1/2 cup chopped pecans

Whisk together butter, eggs, vanilla, bananas and Stevia. Add dry ingredients and stir together. Pour into a loaf pan greased with coconut oil. Bake at 350 for 35 minutes or until a toothpick comes out clean. Allow to cool before slicing. 

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Keto Pancakes

Today we are making Keto pancakes and reviewing the Keto and Company’s Pancake and Waffle mix. 



The instructions call for three eggs, 2 tbsp of nut milk, 1 tbsp oil, and 1/2 cup of baking mix. It has about the same consistency as normal pancake mix. Have the skillet hot and then spray with cooking spray or oil with coconut oil, which is my choice.

This mix does not bubble up the way normal pancakes do, so if you’re waiting for that, you’ll wait too long before turning. Slide the spatula under the pancake and turn in one swift motion to keep the pancake intact. 

I always brown my pancakes on both sides, put them on a plate, and microwave them for 30 seconds to make sure the center is cooked. I do this no matter what kind of pancake mix I am using. 

This mix works best if you make the pancakes no larger than four inches in diameter. Larger pancakes are hard to turn without the pancake sliding off your spatula. But after the first one, you’ll get the hang of it. 

Why go to the trouble of making a Keto pancake? Because all of us, even those who aren’t on the Keto diet, or who aren’t diabetic, eat way too many carbs. 

Large amounts of carbohydrates lead to a release of large amounts of insulin, which often is poorly absorbed due to insulin resistance. Excess insulin floating around in the system causes massive inflammation throughout the body. 

Even if you aren’t diabetic by the clinical definition, you can still be insulin resistant for many years before your blood sugars start to rise. That’s only because your body is able to keep up with producing enough insulin to handle the massive amount of carbohydrates. But eventually the pancreas wears out. So anything we can do to decrease the amount of insulin we secrete is a good thing. 

Also, even if you’re not diabetic, a large release of insulin signals your body to store fat. This doesn’t happen with high fat foods. So it’s not true that fatty foods make you fat. It’s the carbs that signal your body to store fat.  

So, if it tastes good, why not use a baking mix that eliminates some of those carbs? In this case, you’re not sacrificing taste by doing the Keto baking mix, and each serving of two pancakes has only 2 net carbs! 

I suggest serving the pancakes with Walden Farms Zero Carb Pancake Syrup, also a delicious product! 

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Zeroodle Low Carb Pasta & Our Favorite Spaghetti Sauce Recipe

Cooking some Zeroodle pasta for dinner tonight. Zeroodle makes three different kinds of pasta: Soybean, mung bean, and black bean. The mung bean pasta has only 3 net carbs! Incredibly low, and delicious. Goes great with all your favorite sauces.

My favorite spaghetti sauce recipe:

• 2 tablespoons olive oil
• 1 large white onion minced
• 5 cloves garlic crushed
• 1/2 cup red wine
• 1 28 ounce can crushed tomatoes
• 1 15 oz can tomato sauce
• 1 6 ounce can tomato paste
• 1/4 cup Stevia
• 1 tablespoon fennel seeds
• 1 tablespoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Simmer in slow cooker one to four hours or until desired consistency is reached.

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Summer Zucchini Pie

Summer Zucchini Pie

3 medium zucchini, shredded with water squeezed out
4 green onions, chopped
½ cup whole kernel corn
1 cup shredded mozzarella
1 tsp salt
½ tsp black pepper
1 tsp ground mustard
1 tsp garlic powder

Toss together in a bowl.



Whisk together:

3 eggs
½ cup mayonnaise
¾ cup milk

Add to zucchini mixture and stir together.

Grease 9 inch pie plate with coconut oil.

Pour mixture into pie plate. Sprinkle 1/3 cup Parmesan cheese on top.

Place on baking sheet.
Bake at 375 degrees for 40-45 minutes.

Allow to cool ten minutes before serving.

For low carb option, simply leave out the corn. Add some chopped red bell pepper instead.

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Firecracker Chili

This picture shows me in 2011 receiving First Prize in the Gold Skye Ranch Chili Cookoff for this recipe, formerly called Spicy Merlot Chili. Now renamed Firecracker Chili.

It was August in Oklahoma, and was hotter than firecrackers that day. The chili is pretty hot too.





Recipe:

3 lb. ground beef, browned
1 pound smoked sausage, diced
1 onion, roughly chopped
1 green pepper, diced
1 small can green chili’s or jalapeños
2 packets hot chili seasoning
1 small jar medium picante sauce
1 15 oz can diced tomatoes
1 large can chili beans
1/2 jar spaghetti sauce
1 cup Merlot wine (grape juice if trying to avoid alcohol)
1 tsp salt
1 can whole kernel corn

The idea of this recipe is that it should be a combination of hot and sweet. If you want it sweeter, add Stevia powder to taste. You could just add more grape juice, but that might make it too liquid, hence the Stevia, which will sweeten and also soak up some liquid.

Combine all ingredients in crock pot on high. Cook for 2 hours, stirring occasionally and adjusting seasoning to taste. 

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