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Recipes
Ranch Dressing
By JenHall
haven't tried this yet - from living loving paleo
- 2/3 cup avocado oil
- 1 egg (preferably pastured)
- 1/2 tsp mustard powder
- 1 tsp lemon juice (bottled)
- 2 tsp dried dill
- 1 1/2 tsp dried parsley (or about 1 tbsp fresh, minced)
- 3/4 tsp fresh, minced garlic (or 1/4 tsp garlic powder)
- 1/2 tsp sea salt
Gluten Free Cinnamon Rolls
By JenHall
Haven't tried these yet
- 1 1/2 cups water
- 3 tablespoons sugar
- 2 1/2 teaspoons active-dry yeast
- 4 ounces almond flour (1 1/4 cup)
- 4 ounces corn flour (3/4 cup)
- 4 ounces sweet rice flour (3/4 cup)
- 4 ounces potato starch (2/3 cup)
- 4 ounces tapioca flour (1 cup)
- 1 tablespoon xanthan gum
- 1 1/2 teaspoon fine sea salt
- 1/4 cup brown sugar
- 1/2 cup milk powder (we used goat milk powder in this batch)
- 2 large eggs, at room temperature
- Filling for Cinnamon Rolls
- 4 ounces unsalted butter (1 stick or 8 tablespoons)
- 2/3 cup brown sugar
- 4 teaspoons cinnamon
- 3 tablespoons agave nectar (or maple syrup)
- 1/2 cup golden raisins
- 1/2 cup walnuts
- Cream Cheese Frosting
- 4 tablespoons unsalted butter, softened
- 4 tabelspoons cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Twice-Baked Sweet Potatoes
By JenHall
Definitely worth the effort, twice-baked sweet potatoes are festive for the holidays with a touch of cranberry, but
- 5 medium sweet potatoes (10 ounces each)
- 1/2 cup cranberry relish
- 1/2 cup dried cranberries or raisins, snipped or chopped
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/2 cup walnut pieces, toasted
Slow Cooker Pot Roast Stew
By JenHall
haven't tried this yet
- 2 large onions, cut into 1/2-inch wedges (2 cups)
- 1 3- to 3-1/2-lb. boneless beef chuck pot roast, cut into 1-inch cubes
- 3/4 cup dry red wine or lower-sodium beef broth
- 1/4 cup tomato paste
- 3 Tbsp. balsamic vinegar or cider
- 2 3-inch cinnamon sticks
- 1 tsp. dried rosemary, crushed
- 1 tsp. ground allspice
- 3/4 tsp. salt
- 1/4 to 1/2 tsp. crushed red pepper
- 1 2-lb. butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)
- 2 large quince or cooking apples, cored and cut into 1/2-inch wedges
- 4 cups hot cooked couscous
Chipotle Pork Chili
By JenHall
haven’t tried this yet
- 8 ounces lean boneless pork or boneless beef sirloin steak
- Nonstick cooking spray
- 1 teaspoon olive oil
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 14 1/2ounce can no-salt-added diced tomatoes, undrained
- 1 8 ounce can no-salt-added tomato sauce
- 1 cup water
- 1 canned chipotle pepper in adobo sauce, chopped
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 1/2 cups frozen whole kernel corn
Lemon-Blackberry Mini Tarts
By JenHall
haven't tried this yet
- 1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
- 1/2 of an 8-ounce package cream cheese, softened
- 1/4 cup purchased lemon curd
- 1 cup fresh blackberries
- 2 tablespoons seedless blackberry spreadable fruit
- 2 teaspoons lemon juice
- 4 mint sprigs
- Powdered sugar
Cranberry-Chipotle Beef
By JenHall
haven't tried this yet
- 1 2 1/2 - 3 pound boneless beef chuck pot roast
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 16 ounce can whole cranberry sauce
- 2 - 3 teaspoons finely chopped chipotle pepper in adobo sauce
- 6-inch flour tortillas
- Salsa (optional)
- Fresh jalapeno chile peppers, sliced (optional)
- Lime wedges (optional)
Grilled Flank Steak Salad
By JenHall
haven't tried this yet
- 1 recipe Cilantro Dressing
- 8 ounces beef flank steak
- 2 small yellow and/or red sweet peppers, halved
- 1 ear fresh sweet corn
- 2 green onions, trimmed
- Nonstick cooking spray
- 2 cups torn romaine lettuce
- 4 cherry tomatoes, halved
- 1/4 of a small avocado, peeled and thinly sliced (optional)
- Cilantro Dressing
- Ingredients3 tablespoons lime juice
- 2 tablespoons chopped shallot
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 teaspoons honey
- 1 large clove garlic, peeled and quartered
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- Directions
- 1 . In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.
Adobo-Rubbed Pork Tenderloin with Black Bean Pico De Gallo
By JenHall
Yum!! This is quite spicy but very good! NOTE: For Zoning - the Pico De Gallo makes about 7 cups and has 12 bl...
- Pico De Gallo:
- 24 oz. pork tenderloin, trimmed, cut into 3 or 4 oz, pieces
- 6 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 tablespoons coarse salt (kosher or sea salt)
- 1 tablespoon chili powder
- 3 pinches cayenne pepper
- 2 cups cooked black beans (if using canned, rinse) (8 carbs)
- 4 cups tomatoes, diced (2 carbs)
- 1 1/2 cups red onion, diced (1 carb)
- 1/2 cup green onion, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons jalapeno pepper, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chili powder
- 1/2 teaspoon salt
Mushroom Topped Burgers with Slow-Roasted Tomato Ketchup
By JenHall
haven't tried this yet
- 1 recipe of Slow-Roasted Tomato Ketchup, or purchased ketchup of choice
- 6 ounces of aged Gouda cheese, coarsely shredded (1 cup)
- 6 ounces of oyster mushrooms, coarsely sliced
- 1 teaspoon of snipped fresh thyme
- 1/4 teaspoon of Kosher or sea salt
- 1 tablespoon of extra-virgin olive oil
- 1 1/4 pounds of ground beef chuck (80 percent lean)
- 3 cloves garlic, minced
- 6 large leaves of butterhead Boston lettuce
- 6 hamburger buns, split and toasted