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Recipes
cookie - Lemon Coconut Cookie Cups
By tinathorn
Preheat oven to 350. In a food processor, combine all the cookie cup ingredients and blend until smooth
- cookie cup
- 1 1/4 cup cashew butter (or another nut butter)
- 2 T maple syrup
- Juice from 1 lemon
- filling
- 1 can full fat coconut milk
- 2 T maple syrup
- Juice from 1/2 a lemon
- Zest from 1 lemon
Jerky - beef jerky (sweet/spicy)
By tinathorn
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in ord...
- 1 1/2 to 2 pounds flank steak
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
cookie - HUNGARIAN NUT COOKIES - 3 INGREDIENTS
By tinathorn
Preheat oven to 375* F. In bowl of a food processor, process nuts until coarsely ground
- 2 c. hazelnuts or walnuts, lightly toasted
- 2 extra-large egg whites
- 1 c. brown sugar, packed
flatbread - Zucchini Slice
By tinathorn
1. Add all ingredients to the one bowl and mix well
- 3 zucchinis, grated
- 1 carrot, grated
- 1 cup selfraising flour
- 3 bacon rashers, diced
- 6 eggs, lightly beaten
- 1 1/2 cups grated cheese
- 1 large onion, finely diced
- Salt and pepper to season
Apple Chip
By tinathorn
1. Preheat oven to 200 F. 2
- 2 large apples
- 2 tbsp sugar
- 1 tsp cinnamon
slow cooker - Lemon Chicken & Beans with Mint Pesto
By tinathorn
Place the dried beans in a large bowl and cover them with water
- 1 pound dried small white beans, such as flageolet
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small white onion, diced
- 2 pounds boneless skinless chicken thighs
- 4 sprigs fresh thyme
- 2/3 cup finely chopped dill fronds
- pesto
- 4 packed cups mint leaves
- 1/3 cup blanched almonds
- 1/4 cup olive oil, plus more if necessary
sweet and spicy nut mix
By tinathorn
Preheat oven to 325°F. STEP 2: Mix the spices in a small bowl and set aside
- 1 tsp chili powder, preferably ancho
- (if you use a regular supermarket chili powder,
- cut down the cumin below)
- 1 tsp smoked paprika 3⁄4 tsp ground cumin 1⁄2 tsp ground black pepper 1⁄2 tsp cayenne pepper, or more to taste 3⁄4 cup pecans or cashews 3⁄4 cup raw almonds 1⁄2 cup dry roasted peanuts 1⁄2 cup raw pistachios
- 2 Tbsp extra virgin olive oil*
- 2 Tbsp agave nectar* 1⁄2 tsp coarse salt
cake - Gluten Free Honey Cake
By tinathorn
Preheat oven to 350°F. Generously oil a a 10-inch bundt or tube pan (if using spray oil, be sure it is gluten free
- 2 1/2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground ginger
- 3 large eggs
- 1 cup sugar
- 1 cup pure honey
- 3/4 cups vegetable oil
- 1/2 cup pureed pineapple chunks in 100% juice (or unsweetened applesauce)
- 6 Tablespoons water
- Confectioners' sugar, for garnish (optional)
- 1/2 recipe Gluten Free Chocolate Ganache (Use coconut milk instead of cream and Enjoy Life mini chocolate chips for dairy-free.), for garnish (optional)
Marinade - dark beer for meet and poultry
By tinathorn
To prepare the marinade, whisk together the oil, beer, and lemon juice
- 1/2 cup olive oil
- 1 cup dark beer
- 1/4 cup lemon juice
- 4 cloves garlic, smashed
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 teaspoon dry mustard
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
icecream - coffee granita
By tinathorn
Put a shallow baking dish into the freezer
- 600 ml/1 pint strong, hot espresso coffee
- 120 g/4oz caster sugar
- Whipped cream, to serve
- Shallow baking dish (about 1litre/1 3/4 pints capacity)