My secret for easy French bread (I never said fast)

Mixing French bread is never going to be a fast process, but we can at least make the needing a bit easier.
Ingredients:
2 1/4 teaspoons one packet, instant yeast, 3 1/2 cups all purpose flour 2 1/4 teaspoon salt 2 cups of warm water 120° to 130°
Place one packet of yeast in 1/3 cup of warm water for five minutesIn a large mixing bowl at 3 1/2 cups of all purpose, flour unbleached 1 pound2 1/4 teaspoon salt1 1/4 tepid waterMix the rest two minutes need to go let it rest. Let the bread rise at least three times my secret weapon I do alternating with the joe blender everything in one bowl for the mixing for the ingredients to the meeting of the doughOXO 73381 good grips dub blender, one pack, black/silver.

Caramelized onions with jumbo calamari

This is a quick and easy with no carbohydrates recipe. This is my go to on a budget and stay slim recipe 
Ingredients:
Six medium onions/red onions, two cans of jumbo calamari 
One cup of chicken broth
Quarter cup of red/white white
You can substitute the calamari for other things like shrimp or sausage, but remember to add butter or oil directions slice the onions, thin or thick according to your preference the thinner cooks faster mix all the other ingredients in a salty to cooked. Add wine last caramelized onions will take you 35 to 45 minutes but this extra time with well will be well worth it. You may also add a bit of sugar if you’d like to have a little sweetness while we are here, on onions have a amazing health benefits, onions, help with immunity, especially during the winter onions help detoxify the body. They are rich in fiber just to name a few benefits.  

Ground Beef Stir Fry with Wilted Napa Cabbage

Get more cabbage into your diet with this recipe. I tried this and it was yummy. Click the link for the original post..

Here’s the original link from Popularpaleo.wordpress.com

Ok, don’t hate on the ground beef. You can totally substitute a juicy piece of grass-fed steak, pork or even some roasted chicken — whatever will make your dinner guests happy.  Mine happened to be two friends after a long day’s work and two little kids, whom you may have heard me mention a time or two.  We all like ground beef. We all like Asian food. Three-fifths of us like cabbage. These are good odds…

Ingredients:
2 pounds grass-fed ground beef
1 head Napa cabbage, sliced cross-grain
1 cup canned water chestnuts, sliced
1/2 cup sliced bamboo shoots, cut into matchsticks
1 TBSP fresh ginger root, cut into matchsticks
4 cloves garlic, minced
3/4 cup coconut aminos
1/2 cup scallions, thinly sliced
2 TBSP sesame seeds, plus 1 tsp for garnish
pinch black pepper
2-3 TBSP lard, bacon grease, or coconut oil

Prep:
This meal comes together quickly since both components of the meal — the ground beef and the napa cabbage — cook simultaneously. For some of you, that’s good news.  For others, it might come across confusing.  I’m gonna do my best to break this down so that you want to make it!

GROUND BEEF PAN:
Heat to medium-high, melt 2 tablespoons of your preferred fat from above. Add ground beef and begin to cook.  When half done add all of the ginger, water chestnuts, bamboo shoots.  Add 3 cloves of minced garlic. Cook until the meat has completely browned.  Add 1/2 cup coconut aminos, a pinch of black pepper and two tablespoons of sesame seeds. Simmer until most of the coconut aminos have reduced, turn off heat and get ready to serve.

NAPA CABBAGE PAN:
Heat to medium, add 1 tablespoon of your preferred fat from above.  Add sliced cabbage, toss in fat to coat, let wilt.  When volume is reduced by a third, add one clove of minced garlic and toss to evenly distribute. When cabbage is nearly done, add 1/4 cup of coconut aminos. Remove the pan from heat as soon as the coconut aminos reduces slightly.

To serve, family style presents nicely, however, only about half of the ground beef “fits” over the napa. Layer the napa cabbage on a serving platter first, then spoon on the ground beef. Top with additional teaspoon of sesame seeds and the half cup of sliced scallions.  As for the remaining beef, we just added extra onto our plates.  Also, if you eat white rice or would like to make a cauliflower rice, this would be excellent with some of that on the side as well.

Waldorf salad

History of the Waldo salad according to the American Century cookbook. The first Waldorf salad was created in New York City in 1893, but Oscar Tschirky, the maitre d’hotel of the Waldorf Astoria original recipe consisted only of diced red skin, apples celery and mayonnaise. Chop walnuts were added later to this new American classic overtime variations would include blue cheese, raisins, and chopped walnuts, which can be added here alongside the celery and apples, but the original is in an exercise in simplicity: four ingredients that have lived on for over a century the Waldorf Astoria West close in February 2017. Most of its rooms are gutted and turned into luxury apartments according to the Wall Street Journal.Classic Waldo salad ingredients, one cup apples, chopped Granny Smith, or sweet, tart apples or a combination of different tart apples one tablespoon of lemon juice, one cup celery, chopped quarter cup mayonnaise quarter cup raisins, optional quarter cup walnuts, optional sprinkle apples with lemon juice as they are cut. Add all ingredients toss to coat all pieces with mayonnaise.

Blue cheese dressing/Rockford dressing 

Blue cheese dressing is a popular side sauce, salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise and buttermilk, sour cream or yogurt, milk vinegar, onion powder, and garlic powder.
Ingredients:
One cup mayonnaise, half cup, crumbled Maytag or other blue cheese about 3 ounces divided half cup, half and half 2 tablespoons of sour cream, 1 tablespoon freshly squeezed lemon juice, quarter teaspoon Worcestershire sauce half teaspoon kosher salt, freshly ground black pepper.
Directions:
1. In a medium bowl, whisk together the mayonnaise, blue cheese, half-and-half, sour cream, lemon juice, Worcestershire insult until smooth gently stir in the remaining quarter cup blue cheese and season with pepper to taste you now or store in refrigerator for up to three days.
Bon appétit

Screenshot 2024-05-31 at 11.31.36 AM

Blue cheese dressing/Rockford dressing 

Blue cheese dressing is a popular side sauce, salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise and buttermilk, sour cream or yogurt, milk vinegar, onion powder, and garlic powder.
Ingredients:
One cup mayonnaise, half cup, crumbled Maytag or other blue cheese about 3 ounces divided half cup, half and half 2 tablespoons of sour cream, 1 tablespoon freshly squeezed lemon juice, quarter teaspoon Worcestershire sauce half teaspoon kosher salt, freshly ground black pepper.
Directions:
1. In a medium bowl, whisk together the mayonnaise, blue cheese, half-and-half, sour cream, lemon juice, Worcestershire insult until smooth gently stir in the remaining quarter cup blue cheese and season with pepper to taste you now or store in refrigerator for up to three days.
Bon appétit