SweetMapleFarms

Honestly this taste like a regular lasagna. You would never know it’s Keto friendly!!!

For the noodle layer:

3 large eggs

21/2 cups riced cauliflower

1cups shredded mozzarella cheese

Himalayan pink salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon Italian seasoning

Preheat the oven to 350 and line a sheet pan with parchment paper. In large bowl, stir together eggs, cauliflower, mozzarella cheese , salt, garlic and onion powders. Spread onto prepared sheet pan in an even layer. Bake until golden about 25 minutes. Let cool. Increase oven to 375.

For the sauce:

1 Tablespoons extra virgin olive oil

1 lbs ground turkey

1 tsp. Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Himalayan pink salt

Black pepper

2 Tablespoons tomato paste

1 15oz can crushed tomatoes

In a skillet over medium high heat add the EVOO and the ground turkey. Add the seasoning and brown about 6-8 minutes. Stir in tomato paste and cook 1-2 more minutes stirring. Stir in crushed tomatoes and cook 2 more minutes.

For the cheese filling:

1 cup ricotta cheese

3/4 cups shredded mozzarella cheese

1/4 cups grated Parmesan cheese

1 large egg, beaten

1 tsp Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Himalayan pink salt

Crushed blacked ground pepper

Chopped fresh parsley for garnish

In bowl mix ricotta, mozzarella, Parmesan, egg, and seasoning until combined. Season with salt and pepper.

Add some sauce to a 8x8 inch square baking dish. Cut the cauliflower “noodles” into strips and place 3 on top of sauce mixture. Top with filling, sprinkle with some Parmesan cheese and mozzarella cheese. Add more sauce, noodles, filling, mozzarella cheese and Parmesan cheese. Last layer is sauce then top with 1/4 cup mozzarella cheese. Drizzle with EVOO over top and bake for 20-25 minutes. Garnish with parsley before serving.

XOXO

These muffins are comforting, bananaeee, and super yummy!! They are Gluten-free, vegan, no dairy or eggs and packed with lots of flavor and texture studded with sweet dates, maple syrup and topped with crunchy pumpkin pepitas seeds! They are GrandSugar approved (Kane gave them a thumbs up 👍).........Enjoy the Deliciousness for breakfast, mid morning snack, or for dessert!!!!

2 cups Bob’s Red Mill gluten-free flour plus 1 Tablespoons

2 teaspoon baking powder

2 teaspoon baking soda

A pinch of sea salt

2 overripe bananas mashed

1/2 cups extra virgin olive oil

2/3 cup good-quality maple syrup

2/3 cup unsweetened almond milk

2 teaspoon pure vanilla extract

1/2 pitted and chopped cup dried dates

1/4 cup chopped pumpkin pepita seeds plus 3 tablespoons for the tops of muffins

Preheat oven to 400*F. Line a 12-cup muffin tin with paper liners

Whisk together the 2 cups flour, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the bananas, olive oil, maple syrup, almond milk and vanilla. Throughly combine the dry ingredients. Toss the dates and the 1/4 c pumpkin seeds with the remaining 1 tablespoons of flour. (This keeps them from sinking to the bottom of the muffins)and fold them into the batter. Evenly divide the batter among the muffin cups and sprinkle each muffin with a pinch of the extra pumpkin seeds.

Bake until the muffins are browned and a toothpick comes out clean, 15-20 minutes

xoxo

Leah

Happy Monday Y’all!!

Today I’m making my homemade pizza. Now this is not just a pizza....This is a pizza!! It’s got 5 (yes I said 5) cups of cheese, pepperoni and mushrooms. Now these are the toppings we like but you could do any topping that strikes your fancy!......I guess when I think about it I’ve been making homemade pizza’s since back in the day when I was about 13 or so. My mom would buy me those boxed Chef Boyardee pizza kits. I would add different toppings and make it my own. By the time I got married I was making my own crust and pizza sauce. My kids and husband wouldn’t want take out pizza, they always wanted my homemade pizza instead!! They still request it for their birthday dinners or for no specific reason! But hey, just make it and see for yourself!!!.....

xoxo

Leah

For the crust;

1. 1 package

Fleuschmann’s RapidRise instant yeast.

2. 1 cup warm water

3. 1 T. Sugar

4. 1 tsp. Salt

5. 2 T. Extra virgin olive oil ( EVOO)

6. 2 1/2 cups flour

7. 5 cups shredded mozzarella cheese or shredded Italian blend cheese, or a little of both

8. 1 pkg pepperoni

9. 8oz. fresh Baby Bella mushrooms

10. About 1 cup pizza sauce...(recipe follows)

Dissolve yeast in water. Stir in sugar, EVOO, flour, and salt. Mix well with hands. Allow dough to rest 5 minutes. Spread dough on a buttered 15 inch pizza pan. Spread on about 1 cup of sauce, pepperoni, mushrooms, and the cheese. Drizzle with EVOO and sprinkle some dried oregano. Bake @ 400* for 10-15 minutes or until crust is lightly browned and cheese is all bubbly and melted.

For the sauce;

1. 2 Tablespoons EVOO

2. 1 clove garlic minced

3. 1 (28oz) can tomato purée

4. 1 teaspoon dried oregano or marjoram

5. 1 teaspoon dried basil

6. 4 big punches pizza seasoning (I use Williams Sonoma pizza seasoning)

7. Salt, and freshly ground black pepper to taste

Over medium heat, heat the EVOO. Add the garlic, oregano, basil, and pizza seasoning. Sauté for about 30 seconds to 1 minute, carefull not to let the garlic burn. Add the tomato purée. Cover and bring to a boil. Uncover; lower the heat and allow to simmer for 30 minutes. (I double this recipe, place the extra sauce in individual freezer bags 1 cup each bag then put in freezer so I have sauce whenever I want to make a pizza)

These are super scrumptious and using a hot green pepper sauce instead of salsa just puts these over the top!!.... yum 😋 These are from @chrissyteigen cookbook Cravings. Ya just gotta make um!!!.....they will change your life!!

SPICY MAYO

1/2 cup mayonnaise

1/4 cup Sritacha

In a bowl, stir together until smooth...set aside.

FOR THE FISH

3 Tablespoons chili powder

1 1/2 Tablespoons minced garlic (about 2 cloves)

1 1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 Tablespoons canola oil

2 lbs. of your favorite white fish ( I used flounder)

In a bowl combine the chili powder, garlic, salt, pepper, and 1 1/2 tablespoons of the oil. Rub the spice mixture all over the fish. Heat a cast-iron skillet over medium-high heat. Add the remaining 1 1/2 tablespoons oil and when the oil just starts to smoke, add the fish in one layer and cook until slightly charred, 3 minutes per side. Remove from heat, cool, and flake the fish.

HOT GREEN PEPPER SAUCE

4 Serrano peppers

6 cloves garlic

3 Tablespoons fish sauce

1/2 Tablespoons brown sugar

Juice and zest of 1/2 lime

In a blender combine garlic, and 1/4 cup water and pulse about 15 times to get everything going, then blend until almost smooth (some bits and seeds are OK) about 15 seconds. Transfer to a bowl and stir in the fish sauce, brown sugar, and lime juice & zest. The sauce will keep in refrigerator for 1 week

FOR THE TACOS

12 corn tortillas

1 cup finely shredded red cabbage

2 small tomatoes, diced

6 radishes, thinly sliced

1/2 cup sliced scallions

1 avocado sliced

Hot green pepper sauce

Cilantro, lime wedges, for serving

Warm the tortillas in a dry skillet set over medium heat, flipping after a few seconds. Stack the hot tortillas to keep warm.

Spread 1 tablespoons of the spicy mayo on each tortilla, then top with some fish. Top each taco with some cabbage, tomato, radish, and scallions. Then top each taco with avocado and drizzle green pepper sauce all over. Garnish with cilantro and serve with lime wedge!!!!

XOXO

I have both her cookbooks and everything I have made out of them has been scrumptious and this dish is oh me oh my oh delish!

Red Chicken Curry

8 boneless skinless chicken thighs, about 2 lbs.

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

1 small onion, sliced

2 tablespoons finally minced ginger, from a 2-inch piece

2 tablespoons Thai red curry paste

1 (13.5oz) can full-fat coconut milk, shaken

2 tablespoons light brown sugar

1 tablespoons fish sauce

1 lg red bell pepper, cored, seeded, and sliced

1 lg yellow bell pepper, cored, seeded, and sliced

1 medium potato, peeled and cut into 1-inch chunks

2 cups broccoli florets

1 teaspoon chopped jalapeño, plus more for garnish

Cooked jasmine rice, for serving

Chopped fresh basil, for garnish

Season the chicken with salt and pepper. I cut mine into bite size pieces. In a large heavy skillet (I use #allclad) heat the oil over medium high heat. Brown the chicken until golden about 4-5 minutes per side. Transfer the chicken to a plate.

Add the onion to the skillet and cook, stirring until just softened, about 4 minutes. Add the ginger, garlic, and curry paste and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk, brown sugar, and fish sauce until smooth. Bring to a boil, reduce the heat to medium-low and simmer about 2 minutes. Stir in the bell peppers and the potato, then return the chicken with any juices to the pot. Cover and simmer until the chicken and potatoes are just cooked through, about 20 minutes.

While the curry is cooking, place the broccoli and 1/2 inch of water in a microwave-safe bowl. Cover and microwave on high until the broccoli turned bright green, about 3 minutes. Drain

Uncover the curry and stir in the broccoli, add more salt and pepper if needed and the jalapeño and simmer, uncovered, until the liquid thickens slightly about 3 minutes. Serve with rice and garnish with basil and more jalapeños......enjoy!

xoxo

Leah

Butterscotch Cream Pie Anyone?...yes please!

Today I am making my Mother-in-law’s butterscotch cream pie. It is out of this world wicked good! But first let me tell you a little about her. Her names was Frankie Sue but family and friends knew her as Suzie. She was a 4’10” spit fire and would tell it as she sees it!!

She was a mother to 4 rough and tumbling boys and a wife to her high school sweetheart Kenny and man could she cook. She was a hard worker, and a wonderful cook! In the 32 years that I was graced with her presence every thing she made was delicious including this pie. Here is how she made it:

1 cup packed brown sugar

1/2 teaspoon salt

4 egg yolks

1 tablespoon vanilla

1/4 cup cornstarch

3 cups whole milk

2 tablespoons soft butter

Mix sugar, cornstarch, and salt in a saucepan. Stir milk into the 4 slightly beaten egg yolks. Stir egg mixture slowly into dry ingredients. Cook stirring constantly over medium heat until it boils and thickens. Boil and stir 1 minute. Mixture should be a pudding consistency. Remove from heat; blend in butter and vanilla. Immediately pour into a baked cooled pie crust.

Now you can do this 2 ways:

1. With meringue

2. With whipped cream

Personally I like whipped cream....

I mean come on who doesn’t like a fluffy pillowie white cloud sitting on top of your already seriously scrumptious confection??....

But hey.....if you like meringue better then by all means make meringue!

Whipped topping

1 1/2 cups heavy whipping cream

1 1/2 tablespoons honey

1/4 cup confectioners sugar

1 teaspoon vanilla

Beat first three ingredients until still peaks form. Add in vanilla and mix until just blended. Spread over cooled pie and refrigerate until ready to serve!

*adding the honey to the heavy cream when whipping will stabilize the whipped cream so it doesn’t separate if it sits a while.

If you prefer Meringue:

4 egg whites

1/4 teaspoon cream of tarter

2/3 cup sugar

1/2 teaspoon vanilla

I named this blog Sweet Maple Farms after our mini farm we recently purchased. It’s a work in progress but eventually we hope to build our forever farm house and raise some chickens and cows. Part of this blog will be our journey making it the house of our dreams......

I will be writing about the delicious & yummy food I prepare in my kitchen. My husband is my best critic...(he never complains about the food I fix just as long as there is a lot of it!) Some of the recipes will be family favorites, and some will be adapted from my 256 cookbooks I have collected over the years.

I also like fashion, makeup, and all things girly. I have a major shoe fetish, I’m a germophobic, a little bit of a control freak and I have lots of energy. I’m a Mimi to 5 of the most adorable GrandSugars you’ve ever seen. I have a young soul with a twist of old charm mixed with a modern flare!