Rum Cake

Non-stick cooking spray

1 cup chopped walnuts

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3 cups all-purpose flour

3.4 ounce box instant vanilla pudding mix

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks unsalted butter), room temperature

1 1/2 cups sugar

1/2 cup vegetable oil (can sub butter)

4 large eggs

2 teaspoons vanilla extract

1/2 cup light rum

Butter Rum Glaze

1/2 cup (1 stick butter)

1 cup sugar

1/4 cup light rum

1/4 cup water

1. Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
6. Butter Rum Glaze
7. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
8. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

Tuscan Mac n Cheese

• 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive or canola oil)
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 level tablespoons flour
• 2 cups chicken broth
• 3 cups milk OR light cream* or half and half, divided
• 2 teaspoons dried Italian herbs
• 10 ounces (300g) elbow macaroni uncooked (3 cups!)
• 3 cups baby spinach leaves
• 1 cup fresh grated Parmesan cheese
• 3/4 cup mozzarella cheese shredded
• 1/2 cup grated cheese Cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

• Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
• To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
• Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
• Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
• Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. 
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Multi grain pancakes

1 1/2 cups whole wheat pastry flour

1/4 cup cornmeal or other whole-grain flour

1/4 cup rolled oats

1 tablespoon aluminum-free baking powder

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 3/4 cups unsweetened, unflavored plant milk

1/2 cup unsweetened applesauce

2 tablespoons pure maple syrup, plus more for serving if desired

1 cup fresh berries or chocolate chips

Crockpot pulled roast beef

• 3-pound boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum (optional)
• Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

INSTRUCTIONS

1. Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
2. Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
3. Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
4. Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
5. Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
6. Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
7. If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

1. Donna's Notes
   
2. You can skip searing the meat in the Dutch oven and simply place all of the ingredients (except xanthan gum and parsley) in the slow cooker for cook time.
3. Stovetop method - reduce Dutch oven to simmer, cover and cook on low for 7 to 8 hours until the roast is pull-apart tender.
4. You can substitute the balsamic vinegar with red wine for a great twist on this recipe.
5. Add fresh onions, carrots, and potatoes as desired (obviously, it will no longer be keto) and cook on low in slow cooker for 7-8 hours.

Broccoli Au Gratin Rice

• 1 cup white rice
• 1/3 cup cut spaghetti
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup chopped broccoli - fairly small
• 3 tbsp. butter
• 1 1/2 tsp. dried parsley flakes - crushed
• 1/4 tsp. granulated garlic
• 1/4 tsp. salt (I used kosher salt)
• 1/8 tsp. black pepper (I used a fine table grind)

1. In a wide skillet that has a lid, melt the butter. When the butter sizzles, add in the cut spaghetti. Keep stirring until it starts to brown a bit.
2. Turn the heat down to medium low and add in the rice and dried herbs. Stir and slowly add in the chicken broth.
3. Turn the heat up until it comes to a bubble, lid it, turn the heat down to low and cook for 10 minutes. Then add in the broccoli and stir.
4. Cook for about 5 minutes more and fold in the cheese until blended.  Your rice should be perfectly cooked and ready to plate.

Instant Pot Version

1.5 cups jasmine rice

2 cups chicken broth (or water + 1.5 tbsp bouillon)

1 to 1.5 cups chopped broccoli

1.5 tsp dried parsley

1/4 tsp granulated garlic

1/8 tsp black pepper

Salt

Cheese (optional)

Add rice and broth to instant pot and stir well. Chop broccoli and add on top of the rice, but do not stir. Close lid and set to 5 min and wait 15 min for a slow pressure release before venting remaining pressure. Open and stir in spices. Add salt to taste. Top with a sprinkle of cheddar cheese if desired.

Ground Beef Tacos

1 pound lean ground beef
1 teaspoon olive oil
1/2 cup diced onion
1/2 teaspoon ground cumin
1 tablespoon ancho chili powder
dash cayenne pepper
1 jalapeno, minced
2-3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/2 cup water
1 tablespoon concentrated tomato paste
1 teaspoon dried oregano
1/4 teaspoon salt
8 taco shells (hard or soft) 

Saute onion over medium-high heat in olive oil for 5-10 minutes until softened. Add cumin, cayenne and chili powder and stir for 5 seconds. Add garlic, jalapeno, red pepper flakes, and beef. Break the beef into large chunks, then add in water. Cook over medium heat, stirring frequently, for about 5 minutes or until the beef is cooked through. Add tomato paste, oregano and salt and simmer another 5-8 minutes.

Fill taco shells with beef and your favorite toppings.

Notes:
-I generally will add quite a bit more chili powder, cumin, oregano, cayenne and sometimes salt, than is listed above, so add more seasonings to taste.
-No tomato paste on hand? Try adding ketchup instead or use dried tomato powder

Use 2 packs tempeh

1 eggplant

1 onion 

Mango Cucumber Salsa

• 1 ripe but firm mango, diced
• 1 small cucumber, diced 
• 1/4 red onion, finely diced
• 1/4 cup packed cilantro, chopped
• juice of 1/2 lime + zest 
• 1 TBSP olive oil 
• sea salt to taste