As for the dried apricots I still haven't found any with out preservatives. I may end up just drying my own, they are in season now. But that is ridiculous. I could just eat fresh apricots, instead of dried apricot cookies.
Crockpot Asian Shredded Pork
4 pounds boneless beef or pork roast
1/2 cup gluten free soy sauce
1/2 cup gluten free hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)
Put meat in cooker. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey. Pour in the soy and hoisin sauces. Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork.
Serve over white or brown basmati rice, or over raw shredded cabbage.
Bolognese
1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons oregano
2 tablespoons dried basil
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt pepper
2 28-ounce cans whole tomatoes
1 cup milk
Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture. Throw in oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine. Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
Sesame Snap Cookies
Makes 10 cookies
1 cup dried apricots
1/2 cup shelled pistachios
1/2 cup sesame seeds
1 teaspoon lemon extract or lemon juice
1 teaspoon agave syrup
Place the apricots in the food processor and process into a paste. Add the pistachios, sesame seeds, lemon extract, and agave syrup and process to mix well.
Scoop the dough by 1 1/2 teaspoons onto a sheet tray lines with parchment and flatten into cookies.
Will keep for a week in the fridge or for several weeks in the freezer (thaw before eating).
Variations:
If you love herbs, try adding 1/2 teaspoon fresh thyme or tarragon to the dough. Or add 1/2 teaspoon minced fresh ginger for zing.
Chicken with Shallot-Apricot Sauce
serves 4
For the chicken:
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/4 cup chicken broth
For the sauce:
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 heaping tablespoons apricot jam or preserves
salt and pepper
Season each chicken breast with salt and pepper on both sides. Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Cook the chicken breasts for about 3-4 minutes on each side, until they develop a golden brown crust. Cover the pan, reduce the heat to low, and cook for about 5 more minutes, or until the chicken is just cooked through.
When the chicken is finished cooking, remove from the pan, set on a plate, and cover with foil to keep warm. Return the heat to high and add the 1/4 cup of chicken broth, de-glazing the pan and scraping the brown bits from the bottom.
While the chicken is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.
Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.
To serve, slice the chicken, drizzle with the pan juices, and top with the shallot-apricot mixture.
Irish Meat LoafBoiled Beef Tacos
2 lb ground chuck
1 t salt
2 T chili powder
2 cloves minced garlic
1 t cumin
2 T paprika
Put in pot, just cover with water. Bring to boil. Stir and mash to break up clumps every 15 min, cook for 1 hour.
Add chopped onion, cook for 20 more minutes. Briefly stir with hand blender. Drain with fine mesh colander return to pot. Some liquid can be reserved and fat allowed to separate in refrigerator. Combine this with cornstarch and add back to meat for a saucier meat.
