Birthday Dinner & Dessert **repost from eatingelpaso**

OK so we are doing these Bountiful Baskets, right? And we got collards in this last one. I’ve never cooked with them before (although I’ve juiced them, and yuck). I decided to cook them in bacon fat with some chopped bacon, garlic, onion, and a little apple cider vinegar. Then I was afraid to eat them because they look weird, so I put them in the fridge for a bolder day.

Ken and I have been wanting to try our hand at making stuffed peppers too, so I decided that today’s the day. I chopped up 2 sweet potatoes, 2 onions, and some mushrooms. I also used about a pound of chuck that I had “ground” (put through the chopper) on Sunday. I cooked the onions down a bit and added everything else once they softened up. Then I added about ¾ of a can of tomato paste, some shakes of Mrs. Dash garlic and herb seasoning, a teaspoon (it’s all I had left in the bottle) of Worcestershire sauce, and a quarter cup of cider vinegar and cooked that until the sweet potatoes were relatively soft. Then I threw the greens on top of that.

OH MY WORD this is delicious. This is SO GOOD. I recommend not putting it into peppers, although it might be good to roast a bell pepper and then dice it and add that to the mix. I am going to start making this to eat on potatoes or spaghetti squash or something.

Unstuffed Peppers

1 lb ground meat

2 sweet potatoes, peeled and small-diced (about ¼ of an inch)

2 onions, small dice

5-6 white mushrooms, cleaned and diced

¾ small can tomato paste

¼ cup apple cider vinegar

2 tsp Worcestershire sauce

1 tsp Mrs. Dash garlic and herb seasoning

1-2 cups greens cooked with bacon

Cook according to directions above.

Here it is in peppers, which I don’t recommend because (as you can see) the collards scorch and the peppers didn’t cook right. Just eat it over some roasted potatoes.


Today is also Ken’s birthday, so I decided to treat him. He’s doing Paleo/anti-inflammatory because he was recently diagnosed with sarcoidosis, so I can’t just go get a box of cake mix or a few cupcakes. I decided to modify the recipe for 3-ingredient brownies, and it kind of fell flat. Then I decided to make some fried apples to go on top, to add some moisture and sweetness.  The recipe is below.

13 oz sunflower butter

¼ tsp baking powder

2 eggs

1 Tbs cocoa

1 tsp vanilla

1 Tbs honey

Mix the sunflower butter, baking powder, and eggs well. When the mixture is homogenous, divide it in 2. Put half in muffin cups.

Add the cocoa, vanilla and honey to the remaining half and mix well. Put the cocoa mixture in muffin cups.

Bake at 350° for about  15 minutes. Top with fried apples (recipe below).

Here’s the unflattering picture of the “cake” things with apples on top. Ken said it tasted OK but I didn’t like them. They’re Paleo and gf, though, so. Whatever.


Fried apples

3-4 small apples, peeled, cored and diced

1 Tbs butter

1-2 tsp coconut oil

1-2 Tbs sugar

1 Tbs honey

2 Tbs lemon juice

½ to 1 tsp cinnamon

Melt the coconut oil in a pan and add the apples.  When the apples begin to soften up, add all the other ingredients and cook about 5 minutes on low. When apples are soft to taste, serve over fake cake.

THESE were actually pretty good.


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