Norwish Recipes

I have another kitchen tip/tutorial to share with you today for Frugal Friday that can save you money. I'm going to show you how you can culture your own buttermilk. It is so easy to do and literally takes only a few minutes of your time. Before I learned this trick I was too cheap to buy buttermilk and would always just use the kitchen substitute of milk and a little vinegar. Well, that works, but oh my goodness, this is so much better. Have you tasted buttermilk pancakes with real buttermilk? Or buttermilk syrup? Heavenly. (...and yes and I can make that syrup sugar free believe it or not...) So...before I share with you any of those wonderful recipes, I have to show you my slick way to culture buttermilk. Because it's cheap. And cheap is good. And it's Frugal Friday so cheap is what we do. How to Culture Buttermilk: Printable Recipe INGREDIENTS: 1/2 Pint Buttermilk (from the store - make sure it has active cultures) or 1 cup buttermilk from a previous batch 3 Cups milk (...

I'm happy to say that I've completed almost five months of sugar-free six days a week. It's going great. I love finding more recipes to add to my sugar-free repertoire. These sugar free peanut butter oatmeal cookies use honey or xagave as the sweetener and are tasty as can be. I've adapted the recipe from one by  Weelicious   to make them not only sugar free but also to use 100% whole grain flour. Enjoy. Peanut Butter Oatmeal Cookies Printable Recipe *Makes 30 cookies INGREDIENTS: 1/2 Cup butter, softened 1/2 Cup honey or xagave 1 egg 1 tsp. vanilla 1 Cup peanut butter 1-1/2 Cup whole grain flour (my choice would be oat flour or wonder flour ) 1 Cup rolled or quick oats 1 tsp. baking soda 1/2 tsp. salt DIRECTIONS: Preheat oven to 350. In a stand mixer, combine the butter and honey (or xagave) and mix for about one minute. Add the egg, vanilla and peanut butter and beat for another minute or until smooth. In a separate bowl combine together the dry ingredients and mix. ...

I ngredients:   Cookie 1/2 Cup of Butter 2/3 Cup of Sweetener 2/3  Cup of Ricotta Cheese 2 Cups of Almond Flour 2 Teaspoons of Vanilla Extract 1 Teaspoon of Almond Extract 1.5 Teaspoons of Baking Powder 1 Egg Icing 4 tablespoons almond milk 1 Cup Sweetener 1 Teaspoon of almond extract Red & Blue Food Coloring (optional) Directions:  1  Preheat oven to 350 2 M ix together softened b utter with sweetener, eggs, ricotta cheese, and both extracts 3  Once well mixed add dry ingredients until mixture forms a dough like consistency 4  Place tablespoon size drops of cookie dough on cookie tray 5 Bake for 12-15 minutes or until golden brown 6 Let cookies cool and refrigerate  7  For the icing, mix all three ingredients (add about 3 drops of food coloring for a pop of color) then brush or drizzle on top of cookies 8 Keep cookies refrigerated and enjoy! Facts: Serving size: 1 Cooke (Total recipe makes 42 cookies) Protein 1.60g, Car...

I ngredients:  Chocolate 10oz Unsweetened Bakers Chocolate 2/3 Cup Heavy Cream 3.5 Cups Sweetener 1/3 Teaspoon of Salt 1.5 Teaspoon of Vanilla Extract Filling 1/2 Cup of Peanut Butter 1 Cup of Flax Meal (can also substitute for almond meal) 1 Cup of Sweetener Pinch of Salt Directions:  1  Heat all chocolate layer ingredients on low and stir until thicken consistency  2  Start to make filling by mixing all filling ingredients together but make sure it isn't too sticky so that it is easy to form into balls (add more sweetener for desired taste)  3 Fill up the holes in a cupcake tin with chocolate mixture reaching a little bellow the halfway mark (make sure to leave yourself a sufficient amount of chocolate to pour on top later on)    4  Form balls from the filling mixture and press them into the chocolate making sure to make the tops of the balls flat when pushed in, you also want to make sure the balls do not touch the bottom of the tin 5 Cove...

Ingredients:  Mixed  Greens Grilled  Chicken Blue Cheese Crumbles Chopped Eggs Bacon Diced Tomatoes Avocado Caesar Dressing My Review:  This salad was gigantic and very filling. There were so many flavors from all the veggies and the strong blue cheese. Aside from the wild and crazy atmosphere at Hamburger Mary's I would get this salad again.

I ngredients:  4 Slices of Sami's Bakery Cinnamon Rasin Bread 2 Egg 1/3 Cup Unsweetened Almond Milk 1 Tablespoon of Cinnamon  1 Teaspoon of Vanilla Extract Pinch of Salt Sugar Free Syrup Directions:   1  Beat eggs lightly  2  S tir in milk, cinnamon, vanilla, and salt into the same bowl and whisk until well blended and then pour into shallow bowl 3 Place bread slices one at a time into bowl of egg mixture, allow 20 seconds and then flip bread and wait another 20 seconds (repeat with each slice) 4 Grease skillet then begin to transfer  moist  bread slices to skillet, heat at low heat flipping once golden brown 5 Serve with maple syrup and selected breakfast sides  Facts: Serving size: 2 Slices (The recipe makes 4 slices) Protein 9.00g, Carbs 23.00g, Fiber 16.25g, Sugar Alcohol 0.00g -- NET CARBS: 7.00g  

Ingredients:  2 Slices of Sami's Bakery Low Carb Bread 2 Tbs or Crunchy Peanut Butter 2 Tbs of Sugar Free Raspberry Jelly Directions:  1  Spread the peanut butter on1 slice of bread and jelly on the other slice & combine together 2  Enjoy! Facts: Serving size: 1 Sandwich Protein 14.00g, Carbs 36.00g, Fiber 25.00g, Sugar Alcohol 0.00g -- NET CARBS: 11.00g

Ingredients:  1 Package of Marketside Stir Fry Medley (available at Walmart) 2 Large Sliced Grilled Chicken Breasts 2 Tsp of Olive Oil Dash of Garlic & Onion Seasoning 4 Tbs of Low Carb Caesar Dressing 4 Tbs of Low Carb Buffalo Sauce Directions:  1  Start by heating the olive oil in a large pan,  2 Add the whole package of stir fry medley and sauté until the veggies become soft 3  Add the chicken breasts and a dash of seasoning into the pan and let sauté for an additional 2-3 minutes     4  Pour stir fry into a bowl and add both sauces 5  Enjoy! Facts: Serving size: 1 Serving (2 Servings Total For Recipe) Protein 29.00g, Carbs 12.00g, Fiber 4.00g, Sugar Alcohol 0.00g -- NET CARBS: 8.00g

Ingredients:  Mixed Greens Grilled Chicken Roasted Poblano Red & Yellow Peppers Fresh Corn Black Beans Onions Cilantro Spicy Vinaigrette (Omit The Rice) My Review:   This dish was awesome. The Cheesecake Factory has a Skinnylicious menu that has low calorie and low carb options for everyone. This salad was spicy and sweet at the same time and was huge but not overly filling. The original dish comes with rice in it so make sure to ask not to include it.

Ingredients:   1 Cup of Romaine Lettuce 2 Hard Boiled Sliced Eggs 1/4 Cup Feta Cheese 1/4 Cup Shredded Cheese 1/2 Cup Chopped Tomatoes 1/4 Cup Chopped Onions 1/2 Small Sliced Avocado  1 Large Chicken Grilled Chicken Breast  Dash of Bacon Bits Top With Your Favorite Dressing Directions:  1  Lay Down the lettuce and place each ingredient on top in no specific order in rows. 2  Add your favorite low carb dressing & Enjoy! Facts: Serving size: 1 Plateful (The whole recipe w/o dressing) Protein 52.65g, Carbs 12.00g, Fiber 4.25g, Sugar Alcohol 0.00g -- NET CARBS: 7.75g  

Ingredients:   1 Cup of Raspberries 5 Tablespoons of Sweetener  4 Egg whites  5 Mini  Hershey's  Sugar Free Chocolate Bars Directions:   1  Preheat oven to 400 degrees and grease 5 ramekins (you MUST use ramekins) 2  Puree raspberries with 1 tablespoon of sweetener (I suggest to press it through a sieve to remove all seeds) 3  Beat eggwhites until thickened and then slowly add 4 tablespoons of sweetener 4  Add about 1/4 of the egg mixture to the raspberry puree and then mix slowly  5  Add the raspberry mixture to the remaining egg whites and mix gently until there are no longer any streaks 6  Slowly pour  soufflé mixture into the ramekins until about half way full  7  Gently push  down one mini chocolate bar into each ramekin mixture until just under the surface 8  Place ramekins 3 inches apart from each other on a cookie or pizza sheet and bake for 9 minutes until semi golden  Facts: Serving ...

Ingredients:  1 Cup of Small Shrimp 2 Tablespoons of Garlic Seasoning 3 Tablespoons of Buffalo Sauce Directions:  1  Brush shrimp with oil, season with garlic seasoning and grill about 3 minutes on each side, until shrimp is opaque 2  Serve with buffalo sauce drizzled over shrimp and additional garlic seasoning powdered on top  Facts: Serving size: 1 Plateful (The whole Recipe) Protein 30.00g, Carbs 2.00g, Fiber 0.00g, Sugar Alcohol 0.00g -- NET CARBS: 2.00g 

Ingredients:  1.5 Cups of Unsweetened Almond Milk 2 Tablespoons of Walden Farms Chocolate Syrup   2 Tablespoons of Sweetener Directions:  1  Mix almond milk and sweetener until there is no visual remnants of the sweetener (add more if needed) 2  Mix in chocolate syrup until it is entirely one light brown color  Facts: Serving size: 1 Glassful (The whole Recipe) Protein 8.00g, Carbs 1.50g, Fiber 0.00g, Sugar Alcohol 0.00g -- NET CARBS: 1.50g 

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice. Ingredients Print this recipe 1/2 Kg Ivy Gourd /Manoli (tip removed and slit) 1 cup Small Black Chickpea salt to taste 5 dry red chillies (roasted) 3 long red chillies and and 2 small 3 tsp coriander seeds (roasted) 1/4 tsp  cumin seeds (roasted) 3 garlic (with skin) 1 tsp turmeric powder 3/4 cup  fresh  grated coconut 2 tsp jaggery (adjust to taste) For Seasoning 2 tbsp oil 1 tsp mustard seeds 1 tsp urad dal  3 garlic (crrushed) 5 to 6 curry leaves 1 dry red chilly Method Soak Chickpeas in water overnight.Cook  Black Chickpea with little salt in pressure cooker , drain and keep aside. Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind ...

Summer's here and I can't believe it. Today is my oldest son's last day of school. Last year at this time I was kind of freaking out. I needed an idea for summer so that I didn't go crazy. I came up with this  printable summer plan  that we used all summer long and I'm happy to report that it worked so well that I am using it again. One of our favorite things about the summer plan is that there is something to look forward to each day of the week. Those incentives help our kids want to do their chores and assignments early in the day (ideally without complaining...but realistically of course that doesn't always happen) so that they can participate in the activities. Another thing I love about the plan is that it provides just enough structure for our kids to feel like they are on a schedule, along with just enough "non-structure" to allow them lots of free time to just be kids. I believe in slowing down during the summer, but I don't believe in com...

We love Mexican food. And I'm always on the lookout for a good Mexican dish that is healthy. So many Mexican recipes use white rice or a lot of meat, both of which we try to use in moderation. Here's a delicious side-dish recipe that we love that uses brown rice. Brown rice is better for you than white rice because it contains the outer hull, making it a whole grain with lots of fiber and nutrition. Cooking brown rice in the pressure cooker is so amazing - it comes out light and fluffy and soft in about half the time it takes to cook on the stove. It really is the best way to do it. We love to serve this as a topping on this yummy Mexican black bean salad .  Cilantro Lime Brown Rice {Electric Pressure Cooker Recipe} Printable Recipe * Serves 3-4 INGREDIENTS: 1 Cup Long Grain Brown Rice 1-2/3 Cups Chicken Broth 1 tsp. butter 1/2 tsp. garlic, minced 1 Tbsp + 1 tsp. fresh lime juice, divided 1-1/2 tsp. white sugar 3 Tbsp. fresh cilantro, chopped finely DIRECTIONS: In an elec...

This week I shared with you another great bread recipe that I love for whole grain spelt bread . While I'm certainly no expert, I've been told that I have a talent for making good bread, and making whole grain bread that is healthy as well as delicious has become quite a passion of mine. I've had a lot of bread success, but with that comes some failed attempts as well. Those attempts are discouraging I know. It's especially hard when you try to follow a recipe, but it still just doesn't turn out the way the recipe suggests it should. I've decided in the next few months that I want to share with you information that can help you to become a successful bread maker. There are some secrets that you just can't detail enough in a recipe. And I'd like to share those with you. A few months ago I shared with you a kitchen tip/tutorial all about yeast . If you haven't read it yet, go read it. It's kind of Bread Tutorial 101, and a precurser to what we'...

I've used this basic whole-wheat bread recipe for several years now. I love it. It's reliable, quick, and simple, with fabulous results. A few months ago I taught a bread class to some wonderful women. It was a lot of fun. I taught them to make my whole-wheat bread as well as these cornmeal crescent rolls . One of the ladies mentioned that she has a hard time digesting whole-wheat bread, which is one of the reasons she doesn't make much homemade bread. I asked her if she had heard of  spelt , which is a grain that is actually a species of wheat, that some people with wheat allergies can handle. Now I am not talking about the Celiac disease, that's a completely different deal. My dad has Celiac and can't eat any type of gluten at all. Other people have just a wheat allergy, and can still handle grains that contain gluten like Spelt. That discussion led me to experiment a little with spelt and I created this wonderful whole grain spelt bread. If it looks a little si...

For today's Frugal Friday post I'd like to explore the cost savings of buying dried beans versus canned. Early this week I posted a recipe about how to make refried beans in the pressure cooker . I alluded to the fact that it's a lot cheaper to cook dry beans from scratch than to buy canned beans. But today I'd like to do the math so that you can see for yourself really how much money you can save by cooking dry beans instead of buying canned beans. I'm going to specifically compare the price of buying and cooking dry black beans with the price of buying cans of black beans. Because all beans are slightly different in size, cooking time and cost, this analysis will vary slightly if you want to compare a different kind of bean. But I think the conclusions that I present will represent a general rule for all dry beans. Two important facts about black beans: 1 cup of dried black beans yields about 3 cups of cooked beans. Each 13.5 oz. can of black beans contains about ...

One of my favorite uses for the pressure cooker is making beans from scratch. I hardly even look at recipes that use canned beans anymore because dry beans are such a cinch in the pressure cooker. Dry beans are so amazing because of their storage properties - they can store forever! Well not forever, but for a long time (10 years or more if you store them right). I love to buy them in bulk and keep them in my pantry so that I always have them when I want to cook with them. Beans have a lot of protein and are very good for you. Plus they are a lot cheaper than meat. Our family loves black beans and we make this recipe for Mexican black beans  a lot. Today I want to share another amazing recipe that you can make with dry pinto beans from your storage. These are so yummy and you will never want to go back to canned refried beans again. I found the original recipe on  Kalyn's Kitchen   and adapted it slightly when I made it .  I love this recipe because it uses simple in...

If you've ever tried making banana chips at home in your dehydrator, you know that it's not as easy as it sounds. Did you know that most banana chips you buy from the store are actually fried in oil? They contain lots of saturated fat and sugar and really aren't all that healthy for you. When you try to make them at home, they turn out like shriveled up little ugly brown things and while they taste okay, they are an absolute pain to make. Cutting all of those little slices and arranging them on the dehydrator trays. They are sticky so they stick to the sheets and wow, what a pain. And they don't even come out crunchy. Just kind of leathery, not matter how long you dehydrate them. I decided after making them the first time that they were not worth it. And after that experience I kind of gave up on dehydrating bananas until... One day I was visiting my aunt and she had just found a really good deal on bananas and had bought a whole bunch. She taught me this method for dry...