Sunday, December 27, 2009

Butternut Soup

I thought I had put this up last time I made it! Oh my gosh, it is soooooooo good! It is also really variable. Sometimes I put some shredded chicken in when I am done, but you could also probably put peas, cooked potato, carrots.... all sorts of stuff. But it is heavenly just by itself too!

Butternut Soup

Ingredients

* 1 medium sweet onion, chopped
* 1 tablespoon olive oil
* 1 pint vegetable or chicken stock
* 1 medium butternut squash, peeled, deseeded and cut into chunks
* 1 TB curry powder (or you could use red or yellow coconut paste if you have it and like the heat!)
* 1 13 1/2 ounce can coconut milk
* salt and pepper to taste

Directions

1. Heat the olive oil in a heavy based pan and cook the onion until soft.
2. Add the stock, butternut squash and curry powder to taste- as spicy as you like!
3. Bring to the boil and then cover and simmer until the squash is tender.
4. Once the squash is cooked, stir in the coconut milk.
5. Pour into a food processor or use an immersion blender and blend until smooth.
6. Return to the pan and warm through.
7. Season to taste and serve.

Monday, December 21, 2009

Fudge Like Mom Used to Make

Well, it's the holidays, so much for the diet! I decided to have a few splurges, and when I saw this recipe, I knew this would be one of them. My mom always made fudge at the holidays, so this was like a tribute to her memory. It was great just like this (I used vanilla), but I am thinking I would love to try it with coconut milk some time. The only small problem with this recipe is that it is a bit softer that regular fudge. Right out of the fridge it is perfect, but if it sits out for awhile, it does get quite soft.

Fudge

Ingredients

* 1/2 cup unsweetened cocoa powder
* 4 cups powdered sugar
* 1/2 cup almond milk
* 2 tablespoons dairy-free margarine (I use Earth Balance)
* 1 teaspoon hazelnut extract or vanilla extract or mint extract
* 1/2 cup dairy free chocolate chips

Directions

1. In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
2. In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn. Using a whisk, stir constantly.
3. Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
4. Stir in extract.
5. Spread into a 8x8 silicone pan and refrigerate until solid. If you don't have a silicone pan, you'll want to lightly grease your pan.
6. Cut into small pieces.

Friday, December 18, 2009

Raw Coconut Pie


So... this recipe was originally called a "raw cheesecake", but the coconut flavor is so predominant, I am renaming it. :) I suppose if you used a different kind of oil, it would be more mild, but the crust would still have alot of coconut flavor. To be honest, I think the crust is the best part though!

Raw Coconut Pie

Ingredients

* 2 cups raw macadamia nuts
* 1 1/2 cups raw cashews
* 1/2 cup pitted medjool dates
* 1/4 cup dried coconut
* 6 tablespoons coconut oil, melted (gently warmed)
* 1/4 cup lime juice
* 1/4 cup raw agave nectar or honey
* 1/2 sun-dried vanilla bean or you can just use 1 ts vanilla extract
* Optional: 3 cups mixed berries, such as blueberries and raspberries

Directions

1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3. Place cashews, coconut oil, lime juice, agave nectar or honey, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries if desired and serve.

Wednesday, December 16, 2009

Spicy Peanut Sauce

This sauce was suggested as a topping for kelp noodles and vegetables. I thought the proportions in the recipe were WAY off, so I am not reprinting the whole thing here, but the sauce was good enough I wanted to share it. It would be great on noodles, chicken, veggies, all sorts of things I think!

Spicy Peanut Sauce

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy sauce until smooth. Whisk in the canola oil and check for seasoning.

Almond Cookies

So.... hmm... I wasn't sure about including this recipe as I originally only wanted to put things on here I thought were really good. I didn't think these were bad, but they weren't great either. Mainly, they had a sort of bitter taste I am not sure about. My husband swears xylitol has an aftertaste. I have never noticed it but am wondering if that was what I was picking up on in these. Or maybe too much almond extract? Not sure.... If you make them with sugar, and they are great, let me know. :)

Almond Cookies


Ingredients

* 2 cups almond flour
* 1/2 cup sugar or xylitol or Splenda if you are doing low carb
* 1/2 cup softened butter flavor Earth Balance
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1 egg

Directions

1. Preheat oven to 300°F.
2. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5. Let cool on sheet for 5 minutes before removing.

Monday, December 14, 2009

Raw "Burgers"

Another wow! One of my favorite raw dishes I have made so far. And endless possible variations! One note: although it was called a burger, it wasn't like something you could pick up. You could for sure wrap it in lettuce or something like that though.

Live Garden Burger

Ingredients

* 1 cup walnuts (or your favorite nuts)
* 2 carrots, chopped
* 1/2 medium sweet onion, chopped
* 1/2 tablespoon raisins (I used sultanas but they also suggest honey or very ripe bananas)
* 1/2 tablespoon oil
* 1/2 tablespoon Old Bay spice mix
* paprika for garnish, optional

Directions

1. Grind the nuts in a food processor.
2. Add the rest of the ingredients and grind it up.
3. Form into balls, cutlets, or fillets and sprinkle with a little paprika if desired
before serving.
4. If the mixture is not firm, you can also add something like ground flax seeds, chia seeds or nutritional yeast.

Raw Crackers


NOTE: Requires a dehydrator.

Wow, my first attempt at raw crackers, and I couldn't be more pleased. This makes me really wish I had a nice, square dehydrator! I had a hard time spreading them or getting them into any regular shapes from a circle! I had no luck with the scoring, so I am wondering if they were not thin enough, but just leaving them on one side the whole time worked out fine! The original recipe said they taste kindof like Cheese Itz, and I was thinking no way! But they do. I even had a friend try them, and the first thing she said was, "Do these have cheese in them?" Also, I am moving away from using flax seed, so I plan to try it with chia next time.


Raw Crackers

Ingredients

* 1 cup sunflower seed
* 1 cup brazil nut
* 1 cup almonds
* 1 tomato
* 1 cup red pepper, diced
* 1/4 cup flax seed, ground
* 1/4 ts cumin
* 2 teaspoons salt

Directions

1. Soak sunflower seeds, brazil nuts, and almonds for 4 hours.
2. Add all ingredients to food processor and process until as smooth as desired.
3. Spread out on teflex sheet, fruit roll up tray, or waxed paper and dehydrate for about 24 hours. After approximately 8 hours you can cut the crackers to desired size and flip.

Monday, November 16, 2009

Raw "Meatballs"

Before and after dehydrating:

I was skeptical about these, but wow, they were great! The most amazing thing was that my husband, who hates bell peppers, said he even liked them! My only issue was they were too salty for my taste, so I think they will reduce the salt next time. They were quite moist right out of the food processor, so I had trouble forming them into balls, but they held together perfectly when done. Still, for practical purposes, I think I will try adding something, probably chia seeds, to help hold them together better in the beginning.

NOTE: This recipe requires a dehydrator, but if you are not a raw foodie, I am sure you could just cook them on the lowest setting of your oven until they look like the "after" photo.

Raw "Meatballs"

Ingredients

12 ounces mushrooms
3/4 cup walnuts
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
1 red pepper, chopped
1 tomato, chopped

Directions

1. Add ingredients in food processor and process until desired consistency.
2. Drop in half inch or so balls onto a teflex sheet, fruit roll up tray, or waxed paper and dehydrate about 12 hours.

Raw Carmelized Pecans

These were sooooooo good, and I couldn't believe how crunchy they ended up! They also smelled divine while in the dehydrator. Mmmm, house aromatherapy. :)

Caramelized Pecans (Raw Foods)

Ingredients

* 1 cup pecans
* 1 tablespoon honey
* 1/2 tablespoon vanilla extract
* 1/2 teaspoon cinnamon
* 1 pinch nutmeg
* 1 pinch sea salt

Directions

1. Soak pecans overnight in 2 cups of water (6-12 hours).
2. Drain and rinse.
3. Spread the pecans on a dry towel and blot them dry.
4. Toss with honey, vanilla, cinnamon, nutmeg, and sea salt.
5. Marinate 30-60 minutes.
6. Spread on dehydrator trays and dehydrate 12-20 hours or until dry.
7. Store in an air-tight container in a cool, dry place.

Sunday, November 15, 2009

Coconut Macaroons


Not in following with my recent raw kick, but oh my are these good. They are a little bit hard to handle before cooking, but if you make sure your honey is nice and runny, and use a light touch when stirring the ingredients together, you should be OK!

Coconut Macaroons


Ingredients

* 1 cup unsweetened dried shredded coconut
* 1 egg white
* 2 tablespoons honey

Directions

1. Beat egg white until soft peaks form. Stir in coconut and honey.
2. Drop by teaspoonfuls onto a greased cookie sheet.
3. Bake at 325 degrees for 12 minutes.
4. Cool, eat, and enjoy.
5. Note: you could also dip these into chocolate for an extra yummy treat!

Saturday, November 14, 2009

Raw Zucchini Pesto


I thought this was pretty good, but I think I like my other pesto better. If I do this again, I will just make that and toss the veggies with it. But here is the original in case you don't like nutritional yeast or just want to try something different! You can also see from the picture I was lazy about separating my "noodles" lol, but it was still good!


Angel-Hair Zucchini "pasta" With Fresh Pesto

Ingredients

* 3 medium zucchini, peeled
* 1 medium zebra green tomato, seeded and chopped
* 1 tablespoon extra-virgin olive oil
* 1 pinch sea salt
* 1 pinch fresh ground black pepper, plus more to taste

Pesto

* 2 cups packed fresh basil leaves
* 1 teaspoon minced garlic
* 1/2 cup pine nuts (preferably raw)
* 1/4 cup extra-virgin olive oil, plus
* 1 teaspoon sea salt
* 1 pinch fresh ground black pepper

Directions

1. Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
2. Stack the strips and then slice them into thinner "noodles".
3. Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
4. Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
5. Gently toss the zucchini and tomato mixture with just enough pesto to coat.
6. Season with additional salt and pepper if desired.

Raw Salad Dressing

I thought this was really good, but not amazing. I think I will try it with some cilantro and/or garlic next time.

Raw Ultimate Dressing

Ingredients

* 1 bunch fresh parsley
* 2 tablespoons fresh tarragon or basil or dill
* 1/2 onion
* 2 ounces almond butter
* 1/2 avocado
* 2 tablespoons extra virgin olive oil
* 1 teaspoon tamari
* 1 tablespoon lemon juice
* 1 teaspoon vinegar
* 1 tablespoon nutritional yeast flakes
* 1 teaspoon kelp (I didn't have this, so I added some salt)
* 4 ounces water

Directions

1. Put everything in the blender and process for a few minutes until the mixture starts to thicken.

Wednesday, November 11, 2009

Raw Thai Salad

This dish was SO good! Your zucchini and carrot should be a pretty good size to make up enough veggies for the dressing, but you can always add more of whatever you like if you think you need it when you toss it all together. The dressing has a pretty strong flavor, so it can go a long way!

Raw Thai Salad

Ingredients

* 1 zucchini (spiraled into "noodles" or sliced thin and then julienned)
* 1 carrot (julienned)
* 1 cup cabbage, shredded
* 1 green onion, chopped (tops and bulbs)
* 1/2 cup finely sliced red bell pepper
* 1/4 cup fresh cilantro
* 2 tablespoons almond butter
* 2 limes, juice of
* 2 tablespoons soy sauce
* 1 teaspoon hot sauce (or finely chopped hot pepper)
* 1 tablespoon agave
* 1 teaspoon garlic, chopped
* 1 teaspoon gingerroot, chopped

Directions

1. In a bowl, mix the nut butter with the garlic and ginger, lime juice, soy sauce, agave, and hot sauce until smooth. Set aside.
2. Mix all of the vegetables in a large bowl (save a few green onion tops for garnish).
3. Right before serving, mix sauce with veggies and enjoy.

Monday, November 9, 2009

Raw 'Paella'


Raw 'Paella'

Ingredients

Saffron Dressing

* 1 pinch saffron
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1 teaspoon agave syrup or honey
* 1 dash sea salt

Marinated Mushrooms

* 1/2 cup oyster or other mushroom
* 1/2 cup water
* 1/4 cup rice wine vinegar
* 2 tablespoons nama shoyu or soy sauce
* 1 tablespoon dulse flakes
* 1 teaspoon paprika

Paella Rice

* 1 1/2 cups turnips, chopped (I used zucchini and hear carrots work fine too)
* 1/3 cup pine nuts
* 1/4 cup bell pepper
* 2 tablespoons onions
* 1 teaspoon garlic
* 2 small tomatoes, chopped
* 1/2 cup fresh peas
* 1/4 cup parsley
* 1/4 cup sun-dried tomato, soaked well chopped

Directions

1. For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
2. While the saffron is soaking, marinate the the mushrooms.
3. Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
4. Stir in tomatoes, peas, parsley and saffron dressing.
5. Top with drained marinated mushrooms, additional finely chopped parsley and a dusting of paprika.

Akasha loved this!

Saturday, November 7, 2009

Raw Brownies

Raw Brownies

Ingredients

* 1/2 cup dried dates
* 1/2 cup dried cherries
* 1/4 cup carob powder or cocoa powder
* 1 cup walnuts
* 3 tablespoons agave nectar or honey

Directions

1. Process all ingredients in a food processor or blender. (You may want to process the nuts a bit first).
2. Press into a small square baking pan and freeze for 1 hour.
3. Slice brownies into 12 pieces. Store in fridge.

NOTES: What an easy recipe! Except I didn't get the nuts to mix in very well. Maybe they are supposed to be like that. I am including the picture below to show what happened to the mixture in the food processor. It kindof lumped into a big ball and got out of balance, so I pretty much had to stop there! I also had a hard time getting them into the pan. It was a very thin layer in an 8x8. I could see doubling it for that size.

Friday, November 6, 2009

Black Bean Brownies

These were surprisingly good! At least to me. I was really bummed Orion didn't eat them though. I marked it as low carb, because it would be fairly so with xylitol and could be even more so if made with Splenda.

Black Bean Brownies


Ingredients

1 (15 1/2 ounce) can black beans (rinsed and drained)
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup sugar or xylitol

Directions

1. Mix ingredients together in a blender/ food processor until pureed.
2. Pour into a greased 8x8 cake pan.
3. Stir in some chocolate chips and nuts, or leave plain.
4. Bake 350 appx. 30 minutes.
5. Let cool completely before cutting.

Summer Bounty Chicken

Yes it is I, the amazing disappearing blogger again. What have I been doing? Well, I did a master cleanse for one thing. So now I am going to be on a raw kick for awhile probably. But first I have some catching up to do! I have several posts started in my edit area that I should finish. This one was sitting all the way back in August. I think I kept ignoring it because all I had was the title LOL! I remember throwing together something delicious with stuff from my garden, but I don't remember exactly what it was! But I do remember this much:

I looked up a basic ratatouille recipe, then basically cooked it up with the proportions I had on hand. Then I put it over some chicken pieces and baked it in the oven. Very simple and very yummy. Sorry to not be more specific. :/

Saturday, October 10, 2009

Sweet Potato Falafels

Not the most beautiful things ever, but I guess that is what happens when you have two small children and throw things together as fast as you can! The taste made up for it by far though! The original recipe came from here, but I made several changes, so I am just going to write it up the way I did it.

Baked Sweet Potato Falafels

2 medium sweet potatoes (orange inside), around 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 ts dried mint (I bet it would be great with fresh too!)
Juice of half a lemon
a scant cup (120g) chickpea flour
oil for frying
a sprinkling of sesame seeds (optional)
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground coriander, mint, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Make the mixture into falafelly looking things and fry them until they are golden brown.

Sprinkle with sesame seeds if desired.

Makes about 18 falafel, enough for 4 - 6.

Wednesday, September 30, 2009

Chocolate Chip Zucchini Cookies

Not such a great picture I know, but my son just happened to take it, so I thought I would include it LOL. I would have to say these were just OK. I mean anything is pretty decent with a bunch of chocolate chips in it! The batter seemed... cakey would be the best way to describe it, and the end product had that slightly spongy texture as well. Think I might have used too much xanthan gum. Also, I used the small shred size for the zucchini, which produced alot of liquid. I tried to not get rid of some of it, but didn't really squeeze it out or drain it like I think I should have.


Zucchini Chocolate Chip Cookies

Ingredients

* 1 egg, beaten
* 1/2 cup Earth Balance, softened
* 1/2 cup brown sugar
* 1/3 cup honey
* 1 tablespoon vanilla extract
* 1 cup rice flour
* 1/4 cup flax meal
* 1/2 cup corn starch
* 1/4 cup tapioca starch
* 1 teaspoon xanthan gum
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 cup finely shredded zucchini
* 12 ounces chocolate chips

Directions

1.
Combine egg through vanilla in a mixing bowl.
2.
Combine rice flour through nutmeg in a medium bowl and add to liquid mixture.
3.
Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

My Favorite Zucchini

So simple it hardly seems writing out, and yet... I had never tried zucchini this way, and it is just beyond delicious! Even my husband, who hates zucchini, agrees this is just a little tasty LOL!

Ingredients:

minced garlic
olive oil
chopped zucchini
chili powder

Yep, that's it! And all the ingredients can be to taste. Saute up the garlic a bit in the olive oil, then add the zuke, sprinkle it with chili powder, and cook it until it is the level of doneness you like.

This went especially well with Thaiish Chicken last night!

Saturday, August 8, 2009

OMG Chocolate Torte!

OK, so I am marking this one as low GI, even though the chocolate would have some sugar in it. I found it on a low carb site, so I am guessing the chocolates with the high percentages must be fairly low in sugars.... One important note though. I loved this was soy milk, and was excited to try it with almond milk, but it didn't set at all like it was supposed to. I am thinking it is something about the proteins maybe.... So I am writing this up with soy, although it is not my favorite milk substitute, because I am not sure others would work. Maybe hemp milk, but not almond or rice. Also, it is better if the soy milk is room temperature. Otherwise it seems to cool the chocolate too much and not mix well.

CHOCOLATE TRUFFLE TORTE
6 ounces Lindt 70% cocoa dark chocolate, chopped (I used Trader Joe's 72%)
1/2 cup Earth Balance
Pinch salt
1 cup xylitol (or you can use sugar if you are not watching carbs)
1 tablespoon cocoa, sifted
3 eggs
2/3 cup soy milk
1 teaspoon vanilla

In a large microwave-safe bowl, melt the chocolate and Earth Balance on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, soy milk and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.

Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.

Makes 8-10 servings

Sunday, August 2, 2009

Quinoa Tahini Cookies

I am breaking my rule of only posting recipes I have tried because these sound so intriguing! Also, they got rave reviews on Recipe Zaar. Let me know if you try it!

Quinoa Tahini Cookies

Ingredients

* 1/2 cup honey
* 1/3 cup brown sugar
* 1/2 cup Earth Balance
* 1/2 cup tahini (or peanut butter, if your diet allows)
* 1 cup rice flour
* 3/4 cup quinoa flakes
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla (optional)

Directions

1. Preheat oven to 350 degrees.
2. Combine first four ingredients; mix until creamy.
3. Add remaining ingredients. Mix well.
4. Spoon rounded teaspoonfuls of batter onto cookie sheets.
5. Bake for 10 - 14 minutes, or until they start to turn golden brown.


NOTE: One reviewer said the addition of two eggs really helped her batter.

Saturday, August 1, 2009

Spicy Lentils and Veggies

I found this while looking for ways to use zucchini. I made a ton of substitutions, which I will note below, and it was still yummy. I bet it would be amazing as written!

Spicy Lentil and Vegetable Dish


Ingredients

* 1 large white onion, peeled and chopped
* oil (for frying)
* 1 tablespoon curry powder
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground ginger (or use 1 T fresh ginger, grated)
* 2 teaspoons fennel seeds
* 3 tomatoes, ripe, peeled and chopped
* 1 tablespoon brown sugar
* 14 ounces coconut milk (400 ml)
* 4 tablespoons soy sauce
* 2 cups red lentils (the split red lentils)
* 1 cup carrot, chopped (about 3 carrots)
* 2 cups water
* 1 cup zucchini, chopped (or butternut squash, in julienne strips)
* 1 cup peas (frozen is easiest)
* 1/2 cup finely chopped parsley (optional)

Directions

1. Heat a generous amount of oil in a medium pot (the spices absorb oil).
2. Fry the chopped onion, stirring a few times, for 5 minutes or until softened. Use medium heat.
3. Add the curry powder and spices. It's easiest and more practical to measure them before starting and mix them in a small bowl. (Curry, cinnamon, cumin, coriander, ginger, fennel seeds).
4. Stir well, and fry spices with the onion for about 2 minutes.
5. Add the peeled, chopped tomato and the sugar. (The tomatoes must be peeled and the sugar is essential).
6. As coconut milk separates in the tin, empty into a bowl and whisk until smooth.
7. Add the coconut milk, soy sauce, lentils, carrots and water to the pot with the spices.
8. Stir everything well, and bring to boil over higher heat. When it starts boiling, put the lid on the pot, almost closed but not quite -- tilted a little.
9. Reduce heat to low enough so pot simmers slowly. Simmer until lentils are tender and have absorbed the liquid -- about 20 - 25 minutes.
10. Add the zucchini and peas, stir through, and simmer just a minute or two, until the two last vegetables are barely done and not mushy.
11. Mound in a dish and keep warm until serving, or heat gently the next day. The flavor improves if made ahead of time.
12. Sprinkle over parsley for colour just before serving.

MY NOTES:
I didn't peel the tomatoes. Yeah, I ended up with little skins in the pot, but really, who cares?
I used xylitol instead of brown sugar.
I was out of fennel sees, so I threw in some anise seeds.
I thought that amount of soy sauce HAD to be a typo, so I used 4 TEASPOONS. Didn't seem undersalty to me.
I had a bunch of regular brown lentils, so just used those.
I left out the carrots and doubled the zuke, then I ended up leaving the peas out at the end because I was in a hurry. Bet it would be yummy with all the different veggies in there!
Mine took way longer for the lentils to simmer. The lid was barely tilted, but maybe still too much.

Thursday, July 23, 2009

Vegan Pesto Revisted, Sortof

Can it still be vegan pesto if you put it on chicken?! I guess the pesto itself is still vegan LOL. I had an idea the other day that worked out really well. I made a batch of Vegan Pesto, and then cooked up some boneless, skinless chicken thighs, cut them up, steamed some green beans, then voila, tossed it all together. The amazing thing was Ron loved it, and he usually won't eat green beans. Yay!

Wednesday, July 22, 2009

Another Chili

Or so to speak. Can it be chili without beans? There are alot of low carb chili recipes like this out there, but this is our favorite so far. Not sure why it is called Cincinnati style, but just passing the name on I got with it!

CINCINNATI-STYLE TURKEY CHILI

2 pounds ground turkey or ground beef
1 small onion, chopped, 2 1/2 ounces
3 cloves garlic, minced
2 14.5 ounce cans diced tomatoes
2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon cumin

Brown the turkey with the onion and garlic in a 4-quart Dutch oven; drain the fat.
Stir in the remaining ingredients; bring to a boil. Cover and simmer 1 hour.
Top with chopped onions, if desired.
Makes about 6 servings

Saturday, July 18, 2009

Akasha's Birthday Cake

Here it is in all its glory!
I was just so thrilled to find this recipe. It is delicious, nutritious and can be low GI. I bought beet red dye and just colored some frosting and put it in a plastic bag with a snipped corner. Not the most professional looking cake ever, but at least it was readable I think!

CHOCOLATE SNACK CAKE

1 cup canned pumpkin
1 cup plus 2 tablespoons sugar, or use xylitol or Splenda for low carb/low GI
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces almond flour, 1 1/2 cups

Grease an 11x7" baking pan. In a medium bowl, beat the pumpkin, sugar, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the eggs on high speed until well blended. Beat in the ground almonds. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.


Sorry I am too lazy to go grab the exact frosing recipe right now, but it was a basic mixture of Earth Balance, sugar, almond milk and vanilla.

Yummy Falafel Mix


I spied this in the natural section of Safeway the other day and was really pleased to see there were no wheat ingredients! I can't believe how often falafels have wheat in them, whether recipes or mixes, or even if you ask at restaurants.

These were so tasty - a little low on spices, but they had some other veggies in them that gave them a great flavor I thought. The bottom picture shows them finished up. Note all the lovely variety in shape that happens when your four year old makes falafels with you!

Friday, July 17, 2009

"Mock Cornbread"


So... putting the whole title in quotes as I don't think this tasted anything like cornbread. But it was really good! My only "complaint" was that is was super sweet. It was more like a cake than a cornbread! I made it to put my recently homemade raspberry jam on, and it was so sweet I didn't even want to! I am going to cut the xylitol in half next time. But if you are in the mood for a yummy sweet treat, make it just like this!


MOCK CORN BREAD

1 3/4 cup almond flour
1/4 cup flax seed meal (you might be able to just sub this out with more almond flour, but this is how I did it for my first try).
1 teaspoon baking powder
3/4 teaspoon salt
4 tablespoons Earth Balance butter, melted
3 eggs
1/4 cup almond milk, or other milk sub
1/4 cup water
1/2 cup sugar, xylitol, or other sweetener

Blend the first 4 ingredients in a small bowl. In a medium bowl, whisk together the wet ingredients and the xylitol. Add the dry ingredients to the wet ingredients and stir until blended but don't over mix. Pour into a greased 8x8" baking pan. Bake at 400º 18-20 minutes or until browned on top and firm to the touch in the center.

Makes 9 servings

Thursday, July 16, 2009

Mom's Crazy Cabbage

This is one of those oh so simple recipes where the whole is greater than the sum of the parts. I wasn't expecting much from it, but it was surprisingly good! If you have dairy eaters in the house, my husband gives it an even bigger thumbs up with sour cream.

MOM'S CRAZY CABBAGE

1 1/2 pounds ground turkey
1 small onion, chopped
1 small cabbage, coarsely chopped, about 1 pound 13 ounces before trimming *
14.5 ounce can diced tomatoes, undrained
3 strips bacon
Salt and pepper, to taste

Brown the turkey and onion; drain off the grease and season with salt and pepper.
Put half of the cabbage in the bottom of a greased 9x13" baking dish.
Season with salt and pepper.
Top with the meat then the remaining cabbage; season again.
Pour or spoon the tomatoes evenly over the cabbage and lay the strips of bacon over the top.
Cover with foil and bake at 325º for 3 hours.
Discard the bacon before serving.

Tuesday, July 14, 2009

Kick Your Cold Chicken Soup


I am way tardy on posting this, but it was so good that I do need it up here! I made this last winter when the whole family was quite sick. I was doing some research on home remedies, and came across a site where a doctor broke down why chicken soup, especially with lots of garlic and herbs, truly is good for sickies. So I cooked up a pot of this and could not believe how good it was! Ron loved it as well. We would be happy to eat this any time, not just when sick. The only warning is, it was fairly spicy, so it might not be great for kids or need to be altered a bit.

Kick Your Cold Chicken Soup

2 cans Low-sodium chicken broth or3 1/2 cups homemade broth
1 Garlic head (abt 15 cloves), peeled
1 medium Onion, quartered
½ teaspoon Parsley, minced
½ teaspoon Cilantro
1 teaspoon Mint, minced
1 teaspoon Basil leaves
1 teaspoon Curry powder
¼ teaspoon Red pepper flakes
Salt to taste
1 tablespoon Fresh lemon juice

Put all ingredients except the lemon juice in a saucepan and bring to a boil.
Reduce heat and simmer, covered or uncovered (*), for 30 minutes.
In a blender or food processor, puree the cooked garlic, onions and herbs with a little liquid
and stir back into the soup. Add lemon juice.
If you want a clear broth, filter out the solid constituents.
Makes about 3 1/2 cups. (*) Omit the cover if you with to inhale therapeutic cooking fumes.

NOTE: I boiled some chicken pieces to make the broth, and then pulled off the meat to include in the soup. I also added some carrots.

Monday, July 13, 2009

Faux Potato Salad

This has been a staple favorite ever since the first time Ron did Atkins. I usually just use fresh cauliflower and try to get around as much as a bag would be.

Faux Potato Salad

1 bag frozen cauliflower
4 hard boiled eggs, diced
2 ribs celery, sliced
2 slices onion, chopped
1 T dijon mustard
3-4 heaping T mayonnaise
salt, pepper, dill to taste

Cook cauliflower til soft, but not mushy. DRAIN WELL. Let cool and cut into small pieces. Mix with other ingredients. Chill 2 hours and serve.
This tastes EXACTLY like potato salad - I served it to company and they had no idea it was cauliflower.

Wednesday, July 1, 2009

Three Minute Individual Chocolate Cake

Wow, was this ever a nice surprise for a low GI treat!

3 MINUTE CHOCOLATE CAKE

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon xylitol
2 tablespoons Earth Balance, melted
1 tablespoon water
1 egg

Mix the almond flour, cocoa, baking powder xylitol in a 2-cup glass measuring cup. Stir in the Earth Balance, water and egg.
Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm or cool completely and frost as desired.

Makes 2 servings
Can be frozen

* I didn't cover it, and it came out fine.

Wednesday, June 24, 2009

Pumpkin Pie Ice Cream



So... if you are really hungry for lots of ice cream, this will be the best thing you ever tasted. Seriously though, it is such a great recipe, and AMAZING right out of the ice cream maker, but after you put it in the freezer, it gets SO hard. Nothing a little standing out at room temperature can't fix, but dang, I want to know what the secret is from those folks who are selling various coconut based ice creams in the store. Must examine labels for clues....

Pumpkin Ice Cream

Ingredients

* 1 (15 ounce) can solid-pack pumpkin
* 1 15 ounce can full fat coconut milk
* 2/3 cup sugar or xylitol or hmmm, maybe I should try agave....
* 1 teaspoon vanilla
* 1 teaspoon cinnamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon grated nutmeg
* 1/8 teaspoon ground cloves

Directions

1. Whisk together ingredients until smooth.
2. Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
3. When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).

Tuesday, June 23, 2009

Coconut Bread

I found this recipe on a low carb site and couldn't wait to try it. Coconut flour is usually used mixed with other flours, so I was really curious what the consistency would be like. It was kindof odd. The first impression in your mouth is moist, but it is very dense at the same time, and gave the impression of being dry. I loved the flavor though! It is lightly sweet, and could almost be classified as a cake. I would love to try adding some flavor extracts. It reminded me of sweet cornbread in a way. The batter was VERY thick, and didn't fill up much of the pan as you can see below.




COCONUT BREAD
3/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
6 eggs
1/2 cup Earth Balance
2 tablespoons sugar or xylitol (would also like to try honey and agave!)

Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350º for 40 minutes. Remove from the pan and cool on a rack.

Fried "Rice"

FRIED "RICE"

1 head fresh cauliflower, grated

2 cloves garlic, minced

Cooking oil, 2 tablespoons to 1/4 cup

1/4 cup soy sauce

1 teaspoon sesame oil

1 egg, beaten

3 green onions, chopped

1 teaspoon 5 spice powder (optional, but I love it this way!)

1/2 teaspoon pepper

Optional: I have added frozen peas and/or cooked chicken pieces

Heat the oil in a wok or large non-stick skillet on medium to medium-high. Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion, 5 spice, pepper and toss.

Sunday, June 21, 2009

Quick Broccoli Slaw

Was looking for a way to use grated broccoli and found this. It had a surprising kick to it and went well with a spicy chicken recipe I had made that night.

Quick Broccoli Slaw

Ingredients

* 1/2 cup mayonnaise
* 3 tablespoons lime juice
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/4 teaspoon cayenne pepper
* salt
* 1 (8 ounce) package broccoli coleslaw mix

Directions

1. Combine mayonnaise, lime juice, cumin, chili powder, cayenne pepper and salt to taste in small bowl.
2. Mix well.
3. Place slaw in large bowl and toss with dressing.

The Amazing Disappearing Blogger

So a couple months ago, my son decided that sleep was optional. Or I should say, a normal night of sleep anyway. Seems like I have been on the borderline of crisis ever since and not finding any time to get recipes up. I have several things to post, though, including some I have had requests for, so I want to at least get some of the new things I have tried on here.

I am also doing a low glycemic index diet in the hopes of finally getting rid of some of my baby weight. Yeah, it has been a year, and I haven't lost a pound! So that is the theme of alot of the recipes I am doing these days.

On to some new posts....

Saturday, March 21, 2009

Meatball and Veggie Coconut Yum

This really was amazingly delicious! I had it over rice, but it almost had a stroganoff sense to it that had me thinking put it over rice noodles! Next time for sure! This is based on a recipe from an Atkins site that called for cream. I thought it would come out great with coconut milk, and wow did it ever. I made several changes, so what follows is my version. I am classifying this as low carb although the carb content on different cans of coconut milk seems to vary widely, so read labels if that is a concern for you!

1 pound ground turkey
1 egg
1 teaspoon dry minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped, 4 ounces
6 ounces fresh mushrooms, chopped, about 8 medium
1 stalk celery, chopped fine
1 TB canola oil or sesame oil
14 ounce bag frozen stir-fry vegetable mixture, thawed and drained *
1/2 cup chicken broth
1 can coconut milk
1 garlic clove, minced
2 tablespoons soy sauce
1 ts dried basil
Salt and pepper, to taste

Place first six ingredients in a medium bowl and mix with your hands until well blended and the egg no longer feels slimy. The original recipe said to roll into meatballs, but I found the mixture to be too sticky. I kindof just fiddled them with my fingertips into somewhat ballish shapes, and that worked out fine. Place on a large foil-lined and greased baking sheet. Bake at 375º 10-15 minutes or until firm and lightly browned.

In a large nonstick skillet, sauté the onion, mushrooms and celery over medium heat until very tender. Add the remaining ingredients except the meatballs and vegetable mixture. Bring to a simmer over medium-high heat, stirring frequently. Adjust the seasoning as needed then add the meatballs and vegetables. Bring back to a simmer and cook over low heat, uncovered, 20 minutes or until the vegetables are cooked to your liking.

* I used a mixture of broccoli, cauliflower and carrots. Really, any veggies would do, or even better, use fresh!

Tuesday, March 10, 2009

Raw Lasagna

Was writing this out for Angela, so thought I would toss it on here as well! I took this to a potluck once, and it got gobbled right up, with several folks asking for the recipe.

"Noodles":
A bunch of fresh spinach leaves

Marinara:

1/2 to 1 jar of sun dried tomatoes, drained
2-3 fresh tomatoes
1/2 cup sliced mushrooms
1/2 cup fresh basil, chopped and well packed, or more to taste
oregano, to taste
salt, to taste
2 TB olive oil
1/2 cup soft, pitted dates
2 garlic cloves, crushed

"Cheese":
1 cup pine nuts
1 cup macadamia nuts
2 garlic cloves, crushed
salt, to taste

3 TB cold-pressed olive oil


Marinara Sauce: Add to food processor sun dried tomatoes, fresh tomatoes, mushrooms, basil,
oregano, salt, 2 TB olive oil, dates, 2 garlic cloves and blend.

"Cheese": Put pine nuts and macadamia nuts in a food process or blender with salt and 2 cloves garlic and blend.

Layer in a glass lasagna pan: spinach leaves first, then the red marinara sauce, last the white nut cheese.
Do another layer. Drizzle 3 TB cold-pressed olive oil over the dish.

Variation: use thin zucchini slices for the noodles, squeezing on some lemon and drizzling olive oil to soften the zucchini.

Saturday, March 7, 2009

Wowzer Vegan Chocolate Pudding!


I have been wanting to try this ever since seeing it on Angela's blog. I finally had some just perfect avocados and gave it a whirl. OHMYWORD! It was amazing. And what a great recipe as it can easily be adapted to raw. I bet I could even use Splenda and make it for my husband. And what a bonus to have Orion eating all that avocado! ;)


4 avocados
1/2 cup unsweetened cocoa powder (not dutch processed) OR 1/2 cup carob powder
3/4 cup maple syrup OR honey OR agave nectar
1 teaspoon vanilla extract
1/2 teaspoon salt

Method:
Slice the avocados in half, remove the pit and scoop the flesh away from the skin.
Add to blender or food processor along with the other ingredients.
Process until smooth.
*Add water in 1 Tablespoon increments if needed to achieve a creamy consistency.

Variation 1: This pudding makes an excellent pie filling. Just line the bottom of a prepared pie crust with your favorite fruit. Bananas work very well. Spread the chocolate frosting on top of the fruit. Refrigerate before serving.

Variation 2: This pudding also makes a great frosting for cakes. Just spread like any other frosting onto your favorite cake.

Thaiish Chicken

I have to chuckle at my title as this has been a theme around here. Now keep in mind I used to be the queen of time consuming authentic ethnic cooking, but these days I am all about easy. So when I find these various recipes called Thai, Moroccan, etc. that are barely in the ballpark, we have been adding the "ish" to them. I had seen various versions of this and thought it sounded kindof odd, but I had some thighs to use up and figured I would try something new. I'm glad I did because everybody really liked it. I ran out of time to do it in the crockpot and just mixed the sauce together, poured it over the chicken and baked it in the oven. It sounds like it would have alot more sauce the slowcooker way, so I am excited to try it again!

8 bone-in chicken thighs, skin removed
3/4 cup salsa
1/4 cup natural peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon ginger, freshly grated
Salt, to taste
1/2 teaspoon xanthan gum, optional
1/4 cup peanuts, chopped, 1 1/2 ounces

2 tablespoons cilantro, chopped


Place the chicken pieces in a slow cooker.
Combine the remaining ingredients except the xanthan gum, peanuts and cilantro, adding salt to taste; pour over the chicken.
Cook on LOW about 4-5 hours or until the chicken is no longer pink in the center.
Remove the chicken from the slow cooker with a slotted spoon.
Skim the fat from the sauce and thicken with xanthan gum, if desired.
Pour the sauce over the chicken and sprinkle with peanuts and cilantro.

Friday, March 6, 2009

Shortbread Revisted

We made some shortbread cookies today. I put about 1/4 ts of almond extract in them and boy, were they yummy that way!

Monday, March 2, 2009

Peanut Butter and Jelly Chicken

I could have sworn I already put this recipe in here, but I didn't see it with a search, so what the heck. It is so good, it would deserve to be in here twice anyway! The name of this recipe does NOT do it justice. It is really more like a sweet and fruity Indian curry. Ron recently named it as what he wants for his "cheat meal", and I am happy to be revisiting it! This recipe also makes a great "dump" - just mix everything together in a plastic bag and freeze it until you need it!

Ingredients

* 8 chicken thighs
* 12 ounces apricot jam
* 1/4 cup creamy peanut butter
* 1/3 cup orange juice
* 1/3 cup apple juice
* 2 tablespoons balsamic vinegar
* 2 tablespoons lemon juice
* 4 garlic cloves, minced
* 2 teaspoons salt
* 2 teaspoons curry powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cardamom
* 1/2 teaspoon ground cumin

Directions

Preheat oven to 350°F.
Combine all ingredients except chicken in a bowl and mix until smooth.
Add chicken and mix.
Pour chicken mixture into a 2 quart casserole dish, and bake, uncovered for about 50 minutes, or until chicken is done.
Serve over hot rice.

It's All About Joe Tuscano Pasta

So what's with the name?! This is something I have been throwing together with all Trader Joe's ingredients. OK, so most of my recipes are mostly from scratch, but we all need something like this now and again, right? The sauce is probably enough for a whole bag of their rice pasta of your choice, but I usually make it with half a bag. It is much more sauce than pasta that way, but that is how I like it. :) You could probably add lots of other stuff to this. I put zucchini in some time, and I bet olives would be good.

1/2 pound ground turkey
1 garlic clove
1 can TJ's Tuscano pasta sauce
1/3 jar julienned sundried tomatoes or to taste
1 TB capers or to taste
pepper to taste
Rice pasta, cooked and drained

Brown the turkey with the garlic. Pour in the sauce and add the rest of the ingredients. Bring to a simmer and let it cook a bit to meld the flavors. That's it! Toss it with pasta and enjoy.

Saturday, February 21, 2009

Corn and Black Bean Casserole


Super easy, but tastes more complicated! An easy one-dish meal that has endless adaptations. I got this out of a cookbook Lyla sent me and made just a few small changes. The original recipe called for 1/4 cup of cheese, so those of you OK with dairy can add that, or if you have a faux cheese you like, try that! Hmmm, just realized some nutritional yeast might give this a little more zing as well. Going to do that next time. I think it would also be tasty with the spicier kind of chiles if you want more kapow, and if you are not vegetarian, some cooked chicken thrown in would be great I bet.

Number Served: 4-6

Ingredients

4 oz green chilies (mild chopped, canned)
15 oz can chopped tomatoes
15 oz canned corn
15 oz canned black beans
1 ¼ cup rice milk or milk sub of your choice
1 TB chili powder
¾ cup dry polenta
1 cup chopped onion
1-2 minced garlic cloves
1 TB olive oil
Optional toppings: sour cream, avocado, cilantro, salsa or whatever floats your boat!

Mix all ingredients together in a bowl (drain all canned ingredients except tomatoes).
Transfer to a baking dish and bake at 350 degrees for 45 minutes.
Could anything be easier?!

Saturday, February 7, 2009

Gingerbread Cookies

Ingredients

1.5 cups brown rice flour
1 cup corn starch
.5 cup tapioca flour
1/2 ts xanthan gum
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons Earth Balance butter replacement
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
potato starch or other gluten free flour for rolling


Directions

1. In a small bowl, whisk together flours, xanthan gum, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat Earth Balance, brown sugar, and egg on medium speed until well blended.
3. Add molasses and vanilla and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be returned to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly "floured" surface.
9. Sprinkle potato starch over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.

Wednesday, January 28, 2009

Looking for Feedback

I only know of one person who reads this blog for sure, but I think there are a few others who check it from time to time, and I would love to hear ideas about this....

Sometimes I have a recipe I am working on to see if I can make it better. For example, I have this pancake recipe I thought was OK, but I have made it a couple different ways recently, with just slight changes. I think it is good now, but could be even better. So here is my question: How do I handle updating recipes? If I keep reposting, that will seem really redundant. Do I edit the original? But then it will be buried. Or do I put a new one up and delete the old one? Decisions, decisions.

Sunday, January 25, 2009

Smoothies! (Vegan)

We have been all about smoothies around here lately. This usually means a banana and rice milk along with whatever else we have around. I am also on a hemp powder kick, but that is totally optional. Here are two of my favorites:

Banana Peanut Butter Smoothie

1 banana
2 TB peanut butter or any nut butter
bit of maple syrup or agave if you want if your banana is not ripe enough
2 TB hemp powder
1 TB cocoa powder (optional, but delish!)
1/2 ts cinnamon (ditto)
Enough rice milk or your favorite milk sub to get the consistency you want

Blend it up! Enjoy!

Banana Blueberry Smoothie


1 banana
1 cup blueberries
bit of maple syrup or agave if you want if your banana is not ripe enough
2 TB hemp powder
1/2 ts cinnamon (yes, I like cinnamon in everything)
Enough rice milk or your favorite milk sub to get the consistency you want

More blending, more enjoying :)

Monday, January 12, 2009

Jamaican Jerk Chicken

My husband is doing a low carb diet again, so I am always on the lookout for recipes that work well for the whole family. Here is one that fit the bill pretty well, although it is really spicy. I decided to leave a couple pieces out of the marinade and bake them on the side for Orion. I made brown rice to go with mine. It was really good, except I found it to be too salty. I think I will cut it down next time I make it.

Jamaican Jerk Chicken



Ingredients

2 tablespoons garlic powder

1 tablespoon ground allspice

1 tablespoon dried ground thyme

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons dried ground sage

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

2 tablespoons kosher salt

1 tablespoon granulated sugar (xylitol for me as usual)

1/4 cup vegetable oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice

2 tablespoons lime juice

1 scotch bonnet pepper or 2 jalapeno peppers, seeded and chopped finely (I didn't actually use these as I didn't have time to get to the store, and it was already plenty spicy, so I think it was fine without!)

1 large onion, chopped

3 green onions, chopped

5 lbs skinless chicken pieces (on the bone)



Directions

1. In a large casserole with a lid, combine all ingredients except chicken.

2. Add chicken, stirring to coat well.

3. Cover and refrigerate for 1 hour up to 24 hours.

4. Bake@ 350 for one hour OR drain and barbecue.

Sunday, January 11, 2009

Chocolate Zucchini Muffins

Batter in the pan:
Finished bread:
Finished muffins:


Lawdy, lawdy, I impressed myself with this one! I was researching recipes using cocoa powder and found one I decided to try and adapt. I made the full recipe even though I only have one bread pan and decided to go ahead and make muffins with the rest of the batter. I'm really glad I did, because I thought the muffins were even better! The bread seemed to start getting a bit dark around the edge before the middle was done, but the muffins cooked up just perfectly! The bread was also quite crumbly, to the point you couldn't really hold a full piece without it falling apart, but the muffins held together nicely. The most amazing thing about this recipe, however, was that it had almost none of that "gluten free baked good flavor". Maybe chocolate is the great disguiser!

Chocolate Zucchini Bread / Muffins

Ingredients

3 eggs
1 cup vegetable oil - I used canola but would LOVE to try them with coconut oil!
2 cups sugar (I used xylitol with great results)
1 tablespoon vanilla extract
2 cups zucchini, shredded (about 1 medium)
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup corn starch
1/2 cup flax meal
1 teaspoon xanthan gum
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder



Directions

1. In a mixing bowl, beat eggs, oil, sugar and vanilla.
2. Stir in zucchini.
3. Combine dry ingredients; add to zucchini mixture and mix well.
4. Pour into two greased 8x4x3-inch loaf pans or muffins liners - I was concerned that it called for greased, so I used the shiny ones with a quick spray of nonstick canola. I wish I would have tried one in regular paper as a test!
5. Bake at 350°F for 1 hour or until bread tests done. I cooked the muffins about 25 minutes I think.


Makes 2 loaves or about 24 muffins - that is a really rough estimation as I am not sure how close to half I was with the bread pan.

ETA: Both the bread and the muffins seemed a bit dry on the second day, but they were rockin good the first day, especially still warm!

Saturday, January 10, 2009

Balls of Evil

AKA my new favorite GFCF dessert. Should have taken a photo of these, but I forgot. So you might be wondering at the odd name.... I am calling these Balls of Evil because I couldn't stop eating them! I am trying to drop a few pounds by cutting out sugar, but with these around, I don't think I will lose any weight! Also, the original name was something silly like Snack Ball Thingies anyway, so mine has much more flair! They remind me of truffles quite a bit.

Balls of Evil!

Ingredients

1/2 cup rice flour
1/2 cup maple syrup
1/2 cup peanut butter
1/2 cup sunflower seed (I left these out and they were still amazing)
1/4 cup almond flour
1/4 cup flax seed meal
1/2 cup cocoa powder

Optional: I threw a bit of hemp protein powder in as well and the original recipe suggested rolling in wheat germ, so you might want to try ground nuts or maybe coconut! I just left them plain.

Directions

1, Mix together all the ingredients.
2. Roll into SMALL balls (they are very rich)
3. Try to eat only a few at a time, I dare you!

Thursday, January 1, 2009

New Year's Yum

Mmm, mmm, mmm, been eatin' these all day! I have heard it is a tradition in Japan to eat buckwheat noodles at midnight. Maybe they don't have to be buckwheat, but long noodles anyway as a symbol of long life! And pure buckwheat noodles are conveniently gluten free, so I decided on a peanut noodle recipe. My friend Jenn makes an awesome one, and this recipe is almost as good! And it doesn't call for ginger, which I love, but it tastes like soap to my husband!

Cold Peanut Soba Noodles

SERVES 4

Ingredients

4 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons water
1 clove garlic, minced
1/2 tablespoon rice vinegar
2 teaspoons sesame oil
crushed red pepper flakes (to taste)
4 ounces cooked soba noodles
1/2 red bell pepper, cut in strips
1/2 cup julienned carrot
2 green onions, sliced
1/2 cup peanuts (I like the Spanish redskins; roasted will do, also)

Directions

1. Combine sauce ingredients thoroughly.
2. Toss cooked soba noodles with vegetables.
3. Add sauce and combine to coat everything.
4. Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.