Thursday, July 23, 2009
Wednesday, July 22, 2009
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
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
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.
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
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
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
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
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
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
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
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.