Wednesday, December 29, 2010

Ham and Cabbage Saute

Here is the next recipe I made with our leftover ham. Ron loved it, especially with sour cream, so if you have dairy eaters in your family, use that for a topper. I have seen dairy free sour creams in the store, but have always been afraid to try them lol. I thought it was pretty good, although not great. I think if I make it again I will add some more herbs to it.

Ham and Cabbage Saute

1 TB oil
1 large sweet onion
2 TB garlic, minced
3 cups cabbage, thinly sliced
2 1/2 cups ham, cubed
10 small potatoes, scrubbed and quartered
1/2 cup white wine
1 TB dried parsley
salt and pepper, to taste

1. Sauté the onion & cabbage in the oil until translucent.
2. Add potatoes, garlic, wine salt & pepper and stir.
3. Add parsley & ham; mix well and cover.
4. Simmer about 20 minutes or until the potatoes are tender.

Ham Bone Split Pea Soup

I made a ham on Christmas day and then researched some ways to use the leftovers. Here is the first recipe I made, which was super yummy. Akasha also loved it and just kept talking about it all through dinner. It was pretty funny. "Daddy, do you like the soup?" "I like the soup too!"

Hammy Split Pea Soup

1 large onion, finely chopped
2 TB minced fresh garlic
3 TB of oil (best not to use olive oil as the flavor is not very compatible)
1 16 ounce bag dried split green peas
1 ham bone (with a fair amount of meat on it)
56 ounces chicken broth
2 cups water
salt & freshly ground black pepper, to taste
3 medium carrots, peeled and finely diced
1 large bay leaf
1 ts dried thyme

1. In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
2. Add in broth, dried split peas, water, ham bone, salt, pepper, bay leaf and thyme; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens.
3. Add in the diced carrots the last hour of cooking.
4. Add in pepper to taste. Remove the ham bone and bay leaf.
5. At this point the soup can be pureed if desired. I like to do about half of it.
6. When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan.


Thursday, December 23, 2010

Grilled Cheese!

Just thought I would make a note of this as the kids have really been enjoying them. They are definitely a splurge, but it is worth it once in awhile. Most gluten free folks already know about Udi's bread. I decided to try making a grilled cheese with it since people have also been raving about Daiya cheese. I didn't think of it at first because it comes shredded, but then I figured I would try sprinkling it on and see how it went. Well, it went great! We like to use mayo as the spread. When you turn it the first time, you have to do it really carefully because the cheese won't be melted yet. Then I press it down with the spatula while it is cooking on the second side. By the time it browns, it is usually nice and melted! The kids both love them!

Wednesday, December 8, 2010

Edible Peanut Butter Play Dough!

We haven't made this in a long time because my son didn't really like the taste, although I did lol! To the point it is hard to stop eating it when it is in front of me! But now my two year old is getting into play dough, so I thought I would give it another try! I made it late tonight after she was already asleep, ironically at my son's request. I had hoped he maybe would have a new taste for it, but he mostly just played with it (and I ate it of course haha). So her taste test will be in the morning, but I thought it should be on this blog for sure!

Edible Peanut Butter Play Dough

1/2 cup creamy peanut butter or other nut butter
1/2 cup rice flour, approx.
2 tablespoons honey

1. In medium bowl, stir peanut butter and honey.
2. Add flour gradually to desired consistency, switching to hand kneading
as it thickens.
3. That's it! Now play!
4. Store in an airtight container in a cool place and it should keep for a few days if you can keep from eating it before then!

Thursday, November 25, 2010

Crockpot Apple Crumble

I could have sworn this recipe was already on here, but when I went to look for it, I couldn't find it. This is such an awesome recipe! I love making it on Thanksgiving so I can get it going in the morning and know I will have a yummy, warm dessert at the end of the day!

Apple Peanut Crumble

8 tart apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup gluten rice flour
1/4 ts xantham gum
1/2 ts cinnamon
1/2 cup certified gluten free oats
1/2 ts nutmeg
1/3 cup Earth Balance, softened
2 TB peanut butter

Directions

1. Place apple slices in crock pot.
2. In medium bowl, combine the sugar, flour, oats, cinnamon and nutmeg. Mix well. Mix in the soft butter and peanut butter.
3. Sprinkle over apples.
4. Cover and cook on low 5 - 6 hours. Serve warm.

This is great with some type of dairy free vanilla ice cream!

Sunday, November 14, 2010

Egg Foo Young Casserole

Recently I went looking for this recipe here and couldn't find it. I think I never included it because it calls for dry milk powder. The first time I made it, I tried to find some substitution, but then I just started making it without it, and it seems fine. Akasha is wild for this recipe and will eat a stunning amount of it. It can also be made more hearty by adding some cooked chicken or pork.

Egg Foo Young Casserole

Ingredients

8 eggs, beaten
1 1/2 cups thinly sliced celery
1 (16 ounce) can bean sprouts, drained
1 cup of diced, cooked chicken or pork, optional
2 tablespoons onions, chopped
1 teaspoon 5 spice powder, or more to taste
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sesame oil

Mushroom sauce

2 1/2 tablespoons cornstarch - you can leave this out and just have a runny sauce, but it is still good
1 clove garlic, minced
1 1/2 cups chicken broth
1 tablespoon soy sauce or coconut aminos
8 ounces mushrooms, sliced
2 tablespoons sliced green onions

Directions

1. Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish.
2. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
3. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; add mushrooms, onions and garlic, and simmer until mushrooms take on a cooked quality. Gradually whisk in cornstarch. Cook until thickened.
4. To serve cut casserole into squares and top with mushroom sauce.

Tuesday, November 2, 2010

Shredded Seasoned Slow cooker pork

Wow, there is easy, and then there is so easy I am almost embarrassed to put it up here! But this is so unbelievably good. You could use it for alot of things. We like to put it over lettuce and then top it with sour cream, guacamole, tomatoes, etc., but you could use just about anywhere you would want a meat with Mexican flair.

Shredded Seasoned Slow Cooker Pork

Ingredients:

2 -3 lbs pork butt or pork loin or boneless country-style ribs
1/2 cup water
1 (35 g) package taco seasoning mix (Trader Joe's has one that is fantabulous) - you will need to make your own most likely if you are sugar free - I have a good recipe I will try to post soon.

Directions:

1. Place meat in a slow cooker and add water.
2. Sprinkle taco seasoning mix over meat.
3. Cover and cook on high for 4-5 hours OR low for 6-8 hours.
4. Shred meat with two forks and return to pot for 5 minutes more.
5. Seriously, that's it. This was so easy I had to add another step just for the fun of it lol.

Sunday, September 5, 2010

Raw Cauliflower Korma

I really love this recipe, and it goes over well at potlucks. Make sure to use sweet onions or it will be quite strong and more spicy, or you may like it like this depending on who will be eating it!

Raw Cauliflower Korma

Ingredients:

1/2 cup carrots
1/2 cup sweet onions
2 tablespoons water
2 tablespoons curry powder
1 teaspoon chili powder
1/4 cup cashew nuts
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 chopped tomatoes
2 dates
1/2 head cauliflower
1/4 cup golden raisins

Directions:

1. To make the base: Chop cauliflower into small pieces, add raisins and mix. Set aside.

2. To make sauce: Put all remaining ingredients in a blender or food processor and mix at a high speed until combined and sauce-like. Add more water (or some raw nut milk) if required.

3. To serve: Pour sauce over cauliflower and eat! (You could pour over any mix of chopped veggies!)

Homemade BBQ Sauce

I came across this recipe because I was looking for something to put my bone broth in, and this turned out quite yummy. I used it to make a pulled pork roast in the crockpot. Delish!

Barbecue Sauce

Ingredients:

1 tablespoon extra virgin olive oil or unrefined coconut oil
1 cup minced fresh onion or 1 tablespoon dried onion flakes
1 tablespoon tamari soy sauce or coconut aminos
3 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon ground chipotle
1 teaspoon dried crumbed basil
1 teaspoon dried, crumbled oregano
1 (6-ounce) can salt-free, sugar-free tomato paste
1 1/4 cups chicken broth (homemade bone broth if you have it!)
2 tablespoons raw apple cider vinegar or 3 tablespoons of lime juice
1 tablespoon honey or xylitol

Instructions:
1. Heat oil in a 1-quart saucepan over medium heat. Add onions and stir until tender, about 5 minutes.
2. Add remaining ingredients and whisk until smooth. Bring to low boil, cover, reduce heat, and simmer with lid ajar to reduce splattering, stirring periodically until mixture thickens, 20 to 30 minutes.
3. Pour into wide-mouth glass jar, allow to cool. Cover and refrigerate. Use within 2 weeks or freeze.

Spicy Roasted Eggplant (Baingan Bhartha)

I made this last night and liked it pretty well. I felt the spices could have been upped, although I am going to wait and see how they blend and taste overnight. Hmmm, maybe I should go get some right now! :)

Spicy Roasted Eggplant (Baingan Bhartha)

Ingredients:

2 medium eggplants
1 medium onion, finely chopped
2 small tomatoes, diced
2 large cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced (1 inch)
2 small green chilies, cut in half lengthwise
salt and pepper to taste
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1 tsp garam masala
2 TB ghee or oil of your choice
handful of freshly chopped cilantro leaves for garnish

Method:

Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed.

In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes and cook until warmed through. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or cauliflower rice.

Saturday, August 21, 2010

Raspberry Glazed Chicken

I had some homemade raspberry jam from last year I wanted to use up, so I started looking at various chicken recipes and settled on this one as the yummiest. It is also super easy and can be low carb depending on the type of jam you use.

Raspberry Glazed Chicken

Ingredients:

8-12 thighs or other chicken pieces if you prefer
2/3 cup raspberry jam
1/4 cup balsamic vinegar
1/4 cup water
1 teaspoon cinnamon
1 teaspoon dry mustard
1/4 teaspoon clove
1/4 teaspoon allspice
Directions:
1. Brown chicken pieces in skillet and transfer to baking dish.
2. Mix remaining ingredients and cook over low heat until jam is melted and glaze is hot.
3. Pour over chicken pieces and bake at 350 degrees for 45-50 minutes.

Monday, August 9, 2010

Korean Meatballs

I took these meatballs to a potluck recently, and they were a huge hit, even with the kids!

Korean Meatballs

Ingredients

Marinade:
1/2 cup soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup xylitol or sweetener of your choice
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/8 teaspoon orange extract, optional
4 green onions, chopped

Meatballs:
2 pounds ground meat
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
Marinade (see recipe below)
Xanthan gum, optional

Directions

1. Mix the marinade ingredients together in a large pot.
2. Mix the meatball ingredients well with your hands. Shape in small-medium balls about 1.5-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425º for about 15 minutes, until the meat is cooked through, but still tender.
3. Rinse in a colander to remove any egg that has leaked out. Add meatballs to the marinade. Cover and simmer 1-2 hours, stirring occasionally.
4. To thicken the sauce, turn off the heat and remove the meatballs with a slotted spoon to a serving bowl. Lightly dust the surface of the sauce with xanthan gum while briskly whisking it in. Continue adding xanthan gum and whisking until sauce is thickened to your liking. Pour the sauce over the meatballs and serve.

Makes about 40 meatballs

Sunday, August 8, 2010

Puppy Chow, Monkey Munch, Muddy Buddies or...

Squishies?!! As if these things don't have enough names lol, my son came up with another one. I told him they are known by several names, and he didn't like any of them, so he decided on his own. I thought these would be a sure bet for a sweet treat I could make at home, but he didn't like them at first. Then after storing them in the fridge, he tried them again the next day and changed his mind! I am thrilled as he doesn't care for peanut butter on its own, so this is one of the first recipes he has liked with that as an ingredient!

Squishies!
Ingredients:

9 cups Rice Chex or Corn Chex
1 cup dairy free chocolate chips
1/2 cup smooth peanut butter
1/4 cup butter flavor Earth Balance
1-2 teaspoon vanilla
1 1/2 cups powdered sugar
1. Measure cereal and set aside.
2. In a large bowl, microwave chocolate chips, peanut butter and Earth Balance for 1 minute on high. Stir and then cook for 30 seconds longer or until smooth.
3. Add vanilla, then add the cereal, stirring until well coated.
4. Pour mixture into large Ziploc bag and add powdered sugar. Shake until well coated.
5. Spread on waxed paper to cool and store in Ziploc bags or large sealed bowl, in refrigerator if you think you would like them cold!

Tuesday, August 3, 2010

Yet Another Low Carb Chili

Southwestern Chili Con Carne

Ingredients:

2 pounds ground meat
1/2 cup red onion, chopped, 2 3/4 ounces
1 green pepper, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
1 tablespoon cumin
2 cloves garlic, minced
1/4 teaspoon cayenne
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced, about 8 ounces
2 tablespoons fresh cilantro, chopped

Directions:

1. In a large skillet, brown the ground meat, onion and garlic; drain the grease.

2. Add the peppers and all of the spices. Stir in the tomatoes; bring to a simmer and cook 10 minutes.

3. Stir in the cilantro. Server over chopped lettuce and garnish with shredded CF cheese and sour cream, if desired.

Tuesday, July 27, 2010

Garlic Chicken

Ok, so maybe this wasn't the one to go wild over, but it was pretty tasty and eeeeeasy! I didn't have any whole garlic so just put a bunch of minced garlic on top.

Garlic Chicken

6 boneless, skinless chicken breasts or thighs
1 teaspoon salt
2 teaspoons paprika
2 teaspoons pepper
1 large onion, sliced
10 cloves garlic, unpeeled

1. Mix the seasonings; rub all over the chicken.

2. Place the onion in the bottom of a slow cooker. Place the chicken on the onion.

3.Cover the chicken with garlic cloves. Cook on LOW 6 hours or until the chicken is done.

Sunday, July 25, 2010

Seoul Chicken

Seoul Chicken

6-8 chicken thighs, skin on

5 tablespoons soy sauce or coconut aminos

1/4 cup sweetener of your choice, honey if you are doing paleo

1/4 teaspoon pepper

1/4 cup green onion, chopped

1 tablespoon garlic, minced

1 tablespoon sesame oil

5 tablespoons water

Xanthan gum, optional

1. Place the chicken pieces in a gallon size ziploc bag. Mix the remaining ingredients, except the xanthan gum, in a small bowl. Pour the marinade into the bag with the chicken. Close the bag and knead gently to coat all of the chicken pieces. Put in the refrigerator and marinate at least 1 hour, turning the bag over occasionally.

2. Dump the entire contents of the bag into a 9x13" glass baking pan. Arrange the thighs skin side up. Bake at 425º for 35-40 minutes until the meat is done. Remove the chicken from the baking pan to a serving platter and keep warm.

3. Skim most of the fat off in the pan and pour remaining juices into a small saucepan. Bring to a boil and lightly sprinkle the xanthan over the liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough as it thickens even more as it cools. Serve the sauce over chicken.


Saturday, July 24, 2010

Kheema Masala

I made a cauliflower "rice" for this to go over and thought it was quite good! It also has the potential to be very versatile!

Kheema Masala

Ingredients:

1 lb ground meat
3 TB ghee or other oil of your choice
1 tsp cumin seeds
1 medium-sized onion chopped fine
1 TB minced garlic
1 TB ginger paste (I left this out because Ron doesn't like ginger, and it was still good!)
1 TB coriander powder
1 TB cumin powder
1 TB garam masala
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish

Preparation:

1. Heat the cooking oil in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
2. Add the ginger and garlic pastes and fry for 1 minute.
3. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. Continue to brown the minced meat, stirring often to prevent burning.
4. Add the tomatoes, stir and cook till they are soft.
5. Remove from heat, add the lime juice and stir.
6. Garnish with chopped coriander leaves and serve with rice or cauliflower "rice" or this could be put into lettuce wraps as well.

Wednesday, June 23, 2010

Chicken and Green Beans with Tapenade

This is pretty much just what it sounds like, but it was SO good I had to mention it here. Ron is not even a fan of green beans that much, but he loved this. And it is beyond easy. It is also kindof funny that it is an all Trader Joe's recipe. Maybe I should send it to them lol. The exact products I used were:

TJs boneless skinless frozen thighs
TJs green beans (the kind that are already washed and ready to steam right in the bag
TJs black olive tapenade

I basically cooked up the chicken and green beans according to the package directions and then cut the chicken into smaller pieces. Then I tossed them both in a big bowl with enough tapenade to coat everything. Simple and delicious!

Monday, June 21, 2010

Bacon Wrapped Cornish Game Hens in the Crockpot

This is so easy and was so yummy!

Bacon Wrapped Cornish Game Hens in the Crockpot

Ingredients

2 cornish game hens, thawed

1 tsp kosher salt
1 tsp thyme
1 tsp rosemary
4 cloves of garlic
6 slices of bacon

Directions

In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Put 2 cloves of garlic each inside the cavities. Lower the birds into the
crockpot, breast side down. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.

Cover the
crockpot and cook on low for 6-8 hours, or on high for 4-5.

Discard the bacon before serving.



Asian Lettuce Wraps

Asian Lettuce Wraps

1 pound ground beef or turkey
1/4 teaspoon xanthan gum
2 cloves garlic, minced
2 tablespoons sesame oil
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup water
1/2 teaspoon pepper
1/4 cup sugar or can use xylitol or Splenda if watching carbs
14 ounce can bean sprouts, drained
2 green onions, chopped
Whole lettuce leaves for serving

In a large skillet, brown the ground beef; drain the fat. Stir the xanthan gum into the ground beef. Add all of the remaining ingredients except the green onions. Simmer about 10 minutes; stir in the green onions. To eat, put some meat in a lettuce leaf and wrap it up! Yum!

Tuesday, June 15, 2010

Tofu Veggie Loaf

Hmmm, this one I did follow exactly and it still didn't hold together! I don't eat much soy, but I figure it is OK from time to time. This was super tasty, so it will be on the exception list for sure!

Vegan Tofu Vegetable Loaf

Ingredients

1 lb firm tofu, drained
1/3 cup canola oil
2 carrots, quartered lenghtwise and chopped
2 celery ribs, quartered lenghtwise and chopped
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli, chopped into small pieces
2 garlic cloves, minced
2 tablespoons basil
2 tablespoons oregano
2 teaspoons salt
2 teaspoons black pepper, fresh ground
1 tablespoon canola oil

Directions

1. Preheat the oven to 350°F.
2. Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
3. In a food processor, combine the tofu, 1/3 cup oil and seasonings until well blended. It will resemble a thick paste.
4. Grease the inside of a loaf pan with a bit of oil.
5. In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
6. Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
7. Serve with vegan gravy if desired.

Curry Lentil Loaf

Well, I am going to have to admit I think this recipe could use some tweaking. HOWEVER, I used jicama instead of potato and almond flour instead of bread crumbs to cut down the carbs, so maybe it would have um, formed up better with potato. I still thought it was dang tasty. It just didn't hold its shape at all. Let me know what you think if you try it as written!

Curried Lentil Loaf
Ingredients

1-2 tablespoon vegetable oil
1 large carrot, grated
1 medium yellow onion, grated or minced
1 large potato, peeled and grated (I used jicama... interesting...)
1 small red bell pepper, minced
1 clove garlic, minced
2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren’t in season)
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
2 cups cooked brown lentils, drained and mashed slightly
2 tablespoons peanut butter
1/4 cup GF breadcrumbs (I used almond meal)
salt

Directions

1. Preheat the oven to 375 degrees.
2. Lightly spray a 9x5” loaf pan with non-stick cooking spray.
3. Heat oil in a large skillet over medium heat.
4. Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
5. Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
6, Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
7. Turn off heat and stir in the lentils. Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
8. Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
9. Taste and see if more salt is needed, then add mixture to the loaf pan.
10. Bake loaf until firm, about 40-50 minutes.
11It’s best to let the loaf sit for 15-20 minutes before serving.

Monday, June 14, 2010

Akasha's Birthday Cake



I was pretty impressed with how this came out and figured I would share!

1 cup of brown rice flour

1/2 cup of corn starch

1/2 cup of tapioca flour

1/4 cup potato starch

1 1/2 cups sugar

3/4 cup cocoa powder

1 1/2 ts baking soda

1/2 ts salt

1 1/2 cups almond milk (or you can use another milk sub)

1/2 cup oil

1 1/2 TB mild tasting vinegar

1 1/2 TB vanila

1/2 ts almond extract

Directions:
Preheat oven to 350 degrees F.

Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients except vinegar, and stir with a fork until no lump
s remain.

THIS IS VERY IMPORTANT: The vinegar needs to be the very, very last thing to add into the mix, otherwise it will go flat. literally, pour the batter into the pan, with the oven pre-warmed and ready to go, and THEN ADD VINEGAR. stir it with a fork while in the pan, and then throw it in the oven.

Pour into an 9 x 12 pan. No need to grease.

Bake for 35 minutes or until tests done.

This is usually served from the pan cut in squares. If you want to take it out of the pan, you'll have to grease and flour as it is a moist cake and wants to stick. Original recipe also called for 1/2 cup of baking cocoa powder (I used 1 cup and added a bit more moisture). It can even be mixed up and baked all in the same pan.

And for the frosting, I did this

1/2 cup Earth Balance butter substitute

2 cups powdered sugar

1 TB vanilla

2 TB almond milk

1/4 cup cocoa powder

dash of salt

Earth Balance should be at room temperature when being placed in bowl. Blend everything together until it is smooth. You can add in more almond milk to make it a bit smoother but not too much.

Tuesday, June 1, 2010

Black Bean, Butternut and Chipotle Chili

Black Bean, Butternut and Chipotle Chili

Ingredients

* 1/2 lb dried black beans (prepared as stated on package)
* 1 cup chopped onion
* 2-3 garlic cloves, minced
* 1/2 tablespoon cumin
* 1 tablespoon chili powder
* 1/2 teaspoon cinnamon
* 3-4 cups vegetable broth (use water or chicken broth instead if you like)
* 1 (28 ounce) can diced tomatoes
* 2 tablespoons tomato paste
* 1 chipotle chile in adobo
* 1 teaspoon adobo sauce
* 1 tablespoon honey, xylitol, molasses or sweetener of your choice...
* 1 lb butternut squash, cubes (weight after peeling and cutting, about 2 cups)
* 1 cup frozen corn
* cilantro (to garnish) (optional)

Directions

1. Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
2. Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste, chipotles, adobo sauce, and sweetener and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
3. Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
4. Mix in the frozen corn and cook 5 minutes until warmed through.
5. Ladle into bowls, with or without rice, and garnish with cilantro if desired.
6. *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.

Sunday, May 23, 2010

Why Bother Lasagna?

This title is kindof a joke based on a guy in a coffee hut once calling my sugar free decaf soy mocha a "Why Bother?" It turned out this was quite worth the bother. I couldn't get over how good it was! It did take alot of work to prepare the eggplant, but I wanted it to be low carb as well. I think there are gluten free lasagna noodles out there, so use them by all means if you don't care about carbs. However, I really think the eggplant added something marvelous to the flavor. My husband told me they used to dehydrate eggplant for this purpose, so I think I may try that next time. You could also save time by just cutting the eggplant in circles, but it wouldn't have the same look as lasagna then. Also, I simmered the sauce a looong time, because I started it then ran out to the store. That may have been part of why the flavor was so good as well.

Vegan Gluten Free Low Carb Lasagna!

Ingredients

1/2 cup tomato sauce

"Noodles":
2 large eggplants, peeled and cut into 1/4 inch strips lengthwise
Cooking Spray
Salt and Pepper.

"Cheese":
14 ounces extra firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
2 garlic cloves, minced
1 small onion, minced
2 cups spinach, chopped

Sauce:
1/4 cup olive oil
1 medium sweet red pepper, julienned
8 ounces fresh mushrooms, sliced
2 small zucchini, cut into 1/4 inch slices
2 medium carrots, sliced very thin
2 cups of your favorite tomato sauce
1/2 cup water

Directions:

1. Preheat oven to 425 degrees.
2. Spray cookie sheet, arrange eggplant slices on it and season with salt and pepper.
3. Cook slices 5 minutes on each side.
4. Turn oven down to 350 degrees.
5. In a food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
6. Add the spinach and give it a few more pulses to blend it in.
7. In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed.)
8. Stir in 1 1/2 cups of the tomato sauce and water.
9. Bring to boil, then cover, reduce heat and simmer for 30 minutes or more, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
10. Cover bottom of lasagna pan with 1/2 cup tomato sauce. Layer with eggplant strips. Cover with a layer of 1/2 the tofu mixture, then layer of eggplant, then layer of 1/2 the veggie mixture, then layer of eggplant, then remaining tofu mixture, another layer of eggplant, and then top with the remaining veggie mixture.
11. Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

Friday, May 7, 2010

Chickpea and Apple Curry Casserole

I could not believe how good this was! Akasha totally gobbled it up too! It has almost like a sweet and sour tang to it, I think because I used a Granny Smith apple, so I would suggest sticking to that or using another tart variety.

Chickpea and Apple Curry Casserole

Ingredients

* 1 (15 ounce) can chickpeas
* 1 cup coconut milk
* 3/4 cup water
* 1 small red onion, chopped
* 1 -2 large sweet potatoes, diced ( I used the 12 oz bag from Trader Joes)
* 1 Granny Smith apple, diced
* 2 garlic cloves, minced
* 1/4 teaspoon ginger
* 1 tablespoon curry
* 1 teaspoon dried mustard
* 1 teaspoon cumin
* 1/2 teaspoon turmeric
* 3/4 teaspoon sea salt
* 1/8 teaspoon allspice

Directions

1. Mix all of the ingredients into a casserole dish. Cover.
2. Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3. Alternative: slow cook for 6 hours on low instead of baking.
4. Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.

Monday, May 3, 2010

Caribbean Red Bean Stew

Caribbean Red Bean Stew

Ingredients:

* 1 TB extra virgin olive oil
* 2 cloves garlic, minced
* 2 cups sliced baby carrots
* 3 scallions, chopped
* 1 sweet potato, diced
* 1 (15 oz) can diced tomatoes, drained
* 2 ts curry powder
* 1/2 ts dried thyme
* 1/4 ts red pepper flakes
* 1/4 ts ground allspice
* Salt and freshly ground black pepper
* 2 (16 oz) cans dark red kidney beans, drained and rinsed
* 1 (14 oz) can unsweetened light coconut milk
* 1 - 2 cups vegetable broth or water

Instructions:

1. Pour the oil into a 4-quart slow crockpot and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. Add the carrots, scallions, sweet potato, and tomatoes to the crockpot.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.
4. Add the beans, coconut milk, and broth.
5. Reduce heat, cover, and cook on low for 6 to 8 hours.

Sunday, April 25, 2010

Vegan Pasta Alfredo

I have to admit I didn't really measure the veggies and just chopped up what looked like a good amount, so I would so those amounts are really flexible. I really loved the flavor of a bit of smoked paprika in this, but it is reeeeally strong, so I wouldn't use a full teaspoon of it.

Vegan Pasta Alfredo

Ingredients

Sauce:
* 1 cup milk substitute
* 1/2 cup raw cashews, unsalted
* 1/4 cup nutritional yeast
* 3 TB tamari
* 2 TB Earth Balance margarine
* 1 TB tahini
* 1 TB fresh lemon juice
* 2 ts Dijon mustard
* 1 ts paprika (make a bit of it smoked if you have it)
* 1 pinch nutmeg
* 3 fresh garlic cloves
* black pepper, to taste

Other Ingredients:
2 cups of chopped broccoli
1-2 cups chopped carrots
1 TB olive oil
2 cloves garlic, minced
1 onion, chopped
Cooked GF pasta of your choice (I used 8 oz of quinoa pasta)

Directions

1. Add all the sauce ingredients to a blender and blend until smooth. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
2. Steam the broccoli and carrots until tender crisp. Heat the oil in a skillet and saute the onion and garlic until well done.
3. Toss everything together and heat gently to warm the sauce. Enjoy!

Saturday, April 24, 2010

Quinoa and Bean Crockpot Stew

So I have a confession to make about this recipe - I forgot to put the stuff in after cooking lol! It was still good even without it, so I bet it is better with. It is alot like a chili, but with more complexity in the spices.

Two Bean Quinoa Crockpot Stew

Ingredients:

* 1/2 cup uncooked quinoa
* 3 cups water or bean cooking liquid
* 1 1/2 cup cooked kidney beans or 1 can, drained and rinsed
* 1 1/2 cup cooked black beans or 1 can, drained and rinsed
* 1 cup tomato sauce or 1/4 cup tomato paste + 3/4 cup water
* 1 Tbsp olive oil
* 1/4 cup chopped onion
* 1 celery stalk, diced
* 3 cloves minced garlic
* 2 Tbsp minced jalapeño pepper
* 1/2 green bell pepper, diced
* 1/2 red bell pepper, diced
* 1 tsp cumin powder
* 2 tsp ground coriander
* 1 tsp paprika
* 1 tsp dried basil leaf
* 1/2 tsp dried thyme leaf
* 1/2 tsp dried marjoram leaf
* 1/4 tsp chipotle pepper powder
* 1 bay leaf
* 1 tsp salt
* 1 Tbsp light molasses
* 1 Tbsp soy sauce
* 1/4 cup chopped cilantro
* Fresh ground black pepper to taste

Directions:
1. Rinse the quinoa well and let it drain for a bit. Toast it in a skillet until it is popping.
2. Sauté jalapeno, onion, garlic, celery, and peppers in oil for 5 minutes on med-high heat.
3. Add spices and stir for 2 minutes.
4. Combine with water, tomato sauce, salt, quinoa and beans in a crockpot.
5. Cover and cook on low for 5 - 6 hours.
6. Add soy sauce, molasses and pepper.
7. Serve garnished with chopped cilantro and sour cream (optional)

Monday, April 19, 2010

Sweet Potato, Corn, and Jalapeno Bisque

My husband added grilled chicken to this and absolutely loved it! Declared it one of the top 10 things I have ever made. I left the cayenne out, and even the baby liked it!

Sweet Potato, Corn, and Jalapeno Bisque

1 Tablespoon vegetable oil
1 large onion, diced
6 cloves garlic, minced
3 sweet potatoes, peeled and cubed
5 cups vegetable stock
1 jalapeno, seeded and diced
1 can (15 oz) corn, drained
2 Tablespoons maple syrup
1/2 Tablespoon salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
pinch ground cinnamon

In a large pot, saute the onion and garlic in the oil.
Add the sweet potatoes and stock.
Bring to a boil.
Simmer til potatoes are soft. (10-15 minutes)
Puree until smooth.
Add remaining ingredients and warm through.

Sunday, April 18, 2010

Southwestern Quinoa Veggie Casserole

This recipe called for cheddar cheese and sour cream. I left both out and thought it was still great. You could use CF versions I suppose or just have them available if you have dairy eaters in the family.

Southwestern Quinoa Veggie Casserole


Ingredients

* 3/4 cup quinoa
* 1 (14 ounce) can Tomatoes
* 1 (15 ounce) can whole black beans, drained
* 1/4 cup sliced jalapeno
* 1 cup frozen corn
* 1/2 cup vegetable broth
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup grated cheddar cheese (optional)
* sour cream (optional)

Directions

1. Preheat oven to 400. Rinse the quinoa, then toast it in a skillet until it pops.
2. Combine all ingredients except cheese and sour cream in a 2 quart casserole.
3. Cover with foil and bake for 30 minutes.
4. Remove and stir.
5. Bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6. Cover with cheese, if using, and broil till cheese is melted (usually around 1 or 2 minutes).
7. Serve with sour cream.

Thursday, April 15, 2010

Chocolate Sorbet
original recipe by Ashley Skabar

Ashley's Note: While this recipe can be made without the xanthan gum,
I find that it helps create a smooth texture.

BL's Note: This is extra special with raspberry or pomegrante syrup
blended in or served with dark cherry preserves.

Makes about 4 cups

Prep Time: 10 minutes

Ingredients:

2 cups water
1 cup white granulated sugar
3/4 cup cocoa powder
1/8 t. salt
3 ounces dark dairy-free chocolate, chopped
1/2 t. vanilla extract
1/8 t. xanthan gum

Preparation:

1. In a small saucepan over medium heat, whisk together 1 cup of the
water, sugar, cocoa powder and salt, stirring well to dissolve the
sugar and any clumps of cocoa powder. Bring mixture to a low boil,
remove the pan from heat, add the chocolate to the mixture and let it
sit for about 1 minute. Stir the chocolate until it is completely
dissolved, then add the vanilla extract and remaining water, stirring
until combined.

2. Transfer the mixture to a blender. Add the xanthan gum and process
for about 1 minute, or until thoroughly combined. Pour into an ice
cream maker and freeze according to the manufacturer' s instructions.

BL Says:

If you do not have an ice cream freezer, you can prepare this as a
granita. Pour from the blender into a large cake pan (or any pan with
sufficiently tall sides. Freeze at least 2 hours, scrap into the
blender and reblend. Return to pan and freeze another 2 hours. Stir
every 2 hours to keep ice crystals from forming. When complete
frozen, transfer to a air-tight container until serving time. Store
leftovers (huh!) in air-tight lidded container.

--

Monday, April 5, 2010

Easter Meal

These were all new recipes for me, and I love them all! I swear the baby almost finished the yams before they even got to the table lol. And the green beans seemed like the ones my mom used to make for holiday meals, and indeed they were very close!

Baked Ham with Horseradish Glaze

Ingredients

* Spiral cut ham
* 1/2 cup crushed pineapple (with 1/2 amount of its juice)
* 1/2 cup apple jelly or cranberry jelly
* 4 teaspoons prepared horseradish
* 3 teaspoons Dijon mustard
* 1/4 cup maple syrup
* 1 teaspoon cinnamon
* 1/4 teaspoon allspice

Directions

1. Start ham cooking based on package directions.
2. In a medium sauce pan over low heat add remaining ingredients, stir and melt.
3. Brush this on ham a few times during the last half hour of cooking.
4. Bring the rest to the table to enjoy!


Green Beans With Bacon and Onions

Ingredients

* 3 lbs fresh green beans, stem ends removed
* 3 tablespoons extra virgin olive oil
* 1 large onion, chopped
* 8 slices pepper bacon, chopped
* 2 quarts chicken stock
* salt and pepper

Directions

1. In a large heavy pot or Dutch Oven add the olive oil.
2. Heat to medium high.
3. Add the onions and bacon.
4. Cook until the onions are soft and browning lightly, about 8 minutes.
5. Add the green beans and chicken stock.
6. Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
7. Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
8. Salt and pepper to taste.


Balsamic Roasted Yams

Ingredients

* 1/4 cup balsamic vinegar
* 1 tablespoon golden brown sugar, packed
* 1/4 cup Earth Balance (I am thinking these might be good with coconut oil too!
* 1 teaspoon kosher salt
* 3 large red skinned yams, peeled, cut into 1 1/4 inch dice
* fresh ground black pepper

Directions

1. Preheat oven to 400°F.
2. Place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat, stirring until sugar dissolves.
3. Reduce heat and simmer 3 minutes or until the mixture thickens slightly.
4. Add Earth Balance and salt and stir until it melts.
5. Add yams to the pan, stir to coat and season with black pepper.
6. Spread yams evenly on a rimmed cookie sheet.
7. Bake 40 minutes, or until yams are tender, stirring occasionally.

Tuesday, March 30, 2010

Crockpot Chipotle Chicken and Sweet Potatoes

I thought this recipe was great, and I was stuffed up with a cold! Ron liked it even better. This was the first time I had used the Trader Joe's boneless skinless thighs in a crockpot recipe, and now I think I am hooked on doing it that way all the time! The only thing I thought was odd was that it called for such a small amount of sweet potatoes. I think I would go ahead and use more next time. I also thought it could use a bit of salt. I just left the sour cream out. I meant to tell my husband to stir some into his before eating it, but I forgot, and he still loved it! But it you have people in your home that eat dairy, you might want to give it a try! Also, we just ate it in bowls like a stew.
Crockpot Chipotle Chicken and Sweet Potatoes
Ingredients
--enough chicken pieces to feed 4 (I used a full bag of Trader Joe's boneless and skinless thighs)
--10 oz package of mushrooms
--1/2 chopped onion
--3 cloves minced garlic
--1 small sweet potato (peeled and chopped in chunks)
--2 green onions, chopped
--1 diced red bell pepper
--1/2 cup chicken broth
--1 t chipotle pepper
--1 t paprika
--1/4 t black pepper
--1/2 ts salt or more, to taste
--1 cup sour cream, to add later (optional)

The Directions.
Add the chicken to the crockpot. Prepare the vegetables and add on top of the chicken. Put in the broth, and add the spices. Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream if using. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Serve over pasta or brown rice or eat like a stew.

Saturday, March 27, 2010

Indonesian Crockpot Chicken

After making this I realized it is alot like the Thaiish Chicken I already have posted here, but what the heck - this is a milder version, so maybe more child friendly, and it was really fall of the bone tasty! So I am going to post it anyway!

Indonesian Crockpot Chicken

Ingredients
-enough chicken parts to feed a family of 4. (I used a 12 pack of thighs I had on hand)
--2 TB GF soy sauce or coconut aminos
--2 chopped cloves of garlic
--1 1/2 ts sesame oil
--1/4 ts cayenne pepper
--1/3 cup peanut butter or other nut butter of your choice
-- 2 TB xylitol, honey or sweetener of your choice
--1/2 ts ground ginger
--garnish with sesame seeds and lime wedges; optional

The Directions
--put the peanut butter into your crockpot and turn it to high so it can begin to melt
--add the other sauce ingredients
--stir to mix
--add your chicken; toss to coat. My chicken was frozen solid and kind of all stuck together. It didn't seem to matter.
cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become
If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.

Tuesday, March 23, 2010

Two-Bean Cassoulet

Wow this was sooo good! This is one of those lovely simple recipes where the sum is so much greater than its parts! My only complaint was the chicken sitting on top seemed kindof plain. Don't see why you couldn't just cut it up and stir it in with everything else. Or leave it out depending on how many you are feeding.... I thought it was a bit odd it called for black beans, but I think you could probably use any two beans of your choice for this dish.

Two-Bean Cassoulet

Ingredients

* 6 boneless skinless chicken thighs (about 1 1/4 lb.)
* 1 tablespoon olive oil
* 1 1/2 cups thinly sliced carrots
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1 (15 ounce) can butter beans, rinsed and drained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (8 ounce) can tomato sauce
* 1/4 cup dry red wine
* 1 teaspoon dried thyme, crushed
* 1/4 teaspoon ground allspice
* 8 ounces smoked turkey sausage, cut into 1/2-inch slices

Directions

1. In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
2. Remove chicken from skillet; reserve drippings in skillet.
3. Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
4. Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
5. Transfer to an ungreased 2 quart casserole dish.
6. Place chicken on top.
7.
Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.

Monday, March 22, 2010

Cabbage and Ground Meat Stir Fry

I tried this one as printed the first time, with ground turkey, but think it would be great with more stuff added, like possibly bean sprouts and snow peas. Also, when it says draining the fat is a choice, if you don't, it will end up very "liquidy". Fine if you plan to eat it with rice I guess, but we had to have it almost like a stew.

Cabbage and Ground Meat Stir Fry

1 pound ground meat of your choice
2 cloves garlic, minced
16 ounce bag coleslaw mix
8 ounces fresh mushrooms, sliced
2 tablespoons GF soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons xylitol, honey or sweetener of your choice
1 bunch green onions, cut on the bias, about 8 onions or 3 ounces after trimming

In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.


Thursday, March 4, 2010

Almond Flour Pizza Crust

Well, I have been going back and forth about posting this because to be honest, I wasn't that crazy about it. But then I realized, it wasn't because of the flavor but more the texture, and some people actually like thin and crispy pizza crust. So if you are one of them, then this might be a great recipe for you!

Almond Flour Pizza Crust

INGREDIENTS:

2 eggs
2 cups of almond flour, plus probably a bit more to make the right texture
2 tsp olive oil
3/4 tsp salt
dried spices, such as basil, thyme and oregano, are optional

Beat the eggs in a medium mixing bowl. Add the other ingredients and stir. If mixture does not easily form a ball, add more flour by the tablespoon. 1 T of coconut flour will also help as it absorbs excess liquid very well. This step is important. My dough formed a ball right away, but it was too sticky to work with and I ended up needing more to be able to mold it. Use your judgment, but if it is sticking to your fingers at all, you probably need to add some flour.

Grease a pizza pan or cookie sheet, and sprinkle some of the flour on as well. Place the ball of dough in the middle of the pan and squish it out into the shape you want. This should be enough dough to mostly cover a standard cookie sheet. It is fine if it doesn't reach all the way to the edges.

Bake the crust for about 20 minutes at 350 degrees, until it is lightly browned and no longer wet. Top with sauce and other toppings, and return to oven for 5-10 minutes, or long enough for toppings to heat up and cheese to melt if you are using cheese.

NOTE: One mistake I made was to rush through the spreading out process. I knew I had this spots, and sure enough they broke while eating the pizza. But I also had thick spots, and they made for a very chewy mouth feel. So I would say it is for sure worth it to try and get it nice and even - fairly thin without almost bare spots!

Friday, February 12, 2010

Pork Tenderloin with Merlot Mushrooms

Oh my, was this gooood! And I now am a believer that browning meat first actually DOES something lol. I consider myself a pretty good good - even great depending on the type of food in question, but being a mostly vegetarian most of my life, I never learned much about cooking meat. I always thought the browning step was a waste of time or just for looks at best, but somebody told me recently it helps to seal in the juices, and I believe it after eating this dish. I rarely eat pork, but I wanted to try this recipe and am glad I did! And OK, I made it with butter. I figured it wasn't that much, and my kids aren't horribly sensitive. I can only say, I hope it is as good with Earth Balance. :)

Pork Tenderloin with Merlot Mushrooms

Ingredients

* 1 package pork tenderloin, trimmed of fat
* 2 teaspoons minced garlic
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons olive oil
* 1 tablespoon Earth Balance or other butter substitute
* 1/4 cup merlot

For The Mushrooms

* 1 (8 ounce) package button mushrooms or portabella mushrooms, halved
* 2 teaspoons butter substitute
* reserved stock
* 2 teaspoons minced garlic
* 1/2 cup merlot
* 1/8 teaspoon salt
* 1/8 teaspoon fresh ground pepper

Directions

1. Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
2. Heat the olive oil in a non-stick pan and sear the tenderloins on all sides until browned.
3. Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
4. Add the tbsp of butter and heat until just melted.
5. Pour half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
6. Bake the tenderloins at 350 for 30-35 minutes.
7. During baking, heat 2 tsp butter sub and the reserved sauce in a saute pan.
8. Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
9. Add the 1/2 cup Merlot and simmer for 2-3 minutes.
10. Season with the salt and pepper.
11. Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mush

Tuesday, February 9, 2010

Raw Brownies... again :)

Yes, I know I posted one of these already, but I wasn't a huge fan of the cherry in them. I know some people love fruit and chocolate together, but I am not one of them, so for those of you like me, here is another version. I basically looked at several raw brownie recipes and broke it down into what I thought I would like the best, and I think I did a pretty good job because I loved them! And to make it even better, it was dang easy!

Raw Brownies

Ingredients:

1/2 cup pecans
1/2 cup walnuts
1 cup pitted dates (not soaked)
1/4 cup cocoa powder

Pulse the nuts in a food processor until they are fairly well ground, and then throw in the dates and cocoa. Process until it is an even consistency. You can press it into a pan and throw it into the fridge for a half hour or so before cutting into squares, but I like them better rolled into little balls. The "batter" seems to go much further this way. Enjoy!


Thursday, February 4, 2010

Turkey Hash

Turkey Hash

This came from my friend Sierra's Cooking Blog. It is like Thanksgiving Dinner in a bowl! I thought it was pretty good, and my husband thought it was GREAT! I made the cauliflower really fine, like rice, but I think it should have been a bit bigger and maybe I would have gotten the caramelized affect.

Ingredients
3-4 Tbsp. Earth Balance or oil of your choice
1 large onion, chopped
2 large carrots, peeled and chopped
1 large stalk of celery, chopped
1 tsp. dried sage, rubbed
1 tsp. dried rosemary, crushed
1 tsp. dried thyme, rubbed
1 head of cauliflower, cored and finely chopped (I use a food processor.)
1 -2 cups cooked chopped turkey meat
Turkey or chicken broth as needed to keep from sticking
Salt and pepper to taste

In a large frying pan or wok, cook onion, carrots, and celery in the butter until they are starting to soften. Add dried herbs, rubbing to release flavor. Stir. Add cauliflower, turkey and some broth to keep from sticking. Continue cooking and stirring until cauliflower is cooked through and the veggies begin to caramelize. Season with salt and pepper to taste.

Monday, February 1, 2010

Crockpot Coq au Vin

I already have a recipe similar to this on here, but this one was pretty good, and wow was it easy!

Crockpot Coq au Vin


Ingredients:

6 to 8 frozen chicken thighs
6 slices cooked and crumbled bacon
8 oz sliced baby portabella mushrooms
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup cheap red wine
2 large fresh thyme sprigs

The Directions.

Cook your bacon. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss preparation. Just throw it all in.

Cover and cook on low for 8 hours. (I actually used fresh chicken and think I went about 6-7 hours). You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.
Serve with mashed potatoes or your favorite gluten free pasta.

Monday, January 4, 2010

Coconut Cupcakes

I am breaking my rule again as I haven't actually made these, but I did have them, made by my friend Sierra, and I thought they were great! She is an expert at baking with coconut flour, and I can't wait to delve into her recipes more! I am just so busy these days and not getting stuff up on my blog, so I want to push some things through. :)

Coconut Cupcakes

Ingredients for Cupcakes


6 eggs lightly beaten
1/2 cup coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup honey
1/2 cup coconut oil
2 tsp. almond extract

Method for Cupcakes

Preheat oven to 350 degrees. Line 12 muffin tins with paper or silicone.

Warm honey and melt coconut oil together over medium low heat. Sift coconut flour, salt, and baking soda into the eggs and beat with a hand mixer. Add warm honey/oil mixture while continuing to beat until thoroughly blended. Add almond extract and blend until smooth. Pour into lined muffin tins and bake for 20 minutes or until a toothpick comes out clean. These will brown quite a bit because of the honey. Cool completely before frosting.

Ingredients for Frosting

3 egg whites at room temperature
1 cup honey
1 Tbsp. vanilla extract

Method for Frosting

Beat egg whites until foamy. Boil honey until it forms a hard ball in cold water (about 210 degrees on a candy thermometer, if I remember correctly). My honey just starts to smell like it's scorching when I'm at the right temperature. Don't burn the honey though or it will taste gross (trust me).

With the mixer running, continue to beat the egg whites while adding the boiling honey. Continue to beat until stiff peaks form. Add vanilla and mix until incorporated. This makes way more frosting than you will need for the cupcakes. It will keep in the fridge for a couple of days (theoretically).

Sunday, January 3, 2010

Roasted Chickpeas with Moroccan Spices

These were yuuuuuuuuuummy. The baby likes chickpeas anyway, and these she gobbled up faster than I could imagine!

Crispy Roasted Chickpeas with Moroccan Spices


Ingredients:

1 can chickpeas (garbanzo beans)
1 T olive oil
1/4 - 1/2 tsp. Moroccan Spice Mix
salt to taste

Spice Mix:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
pinch of ground cloves

Preheat oven to 350 F.

Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 45 minutes, and some were crispy while others still a bit soft. My guess is that they are supposed to be crispy, so I think I will go for the full 50 minutes next time.) Serve warm or let cool.