Wednesday, June 23, 2010
Monday, June 21, 2010
1 tsp kosher salt
1 tsp thyme
1 tsp rosemary
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.
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
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
Monday, June 14, 2010
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
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 lumps 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
2 cups powdered sugar
1 TB vanilla
2 TB almond milk
1/4 cup cocoa powder
dash of salt
Tuesday, June 1, 2010
* 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)
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.