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I Thought I Didn't Like Kale Salad

2012-01-18T17:16:00.000-08:00

OK, if I am being totally honest, I have to admit I did have a kale salad I liked, once, awhile ago, but not enough I was inspired to try making one at home. Until now. I am working on expanding my veggie horizons, and decided to do some research into dressings and things that go well with kale. I am glad I did as not only do I now have a new favorite salad recipe, which will also be a great potluck item I think, but I am in love with the dressing for any salad and might try it out as a sauce for other things as well! This recipe makes alot, and how much you use will depend on how big your salad gets, but you will be happy to have leftovers if you don't use it all!

I Thought I Didn't Like Kale Salad

Ingredients:

Dressing:

1/3 cup olive oil
1/4 cup apple cider vinegar (get Bragg's if you can for the robust flavor!)
3 tablespoons coconut aminos (or wheat free tamari if you do soy)
3 tablespoons tahini
2 cloves garlic , minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
(you could also mix this up with other herbs you like)

Other Stuff:

4 packed cups kale in small pieces with thick ribs removed (or you can use even more if your bowl is big enough! Remember it will shrink after you put the dressing on.)
1 large or 2 small cooked beets, chopped (you could probably use fresh grated as well, but I think the flavor of cooked is better for this recipe)
3 TB pine nuts (or sub another nut if you prefer, but I think the pine nut flavor is killer here)
1 ripe avocado, diced
Handful of sprouts (optional, but I like the extra layer of texture they give)
Other veggies you have on hand if you want - good additions would be finely chopped carrot, cabbage, jicama, peppers...
Fresh ground pepper (optional)

Whatcha Do:

Put all the dressing ingredients in a blender, food processor or immersion blender container and mix 'em up. Put the kale in big bowl and pour over your desired amount of dressing, allowing it to be liberal enough to coat whatever else you plan to add. Massage the dressing in for a few minutes - this will help the kale mellow out its toughness a bit. I usually let it sit for a bit at this point, anywhere from 5 minutes to a half hour, depending on what I have going on, but you don't have to. Add everything else except the avocado and give it a good toss. Add the avocado just before serving and toss just enough to mix it in. Top with some fresh ground pepper if you so desire, but I think it has enough zip just the way it is!

Now I challenge you to see how long it lasts! I usually end up eating 2 or 3 bowls a day when it is around!

Crockpot Ratatouille

2012-01-11T22:54:00.001-08:00

This is the type of recipe I almost never make because Ron dislikes almost everything in it, but I usually make Italian food for Christmas Eve, and figured that was the perfect chance as I make more dishes than usual at the holidays anyway. Plus, it could be started in the morning and gotten out of the way! I am sooooo glad I made it! It was killer delicious, and just got better over the next couple days.

Ratatouille in the Crock Pot

Ingredients:

2 large onions , cut in half and sliced
1 large eggplant , sliced, cut in 2 inch pieces
4 small zucchini , sliced
4 garlic cloves , minced
2 large red bell peppers , de-seeded and cut into thin strips
2 large tomatoes , chopped
1 six ounce can tomato paste
2 ts dried basil
1 ts oregano
2 ts salt
1/2 ts black pepper
2 TB fresh Italian parsley, chopped

1/4 cup olive oil
red pepper flakes , to taste, if you want it spicy

Directions:

Layer half the vegetables in a large crock pot in the following order: onion, zucchini, eggplant, garlic, peppers, tomatoes. Next sprinkle half the herbs, salt and pepper on the veggies. Then dot with half of the tomato paste. Repeat layering process with remaining vegetables, spices and tomato paste. Drizzle with olive oil. Cover and cook on low for 7 to 9 hours.

Sauteed Fennel

2012-01-11T22:08:00.000-08:00

This recipe is really no rocket science, but I decided to include it because I don't think alot of people think about fennel as a side dish, and it was just so delicious that I figured posting it might encourage folks to include it in their veggie line up. :) You could use many types of oils in this dish. Olive oil, butter, ghee or coconut oil would all be good choices - I used coconut, and it was delicious like that! I have recently gotten into a paleo style of eating and don't recommend canola or other types of vegetable oils. They break down and release free radicals during cooking. Even olive oil has that issue a bit. Butter, ghee and coconut oil are really the best options for sauteing. I am guessing on the amounts here as I just through it together. :)

Sauteed Fennel

Ingredients:

1 fennel bulb, cut in thin slices
1 TB oil of your choice
1 clove of garlic, minced
Salt, to taste

Directions:

Heat the oil up in a pan and toss in your garlic. Let it spread out a bit and get fragrant, then add the fennel to the pan and sprinkle it with salt to taste. Saute on med heat until there are lots of nice golden brown spots on the fennel. Serve it up! I put this next to a 5spice salmon and thought that worked out nicely.

Chicken Marbella

2012-01-06T17:43:00.000-08:00

Wow, it has been a long time since I posted something here. I actually thought this recipe was already here, but when I went to look for it, I couldn't find it. I make it for a potluck recently, and everybody loved it, so I figured it was about time I get it posted!

Chicken Marbella

2 lbs chicken thigh pieces, skinless and boneless, cut each piece into 4
1/2 head garlic, peeled and finely pureed (this works out to about 6-8 cloves)
1 1/2 tablespoons dried oregano, crumbled
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup red wine vinegar
1/3 cup olive oil
12 pitted prunes, cut in half
6 dried apricots, cut in half (I have also used canned for a friend watching her sulfur intake)
1/2 cup pitted Spanish green olives
1/3 cup capers, with a bit of juice
3 bay leaves
1/4 cup - 1/2 cup brown sugar
3/4 cup white wine
1/3 cup Italian parsley or 1/3 cup fresh cilantro, for garnish (I am usually lazy and leave this off, and it is still great)

Directions:
1. In a large bowl combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, apricots, olives, capers and juice, bay leaves, brown sugar and white wine.
2. Cover and let marinate, refrigerated, overnight, or for as long as you can. (I almost always forget to do it the night before, and it is still great) .
3. Preheat oven to 350°F.
4. Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
5. Bake for 50 minutes to 1 hour, basting frequently with pan juices, until chicken is done.
6. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
7. I am thinking this would make an awesome dump recipe as well, although I haven't actually tried it that way.

Just Plain Old Chocolate Chip Cookies

2011-01-20T02:03:00.000-08:00

Orion asked to make chocolate chip cookies, and I figured I had a basic recipe for them here, but nope - I had a zucchini one and an oatmeal one - but nothing straight up. So I altered a recipe and came up with these, which both kids liked!

Chocolate Chip Cookies

1/2 cup butter flavored Earth Balance

1 cup brown rice flour

2 TB cornstarch

1 TB tapioca flour

1/2 ts xanthan gum

1/2 ts salt

1/2 ts baking soda

2 TB sugar

1/2 cup plus 2 TB brown sugar

1 egg

1 TB rice milk or other milk sub

1/2 ts vanilla

6 ounces semi-sweet chocolate chips

1. Melt the Earth Balance in a medium saucepan over low heat.

2. In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xanthan gum, salt & baking soda.

3. In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.

4. Add egg, milk sub & vanilla & mix until incorporated.

5. Slowly add flour and mix until combined.

6. Add chocolate chips and stir until combined.

7. Chill in the refrigerator until firm, about 1 hour.

8. Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.

9. Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.

Ham and Cabbage Saute

2010-12-29T04:25:00.000-08:00

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

2010-12-29T03:46:00.000-08:00

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.

Grilled Cheese!

2010-12-23T01:38:00.000-08:00

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!

Edible Peanut Butter Play Dough!

2010-12-08T00:18:00.001-08:00

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!

Crockpot Apple Crumble

2010-11-25T02:52:00.000-08:00

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!

Egg Foo Young Casserole

2010-11-14T00:24:00.000-08:00

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.

Shredded Seasoned Slow cooker pork

2010-11-02T20:24:00.000-07:00

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.

Raw Cauliflower Korma

2010-09-05T11:46:00.000-07:00

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

2010-09-05T11:39:00.000-07:00

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)

2010-09-05T11:32:00.000-07:00

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.

Raspberry Glazed Chicken

2010-08-21T18:32:00.000-07:00

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.

Korean Meatballs

2010-08-09T02:01:00.000-07:00

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

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

2010-08-08T14:11:00.000-07:00

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!

Yet Another Low Carb Chili

2010-08-03T17:26:00.000-07:00

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.

Garlic Chicken

2010-07-27T14:12:00.000-07:00

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.

Seoul Chicken

2010-07-25T22:05:00.000-07:00

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.

Kheema Masala

2010-07-24T18:20:00.000-07:00

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.

Chicken and Green Beans with Tapenade

2010-06-23T22:05:00.000-07:00

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!

Bacon Wrapped Cornish Game Hens in the Crockpot

2010-06-21T16:08:00.000-07:00

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

2010-06-21T10:53:00.000-07:00

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!

Tofu Veggie Loaf

2010-06-15T23:08:00.000-07:00

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

2010-06-15T23:00:00.000-07:00

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.

Akasha's Birthday Cake

2010-06-14T12:30:00.001-07:00

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 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

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.

Black Bean, Butternut and Chipotle Chili

2010-06-01T16:29:00.000-07:00

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.

Why Bother Lasagna?

2010-05-23T18:15:00.000-07:00

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.

Chickpea and Apple Curry Casserole

2010-05-07T11:12:00.000-07:00

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.

Caribbean Red Bean Stew

2010-05-03T21:59:00.000-07:00

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.

Vegan Pasta Alfredo

2010-04-25T16:52:00.000-07:00

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!

Quinoa and Bean Crockpot Stew

2010-04-24T16:53:00.001-07:00

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)

Sweet Potato, Corn, and Jalapeno Bisque

2010-04-19T11:36:00.000-07:00

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.

Southwestern Quinoa Veggie Casserole

2010-04-18T23:00:00.000-07:00

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.

2010-04-15T17:10:00.000-07:00

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.

--

Easter Meal

2010-04-05T00:40:00.001-07:00

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.

Crockpot Chipotle Chicken and Sweet Potatoes

2010-03-30T15:57:00.000-07:00

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 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.

Indonesian Crockpot Chicken

2010-03-27T16:04:00.000-07:00

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.

Two-Bean Cassoulet

2010-03-23T14:39:00.000-07:00

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.

Cabbage and Ground Meat Stir Fry

2010-03-22T14:07:00.000-07:00

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.

Almond Flour Pizza Crust

2010-03-04T20:41:00.000-08:00

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!

Pork Tenderloin with Merlot Mushrooms

2010-02-12T17:14:00.001-08:00

Oh my, was this gooood! And I know 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 both 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 suT and heat until just melted.
5. Pour the 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

Raw Brownies... again :)

2010-02-09T13:13:00.000-08:00

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!

Turkey Hash

2010-02-04T20:41:00.000-08:00

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.

Crockpot Coq au Vin

2010-02-01T16:05:00.000-08:00

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.

Coconut Cupcakes

2010-01-04T16:45:00.000-08:00

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).

Roasted Chickpeas with Moroccan Spices

2010-01-03T13:26:00.001-08:00

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.

Butternut Soup

2009-12-27T00:11:00.001-08:00

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.

Fudge Like Mom Used to Make

2009-12-21T13:20:00.001-08:00

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.

Raw Coconut Pie

2009-12-18T00:17:00.001-08:00

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.

Spicy Peanut Sauce

2009-12-16T20:51:00.001-08:00

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

2009-12-16T20:40:00.001-08:00

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.

Raw "Burgers"

2009-12-14T16:35:00.001-08:00

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

2009-12-14T16:24:00.000-08:00

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.

Raw "Meatballs"

2009-11-16T13:22:00.000-08:00

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

2009-11-16T11:51:00.000-08:00

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.

Coconut Macaroons

2009-11-15T20:47:00.000-08:00

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!

Raw Zucchini Pesto

2009-11-14T14:23:00.000-08:00

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

2009-11-14T14:12:00.001-08:00

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.

Raw Thai Salad

2009-11-11T20:53:00.001-08:00

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.

Raw 'Paella'

2009-11-09T23:28:00.001-08:00

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!

Raw Brownies

2009-11-07T14:25:00.000-08:00

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.

Black Bean Brownies

2009-11-06T15:42:00.000-08:00

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

2009-11-06T13:17:00.000-08:00

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. :/

Sweet Potato Falafels

2009-10-10T22:36:00.001-07:00

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.

Chocolate Chip Zucchini Cookies

2009-09-30T13:00:00.000-07:00

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

2009-09-30T12:37:00.000-07:00

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!

OMG Chocolate Torte!

2009-08-08T21:35:00.000-07:00

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

Quinoa Tahini Cookies

2009-08-02T01:45:00.000-07:00

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.

Spicy Lentils and Veggies

2009-08-01T02:41:00.001-07:00

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.

Vegan Pesto Revisted, Sortof

2009-07-23T21:18:00.000-07:00

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!

Another Chili

2009-07-22T22:34:00.001-07:00

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

Akasha's Birthday Cake

2009-07-18T23:30:00.001-07:00

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

2009-07-18T23:29:00.000-07:00

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!

"Mock Cornbread"

2009-07-17T21:38:00.000-07:00

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

Mom's Crazy Cabbage

2009-07-16T10:52:00.000-07:00

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.

Kick Your Cold Chicken Soup

2009-07-14T21:48:00.000-07:00

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.

Faux Potato Salad

2009-07-13T10:51:00.001-07:00

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.

Three Minute Individual Chocolate Cake

2009-07-01T18:51:00.000-07:00

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.

Pumpkin Pie Ice Cream

2009-06-24T11:06:00.000-07:00

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).

Coconut Bread

2009-06-23T22:40:00.000-07:00

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"

2009-06-23T21:42:00.000-07:00

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.

Quick Broccoli Slaw

2009-06-21T21:47:00.000-07:00

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

2009-06-21T21:22:00.000-07:00

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....

Meatball and Veggie Coconut Yum

2009-03-21T13:53:00.001-07:00

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!

Raw Lasagna

2009-03-10T11:35:00.000-07:00

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.

Wowzer Vegan Chocolate Pudding!

2009-03-07T23:59:00.000-08:00

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

2009-03-07T14:45:00.000-08:00

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.

Shortbread Revisted

2009-03-06T20:29:00.000-08:00

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

Peanut Butter and Jelly Chicken

2009-03-02T14:45:00.001-08:00

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

2009-03-02T00:17:00.000-08:00

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.

Corn and Black Bean Casserole

2009-02-21T14:29:00.000-08:00

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?!

Gingerbread Cookies

2009-02-07T12:26:00.000-08:00

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.

Looking for Feedback

2009-01-28T18:32:00.001-08:00

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.

Smoothies! (Vegan)

2009-01-25T23:19:00.000-08:00

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 :)

Jamaican Jerk Chicken

2009-01-12T00:26:00.000-08:00

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.

Chocolate Zucchini Muffins

2009-01-11T13:20:00.000-08:00

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!

Balls of Evil

2009-01-10T13:51:00.000-08:00

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!