Friday, January 24, 2014

Gluten Free Whole Grain Flour

Mix the following ingredients together and use whenever you have a recipe calling for whole grain flour!

(Please note: I use grams for this recipe.  They are accurate and, especially when trying to mimic the properties of wheat based flours, the chemistry of the flour alternative is very important.)

80g coconut flour
75g teff flour
90g quinoa flour
115g almond flour
125g medium ground white cornmeal
65g stone ground white cornmeal
100g brown rice flour
50g hazelnut flour
25g cornstarch
275g white rice flour

Wednesday, January 22, 2014

Spicy Peanut Protein Packed Cauliflower

I use Quorn Naked Cutlets to make this vegetarian main dish weigh in a whipping 22 grams of protein plus per serving. 

1 package of Quorn Naked Cutlets, defrosted, cut into small cubes
1 small head of cauliflower, cut into bite sized pieces
2 small read potatoes, diced, skin on
1tbsp peanut oil
1/4 cup natural peanut butter
2tsp chili garlic paste
1/2 cup unsweetened coconut milk

In boiling water, cook the cauliflower and potatoes for 10 minutes.  Drain.

Over medium heat, heat the oil.  Add the vegetables and the Quorn cubes and sauté for 5 minutes, stirring well to coat in the oil. 

In a food processor or blender, pulse together the peanut butter, chili paste, and coconut milk.  Stir the sauce into the vegetables and cook, stirring often, for 5 minutes.

Serve with Dehli Saag and Naan.

Saturday, January 18, 2014

Chocolate Avocado Pudding

I have tried making this several times (including this morning) using recipes in magazines and books and.... blech.  It's never tasted good.  And, if I think that? The kids are beating me to the trash can.  So, I decided to give in and just stand at the blender until I got something passable and, instead, I came up with this.  Pudding everyday?  Don't mind it I do...

In a blender (one that is high powered enough to chop ice- you'll need it for the dates), add the following, in this order:

1 medium, very ripe advocado
3 dates
2/3 cup unsweetened coconut milk (I used So Delicious... you could also use unsweetened almond milk)
4 tbsp unsweetened cocoa powder

Blend until smooth, about 5 minutes, then add:

1 scoop chocolate whey powder (or chocolate hemp powder if you can find it)
1 tbsp simple syrup (or liquid cane sugar)
3 tbsp **lightly sweetened** chocolate hazelnut spread (Make your own (I have a recipe here) or I HIGHLY recommend Jason's brand.  If you use Nutella or something similar, then do not add the simple syrup and add only 2 tbsp)
1/2 tsp vanilla
enough (coconut) milk (I estimated 1/3 cup) to give you the texture you want

Blend until smooth, about 2-3 minutes.

Because who can choose only one fruit...

Put in a bowl and top with your favorite fruit.  Since we are all different around here, I put blackberries on mine, raspberries on Peter's, strawberries on Bobby's, and blueberries on Maya's.... Michael will just get some of the plain. :)

Pumped full of protein and good fat, this is an amazing dessert (or breakfast... just saying...)

Friday, January 17, 2014

Easy Marinara Sauce

With optional "meat marinara" and "eggplant marinara" recipes at the bottom

3 large cans crushed tomatoes
2 large cans tomato sauce
1 large can stewed tomatoes
2 regular cans diced tomatoes (preferred petite diced)
1 small can tomato paste
1/4 cup dark cocoa powder
2 tbsp brown sugar
1/2 cup red wine
Fresh oregano and basil, finely chopped, to 1/4 cup (up to 1/2 cup)
1 pound sweet Italian sausage or 1 large eggplant plus 2tbsp olive oil (optional)

In a very large sauce pot, mix all of your tomato products and tuern the heat on medium. Bring tomatoes to a boil and decrease the heat. Add the cocoa and sugar, stirring well. Cook on low for an hour. Add the wine and continue to cook for an hour. Add the herbs and cook for one final hour.

I prefer to put the sauce in Tupperware and freeze it for later use, but it is also perfect for canning.

Option 1: Meat Marinara
While you are in the second hour of marinara cooking, turn a skillet on medium heat. Chop a pound of sweet Italian sausage into one inch pieces and cook. When finished, add the entire skillet (including the grease) to the sauce and finish cooking as above.

Option 2: Eggplant Marinara
While you are in the first hour of marinara cooking, dice a large eggplant and toss it with 1-2 tablespoons of olive oil. Place it on a cookie sheet and bake at 425 for 20 minutes. Put the eggplant in a food processor and add a cup of the sauce. Pulse on high until well blended, then pour into the marinara and continue as above.

Wednesday, January 15, 2014

Gluten Free Sandwich Bread

I went looking for gluten free sandwich bread that was easy enough to make with three kids (including one of which is perpetually on my hip) and found one here,

but didn't have all the ingredients... So here is the modification!

Mix 1.5 tbsp sugar in 1.5 cups of warm water. Whisk in 2 tbsp yeast and set aside.

Put 1 cup corn starch, 1 cup brown rice flour, 0.5 cup teff flour, 0.5 cup quinoa flour, 2 tsp salt, and 1 tbsp xantham gum in a mixing bowl and use the paddle attachment to mix well.

Add the yeast/water mixture and mix at low until well mixed.

Add 2 tbsp olive oil, 1 tsp apple cider vinegar, and 3 egg whites (room temp) to a bowl, then add it to the mixing bowl and mix on high for five minutes.

Spray a bread pan with oil and spoon the batter into the pan. Cover with a damp dishrag and let rise in a warm room until doubled, approximately 2 hours.

Bake in a preheated oven at 350 for 50 minutes.

Immediately, turn out onto a cutting board. Cool for 15 minutes. Slice and enjoy!

This bread has a nutty, whole grain taste. I will definitely make it again!!!!

EDIT: So, this bread is really only good the day you make it.  It tastes like a fermented vat by the next morning.... If you aren't going to eat the entire loaf on day 1... yeah, don't bother.  I'll keep working on this.

Tuesday, January 14, 2014

Quick Peach Lassi

1/2 cup - 2/3 cup frozen peaches
1 cup Greek Yogurt
1/4 cup almond milk

Put the peaches, yogurt, and almond milk in the blender and pulse on the high smoothie setting until creamy.

Serves 1

Saturday, January 11, 2014

Spicy Shrimp and Broccoli

This recipe came about from looking in the freezer for something quick and easy to make. You could use the same items fresh and not frozen. I tend to buy things like veggies and shrimp frozen when there is a good sale on organics/sustainables and usually have items like these in the freezer.

16oz frozen broccoli
7oz frozen peppers and onions
1/2 lb (25-30 pieces) frozen shrimp, raw, deveined, and peeled
1 tbsp peanut oil
1.5 tbsp fresh peanut butter
2+ tsp red pepper flakes (to taste)

In a large pot, heat water and add the broccoli, heating only enough to thaw.

Over medium heat in a large skillet, heat the peanut oil. Add the peppers and onions and stir well to coat with oil. Cool for two minutes then add the shrimp and cook for four more minutes before adding the broccoli.

Stir well to coat and add in the peanut butter, using the oil and water released from the frozen veggies to help make the peanut butter into a sauce. Cover and cook for five minutes. Add the pepper flakes and stir to combine. When served, you can add more pepper flakes to taste.

The biggest complaint was that there wasn't enough for seconds! In retrospect, I would double all the ingredients except broccoli and oil, and make the recipe if not serving it with rice or noodles.

485 calories each serving
Makes 2 servings

Friday, January 10, 2014

Chocolate Hazelnut Spread

Oh unhealthy goodness, thy name is Nutella. Since Bobby has an addiction to "brown sandwiches", this recipe (which I crafted last night) has been months (years??????) in the making. It has only 3 ingredients, is gluten free and vegan, and is delicious. Definitely make it in small batches, since there are no preservatives, and keep it in the fridge.

Remove the pits from 10 dates and place them in enough hot water to cover. Let them rest for 15 minutes. Remove the water and use your fingers to "peel" the rough skin from the dates. Place them in a food processor and process on low for a minute. Add 1/4 cup ground hazelnuts/hazelnut meal and 1 tbsp plus 1 (or up to 2, to taste) tsp unsweetened dark cocoa powder. Pulse to mix well and scrape the sides. Process on high for 3-5 minutes.

This recipe makes about 8 tablespoons of spread and, at 40 calories a pop, this has half the calories of Nutella and none of the junk. This, kids, may actually be a healthy breakfast spread for your toast!

I may just be Bobby's favorite mom after this.