Sweetened Condensed Milk

Posted by Michele at 10:05 AM 0 comments

Quick and Dirty (half the time of the below recipe):

12oz evaporated milk

1 1/2 cups granulated sugar

Combine sugar and milk and bring to a boil, whisking until the sugar dissolves.  Whisk continuously until thickened.  Remove from heat and cool.

Truly Homemade:
(dairy free option!)

2 cups full fat milk (or any high fat milk substitute you choose for dairy free...  I've used coconut milk to do dairy free and it was great!)

1 cup granulated sugar

Combine sugar and milk and bring to a boil, whisking until the sugar dissolves.  Reduce heat to medium and whisk continuously until thickened.  (This will take some time.). Remove from heat and cool.

Chicken and Black Bean Casserole

Posted by Michele at 5:58 PM 0 comments

This is one of those 'toss it in the crockpot' recipes that makes your house smell DIVINE.

In the crockpot, put:
2 frozen chicken leg/thigh quarters
1 15oz can of black beans (undrained)
6-8 small tomatoes, quartered
2 carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 celery stalks, diced
1 medium onion, diced

Cook on low for 6 hours.  It will create its own stock.  Add:
1 cup basmati rice
1 packet of Goya Sazon con culantro y achiote (optional... you could just add salt if you want, but I love the Sazon spices)

Cook for an additional 30 minutes or until the rice is done.  (Alternately, you could cook the rice on the side with the broth once you get home if you couldn't just add the rice mid-cycle.)

Mix well and serve with crusty bread and a side salad.

Chocolate Peanut Butter Balls

Posted by Michele at 11:56 AM 0 comments

Chocolate Peanut Butter Balls:

In a large mixing bowl, mix together on medium: 50g coconut butter/oil (about 2 tbsp), 500g (about 1 lb) chucky peanut butter, 1tbsp vanilla. Add in 2 cups powdered sugar and mix until smooth. Roll into balls and put in the freezer for 20 minutes. 

Chocolate Sauce: In a saucepan over low heat, melt 8oz of dark chocolate with 1oz coconut butter. Remove from heat.


When the balls have chilled, dip them in the chocolate sauce, then return to the freezer for 10 minutes.

Refrigerate until ready to serve.



http://www.onceamonthmeals.com/wp-content/uploads/Peanut-Butter-Balls-800x529.jpg

Herbed Green Beans and Baby Potatoes

Posted by Michele at 9:02 PM 0 comments

Preheat oven to 350.
Put a large piece of aluminum foil on a cookie sheet.

In a large bowl, mix 12oz baby red potatoes, diced, skin on; approx. 60 green beans, ends snapped off; 1/2 cup slivered almonds; 2 tbsp. olive oil, and 1tbsp dried dill. 

Mix well to coat and place, singly, on the cookie sheet.  Top with another sheet of foil, crimping the edges.  Roast for 30 minutes or until done.

Makes 2-3 entrees or double that as a side dish. 
For 3 entrees, approx. 300 calories each serving.

Fermented Triple Berry Smoothie

Posted by Michele at 11:28 AM 0 comments

I modified this recipe from Craving4More for a smoothie.  I only modified it slightly, so the real credit goes to C4M for creating it and, I have to admit, I was less than impressed when I read it but it's actually really good.  And that's not just me saying it!

Toss, in the following order, into the blender:
1 banana, 1 cup frozen mixed berries, 1/4 cup RAW FERMENTED kraut (not what you buy canned and shredded, but actual raw... it looks almost like a paste), 1/2 cup unsweetened cashew milk, 1 cup TROP50 OJ, and 1tsp raw honey.

Blend it until smooth (our non-awesome blender took about 60 seconds).  Drink ASAP.

The entire recipe has about 340 calories.

But here is what the peanut gallery has to say about it...

Oh... wait... they can't talk.  They're too busy drinking!

Sweet, Warmed Kale

Posted by Michele at 7:12 PM 0 comments

I love kale.  Just love it.  Every single way.

http://www.doitdelicious.com/static/uploads/recipes/86/kale_chips-01.jpg

Heat 2tbsp olive oil in a large pot over medium-high heat.  Add 1 diced red onion, 1 medium green bell pepper (cubed), 1 medium red bed pepper (cubed), and 1 sliced apple (any variety).  Cook for approximately 5 minutes, then add in 2 washed bunches of kale.  Stir well, then cover and wilt the kale, 3- 5 minutes.  Remove from heat and eat immediately.

Roasted Beets with Orange and Rosemary

Posted by Michele at 7:08 PM 0 comments

I'm not a fan of beets, but they were beautiful and in bounty at the farmer's market so this is what I came up with!

http://onebodelive.com/wp-content/uploads/2013/04/Beets.jpg

Lay out a large piece of aluminum foil.  Chop 6 beets into cubes and spread in the foil.  Cut off the ends of 1 large orange then cut the rest into chunks and toss with the cubes.  Squeeze the juice from the ends over the beets and orange pieces.  Sprinkle 2 tbsp. rosemary  over the  combination, then drizzle with 2tbsp olive oil.  Fold up the foil to make a packet.  Roast at 350 for 45 minutes.

Flag of Italy

Posted by Michele at 7:29 PM 0 comments

In a large pan, heat 2 tbsp. olive oil and, when hot, add 1 large onion, chopped.  When the onion begins to turn translucent, add 1 14.5oz can of diced tomatoes with juice.  Bring to a boil, then add 1 large (peeled) zucchini, chopped and 1 lb of fresh green beans, ends removed and halved.  Cover and cook over medium for 5 minutes.  Add 1 14.5oz can of cannellini beans.  Cook for 5 more minutes. 

We opted to just enjoy this as the main dish without any additional sides, but you could toss it with pasta or serve it over rice.   You could also use it as a side dish.

Makes 3 entrée servings at 350 calories a pop.

Vegan Southern Biscuits

Posted by Michele at 9:30 AM 0 comments

This recipe was born because I couldn't find any shortening in the cabinet and Peter kept harassing me to use coconut oil instead...



Mix together 1 cup A.P. whole wheat flour, 1 cup A.P. bread flour,1/8 cup (white) sugar,  1/4 cup baking powder, 1 tsp baking soda, and 1 tsp salt.

Maya, my little sous chef, stirring together dry ingredients.

Cut in 4 tbsp. coconut butter/oil.  (I used 2 tbsp. Spectrum Coconut Oil (shelf stable) and 2 tbsp. Earth Balance Coconut Spread, which is a cold blend).  (I cut in with my fingers.)

Stir in 1 cup Non-dairy Probiotic Drink  (you could use a non-dairy buttermilk here.  I used Graindrops Original, a vegan/GF probiotic beverage.)

Mix together with a wooden spoon until sticky.  Turn out on a board with 1/3 cup flour and knead until flat.  Using a 3" biscuit cutter, you can make about a dozen thin biscuits or a half dozen traditional biscuits.  Place on a lightly greased cookie sheet and bake at 450 for 15-20 minutes. 

Mini Me with her coffee waiting for the biscuits to cook.

(I use a small oven and it took 17.)

The whole wheat flour gives them a nutty taste which I kind of like, and the coconut butter lends to a sweet, flaky texture.  All in all, a success!!!

Quick Black Raspberry Jam

Posted by Michele at 5:48 PM 0 comments

We picked up some black raspberries at the market today, so I turned them into an accompaniment for dinner tonight...and breakfast tomorrow!

Over medium-high heat, I combined 1 pint black raspberries  (washed) and cook until bubbly, mashing with a potato masher and stirring well.  I sprinkled in 2 tbsp. sugar  (we didn't want the jam too sweet) and cooked for 5 more minutes before adding 1tbsp corn starch.  I immediately removed from heat and began to \whisk vigorously for 2 minutes before canning it.  (No hot water, just the hot jam in the clean glass jar and putting it in fridge.  It only made 1 jar so I don't want to preserve it long term.)  By the time I went back to get it for dinner tonight, it was fully sealed and popped when opened.)

http://ourhappynuthouse.com/wp-content/uploads/2010/10/Black-Raspberry-Apple-Spread-400x306.jpg

Brussel Sprouts with Bacon and Apples

Posted by Michele at 5:41 PM 0 comments

Cut 5 pieces of thick bacon in half and then julienne.  Toss in a pan over medium heat (once hot) and cook for 5 minutes.  DO NOT DRAIN.  Add in 1.5 apples, julienned and 1 small red onion, diced.  Cook for 5 minutes.  Add in 1 lb brussel sprouts, cut in half.  Cover and cook for 15-20 minutes, or until dark green and soft. 

As if I'll have enough left over after dinner to eat cold...

Delicious hot or cold!

Vegan Truffles

Posted by Michele at 4:34 PM 0 comments

Melt 4oz 100% dark chocolate and 1tbsp coconut butter/oil.

In a stand mixer, mix together 1 very ripe avocado, 1 ripe banana, 1tsp vanilla, 1tbsp maple syrup, melted chocolate (from step 1), and 1/6 cup coconut flour.

When well mixed, place in the fridge for 30 minutes to set. 

Create a mixture of 1/4 cup dark cocoa powder and 1/4 cup sugar x10/powdered sugar.

Roll out balls (this recipe makes about 18-20 balls) and roll them in the chocolate sugar.  Place on a parchment paper lined plate and put back in the fridge to completely set.  Eat alone or dip in a fruit puree.  (We liked using some leftover black raspberry puree.... yum!)

http://www.newagemag.com/creative/c16a.jpg

Dairy Free Lamb Korma

Posted by Michele at 4:25 PM 0 comments

I modified my original Lamb Korma recipe in order to make a kosher version.  (Obviously, if you are cooking it kosher, you need kosher lamb, etc.)  This version works well for those with dairy allergies as well and, according to Peter, tastes identical to my dairy version.

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain almond milk yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Stir in 2oz cashew (or coconut) milk.  Add the lamb and cook over low heat for 45 minutes.

Mix together 4oz cashew (or coconut) milk, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG

Chocolate Avocado Pudding

Posted by Michele at 12:15 PM 0 comments

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...)

Easy Marinara Sauce

Posted by Michele at 12:21 PM 0 comments

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.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgnh5pwSHzylhjsXHFsAI-aNr0CwTTTZc2EIVwZ3KGMgbGqI_2ullS9c6hbpYQ0IPkCwcFY-TiXuLrGBf_DFa6e1R1hHCZCla8a99RAVqYrJz-69ILicls80_yBpvTzTKxGB6T5Q8GrEX/s1600/Quick-Marinara-Sauce.jpg

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.

Gluten Free Sandwich Bread

Posted by Michele at 2:29 PM 0 comments

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,

http://cdn.instructables.com/FGF/K3VJ/HEXSS06B/FGFK3VJHEXSS06B.MEDIUM.jpg

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.

Spicy Shrimp and Broccoli

Posted by Michele at 8:17 AM 0 comments

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.

http://content0.tastebook.com/content/photo/user_photo/
QmKAXg8R13c2939393035353htHSZfTw_1348609517.jpg

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

Chocolate Hazelnut Spread

Posted by Michele at 11:54 AM 0 comments

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.

http://img4-3.myrecipes.timeinc.net/i/recipes/su/12/11/hazelnut-chocolate-spread-su-l.jpg

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.

Review: Purely Elizabeth Chocolate Chip Cookie Mix

Posted by Michele at 4:18 PM 0 comments

Back when we were pretty much gluten free/dairy free to see if that diet would help Bobby, we stocked up on a variety of different items and brands.  While we didnt care for the Purely Elizabeth pancake/waffle mix at all, and the oatmeal cookies were more of a success with people outside our household, I decided today to try the box of chocolate chip cookie mix.  Gluten free and vegan, I thought I'd compare it to my own recipe.  I love mine waaayyy more, but these cookies weren't bad.

I followed the directions (1/2c oil, 1/4c applesauce, 1tbsp vanilla) and baked them at 350 for 12 minutes.  After cooling for 1 minute, I put them on wax paper to cool.

Because I'm me, I snuck a bite before they were cool and, honestly, I think the just-hot-enough-but-not-mouth-burning cookie tasted better than the cooled one, which had more of an earthy taste and less of the sweet, cookie taste you think of when you think chocolate chip cookie. 

In general, they weren't overly sweet and with their ingredients (millet and almond and garbanzo bean flours, and chia seeds), they are treats you can feel good about eating.  But if I wanted a chocolate chip cookie, I'd probably cook up a batch of my own.  If I just wanted a lightly sweet cookie that had the texture of an oatmeal cookie but the hint of chocolate chip, I'd bake these up again.  They are definitely something to share with the GF, vegan crowd in my life.

B+

(I was not compensated for this review, nor did I recieve any free products of any sort in return for this review.)

Dairy Free, Gluten Free No-Bake Pumpkin Pie

Posted by Michele at 2:43 PM 0 comments

For the crust:
With your fingers, mix together: 1 box (8oz) of GF/DF graham crackers, crushed; 1 cup ground hazelnuts (or hazelnut flour), and 4 tbsp dairy free butter/margarine.  One tablespoon at a time, add 2 tbsp hazelnut milk, working it into the dough.  Press into a pie pan and bake for 8 minutes at 350 degrees.  Remove from heat and let sit on counter while you prepare the filling


For the filling:
Over medium heat, whisk together 1 can (13.5oz) coconut milk, 2 eggs, 1 tbsp maple syrup, 1/2 cup brown sugar, 1 tbsp pumpkin pie spice, and 2 tbsp bourbon (alternatively, you could use 2 tbsp vanilla), whisking well and cooking for 10 minutes.  Add 2 tbsp arrowroot, continuing to whisk for one minute and cook.  Add an additional 2 tbsp arrowroot and whisk another minute.  Whisk in 1 can (15oz) pureed pumpkin and an additional 2 tbsp arrowroot.  Remove from heat and spoon into your crust, which has been sitting for at least 15 minutes (up to 30 minutes).

Place the completed pie in the refrigerator for at least 3 hours, or until thoroughly chilled (preferably overnight).

Serve with dairy free whipped cream or dairy free ice cream for a fall smash! :)