Wednesday, November 28, 2012

Cranberry Cornbread Cake

A yummy and not too sweet addition to your Holiday meal!

For the filling:
2 1/2 cups fresh cranberries
1/2 cup + 1 TBSP grade A maple syrup
1/4 cup water

For the topping:
2/3 cup all purpose flour
1/3 cup cornmeal
1 1/2 tsp baking powder
1 large egg
1/2 cup milk
1/2 cup unsalted butter - melted and warm
1 tsp vanilla
1/2 tsp salt

Preheat oven to 400. Butter a 10 inch casserole or ceramic pie plate.

Over medium heat combine cranberries, 1/2 cup maple syrup and water in a medium saucepan. Bring to a simmer and cook about 3 minutes; just until they start to pop. Set aside 1/2 cup of the berries and sauce and pour the rest into your greased casserole dish; heat in oven for 5 minutes.

For the topping: Whisk together flour, cornmeal, baking powder and salt. In a separate bowl combine egg, milk, vanilla and butter; add flour mixture and whisk together. Remove baking dish from oven and spoon batter over berries - it's ok if they aren't covered completely. Spoon reserved berries and juice randomly over the batter.

Bake 15-20 minutes until topping is golden brown. Remove from oven and sprinkle with remaining 1 TBSP syrup. Cool 5 minutes before serving and top with whipped cream!

**Allergy-free substitutions:
Flour - gluten free all purpose flour
Butter - coconut oil
Egg - EnerG egg replacer or 1 TBSP ground chia seed mixed with 3 TBSP water
Milk - So Delicious Unsweetened coconut milk or for a bit more sweetness Almond Breeze Vanilla             Almond milk

Thursday, November 15, 2012

Duck & Bacon Fried Rice

Duck breast - tenderized and marinated over night in sprite and brown sugar
1 TBSP olive oil
1 cup wild or brown rice - cooked in chicken broth
3 strips thick cut pepper bacon - cut into 1/2 inch pieces

Heat olive oil in a large skillet over medium heat. Cut marinated duck breast into small pieces; add to pan with bacon. Cook until bacon is tender done. Add rice and season to desired taste.

Cashew Chicken

2 boneless, skinless chicken breasts - cut into 1 inch pieces
1/4 cup all purpose flour
1 tsp black pepper
4 TBSP olive oil
1/2 cup soy sauce
4 TBSP rice wine vinegar
4 TBSP ketchup
3 TBSP brown sugar
2 garlic cloves - minced
1 tsp grated fresh ginger or ground ginger
1/2 tsp red pepper flakes
3/4 cup cashews

Combine flour and pepper in a large bowl or Ziploc bag. Add chicken and toss until coated. Heat oil in a large skillet over medium-high heat. Brown floured chicken 4-5 minutes, stirring and rotating to cook on all sides. Place chicken in slow cooker lightly coated in cooking spray.

In a bowl combine soy sauce, ketchup, rice vinegar, sugar, garlic, ginger and red pepper flakes; pour over chicken and stir to combine.

Cook on low for 3 to 4 hours. Stir in cashews about 10 minutes before serving. Serve over fried rice!

*Allergy-free substitutions:
Flour - gluten free all purpose flour
Garlic - omit, replace with 1/2 tsp onion powder
Soy Sauce - tamari or GF soy sauce of choice

Tuesday, November 6, 2012

Tomato Cream Sauce

I put this on my steak, but it would also work great on pasta or gnocchi!

olive oil
4-6 cloves garlic - minced
5 large tomatoes - pureed & strained or just chopped and mashed up a bit
1/2 cup cream
2-3 TBSP tomato puree
fresh basil - chopped
salt and pepper

Heat the olive oil in a large skillet over medium heat. Add the garlic and saute about 1 minute. Add the tomato, tomato puree, basil and cream. Simmer 10 - 15 minutes or until it reaches desired consistency. Season with salt and pepper.

Allergy-free Substitutions:
cream - coconut milk (canned or So Delicious unsweetened)