Monday, January 28, 2013
2 large eggs or 2 TBSP chia seeds mixed with 7 TBSP water
1 TBSP Agave, honey or pure maple syrup
1 TBSP vanilla
1/2 cup water
1.5 cups almond flour (I used 1 cup almond flour and 1/5 cup rice flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 TBSP arrowroot powder
1/2 apple - peeled and grated
1/4 cup shredded, unsweetened coconut (i omitted this ingredient)
In a medium bowl, whisk together egg (or egg sub), honey, vanilla and water, until smooth.
In another bowl combine flour(s), salt, baking soda, arrowroot power and cinnamon. Add to egg mixture and combine well.
Add apple and coconut, mix to combine.
Ladle into waffle iron greased with coconut oil and cook until golden brown.
Friday, January 25, 2013
8 oz + undon or linguine pasta (however hungry you are)
1/2 cup tomato paste/puree
4 TBSP rice wine vinegar
4 TBSP brown sugar
1/4 + tsp cayenne pepper
3-4 tsp toasted sesame oil (optional but I suggest using it)
Olive or canola oil
1 lb ground pork (or turkey)
4 oz mushrooms of choice (i used Shiitake) - stems discarded and caps sliced
2 medium carrots - washed and cut into matchsticks
4 cloves garlic - finely chopped
1 1-inch piece fresh ginger - peeled and finely chopped
*1 medium zucchini - cut into matchsticks
1/2 small Napa cabbage - sliced into 1 inch strips
Start water boiling for noodles. In a small bowl whisk together tomato puree, brown sugar, vinegar, cayenne and sesame oil. Set aside. Heat a skillet with about 1 TBSP oil; as soon as you add the noodles to the water add your pork to the hot pan. Break up with a spoon and cook until browned; transfer to a bowl.
Wipe out the skillet and heat another 1-2 TBSP oil over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the carrots, garlic and ginger, cook and continue stirring for 1-2 minutes. Add the zucchini and cabbage (and 1 TBSP water if the pan looks a little dry), cover and toss until the cabbage just begins to wilt but is still crisp, about 2 minutes. Return pork to the skillet and toss to combine.
Drain noodles and return to the pot. Combine with sauce and pork-veggie mixture. Top with toasted sesame seeds.
*I used half the sauce and left the rest to add as desired.
Friday, January 11, 2013
You will need a large Dutch oven
4 lbs bone-in country-style pork ribs
1 1/2 - 2 tsp hot paprika
3-5 TBSP olive oil
1-2 medium yellow onions - peeled and cut into small wedges
1 12oz bottle amber ale (*note: i didn't have any beer when I made this & used dry white wine instead. it turned out delicious though a tad vinegary. If using wine I would reduce vinegar to 1/2 cup and 1/3 cup water instead.)
1 1/2 cups low sodium chicken broth
2 bay leaves
6 sprigs fresh thyme
2/3 cup apple cider vinegar
3 TBSP honey
1 cup wild rice
2 cups chicken broth
1 cup water
1/3 cup chopped onion
1/3 cup sauteed sliced mushrooms
1 can cream of mushroom soup
Preheat oven to 425. Pat ribs dry and season with 1/2 the paprika. Heat olive oil in a large Dutch oven over medium heat. Add the ribs (in batches if you need to) and cook until browned on all sides. Remove to a plate. Add the onions and cook until browned. Add the remaining paprika and season with salt.
Add the beer; bring to a boil and cook until the liquid is reduced by half - scraping the bottom of the pot with a wooden spoon. Add the 1 1/2 cups chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning ribs once or twice, until the meat is almost tender - about 1 hour.
Mix the vinegar and honey in a bowl. Remove the pot from the oven and bring to a simmer on the stovetop over medium heat. Add the vinegar mixture and bring to a boil; return the pot to the oven. Continue to braise, uncovered, until the ribs are tender - 15 to 20 minutes. Return the pot to the stovetop and transfer ribs to a plate. Bring the sauce to a boil over medium heat; skimming off fat as needed and cook until thickened - about 10 to 15 minutes. Return the ribs to the pot and heat through. Discard bay leaves and thyme. Serve over potatoes or rice pilaf!
**When you return the pot with the ribs to the oven for the last 15 to 20, start your pilaf.
Combine rice, 2 cups chicken broth, 1 cup water, chopped onion and sliced mushrooms in a saucepan over medium high heat. Cover and boil until all the liquid is absorbed. Before serving, add canned or prepared cream of mushroom soup and heat through.
Cream of mushroom soup - In a medium saucepan over medium high heat, saute 1/2 cup finely chopped mushrooms in 3 TBSP butter. When they are soft and just starting to brown, add 1 more TBSP of butter and 3 TBSP all purpose gluten-free flour. Stir until well combined. Slowly incorporate 2 cups unsweetened So Delicious coconut milk. Season with salt, pepper and onion powder. Simmer until thick and bubbly.
Thursday, January 10, 2013
3/4 cup unsalted butter - at room temp + more for pan
3 cups all purpose flour + more for pan
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups sugar ( i used 3/4 cup and it came out plenty sweet)
3 large eggs
1 1/2 cups buttermilk
2 tsp grated orange zest
2 cups spiced cranberries
1 cup walnuts or pecans - roughly chopped
1 cup powdered sugar
2-3 TBSP milk or liquor of choice
In a medium saucepan bring 2 cups water and 1 cup sugar to a boil. Add 4 cups fresh cranberries, 2 tsp cinnamon, 1 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp grated orange zest and boil until the skins burst, about 7 minutes. Reduce and simmer, covered for 1 hour. Remove from heat and let cool.
Heat oven to 350. Coat a 9x13 inch baking dish with butter and lightly dust with flour. In a medium bowl whisk together flour, baking powder, baking soda and salt.
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Beat in eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until incorporated.
Spread half the batter into prepared baking dish. Dollop 1 cup of spiced cranberries over the top and swirl into the batter. Top with remaining batter and cranberry sauce.
Sprinkle walnuts over the top and bake until the cake is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 15 minutes.
While the cake cools, make the icing by whisking together powdered sugar and milk or liquor. Drizzle icing over the warm cake.
Flour - 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch, 1 1/2 tsp xanthan gum
Eggs - 8 TBSP ground chia seeds mixed with 1/2 cup water
Buttermilk - 1 1/2 cups Original unsweetened coconut milk mixed with 2 TBSP apple cider vinegar
Follow basic instructions, adding about 1/3 cup coconut milk at the end as the dough will be thicker. When transferring to baking dish, add all of the batter at once and spread in the bottom. Dollop the cranberry sauce over the top, swirling and gently folding into batter.
Wednesday, January 9, 2013
3 TBSP olive oil
1 lb mushrooms of choice - i used Maitake and button
1/4 cup chopped onion
2 garlic cloves - minced
1/2 cup dry white wine (Sauvignon Blanc)
1 1/4 cups chicken stock
1/2-3/4 cup heavy cream
1/4 cup Bourbon Whiskey
Salt & pepper
1 large egg
2 TBSP water
4 pork chops
All purpose flour
2 cups fresh breadcrumbs
5 TBSP olive oil or Grape seed oil
2 TBSP minced basil
Preheat oven to 400. In separate shallow bowls place 1) flour 2) breadcrumbs 3) egg whisked with 2 TBSP water. Set aside.
Saute onions, garlic and mushrooms in 3 TBSP olive oil in a large pan over medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase heat to high and boil until liquid is reduced to almost a glaze, about 6 minutes. Add the chicken stock and Bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens. (If you are making the Allergy-free version you will want to also add about 2 TBSP of prepared roux at this point to help thickening).
Sprinkle both sides of pork chops with salt and pepper. Dip chops in flour, then the egg mixture and then the bread crumbs, coating completely. Heat 5 TBSP olive or grape seed oil in an oven safe pan over medium high heat. Add the pork chops and cook until browned, about 4 minutes on each side. Turn chops one more time and place pan in preheated oven for 5-8 minutes.
While the pork is resting (3-5 minutes), bring sauce to a simmer and add chopped basil. Season to taste with salt and pepper. Serve over chops and polenta or rice!
Flour - all purpose gluten free flour or Garbanzo bean flour
Cream - Original unsweetened coconut milk or Soy creamer if you can tolerate
Egg wash - 1 cup coconut milk mixed with 2 TBSP apple cider vinegar (let set 5 minutes after mixing)
Breadcrumbs - Cut a loaf of gluten-free bread into 1/2 inch squares. Bake in a 350 degree oven until dry. Let cool then process in a food processor with desired seasonings - Italian, garlic powder, onion powder, salt, pepper, parsley.
1 can black beans - drained and rinsed very well
2 TBSP cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/2 cup combined pure maple syrup and honey
1/4 cup coconut oil - melted
2 tsp pure vanilla
1/2 tsp baking powder
2 TBSP ground chia seeds
1/2 cup chocolate chips (you can use carob or omit but recipe has only been tried with semi-sweet chips and brownies may not come out right)
Preheat oven to 350 and grease a 8x8 inch baking dish.
Combine all ingredients except chocolate chips in a food processor and blend until completely smooth. (You can use a blender but the texture will be much better in a food processor). Stir in the chocolate chips and pour into prepared pan.
Cook 20-30 minutes. Let cool 15 minutes before cutting.
16 oz bittersweet chocolate
4 oz white chocolate
4 candy canes - crushed/chopped
Line a 15" jelly roll pan with parchment paper, leaving an overhang on all sides.
In a microwave safe bowl, melt the bittersweet chocolate, stirring every 20-30 seconds, until smooth. Spread into prepared pan.
In a separate bowl, microwave white chocolate, stirring every 20-30 seconds until smooth. Drop spoonfuls onto the bittersweet chocolate and, using a butter knife of skewer, swirl the white chocolate through the dark.
Let chocolate set for 5 minutes. Sprinkle with candy canes, then refrigerate until set, about 30 minutes.
Easy and delicious!