tag:blogger.com,1999:blog-13605385229916208682024-03-21T12:45:05.565-07:00LuLu's Creations and DesignsMary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-1360538522991620868.post-44256973382647904412017-11-15T11:57:00.000-08:002017-11-15T11:57:11.260-08:00Pumpkin MuffinsWe love muffins at our home especially fresh from the oven! Finding a recipe that meets the qualifications of soy free, dairy free, gluten free, chicken egg free and TASTES GREAT with good texture is well.......challenging! I have been hungry for a good pumpkin muffin...home baked!<br />
<br />
I decided to try my hand at an idea to see if I could meet the cravings of my mind and stomach. <br />
<br />
SUCCESS!!!!!!!!!!!!! In addition to the taste, the texture was very good!<br />
<br />
2 cups of Trader Joe's Gluten Free Pumpkin Pancake Mix<br />
1/2 tsp baking powder<br />
1 tsp baking soda<br />
2 T oil<br />
3/4 c Trader Joe's Vanilla Coconut Beverage*<br />
1 duck egg, lightly beaten **<br />
1 tsp vanilla<br />
1/3 c chocolate chips. See additional notes.<br /><br />
Stir until ingredients are just mixed. Pour into muffin tins 2/3 full. Bake at 350 for 15 to 17 minutes.<br />
<br />
* If you do not have this dairy-free alternative on hand just what you normally would as a dairy/milk replacement.<br />
<br />
** Other egg free replacements are 1 ripened banana, mashed. Or, 1 tablespoon applesauce. From my experience, a banana gives a better texture than applesauce. Both will give a rubbery texture which we do not prefer.<br />
<br />
Additional notes, we enjoy chocolate chips but since they can add dairy to the recipe, I have been using Trader Joe's Roasted Cocoa Nibs. The other option is to use dark chocolate chips.<br />
<br />
<br />Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-89825319081918754352016-12-17T18:26:00.002-08:002017-11-29T12:24:13.575-08:00Pa Jeon (Korean Scallion Pancakes)<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">For one pancake:<br /><br />1 tsp sesame oil<br />1 green onion, chopped up<br />2 mushrooms, sliced<br />2 tablespoons, cooked spaghetti squash and, or julienned carrots<br />2 eggs<br />3 T potato starch or sweet rice flour<br /><br />Use a 6-8 inch skillet for this.<br /><br />Mix eggs and potato starch until smooth with no lumps. Set aside. <br /><br />Heat oil. Sautee onions and mushrooms. Add veggies and cook until tender. Add additional oil if need be. heated some leftover spaghetti squash that I had, sliced a green onion and sauteed them.</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br />Add egg mixture. Cook over medium heat until set. Carefully flip and cook other until lightly brown.</span><br />
<span style="background-color: #f6f7f9; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 12px;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span>
Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-75366444166368889802016-09-19T21:10:00.003-07:002016-09-19T21:12:10.871-07:00Fresh Garden Tomato SoupHere is then general idea of what I did. Unfortunately I did not measure anything.<br />
<br />
About 4 cups of cherry, grape or Sunburst tomatoes<br />
2 tablespoons of olive oil<br />
2 teaspoons of fresh minced garlic<br />
salt and pepper<br />
organic oregano<br />
organic thyme<br />
organic marjoram<br />
organic summer savoy<br />
<br />
Heat olive oil in saute pan. Add tomatoes to pan. Keep heating on high which will allow the tomatoes to blister and pop. Using a potato masher, mash the tomatoes once they have plumbed up and some have begun to pop. Add the minced garlic. Stir in the herbs to taste. Using a emulsifier blender, blend until smooth. Serve warm.<br />
<br />
When I made this, I froze the tomatoes once they were cooked as we were leaving out of town. Today I reheated the tomatoes and then blended the soup to make it creamy.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-23108734998860816992016-07-04T14:31:00.001-07:002016-07-04T14:31:45.313-07:00Corn, Watermelon Feta Cheese Salad<ul style="background-color: white; border: 0px; box-sizing: border-box; color: #603913; font-family: source_sans_proregular; font-size: 16px; letter-spacing: 1px; line-height: 16px; list-style: none; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px;">
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">3 ears sweet corn, husks and silks removed</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">4 cups watermelon, seeded and diced</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">1/4 cup feta, crumbled - use goat or sheep's milk</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">1 tablespoon rice wine vinegar</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">2 tablespoons olive oil</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">2 tablespoons spearmint or mint, finely chopped</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">black pepper, to taste</li>
<li style="border: 0px; box-sizing: border-box; list-style: none inside url("../images/list-img-ingredients.png"); margin: 10px 0px 0px; outline: 0px; padding: 0px;">salt, to taste</li>
</ul>
<div>
<span style="color: #603913; font-family: source_sans_proregular;"><span style="font-size: 16px; letter-spacing: 1px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #603913; font-family: source_sans_proregular;"><span style="font-size: 16px; letter-spacing: 1px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #603913; font-family: source_sans_proregular;"><span style="font-size: 16px; letter-spacing: 1px; line-height: 16px;">Cook corn in hot boiling salted water for 5 minutes. Remove and allow to cool. Chop watermelon, crumble feta and chop mint while corn cools. Cut corn from cob. Discard cobs. Toss corn, watermelon, and crumbled feta in a large salad bowl. Whisk together rice wine vinegar, olive oil, chopped mint in a small bowl. Salt and pepper to taste. Toss salad with dressing until thoroughly dressed. Cover and chill for about one hour until ready to eat.</span></span></div>
Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-65989764619678307002016-01-11T11:17:00.000-08:002016-01-11T11:17:29.674-08:00Yummy Chili4 tsp olive oil<br />
4 cloves garlic, minced<br />
2 peppers, diced<br />
1 celery stalk, chopped finely<br />
1 c chopped, sweet onions<br />
1 1/2 pound ground meat (beef, chicken or turkey)<br />
1 T all purpose flour * GF Note below<br />
4 T tomato paste or catsup (if using, catsup omit brown sugar)<br />
1T chili powder<br />
1 1/2 t cumin<br />
2 tsp brown sugar (see note above)<br />
1 t oregano<br />
1/2 t cinnamon<br />
3 - 4 c. broth, depending on how "soupy" prefer (beef or chicken)<br />
1 can of drained, rinsed white cannellini beans<br />
<br />
Heat oil in Dutch oven. Add garlic, peppers, celery and onions. Saute until soft. About 5 minutes. Add meat and saute until "just" done. Sprinkle with flour. Stir to coat meat. Add remaining ingredients and cook at least 30 minutes until done.<br />
<br />
Note: any kind of pepper will work in this chili. I have used poblano and bell peppers as well as any combination of them.<br />
<br />
GF note: If making this gluten free, used some potato starch instead of all purpose flour. Cook for 2 minutes until meat is a little brown.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-75089901421128084332015-10-02T14:14:00.001-07:002015-10-02T14:15:18.802-07:00Stuffed Peppersheat oven to 450 degrees<br />
<br />
Cut 6 bell pepper in half. Clean out the insides leaving the stem on the pepper. Use olive oil and lightly oil the peppers. Sprinkle with a little salt. Place cut side down in a 13 x 9 pan. Roast for 20 minutes until tender.<br />
<br />
Filling:<br />
<br />
1 medium onion, finely chopped<br />
1 poblano pepper, finely chopped<br />
1 cup of finely chopped carrots<br />
1 cup finely chopped Cremini mushrooms<br />
<br />
Sautee the above ingredients in about a hot cast iron skillet. Once the vegetables begin to soften and sweat<br />
<br />
Add:<br />
<br />
3 tablespoons of olive oil<br />
<br />
Continue to saute<br />
<br />
Add:<br />
<br />
5 small cloves of garlic, minced<br />
<br />
Cook until the garlic begins to let out its oil.<br />
<br />
Add:<br />
<br />
1/4 cup fresh basil, chopped<br />
1/4 cup fresh Italian parsley, chopped<br />
<br />
Cook until the mixture is all combined.<br />
<br />
Add:<br />
<br />
Tomato basil spaghetti sauce just until the mixture comes together. <br />
Salt and pepper to taste.<br />
<br />
Reduce oven heat to 350 degrees.<br />
<br />
Spoon filling into the pepper halves. Place in the 13 x 9 pan used for roasting the bell peppers. Top peppers with some grated Monterrey Jack cheese and some grated Pecorino Romano cheese. Bake until heated thoroughly which was about 15 to 20 minutes. <br />
<br />
<br />Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-24609703948597401352015-09-15T18:45:00.000-07:002015-09-15T18:45:17.120-07:00Monique's Gluten Free Pie CrustA dear, sweet friend sent me this recipe for a gluten free pie crust. It is also soy free, egg free and nut free. If you substitute out the butter, this pie crust can also be dairy free!<br />
<br />
2 cups gluten free all purpose flour<br />
2 T sugar<br />
1 tsp salt<br />
<br />
Process the above ingredients in a food processor.<br />
<br />
Add 11/4 cups cold, unsalted butter (or non-dairy replacement)<br />
<br />
Process for 15 seconds!<br />
<br />
Add 1 more cup of gluten free all purpose flour<br />
<br />
Process until combined.<br />
<br />
Dump into a mixing bowl.<br />
<br />
Add:<br />
<br />
1/4 c ice cold vodka<br />
1/4 c ice cold water although you may not need it all depending on the absorbency of the flour<br />
<br />
Divide dough in half. Roll into balls and wrap in plastic wrap. Chill for at least 45 minutes. Roll out between two sheets of wax paper. Add pie filling and bake as normal.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-6726678703274786252015-07-17T22:22:00.000-07:002015-07-29T12:58:11.456-07:00Strawberry Banana Smoothie - 2One individual in my family is completely dairy free (cow dairy) but loves to have a nice cold frozen dessert. This is super easy to make. <br />
<br />
1 1/4 cup rice milk<br />
1/2 cup plus 2 tablespoons goat yogurt<br />
1 medium banana, frozen and chopped<br />
2 1/4 cup frozen strawberries chopped<br />
1-2 tablespoons coconut nectar<br />
<br />
Layer into the blender in order given. Process until smooth. This will make 2 16 ounce glasses of smoothie. Eat one and freeze the other. Following day, remove from freezer for about 20 minutes. Can place in a food processor to create smoothie texture again.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com1tag:blogger.com,1999:blog-1360538522991620868.post-2208596780288959322015-07-16T15:47:00.001-07:002015-07-17T11:23:20.663-07:00Triple Berry CrunchMaking some lifestyle changes and this is my first attempt at an allergy free dessert. This dessert received a total of 2 thumbs up from everyone in the family. Definitely a dessert that I would be willing to serve to company or take to a potluck. Super yummy!<br />
<br />
3-4 cups of berries; blueberries, marionberries, blackberries and strawberries<br />
1 tablespoon gluten free flour<br />
<br />
Toss together.<br />
<br />
Layer in the bottom of a quiche baking dish.<br />
<br />
1 cup gluten free flour<br />
3/4 c brown sugar<br />
1/4 to 1/3 cup dairy free, soy free butter<br />
<br />
Using a pastry cutter, mix the above three ingredients until the mixture resembles a fine sandy mixture. Spoon over the top of the berries.<br />
<br />
Bake at 350 for around 30 minutes.<br />
<br />
I used Namaste Gluten Free Flour that I picked up from Costco. For the butter I used Earth Balance Soy Free "Butter".<br />
<br />
My family has requested that next time I increase the crust so there is more "crunch." I might also add some almond flour since we are not nut free (for the time being). Next time I will also be making the crust from a gluten free pancake and waffle mix.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-9858368060326194222014-12-11T08:58:00.001-08:002015-07-29T16:40:28.791-07:00Mulligatawny Soup<div class="_5k3v _5k3w clearfix">
1 - 1/2 pounds chicken, chopped into 1" pieces<br />
1 T Earth Balance Buttery spread<br />
1 T coconut oil<br />
1 large onion, rough chopped<br />
4 stalks celery, medium chopped<br />
3-4 teaspoons curry<br />
1/2 teaspoon salt<br />
2 T rice flour<br />
64 oz. gf chicken broth<br />
2 medium sweet potatoes, medium chopped<br />
2-3 Granny Smith apples, peeled, cored and chopped<br />
15-16 oz cooked garbanzo beans, rinsed if canned<br />
14 oz coconut milk<br />
<br />
In
Dutch Oven melt "butter" and coconut oil over medium heat. Do not
allow to brown. Cook chicken in butter/oil until browned. Remove from
pan and set aside. Add onions and celery. Cook until soft but do not
allow to become brown. Add the curry and the salt to taste. Cook and
allow the curry to create a gooey mess. :) :) Add flour and cook for
about 2 minutes. This will remove the "floury" taste of the soup. Add a
little broth as needed to keep mixture from browning and sticking to
the bottom of the pan. Slowly add the remaining broth. Add the chicken
back into the soup. Add sweet potatoes. Cover and bring to a boil.
Turn down to a simmer so that the sweet potatoes cook to fork tender.
Add apples and garbanzo beans. Cook until beans are warmed and apples
are fork tender. Add coconut milk. Heat until warm. Serve warm with a
crusty bread.</div>
Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-44055045527756451472013-03-12T13:08:00.000-07:002015-07-29T16:04:51.019-07:00Crunchy Granola Bars<br />
We really like crunchy granola bars but can't eat the popular ones on the market due to the added soy protein, eggs and dairy. So I decided to create my own recipe. Here is one that I tried today. I forgot about them. OOPS! So the edges are a little brown.....well really brown but DG thinks they taste like roasted marshmallows. LOL! I am pleased with them and thought others might like them as well. They do contain quite a bit of sugar between the honey and the brown sugar. I did not mess with that yet. ;)<br />
<br />
<b>Crunchy Granola Bars</b><br />
<br />
3/4 c melted coconut oil<br />
1 tsp salt<br />
1 tsp vanilla<br />
1/2 tsp cinnamon<br />
3/4 c brown sugar<br />
<br />
Mix together as well as possible. Immediately pour into:<br />
<br />
4 cups GF oatmeal<br />
1 c unsweetened coconut<br />
1/2 - 3/4 chopped dark unsweetened chocolate *<br />
<br />
Mix thoroughly until everything is incorporated. Press into an 10 x 15 jelly roll pan. Bake at 450. <b><i>MAKE SURE YOU WATCH THEM!!!!!!!!!!!! </i></b>When they are evenly browned, remove from the oven. Score/cut with a pizza cutter. Allow to cool completely. Remove from pan and break apart. YUMMY!<br />
<br />
* Make sure to use dairy free unsweetened chocolate or dark chocolate Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com3tag:blogger.com,1999:blog-1360538522991620868.post-68980610104018011592013-03-04T17:34:00.000-08:002015-07-29T16:16:18.717-07:00Hoisin Sauce<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">I have known for some time that I need to make my own since my daughter is allergic to soy and traditional Hoisin sauce always causes an allergic reaction. We deal with it because we like our Chinese food. :) </span><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">This morning, however, while making pork wontons, I found that I did not have the Hoisin sauce in my pantry that I thought I did. This lead me to improvise and create my own recipe for Hoisin sauce. Traditionally Hoisin sauce is made from a soybean paste, soy sauce and chilies. Here is my version:</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">4 tablespoons Bragg's Liquid Aminos (non-GMO soy sauce)</span><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;"> </span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">2 tablespoons creamy peanut butter</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">1 tablespoon honey or molasses</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">2 teaspoons rice wine vinegar</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">1/8 teaspoon garlic powder or fresh garlic clove crushed</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">2 teaspoons toasted sesame oil</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">20 drops Tabasco sauce</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">1/8 teaspoon black pepper</span><br />
<br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;" />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">Combine all ingredients together until a paste is formed. Store in the fridge.</span>Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-36384613950238721792012-10-10T15:00:00.001-07:002015-07-29T13:35:47.624-07:00Chocolate Popcorn Bars<span style="font-family: Arial, Helvetica, sans-serif;">With the upcoming holidays, I thought I should add some of my kid friendly and allergy friendly recipes! Here is the first one.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">6 oz package dark chocolate pieces, dairy free</span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla </span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup butter, margarine or coconut oil</span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">6 cups popped corn (about 1/3 cup kernels) </span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup light corn syrup or coconut nectar</span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shredded coconut (Optional)</span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup confectioners sugar</span></span><br />
<span style="line-height: 16px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<br />
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;">About 45 minutes before serving, combine chocolate pieces, butter and corn syrup in sauce pan. Stir in confectioners sugar and vanilla extract. Add popped corn and coconut to chocolate mixture, stirring gently until coated evenly. With back of spoon, press mixture evenly into greased 8" square baking dish.</span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<br /></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chill until firm, about 30 minutes. Cut into 2" squares. Makes 16 bars.</span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;">To ensure that this meets dairy free needs, chose dairy free chocolate chips. We like to use dark chocolate. </span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;">For butter we use Earth Balance that is dairy free, gluten free, nut free and soy free.</span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 16px; padding: 0px; white-space: pre-wrap;">
<span style="font-family: Arial, Helvetica, sans-serif;">For gluten free needs, just check the vanilla used to make sure it is gluten free.</span></div>
Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-49302600886082483592012-07-16T09:48:00.001-07:002015-07-29T17:13:03.413-07:00Pistachio Pesto3 Tbsp shelled pistachios<br />
2 c packed fresh basil leaves or arugula<br />
1 garlic clove, peeled<br />
2 pinches sea salt <br />
1/2 c extra virgin olive oil<br />
1/4 c freshly grated Pecorino Romano<br />
<br />
Combine pistachios, basil, garlic and salt in a stone mortar. Grind with the pestle until fine. Drizzle in olive oil. Continuously grind while adding cheese one tablespoon at a time. Store in a jar topped with a thin layer of extra-virgin olive oil. Will keep in the refrigerator for 7-10 days.<br />
<br />
Note: Pecorino Romano is a cheese made from sheep's milk and is thus dairy free as our family defines it. <br />
<br />
Note: This can also be done in a food processor.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-3145901119562482072012-07-16T09:41:00.001-07:002015-07-29T16:32:05.661-07:00Leftover Candy Cane BrowniesSo here we are in July and much to Dacia Grace's delight, I found a large stash of candy canes leftover from Christmas. I know they keep a long time but I also know that after awhile them become gummy when you eat them. (YUCK!).<br />
<br />
What to do?<br />
<br />
They are too pretty to throw out. Besides it would break my daughter's heart to throw out these pretties.<br />
<br />
Throwing them out would also break my frugal heart! ;)<br />
<br />
So..........<br />
<br />
Why not experiment? I have nothing to lose!<br />
<br />
The result is yummy brownies that are sooooo good with a scoop of vanilla ice cream. Don't get upset with me if you no longer have any candy canes leftover. (In a pinch I think that the star burst peppermints that you get at the bulk hard candy section of Winco will work just as well.)<br />
<br />
So without further ado.........<br />
<br />
4 ounces unsweetened chocolate<br />
1/2 cup shortening or coconut oil<br />
2 eggs - (I use duck eggs)<br />
1/4 cup sugar <br />
1 teaspoon pure vanilla extract <br />
A few drops peppermint oil (optional) <br />
1 cup all purpose flour <br />
1/4 teaspoon salt <br />
3/4 cup crushed candy canes, divided <br />
1/2 cup semisweet mini chocolate chips<br />
<br />
(1) In a small food processor grind/chop between 8 to 10 candy canes to fine powder. Set aside. <br />
<br />
(2) In small saucepan, put the unsweetened chocolate and the shortening. Allow to melt while working with the eggs and sugar. Be careful not to over melt as the chocolate will taste burnt. I take it off the heat when the four lumps are very soft and then stir it until everything melts together. Allow to cool for a few minutes.<br />
<br />
(3) Beat eggs and sugar. Add vanilla and peppermint oil.<br />
<br />
(4) Slowly add the chocolate mixture.<br />
<br />
(5) Mix in flour and salt using a wooden spoon. If you have been using a mixer, you will need to move to a wooden spoon now. Mix only until the ingredients are all incorporated. Do NOT over mix.<br />
<br />
(6) Add in the semi-sweet chocolate mini chips and 1/2 cup of the crushed candy cane.<br />
<br />
(7) Press batter into greased AND floured 8 inch square pan. Sprinkle remaining 1/4 c of the crushed candy cane. Bake at 350 for 25 to 30 minutes. Allow to cool in pan for 15 minutes. This will allow the brownies to "firm up" before you cut them. <br />
<br />
(8) Serve with vanilla bean ice cream.<br />
<br />
Notes: We use <a href="http://www.spectrumorganics.com/?id=87#j236">Spectrum Organic All Vegetable Shortening</a> which is 100% soy free!Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-3541362995954458632012-07-16T09:32:00.000-07:002015-07-29T15:50:45.393-07:00Coconut Rice #22 14 oz. cans coconut milk<br />
2 c. water<br />
1 t. salt<br />
2 c. uncooked long grain rice<br />
<br />
Combine coconut milk, water and salt. Bring to boil. Stir in rice. Reduce heat. Cook covered for about 20 minutes until all the liquid has been absorbed.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-74346477704712306732012-02-05T08:16:00.001-08:002015-07-29T17:15:45.644-07:00Polynesian MeatballsMeatball ingredients: <br />
5 ounces rice milk <br />
1/3 cup chopped onion <br />
2/3 cup leftover rice or quinoa <br />
1 tsp season salt <br />
1 1/2 pounds ground turkey <br />
<br />
Sauce ingredients: <br />
1 20 ounce can of pineapple tidbits OR mandarin oranges <br />
2 Tbsp. corn starch or arrow root <br />
1/2 c apple cider vinegar <br />
2 Tbsp. Bragg’s Liquid Aminos <br />
2 Tbsp. frozen pineapple guava concentrate <br />
1/2 c turbinado sugar <br />
<br />
Directions: <br />
In a bowl, combine the milk, onion, rice or quinoa and seasoned salt. Crumble turkey over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet. <br />
Drain fruit reserving juice; set fruit aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, fruit juice mixture, vinegar, Bragg's , pineapple guava juice and sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the fruit and heat through. <br />
Yield about 6 dozen. <br />
Note: These meatballs can also be made and frozen with the sauce.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-49435536550952065602012-01-16T18:43:00.000-08:002012-01-16T18:43:48.339-08:00Braised Cabbage1-2 tablespoons olive oil<br />
1 onion, sliced<br />
1 small to medium head of cabbage, sliced or shredded but not too finely<br />
4 teaspoons apple cider vinegar<br />
1/2 cup water or broth<br />
1-2 teaspoons caraway seeds<br />
1 medium apple, cored, peeled and sliced thinly<br />
salt to taste<br />
4 teaspoons sugar or sugar substitute equivalent<br />
<br />
Heat oil. Add onions and brown. Add cabbage and brown. Add apple cider vinegar, water, caraway seeds. Heat for about 10 minutes. Add apple slices. Cook until tender. Salt to taste. Cook an additional 15 minutes. Add sugar and serve.<br />
<br />
Notes:<br />
<br />
You can use green or red cabbage for this.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-47040723910855629722012-01-07T20:47:00.000-08:002015-07-29T15:43:53.229-07:00Coconut Curry Sauce1 tsp vegetable oil<br />
1/4 c finely chopped onion<br />
1 Tbsp minced fresh ginger<br />
2 Tbsp curry powder<br />
1/2 tsp crushed red pepper<br />
1 c chicken stock<br />
1 14 oz can coconut milk<br />
<br />
In saucepan, heat oil over medium heat. Add onion and ginger. Saute until translucent. Add curry powder and red pepper. Cook for another 2 minutes. Add chicken stock. Cook until reduced by one half. Add coconut milk. Cook until thickened. Keep warm until your meat or veggies are ready. Pour sauce over veggies or meat and rice. Enjoy!Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com1tag:blogger.com,1999:blog-1360538522991620868.post-27686387935151414982011-06-09T17:21:00.001-07:002015-07-29T17:38:59.485-07:00Shredded Pork1 pound boneless pork shoulder <br />
1 tomato, rough chopped<br />
1 small onion, cut into fourths<br />
1 carrot. cut into 1 inch chunks<br />
1 stalk celery, cut into 1 inch chunks<br />
1 Tbsp chili powder<br />
1 tsp salt<br />
1/4 tsp cumin seed OR 1/2 tsp ground cumin<br />
1/4 tsp oregano, dried<br />
1/4 tsp black pepper<br />
1 clove garlic, rough chopped<br />
1 bay leaf<br />
<br />
Place all ingredients in to a large stockpot with enough water to just cover. Bring to a boil and reduce. Cover and simmer for about 90 minutes until pork is tender. Remove from broth. Cool. Shred when cooled. If pork becomes dry add a little of the reserved liquid.<br />
NOTE: I use the other reserved liquid to make <a href="http://lulouscreations.blogspot.com/2011/06/rice-roni.html">Rice-Lulu-Roni</a>. This meat can be used for tacos, burritos, enchiladas, etc. It freezes well too. I put some of the reserved liquid into the meat when I freeze it so that it is not too dry when thawed.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-38718499802600869782011-06-09T17:09:00.001-07:002015-07-29T17:22:42.577-07:00San Francisco RiceThis is one of my favorite side dishes but because of all the additives that are put into in commercially AND because of the high cost I no longer buy it. For many years I went without until I came up with this recipe.<br />
<br />
1 Tbsp olive oil<br />
1/4 c gf angel hair spaghetti, uncooked, broken into 1 inch pieces<br />
1 1/2 c white rice, uncooked<br />
1 medium onion, chopped<br />
6 c gf broth<br />
<br />
Basic directions: Heat oil in large skillet. Saute noodles until brown. Add onion and rice. Saute until rice is brown. Reduce heat to simmer. Add broth to rice and cover. Cook, covered for 15 minutes. Remove from heat. Rest for 10 minutes more COVERED. Fluff with a fork and serve.<br />
There are many things that can be added to this. Saute mushrooms with the onions and rice. Add chopped celery, carrots when broth is added.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-70034943781785849942011-05-31T09:59:00.001-07:002015-07-29T15:48:53.032-07:00Coconut Rice With Lime2 cups jasmine or basmati rice<br />
1 can unsweetened coconut milk<br />
1 cup water<br />
1 teaspoon fresh grated ginger<br />
salt to taste<br />
1/2 teaspoon lime zest<br />
juice of one small lime<br />
<br />
Directions:<br />
Combine all ingredients in a 1 1/2 quart sauce pan. Make sure that all the coconut milk is evenly distributed and is not in clumps. Bring rice to a boil without the lid. Once the rice has come to a boil, reduce to a simmer and cover. Cook on a simmer for about fifteen more minutes. NO PEAKING! Remove from heat. Using a large fork fluff rice and taste to make sure that the rice is completely cooked. If it is not, return to a simmer with the lid and cook for an additional five minutes. Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-88400452582372239302011-03-02T06:13:00.000-08:002015-07-29T17:52:22.627-07:00Truffled Asparagus1 large bunch of asparagus<br />
Sea salt<br />
1 - 2 T Truffle oil<br />
<br />
Heat oven to 425 degrees. Clean and trim woody stems from asparagus. Place on a rack that is oven safe. Brush with truffle oil. Roast asparagus to desired tenderness about 10 minutes. Remove from oven and immediately sprinkle with freshly ground sea salt.<br />
<br />
Truffle Oil is different than Olive Oil. I was able to find mine at Safeway. It is however quite expensive. The kind that I was able to acquire is basically safflower oil with the essential oil from truffles added to create the lovely aromatics and the flavor. I use it sparingly to add flavor to rice dishes as well as vegetables.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-33734579821729395292011-03-02T06:10:00.000-08:002020-05-09T14:03:13.597-07:00Roasted Pork Loin with Apricot Sauce1/4 c chicken broth<br />
1/4 c soy sauce *<br />
1 clove garlic, minced<br />
1 T dry mustard<br />
1 tsp dried thyme<br />
1/2 tsp ginger, ground<br />
1 small pork loin roast (1-2 pounds)<br />
<br />
<br />
Combine ingredients in an air tight container or storage bag. Marinade for at least 4 hours in the fridge, turning several times.<br />
<br />
Remove roast from marinade and discard marinade. Place roast on a rack in a small roasting pan. Bake uncovered at 425 degrees for about 65 minutes. Instant read meat thermometer should read about 140. Remove from oven and cover to retain heat. The roast will continue to cook while the meat rests. Allow to rest about 5-10minutes.<br />
<br />
Meanwhile, combine:<br />
<br />
3/4 c apricot preserves<br />
1 T gf chicken broth or dry sherry (cooking sherry will also work)<br />
1 1/2 tsp Braggs Liquid Aminos<br />
<br />
Heat over medium heat until thoroughly heated. Stir frequently as it can burn.<br />
<br />
Slice pork. Place on serving platter. Pour apricot sauce over pork. Serve!<br />
<br />Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0tag:blogger.com,1999:blog-1360538522991620868.post-16469675073654686072011-01-25T08:31:00.000-08:002015-07-29T16:05:40.641-07:00Easy Pork Tenderloin2 t oregano<br />
2 t cumin<br />
1 t chili powder<br />
1 t paprika (smoked if you have it)<br />
1 t salt<br />
1/s t pepper<br />
1 t rosemary<br />
1 tsp thyme<br />
1 tsp onion powder<br />
<br />
Preheat oven to 400 degrees. Combine all the spices. Pat average pork tenderloin dry. Using the spice mixture rub on all sides of pork tenderloin. Preheat cast iron skillet. Heat 2 tsp olive oil. Brown all sides of tenderloin. Once meat is browned, pop in the preheated oven for about 30 minutes. Roast until about 145 internal temperature has been reached. Allow to rest for 10 minutes before slicing. This will allow the juices to return to the meat and not spill out onto the plate rendering the pork tenderloin dry.Mary Louhttp://www.blogger.com/profile/04874374579013785124noreply@blogger.com0