Mulligatawny Soup

1 - 1/2 pounds chicken, chopped into 1" pieces
1 T Earth Balance Buttery spread
1 T coconut oil
1 large onion, rough chopped
4 stalks celery, medium chopped
3-4 teaspoons curry
1/2 teaspoon salt
2 T rice flour
64 oz. gf chicken broth
2 medium sweet potatoes, medium chopped
2-3 Granny Smith apples, peeled, cored and chopped
15-16 oz cooked garbanzo beans, rinsed if canned
14 oz coconut milk

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.

Crunchy Granola Bars

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.  ;)

Crunchy Granola Bars

3/4 c melted coconut oil
1 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
3/4 c brown sugar

Mix together as well as possible.  Immediately  pour into:

4 cups GF oatmeal
1 c unsweetened coconut
1/2 - 3/4 chopped dark unsweetened chocolate *

Mix thoroughly until everything is incorporated.  Press into an 10 x 15 jelly roll pan.  Bake at 450.  MAKE SURE YOU WATCH THEM!!!!!!!!!!!!  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!

* Make sure to use dairy free unsweetened chocolate or dark chocolate

Hoisin Sauce

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.   :)  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:

4 tablespoons Bragg's Liquid Aminos (non-GMO soy sauce) 
2 tablespoons creamy peanut butter
1 tablespoon honey or molasses
2 teaspoons rice wine vinegar
1/8 teaspoon garlic powder or fresh garlic clove crushed
2 teaspoons toasted sesame oil
20 drops Tabasco sauce
1/8 teaspoon black pepper

Combine all ingredients together until a paste is formed.  Store in the fridge.

Chocolate Popcorn Bars

With the upcoming holidays, I thought I should add some of my kid friendly and allergy friendly recipes!  Here is the first one.

6 oz package dark chocolate pieces, dairy free
1 tsp vanilla
1/4 cup butter, margarine or coconut oil
6 cups popped corn (about 1/3 cup kernels) 
1/4 cup light corn syrup or coconut nectar
1/2 cup shredded coconut (Optional)
1/2 cup confectioners sugar

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.

Chill until firm, about 30 minutes. Cut into 2" squares. Makes 16 bars.

To ensure that this meets dairy free needs, chose dairy free chocolate chips. We like to use dark chocolate.

For butter we use Earth Balance that is dairy free, gluten free, nut free and soy free.

For gluten free needs, just check the vanilla used to make sure it is gluten free.

Pistachio Pesto

3 Tbsp shelled pistachios
2 c packed fresh basil leaves or arugula
1 garlic clove, peeled
2 pinches sea salt
1/2 c extra virgin olive oil
1/4 c freshly grated Pecorino Romano

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.

Note:  Pecorino Romano is a cheese made from sheep's milk and is thus dairy free as our family defines it.

Note:  This can also be done in a food processor.

Leftover Candy Cane Brownies

So 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!).

What to do?

They are too pretty to throw out.  Besides it would break my daughter's heart to throw out these pretties.

Throwing them out would also break my frugal heart!  ;)

So..........

Why not experiment?  I have nothing to lose!

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.)

So without further ado.........

4 ounces unsweetened chocolate
1/2 cup shortening or coconut oil
2 eggs - (I use duck eggs)
1/4 cup sugar
1 teaspoon pure vanilla extract
A few drops peppermint oil (optional)
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup crushed candy canes, divided
1/2 cup semisweet mini chocolate chips

(1)  In a small food processor grind/chop between 8 to 10 candy canes to fine powder.  Set aside.

(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.

(3) Beat eggs and sugar.  Add vanilla and peppermint oil.

(4) Slowly add the chocolate mixture.

(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.

(6)  Add in the semi-sweet chocolate mini chips and 1/2 cup of the crushed candy cane.

(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. 

(8) Serve with vanilla bean ice cream.

Notes:  We use Spectrum Organic All Vegetable Shortening which is 100% soy free!

Coconut Rice #2

2 14 oz. cans coconut milk
2 c. water
1 t. salt
2 c. uncooked long grain rice

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.