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Only 3 days left to register for the 30-Day Eat More Fat Challenge!
This recipe was sort of an accident. I was planning to make ham and bean soup, but discovered a few days earlier that both my kids are allergic to beans. So, that was a no-go. Ben suggested potatoes as a substitute and I ran with it. This is what I came up with.
Ingredients:
1/4 c. coconut oil
1/2 medium yellow onion, diced
2 stalks celery, chopped
3 carrots, diced
4 medium potatoes, chopped
1 c. leftover ham, chopped
6 c. ham stock (I made mine from a ham we'd had a couple nights earlier)
1 tsp. salt (or to taste)
1 tsp. thyme
1 - 2 c. coconut milk
1 c. kale
Directions:
Heat the coconut oil in a large soup pot. Add onion, celery, and carrot and sautee until slightly softened. Add potatoes, ham, ham stock, and spices. Cook for 2 - 3 hours, until all vegetables are soft. Add coconut milk and kale and allow the soup to simmer for 30 - 40 minutes longer, until kale is wilted. I served mine with green onions on top. You could add bacon, or cheese if you eat that.
It's yummy and a good source of vegetables with the kale! Next time I might try adding mushrooms too! I'm betting you could use chicken stock if you didn't have ham stock but I haven't tried.
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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, February 25, 2010
Thursday, February 18, 2010
Coconut Chocolate Muffins
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At the moment, we're grain-free, so we were really missing bread. I borrowed the original version of this recipe from Ann Marie at Cheeseslave, then made a few changes to suit our tastes and allergies (we can't do blueberries). I believe she found the recipe in Bruce Fife's Cooking with Coconut Flour: A Delicious, Low-Carb, Gluten-Free Alternative to Wheat. I haven't read the book yet myself, but I'd like to!
Our result was pretty yummy! Bekah LOVES them and eats 8 or 9 per day (I made mini-muffins so that's not as much as it sounds like). Here it is:
Ingredients:
6 eggs, pastured and at room temperature
1/4 c. coconut oil
1/4 c. coconut milk
1/4 c. raw honey
1/2 tsp. sea salt
1 tsp. vanilla
1/2 c. coconut flour
1/4 c. raw cacao powder
1/2 tsp. baking soda
Directions:
Cream together honey and coconut oil. Blend in coconut milk, then eggs (if eggs are cold, you will get lumps of coconut oil mix throughout your batter). Add vanilla and salt, stir. Add cacao and stir in, then add coconut flour and baking soda and mix thoroughly (some suggest mixing the dry ingredients separately, but I'm too lazy).
Bake at 400 for 15 min. Or, 10 minutes for mini-muffins. This will make one dozen regular muffins, and 3 dozen or so mini muffins.
These are super nutrient dense, too, without being too sweet and totally grain-free! Coconut is great for you, and so is raw cacao.
Bonus recipe!!
Okay, most of you will NEVER try this. But Bekah loves this. It is "candy" she can have.
Ingredients:
2 oz. unsweetened chocolate (99% pure cacao)
3/4 c. coconut oil
1 vanilla bean, scraped out
1/2 c. unsweetened coconut flakes (opt.)
1 tsp. mint extract (opt.)
Directions:
In a medium saucepan, melt chocolate and coconut oil over low heat. Add the caviar (the part you scraped out) from the vanilla bean. Stir until smooth and mixed. Add coconut flakes and/or mint extract if desired. Pour into a small pan (8x8 or smaller) and freeze for 20 - 30 minutes or until hard. Store, covered, in the fridge.
This is completely unsweetened candy. Super nutrient-dense, super rich. Most of us couldn't stomach it because it is really bitter. But for those who don't have much of a sweet tooth, this is pretty good. You could also add 2 - 3 tbsp. raw honey if you'd like a lightly sweet candy. But it is smooth, rich, and very interesting unsweetened. :)
Our result was pretty yummy! Bekah LOVES them and eats 8 or 9 per day (I made mini-muffins so that's not as much as it sounds like). Here it is:
Ingredients:
6 eggs, pastured and at room temperature
1/4 c. coconut oil
1/4 c. coconut milk
1/4 c. raw honey
1/2 tsp. sea salt
1 tsp. vanilla
1/2 c. coconut flour
1/4 c. raw cacao powder
1/2 tsp. baking soda
Directions:
Cream together honey and coconut oil. Blend in coconut milk, then eggs (if eggs are cold, you will get lumps of coconut oil mix throughout your batter). Add vanilla and salt, stir. Add cacao and stir in, then add coconut flour and baking soda and mix thoroughly (some suggest mixing the dry ingredients separately, but I'm too lazy).
Bake at 400 for 15 min. Or, 10 minutes for mini-muffins. This will make one dozen regular muffins, and 3 dozen or so mini muffins.
These are super nutrient dense, too, without being too sweet and totally grain-free! Coconut is great for you, and so is raw cacao.
Bonus recipe!!
Okay, most of you will NEVER try this. But Bekah loves this. It is "candy" she can have.
Ingredients:
2 oz. unsweetened chocolate (99% pure cacao)
3/4 c. coconut oil
1 vanilla bean, scraped out
1/2 c. unsweetened coconut flakes (opt.)
1 tsp. mint extract (opt.)
Directions:
In a medium saucepan, melt chocolate and coconut oil over low heat. Add the caviar (the part you scraped out) from the vanilla bean. Stir until smooth and mixed. Add coconut flakes and/or mint extract if desired. Pour into a small pan (8x8 or smaller) and freeze for 20 - 30 minutes or until hard. Store, covered, in the fridge.
This is completely unsweetened candy. Super nutrient-dense, super rich. Most of us couldn't stomach it because it is really bitter. But for those who don't have much of a sweet tooth, this is pretty good. You could also add 2 - 3 tbsp. raw honey if you'd like a lightly sweet candy. But it is smooth, rich, and very interesting unsweetened. :)
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Thursday, February 11, 2010
Taco Soup
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Taco soup is yummy and easy! I make this for my weekly lunches sometimes because it is filling and has plenty of fat, vegetables, and meat!
Ingredients:
2 - 3 tbsp. olive oil
1 - 1.5 lbs. grass-fed ground beef (I use less if it's for a night's dinner, more if it's for a whole week of lunch)
1/2 lb. black beans, soaked
1/2 c. onion, chopped
1 large green pepper, chopped
1 jalapeno, minced (opt.)
4 - 6 tbsp. taco seasoning
1/2 lb. mixed vegetables
1 28-oz. can crushed tomatoes (or 3 c. tomato juice)
4 - 6 cups chicken stock
Directions:
Heat olive oil in a large soup pot. Add onion, beef, and pepper. Cook until veggies are soft and meat is brown. Add beans, taco seasoning, mixed vegetables, tomato juice/crushed tomatoes, and chicken broth. Let the soup cook for 1 - 2 hours, until the veggies are cooked through and flavors are melded. Serves 6 - 8.
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Taco soup is yummy and easy! I make this for my weekly lunches sometimes because it is filling and has plenty of fat, vegetables, and meat!
Ingredients:
2 - 3 tbsp. olive oil
1 - 1.5 lbs. grass-fed ground beef (I use less if it's for a night's dinner, more if it's for a whole week of lunch)
1/2 lb. black beans, soaked
1/2 c. onion, chopped
1 large green pepper, chopped
1 jalapeno, minced (opt.)
4 - 6 tbsp. taco seasoning
1/2 lb. mixed vegetables
1 28-oz. can crushed tomatoes (or 3 c. tomato juice)
4 - 6 cups chicken stock
Directions:
Heat olive oil in a large soup pot. Add onion, beef, and pepper. Cook until veggies are soft and meat is brown. Add beans, taco seasoning, mixed vegetables, tomato juice/crushed tomatoes, and chicken broth. Let the soup cook for 1 - 2 hours, until the veggies are cooked through and flavors are melded. Serves 6 - 8.
Thursday, February 4, 2010
Granola Bars
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I found the original version of this recipe at Kitchen Stewardship's website, but have modified it to suit my family's tastes. So, here is our favorite version of granola bars!
Ingredients:
1 cup coconut oil
1/2 cup raw honey
1/2 tsp. sea salt
1 tsp. vanilla
1/2 cup gluten-free all purpose flour
1/2 cup brown rice flour
4 cups gluten-free oats
Directions:
Mix together coconut oil and honey. Add salt, vanilla, and flours and stir. Add oats 1 cup at a time, stir until completely mixed. Add any extras, like chocolate chips, seeds, nuts, etc. (I add about 1/2 cup chocolate chips.) Bake at 350 for about 25 min.
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I found the original version of this recipe at Kitchen Stewardship's website, but have modified it to suit my family's tastes. So, here is our favorite version of granola bars!
Ingredients:
1 cup coconut oil
1/2 cup raw honey
1/2 tsp. sea salt
1 tsp. vanilla
1/2 cup gluten-free all purpose flour
1/2 cup brown rice flour
4 cups gluten-free oats
Directions:
Mix together coconut oil and honey. Add salt, vanilla, and flours and stir. Add oats 1 cup at a time, stir until completely mixed. Add any extras, like chocolate chips, seeds, nuts, etc. (I add about 1/2 cup chocolate chips.) Bake at 350 for about 25 min.
Thursday, January 28, 2010
Beef with Tomato and Zucchini
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When I was faced with the necessity of cutting grains out of my diet recently, I had to become more creative in what I cooked. This recipe was born of necessity. If you're not grain-free, you could serve it with some pasta as a sauce. If you are, it's great just by itself. :)
Ingredients:
1 lb. grass-fed ground beef
2 cloves garlic, minced
2 tbsp. olive oil
2 c. chopped tomatoes or strained tomatoes
1 zucchini, chopped
1/2 tsp. basil
1 tsp. sea salt
Directions:
Heat olive oil in a large pan. Add garlic, zucchini and beef. Cook until beef is browned. Add tomatoes and spices. Cook until zucchini is soft and flavors are mixed, 10 - 15 min. Serve by itself or over pasta.
*I personally like it better with chopped tomatoes, and even if I use strained tomatoes (I haven't found chopped tomatoes in glass jars yet and the flavor of the raw tomatoes isn't quite the same) I will usually add some fresh tomatoes too. I think, though, if you were using it as a sauce, you would prefer strained tomatoes. It is VERY thick and meaty but that is the point; it can be a meal in itself! Would go great with a nice salad too.
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When I was faced with the necessity of cutting grains out of my diet recently, I had to become more creative in what I cooked. This recipe was born of necessity. If you're not grain-free, you could serve it with some pasta as a sauce. If you are, it's great just by itself. :)
Ingredients:
1 lb. grass-fed ground beef
2 cloves garlic, minced
2 tbsp. olive oil
2 c. chopped tomatoes or strained tomatoes
1 zucchini, chopped
1/2 tsp. basil
1 tsp. sea salt
Directions:
Heat olive oil in a large pan. Add garlic, zucchini and beef. Cook until beef is browned. Add tomatoes and spices. Cook until zucchini is soft and flavors are mixed, 10 - 15 min. Serve by itself or over pasta.
*I personally like it better with chopped tomatoes, and even if I use strained tomatoes (I haven't found chopped tomatoes in glass jars yet and the flavor of the raw tomatoes isn't quite the same) I will usually add some fresh tomatoes too. I think, though, if you were using it as a sauce, you would prefer strained tomatoes. It is VERY thick and meaty but that is the point; it can be a meal in itself! Would go great with a nice salad too.
Thursday, January 14, 2010
Soup: Comfort Food
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Here are three of my favorite soup recipes! They are great winter comfort foods.
Chicken Chili
Ingredients:
¾ cup chopped onion
1 large green pepper, chopped
2 tbsp. olive oil
1 large clove of garlic, minced
1 – 2 jalapenos, chopped
6 oz. tomato juice
6 c. chicken stock
2 large chicken breasts (about 1.5 lbs)
3 15.5 oz. cans chili beans
3 tbsp. cumin
4 tbsp. chili powder
Directions: Heat oil on medium, add green pepper, jalapeno, onion, and garlic. Cook until vegetables are soft, 5 – 10 minutes. Add the rest of the ingredients and stir to combine. Taste and adjust cumin and chili powder if a spicier flavor is desired. Cook for 1 – 2 hours until chicken and vegetables are cooked through. Remove chicken from pot and cut into bite size pieces; return to chili. Serve immediately or freeze for later. Makes 6 – 8 servings.
Potato Soup
Ingredients:
2 tbsp. butter or coconut oil
3 strips bacon, chopped
½ cup onion, chopped
2 stalks celery, chopped
2 tbsp. flour
2 medium potatoes, chopped
3 cups chicken broth or stock
½ tsp. celery salt
½ tsp. thyme
½ tsp. parsley
¼ tsp. black pepper
½ pint cream or coconut milk
Directions:
Melt butter in large saucepan. Add bacon, onions, celery, and spices, cooking until veggies are soft and bacon is crisp. Add flour and stir until it is smooth. Then, add potatoes and broth or stock and cook on medium heat (soup should boil lightly) until potatoes are soft. Stir; add cream. Heat through, remove from heat, and serve immediately. Add green onions, if desired. 2 servings.
Chicken Noodle Soup
Directions:
4 tbsp. butter or coconut oil
4 tbsp. flour
4 stalks celery, chopped
4 small carrots, peeled and chopped
1 small white onion, diced
4 – 6 oz. chicken breast
8 cups chicken stock
8 oz. noodles
1 tsp. sea salt
1 tsp. celery salt
½ tsp. pepper
Directions:
Saute onion in butter. Add flour, stir and cook until flour is lightly brown. Add carrot, celery, stock, vegetables, chicken breast, and spices. Cook 1 – 2 hours, until chicken is tender. Add noodles 5 – 10 minutes before serving. Serves 4 – 6.
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Here are three of my favorite soup recipes! They are great winter comfort foods.
Chicken Chili
Ingredients:
¾ cup chopped onion
1 large green pepper, chopped
2 tbsp. olive oil
1 large clove of garlic, minced
1 – 2 jalapenos, chopped
6 oz. tomato juice
6 c. chicken stock
2 large chicken breasts (about 1.5 lbs)
3 15.5 oz. cans chili beans
3 tbsp. cumin
4 tbsp. chili powder
Directions: Heat oil on medium, add green pepper, jalapeno, onion, and garlic. Cook until vegetables are soft, 5 – 10 minutes. Add the rest of the ingredients and stir to combine. Taste and adjust cumin and chili powder if a spicier flavor is desired. Cook for 1 – 2 hours until chicken and vegetables are cooked through. Remove chicken from pot and cut into bite size pieces; return to chili. Serve immediately or freeze for later. Makes 6 – 8 servings.
Potato Soup
Ingredients:
2 tbsp. butter or coconut oil
3 strips bacon, chopped
½ cup onion, chopped
2 stalks celery, chopped
2 tbsp. flour
2 medium potatoes, chopped
3 cups chicken broth or stock
½ tsp. celery salt
½ tsp. thyme
½ tsp. parsley
¼ tsp. black pepper
½ pint cream or coconut milk
Directions:
Melt butter in large saucepan. Add bacon, onions, celery, and spices, cooking until veggies are soft and bacon is crisp. Add flour and stir until it is smooth. Then, add potatoes and broth or stock and cook on medium heat (soup should boil lightly) until potatoes are soft. Stir; add cream. Heat through, remove from heat, and serve immediately. Add green onions, if desired. 2 servings.
Chicken Noodle Soup
Directions:
4 tbsp. butter or coconut oil
4 tbsp. flour
4 stalks celery, chopped
4 small carrots, peeled and chopped
1 small white onion, diced
4 – 6 oz. chicken breast
8 cups chicken stock
8 oz. noodles
1 tsp. sea salt
1 tsp. celery salt
½ tsp. pepper
Directions:
Saute onion in butter. Add flour, stir and cook until flour is lightly brown. Add carrot, celery, stock, vegetables, chicken breast, and spices. Cook 1 – 2 hours, until chicken is tender. Add noodles 5 – 10 minutes before serving. Serves 4 – 6.
Thursday, January 7, 2010
Gluten-free Pancakes
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These are fluffy and yummy! With a bit of maple syrup, they kind of taste like donuts!
Ingredients:
3/4 cup gluten-free all-purpose flour (I use Bob's Red Mill)
1/4 cup buckwheat flour
1/2 tsp. xanthan gum
1/4 tsp. baking soda
1/2 tsp. sea salt
1 egg
1 tbsp. raw honey
1 tbsp. coconut oil
1/2 tsp. vanilla
1/2 c. + 2 tbsp. almond or rice milk
Directions:
Mix together all dry ingredients. Make a well in the center and add egg, vanilla, honey, coconut oil. Stir together, mashing the coconut oil if it isn't already melted (it won't be in the winter). Add almond milk. I add it 1/4 c. at a time until I reach the consistency I like. With the amount indicated, the batter will be medium-thick and will make VERY fluffy, thick pancakes. Melt additional coconut oil into a pan or onto a griddle. Pour a bit of batter onto the pan, making sure it begins to bubble/sizzle around the edges immediately (if the pan is not hot enough, the pancakes will not rise) and that the batter is in the oil. Wait 4 - 5 min., checking carefully, and flip. The edges and parts of the center should be golden brown. Cook an additional 4 - 5 minutes, then serve.
Yummy! A perfect winter breakfast.
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These are fluffy and yummy! With a bit of maple syrup, they kind of taste like donuts!
Ingredients:
3/4 cup gluten-free all-purpose flour (I use Bob's Red Mill)
1/4 cup buckwheat flour
1/2 tsp. xanthan gum
1/4 tsp. baking soda
1/2 tsp. sea salt
1 egg
1 tbsp. raw honey
1 tbsp. coconut oil
1/2 tsp. vanilla
1/2 c. + 2 tbsp. almond or rice milk
Directions:
Mix together all dry ingredients. Make a well in the center and add egg, vanilla, honey, coconut oil. Stir together, mashing the coconut oil if it isn't already melted (it won't be in the winter). Add almond milk. I add it 1/4 c. at a time until I reach the consistency I like. With the amount indicated, the batter will be medium-thick and will make VERY fluffy, thick pancakes. Melt additional coconut oil into a pan or onto a griddle. Pour a bit of batter onto the pan, making sure it begins to bubble/sizzle around the edges immediately (if the pan is not hot enough, the pancakes will not rise) and that the batter is in the oil. Wait 4 - 5 min., checking carefully, and flip. The edges and parts of the center should be golden brown. Cook an additional 4 - 5 minutes, then serve.
Yummy! A perfect winter breakfast.
Thursday, December 24, 2009
Christmas Eve, and One Quick Recipe
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Seeing as it's Christmas Eve, and I don't have all my presents wrapped (oops!), I only have a quick recipe for you today. It's a great, fast dinner for nights (like tonight), when you're too busy to do much cooking but you want something yummy and Real Food.
Chicken and Potatoes
4 medium potatoes, chopped
2 medium chicken breasts, chopped
1/3 c. coconut oil
2 tsp. sea salt
1 tsp. onion powder, or fresh minced onion
1/2 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. sage
Directions:
Put all ingredients in a large skillet. Stir and cook until chicken and potatoes and browned. Serves 2 - 3. (Add a quick salad and some cheese on top if you do dairy and you've got a whole meal!)
Enjoy tonight. Many of you will be heading to church, as we will. It's so important to celebrate Jesus' birth, and to teach our children about it. What an amazing story, the virgin birth of someone who is crucial to our salvation!
Starting in the new year, I'll be doing a series on living a Godly life that will last at least through February, but possibly longer. It will be up on Fridays, for those who are interested.
Merry Christmas, and enjoy your holidays and families!
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Seeing as it's Christmas Eve, and I don't have all my presents wrapped (oops!), I only have a quick recipe for you today. It's a great, fast dinner for nights (like tonight), when you're too busy to do much cooking but you want something yummy and Real Food.
Chicken and Potatoes
4 medium potatoes, chopped
2 medium chicken breasts, chopped
1/3 c. coconut oil
2 tsp. sea salt
1 tsp. onion powder, or fresh minced onion
1/2 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. sage
Directions:
Put all ingredients in a large skillet. Stir and cook until chicken and potatoes and browned. Serves 2 - 3. (Add a quick salad and some cheese on top if you do dairy and you've got a whole meal!)
Enjoy tonight. Many of you will be heading to church, as we will. It's so important to celebrate Jesus' birth, and to teach our children about it. What an amazing story, the virgin birth of someone who is crucial to our salvation!
Starting in the new year, I'll be doing a series on living a Godly life that will last at least through February, but possibly longer. It will be up on Fridays, for those who are interested.
Merry Christmas, and enjoy your holidays and families!
Thursday, December 17, 2009
Baked Ravioli
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I made this for dinner this week and it was yummy! So I thought I'd share with you. :) It's also a GREAT real food recipe. Lots of pastured eggs, grass-fed beef, whole grain flour, raw milk cheese (if you want; we still can't do dairy).
Ingredients:
Dough:
1.5 c. flour
2 tsp. sea salt
1/2 tsp. thyme
1/2 tsp. basil
3 eggs
Water as necessary (less than 1/3 c.)
Filling:
1 lb. ground beef
1/2 c. bread crumbs
1 egg
1 clove garlic, minced
2 tbsp. onion, minced
2 tbsp. olive oil
1 tsp. sea salt
1 tsp. thyme
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. cayenne pepper
Sauce:
1/4 c. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1/2 lb. ground beef (opt.)
1 tsp. sea salt
1 tsp. basil
1/2 tsp. oregano
3.5 c. crushed tomatoes
1 c. parmesan, romano, or mozzarella cheese (opt.)
Directions:
Mix all ingredients for dough together. Add a little water as needed until dough comes together and is smooth, but not sticky. Knead briefly on a floured cutting board, then set aside.
Mix together all ingredients for filling. Set aside.
Heat olive oil in a large pan. Add onions and garlic and cook until softened. Add meat, if using, and cook until browned. Add salt, oregano, basil, and tomatoes. Let this simmer until ravioli is done, 1 - 2 hours.
Divide the dough into 3 equal parts. Roll out one part at a time until quite thin (you can also use a pasta machine to thin the dough). It should be no more than 1/8" thick. Cut into equal size squares. Place a small amount of filling in the center of half the squares, then place the other squares on top and pinch closed carefully on all sides. Set finished ravioli on a plate. (I wasn't particularly careful to make them look nice; I didn't make them match exactly in shape and size, nor did I measure the filling, and I didn't do anything to the edges. But this was just for us to eat. You can do a lot more to make them look pretty, but then it takes a lot longer.) Continue the same procedure with the other parts of dough until all the ravioli are finished.
(I made the filling with gluten-free breadcrumbs and made the extra filling into mini-meatballs for Bekah.)
While you are making the last set of ravioli, put a large pot of salted water on to boil. Place the ravioli into the boiling water in 3 or 4 batches (they should have enough room to swim) for 4 - 5 minutes. When they are done, scoop them into a 9 x 13 baking pan. When all the raviolis are done, cover with the sauce. Top with cheese if desired. Bake at 350 for 15 - 20 minutes. Serves 3 - 4.
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I made this for dinner this week and it was yummy! So I thought I'd share with you. :) It's also a GREAT real food recipe. Lots of pastured eggs, grass-fed beef, whole grain flour, raw milk cheese (if you want; we still can't do dairy).
Ingredients:
Dough:
1.5 c. flour
2 tsp. sea salt
1/2 tsp. thyme
1/2 tsp. basil
3 eggs
Water as necessary (less than 1/3 c.)
Filling:
1 lb. ground beef
1/2 c. bread crumbs
1 egg
1 clove garlic, minced
2 tbsp. onion, minced
2 tbsp. olive oil
1 tsp. sea salt
1 tsp. thyme
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. cayenne pepper
Sauce:
1/4 c. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1/2 lb. ground beef (opt.)
1 tsp. sea salt
1 tsp. basil
1/2 tsp. oregano
3.5 c. crushed tomatoes
1 c. parmesan, romano, or mozzarella cheese (opt.)
Directions:
Mix all ingredients for dough together. Add a little water as needed until dough comes together and is smooth, but not sticky. Knead briefly on a floured cutting board, then set aside.
Mix together all ingredients for filling. Set aside.
Heat olive oil in a large pan. Add onions and garlic and cook until softened. Add meat, if using, and cook until browned. Add salt, oregano, basil, and tomatoes. Let this simmer until ravioli is done, 1 - 2 hours.
Divide the dough into 3 equal parts. Roll out one part at a time until quite thin (you can also use a pasta machine to thin the dough). It should be no more than 1/8" thick. Cut into equal size squares. Place a small amount of filling in the center of half the squares, then place the other squares on top and pinch closed carefully on all sides. Set finished ravioli on a plate. (I wasn't particularly careful to make them look nice; I didn't make them match exactly in shape and size, nor did I measure the filling, and I didn't do anything to the edges. But this was just for us to eat. You can do a lot more to make them look pretty, but then it takes a lot longer.) Continue the same procedure with the other parts of dough until all the ravioli are finished.
(I made the filling with gluten-free breadcrumbs and made the extra filling into mini-meatballs for Bekah.)
While you are making the last set of ravioli, put a large pot of salted water on to boil. Place the ravioli into the boiling water in 3 or 4 batches (they should have enough room to swim) for 4 - 5 minutes. When they are done, scoop them into a 9 x 13 baking pan. When all the raviolis are done, cover with the sauce. Top with cheese if desired. Bake at 350 for 15 - 20 minutes. Serves 3 - 4.
Thursday, December 10, 2009
Gluten-Free Christmas Cookies
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Well, the recipe I have for you this week isn't quite what I'd intended. I'd wanted the cookies to be a bit chewy, or tender and crumbly. But they're not. They're soft and very much cake-like. But they are still delicious! I don't know that they are necessarily "Christmas cookies" but they are light, vanilla little miracles...so good enough. :)
Ingredients:
1/2 cup coconut oil
1/2 cup turbinado sugar
1 tsp. vanilla (I used my homemade bourbon vanilla!)
2 eggs, beaten
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup coconut flour
3/4 tsp. sea salt
1/2 tsp. baking soda
Directions:
Cream together oil and sugar until light and fluffy. Add vanilla and eggs, stir to combine. In a separate bowl, mix together flours, salt, and baking soda. Add dry ingredients into the wet and gently fold together. You can bake immediately, but the cookies set up a bit better if you refrigerate the dough for 10 - 15 min. first. Bake at 350 for 7 - 8 minutes.
I love this because some people say that xanthan gum and other "additives" typically used in gluten-free baking aren't so good for you. But this recipe doesn't need it. I suspect if I'd used only 1 egg and 1/2 c. brown rice flour they would have been a bit more crumbly, which I'd been intending. The coconut flour and extra egg helps to make it fluffy. I also think you could replace up to 1/4 c. of the sorghum flour with cocoa powder for a chocolate cookie, if you wanted.
And...I thought I'd give you another bonus recipe today! Here is my recipe for some yummy, gluten-free vanilla cake:
Ingredients:
1 c. sorghum flour
1/2 c. brown rice flour
1/2 c. coconut flour
1 tsp. sea salt
1.5 tsp. baking soda
1/2 tsp. cream of tartar
6 eggs, separated
1 c. turbinado sugar
1/2 c. coconut oil
2 tsp. vanilla (bourbon vanilla again!)
1 c. coconut milk
Directions:
In a small bowl, mix flours, salt, and baking soda; set aside. In large bowl, cream sugar and coconut oil until light and fluffy. Add egg yolks, vanilla, and coconut milk and stir together. In another bowl, combine egg whites and cream of tartar. Beat until soft peaks form. Add the dry ingredients to the sugar/oil mixture and stir to combine thoroughly. Add egg whites and fold in gently. Bake at 350 for 25 - 30 minutes.
You'll notice this recipe contains NO xanthan gum, guar gum, potato or corn or tapioca starch, etc. Some people think you need these things for gluten-free baking, but I beg to differ. I just finished eating some of this cake and it's very yummy, a nice spongy cake. Good texture. I don't think anyone would know it was gluten free. Personally, I love to combine sorghum and brown rice flours with either buckwheat or coconut flour, depending on what I'm baking, and I use eggs and baking soda for leavening and it works just fine! Let me know if you try either of these. :)
Do you enjoy gluten-free baking? (Honestly these are so good I'd eat them even if I wasn't gluten free!) What other treats are you making for the holidays?
Please visit our new site, ModernAlternativeMama.com.
Comments on this post have been locked and updates are no longer being made to this page. Please click here to view this article on the new site.
Well, the recipe I have for you this week isn't quite what I'd intended. I'd wanted the cookies to be a bit chewy, or tender and crumbly. But they're not. They're soft and very much cake-like. But they are still delicious! I don't know that they are necessarily "Christmas cookies" but they are light, vanilla little miracles...so good enough. :)
Ingredients:
1/2 cup coconut oil
1/2 cup turbinado sugar
1 tsp. vanilla (I used my homemade bourbon vanilla!)
2 eggs, beaten
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup coconut flour
3/4 tsp. sea salt
1/2 tsp. baking soda
Directions:
Cream together oil and sugar until light and fluffy. Add vanilla and eggs, stir to combine. In a separate bowl, mix together flours, salt, and baking soda. Add dry ingredients into the wet and gently fold together. You can bake immediately, but the cookies set up a bit better if you refrigerate the dough for 10 - 15 min. first. Bake at 350 for 7 - 8 minutes.
I love this because some people say that xanthan gum and other "additives" typically used in gluten-free baking aren't so good for you. But this recipe doesn't need it. I suspect if I'd used only 1 egg and 1/2 c. brown rice flour they would have been a bit more crumbly, which I'd been intending. The coconut flour and extra egg helps to make it fluffy. I also think you could replace up to 1/4 c. of the sorghum flour with cocoa powder for a chocolate cookie, if you wanted.
And...I thought I'd give you another bonus recipe today! Here is my recipe for some yummy, gluten-free vanilla cake:
Ingredients:
1 c. sorghum flour
1/2 c. brown rice flour
1/2 c. coconut flour
1 tsp. sea salt
1.5 tsp. baking soda
1/2 tsp. cream of tartar
6 eggs, separated
1 c. turbinado sugar
1/2 c. coconut oil
2 tsp. vanilla (bourbon vanilla again!)
1 c. coconut milk
Directions:
In a small bowl, mix flours, salt, and baking soda; set aside. In large bowl, cream sugar and coconut oil until light and fluffy. Add egg yolks, vanilla, and coconut milk and stir together. In another bowl, combine egg whites and cream of tartar. Beat until soft peaks form. Add the dry ingredients to the sugar/oil mixture and stir to combine thoroughly. Add egg whites and fold in gently. Bake at 350 for 25 - 30 minutes.
You'll notice this recipe contains NO xanthan gum, guar gum, potato or corn or tapioca starch, etc. Some people think you need these things for gluten-free baking, but I beg to differ. I just finished eating some of this cake and it's very yummy, a nice spongy cake. Good texture. I don't think anyone would know it was gluten free. Personally, I love to combine sorghum and brown rice flours with either buckwheat or coconut flour, depending on what I'm baking, and I use eggs and baking soda for leavening and it works just fine! Let me know if you try either of these. :)
Do you enjoy gluten-free baking? (Honestly these are so good I'd eat them even if I wasn't gluten free!) What other treats are you making for the holidays?
Thursday, December 3, 2009
Gluten-Free Pumpkin Bread, and Surprise!
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**This was entered at Life as a Mom's holiday sweets carnival, and Keeper of the Home's Holidays Eats and Sweets carnival!**
Who doesn't love pumpkin bread in the fall? It's a great holiday treat. I made this bread today for Thanksgiving (it's evening and most people have gone home now) and it was SO good that my mom wanted the recipe and some of the bread to take to work to share with her coworkers. She said, "I'm not usually into all the healthy cooking you do, but this bread is great!" Can't even tell it's gluten-free. :) Dairy free, too, unless you add cream cheese frosting! We didn't, so I don't have a recipe for that, but it's really great just by itself.
The original version of this recipe can be found at Gluten-Free Goddess' blog but I made several changes so I'll post mine here.
Ingredients:
1 cup - 2 tbsp. turbinado sugar (I just eyeballed it and used a bit less than a cup)
1/4 cup raw honey
2 free-range eggs, beaten
2 tbsp. extra virgin olive oil
2 tbsp. coconut oil
1 cup pumpkin puree
1 tbsp. vanilla extract
1/4 tsp. lemon juice (I just used 1/8 wedge and squeezed, I didn't measure)
1/2 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1.5 tsp. baking soda
1.5 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cardamom
Directions:
Mix together sugar, honey and oils. Add egg, lemon juice, and pumpkin. Stir to combine. In a separate bowl, mix the remaining ingredients (flours, baking soda, spices) and stir to combine. Add dry ingredients to wet and fold gently until combined. Bake at 325 for 60 - 75 minutes. Serve warm plain, or with whipped cream, butter, or cream cheese frosting if you are not dairy free!
And...you get a bonus recipe this week! Dairy-free fudge! It is sooooo rich and creamy, I love it, but I can only eat a couple pieces.
Coconut Milk Fudge
Please visit our new site, ModernAlternativeMama.com.
Comments on this post have been locked and updates are no longer being made to this page. Please click here to view this article on the new site.
**This was entered at Life as a Mom's holiday sweets carnival, and Keeper of the Home's Holidays Eats and Sweets carnival!**
Who doesn't love pumpkin bread in the fall? It's a great holiday treat. I made this bread today for Thanksgiving (it's evening and most people have gone home now) and it was SO good that my mom wanted the recipe and some of the bread to take to work to share with her coworkers. She said, "I'm not usually into all the healthy cooking you do, but this bread is great!" Can't even tell it's gluten-free. :) Dairy free, too, unless you add cream cheese frosting! We didn't, so I don't have a recipe for that, but it's really great just by itself.
The original version of this recipe can be found at Gluten-Free Goddess' blog but I made several changes so I'll post mine here.
Ingredients:
1 cup - 2 tbsp. turbinado sugar (I just eyeballed it and used a bit less than a cup)
1/4 cup raw honey
2 free-range eggs, beaten
2 tbsp. extra virgin olive oil
2 tbsp. coconut oil
1 cup pumpkin puree
1 tbsp. vanilla extract
1/4 tsp. lemon juice (I just used 1/8 wedge and squeezed, I didn't measure)
1/2 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1.5 tsp. baking soda
1.5 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cardamom
Directions:
Mix together sugar, honey and oils. Add egg, lemon juice, and pumpkin. Stir to combine. In a separate bowl, mix the remaining ingredients (flours, baking soda, spices) and stir to combine. Add dry ingredients to wet and fold gently until combined. Bake at 325 for 60 - 75 minutes. Serve warm plain, or with whipped cream, butter, or cream cheese frosting if you are not dairy free!
And...you get a bonus recipe this week! Dairy-free fudge! It is sooooo rich and creamy, I love it, but I can only eat a couple pieces.
Coconut Milk Fudge
Ingredients:
1 cup coconut milk
2 cups turbinado sugar (or a little less)
4 oz. bittersweet baking chocolate (mine was 99% pure cacao)
1 tsp. vanilla
1/4 cup coconut oil
Directions:
Mix together coconut milk and sugar in a large sauce pan. Stir occasionally over medium heat until it boils. Let it continue to boil for one minute. Remove from heat and add the chocolate, chopped into small chunks. Stir until the chocolate is completely melted. Put the pan back on the heat and let it cook without stirring until it reaches 238 degrees on a candy thermometer. Place the pan in a sink full of cold water to stop the cooking and add the vanilla and coconut oil; DO NOT STIR. When it is cooled to 110 degrees, stir vigorously until the oil is incorporated and the mixture is thick. You can add 1/2 cup of nuts or other add-ins at this point if you want. Pour mixture into a prepared pan (8x8) and allow to cool. It will solidify at room temperature but I put it in the fridge after it was mostly solid and I had cut it, it keeps longer in the fridge.
1 cup coconut milk
2 cups turbinado sugar (or a little less)
4 oz. bittersweet baking chocolate (mine was 99% pure cacao)
1 tsp. vanilla
1/4 cup coconut oil
Directions:
Mix together coconut milk and sugar in a large sauce pan. Stir occasionally over medium heat until it boils. Let it continue to boil for one minute. Remove from heat and add the chocolate, chopped into small chunks. Stir until the chocolate is completely melted. Put the pan back on the heat and let it cook without stirring until it reaches 238 degrees on a candy thermometer. Place the pan in a sink full of cold water to stop the cooking and add the vanilla and coconut oil; DO NOT STIR. When it is cooled to 110 degrees, stir vigorously until the oil is incorporated and the mixture is thick. You can add 1/2 cup of nuts or other add-ins at this point if you want. Pour mixture into a prepared pan (8x8) and allow to cool. It will solidify at room temperature but I put it in the fridge after it was mostly solid and I had cut it, it keeps longer in the fridge.
Thursday, November 19, 2009
Thanksgiving Recipes
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A collection of favorite gluten-free, casein-free Thanksgiving recipes. If you're not "free" of anything, feel free to use "real" bread or butter instead of coconut oil. Although I love the coconut oil so much I might use it even if we weren't dairy-free!
Turkey
Ingredients:
1 15 - 20 lb. organic turkey
1 small onion, cut in half or quarters (skins and ends removed)
2 - 3 tsp. sea salt
1 tbsp. coconut oil
Stuffing (opt.)
Directions:
Open turkey and remove giblets. Set aside for gravy (in the fridge). Rinse turkey and pat dry. Salt liberally inside and out. Place onion inside turkey cavity, then stuffing if desired. Melt the coconut oil and rub it over the breast (you can do this again halfway through baking if desired). Bake at 325 for about 2 hours, then at 350 until done (about 20 - 30 minutes per lb.). Allow to rest 10 - 15 minutes, then slice.
Stuffing
Ingredients:
1 loaf gluten-free bread, sliced (as I can't figure out how to make this yet, you'll have to buy it, or go here to learn)
1 cup chicken stock
1 tsp. sea salt
1/4 c. onion, diced
1 small carrot, diced or shredded
1/2 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. sage
Directions:
Leave the bread out on the counter for a couple of days to stale. Break it up into small cubes. (If you forget to leave it to stale, you can cut fresh bread into cubes and bake it at 200 degrees for an hour or so to dry it out.) Mix the bread, onions, carrots, and spices. Add the stock (may need more depending on how much the bread absorbs, which can vary a lot depending on what flours are used). Stuff into a turkey, or simply put in a baking dish and bake at 350 for about 45 minutes.
Gravy
Ingredients:
2 cups chicken or turkey stock
Giblets from one turkey
1 tsp. sea salt
2 tbsp. minced onion
2 tbsp. coconut oil
1/4 c. cold water
2 tbsp. arrow root powder
Directions:
Boil the giblets in the stock until done. You can throw away the giblets at this point, or puree some into the stock for richer flavor and more nutrition. Use the stock (or 1/2 c. cooking wine) to deglaze the pan the turkey cooked in, getting all the drippings. Sautee onion in coconut oil. Add stock/drippings mixture. Bring this to a boil in a medium sauce pan. Separately, mix together cold water and arrowroot powder. Add this to the stock mixture and stir constantly until gravy is thick. If it is not thick enough, add some arrowroot powder to cold water and add this to the gravy. Arrowroot powder does not dissolve in hot liquids. Add salt and pepper to taste and serve.
Mashed potatoes
Ingredients:
6 - 8 medium potatoes (preferably red skin), washed and cut into large chunks
2 - 3 tsp. salt
1/2 c. coconut milk or chicken stock
1 tbsp. coconut oil (opt)
1 clove garlic, minced
Directions:
Boil the potatoes in salted water until tender, but not falling apart. Drain. If using garlic and coconut oil, sautee garlic until softened over low heat (garlic burns easily). Add potatoes and mash, adding enough coconut milk or stock to achieve desired consistency. Add salt and pepper to taste.
Cranberry Sauce
Ingredients:
1 lb. cranberries, washed
2 c. water
1/2 c. turbinado sugar
Zest of one lemon
Directions:
Add all ingredients to a medium saucepan and boil gently until cranberries are soft, about 45 minutes.
I'm still working on dessert -- gluten-free pie crust and dairy-free fudge! I've got some rich, expensive pure cacao downstairs waiting for me. I'll update later in the week if I find my perfect recipe. You can find more at Elana's Pantry if you're looking for dessert.
Are you hungry now? I am!
Please visit our new site, ModernAlternativeMama.com.
Comments on this post have been locked and updates are no longer being made to this page. Please click here to view this article on the new site.
A collection of favorite gluten-free, casein-free Thanksgiving recipes. If you're not "free" of anything, feel free to use "real" bread or butter instead of coconut oil. Although I love the coconut oil so much I might use it even if we weren't dairy-free!
Turkey
Ingredients:
1 15 - 20 lb. organic turkey
1 small onion, cut in half or quarters (skins and ends removed)
2 - 3 tsp. sea salt
1 tbsp. coconut oil
Stuffing (opt.)
Directions:
Open turkey and remove giblets. Set aside for gravy (in the fridge). Rinse turkey and pat dry. Salt liberally inside and out. Place onion inside turkey cavity, then stuffing if desired. Melt the coconut oil and rub it over the breast (you can do this again halfway through baking if desired). Bake at 325 for about 2 hours, then at 350 until done (about 20 - 30 minutes per lb.). Allow to rest 10 - 15 minutes, then slice.
Stuffing
Ingredients:
1 loaf gluten-free bread, sliced (as I can't figure out how to make this yet, you'll have to buy it, or go here to learn)
1 cup chicken stock
1 tsp. sea salt
1/4 c. onion, diced
1 small carrot, diced or shredded
1/2 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. sage
Directions:
Leave the bread out on the counter for a couple of days to stale. Break it up into small cubes. (If you forget to leave it to stale, you can cut fresh bread into cubes and bake it at 200 degrees for an hour or so to dry it out.) Mix the bread, onions, carrots, and spices. Add the stock (may need more depending on how much the bread absorbs, which can vary a lot depending on what flours are used). Stuff into a turkey, or simply put in a baking dish and bake at 350 for about 45 minutes.
Gravy
Ingredients:
2 cups chicken or turkey stock
Giblets from one turkey
1 tsp. sea salt
2 tbsp. minced onion
2 tbsp. coconut oil
1/4 c. cold water
2 tbsp. arrow root powder
Directions:
Boil the giblets in the stock until done. You can throw away the giblets at this point, or puree some into the stock for richer flavor and more nutrition. Use the stock (or 1/2 c. cooking wine) to deglaze the pan the turkey cooked in, getting all the drippings. Sautee onion in coconut oil. Add stock/drippings mixture. Bring this to a boil in a medium sauce pan. Separately, mix together cold water and arrowroot powder. Add this to the stock mixture and stir constantly until gravy is thick. If it is not thick enough, add some arrowroot powder to cold water and add this to the gravy. Arrowroot powder does not dissolve in hot liquids. Add salt and pepper to taste and serve.
Mashed potatoes
Ingredients:
6 - 8 medium potatoes (preferably red skin), washed and cut into large chunks
2 - 3 tsp. salt
1/2 c. coconut milk or chicken stock
1 tbsp. coconut oil (opt)
1 clove garlic, minced
Directions:
Boil the potatoes in salted water until tender, but not falling apart. Drain. If using garlic and coconut oil, sautee garlic until softened over low heat (garlic burns easily). Add potatoes and mash, adding enough coconut milk or stock to achieve desired consistency. Add salt and pepper to taste.
Cranberry Sauce
Ingredients:
1 lb. cranberries, washed
2 c. water
1/2 c. turbinado sugar
Zest of one lemon
Directions:
Add all ingredients to a medium saucepan and boil gently until cranberries are soft, about 45 minutes.
I'm still working on dessert -- gluten-free pie crust and dairy-free fudge! I've got some rich, expensive pure cacao downstairs waiting for me. I'll update later in the week if I find my perfect recipe. You can find more at Elana's Pantry if you're looking for dessert.
Are you hungry now? I am!
Thursday, November 12, 2009
Dairy-Free Whole Grain Bread
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**This has been entered at the Ultimate Recipe Swap at Life as Mom!**
I've been working on a gluten-free version of this, too, with no success so far. Oh well! If you can eat gluten, this bread is delicious!
Ingredients:
½ c. almond milk, scalded
¼ c. coconut oil
¼ c.. raw honey
2 tsp. kosher salt
1.5 c. warm water
2.5 tsp. yeast
4 – 5 c. spelt flour (or finely ground whole wheat)
Directions: Heat milk in a pan until bubbles begin to form, then remove from heat. Add coconut oil, honey, and salt; stir and allow the mixture to cool. Meanwhile, in a large bowl, add warm water and yeast together (a small amount of honey or agave nectar will help it proof; I usually add this, no more than a tsp.). When the milk mixture is about room temperature and the yeast is puffy, add the milk to the yeast and stir.
Begin adding flour slowly, about 1 c. at a time. Once it is a thick batter, add less at a time, about ½ c. As the mixture pulls away from the bowl and begins to really stick to the spoon, use your hands to knead the bread instead. Continue to add flour in small amounts and knead until the dough is smooth and elastic and no longer sticky, about 10 min. Place the bread in a warm place to rise until doubled, about one hour.
Punch it down and knead it for just a minute, then divide it in half and shape into two loaves. Place in two greased loaf pans (I use olive oil cooking spray) and allow to rise until at least doubled, about another hour. The loaves should fill the pans and crest the top. In the last 10 min. of rising, preheat the oven to 400. Place the loaves carefully into the preheated oven (too much motion can cause them to fall; if this happens, punch them down and knead them for a min. and allow to rise again) and bake 35 – 40 min. or until golden brown.
A few notes – if you choose to use whole wheat instead of spelt, your loaf will be heavier. Add a bit more yeast (1/4 tsp.) or some lighter flour to make up for this density. Always use a finely-ground flour unless you plan to use half coarse-ground and half fine-ground. Too much coarsely-ground flour will cause a dense, sticky finished loaf. Also, if the loaf comes out a bit dense and sticky even with the proper flour, it probably was not kneaded long enough originally. Knead it until it is truly smooth and not sticky for best results. If you want to use another type of oil, you can try…the “original” recipe I started with called for butter, so I prefer to use a solid type of fat. The coconut oil flavor doesn’t come through unless there’s a significant amount of sugar, and this recipe just doesn’t have that.
Enjoy!
Please visit our new site, ModernAlternativeMama.com.
Comments on this post have been locked and updates are no longer being made to this page. Please click here to view this article on the new site.
**This has been entered at the Ultimate Recipe Swap at Life as Mom!**
I've been working on a gluten-free version of this, too, with no success so far. Oh well! If you can eat gluten, this bread is delicious!
Ingredients:
½ c. almond milk, scalded
¼ c. coconut oil
¼ c.. raw honey
2 tsp. kosher salt
1.5 c. warm water
2.5 tsp. yeast
4 – 5 c. spelt flour (or finely ground whole wheat)
Directions: Heat milk in a pan until bubbles begin to form, then remove from heat. Add coconut oil, honey, and salt; stir and allow the mixture to cool. Meanwhile, in a large bowl, add warm water and yeast together (a small amount of honey or agave nectar will help it proof; I usually add this, no more than a tsp.). When the milk mixture is about room temperature and the yeast is puffy, add the milk to the yeast and stir.
Begin adding flour slowly, about 1 c. at a time. Once it is a thick batter, add less at a time, about ½ c. As the mixture pulls away from the bowl and begins to really stick to the spoon, use your hands to knead the bread instead. Continue to add flour in small amounts and knead until the dough is smooth and elastic and no longer sticky, about 10 min. Place the bread in a warm place to rise until doubled, about one hour.
Punch it down and knead it for just a minute, then divide it in half and shape into two loaves. Place in two greased loaf pans (I use olive oil cooking spray) and allow to rise until at least doubled, about another hour. The loaves should fill the pans and crest the top. In the last 10 min. of rising, preheat the oven to 400. Place the loaves carefully into the preheated oven (too much motion can cause them to fall; if this happens, punch them down and knead them for a min. and allow to rise again) and bake 35 – 40 min. or until golden brown.
A few notes – if you choose to use whole wheat instead of spelt, your loaf will be heavier. Add a bit more yeast (1/4 tsp.) or some lighter flour to make up for this density. Always use a finely-ground flour unless you plan to use half coarse-ground and half fine-ground. Too much coarsely-ground flour will cause a dense, sticky finished loaf. Also, if the loaf comes out a bit dense and sticky even with the proper flour, it probably was not kneaded long enough originally. Knead it until it is truly smooth and not sticky for best results. If you want to use another type of oil, you can try…the “original” recipe I started with called for butter, so I prefer to use a solid type of fat. The coconut oil flavor doesn’t come through unless there’s a significant amount of sugar, and this recipe just doesn’t have that.
Enjoy!
Thursday, November 5, 2009
Recipe: Chicken Marinade
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I love marinated chicken, but I never buy commercial marinades. They're full of high fructose corn syrup and a lot of other unnecessary ingredients. So, I mixed up my own marinade. This is so yummy! It works to grill it, bake it, make sandwiches, add to salads, etc. We eat it at least once every couple of weeks.
Ingredients:
Juice of 1 lemon
1 cup of water
¼ cup of onion, minced*
1 clove garlic, minced*
¼ tsp. red pepper flakes
½ tsp. sea salt
½ tsp. thyme
¼ tsp. sage
1/4 tsp. marjoram
Directions: Mix all ingredients together, then add chicken. Marinate at least 6 hours, or better, 24 hours. Cook as desired.
*It's not important to mince if you don't intend to use the marinade in any sort of sauce. Rough chop is fine.
You can also add a bit of tomato juice or sauce for a bit of a different flavor. Yummy!
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I love marinated chicken, but I never buy commercial marinades. They're full of high fructose corn syrup and a lot of other unnecessary ingredients. So, I mixed up my own marinade. This is so yummy! It works to grill it, bake it, make sandwiches, add to salads, etc. We eat it at least once every couple of weeks.
Ingredients:
Juice of 1 lemon
1 cup of water
¼ cup of onion, minced*
1 clove garlic, minced*
¼ tsp. red pepper flakes
½ tsp. sea salt
½ tsp. thyme
¼ tsp. sage
1/4 tsp. marjoram
Directions: Mix all ingredients together, then add chicken. Marinate at least 6 hours, or better, 24 hours. Cook as desired.
*It's not important to mince if you don't intend to use the marinade in any sort of sauce. Rough chop is fine.
You can also add a bit of tomato juice or sauce for a bit of a different flavor. Yummy!
Thursday, October 29, 2009
Dairy-Free Ice Cream
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This ice cream, in addition to being dairy-free, can be egg-free as well, is versatile, and is completely raw! It's also full of a lot of very healthy fat.
Ingredients:
2 15-oz. cans coconut milk
3 eggs (you can omit)
1/2 cup raw honey
1/4 cup coconut oil
2 tsp. vanilla (you can try making your own)
Directions: Put all ingredients in a blender (you might not be able to get the second can of coconut milk in, but you can add that as you put it in your ice cream maker) and blend until smooth. Pour into your ice cream maker and freeze according to manufacturer's directions. Enjoy! It's really that simple.
Variations:
Chocolate ice cream: Add 1/2 cup raw cacao powder and blend.
Mint chocolate chip: Reduce vanilla to 1 tsp., add 1 tsp. mint extract, and add about 1 cup chopped vegan chocolate chips. (I don't recommend using green food coloring, because it contains propylene glycol -- not something you want to consume!)
Chocolate chip: Add 1 cup chopped vegan chocolate chips.
Fruit ice cream: Blend 1 cup of your favorite fruit with the basic recipe (strawberries, raspberries, blueberries, peaches, etc.).
I haven't tried anything else but I'm sure you can imagine many other variations! If you think of any good ones, let me know!
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This ice cream, in addition to being dairy-free, can be egg-free as well, is versatile, and is completely raw! It's also full of a lot of very healthy fat.
Ingredients:
2 15-oz. cans coconut milk
3 eggs (you can omit)
1/2 cup raw honey
1/4 cup coconut oil
2 tsp. vanilla (you can try making your own)
Directions: Put all ingredients in a blender (you might not be able to get the second can of coconut milk in, but you can add that as you put it in your ice cream maker) and blend until smooth. Pour into your ice cream maker and freeze according to manufacturer's directions. Enjoy! It's really that simple.
Variations:
Chocolate ice cream: Add 1/2 cup raw cacao powder and blend.
Mint chocolate chip: Reduce vanilla to 1 tsp., add 1 tsp. mint extract, and add about 1 cup chopped vegan chocolate chips. (I don't recommend using green food coloring, because it contains propylene glycol -- not something you want to consume!)
Chocolate chip: Add 1 cup chopped vegan chocolate chips.
Fruit ice cream: Blend 1 cup of your favorite fruit with the basic recipe (strawberries, raspberries, blueberries, peaches, etc.).
I haven't tried anything else but I'm sure you can imagine many other variations! If you think of any good ones, let me know!
Thursday, October 22, 2009
Stuffed Peppers
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**This was entered in Real Food Wednesdays, hosted by Kelly the Kitchen Kop, and Ultimate Recipe Swap at Life as a Mom!**
We love stuffed peppers so much, we have them at least every couple weeks! Sometimes we even have them every week. These are kind of fattening (which is GOOD!) and very yummy.
Stuffed Peppers
Ingredients:
1 lb. ground turkey or grass-fed beef
2 tbsp. olive oil
1 – 2 cloves garlic, minced
¼ cup onion
½ cup brown rice, uncooked
28 oz. tomato puree
½ tsp. oregano
1 tsp. basil
½ tsp. Salt (or to taste)
¼ tsp. Pepper (or to taste)
4 green peppers
Mozzarella cheese, opt.*
Directions: Preheat oven to 350. Cook the rice according to package directions. Meanwhile, brown the meat, onions, garlic, and olive oil together. Add spices and tomato puree; let the mixture simmer for 10 – 15 minutes to absorb the flavors. Add the cooked rice to meat and tomato mixture. Cut green peppers in half, deseed, and wash. Place peppers in a baking dish and stuff with mixture. Bake 30 – 40 minutes, or until peppers are tender. If cheese is desired, add it in the last 5 minutes or so of baking time. Serves 4.
As we're dairy-free, we don't use the cheese. But they're flavorful enough without it. You can also use 3/4 cup rice to stretch the filling a little further if you have a hungry family; we do this sometimes. I hope you enjoy them as much as we do!
Please visit our new site, ModernAlternativeMama.com.
Comments on this post have been locked and updates are no longer being made to this page. Please click here to view this article on the new site.
**This was entered in Real Food Wednesdays, hosted by Kelly the Kitchen Kop, and Ultimate Recipe Swap at Life as a Mom!**
We love stuffed peppers so much, we have them at least every couple weeks! Sometimes we even have them every week. These are kind of fattening (which is GOOD!) and very yummy.
Stuffed Peppers
Ingredients:
1 lb. ground turkey or grass-fed beef
2 tbsp. olive oil
1 – 2 cloves garlic, minced
¼ cup onion
½ cup brown rice, uncooked
28 oz. tomato puree
½ tsp. oregano
1 tsp. basil
½ tsp. Salt (or to taste)
¼ tsp. Pepper (or to taste)
4 green peppers
Mozzarella cheese, opt.*
Directions: Preheat oven to 350. Cook the rice according to package directions. Meanwhile, brown the meat, onions, garlic, and olive oil together. Add spices and tomato puree; let the mixture simmer for 10 – 15 minutes to absorb the flavors. Add the cooked rice to meat and tomato mixture. Cut green peppers in half, deseed, and wash. Place peppers in a baking dish and stuff with mixture. Bake 30 – 40 minutes, or until peppers are tender. If cheese is desired, add it in the last 5 minutes or so of baking time. Serves 4.
As we're dairy-free, we don't use the cheese. But they're flavorful enough without it. You can also use 3/4 cup rice to stretch the filling a little further if you have a hungry family; we do this sometimes. I hope you enjoy them as much as we do!
Thursday, October 15, 2009
Weekly Meal Ideas
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What does everyone prefer? There are certain things that Bekah or Ben won't eat, so those things almost never make it onto meal plans, even if I really like them.
Do we have any especially busy evenings? I will do soups or something that can be left on the stove, put in a crockpot, or can be made quickly on these days (Mondays are usually busy).
Have we eaten it a lot lately? Foods that we've had many times recently may not make it on the next meal plan.
What fits best with our allergies/current dietary needs? We're trying some special diets and we also have several allergies to work around at this point. In general, this has required us to use a lot more meat and fresh produce in our meals.
Keeping all this in mind, I sit down and start planning it out, day by day. I fill in days as I come up with ideas. I put two meals for Saturdays and Sundays, since we'll all be here for lunch and dinner (breakfast is whatever you can grab at this point). I also plan for weekly breakfasts and lunches for all of us, as well as snacks, if I can think of any (with no gluten, casein, or packaged foods, snacks are not easy to come by).
The next two weeks, we're working on a special detox-diet, so there will be a lot of soups. You can read more about how broth is great for healing on any of the blogs I follow, or GAPS Guide, or GAPS Diet. In a more normal two-week period, we'd have 2 or 3 soups. But, here is an example of our meal plan:
Friday (grocery shopping day) -- Tacos or enchiladas
Saturday -- Chicken vegetable soup, fried chicken and fries
Sunday -- Enchiladas, marinated chicken and onion rings
Monday -- Spicy chicken soup
Tuesday -- Burgers and fries (grass fed, baked homemade fries)
Wednesday -- Chicken rice soup
Thursday -- Stuffed peppers
Friday -- Italian ground beef soup
Saturday -- Chicken and rice, pizza (some without cheese)
Sunday -- Tacos or enchiladas, Italian wedding soup
Monday -- Leftovers
Tuesday -- Chili soup
Wednesday -- Burgers and fries
Thursday -- Taco soup
These are our dinners for the next two weeks. Additionally, Ben will have Mexican Chicken Soup for lunch everyday (he loves it; he's had it everyday for about three years!). I will have a fresh salad and taco soup the first week, and salad and enchiladas the second week. We'll be using our grassfed beef for a lot of this (we're buying a large amount of organic beef from a local farmer this weekend).
For breakfast, Ben will have organic bacon, potatoes fried in coconut oil, and ground beef mixed with pastured eggs. Bekah and I will have whatever's around...every time I make something for us, I never eat it! She'll have eggs with beef and coconut flour pancakes a lot. She is also drinking a bit of juice mixed with fresh broth right now, for detox (we are trying to heal her gut to get rid of allergies and fix her deficiencies, as detailed in last Sunday's post).
I'm in a "Mexican" mood lately, so I may get some corn chips and salsa for a snack. Ben likes fresh fruit for snacks, especially watermelon. Exactly what we buy, I'll detail in my next post on grocery shopping and budgeting for healthy food!
What do you eat? Are you happy with your diet? Do you have any fun soup ideas?
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