Sunday, April 1, 2018

Potato Kugel

Could it feel like a real holiday?  My daughter is away at school.  Our family unit has changed a lot.  I mean, yeah, it ain't the same but there are good things too.  For example, it worked out my son will be here with my mom and I for brunch and I made a holiday feeling dish... KUGEL!

If the kitchen smells good like a holiday and your belly is full of food you don't normally get to enjoy, I declare it real!

I sort of read a few recipes for potato Kugel and combined them to fit my needs.  Meaning, I did not want to use any starches or matzo or grains of any kind.  I also don't do onions.

My Cuisinart made quick work of shredded these potatoes I tell ya what.

Real Holiday Kugel

3lbs Yukon gold potatoes (peeled and shred)
1/2 cup of Earth Balance stick margarine, divided
4 eggs
Salt and pepper to taste

Preheat oven to 350 degrees.

Put 1/4 cup of margarine in a 13x9 Pyrex dish.  Put Pyrex in the hot oven until you are ready to fill the dish with Kugel.

Melt the other half of the margarine and set aside.

Combine your peeled and shredded potatoes and eggs, salt and pepper, with your hands in a large bowl.  Carefully add the mixture to the Pyrex from the oven with the melted margarine in it.

Spread evenly in the dish but leave some peak and mounds... they look pretty when browned.  Pour the remaining melted margarine on the top.

Bake for 90 minutes or until brown and delicious.  The kitchen smelled like donuts.  I wanted to eat the entire thing myself.  I made this the day before and the taste and look did not suffer at all by re-baking it.  Crispy outside and custard-like inside.

Fluffy Meringue Cookies

I recently re-introduced eggs to my diet.  Easy to digest protein and portable are all wins for me.  Since eliminating all grains for my diet, I have not baked or cooked many things worth posting.  The most action my Kitchenaid stand mixer and my Cuisinart food processor have been seeing is a good dusting off.  Eggs have breathed new life into my appliances and my psyche. 

I used Genius Kitchen's two ingredient recipe since I still wanted to avoid powdered sugar and cream of tartar.  For real...  don't need them and didn't miss them.

These cookies take forrrrrreverrrrr to bake and dry out.  While they are easy, plan on being home for a few hours.

Fluffy Meringue Cookies

Preheat oven to 225 degrees and line cookie sheets with parchment.

3 egg whites
3/4 cup sugar

Whip the egg whites until white and shiny and sort of thick (no more foamy look and will keep a soft peak).  Slowly add the sugar while still whipping and continue to whip until hard peaks form.

Drop by teaspoon full onto lined cookie sheets about 2" apart.

Here is where Genius Kitchen was wrongo I believe.  They instruct to bake for 30 minutes...  uuuhh, mine took 90 minutes.  I just recommend to start checking them after 30 minutes.  Your goal is to dry them out.  You can tell by touching the tops if they are sticky.  When they lift off the parchment, I called them done.  Good news is, with the lower temperature oven, they are easy to check on, repeatedly.

I seriously ate these ALL in a day.  Happiness is fluffy cloud Swablu cookies!  It was equally as tasty before baking tbh.

I am sorry that I didn't take more pics.  Next time!

Saturday, October 7, 2017

How Sweet It Is

The grain free life ain't always easy and it sure isn't fun.  The trade off?  Feeling better!  So worth it.  I also feel like the calories I consume have more nutrients in them.

Another plus changing from gluten free to grain free is saving quite a bit of cash!

This was too easy and too damn delicious not to post.  Cooking for the week ahead leaves more time for, well, anything else!

These turn to sweet potato caramel.  So good!

You'll need sweet potatoes, melted margarine, and salt. That is it!

Preheat oven to 425.

Wash and dry your sweet potatoes.  I usually make 3 large ones and take half per day for work lunches. Slice them in half lengthwise.

Brush the cut sides with melted margarine and sprinkle with salt.

Arrange them cut side down on a baking sheet.  Bake for 35-40 minutes.

They will be tender and sweet and carmelized.

When they are cool, I peel off the skin and pack in Pyrex for work.

Saturday, April 1, 2017

Sweet and Simple

Since going grain free, there are so many things I miss (muffins, cake, gravy, biscuits).  On a recent trip to Toronto, I was lucky enough to eat the best Belgian fries with maple syrup.  Since then, I was missing all the great vehicles to get maple syrup into my mouth.

I felt quite brilliant when I thought of simply using sweet potatoes and make them pancakes!

I've cooked them two ways, in a pan on the stove top and on a cookie sheet in the oven.  I'm happy to say they both worked beautifully and both taste heavenly.

Peel some sweet potatoes and slice into rounds.  You can either cook until brown on both sides in a skillet or frying pan with some Earth Balance margarine or lie them on a parchment lined baking sheet and brush with melted Earth Balance margarine and bake at 450 for about 15 minutes or until golden brown and delicious.

Serve with real Canadian maple syrup.  I also imagine nuts or nut butters would be a nice addition!