Sunday, September 30, 2012

Stuffed Pork with Potatoes

I'm eating rice and veggies for dinner but my boys eat meat. Since it is Bubs birthday, I made them stuffed pork chops with potatoes.

2 boneless butterfly cut pork chops, pounded to lie flat
1 box frozen chopped spinach, defrosted and drained
3 tablespoons potato flakes
1 lb baby red potatoes, washed and quartered
Spices (read below)
Butchers twine
Flour

Marinade

2 tablespoons cold, brewed coffee
2 tablespoons vegetable oil
1/2 teaspoon garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Pinch of cumin

Place pork in freezer bag and pound slightly with bottom of a pan until flat. Mix marinade and pour into bag with pork. Refrigerate for a few hours.

Stuffing

Drain the spinach. Mix in 1/4 cup mashed potato flakes. Add 1/4 teaspoon garlic powder, 1/4 teaspoon minced onion, salt and pepper.

Remove pork from bag and lie flat on some foil. Place 2 tablespoons of the stuffing in the middle of each chop. Tie at the top and bottom of each. Roll each chop in flour.

Preheat a heavy, low pan with lid and add 2 tablespoons of oil. Place floured chops on pan and sear on 3 sides. Pour remainder of marinade in pan and 4 cups of water. Lower the heat to low. Add potatoes and the rest of the stuffing and cover with lid. Simmer on low for 2-1/2 - 3 hours.

The pork falls apart and the potato flakes in the spinach makes a light gravy in the pan.

HAPPY BIRTHDAY BUB!


Very Vanilla

I was trying to be a grown up and wean myself off of Silk's Very Vanilla Soymilk and use regular Vanilla instead. My coffee has been disappointing. My baked goods are not as delicious.

With so few edible delights that I don't have to work for by making them myself, what is the point?

So what if Very Vanilla has a few extra calories? It tastes the best so I am sticking with it.

2 week trial fail. I tried!

Saturday, September 29, 2012

Success!

Surprise party success! Lucia and Georghe had soooo much food. I was a bit nervous (like I usually am) but either I am meeting the nicest people lately or I am getting better at meeting new people! I believe it is BOTH!

Surprise Party Pumpkin Glazed Cookies

My sons friends throwing him a party tonite for his 16th birthday. I am too young for this! One off at college and one driving. WTF happened to story hour at the library, running thru the sprinkler in the yard, dot art painting, Halloween costumes, travel soccer, music lessons...

OK I admit I didn't actually enjoy some of that stuff but that doesn't change the fact that it ended way too fast!

1-1/2 cups GF baking mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup margarine softened
1/2 cup sugar
2 tablespoons maple syrup
3/4 cup canned pumpkin
1 cup chocolate chips
Optional 1 cup walnuts

Preheat oven to 375 and line cookie sheet with parchment.

Combine dry ingredients in small bowl. In mixer beat margarine, sugar and maple syrup until light. Add pumpkin and combine. Slowly add dry ingredients. Stir in chocolate chips and walnuts if you are using them.

Drop by teaspoons onto lined cookie sheet. Bake for 12-15 minutes until golden. Cool on sheet 5 minutes. Cool completely on wire rack.

Mix 1/2 cup powdered sugar and 1 tablespoon vanilla Soymilk. Drizzle over cooled cookies.

Wednesday, September 26, 2012

PB and No J Mini Muffins

Here is a way to get a little protein and little chocolate at the same time!  Best of both worlds!

I keep a little container in my purse just big enough for one mini muffin.  I freeze the whole batch, take one muffin out per day, put it in that little container and by the time I am ready to eat it, it is perfect.

1-3/4 cup GF baking mix
2/3 cup sugar
2 tablespoons maple syrup
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg replacer egg
3/4 cup vanilla soy milk
2/3 cup peanut butter
1/4 cup vegetable oil
2/3 chocolate chips

Preheat oven to 350.  Grease your mini muffin pans.

In mixer combine the first 5 ingredients.  Add the liquid ingredients and mix until moist.  Stir in the chocolate chips.

Spoon about 1 teaspoon into each muffin cup. Bake at 350 for approx 12-14 minutes.  Cool for 5 minutes then move to wire rack and cool completely.  Makes 30 mini muffins.

I use natural peanut butter so there is very little salt.  Sometimes, I sprinkle a few coarsely ground salt bits on top of the muffins.  Just a little.

Monday, September 24, 2012

New food...

I tried salmon tonite for the first time in a few years. I think the last time I ate it was at Ra with Nena!

So it was good... as I knew it would be. I just have to wait and see if it likes me too!

I just made a foil tent, salted it and put a little glob of margarine on it and put it on the gas grill for about 15 minutes. If there is a next time, I will put some Bragg's on it too!

Sunday, September 23, 2012

We did it!

No tears! I swallowed one lump and maybe one more and that was all!

Moved her in. Cleaned the kitchen (I think there was dried egg yolk from forever ago on the counters). Bought myself a shirt and we are home.

Jen & Nabila are off shopping for something to cover the icky couch. I think a hazmat suit would do!

She is so lucky to have this opportunity to bust out and do what she sets her mind to!

I need some cake!

This is it!

Can't believe move in day is finally here!!

The cars are packed. The coffee is made. Pretty soon Len and I will be filling her kitchen cabinets with all the stuff we have been buying for months.

I am guessing the meal plan we are forced to pay for will get her some Coke, water, coffee, maaaaaybe a potato chip bag if she's in the mood... but not much else! Luckily she has got everything she needs to cook up a storm!

Twiggy will miss you Lolly!

Saturday, September 22, 2012

Farewell Focaccia

What better comfort than CARBS?!? I feel like thumping my chest like Tom Hanks in Castaway when he made fire. I made Focaccia!

3-1/2 cups GF baking mix
1 teaspoon sugar
1 teaspoon salt
1 package yeast
1 cup milk
2 tablespoons vegetable oil
3-4 additional tablespoons of olive oil for top before baking.

Preheat oven to 400 and line baking sheet with parchment.

Mix 1 cup GF baking mix, sugar, salt & yeast in mixer. Stir to combine. Heat milk and oil until 120. Add warm liquid to dry ingredients and mix for 2 minutes. Stir in additional GF baking mix until dough pulls away from sides of bowl. Let rest 5 minutes with towel over bowl.

Place dough on baking sheet lined with parchment. Press into 12" circle. Cover and allow to rise in warm place until doubled in size (30 minutes).

Dimple the top with fingers or with a wooden spoon poke holes in top of dough. Drizzle with 3-5 tablespoon of olive oil and bake 17-25 minutes or until golden.

Remove onto cooling rack immediately and cool completely.

Eat through your tears and enjoy! And give a good knock on your chest too!


The Farewell Dinner

Leonard (Jennie) is working all day but will be home for our LAST DINNER together before we move her in tomorrow at school.

I making Gettin' Sauced Carrot Sauce with GF pasta, some sort of bread, edamame, and I already made the Angelic Cake.

Loading up the cars tonite so we just get up and get going tomorrow!

I'm OK.  I'm OK.  Really.

Friday, September 21, 2012

NY Times Food Article

The sister I never had was in the NY Times this week!  Follow this link to read about traditions and how food is a big part of them.  Nena is on page 2 of this article.

 http://nyti.ms/OX68Cp

It sometimes feels strange to me that I cannot keep my parents traditions alive with my own children since I cannot cook most of the foods my family enjoyed while growing up.  I guess our traditions are try something new on holidays and make them together.  Laugh if they fail and savor them when they work.

Thursday, September 20, 2012

This Cookie Is Huge

Soft and full of chocolatey goodness! Just what I needed after a day like today.

1 cup margarine, softened
3/4 cup sugar
1 tablespoon maple syrup
1 egg replacer egg
1-3/4 cup GF baking mix
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chocolate chips

Beat margarine, sugar and maple syrup for 2 minutes, until fluffy.  Add the egg replacer and mix well.
Add GF flour mix, salt and baking soda.  Stir in chocolate chips.

Refrigerate for an hour.  Preheat the oven to 350.

Spoon onto baking sheet lined with parchment by rounded tablespoon.  They will spread a bit so maybe only 6 cookies to a pan.  Bake for 10-12 minutes until slightly under-done.

Cool for 5 minutes on baking sheet.

Chewy, chocolately, and goooooooooood!

Tuesday, September 18, 2012

Roasted Cauliflower

I seem to just keep gaining weight and can't stop it! I tend to eat a lot of carbs since they are easy on the tummy but they are not easy on the waistline. I can eat an entire bag of cauliflower and it's like no calories at all!

Preheat oven to 375.

One pound frozen (or fresh) slightly cooked cauliflower florets drained.

Stir in:

1 tablespoon vegetable oil
1 tablespoon margarine

When margarine is melted, add 3 tablespoons GF baking mix and salt to taste and toss.

Heat oven to 375.

Spread onto a baking sheet lined with foil. Bake until golden, about 20 minutes.

They get a little nutty and a little sweet.

Best yet!

If it is even possible, I got the best batch of English Muffins yet tonite!

Made a double batch for my Leonard to take to school. She is moving into campus apartment in FOUR DAYS!!!

Four days!

Saturday, September 15, 2012

Saturday

Today was NOT the day I was hoping for.  First cookie recipe FAILED but I cut my losses and after two tries quit.  The second recipe (which is the one I thought would fail) worked and is yummy.  Nuts Like Me Bars are fun to make with someone else.  Possibly a window to connect with a teen in your house...  Mixing in the pan and forming the crust while someone else melts the topping is great for a team!  

I did make Angelic Cake again today and it does not disappoint!  Maybe tomorrow I will be up to another go at something.  

Nuts Like Me Bars

I am not sure the finely chopped peanuts are a good idea for me but these look sooo gooood!

1-1/2 cups GF baking mix
3/4 cup finely chopped dry roasted peanuts
1/2 cup sugar
2 tablespoons maple syrup
1/2 cup melted margarine

Combine the above in 13x9 ungreased
pan. Press into bottom of pan. Bake in preheated 350 oven for 10 minutes or until golden on edges.

2 cups semi sweet chocolate chips
3/4 cup peanut butter (creamy or crunchy)
1/3 cup powdered sugar (Trader Joes is corn free)

Microwave chocolate and peanut butter until smooth. I will put on high for one minute then mix together so peanut butter is coating all the chips. Cook 30 seconds at a time and stir until smooth. Add powdered sugar and mix until smooth.

Spread chocolate mixture on top of warm crust and chill until chocolate sets. Cut and serve at room temperature or cold. I prefer cold!

Friday, September 14, 2012

Saturday

Gonna be tearing up my kitchen and giving the mixer a work out in the morning! Just loaded up my baking mix jar and ready to go.

I have a new cookie I want to test out and maybe a bar cookie I am working on too.

Will be baking the Angelic Cake to take to a party too.

Sunday, September 9, 2012

No Fry Donut Cake

One of my last Sunday mornings home with my daughter! We move her into her campus housing 2 weeks from today. I think have whiplash from the past nearly 19 years flying by! Whoosh!

Cake

1-3/4 cup GF baking mix
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
1/4 teaspoon nutmeg
1/3 cup melted margarine
2 tablespoons of Coca Cola plus Silk Very Vanilla Soymilk enough to make a total of 3/4 of liquid

Topping

1/4 cup melted margarine
1/4 cup sugar and 1/4 teaspoon cinnamon mixed together

Heat oven to 350. Grease bottom of 9" square pan. In large bowl combine all cake ingredients. Pour into greased pan.

Bake at 350 for 30 minutes. While cake is still hot poke top with a fork A LOT. I had to dip my fork in the melted margarine to prevent the cake from sticking to it when I poked the cake. Brush melted margarine over top of pierced cake. Sprinkle with cinnamon sugar mixture. Serve warm with coffee.

Mmmmmmm... no joke. The two together are an eye closin-deep sigh inducin treat.

Saturday, September 8, 2012

'These Pretzels Are Making Me Thirsty'

My, my! Sometimes things go so well in the kitchen! Never mind my roux is a little bit dark today... because these pretzels are kick. ass.

I adapted one recipe and modified the directions of another and this is what I got.

3 cups GF baking mix
1 tablespoon sugar
1 packet yeast
1/2 teaspoon salt
1 cup Soymilk
1 tablespoon shortening
6 cups water
1/4 cup baking soda
Coarse salt

Combine one cup baking mix, sugar, salt and yeast in mixer bowl. Heat Soymilk and shortening to 120degrees. Add liquid to dry ingredients and stir until combined. Beat on medium until smooth. Slowly add additional baking mix until dough pulls away from sides of bowl. Squeeze dough together with hands a few times. Cover bowl with plastic wrap and towel. Let rise in warm place until doubled in size.

Preheat oven to 450.

Line 2 jelly roll pans with parchment paper and brush lightly with oil. Roll dough into 1" balls. I got 36.

Bring water and baking soda to a rapid boil. Drop a few pretzels into water with a spider or slotted spoon. Boil for 30 seconds. Remove and return to oiled/parchment pan. Repeat until all pretzels boiled. Spread out on jelly roll pans evenly. Brush with melted margarine and sprinkle with coarse salt.

Bake for 10-12 minutes or until golden brown and delicious! I made these to eat with soup tonite.

Monday, September 3, 2012

Harmony Soup

My daughter and I have completely eliminated meat from our diets. So that makes us really vegan. My husband and my son still are carnivores though.

Here is a soup that starts out as vegetable soup but can be finished with meat if desired.

I made this with more fresh from our backyard garden carrots too!

2 cups peeled and sliced carrots
2 cups peeled and diced Yukon Gold potatoes (don't dice too thin. Keep them chunky.)
1/4 cup margarine
1/4 Braggs (or soy sauce)
8 cups cold water
1 bag frozen shelled edamame

For thicker soup, add this step
1/4 cup GF baking mix
3 tablespoons margarine


Optional 1lb ground beef
Spices


Melt margarine in your preferred soup making pot. Add Braggs. Add carrots and potatoes and stir until all veggies are coated with margarine and Braggs.

Add water and then edamame. Bring to a boil with lid off. Reduce heat to low and put lid on. Simmer on low until veggies are fork tender.

Brown ground beef in pan. Add salt, pepper, garlic, and oregano. Set aside until soup time!

To make thicker soup.... this also adds a toasty, nutty flavor. Since we are allergic to so many seasonings and intolerant to some vegetables, getting body and flavor from alternate ways can make or break a meal around here.

Melt margarine and add GF baking mix. Cook until golden brown. Add to soup right before serving.

So, now when serving, the meat eaters can add the seasoned ground beef to their bowls of soup and the non meat eaters eat it as is.

Everyone happy!