Sunday, April 28, 2013

Cinnamon Ice Cream

I'm trying to recreate icream magic without actually going to icream and without the use of liquid nitrogen.  I luuurve their cinnamon ice cream!

Add 2 tablespoons of cinnamon to my Vair Velvet Very Vanilla Ice Cream for a little taste of summer in Bucktown.

Vair Velvet Very Vanilla Ice Cream

Saturday, April 27, 2013

OMFG. It's Waffles

While I am not claiming these are perfect, they are pretty damn great!  They are the ONLY semi-successful gluten free and vegan waffle I have ever made in the past 15 years.

After hearing a restaurant owner on Food Network telling the host that shortening is the secret to waffles that don't stick, I broke my promise of never trying waffles again and hauled the iron out of retirement for one last go at it.

If you are only gluten free or only vegan, and you have a waffle recipe that is pretty good but not fabulous, you can substitute half the butter/margarine and replace it with shortening in your own waffle recipe. You might love it!

These are crispy, have plenty of room for warm margarine and syrup to land, and even have a better flavor than any other waffle recipe I have made.

1-1/2 cup GF baking mix
Pinch of salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
2 tablespoons shortening, softened
2 tablespoons margarine, softened
1/4 cup Coke
1 cup Very Vanilla Soymilk, room temperature
1 tablespoon softened shortening for waffle iron

In small bowl, combine baking mix, baking powder, baking soda, and salt.  In your mixer with the whisk attachment, blend the margarine, shortening, and sugar.  Scrape down sides of bowl with spatula.  Combine the soymilk and Coke and add to the mixer.  Blend until combined.  It will be a little lumpy and that is OK.

Slowly add the baking mix combo by tablespoons full while mixer is on low speed, stopping to scrape down sides of bowl at least once.  When all the baking mix is added and is moist, stir with spatula to make sure all the baking mix is moist by scraping the sides and the bottom of bowl.  You will still see bumps of shortening and margarine in this batter.

Brush softened shortening onto the waffle iron, getting some in all the little nooks.  Preheat iron to medium setting.  When iron is hot, pour 1/3 to 1/2 cup batter into the center.  Cook until no longer steaming, or until the iron beeps like mine does!

Wow.  Really.








Wednesday, April 24, 2013

"She's Chopping Broccoli" Stir Fry

... and peanuts!

Monday was not meatless this week.  Here's to Meatless Wednesday instead!

1/2 cup chopped peanuts (I put halves in my food processor)
3 tablespoons margarine
2 tablespoons Bragg Liquid Aminos
1 bag steamed frozen broccoli, drained
Black pepper
Garlic
Ginger

Melt margarine in a skillet. Add the peanuts, broccoli, and Bragg's. Heat until hot. Add the spices. Sliced onions would be a really nice addition!

Serve over rice or noodles. I'm jealous and wish I could be eating this!








Sunday, April 21, 2013

"You're Mocking Me Aren't You?" Mole Marinade

I've got a pork loin defrosting and, since Mexican food flavors are always welcome here, the boys are having mock mole tonight.

I made a marinade with the flavors of a mole sauce without soaking or roasting ingredients and by using ingredients safe for my Bub.  There are no raisins here but the Coke will bring some sweetness and some acid like a marinade needs.

** I will post photos of the dinner later today! **


1/4 cup Coke
1 tablespoon oil
Garlic
Salt
Pepper
Chili powder
Cayenne
Oregano
Pinch of cumin
1 tablespoon cocoa powder
Pinch of cinnamon
1/2 teaspoon crushed peanuts

Combine all ingredients and pour into a gallon size ziplock bag.  Add the pork loin.  Massage the marinade around to coat the meat.  Place in the fridge, turning over the bag and massaging the meat periodically throughout the day.

Remove loin from marinade and pat dry.  Grill on medium-high heat for about 20 minutes with the lid closed or until internal temperature reaches 145 degrees at the thickest part of the loin.

Remove from heat, cover loosely with foil and allow the meat to rest for about 10 minutes.

Slice and savor.

"To infinity and beyond!"





Thursday, April 18, 2013

I Hate Nature Casserole

Three years ago my father and his wife lost the basement and first floor of their home and everything in it when the retention pond in their city overflowed.  If I had not seen the water in the street, covering entire cars, the damage in their home, I would not have believed it and sure the hell would not have appreciated the magnitude of it.

It happened again today.  It. Happened. Again. Today.  My heart is sick. Sicksicksick.

Getting to work today was dangerous.  Standing water everywhere. Cars stalled in the road.  Visibility was poor since it was pouring so fast.  People making the decision to get out of their stalled cars which I don't understand at all.  I saw a woman and 3 kids getting out of their car on the side of the road.  I don't know what she was thinking.

Our basement took in water.  Double Derek's are down there now cleaning, throwing out, and sanitizing.  We will be over this tonight at our house but it will be months and months and months before my dad is.

It makes you feel so helpless.  We are at the mercy of nature and sometimes it just has it in for us.  Some people more than others.

We are all safe.  We are all going to do whatever we can for my dad and his wife when the water level recedes.  I'm trying to think what the lesson could possibly be here.  What is the reason this had to happen to them AGAIN.  I'm not seeing it.

I can't be much help here tonight so I did make dinner dammit.  I can still make dinner!

3 boneless, skinless chicken breasts
2 tablespoons margarine
2 tablespoons oil
Garlic
Cumin
Cayenne
Salt
Chili powder
1 cup water
One can black beans, drained
2 cups cooked rice
Some sliced olives

Cut the chicken into strips.  Heat the oil and margarine in a skillet with a lid. Slide the pan off the heat for a minute.  Add the chicken and the spices.  Return to heat and brown the chicken.  Reduce the heat to low.  Pour in the water.  When the water stops rapid boil, add the lid to the skillet.  Cover and simmer for one hour.  Add the beans and heat through with the lid on.  Remove from heat.  Break  up the chicken with a wooden spoon.  It should come apart easily.  Add the rice and olives and mix well.

Serve with sliced cucumber and cheese (Daiya cheese for Bub).



Wednesday, April 17, 2013

It's Raining Cats and Dogs Meatballs

I've been on the couch sick for a few days.  I've been pretty useless around here!  Luckily, Bub was working the past two nights so I didn't feel too much guilt for not making dinner. Not too much...

I'm taking a short cut and using instant mashed potatoes from Whole Foods but did make something tonight!

1 lb ground beef
1 tablespoon Bragg Liquid Aminos
Garlic powder
Black pepper
Paprika
Oregano
1/2 cup GF baking mix
2 tablespoons margarine
2 cups water

Mix the first 6 ingredients together with a fork.  Put the baking mix in a gallon sized zip top bag.

Shape beef mixture into 8 equal sized meatballs and place into baggie with baking mix.  Shake gently to coat with baking mix.  The baking mix gives a nice crispy seal on the meat.

Melt margarine in a skillet with a lid.  Add the meatballs and allow to brown on at least 2 sides.  Reduce heat to low and add 2 cups of water.  Stir to loosen the yummy browned bits from bottom of pan.  Cover and simmer on low for about 1 hour.

The baking mix will magically make a gravy for you! Finish with a little more black pepper and oregano.

 Long live instant mashed potato flakes!












Saturday, April 13, 2013

Crackling Cauliflower

I really love cauliflower and the flavor of it roasted.  This reminds me of a pot luck casserole only better because there is no cheese or loads of carbs.  This makes an excellent lower carb, lower calorie hash brown. The little bit of baking soda gives a little crispy puffiness.

Preheat oven to 450. Grease 8" square baking pan.

16 ounce bag frozen cauliflower
1-1/2 tablespoons Bragg Liquid Aminos
1/2 cup GF baking mix
1/2 cup mashed potato flakes
1/4 teaspoon baking soda
Pinch of salt
2 tablespoons cold margarine
1 tablespoon melted margarine, reserved for end

Cook your cauliflower until slightly mushy.  Drain well and stir in the Bragg's.  Stir until large florets are broken down to pea sized pieces.  Set aside.

In medium bowl combine baking mix, potato flakes, baking soda, and salt.  Cut in the margarine until crumbly, like making biscuits.

Stir in 1-1/2 liquid measured cups of the cauliflower mixture.  Spread into prepared pan.

Bake for 20 minutes.  Remove from oven and brush on the melted margarine.

So crispy and delicious.!  And vitamins to get me over this cold!









College Visit Cannellini

Since it is SNOWING here today, a warm, hearty dinner is in order for Big D and Bub.  They will have spent 5 hours in a car and several hours touring ISU.  I remember these tours are exhausting from when I went with Len.  Slow walking, lots of it, no food we could eat...

This can be vegan if you use a meatless bacon product.  I just think cannelli's go with spinach too.  Heck, bacon goes with spinach as well.  I'm pretty sure they will ❤ this!

One 14 ounce can cannellini beans, drained
2 tablespoons oil olive
5 strips of bacon of your choice, cut into little pieces
Garlic powder
1 bag frozen spinach (10 ounce)
1/4 cup water

Render the bacon in a large skillet with a lid with .  Add the beans, water, garlic, spinach, and water.  Simmer until heated through. Finish with freshly cracked pepper.

If I was eating this, I would stop here.  Since I'm not, I'm serving over pasta.  I am only making half a pound of pasta since the beans are starchy already.

I bet this would taste good as a cold salad too using fresh greens of your liking! I love wilted lettuce. Pouring this warm over fresh spinach would be sooooo goooood!





Friday, April 12, 2013

A little sick...

I had plans to cook when I got home from work.  I've been nursing a scratchy throat for a couple days.  Now, I'm a little nauseous.

But I haven't missed a workout in SIX WEEKS.  That is HUGE for me.    Normally, my knees, my neck, my head, my stomach would have made this impossible. I am going to make myself walk for as long as I can stand it.  20 minutes would make me happy.

Hoping to feel better in the morning.  The boys are heading to ISU for the day.  I will be practicing the ukulele and trying a cracker recipe I've been turning over in my head half the day.  I really wanted to make them tonight!  I'm pretty sure my idea will work.

Until then...

Wednesday, April 10, 2013

Curry Up

Poor Bub working late two nights in a row.  He is starving when he gets home on longer days like these.  One good thing about it... I have more time to make dinner!

While I am using chicken here, you can easily use tofu, lentils, white beans, kidney beans, or fish.

5 boneless skinless chicken thighs
2 tablespoons margarine
2 tablespoons oil
Cumin
Turmeric
Cayenne
Garlic powder
Ground Ginger
Ground mustard seed
Water
Salt

Melt margarine and oil together in a large pan with a lid. Remove from heat.  Stir in the curry spices, except salt.  I don't measure.  I try to just keep them balanced. The boys like cumin a lot so I may use more of that.

Stir around to combine.  Return to heat and add chicken.  Cover and allow to brown on one side.  Flip chicken pieces and cover again to brown.  I remove from heat, wait unil it stops spitting, then uncover and flip!  I hate messes!

Reduce heat, add 1 cup of water and 1/2 teaspoon salt.  Simmer with lid on low until chicken is tender.

Add a bag of frozen, or fresh, spinach and heat through.  Serve over diced potatoes or rice. I actually used Ore Ida's steam and mash frozen potatoes and tossed those in with the spinach and heated through. One pan! Schoop schoop for easy!













Sunday, April 7, 2013

New tabs for easier browsing!

I finally figured out how to make pages to organize these recipes better!

It is still a work in progress.  I am not happy with the colors right now but I have been sitting here for 5 hours man!  FIVE!

My back hurts.  I am cold.  I nearly had a heart attack when the tabs disappeared for a few minutes.  I gotta get up, move around and chill out!

I am going to fix this better.  The title of the recipe will link to the recipe instead of a title and a link.  ZORG!

More work!



Saturday, April 6, 2013

I can't eat any of these things but this is clever!



Cherry Coke Cake Bars

Big D requested Black Forest Cake.  I combined that concept with something I thought would be a more successful gluten free option.  Layer cakes are not gluten free and vegan friendly.  At least not with the ingredients I use. 

I made Jennie's pie filling recipe changing water to Coke instead.  How could that be wrong!

Grease and flour 13x9 cake pan.  Preheat oven to 350.

Pie Filling

2 cups frozen, pitted cherries
1/2 cup Coca-Cola
1/2 cup sugar
1 tablespoon tapioca starch

Cook cherries and Coke over medium high heat for 10 minutes.  

Combine sugar and tapioca starch and whisk to make sure there are no lumps. 

Add this to cooked cherries and boil one minute until thick.  Remove from heat and cool.

Cake

1-3/4 cup GF baking mix
1/2 cup cocoa powder
1 cup sugar
1-1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons hot water combined with 2 tablespoons oil and one tablespoon tapioca starch
1 cup Very Vanilla Soymilk

Combine baking mix, cocoa powder, sugar, baking soda, and salt in large bowl.  Add the pie filling, water/oil/starch combo and the Soymilk.  Mix well by hand.

Pour into prepared pan.  Bake for 25 minutes until center is done.  


Frosting

1 cup sugar
1/3 Very Vanilla Soymilk
5 tablespoons margarine
1 cup chocolate chips

Heat sugar, milk, and margarine until boiling, stirring constantly. Boil one minute still stirring constantly.

Remove from heat and stir in chocolate chips until smooth. Spread over warm cake. Cool completely and cut into squares.












Monday, April 1, 2013

Po-TAY-toe Rolls

Go on and say it like the nimble Chairman on Iron Chef like it is the secret ingredient.  Were any of you sad when you learned he's an actor and doesn't have an uncle to quote?  I was dumb enough to be shocked!

Food for Life has changed their white rice bread formula.  We are no longer able to eat it.  Hell. What's one more damn thing I will have to always make?!?! At least I really enjoy making bread. It is relaxing and rewarding. Since you don't knead gluten free dough, it is the shaping and getting the color right that makes you feel good!

Big D has Easter leftovers to enjoy tonight.  Bub needs dinner!  Making him mini sliders (with Daiya Cheeze) and he needs BREAD to eat them on.  Since he loves potatoes in any form I wanted to try potato rolls.

They are soft and have great texture. The sweetness from the soymilk and the nice colors on the bottoms and sides from the shortening make them taste a little like Hawaiian Bread.

Ha! Isn't The Chairman on Hawaii Five 0?

Preheat oven to 375 and grease a round cake pan with shortening.

1 package yeast
1/3 cup plain Soymilk, heated to 110 degrees
1/3 cup sugar
1/3 cup shortening, softened (I use Earth Balance)
1/2 cup mashed potatoes
1/2 cup warm water
1/2 teaspoon salt
2 to 2-1/2 cups GF baking mix
A little margarine for brushing

In small bowl, combine yeast and hot Soymilk.

In mixer, cream shortening and sugar until light. Add mashed potatoes, warm water, yeast mixture, and one cup baking mix. Mix until smooth. Slowly start adding more baking mix until soft dough forms. It will be very soft but won't stick to your hands.

Shape into 9 equal circles and arrange in pan. Cover with plastic wrap and towel and allow to rise on top of your preheated oven.

Uncover and bake 15 minutes. Remove from oven and brush with melted or softened margarine. Return to oven and bake an additional 5 minutes or until tops are golden.

Remove from pan and cool on wire rack.

These made great burger buns since they are so soft!