Wednesday, May 29, 2013

Chili Loaf

 I really want to eat this...  it smells so good!  It smells like chili in here.

Bub voted for Mexican meatloaf today.  We used whole black beans instead of refried and we had some fresh peppers too.

1lb ground beef
1 can whole black beans, drained
3/4 cup diced sweet peppers
Chili powder
Cumin
Cayenne
Garlic
Black pepper
Oregano

Combine the above in a big bowl with a fork.  Press into whatever pan you make meatloaf in.  I use a low, 15" round Corning Ware.

Bake at 375 for 45 minutes.  Cook time will be longer if using a loaf pan.

I am serving with rice.


Monday, May 27, 2013

Congrats to a sweet gal in Jersey!

Your postage has been printed and package will be mailed tomorrow!

Happy Julianne-ing friend.  You will love making hash browns, veggies for salads or for roasting, making your own spaghetti style veggies, and even vegetables for spring rolls or SAVORY CREPES!  I know you are a crepe master.

Thank you for your kind words and for always being my friend.

Memorial Day Give-A-Way

I cannot believe I hit 10,000 views last weekend!  I'm so excited!

This project, that started over a holiday break in my pj's with the my kids encouragement, was a little idea that has brought me so much happiness!

I love baking and cooking.  I love the challenges.  I feel so damn AWESOME when I have conquered what seemed impossible.  I even don't mind the failures.  The failures still taste good!

To celebrate, I am giving away a Zyliss Julianne Peeler, a coupon for a free Silk Soy product, and free and money off coupons for Hain products.

Here is how you enter to win!

On Monday, May 27th, Memorial Day, the first 25 positive emails I receive will be entered to win the products listed above in a randomly selected drawing.  You can comment on ANY post.

Send your message to

thesiouxchef71@gmail.com

Remember, email your comments on Memorial Day, Monday the 27th.  The drawing will take place the same day and winner will be announced that day too.


Contest Update

I've been told that people aren't afraid to post their email addresses.  

I think that is probably inaccurate.  I'm not sure I'd want mine just out there.

Email me at:

thesiouxchef71@gmail.com

to enter to win.  I won't share your information with ANYONE.




Sunday, May 26, 2013

Oh hell yes.


No Fry Donut Cake

There has been a big interest in this recipe lately (250 views in the last 10 days).

I'm making it this morning since it is so yummy, really easy to make, easy to clean up after, and it tastes great with coffee, a cat, and a good book.

Here's the link...

No Fry Donut Cake

Enjoy your sweet Sunday morning.

Saturday, May 25, 2013

Golden bakeware strikes again!

Would you look at this!?!?!?!

OMG.  I wish I was eating this!

Here is the link to my kick ass pizza dough recipe...

Pizza Dough


I sprinkled garlic and oregano on the crust, topped with Daiya vegan cheese, and brushed the edges with olive oil.  This is half the dough.

22 minutes in the oven at 425.


Friday, May 24, 2013

Walking Carrot Muffins

When I was a Girl Scout, we used to make a "walking salad".  There were a few variations but my favorite was shredded carrots, peanut butter, and raisins.  I have replaced raisins with chocolate chips over the years since raisins are painful for me!  They are both brown, sweet, and small!

I think mini muffins are considered "walking" food for their easy tote-ability, and these are also walking out the door to see Len tomorrow.

3/4 cup puréed carrots with one teaspoon maple syrup
1/3 cup melted margarine
1/2 cup hot Very Vanilla Soymilk
1-3/4 cup GF baking mix
1/2 cup sugar
3 teaspoons baking powder
Dash of salt
3/4 cup chocolate chips

Preheat oven to 400 and grease mini muffin tins.

Combine the carrots, Soymilk, and melted margarine in a large bowl until smooth.  Add the dry ingredients and chocolate chips.  Stir until just combined and dry ingredients are moist.

Spoon into muffin tins.  Bake for 12-14 minutes.

I am going to spread peanut butter on mine!



Wednesday, May 22, 2013

Here is what I am giving away

I know it's small but hey...  That Julianne peeler is pretty kick ass!  And free stuff is nice.  


Tuesday, May 21, 2013

Memorial Day Give-a-Way

I was going to promo my celebration contest today but I think it's too early.

FRIDAY.  I promise!


Sunday, May 19, 2013

DIY Y'all

Our bathroom cabinet was looking super sad.  I decided to paint and disstress (or destroy) it.  Painting and sanded it last night and this morning.  I think it goes good in the beach bathroom!






Cocoa Crepes with Chocolate Sauce

Doughnuts are basically dessert for breakfast.  I don't feel wrong about making chocolate crepes to fill with peanut butter and bananas for breakfast.  Even the chocolate drizzle isn't any worse than frosting or glazes on doughnuts.

These are not deep fried.  The sauce hasn't any powdered sugar in it.  And, hey, bananas and peanut butter?  Totally good for you.

For the crepes:

1 cup GF baking mix
1 tablespoon sugar
1 tablespoon cocoa powder
2 tablespoons tapioca starch (or corn or potato)
Dash of salt
1 cup warmed Very Vanilla Soymilk
1/4 cup melted margarine
2 tablespoons maple syrup

Whisk the dry ingredients in a medium bowl.  Add the liquids and whisk until you have a smooth, thin batter.  Cover and refrigerate until cold.

While your crepe batter is chilling you can make the sauce:

1 tablespoon cocoa powder
2 tablespoons tapioca starch
3 tablespoons Very Vanilla Soymilk
1 tablespoon margarine
1/2 cup light corn syrup
2 tablespoons semi sweet chocolate

Whisk the cocoa, tapioca, and milk together and set aside.  It will get light, fluffy, and foamy.

In a small pan over low heat, melt the margarine, semi sweet chocolate, and corn syrup together.  Stir constantly with spatula.  You can basically get it started on the burner but lift the pan off and continue stirring until smooth.  Add the Soymilk mixture and stir constantly until boiling.  Remove from heat.  Pour into microwavable bowl and set aside.  You will reheat this when you serve the crepes.

Making crepes:

Preheat a small, non-stick fry pan brushed with margarine to medium-high heat.  Ladle in 1/2 cup of batter and swirl to coat the entire surface of the pan.  When covered in bubbles and golden on the edges, flip and cook until the crepe stops sizzling. Stack them up as you go if you can.  Chances are someone will be eating them before you get the chance!










Saturday, May 18, 2013

Approaching 10,000 Views!

My 10,000th view is rapidly approaching!

I'm going to run a contest to celebrate.  So far, my give-a-ways will be:

A Zyliss Julianne peeler
A coupon for a free Silk Soy product
Savings coupons from Hain

More info to come in the next week or so.

Thanks for visiting!

Thursday, May 16, 2013

Unseasonal Carrot Pancakes for Leddy

I know that fall spices aren't really in right now but I really wanted to make a healthier, more flavorful pancake. I also owe it to myself to experiment more with ingredients I can actually eat.

Peapod has canned carrots that are on my easy and good list right now.  I puréed them with a little maple syrup to use in place of canned pumpkin.  Brilliant!  So good.  I am making these with Potatoes Hortono Cakes for a little sweet and a little savory. Everyone happy? Do I care? I AM HAPPY!

2 cups GF baking mix
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1 cup puréed carrots with 1 tablespoon maple syrup
1-1/2 cups Very Vanilla Soymilk, warmed
2 teaspoons melted margarine

Whisk together all the dry ingredients in a large bowl.  Combine all the wet ingredients in medium bowl.  Add the wet to the dry and whisk until combined.  It is thick which is correct.  Such a pretty color!

Ladle onto hot griddle, about 1/4 cup each pancake.











Saturday, May 11, 2013

Impromptu Bamama Bread

I have been in the kitchen ALL friggin day.  When I wasn't in the kitchen, I was in the car.  My back is screaming.  My liver is angry as hell.  My legs need a vacation.  I. Am. Tired.

Len has had a crap day.  She didn't get to see Gatsby.  She didn't get to the Picasso exhibit.  I thought a little taste of home may do her good.  I'm going to pick her up in the morning for a super quick visit.  She may only be here and hour and a half but she will be here!

I texted her that I made cinnamon banana bread except it actually said bamama bread.  Bamama bread on Mother's Day.  Works for me!

Use the link for Bubba's Banana Bread below EXCEPT substitute one teaspoon cinnamon in place of the chocolate chips.  I suppose you could use both, but I don't like chocolate and cinnamon together.

Bubba's Banana Bread

Golden Cinnamon Biscuits

The second thing I knew would benefit from the new gold baking sheet was BISCUITS!

I was craving baked goods so badly the other day.  I knew there was a waffle I made in the freezer.  I was looking so forward to it Friday morning too.  Unfortunately, I over toasted it and it was sorta petrified.

This is an insanely busy day with prom prep (flowers, haircut, over an hour EACH WAY to drive him to his dates house, photos) and, just for fun, a mortgage refi, food prep for Mothers Day lunch tomorrow.  Then there is the usual, laundry, cooking, cleaning.

I just had to have a cinnamon roll dammit!

This is the Can Do Biscuits with some additions.

2 cups GF baking mix
1/2 teaspoon baking soda
Pinch of salt
1/4 cup sugar
1 heaping teaspoon cinnamon
1/4 cup cold margarine
3/4 to 1 cup Vey Vamilla Soymilk

Preheat oven to 450.

Combine the cinnamon and sugar in small bowl.  This may look like a lot of cinnamon to you but if I'm going for flavor, I'm really going to go for it!

In large mixing bowl combine baking mix, baking soda, and salt.  Put the margarine in the center.  Pour the cinnamon sugar on top of margarine.  Cut in the margarine with pastry cutter or fork, trying to smash the cinnamon sugar into the margarine, until crumbly.  I wanted the cinnamon sugar to be part of the margarine.

Slowly add the Soymilk and stir until thick batter is formed.  Remember to stir from the bottom and add small amounts of Soymilk in targeted dry spots.

Spoon onto baking sheet.  Sprinkle a little sugar on top and some cinnamon too.




Wednesday, May 8, 2013

New Goldtouch Non Stick Bakeware

My babies bought me two new quarter sheet baking pans from Williams Sonoma for Mother's Day.  So sweet!

They are super slippery so very non stick.  They are heavy too.  The surface is diamond cut to give a nice even, toasty bottom to cookies.

I made some chocolate chip cookies to try them out.  They are chewy and crispy on the bottom!  SO GOOD!

Thank you to my Len and my Bub! ❤

Chocolate Chip Cookies




Sunday, May 5, 2013

Hybrid Tortilla-Gordita

When I was still using xanthan gum, I made the best tortillas.  I made them so much, I even bought a tortilla press!

I have since learned that xanthan gum makes me sick and I don't even like the taste.  I figured what better day to try tortillas than Cinco de Mayo.

These are not as thin as I would have liked but, they taste good and will serve their purpose of getting more food into our mouths faster!  I can imagine how yummy refried beans and cheese will taste in a warm tortilla.  Bub will have to tell me if it is as delicious as I remember.  I will be filling mine with puréed edamame.

2 cups GF baking mix
2 teaspoons sugar
1/4 teaspoon salt
1 cup hot plain Soymilk
1 tablespoon tapioca starch

In a mixer, blend te baking mix, sugar, and salt.  Heat the Soymilk for about a minute in the microwave.  Whisk in the tapioca starch.  Add to the dry ingredients and blend until dough pulls away from sides of bowl, adding small amounts of baking mix if necessary.  Divide into 8 equal sized balls of dough and lay them out on surface dusted with baking mix.

Coat a piece of parchment with shortening or margarine.  Place balls of dough, one at a time, on the center and press gently with tortilla press or roll with rolling pin.  Don't over press or roll.  Too thin and these will be stuck to the parchment forever.  Coat the parchment between each press or roll.

Grill on 350 preheated griddle for about 2 minutes per side.

Stuff and eat!