Sunday, July 28, 2013

Cucumber Pasta

Gluten free, carb free noodles!  Jennie used the Zyliss and made cucumber noodles and topped them with a Wow Butter dressing.

I made Glazed Matchstick Carrots with edamame too.  Here's a link to that recipe.

Glazed Matchstick Carrots

Another early dinner before she heads out to work in a  bit.  I like eating early.  I can clean up, exercise, and relax!

2 hothouse cucumbers
3 tablespoons Wow Butter, or nut butter of your choice or sunbutter
2 tablespoons Bragg's Liquid Aminos
Black pepper
Water
1/4 cup cashews or other nut or seeds

Peel and Julianne the cucumbers.  Place on a big bowl.

Melt the nut butter in microwave safe bowl.  Add the Bragg's and pepper.  Add enough water to get the desired consistency, like a salad dressing.

Toss to coat the cucumber.  Add the nuts or seeds.  Serve with other veggies, hot or cold.  Cucumbers this way make a great cold pasta salad too...  I'm thinking vegan sour cream and olives and tomatoes.




Tuesday, July 23, 2013

Holy Smackers! S'MORES!

Len found great vegan, gluten free marshmallows!  They are made in our home city of Chicago too.  So awesome!

Lunch is served!

Simply Delicious Gluten Free Vanilla Cookies, or Cinnamon
Chicago Vegan Foods Vegan Gluten Free Dandies Marshmallows
Trader Joe's Semi Sweet Chocolate Chips

Place 4 cookies on a cookie tray.  Place a marshmallow on top.  Heat under your broiler.  We used the toaster oven.  Watch them closely.  As soon as the marshmallows puff and get golden on top, remove from oven.

Press some chocolate chips into the marshmallow.  Add the top cookie and devour!

What a treat that my children have NEVER EXPERIENCED BEFORE.

Thanks to Chicago Vegan Foods for being corn free too!!!!!!!  

Find them here and check out their products:  http://chicagoveganfoods.com/






Friday, July 19, 2013

Dreamy Cinnamon Rolls

My stomach has been upset more than usual the past several days (dammit parsnips).   I've either been in too much pain to eat, or I'm starving!  When I went to bed last night, I was starving and dreaming of cinnamon rolls.  

I haven't been sleeping well either which is strange.  Maybe it's the heat, the stomach pain, the night owl young adults living here... Whatever the reason, I had plenty of time to think of a good way to make cinnamon rolls.  

My Po-TAY-Toe Rolls recipe makes super soft bread.  I figured I would adapt it and come up with a sweet, spicy breakfast treat!  It's way too hot to fire up the deepfryer on the deck.  I'm not going out there!  That means doughnuts were not an option today.

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

1 package yeast
1/3 cup Very Vanilla Soymilk, heated to 110 degrees
1/3 cup sugar

1/3 cup shortening, softened (I use Earth Balance)
1 tablespoon maple syrup
1-1/2 teaspoons cinnamon
1/2 cup mashed potatoes
1/2 cup warm water
1/2 teaspoon salt
2 to 2-1/2 cups GF baking mix
1 tablespoon melted margarine mixed with 1 teaspoon maple syrup for brushing

Cinnamon sugar for sprinkling

In small bowl, combine yeast and hot Soymilk.

In mixer, cream shortening and sugar until light.  Beat in the maple syrup and cinnamon.  Add mashed potatoes, warm water, yeast mixture, one cup baking mix, and salt.  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.

Divide your dough into thirds (like a peace sign).  Shape into 9 equal circles (three per third)  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 margarine, maple syrup combo and sprinkle with cinnamon sugar.  Don't be shy.  Use all of the margarine, maple, allowing it to coat the entire pan full.  

Return to oven and bake an additional 5 minutes or until tops are golden.





Thursday, July 18, 2013

Hey, hey, hey... Good-bye

Once again, a new food has done me wrong.

My relationship with parsnips is over.
Damn you for making me love you.
Damn you for making me sick two days later.

I'll be OK without you though.  It is also important to try new foods periodically, so, I'm not sorry I did.

Farewell...

Wednesday, July 17, 2013

Too Hot For The Oven Meatloaf Burger

It is nasty hot out!  The air conditioner is struggling to keep up.  Len and I made all stove top foods today for our main meal.  I'm doing the same for the boys.

There is a restaurant we've seen on Food Network that has been making steamed burgers forever.  Bub has been wanting to try that.  I failed once before trying to do burgers that way.  I just didn't have the right tools!

I thought I would try it on a bigger scale, sort of a meatloaf burger.  It cooked really fast too!  Big D is going to eat it on a bun with mustard and ketchup, like a burger, while Bub is making a sort of mashed potato stack with Daiya Cheese.

1 lb ground beef
Salt
Pepper
Garlic
Paprika
1/4 cup water

Mix the above together with a fork.  Press into a fry pan that has a lid.  Add the water.  Cover and steam over medium heat until juices run clear, about 10 minutes.

Might not be an award winner, but it was fast didn't heat up the kitchen, and appears to be tasty!




Collaborative Lunch Making With Len

Still trying to make edamame and carrots different since we eat them so often.

Len has discovered that Trader Joe's Gluten Free Baking Mix makes for better textured wraps.  Here is a link to my Wrap It Up, I'll Eat It recipe.  Use 3/4 cup Trader Joe's baking mix and 1/4 cup of your usual GF baking mix.

Len made us a bunch of wraps:

Wrap It Up, I'll Eat It

I made a double batch of Edamame Mousse (recipe below):

One 12 ounce bag frozen edamame, boiled until plump and tender, drain and reserve this liquid
2 tablespoons vegetable oil


In a food processor or blender, whip the edamame adding the oil and reserved liquid until you have a nice mousse.

Len had some left over sliced carrots, avocado, vegan sour cream and I had some canned carrots with mine.  Super yummy!

Tuesday, July 16, 2013

Poppin' Parsnips

Here's a twist on my Cracklin' Cauliflower since neither of my kids can eat cauliflower.

Also, I read up on parsnips this morning.  I have a couple tips for you!

Parsnips should be kept dry.  I was able to choose them myself at Whole Foods.  They were stacked there, unwrapped so they were dry.  The ones I received from Peapod were in plastic bags and they were very wet.  Not good.  Wet=Slime.

Another tip is to buy smaller parsnips.  If you buy them too large, the centers can be tough.  Just cut the middle out if they have a wide diameter.

I also learned that parsnips taste best and sweetest when left in the ground after a frost.  Perhaps the most important thing I read was the sap found on the leaves of parsnips is poisonous.  So, if you think about growing them, do some research to make sure you know what you are getting yourself into. I did not read too much on growing them... yet!

2 lbs parsnips, peeled and cubed
1 medium potato, peeled and cubed
2 tablespoons Bragg's Liquid Aminos
3/4 cup GF baking mix
1/2 cup mashed potato flakes
1/2 teaspoon baking soda
Salt
1/4 cup thinly sliced carrots
2 tablespoons softened margarine

Preheat your oven to 450 and grease a 13x9 pan.

Boil the cubed parsnips and potato until tender.  Drain them.  In your food processor or blender or with immersion blender, purée them with the Bragg's.  Stir in the baking mix, mashed potato flakes, baking soda, and salt to taste.

Spread into prepared pan.  Arrange a nice layer of sliced carrots over the top.  If you are not sensitive to under cooked carrots, don't be shy with them!  I have to keep mine in one even layer to be sure they are cooked enough for my touch-y digestive system.  Add mushrooms too or some peppers.  Yum!

Bake for 15 minutes.  Remove from oven, brush with super soft margarine, making sure you hit all the carrots.  Return to oven for an additional 10 minutes.

The edges get a nice crisp and, even though this recipe isn't cracklin', you can hear it sizzle in the oven!

I apologize for no prep pics.  My disposal was giving me issues so I just had to keep moving forward so I didn't get wrapped up in it!






Sunday, July 14, 2013

Veggie Burgers

For some reason, I can eat edamame and drink Soymilk, but I can't eat tofu, soy butter, or roasted soybeans.  I don't know if it's how they are processed or treated or what but whatever the reason I get itchy throat, rash, and severe stomach pains.

Most meatless burgers contain TVP, wheat, corn, or something else I either can't eat or don't want to eat.  Len had the idea to make meatless balls but as this project evolved, I realized that using the griddle would allow these to hold their shape.

I am using edamame and carrots.  You can, of course, use any veggies you like.  I imagine a little onion and garlic would be nice in here too but that ain't for me!

3 tablespoons margarine
2 teaspoons Bragg Liquid Amino's
3 cups water
1 bag frozen edamame
1 bag frozen carrots
1 cup mashed potato flakes, Whole Foods are gluten free and vegan
1/4 cup GF baking mix, approx.
Dash of salt

Sauce

2 tablespoons margarine
1 teaspoon Bragg Liquid Aminos
Veggie cooking liquid

In a stock pot or Dutch oven, melt the margarine with the Bragg's.  Cook until the Bragg's caramelizes a bit.  Add the veggies.  Stir them around to coat with margarine/Bragg's deliciousness.  Add the water.  Reduce the heat, cover and simmer until veggies are super tender.

Fish out the cooked veggies with a slotted spoon or spider into a food processor.  Reserve the cooking liquid!  You're going to use it later.
 
Purée the veggies.  Add the mashed potato flakes and salt.  Check the dough and see how it is.  If it is too sticky to handle, add enough baking mix to achieve soft, but not sticky, dough.

Shape into burger patties.  Cook on preheated 375 griddle until brown on both sides.

For the sauce...

In a small frying pan, melt the margarine and Bragg's until caramelized.  Add the cooking liquid and boil to reduce a bit, about 10 minutes.

Either pour over the patties or put the patties in the pan of sauce before serving.







Cherry Colored Glasses Muffins

Whenever I add carrots or cherries to a recipe, it just looks like everything is right in my world. The sweet, pink tint is free antidepressants!  I'm not even really a big fan of the color pink.  I make exceptions for anything Hello Kitty (wink).

That old thought about "rose colored glasses" is so true!  If you've never owned pink colored lens shades, I recommend you try them.  It mos def improves your outlook.

I made a small batch of these, not wanting left overs.  This recipe is easily doubled to get a full dozen! 

Here's a little tip on muffin or corn bread making...  After you fill the muffin tins, let them rest a few minutes before baking.  It will give a nice crown to your finished product!  

Have a sunny Sunday!

1/2 cup sugar
1/4 cup melted margarine
1 medium ripe banana
2 tablespoons vegan, gluten free vanilla yogurt
1 cup GF baking mix
1/2 teaspoon baking soda
Dash of salt
1/2 cup chopped frozen cherries
1/3 cup chocolate chips, optional

ADDITIONAL INGREDIENT ADDED ABOVE (chocolate chips)

You know your daughter works at Culver's when she asks you to add chocolate chips to the already banana, cherry recipe.  I won't even charge her extra for the third mix in!

Preheat oven to 350 and grease 6 cups of your muffin tin.  Whisk together the sugar and margarine.  Add the yogurt and the banana, breaking it into pieces as you do.  Smash the banana and whisk to combine.  Add the baking mix, baking soda, and salt.  Stir with a spoon just until moistened.  Stir in the cherries.

Spoon into your prepared pan.  Bake for 35-40 minutes or until toothpick in center comes out clean.










Friday, July 12, 2013

Mini Cajeta Cakes

Fill mini Bundt cakes with sweet cajeta!  Use my Angelic Cake recipe, bake in mini Bundt pans, press holes in top with wooden spoon, then spoon in cajeta or caramel sauce!

Here's a link to cake recipe:

Angelic Cake

Roasted Roots

I got up early and got my butt to Whole Foods.  The store closest to our house has a lot of construction around it.  On a normal day, the parking lot is horrible.  I was either going early, or not going at all.

The carrots and parsnips looked so appealing to me.  I bought several of each, along with some Yukon gold potatoes, and roasted them for dinner.  This was my first experience with parsnips.  I have a super sensitive to flavors and tastes.  Parsnips taste like nutmeg!  Good stuff!

4 parsnips
4 carrots
5 Yukon gold potatoes
1/2 cup margarine, super softened or melted even
Salt

Preheat your oven to 375.

Peel and cut your veggies in any shapes you like.  We quartered the potatoes and cut the parsnips and carrots into long pieces.

Put the veggies in a roasting pan with the margarine.  Stir to coat them all.  Salt liberally.

Cover with foil and baked, covered, for 40 minutes.  Remove from oven.

Increase the heat to 425.  Arrange the veggies on sheet pan(s).  Return to oven for about 40 more minutes until browned and soft.







Tuesday, July 9, 2013

Super Modified Classic Cuisinart White Bread

Who knew Cuisinart had a classic bread recipe?  I got a new, honkin' sized food processor last night! It is a beast that runs like a beauty.  I'm telling you, it took about half a second to work the margarine into the flour.  The motor is quiet too.  And the finished dough?  Not like any dough consistancy I have ever achieved with my stand mixer.

While Len and I made lots of changes to this recipe, I felt I needed to give Cuisinart some credit since it was their recipe that inspired us and gave us a board to jump from.

This is half of the recipe that was in the book that came with the machine.  This makes one loaf of gluten free white bread.

1 cup plain Soymilk, warmed to about 110 degrees
1/2 package of yeast, or 1-1/8 teaspoon
1 teaspoon sugar
2-1/2 cups GF baking mix
1/4 teaspoon salt
3 tablespoons cold margarine, cut into squares

Preheat oven to 400 and grease a loaf pan.

In the large bowl of your food processor, using the dough attachment, put the baking mix, yeast, sugar, salt, and margarine.  Process until blended, about 2 seconds!

While the processor is running, pour the warm Soymilk in through top of the feed tube.  Process until all the liquid is incorporated.  If the dough seems too wet and you need to add a little more baking mix, do so using the feed tube too.  The dough should be soft but not wet.

Once you have achieved that texture.  Process for about 45 seconds.  This actually makes this gluten free dough sort of elastic!  Without nasty xantham or egg replacer!!!!

Press dough into the loaf pan.  Cover with plastic wrap and a towel and allow to rise on top of preheated oven, about 30 minutes.

Bake for 15 minutes.  Remove from oven and brush with soft margarine.  Return to oven an additional 5 minutes.

Remove from pan and cool completely on wire rack.








Sunday, July 7, 2013

Birthday Carnitas

Len made carnitas for James at school and it turned out so gooooood!  Since it's Antoinettte's birthday, we are making them today.  So simple.  Minimal ingredients for gluten and milk free people.

We are serving them with tortillas, Len's homemade guacamole, refried pinto beans, whole black beans, sour cream, sliced cucumbers, and rice.  Bub will even get vegan sour cream!

Preheat oven to 375.

5 lb bone in pork shoulder cut into slabs
2 teaspoons salt
Water

Cut the pork slabs in half.  Arrange in an even layer in two 13x9 pans.  Salt liberally on both sides. Put 1/3 cup of water in each pan.  Cover tightly with foil.  Bake for one hour.

Remove from oven.  Bump up the heat to 450.  Remove the foil from the pans.  They look anemic at this point.  

Return to oven uncovered for 30 minutes.  After 30 minutes, the moisture should be cooked away.  Take each pan out and turn the meat.  Do this every 8 minutes until the meat is browned and lovely!