Wednesday, October 15, 2014

Ground Tofu Filling

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 This was fantastic--really tasted like beef to us!! I found this at

Here is her recipe--check out her blog for more:

3 tablespoons low-sodium soy sauce
1 tablespoon creamy peanut butter (or other nut butter of choice)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chile powder
1/2 teaspoon cayenne pepper sauce (I use Frank’s)
16 ounces frozen and then thawed extra-firm tofu
2 tablespoons olive or canola oil
Preheat oven to 350 degrees.
Mix first seven ingredients together in a medium mixing bowl and set aside.
Drain water from tofu block. Wrap tofu in a thin kitchen towel or several layers of paper towels. Place wrapped tofu between two plates. Press gently and evenly with hands to remove water from tofu. (You can also place a weight on top of the top plate and let tofu sit for 20 minutes or so.) Unwrap tofu and crumble into small bits into mixing bowl. Toss with sauce in mixing bowl.
Spread oil on a 12 by 18 inch baking sheet. Sprinkle crumbled tofu on top of oil in a single layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy. [me-I tossed it twice during the 40 minutes}
Use as you would any spicy ground beef filling.

Monday, October 6, 2014

ginger/garlic lentils Indian inspired

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 I have tried a lot of lentil recipes, but I really like the flavor in this one! [got most of the recipe from veganomicon -the ultimate vegan cookbook]

1 tab coconut oil (or oil of choice)
3 cloves of garlic
1/2 inch cube fresh ginger, peeled and minced
1 large onion diced
1 teaspoon garam masala
1/2 teaspoon cumin
tiny pinch of cayenne
1 cup dried lentils, picked over and rinsed
2 cups water
1-2 tablespoons of catsup
1 tablespoon or so of orange juice
a slice of a juice lime squeezed (I just used about an inch slice0
1/2 teaspoon of salt OR to TASTE

In heavy bottomed 3 quart pot melt coconut oil over medium heat.  Add the garlic and ginger and let it sizzle for 30 seconds.  Add onion and fry 3 min or so until translucent and soft.  Stir in garam masala, cumin, and cayenne, and stir for 30 sec or so until fragrant.  Add lentils and water and increase heat and bring to boil and then lower the heat to medium low.  Partially cover and simmer 25 to 30 minutes, stirring occasionally until lentils have absorbed most of the water and are tender.  They will be thick and you can add a bit of water if you want them thinner.  Add the catsup , OJ, and lime and salt.  blend well.  Cook a few minutes more to blend the taste.  Serve over rice

Friday, October 3, 2014

Spaghetti and Beanballs

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These Beanballs are gluten free and very tasty!! Good substitute for meatballs!


1 can of kidney beans drained (mine still had a bit of liquid
4 teaspoons of GF soy sauce
4 teaspoons of GF steak sauce or tomato paste [steak sauce adds nice flavor]
2-3 teaspoons of olive oil [more for cooking too]
2 cloves of minced garlic
1/2 cup [or a bit more depending on liquid] GF Italian seasoned bread crumbs
1 egg (beaten)
potato flakes [from a package of instant potatoes]

Other ingredients:
prepared marinara sauce of your choice
pasta of choice

Smash the drained kidney beans with a fork or a potato masher--you don't want them completely smooth--still want some small pieces of the bean. Add the soy sauce, steak sauce , oil, garlic, bread crumbs and egg.  If it needs more firming add a bit of potato flakes and or more bread crumbs.  Roll into balls smaller than a golf ball.

To panfry the beanballs:

preheat a non-stick skillet such as a ceramic one with a bit of olive oil.  Cook for 10 minutes or so at medium to medium high heat tossing them often until they are browned nicely.  Add sauce and toss to coat--heating through for about 15 more minutes.

Serve over pasta

Monday, September 29, 2014

Herbaceous Hot Pot/ Chicken in the pot--good cold weather English dish

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This was  very tasty and a good dish for the cooler weather.  I found this at Better Home and Gardens in this months edition.(October 2014)  I forgot to take a picture before scooping out some servings. This serves about 4 people .  I did leave out the mushrooms and it was still great!

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It can also be found at taste of home (link at bottom)

Herbaceous Hot Pot

2 large onions, sliced crosswise 
1 large garlic clove, minced (I actually used 3)
1 T. olive oil
1 lb. Button or Crimini mushrooms, sliced (6 cups)(I didn't have any--still yummy)
1 T. each snipped fresh Thyme and Rosemary or 1 T. each, dried and crushed
3 Large red skin potatoes, sliced (3 cups)(I used regular ones with skins on)
salt and pepper
8 skinless, boneless, chicken thighs or 4 - 1" thick pork chops (about 8 oz. each)
1/4 C dry white wine or chicken broth
1 T. butter, cut into small pieces
Shaved White Cheddar or Lancashire Cheese (optional)

1.Preheat oven to 350 degrees. In a skillet, cook onions and garlic in hot oil over medium heat until onions are golden, about 8 - 10 minutes, stirring occasionally. Transfer onion mixture to a bowl. Add mushrooms to same skillet; cook until tender, about 5 minutes. Drain off excess liguid. 

2.In a 3 quart casserole, spread one-half of the onion mixture across the bottom of pot. Sprinkle with half of each of the herbs. Spoon one-half of the mushrooms over top. Layer with one-third of the potatoes. Sprinkle with salt and pepper. 

3.Lay the chicken thighs on potatoes. Add white wine. Layer the remaining onion mixture, herbs, mushrooms, additional salt and pepper and the potatoes on top, overlapping if necessary. Dot the potatoes with butter. 

4.Cover and bake for 2 hours. Remove cover; increase oven to 400 degrees and bake for an additional 30 - 40 minutes more, or until potatoes are golden brown. To serve, spoon into large soup bowls. Top with cheese. Makes 4 main-dish servings.

Read more:

Sunday, September 28, 2014

vegetarian pumpkin and bean chili

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  This is a quick hearty soup. Vegan or if desired you can do vegetarian and add cheese when you serve.  photo 14644589-6efd-4c37-825a-2d718f4be3ca.jpg

  Here are the brands I used:  photo 29c649a6-1fc2-491d-98d6-53537c9114a6.jpg and  photo e7f1a2fc-b2fc-4745-be61-e8fa4706985c.jpg and  photo 46ea055b-0dcc-4ba6-b56a-1cba3b6381ae.jpg

  • 1 tablespoon olive oil
  • large onion, chopped
  • garlic cloves, minced
  • 1 can pumpkin puree (from the can or homemade) (15 ounce or so)
  • 1 can canned tomatoes (about 2 cups--I like the fire roasted ones)
  • 2 cups vegetable stock or water
  • 1 can black beans (15 oz, 425 g)
  • 1 can garbanzo beans  or white beans
  • 1 can mixed chili beans (see photo) or substitute your choice (NOTE-these pictured have no chili seasoning--they are just beans to use in chili
  • 1 tablespoon cumin powder (start with half the amount--or less, and add more, to taste)
  • 1 teaspoon up to 2 tablespoons chili powder (start with 1 teaspoon or add more, depending on your tastes and also on how spicy your chili powder is)
  • 1/2 teaspoon of smoked paprika (smoked is different from regular)
  •  salt and pepper
  • fresh cilantro,green onions  for topping if desired
makes about  for 4-6 servings or about 2 & 1/2 to 3 quarts
1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
2) Add pumpkin, canned tomatoes (you can chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans and chili beans. Add  the cumin and the amount of chili powder you desire, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed.[After cooking you can  add the more cumin or and more chili powder , if desired]. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 5-to20 minutes on simmer.  It will get spicier as you heat it--this is why it is better to add the spices as you go if you don't like a lot of heat!
3) Serve in soup bowls, garnished with chopped green onion and or cilantro. Can add cheese or sour cream if you are not vegan

Saturday, September 27, 2014

vegan vodka penne

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 This was excellent. The basic recipe is from Veganomicon : the ultimate vegan cookbook. Pictured here is a gluten free pasta.  35 minutes --seves 4

2 teaspoons olive oil
4 cloves minced garlic
1 PINCH crushed red pepper (recipe called for 1/4 tsp--which would be too much for me)
28 ounce can of fire roasted crushed tomatoes (recipe calls for regular crushed                     tomatoes)Muir Glen is good)
1/4 cup vodka
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt (recipe called for 1/2 tsp --I used less
a few dashes of fresh black pepper
almond meal-between 1/4 to 1/2 cup ( recipe calls for 1/2 cup sliced or slivered almonds using                             immersion blender--easier to use the meal)

1/4 cup finely chopped fresh basil, plus a little extra for garnish
1/2 pound penne

Bring a pot of water to boil for the pasta.  Preheat a saucepan (I like using my ceramic one) over medium/low heat.  Add the oil, garlic and crushed red pepper to the saucepan and saute for about asute, until fragrant, being careful not to burn (I did it on a low setting for a bit).  Add the crushed tomatoes, vodka, thyme, oregano, salt and black pepper.  Cover and turn the heat up a bit to bring to a simmer for about 20 minutes, stirring occasionally . Meanwhile , add pasta to the water and cook according to package directions.
    Once the sauce has simmered for 20 minutes, add the almonds.  Use an immersion blender (if not using the almond meal) to blend the almonds into the sauce until creamy and only slightly grainy.  The pasta should be done by now, so drain and set aside.  Add the basil to the sauce, and mix the sauce and pasta togethr .  Serve, garnished with a little extra chopped basil.


Wednesday, September 17, 2014

pasta with basil pesto and artichokes

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 This was very tasty and we made it with spiral type pasta and gluten free spaghetti noodles for the

second dish.  photo 71ba26fa-bb25-4abb-982a-d64dfa10a511.jpg

 and  photo 8531db98-147b-4cc5-8074-46f5fe96815d.jpg

Pasta of your choice
olive oil
1 medium RED onion (must be red--delicious)
4 cloves of garlic, thinly sliced
2-5 tab of dry chardonnay
1/2 tsp salt
bit of fresh ground black pepper
Basil Pesto
1 15 ounce can artichoke hearts (the kind that come quartered or sliced in chunks)

Cook Pasta and while it is cooking saute the onion in a medium high skillet for 5-8 minutes. Add the sliced garlic and cook a minute or two more. Add the wine, salt and pepper and cook for another minute or so turning to low. Throw in the artichokes and add a bit more wine if desired. Stir around and shut off heat. When it is all mixed and warm then toss  the drained pasta with some pesto. Add the artichoke mix. We added some chili cornmeal crusted tofu on the side (

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Chili Cornmeal crusted Tofu

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You can bake or fry this.  I found the basic recipe from a book called Veganomigon The Ultimate Vegan Cookbook

I changed it a bit because I can not have really hot spice.

Olive oil
1 pound extra firm tofu, drained 
1 cup soy or almond or rice milk
2 tab cornstarch
1 cup cornmeal (I used Maseca a corn masa flour)
2 tab chili powder (I used only ONE)
1 teaspoon ground cumin
1/4 teaspoon cayenne (I omit)
1 tab grated lime zest (I didn't have)
1 and 1/2 tsp salt (I used way less)

Slice the tufu width wise into eight then cut each of those slices in half diagonally--from t
he upper left corner to the lower right corner---so that you have sixteen long triangles.  Set Aside.

Combine the milk and cornstarch in a bowl.  Mix vigorously with a fork until the cornstarch is mostly dissolved.

In another bowl combine cornmeal, and seasonings. Dip the tofu slices individually into milk mixture. Then dip each into the cornmeal mixture using , now, your dry hand to coat well. Place each piece on the parchment paper on your prepared sheet--see below.

For baking--preheat oven to 350 and line a baking sheet with parchment Place coated tofu on the baking sheet in a single layer.  Spray with oil lightly coating and flip and spray other side.  Bake 12 minutes on a side flip and 12 more minutes. 

To Fry instead of baking: heat 1/4 inch oil in large cast iron skillet over med. heat.  To test if the oil is ready sprinkle a pinch of batter.  When batter sizzles, and bubbles form rapidly around it you are good to go. Transfer the coated pieces in 2 batches so as not to crowd.  Fry 3 min on one side and use tongs to flip and fry 2 more minutes.  Drain the fried tofu on a clean paper bag or towel.

Wednesday, August 27, 2014

wild rice cabbage chickpea pilaf

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We really liked this dish. NOTE--the photo was taken before I added the chickpeas


  • ½ cup wild rice (I used a package that had whole grain rice with some wild rice and mushroom flavoring (a GF package)
  • 1 medium onion, peeled and diced small
  • 1 medium carrot, peeled and grated (I just chopped small)
  • 1 small red bell pepper, seeded and diced small
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon grated ginger
  • 1½ cups chopped green cabbage (I used red cabbage)
  • 1 cup cooked chickpeas
  • 1 bunch green onions (white and green parts), thinly sliced
  • 3 tablespoons chopped cilantro
  • Salt and freshly ground black pepper to taste
  • Instructions:
    Bring 2 cups of water to a boil in a large saucepan. Add the wild rice and bring the water back to a boil over high heat. Reduce the heat to medium and cook, covered, for 55 to 60 minutes. Drain off any excess water and set aside.
    Heat a large skillet over a medium heat. Add the onion, carrot, and red pepper and sauté the vegetables for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and ginger and cook for another minute. Add the cabbage and cook for 10 to 12 minutes, or until the cabbage is tender. Add the chickpeas, green onions, and cilantro. Season with salt and pepper and cook for another minute to heat the chickpeas. Remove from the heat, add the cooked wild rice, and mix well.

Tuesday, August 12, 2014

Mediterranean Garbanzo Stir fry

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I found this recipe on a can of Garbanzo beans. It was great--mixed with rice and served on home made tortillas.  Fast--it takes only 15 or 20 minutes to make.

Cooked rice (as much as you desire) White rice is nice
1-2 tab of oil
1 tsp oregano
2-4 cloves of garlic--minced or chopped
1 large zucchini, halved and sliced (or 1 and 1/2 medium zucchini
1/2 cup mushrooms sliced (I used more--a small package)
1 can garbanzo beans
2 tab of FRESH mint--chopped
1-2 tomatoes, chopped
Fresh corn tortillas if desired (I made this earlier in the day)

Cook rice according to directions and set aside.  Meanwhile heat oil over medium heat.  Stir in oregano and garlic and saute one minute.  Add zucchini, mushrooms and beans, stirring well to coat with oil and herbs.  Stir fry for ten minutes or until zucchini is crisp and tender.  Add fresh mint and tomatoes and stir to heat about 5 more minutes. Serve over cooked rice and if desired spoon into tortillas with salsa.

note there is a good video here on how to make home made tortillas :  I use a big plastic zip lock bag to press the tortillas using a cereal bowl and then a rolling pin --makes a nice round shape. I cook them about 50 secs on one side and 30 secs or so on the other side. If you flip them several times near the end they get a bit puffy if you desire this.

Tuesday, July 8, 2014

Eggplant , brown rice, casserole

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I made this in an eight or nine inch square casserole which will make about 4 servings.

1 cup of uncooked brown rice. (cook this according to directions)
hummus (I just made some oil free pureeing chickpeas with lemon, garlic, chili, black pepper and h20)
1 - 28 ounce can of fire roasted tomatoes
fresh basil
chopped purple onion (1/8th to 1/4th cup)
small eggplant
one red bell pepper
3 cloves of garlic
garlic powder
Mrs. Dash Tomato, Basil, garlic seasoning
Gluten free seasoned bread crumbs are optional
Parchment paper

Cook the brown rice as directed.

 Cook the eggplalnt in a 400 degree oven in the following way --slice the eggplant first very thin leaving skins on. Slice red bell pepper, and garlic cloves.Place parchment paper in a cookie sheet. Place the eggplant on the pan with red bell pepper and garlic cloves. Spray lightly with Pam and then sprinkle with the Mrs. Dash seasoning, and some garlic powder. Sprinkle lightly some gluten free seasoned bread crumbs on the eggplant if desired. Cook for 20-25 minutes until the eggplant is done and almost charred (if it is sliced very thin it will cook this fast)

 Mix the cooked rice with some hummus (I probably used 1/3 cup or so)  and some of the fire roasted tomatoes and some chopped basil and Mrs. Dash seasoning.

Layer in the casserole which has been sprayed with Pam--some of the rice mixture, top with some of the eggplant , red pepper, garlic, purple onion, sliced basil, top with more of the fire roasted tomatoes, rice mixture, then the last layer of eggplant, red pepper, garlic, purple onion, basil, and then top with the rest of the tomatoes.

Cook at 375 uncovered for 15 minutes, then lightly covered with tented foil for 15-20 minutes, and then uncovered for about 15 minutes more or until nice and bubbly.

Wednesday, April 30, 2014

Gluten free apple cider muffin / or doughnuts

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This recipe is from taste of home but I altered it to make muffins since I do not have the doughnut pan.  These are really sweet, but they do taste like doughnuts! The link

10 ServingsPrep: 20 min. + standing Bake: 15 min. + cooling


  • 2 cups gluten-free biscuit/baking mix
  • 3/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/2 cup warm water (110° to 115°)
  • 6 tablespoons butter, melted
  • 1/4 cup unsweetened applesauce, room temperature
  • 1 tablespoon vanilla extract
  • GLAZE:
  • 1 cup apple cider or juice
  • 1 tablespoon butter, softened
  • 2/3 to 3/4 cup confectioners' sugar


  • In a large bowl, mix the first eight ingredients. In another bowl,
  • whisk the water, butter, applesauce and vanilla until blended. Add
  • to the dry ingredients; stir until blended. Cover and let rest for
  • 10 minutes.

FOR MUFFINS __ME--If not using a doughnut pan just place in about ten muffin cups and cook at 325 until nice and brown. It will take longer than the doughnut tins.  It will take 14-18 minutes or may be longer--just keep checking until they are nicely browned  Glaze using glaze recipe below.

  • FOR DOUGHNUTS: [Cut a small hole in the corner of a food-safe plastic bag; 
  •  fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full. note--you will make more after these are done
  • Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.]
  • FOR GLAZE, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Yield: 10 doughnuts.

Stir fry chicken and veggies

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This was delicious and we added it to rice with gluten free soy sauce. We used 2-3 chicken breasts cut up, red cabbage, red bell pepper, some white onion, garlic cloves and asparagus.  We just sauteed it until everything was done.

Gluten free shortcake

 photo 7a747da3-9d74-4434-a64f-8c8940c0a83c.jpg I wanted to remember this. This is made from the Gluten free Bisquick using their recipe and it is ohhhhhhhh so great with strawberries and whipped cream OR even by itself.

Wednesday, March 26, 2014

crock pot chicken/rice/peas

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What can I say--we love chicken and rice and especially love it cooked with seasonings in the crock pot.

One good sized package of boneless, skinless chicken thighs (I think there are about 8 thighs) You can also double this amount and use two of these packages--about 16 thighs--using a large crockpot.
1 quart gluten free Chicken broth (prefer unsalted--and add own salt)
1 cup of  baby garden peas (or however much you desire)
1 & 1/2 to 2 cups basmati rice
sage, thyme, rosemary, garlic (I eyeball it--about 1/4 -1/2 tsp of the sage , thyme , rosemary--or just sprinkle in until it smells nice.
salt and pepper

Place chicken and broth in a medium sized crock pot (size of pot 4 quarts or so). Pour in 1 quart of chicken broth. Sprinkle in the seasoning. Add a bit of fresh pepper along with the sage, thyme, rosemary , and garlic.
Cook on high until tender--about 3 & 1/2 hours Or you can cook on low for 7-8 hours. Add the rice and cook another 30 minutes. During the last 5-8 minutes add the baby garden peas (I use frozen--but these tiny ones cook up fast.

Indian chickpeas with potatoes in coconut milk

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 This is really great served with a Mango/raisin chutney which you can find in the grocery stores. The basic recipe I have here
But I made some additions. Both ways are nice

 It is from the cookbook called, "Indian".

Serves 4


generous 1 cup water
10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)
3 small sweet potatoes (This is an addition to the original recipe)
14 oz/400 g canned chickpeas, drained and rinsed well
generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)
1 tsp salt
2 tab oil
4 large garlic cloves, finely chopped or crushed
2 tsp ground coriander
1/2 tsp ground turmeric
1/2-1 tsp chili powder
fresh spinach (this is an addition to the original recipe
juice of 1/2 lemon (good without)

Indian bread, to serve (optional) I use rice
ME_mango chutney with raisins


1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk  or get rid of most of the water and use the coconut milk)

2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.

3. Fold the aromatic spiced oil into chickpea mixture. Stir in the fresh spinach letting it wilt. Stir in the lemon juice if desired and remove from heat. Serve immediately with bread or rice. Great served with mango raisin chutney.

Gluten free Irish Soda Bread

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 This was delicious. It uses Almond meal.  The recipe is found here

For the sweet part I used almost 2 Tab of honey and 1 Tab maple syrup

I also used more raisins .

Tuesday, February 11, 2014

Roasted Sweet Potatoes with bacon and onion!! YUM

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OK....this was one of those dishes that is soooo yum yum!! What could be better than roasted sweet potatoes? I will tell you/ add a bit of bacon and onion to the mix!  Serves 3

I used 2 large sweet potaotes
one slice of raw bacon cut up
1 small onion
olive oil
salt to taste

Throw in a pan. Spritz with olive oil and back at 400 for about 45 minutes turning once or twice. Cook until the bacon is crisp and potatoes are done.

Monday, February 10, 2014

chocolate cake/ GF and grain free

quick tasty and satisfies a gluten free, grain free urge for chocolate

I found this recipe here

However I cooked it in a slightly narrower pan and forgot the vanilla!

  1. 4 large pastured eggs
  2. 1 cup unsweetened cocoa powder
  3. 1/4- 1/3 cup maple syrup (I used the 1/3)
  4. 1/3 cup extra virgin coconut oil
  5. 2 teaspoons vanilla extract (I think I forgot to add this and guess what--still tasty!)
  1. Preheat oven to 350.(325 if glass)
  2. Mix ingredients in a large bowl with a mixer or KitchenAid.
  3. Pour in 4 x 8 loaf pan. (Mine was a bit smaller)
  4. Bake for 20-25 minutes. (don't over cook!! or it will be dry!!)
  5. Let cool before eating, or place in fridge until cool (about 10 min).

Go to her link for the reviews on this. Some added stuff to it.  I liked it just as is, but you have to be very careful not to overcook it or it will be dry. NOTE --if using glass pan use a lower temp--I did mine at 325--I did lightly grease it with coconut oil). You still want it a bit gooey when testing with a tooth pick so it will not be dry. I did it so the toothpick was with just a bit still sticking.

quick iceberg salad with blue cheese

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I really love this quick salad. Good for snacking.

Iceberg lettuce
blue cheese
your favorite blue cheese or ranch dressing

Just cut the lettuce into wedges --as many as desired. Place in individual bowls and sprinkle with tomatoes, blue cheese and dressing.

egg and mushroom delight

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 This was so tasty. I found the idea here  photo 1761950b-7937-42cd-b22b-47a458375cad.jpg

I had started this recipe and then realized I could not cook it in the oven as she described because I had some yogurt making going on in my oven.

I ended up cooking it in my iron skillet and then covering it to complete the cooking of the egg ; it was delicious.

Mushrooms/ any kind and amount you desire. I think I had bella
coconut oil/ or whatever
egg--the amount you want/ I made one
Parmesan cheese
salt and pepper

I cooked the mushrooms until tender with a bit of coconut oil and getting the nice brown look. I made a hole in the center and dropped the egg adding salt and pepper and sprinkling with Parmesan.  Then I covered the skillet with a top and turned it on a low type setting for about ten minutes until the egg was as desired.

Monday, January 27, 2014

Lentil and ham soup for the Crock pot

 photo 5932f7e5-5cb8-4aa6-98e1-7ca3610e43eb.jpg This was a nice thick soup. The ham gave it a nice flavor. I usually make my lentil soups without ham, so this one was a treat--a bit more hearty. I had some ham left over in the freezer from Christmas! I should have cleaned up the edges of the bowl in that picture , but I forgot until the last minute to take the shot. The recipe said it makes 6 servings but it really made 3 1/2 large soup bowls----we like big bowls!  photo 3424f6e1-103b-4b32-9326-c29a5eef83e5.jpg

The recipe is found here

Here are the ingredients:--NOTE: I used less ham. I also cooked mine on high for two hours since some at the link said their veggies didn't cook all the way. I am not sure it was necessary. Different crock pots may cook faster than others. She said to cook it 11 hours on low. You just throw everything into the pot. Go to the link if you want more info or want to read the comments. My family loved this.

no knead Artisan whole wheat bread

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This is a nice easy crusty Artisan bread. Crusty on the outside and chewy on the inside. You cook it in a dutch oven . I used my iron one. I also used parchment paper to line it---this means you don't 
have to handle the dough   much . The only thing about using parchment is that the high heat can make it smell a bit! photo 32ea5107-5f51-471b-a592-823334f5f1f9.jpg

 My guys loved this. I used the White Whole wheat. Here is a look at the chewy inside:  photo d66325a8-0b8c-42ec-b456-b9790d1a027b.jpg For complete detailed directions  go to this link:

You mix the dough the night before and then cook it in the morning.  You could also mix it in the morning and cook it in the evening.  Basically you let it rise about 12-18 hours.  Anyways I found this to be very easy --only takes 4 ingredients and you simply mix it and leave it and then cook in the morning. Here is the reduced recipe but go to the link for the how to:

Crusty Bread

3 cups unbleached all purpose flour [I used White Whole Wheat instead}
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball. [Since it is really sticky I used my non-vinyl medical gloves--they work well ;-). I also placed it on the parchment paper like she describes , but I set it in a large 8 cup measuring bowl so it would hold its round shape] Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

Note: I cooked mine covered for 28 minutes and then only 2 minutes uncovered so be careful to check. Also with the whole wheat you might want to let it rise for longer than the 30 minutes after you shape the loaf. It may be better to let it rise for 45 -60 minutes before placing it in the pot.

Monday, January 20, 2014

kidney beans with eggs

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 Ok, I know this looks and may sound weird, BUT I really love this. I had already cooked a bit of bacon in the pan for a chicken recipe. I wiped out the iron pan--but there was still a bit of the good ole flavor so I am not sure if it will be as good without the ole bacon ;-). But this hits the spot for me for breakfast and I will have it again soon.

Ingredients for one serving:

Bacon IS OPTIONAL Or use a bit of oil or pam-but bacon adds a nice flavor
1 egg
1/4 to 1/2 cup kidney beans (from a can or ones you have already cooked)
a bit of green bell pepper slided
a bit of yellow onion sliced
cumin and salt and pepper

I just had cooked some bacon for a chicken dish . I wiped my iron pan out, but there was probably a bit of the flavor left in the pan. Either way --place a bit of oil in the pan if you didn't use the bacon. Add the kidney beans, some green bell pepper, some onion and sprinkle it with cumin and salt and pepper. Cook till the veggies are getting tender. Add the egg and scramble it in and then chow down!

Gluten Free Cinnamon almond raisin cookies/ can also do this for chocolate chip cookies

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 Man, I have a new love. These hit the spot  photo ec787cb3-1b51-47f5-98b2-a363c15c2f7b.jpg

I used my regular recipe here

and just added some cinnmon (sprinkled it in the batter) and raisins. As you can see with the egg it raises nicely. I even forgot the baking soda so you do not need it! I did a bit less on the honey since they are really sweet if you use the whole 1/4 cup.  Well here is the recipe:


1 1/2 cups Almond Flour (I used Bob's Almond meal/flour which has a slightly thicker texture than some others) I actually sometimes add more--like an extra 1/3 or 1/4 cup to get thicker consistency

1/4 cup Butter, melted or softened (you could sub coconut oil or do 1/2 and 1/2

1/4 cup honey (used a bit less since I like things on the less sweet side) Also I think they rise higher with the lesser amount of honey

1 egg 

1/2 t. vanilla extract (for those on SCD you have to use a kind without sugar) can use more if making chocolate chip cookies

1/4 t. salt

1/4 t. baking soda (CAN OMIT)
OPTIONAL additions--raisins or Chocolate chips (if not on SCD). and Cinnamon


Preheat oven to 350. Line a cookie sheet with parchment paper. Mix ingredients and spoon out in small amounts. It will make 11 or 12, and as you see they spread when no egg is added.  IF you add an egg they won't be the FLAT way!  Cook about 11 minutes until nice and golden.

Note--for chocolate chip omit cinnamon and add chips--I do like chips and raisins!