PHOTO PROBLEM

Photos MAY BE temporarily down due to photobucket probems!! SORRY

Thursday, January 31, 2013

gluten free banana oatmeal muffins

Yummy---they stick a bit to the paper if not fully cooled

Banana Oat Muffins

1 1/2 c. Gluten Free Bisquick
1/2 c. Gluten free oats (chopped if not using quick oats)
1 egg
3/4 c. almond milk
1 Tbsp. olive oil
1/4 tsp. baking powder (I just added a bit since there is some in the bisquick-
2 ripe bananas
1/4 a cup OR{ 1/3 c. sugar--depends how sweet you like it}
bit of vanilla (about 1/4 tsp)  and I sprinkled a bit of cinnamon

Mix together all ingredients except the oats with an electric beater. Chop your oats a bit if you don't use quick oats. Stir in oats. Spoon into greased or lined mini cupcake pans. Bake at 375 for 11-17 minutes or until done. Enjoy.

Wednesday, January 16, 2013

lemon delight (3 ingredients and gluten free!)

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This was great and refreshing!! easy (ps--for some reason photobucket resizes the pictures but blogger has them often as big so cuts them up!)

3 large lemons (squeezed to produce 3/4 cup of juice)
1 can of sweetened condensed milk (14 ounces I believe)
Optional: a graham cracker pie crust or Gluten free ginger snaps or some other cookie


With a beater, beat the condensed milk and the lemon juice. If using individual servings, as I did, you then place your ginger snaps in the bottom of the dish and pour the milk/juice combo over top and refrigerate for a few hours. This is delicious---I used only one cookie per serving, but we agreed it would be great with more--or even lining the dish!

If making a pie --just pour it into the pie shell

This is nice and thick and creamy and great!

Monday, January 14, 2013

Lima bean soup (baby Lima beans)

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This is yummy and serves about 4 bowls--my son says, "man, this is really good" as he got seconds

1 pound of dried baby (white) Lima beans
water to cover beans to a depth of 2 inches--

4 additional cups of water
1 small bag of baby carrots (16 ounces), chopped
2 shallots , chopped up (or some purple onion--I used both)
green onions, 2-3 chopped including the green part
2 stalks of celery, chopped
4 vegetable bullion cubes (I love Rapunzel brand see photo below--vegan--Makes a HUGE difference in flavor)
salt and pepper to taste
basil (dried--about 1 tsp)
thyme (dried-about 1/2 to 1 tsp)
garlic (2 whole cloves --good sized ones, chopped)
garlic powder (added later--sprinkled more to taste)
liquid smoke (about 1/4 tsp)--more if you like
fresh rosemary--about 2 inch sprig
olive oil--1 tablespoon

parmigiana cheese OPTIONAL

Wash and sort your baby Lima beans. Place in a large pot and cover it with 2 inches of water. Boil for 2 minutes and then shut off and let set for 1-2 hours in the liquid. (or you can just soak the beans in cool water overnight).

Drain off the beans. Rinse the beans.

Place the olive oil in your pot. Add the veggies (carrots, shallots, green onions, celery, and 2 garlic cloves). Saute for about 5 minutes until onion is softened and garlic starts cooking). Mix your vegetable bullion with 4 cups of very hot water and dissolve and add to the pot. Add the beans which you have already prepped. Add some salt and pepper, basil and and thyme.  Cook for 2-3 hours (mine took a long time to get the beans tender---I may have had it too low--I turned it up higher. I actually cooked mine for about 3 hours). Near the last hour mash some of the beans with a potato masher right in the pot. Near the last hour of cooking at the rosemary and garlic powder.Add more salt and pepper if needed. Add liquid smoke right at end stirring well.

You an serve with parmigiana if you desire, but I didn't feel it needed the addition---this soup is full of flavor. The vegetable bullion you use makes a huge difference too!Photobucket


Saturday, January 12, 2013

Banana Crepes--gluten free

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Cool recipe---just a couple of ingredients and no flour at all.

1 large banana (ripe and mashed)
2 eggs
cinnamon--sprinkled in batter

Mix all ingredients. Cook in skillet with a bit of Pam (I used my iron skillet). I used to spatuala's to flip them--these are good with blueberries and maple syrup.

Wednesday, January 9, 2013

Chicken with pesto/and balsamic vinegar

I found this recipe here I used boneless, skinless thighs instead of the breasts however.

 Ingredients:
 4 skinless, boneless chicken breasts (I used Thighs--8 of them )
 4 – 5 garlic cloves
 1 cup fresh basil
 1 tablespoon olive oil
 1 tsp. balsamic vinegar
 1/4 cup water
 1 cup sliced mushrooms (I used a medium sized jar of them)
 1 package of cherry or grape tomatoes
 1/2 red onion sliced (this was good so DO use the full amount)

 Preparation: Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad. Or with mashed potatoes and Brussels --or whatever you desire.

Saturday, January 5, 2013

sweet potato, kale, black bean wrap

go here: http://cultivatingsustainability.com/2011/01/08/sweet-potato-kale-black-bean-fajitas/

for some reason I couldn't get this to pin on pinterest so I am posting the picture and link here

(photo found at the link given)

This is good--I like a little Texas Pete with it too.

Thursday, January 3, 2013

hummus veggie pizza



uses hummus
vegtable stock
rice tortilla
balsamic vinegar
veggies--zucchini and summer squash, portobello mushroom (marinated and grilled),
 steamed spinach
pinenuts
black pepper
chili flake if desired
(takes about 15 minutes in oven)  follow directions on video



Wednesday, January 2, 2013

spaghetti squash microwaved and saute

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I copied this from recipe below from steamy kitchen (except what is in parenthesis  --see link below the recipe. I love this because it only takes 11 to 14 minutes in the microwave and then you saute it for a few minutes with the other ingredients--delicious and easy for lunch! (mine took about 13 minutes in the microwave) and then 3 minutes on stove top.[note: this usually works in the microwave for me. But I have found a couple of exceptions.  Sometimes the outer skin is to hard to pierce with a fork. I have also had a few unripe squash where it did not cook up well. you can opt to bake it in the oven at 375-400 degrees for 45 or 50 minutes but this means you have to slice in in 1/2 or in several sections spritz with oil and bake cut side up. It can be hard to cut]

If you don't know what spaghetti squash looks like here is a photo (below)I found online:

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If you want detailed photos on how to do you can go to the link I give at the end of this recipe.
I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.

ingredients:

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped (since store was out--I substituted basil pesto)
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese (I used basil pesto which has cheese in it)

directions:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.
2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.(Note--I cooked mine and then placed in the frig while I ran an errand for an hour--perfect for handling when I got back).
3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.