In my last post I mentioned that dietary changes were a significant part of my healing from both depression and headaches. Once my naturopath determined my food sensitivities he told me to avoid dairy, soy, wheat, eggs, sugar, caffeine, additives and preservatives, and then gave me a whole list of "sometimes" foods which even included some fruits and vegetables. The more I've become aware of common food sensitivities and allergies, the more I've discovered how problematic wheat is for so many people.
Just to be clear, I'm not a scientist or medical professional of any kind. But a MACLEANS article I read online recently echoed what my naturopath taught me years ago when I first took wheat out of my diet. The wheat we eat today has been hybridized and crossbred to such an extent that the structure of the wheat proteins have changed. Because this is not actually "genetic modification" these varieties of wheat are not subject to tests to determine if they are safe to eat. Nutritional value has plummeted and our bodies just don't know how to digest these grains. Not only can this create noticeable digestive issues for people, but headaches and depression are also not uncommon. Stopping the consumption of wheat has great health benefits, but it isn't necessarily easy. Not only is it a major part of our North American diets, it is also addictive. Eating wheat stimulates opiate receptors in our brain, which means that we can actually become addicted to eating wheat. Comfort food anyone?
There are a growing number of alternatives to wheat that are becoming more and more available in grocery stores. Prior to going completely grains-free 5 months ago, Carrie and I substituted spelt flour for regular wheat flour. Now that even spelt and rice flours are out, we've been experimenting with almond and coconut flour and have had some pretty delicious results. Here is one of our most recent recipe finds:
Cinnamon Sugar Cookies
4 eggs
3/4 cup plus 2 tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1/2 cup melted butter
3/4 cup sifted coconut flour
2 tsp ground cinnamon
Combine eggs, sugar (reserve 1 tbsp of sugar), vanilla, and butter. Mix well. Stir in coconut flour. Let mixture rest for 5 minutes to allow it to thicken. Combine cinnamon with 1 tbsp sugar. Form dough into 1.5" balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1 inch apart. Flatten ball to a diameter of about 2". Bake at 375 for 15 min. Makes about 2 dozen cookies.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, February 8, 2012
Sunday, October 30, 2011
Flourless Brownies
Who says a grains-free diet has to be dull? Carrie made these brownies this afternoon and they're absolutely amazing!
Nigella Lawson’s Flourless Brownies
1 cup (2 sticks) butter*
8 oz semi-sweet chocolate (I use Ghirardelli 60% cocoa bittersweet chocolate chips)
1 cup sugar
2 teaspoons vanilla extract
3 eggs, beaten
1 1/2 cups almond meal (can be purchased, or you can grind your own in a food processor)
1 cup chopped walnuts (I’ve always omitted these and never felt anything lacking, so these are optional)
pinch of salt (not included in original recipe, but added for good measure!)
Preheat oven to 325F. Line an 8×8 square baking dish with parchment paper.
Melt butter and chocolate in a saucepan over medium heat, stirring until smooth. Remove from heat and mix in sugar and vanilla with a wooden spoon. Cool for a few minutes, then stir in the eggs and almond meal. Finally, fold in the walnuts, if using.
Pour into prepared pan. Bake for 25-30 minutes, or until just set on top (mine take a little more, about 33 minutes.) Let the brownies cool completely (it doesn’t hurt to make them ahead and refrigerate overnight) before slicing.
Variations included in brackets were part of the original recipe found here: http://www.carascravings.com/2010/03/pps-best-brownies-ever.html
Nigella Lawson’s Flourless Brownies
1 cup (2 sticks) butter*
8 oz semi-sweet chocolate (I use Ghirardelli 60% cocoa bittersweet chocolate chips)
1 cup sugar
2 teaspoons vanilla extract
3 eggs, beaten
1 1/2 cups almond meal (can be purchased, or you can grind your own in a food processor)
1 cup chopped walnuts (I’ve always omitted these and never felt anything lacking, so these are optional)
pinch of salt (not included in original recipe, but added for good measure!)
Preheat oven to 325F. Line an 8×8 square baking dish with parchment paper.
Melt butter and chocolate in a saucepan over medium heat, stirring until smooth. Remove from heat and mix in sugar and vanilla with a wooden spoon. Cool for a few minutes, then stir in the eggs and almond meal. Finally, fold in the walnuts, if using.
Pour into prepared pan. Bake for 25-30 minutes, or until just set on top (mine take a little more, about 33 minutes.) Let the brownies cool completely (it doesn’t hurt to make them ahead and refrigerate overnight) before slicing.
Variations included in brackets were part of the original recipe found here: http://www.carascravings.com/2010/03/pps-best-brownies-ever.html
Wednesday, October 12, 2011
Chocolate Pudding Recipe, upon request...
For Canadian Thanksgiving on Monday, I cooked lunch for the Pathways staff. It wasn't a traditional thanksgiving meal, but it was traditional Russian Mennonite with verenike, farmer sausage and schmondfat. I think it turned out fairly well, if I do say so myself. At least it tasted right. I did make two pies for Thanksgiving dessert: pumpkin and chocolate. The chocolate pudding was a hit and the recipe was requested, so I share it with all of you here:
This recipe is originally for Mocha Pudding so I have written out the original recipe and then included the variations for Chocolate Coconut Pudding in brackets. Credit for these variations goes to Carrie who modified the recipe in the first place.
1 3/4 cups fat-free milk (coconut milk)
1/2 cup packed brown sugar (demerera)
1 tbsp cornstarch (arrowroot powder)
1 tbsp coffee granules (1/2 - 3/4 cup baking cocoa)
1/4 cup half-and-half (coconut or almond milk; may need more when using cocoa)
2 large egg yolks
1 tbsp butter
1 tbsp Kahlua or coffee flavoured liqueur (I skipped this)
2 tbsp dark chocolate shavings for garnish
Place milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, coffee, and salt in large bowl, stirring well. Combine half-and-half and egg yolks. Stir egg yolk mixture into sugar mixture. Gradually add half of the hot milk to sugar mixture, stirring constantly with a whisk. Pour sugar mixture into remaining hot milk and return to boil. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat. Stir in butter and liqueur. Stir pudding often while cooling.
This recipe is originally for Mocha Pudding so I have written out the original recipe and then included the variations for Chocolate Coconut Pudding in brackets. Credit for these variations goes to Carrie who modified the recipe in the first place.
1 3/4 cups fat-free milk (coconut milk)
1/2 cup packed brown sugar (demerera)
1 tbsp cornstarch (arrowroot powder)
1 tbsp coffee granules (1/2 - 3/4 cup baking cocoa)
1/4 cup half-and-half (coconut or almond milk; may need more when using cocoa)
2 large egg yolks
1 tbsp butter
1 tbsp Kahlua or coffee flavoured liqueur (I skipped this)
2 tbsp dark chocolate shavings for garnish
Place milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, coffee, and salt in large bowl, stirring well. Combine half-and-half and egg yolks. Stir egg yolk mixture into sugar mixture. Gradually add half of the hot milk to sugar mixture, stirring constantly with a whisk. Pour sugar mixture into remaining hot milk and return to boil. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat. Stir in butter and liqueur. Stir pudding often while cooling.
Saturday, September 24, 2011
Vegetable and Meat Lasagne...
Another grains-free recipe discovery!
Ingredients
1 pound ground beef
cheddar cheese (grated)
Parmesan or Romano cheese or a mixture of both (grated)
Zucchini Squash, peeled, sliced thin lenghwise
1/2 cup onion, minced
4 cloves garlic (I put through a garlic press)
3 grated carrots
20 ounces tomato juice
1 fresh tomato diced (optional)
1/2 teaspoon thyme
1/2 teaspoon oregano
salt to taste
pepper to taste
Instructions
1. Brown meat (I brown my meat by putting in a plastic colander and putting colander in bowl and microwaving till brown. I break it up with a spoon as it is browning. This way all the extra fat drips into the bowl.)
2. Add minced onion, garlic, carrots, tomato juice, tomato and seasonings.
3. Let this cook till all vegetables are cooked and the sauce is at the consistency you would like.
4. Put a little sauce on the bottom of pan and then layer squash, sauce and cheese. Then repeat ending with cheese. I usually do 2 layers.
5. Bake in a 350 degree oven for 30 minutes or until cheese is completely melted.
Ingredients
1 pound ground beef
cheddar cheese (grated)
Parmesan or Romano cheese or a mixture of both (grated)
Zucchini Squash, peeled, sliced thin lenghwise
1/2 cup onion, minced
4 cloves garlic (I put through a garlic press)
3 grated carrots
20 ounces tomato juice
1 fresh tomato diced (optional)
1/2 teaspoon thyme
1/2 teaspoon oregano
salt to taste
pepper to taste
Instructions
1. Brown meat (I brown my meat by putting in a plastic colander and putting colander in bowl and microwaving till brown. I break it up with a spoon as it is browning. This way all the extra fat drips into the bowl.)
2. Add minced onion, garlic, carrots, tomato juice, tomato and seasonings.
3. Let this cook till all vegetables are cooked and the sauce is at the consistency you would like.
4. Put a little sauce on the bottom of pan and then layer squash, sauce and cheese. Then repeat ending with cheese. I usually do 2 layers.
5. Bake in a 350 degree oven for 30 minutes or until cheese is completely melted.
Saturday, September 10, 2011
The Experiment...
For the last 3 weeks Carrie and I have been eating "grains free" on the recommendation of Carrie's naturopath. It's called the "Specific Carbohydrate Diet." My naturopath wants me to avoid most grains anyway so I decided to join Carrie on the no grains adventure, with the exception of brown rice which I still eat for breakfast. Amazingly, both Carrie and I haven't found it nearly as difficult as we thought it might be, at least in terms of cravings. Withdrawal symptoms at first were a bit of a surprise. Did you know that your body goes through some of the same withdrawal symptoms when you stop eating grains as when someone's trying to come off of opiates?! And thinking creatively about meals has also been somewhat of a challenge. Since Carrie's the cook she's the one dealing with that one on a daily basis. Discovering new recipes is exciting, however. One really helpful website has been the Specific Carbohydrate Diet recipe website. Carrie also came across this fantastic grain-free granola bar recipe. Even if you're not attempting to cut grains from your diet, I'd encourage you to try the granola bars. So yummy!
Saturday, July 23, 2011
Light summer meal...
Carrie just made these Zucchini pancakes for supper - SO GOOD! They're super simple too:
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
-from the Barefoot Contessa
*we sprinkled some grated Parmesan cheese over some of them for a little something special
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
-from the Barefoot Contessa
*we sprinkled some grated Parmesan cheese over some of them for a little something special
Saturday, June 18, 2011
Homemade Granola Bars...
Homemade granola bars are a staple in this household. We just discovered this new recipe and I'd say it's a hit!
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Directions:
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Directions:
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Sunday, April 24, 2011
Celebrating Easter...
Carrie and I enjoyed an Easter meal of apricot baked ham, mashed potatoes, asparagus and sun-dried tomatoes and Paska for dinner this evening, all prepared by Carrie (I did the dishes). Neither Carrie nor I were really feeling like it was Easter until the sweet and citrus-y aroma of Paska (Russian-Mennonite Easter bread) began to come from our oven yesterday and we spontaneously began singing "Up from the grave he arose!" as the Paska arose in our kitchen (I know, one day early but what can you do when the Spirit moves?!).
The spiral candle holder on the centre of our table is a Lent marker - through the days of Lent and Holy Week we moved the candle ever closer to the centre along with a wooden figure of Jesus carrying the cross (not pictured here). Today we lit the candle as we celebrated the resurrection. This piece is also an Advent calendar when the outer portion of the spiral is removed so that there are the right number of days for Advent, and we have a little wooden figure of Mary on the donkey that follows the candle through the Advent season.
Christ is risen! ...he is risen indeed! Happy Easter everyone!
Asparagus and Sun-dried Tomatoes
3 lbs fresh asparagus, trimmed
1/2 cup butter, cubed
1/3 cup chicken broth
3 tbsps olive oil
4 tsps grated lemon peel
1/4 tsp each salt and pepper
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup minced fresh basil
Place asparagus in a steamer basket; place in a large saucepan over 1 in of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon peel, and salt.
Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil.
Apricot Baked Ham
1/2 fully cooked bone-in-ham (5-7 lbs)
20 whole cloves (we used less)
1/2 cup apricot preserves
3 tbsps ground mustard
1/2 cup packed light brown sugar
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2" deep; insert a clove in each diamond. Combine preserves and mustard; spread over ham. Pat brown sugar into apricot mixture. Bake at 325 for 20 minutes per pound or until a meat thermometer reads 140.
*Both recipes from Taste of Home Holiday - Easter Recipe Cards edition
Tuesday, April 5, 2011
Standby recipes...
The secret's out! Here are 3 of our standby "no-fail" recipes, both for company and for everyday:
Apricot Pork Chops
¼ cup chopped onion
¼ cup apricot preserves
1 tbsp soy sauce (we use tamari)
2 tsp minced garlic
¼ tsp salt
3-4 pork chops (also works well with meatballs or chicken)
Brown pork chops, set aside.
Saute onion in some oil. Add remaining ingredients and simmer on medium heat until thickened.
Add pork chops to sauce and heat through.
French Beef Dip
1 beef chuck roast (3 lbs, trimmed)
2 cups water
¼ cup soy sauce (we use tamari)
1 tsp dried rosemary
1 tsp garlic powder
1 bay leaf
3-4 whole peppercorns
6 French rolls, split
Place roast in slow cooker. Add water, soy sauce, and seasoning. Cover and cook on high for 5-6 hrs or low for 8 hours, or until beef is tender. Remove beef from broth; shred with forks. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
Spicy Honey-Brushed Chicken
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
½ tsp ground red pepper
8 skinless, boneless chicken thighs (we often use chicken breasts, butterflied)
6 tbsp honey
2 tsp cider vinegar
Preheat broiler and broiler pan.
Combine first 6 ingredients in a large bowl. Add chicken to bowl, and toss to coat. Place chicken on broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. Remove chicken from over and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Apricot Pork Chops
¼ cup chopped onion
¼ cup apricot preserves
1 tbsp soy sauce (we use tamari)
2 tsp minced garlic
¼ tsp salt
3-4 pork chops (also works well with meatballs or chicken)
Brown pork chops, set aside.
Saute onion in some oil. Add remaining ingredients and simmer on medium heat until thickened.
Add pork chops to sauce and heat through.
French Beef Dip
1 beef chuck roast (3 lbs, trimmed)
2 cups water
¼ cup soy sauce (we use tamari)
1 tsp dried rosemary
1 tsp garlic powder
1 bay leaf
3-4 whole peppercorns
6 French rolls, split
Place roast in slow cooker. Add water, soy sauce, and seasoning. Cover and cook on high for 5-6 hrs or low for 8 hours, or until beef is tender. Remove beef from broth; shred with forks. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
Spicy Honey-Brushed Chicken
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
½ tsp ground red pepper
8 skinless, boneless chicken thighs (we often use chicken breasts, butterflied)
6 tbsp honey
2 tsp cider vinegar
Preheat broiler and broiler pan.
Combine first 6 ingredients in a large bowl. Add chicken to bowl, and toss to coat. Place chicken on broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. Remove chicken from over and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Thursday, March 10, 2011
One of our new favorites...
Coconut Beef Curry
1 tbsp canola oil
2 lbs beef simmering steak (cross rib, blade, or top blade), cut into 1/4" strips
2 onions, sliced
2 garlic cloves, minced
2 tbsp paprika
1 tbsp ground cumin
2 tsp Thai red curry paste or 1 tbsp curry powder
1 tsp cinnamon
4 medium potatoes, peeled and chopped
1 lb baby carrots
1 14-oz can coconut milk
2 tbsp tomato paste
1 tsp salt
1/2 cup dried apricots, sliced
Toasted slivered almonds (optional)
Chopped cilantro (optional)
Heat oil in large, nonstick skillet over medium-high heat. In batches, cook the beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste, and cinnamon; saute until fragrant, about 2 minutes. (at this point the mixture sometimes seems overly potent, but don't worry)
Transfer mixture to slow cooker. Stir in potatoes, carrots, coconut milk, tomato paste, salt, and 1/2 cup water.
Cook, covered, on high for 4 to 6 hours or on low for 8 to 10 hours. Check that stew is bubbling and vegetables are tender. Stir in apricots and cook 15 minutes. Serve with hot couscous or Basmati rice and top with almonds and cilantro, if desired.
Oven Method: Preheat oven to 325F. Transfer sauteed beef and onion mixture from the skillet to a Dutch oven; add potatoes, carrots, coconut milk, tomato paste, salt, and 1/2 cup water and cook, covered, for 1 1/2 hours or until meat and vegetables are tender. Stir in apricots and cook for 15 minutes. Serve topped with almonds and cilantro.
Serves 8
Substitutions: This evening Carrie substituted cubed chicken for the beef and raisins for the apricots. Tasted great!
From the "Great Tastes of Manitoba" cookbook.
1 tbsp canola oil
2 lbs beef simmering steak (cross rib, blade, or top blade), cut into 1/4" strips
2 onions, sliced
2 garlic cloves, minced
2 tbsp paprika
1 tbsp ground cumin
2 tsp Thai red curry paste or 1 tbsp curry powder
1 tsp cinnamon
4 medium potatoes, peeled and chopped
1 lb baby carrots
1 14-oz can coconut milk
2 tbsp tomato paste
1 tsp salt
1/2 cup dried apricots, sliced
Toasted slivered almonds (optional)
Chopped cilantro (optional)
Heat oil in large, nonstick skillet over medium-high heat. In batches, cook the beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste, and cinnamon; saute until fragrant, about 2 minutes. (at this point the mixture sometimes seems overly potent, but don't worry)
Transfer mixture to slow cooker. Stir in potatoes, carrots, coconut milk, tomato paste, salt, and 1/2 cup water.
Cook, covered, on high for 4 to 6 hours or on low for 8 to 10 hours. Check that stew is bubbling and vegetables are tender. Stir in apricots and cook 15 minutes. Serve with hot couscous or Basmati rice and top with almonds and cilantro, if desired.
Oven Method: Preheat oven to 325F. Transfer sauteed beef and onion mixture from the skillet to a Dutch oven; add potatoes, carrots, coconut milk, tomato paste, salt, and 1/2 cup water and cook, covered, for 1 1/2 hours or until meat and vegetables are tender. Stir in apricots and cook for 15 minutes. Serve topped with almonds and cilantro.
Serves 8
Substitutions: This evening Carrie substituted cubed chicken for the beef and raisins for the apricots. Tasted great!
From the "Great Tastes of Manitoba" cookbook.
Saturday, November 13, 2010
Peanut Buttered Popcorn
6 quarts popped corn
1 1/2 cups nuts (opt.)
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
1 tsp vanilla
Put sugar, honey, and syrup in a pot (grease pot if not using non-stick). Bring to a boil and boil 2 minutes. While stirring, add peanut butter. Remove from heat. Add vanilla. Immediately pour over warm popcorn and nuts. Stir until well coated. Cool. Break into bite size pieces.
This is one of the treats I've been introduced to here in Indiana. I made this last night for Carrie. I think that anyone who has to take a weekend class needs at least a little bit of compensation.
1 1/2 cups nuts (opt.)
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
1 tsp vanilla
Put sugar, honey, and syrup in a pot (grease pot if not using non-stick). Bring to a boil and boil 2 minutes. While stirring, add peanut butter. Remove from heat. Add vanilla. Immediately pour over warm popcorn and nuts. Stir until well coated. Cool. Break into bite size pieces.
This is one of the treats I've been introduced to here in Indiana. I made this last night for Carrie. I think that anyone who has to take a weekend class needs at least a little bit of compensation.
Wednesday, December 2, 2009
Sugar fix...
In the stress of the last few weeks of school I've been craving a lot of sugar. Here are three recipes that I've recently tried and would like to share with you.
Sugar in the main course:
Apricot Sauce (I've used this with both pork chops and meatballs):
1/4 cup chopped onion.
1/4 cup apricot preserves
1 tbsp soy sauce
2 tsp minced garlic
1/4 tsp salt
Saute onion in a bit of oil. Add remaining ingredients and cook until thickened and sauce-like. Add cooked pork chops/meatballs to sauce and heat through. Really good served with rice.
Sugar in the dessert (well, duh):
Chocolate Fudge Pudding
(like a pudding cake)
1 cup all-purpose flour
3/4 cup brown sugar, packed
2 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp cooking oil
1/2 tsp vanilla
3/4 cup brown sugar, packed
2 tbsp cocoa
1 3/4 cups hot water
Place first 5 ingredients in bowl. Stir.
Add milk, cooking oil and vanilla. Stir well. Turn into a 3 1/2 quart (I used a 4 quart) slow cooker.
Stir second amount of brown sugar and second amount of cocoa together well in bowl. Add hot water. Mix. Pour carefully over batter in slow cooker. DO NOT STIR. Cover. Cook on High for about 2 hours until wooden pick inserted in center comes out clean.
Sugar in the snacks:
I was first introduced to peanut butter popcorn at a professor's house. Apparently it's a Swiss Mennonite tradition to have apples and popcorn on Sunday evenings.
Peanut Buttered Popcorn
3 quarts popped corn (keep warm)
1 1/2 cups nuts (opt.) - I used walnuts, but I've also had it with peanuts
1 cup sugar
1 tsp vanilla
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
Put sugar, honey and syrup in heavy, greased pot (greased pot not necessary if using non-stick cookware, but I've learned that greasing the popcorn bowl would probably be a good idea). Bring to a boil and boil 2 minutes. While stirring, add peanut butter. Remove from heat. Add vanilla. Immediately pour over warm popcorn. Stir until well coated.
If this recipe makes more than you are able to eat in one sitting, it works to roll the extra into popcorn balls while it is still warm.
Well, I've just finished a handful of raisins and chocolate chips while writing out these recipes, but now it's time to get back to the books. It's exactly two weeks until the end of the semester so the pressure is on!
Happy eating!
Sugar in the main course:
Apricot Sauce (I've used this with both pork chops and meatballs):
1/4 cup chopped onion.
1/4 cup apricot preserves
1 tbsp soy sauce
2 tsp minced garlic
1/4 tsp salt
Saute onion in a bit of oil. Add remaining ingredients and cook until thickened and sauce-like. Add cooked pork chops/meatballs to sauce and heat through. Really good served with rice.
Sugar in the dessert (well, duh):
Chocolate Fudge Pudding
(like a pudding cake)
1 cup all-purpose flour
3/4 cup brown sugar, packed
2 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp cooking oil
1/2 tsp vanilla
3/4 cup brown sugar, packed
2 tbsp cocoa
1 3/4 cups hot water
Place first 5 ingredients in bowl. Stir.
Add milk, cooking oil and vanilla. Stir well. Turn into a 3 1/2 quart (I used a 4 quart) slow cooker.
Stir second amount of brown sugar and second amount of cocoa together well in bowl. Add hot water. Mix. Pour carefully over batter in slow cooker. DO NOT STIR. Cover. Cook on High for about 2 hours until wooden pick inserted in center comes out clean.
Sugar in the snacks:
I was first introduced to peanut butter popcorn at a professor's house. Apparently it's a Swiss Mennonite tradition to have apples and popcorn on Sunday evenings.
Peanut Buttered Popcorn
3 quarts popped corn (keep warm)
1 1/2 cups nuts (opt.) - I used walnuts, but I've also had it with peanuts
1 cup sugar
1 tsp vanilla
1/2 cup honey
1/2 cup corn syrup
1 cup peanut butter
Put sugar, honey and syrup in heavy, greased pot (greased pot not necessary if using non-stick cookware, but I've learned that greasing the popcorn bowl would probably be a good idea). Bring to a boil and boil 2 minutes. While stirring, add peanut butter. Remove from heat. Add vanilla. Immediately pour over warm popcorn. Stir until well coated.
If this recipe makes more than you are able to eat in one sitting, it works to roll the extra into popcorn balls while it is still warm.
Well, I've just finished a handful of raisins and chocolate chips while writing out these recipes, but now it's time to get back to the books. It's exactly two weeks until the end of the semester so the pressure is on!
Happy eating!
Wednesday, July 8, 2009
Itemized list...
What to write, what to write. I feel like I'm hardly ever on the computer these days and I can't believe that a week has gone by since my last post. Stuff is happening but is there anything really exciting to write about...hmmm......
Well, this might not be exciting but here are a few thoughts...or items:
Item #1: I feel like summer is flying by much faster than I'd like it to. I had anticipated having my evenings free and clear to do whatever I wanted to... I was going to go for bike rides in the park (what park I'm not even sure since I've yet to go to one), read books while lying on my blanket out on the lawn (I must be in protest since I haven't even managed to read one book since finishing the semester), go for relaxing walks around campus on the walking path (I've tried this but I tend to get caught up in "oh, that needs weeding" or "I missed a patch of grass right there"), catch up on scrapbooking (yeah, right). My evenings are fairly free, but I find that I'm usually too exhausted to think creatively about what to do with them. So instead, I usually do the dishes, work in the garden for a while (which I do love), and then crash infront of the TV. The minute I stop moving I zonk out, which doesn't fair well for the relaxation part.
Item #2: Zucchini is such a satisfying thing to grow. In the last week and a bit I've picked 18 (I'm counting) and I've also been taking care of my friend's garden and been picking her zucchini. My roommate came across a winning zucchini cupcake recipe that I just have to share:
_________________
Item #4: Random photo of the wildflowers and the bench by the labyrinth.
Well, this might not be exciting but here are a few thoughts...or items:
Item #1: I feel like summer is flying by much faster than I'd like it to. I had anticipated having my evenings free and clear to do whatever I wanted to... I was going to go for bike rides in the park (what park I'm not even sure since I've yet to go to one), read books while lying on my blanket out on the lawn (I must be in protest since I haven't even managed to read one book since finishing the semester), go for relaxing walks around campus on the walking path (I've tried this but I tend to get caught up in "oh, that needs weeding" or "I missed a patch of grass right there"), catch up on scrapbooking (yeah, right). My evenings are fairly free, but I find that I'm usually too exhausted to think creatively about what to do with them. So instead, I usually do the dishes, work in the garden for a while (which I do love), and then crash infront of the TV. The minute I stop moving I zonk out, which doesn't fair well for the relaxation part.
Item #2: Zucchini is such a satisfying thing to grow. In the last week and a bit I've picked 18 (I'm counting) and I've also been taking care of my friend's garden and been picking her zucchini. My roommate came across a winning zucchini cupcake recipe that I just have to share:
_________________
Chocolate Zucchini Cupcake Recipe
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
__________________
Between Carrie and I, we've already made four batches of them (mostly to share)!
Item #4: Random photo of the wildflowers and the bench by the labyrinth.
Item #5: Putting a 2-year-old to bed was easier than I imagined. My roommate and I are babysitting our neighbour's daugher for five nights over the next two weeks. The first night we got her to sleep without protest* and she didn't wake up once! I think I can say that a good time was had by all and I hope all the nights go as smoothly as the first one did!
*The secret was waiting until way past her bedtime and then putting her in her stroller and walking until she fell asleep :-) I think being relaxed about it helped too.
Item #6: I need to make a confession...this summer I've gotten hooked on America's Got Talent. Gotta go...
Sunday, December 7, 2008
Cookie Dough Truffles
I put together a batch of these cookie dough truffles and just had to share the recipe. They are so good!
1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup mini semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet chocolate candy coating, chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1" balls and place on a waxed paper-lined baking sheet. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
Yummy!
1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup mini semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet chocolate candy coating, chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1" balls and place on a waxed paper-lined baking sheet. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
Yummy!
From Taste of Home Best Holiday Recipes 2008.
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