Nick and I like to bake, but it's important to do things that are quick and keep his attention. This is really simple and allergen free (in my house) AND super yummy. Trust me you don't taste the beans!
1 1/2 cups chocolate chips (we use dairy free but if you're not milk sensitive go for it!) 1- 19 ounce can garbanzo beans, rinsed and drained 4 eggs 3/4 cup white sugar 1/2 teaspoon GF baking powder Confectioners sugar to garnish Preheat oven to 350. Grease a 9 inch cake pan, or use parchment, or fill a muffin tin with muffin cups. Place chocolate chips in a microwave safe bowl and cook on high about 2 minutes stirring every 20 seconds until chips are melted and chocolate is smooth. Combine beans and eggs in the food processor. Process until combined and smooth. Add sugar and baking powder. Process to combine. Transfer batter to prepared dish. Bake 40 minutes or until a knife in the center comes out clean. Cupcakes take less time. Use the same knife trick to check doneness. Mine could have a gone a little longer. Cool at least 15 minutes before removing from pan. Dust with powdered sugar and serve!
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Yesterday's farm box arrived with more leeks! I love leeks but I still had one from 2 weeks ago. Seemed only prudent to use them.
3 large leeks- dark greens removed, sliced vertically and then in 1/4 inch slices. Wash to remove dirt 4 medium Yukon Gold potatoes peeled and cut in chunks 1 quart chicken stock salt and pepper 2 teaspoons coriander 2 teaspoon smoked paprika (I use this a lot because we don't use salt. If you don't like the smokiness you can leave it out) 1/4-1/2 teaspoon cayenne pepper- to taste 1 cup heavy cream 2 tablespoons butter Sour cream as a garnish Heat a large stock pot to medium high and add olive oil. Saute leeks until soft, around 20-25 minutes. When leeks are translucent add potatoes. Stir to incorporate and add stock and spices. Heat to a boil. Reduce heat to low and simmer until potatoes are soft. Remove from heat. Using an immersion blender, blend until smooth. Return to heat Add cream and butter. Stir to incorporate and melt butter. Adjust seasonings. Serve hot with a swirl of cold sour cream on top. I love butternut squash! And Reid will eat it. AND I had a large one on hand so this dinner happened.
1 large butternut squash 6 boneless chicken thighs cut into bite size chunks olive oil 1 tablespoon white wine vinegar 2 1/4 cups fresh basil 1 good size green onion sliced 6 cloves garlic 1/2 teaspoon red pepper flakes 2 cups loosely packed fresh spinach chopped 1 cup sliced mushrooms grape tomatoes- I like the multi colored ones 1/2 cup Parmesan cheese (we used it as a garnish since Reid can't eat it, but it should go in the pesto) 1/3 cup nuts (ideally pine nuts, but we used mixed nuts-unsalted-and it was GREAT!) 1 tablespoon lemon juice 1 teaspoon lemon zest Place chicken chunks in a large dish with a cover, or a ziplock baggie. Mix 1/2 cup olive oil, vinegar, 1/4 cup basil chopped, onion, 3 cloves of minced garlic, and red pepper flakes. Pour over chicken and stir. Cover and let marinate up to 12 hours. I did about 3. When you're ready to cook, preheat oven to 400. Peel the butternut squash and cut off the bulb end for another meal. Cut the remaining squash into manageable pieces. Run through you spiral slicer. Since the squash is pretty dense it may take some elbow grease, but it's worth it. I used the thicker cut blade for fatter noodles. Lay the noodles on a towel and cover with a second towel to let them sweat. Put 2 cups basil, 3 cloves of garlic, Parmesan if you're using it, nuts, and lemon juice and zest in the food processor. Pulse to chop all the ingredients. Turn on low speed and drizzle in about 1/2 cup of olive oil until you get the right consistency. Stop to scrape the sides of the bowl as you process. Set aside. Lay tomatoes in a single layer on a small baking sheet and toss with a little olive oil. On a large baking tray, lay out squash noodles and drizzle with olive oil. Place both trays in the oven for about 20 minutes, until the tomatoes blister and the squash noodles start to brown slightly. Heat a large saute pan on the stove. Add a splash of olive oil and brown the chicken pieces. When the chicken is cooked through add spinach and mushrooms and stir until the spinach is wilted and the mushrooms are glistening. To serve, layer noodles on the bottom, spoon chicken over that. Add tomatoes, then pesto. Finally grate fresh Parmesan over the top! Yum!!!! Last night was breakfast for dinner pajama party!!!! Dorey was doing pancakes so I did a frittata. Normally I would add cheese to the mix, but since we are both dairy AND dairy free in our family, no one eats the same cheese. We sprinkled at the end. Also Reid is very specific about vegetables so you can add anything that you like. These are the things I had and he will eat with gusto!
6 eggs 1/4 cup heavy cream (we use Ripple pea milk-it's really good for cooking) Olive oil 3 scallions trimmed and chopped 6 baby potatoes or 2 big sliced in 1/4 inch bite size slices 2 cups fresh spinach, chopped 2 cloves garlic minced 2 teaspoons fresh thyme leaves kelp salt and pepper grated cheese Preheat oven to 400. Mix eggs and cream. Season with salt and pepper. Beat until incorporated. Set aside. Heat a cast iron skillet. Add oil. Saute potatoes and onion on medium heat for about 5 minutes to soften potatoes. Add spinach, garlic and thyme. Wilt the spinach and add egg mixture. (If adding cheese that should go in now too) Place skillet in the oven and cook for 10 minutes. Remove from oven and let cool for 5 minutes. Slice, sprinkle with cheese, and serve! In an effort to work with what I have, I found a can of coconut milk on the shelf. (not old or expired-just forgotten) I had cauliflower so I started there.
2 tablespoons olive oil 1 teaspoon cumin seeds 1 medium onion, finely chopped 1 tomatoes finely chopped 1 bag cauliflower or 1 head stemmed and cut into bite-size florets 1 cup chopped spinach 1 knob (2 inch piece?) ginger grate 1 tablespoon cumin 1 tablespoon coriander 1 teaspoon turmeric 1 can coconut milk 2 tablespoons chopped cilantro 1-2 tablespoons Gochujang or other chili paste/sauce. Heat oil in a sauce pan on medium heat. Add cumin seeds and let them sizzle for a minute. Add onions and cook to soften. Add tomatoes and cauliflower. Stir to incorporate. Add the rest of the ingredients and simmer. Adjust spice to taste. Amazing flavor! At the beginning of this virus adventure I bought a large frozen cod fish. Last night it was time to cook it. I had a bowl of hazelnuts in the shell so I used those as the breading in place of flour. It turned out great, but the leftovers became tacos for lunch and that was better!
1 whole side of Cod 1 egg 1 cup white rice flour (regular AP flour if great if you're not gluten free) 3/4 cup hazelnuts 1 teaspoon whole cumin seed 1 teaspoon coriander 1 teaspoon garlic powder kelp salt pepper olive oil Cut the cod into serving size pieces. Heat a small pan and toast the cumin seeds in the dry pan for a minute. You'll smell them. Don't leave them long or they'll burn. Run the nuts through the food processor until they are bread crumb texture. You'll need 5 dishes, each big enough to hold a portion, to prep the fish. Mix rice flour and salt and pepper in one dish. Beat the egg in the second. Mix hazelnuts, cumin seed, coriander, and garlic powder in the third, Now set up your breading station. Raw fish in the first dish, white rice flour next, then the egg dish, then nuts, then an empty dish for the fish after. Take the fish one portion at a time and coat lightly in flour, then dip in egg, then coat both sides with nuts and lay on the clean dish. Repeat this with all the pieces. Heat a large skillet on the stove. Add oil. Brown the fish on both sides until the fish is done and flaky. This was great! Then today for lunch: 4 street taco size tortillas olive oil 1/2- 1 cup grape tomatoes chopped 1/4 onion sliced 1 large garlic clove minced 1/2 cup beans leftover fish sliced splash red wine vinegar chopped cilantro sour cream hot sauce Heat a frying pan. Add oil. Start sauteing onions. When they begin to look translucent add garlic. Stir for about 30 seconds and add tomatoes and beans. Finally add fish and a splash of red wine vinegar, and turn the heat to low and cover. Microwave tortillas for about 30 seconds to make them more pliable. Put 2 tortillas on a plate. Add fish and veggies. Top with cilantro, sour cream and your hot sauce of choice! Phenomenal!!! Yesterday our farm box arrived with 2 pints of sub-par strawberries. They had gotten beaten up pretty bad in transit and were quite slimy on the outside. I AM my father's child and cannot throw anything away so I decided to try to use them. I washed them under the tap real well and decided to cook them down. Side note- one of my favorite ice creams ever was a store brand strawberry peppercorn. Odd odd flavor but it worked, hence trying peppercorns in this. Don't knock it til you try it!
About a pint and a half of strawberries (once I picked through and tossed the truly bad ones) 1 cup water (enough to cover the berries in your pan) 3 tablespoons balsamic vinegar 1/4-1/2 cup sugar (to taste depending on how sweet the berries are and how sweet you like it- start small and add as you go) 1/4 teaspoon coarse ground black pepper(I use a grinder so I have no idea how much I used-definitely to taste) sweet biscuits powdered sugar Cut the tops off of all of the berries and rinse well under cold water. Place berries in a sauce pan and cover with water. Add balsamic and some sugar, maybe 3 tablespoons, and a few really good grinds of pepper. Put over lowest heat and simmer for 3 or 4 hours stirring occasionally. You want to liquid to slowly thicken and develop and really rich flavor. Low and slow. When the juice start to get good and thick, use a potato masher to break up the berries. I like big chunks so I did not puree them, but you could. Put it back on the heat and adjust the sugar and pepper ratio. This you can cool and save in the refrigerator for another time, or eat right away. When ready for dessert, make biscuits. I don't do scratch biscuits. Maybe that'll be another blog entry, but not today. 1 1/2-ish cups Bisquick 1 tablespoon of soft butter 1 tablespoon of sugar And enough milk to make a pliable dough. Sprinkle Bisquick on the counter and knead the dough. Roll it out and cut into biscuits using the rim of a glass or a cookie cutter. Bake at 400 until they smell good and are brown on top. Maybe 10 minutes. The recipe is on the box. I make it up as I go along. (sorry) When you're ready to serve, split the biscuits open. Drizzle sauce over the biscuit and top with a good sprinkle of powdered sugar. SO GOOD!!!! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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