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April 21, 2017

Soft Breakfast "Cake"

I adapted a recipe that the Sweet Pea Blogger calls No Corn Cornbread.  I suppose it's yellow but otherwise I didn't find it anything like cornbread.  However, it was tasty and works quite well in place of a scone in the morning with a lot healthier things going on for me :)  It definitely needs to cool a bit to reduce the crumbliness but otherwise I enjoyed it!

Soft Breakfast "Cake"
Dry ingredients
1 c coconut flour
1/3 c + 2 T tapioca flour
2 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt


Wet ingredients
3 eggs, separated
1/4 c honey
2 T grapeseed oil
1 tsp vanilla
1 tsp apple cider vinegar
1/2 c applesauce
1/2 c dairy-free milk (I used cashew milk)

1. Preheat oven to 400 degrees and grease a round baking dish (I used a cake round) (or an 8x8 baking dish).

2. Mix together dry ingredients.

3. Separate the egg whites into a separate bowl.  Make a well in the dry ingredients and add the wet ingredients.

4. Mix the wet ingredients into the dry. 

5. Whip the egg whites until frothy and gently fold into the batter.

6. Pour into the prepared pan and gently spread out.  Cook for 20-30 minutes.  It will still be fairly soft when done. 

7.  Remove from oven and let cool.  It will be a bit crumbly but gets better especially after you refrigerate it.  Good by itself or good with a little bit of fruit preserves on top.

Note: I liked the round pan because it allowed me to cut into wedges and that's probably why I thought it resembled scones :)

April 9, 2017

Basil-Cauliflower Soup

Again, having homemade broth makes everything better!  This also tastes great with a spoonful of rice in the center.

Basil-Cauliflower Soup

1 T oil
1 c chopped onions
3 c broth (can be vegetable if you want vegetarian)
1/2 c diced, potatoes
1/2 c packed fresh basil
1/2 can coconut cream
salt to taste

Heat oil over medium heat and add onions, cooking until softened.  Add broth, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.  Remove from heat and stir in the basil.  Place in blender (I have a Vitamix so I can do it all at once, if you don't you may need to do half at a time) and process until smooth.  Return to pot and stir in the coconut cream and salt.  Cook, over low heat, until heated through and coconut cream is incorporated fully.

Sherried Onion Soup

OMG this was amazing!!!  Didn't hurt that I made it with homemade chicken broth that was amazing as well :)

Sherried Onion Soup

2 T butter or oil
4 c chopped onions
6 c broth (can be vegetable broth if you don't eat meat)
1/4 c apple cider (or red wine if you have it)
3 T sherry
1/2 tsp dried thyme
salt and pepper to taste

In big pot, melt the butter and add the onions.  Cook, stirring, until onions are very soft.  Stir in rest of the ingredients and bring to a boil.  Reduce heat and simmer, uncovered, 50 minutes or longer.  It gets better with time!

Puerto Rican Savory Beef

I have a Latino cookbook with a recipe for Savory Plantain and Beef Casserole.  I didn't want to make the full casserole and needed to make a few adjustments...like there are no raisins in this house since I don't like them so I used craisins.  Turned out very good.  Jill and I put it over roasted Brussels sprouts.

Puerto Rican Savory Beef

2  T oil
1 medium onion, chopped
3 gloves garlic, minced
2 lb ground beef
1 tsp salt
1/2 tsp pepper
1 (8 oz) can tomato sauce
2 T craisins
2 T capers
2 T apple cider vinegar
2 T sherry
1 T oregono


Warm the oil over medium heat.  Saute the onion until soft; stir in garlic and cook a bit longer.  Add ground beef, salt, and pepper.  Cook over medium heat, stirring occasionally, until the meat is browned.  Still in the rest of the ingredients, lower the heat, and simmer covered for 20 minutes. Enjoy!

February 28, 2017

Asian Turkey Meatballs

I made these up ahead on a Sunday and tossed them in the oven to reheat on a Tuesday.  Dad was up here and we both agreed it was pretty tasty.  It was a bit salty so I'm cutting back the amount of tamari from the original recipe.  We both liked it though and it reheated well.  I made rice and some green beans sauteed in bacon grease to go with it.

Asian Turkey Meatballs

Meatballs:
1 pound ground turkey
1 egg
1/4 cup coconut flour
1-2 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon salt
Few cracks of pepper

Sauce:
1/3 cup tamari
1/3 cup water
1/4 cup apple juice (original called for orange juice, use what you have...it's the "sweet" balance to the salty tamari)
1-2 teaspoon minced garlic
1/2 teaspoon ground ginger
1 heaping teaspoon arrowroot powder + 1 teaspoon cold water (mixed together)


Preheat your oven to 400 degrees. In a medium bowl add turkey, egg, coconut flour, garlic, ground ginger, salt and pepper and mix to combine completely. Divide into 16 meatballs and place them in an 8x8 inch pyrex. Set aside.

In a medium saucepan combine tamari, water, juice, garlic & ground ginger. Bring to a boil and add the arrowroot and water mixture. Whisk vigorously to keep from clumping! Pour sauce over the meatballs evenly and bake for 18-20 minutes.  

To reheat, I put it in a covered dish at 300 for 20-30 minutes while I cooked the rice and veggies.





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