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)
3 c chopped cauliflower florets
1/2 c diced, potatoes
1/2 c packed fresh basil
1/2 can coconut cream
salt and pepper 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.  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) with basil and coconut cream, and process until smooth.  Return to pot and stir in the salt and pepper. 

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 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 cloves 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!

Love Letters to My Sons..