Some New Recipes to Try...

I spend a lot of time searching for recipes.  Here are some ones that I have found recently that have caught my eye and hope to try them soon. Click on the names to get to the website

Thai Cashew Chicken

Candied Grapes

One Bowl Gluten Free Banana Bread

Strawberry and Poppyseed Bacon Salad

Strawberry Mango Salsa

Apple Muffins

I found a delicious muffin recipe.  With a number of adaptations I think I have a really great, vegan and gluten-free muffin recipe on my hands here!

Source

Apple Muffins- makes 12
Strongly adapted from glutieandthebeast

• 2 medium apples: peeled, cored, and cut into smallish chunks
• 1 cup liquid sweetener* (1/2 cup honey + 1/2 cup Maple syrup)
• 2 cups all-purpose gluten free flour
• 1 teaspoon xantham gum(omit if your flour blend already had this)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Flax Gel** (5 tbsp ground flaxseed whisked into 7 tbsp warm water. let sit for 2 min)
• 1 cup almond milk + 1tbsp Lemon Juice (let sit for 5 minutes)
• 1/2 cup canola oil

Directions:

1. Preheat oven to 400 degrees
2. Spray a 12-cup muffin tin with cooking spray or line with silicone/paper cups; set aside
3. Before you mix your ingredients, prepare you apples, flax gel and almond milk. 
4. In a bowl, whisk together flour, xantham gun, baking soda, salt & cinnamon
5. Toss in prepared apples
6.  In a separate bowl mix in liquid sweetener, almond milk, flax gel, and canola oil
7. Fold in wet mixture into dry then pour into prepared muffin tin
8. If desired, sprinkle tops of muffins with sugar
9. Bake for about 18 minutes, until a toothpick comes out clean
10. Let cool then enjoy!  Store in an airtight container or freeze

Notes:
* Liquid sweetener can be substituted for 1 cup white sugar
** Flax gel can be substituted for 2 eggs
** Flax gel above is for 2 eggs.  In other recipes, if you only need 1 egg use 2.5 tbsp of flaxseed and 3 tbsp warm water. 

No-Bake Chocolate Granola Bars

I recently went away and experienced my usual 'what will I eat' panic.   In search of a snack, I checked out Pinterest and found my new favorite treat.  

It turned out that I didn't need to panic because Camp Kawkawa did an amazing job providing substitutions for those of us who had dietary concerns.

On the other hand I am thankful for the panic because these were amazing!  They are also vegan and gluten free! Hooray!




No-Bake Chocolate Granola Bars- serves 12 

Gluten free & Vegan

Adapted from Sally's Baking Addiction. Check out her website for some pictures and other combinations!

 Ingredients:

• 1/3 cup coconut oil
• 1/2 cup dark chocolate chips
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1 and 1/4 cups gluten free* oats
• 3/4 cup gluten free* Rice Krispies
• 1/2 cup salted peanuts
• 1/4 cup mini chocolate chips
• Extra peanuts and chocolate chips to sprinkle on top

Directions:

1. Spray a 9-inch square baking pan with cooking spray** and line with parchment paper. Set aside.
2. Over low heat, melt the coconut oil and chocolate chips in a medium pot.  Stir in peanut butter and honey.  Remove pot from heat. 
3. Mix in the oats, Rice Krispies, peanuts and chocolate chips. Press mixture into prepared baking pan. 
4. Top with mini chocolate chips and peanuts.
5. Put in fridge until set, 2+ hours.  Cut into squares and store in an airtight container.  

Notes:
* Of course, if you do eat gluten just use regular oats and Rice Krispies
** I use cooking spray because it helps the parchment paper stick to the pan.

Wise Words

Fall Soup!

I love the fall!!  I love the crispness of the air, the color of the trees and the fall vegetables.

While at the market one day I found some lovely butternut and acorn squash and to my surprise they made a delicious soup! 

Image Source

I got this recipe for Oprah's Butternut Squash Soup from tastebook.com but adjusted a few things to meet my tastes and my dietary needs.  For the original recipe go here.

Here's my version of the recipe so you can try it too!

Squash Soup serves 4 
recipe adapted from www.tastebook.com

Ingredients

• 1 medium butternut squash & 1 medium acorn squash (about 1-2 pounds each)
• 1 tablespoon olive oil
• 1 yellow or red onion , sliced
• 1 stalk celery , sliced
• 1 carrot , sliced
• 1 teaspoon fresh or dried rosemary leaves
• 2 cups chicken or vegetable stock
• 1 can light coconut milk
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Peel squash and remove seeds. Cut into chunks and set aside.
   
2. Add oil to a 4-quart pot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.
3. Add squash, stock, and 1.5 cups water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.
4. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage
5. Add coconut milk, salt & pepper to soup.  Serve immediately or store in containers (I prefer 500ml canning jars).  

Who Says??

Whoever said you can't eat delicious things when avoiding dairy, wheat, gluten and eggs was wrong!  

I promise I will post soon and tell you just what I did.  

Hot and Sweet Pepper Curry

I love curry!  It is so easy to make gluten and dairy free without anyone being the wiser.  It is also flavorful and delicious. 

And thanks to Racheal Ray, I have another great Curry recipe to share.

It was so very good and we ate it so fast that I forgot to take a picture.  So instead, you get the leftovers picture.

Hot and Sweet Pepper Curry Sauce- Serves 4
adapted from The Food Network

Ingredients

• 3 tablespoons vegetable oil
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin or cumin seed
• 2 teaspoons turmeric
• 2 cardamom pods, split, or 1/8 teaspoon ground cardamom
• 4 cloves garlic, thinly sliced or chopped
• 2 sweet red bell peppers, seeded and chopped
• 1/3-1/2 red hot chile pepper (more if you like it spicy- 1/3 added flavor but no spice)
• One 1-inch piece ginger root, grated
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• 2 cups tomato sauce
• 1 cup chicken broth
• 1/2 cup mango chutney- I made my own
• 1 large bay lea, dried
• 1 tsp of cinnamon (or a cinnamon stick)
• One 15-ounce can diced tomatoes
• 1-2 chicken breasts, cubed into bite-size pieces
• 1-2 limes, juiced
• 1 teaspoon sweet paprika

Directions

1. Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
2. Heat the oil in a Dutch oven or large pot, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the tomato sauce, stock, chutney, bay leaf, cinnamon (stick) and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
3. Add the marinated meat to the sauce and simmer to tender. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
4. Serve the curry with naan bread and/or over jasmine rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.