Thursday, August 27, 2015

Asian Eggplant Stew


So I saw this /http://vegetariangastronomy.com/2013/05/thai-basil-eggplant-vegan-contains-gluten/ delish-looking dish on pinterest and wanted to duplicate it.  We all know how that can turn out!  Mine, however different, is sooooo awesomely creamy and satisfying!

3 medium purple and white eggplants(or your choice, maybe 6-8 cups, cubed)
1 large onion, chopped
1 bell pepper, chopped(mine were small and from a garden so they kind of melted away)
4 garlic cloves, smashed and finely diced
1 jalepeno pepper, seeded and finely diced

2 cups dry quinoa, cooked in 4 cups of water(I don't add salt or oil), according to directions on pkg if you have them.

Cook all the veggies in a few tablespoons of oil until they are sort of tender.

Mix the following:

1/3 cup bragg's aminos(or soy sauce)
1/4 cup apple cider vinegar
1/8 cup sugar or more to taste
garlic and onion powder and red pepper flakes to taste
(adjust amounts to suit your tastebuds, we like tangy so the acv is right for us but might be too much for others)

Add to veggies, cover, and cook til mostly tender.

Add a cup to 1.5 cups of water(or broth) and arrowroot, cornstarch, or rice powder, following the directions for the thickener you choose.  I use a rice powder that just needs a few shakes over the food and to cook about 5 minutes.

Serve over the quinoa and enjoy the goodness!  Dobro sure thought he wanted a plateful!!!

Monday, April 20, 2015

Good things from leftovers...

I had leftover spaghetti squash from making a fake mac & cheese dish(real cheese, fake mac).   There were maybe 2 cups of the mixture in the fridge and I was pretty sure it'd get tossed because reheated fake mac & cheese, bluck.  So, I thought about fritters or making it into pizza crust or something.  Then it hit me, PANCAKES!!!  Like zucchini pancakes only with spaghetti squash!  YESSSSS!!!

So, here goes my best guestimates:

2 cups spaghetti squash
1 cup coconut milk(from a box)
1 cup gluten free baking mix(Betty Crocker is what I used)
2 eggs

I hope that's all I used, I've slept since then!  Mix well and cook one on a hot griddle to see how it does.  Adjust liquids or powders to get the right consistency if you need to and make some more!  I cooked mine on a 10-inch cast iron skillet on a hot plate thingy.  It made a LOT, at least 15, 4-inch pancakes!  I ate mine with sriracha ketchup and livermush, everyone else had butter and syrup.

 

And these quinoa-navy bean enchiladas with sour cream green sauce....


About 1.5 cups cooked quinoa
1 can navy beans, drained but not rinsed
2-3 tablespoons salsa verde
cumin, onion and garlic powder, oregano, salt, to taste

Mix well.  This will fill 10-12 small tortillas(I used corn and only had 8 but I have leftover filling)  I sprinkled a tiny bit of cheese in each too.

Put these in an oiled casserole dish.  Mix about 3/4 cup sour cream with 1/4 cup coconut milk(unsweet, boxed) and a few tablespoons of salsa verde and maybe some nutritional yeast flakes if you have them, and pour over the enchiladas.  Top with a handful of cheese and bake for 15-20 minutes, until bubbly.  I cooked mine in a toaster oven at 400 and the bottoms got a little tough so next time I'll lower the temp.





Thursday, March 26, 2015

Banana Pancakes



2 very ripe(black) medium bananas
3/4-1 cup gluten free baking mix(Betty Crocker rice blend)
2/3-1 cup So Delicious coconut milk(the 45 calorie/cup kind)
3 eggs
dash of vanilla and grind of salt

Put it all in a quart-size Mason jar, put it on the blender and fire it up!  Preheat a 10-inch cast iron skillet, or the pancake griddle of your choice.  Pour into 3-inch rounds and flip when the bubbles appear and they look a little dry.  This made 22 bitty pancakes(1 WW point each) but you can make them big as you want.  I ate mine with a little butter and raspberry jam. 

Monday, March 2, 2015

Stir fried veggies and mac and cheese...


4-5 medium zucchini, quartered and sliced 1/2 inch thick
about 3/4 pound small mushrooms, quartered
about 1.5 cups diced quorn chicken tenders
 part of a bell pepper
1/2 a bag of frozen broccoli rabe(Whole Foods)

Cook in coconut oil til crisp-tender. 
Add several dashes bragg's liquid aminos, garlic and onion powder, a swig of dark sesame oil, and some Asian or Indian spice of your choice. 
 Cook til softish. 
Serve over quinoa(2 cups, cooked in 4 cups water) seasoned with lemon juice, butter, and salt.



Adapted from this:  Monterrey Bay Spice Company's Herbed Macaroni and Cheese

I left out the herbs and almost doubled the cheese sauce.  My noodles are the giant elbows.  This was amazing!!!

Tuesday, February 10, 2015

Buffalo Chicken Spaghetti

 This reminds me of chicken spaghetti like my mom didn't make but I had at friends houses.


1 pkg spaghetti, broken in half

Cook the noodles al dente and meanwhile:

1 8oz pkg cream cheese, softened and cubed
1-2 ounces blue cheese, Gorgonzola or Roquefort(optional), crumbled
2 cans petit diced tomatoes(or regular dice or whole, chopped up- whatever), undrained
1/2 tsp garlic and onion powders
2 tbsp-1/4 cup Frank's hot sauce for wings(or to taste, start light)
1.5 cups frozen spinach, thawed under hot water and drained a bit(doesn't have to be squeezed dry)

Combine everything but the noodles in a microwaveable bowl and heat for 2 minutes, or heat on the stove, stirring until the cheese is mostly melted.

Add:
1 pound COOKED chicken breast, cubed or 1 12-ounce pkg THAWED Quorn chik 'n tenders
2-3 tbsp sliced Kalamata olives.

In large bowl, combine all ingredients and mix well.  Pour into an oiled 9x13 or 12-inch round baking dish or pan.  Cover with foil and bake for about 20 minutes.  Enjoy!

Saturday, January 31, 2015

Veggie Quorn with Asian-inspired sauce...




This serves two, generously.

1 tbsp coconut oil.
1/3 bag of Quorn brand fake chicken tenders(about a cup's worth or slightly more), or real, pre-cooked chicken, cubed.
1 large yellow squash or zucchini(about 2 cups when quartered and sliced about 1/2 inch thick).
about 1 cup frozen, cut green beans(or asparagus or broccoli or whatever sounds good to you).
small handful raw cashew pieces.


Heat these things in a cast iron skillet, or non-stick, over medium-high heat for 5 minutes or so, stirring often.

Meanwhile, mix about 3tbsp Braggs liquid aminos, 2tbsp honey, 3tbsp red wine or rice wine or even apple cider vinegar, a pinch of garlic powder, onion powder, red pepper flakes, and whatever Asian or Indian spices you might like(I don't remember the name of what I dashed it with, something with coriander and other sweet-smelling spices) and add to the veggie-quorn stuff.  Let it cook, covered, for another several minutes(4-8).

Meanwhile again, mix a tbsp of cornstarch(or arrowroot) with about 2/3 cup of water.  When the quorn is heated through and the veggies are to your liking, add the water mixture and stir until thickened, removing from heat.  If its too thick, add more water and stir well.  I added a shot of sesame oil and sriracha sauce to this after it was cooked.  Was way awesome!

Tuesday, January 13, 2015

Gluten Free Cheesy Pizza


You'll need:

2tbsp butter, mostly melted
3/4 cup gluten free baking mix(betty crocker)
1/4tsp baking powder. oregano, basil, garlic and onion powder to taste
2tbsp nutritional yeast 1/2 cup greek yogurt
2 eggs. Mix well.




I baked this on a well-oiled, 10-inch cast iron skillet in the toaster oven, at 450 for about 15 minutes.

Topped with about 3tbsp very thinly sliced onions and kalamata olives, a big handful of grated mozzerella mixed with a few tbsps Parmesan and blue cheeses. Continued baking another 10 minutes or so, until golden and bubbly.

The crust is chewy, not a texture I've ever had before. Not biscuity or pizza crusty. Somewhere in between but more elastic.  My 21-year-old son told me this was the best thing I've ever made.

Sunday, August 10, 2014

Sausage with Greens and Noodles

 I stopped at our local farm stand yesterday and came home with two packages of their ground sausage, eggs, peaches, tomatoes, wonderful bread, and heavenly cheeses.  We dropped our daughters at an unschooling camp in Tennessee this afternoon and got home in time to be starving.  I had saved out a pound of the sausage thinking I'd make spaghetti sauce or sausage balls from it but this happened...




I was still thinking spaghetti but remembered it isn't my son's favorite.  I rummaged around for what to put with it and came up with a partially frozen tomato(someone put it way in the back of the fridge, not knowing), part of a bag of frozen collard greens, a box of rotini and some assorted spices.

So, here it is, Sausage with Greens and Noodles:  Feel free to make this your own with fresh herbs/spices/veggies instead of frozen or dried, zucchini "noodles", or whatever you think sounds good.

1 pound ground sausage
1.5-2 cups frozen collard greens(or spinach, or kale, or turnips, etc.)
1 large ripe tomato, diced fine
1 teaspoon each, onion and garlic powder
1 tablespoon or so of worchestershire sauce
1 teaspoon dried parsley
1/4 cup mix of Parmesan and feta cheeses(or other cheese to suit you)

Brown meat.  Add veggies and seasonings and simmer, covered, while the noodles cook.

1 box(12-13 oz) rotini pasta, or shape of choice.  Rotini holds sausage and greens to it really well.

Drain the noodles well and add to meat mixture, add cheeses and let sit for 5 minutes to melt and blend flavors.  Enjoy!



Sunday, July 13, 2014

Homemade "reecie" cups...

Around these parts, a certain candy that has a peanut butter filling with chocolate coating is called a reecie cup.  My daughters LOVE this candy but I don't buy it often because they pretty much inhale the stuff.  I was bored, hot, sleepy, and hungry for chocolate when I came up with an alternative I don't mind serving to them more often.



Reecie Cups

Just over a cup, maybe 1.5 cups, of crunchy peanut butter
a tablespoon or so of chia seeds
about 2 tablespoons coconut oil
about 2-3 tablespoons maple syrup or honey, or sugar, or whatever kind of sweetener you like.

Mix well.  This will be kind of thin but not soupy.  It won't drip off your spoon but will fall with a shake or two.


about a cup of chocolate chips(semi-sweet is my favorite), melted for a minute in the microwave
about 2 tablespoons coconut oil

Mix together til smooth.

Set out mini-muffin sized, plain paper cupcake liners on a baking sheet.

Put about 1/2 a teaspoon of chocolate mixture in the bottom of a liner.  Put about a heaping tablespoon of the peanut butter mixture on top of the chocolate.  Then drop more chocolate on top.  Freeze about 30 minutes and store(haha) in freezer.  Eat these with the wrapper held around them for the least mess.  They do melt fast!

(I filled 12 liners and ended up with maybe enough peanut butter to do 6 more but I melted more chips and mixed in with it to make a different goodie)

Wednesday, June 4, 2014

Zucchini Pie

This is so easy it hurts.  Remember I'm cooking in a toaster oven, we don't have a normal oven or a normal stove.  In fact, not much about our lives is normal! We live in a 23x24ft room above my dad's art gallery/woodturning shop.  We have 5 dogs, 7 cats, and a squirrel.  My kitchen area is very small, we don't have a dishwasher either(we have several part-timers though).
So anyway....

Like I said, this is so easy it hurts.  And it is yummy as $#*%!



2 zucchini(med-large), julienne sliced with a mandolin or a knife
1 small white onion sliced on the mandolin or very, very thin with a knife
1 tablespoon each olive oil and coconut oil

Cook over medium heat, stirring now and then, until softened.  I think I cooked my about 20 minutes in a 10-inch cast iron skillet.  Let cool another 20 minutes.

1/3 cup almond flour
2/3 cup gluten free bisquick
spices of your choosing(I used herbes fines, parsley, and garlic powder)
3 eggs
1/4 cup water

Mix well.  This should be a bit thicker than pancake batter, if not, add more gf bisquick.  I have never cooked with almond flour and wonder if this is what made it so tender.

1 cup mild cheddar cheese, grated
1/3 cup feta cheese
3-4 tablespoons parmesan cheese
dash of pepper

Mix into the veggies well.  Add egg mixture and mix gently.  Bake at 350 for 30 minutes or so.  I never time and was NOT measuring as usual.  This baked up SUPER SOFT and was extremely flavorful.  I'm showing unbelievable self-control to not go over and eat the entire pan of it.  OMG.  I hope the kids and Mr. Slapdash show up soon or they might have to scrounge around in the pantry for their dinner.