Sunday, December 9, 2012

Gluten Free Vinegar Pies Two Ways

We have recently discovered my husband is gluten intolerant so when I saw this recipe at Surprise! Vinegar Pie... Oh,My! I knew we'd be having it with our Thanksgiving meal. I doubled it and made two amazing pies!  My changes were to the flour/baking mix called for.  I used gluten free Bisquick and baked it at 350 for less time(because I didn't read the recipe while I was actually making it).  They were practically inhaled but we all thought they were way too sweet.

So, here's where I veered off the second time around...

I added about 1/4 cup of cocoa powder and maybe 1/4 to 1/2 cup more of the gluten free bisquick mix and cut back on the sugar by just over 1 cup(all changes as per the doubled recipe).

The texture is way different; lighter and less gooey than a brownie but not dry like a cake either, and definitely not custardy like the first version.  Both are fabulous and SOOOO easy!  Go ahead, make one(or two)!  Of course, if you are going for a super sweet, custard texture just add some cocoa powder to the first version, I'm sure it would work just fine.

Gluten Free Chocolate Vinegar Pie(makes 2)

preheat oven to 300 and grease two pie plates(I used coconut oil)

2 sticks of butter, melted and cooled a bit.
6 eggs
2/3 to 3/4 cup gluten free Bisquick baking mix
1 and 3/4 cup sugar
1/4 cup cocoa powder(I used Hershey's Special Dark)
2 tablespoons vanilla extract
3-4 tablespoons apple cider vinegar

Mix dry ingredients, add eggs to butter and whisk til well mixed. Add wet stuff to dry stuff and whisk really fast. Add vinegar and vanilla, mix some more. Poor into pie pans and bake for 50 minutes. Cool completely, or until you can't stand it any more. I waited about 15 minutes I think. Maybe.

Thursday, November 1, 2012

Decadent Dip

This is SUCH a wonderful dip! Two years ago I happened upon a woman selling packets of powdered dip mixes for $4.50 each at a festival. One of them was a Cajun spiced dip that was oooohmygosh good! I came home with a package and was disappointed that it only made one batch. We had just become acquainted with Sriracha sauce and I thought that might make a good substitute mixed with mayonnaise and sour cream. It did. But I wanted a more substantial dip with more flavor. Here is what I've arrived at...

Decadent Dip(makes a ton)

2 8oz pkgs cream cheese, very soft

1 8oz block of cheddar cheese(mild or med, you choose), grated

1 24oz container sour cream(I use full fat everything)

1 3.5oz pkg nitrate free real bacon bits(or regular real bits)

3-4 green onions, sliced very thin

1 tablespoon sriracha sauce garlic powder, onion powder, parsley, and dill to taste

Combine cheeses, sour cream and sriracha sauce, its good exercise for your arms! Add bacon bits and seasonings and mix some more. Refrigerate for 4 or more hours to blend flavors and let it thicken back up. Serve with corn chips, fritos, or use as a filling for lavash or tortilla roll-ups. This is a very forgiving and adaptable dip, leave things out, add some chopped nuts or olives, etc., etc. Enjoy!!!

Sunday, October 28, 2012

Easy Italian Chicken Veggie Soup...

Imagine, if you will, the soup in my header picture with lovely chunks of zucchini, freshly wilted spinach, chicken breast cubes, fluffy quinoa, and a few more dark flecks of spice and you'll have a mental image of what went down tonight. It was soooo good and healthy on this chilly night.

Easy Italian Chicken Veggie Soup

2-3 quarts homemade chicken stock
1 jar(23-24oz) spaghetti sauce of choice, I use one that has no added salt.
Combine in large stock pot and bring to simmering.
Meanwhile, cube 3-5 medium boneless/skinless chicken breasts and add to liquid.  Let simmer for about 10-15 minutes.
Quarter 4-6 medium zucchini squash and add to soup along with 1/2 cup uncooked quinoa.  Let simmer another 10-15 minutes.
 Add 2-3 tablespoons balsamic, red wine, or apple cider vinegar and olive oil.  Season to taste with basil, oregano, garlic powder, and parsley, salt and pepper.
Add about 3-4 cups fresh spinach and let it get good and wilted.  Adjust seasonings and serve with fresh grated Parmesan cheese!

This makes a ton so we'll be set for tomorrow night and I even froze a few servings.

Friday, June 8, 2012

Paleo-ish Chili Eggs

Or something like that. I made these because I don't care for plain eggs unless I have toast for the yolks to soak into. Since I'm not doing bread and I love savory, spicy breakfasts, this came about.

Chili Eggs(serves 1 hungry person)

1-2 tablespoons butter

1/3 cup leftover homemade chili(*mine had beans, I'm a 2012 paleolithic so deal-leave them out if you are devout). you can also use taco meat, spaghetti meat sauce, or other saucy-meaty combo that sounds like it might taste good with eggs.

2 farm eggs


Melt butter in a 8-inch cast iron skillet. Add chili and spread around, leaving some spaces for the eggs. Crack the eggs into the spaces and mix the whites into the chili being careful not to break the yolks. When they are heated thru and white, quickly break the yolks and mix it all up. Dump it in a bowl and enjoy!

*I made my chili from leftover taco meat(spiced ground turkey with ground chicken livers mixed in), canned diced tomatoes, black beans and spices.

**if you are doing dairy, I used about a teaspoon of cream cheese.

Monday, April 9, 2012

Sarah Boop's Campfire Cookie Treats

It was Mark's birthday on Thursday so that meant he didn't have to work(isn't that cool?) and he had Good Friday off too.... So we decided to go camping! We headed out Wednesday afternoon for Lake Bob Sandlin State Park near Pittsburg, Texas. It is one of our favorite spots and just over an hour from home.

I woke up frrrreezing on Friday morning so I stoked the fire and got a good one going with the last of our firewood. By the time it died down the girls were awake and hungry. Sarah thought it would be awesome to have grilled Chips Ahoy cookies, and she was right! But what really made them special was what she did next....

2 cookies per person
1 marshmallow per person(or treat, however you choose to see this, I don't judge!)

Put the cookies on a cooler part of the grill. Wasn't our fire ring the best? I LOVE the flip grate!! Roast the marshmallows over the coals to desired doneness. I do mine ever-so-slowly so the insides are pretty much liquid while the outside is a nice golden brown. The girls burn theirs. Anyway, carefully lift a cookie off the grate, apply a marshmallow, and then another cookie. Eat up and thank Sarah later!!

(Sarah and friend)

Saturday, March 31, 2012

Decadent Coconut Oil Chocolate

First, I didn't measure anything here except the powdered sugar(sort of). You should do this to taste and make adjustments accordingly. Sorry no pics, camera batteries are dead.

Coconut oil
Cocoa powder
vanilla or maple extract
powdered sugar
chia seeds
foil or waxed paper

Mix about 1/2 cup to 2/3 cup coconut oil with 4-5 tablespoons cocoa powder. When its well combined, add a few squirts of liquid stevia, or powder to taste. Add a tiny glug of vanilla or maple extract, whichever you prefer, and maybe some cinnamon. We liked this taste but the stevia had enough of a bitter edge that I decided to try 1 tablespoon of powdered sugar in the mix. It helped tremendously and I wouldn't recommend leaving it out. I think it even made the texture better!

Stir in about 2 tablespoons of chia seeds and about 1/2 cup nuts of your choice, toasted or not, chopped small but not too fine. I used sunflower seeds because they were handy and I did not chop them. It starts getting harder to mix at this point! Taste to see if it needs adjusting. Taste again. Lay out a square of foil or waxed paper and plop all of the chocolate onto it, stop sampling! Working in small circular movements, spread it out little by little with the back of a large spoon(not wooden, it sticks too bad) until its about 1/4th inch thick. Mine made about a 10-inch diameter pancake.

Transfer the paper/foil onto a cookie sheet or a plate and freeze for about 30 minutes before eating. Keep this in the freezer until its gone. It breaks off quite easily and melts very fast!


Monday, January 2, 2012

Curried Mixed Potato Soup

Another Slapdash success! This is so easy to make and very forgiving. Here's what went in mine, adjust as necessary for your hungry group. I fed 5 with seconds for most of us. The blue cheese is awesome in this, don't leave it out unless you have to. Sub feta or more bacon for the saltiness if you do.

4 med-large all purpose potatoes
1 large organic sweet potato
4 green onions, sliced thin(with my new pink Komachi knife, Christmas from my brother)
2 garlic cloves, pressed
4 slices of bacon, cooked and crumbled
3 cups whole milk(mine's raw)
1 cup water
1/2 cup blue cheese
1+ cup whole milk yogurt
sprinkle of red curry powder, maybe 1 tsp or maybe less
little dash of salt and pepper

I baked the potatoes and skinned them mostly, cut into chunks and added to the pot. Poured on the milk, added the rest and heated for about 15-20 minutes on medium/medium-low(I didn't let it boil at all-barely simmered). Serve with crusty bread or crackers. My girls LOVED it... spoon is pointing to Amy scarfing hers down!