Oh Fudge! It's Christmas Time

Growing up in my family, Christmas time was the only time we got fudge.  Mom would cook it up on the stove and then we would wait for it to harden.  Then we would gorge ourselves on it.  It was delicious.  Then Christmas was over and we had to wait a whole year to have it again.  

Somehow, I have carried that tradition into my own family.  The only time I make fudge is December.  I don’t know why.  Fudge is so good, and would make such a great summer treat.  Summer time is the time we are more active and can burn up the calories.  Plus, the recipes below are stored in the freezer or fridge, so they would make for a cool summer treat.  I'll try to remember this in August.

After hours of reading sugar-free and paleo fudge recipes, I felt ready to make some on my own.  Well, it worked.  All three of the flavors I made turned out perfectly and taste absolutely delicious.  Once I knew the secret was Coconut Oil, it was a piece of cake...er...fudge.  They are so creamy and don’t have that dry, sugary, consistency.  They remain smooth.

They must be kept in the fridge or freezer, however, or they melt.  They have coconut shortening in them and it softens at room temperature, so, in order to keep the fudge firm, it must be cold.  If you make it for a party, put out a few pieces at a time and replenish the plate as it disappears —as it surely will.

All of these recipes can be doubled or tripled or whatever.  If you double them (except the Nut Butter), use a 9 X 13 inch cake pan instead of 9 X 9.  You could also use a double batch to make chocolate swirl or nut butter swirl.  Double both the Chocolate and Nut Butter recipes.  Pour half of each one into separate 9X9 inch, parchment-lined pans.  Then put 1 tablespoon blobs of the other flavor in several locations on top and drag a knife through the blobs to swirl.  Then refrigerate.

Once the fudge is set (chilled for an hour or more), lift the parchment paper out onto the counter and cut the fudge on the paper.  I tried cutting it in the pan and it tended to mash down or crumble, or stick to the knife.  After I figured out to lift it out of the pan before cutting, it worked perfectly.

I'm going to work on Maple Fudge next.

Chocolate/Coconut Fudge

This one is John’s favorite.  It tastes a lot like Mounds candy bars.  If you want it to be like an Almond Joy, just put a toasted almond on top of what will be each piece before you put them in the fridge.

Ingredients

1 cup Earth Balance Soy-free butter substitute (any butter substitute will do, or just use 2 cups of coconut shortening)

1 cup coconut shortening

1 cup Cocoa Powder

1/3 cup Honey (use up to 1/2 cup for sweeter fudge)

1 cup shredded coconut (I use unsweetened)

Directions

Line a 9 X 9 inch  square pan with parchment paper.

In the bowl of a stand mixer, whip on medium speed, butter substitute and coconut oil until fluffy (2-3 minutes).  You will need to scrape the sides several times. 

Add cocoa powder and honey and continue to whip until completely combined which takes about 1 minute or so.  Scrape the sides down a couple of times. 

Add coconut and mix just to combine. 

Spread on top of the parchment paper.

Chill in the refrigerator at least 1 hour until set.  

Cut into squares and enjoy (store in the fridge or freezer).

Nut Butter Fudge

I used peanut butter this time and did not put in any chocolate chips, but it is good with the chips.  I had to double this recipe to get the thickness I wanted.  The fudge is very runny when you pour it into the pan.  It does set up nicely after a couple of hours in the refrigerator.  I am storing my left overs in the freezer.

Ingredients

3/4 cup almond butter (or other nut, peanut, sun butter)

1/2 cup coconut oil

1/4 cup honey

1/2 teaspoon pure vanilla

1/2 cup Enjoy Life chocolate chips (optional)

Directions

 Line a 9 X 9" pan with parchment or waxed paper.

In a microwave safe bowl (or double boiler which is what I used) combine nut butter, coconut oil, and honey - heat until melted.

Add vanilla and mix until smooth.

Add in the chocolate chips if using.

Pour mixture on top of the parchment paper and let sit in the refrigerator for 2-3 hours.

Chocolate Fudge

This is the creamiest fudge I ever tasted.  This one does not need to be doubled to make a nice thick piece of fudge.  It does need to be chilled and stored in the freezer, however.

Ingredients

1 1/2 cups unsweetened cocoa, not packed

1 1/2 cups real maple syrup

2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cup coconut oil, melted

Unsweetened cocoa powder for dusting

Directions

 Line a 9 X 9" pan with parchment or waxed paper.

 In the bowl of a stand mixer at low speed, combine cocoa powder maple syrup, vanilla extract, and salt.

Slowly pour in melted coconut oil and stir until thoroughly combined. 

Pour on top of parchment paper and freeze until fudge is firm and set, at least 1 hour.

Cut into 1" pieces 

Dust pieces lightly with 1 teaspoon cocoa powder if desired.

Serve cold; store leftovers in freezer.

Discovering Cranberries

Cranberries are much more versatile than we thought as kids.  All we knew was cranberry sauce in a can.  Then there came cranberry juice, which was so exotic.  

Nowadays, however, cranberries seem to be everywhere.  Dried cranberries can replace raisins in just about everything from muffins and cookies to chicken salad. 

Cooking with cranberries is interesting.  When cooked, they turn very sweet and the bitterness found in the canned, jellied sauce is simply not there.  

And in addition to the wonderful flavors cranberries add to pork, chicken, and salads, they are good for you.  Or so I’ve read.

This dish is delicious and quite rich.  The left overs (if there are any) can be chopped up for a tasty chicken salad for lunch the next day.  I did not have enough left over to freeze, but I see no reason why it would not freeze well.

Cranberry/Bacon Chicken

Ingredients.

1/2 cup dried cranberries

1/2 cup apple juice or pineapple juice

2 skinless, boneless chicken breast halves 

salt and ground black pepper to taste

1 teaspoon dried mustard

1/2 cup applesauce

2 slices bacon, fried crisp

2 sweet onions (such as Vidalia), cut in large wedges

Directions

Soak cranberries in apple juice in a bowl until cranberries are rehydrated, 1/2 hour

Preheat oven to 425 degrees F Coat bottom of a baking dish with cooking spray

Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.

Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts.

Lay two half-slices of bacon atop each chicken breast. Arrange onions around chicken.

Top chicken with cranberries, pouring any remaining juice over chicken.

Cover dish

Bake in the preheated oven for 1 hour. Remove lid and continue baking about 20-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

The Onset of Winter Requires Quiche.

Today is the first of November and last night we had snow flurries.  This morning the sky is gray and I figured we needed a little cheering up so I went on a quest for dairy-free grain-free quiche.  Didn’t really find a perfect one, but I got some great ideas.

This takes a while to make and you probably should not mix it up the night before because it would separate, I think.  But, it would make a great brunch dish or a late breakfast.  It only takes about 10 minutes to mix it up, but it has to cook for about 40 minutes.

We like to be up an hour or so before we eat breakfast, so this is perfect for us.  I am going to try mixing up the ingredients to include sausage instead of bacon.  Perhaps add some onions and red bell peppers.  Maybe some shredded Brussels sprouts instead of spinach.  The possibilities are endless!

The fake parmesan we use is “Go Veggie!” and it made a perfect little crusty bottom for the quiche.  And I think you could use any of their cheeses and it should work.

Right now we both have happy little stomachs!

Crustless Spinach/Bacon Quiche

Ingredients

5 large eggs

1/4 t. freshly ground black pepper

1/2 t. salt

1/4 t. garlic powder

1  cup unsweetened almond milk

3 T fake parmesan

1 cup fresh baby spinach, chopped

3 strips crisp bacon crumbled

Directions

Preheat the oven to 350 F.

In a large mixing bowl, whisk the eggs until evenly yellow in color. 

Add the freshly ground black pepper, salt, garlic powder, and almond milk, whisking until well combined. Set aside.

Sprinkle 1 1/2 T of the cheese into the bottom of an ungreased quiche plate or pie plate, covering as much of the surface area as possible. Sprinkle the remaining cheese into the egg mixture and stir. 

Add in the spinach, mixing until evenly distributed, and gently pour the mixture into the quiche plate. 

Bake for 40-45 minutes, or until the top is golden brown and the center is slightly risen and a knife inserted in the center comes out clean. 

Allow quiche to cool for 10 minutes before serving. Serve warm.

Christmas Cookies Part 1

I have put together 10 cookie recipes into one PDF booklet.  If you would like a copy, just email me at:  ahrens.marsha@gmail.com.  The best part, it's free!

Every Christmas season, I make dozens of cookies and deliver them to various people— neighbors, old co-workers, chiropractor, etc.  This year I will be delivering healthy cookies.  

I love chocolate chip cookies.  Actually, I love cookies of all kinds.

Here are three recipes.

Grain-Free, Dairy-Free, Sugar Free Chocolate Chip Cookies

Ingredients

¼ cup palm shortening

¼ cup coconut palm sugar

2 tablespoons honey

1 large egg, room temperature

2 teaspoons vanilla

1½ cups blanched almond flour

2 tablespoons coconut flour

½ teaspoon baking soda

½ teaspoon sea salt

¼ cup Enjoy Life chocolate chips

Directions

1. Preheat oven to 350 degrees F.

2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds.

4. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

5. Stir in the chocolate chips by hand.

6. Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly. The cookies don’t spread much so make them the size and thickness you want before baking them.

7. Bake for 9-12 minutes, until slightly golden around the edges.

Grain-free Peanut Butter Cookies or Almond Butter 

Ingredients

1 cup(s) peanut butter or almond butter

1 cup(s) sugar or coconut crystals

1 whole(s) egg beaten

1 teaspoon(s) baking soda

Directions

1. Preheat oven to 325

2. In medium bowl, mix together all ingredients until well blended.

3. Refrigerate 1 hr.

4. Roll into 1 inch balls and place on ungreased cookie sheet flatten.

5. Bake for 6 to 8 minutes.
6.  Let cool on cookie sheet for a few minutes.

7. Move to wire rack to cool completely.

Grain, Sugar, and Dairy-free Spritz Cookies

3 eggs

1 cup coconut flour

1/2 cup butter substitute (cold, cut into chunks)

1/3 cup + 1 Tablespoon honey

3 teaspoons vanilla extract

1/8 teaspoon salt

Directions

1. Preheat your oven to 350 degrees F. Line a baking sheet (or two) with parchment paper.

2. Put all of your ingredients into your food processor . Turn on and process for about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Process again for another 30 seconds. You will need to do this (stop, scrape, process) until your dough is completely smooth and there are no chunks of butter left (it takes me about 3 times).

3. Fill your cookie press with the dough and whatever disk shape you've chosen (trees, wreaths, flowers, etc). Pipe onto your parchment paper lined cookie sheet. The cookies will not spread or rise, so you can put them as close to each other as you like!

4. Bake for 8-10 minutes (wreaths are 8 min, flowers are 9 min, trees are 10 min). If you don't have a cookie press but still want to try these, you can also just bake the dough in round balls that you've pushed down until they are slightly flattened (bake for 10-12 min).

5. When they come out of the oven, let them cool on the cookie sheet for about 2 minutes (so they can firm up) before moving them to a wire cooling rack to finish cooling. They cool very quickly! 

6. Makes about 3-4 dozen cookies. Store in the fridge or the freezer.

Mysterious Bean - Vanilla

All vanilla is not created equal.  Did you ever wonder where those vanilla beans come from?  Well, I can tell you.  They come from the vanilla orchid.  This orchid was originally found in what is now Mexico.  Now it is grown in most tropical parts of the world, particularly Mexico, Madagascar, and Indonesia.  It is the only orchid which produces an edible seed pod.

Vanilla is very expensive because it is very hard to grow.  And once you’ve got the plant to maturity,  it only flowers for one day and must be pollenated that  day.  Therefore, the pollination must be done manually.  Reminds one of detasseling corn, or topping tobacco plants.  A nasty, labor-intensive job.  And that is just the beginning.

So, it is no surprise that pure vanilla and vanilla beans are very expensive.  I have found that vanilla from Mexico is usually less expensive, but I prefer the flavor from Madagascar.  

Vanilla not only adds flavor to sweet foods, but it also serves to “blend” flavors.  Even though you might not be able to actually taste the vanilla you put in a recipe, you should still add it if it is called for because it will make your finished product more flavorful.

In ancient times vanilla was used as an aphrodisiac, but these days, it is mostly treated as a spice for adding flavor and scent to sweet dishes.  It is also used in aroma therapy.

You can buy vanilla in several forms, including:  powder, whole beans, or extract.  Extract is the most common and least expensive.  It is made by submerging the whole bean in vodka or bourbon for about 6 weeks.

It is possible to make your own, but I have not tried yet.  Will keep you posted if I do.

The recipe below is not fully Paleo if you use butter, but I usually make them using Earth Balance Natural Buttery Spread - Soy Free and they worked fine.

Vanilla Cookies

Ingredients

3 eggs

3/4 cup almond flour

1/2 cup butter or margarine (cold, cut into chunks)

1/3 cup + 1 Tablespoon honey

3 teaspoons vanilla extract

1/8 teaspoon of salt

Directions

1.Preheat your oven to 350 degrees F. Line a baking sheet (or two) with parchment paper.

2.Put all of your ingredients into your food processor . Turn on and process for about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Process again for another 30 seconds. You will need to do this (stop, scrape, process) until your dough is completely smooth and there are no chunks of butter left (it takes me about 3 times).

3.Fill your cookie press with the dough and whatever disk shape you've chosen. Pipe onto your parchment paper lined cookie sheet. The cookies will not spread or rise, so you can put them as close to each other as you like!

4. Bake for 8-10 minutes. If you don't have a cookie press but still want to make these, you can roll teaspoons of dough into a ball and flatten, then bake for 10-12 min.

5. When they come out of the oven, let them cool on the cookie sheet for about 2 minutes so they can firm up before moving them to a wire cooling rack to finish cooling. They cool very quickly! Once they are cool, you can decorate them if you like, or eat them plain. We like them just as they are :)

6. Makes about 3-4 dozen cookies. Store in the fridge or the freezer.

Home Made Jam

Yesterday I made cherry jam and blueberry jam.  This is not the jam your mother (or grandmother) used to make when she picked 24 quarts of blueberries and made 15 jars of jelly to store in the root cellar.  This is just one jar (or two smaller jars) to keep in the fridge until it’s gone.  Then you make another jar.

There is no sugar.  There is no pectin.  There is nothing but fruit and honey.  Well, and a little lemon juice in certain kinds.

You can make this a sweet as you like by just adding more honey.  John likes the cherry to be very tart, but I make the blueberry sweeter for me.

I don’t like cherry jam at all and John doesn’t like blueberry jam at all, so I can match those two to our taste.  If I make strawberry, well, a war breaks out.  I like it sweet and he likes it tart.  So I don’t make that very often.  Or I make two jars and label them “sweet” or “tart.”

You can use fresh, frozen, or canned fruit.  I made the cherry out of canned cherries because I’m lazy and did not want to stand there pitting cherries for 20 minutes.  Besides, I had canned cherries and no fresh ones.  I had a few blue berries in the freezer left over from spring.  And I bought a pint at Lucky’s because they were on sale.  If you use canned fruit, pour off the liquid.

Sterilizing Jars

Place as many jars as you need — just one for this recipe — and the lid and ring in a deep saucepan.  Make sure the jar is sitting upright.  Cover completely with water and bring to a rolling boil.  Let boil for 5 minutes and turn off burner.  Lift the jar and ring out of the water with tongs and set upright on a clean kitchen towel to dry.  Let the jar completely cool before pouring in the jam.

Tart Cherry Jam - 1 pint

Ingredients

2 cups cherries (canned and drained, frozen and thawed, or fresh and pitted)

1/3 cup honey

1 tablespoon lemon juice (I use RealLemon, but most cooks say use fresh lemon juice)

Directions

Place cherries in a medium saucepan and mash them with a potato masher.  If you are using canned or frozen fruit check for random pits.

Add honey and lemon juice and mix well

Bring to boil over medium high heat.

Boil for about 20 minutes, stirring frequently to keep it from sticking.

When it starts to thicken you can test for doneness by dipping a spoonful into a small bowl and let sit for 5 minutes.  If it turns to the consistency of jelly, it is done.

Pour into sterilized jar and tighten lid.

Let set at room temperature until cool enough to handle, then transfer to fridge.  After a few minutes you will heal a loud pop and this just means the lid has sealed.  You don’t need to do anything about that.  Just wait til the jar is cool enough to handle.

This will keep in the fridge for weeks.

Sweet Blueberry Jam

I increase honey to 1/2 cup.  Everything else is the same.

The Earl of Sandwich Strikes Again

I have been making grain-free bread for a while, but it just wasn’t right for sandwiches.  The one I made I found on Against All Grains and it is made from cashew nuts.  It is very good for bread and butter, french toast, and peanut butter sandwiches.  But we just didn’t like it for sandwiches.  It has a hint of sweet and clashes with salami and BLT.

So I went on a quest for another grain free sandwich recipe and could not find one that was both easy and non sweet.  So I did some research, read up on different types of flours, and read about 100 sandwich bread recipes and compared the differences.

Finally I came up with the recipe below and it came out perfect!  It is the right texture, has no sweetness to it and it is savory enough for salami.  win win.

Sandwich Bread

Ingredients:

1 1/2 cups  almond flour

3/4 cup arrowroot powder

1/4 cup flax meal (I often just omit this as I don't always have it on hand.)

1/2 tsp salt

1 tsp baking soda

4 eggs

1 tsp apple cider vinegar

1 tbsp. sesame seeds (optional)

1/4 cup coconut oil - melted

Preparation:

Preheat oven to 350 degrees 

Grease a 7 1/2“ x 3 1/2“ loaf pan (Get as close to this size pan as you can or the bread will not get tall enough for sandwiches.)

Sift together, almond flour, arrowroot powder, flax meal, salt and baking soda — set aside

In a large bowl large beat eggs until frothy

Stir coconut oil and vinegar into egg mix until well combined

Gradually add dry ingredients into egg mixture and mix well.  Scrape sides of bowl at least once.

Pour mixture into greased loaf pan

Sprinkle sesame seeds on top of loaf - optional

Bake for about 40 minutes.  Until toothpick inserted at top of loaf come out clean

Let set in pan for 5 minutes then turn bread out to cool on wire rack

Cut into sandwich size slices

Do you know the muffin man? er I mean woman?

Muffins are a versatile treat.  You can use them for a snack, breakfast on the run, dessert, or a dinner roll with the right meal.  Using the Fruit muffin recipe, simply cut the honey in half and leave out the fruit and vanilla, you will have a plain muffin which is great with chili or soup.  Anything you would normally serve corn bread with, this is a good substitute.

I am planning to have some friends over for a tasting party (don’t you dare call them guinea pigs) because I need second and third opinions about how this food I’m making really tastes.  So, I am making what I can ahead of time to put in the freezer.

Today was muffin day at my house.  I make up tons of them in a variety of flavors and put them in the freezer so we always have choices.  I have made strawberry and cherry in the past.  Today I made Pumpkin, Pumpkin Pecan, and Blueberry.

The recipes are quite different because of the difference in pumpkin puree and chopped fruit or berries.  You can use any kind of fruit or berries--even canned ones.  Make sure the pieces of fruit are about the size of peas or, you guessed it, blueberries.  You don't need the lemon juice except for blueberries, strawberries, and sweet cherries.

Fruit Muffins

2 1/2 cups almond flour

2 Tablespoons coconut flour

3/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup honey

1/3 cup melted coconut oil

4 large eggs at room temperature

1/2 tablespoon lemon juice (for blueberries, strawberries, and sweet cherries - omit otherwise)

2 teaspoons vanilla

1 tablespoon coconut milk

1 cup finely chopped fruit or berries (don’t chop blueberries, but do chop strawberries and cherries.)

Preheat oven to 325 degrees

Line muffin tins with cupcake papers

Whisk dry ingredients together in a bowl and set aside.

Using the whisk on a stand mixer, mix on high the honey, oil, eggs, lemon juice,coconut milk and vanilla.  Blend on high until frothy and smooth.

Slowly add the dry ingredients and mix on high until well incorporated and smooth.  Scrape the bowl at least once and resume mixing. Make sure you don’t have any lumps.  Break them up with a fork if you see lumps.  Remove bowl from mixer stand.

Gently fold in chopped fruit or berries.

Fill muffin cups 3/4 full.

Bake for 18 minutes or until a toothpick comes out clean.

Let sit in pan for 5 minutes before turning onto a wire rack to cool.

Pumpkin Muffins

2 cups almond flour

3 Tablespoons coconut flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup pumpkin puree

1/3 cup honey

2 large eggs at room temperature

2 tablespoons melted coconut oil

1 teaspoon vanilla

1/8 cup coconut milk

1 cup coarsely chopped pecans or walnuts (optional)

Preheat oven to 350 degrees

Line muffin pan with cupcake papers

Combine dry ingredients in a bowl and set aside.

Mix pumpkin, honey, eggs, coconut oil, vanilla and coconut milk in the bowl of a stand mixer and mix on high until well combined.

Slowly add dry ingredients mixing on high until well combined.  Scrap sides of bowl at least once.

Remove bowl from stand and gently fold in nuts if using.

Spoon batter until each cup is 3/4 full.

Bake for 24 minutes or until a toothpick comes out clean.

Let sit in pan for 5 minutes before turning onto a wire rack to cool.

Goin' Crackers

Today I made three different flavors of crackers.  We can’t eat potato chips, corn chips, or even pretzels.  And certainly not popcorn.  Makes for finding savory snacks for movie night a real stumper.  I don’t particularly like the veggie chips you can buy at the grocery.  They are often too sweet for me.

So, I turned to Against All Grains (http://againstallgrain.com/2012/04/20/savory-and-sweet-crackers-with-almond-flour/) and as usual, Danielle did not fail me.  I started a few weeks ago by making her crackers, but very quickly found I could change it up and make a variety of different kinds.  I can even leave them plain for use in soup and chilli.  yay!

You can make these any flavor you want.  With the variations I’ve listed below the recipe, you can see how to alter similar veggies for the garlic and similar spices.  Adjust the amount of water based on the juicyness of the veggies you use.  Play around with stuff you like and see what happens.  Always watch while they bake to make sure you are not over baking them.

Although I would never suggest trying to sneak food into a movie theatre, until they get some grain free options, we have no real choice.  However, if you get caught, I don't know you.

The kinds I made are:  Sesame Garlic, Onion Dill, and Tomato Basil.  All turned out delicious.

Sesame Garlic Crackers

1 cup almond flour

1 tablespoon minced garlic (about 3 or 4 good sized cloves)  If you use the pre-minced kind that comes in a jar (which I sometimes do), you will need to measure it out onto a paper towel and absorb some of the liquid.

2 tablespoons cold water

1 tablespoon raw sunflower seeds

1 1/2 teaspoons olive oil

1/2 teaspoon salt

Preheat oven to 350 degrees

Place all ingredients in the food processor.  Process for about 15  seconds until thoroughly combined.  Dough will be very sticky.  Add a few more sesame seeds and pulse just a couple of times to chop.

Scrape the dough out of the food processor bowl and make it into a ball.  Flatten just a little onto a large sheet of parchment paper.  You cannot do this on a floured surface or in a pasta machine, it is too sticky.  Put another sheet of parchment paper on top and roll with a rolling pin to about 1/8 inch thickness.

Carefully remove top sheet of parchment and cut into squares with a pizza cutter.

Carefully slide the parchment with dough onto a cookie sheet and sprinkle with coarse ground salt.

Bake for 8 minutes.  Turn pan and bake 6 more minutes watching for browning.  Try not to let them get too brown or they get brittle.

Carefully slide parchment with crackers onto a cooling rack and let cool for 20 minutes or so.  Break up crackers on cuts and let cool another half hour or so.

Store in air tight container.

These freeze well and can be actually eaten frozen.

Variations:

Onion Dill

Omit garlic and put in 2 tablespoons of very finely minced onion.  If you use dehydrated onion, rehydrate first by covering 2 tablespoons of dehydrated minced onion with water and let stand for 30 minutes.  Drain on paper towel before adding to dough.

Omit Sesame seeds and put in 2 teaspoons dried dill.  If you use fresh till, probably 1 teaspoon will be enough, chop if very finely.

Everything else is the same as Garlic Sesame.

Tomato Basil

Omit garlic and put in 8 grape or cherry tomatoes cut in half.

Omit water

Omit sesame seeds and put in 2 teaspoons dried basil.  If using fresh basil, chop very finely before adding.

You can probably cut the baking time in half for these, watch them carefully.

Everything else is the same.

You Can Fry Anything

You can fry anything.

Well, almost anything.  I have started making fried cauliflower since we can’t eat potatoes anymore. (Or at least I can’t and I’m the cook.)  So finding stuff to have as side dishes is tricky.  We can’t have rice or corn either.  It keeps me hopping to find something to go with everything.  No mac n cheese or pasta of any kind.  However, I did just purchase a pasta machine and am working on a recipe for grain-free pasta.  I’ll let you know when it’s ready.

We eat a lot of sweet potatoes, green beans (for some reason they are not legumes or at least not bad legumes), broccoli, cabbage dishes, carrots, and stuff like that.  So finding interesting ways to make them so they don’t get boring is a challenge.

Also, keep in mind that I'm only cooking for two.  Most recipes feed four or more people and we would just have too many left overs.  Many of the recipes can’t just be cut in half because of the ingredients and how they work with each other.  So I’ve had to adjust to make many things for two instead of four.

This recipe is for two people, but if you have more people, you can just add more of everything (except olive oil—because you don’t need more)until you have enough to feed everyone. 

Even people who don’t like cauliflower, like this stuff.  It is that good.  It keeps in the fridge well overnight or even one more day.  After two days, the cauliflower starts to get soggy.  I have not tried to freeze this, but I’m afraid the cauliflower would disintegrate like it does in vegetable soup if you freeze it.

Anyway, today is John’s birthday and he requested this dish along with steak with mushrooms and onion.  So,here is the recipe for 

Fried Cauliflower

Equipment

10” skillet with lid

Spatula

Garlic Peeler (optional)

Ingredients

2 Tablespoons Olive Oil

1/2 Head Cauliflower florets - sliced - I slice them about 1/2 inch thick

5 or 6 cloves fresh garlic - sliced - You can used minced, but we like to stab the pieces with our forks and just eat them.  Especially if they get really crispy.

2 Tablespoons pine nuts (pignolis)

Salt & Pepper

Directions

Heat a 10” skillet with 2 Tablespoons of olive oil spread evenly over the bottom.

Place cauliflower slices in one layer in the heated skillet

Fry the cauliflower for 5 minutes with the lid on.

Sprinkle the garlic pieces and pine nuts around over the cauliflower

Stir and cook another 5 minutes or so until the cauliflower is tender. Turning occasionally.

The pine nuts and garlics will get really brown and sort of crispy.

Sprinkle with salt and pepper to taste before serving.

Makes two hearty servings.

Meat and Veggies

Sometimes I still do just the meats and veggies thing.  It is not boring when you don’t have to eat it every day.

Lucky’s had their pork roast on sale last week so we bought one.  All their meats are antibiotic free so this may be the best pork roast I’ve ever had. 

I put the roast in the crock pot with whatever vegetables I had laying around (brussels sprouts, onions, celery, mushrooms and carrots) with just some salt and pepper and let it cook all day.  It was delicious. 

We had cole slaw and home made pickled beets on the side.  And the last of the crepes with peaches, red raspberries and honey for dessert.

There was enough roast left for lunch today and some to put in the freezer for another day.

Cole Slaw - I don’t really follow a recipe, but here is how I make it.

Shred some cabbage, carrots, and onions.  (However much you need.)

In a jar, shake together 1 tablespoon apple cider vinegar, 1 tablespoon coconut crystals (or sugar), 3 tablespoons mayonnaise (leave the mayo out for paleo), and salt and pepper to taste.  Keep shaking until all the crystals and salt are dissolved.

Pour over cabbage and toss.  Refrigerate for at least 1/2 hour before serving.

Pickled Beets - I don’t really use a recipe for this either, but this is how John’s mother told me to make them.

In a medium saucepan bring to a boil 1 cup vinegar and 1 cup sugar (or coconut crystals for Paleo).  Let it boil for a minute or so until all the sugar is dissolved.

While this boils, open two or there cans of beets, pour off the liquid and put them into sterilized canning jars.

Divide the vinegar mixture evenly into all the jars just to cover the beets.  Tighten lids and let set at room temperature until lids “pop.”  Then you can refrigerate indefinitely.  I have kept them as long as a year and they are fine.

These are the best pickled beets.

You can sterilize canning jars by setting  them into a deep pan (right side up), cover completely will water, and boil for 5 minutes.  Remove the jars with tongs onto a towel to dry.  You can throw the lids into the same boiling water.

My Idol

Before I go any farther, I think it is only fair to direct you to the woman who has been my inspiration to pursue more variety in my grain-free diet.

Just eating meats, veggies, fruits, and eggs can get boring really fast.  I tried some bread-like recipes from other web sites and they just did not turn out right.  Although some were “edible,” they were not good.  

The recipes I have tried from Danielle’s site always turn out perfect and are delicious.  She has inspired me to branch out on my own and try original recipes.  Her site is filled with information about the ingredients, equipment, nutrition, and everything else imaginable about the Paleo diet.

Check it out at:  http://againstallgrain.com/

She has written several books.  I bought the first one and am still working my way through it.  A lot of the information in it is on the web site, but she gives more detail in the books and it is very handy to have the reference work right in front of you when you suddenly discover you don’t have any arrow root powder.  She helps you with substitutions and alternative ingredients.  She has been doing this for many years and knows her stuff.

I highly recommend you buy her book if you want to seriously try a Paleo diet. She has links to buy the books on her web site.  http://againstallgrain.com/shop/

  Whenever I find a recipe online that I think sounds good, I always double check with Danielle to make sure the ingredients are compatible and that they will do what the recipe claims they will do.  

Ditto for if I want to make something original.  Often I  will take her recipe as a starting point and make changes to fit our tastes.  She encourages you to do this and will answer your questions if you can’t figure out what you should do.

She is currently on a book tour and you should go see her if she comes near you.

Dessert for Dinner

Dessert for dinner…

We had a huge breakfast and a very late big lunch, so we opted to skip dinner.  Instead I made crepes.  John had his with sliced fresh peaches, red raspberries and honey drizzled inside and out.  I had mine with coffee ice cream and dairy free chocolate sauce drizzled inside and out.  The ice cream started to melt before I got finished, so next time I will refrigerate the crepe before I build mine.  To say that they were delicious, is an understatement.  They were awesome.

You can serve these crepes wrapped around scrambled eggs and bacon, bananas and chocolate or honey, pretty much any fruit with a little honey would be delicious.  I tried making them for pigs in a blanket and I liked them, but John didn’t.  He said the crepes were too sweet for hot dogs even though I left out the vanilla.

They refrigerate for two or three days.  I have not tried to freeze them because we always eat them all in two days.  But I think if you bag them in freezer bags with waxed paper between each one they should be fine.  

Equipment you will need is a mixing bowl, a whisk, a crepe pan or small skillet preferably enamel-lined, wide spatula, waxed paper.

Here is the recipe.

Grain-free Crepes (Makes about 8 crepes)

6 large eggs

1 cup unsweetened almond milk

3 tablespoons coconut flour, sifted

2 teaspoons coconut oil, melted

1 tablespoon Tapioca Flour

1 teaspoon vanilla (omit for savory crepes)

¼ teaspoon sea salt

Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes so the coconut flour can absorb the liquid, then whisk again.

Heat a crepe pan or small skillet with enameled surface over medium-high heat.  Melt a small amount (1/4 tsp) coconut oil in pan.  (Omit this if the crepe slides around too much.  I find it works better without oil in the pan.)

Pour 1/4 cup of the batter into the hot pan, turning the pan in a circular motion to spread the batter thinly around the pan. Make sure the pan is fully covered.

Cook for 1 minute until the edges look done. Lift one side of the crepe and slide a spatula under the crepe and slowly flip it over. Cook on the second side for 20 seconds and turn out on a plate. Place a sheet of waxed paper on top.

Continue with the remaining batter, stacking the crepes on a plate with each separated with waxed paper.

They are fragile while cooking, but are pretty sturdy to work with once they cool.

To store, slide waxed paper and all into a gallon sized sip lock bag and put in the fridge.  They will keep well for two or three days.  Any longer than that and you will want to freeze them.

In the beginning...

In the beginning…

My herbalist, Weeds of Eden, wants me to open a paleo bakery and sell my baked goods.  I told them, “I am retired for a reason.”  That reason is to not work.  If I baked for money it would be work and, therefore, not fun.  I cook for fun and to make sure we are eating the healthiest food available.

About 6 months ago said herbalist convinced me that I needed to at least try a grain and potato free diet.  My blood sugar numbers are borderline andI really need to cut back on carbs.  So, I said ok and quit eating potatoes, pasta, cereal, bread, corn, and soy. 

This left me with meat, veggies, and fruit.  Every meal, every day 7 days a week 3 meals a day.  After a while, I simply could not face another lunch of chicken salad and tomatoes or another dinner of steak and green beans and a salad.  It was all good, but it was boring as dirt.  The only reason I kept doing it was because I was losing weight to the tune of about a pound a week.  That kept me going.

Then my husband’s health care professional convinced him that he would have fewer colitis flare ups if he cut out grains.  Since he seemed to be having flare ups every time we ate chinese (rice) or pasta, he agreed to give it a try.  He was already dairy-free and had been for a couple of years.

Well, that was the inspiration I needed to get my creative culinary butt in gear and learn to cook actual food.  It was daunting at first.  I had no idea how to begin to think about making bread without flour or yeast.  I could not even imagine pasta without semolina.  Fried chicken without corn flakes?  huh?  Meatloaf? not even.

But after much research and many failed attempts, I have finally managed to make interesting, exciting meals that are delicious.  I still on a rare occasion make something that we simply cannot eat, but not very often. (I won’t even post those recipes.)  9 out of 10 meals are delicious and we thoroughly enjoy eating them.

We are not completely 100% grain-free.  I do use mayonnaise occasionally which contains soy.  I found a recipe to make your own, but it only keeps for a few days in the fridge and the cost is prohibitive.  Which reminds me, cooking grain-free can be costly.  But when I look at the cost of diabetic medication, the cost of eating better seems minimal in comparison.

I cook a lot.  I mean a lot.  I cook 3 meals a day 7 days a week.  It is very time consuming, but as I mentioned before, I’m retired.  I will post recipes of whatever I’m making that day and will tell you what can be made in bulk and frozen or what needs to be eaten right away.  For example:  I make bread, donuts, muffins, crackers and cookies in bulk and put them in the freezer.  That way we have treats on hand.  But I make these delicious coconut chicken fingers that will not freeze well.  The breading falls off when they thaw and the chicken is tough.  They will keep overnight in the fridge and we can have them for lunch the next day.  But two days is too long, they get “soggy.”

I don’t recommend this diet for everyone.   But if you have diabetic, digestive, or blood pressure issues, you should check with your health care professional and see if the paleo diet is right for you.

Once you have decided to give it a try, do your research.  Read anything and everything you can about the paleo diet and then dive right in.  You can just google paleo diet, but until you get some basics, you won’t really know what you are looking for.

To get you started, try these:

http://www.webmd.com/diet/paleo-diet

http://health.usnews.com/best-diet/paleo-diet

http://ultimatepaleoguide.com/paleo-diet-food-list/

Or if you want to talk to an expert, I recommend Myron Hardesty at Weeds of Eden

https://www.facebook.com/pages/Weeds-of-Eden/147268065844