Addition by Substitution: Learning how to bake for food allergies

After hearing that you or a loved on has food allergies, it can feel like a death sentence to some of your favorite foods and recipes. However, that does snot have to be the case. Today, there are many options available in order to substitute for these culprit ingredients. In our house, the biggest contributors to stomach upset are dairy and gluten, but I've learned a few quick substitutions to help me get around them.

In preparation for the holidays, I have been trying to figure out what I want to make for the 13 members of my family that I am expecting this Thanksgiving. On top of pouring through some time tested recipes, I am also hoping to bring a few more to the table, but I want make them friendly to everyone.

In December, 2012 edition of Food & Wine Magazine, they had an awesome looking caramelized pear custard that I wanted to try but needed to tweek first. Anyone who does substitutions knows that there is no universal replacement and it is all about application. In this case, I replaced the dairy by either omitting it completely or replacing it with Maypo's canned coconut milk (I get mine at my local Asian market). I chose canned because I needed it to replace evaporated milk and needed it to be thicker than every day milk. You can use carton alternatives but you will need 3x's the volume of liquid than required and patience to SLOWLY reduce it down. I also adapted sugar sources but be warned, changing too much of the recipe can cause it to be a major flop. That is why I recommend testing it in advance, rather than the day of you big event.

Caramelized Pear Custard Pie
9" Crust
Pears:
4 bosc pears, peeled and halved with stem and seeds removed (you want then ripe but firm)
3 TB water
1/2c honey
1/2tsp cinnamon
1 TB vanilla
Filling:
3 TB Turbinado sugar
2 TB instant tapioca pearls (such as Minute brand)
1 TB vanilla
1/4 tsp cinnamon
2 eggs
3/4c + 3 TB canned coconut milk

1. Preheat oven to 400 degrees and bake weighted crust for 10 minutes then reduce oven temp to 350.
2. Place remaining pear ingredients in skillet, except for pears, over medium heat. Add pears round side down once mixture starts to bubble. Continue to cook, continuously swirling and basting pears until bottom gets caramelized and starts to soften (10-12 minutes).
3. Flip pears to flat side and continue to baste until bottom has done the same (5-7 minutes).
4. Transfer pears (flat side down and stem-end in to make a flower pattern) to pre-baked crust and reserve sauce to the side.
5. Mix together all filling ingedients, reserving the 3TB of coconut milk for caramel) and pour over pears.
6. Bake for 35-40 minutes until almost set. Pie will firm upon standing. Let cool completely.
7. For caramel, place reserved sauce over medium heat. As it softens, add coconut milk and continue to heat until almost to a boil. Remove from heat and use to drizzle over cooled pie slices. 

Completed pie. If I had been paying more attention,
I would have made sure that my pears were more evenly spaced.

Though this pie will not be exactly as the standard recipe would have tasted, it is still very good and it will not disappoint. Enjoy!

 

Recovering from the Political Runs...

Finally... It's over. No more ads, no more signs, no more guessing... The election is finally over.

This election was a tumultuous one... neighbor against neighbor; husband against wife and co-worker against co-worker. It's amazing after everything is said and done, the Earth still turns and it is business as usual. My primary hope for the next four years is that people can put aside their differences and do what it is best for the country as a whole.

All hopeful thoughts aside, I would like to say that I am extremely proud of my home State, Maine, for allowing for equality to prevail and accepting gay marriage into its constitution. As a heterosexual, married person who has never really quite fully understood the connection between love and marriage, I would never want to stand in the way of someone else who wanted to make that commitment and make it legal. I am optimistic that Maine will continue to be progressive and hopefully shed some of the stereotypes that it has had cast upon it.

Now, on to the kitchen. After going to the polls, we came back home and even though I really wanted risotto, it was late and I didn't really have 45 minutes to make it... not to mention I was out of rice. However, I did have couscous, which is a small "grain" toasted pasta and decided to use that instead with asparagus and poached eggs.

Couscous "Risotto" with Asparagus and Poached eggs

6c Chicken Broth

Pinch of saffron

1c Mushrooms (Baby Bella or Shitake)

1/4c EVOO

2 cloves of garlic (or one Elephant clove)

1c leaks, shallots or white onion, minced

1 16oz package of large grain couscous

1/2c white wine

4TB Butter

1 bunch asparagus

1TB Vinegar

6 eggs

1. Bring broth to a boil and reduce to medium high, then add saffron and mushrooms.
2. Heat EVOO over medium heat then add garlic and leaks (or alternative) and continue to cook until translucent.
3. Add couscous and stir until coated. Continue to cook until starting to turn brown.
4. Add wine and stir around to stop couscous from sticking. Continue to cook until evaporated. 
5. Add broth by the ladle-full, stir frequently and continue to cook until broth has evaporated--at which point, add more. Continue to do this until pasta has cooked, starts to break down and appear as if it has started to create it owns sauce. 
6. While couscous is cooking, bring a pot of water to a boil then add asparagus and vinegar. Cook for 5-7 minutes until tender then remove from water and add to an ice bath to stop cooking (reserve water for eggs). Chop then add to couscous in the last few minutes that it is cooking. 
7. Stir in butter and remove from heat to let sit.
8. Poach eggs by returning asparagus water to a boil then reduce to medium high. Break eggs one at a time into a bowl and slowly lower into water. I find that a large stock pot can comfortably hold 4 eggs. Continue to cook until eggs are slightly jiggly when picked up with a slotted spoon (about 5 minutes). You want the whites to be cooked but the yolks to be runny. 
9. Plate by putting risotto down first then top with freshly poached eggs. Serve with salad and crusty bread. 

You can also stir in about 1/2c of Parmesan cheese. I didn't because my husband can't do dairy. However, I found that this meal was the perfect balance of comfort food and decadence. Just what I needed after months of negative, political torment. :-)

Sorry these pictures aren't that good. It was so good that I forgot to snap a good shot.

Eliminating the Processed and Getting Back to Basics

I cannot believe how quickly this year has gone by. I feel like we were just watching the last of the ice melt away and, within a blink of the eye, we are awaiting the first winter flakes to fall. One of my cold weather preparations is to keep my eating habits in check, which is hard with the upcoming holidays.

My "bat family" all dolled up for Halloween

As you may have noticed in my earlier posts, I was making it my goal to eat fresh and unprocessed foods. However, we got busy this summer with moving, unpacking, meetings and summer fun. As a result, more of our meals were from restaurants or prepackaged foods; the consequence was the 20 lbs that I quickly lost came back even faster and I went from feeling bright and "fluid" to bulky and
 slow.

So, I made a resolution that, after Halloween, we were going back to eating nutrient rich, fresh foods. Our biggest problem is not liking these foods, because my three year old daughter will wolf-down broccoli and other veggies without a second thought, but more the foods' shelf life and the time to transform the food. I don't have the time to make several trips to the farmers market and salads get old quick. The way I get around this is by creating my own dressings and eating the salads in wraps- nothing amazing but it manages to trick my brain into thinking that I am getting variety.

The other night we had fresh kale with apples, tofu, cucumbers, and a quick cilantro-lime dressing and it was a big hit. The best part was it was FAST. I literally squeezed a lime into a bowl with a couple tablespoons of olive oil and chopped cilantro and let my kale marinate in it while I chopped up the other vegetables. We eat have our own preference of nuts... I like flax and pinenuts; my husband likes raw sunnies; and my daughter likes hers with all other above and sliced almonds.

 

The hardest meal for me to eat, although very important, is breakfast. I am an early riser, and I am usually a get-up-and-get-out-of-the-house sort of person or I lounge around until it is lunch time. I always make sure that my daughter is eating the appropriate number of meals, but have always missed the mark with myself, which is one of the primary reasons that I struggle with my weight. The way I get around this is by making foods that last several days or taste a bit more fulfilling than traditional breakfast foods, such as cereal. One of my favorites is quiche because I can eat it anytime of the day, they are filling and taste delicious. 

The below recipe is a goat cheese quiche with sauted vegetables, homemade pesto, and fresh eggs. It takes about an hour, start to finish, to make but it can be refrigerated and eaten over a week (if it makes it that long). 

Sauted Veggie Quiche with Pesto and Goat Cheese

1c basil leaves, loosely packed

1/4c EVOO

1 clove of garlic

9" Crust (keep refrigerated in pie pan until needed)

1/4c goat cheese

1Tb Coconut Oil

1 zucchini, chopped

1 carrot, diced

1/2 medium onion, diced

6 eggs

1c veggie cheese shreds

1/2 cup almonds, sliced

1. Preheat oven to 350.
2. In a blender, place the first 3 ingredients in order, liquify and set aside.
3. Break up goat cheese and place along the bottom of pie crust and keep cold while preparing remaining ingredients.
4. Saute veggies in coconut oil (feel free to add salt and pepper to taste) until soft. Coat with pesto and add to pie pan over the goat cheese.
5. Whisk eggs until they are uniform and pour over the veggies and cheese. 
6. Bake on the bottom rack for 15 minutes to cook the crust then add the cheese and almonds and move to the top rack and continue cooking for another 20-25 minutes until no longer "giggly." 
7. Let sit for 5-10 minutes to continue setting and serve warm. 

Can be eaten with salad, cottage cheese or toast. You can also switch up the vegetables (such as broccoli, asparagus...etc) or even add salsa for an extra kick!
Enjoy!

Cordon Bleu Casserole to Fight the Falltime Blues...

This fall has been busy between balancing every day life and picking apples, transforming said apples into something yummy and getting my house ready for the event of the year... Skye's Halloween bash!

 First, I had to get the inside of my house ready by finishing up some much overdue projects. The primary being that, even though we have been in our house since May, we still did not have a drop of color on our walls. More than that, we still had not organized it in a meaningful way... Maybe not so much meaningful, but it was super cluttered.

Our 4 month old kitten, Monty (left), and 2 year old cat, Jade, watching the leaves blow by

On top of that, I have a list of started but not completed projects. One of which was one that I had been meaning to finish up since early summer when I bought this awesome mirror at a yard sale for $5. I had searched high and low for the perfect accents, and I knew I wanted shutters but, since Pinterest became so popular, it was harder to find shutters that people were just giving away rather than charging an arm and a leg. That was until my local library was redoing some renovations and threw theirs out. They were too perfect for me not to snatch them up. So, after painting our room a nice "succulent" green and sealing the shutters in a clear gloss, I arranged them like this in our TV room...

Next, I had to find a way to entertain a dozen or so preschoolers without breaking the bank and that could be done out in the yard. The first think that came to mind was bean bag toss. So, I stacked a couple boxes on one another, taped them to a large piece of card board as well as garden stakes. Then we reinforced it with nuts and a couple bolts, glued on pumpkin faces and sewed some lentils into flashy cloth for an awesome bean bag toss, which was a great hit with all the kids even though I had other things planned. It probably did not hurt that I had about ten different variations of sugary foods for them to OD on.

 

Though the day was awesome and we could not ask for better weather, today we are back to feeling what the season really has to offer, which is chilling mornings and getting dark early. To add to that, we're actually expecting to feel the effects of Hurricane Sandy in the next couple of days. With days like these, what better than to cook something warm. In fact, I have been craving chicken cordon bleu. I had seen pins for a casserole, which would be way more convenient that preparing it the traditional way. However, when I pulled up the recipes I found that many involved throwing canned chicken with canned condensed soup and that did not sound appetizing at all. However, my heart was set on having this casserole and I came up with a way to achieve the same thing, only better because it would have fresh veggies and is just as fast!

Chicken Cordon Bleu Casserole 

2c Chicken Stock

1 package of Better Than Cream Cheese, Chive flavored

2TB Dijon Mustard

3c Chicken, cooked and chopped

2 Stalks of Celery, finely chopped

1 Bunch of Asparagus, cut into 1" pieces

1/2c baked ham, chunked

Gluten free bread crumbs

1.  Preheat oven to 350.
2. Heat stock until boiling, remove from heat and mix in "Cream Cheese," mix in mustard and set aside.
3. Toss together chicken, celery and asparagus in an 8x8 pan then pour reserved sauce over and sprinkle with bread crumbs.
4. Bake for 30 minutes until crumbs are toasted. Let sit for 5 minutes and serve with rice or on top of egg noodles.

This was really fast and very fresh tasting. Being very simple, it was easy to throw together; a plus since my husband and I were exhausted from the party, but, once again, totally worth it. Also, I entered this recipe into my Fitness Pal App and it says there are only 322 calories a serving (definite score!). Though I grew up eating the traditional (less healthy version), but I think this will be my "go to" recipe from now on. I hope you enjoy it as well and I think that it would be good with broccoli or carrots in addition to or instead of the asparagus. Enjoy!

Simply, Splendid Salsa

This reason is not any different from any other salsa that you will find on the web but I figured that I would share in case no one realized just how easy it was to make salsa!

Salsa:
2-3 medium sized ripe, but firm tomatoes, diced (I do not seed them but feel free to do so)
1 green onion, chopped
1/2 c chopped, fresh cilantro
1-2 sliced of pickled jalenapnoes
1 small lime, juiced
salt

1. Place chopped tomatoes in a bowl and sprinkle with salt then let sit while you prepare the rest of the ingredients;
2. Drain off most of the liquid from the tomatoes, add remaining ingredients (including lime zest but be careful not to add too much because it will make it bitter).

If you can help yourself, this is best if you wait about 15 minutes to give the flavors time to meld. However, no one will hold it against you if you can't because this stuff is pretty amazing and I have actually eaten this as a meal with some chips, but also goes really well with poached eggs or tacos.

Poached egg with lime hollandaise sauce and fresh salsa

Enjoy!

Homemade Tomato Sauce

I am not really much of a gardener, quite the opposite really, but despite the uncharacteristic weather for the northeast this year (warm winter/spring, heavy rains followed by extremely warm and dry weather) Mother Nature decided to give me a break.

On top of having tons of cucumbers that I either ate, pickled or donated, I had TONS of tomatoes, which is absolutely fine by me. There is nothing eating a tomato straight from the vine while it is still warm from the summer sun... I digress... While eating a fresh tomato is great, they are many other things that you can make with them including salsa, bruschetta and, of course, tomato sauce.

I have actually attempted to make sauce before using other people's recipes and the end result was far from desirable (lacked body, too much of some other ingredient such as sugar/vinegar, or it was far from tasty). However, this time I decided to go with my instincts and keep it simple, aka "throw it in the pot and hope for the best," and this time it all worked out! Not only was it tasty but it was a big hit as well as versatile. 

I want to stop you now before I get into the recipe and say that this is NOT like some secret Italian family recipe and it is NOT like a jar that you are going to get off the shelf. What it IS is a very simple recipe that highlights the tomatoes and can be an excellent base for many other meals such as chili, meatball subs or spaghetti sauce where you add other vegetables... the possibilities are endless!

Tomato Sauce:
1 medium onion, diced
1 red pepper, chunked
1-2 TB fresh garlic, finely diced
4-5 lbs tomatoes
1 tsp dried oregano
1 tsp dried parsley
salt and pepper, to taste

Almost there! See how it has already reduced
quite a bit from the original height?

1. Heat safflower oil over medium heat then add onions and cook until slightly brown;
2. Add red peppers and cook until soft then add garlic and cook until fragrant;
3. Start adding tomatoes in batches, you want the temperature to come back up in between additions;
4. Once all the tomatoes are added, sprinkle with salt and bring to a boil;
5. Add herbs and pepper then reduce to a simmer;
6. Continue to cook, stirring frequently until most of the water has evaporated, but not so much that the tomatoes are starting to stick to the bottom;
7. Set a blender basin in a warm water bath to bring the temperature of the glass up then add the mixture in batches, blending until smooth;
8. Return to the pot and continue to cook until sauce has reached desired consistency.
9. You can use this sauce right away of store in an airtight container in the fridge for about a week. I did jar some of mine, but I am not advanced enough in that are to be giving advice. Either way, I hope you enjoy!

Bad picture but yummy sauce :-)

Chili with Quinoa and Sweet Potato

Nothing welcomes fall quite like a bowl of chili. However, having family members whom have food sensitivity, makes eating high fiber foods such beans, less than magical. I saw this recipe on Pinterst and had to give it a try with a few modifications (I omitted beans and added grass-fed ground beef) and it was and instant hit for the whole family!

Chili
Safflower oil
Small onion, diced
Small green pepper, diced
1 lb grass-fed ground beef
Medium sweet potato, cubed
1 TB cumin
1 TB ancho chili powder
1c Homemade tomato sauce
4c Veggie Broth
1c Quinoa
*Optional: Avacado, sour cream, plain yogurt and/or cilantro

1. Heat safflower oil over medium heat then add onions until translucent and starting to brown.
2. Add green peppers and cook until soft then add raw hamburger and cook thoroughly. 
3. Add sweet potato and cook for 5 minutes then add spices, making sure to coat mix well;
4. Add tomato sauce and bring back up to heat then add broth and increase heat to high.
5. Once boiling, add quinoa, reduce heat to a simmer and stir uncovered ever 5 minutes until quinoa is cooked (about 20 minutes). If you find that the mixture is getting thick before quinoa is cooked add cover.
6. Remove from heat and cover for 15 minutes to let flavors marinate. 
7. Top with you favorite chili condiment and enjoy! Perfect the day after or on those cool fall days!

Pumpkin Whoopie Pies with Ginger-Cream Cheese Filling

Not only do I love fall because I can wear comfortable clothes without sweating to death, but I can make all things pumpkin and seem normal. By the time December comes around, I go into pumpkin overload! However, these whoopie pies are the perfect introduction to the season: the cakes are moist, firm and the filling perfectly sweet with a hint of spice from the ginger. I was happy with the consistency of the filling in terms of fluff but I found it a bit grainy and I didn't want to add milk in fear that it would turn into a glaze. I also found it helpful to put filling in the frdge until I need it so that it did not melt.

Cakes:
3c All purpose flour
1tsp baking soda
1tsp baking powder
1 tsp salt
1TB ground cinnamon powder
1TB ground nutmeg powder
2c packed brown sugar
32 oz of organic, canned pumpkin pie filling (I use a can and a half)- this comes pre-spiced so adjust dry ingredients to your taste
1c coconut oil
2 large eggs
1TB Vanilla

1. Preheat oven to 350 degrees.
2. Place dry ingredients, including brown sugar, in the mixer and sift until completely mixed.
3. Add canned pumpkin, oil, eggs and vanilla.
4. Continue to beat on medium until mixed well, scraping bowl often.
5. Use a small ice cream scoop or large table spoons to drop dough onto cookie sheets and bake 15 minutes then let cool on the pan.

Filling:
1 stick of butter, cubed and chilled
Pinch of salt
1/2 c cream cheese, chilled
2c powdered sugar
1tsp fresh ground ginger

1. Beat butter and salt on medium heat until creamed.
2. Add cream cheese and beat on medium-high until fluffy.
3. Add sugar and continue to beat on high until well combined then add ginger. I get mine in a jar that is pre-ground but you can use fresh as well.
4. Continue to beat the heck out of it on high until it is very fluffy. If it is warm out, you may need to put it in the fridge to chill and resume beating. 

Assemble pies by taking a spoonful and sandwiching between two cakes. Best right away but left overs, if there are any, are good for a week in the fridge (let come to room temp before eating).

GF Banana Whoopie Pies with Fluffy Peanut Butter Filling

So I have been on hiatus planning some things that I will blog about later and I'll get right to the point and post some of this summer's creations. One thing I love to make is whoopie pies, and if you are from the northeast like I am, you know that there is a science to the perfect one. You need to have a fluffy cake that is the perfect balance between fluffy, but not too dry, and moist, but not too fudgey. Then the filling needs to be fluffy, but gritty, and flavorful, but not too sweet.

When we found out my husband was having trouble with gluten, I thought that my baking life was over. Years of perfected recipes were lost to food allergies. However, that is not the case. It took a little while but I was finally able to find a combination that makes whoopie pies that are close to the original and no one can really tell the difference. These would be vegan except for I used butter in the filling.

Cakes:
2c of all purpose GF Flour
1tsp of xanthum gum
1tsp baking soda
1tsp salt
3 very ripe banana
1/4c coconut oil, melted
1/4c apple sauce
1tsp vanilla

1. Preheat oven to 350 degrees
2. Sift together dry ingredients and mix together wet ingredients in separate bowls.
3. Create well in center of dry ingredients and add wet into it and mix quickly. The dough will thicken as it sits, so you want to get it mixed quickly. It will look like think play dough.
4. Scoop by the tablespoonful onto cookie sheets (I do two sheets at a time).
5. Start by baking 7 minutes (one sheet top rack and other the bottom rack), then alternate and continue baking an additional 7 minutes.
6. Remove from oven and let sit on sheets for at least 15 minutes while cakes firm. 

Filling:
1 stick of butter, cubed and chilled
pinch of salt
1/2c peanut butter
2c powdered sugar
1TB milk (if necessary)

1.  Whip butter and salt in mixer on medium until creamy.
2. Add peanut butter and continue to beat until fluffy (should lighten in color)
3. Add sugar and beat on medium until fluffy. If filling is still dry/stiff, add milk and beat on high until fluffy.

To assemble cakes, take a spoonful of filling and sandwich between two cakes. Best if consumed right away, but you can keep left overs in the fridge up to a week and let reach room temp before eating.

Hope you enjoy! I'll post more flavors soon!

Lentil Medley

I only recently had lentils for the first time. Though I do not eat them often, they make a great versatile filler to almost any meal. This dish can either be served as a side or a main dish and goes together quickly and spends most of its time simmering.

• 2TB safflower oil
• 2 cloves garlic, minced
• 1 small onion,chopped
• 2c carrots, chopped
• 1c uncooked lentils
• 1 bunch kale, chopped
• 2c veggie stock
• 1 jalapeno pepper, seeded and chopped (optional)
• 2 medium tomatoes, chopped
• Juice from 1 lemon
• 1 TB olive oil

1. Heat safflower oil over medium heat then add garlic and onion. Continue to heat until fragrant.
2. Add carrots and  cook until tender. Add lentils and stir until coated. Continue to cook for 5 minutes.
3. Add vegetable stock, tomatoes and kale. Let cook until kale starts to wilt. Add pepper and bring to a boil, cover and reduce to a simmer for about 30-45 minutes. Stirring occasionally. 
4. When lentils are almost tender, remove cover and increase heat and continue to cook until liquid is mostly evaporated. 
5. Remove from heat and let sit for 5minutes. Add lemon juice and oil, toss and enjoy! 

Don't worry if you have leftovers, these are the perfect addition to salads, soups and wraps! 

Not Yo Mama's Shepard Pie

Shepard's pie takes me back to the days that I was a "little Dan" and sitting out the table with my family enjoying a home cooked meal, courtesy of my mom. Being vegetarian does not mean that I have to miss out on these things or that I have to always substitute soy/quorn/seitan if I want to enjoy these foods. Vegetables are not only a fine substitute, but could be considered a preferred alternative. I will always have a special place for my mom's cooking and now I have adapted her recipes to make them my own.

"Meat" Filling

• 1TB safflower oil
• 1-2 cloves of garlic, minced
• 8oz baby bella mushrooms, diced
• 1 carrot, chopped
• ground sage
• 1c cooked lentils (optional)
• 1 tomato, chopped
• i jalapeno pepper, seeded and chopped (optional)

"Creamed" Corn

•  2 ears of corn, washed and kernals removed
• 1 small yellow squash, diced
• 1TB apricot preserves
• salt and pepper to taste

 Top Layer

• 1/2 head of cauliflower, coarse chopped
• 2 large parsnips, peeled and coarse chopped
• 1-2TB almond milk
• Paprika

How it's Made...

1. Preheat oven to 350. Place cauliflower and parsnips in medium pan with a thin layer of water, cover and heat over medium heat for 15 minutes.
2. In another frying pan, heat safflower oil over medium heat, add carrots and cook until almost tender then add mushrooms, garlic and sage.
3.  Continue to cook until mushrooms are soft then add cooked lentils and tomato. When the tomatoes start to break down, add pepper and continue to cook until most of the liquid is gone (about 10-15 minutes). Place this is the bottom of eight 1c ramekins.
4. Once cauliflower and parsnips are done cooking, drain most of the water and whip until smooth with a little almond milk (you can use soy butter too). Then set aside. 
5. Heat corn over medium heat with a little salt. When corn begins to break down, add preserves and continue to cook until "creamy." Place this over the mushroom layer.
6. Top ramekins with cauliflower mixture and sprinkle with paprika [just like mom used to do :-) ].
7. Bake for 25 minutes- I placed mine on the top rack so that the top layer got a bit of crunch. 

This was an awesome recipe and the ramekins make it perfect for portion control and to brink leftovers for lunch. Feel free to play around and add other vegetables and let me know how it worked out with you. For those of you whom are not vegetarian/vegan, I would absolutely recommend adding a little goat butter to the top layer.

Hope you enjoy!

Tempting Thai Wraps

If there is one thing that I love more than Italian food, it's basically anything asian, Though I am more fond of Vietnamese flavors, Thai is a close second. These wraps are quick, easy and satisfying.

Peanut Sauce

• 1 can of coconut milk
• 1c peanut/almond butter
• 2 TB fish sauce/soy sauce (optional)
• red pepper flakes, to taste

1. Heat coconut milk over medium heat until uniform then add red pepper flakes and heat for 2 minutes.
2. Add peanut butter and stir until smooth then add fish sauce. 
3. Continue to heat for 5 minutes, stirring occasionally.
4. Remove from heat and allow to cool for 15 minutes, stir then enjoy.

Filling

• 1 package of firm tofu
• shredded cabbage
• shredded carrots
• bean sprouts
• diced scallions
• thai basil
• wraps

1. Cut tofu into 1cm x 1cm strips and place into a 350 degree over for 30-40minutes until golden brown around the edges. Remove from pan and set aside. 
2.  place veggies and herbs in wrap, lay tofu across and top with peanut sauce. Roll up and enjoy!

 Note: Another option is to lightly marinate the cabbage in fish sauce if you like a little bit more salt.

Broccoli-Carrot Casserole

So we are finally moved into our new home and getting unpacked. For a while there, we were living in two houses. All of our furniture and cook wear was in the new house and our food in the other. It seemed no matter where I went  I was denied a home cooked meal. That's okay because we are settled enough to resume our normal cooking regime.

Since we've started eating more home cooked meals with fewer ingredients and mostly vegetarian, I've noticed that I feel better and have more energy. While we were moving, I realized how easy it is to fall back into old habits. I found that I was eating more processed "on the go" meals and that my body was starting to feel out of wack. My husband was diagnosed with Gilbert's Syndrome and it was indicated that it would beneficial for him to adopt a more natural life style.

Though Gilbert's Syndrome is primarily asymptomatic, there is a small percentage, of the 5% (mostly males) of the population that have this genetic trait, that actually exhibit issues. Taking a second to back up, Gilbert's Syndrome is the body's inability to break down bilirubin, which is excreted by the liver as a biproduct of the liver after the body has metabolized hemoglobin. It is then passed through bile and urine.

In Gilbert's Sydrome, bilirubin is not expelled from the body and is reabsorbed into the blood stream. This can cause yellowing of the skin. However, in rare cases it can lead to lethargy, muscle pain, and inability to focus. As long as I have my husband (almost 5 years) he has been a space case and experienced varying degrees of pain. However, it sounds as though this could have been the underlying cause to his issues.

There is no cure to Gilbert's Syndrome and very little is done to treat it because it is not seen as a serious ailment. I do not know if that is really the case because many of the symptoms can be cross referenced with other ailments that the drug industry is shoveling pills. We actually thought that Dominic had chronic fatigue syndrome or some other nerve problem. It is actually a good thing that his doctor didn't just write him a script because this gives us motivation to move forward with a lifestyle change that is long overdue.

For those who do have symptoms, they can be relieved through diet. By eliminating processed foods, gluten and lactose, it can offset the severity of symptoms and that is exactly what we did. For the last month and a half, we have tried to limit these items and eat more raw foods and it has made all the difference. Though Dom still experiences pain and all of the issues with his stomach have not been resolved, he seems more alert and less sleepy all the time. I am hopeful that the longer we keep this up, the better we all will feel and that is why is important to fall victim to old habits. I am not saying that anyine should dwell on not being perfect, but it is important to see the big picture of the benefits that will come from making a this sort of change.

• 4 TB coconut oil
• 1 bunch broccoli, chopped
• 3 large carrots, chopped
• 1 medium onion, chopped 
• 1c veggie broth
• 3/4c parboiled rice
• 4 eggs
• 1 1/2c dairy free sour cream
• 1ts mustard powder
• 1TBhorseradish paste
• 1c non-dairy shredded cheese
• 1/4c gluten free bread crumbs

1. Preheat oven to 350.
2. Heat oil over medium heat and saute broccoli, carrots, and onions onions. Add broth and rice and set aside.
3. Mix the next 5 ingredients in a bowl and add to veggie mixture. Stir until mixed.
4. Sprinkle the top with crumbs.
5. Bake covered for 30 minutes, uncover,move to top rack and bake for an additional 15 minutes.

Tip: I used a saute pan that can be baked to reduce the number of dishes and making this a quick and easy weekday meal.

Daikon "noodles" and Polenta Caprese "toasts"

This mean is fresh, simple, quick and tastes great. My daughter thought this were actual noodles and ate them right up! I hope that you enjoy them as well!

Daikon "Noodles" and Bruschetta Sauce

• 2 large daikons, about 1#
• 2TB EVOO
• 2TB garlic, minced
• 3 large tomatoes (I prefer vine ripe), chopped
• 2ts horseradish, fresh ground
• 1 bunch scallions, chopped
• 1 ts basil paste or 1/2c chopped

1. Peel daikons then use the peeler to create thin strips and add to salted cold water and soak for 30 minutes.
2. Heat EVOO over medium-high heat, add garlic and reduce to medium.
3. Heat garlic until fragrant then add tomatoes. Continue to cook until tomatoes are broken down and most of liquid is evaporated. 
4. Add horseradish and scallions and cook for about another 5 minutes until scallions are soft.
5. Drain daikon and add to pan. Cook for another 10 minutes until "noodles" are soft and sauce rethickens.
6. Let rest for 5 minutes, top with veggie cheese and enjoy!

Polenta Caprese "Toasts"

• 1 sundried tomato polenta "log"
• basil paste (in produce section or puree a bunch of basil)
• 1 medium tomato
• veggie mozzarella

1. Preheat oven to 350 degrees.
2. Cut log into 1/4" slices and add a thin layer of basil paste. Place on a cookie sheet and bake for 20 minutes.
3. Thinly slice tomato and place on top of polenta round, top with veggie cheese and back for another 5-10 minutes until cheese is melted.
4. For best results, let rest for 10 minutes and enjoy!

Hopefully I will be able to get some more recipes posted as we get the last of our stuff moved.

Parsnip "Fries"

I know that I have been slacking on posting. We are actually in the process of simultaneously packing one house up and unpacking at our new house. This is in an attempt to make the process less stressful, but I do not think that it is working.

The thing that sucks the most is that my backing/cooking stuff is divided between to places and it has made it difficult to "create." I was determined to cook stuff this week and decided with the recent warm weather, nothing would taste better than burger and "fries." However, I have a weird phobia of frying foods and I am not really a fan of potato fries, unless they're sweet potatoes. I happened to have parsnips and I thought "why not."

They are technically just roasted parsnips in the shape of french fries but they're freaking good either way. :-)

• 1# of parsnips, peeled and cut into french fry sized strips
• 1/8c EVOO
• 1TB parsley, dried
• Salt & Pepper
• 1/3c veggie stock
• 2TB garlic, minced
•  1 bunch scallions, chopped
• 4TB butter, softened

1. Preheat oven to 400 degrees.
2. Toss parsnips in EVOO, salt, pepper and parsley. Place in a baking dish with a lid, add stock and bake covered until soft and all the liquid is absorbed (25-45 minutes). 
3. Combine butter, garlic, and scallions. When parsnips are done, toss with butter mixture and place back in the oven and bake uncovered for 10 minutes. 
4. Remove from oven and allow to rest for 10 minutes with the cover on. 

These take a little while to make but they are so worth it!

Whole Wheat Tortillas

Anyone who loves tacos or fajitas needs to try these! You will need to start them about an hour before you want to eat them, but they also keep well wrapped in a towel in an airtight container.

• 2c Whole wheat flour
• 1/2c All Purpose Flour
• 1ts salt
• 1/c coconut oil
• 3/4c boiling water

1. Sift together flours and salt.
2. Using fingers, break up coconut oil until it looks like coarse meal. 
3. Create well in the center and add boiling water. Create ball and press until mixed well. 
4. Separate into golf-sized balls, cover with a towel and let rest for 1 hour.

In a perfect world, everyone would have all the tools to do every job but stepping outside the box you can make your own tortilla press.

1. Place a long sheet of plastic wrap on a plate, place ball of dough in center and fold plastic wrap over it.

2. Use another plate to apply even pressure to flatten ball.

3. Keeping flatten ball in plastic wrap and use a rolling pin to roll dough out until thin.

4. Wipe a heavy frying/cast iron pan down with oil and heat on medium. Cook each side of tortilla 1-2 minutes until no longer raw.

Enjoy with Tacos, quesadillas, or fajitas! They keep well wrapped in a towel, in a container kept in the fridge.

Whole Wheat, Cream Cheese Chocolate Chip Drop Cookies

Growing up, I could not stomach the taste of wheat bread. I am not sure why and, luckily, it was not genetic because the taste does not seem to bother her. That it not to say that my mom did not try but it took 25 years for me to become accustomed to it. I have begun to convert some of my beloved childhood recipes to include more refined and whole grain ingredients, which includes chocolate chip cookies.

• 4oz cream cheese
• 1 stick of butter, unsalted (room temp)
• 1/2c brown sugar, packed
• 1/4c turbinado sugar
• 1 large egg
• 1 1/2ts vanilla
• 1/2ts baking powder
• 1/4ts salt
• 1 1/4c whole wheat flour
• 1c semi-sweet/carob baking chips

1. Sift together dry ingredients and set aside. Preheat oven to 350.
2. Cream together butter and cream cheese then add sugars until uniform.
3. Add egg and vanilla and mix well.
4. Add dry mixture and mix until just combined then fold in chocolate chip.
5. Drop cookies by the spoonful onto a cookie sheet and bake for 12-15 minutes. Let sit on the pan to finish setting before removing to cool on rack. 

Whole Wheat Carrot-Apple Muffins

Nothing says good morning like a muffin and carrot-apple is one of the best combinations hands down.

• 1c Whole Wheat Flour
• 1c Cake Flour
• 1ts baking powder
• 1ts baking soda
• 1/2ts salt
• 1TB cinnamon
• 1/2TB Ginger
• 1/2c Apple sauce
• 1/2c molasses
• 1/4c brown sugar plus 1/4c reserved
• 1 large egg
• 1c yogurt
• 2 large apples, chopped
• 2 medium carrots, shredded 
• You can also add 1/2c chopped nuts or oats (which you may need to add a bit of water for)

1. Sift together dry ingredients, except cinnamon and sugar, and set aside. Preheat oven to 450.
2. Place apple and carrots in a large bowl and add cinnamon, molasses and brown sugar. Mix thoroughly.
3. Add apple sauce, yogurt and egg them mix until uniform.
4. Add dry ingredients and fold until mixed. You may need to add water to form a thin paste.
5. Divide batter among 12 lined cupcake wells and sprinkle with remaining brown sugar
6. Bake for 15 minutes, then reduce oven to 400 and bake for another 10-15 until done (clean poke test). 

Baked Brisket

Most people enjoy brisket as part of a boiled dinner but it is amazing baked. I created this dry rub and it was amazing!

• 5 lb point cut Brisket
• 2 TB molasses
• 1 ts dry mustard
• 1/2 ts pepper
• 1/2 ts chilli powder
• 1 ts onion powder
• 1/8c truffle oil
• 2c broth

Trim brisket a place in a broiling pan. Mix together the 5 spices and oil then rub on the outside and in crevices of brisket. Let rest for 30 minutes while preheating the oven to 375 degrees.

Bake in an oven for 1 hour uncovered then add broth, cover tightly, reduce heat and bake for 3 hours, until meat falls apart.Reserve drippings for mushroom risotto.

 

Green Asparagus and Eggs

There is not much to say except I LOVE THIS MEAL! It is simple but amazing. I cook everything in one pot and could eat it every night... seriously.

• 1-2 bunches of asparagus
• 1 TB Apple Cider Vinegar
• 2 eggs a person
• truffle oil
• 2 slices of dry whole grain toast per person 

 Rinse off asparagus and take one stock and bend until it snaps. This shows you where to line up the bunch in order to cut off the woody part. Fill a stock 1/2 full with water, add vinegar and a pinch of salt, add asparagus and heat on high. Continue to cook for 10-15 minutes or until tender. Spoon asparagus out of water (do not drain water) and transfer to ice bath for 30 seconds then lay on a towel to drain before plating.

Reduce water to medium, the carefully transfer eggs to water. Wait about a minute until adding next egg, leaving adequate space for eggs to spread. Cook for about 3 minutes then gently flip in the water and cook for another minute. Use a slotted spoon to remove from water and lay over spears on plate. Once your eggs are plated, sprinkle with salt and pepper then drizzle lighly with truffle oil. Serve with dry toast and enjoy!

Quinoa Patties

When I tell people that my family has adopted vegetarian habits, I am met with a list of reasons why the notion is pure silliness. However, it is proven that we can still meet out dietary needs because, vegetables, grains, products made from them and proper supplements, can meet the sum total of a more balanced diet that being omnivorous. 

Now, we did not become vegetarian because we think cows are too cute to eat. I actually believe that humans were meant to eat meat but the onset of commercial meat processing has made the products too dangerous. For one, the FDA cannot keep up with inspecting facilities at regular intervals and even if a facility passes (1,6), your food goes through several more hands and shipping facilities where it can be mishandled. 

However, that is not what it is most disturbing to me. Animals being housed in dirty facilities, some never see the light of day, and fed copious amounts hormones to make them grow faster; antibiotics to help ward off disease from being housed with too many other animals, living in excrement and possibly dead animals; and, food that is not intended to meet their dietary needs but only fatten them up and increase the profit of their handlers.

If that is not enough to turn your stomach, slaughtering facilities can potentially mishandle the meat, and thus lead to contamination (4), but additives are used to treat the meat to kill off biological contaminates and increase the shelf life of the product (5). This is an obvious problem because the antibiotics that the animals creates "super bugs." Processed meat is then often treated with ammonium products to kill of contaminates which can cause further mutation and potentially create "indestructible bugs" that even modern medicine does not have the means to treat (2,3). So, you can be dead from eating tainted meat before you even knew what hit you.

This is not to say that there are not "safe" meats. Proper handling of the meat once you get it home is key and the closer you are to the source the better off you are. Animals raised in a "cage-free" or "free-range" environment are healthier than their cage counterparts and, thus, yield better products. Even though food produced this way comes at a cost, it is worth the benefits that you will receive. In my case, in order to get grass-fed beef, I could pick it up froze at my local natural food store or order it through my local co-op. It takes a bit of leg work and networking, but the health of your family is worth it because you should be more involved with you food than just selecting this week's "special."

Either way, I digress because obviously there are potential risks from any food that we eat. That is why I try to get as much local, organic produce and local, free-range meats that I can and wash it/prepare it correctly! So, back to quinoa (KEEN-wa). It is a grain-like seed that is related to spinach and beets which is very high in protein (14 grams per serving) and other essential nutrients. I won't lie, the first time I made it I thought it was gross because it has taste like bland cornmeal but it can be transformed into so much more and these patties are a prime example. This is an excellent source of protein and amino acids that your body needs.

• 1c dried quinoa
• 1 1/2c vegetable broth/water
• 1 tsp garlic, minced
• 1/2 bunch of green onion, chopped
• 1/2c corn meal
• 1 egg
• 1 TB nutritional yeast
• salt and pepper to taste

 Mix quinoa and water/broth and heat over medium heat until boiling then cover and cook for 25 minutes. Remove from heat and fluff with a fork and set aside uncovered for 15 minutes. While waiting, add remaining ingredients together and mix well. When it is time, add to quinoa and mix well.

Form quarter cup patties and set on a large cookie sheet lined with plastic wrap. Cool for 1 to 12 hours. Fry in a pan on each side for 2-5 minutes or until crispy brown. Be gentle with the patties and try not to mess with them too much because they call fall apart easily. I served topped with veggie cheese and marinara sauce. You can also add veggies such as chopped spinach or shredded carrots!

Clockwise starting back left: Quinoa pattie, raw carrot "noodle," pureed cauliflower, and raw sugar snap peas.

___________________________________________________________________________________
1). Chasseignaux, Elise, Pascale Gérault, Marie-Thérèse Toquin, Gilles Salvat, Pierre Colin, and Gwennola Ermel. "Ecology of Listeria Monocytogenes in the Environment of Raw Poultry Meat and Raw Pork Meat Processing Plants." FEMS Microbiology Letters 210.2 (2002)

2). Hoiby, N., T. Bjarnsholt, M. Givskov, S. Molin, and O. Ciofu. "Antibiotic Resistance of Bacterial Biofilms (Review)." INternational Journal of Antimicrobial Agents 35.10 (2010): 322-32. Epub.

3). Olson, Merle E., Howard Ceri, Douglas W. Morck, Andre G. Buret, and Ronald R. Read. "Biofilm Bacteria: Formation and Comparative Susceptibility to Antibiotics." Canadian Journal of Veterinarian Research 66.2 (2002): 86-92. Print.

4). Patterson, John T. "Hygiene in Meat Processing Plants: Hot-water Washing of Carcases." Record of Agricultural Research 18 (1970): 85-87. Print.

5). Quintavalla, Stefania, and Loredana Vicini. "Antimicrobial Food Packaging in Meat Industry." Meat Science 62.3 (2002): 373-80. Print.

6). Stull, Donald D., Michael J. Broadway, and David Craig Griffith. Any Way You Cut It: Meat Processing and Small-town America. Lawrence, Kan.: University of Kansas, 1995. Print.

Lupper, Brupper, Brinner Oat-jacks

Breakfast is one of the most important meals of the day (and one of the most often skipped), and it is also delicious regardless of the time of day. One thing that I have learned with Skye is that kids are not in tune with what adults have adopted as conventional practices. I found that if I wanted her to eat it meant compromise which led me to wonder: "Did it really matter what she was eating when she was eating it as long as it was good for her?" 

Because our diet is typically low carb,does it really matter when we are eating it? I say "no" because anyone with a child knows that getting them to eat is half the battle. If my daughter wants to eat "breakfast" three times a day, more power to her, because when I was her age, I probably would have picked dessert.

• 1/2c plain greek yogurt
• 1/2c almond milk
• 1 large egg
• 1 TB raw honey
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 whole wheat flour
• 1 1/2c Old Fashioned Oats
• 1 tsp baking soda

Mix all the ingredients together in order and allow to rest for 15 minutes. It should look a bit bubbly afterward. Drop 1/4c at a time into a griddle over medium heat and cook like usual pancakes. Serve with agave nectar/honey and fresh fruit. Whether you eat these at breakfast, lunch, dinner or a snack, they are sure to please.

Now that's fresh Tomatillo-Pepper Salsa

I love spice and salsa offers the best of all the flavor profiles. It can be sweet, savory, spicy, tart and so on and so forth. However, by biggest bone to pick with salsa is that most commercial varieties are soggy and are a monochrome color though they claim to have a more than just tomatoes represented. I made this recipe up on a whim to use up my salsa verde base and it turned out to be a great success. 

• 1-2 large fresh tomatillos, seeded and chopped
• 1/2 bunch of green onion, chopped
• 1/2 orange pepper, seeded and chopped
• 1/2 red pepper, seeded and chopped
• 1/2 green pepper, seeded and chopped
• 1/2 c tomatillo salsa verde
• 1TB cider vinegar

Mix everything together and allow to marinate for a couple hours before using. This is not as soupy as conventional salsa but it is a crisp, fresh and vibrant alternative. I chose not to add tomatoes because they tend to "deflate" after a day but you are more than welcome to add them or maybe corn, zucchini or chickpeas.

Tomatillo Salsa Verde

I try to make a habit of finding new and unusual items at the market. I will bring them home and research how they are prepared and then add my own personal style and tastes into them. Cooking should not be seen as just the act of making tasty treats because it is an art form. Recipes are merely the blueprints to discover a new dish, but, as with any destination, there are several routes to get there and incorporating your own personal flavor makes it your own.

I had tomatilloes at the grocery store and always mistook them to be green tomatoes, but they are actually more complex than that. They are more like sticky, green peppers that have crisp, bitter and spicy flavor. This is the cooked base that I incorporate into my fresh salsa. 

• 1lb tomatilloes, washed and chopped
• 1/2 medium onion
• 1 serrano chili, chopped
• 2Tb cilantro, minced
• 1Tb oregano, minced
• 1Tb garlic,minced
• 1tsp cumin
• 2c water

Combine all the ingredients in a medium sauce pan over high heat until it comes to a boil, reduce to simmer and cover. Continue to cook until the tomatilloes start to break down (15-20 minutes). Cool for 15 minutes and transfer to a blender. Blend until smooth. Store in a mason jar in the fridge for up to a week.

Make your own vanilla...

I love vanilla. So it should come to no surprise how much I use. On top of storing vanilla beans in my sugar, I also figured out how to make my own because I am cheap... LOL.

It is so simple and versatile that it's almost ridiculous.

• Medium Mason Jar with lid
• Alcohol (minimum of 80 proof)
• 3 vanilla beans per ever cup of alcohol used

Place vanilla beans in a clean Mason Jar. Add alcohol, shake and place in a cool dark place that you'll remember to shake every couple of days. Extract will be ready to use in four weeks. I make mine in 2c batches and favorites alcohols to use are spiced rum, vodka and ginger whiskey. :-)

Vanilla made with spiced rum (left) and vanilla vodka (right)

5 Ingredient Banana Cookies

Good food does not have to have dozens of ingredients and you should be able to recognize most of them. Since having my daughter three years ago, I have tried to make a couple commitments to my family. One is "If I can make it, I will or we don't eat it." By doing this, I control the portions and the quality of the components in each recipe. I am not going to lie, this IS NOT EASY. I work and have several commitments but my husband and I owe it to our daughter, who is at the mercy of what we feed her. 

The other is "Keep it simple and in it's most basic state when ever possible." This goes back to my first statement as well as adding the component of ensuring that food retain as much nutrients as possible. We are always teaching our kids that they are perfect just the way they are, why would produce be any different?, because eating food is not just about fulfilling cravings but also about giving our body what it needs to stay healthy, which will in turn make you happy. Food contains macro- and micronutrients and the more you process food the more they are damaged and cannot carry out their functions. There are somethings that we cannot avoid cooking, such as many meats, fish and certain vegetables. But on the same token, not all foods need you to cook them. 

Before I digress too far, I'll share with you a cookie recipe that my daughter cannot get enough of. It relies on the natural sweetness of its components without adding anything else. They are the texture of a moist granola bar and taste like banana bread.

• 3 overripe bananas
• 1/2c of oil (I prefer 1/4c sunflower and 1/2c walnut)
• 1tsp vanilla
• 3c Old Fashion oats
• 1/2c dried fruit or shredded carrots

Mix ingredients in order and let sit for 15 minutes. Scoop by the tablespoonful onto a baking sheet and make in a preheated 350 degree oven for 20 minutes, remove, cool and enjoy!