The shortest month of the year...and Simple Spanish Rice

Is apparently too short to post in!  I have been meaning to get on here and add a few recipes.  Life sort of got away from me!  So this is my one official post for the month of February.

Simple Spanish Rice
In a large sauce pan on medium heat, saute in a couple tablespoons olive oil (I like cold or first pressed) for just a couple of minutes, stirring often:
1 onion, diced
2 cups white rice
1 tbsp. chili powder
2 tsp. sea salt.

Add 4 cups of water, cover, reduce heat to low and simmer til done; about 20 minutes.

Fluff up with a fork and serve.

Hoppin' Johns {BLACK EYED PEAS}

 We eat a lot of legumes around here--black beans, kidney, white, pinto, anasazi, lentils, and black eyed peas.  Aside from the lentils and BEP's (black eyed peas) I soak them all overnight and then let them cook away on the stove til they're ready--usually three hours.  I throw in a couple of garlic cloves and bay leaves.  That's it while they're cookin'.  Did you know that salt makes legumes hard?  I learned this the "hard" way,  pun intended.  So throw your salt in at the end. 
Now lentils and BEP's don't take that long to cook at all (about an hour) and would fall apart if soaked overnight.  When I remember, I soak them for an hour before cooking.  The salt rule doesn't seem to apply to either of these.  Hoppin' Johns usually have rice in them, but we prefer them without.

HOPPIN' JOHNS

1 cup turkey bacon or turkey ham
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, diced
3 c. black eyed peas
2 tbsp. cold pressed olive oil
1 bay leaf
1/2-1 tsp. chili pepper flakes
2 tsp. sea salt
6-7 c. water

In a large pot, saute bacon, onion, and red pepper in olive oil for about ten minutes.  Add garlic, bay leaf, and chili pepper flakes.  Saute another minute.  Add black eyed peas, water, and salt.  Simmer on med-low for about an hour, adding a bit more water if necessary, til BEP's are cooked through. 

Gluten Free, Dairy Free, and Egg Free Drop Biscuits

I have been working on biscuits for a long time.  Just when I seemed to get a recipe down, it wouldn't turn out the next time I made them.  My husband took these on too, and we got to a point where they were, well, just okay.  I've been experimenting a bit with almond flour, thanks to Elana's Pantry (link on my sidebar).  I think I finally figured out a recipe that works for us.  And the cinnamon raisin variation is a favorite with my kids.

DROP BISCUITS

1 1/2 c. almond flour
1 c. sorghum or rice flour
4 tsp. baking powder
1 tsp. xanthan gum
1 tbsp. ener-g egg replacer
2 tsp. agave nectar
4 tbsp. coconut or grapeseed oil
1/2-3/4 c. water or safe milk

directions

in a large bowl, mix dry ingredients, including egg replacer.  with  a fork, cut in agave and oil.  Add water and mix completely.  Drop biscuits onto a baking sheet with a large spoon or ice cream scoop.  Bake at 375 degrees for 10-13 minutes or til lightly browned on top.

cinnamon raisin version: 

-add 1 tsp. cinnamon to the dry ingredients
-up agave to 4 tsp.
-after mixing biscuits, gently incorporate 1/3 c. raisins into the batter. 
-bake as usual

makes 12 biscuits

Cranberry Sauce Take Two

My original posting on cranberry sauce is here, made the traditional way but with turbinado sugar instead of white sugar.  This year, I thought I'd try something a bit different.  Less sweetener, so it's more tangy, let's the cranberries really shine.  The secret ingredient?  Unfiltered apple cider.  That my son opened this morning.  Oops.

Apple Cider Cranberry Sauce--

1 bag cranberries, washed and picked over
1 1/3 c. unfilitered apple cider
1/3 c. agave nectar
1 tbsp. maple syrup
1 tsp. orange zest

In a large sauce pan (cranberries will pop and splatter), bring the apple cider and cranberries to a low boil.  Add agave and maple syrup.  Simmer, stirring ocassionally, for another ten minutes or until cranberries pop! (and splatter) and sauce begins to thicken.  Add orange zest.  Pour into a heat safe dish and cool completely.  Refrigerate until serving. 

Maple-Glazed Sweet Potatoes

I mentioned I love sweet potatoes, right?  Right now, I am cooking Thanksgiving dinner.  We have a church Thanksgiving dinner party tonight that the kids are really excited about.  I've got the turkey and stuffing in the oven, the crust for the pumpkin pie done, the pumpkin roasted, and got a hankering for some sweet potatoes with maple syrup and pecans.  And found THIS.  It looked so good!  So it's all ready to go in the oven when the stuffing's turn is over. 
I reduced the balsamic vinegar to 1 1/2 tsp. and will just add the pecans (skipping the roasting step because I'm lazy) about halfway through. 

ETA:  These are yummy!  Totally a keeper.  And, oops, I did not use butter!  I subbed olive oil. 

1/2 cup pecan halves
1/4 cup pure maple syrup

1/4 cup olive oil

1 tablespoon balsamic vinegar

8 small (2 1/2 pounds) sweet potatoes, peeled

1/2 teaspoon coarse sea salt or kosher salt

Freshly ground pepper, to taste

Gingered Carrots

Ginger is a warming spice.  Good for digestion, it is considered a tonic.  It is used in Traditional Chinese Medicine.  It is good in cakes, pies, stir fries and beverages alike.  I like to drink honeyed ginger water.  Coarsely chop some fresh ginger.  Pour boiling water over it in a heat safe dish and let sit.  Strain ginger and add honey.  MMM.  Ginger is also good paired with carrots. {wink} 
My husband's mother made this for her family for years.  I had never had anything like it before I married into their clan.  I should have just asked her for the recipe, but that would have required a phone call and it turned out well, so here's my version.


Gingered Carrots

• carrots, washed and thinly sliced (crinkle cut is fun)
• tbsp. olive oil
• 1/4 c. water
• 1tsp. ground ginger (or to taste)
• 2 tsp. honey (or to taste)

In a skillet (one that has a lid), saute carrots in the olive oil for a minute or so, stirring occasionally.  Add water and cook another 5-7 minutes, or until tender crisp.  Add ginger and honey.  Serve immediately.

Chili Roasted Sweet Potatoes

I think sweet potatoes are my favorite fall food.  Or apples.  Or pumpkin.  Hmm...it's tough to choose!  This recipe is another super easy, lazy recipe.  If it isn't totally noticeable, I really like one-dish meals or meals that you prep and then throw in the oven or crock pot to forget about til it's done.  I try to do most of the work in the morning; late afternoons tend to be chaotic--everyone is getting hungry and probably tired too.  The baby (there usually is one in these-here-parts) is fussier just when I need to get dinner going and needs mama.  So this falls into that "easy prep" category for me.  I never seem to make enough of these...

CHILI ROASTED SWEET POTATOES

sweet potatoes
cold or first pressed olive oil
1 tsp sea salt
1 tsp chili powder (I sometimes change it up with cumin)
1/2 tsp garlic powder

Wash and cut sweet potatoes into wedges.  Toss with olive oil.  (Please do this in a bowl, otherwise you may have a bit of a mess on your hands, lol.)  Toss again with sea salt, chili powder,  and garlic powder.  Bake at 400 degrees for 25-35 minutes.   

Lemon Thyme Roasted Winter Vegetables

I love love when the weather finally {really, truly} begins to cool off.  And we are there!  YAY!  We actually pulled out the portable heater this morning.  And wore socks to bed.  So it's time for lots of winter squash, sweet potatoes and yams, carrots, parsnips, potatoes, and onions.  These are all cozy winter (or cooler weather) favorites around here.  My favorite way to prepare these is to roast them.  (Mostly because I'm lazy).  I love thyme.  It goes so well with lemon.  Or cumin.  I switch out the lemon with cumin for a change now and then...

Lemon Thyme Roasted Winter Veggies

{I have to add:  This is my kind of recipe as well; you just choose which veggies you want, and how many, and go from there!}

Your choice:
carrots
parsnips
yams
sweet potatoes
potatoes
acorn squash
butternut squash
pie pumpkin
red or sweet onions
ect
ect
ect
cold pressed olive oil
juice of half lemon
1 tsp thyme or cumin
1 tsp sea salt
1/2 tsp pepper

Wash and cut veggies into roughly the same sized portions, about 4" chunks.  Place in a large baking dish.  Toss in some olive oil.  Sprinkle the thyme, sea salt and pepper over the veggies and mix it around a bit.  Squeeze half a lemon over the veggies.  Add the rest of the lemon to some water to go with the meal, if you like (or double recipe for left overs for lunch tomorrow!).  Cover and bake for 30 minutes at 375 degrees.  Take covering off and bake another 20-30 minutes, checking so as to not over bake. 
I add skinless chicken thighs into the mix for a one dish meal on ocassion.  I have also roasted a chook at the same time, tho it may need a bit longer.  Just use the remaining lemon half with some more olive oil and seasonings on it.  I think I may have dinner planned for tomorrow...

Spinach Pomegranite Salad with Poppy Seed Dressing

Pomegranites grow really well here, but surprisingly, I don't know many people who have them in their yards.  I gave my parents one two years ago and it is bearing quite a bit of fruit this year!  There is a gentleman friend of theirs who has many in his orchard and invites us to come help harvest them then take some home.  The only down side to this high antioxidant treat?  It stains--big time!  (Ask me how I know.)
We juice them and freeze the juice to use year round.  Yum!


Spinach Pomegranite Salad

6 c. baby spinach
1/2 medium red onion, sliced
1/4 c. slivered almonds
1/2 c. pomegranite berries

Poppy Seed Dressing

1/3 raw honey
1/3 raw apple cider vinegar
1/4 c. red onion
1/2 tsp. sea salt
2/3 c. cold pressed olive oil
1 tbsp. poppy seeds

Combine salad ingredients.
In a blender, blend all but the olive oil and poppy seeds until smooth.  Turn blender to low and drizzle in olive oil.  Add poppy seeds.  Store left overs in the fridge.

Garlicky Green Beans

Recall a few days ago, when I mentioned that Fall had arrived and we were bringing out the fall favorites like cornbread?  Well, it's gone--reverted back to summer--which for us, had just ended three weeks ago!  But look at the forecast (or just step outside):  94 degrees F.  Indian summer ought to come in December for us.  Yes, I am running my AC.  And what's really annoying?  I just barely (as in last week!) put away the summer clothes...oh well, this recipe is actually a good summer treat as well.

Garlicky Green Beans

3 tbsp. cold pressed olive oil
1 lb. fresh green beans, trimmed
3 cloves garlic
1/2 tsp sea salt
1/4 tsp coarsely ground pepper

In a cast iron skillet, heat the olive oil on medium heat.  Add green beans.  stirring often, saute beans for 5 minutes.  Add garlic and cook one minute more.  Add a dash of water to the pan (a couple tbsp.) and cover.  Turn off heat and let sit 5 minutes, stirring occasionally.  Add salt and pepper and serve.

Country Style Stuffing

This stuffing really needs a snappy name. I just couldn't title it plain ol' "stuffing", ya know? Growing up, I hated stuffing. Then one year, my mother in law made stuffing FROM SCRATCH and it was so good! Seriously, people don't know what they're missing when they use the boxed versions--and don't get me started on all the additives in that lil' ol' box!

{Apple Pecan Cornbread STUFFING}

1 day old pan of golden skillet cornbread, cubed *
6 tbsp. cold pressed olive oil
3 stalks celery, sliced
1 medium red onion, chopped
2 apples, cored and chopped
1 clove garlic, diced
1 1/2 c. pecans, coarsely chopped
3 tbsp. chopped fresh parsley
2 tsp. gf poultry seasoning (I like Simply Organic's)
2 c. GF chicken broth (SO easy to make and tastes SO much better! If you do use canned, be sure it's GF!!!)
1 c. water
1 tsp sea salt

Place bread cubes and pecans in a large bowl. Set aside. In a large pan, heat olive oil and add celery and onion. Cook until golden and tender, about 10 minutes. Add apples, poultry seasoning and parsley and cook a few minutes more. Pour in broth, water, and salt. On medium heat, let contents heat to a bare boil. Pour over bread cubes and stir until well mixed. Bake in a lightly greased 9x13" baking dish (covered with foil) at 325 degrees for 30-40 minutes.

* I have also used my Golden Skillet Cornbread for half the bread and then 5 c. of day old gf/cf/ egg free biscuits. You could probably sub in any bread for this recipe, but I haven't tried anything but what I've listed. If anyone needs the biscuit recipe, I can post that, though my husband is still perfecting it--biscuits are his baby!

Thanksgiving last year...

Last year's Thanksgiving feast was held at my husband's parents' home. I decided that instead of worrying about possible x-con issues, I would bring our entire meal, turkey included. Most "normal" turkeys are injected with broth and are therefore suspect--warning, they may contain gluten! Also, many baste their turkeys with flour and spices, or even a store bought rub, all of which would make the turkey inedible for some of us.
So I made the turkey. (But I cheated--I had my brother in law pit roast it for us.)
I was trying to mimic their menu so no one would feel deprived. (My daughter is noticing more and more how she is different, and sometimes that can be hard for a five year old to understand.) We celebrate our differences in a lot of ways, but try to be inclusive of as much as we feel comfortable with.
We had mashed potatoes, gravy, sweet potatoes, garlicky green beans, cranberry sauce, cornbread stuffing, and salad. Along with pumpkin and coconut cream pies. I had a plan and spaced it over 3 or 4 days, and it really ended up not being difficult at all--in fact I had a lot of fun!

A friend asked to see some of the recipes, so I'm trying to get all these in here. A few may need some work...we'll see.

I'll start out with cranberry sauce 'cuz it's easiest.;-)

{CRANBERRY SAUCE}

12 oz cranberries
1 c. water
1 c. turbinado sugar*

In a large saucepan, dissolve sugar in water on medium heat. Bring to a low boil. Add cranberries and turn down heat to low. Stir constantly so as not to burn. The sauce is ready when the cranberries have "popped" and is beginning to thicken, about 10 minutes. Pour into a heat safe bowl and let cool. Refrigerate to chill completely.

*I have tried honey instead of a sugar, and didn't feel like the flavors melded very well. I think agave would work better. The process took longer, as there is more liquid, and it didn't set up quite as much, but it is doable for those who don't want any sugar. Again, I think the less bold taste of agave would blend better...

Golden Skillet Cornbread

With autumn coming on (finally!) I am turning to old cold weather favorites. One of these is my cast iron skillet cornbread. This is our go-to cornbread recipe. Gluten, dairy, and egg free and easy-peasy. We like it with chili beans.

2 c brown rice flour
1 1/2 c. cornmeal
2 tbsp baking powder
2 tsp. xanthan gum
1 tsp sea salt
1 tbsp Ener G egg replacer (or 2 eggs)
1 1/3 c almond or other safe milk
1/2 c. honey (can take down to 1/3 c. but may need to add a bit more liquid)
8 tbsp coconut oil

Preheat oven to 425 degrees. Heat a 12" cast iron skillet on the stovetop. Add the 8 tbsp of coconut oil to skillet, turn off burner and set aside. Mix dry ingredients (including egg replacer). Add milk and honey and mix. Carefully rotate oil around to coat the sides of the cast iron. Pour melted coconut oil from the skillet into the bowl and stir well. Bake for 20 minutes. Serve in slices. This recipe can be halved and baked in a 6 or 8" cast iron as well.

I have also used millet flour in place of the cornmeal. This is a good alternative for those who are corn free.

Confetti Rice Salad

This is my version of a recipe my husband's mother made for a party. Originally, it was found in a Taste of Home cookbook. My kids all like this so I'll often make it for lunch. Last time, I roasted my own red sweet peppers from the garden--so, so good!

4 cups cooked rice (I have used both basmati brown or white)
2 cups cooked black beans
3/4-1 cup roasted red peppers
1/2 cup chopped cilantro
4 green onions, diced (including greens)
1/4 cup cold pressed olive oil
4-6 TBSP raw apple cider vinegar
2 TBSP water
1 tsp cumin
1 tsp sea salt
1/2 tsp freshly ground pepper

In a large bowl, toss all ingredients. Chill 2 hrs. Serve in a large glass bowl (because it's pretty). Serves 4-6 people depending whether it's the main course or a side.

Want some Honey Baked Lentils with that chicken?

Right now I'm looking for easy, satisfying dishes--easy because I have to do them quickly or in phases between my sweet little one's interruptions; satisfying because, boy, can this boy eat! I'm still eating for two these days and I need food that will last. So here's my take on honey baked lentils--great with the brined chicken legs or a roast chook. I bake them at the same time, remembering to pull the lentils after the first hour if roasting a bird.

HONEY BAKED LENTILS

1 1/2 c. lentils
1/4 c. quinoa
5 c. water
1 carrot, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, crushed
2 tbsp. coconut oil
4 tbsp. honey
1 tbsp. molasses
1 tsp. sea salt
1/4 tsp. thyme
1/2 tsp ginger
1/2 tsp. cumin

Dump ingredients into a 9x13" baking dish. Mix well. Bake at 350 degrees, covered, for 45 minutes to an hour. Leaving foil or lid on, allow to cool a few minutes before serving.

Excuses, excuses (and some pumpkin muffins)

I've been meaning to add some recipes all July! Life has been crazy though and this just kept getting pushed back. I have been pretty introverted this pregnancy and slipping in the rain a few weeks back has slowed me down even more. I didn't fall, but I did pull a muscle that makes it extremely uncomfortable to do much of anything--I'm supposed to take it easy...midwife's orders. I'm due in just a couple of weeks, so I am really trying to so it'll heal before I go into labor.

I made a batch of these muffins to freeze for after baby's arrival. There's just something about the smell of pumpkin and spices in the air that I can't resist.

Pumpkin Millet Muffins

1 c. coconut oil
2 tbsp. Ener-G egg replacer + 1/2 c. of water
2 c. pumpkin puree
3/4 c. turbinado sugar
3/4 c. honey
2 heaping tsp. pumpkin pie spice
2 c. millet flour
2 c. brown rice flour
2 tsp. xantham gum
1 tsp. sea salt
2 tsp. aluminum free baking powder

Here's what I did:

Preheat oven to 350 degrees. In a blender, mix all wet ingredients, plus turbinado. In a large bowl, mix all dry ingredients. Add the wet to the dry and mix well. The consistency should be like a cake mix from the gluten days...if your pumpkin puree is thick, you may need to add a bit of safe milk a tbsp at a time til you get the desired consistency. Line muffin pan with muffin liners or grease muffin pan. Bake for 25-35 minutes (depending on how thick or thin your pumpkin puree is--mine was thin because it was homegrown; the canned stuff will be thicker.) Mine took the full 35 minutes this time. Let cool completely in the pans. Refrigerate or freeze leftovers. Makes two dozen.

Roasted Corn Salsa

I've been making this salsa for so many years I've got it memorized. I *think* the original recipe came from my aunt who got it??? Well, wherever it came from, it's here to stay. This is my go-to for potluck's and I'm always asked for the recipe.

Broil til golden:
4 cups frozen or fresh corn
Remove from oven and cool.

Meanwhile, slice, dice and mix:
2 cups black beans
4 green onions, sliced
1 small red onion, diced
4 (or more) cloves garlic, diced
1 tomato, diced
1 avocado, diced
one c. cilantro chopped (makes about 1/2 c. once chopped)
1/3 c. cold pressed olive oil
4 limes, juice of
1 tbsp apple cider vinegar
salt and pepper to taste

Add cooled corn, mix well. Serve with chips, on burros, tacos, grilled chicken, any Mexican dish, really. Or just eat by the spoonful like I do.


PS--I keep forgetting to add pictures! I'll have to come back to that. Really.

zucchini and sweet onion saute

Okay, so this is as simple as it gets--so simple, you're probably wondering why it even gets its own post--what can I say? I love zucchini fresh from the garden! This was my favorite breakfast last summer, believe it or not. We picked our first two yesterday. Care to guess what we ate with dinner? Costata Romanesco is my all time favorite zucchini-type to grow and eat! The scalloped edges are pretty in any dish...

3 tsbp cold pressed olive oil
1 sweet onion, sliced
4 zukes, sliced
salt and pepper to taste

Heat olive oil over a med flame (love my cast iron skillet for this, by the way). Throw in onions and zucchini. Stir to separate zucchini slices. Place a lid on skillet. Stir every minute or so until onion is translucent and zucchini is tender. Salt and pepper to taste. Eat.

Tangy Coleslaw

The best gluten free foods are naturally gluten free! I had never been into "slaws" before trying a home made one. Slaws made at home are not limp, soggy things. No, they are vibrant, colorful and yum-o. Perfect for that summer BBQ.

Slaw
1/2 head of red cabbage, shredded
2 carrots, finely shredded
2 apples, thinly sliced
6 radishes, thinly sliced (or shredded)

Dressing
1/2 c. fresh orange juice or pear juice
1 lime, juice of
2 tsp honey
2 tsp apple cider vinegar
2 tsp coconut milk (thai kitchen) or rice milk
6 tbsp cold pressed olive oil
1 tsp grated ginger
1 tsp sea salt
1/2 tsp pepper

Whisk dressing ingredients in a bowl. Add to slaw. Toss. Keep chilled. Serves 6.