Peach Bar Cookie April 27, 2012

I wanted a bar cookie. I seem to always want some kind of cookie! I used to make a raspberry bar cookie, but I had peach jam in the fridge and that’s what I wanted to use. It might work with almond flour (my son can only tolerate a little almond, and my husband can’t have it at all, so I was leaving this one nut free). Feel free to experiment with the flour blend.

2 c. GF flour blend (I used Pamela’s GF bread mix)

1 c. sugar

1/4 tsp. sea salt

1/4 tsp. nutmeg

1/2 c. quinoa flakes‎

1 1/2 tsp. corn-free baking powder

1 c. palm shortening or soy-free Earth Balance (has corn)

2 flax-eggs or chia eggs

1 tsp. corn-free vanilla

1 c. jam (peach, raspberry, I’ve used grape)

Preheat oven to 350F. Grease 9″x13″ pan.

Mix all ingredients except jam. Press half of dough into 9×13″ pan. Spread jam over all (within 1/2″ of edge, so it doesn’t stick). Top with remaining dough (I just sort of sprinkled it on with my hands). Bake at 350F for 25-30 minutes. Let cool a little before eating – that jam gets hot!

Meatloaf

I grew up hating meatloaf. In our house it was ground beef and Lipton’s onion soup packet mixed together and baked until dry. I didn’t like my mother-in-law’s meatloaf recipe either (in fact, that first meal at the in-law’s house is legendary). I make it for my husband once in a while anyway and he takes it to work for lunches. Once while making it, the power went out, so I fired up the grill and put it on the grill to finish baking it, and when I went out to check on it, it started hailing on me. We called it The Curse of the Meatloaf. So the other day, I wanted to try it again, and make it so that I’d like it. It should just be a big meatball, right? And I love meatballs. My son had two slices, and I had two slices. When my husband came home, the meatloaf was half gone and he was shocked; “who ate my meatloaf?” So here’s what I ended up with:

1 lb. ground beef

1/2 lb. ground pork

1 chia egg (1 Tbs. ground chia seeds + 3 Tbs. water, let sit 10 seconds or until it’s goo-like)

1 tsp. sea salt

1/2 tsp. black pepper

1 carrot, finely grated

1/2 c. GF bread crumbs (they make rice ones, I used a corn one by Glutino)

1/4 c. unsweetened coconut milk (could use rice milk, or probably even water)

In food processor, finely chop 2 Tbs. onion + 1/4 c. baby spinach (shhhh… don’t tell my son or my husband)

Glaze: 1/4 c. brown sugar + 1/4 c. ketchup + 1 tsp. ground mustard

Mix all ingredients except Glaze in a stand mixer. Make sure it’s well combined. Place in loaf pan. Bake in 350F oven for an hour. Pour off grease/juice. Spread glaze on top. Bake for 15 minutes more. Delicious. According to my husband’s family, it is always served with baked potatoes and peas.

Evil Muffin Bliss (Chocolate Chunk Muffins)

The first time I made these, I used eggs. They were so good that my youngest daughter asked me to make them egg-free so that my son could have them too. Warning, they’re very addictive. Thanks to Corinne for naming them for me!

2 c. gluten-free flour blend (I used Pamela’s GF bread mix)

1/3 c. brown sugar

1/3 c. cane sugar

2 1/2 tsp. corn-free baking powder

1/2 tsp. sea salt

2/3 c. coconut or rice milk

1/2 c. palm shortening, melted

2 chia eggs (2 Tbs. milled chia seeds + 6 Tbs. water, let sit 10 seconds to form goo)

2 tsp. corn-free vanilla extract

1 c. Enjoy Life chocolate chunks

Mix all ingredients together in mixing bowl until combined. Grease muffin tin, or use paper cupcake liners. Fill 12 muffin cups. Bake at 400F for 18-20 minutes.

I called them muffins because I wanted them for breakfast. My daughter wanted them served at her birthday party, so then I called them cupcakes. See how versatile they are?

Variations I’ve made so far:

Blueberry muffins: substitute blueberries for chocolate chunks, and substitute 1 tsp. lemon zest for vanilla

Cherry Orange muffins: substitute 1/2 c. dried cherries for the chocolate chunks, substitute orange juice for the coconut/rice milk, and substitute 1 Tbs. orange zest for the vanilla.

Provincial Pork Roast

2 Tbs. olive oil

1 c. thinly sliced carrots

1/2 Vidalia onion, cut in half

2 cloves garlic

1 Tbs. Herbes de Provence

2-3 lb. pork roast

1/4 c. white wine

1/4 c. water

Preheat oven to 300F.

Heat Dutch oven over medium. Add olive oil. Saute carrots, onion, and garlic for 5 minutes. Push veggies to the side. Season the pork roast with sea salt and black pepper. Brown on all sides in Dutch oven. When done, leave fat side facing up.

Sprinkle Herbes de Provence on top of roast. Pour wine and water on sides of roast. Cover. Roast at 300F for 4 hours.

 

Chocolate Syrup

1/2 c. unsweetened cocoa

1/2 c. hot water

1 1/4 c. maple syrup

pinch sea salt

1/2 tsp. safe vanilla extract

Combine ingredients. Bring to a boil over medium low heat, boil for 2-3 minutes. Chill.

Gelatin Gummies

My kids love gummies. I love gummies. But the Yummy Earth ones left something to be desired, and they were expensive. So I got some plastic chocolate molds, and started mixing. The ratios I came up with are:

2 2/3 Tbs. gelatin (that’s 2 Tbs. + 2 tsp. gelatin)

1/3 c. sugar

1/8 tsp. ascorbic acid (I get mine from Pure Encapsulations, it’s for tartness)

1/3 c. juice (I’ve tried grape juice and cherry juice so far, cranberry might be next)

In a small saucepan, combine juice and gelatin. Once it gels, add the sugar and ascorbic acid. Heat on low until everything is combined/melted. Then remove from heat and pour into molds. I just have small hearts and stars. Someday I’ll get the little bears. The molds I have don’t need to be greased. I just loosen one corner of the gummy after it’s set a couple of hours, and pull it out.

Chocolate Mousse

3/4 c. Enjoy Life chocolate chips

3/4 c. almond or coconut milk

2 eggs, divided

5 Tbs. sugar

1 tsp. safe vanilla extract

1/4 tsp. cream of tartar

1/2 Tbs. gelatin

2 Tbs. cold water

dash of salt

Separate your eggs. Egg whites in the mixer bowl, and egg yolks in a small bowl.

Heat almond or coconut milk, chocolate chips, and dash of salt over low heat until chocolate chips are melted.  Beat small amount of the hot chocolate mixture into the eggs. Then add back into the chocolate pan (so that your eggs don’t scramble). Cook for a few minutes, still on low heat.

Mix gelatin with cold water.

In mixing bowl, whip egg whites and cream of tartar until frothy. Add sugar one tablespoon at a time until all 5 tablespoons are incorporated. Fold egg white meringue into chocolate mixture. Add gelatin mixture. Mix to incorporate. Chill for 30-60 minutes, then beat again in mixer to add volume.

Chinese Orange Chicken

I really wanted Chinese food, but in 4 years on this restricted diet, I was petrified of trying. I’ve made sweet and sour pork, fried rice, and even egg rolls, but I’d failed on the spicier dishes. I started looking up Orange Chicken recipes, and I was surprised to learn that most of them didn’t have any orange in it at all, so is it supposed to be the color? I don’t know, but I wanted a tangy orange flavor, so I had to change things up. Of course, I also couldn’t use egg, because I wanted my son to be able to eat it, so I had to change things up there too. So as usual, I ended up combining about 10 recipes, then adding and subtracting ingredients as required, and came up with a winner. My youngest thought it was a little too spicy, but luckily I had left some of the battered chicken out of the sauce, just in case my sauce failed, so she was satisfied too. Next time I make it, I’ll try to remember to take a picture before scarfing it all down!

Chicken Dip:

1/4 c. unsweetened coconut milk (I used So Delicious)

2 tsp. canola oil

Dredge:

1/2 c. cornstarch

1/4 c. GF flour blend (I used Pamela’s GF bread mix)

1/2 tsp. baking powder

1 tsp. sea salt

1/4 tsp. black pepper

Orange Sauce Mixture:

1 1/2 Tbs. Coconut Aminos (tastes like soy sauce)

1 1/2 Tbs. orange juice

5 Tbs. sugar

5 Tbs. apple cider vinegar

Glaze:

1 tsp. minced garlic

1/2 tsp. ground ginger

1 Tbs. finely minced Vidalia onion

1/4 tsp. crushed red pepper

1 Tbs. orange juice

Thickener:

1/4 c. water

1 Tbs. cornstarch

Combine ingredients for Chicken dip in a shallow bowl.

Combine ingredients for Dredge in another shallow bowl.

Combine ingredients for Orange Sauce in another bowl. Set aside.

Combine Thickener ingredients. Set aside.

Heat canola or other safe oil to 375F in a heavy saucepan (or use deep fryer).

Cut chicken breasts in small strips, about 1 1/2″ x 1/3″. Dip in chicken dip, then dredge. Fry in 375F oil for 4-5 minutes, then drain on paper towels.

When all the chicken is cooked, heat 1 Tbs. canola or olive oil in fry pan or wok. Add minced garlic, and ginger, and stir 10 seconds. Add finely minced onion and crushed red pepper. Add 1 Tbs. orange juice and stir for 5 seconds. Add previously made Orange Sauce to pan and bring to a boil. Add the previously made Thickener, and stir. Add fried chicken pieces and stir to coat. Heat until sauce is thickened.

I served it with steamed jasmine rice.

Meatball Minestrone Soup

I wanted to make a minestrone soup, but all I really wanted was a tomato based soup. I wasn’t really even sure what was in minestrone! As it turns out, there’s usually beans and/or pasta in it, neither of which I wanted. So I’m not really sure what I ended up with, except good soup. You could even leave out the meatballs, and just have vegetable soup. Make it your own.

2 Tbs. olive oil

1 Tbs. minced garlic

1 rib celery, thinly sliced

1 large carrot, thinly sliced

1/4 c. sweet onion, minced

4 c. stewed tomatoes

1 14.5 oz. can of green beans

1/2 c. frozen peas

1/2 tsp. parsley

1/4 tsp. basil

1/4 tsp. oregano

2 tsp. sea salt

1/2 tsp. black pepper

1 Tbs. tomato paste

3 1/2 c. water

meatballs (I used leftover Italian seasoned ones I had in the freezer)

Heat olive oil over medium heat. Add garlic, onions, carrots, and celery. Saute 5 minutes, until tender. Add tomatoes with juice, and green beans and peas. Add water and tomato paste, and seasonings. Bring soup to a boil. Add meatballs if desired. Cover and let simmer 30 minutes.