Saturday, April 5, 2014

Cranberry Pepper Crockpot Meal



So for the last 5 weeks or so I have been doing the 21 Day Fix from Beachbody. Minus the week I was on a cruise with Team Beachbody. 

The first round I lost 8 pounds and 7 1/2 inches. Then I gained four on the cruise. All those desserts and white mochas. :p

I am now five days into my second round, and created this amazing meal. Totally fixed approved. Works out to be 1 green, 1 purple, 1 red and 1 yellow containers.

Cranberry Pepper Crockpot Meal
Serves: 6

1 can diced tomatoes with green chilis
1 can cranberry sauce or fresh cranberries
2 diced sweet potatoes
5-6 small bell peppers, diced
3 chicken breasts
1 habanero pepper (optional)

Throw it all in the crock and cook on high for 6-8 hours. Fish out the habanero before dividing into 6 small containers for eating and/or freezing.

Monday, September 2, 2013

Turkey pesto sandwich

When I was doing the five day fast track with my new workout program, Focus T25, I posted a lot of yummy food photos. Someone mentioned that I should post the recipes or at least share. This is my take on the turkey pesto sandwich, which was the highlight of the foods I enjoyed & proof that "dieting" is not about deprivation. 

Start by toasting two slices of whole grain bread. In my case, I used Rudi's original gluten free bread.


Then add a slice of Swiss cheese.


A tablespoon of prepared pesto.


Two slices of deli turkey.


Some cucumber and red bell pepper.


A small mound of fresh spinach.


Slice in half and enjoy!!

Wednesday, June 5, 2013

Ratio Rally Cobbler

About a week ago, I had the rare opportunity to be off on a Sunday morning. I got to attend church for the first time since Easter, and then went with my family to a farmer's market at a local orchard. I was excited to see what fruits might be available since I knew I needed something for this challenge. The only fruit there though were these Baldwin apples. Picked them up even though I had wanted to do something a little more exotic than apple cobbler.

Then my brain started whirling, and I thought why not add cranberries to the mix? Yes, I know traditionally cobblers are a one fruit wonder, but I decided to live on the edge. :) Heck, we went all out and this is a chocolate cobbler. Oh, yeah! 

For those of you unfamiliar with the Gluten Free Ratio Rally, I invite you to the inaugural post of pancakes. It is a simple idea of baking using ratios. This month we are hosted by TR of No One Likes Crumbly Cookies. Go check out all the other fabulous recipes from this month!


Apple-Cranberry Cobbler

1 1/2 Cups apples, peeled, cored, sliced thinly
1/2 Cup cranberries
1 teaspoon cinnamon
100 grams sorghum
60 grams teff
40 grams dark chocolate cocoa powder
2 teaspoons baking powder
120 grams coconut palm sugar
1/2 Cup butter, melted
8 ounces non-dairy milk

 Preheat oven to 350 degrees F. Place butter in a pie plate, and put in oven while putting together everything else. Combine apples, cranberries and cinnamon in a small bowl, and then set aside. In a larger bowl combine, sorghum, teff, cocoa, baking powder and sugar. Add milk slowly and stir until just combined.

 A lot of recipes I looked at said to just pour this batter over the top of the melted butter in your pan. I decided to combine it in. You can do it either way. Spoon the fruit carefully on the top. Place in oven and bake at 350 for about 75 minutes. Remove and cool.



Wednesday, May 1, 2013

Ratio Rally Tea Breads

I do believe this is my first post of the year. I have written parts of posts, but due to illnesses, surgery and family emergencies I never quite got back to them. My four jobs haven't helped much either. That said, when the idea of tea breads was floated to the Ratio Rally I jumped on it. The Monkey and I are huge lovers of other quick breads, and this seemed the best way to get my feet wet again in the blogging sense.


Quick breads are used for breakfast or for late afternoon tea time or anytime. I have been known to serve them at lunch with a side for fresh fruit and yogurt. The ratio makes it a fairly simple item to put together. The ratio for quick breads is 2 flour: 2 liquid: 1 egg: 1 fat. With that in mind, let's visit the other blogger's take on tea breads.

Heather: Discovering the Extraordinary -- "Figgy" Tea Bread

Adina: Gluten Free Travellette -- Rhubarb Tea Bread

Morri: Meals with Morri -- Oatmeal Raisin Tea Bread

Brooke: B & the boy! -- Scottish Tea Bread


Scottish Tea Bread

8 ounces Scottish breakfast tea
4 ounces canola oil
2 large eggs

4 ounces oatmeal cookies, crushed
3 ounces sorghum
1 ounce potato starch
4 ounces dry oatmeal
4 ounces raw sugar
1 teaspoon baking soda



Boil water for making the tea. Add to one tea bag in your glass measuring cup. Steep for 30 minutes, and remove bag. Set aside. In a large bowl, combine all the dry ingredients thoroughly. Add all wet ingredients, and stir until just combined. Bake at 350 degrees F for 60-75 minutes. Remove from oven and cool. Makes one large and one small loaf.









Wednesday, November 7, 2012

Ratio Rally Bundt Cake

Have you noticed that I have been gone for awhile? I have become a crazy person in the last month or so by deciding to take on a third part-time job in addition to helping my mom with home-schooling and running my home business. Yes, I am insane. What precious little time I have had has been spent with the Monkey or sleeping. However, this past Sunday I got off at noon and was actually able to bake! I nearly swooned I was so excited!



Then disaster struck. Okay, not disaster. Just normal life stuff, and really the Monkey and Boo were pretty well behaved. The prep of the sweet potato and the apple-cranberry sauce took more time than I would have liked, and then....it came out half raw. Sigh. I took pretty pictures of the cake though. It looked fabulous!



Decided I should try again, still using the ratio for a cake using puree from one of the other ralliers, and just cook it longer. More like my granny's carrot cake. The ratio incidentally is 1:2:2:2:3 (fat:sugar:puree:egg:flour). So here I sit waiting for the second cake to come out of the oven while I type and prep to send the Monkey off to Sturbridge Village tomorrow for home school day. The way it smells I am betting it turns out fine. If you are interested in how others cakes turned out, head on over to our host's,  Adina of Gluten Free Travelette, post for her take on bundt cakes and the full list of participants.



Spiced Sweet Potato Bundt Cake with Apple-Cranberry Sauce

100 grams sorghum
60 grams teff
20 grams potato starch
110 grams brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons all-spice
110 grams brown sugar
2 ounces melted coconut oil
4 ounces mashed sweet potato
2 flax eggs
6 ounces apple cider

Preheat oven to 350 degrees F. Grease your bundt pan with cooking spray and set aside. In a large bowl, combine sorghum, teff, potato starch, brown sugar, baking powder, cinnamon and all-spice. Add melted coconut oil, mashed sweet potato, and flax eggs. Mix until combined. Add apple cider and ounce or two at a time mixing as you go. The batter will be fairly thick. Scoop out a 1/3 of the batter into your pan and spread evenly along the bottom. Spoon apple-cranberry sauce into the center of the batter all the way around. Reserve a little of the sauce for plate decoration. Scoop small amounts of the remaining batter on top and spread carefully. Don't want any sauce poking out. :) Smooth and pop into the oven for 1 hour 45 minutes. Let cool completely in pan before turning out onto plate. Drizzle glaze over the top and fill center with remaining sauce.


Apple-Cranberry Sauce

1 Cup fresh cranberries
1 small apple, cored, peeled & diced
1/4 Cup apple cider
1 teaspoon orange zest
1 cinnamon stick

Combine all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat and continue cooking, stirring occasionally, until a thick pie-filling like consistency is reached. Set aside.



Glaze

1/2 Cup powdered sugar
5 teaspoons apple cider

Mix together. Spoon or brush over the top of the cake.


Thursday, September 20, 2012

Crock Pot Pineapple Cake (Review)




I first found Gingerlemongirl.com when the Monkey was diagnosed with his multiple allergies 2 1/2 years ago, and have used several of her recipes as is and as the basis for some of my creations. Since then we have become friends as well, and I was so pleased when she started testing for her cookbook, Everything Gluten-Free Slow Cooker Cookbook. I got to take a small part in the testing, and then had to wait for the book to come out. 


Now that it has finally come out (I am not a patient person), I have the opportunity to review a recipe for you, and offer you the chance to try it out for yourself. You will so not be disappointed. Not because it is gluten free, which it is, but because it is an amazing collection of recipes for your crock pot. Period. Do you know anybody with a crock pot? Then they need this book. Onto the recipe....


Okay, I volunteered for this gig. I love helping out with cookbooks, and trying out recipes. It may well be an illness. Maybe. Carrie asked me if I wanted sweet or savory, and I told her to surprise me. She did with the perfect recipe, Right Side Up Pineapple Cake. How did she know of my insane love of pineapple cake?! :) It was perfect.



It went together beautifully. The instructions were easy to follow, and I had no problems. Well, unless you count the fact that my pineapple and cherries sank. :) It was all good though. I flipped it out onto a plate, and you can see them under the layer of cake. It was taken and devoured at the bi-annual church picnic and kick ball game. Thumbs up all around. This is the moistest cake I have had in a long time with or without gluten.



Wednesday, September 5, 2012

Ratio Rally Tortillas

When the Monkey was first diagnosed with his allergies, I was all gung-ho to make everything from scratch, and tortillas were near the top of my list due to his excessive love of the bean burrito. Let me say that my one and only attempt was a failure. Not just any failure, but a huge flop. They couldn't even be cooked it was that bad. Sigh.


So we looked into alternatives and found the brown rice tortillas from Food for Life. These are good, but went bad before we could use them all. So, I just gave in and we dealt with the flour tortillas. His allergy causes behavioral issues, and since we didn't do it often I was okay with this level of exposure. You will find that we make decisions like this a lot around here.Since then those tortillas have become available in the frozen section giving them a longer shelf life, but again I just couldn't see the point given the frequency (say maybe one or two a month?) that we ate them.

Shredded chicken, peppers, adzuki beans, & a bit of mango sauce

Tortillas were on my mind again though when I decided to host the Gluten-Free Ratio Rally. After a little discussion, I was put on the calendar for this month, and I started doing my research. Know what my research shows? That there really isn't a standard ratio for this "baked" item. Rhulman doesn't have one, and every recipe that I have looked at is just enough different that you can't make a generalization. Or at least that is my interpretation of it.


You do need three things. Flour, water and fat. I think at the final hour I finally licked this ratio thing. At least in the sense that I found something that works even if it isn't pretty. The math? You have heard me mention that my math brain doesn't work real good, right? I ended up with roughly (verrrrry roughly) a 2:1:1 ratio of flour:water:fat. It really isn't that clean, but we will leave it at that and you can play with it, right?


Before I get to my recipe, I want to make sure you can go and visit all the amazing bloggers who have participated this month in the tortilla/wraps challenge. Please visit, comment, and re-create their creations. :)


Jenn | Jenn Cuisine Corn Tortillas
Jonathan | The Canary Files Vegan Curried Flour Tortillas 
Meg | Gluten-Free Boulangerie Lefse (Norwegian Potato Flatbread)
Pete and Kelli | No Gluten, No Problem Flour Tortillas
TR | No One Likes Crumbley Cookies Gluten Free Flour Tortillas - Quesadilla
Heather | Discovering the Extraordinary Sundried Tomato & Basil Tortillas
Charissa | Zest Bakery Paleo Grain-Free and Gluten-Free Tortillas
Karen | Cooking Gluten Free! Gluten Free Healthy Flours Tortillas



Buckwheat Tortillas

100 grams buckwheat flour
60 grams brown rice flour
40 grams potato starch
3/4 teaspoon baking powder
1/4 Cup + 2 Tablespoons hot water
1/4 Cup + 2 Tablespoons melted coconut oil

This recipe from Jazibe's Recipes was the one that got this off the ground.

So measure it out and mix it up. Add water and oil to a well in the middle of your flour. Mix it with your extremely clean hands until it comes into a nice ball. If it is still crumbly feel free to add another tablespoon or two of hot water. This is what did the trick for mine.  Roll into 6 fairly equal balls and let rest for 10-20 minutes under a damp cloth. Roll them out one at a time to about a 6 inch diameter. Cook in a warm skillet (Or griddle. oh, how I wish I had one of those) for about 90 seconds on each side. Cool and fill with whatever you like.

Black beans & rice with a bit of guacamole? yes please!