Lenora Le Noire Adoption

I have been wanting to adopt a gluten free blogger for quite awhile, but was never quite sure how to go about it or just missed opportunities. I was skimming my twitter feed a bit ago when I saw a tweet from Celiacs in the House putting someone up for adoption. I jumped, and am ever so glad I did.

Adoptee--Lenora Le Noire: Fat and Glamorous in the Kitchen

Her blog name and twitter handle (fatglamkitchen) had me smiling from the first moment, and her blog matches them perfectly. I am so happy to have found Lenora, and will be visiting regularly to see what she is whipping up.

For purposes of this adoption, I chose to do her Peanut Butter Chocolate Chip Cookies and Avocado Chocolate Mousse. The cookies were a huge hit around here, though we did substitute our non-dairy chocolate chips for the semi-sweet chocolate. I was a bit skeptical about the mousse, in part as I am not a fan of avocados. She's right though. It is fabulous!e

The second dish I made had a substitution as well since I couldn't find millet. I used quinoa on the approval of Lenora. :) I think I probably needed to use a third sweet potato and a smaller pan. I used a 9 x 13, and probably a 9 x 11 or an 8 x 8 would have sufficed. Regardless the flavors were nummy, and I can't wait to consume leftovers tonight.

Please go check out Lenora!

Spicy Casserole

You get this photo of the sweet potatoes, because they are pretty!

Cookies and Mousse

Adzuki Bean Bread

I am going to begin this post with a caveat. I am the only one of four that tried it that liked the bread. The other person who kind of liked it, told me that plain she wouldn't have, but grilled with a bit of butter and honey it was good. Her suggestion, and my mom's as well, was to find a way to make it a bit sweeter. I will be working toward that, but for now will post this recipe since I do enjoy it!

My brain started turning when the ingredient for the month was posted for the SOS Kitchen Challenge. This bread was one of the many ideas I had. It started simply as an alternative to corn bread since the monkey can no longer have it. I played with ideas in my head for awhile, and then had to do a hunt for dry beans since nowhere local had them. In making this bread, I made the final decision to get a good food processor as our little one doesn't work so well and using the blender seemed a bit of overkill.

So while I looked for beans, I decided to find a great cornbread recipe to convert. I did some searching on the Internet, and bookmarked a few. Then I went to my friends and family on Facebook and Twitter to see what their favorite was. Unfortunately, nobody was sharing. I am still open for suggestions, because I am determined to get a recipe that everybody likes. With beans in hand, I looked around and noticed the cookbook I had checked out from the library, The Pioneer Woman Cooks. Hmmm. Probably a cornbread recipe in there! So, I used her recipe as a guide in creating this one using adzuki meal instead of cornmeal.

Adzuki Bean Bread

1/2 Cup finely ground adzuki beans (measured after grinding)
1/4 Cup garbanzo bean flour
1/2 teaspoon salt
1/2 Tablespoon baking powder
1 Cup non-dairy milk
1/2 Tablespoon flax seed meal
1/4 teaspoon baking soda
2 Tablespoons butter, melted (would probably work with coconut oil)
1 Tablespoon agave

Preheat the oven to 375 degrees F. In your food processor, grind the beans to a very fine meal, and then measure. In a medium bowl, combine the meal, flour, salt and baking powder. In a liquid measuring cup, pour out milk (I used almond). Add flax seed meal and baking soda. Stir. Pour the liquid mixture into the dry and stir until just combined. Add melted butter and agave, and stir until just combined. Pour into a 8 inch round or 8x8 pan sprayed with cooking spray. Bake for about 30 minutes or until knife inserted comes out clean. Serves 8.

Simple Quiche and Home Fried Potatoes

I had something else in mind for this week's theme at a Gluten Free Holiday, but I haven't been able to find a couple of ingredients. Instead, I am offering this versatile egg dish that our family uses for breakfast (and dinner).

My family has been making this crust less quiche since the late 80's when my mom got it from one of our Scouting friends. We make it differently each time varying the cheeses and the toppings according to what is on hand or the dietary restrictions of the recipient. This version I made for my sister's wedding shower 7 years ago. I liked it so much I have made it many times. I will note that it doesn't freeze well. No, it freezes beautifully. It just doesn't work when re-heated from the frozen state.


Cheese Quiche*

1 1/2 Cups milk (or non-dairy milk)
3 eggs
3/4 Cup Bisquick
1 1/2 Cups shredded cheese
various & sundry toppings

Preheat oven to 350 degrees F. Grease a 9 x 11 pan with cooking spray. Set aside. In a medium bowl, whisk together milk, egg and Bisquick. Set aside. Place shredded cheese in prepared pan. Cover with toppings, and pour egg mixture over the top. Bake for 30-40 minutes or until egg is not jiggly and is slightly brown. Serve warm.

*Note: When using Gluten Free Bisquick a bit more milk is necessary to thin it out a bit.
2nd Note: The grownup version tonight was Mexican Quiche served with sour cream. Toppings were shredded chicken with sliced olives mixed with salsa. (Need a dairy free sour cream? Try this Cashew Cream Cheese out!)



Home Fried Potatoes

2 small sweet potatoes, peeled and chopped
3 small potatoes, peeled and chopped
canola oil
spices*

Put potatoes in medium pan with water. Bring to a boil; boil for 5 minutes. Drain potatoes. In a skillet, place oil, spices and potatoes. Cook on medium high heat until slightly browned.


*Note: Tonight I used dried minced onion, dried thyme, and a Thai basil mixture. Use whatever combinations of flavor you like. My all time favorite is simple rosemary in with the oil. Mmmmm!

Sweet Potato Goodies

I LOVE sweet potatoes! I could live on them forever. So versatile, so yummy, so not pumpkin. :) We put sweet potatoes in our pot pie, make hot rolls, Pittsburgers, and of course the obligatory candied ones for the winter holidays. The latter has been my job for at least a decade. This year I am going to learn how to make marshmallows to put on top of the Christmas ones for the monkey. That said I had never made sweet potato fries or regular fries for that matter. My first batch were crispy critters, as I was so focused on frying up chicken nuggets that I forgot about the fries until I smelled them burning. The second batch were made on Sunday for the monkey's birthday meal. They were tasty, but not as crisp as I would have liked. Cue Monday night when I put them in some peanut oil in a skillet. Perfection! Both of these recipes are being submitted for the November SOS Kitchen Challenge.


Sweet Potato Fries

2 medium sweet potatoes, peeled and sliced
2 Tablespoons peanut oil
1/2 Teaspoon ground cardamom
1/2 Teaspoon ground cinnamon

Toss all ingredients in a medium bowl. Spread evenly on an aluminum foil covered cookie sheet. Bake at 400 degrees F for 20-30 minutes. Finish off in a skillet of hot peanut oil for approximately 5 minutes stirring/flipping constantly. Just make sure to watch them.

Brown Sugar-Cardamom Dipping Sauce

2 Tablespoons butter/margarine/dairy free substitute
1/8 Cup brown sugar/sucanat
1/4 Teaspoon ground cardamom

Melt together in small saucepan over medium heat, stirring continuously. You will need to add a tablespoon or two of water to thin it out.


Do you recognize this cookbook? This is the 1979 edition that I picked up at a yard sale a year or so ago in anticipation of giving it to the monkey. It is the one my mother gave to me many years ago, and from which I made my very first meal (pork chops, mouse salad and chocolate covered frozen bananas). I had been wanting to make a sweet potato bread and found my answer here in their pumpkin nut loaf. It is the perfect holiday indulgence without being overly sweet or filled with empty calories. This recipe is really very tasty, but a bit chewy for my tastes. I will probably add a bit more flour next time. It makes two small loaves. I think it might be the perfect thing for Slightly Indulgent Tuesday!

Spiced Sweet Potato Bread

1 Cup Better Batter flour
1 Teaspoon baking powder
1/4 Teaspoon ground cardamom
1/2 Teaspoon ground cinnamon
1/8 Teaspoon baking soda
1/2 Teaspoon vanilla extract
1/2 Cup packed brown sugar/sucanat
8 Teaspoons butter, softened (shortening is called for in the original-a dairy free substitute would work as well)
1 egg (or egg substitute)
1/2 Cup sweet potato, mashed
1/8 Cup non-dairy milk
1/4 Cup dried cranberries and/or chopped nuts


Preheat oven to 350 degrees F. Grease 2 small loaf pans and set aside. Cream together the butter and brown sugar. Add egg and beat well. Stir in sweet potato and milk. Mix in flour, baking powder, cardamom, cinnamon, baking soda and vanilla. Stir in cranberries and/or nuts until just combined. (Note: This would be good with any sort of dried fruit and/or nuts. The monkey just happens to prefer cranberries.) Spread evenly in prepared pans. Put into oven and bake for about 1 hour. Remove and let cool on a rack for 10 minutes. Remove from pans and cool completely.


Submitted to Friday Foodie Fix on December 17, 2010

What is that ingredient that just makes you giddy or want to try it in all sorts of foods?

Loving fall and its foods

Fall is all about apples and comfort foods. Granted the apples came in early, just like everything else this year, but they are what I think about when I think fall. (For now, I am ignoring the bit of white stuff that is littering the yard!) What says fall or comfort foods to you?

When it comes time for fall, I am compelled to make an apple salad that I discovered about seven years ago. Our choir and handbell ensemble did a silent auction to raise funds for our tour of England (best trip ever!), and each person had to donate something. I am not crafty in any way shape or form, but I can cook. So I donated a continental breakfast for four. When I was setting the menu with the winners, I came across this salad I knew it was perfect for the event. I haven't made this salad in quite awhile as the monkey and I are the only ones who like it, and he can no longer have milk. Then the first week of A Gluten Free Holiday came around. My thought and experience is that this pairs well with a roast beast meal or with a continental breakfast watching the parade. Here it is paired with dinner, but I plan to have it with my gluten free muffins and coffee tomorrow morning.

Every time I make it the flavor changes, but this is essentially my recipe. Please remember that I am a dump and pour girl.

Autumn Apple Salad

3 medium apples, cored and chopped (I like Fuji or Jazz)
1-6 ounce plain or vanilla coconut yogurt
1/4 Cup dried cranberries
1/4 Cup dried cherries
1/8 Cup slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

In a large bowl mix together yogurt and whatever spices you like. Add apples, dried fruit and nuts. Good as a side for dinner or for breakfast. Makes 4 servings.

Note: For this rendition, I used homemade coconut yogurt mixed with cinnamon, ginger, apple pie spice and a bit of honey (agave would work). I used dried cranberries and almonds. In the past, my spice mixes have included cloves and cardamom as well.


That above is a bit of comfort food with apple salad. I adore shepherd's pie, and was craving some. Having never made it I went to my Facebook community to see what other's favorite recipes are, and what they would like to see. The answers were varied, as was whether or not certain things could be called shepherd's pie at all. For a bit more reading check out this article on Wikipedia. I settled on the term cottage pie. This one holds to the true meaning of the words as I used leftover taco meat for the base. The top is a mashed sweet potato, making this my first entry into this month's SOS Kitchen Challenge. :)

Taco Cottage Pie

1 pound ground turkey* (See note for vegan alternatives)
1 package Nueve Cocina chipotle taco beef seasoning
1 large can tomato sauce, more or less
1/2 bag frozen squash rounds
1/2 Cup carrot chips
2 small sweet potatoes
2 teaspoons ground cinnamon
2 teaspoons cocoa powder
1/2-1 teaspoon chipotle chili powder
butter for mashing

Prep work:

1. Cook and drain turkey. Return to pan and prepare according to the package directions. For the pie I used about 10 ounces of leftover meat.
2. Clean sweet potatoes, and place in a 4-5 quart pan of water. Make sure water covers them. Bring to a boil. Continue to boil, adding water as necessary, until a fork stuck in the potatoes goes all the way through. They should be a bit squishier than when making candied sweet potatoes.
3. Drain pan and peel sweet potatoes. Return to pan. Add spices and butter. Use a potato masher until a smooth consistency. Add more butter as necessary.

Putting it together:

1. Preheat oven to 350 degrees F.
2. Spray an 8 x 8 pan with your favorite non-stick cooking spray.
3. Put frozen squash and carrot chips into the pan. Pop into the oven for about 10 minutes. This is so you can cut the squash into smaller pieces. If you are okay with big pieces, don't worry about this step.
4. Put meat and vegetables in the prepared pan. Add a couple of big spoons of tomato sauce. Stir and level out in pan.
5. Pour mashed sweet potatoes on top and smooth out with a rubber spatula.
6. Bake for about 30 minutes. Serves 6.


*Note: I needed to use my leftover meat and this seemed the ideal way. If I hadn't I so would have used some black beans and kidney beans as my "meat" base. We can't use soy crumbles since the monkey is allergic to soy, but they would also be a great alternative if you can have soy. I would, also, treat the veggies just like the meat-just use whatever you happen to have to hand.