Tag Archives: recipes

Checking in and a Quick Recipe

Howdy folks, long time no see.  I warned you last time that posting would be sporadic as we prepared to move, but even I didn’t foresee this much down time.  The last several weeks have been. . .odd.  First of all, for the sake of transparency in a matter I’ve already talked so much about, I made a big mistake.  If you have been reading for awhile, you know that I’m taking shots for a B12 deficiency.  Well, February’s self-administered injection didn’t go so well.  I hit a big, honkin’ nerve in my leg and within a few day I was down like a lame horse!  So, that was fantastic; it is beginning to get better but is still amazingly uncomfortable to touch, walk on, look at :).  The doctor said it was just an unfortunate accident, could happen to anyone, blah, blah.  It felt like she was just being nice, that I am incapable, and should leave it to the professionals in the future.  At least if they hit a nerve, I don’t feel quite so moronic!  On the plus side, I just got my 3 month blood check results in, and my B12 is up from 164 to 275; hooray!  That is nowhere near enough to get off supplements, but it is improvement.

In other news, rental hunting is hard these days.  Properties are flying off the shelf in a matter of hours, not days, here in the D.C. area.  However, after a few let downs, a few scary neighborhoods, and a few “let’s chuck it all and grow coffee in Hawaii” moments, it looks like we may have found a place.  I won’t feel secure until we have signed the dotted line, but the situation is looking good and the apartment itself is wonderful.  I’m thinking of calling it the Mustard Seed, first, because the building it is in is mustard yellow, and second, if it comes through, it will be a pretty tremendous step in this leap of faith we have been taking (in which there were definitely moments of despair and doubt).  We should know definitely by this weekend, so stay tuned!

So, enough about that, I promised you a recipe.  How about two for the price of one?  Today for lunch I had this

DSC_0175 15-52-56

inspired by this.  Mine is just toast with goat cheese, beets and lots of arugula but the recipe in the link looks like a fantastic way to do it up a bit more.

For lunch dessert (that is a totally normal and acceptable thing, right?)  I had this,

mangoparfait

a mango parfait with goat’s milk yogurt, quick, homemade granola, and a sweet dollop of maple syrup.  To make this granola you will need:

3 cups mixed g.f. oats, chopped nuts (I did almond, pecan, and walnut), and seeds (flax and chia seen here)

1/4 heaping cup coconut oil

2 1/2 Tbs. maple syrup

1 Tbs. vanilla extract

1 Tbs. coconut, shredded or flaked

Preheat oven to 300 degrees.  Mix oats, nuts, and seed together in  a large bowl.  In a small bowl stir together oil, maple, and vanilla.  Pour oil mixture over oats and stir with spatula to coat.  Spread mix over lined baking sheet and bake in oven for 15 minutes.  Add coconut and stir to combine.  Return to oven and bake for additional 15 min, checking ever 5 minutes to stir.   Remove when golden brown.  Cool completely before storing in an air tight container.

Gluten-free Roasted Banana and Chocolate Chunk Banana Nut Bread via One is Hungry

Gluten-free Roasted Banana and Chocolate Chunk Banana Nut Bread

There is a whimsical, joking fear among the female community of growing up to be “the crazy cat lady”.  I have a different, if equally whimsical and joking concern:  I think I’m becoming the “crazy banana bread lady”!  I mean, I love this stuff.  Jeeze Louise Pete, there are already two recipes for banana bread on O.i.H., here and here.  Where many people see a boring loaf laden with identity crisis (is bread, is it cake?), I see continual inspiration and an unexplainable comfort.  Strangely enough, I don’t remember ever having banana nut bread or even acknowledging its existence until after my marriage.  Jason’s grandmother graciously and rather optimistically gave me her church cookbook as a wedding gift; I did not cook at the time.  On leafing through the contents of that unassuming little book, I came upon a recipe for a basic pecans and crisco kind of banana nut bread.  One baking day later and I was hooked, not so much on that specific recipe, though I used it for years, but on the basic goodness of the idea.  So when I opened my Google reader one morning recently, and the words “Roasted Banana” appeared before my eyes, this recipe was immediately a foregone conclusion.  I don’t even know what the article in my reader was about; I walked away with my head in an aromatic cloud of sweet scheming, and the entry was buried in the ever-coming tide of new news.

If you were to say to me, “Okay, but I’m not a crazy banana bread lady, and I don’t need a dozen loaves of the stuff; which should I make?”, I would definitely say this one.  It is dark, moody, spicy, sweet; imagine bluesy jazz, molasses, winter-blackened woody hollows, log fires in libraries. . .okay, I’ll stop.  I’m telling you, I’m in serious danger of inventing the banana bread sommelier!  Without further ado I give you. . .

ripe

preandpostroast

steam

caramelized

chocwalnut

finisoverhead

Gluten-free Roasted Banana and Chocolate Chunk Banana Nut Bread

makes 2 loaves

Ingredients

1 cup almond flour (or finely ground almonds)

1 cup sorghum flour

1 cup tapioca or potato starch

4 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

5-6 ripe bananas, roasted

4 eggs

1/4 cup buttermilk or yogurt

1/2 cup coconut or olive oil

1 1/2 cups brown sugar

1/2 cup maple syrup

4 tsp vanilla

3.5-4 oz (1 bar) 70% dark chocolate, roughly chopped

1 cup toasted walnuts

Directions

Preheat oven to 350.  Line baking sheet with parchment paper and line 2 bread pans.  Cut bananas in halves or rounds and arrange on pan.  Roast for 20-30 minutes until bananas have caramelized or you can no longer wait.  Remove parchment with bananas and place walnuts on pan; return to oven and toast nuts for roughly 10 min.

Meanwhile, in a large bowl whisk together flours, starch, b. powder, soda, salt, and cinnamon until very well combined.  In a food processor, large blender, or mixer combine roasted bananas (and any juices), eggs, oil, syrup, sugar, and vanilla and blend thoroughly.  Add dry ingredients and process for 30-45 seconds, or until completely combined. (As this recipe contains no gluten, you really can’t overmix!)

Returning batter to large bowl, fold in chocolate, and walnuts, and divide batter evenly between two bread pans.  Bake at 350 for approximately 45 minutes.  Remove from oven and let stand for 15 minutes before lifting loaves from pans to cooling rack.

Brown Butter Cookies, Q, and a Merry Christmas to You!

Feliz Navidad, mes amis!  I know, I know, I’m mixing my languages, but those two phrases are each so lovely, they should be together once in awhile.  Jason and I are back in Georgia for the Christmas holiday, spending quiet, happy time with family.  My dad gave us an astoundingly tasty welcome with some homemade bbq.

qpull

Say hello to Frank’s Smokin’ Hot Butt!  After 17 hours of smoking and baking, we gorged ourselves on this porky pulled goodness.

welcomehomebbq

Add homemade sauce, green beans, “cracked taters” and coleslaw, and it was a very nearly perfect meal.  And while I’m not allowed to share the secret recipe for that beautiful butt, I can slip you a little sugary Yuletide cheer.  What would you say to a gluten-free brown butter, chocolate-chip oat cookie?  If you are smart, you are saying, “Yes, please!”.

bbccoc

 

cookiebreak

This recipe is an update of last Christmas’s gluten-free Chocolate Chip Cookie

Gluten-free Brown Butter Chocolate Chip Oat Cookies

Ingredients

1/2 c. gluten-free old fashioned rolled oats

½ c. brown rice flour

2 c. tapioca starch

1 c. amaranth flour

1 ½ tsp. baking soda

2 tsp. baking powder

1 ½ tsp kosher salt

2 ½ sticks butter, browned and cooled slightly

1 ¼ c. brown sugar

1 c. + 2 Tbs. granulated sugar

2 large eggs

2 tsp vanilla

9 – 12 oz. chocolate (I use 70% or higher), chips, chunks or chopped

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat.

In a large bowl whisk together flours, starch, oats, baking soda and powder, salt and sugars.In a separate bowl, mix browned and cooled butter, vanilla, and eggs.

Stir wet and dry ingredients together until fully mixed. Finally, add the chocolate and stir until evenly distributed.  Allow dough to rest in refrigerator  at least one hour, or up to three days, then bake .

Bake cookies in oven for 8-15 minutes, depending on desired doneness. Note: cookies may appear lighter in color than wheat flour cookies when done.

Aside from eating and cooking, I’ve spent just a bit of time finishing up my last sewing project.  This is an unflattering photo of my badly ironed new shirt (I’m blaming my mother’s iron, which I am pretty sure predates the last ice age).

newshirt

It is an ivory silk/cotton blend that feels amazing!  I love this fabric so much, this is the second time I’ve used it.  Anyway, enough about my boring-to-you shirt.  I really just wanted to take a few minutes  before Tuesday to say Merry Christmas, and may God bless you as this year comes to a close.

Merry Christmas

 

Black Rice Jewel Box Salad via www.oneishungry.com

Black Rice Jewel Box Salad

For a whole host of reasons, we are not having a Christmas tree in our condo this year.  First, thanks to Hurricane Sandy, we only have half a floor.  Second, we are making a long visit home to the land of cotton blossoms for the holidays.  Third, there is a distinct possibility that I am allergic to them (usually that would not be a factor for consideration, but this year, as my doctor put it yesterday, I’m already behind the eight ball!).  Finally, all of our Christmas decorations are in storage, as we eagerly anticipated the possibility of having sold our condo by now.  By the way, yes, the whole losing our floor bit really put a damper on our plans to get this place on the market in a hurry.  On the plus side, we know we will be passing on a mold-free, beautifully re-floored and re-doored apartment to the eventual owners, and that is a nice, cozy feeling!

Because we don’t have any holiday decorations up, my soul has been longing for some traditional seasonal color and sparkle.  Say hello to Christmas on a plate!

Black Rice Jewel Box Salad via www.oneishungry.com

Aren’t the colors gorgeous?  We had a bit of black rice left over in the pantry from the last time we made Broiled Salmon with Spicy Greens and Black Rice, and green beans that didn’t all make it into this fabulous dish.  Tiny clementine segments and small diced red onion are fantastic, but the star on top is the pomegranate seeds.  Breaking into the luscious, glimmering interior of a pomegranate is an aesthetically satisfying experience for me.  You can see why some scholars believe the fruit in the  garden that tempted Adam and Eve was not an apple, but this glorious jewel box of an hundred rubies.

full

A light vinaigrette to pull all the flavors together, and your salad is complete.  We had ours with garlic crusted lamb chops; how would you serve it?  Do you have a food that sings “Happy Holidays” to your soul?  Leave a note in the comments below, and tell me all about it!

This recipe is great for those on the Allergy Elimination Diet. IF you are testing for citrus (i.e. have eliminated citrus from your diet) be sure to substitute another fruit or veg. for the clementine slices!  Fresh carrot slices would give the same beautiful color and a fantastic crunch to boot!  This salad opens itself to a world of easy substitution; play around and make it your own.

Black Rice Jewel Box Salad

serves 4-6 as a side

Salad

2 cups of cooked rice, cooled slightly

1/4 of a small red onion, small dice

2 clementines (or carrots), segmented (or slices)

handful of fresh green beans, sliced on the diagonal

pomegranate seeds

Vinaigrette

1 Tbs sherry or red wine vinegar

1/4 tsp salt

1/4 tsp dijon mustard

1/2 tsp maple syrup

2 1/2 Tbs olive oil

Assemble salad. Place vinegar and salt in mason jar or bowl, and agitate until salt has dissolved.  Add mustard and maple, and shake or whisk to combine.  Now add oil, and shake it like a piggy bank!

Allergy Elimination Diet Baked Apples

Happy Friday, my friends!  Before we all slide gratefully into the weekend, I want to share one last recipe for the week. These luscious baked apples are designed with allergy elimination diet participants in mind, but they are really a gorgeous treat for anyone.  So haul out those left-over cranberries (and if you are feeling a little naughty, grab the caramel or homemade whipped cream as well. . .not you a. e. d.’ers) and add these to your weekend breakfast/brunch list.  These apples can be prepped and stuffed the night, or several days, before baking.  Peeled or not, it doesn’t matter, just be sure to rub the naked bits with lemon juice or brush them with maple or agave to keep them from discoloring.  To make your cavity, you may use a corer, melon baller, spoon, or, my favorite, a sharp edged 1/2 tsp. measuring spoon.  You are not going all the way through the apple; leave at least a 1/4 to 1/2 in of flesh at the base.

If you are not on an allergy elimination diet, or if you are, and you are not avoiding oats, by all means throw a handful of gluten-free rolled oats into the mix.

Allergy Elimination Diet Baked Apples

make 2 med/lg apples

2 apples (I always prefer pink, but use your favorite, so long as it is firm and good for baking)

(2 Tbs. g.f. oats optional)

2 Tbs. chopped cranberries

2Tbs. pumpkin seeds

2 tsp. flax seeds

1 tsp. chia seeds

1/4 tsp. ground cardamom

1/4 heaping tsp. ground cinnamon

pinch freshly grated nutmeg

1 1/2 tsp. coconut oil

1 tsp. vanilla

1 1/2 tsp. + maple syrup (extra to brush over outside as desired)

lemon juice

Hollow out cavities in apples, being careful to remove very hard core areas.  Rub exposed apple flesh with lemon juice. Mix all remaining ingredients and divide evenly between apples.  The size of your apples could change the amount of filling needed.  If using apples immediately, preheat oven to 375.  Place apples in baking pan lined with tin foil.  Bake until knife blades slips through apple flesh with a bit of pressure, but still solid (you don’t want stuffed applesauce).  Remove from oven and serve immediately.  If making ahead wrap apples individually in plastic wrap and refrigerate up to 3 or 4 days.