Pizza

When I get hungry for pizza, I generally start with an Udi gluten-free frozen pizza crust, use my No Tomato Sauce, add what toppings I have on hand, and top it off with a goat-milk mozzarella cheese.  Tonight I used steamed asparagus and a jar of marinated artichoke hearts, and ate it with a Greek salad and a root beer.

INGREDIENTS

1 Udi gluten-free pizza crust

1/2 cup No Tomato Sauce

8 stalks asparagus, broken into thirds and steamed

1 small jar marinated artichoke hearts

3 oz Goat Mozzarella (Woolwich Dairy - available at N. Green River Road Schnuck's), grated

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.

Place pizza crust on pizza pan.  Spread sauce evenly over crust.  Add asparagus and artichoke hearts.  Top with grated cheese.  Bake 10-14 minutes.

  

Zucchini Pancakes

Last of the recipes I'm trying from "Cooking With Coconut Oil" before returning it to the Library.  I've adapted the recipe slightly, since I had fewer zucchini than called for in the original recipe.

Makes about 8 pancakes

INGREDIENTS

2 medium zucchini, grated

2 eggs

Salt & pepper to taste

2-5 Tbsp coconut oil

1 clove garlic, minced or grated

Zest of 1/2 lemon

1 tsp baking powder

2 Tbsp chopped chives or Spring onions

2 Tbsp coconut flour

COOKING INSTRUCTIONS

Squeeze excess moisture from grated zucchini and place in bowl.

In a small bowl, whisk the eggs and season with salt and pepper.  Stir into the grated zucchini.

In a nonstick skillet, melt the coconut oil over medium-high heat.

Add remaining ingredients to the zucchini egg mixture.  Cook pancakes in the oil, about 2 to 3 minutes per side.  Start with 2 Tbsp oil - add more before additional batches of pancakes, if needed.

Nutritional information: 4 servings, per serving = 107.6 calories, 7.3 g fat, 93 mg cholesterol, 199.6 mg sodium, 276.4 mg potassium, 7.3 g carbs, 3 g dietary fiber, 4.4 g protein

Slow Cooker Short Ribs

Another recipe from "Cooking With Coconut Oil" by Elizabeth Nyland.  I've adapted it to be caffeine-free and soy-free, as well as her Paleo.

INGREDIENTS

2 Tbsp coconut oil

2-3 pounds short ribs

Sea salt and fresh-cracked pepper to taste

3 Tbsp coconut aminos 

2 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

1 clove garlic, minced

2 Tbsp instant decaf coffee granules

1/4 cup hot water

2 Tbsp coconut oil, melted

COOKING INSTRUCTIONS

Heat 2 Tbsp coconut oil in cast iron skillet over medium high heat.  When you put the ribs in, the oil should spit and crackle a bit.  Sear the ribs on all sides.  Season with salt and pepper to taste.  Place ribs in slow cooker.

In a small bowl, mix together remaining ingredients.  Pour sauce over ribs and set the slow cooker to Low.  Cook for 8 hours.

Nutritional information: 3 pounds of ribs, 6 servings, per serving = 476.5 calories, 32.2 g fat, 133.8 mg cholesterol, 715 mg sodium, 811.9 mg potassium, .8 g carbs, 0 g dietary fiber, 44.2 g protein

Dark Chocolate Cherry Muffins

Today I am trying two more recipes from "Cooking With Coconut Oil" by Elizabeth Nyland.  

This is the first time I've used coconut flour as a main ingredient.  I was fascinated by how the batter thickened up as I was whisking it and then letting it sit.  I guess that's how coconut flour acts, but I'm not sure if it was just the coconut flour or it combined with the arrowroot flour/powder (which I know is a thickener).  Speaking of arrowroot powder, which I frequently use when baking, I found a real bargain at the Amish store we visited while at Nancy's parents in Richmond - $3 for an amount that cost me about $25 at Fresh Market.

I love dark sweet cherries - can't wait until I can get them fresh again!

Makes 12 muffins.

INGREDIENTS

3/4 cups coconut flour (sifted if lumpy)

1/4 cup arrowroot powder/flour

1/2 tsp salt

1/2 tsp baking soda

1/3 cup cocoa powder

6 eggs

1/2 cup maple syrup

1/3 cup coconut or almond milk

2 tsp pur vanilla extract

1/2 cup coconut oil, melted

1 Tbsp apple cider vinegar

3/4 cup frozen, pitted dark sweet cherries, chopped

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Line a muffin tin with paper cups (or grease well with coconut oil.

In a large bowl, sift/mix together the flours, salt, baking soda, and cocoa.  Set aside.

In a separate bowl, combine the wet ingredients (except the cherries) and whisk to blend evenly.

Pour the wet ingredients into the dry and whisk until completely mixed.  Allow to sit for 1 to 2 minutes to let the coconut flour thicken.

Stir in the cherries.

Distribute evenly into the lined or greased muffin tin and bake for 25-35 minutes.  Muffins are done when a toothpick inserted into the middle of the muffins comes out clean.

Cool on a wire rack for 10 to 15 minutes in the muffin pan.  Remove muffins from pan and allow to cool completely on the wire rack.

Nutritional information:  12 servings, per serving = 207.8 calories, 12.7 g fat, 93 mg cholesterol, 192.9 mg sodium, 105.5 mg potassium, 20.5 g carbs, 4.3 g dietary fiber, 4.9 g protein

Mashed Cauliflower

This is from the Whole Foods nightshade-free, soy-free, dairy-free alternative to mashed potatoes.  http://www.wholefoodsmarket.com/recipe/mashed-cauliflower

INGREDIENTS

1 medium head cauliflower, broken/chopped into florets

1/4 cup reserved cooking water

1 Tbsp extra virgin olive oil

Salt & pepper to taste

COOKING INSTRUCTIONS

Cook cauliflower florets in large pot of boiling water, about 10 minutes.  Reserve about 1/4 cup of cooking water.

Mash cauliflower in food processor or with potato masher.  Blend in olive oil, reserved cooking water, and season with salt & pepper.

Nutritional information: 4 servings, per serving = 110 calories, 9 g fat, 0 mg cholesterol, 330 mg sodium, 8 g carbs, 3 g dietary fiber, 3 g protein

Orange-Honey-Mustard Baked Chicken Breasts

Company for dinner tonight, so I'm making an Orange-Honey-Mustard Baked Chicken Breasts recipe I found at http://www.chow.com/recipes/30560-orange-honey-mustard-baked-chicken-breasts and then adapted a little to accommodate my dietary restrictions (lower salt, no dairy).

John and I leave tomorrow morning for a road trip.  He is making his final decision about where to go for his PhD in astrophysics.  We'll be driving to Madison, Wisconsin, then he'll be flying from there to visit Arizona State University in Tempe.  Then back 'home' to Pasadena to finish up his last quarter at Caltech.  I'll be driving back to Evansville by my lonesome on Thursday.   We're hoping to see Sasha in Beloit on our way to Madison.

For tonight's dinner I'm planning to serve the chicken breasts with steamed green beans and mashed potatoes (mashed cauliflower for me), and with fruit for dessert.

INGREDIENTS

3 pounds boneless, skinless chicken breasts, cut into serving-sized pieces

About 1 tsp salt, divided

1/2 tsp freshly ground black pepper

2 Tbsp freshly grated orange zest (from about 2 oranges)

1 cup orange juice (preferably fresh squeezed)

1/4 cup finely chopped yellow onion or shallot

3 Tbsp honey

2 Tbsp Dijon mustard

2 Tbsp whole-grain mustard (I used spicy brown mustard)

2 Tbsp soy free Earth Balance buttery spread, at room temperature

COOKING INSTRUCTIONS

Preheat oven to 400 degrees.  Make sure a rack is in the middle position.

Season the chicken with 2/3 salt and all the pepper.  Set aside.

Place the orange zest, juice, onion or shallot, honey, and remaining salt in a large cast-iron skillet (or other oven-safe frying pan), whisk to combine, and bring to a boil over medium-high heat.  Reduce the heat to medium, continue whisking, and simmer until reduced by almost half, about 3-5 minutes.

Remove skillet from heat and whisk in the mustards.  Add the reserved chicken, spoon some of the sauce over the chicken, and bake until the chicken is just cooked through, about 30-35 minutes.

Remove the chicken to a serving platter and tent with foil.  Whisk the buttery spread into the sauce, a little at a time, until all is melted and sauce is ready.  Spoon sauce over chicken and serve.

Nutritional information: 6 servings, per serving = 378.5 calories, 11.8 g fat, 130 mg cholesterol, 702 mg sodium, 14 g carbs, .3 g dietary fiber, 50.5 g protein

Oven Roasted Brussels Sprouts

I've been surprised by how many people like Brussels sprouts!  Until I started taking these to potlucks, I assumed that most adults, as well as children, disliked Brussels.  Not so!  No leftovers!

I use the recipe from Whole Foods  http://www.wholefoodsmarket.com/recipe/oven-roasted-brussels-sprouts

INGREDIENTS

1 pound Brussels sprouts, trimmed and cut in half length-wise

2 Tbsp extra virgin olive oil

Salt & pepper to taste

COOKING INSTRUCTIONS

Preheat oven to 400 degrees.  Mix Brussels sprouts with oil, season with salt & pepper, place in single layer on rimmed baking sheet.  Bake in oven 25-30 minutes, turning sprouts several times.

Nutritional information: 6 servings, per serving = 72.5 calories, 4.9 g fat, 0 mg cholesterol, 44.8 mg sodium, 294.3 mg potassium, 6.8 g carbs, 2.9 g dietary fiber, 26 g protein

Apple Crisp

We had this apple crisp with some frozen vanilla yogurt for dessert tonight.  I forgot my dietary restrictions and had a scoop of the frozen yogurt.  That was not wise of me - my feet and hands and elbows hurts now.  Oh, well, it was tasty.

INGREDIENTS

3 medium baking apples (I used Fuji apples) peeled, cored, and sliced thin

1 tsp ground cinnamon

2 Tbsp sugar

2 Tbsp unbleached all-purpose flour

Topping:

1 cup quick oats

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 cup brown sugar

2 Tbsp soy-free Earth Balance  buttery spread

COOKING INSTRUCTIONS

Preheat oven to 325 degrees.

Mix first four ingredients and place into 9-inch square baking pan.

In a small bowl, mix topping ingredients.  Sprinkle topping over apples.

Bake at 325 degrees until apples are soft and topping is golden brown, about 30 minutes.

Nutrition information:  6 servings, per serving = 170.6 calories, 4.6 g fat, 0 mg cholesterol, 36 mg sodium, 32.2 g carbs, 2.7 g dietary fiber,1.9 g protein

Cast Iron Skillet Roasted Chicken

This has become my favorite roasted chicken recipe.  I love the convenience of doing everything in a cast iron skillet.  I use the Keller's Roast Chicken recipe from Simply Recipes http://www.simplyrecipes.com/recipes/kellers_roast_chicken/, which is an adaptation of Keller's original recipe.  I bought the chicken on Monday at Bloomingfoods in Bloomington - an Amish roasting chicken, so someone whose brief life was at least a decent one.

Today was my day to volunteer at The Opportunity Shop.  And the day John arrived home for his Spring Break.  And the day Sharon and Susie come for dinner.  So Jean had to drop me off at th Op Shop and pick up John at the airport, and then pick me up again after my shift ended at 2:30.  John, of course, was sleeping by then - he had caught the red eye in Los Angeles so arrived in Evansville having been awake about 24 hours.  I had about 3 hours to get dinner for six ready - Butternut Squash Soup, Roasted Chicken, and Apple Crisp with vanilla frozen yogurt for dessert.  First thing I did was to get the chicken out of the refrigerator to that it could get closer to room temperature before cooking.

INGREDIENTS

1 roasting chicken, 4 to 4 1/2 pounds

Salt and freshly ground pepper

6 garlic cloves, smashed and peeled (or use minced garlic)

6 or so sprigs of fresh thyme

2 or 3 medium-sized rutabagas, peeled and cut into 3/4 inch wedges or cubes

2 medium or 1 large turnip, peeled and cut into 3/4 inch wedges or cubes

4 medium carrots, peeled and cut into 2-inch segments

1 small yellow onion, peeled and quartered

8 small red-skinned new potatoes

About 1/3 cup extra virgin olive oil

1 large cast iron skillet/frying pan

Kitchen string

(Other vegetables can be added or substituted - I've used sweet potatoes and beets in the past)

COOKING INSTRUCTIONS

Let the chicken come to room temperature by setting it out on a plate about 1 1/2 to 2 hours before it goes into the oven.

Preheat oven to 475 degrees.

Generously season the cavity of the chicken with salt and pepper.  Add 3 garlic cloves and 5 sprigs thyme, using your hands to rub the thyme and garlic all around the cavity.

Truss the chicken with kitchen string (this can be skipped).

Place the vegetables, onions, garlic, and sprig on thyme into a bowl.  Add 1/4 cup olive oil, salt, and pepper.  Toss with hands until veggies are well coated.  Place veggies into cast iron skillet.

Slather chicken with olive oil and season with salt and pepper.  Place chicken on top of vegetables, with potatoes mostly around rather than under the bird.  A couple of sprigs of thyme can be added on top of the bird.

Roast for 25 minutes at 475 degrees.  Reduce heat to 400 degrees and roast additional 45 minutes, or until thickest part of thigh registers 160 degrees on meat thermometer and juices run clear.

Transfer chicken to cutting board and cover with aluminum foil.  Let rest for 20 minutes before carving to serve.

Vegetables can be kept warm in the now-turned-off oven.  Stir to coat vegetables with the cooking juices before serving.

Vegetable Lasagne

I made two vegetable lasagne's for dinner tonight - one with dairy and tomato marinara sauce for Nancy and Jean, and one with goat's milk mozzarella and sheep's milk Romano cheeses and the No Tomato Sauce for me.  This recipe is for both their lasagne and mine, which doesn't have any cottage cheese, Parmesan, or eggs, and substitutes cheeses and sauce.

INGREDIENTS

9 lasagne noodles (plus 4 1/2 for mine)

1 Tbsp extra virgin olive oil

1 medium onion, diced

3 cloves garlic, minced

1 small zucchini, diced

1 medium carrot, diced

1 10 oz pkg frozen chopped spinach, thawed and with water squeezed out

2 cups marinara sauce (plus 1 cup No Tomato Sauce for mine)

12 oz fat free cottage cheese

2 eggs

1/3 cup Parmesan cheese (plus 1/2 cup Pecorino Romano for mine)

1-1/2 cup mozzarella cheese, shredded (plus 1 cup goat's milk mozzarella for mine)

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.  Cook lasagne noodles about 10 minutes in boiling water.  Heat oil in skillet and add onion, garlic, zucchini, and carrot.  Cook 3-4 minutes.  Mix 3/4 vegetables with marinara sauce and 2/3 spinach and 1/3 with No Tomato sauce and 1/3 spinach.  Mix cottage cheese with eggs and Parmesan.  Spray both a 13" x 9" baking pan and a 8" x 8" pan with nonstick spray.  In larger pan, assemble lasagne by spreading a little of the vegetable/marinara mixture in the bottom of the pan, 3 noodles, 1/3 cottage cheese mixture, 1/3 remaining veg/Marinara, and 1/3 cup mozzarella.  Repeat twice.  Sprinkle remaining cheese on top.  In smaller pan, spread some veg/sauce (No Tomato) mixture in bottom of pan, top with 3 half-noodles, 1/3 of Romano cheese, 1/3 remaining veg/sauce mixture, and 1/3 goat's milk mozzarella.  Repeat twice.  

Cover pans with aluminum foil or lids.  Bake, covered 20 minutes.  Uncover and bake additional 15-20 minutes.

First daffodils were blooming in our backyard today!

Butternut Squash Soup

Butternut squash soup is something I never had growing up.  In fact, it has only been in the past few years, and largely through my daughter and her friends, that I have experienced and learned to make this yummy soup.  I use the Classic Butternut Squash Soup recipe from Whole Foods http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup as my guide.  Adding a peeled and diced Granny Smith apple and not pureeing the life out of everything are my 'secrets.'  I also use vegetable stock instead of the chicken broth called for in the Whole Foods recipe.  I use The Fresh Market's vegetable stock - it is the only one I have found that does not contain tomatoes or other nightshades.

INGREDIENTS

2 Tbsp extra virgin olive oil

1 carrot, peeled and diced

1 stalk celery, diced

1 onion, diced

1 medium butternut squash, peeled and diced (about 4 cups)

1/2 tsp dried or fresh thyme

4 cups vegetable stock (The Fresh Market brand)

1 Granny Smith apple, peeled and diced

Salt & pepper to taste

COOKING INSTRUCTIONS

Heat oil in large stockpot or saucepan.  Add carrot, celery, and onion.  Cook until vegetables have begun to soften and onion turns translucent, about 3-4 minutes.  Stir in butternut squash, thyme, vegetable stock, apple, and salt & pepper.  Bring to boil, reduce heat, and simmer until squash is fork tender, about 30 minutes.  Either use an immersion blender or let cool slightly and purée in batches in a regular blender.  Leave some texture to the soup.

Serve hot, with toasted baguette slices.

Nutrition information: 8 servings, per serving= 86.7 calories, 3 g fat, 0 mg cholesterol, 262.2 mg sodium, 15.4 g carbs, 3.4 g dietary fiber, 1.4 g protein

Lentil Sweet Potato Curry

This is another favorite recipe that originally called for tomatoes.  I've substituted canned and diced peaches.  I adapted the recipe from Taste of Home http://www.tasteofhome.com/recipes/lentil-sweet-potato-curry. For today's potluck, I used leftover white sticky rice instead of my usual brown rice - the kiddos made sushi last night, and made a LOT more rice than needed for that.

6 Servings

INGREDIENTS

1 cup dried green lentils

3 cups water, divided

1 large onion, chopped

1 Tbsp extra virgin olive oil

2 medium carrots, peeled and chopped

3 cloves garlic, minced

2 medium sweet potatoes, peeled and chopped

4 tsp curry powder

Salt and pepper to taste

1 can sliced peaches, drained and diced

1 medium Gala apple, peeled and chopped

1 Tbsp brown sugar

3 cups hot cooked brown rice

COOKING INSTRUCTIONS

Combine lentils and 2 cups water in saucepan.  Bring to boil, reduce heat, cover, and simmer 20-25 minutes, or until lentils are tender but not mushy.  Drain and set aside.

In a large saucepan, sauté onion in oil, about 3-5 minutes.  Add carrots and garlic.  Cook 2 minutes longer.  Stir in sweet potatoes, curry, salt, pepper, and 1 cup water.  Bring to boil, reduce heat, cover, and simmer 10 minutes.  Add peaches, apple, and brown sugar.  Cover and cook 10-15 minutes longer, or until apple is tender.  Stir in lentils and heat through.  Serve with rice.

Nutritional information: 6 servings, per serving = 281.5 calories, 3.7 g fat, 0 mg cholesterol, 51.8 mg sodium, 496.5 mg potassium, 57.7 g carbs, 8.4 g dietary fiber, 7 g protein

Pasta With Meat Sauce

Today's lunch was mostly leftovers - brown rice penne from Wednesday's dinner, no tomato sauce from last week's pizza.  I browned some ground beef with onion and a little salt & pepper in my cast iron skillet, then added some no tomato sauce to make my meat sauce,  I reheated the penne in the microwave, added the meat sauce, then sprinkled with some Pecorino Romano cheese.

Snickerdoodle Cookies

Jean is coming home for Spring Break Friday night, so I want to have foods around that she likes.  And she likes cookies a lot!  So I found a recipe for a gluten-free, grain-free, egg-free Snickerdoodle that I decided to try.  Testing it first on the Wednesday night dinner guests.  Our dinner is simple tonight - rice penne with either my no tomato sauce or regular marinara sauce and a salad.  So a dessert will probably be welcomed.  The cookie recipe is adapted from The Urban Poser blog http://urbanposer.blogspot.com/2012/06/snickerdoodle-cookies.html. I found the cookies just a little too sweet, so I'll probably reduce the honey slightly, and sprinkle with cinnamon without the sugar next time.

Makes 20-22 cookies

INGREDIENTS

2 cups almond flour (fine ground from blanched almonds)

Dash of salt (less than 1/4 tsp)

1/4 tsp baking soda

4 Tbsp coconut oil, melted (5 Tbsp for softer cookies)

1/4 cup mild honey (like clover) or vegan alternative

1 Tbsp pure vanilla extract

Ground cinnamon or cinnamon mixed with cane, coconut, or maple sugar

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.

Combine dry ingredients.  In a separate bowl, mix oil, honey, and vanilla.  Add wet ingredients to dry and mix well.  Scoop dough into rounded tablespoon and make into ball.  Roll ball in cinnamon or sprinkle on all sides.  Place on parchment lined cookie sheet about 3 inches apart.  Slightly flatten balls using palm of hand or bottom of mason jar.  Bake 8-9 minutes.  Let cool on cookie sheet.

Nutrition information:  22 cookies, per cookie= 96.6 calories, 7.6 g fat, 0 mg cholesterol, 21.7 mg sodium, 6.5 g carbs, 1.4 g dietary fiber, 2.2 g protein

Roasted Broccoli, Bacon, and Sunflower Salad

This is another Paleo recipe from "Cooking With Coconut Oil" by Elizabeth Nyland

4-6 servings

INGREDIENTS

1 pound broccoli (about 1 large broccoli, cut into florets)

6 slices thick-cut bacon, diced

2 Tbsp raw, hulled sunflower seeds

1/2 sweet onion, diced

1 clove garlic, minced or grated

1 tsp Dijon mustard

2 Tbsp coconut oil, melted

2 Tbsp aged balsamic vinegar

Sea salt and fresh-cracked pepper to taste

COOKING INSTRUCTIONS

1.  Preheat oven to 400 degrees F.  Mix broccoli with bacon, sunflower seeds, onion, and garlic in a baking dish.

2.  In a separate bowl, mix the Dijon, coconut oil, balsamic vinegar, and salt & pepper to form a dressing.  Pour over the bacon-broccoli mixture, cover with a lid or aluminum foil, and place in the oven.

3.  Bake, covered, for 20 minutes, stirring occasionally.  Remove cover and bake another 15 minutes or until bacon is cooked through and broccoli is golden on the edges.  Serve.

Nutritional information : 6 servings, per serving = 206.3 calories, 15.9 g fat, 12 mg cholesterol, 366.6 mg sodium, 9.3 g carbs, 4.5 g dietary fiber, 8.6 g protein

Baked Oatmeal Breakfast Casserole

This recipe is adapted from one Nancy originally found as a Susan Elizabeth Phillips reader, fan, and member of website  http://susanelizabethphillips.com/.  One needs to be a member to see the actual recipes she includes.  This one is adapted from her very yummy Wind Lake Bed & Breakfast Baked Oatmeal recipe.  To make gluten-free, use gluten-free rolled oats.  To make Vegan use a Vegan substitute for the Egg Beaters - flaxseed meal and water or Egg Replacer.

INGREDIENTS

6 cups old fashioned rolled oats (gluten-free, if needed)

2 cups almond milk

1 container Egg Beaters (equivalent of 2 eggs)

2/3 cup brown sugar

1/4 cup unsweetened applesauce

1/4 cup extra virgin olive oil

4 tsp baking powder

1 tsp salt

1 tsp pure vanilla extract

3-5 small Gala (or similar) apples, cored and diced (can substitute other fruits, nuts, and seeds)

Ground cinnamon 

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.

Combine all the ingredients except the cinnamon in a large bowl.  Mix well.

Place in a 13 x 9 inch baking pan coated with non-stick spray and spread evenly.  Sprinkle with cinnamon.

Bake until knife inserted in center comes out clean, about 30-40 minutes.  Serve with non-dairy milk.

Can be cut into servings and reheated or frozen.

Makes 18, 2 x 3 inch servings

Nutrition information:  per serving = 187.6 calories, 5.4 g fat, 0 mg cholesterol, 287.7 mg sodium, 34.4 g carbs, 3.6 g carbs, 5 g protein

Maple Baked Lentils and Sweet Potatoes

This has become one of my favorite recipes.  The original recipe was on one of my favorite blogs, Oh She Glows - http://ohsheglows.com/2013/01/18/maple-baked-lentils-with-sweet-potato-healthy-comfort-food/.  My adaptation is replacing the tomatoes with zucchini and a little extra vinegar.  It was very popular at a recent church potluck - no leftovers!

INGREDIENTS

2 cups dry green lentils

4 cups water

1 sweet onion, diced

3 cloves garlic, minced

1 Gala apple, peeled and diced

1 small zucchini, diced

1 medium sweet potato, peeled and diced small

2 1/2 Tbsp pure maple syrup

2 Tbsp blackstrap molasses

2 tsp yellow mustard

3-5 Tbsp apple cider vinegar

Salt & pepper to taste

COOKING INSTRUCTIONS

Rinse and drain lentils.  In large pot with water, bring to boil.  Reduce heat and cook, uncovered, about 30 minutes, or until lentils are soft but not mushy.

Preheat oven to 375 degrees.

Mix lentils with onion, garlic, apple, zucchini, sweet potato, maple syrup, molasses, mustard, and about 3 Tbsp vinegar.

Transfer to casserole dish, cover with lid or aluminum foil, and bake 25 minutes.

Remove lid/foil, stir, and bake another 8-12 minutes, until sweet potato is cooked.

Add a little more vinegar, salt, and pepper to taste.  Serve with salad or over bread.

Nutritional information: 8 servings, per serving = 96.5 calories, 0.3 g fat, 0 mg cholesterol, 34.3 mg sodium, 20.4 g carbs, 4.2 g dietary fiber, 4 g protein

No Tomato Sauce

I found this recipe here http://glutenfreedairyfreenj.blogspot.com/2011/07/tomato-free-pasta-sauce-recipe-gluten.html.  She also includes suggestions for adding herbs for turning it into a marinara sauce, etc.  I added some basil and oregano for use on the pizza i made today.  I have lots of no tomato sauce left over for use another day.

INGREDIENTS

1 onion, chopped

4 cloves garlic, chopped

1 cup carrots (1/4" pieces)

2 medium sweet potatoes, cubed (4 cups)

3 Tbsp lemon juice

1 Tbsp balsamic vinegar

Salt & pepper

1/3 cup extra virgin olive oil

1 8-oz can beets, puréed, or 1 cup beet purée

1 Tbsp cornstarch or arrowroot powder

COOKING INSTRUCTIONS

Saute onion and garlic in large saucepan with a little oil.  Add carrots, sweet potatoes, lemon juice, vinegar, and salt & pepper.  Barely cover with water, bring to a boil, then simmer, covered, 20-30 minutes.

Using an immersion blender, blend, adding olive oil as blending.  Add puréed beets and cornstarch.  Simmer 5 minutes, stirring constantly.

Nutritional information: Makes about 8 cups.  Per cup = 141 calories, 9.4 g fat, 0 mg cholesterol, 107 mg sodium, 14 g carbs, 1.9 g dietary fiber, 1 g protein

Cauliflower Crusted Pizza

I made pizza for dinner tonight, and I'm posting two recipes - one for a nightshade-free 'tomato' sauce and one for a grain-free pizza crust.  As I began looking for recipes I can eat, I discovered the recipes for folks on a Paleo diet often are okay for me.  In fact it's often easier to find an appropriate Paleo recipe than a Vegan or vegetarian one.  I want to move closer to a plant-based diet, but I am not there yet.  The Cauliflower Crusted Pizza recipe is adapted from a Paleo cookbook, Cooking With Coconut Oil, by Elizabeth Nyland.  It can be vegetarian, depending on toppings.

Definitely an eat-it-with-a-fork pizza, but very yummy.

INGREDIENTS

for the crust:

1 large head cauliflower, cut into chunks

2 eggs

1 tsp nutritional yeast

1 tsp dried oregano

2 Tbsp coconut oil, melted

1/2 tsp sea salt

Nutrition information for crust only: per 1/6 of pizza crust = 105.5 calories, 6.8 g fat, 65.1 mg cholesterol, 96.3 mg sodium, 8.2 g carbs, 3.9 g fiber, 5.4 g protein

for the topping:  (whatever you want - this is what I used)

No tomato sauce

6-8 mushrooms, sliced and sautéed

1 onion, sliced in half-moons and carmelized

Turkey pepperoni

Broccoli and asparagus cut into chunks and briefly steamed

1 1/2 cups goats-milk mozzarella cheese, grated

COOKING INSTRUCTIONS

Preheat oven to 425 degrees.  Line a large pizza pan with aluminum foil.  Rub some coconut oil over it and set aside.

Steam cauliflower about 5 minutes.  Place cauliflower into food processor.  Process until large chunks are gone. Let cool until can handle.  Squeeze handfuls of the cauliflower, removing as much liquid as possible.  The more liquid you can get out, the crisper the crust will be.

Mix the cauliflower with the eggs, yeast, oregano, coconut oil, and salt.  Pat it onto the greased sheet of aluminum in a circular shape.  Bake in preheated oven 35-45 minutes, or until the crust is golden on the edges and completely cooked right through the center. 

While the crust is baking, steam the asparagus and broccoli about 5 minutes.  Rinse in cold water to stop cooking.  Sauté the mushrooms.  Carmelize the onions.

Remove from the oven and add your toppings.  Spread the sauce onto the crust.  Evenly distribute toppings being used.  Sprinkle cheese over whole pizza and return to the 425 degree oven for 10-15 minutes.  Remove from oven and allow to cool for 5 minutes before cutting and serving.

Maple-Braised Apples with Quinoa

This is one of the recipes I found that satisfies the dietary needs of someone on a migraine diet (no onions, no vinegar, no nuts, no lentils, no citrus), a Vegan (add no animal products), and me (add no soy, no gluten).  I was going to take it to a potluck at the Sangha, but since that was cancelled, Nancy and I have been finishing it up.  It's good for breakfast, too.

I adapted a recipe by Springer Huseby I found on the Eat Life Whole blog http://www.eatlifewhole.com/2012/09/maple-braised-apples-with-quinoa/

Serves 4

INGREDIENTS

1 Tbsp Earth Balance soy-free buttery spread

2 Fuji or Gala apples, cored and diced

1/4 tsp ground cinnamon

2 Tbsp maple syrup

2 cups cooked quinoa (about 1/2 cup uncooked

Sunflower seeds (optional)

COOKING INSTRUCTIONS

Heat a large, heavy saucepan over medium heat, and add Earth Balance

Once melted, add apples.  Stir gently until the apples begin to soften, about 5 minutes.

Add the maple syrup and cinnamon.  Combine well.

Stir in quinoa.  Heat through while stirring occasionally.

Divide into 4 bowls.  Top with sunflower seeds.

Nutrition information: makes 4 servings.  Per serving = 189 calories, 5.7 g fat, 0 mg cholesterol, 26.6 mg sodium, 32.4 g carbs, 3.5 g dietary fiber, 3.8 g protein

Butternut Squash Lasagne

I modified a butternut squash lasagne recipe for tonight's dinner.  I served it with green beans and a salad.  The original recipe is from Taste of Home http://www.tasteofhome.com/recipes/rosemary-butternut-squash-lasagna.  My modifications substituted almond milk for the skim milk, and I used a sheep's-milk Romano cheese instead of the cow's-milk Parmesan cheese called for in the original recipe.  

INGREDIENTS

9 no boil lasagne noodles

1 medium butternut squash (about 3 lbs), peeled and cut crosswise into 1/4" slices

2 Tbsp extra virgin olive oil

1 tsp salt, divided

6 Tbsp unbleached all purpose flour

4 cups almond milk (or other non-dairy milk)

1 Tbsp fresh rosemary, minced

6 cloves garlic, minced

1-1/3 cup grated Pecorino Romano cheese

COOKING INSTRUCTIONS

Preheat oven to 425 degrees.

Combine squash, oil, and 1/2 tsp salt.  Toss to coat and place in single layer on baking sheet.  Bake 10-15 minutes in 425 degree oven.  Remove from oven and reduce oven temperature to 375 degrees.

Whisk flour, 1/2 tsp salt, and milk in saucepan.  Bring to boil, stirring constantly, and cook about 2 minutes, until thickens.  Add garlic and rosemary.

Put 1 cup of sauce into baking pan, layer 3 noodles, 1/3 cup cheese, 1/3 of the squash, and 1 cup of sauce.  Repeat twice.  Sprinkle remaining cheese on top.  Cover baking pan securely with aluminum foil.  Bake about 45 minutes in 375 degree oven.  Remove foil and bake about 10 minutes longer.  Let stand 10 minutes before serving.

Nutrition Information:  makes 8 servings.  Each serving = 247 calories, 8.8 g fat, 0 mg cholesterol, 35 g carbs, 5.9 g dietary fiber, 7.4 g protein, 366 mg sodium

Tomato-Free Chili

I searched the internet for a nightshade-free chili recipe that would satisfy Nancy's craving for chili and still be something I could eat.  I found this recipe on the Low Amine Recipes blog http://aminerecipes.com/2012/05/25/tomato-free-chili/

The recipe below is with my adaptations, and is half the recipe posted on her blog.  Mine makes about 8 cups of chili.  Chili powder can be added, if tolerated.  Chili peppers are in the nightshade family, so I avoid.  I considered substituting lentils, which I tolerate, for the black beans.  But decided to test my tolerance - it sure would be nice to add some more legumes to my diet!

It tastes pretty darn good.

INGREDIENTS

1 Tbsp extra virgin olive oil

1 pound ground round, growth hormone and antibiotic free

1/4 cup water

1 medium red onion, chopped

6 cloves garlic, chopped

2 large carrots, diced

3 stalks celery, diced

2 cups organic chicken broth

1-1/2 Tbsp cumin

1 Tbsp turmeric 

3/4 tsp ground cloves

1/2 Tbsp coriander

Salt

1/2 Tbsp liquid smoke

1/4 tsp Sichuan peppercorns, smashed (I didn't have, so just used fresh ground black pepper)

1/2 Tbsp molasses

3/4 Tbsp cornstarch mixed with 1/8 cup cold water

2 cans black beans, drained and rinsed

COOKING INSTRUCTIONS

in large saucepan, heat 1 Tbsp olive oil, add ground beef, onion, and 1/4 cup water.  Cook, stirring frequently, until beef is cooked.

Add garlic, carrot, celery, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke.  Stir well.  Cook 20 minutes, covered, stirring occasionally.

Add pepper, molasses, and cornstarch/water mixture.  Stir well.

Add black beans.  Cook another 10 minutes, stirring frequently.

Nutrition information:  8 servings.  Per serving = 236.7 calories, 12.4 g fat, 42.5 mg cholesterol, 234.3 mg sodium, 16.5 g carbs, 4.9 g dietary fiber, 14.6 g protein

Chicken Sloppy Joes

This week Nancy seems to be hungry for some of the old standard foods I no longer eat.  So I am on a quest for versions I can enjoy with her.  Being nightshade-free puts a real damper on anything tomato-based (and I also miss the potatoes and peppers ;-)).  The recipe I tried tonight, Chicken Sloppy Joes (no tomatoes), is from http://bennyfriendlyfoods.blogspot.com/2009/10/chicken-sloppy-joes-tomato-free.html

Chicken is something I have become leary of, both because of the way some places treat the chickens, and because of the high content of arsenic in many chickens in our grocery stores http://nutritionfacts.org/topics/chicken/.  So I used ground chicken from free range, organic chickens raised without use of antibiotics.

I was pleased with how good this was, and how well it satisfied a hankering for sloppy joes (tho it doesn't look or taste quite the same).

INGREDIENTS

1 Tbsp extra virgin olive oil

1 pound ground chicken

1 carrot, peeled and grated (I used our small food processor, also for the onion and celery)

1 stalk celery, chopped

1/2 yellow onion, finely chopped or grated

Salt & pepper

1 Tbsp rice vinegar

1 Tbsp apple cider vinegar (I use Bragg's raw, unfiltered)

2 Tbsp brown sugar

1/2 cup chicken stock

6 good quality burger rolls

COOKING INSTRUCTIONS

Heat oil in skillet.  Cook the ground chicken.

Add carrot, celery, onion, and salt & pepper.

In small bowl, mix vinegars, brown sugar, and chicken stock.  Pour over chicken and vegetables.  Mix thoroughly and boil until reduced.

Served over burger rolls.

Nutrition information:  6 servings; each serving = 322 calories, 35 g carbs, 13.4 g fat, 17.9 g protein, 56.3 mg cholesterol, 302 mg sodium, 3.7 g dietary fiber

One Bowl Double Dark Chocolate Chunk Cookies

I found this recipe on OhSheGlows blog when looking for something for me, a Vegan, and someone following a migraine diet.  http://ohsheglows.com/2014/02/27/one-bowl-double-chocolate-chunk-cookies/

Makes about 20 cookies
Ingredients
WET INGREDIENTS
1 Tbsp ground flax meal with 3 Tbsp water
1/4 cup coconut oil
1/4 cup sunflower butter
1/3 cup unpacked brown sugar
1/3 cup pure cane sugar
1 tsp vanilla extract
DRY INGREDIENTS
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp finely ground sea salt
3 Tbsp Dutch Cocoa powder
1 1/2 cups oat flour
1-2 tsp coconut milk
60-100g chopped, soy-free, dark chocolate (2 32g bars of Enjoy Life dark chocolate bars)

Cooking Instructions
Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.
Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.
Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Adapted from OhSheGlows blog - Vegan, gluten-free (if oat flour is), soy-free (if chocolate is), dairy-free, nut-free

Nutrition information: makes about 20 cookies.  Per cookie = 105.8 calories, 6.0 g fat, 0 mg cholesterol, 64.6 mg sodium, 13.5 g carbs, 1.4 g dietary fiber, 1.9 g protein

Introduction

I am a retired librarian with several chronic autoimmune diseases, including fibromyalgia.  Last year I spent a couple of months trying to identify what sets off a flare-up of pain for me.  I now try to avoid caffeine, dairy, soy, most legumes, nightshades, and most processed foods.  I do eat some meat and eggs.  And I've found I can eat goat-milk and sheep-milk cheeses.  I am also mostly gluten-free, but since I don't seem to be overly sensitive to gluten, I do indulge sometimes.

The name of my blog is what our friend Susie calls Wednesday night dinners at our house.  Our friend Sharon has been coming to our home for dinner and playtime with our children since our first child was born in 1991.  The children are off at college now, but Sharon still comes for dinner, and sometimes we even still play table games.  Susie joined our Wednesday evenings when her daughter went off to college, leaving her an empty-nester at the same time Nancy and I became empty-nesters when our daughter started college. Another friend is expected to join us soon - her mother/best friend died recently, so she is also an empty-nester in some sense.

So the challenge has been to prepare meals everyone likes and can eat, including me with all my dietary restrictions, Sharon, who is diabetic, and Susie, who is mostly vegetarian.  Then there are the things I fix to take to pot lucks at the Unitarian Universalist church Nancy, Susie, and I all attend; and for pot lucks at the Buddhist meditation sangha where I practice.  The sangha pot lucks include the added challenge of trying to make something not only I can eat, but also appropriate for the Vegan in the group, and for the woman trying to avoid trigger foods that set off her migraines.  It's so rewarding when I come up with something we all can eat and enjoy!

I am 66 years old, retired for a year now.  My sweetie, Nancy, is still working as a librarian, and, being 13 years younger than I, is expected to continue working for a number of years.  We've lived together since 1987, and participated in The Wedding in front of the IRS building the day before the March on Washington, October 11, 1987.  We may ultimately really get married, now that that is more possible more places.  Both of our children are in states that allow and recognize gay marriage, California and Iowa.  Our state, Indiana, doesn't, and is occasionally pretty obnoxious about it.

The purpose of this blog is mostly as a place to accumulate and post recipes.  There are many wonderful food blogs on the internet, and many things I cook are from those blogs, or are modified from recipes on those blogs.  I'll do my best to cite the original recipes, and provide links to posts I've found especially helpful.