I have a hard time getting my kid and husband to eat veggies, especially carrots. Both of them groaned this evening when I told them I was serving carrots. Both of them were quite wowed--my husband even went back for seconds! These were tasty!
1 lb bag frozen carrots
1/4-1/2 tsp ground ginger
1/4-1/2 tsp salt
shake of pepper
1 T soy sauce (or soy sauce substitute)
1 T oil
2-3 T honey
Cook and drain your carrots to the doneness you prefer. Add the rest of the ingredients and stir. The sauce should taste slightly sweet, slightly salty/buttery and just a touch gingery.
GK's notes: I use canola oil, because it's pretty much the only surely safe oil for us. Use what you like/can use, but I would make sure and use something with a very mild flavor.
2/13/2012
2/11/2012
2/01/2012
sloppy joes
oil for sauteing
2-1/2 pounds lean ground beef
1 whole large onion, chopped
2 whole large red bell pepper, chopped
8 cloves garlic, minced
1-1/2 cup 505 brand mild, vinegar-free salsa
2 T brown sugar
2 tsp chili powder
1 tsp dry mustard
soy sauce, or soy sauce substitute, to taste--about a tablespoon or two
Salt and pepper to taste
Add oil to a large skillet over medium high heat. Add peppers and onion, and cook for about three minutes. Add garlic, and cook for about one minute more. Add ground beef and cook until brown.
Add salsa, brown sugar, chili pepper, soy sauce and dry mustard. Stir to combine and simmer for a few minutes, adding salt and pepper to taste.
GK's notes: I altered a recipe I found on-line. It looked good, but seemed to have superfluous steps, and used some ingredients we can't use, so I tightened it up and made the appropriate subs, and got this! It was DELICIOUS! I love peppers, onions and garlic, so this is way more than the original called for, and it's so much better for it, I'm sure. =) If you aren't crazy for them like we are, feel free to reduce those amounts by about half. This is just a touch spicy--the salsa is super mild. If you like it spicier, use hotter salsa, or add tabasco or your pepper of choice. I strongly recommend the Chipotle tabasco--that smoky flavor improves just about anything! In fact, I'm disappointed I didn't think of it tonight! Mmmm... Next time, we are definitely using medium salsa.
2-1/2 pounds lean ground beef
1 whole large onion, chopped
2 whole large red bell pepper, chopped
8 cloves garlic, minced
1-1/2 cup 505 brand mild, vinegar-free salsa
2 T brown sugar
2 tsp chili powder
1 tsp dry mustard
soy sauce, or soy sauce substitute, to taste--about a tablespoon or two
Salt and pepper to taste
Add oil to a large skillet over medium high heat. Add peppers and onion, and cook for about three minutes. Add garlic, and cook for about one minute more. Add ground beef and cook until brown.
Add salsa, brown sugar, chili pepper, soy sauce and dry mustard. Stir to combine and simmer for a few minutes, adding salt and pepper to taste.
GK's notes: I altered a recipe I found on-line. It looked good, but seemed to have superfluous steps, and used some ingredients we can't use, so I tightened it up and made the appropriate subs, and got this! It was DELICIOUS! I love peppers, onions and garlic, so this is way more than the original called for, and it's so much better for it, I'm sure. =) If you aren't crazy for them like we are, feel free to reduce those amounts by about half. This is just a touch spicy--the salsa is super mild. If you like it spicier, use hotter salsa, or add tabasco or your pepper of choice. I strongly recommend the Chipotle tabasco--that smoky flavor improves just about anything! In fact, I'm disappointed I didn't think of it tonight! Mmmm... Next time, we are definitely using medium salsa.
1/29/2012
Hamburger Pie
From the red plaid cookbook, with some changes
4 servings of instant mashed potatoes, prepared according to the box + 2 T nutritional yeast and 1 tsp
garlic salt
1 lb ground beef
1 chopped onion
1 bag frozen mixed veggies (or veg of your choice!)
1/4 c water
1 14.5 oz can tomatoes
1/2 of a 6 oz can tomato paste
2 T soy sauce
1 tsp Mrs. Dash
1/2 tsp molasses
1/2 tsp italian seasoning
1 T hearty brown mustard
salt and pepper to taste
additional nutritional yeast
shredded cheese (Daiya for those of us who can't do dairy)
1. Prepare mashed potatoes. Set aside.
2. In a large skillet, cook ground beef, onion, Mrs. Dash and some salt and pepper till meat is no longer pink and onion is tender.
3. Add frozen veg to skillet along with 1/4 cup water. Cover and cook 5-10 minutes--until veggies are tender. Stir in the undrained tomatoes, tomato paste, soy sauce, molasses, italian seasoning, mustard, additional nutritional yeast (heh!), and any more salt and pepper, if needed.
4. Transfer mixture to 2 quart casserole. Drop mashed potatoes in mounds atop hot mixture and kind of spread around to get a mostly covered, pretty flat top. If desired, sprinkle with shredded cheese. Bake 20-25 minutes or till heated through and golden on top.
GK's notes: Now, this is how I prepared it, and I'm writing it down to remember what I did. I want to tinker with it some before I call this a finished recipe. It was too tomato-y, and a bit tangy, almost vinegar-y, but I think a lot of this is because of the tomato paste. I will eliminate it next time, and see how that goes. Also, it was too liquidy. I think eliminating the 1/4 c water would be a good idea at least, and maybe drain the tomatoes before adding them, though if we're taking out the paste, we might need the tomato juice for flavor. It might also be good to reduce the mustard to 1/2 T; that might also reduce the tanginess.
4 servings of instant mashed potatoes, prepared according to the box + 2 T nutritional yeast and 1 tsp
garlic salt
1 lb ground beef
1 chopped onion
1 bag frozen mixed veggies (or veg of your choice!)
1/4 c water
1 14.5 oz can tomatoes
1/2 of a 6 oz can tomato paste
2 T soy sauce
1 tsp Mrs. Dash
1/2 tsp molasses
1/2 tsp italian seasoning
1 T hearty brown mustard
salt and pepper to taste
additional nutritional yeast
shredded cheese (Daiya for those of us who can't do dairy)
1. Prepare mashed potatoes. Set aside.
2. In a large skillet, cook ground beef, onion, Mrs. Dash and some salt and pepper till meat is no longer pink and onion is tender.
3. Add frozen veg to skillet along with 1/4 cup water. Cover and cook 5-10 minutes--until veggies are tender. Stir in the undrained tomatoes, tomato paste, soy sauce, molasses, italian seasoning, mustard, additional nutritional yeast (heh!), and any more salt and pepper, if needed.
4. Transfer mixture to 2 quart casserole. Drop mashed potatoes in mounds atop hot mixture and kind of spread around to get a mostly covered, pretty flat top. If desired, sprinkle with shredded cheese. Bake 20-25 minutes or till heated through and golden on top.
GK's notes: Now, this is how I prepared it, and I'm writing it down to remember what I did. I want to tinker with it some before I call this a finished recipe. It was too tomato-y, and a bit tangy, almost vinegar-y, but I think a lot of this is because of the tomato paste. I will eliminate it next time, and see how that goes. Also, it was too liquidy. I think eliminating the 1/4 c water would be a good idea at least, and maybe drain the tomatoes before adding them, though if we're taking out the paste, we might need the tomato juice for flavor. It might also be good to reduce the mustard to 1/2 T; that might also reduce the tanginess.
1/19/2012
barbecue sauce
I got the original recipe from the internet, but I've altered it, both for flavor and to make it safe for my family. When I made my husband taste it, he said in a very shocked tone of voice "You MADE this?!?"
I must admit that that was very gratifying. He's a barbecue snob, so, you know. *smug*
Makes 1.5 cups
Ingredients:
2 cups water
3/4 cup simple syrup
1/2 cup tomato paste
1/2 cup apple cider vinegar
3 teaspoons molasses
3 teaspoons brown sugar
1 1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon coriander
1 tablespoon tapioca starch
1 tablespoon water
Directions:
1 Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2 Bring to a boil, reduce to a simmer and cook for 45 minutes or until thick, STIRRING OFTEN.
2.5 Combine starch and water, add to pot. Cook a few more minutes.
3 Remove from heat and bring to room temp, place in a sterile jar with a lid and let stand overnight in the fridge before using.
4 Will keep up to 1 month.
Those are the directions from the recipe I found. I only just made it, so I don't know if it will really keep for a whole month. We shall see, right? Oh, and I didn't stir the whole
I must admit that that was very gratifying. He's a barbecue snob, so, you know. *smug*
Makes 1.5 cups
Ingredients:
2 cups water
3/4 cup simple syrup
1/2 cup tomato paste
1/2 cup apple cider vinegar
3 teaspoons molasses
3 teaspoons brown sugar
1 1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon coriander
1 tablespoon tapioca starch
1 tablespoon water
Directions:
1 Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2 Bring to a boil, reduce to a simmer and cook for 45 minutes or until thick, STIRRING OFTEN.
2.5 Combine starch and water, add to pot. Cook a few more minutes.
3 Remove from heat and bring to room temp, place in a sterile jar with a lid and let stand overnight in the fridge before using.
4 Will keep up to 1 month.
Those are the directions from the recipe I found. I only just made it, so I don't know if it will really keep for a whole month. We shall see, right? Oh, and I didn't stir the whole
9/16/2011
Vegan Waffles
I'm pretty sure I got this recipe from the internet, and I'm fairly sure this is more or less the way it was when I got it, but I've been using it for years, and no longer remember the source.
1 c bob's red mill ap gf flour
1 c *milk
1 T sugar
2 T baking powder
2 T oil
1/4 tsp salt
1 tsp vanilla (optional. omit if you use vanilla milk)
Mix everything together in a big bowl, and allow to stand a few minutes while your waffle iron heats up. Letting it stand helps eliminate that "first waffle" syndrome. Spray your iron well with Pam (i use the grilling/high temp one, cause it's the only soy-free one I've found) and cook. For me, it takes 4-5 minutes per waffle, which is 4-5 times as long as my iron seems to think it should, but it doesn't know anything about gluten and egg free waffles. =D
GK's Notes: Hain brand Baking Powder is corn free, but it's single-acting, which means it starts reacting as soon as you get it wet, and what you see is what you get, regarding rising action, so you don't want to delay cooking once you mix your batter. I haven't actually used this recipe with the Hains, so I'm not terribly certain it will work, but I use this same recipe for my pancakes, and they still come out good.
You can use ANY kind of milk here--whatever you have on hand is fine. It's particularly good with vanilla hemp milk, but I usually use rice milk, and it's great. In fact, they're probably crisper with the rice milk. You can easily take a slow weekend morning and make a double or triple batch and freeze the leftovers and use them all week. The recipe doubles very well, and even triples fine, though the end waffles may be a different texture than the beginning ones... They are also very good with a bit of cinnamon added. I don't get to do that too often, cause the hubs doesn't like cinnamon. =( Boo on him...lol!
1 c bob's red mill ap gf flour
1 c *milk
1 T sugar
2 T baking powder
2 T oil
1/4 tsp salt
1 tsp vanilla (optional. omit if you use vanilla milk)
Mix everything together in a big bowl, and allow to stand a few minutes while your waffle iron heats up. Letting it stand helps eliminate that "first waffle" syndrome. Spray your iron well with Pam (i use the grilling/high temp one, cause it's the only soy-free one I've found) and cook. For me, it takes 4-5 minutes per waffle, which is 4-5 times as long as my iron seems to think it should, but it doesn't know anything about gluten and egg free waffles. =D
GK's Notes: Hain brand Baking Powder is corn free, but it's single-acting, which means it starts reacting as soon as you get it wet, and what you see is what you get, regarding rising action, so you don't want to delay cooking once you mix your batter. I haven't actually used this recipe with the Hains, so I'm not terribly certain it will work, but I use this same recipe for my pancakes, and they still come out good.
You can use ANY kind of milk here--whatever you have on hand is fine. It's particularly good with vanilla hemp milk, but I usually use rice milk, and it's great. In fact, they're probably crisper with the rice milk. You can easily take a slow weekend morning and make a double or triple batch and freeze the leftovers and use them all week. The recipe doubles very well, and even triples fine, though the end waffles may be a different texture than the beginning ones... They are also very good with a bit of cinnamon added. I don't get to do that too often, cause the hubs doesn't like cinnamon. =( Boo on him...lol!
9/07/2011
black bean and spinach enchiladas
Spinach & Black Bean Enchiladas
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
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