Taste of Fall

It has been hot, hot, hot, and dry, dry, dry around here.  At least something is happy in all this summer weather:

Our bougainvillea is blooming away--a happy spot of color.  The crepes are starting to bloom as well.  Now, if we can just get some rain to green things up a bit, it would be quite pretty in our back yard.  

In my last post I mentioned my "pumpkin pie" that is one of my two snacks.  It is an easy recipe and very tasty so wanted to share it with everyone.

No-crust Pumpkin Pie

1 29 oz. can of pumpkin puree (not the pie filling)
6 eggs
1 cup maple syrup
1 14 oz. can coconut milk (full fat)
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon salt

Break eggs into a large mixing bowl and beat well.  Add remaining ingredients, mixing well (a whisk works well for this).  Pour batter into two 9 x 7 baking dishes.  Bake at 325 degrees for about 1 hour and 10 minutes (set for 1 hour and then test to see if it is done).  Let cool. 


I divide each dish into six servings and place each serving in a small container.  This recipe also freezes well, making it a very convenient snack.

Happiness

Not eating anything in the grass family means not eating cane sugar.  Not eating cane sugar means it is hard to find anything chocolate.  Chocolate deprivation is not a good thing.  Once again I am indebted to the internet for helping me survive my diet issues.  

The first dessert option I was able to find for myself was a pumpkin pie filling made with coconut milk.  That got me wondering if there might be some kind of chocolate pudding recipe out there.  My search led me to this recipe:

Coconut Chocolate Pudding
 
However, the semi-sweet chocolate in this recipe was not an option, so I came up with an alternative using unsweetened baker's chocolate.  It is rich, thick, and very chocolatety.  Tummy happiness!

Here it is:

Elzbee's Chocolate Heaven

1 14oz. can coconut milk (full fat--hey, it's dessert!)
1/2 cup maple syrup
1/4 teaspoon salt
2 Tablespoons arrowroot starch, firmly packed
3 Tablespoons cocoa powder
3 squares unsweetened baking chocolate, chopped
1 teaspoon vanilla

Because coconut milk separates, I first like to spoon/pour the coconut milk into a large measuring cup and whisk it until blended.  Pour 1/4 cup of the coconut milk into a one cup measuring cup.  Add 1/2 cup maple syrup to the large measuring cup and pour it into a small skillet.


Add arrowroot starch, cocoa powder, and salt to the coconut milk in the 1 cup measuring cup, mixing well with a spoon.  Mixture will be very thick.

 Chop the baking chocolate into small chunks.

Heat coconut milk mixture in the skillet on medium-low heat just until it begins to simmer (don't let it boil), stirring constantly with a whisk.

 Add three to four large spoonful of the heated mixture to the cocoa mixture, stirring well.

Pour cocoa mixture into the skillet.  Keep the mixture on medium-low heat and stir with the whisk until thickened.

Remove the skillet from heat.  Add baking chocolate and vanilla, stirring until the baking chocolate has melted and the mixture is thoroughly blended.

Divided pudding into five or six containers, depending on how much indulgence you want.  I find the 1 cup Ziploc containers work very well for this.  Chill.  Enjoy.

The pudding also freezes well, so I keep the extras in the freezer and then refrigerate one container the night before or morning of the day I plan to eat it.  Ahhh, chocolate heaven!

Dressing Up

Everything is from scratch these days, so I am on the recipe hunt.  Homemade salad dressings were not something I gave much thought to before, but with salads being a several times a week menu item, it was a subject not to be ignored.  Here is one I adapted that I very much enjoy.  My favorite way to use it is on a spinach salad topped with dried apple, dried cranberries, and sunflower seeds.  (On the spices, I use what I would call a good sprinkle, so adjust according to taste.)

Maple-mustard Dressing

1/4 cup oil
2 Tablespoons maple syrup
2 Tablespoons apple cider vinegar
1 Tablespoon mustard
Dash of salt
Garlic powder
Onion powder

What's for Breakfast?

Fruits and veggies are the name of the game around here for every meal.  Breakfast is one time I like to have something a little sweet.  Here is an idea for using leftover spaghetti squash that meets the bill.

Here are the main ingredients:  onion, a Granny Smith apple, spaghetti squash, and canola oil.

Dice about 1 to 1 1/2 tablespoons of onion.  Cut apple in half, cover one half in plastic wrap and put in the refrigerator for later munching.  Peel, core, and chop the remaining half.

Heat a little canola oil in a small skillet.  Add onion and cook until just starting to become translucent.

Add apple to the skillet and cook until tender-crisp.

Toss in a few golden raisins

Add approximately 1/3 to 1/2 cup of cooked spaghetti squash.

Drizzle with some maple syrup and sprinkle on some cinnamon.

Stir well.  Cover and cook just a few minutes until everything is hot.

I served this with a poached egg and some leftover green beans that I had seasoned with onion powder and garlic powder.  A little sweet and a little savory--a nice way to start the day.

Spaghetti Squash with Apples and Onions

1 to 1 1/2 tablespoons onion, diced
1/2 Granny Smith apple--peeled, cored, and chopped
A few golden raisins
1/3 to 1/2 cup cooked spaghetti squash
Canola oil
Maple syrup
Cinnamon


Heat canola oil in a small skillet.  Add onion and cooked just until it starts to become translucent.  Add apple and cook until tender crisp.  Add raisins and spaghetti squash.  Drizzle with some maple syrup and sprinkle with some cinnamon.  Stir to mix.  Cover and cook for just a few minutes until everything is hot.

A Relative Peace

Well, the white bean flour was not so great for my baking, but it does work very well as a base for soup.  My husband had some dental surgery this week and needed to be on a liquid diet for one week and then a soft diet for six weeks.  That means a lot of soups on the menu in the days ahead.

White Bean Flour Soup
  
1/2 cup white bean flour

1 boneless, skinless chicken thigh

1 large carrot, peeled and cut into 1 inch lengths

1/4 of a medium/large onion, chopped

1 cup chicken broth

Salt

Sage

Cumin

Cooked rice

Note:  I often don't measure my spices, but am guessing that I used about 1/2 teaspoon each.  Adjust according to taste.

Place chicken thigh, carrot, and onion in a sauce pan.  Add enough water to cover.  Bring to a boil and then simmer until chicken is cooked.  Place chicken and vegetables on a plate.  Pour broth into a measuring cup and add water to make 2 cups.  Return liquid to sauce pan and add 1 cup chicken broth.  Bring to a boil.  When broth is boiling, whisk in the white bean flour.  Reduce heat and simmer for 2 minutes, stirring with the whisk.  Pour broth into a blender and blend for 1 minute.  Cut chicken into cubes and add it, the vegetables, and the seasonings to the broth in the blender.  Puree.   Return soup to sauce pan and keep on low heat until ready to serve.  Spoon soup into bowls and add rice. 

I my last round of baking I used the following combination:

1/2 cup sorghum flour

1/2 cup oat flour

1/4 cup sweet rice flour

1 Tablespoon flaxseed meal

I stopped using the guar gum since I didn't like the results, and I want to see what I can do without using additives.  I used two eggs instead of one in my muffin recipes and was pleased with the results.  Biscuits are still a work in progress.  Otherwise I made granola, with some minor adjustment.  I will write out the adjusted recipes in my next post.

I am still have some reactions, but they are minor.  I am not going to do any other adjustments to my diet for a while, but am keeping a food diary and noting reactions.  Cooking doesn't seem so overwhelming, and I have determined for the most part what ingredients are safe for me to use.  Ahh, hopefully a peace that will last for a while.

Flour Blend and a Muffin Recipe

First I wanted to write out in more detail the flour blend that I am using:

1 pkg. Bob's Red Mill GF sorghum flour (22 oz)
1 pkg. Bob's Red Mill Gluten Free oat flour (24 oz)
1 pkg. Arrowhead Mills Organic soy flour (22 oz)

I combine these flours in a large mixing bowl and mix until thoroughly blended.  I then store the flour mix in the freezer and measure it out just as I would regular flour.  Since I find the rice flours and various starches difficult to digest, I do not use them in my baking.  In my shopping for flours, the three I use were the closest in texture that I could find to wheat flour, and so far are working well for me.  

And now, finally, another recipe to share. 

Almond-orange Muffins

1 cup GF flour blend
2 Tablespoons almond meal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 Tablespoon flaxseed meal
1/4 teaspoon xanthan gum


2/3 cup orange juice
1/3 cup oil
1 egg

Combine the dry ingredients in a mixing bowl.  Combine wet ingredients separately.  Stir wet ingredients into the dry mixture, mixing well.  Spoon batter into a paper-lined muffin tin, filling each section about 2/3 full.  Bake at 350 degrees for 18 minutes or until done.  Makes 10-12 muffins.

These muffins came out nice and light, lightly sweet, and with a nice orange flavor.  They met the approval of some of my non-GF family members, which is my mark of a successful recipe.  Thank you, dear ones, for being my taste-testers.  

A Seedy Activity

The alternative to my "gourmet oatmeal" breakfast is granola.  True, oats is a major component, but the mix is different.  Since I am the only one eating it, I can add any ingredient my little heart desires.  So, instead of going nutty, I decided that a little seedy activity would be appropriate.

Here is my recipe:

7 cups of gluten free oats
2 cups of a gluten free flour blend
1 1/2 teaspoons salt
2 teaspoons cinnamon 
1 Tablespoon flaxseed meal
1 Tablespoon flaxseed
2 Tablespoons toasted sesame seed
1/4 cup roasted & salted pumpkin seed
1/4 cup roasted & salted sunflower seed
2/3 cups coconut


1 cup oil
1 cup water
3/4 cup honey
1 teaspoon vanilla


Combine dry ingredients in a large bowl.  Combine wet ingredients separately.  Stir into dry mixture & mix thoroughly.  Spread granola evenly onto two greased 10 x 15 jelly roll pans.  Bake at 350 degrees for 4 - 6 minutes sessions (total of 24 minutes), taking granola out of the oven and stirring it after each session.  Cool.  I keep my granola in a well sealed container in the refrigerator, so it stays fresh. 

First Recipe

Just a note on my personal baking:  After trying several alternative flours, the combination that worked best for me is approximately equal proportions of sorghum, oats, and soy.  The oat and soy flours I use are gluten free, but I understand that these flours can still be an issue to some.  If anyone does try these recipes with other flour blends, I would be interested in hearing how they turn out.

During my years of baking I have found recipes that I really enjoy, so one of the main goals in my recipe experimentation is to see if I can come up with GF versions of some of my favorites.  Here is one of them:

  

Chocolate Cupcakes

1/3 cup sorghum flour
1/3 cup oat flour
1/3 cup soy flour
   or other desired flour blend

2/3 cup sugar
3 Tablespoons cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 Tablespoon milled flaxseed
1/2 teaspoon xanthan gum

2/3 cup water
1/4 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla
1 egg

Preheat oven to 350 degrees.  Combine dry ingredients, mixing thoroughly.  Combine wet ingredients separately and stir into dry mixture.  Mix until thoroughly blended.  Spoon batter into a paper-lined muffin tin, filling them 2/3 full.  Bake for 18 minutes or until the cupcakes test done.  Made 11 cupcakes. 

Since this recipe uses soda and vinegar, it is important to have the oven preheated so the batter doesn't sit before baking.  I am also finding that since GF baked goods don't rise as well as their wheat counterparts that baking in small amounts (cupcakes instead of a cake) works better.

Sprouts--Welcome to the neighborhood

Around the first part of September a new grocery store opened not too far from us.  Like a mini-Whole Foods, Sprouts carries organic and natural produce and products.  Happily it carries most of the soy products I use because of my husband's allergy to dairy products.  Two especially great items are a soy cream cheese and soy sour cream, both of which have enabled me to add back some favorite recipes to our menu.

In keeping with the food theme, I wanted to share a recipe I am working on.  It is a cross between King Ranch Chicken and chicken enchiladas--something less fussy than enchiladas, but with most of the flavor.  The ingredients in parenthesis are ones I would use if diet allowed.  If anyone gives it a try, let me know what you think.

Chicken Enchilada Casserole

1 cup chicken broth
1/3 cup onion, chopped
1  4 oz. can chopped green chilis
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
(1/2 teaspoon chili powder)
1 1/2 to 2 cups cooked chicken, cubed

4 oz. sour cream 
1/2 cup water
2 tablespoons cornstarch

8 corn tortillas, torn into quarters
(1 cup grated cheddar cheese)

Combine first 8 (9) ingredients in a skillet and heat until lightly boiling.  Stir in sour cream, and simmer.  Combine 1/4 cup of water with 2 tablespoons of cornstarch and stir into sauce until thickened, but do not let it boil.

Layer half of the tortillas in a shallow casserole dish.  Spoon half of sauce over tortillas. Sprinkle with half of the cheddar cheese.  Repeat.  Cover dish with foil and bake at 350 degrees for 30 minutes.