Monthly Archives: March 2014

Citrus Bundt Cake

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I bought some delicious, tart oranges from our wholeshare group. Called minneolas and grown in California, they looked like regular oranges until we tried to eat them like a regular orange. Much more tart, almost lemony, and very juicy, I decided they would be perfect for baking.

I wanted a spring time bundt cake with icing, with a citrus undertone. This cake came out a bit too dense, and I’m going to be working on the recipe to make it a little more light. I suspect I went too heavy on flour, and perhaps not enough sugar or liquid ingredients.

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Here is my late March table setting, in anticipation of our monthly family dinner. Creating traditions such as this is such an important part of raising my children. I am often reminded of visits to my own grandmother’s house growing up, and how much I looked forward to them.

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Ingredients:

3/4 Cup millet flour
3/4 Cup potato starch
3/4 Cup tapioca flour
1/4 Cup sorghum flour
1/2 Teaspoon xanthum gum
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cup Sugar
1/3 Cup coconut oil, melted
2 Tablespoons flaxmeal, soaked in 6 tablespoons rice milk
Zest of one orange (I used my minneolas)
Juice of 1 orange, approximately 1/4 cup
3/4 Cup coconut milk

Icing Ingredients:
1 Tablespoon melted coconut oil
About 1/2 cup of confectioner’s sugar
1-2 Tablespoons fresh squeezed orange juice
Pinch of turmeric for color (optional)

Directions:
Preheat oven to 325 degrees. Grease a bundt pan using extra coconut oil, and dust with extra millet flour. Wash an organic orange, then roll it on the counter to help release it’s juices. Zest and juice the orange. Whenever I use zest, I make sure that I use organic fruit that has no wax on it.
Combine the flours and starch, xanthum gum, baking soda, baking powder and salt in a bowl. Combine the freshly squeezed orange juice and coconut milk in a mixing cup, measuring it to 1 cup.
In the bowl of an electric mixer, mix the coconut oil, sugar, and soaked flaxmeal until combined. Alternate adding flour and liquid to the electric mixer, until a nice batter forms.  Lastly, add your orange zest and fold in.
Pour batter into well greased bundt pan. Bake in oven for 50 minutes. Remove from heat, and allow to cool for 10-15 minutes before turning over and releasing cake. Allow to cool completely.

Icing the cake: Combine all the ingredients by hand. Use one tablespoon of the juice at a time until you get the right consistency.  Spoon carefully and evenly over cake. Some will drip off cake onto surface, I recommend icing on a plate, not your counter!

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Pantry Minestrone Soup – Simple and Kid Friendly

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I had to write this down while I remembered what I threw together… My son LOVES this soup so much, and I want to make sure I get it right next time I make it. In the background is another variation of my homemade allergy friendly bread! I used 3 tablespoons cocoa flour and topped it in rolled oats. Love the look! Flavor was pretty much the same as usual. Love homemade bread with soup!

Ingredients:
Half a box of Gluten Free Elbow Pasta
1 10 oz box frozen mixed vegetables
Reserve 1 Cup water
1 Can cannellini beans
3/4 Cup (ish) tomato basil sauce (I used Classico)
Enough homemade (or organic) chicken broth to cover all ingredients
Splash Extra Virgin Olive Oil
Dash each salt, pepper, and nutritional yeast (to taste)

Directions:
Boil in the same pot the elbow pasta and the frozen mixed vegetables, approximately 7 minutes. Drain, reserving 1 cup of cooking water. Drain and rinse the beans. Add cannellini beans, then add enough broth to cover all the food. Add the tomato sauce, olive oil, and seasonings by eye. Stir and simmer about another minute. Serve to yourself and kids for a warm early spring pantry meal that you can throw together last minute!

Cole Slaw 2 Ways and St Paddy’s Day Dinner Celebration

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Thanks to my sister Kim, again, for organizing a great family and friends dinner with lots of kids. She is such an awesome host, and I’m not just saying that because I like getting free food! She is great at organizing meals, and her home is always such a welcome place for gathering.

I brought cabbage! Ha! It’s true, but I tried to make it as fancy as I could. March is a month full of many things, cabbage being one of them. I have a like/dislike history with St Patrick’s Day, but decided this year that I would make the most of it and fully embrace the holiday once again. The children loved getting dressed in green and making arts and crafts for the day, too.
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This adorable craft was great for keeping the kids occupied for a decent chunk of time! Great idea, credit to my cousin Holly for organizing and pulling this off!

I was busy yesterday morning in the kitchen using mostly my food processor to cut up a green and a purple cabbage. A food processor made the job so much easier, but I couldn’t help remembering all the years I shredded vegetables by hand at my grandmother Alice’s house for almost every holiday.

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Old Fashioned Vegan Cole Slaw

I used the smallest shredding attachment on my food processor to make the fine shred here. You could also you a box grater to achieve the same look and texture.

Ingredients:
6 Cups shredded light green cabbage
2 Cups shredded purple cabbage
2 Cups shredded carrots
1 Large shallot, minced

Dressing:
4 Tablespoons Veganaise (or more to taste)
Juice of 1 lemon
2 Teaspoons organic raw apple cider vinegar
2 Teaspoons Dijon style mustard
2 Teaspoons celery seeds
Salt and pepper to taste

Directions:
After shredding all the vegetables, toss well to combine. Mix all the ingredients together for the dressing in a small bowl by either whisking or stirring. Use more Veganaise if you like your cole slaw to have a mayo taste. Toss dressing into your slaw and refrigerate one hour, or up to a day (if making ahead) to allow all the flavors to combine. If you make ahead, you can add a bit more dressing right before serving and toss to fluff it up.

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Asian Inspired Cole Slaw

I used a larger shredding attachment on my food processor to make the long ribbons for the red cabbage. I played with different blades when I chopped my celery to make both thin slices and julienned pieces.

Ingredients:

3 Cups shredded red cabbage
1 Cup shredded green cabbage
1 10 oz bag of frozen edamame, boiled in salted water for 4 minutes, drained, rinsed in cold water
2 Carrots, finely shredded
1 Large shallot, minced
4 Stalks of celery, sliced and julienned

Dressing:

3 Tablespoons extra virgin olive oil
A large handful of cilantro, very finely chopped
1 Tablespoon agave syrup
2 Cloves fresh garlic, minced
Juice of 2 Limes
Salt and Pepper to taste

Directions:

After preparing edamame and shredding all vegetables, toss well to combine. Chop cilantro small using the blade in the food processor. Slowly add the rest of the dressing ingredients to the food processor until it is all well combined. Toss the dressing with the slaw and refrigerate one hour to combine the flavors. If making a day ahead, reserve some dressing (or make more) to add and toss again to fluff up the salad.

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Kimmy’s Amazing Brisket! (I hope she will share her recipe!!)
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More cabbage, boiled. Can’t have St Patrick’s Day without a lot of cabbage! There were also potatoes, I missed getting a picture of those.

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Olive platter, the platter was my grandma Alice’s. She is with us on every family meal in spirit. She was my inspiration to cook in the kitchen. Everything that Kim and I know about cooking all started with her love of cooking, the kitchen, and all things family.

I couldn’t end this post without a picture of how happy our cousin’s children and my children are when we get together. This is what the true meaning of family is. I hope everyone had as wonderful a St Patrick’s Day as we did!
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Green Kale Pancakes

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In honor of St Patrick’s day, we made green pancakes today! Briefly I considered the easy way – green food dye (yikes!) but my husband talked me out of it quickly! He suggested kale. Genius!

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Making these pancakes green was easy! I cut the stems off 4 kale stalks, threw them in my food processor, and processed until they were as small as possible. Then I added 1 cup coconut milk from the 2 1/4 cup liquid needed to my food processor, and pulsed until the liquid turned green. I could have strained it at this point, but decided the bits of kale were a healthy addition!

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I then followed my gluten free pancake recipe the same as usual. (recipe in link and also below)

Happy St Paddy’s Day all!!!

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Ingredients:

4 Stalks of Kale, stems removed

1 C Brown rice flour
1/2 C Sorghum flour
1/2 C Potato starch
1 Tablespoon Tapioca flour
1 Teaspoon Xanthan gum
2 Tablespoons Sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 1/4 Cups So Delicious Coconut milk
3 Tablespoons Earth Balance buttery spread, melted, plus more for pan frying

Instructions:
Puree the kale in a food processor. Add 1 cup of coconut milk to the kale mixture and pulse until the milk turns green, 2-3 pulses. Mix the dry ingredients in an electric mixer. Add the kale and coconut milk mixture, the rest of the coconut milk, and melted butter. Blend well. If the batter looks too thick, add another 1/4 cup of coconut milk. Heat a wide frying pan over medium heat, and melt a little Earth Balance spread. When spread starts to bubble a bit, ladle batter onto pan.  Flip pancakes when bubbles appear on top, and bottom starts to brown lightly.  Remove from pan before over-cooking, and allow to cool for a few seconds. Yum!

Raisin Bread, Gluten Free, Egg Free, Dairy Free

Raisin Bread - GF Egg Free Dairy Free ::cooking for allergies.wordpress.com

I’m so happy with my newest bread – Raisin bread! It’s an easy variation from my regular bread post. Basically, I add cinnamon, raisins, and cocoa powder to my regular recipe. The cocoa powder gives the bread a really nice color, kind of like the color of whole wheat bread. Since I’m only using 2 tablespoons of added cocoa powder to the recipe, doesn’t give much chocolate flavor, more of an undertone. I also used brown sugar for more sweetness, and to also make the color darker.

Raisin Bread - GF Egg Free Dairy Free ::cooking for allergies.wordpress.com

We really enjoyed this bread with a spread of Earth Balance, and quince paste. The quince paste was a special order from my sister in law who is living in Barcelona. When at first I asked her to find the remarkably good jelly that goes with manchego cheese (back when I was eating dairy, and on my honeymoon), she couldn’t find it! Finally, we figured out that it is quince jam. Once we knew what it was made out of, finding it was easy. For Christmas this year, she thoughtfully gave me a collection of jams! There is a wide range of colors, from light peachy-pink to deep purplish pink. Our favorite so far is this mid-tone peachy one.
Raisin Bread - GF Egg Free Dairy Free ::cooking for allergies.wordpress.com

Ingredients:

Dry:
1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
2 cups potato starch
1 cup tapioca flour
2 Tablespoons cocoa powder
1 Tablespoon cinnamon
4 tsp xanthan gum
1 Tbsp salt
1/2 cup brown sugar
2 Tbsp active dry yeast

Wet:
4 tsp olive oil or grape seed oil
3 1/2 cup warm water (not hot)

Add In:
1 Cup raisins

Coconut oil for greasing pans

Directions:
Mix the dry ingredients in an electric mixer with the paddle attachment.
mixerwhat dough looks likeOnce you’ve blended your dry ingredients in your mixer, it’s time to add the oil and warm water. It’s important that it’s not too hot that it kills the yeast! Gently fold in your raisins last.

Grease your loaf pans. I like coconut oil. What I have discovered is that if I heavily grease the loaf pans with coconut oil, the edges of the gluten free bread gets a little bit crustier. I like that! Put half the dough in each loaf pan.

Technique for rising bread: Microwave a small amount of water until boiling.  Leave the cup of water in the microwave, and place your bread in there with the door closed for approximately 1 hour. You may have to take out the plate in your microwave to get 2 pans to fit. You can also allow your bread to rise by placing it on a warm surface with a kitchen towel covering it.

Preheat the oven to 400 degrees. Bake uncovered for 10 minutes. Put foil over the top and continue to bake for 50 minutes. Test with a wooden toothpick. I have variation in my done times for reasons I cannot yet figure out.

Cool and enjoy! It’s best to wait until it’s cooled significantly before slicing.