Monday, May 30, 2011

CornBread

I finally got around to developing a gluten-free, abstinent corn bread.  What took me so long?  This is a great addition and the portion is big enough to satisfy any appetite.
Ingredients
1 ½ cup Corn Grits
½ cup Brown Rice Farina (also called Brown Rice Grits)
1 teaspoon Xanthan Gum
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Sea Salt
¼ c Coconut Cream or liquid oil/fat of your choice
1 - 12oz can Fat-free Evaporated Milk
1 Eggs
¼ c Water
Optional
For a sweeter version, add 1-2 packets of sugar free sweetener to the dry ingredients
Directions
Preheat Oven at 425 degrees F.  Spray Oil 8x8 or 9x9 baking pan.  Mix dry ingredients (Grits, Farina, Xanthan Gum, Baking Powder and Soda, Salt).  Blend well thoroughly to evenly distribute the xanthan gum through the mix, otherwise you’ll get globby, lumpy cornbread.  Add Coconut Cream/Oil and mix until all dry ingredients are “balled up” in the fat/oil.  Add Evaporated Milk, Eggs and Water and combine.  Immediately pour mixture into oiled baking pan.  Place in 425 degree oven for 15-20 minutes.  When crust is browning and Cornbread is pulling away from the sides of the pan, it’s done.  Remove from oven and divide pan into 6 equal portions.  Serve HOT!  YUM!
Abstinent Measuring
One Serving = 1/12 of pan = 1 starch
Make It A Meal:
For breakfast:
1 serving of Cornbread,
1 cup Breakfast Beans,
½ cup salsa(on top of beans) and
1 c diced fresh Mango
Abstinent Measuring: 1 starch, 1 protein, 1 fruit 

Tuesday, May 3, 2011

Resurrected Veggie Stew

Ok, I admit it.  Many times I buy too many vegetables!  This past week I had a bunch of veggies that were coming to the end of their refrigerator drawer life.  Small gray and black spots were appearing on some and the stalks of others were looking like dried sticks.  What to do?  I pulled out my trusty wok-pan intending to make the usually Eggplant-spaghetti sauce fare and got off track to excellent results.  I guess all they needed was a little love and moisture, LOL!   (this picture really doesn't do it justice.  When it was freshly cooked it was the most beautiful colors: bright green asparagus, firm tomatoe pieces, the broth was clearer.... Note to self: don't wait and take pictures of leftovers!)
Ingredients
A little Olive Oil
1 1/2 medium Yellow Onion, chopped
1 medium Eggplant, peeled, diced into 1/2 to ¾ inch cubes
2 Yellow Squash, cleaned, quartered and sliced to ½ inch quarter pieces
3 Zucchini, cleaned, quartered and sliced to ½ inch quarter pieces
4 stalks Celery, cleaned, sliced lengthwise, then chopped into ½ inch pieces
1 Red Bell Pepper, chopped, diced
1 Yellow Bell Pepper, chopped, diced
1 bunch Asparagus, cleaned, cut off dried ends, chop into 1 to 1 ½ inch pieces
6 Roma Tomatoes, Large Dice
2 cups strong Chicken or Turkey broth (see Notes)
1 teaspoon Celery Seed
1 teaspoon Garlic Powder
1/2 teaspoon White Pepper
1 teaspoon dried Basil
1 teaspoon dried Thyme
1 teaspoon Sea Salt, to taste [1/3 teaspoon]
Optional
1 Jalapeno, cleaned, chopped very small (what can I say… it was way at the bottom of the drawer—had forgotten all about it!)
Directions
In large stock pot (or wok-pot), place Yellow Onions and and enough Olive Oil to keep the onions from sticking.  Cover and sauté until onions are turning clear.  Add Celery, Celery Seed and Cumin Seed.  Cover for another couple minutes, allowing the seeds to heat and release their flavor.  Then add Eggplant, Yellow Squash, Zucchini, Bell Pepper.  Mix well and cover until heated through and Eggplant is well on it way to softening.  Add Chicken/Turkey Broth, White Pepper, Basil, Thyme, Garlic Powder and Salt.  Cover and cook until Eggplant and other veggies are barely done.  Add Asparagus and Tomatoes, mix well and cover for 5 minutes.  Serve Hot.
Abstinent Measuring
1 cup = 1 vegetable
Notes
Strong chicken Broth.  The idea is maximum flavor with minimum liquid.  If you are using homemade Chicken broth, stuff you save from the bottom of your own roasting pan, this is probably strong enough.  Just increase the whole measure up to 2 cups if you start with less.  If however you are using store bought, I recommend 2 cups water and 3-4 cubes or powder equivalent—so double strength.  

Monday, May 2, 2011

Leek and Turnip Stoup with Kale


Kind of juicy like a soup, but thick like a stew, but no meat---is that a requirement of being called a stew? Anyway, I must have been thinking of Leek and Potato Soup, because that’s what I thought of the whole time I was eating it…and each time I ate it as left overs. The sweet velvety texture of the leeks and turnips and the slight crunch of the kale makes it a hearty comfort food. It warms the core without the starchy drowsy after effect. (Pictured with Chicken Breast)
Ingredients
I made a LARGE batch. But I recognize that everyone doesn’t cook like that. So I’ve put equivalent smaller portions for a smaller batch in [] at the end of each ingredient. Just be sure to stay consistent… follow the large numbers at the front OR the [small ones.]
A little Olive Oil
3 bunches of Kale, clean each leaf individually, the group back together and chop into ¼ inch strips across the rib(or smaller if you desire) [1 bunch]
14-16 medium Turnips, cleaned, peel off rough edges and diced small ½-1/3 inch cubes [4-6]
6 medium Leeks, cut off roots, separate and clean out sand, slice small until greens become course [2]
2 cups strong Chicken broth (see Notes) [1]
1 teaspoon Celery Seed [1/2 teaspoon]
2 teaspoon Cumin Seed [1 teaspoon]
1 TBLspoon Garlic Powder [1 teaspoon]
1 TBLspoon White Pepper [1/2 teaspoon]
1 TBLspoon Yellow Mustard Powder [1 teaspoon]
2 teaspoon dried Basil [1 teaspoon]
1 teaspoon Sea Salt, to taste [1/3 teaspoon]
Directions
In large stock pot, place Leeks with just enough Olive Oil to wet the bottom. Cover and sauté until Leeks are very limp. Stir in Celery Seed and Cumin Seed. Cover for another couple minutes, allowing the seeds to heat and release their flavor. Then add Turnips. Mix well and cover until heated through. Add Chicken Broth, White Pepper, Basil, Garlic, Yellow Mustard Powder and Salt. Cover and cook until Turnips are done (easily pierce with a fork.) Then fold in Kale. Kale cooks lightning fast, so after 2-3 minutes it takes to fold it in, it will be cooked. Serve Hot.
Abstinent Measuring
1 cup = 1 vegetable
Notes
Strong chicken Broth. The idea is maximum flavor with minimum liquid. If you are using homemade Chicken broth, stuff you save from the bottom of your own roasting pan, this is probably strong enough. Just increase the whole measure up to 2 cups if you start with less. If however you are using store bought, I recommend 2 cups water and 3-4 cubes or powder equivalent—so double strength.

Sunday, May 1, 2011

Chicken Sausage and Green Beans

This is a great very quick solution to a lunch or dinner in a hurry. The juice from the Chicken Sausages make a “sauce” for the Green Beans that is complete. Maybe just a little salt is added sometimes.

Ingredients
5-6 oz raw Chicken Sausage, Frozen, then chopped into ¼ 1/3 inch rounds
2 – 10 oz cans of Green Beans. Drain off half the juice into a separate container.
Optional
Dollop of Thai Chili-Garlic Sauce (adds exciting fire, lol!)
Directions
Place the frozen Chicken Sausage in a medium sauce pan. Cook on medium-high heat until mostly cooked, 5-8 minutes. Lift the lid and stir occasionally. If the Sausage is sticking to the bottom, turn down the heat a little and add a drop or two of Green Bean juice. Once the meat is mostly gray, add the Green Beans. Mix well, recover and cook until Sausage is thoroughly cooked. At any point if the Chicken or Beans are sticking to the bottom turn down the heat a little and add some juice from “saved off” container. Serve Hot.
Discard any remaining juice.
Abstinent Measuring
Whole recipe = 2 vegetable and 1 protein
Notes
Any Chicken Sausage will work. There is a wide variety to choose from at the high qualitygrocery stores such as Whole Foods. The Feta-Spinach or Italian flavors are my favorites.
Serving Suggestions:
This can also be a sort of soup. By leaving all juice, the whole dish becomes more juicy. Great on cold or damp days.