Chicken Patties

I love to eat fried chicken.  Here is an easy recipe for pan fried chicken patties.

Cut up about 2 lbs of chicken breasts into small pieces (about the size of 1/4 inch squares).  Add a half cup of diced cilantro, a handful of diced green onions, 2 eggs, and a generous amount of salt.  Mix this up in a big bowl and then add enough starch (e.g., potato starch, corn starch, tapioca starch) to get the chicken to bind together.  I usually use around 1/2 cup of starch, but it really depends of how wet your chicken is and how large your eggs are. 

Heat up a cast iron pan with oil, about 1/4 inch thick of oil.  After the oil is hot spoon in a little of the chicken mixture to form a small pattie.  Let it cook on one side until golden brown.  Turn the pattie over and let it cook until golden brown.

They taste great with a spicy and sweet sauce like Mae Ploy.

Heaven in a Bowl

Heaven in a Bowl is a delicious and pretty simple summer dessert.  I made it today for Jon's birthday.  I like to make most of it in advance and just put it together the day we eat it.

You just need three things:  (1) a batch of Victoria Sponge Cupcakes; (2) two batches of Lemon Cream; and (3) lots of fresh raspberries (about 3 six-ounce containers).

Instructions:

(1) Make the cupcakes (just the cupcakes - no frosting).  When they cool cut them up into 1 inch squares.

(2) Make the two batches of lemon cream.

(3) Layer in a bowl a third of the cupcakes, a third of the lemon cream, and third of the raspberries.  Repeat until you have used up all of your ingredients. 

Angel Food Cake

This is a lovely little cake and so easy to make gluten free. Plus it has no butter. This is adapted from Martha Stewart. 

12 egg whites

1t cream of tartar 

1 1/4 c sugar

1 c flour (I used roughly 3/4 c starch and 1/4 c sorghum)

1t xanthan gum 

2t vanilla

Whip eggs until frothy and add cream of tartar. Continue whipping and slowly add sugar. Whip until stiff peaks. Fold in flour and vanilla. 

Bake at 350 for 35-40 min

Squash and Bacon Ambrosia

According to Google, there are four definitions of Ambrosia.  The first is something that is pleasing to the taste.  The second is a fungus based food for beetles.  The third is the food that bees eat so that they can make honey.  The forth is a dessert with oranges and shredded coconut.  Luckily, this dish only fits the first definition. 

Ingredients:

1. One medium spaghetti squash
2. One medium to large sweet potato
3. 1/2 lb of good quality bacon
4. A few tablespoons of minced green onion
5. 1/2 cup of minced parsley 
6. Salt, to taste

Instructions:

1. Cut the spaghetti squash in half (the long way).  Clean out the guts and seeds.  Bake it at 350 degrees for about an hour until it is cooked.  Let the squash cool and pull out the meat, which will sort of look like stringy noodles.  Throw away the shell.
2. Cook the bacon until crispy.  Let it cool and then cut it up finely.  Save the fat. 
3. Peel and wash the sweet potato.  Cut up sweet potato up to look like matchsticks.
4. Mince up the parsley and green onion.
5. Once are finished with steps 1-4, you can start cooking the dish.  In the bacon fat, start cooking the sweet potatoes.  When the sweet potatoes are about 1/2 cooked add the green onions and parsley.  Once the onions and parsley have reduced and the sweet potatoes are soft, add the bacon and spaghetti squash.  Mix in all of the ingredients and add salt to taste.  If you let the dish sit for a few minutes before you serve it the bacon will penetrate all of the ingredients nicely. 

You can really make this dish with one pan.  I have used the same cast iron pan for all of the steps.  Save a little parsley for garnish.  

Hot Chocolate Mix

I was tired of looking for and paying for a non-dairy Hot Chocolate Mix.  As a result, I came up with this recipe for a Hot Chocolate Mix.   

Recipe.  In a blender add 1/2 cup of cocoa powder, 1 cup of sugar, and 1/2- 3/4 cups of semi-sweet chocolate (like chocolate chips).  Blend it up until the powder looks smooth and uniform.

The mix can be spooned into a cup of warm milk (like almond or flax milk) and dissolves pretty nicely.  I like to add a splash of vanilla to the cup.  I store the Hot Chocolate Mix in a mason jar.

I do have a Vitamix, so I am not sure how well it will work in another kind of blender.  I tried to double the recipe once, but it didn't work as well. 

Lower Fodmaps Chicken Wings

Here is a lower FODMAPs version of my favorite Chicken Wings.  Yeah!!!

1. Cut up about 4 pounds of wings, like in the Chicken Wing recipe.  Marinate overnight in the juice of 2 lemons, sea salt, and a couple tablespoons of oil.

2. Lay out the wings on a baking sheet.  Sprinkle the wings with paprika.  Bake in a hot oven (about 400 degrees) until nicely browned and the chicken in cooked all the way through.  About 40 mins.

3. While the wings are baking prepare the sauce in a large pot.  To make the sauce melt one cube of butter (1/2 cup).  Add about 1/4 cup of maple syrup, 1 tsp of cumin, sea salt, and 1tbs of tomato paste.  Let the sauce simmer for about 10 mins.  When the wings are done, pour the wings and the some of the juice and oil from the bottom of the pan (if there is any left) into the sauce and mix it up. 

4. Serve and Enjoy!

Fresh Fruit Pie

This Thanksgiving I decided to make some fresh fruit pies. I made three different kinds using the same basic principles for all three. 

1 cooked pie crust

Cut up half the fruit (such as one carton of strawberries or three cartons of raspberries)

Place cut fruit in pie crust

In a blender 

Half the fruit (such as one carton of strawberries or three cartons of raspberries)

2 packages of unsweetened gelatin 

Maple syrup to taste

Move to a pan and bring to a slow boil

Pour over fruit in pie pan

Let set overnight 

Variation ideas 

Strawberry

Raspberry

2 part raspberry 1 part blackberry 

Peach

Vanilla Cake

Adelaide has been on a cooking spree lately. Today she requested we make a cake. It turned out delightfully well. 

This is adapted from the gluten free and more magazine. 

1 c butter

2 c sugar

Mix together then add 

4 eggs

2 t vanilla

Mix

Alternate the wet ingredients with the dry

2 c sorghum 

1 1/2 c starch

1 T plus 2 t baking powder

1 t xanthan gum

1 1/2 c hot flax milk

350 degrees for 35 min

2 nine inch pans 

We used lemon cream as the filling and buttercream frosting with lemon cream mixed in for the frosting 

In process of kissing the kitchen aid

Sprinkles are very important when baking with Adelaide 

Sugar Cookies

Today I made sugar cookies with Adelaide and Lily. They worked super well with the little girls.

1/2 c butter

1 c sugar

Cream together then add

1 egg 

1 t vanilla 

After mixed add

1 c sorghum 

3/4 c potato starch 

1/2 c almond flour (or sorghum if you are avoiding nuts)

1/2 t baking powder

3/4 t xanthan gum

Chill 1 hr

Roll out and cut 

Bake at 350 until done (I think it was around 10 min 

Cranberry Almond Cookies

Egg-free and delicious.  I got this recipe from a friend and they are my new favorite cookie.  And not just because I can't eat eggs.  They have a nice texture and flavor.

Ingredients:

2 cups GF flour
1 1/2 cups almond flour
1 1/3 cup arrowroot powder
1 1/2 cups sugar
1 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1/2 cup chia mix (that is 2 tbs chia seeds mixed into 6 tbs water, let sit for about 5 minutes)
2 tablespoons almond milk
1 1/2 teaspoons almond extract
1/2 cup (or so) chopped dried cranberries(these are optional...add nothing or whatever sounds good!)

Directions;

1.  Combine the dry ingredients.

2.  Add the wet inredients and mix well.  Add the cranberries.

3.  Refrigerate for at least an hour.

4.  Heat oven to 350*.  Line baking sheet with parchment or silpat.

5.  Form dough into balls, place on baking sheet and smash slightly.

6.  Bake for 12-14 minutes.  They should be just barely browned on the edges.  Let them cool for about a minute of the sheet, then transfer to a rack.


I'm sure you could make these with eggs, if you like. 1/2 cup chia mix equals 2 eggs.

Grain-free Banana Nut Muffins

These muffins are light and tender and not very sweet. You could add honey or maple syrup, if you like, but I like them as is.

Ingredients:

2 ripe bananas, mashed

2 eggs

1 teaspoon vanilla

2 tablespoons melted butter or coconut oil

1/4 cup almond butter

1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

Pinch of salt

1/2 cup chopped pecans

Directions:

Mix everything together and sprinkle a few more chopped pecans on top. Bake at 375* for 20 minutes.  Makes 8 lovely muffins. 

Adapted from paleogrubs.com. 

Lemons Bars--From the Smitten Kitchen

If I had not eaten all the cookies I would have posted a picture.  This is adapted from the smitten kitchen.  One of the differences with gluten-free lemon bars is that the base is much more fragile.  Be careful pouring on the lemon, it helps to let the crust cool.

Crust:
2 sticks of butter
1/2 cup sugar
2 cups gluten-free flour
1/8 teaspoon salt (which I never put it but you can)

Lemon Top:
6 eggs
2 cups sugar
2 tablespoons of lemon zest
1 cup of lemon juice
1 cup flour

Preheat oven to 350 and butter 9x13 pan.

Make the crust by creaming the butter and sugar. Add the flour and salt until just mixed.

Press into pan.

Bake for 20 minutes. Leave the oven on and make the top.

For the lemon top, whisk together all the ingredients.

Pour top onto crust and put back into oven for 30 to 35 minutes or until set. If you let the crust cool it holds together better.

Let them cool to room temperature if you are patient enough and enjoy.

Pumpkin Cookies II

Pumpkin Cookies 
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 can of pumpkin (15oz)
3 cups flour (add some xantham gum in if your flour mixture does not have it added)
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
2 cups of chocolate chips if you wan them

Combine the dry ingredients. Cream the butter and sugar.  Add the eggs in one at a time.  Mix in the vanilla and pumpkin.  Add the dry ingredients.  Fold in the chocolate chips if you want them.

Bake at 350 for 15 minutes on parchment paper.

Squash Soup

In an effort to eat something other than hard boiled eggs and chocolate coconut ice cream but that was also practically predigested I made squash soup.  It has the texture of baby food but tastes much better (trust me Mom decided once that I would feel better if I ate baby food).

Squash Soup
1 acorn squash cut up in cubes (or butternut squash I just happen to like acorn squash better)
3 potatoes peeled and cubed
1 carrot peeled and cut up
1/2 stick of butter
chicken stock
salt
ginger
curry powder

Prepare all your root vegetables, you can use whatever catches your fancy but this is what I used.
Melt the butter is our pot.  Add the veggies and cook for 5 to 10 minutes.
Add enough chicken stock until the veggies are covered. Add ginger and salt.
Cover and boil until everything is soft.

Blend the soup in our blender or with an immersion blender (I used a hand mixer and that worked to)

Add a teaspoon of curry powder to start with and season to taste.

I ate it with fresh basil on top and it was great.

Notes:
-If you eat onions and/or garlic it would taste great to add them in with the veggies.
-If you want chicken in your soup it works fine.  I had chicken in the stock I made and just added it all in. It might be a little stringy (but that would also be from the hand mixer) but it tastes great.
-It also freezes great.

Sugar-Free Blueberry Muffins

I made these for the Booth girls and they were a hit.

Blueberry Muffins
1 stick butter at room temperature
1/2 cup maple syrup*
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
2 cups flour
2 1/2 cups blueberries

Preheat the oven to 375

Cream the butter add the maple syrup and mix well.
Add the eggs one at a time beating after each.
Beat in vanilla and baking powder
With spoon fold in 1/2 of flour and then the other half*
Fold in blueberries

Bake for 15 to 20 minutes if using the normal sized muffin tins and half the time for mini muffins.  Pull out just before they are done so they do not dry out.

This recipe needs 1/2 cup of liquid.  If you use less maple syrup (which would work fine this was pretty sweet) make sure too add enough liquid between the flour additions so you out in 1/2 cup of liquid including the maple syrup.

Sugar-Free Maple Chocolate Chip Cookies

These are sweetened with maple and taste great.  The Booth girls ate them up fast. To be honest these would only be sugar-free if you found chocolate chips without sugar or skipped them (Leah said they were good without the chocolate).  They do not have a strong maple flavor either.

Maple Chocolate Chip Cookies
1 cube butter
2 1/2 cup flour
1 teaspoon baking powder
2/3 cup maple syrup
chocolate chips

Cream the butter
Add the flour and mix on low (it will be crumbly)
While mixing add the maple syrup in a slow stream.
Stir in the chocolate chips

Bake at 350 for about 12 minutes

Meatballs Extraordinaire

These low FODMAPS meatballs are pretty good.  They are better if you serve them with a tahini sauce and cucumbers.

Ingredients:

1.5 lbs of hamburger
1/2 cup chopped parsley
1/4 cup chopped green onions
1 cup of gluten-free bread crumbs
2 eggs
1 tsp cumin
1 tsp garam masala
1 tsp sea salt

Instructions:

Mix all of the ingredients.  Roll them out into balls, about the size of a walnut.  Bake at 350 degrees for about 15 mins.  I suggest you bake them on parchment paper or spray the pan with some kind of oil. 

Quinoa Salad (II)

This Quinoa Salad is a delicious and easy low FODMAPS lunch.

Ingredients:

1 cup of quinoa
1 cucumber
1/4 cup green onion, chopped
1/3 cup fresh cilantro, chopped
1/2 cup mandarin oranges
1/2 cup chopped almonds
1 tsp sweetener
1 tsp cumin
juice of 1-2 lemons
1/4 cup oil
sea salt, to taste

Instructions:

(1) Cook the quinoa in 2 cups of salted water.  Cool.

(2) In a large bowl add all of the ingredients and toss.

 

Potato Salad

I am vain about a few things that I make.  One of them is potato salad.  I make the most delicious potato salad in the world.  I love to eat it right after it is made instead of eating it cold.  

Ingredients:

5 medium potatoes (preferably white or red skinned)
5 eggs
1 cup of mayonnaise
1/3 - 1/2 cup of sweet relish
3 tbs of green onions, sliced
1 tsp yellow mustard
sea salt

Instructions:

1.  Peel the potatoes, cut them into cubes, and boil in salted water until soft.  While the potatoes are cooking hard boil the eggs.  If my eggs are clean I will cook the eggs and potatoes in the same pot.  

2. Drain the potatoes.  Peel the eggs and cut them into cubes. 

3.  Put the potatoes and eggs into a large bowl.  Add the mayonnaise, relish, green onions and mustard.  Stir it aggressively so that about half of the potatoes become mashed.  Salt to taste.  If I am in the mood I will add celery and olives to the salad too.

Enjoy!