September 27, 2011 § 3 Comments
I want to take a minute to give my childhood chum, Priya (writer for the deliciously delightful “muffins on sunday” blog) a mongo-mega-super-dooper thank you! She not only came up with a kick-tush muffin for this gluten-free carb-o-holic, but she was also willing to write up a guest post and share her secrets of success with you. I’m thrilled, two-fold: First, I’m delighted to get this blog back in gear, thanks to Priya. (On this note: I have one more month on the homestead in Maine; after that, I’ll resume blog-business as usual!) But more than this, I’ve been so excited to share my friend with you!
Oct 21 Update: I made a slight alteration to this recipe so that it jives with the SCD diet and fellas – no exaggeration – this is my favorite breakfast. I’m smitten. (See SCD diet notes at the bottom.)
Take it away, Priya:
is it ok to kick a guest post off with a confession? i’ll go for it: regina’s blog was the first food blog i started reading regularly. it was a couple of years ago and coincided with some big life changes. a recent convert to vegetarianism, i had also just moved across an ocean to germany to do a masters degree. while i assumed some major changes would accompany this major move, one thing i did not expect was just how central a role cooking would come to occupy in my new life.
for better or (more likely!) worse, eating out in america is pretty dang cheap. throughout college, i would often grab dinner out multiple nights a week and not bat an eyelash. what i discovered in germany was that this luxury was no longer affordable (excluding, of course, the university cafeteria, where thousands flock to each day between the hours of 12 and 2pm for a bargain lunch). in three years in germany, i estimate i ate out no more than 15 times. total!
the wonderful upside? learning to cook! mostly through reading blogs (thank you regina! thank you internet!) and fumbling awkwardly around in the kitchen, all the while trying just as awkwardly in broken german to reassure my new roommates that there was nothing to worry about (note: there was plenty to worry about). but i happened to discover that muffins were one thing i was particularly decent at. i started making them every sunday, in fact, and a cooking blog was born.
for regina, i wanted to make a tasty muffin that was gluten-free and autumn-inspired. these cinnamon maple muffins fit the bill. a batter of coconut flour, eggs, and yogurt is drizzled with cinnamon, maple syrup, and almonds right before baking. the result: light, fluffy, sweet muffins perfect any time of day.
gluten-free cinnamon maple muffins
makes about 6 muffins, inspired by comfy belly (http://comfybelly.com/)
Ingredients for the Muffins:
1/3 cup coconut flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plain soy yogurt
1/2 cup maple syrup
Ingredients for the Topping:
2 tablespoons ground cinnamon
3 tablespoons maple syrup
1/4 cup sliced almonds
preheat your oven to 350 degrees F. grease a muffin tin or fill with cupcake liners.
make the muffins by combining all the dry ingredients and mixing well. add the wet ingredients to the dry ingredients and mix until combined.
fill cupcake liners about 2/3 of the way with batter.
drip the cinnamon and maple syrup topping over the top of each muffin. you can use a fork to poke the topping into the batter to get it to seep through into the muffin.
bake for about 25 minutes, or until a toothpick comes out clean. enjoy!
Diet Notes: Gluten-Free.
This muffin can easily be tweaked to fit the SCD-diet. Here’s what I (Regina) do:
Ingredients for the Muffins:
1/3 cup coconut flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plain SCD-yogurt
1/4 cup honey
1/3 cup walnuts, chopped (optional)
1 teaspoon orange zest (optional)
July 11, 2010 § Leave a Comment
A couple of weeks ago, my aunt Kathi had a few friends come over for a meal on a rainy day. In her kitchen she had a small butternut squash, spinach and other ingredients on hand, so she combined 3 recipes into one and came up with this killer lasagna. Kathi often experiments with vegan meals, and while this one isn´t strictly dairy-free, you´ll notice that the amount of cheese is quite minimal. She also noted that she, like me, can´t stand to dirty every pot in the kitchen, so she combined her steps in the simplest way, to ease cooking and clean up. I cannot wait to try this recipe when I get back to my kitchen and when butternut squash start popping out of my garden! Bon Appetit!
2 cups butternut squash, chopped in bite-sized pieces
2 cups portobello mushroom
1 cup crimini mushrooms
2 cups fresh spinach
½ cup walnuts
¼ cup sun-dried tomatoes
¼ cup golden raisins
¼ small onion
lots of garlic
1 small, green zucchini
½ red pepper
½ green pepper
3 cups lactose free milk
1/3 cup flour
2 tablespoons butter
pepper/nutmeg/salt to taste
½ cup Parmesan cheese
½ cup mozzarella cheese
3 oz goat cheese (1/4 of 11 oz tube)
12 lasagna noodles
Step 1: Roast veggies
Place cut butternut squash, portabella mushrooms, sliced green zucchini and garlic (4 cloves or so) into roasting pan, rubbed with just a touch of olive oil, and bake for about 30 minutes in 375 oven. While roasting, take sun-dried tomatoes, raisins and walnuts and soak in 1 cup of water. When veggies are cooked and slightly crisp, drain tomato & raisin mixture and combine with roasted vegetables.
Step 2: Make white sauce and sauté the rest of the veggies
Next, take a pan (that will be used later for the white sauce) and add washed spinach (with a bit of water), onions and crimini mushrooms. Sauté in the water for about 7 minutes, until vegetables soften and become aromatic. Remove veggies and add to mixture of roasted vegetables. To create the sauce or roux, add 2 tablespoons of butter to the now-empty pan and melt on medium heat. Mix in the flour, seasonings and the Parmesan cheese (reserving about 1 tablespoon of Parmesan for the top for later), and add the milk slowly, so it won’t lump up. Keep stirring until all lumps are gone. Add goat cheese and mozzarella into this white sauce – reserve just a touch of mozzarella for the top.
Step 3: Make noodles and combine
Boil noodles according to packaging instructions and layer them into a pan, 4 across. Split the veggie mixture into 3rds. Put some of the white/cheese sauce onto the noodles followed by a third of the veggies. Repeat these steps for the second layer. On top of the third and final layer, sprinkle a touch of parmesan and mozzarella.
Cover with foil and bake in a 375 degree oven for one hour. Let sit before eating; if necessary, reheat for a meal later in the day.
June 16, 2010 § 1 Comment
After caroling the glories of roasted tomatoes, I roasted the heck out of an additional three dozen red globes. I like eating the big ones plain, their sides blackened and tops crunchy from heirloom garlic chunks. Each bite is a burst of caramelized tomato flavor and smoky balsamic vinegar. I’m quite certain that food simply doesn’t get much better than this. I’ve also been roasting cherry tomatoes. Although they’re teeny and shriveled out of the oven, I think they are well-suited as a delectable (not to mention gorgeous) garnish. As luck would have it, I came across a recipe that used roasted-tomatoes as a salad mix-in so I took a little detour. This recipe is inspired by Heather, via Heidi’s 101 Cookbooks, and I plan to make this dish after my next sojourn to the farmers’ market on Thursday, when I’ll pick up another bundle of fresh corn cobs.
1 cup quinoa, raw
1/4 cup pesto
1/2 cup roasted cherry tomatoes* (aim for 2-3 cups, raw)
3 ears corn
1 bunch leafy greens (dandelion greens, arugula or spicy greens are great)
1 medium onion
1 tablespoon olive oil
1/4 cup cashews, toasted
1/4 cup walnuts, toasted
2. Bring two cups of water and one cup dry quinoa to a boil on the stove. Reduce the heat to a simmer, cover the pot and cook until al dente, about 15 minutes.
3. Meanwhile, in an ungreased skillet, heat cashews and walnuts on medium-high heat until browned and fragrant, about 7 minutes. Keep an attentive eye and toss every few minutes to avoid burning. Remove toasted nuts and set aside. In the same skillet, heat a tablespoon of olive oil and saute onion until golden, about 5 minutes. Meanwhile, cut corn from cob and roughly chop greens. When onions have started to brown, add corn and cook briefly, about 2 minutes. Remove from heat and add the leafy greens. Toss until wilted.
4. When quinoa has finished cooking, add pesto and fluff with a fork. In a large bowl, add quinoa and toss with sauteed vegetables. Add toasted nuts and toss. Scoop onto serving platter and generously garnish with roasted cherry tomatoes. Best served warm or at room temperature.
Diet Notes: Gluten-free
May 1, 2009 § 3 Comments
There are a couple of my family members who are staunchly anti-beet. Perhaps some of you shy away from this root vegetable with a tail. But guys, I am telling you, this recipe will make you a convert. I usually eat beets warm with a light vinaigrette, garlic, and Israeli feta. But heart throb Mark Bittman posted another laugh-attack film about divorcing beets from its usual combo: these recipes are “taxing the ability of our goats to produce enough cheese for them”!
This recipe has no dairy products, but it’s creamy from blended walnuts. It’s also addicting from the mild garlic and the light citrus dressing.
Finally, if you’re adamantly anti-beet and refuse to try this, you could, I suppose, make this dressing and put it on top of other root vegetables (carrots, parsnips, potatoes, and so on).
My recipe’s a little different from Bittman’s (less oil; more OJ).
3 large beets (red or golden)
1 head garlic (8-9 cloves)
1/2 cup walnuts, raw
2-3 tablespoons olive oil
1 orange, juiced (about 1/2 cup)
1. Scrub beets. Fill a large pot of water on the stove and place beets inside so they’re fully submerged. Heat until boiling. Simmer for approximately 1 hour (or until fork pierces the beet easily).
2. Meanwhile, prepare sauce: Peel garlic. Heat 2-3 tablespoons of olive oil in a medium-sized skillet. When hot, place garlic in pan and cook until lightly browned on one side, about 2 minutes.
3. Flip garlic and add walnuts. Cook for another 2-3 minutes until garlic is browned on all edges and walnuts are fragrant and turning a darker shade of brown. Keep a close eye; both burn easily. When the garlic and walnuts are done, set aside and cool completely.
4. After 10 minutes of cooling, add walnuts and garlic (and all oil) into a food processor with the juice of an orange. Blend until fairly smooth, with a few walnut chunks for texture.
5. When beets are fully cooked, drain the water and in a colander. Rinse with cool water until you’re able to handle the beet; then peel off all the layers. Chop beets into bite-sized pieces and cover with dressing. Serve warm or at room temperature.
Diet Notes: SCD-safe, gluten-free, vegan
February 19, 2009 § 1 Comment
HOLY MACKEREL. Fellas. If you have 30 minutes to spare, and these six ingredients lying around (if not, get to the market) I promise this recipe won’t disappoint!
6-12 oz. of pasta*
two cups canellini (white kidney) beans, pre-cooked
3 large leeks
5-6 cloves garlic
1-2 tablespoons olive oil
1 bunch asparagus
1/3 cup chopped, toasted walnuts
1/3 cup loosely-chopped basil
1 cup Parmesan cheese, grated (feta is also good)
* For gluten-sensitive, choose brown rice or quinoa pasta.
1. Without washing, chop three leeks into rings. Dump all the chopped leeks into a bowl of cool water. Leeks are notoriously dirty veggies; they’re usually packed with dirt in the little crevices. Soak in water (mix them around a bit); the dirt will fall to the bottom of the bowl and you can scoop off the clean leeks with a draining spoon.
2. Heat a large pot of water on the stove. Once boiling, put pasta in the water and follow cooking instructions.
3. In a large skillet, toast walnuts until fragrant (about 4 minutes). Set aside. In the same large skillet, heat olive oil and leeks. Cook on medium until golden brown.
4. Meanwhile, steam asparagus in a double-boiler. Cook until al dente, about 5 minutes.
5. Add garlic, beans and asparagus to caramelized leeks. When pasta is finished cooking, add pasta. Serve immediately with a garnish of toasted walnuts and Parmesan or feta!
Diet Notes: Gluten-free (see asterisk)
January 17, 2009 § 2 Comments
This recipe was tweaked from and inspired by Vimala Rodger’s “Killer Granola” in her book, Vegetarian Meals for People-On-The-Go. My favorite way to eat this granola is with fresh berries + plain yogurt mixed with good maple syrup. I also eat it like cereal with a few splashes of rice milk.
4 cups rolled oats
1/2 cup unsweetened, organic coconut slivers
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/4 cup raw pepitas
1/2 cup wheat germ
1/4 cup raw slivered almonds
1/4 cup raw pecan pieces
1/2 cup raw walnut pieces
2 tablespoons cinnamon
1/4 cup toasted sesame oil
1/2 cup honey*
2 tablespoons vanilla
After baking, add:
1 cup favorite dried fruit (Medjool dates are especially good)
*If following a strict vegan diet, use a low grade maple syrup instead.
1. Preheat oven to 350.
2. Mix all dry ingredients together in a large bowl.
3. Combine liquid ingredients and whisk for a few seconds. Pour over dry ingredients. Mix with a large spoon until all the oats, seeds, and nuts get covered with the “sauce.”
4. Spread oats on two large pans all the way to the edges. The granola will cook faster if all the oats are nicely spaced out and not piled up.
5. Cook until oats become golden-brown. The oats may feel a little damp to the touch when you take them out of the oven. Leave them in the baking sheet for about 7 minutes and they will dry out. Top with your favorite dried fruit, eat for breakfast and store the rest! This recipe makes a large batch that lasts me a few weeks.
Diet Notes: Vegan (see asterisk)
December 5, 2008 § 6 Comments
Does “Cilantro Pesto” sound a little funky to you? Well, it did to me, too! Basil pesto my all time favorite food; why would I ever try to meddle with something that’s already perfect? Well, two events coincided that prompted recipe experimenting: first, my aunt had some leftover cilantro from her CSA in Phoenix that she passed along to me. Normally, I give any morsel of cilantro straight over to my mom and have her whip up the Best Salsa Of All Time. But, it just so happened that a couple days ago I was flipping through a Mollie Katzen book and saw a few recipes for different herb pestos (other than basil). I totally trust Mollie, so I thought: what the heck?
If I ever doubted Mollie (which I don’t believe I ever came close), I won’t dream of it now. This is absolutely FANtastic! This isn’t her recipe to a T, but similar. I’ve since made it on noodles, sandwiches, and my fav: on a pizza instead of tomato sauce. You’ve GOTTA try this one. I promise, it won’t be regrettable.
1 bunch cilantro
2-3 cloves of garlic
1/4 cup finely grated parmesan cheese
small handful (approx. 1/4 – 1/3 cup) walnuts
1/4 cup olive oil
1. Trim stems off cilantro. Dip bunch into a bowl of cool water and shake to rinse off any remaining dirt.
2. In a food processor or blender, blend all ingredients until it becomes a green paste. If you prefer your pesto a little soupier, keep adding olive oil a tablespoon at a time. I like my pesto thick to slather on small pieces of french bread, so I stuck to a quarter cup. This recipe freezes and thaws wonderfully.
Diet Notes: Gluten-free, SCD-safe