Chocolate Silk
2 cans Thai Kitchen Coconut Milk
1 1/4 c. Blue Diamond almond milk -- unsweetened
1/2 t xanthan gum
4 T raw cacao powder
4 T raw agave nectar
40 drops Stevita Stevia
2 t 2x Madagascar Bourbon vanilla extract
3/4 t peppermint extract
1/2 t RealSalt
Mix it all together well, and put it to chill in your ice cream maker. I'm going to sprinkle sliced almonds on top this time . . . and maybe some shredded coconut.
Dairy-free, refined sugar-free, gluten-free, egg-free . . . I can eat it! :o)
This would make an awesome base (omitting the peppermint extract) for all kinds of chocolate decadence. Sub orange extract, or add in chopped pecans (or praline pecans!), try coconut extract/flavoring . . . or go the fruit route by adding in fresh or thawed blueberries, raspberries, or strawberries. I'm going to have a lot of fun with this one . . .
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, November 26, 2010
Wednesday, September 12, 2007
Well enough to blog.
Hallelujah.
(Don't you just love that word? What beautiful spelling . . . )
Today was the first day of thyroid hormone supplementation, and it makes a noticeable difference. Isn't that great??? I'm still feeling a little icky, and needed a nap, and good meals, etc. But I made all the meals, put the kids to bed, did the dishes (all of them, even! lol), and still feel up to blogging. Now that's an accomplishment. A milestone. A miracle.
In other news, it seems like I've been cooking a lot lately. Maybe it's because I've been blogging the recipes. Who knows? I just know that, besides one batch each of pancakes, muffins & cookies in the last week, I've been making meals pretty much as usual over the past month or so. But it feels like more than that. Keeping track really does good things for my Mommy Morale.
So, in order to keep boosting said morale, here's some comfort food for your tired, late summer, cooling evenings.
________________*
Extra Virgin Olive Oil
3 lbs. Mr. Dell's shredded hash brown potatoes (nor organic, but just potatoes--nuthin' else.)
2 cans organic green beans, drained
~1 1/2 cups frozen organic corn (or one can, drained)
2 cans Amy's Kitchen organic cream of mushroom soup
1/4 can Nature Valley organic half & half
3/4 can Almond Milk (or whatever kind of milk/milk substitute you use)
RealSalt garlic salt & fresh ground black pepper to taste
Pour a generous amount of olive oil in the bottom of a big electric skillet. (I have this one. I've even left a review, under the pseudonym "The Passionate Mind".) Add the potatoes, green beans and corn and mix well. In a medium bowl, whisk together the soup and milk well. Pour over the potato mixture, and turn the skillet on to about 250 and cover. Once it has been simmering for a while, stir it around and scrape the places where it tends to stick over the heating element. Repeat every 5-10 minutes, depending on your skillet.
When the potatoes are done, but still have their shape, salt and pepper to taste and serve.
This is serious comfort food . . . simple, filling, and satisfying. The only thing that could make it better is a little spicy sausage of some kind. (We like Shelton's turkey sausage.)
Have a great night!
*(I don't have a name yet. Anybody wanna make one up?)
(Don't you just love that word? What beautiful spelling . . . )
Today was the first day of thyroid hormone supplementation, and it makes a noticeable difference. Isn't that great??? I'm still feeling a little icky, and needed a nap, and good meals, etc. But I made all the meals, put the kids to bed, did the dishes (all of them, even! lol), and still feel up to blogging. Now that's an accomplishment. A milestone. A miracle.
In other news, it seems like I've been cooking a lot lately. Maybe it's because I've been blogging the recipes. Who knows? I just know that, besides one batch each of pancakes, muffins & cookies in the last week, I've been making meals pretty much as usual over the past month or so. But it feels like more than that. Keeping track really does good things for my Mommy Morale.
So, in order to keep boosting said morale, here's some comfort food for your tired, late summer, cooling evenings.
________________*
Extra Virgin Olive Oil
3 lbs. Mr. Dell's shredded hash brown potatoes (nor organic, but just potatoes--nuthin' else.)
2 cans organic green beans, drained
~1 1/2 cups frozen organic corn (or one can, drained)
2 cans Amy's Kitchen organic cream of mushroom soup
1/4 can Nature Valley organic half & half
3/4 can Almond Milk (or whatever kind of milk/milk substitute you use)
RealSalt garlic salt & fresh ground black pepper to taste
Pour a generous amount of olive oil in the bottom of a big electric skillet. (I have this one. I've even left a review, under the pseudonym "The Passionate Mind".) Add the potatoes, green beans and corn and mix well. In a medium bowl, whisk together the soup and milk well. Pour over the potato mixture, and turn the skillet on to about 250 and cover. Once it has been simmering for a while, stir it around and scrape the places where it tends to stick over the heating element. Repeat every 5-10 minutes, depending on your skillet.
When the potatoes are done, but still have their shape, salt and pepper to taste and serve.
This is serious comfort food . . . simple, filling, and satisfying. The only thing that could make it better is a little spicy sausage of some kind. (We like Shelton's turkey sausage.)
Have a great night!
*(I don't have a name yet. Anybody wanna make one up?)
Monday, August 27, 2007
Recipe for Monday: Spanish Rice Bean Dip
Quick, easy & reasonably healthy. (My favorite combo. ;o)
Preheat your oven to 350F.
~2-3 cups white Jasmine rice, cooked.
1/2 lg. can Herdez Salsa Casera (labelled "Hot," but it varies widely; usually between mild & medium. YMMV.)
1 lg. can Rosarita Homestyle refried beans
~ 1/2 packet Taco Seasoning (no MSG, sugar, soy stuff, anti-caking agent, or similar)
1 can Ortega mild fire roasted chopped green chiles
3/4 can black olives (I use Natural Value w/o ferrous gluconate)
4 oz. cheddar cheese (Greenbank Farms raw organic cheddar)
Spread the rice on the bottom of a 9" x 13" Pyrex. Spoon the salsa over it and combine well.
Open the can of beans and mash with a fork until it's softened up, then daub it evenly over the rice & sala. You want to try to preserve the layers, so don't mash the beans in hard, but try to get an even layer. My bean layer was lumpy and didn't completely cover the rice/salsa, but it was even overall.
Sprinkle the taco seasoning evenly over the beans. Don't overdo it. 1/2 packet is tons.
Sprinkle the drained green chilies (all but about 1 teaspoon) over the beans.
Drain the olives and mash them with your fingers as you sprinkle them over the beans. Trust me on this one--they taste different when you break them up with your hands than when you cut them with a knife or egg slicer.
Grate the cheese over it all, and spread evenly.
Take a dinner fork and, holding it sideways, use the edge of the fork to push the cheese down into the layers. You're going for some incorporation here, but don't want to totally mix everything together. Level out the top and push the edges back down (they have a tendency to creep up as you're working near them), and put the whole thing in the oven for about 20 minutes.
Serve with your favorite tortilla chips and possibly a green salad. (I didn't do the salad today, but it would be good with some jalapeño ranch, garden-fresh tomatoes and pignolias . . . )
Now, I know you're thinking: "I've got regular white rice; I can just use that." No! You really can't. The Jasmine rice gives this a subtle flavor that is out of this world. Put 1 c. Jasmine rice to each 1 1/4 c. water in a saucepan, bring to a boil and simmer for 25 minutes. (Or boil for 15, turn off heat, and let sit for 10 minutes.) I had leftovers in the fridge, which is the easiest way to make this. So, just cook up a big batch the day before to eat with stir fry or some good Kim Chee, and you'll have leftovers ready to go for the bean dip. ;o)
Sorry I don't have a photo . . . it only occurs to me to post recipes after they've all been eaten; they've got to prove themselves, y'know?
Any questions?
Have a good one!
Preheat your oven to 350F.
~2-3 cups white Jasmine rice, cooked.
1/2 lg. can Herdez Salsa Casera (labelled "Hot," but it varies widely; usually between mild & medium. YMMV.)
1 lg. can Rosarita Homestyle refried beans
~ 1/2 packet Taco Seasoning (no MSG, sugar, soy stuff, anti-caking agent, or similar)
1 can Ortega mild fire roasted chopped green chiles
3/4 can black olives (I use Natural Value w/o ferrous gluconate)
4 oz. cheddar cheese (Greenbank Farms raw organic cheddar)
Spread the rice on the bottom of a 9" x 13" Pyrex. Spoon the salsa over it and combine well.
Open the can of beans and mash with a fork until it's softened up, then daub it evenly over the rice & sala. You want to try to preserve the layers, so don't mash the beans in hard, but try to get an even layer. My bean layer was lumpy and didn't completely cover the rice/salsa, but it was even overall.
Sprinkle the taco seasoning evenly over the beans. Don't overdo it. 1/2 packet is tons.
Sprinkle the drained green chilies (all but about 1 teaspoon) over the beans.
Drain the olives and mash them with your fingers as you sprinkle them over the beans. Trust me on this one--they taste different when you break them up with your hands than when you cut them with a knife or egg slicer.
Grate the cheese over it all, and spread evenly.
Take a dinner fork and, holding it sideways, use the edge of the fork to push the cheese down into the layers. You're going for some incorporation here, but don't want to totally mix everything together. Level out the top and push the edges back down (they have a tendency to creep up as you're working near them), and put the whole thing in the oven for about 20 minutes.
Serve with your favorite tortilla chips and possibly a green salad. (I didn't do the salad today, but it would be good with some jalapeño ranch, garden-fresh tomatoes and pignolias . . . )
Now, I know you're thinking: "I've got regular white rice; I can just use that." No! You really can't. The Jasmine rice gives this a subtle flavor that is out of this world. Put 1 c. Jasmine rice to each 1 1/4 c. water in a saucepan, bring to a boil and simmer for 25 minutes. (Or boil for 15, turn off heat, and let sit for 10 minutes.) I had leftovers in the fridge, which is the easiest way to make this. So, just cook up a big batch the day before to eat with stir fry or some good Kim Chee, and you'll have leftovers ready to go for the bean dip. ;o)
Sorry I don't have a photo . . . it only occurs to me to post recipes after they've all been eaten; they've got to prove themselves, y'know?
Any questions?
Have a good one!
Friday, August 3, 2007
Recipe: Rockin' Fast Pesto Pizza
Rockin' Fast Pizza
1 ~12" Kamut Pizza crust (I buy them all cooked and beautiful from my local health food store.)
1 can Natural Value green olives (just as good as the more expensive varieites)
1/2 lb. cooked ground turkey with onions
1/3 c. pesto
2+ c. grated cheddar & mozzarella cheese
Spread the pesto on the pizza crust, then add the turkey & onions, followed by the olives (I crush them in my fingers as I take them out of the can. Must faster than cutting or slicing with the egg slicer). Sprinkle the cheese liberally on top, and put it under the broiler on low for about 3-5 minutes. Watch it closely . . . we almost had a burnt offering instead of pizza, had I been even 30 seconds slower today. ;o)
Bonus: Word of the Day
Pestocide: n. 1) Death by pesto.
Have a great weekend!
1 ~12" Kamut Pizza crust (I buy them all cooked and beautiful from my local health food store.)
1 can Natural Value green olives (just as good as the more expensive varieites)
1/2 lb. cooked ground turkey with onions
1/3 c. pesto
2+ c. grated cheddar & mozzarella cheese
Spread the pesto on the pizza crust, then add the turkey & onions, followed by the olives (I crush them in my fingers as I take them out of the can. Must faster than cutting or slicing with the egg slicer). Sprinkle the cheese liberally on top, and put it under the broiler on low for about 3-5 minutes. Watch it closely . . . we almost had a burnt offering instead of pizza, had I been even 30 seconds slower today. ;o)
Bonus: Word of the Day
Pestocide: n. 1) Death by pesto.
Have a great weekend!
Tuesday, July 17, 2007
Monday, July 16, 2007
A recipe for Monday: Summer Bean Dip
I sent this to a friend yesterday, and thought I'd share the love all 'round. :o)
Summer Bean Dip
2 big cans refried pinto beans (we like Rosarita's homestyle)
1 c. plain whole milk yogurt (2 c. if it's low fat)
2 T taco seasoning (About 1 packet. I often make my own, so it's in bulk.)
1/2-1 c. good salsa (Herdez Salsa Casera is my favorite)
2+ c. Finely shredded cheddar cheese
Good tortilla or corn chips for dipping.
Optional: sliced olives, green chiles
Mix the taco seasoning into the yogurt, and put the yogurt, beans & salsa in a pan. Mash it all together. If it's hot out, we serve it cold with the cheese sprinkled on top. (Because it's grated so fine, you don't have to melt it in.) If it's cool enough to start the stove up, I heat it up and melt the cheese into it. Spoon into bowls and sprinkle sliced olives and/or green chilies on top. Dig in with the tortilla chips. ;o)
The plain yogurt is much better for you than sour cream, and gives the same tangy creaminess. We get Brown Cow whole milk yogurt, (you get all the vitamins that way, and it tastes waaaaay better). You can also fry up some ground turkey (or meat of your choice) with onions, if you really want to get fancy. Serve it on a bed of shredded lettuce & carrots with a side of Spanish rice for a real authentic flavor. But if you make it up as listed above, dinner is ready in less than 10 minutes. (It can be 5, if you can get one of the kids to set the table!)
I really like this for breakfast, since I need a high-er protein start to my day, and get really tired of cottage cheese every morning. (I used to be able to eat eggs, but not since the last pregnancy.) But I'll spare you the details . . . at least until I put them into a proper post. I used to really love food, but it has turned into a regular chore. :o(
Anyway, this is a very yummy, fast dinner that beats the drive thru window, hands down. Put a salad on the table, and you've got a good, fiber-rich, nutritious meal. Did you know that beans are an excellent source of vitamin C?
Summer Bean Dip
2 big cans refried pinto beans (we like Rosarita's homestyle)
1 c. plain whole milk yogurt (2 c. if it's low fat)
2 T taco seasoning (About 1 packet. I often make my own, so it's in bulk.)
1/2-1 c. good salsa (Herdez Salsa Casera is my favorite)
2+ c. Finely shredded cheddar cheese
Good tortilla or corn chips for dipping.
Optional: sliced olives, green chiles
Mix the taco seasoning into the yogurt, and put the yogurt, beans & salsa in a pan. Mash it all together. If it's hot out, we serve it cold with the cheese sprinkled on top. (Because it's grated so fine, you don't have to melt it in.) If it's cool enough to start the stove up, I heat it up and melt the cheese into it. Spoon into bowls and sprinkle sliced olives and/or green chilies on top. Dig in with the tortilla chips. ;o)
The plain yogurt is much better for you than sour cream, and gives the same tangy creaminess. We get Brown Cow whole milk yogurt, (you get all the vitamins that way, and it tastes waaaaay better). You can also fry up some ground turkey (or meat of your choice) with onions, if you really want to get fancy. Serve it on a bed of shredded lettuce & carrots with a side of Spanish rice for a real authentic flavor. But if you make it up as listed above, dinner is ready in less than 10 minutes. (It can be 5, if you can get one of the kids to set the table!)
I really like this for breakfast, since I need a high-er protein start to my day, and get really tired of cottage cheese every morning. (I used to be able to eat eggs, but not since the last pregnancy.) But I'll spare you the details . . . at least until I put them into a proper post. I used to really love food, but it has turned into a regular chore. :o(
Anyway, this is a very yummy, fast dinner that beats the drive thru window, hands down. Put a salad on the table, and you've got a good, fiber-rich, nutritious meal. Did you know that beans are an excellent source of vitamin C?
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