Add:
organic pears
ghee made from Kerrygold butter (edit: Kerrygold is not working any longer for many with corn allergies)
Boyco raw honey - Portland area farmer's markets or 503-646-5138
Penzeys Spices dried herbs
Charlie's Soap laundry detergent (I buy from Amazon)
Raw mustard leaves
Change:
Muffin recipe now reads -
1 2/3 cups rice flour
1/3 cup ground flax
Remove:
All Free and Clear laundry detergent - there's been a formula change, it doesn't work for me any longer
Friday, December 16, 2011
Dairy Free Caramel Sauce
I've been experimenting with the proportions of this recipe for awhile (happily eating the results!) and think it's working pretty well now. This is amazing!! And no dairy at all! We've been using it as an ice cream sauce, on cobbler, in ice cream as a caramel swirl, as a dip for apple slices .... It's very similar to a cajeta.
Dairy Free Caramel Sauce
1 1/2 cups coconut milk
1 1/2 dark organic brown sugar
Add coconut milk and dark brown sugar to a large sauce pan and heat to boiling, stirring to dissolve sugar. Turn down heat to a slow simmer and cook for about 1/2 hour, until sauce is thickened. This will thicken up more when cool - you can dribble some on an ice cube to get a better idea of how thick it will be. Store in the refrigerator.
1 1/2 cups coconut milk
1 1/2 dark organic brown sugar
Add coconut milk and dark brown sugar to a large sauce pan and heat to boiling, stirring to dissolve sugar. Turn down heat to a slow simmer and cook for about 1/2 hour, until sauce is thickened. This will thicken up more when cool - you can dribble some on an ice cube to get a better idea of how thick it will be. Store in the refrigerator.
Monday, October 31, 2011
Roasted Brussel Sprouts
This is a brussel sprout recipe to serve people who don't think they like brussel sprouts! Roasting brings out a sweetness and totally does away with any of that bitter taste brussel sprouts can sometimes have. Fall is a perfect time to make these - use the stalks with little brussel sprouts still attached if you can find them. Otherwise, buy small sprouts for the best flavor. Thank you Andy for showing me how to make this!
Roasted Brussel Sprouts - serves 2 to 3
About 30 small brussel sprouts, washed and cut in half
1 shallot, peeled and sliced (I like to separate the rings)
Olive oil
Salt
White pepper
1/2 lemon
1. In a roasting pan (I use my porcelain covered cast iron braiser), toss brussel sprouts and shallot rings with enough olive oil to coat. Season with salt and pepper.
2. Roast uncovered at 400 degrees for about 30 - 40 minutes. You want them to be at least golden brown - we like ours a little more toasted.
3. Remove from oven, squeeze juice from 1/2 lemon over the top, and serve.
Roasted Brussel Sprouts - serves 2 to 3
About 30 small brussel sprouts, washed and cut in half
1 shallot, peeled and sliced (I like to separate the rings)
Olive oil
Salt
White pepper
1/2 lemon
1. In a roasting pan (I use my porcelain covered cast iron braiser), toss brussel sprouts and shallot rings with enough olive oil to coat. Season with salt and pepper.
2. Roast uncovered at 400 degrees for about 30 - 40 minutes. You want them to be at least golden brown - we like ours a little more toasted.
3. Remove from oven, squeeze juice from 1/2 lemon over the top, and serve.
Sunday, October 30, 2011
Fennel Salad
Fennel is one of those vegetables I never ate before I found out about all my allergies and had to come up with new veggies. It's now one of my favorites! This salad is quick to make and satisfies that "crunchy urge" I sometimes get.
Fennel Salad - makes 2 servings
1 large bulb fennel
2 T olive oil
2 T lemon juice
salt
white pepper
Trim the top and bottom from the fennel and slice in half. If you have any fronds still attached, reserve about 1/4 cup for garnish. One half at a time, slice the fennel as thinly as you can with a sharp knife. Combine the rest of the ingredients and toss with the fennel. Sprinkle with reserved chopped fronds. You can eat this right away or let it marinate in the refrigerator for about 1/2 hour.
Variations: This is also good with thinly sliced radishes or apples added. And I had a variation of it at a restaurant where the fennel was julienned and mixed with julienned apples and sliced green grapes.
Fennel Salad - makes 2 servings
1 large bulb fennel
2 T olive oil
2 T lemon juice
salt
white pepper
Trim the top and bottom from the fennel and slice in half. If you have any fronds still attached, reserve about 1/4 cup for garnish. One half at a time, slice the fennel as thinly as you can with a sharp knife. Combine the rest of the ingredients and toss with the fennel. Sprinkle with reserved chopped fronds. You can eat this right away or let it marinate in the refrigerator for about 1/2 hour.
Variations: This is also good with thinly sliced radishes or apples added. And I had a variation of it at a restaurant where the fennel was julienned and mixed with julienned apples and sliced green grapes.
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