Posts Tagged grain-free

Pork & Beans in Pumpkin Sauce

    Rita is a full-time student this semester and Mom is in the background supporting her efforts as best I can. It is most important these days to keep up the nutrition and avoid the gluten. Many of the new gluten-free products becoming available are still in the fast-food, empty-calorie, snack-food category that we try to avoid. And so we cook.

    This started out as a hearty chili recipe tailored to eliminate some of the elements that Rita is trying to avoid in addition to the gluten. One of those is all nightshade foods, especially tomatoes. The initial recipe caught my eye because the tomato in the recipe was replaced by pumpkin. We are both fans of all things pumpkin so we were very enthusiastic about the possibilities. The lean white pork also met with our approval although it can be substituted with a vegan option or eliminated entirely.

    I printed out a starter recipe and carefully noted every little change as I went along. The seasoning changes strayed so far from the original recipe that it had me quite anxious about the final result. Toward the end I emailed Rita what I had done so far and asked for her input on the choice of beans to be added. She chose navy beans but any favorite bean can be substituted.

    The result is something that I think is very tasty. Rita admitted to me that she liked it so well that she was having a bowl for breakfast as well as for dinner. So I am hoping that this is useful for all the nightshade-challenged individuals trying to stay healthy!

Pork & Beans in Pumpkin Sauce
Ingredients:
1/2 pound navy beans, soaked overnight, and cooked until tender
1 pound lean white pork, bite-size diced
2 tablespoons olive oil
1 large sweet onion, chopped
1 cup celery, diced

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon savory
1/2 teaspoon marjoram
14 oz. water
1 15 oz. can pumpkin

1/3-1/2 cup apple cider vinegar
Fresh cilantro (optional)

Process:
    Put the beans on to soak a day ahead of time so they can be cooking while you prepare the sauce. Drain, rinse and add enough water to cover and cook the beans in a 2-quart saucepan. Do not add salt as this can cause the beans to be tough. Cook gently on the lowest heat necessary to keep the water bubbling. When they are tender remove the lid and leave on low heat. Reduce the liquid to retain the nutrients without excess liquid when you add the beans to the remainder of the recipe.

    Use a 4-quart, heavy bottomed saucepan or Dutch oven to prepare the sauce. Add the olive oil to the pan and sauté the pork (or substitute) over medium high heat until it is lightly browned. Stir in the onion and celery. Cook and stir for a few minutes until tender and fragrant.

    Stir in the cumin, coriander, garlic powder, cloves, nutmeg, black pepper, salt, savory, and marjoram. Also add the water and pumpkin. Bring the heat up slowly and simmer, covered, for about 30 minutes or until the pork is tender.

    When you taste the sauce it will seem very flat. This is where the cider vinegar comes in. It adds the sweetness and tang that you are looking for in a chili. Start with 1/3 cup and taste to see if you want a bit more. The difference is quite amazing. Add the beans. Simmer for another few minutes. Top with the fresh cilantro if you are using it.

Gretchen (Mom) and Rita

PS – There were no pictures. I was too anxious to remember while in process and it went directly into the freezer until I was able to get it to Rita.

    However, here is a picture of my breakfast this morning. Ricki Heller at Diet, Dessert, and Dogs  is writing a new cookbook centered on gluten-free breakfast dishes for those battling Candida infections. This was SO yummy – flavor, texture, and nutrition all wrapped up in one bowl of hot cereal!

Blended Cereal with a Boost

Blended Cereal with a Boost

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Pumpkin Pudding Revisited and @TravelingRD

    Last year I wrote about our family tradition of Pumpkin Pudding as a childhood staple when Rita, Jorge, and Teresa were growing up. My children did not like carrots and would not eat other yellow veggies so I created this pumpkin pudding for them to get their vitamin A. It was made from canned pumpkin, evaporated milk, unflavored gelatin, sugar, cinnamon, and vanilla. It became quite popular with many family members.

    For years my younger brother, Jon, received his very own batch of Pumpkin Pudding at Thanksgiving. The recipe was published in The vonRosenberg Family of  Texas Cookbook as I mentioned last year in my Pumpkin Pudding post.  

    Teresa, our dietician, has shared the family recipe for Pumpkin Pudding many times. About 15 years ago she prepared it for pre-school children as a way of introducing pumpkin as a new food. Several years ago it was published as part of a gluten-free article that she wrote. Even now it is on the Dairy MAX website recipe section as Jack-o-lantern Pudding. More recently it has appeared in her guest post at Robinsbite, Kids Food Memories–The Proof is in the Pudding

     Teresa, Being ever mindful of her mission to promote good nutrition, especially in children, has substituted the cup of undiluted evaporated milk with low-fat milk; my taste buds prefer the richer mixture made with evaporated milk 😉

    Teresa’a  nutrition related blog is The Dairy Report.  And you can follow her on Twitter @TravelingRD.

    Even more recently I experimented with a new version inspired by Ricki’s various chia based puddings that she creates over at Diet, Dessert and Dogs. This one happened during a clear-out-the-refrigerator frenzy in preparation for Thanksgiving and it was yummy!

Pumpkin Chia Pudding
4 tablespoons whole (or ground) chia seed
1 cup canned (or fresh) pumpkin puree (about 1/2 can)
1 cup coconut milk
Cinnamon to taste
Vanilla
Stevia to taste

Whisk or beat ingredients together until smooth. Chill in the refrigerator until set. This is a great for breakfast or as a nourishing snack.

Gretchen (Mom)

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Pumpkin Muffins – Finally!!

    Gluten-free pumpkin bread is a recipe that I have been working on ever since gluten awareness because it is such a family favorite. The recipe has wandered down many culinary alleys (some of them dark) with various flours, binders, sweeteners and never quite making it. Finally there is this recipe. It is receiving favorable comments from people accustomed to these experiments and some who have tasted them and just enjoyed them as pumpkin muffins without qualification.
    What has been really interesting is that the beginning versions that followed the original recipe exactly, except for flour, have been totally unsatisfactory. It was only after the versions using vegan binders did the texture start to become more satisfactory. This is something for future experimentation.
    My only disclaimer at this point is due to the fact that while the recipe has been in development it has only been baked in silicon cupcake forms. That allows for tasting fresh and warm, tasting the day after baking, and finally tasting after freezing and barely re-warming in the microwave plus having sample sizes ready-to-eat. So I have not tried loaf pans yet and do not know what baking-without-gluten issues may lay there – fair warning!

Ingredients:
1.5 tbsp ground chia seed
1 cup unsweetened applesauce
2/3 cup agave nectar
1 cup unsweetened pumpkin puree
½ cup + 1 tbsp melted coconut oil
1 tbsp vanilla

1/2 cup buckwheat flour
1/2 cups quinoa flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp xanthan
1/2 tsp fruit pectin
2 tsp baking powder
1 tsp baking soda
3/4 tsp cinnamon, nutmeg, allspice, cloves
½ tsp sea salt
2 tbsp water (optional)

Method:
Preheat the oven to 350 degrees. Prepare for 20-24 cupcake size muffins or perhaps 12 large muffins.

In a large bowl:
Combine the ground chia with the applesauce. Add the agave nectar and pumpkin puree and stir until combined. I have previously added some drops of stevia to make them sweeter but they are very well received without it. Set aside for about 30 minutes or so to allow the chia to absorb some moisture. Add coconut oil and vanilla just before combining with the dry ingredients as coconut oil has a tendency to congeal at room temperature.

In a medium bowl:
Sift the flours, xanthan, pectin, baking powder, baking soda, spices and sea salt. Add the wet mixture to the dry mixture and stir just until combined. If the batter is really stiff stir in one tablespoon of water at a time until the batter is a scoopable texture (dense and puffy).

Fill your prepared bake ware to the 2/3 level. Place in the oven and bake for 20-25 minutes. Test for doneness with a tester or with a very thin knife.

Allow the muffins to cool in pan on a wire rack. Turn out after 10 minutes so they don’t get sweaty. After they have cooled wrap individual servings and store in an air-tight container on the counter for 3 days or keep in the freezer.

These have a very cake-like texture and I have also frosted them with a cashew cream frosting and served them as cupcakes.

Gretchen (Mom)

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Dark Chocolate No-Guilt Fudge

    The recipe for Chocolatey Fudge from Ricki at Diet, Dessert and Dogs was intimidating. It sounded easy and yes, so yummy, but could it really be that easy? 

    I read and re-read the recipe and thought about my blender. Sometimes my wimpy old blender and I don’t get along but I am reluctant to learn a new machine along with a new recipe. Rita has a food processor stored here in my cupboard and next time I will definitely use it. You need a machine with ‘muscle’ for this recipe. The blender whined and groaned and started sending out smoke signals before we called truce. So this first batch has little bits of beans that are visible although not enough to stop any of my dedicated testers. And if you truly love deep, dark chocolate this will give you a chocolate fix without the sugar hangover. It looks like fudge, it tastes like fudge, and it IS fudge.

   You need to read Ricki’s version before you decide which way you would rather make it. She crumbles the unsweetened chocolate and adds it at the end. This version has it all melted in and fudgy smooth all the way through – almost the same ingredients but a different technique.

This Fudge Is Really Good!

This Fudge Is Really Good!

1 ounce (30 g) unsweetened chocolate, coarsely chopped
3 Tbsp (45 ml) coconut oil, soft at room temperature

1-3/4 cups (420 ml) cooked, drained and rinsed black beans (canned beans work best)
1/4 cup (60 ml) natural smooth almond butter, room temperature or slightly warmer
1/2 cup (60 g) cocoa powder
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) yacon syrup, agave nectar or vegetable glycerin
15-25 drops plain or vanilla stevia liquid, to taste
pinch fine sea salt

    Line a loaf pan with plastic wrap and set aside.

    Place chocolate in a small microwavable bowl and spoon the coconut oil over it. Heat this in the microwave for one minute. Test the chocolate with a thin knife. The coconut oil should be hot and the chocolate just soft and melted but still holding its shape. This might take several iterations of heating and testing. Do – not – overheat!

    Add all of the remaining ingredients to the processor and pour the coconut oil/chocolate mixture on top and blend until very smooth. Use a spatula to help push down and incorporate all of the ingredients if necessary. The mixture will be thick. If the almond butter is the least bit chilly the coconut oil and chocolate can suddenly harden and seize.

    Transfer fudge mixture to the loaf pan and press down to compress it and push out any air bubbles. I sprinkled a packet of Truvia over the top to give it a ‘sugary’ finish but the loaf just dissolved the crystals and it disappeared overnight.

    Allow the fudge to set up in the refrigerator for an hour, then cover the top with more plastic and refrigerate until very firm, 2 hours or up to overnight. Slice into squares. Because it contains no sugar to act as a preservative it needs to be stored in the refrigerator for up to 5 days.

Gretchen (Mom)

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Microwave Baked Apples

    The SOS Kitchen Challenge ingredient for September is apples.  There are so many varieties of apples in the market right now. Choose your favorite or one of the weekly specials.  Usually I go for Golden Delicious but the Pink Lady variety is relatively new and entirely wonderful.  Ricki at Diet, Dessert and Dogs and Kim at Affairs of Living.  Be sure to check out the SOS Kitchen Challenge for September site for lots of other healthy recipe submissions by other bloggers.

    This is a naturally gluten-free treat that Don and I have enjoyed over the years. It began as apple pie with crust, canned pie-sliced apples, and lots of sugar, raisins, and cinnamon. The recipe morphed into baked apples after we received a set of individual ceramic baking dishes and decided that as a regular dessert it was better not to have all of that crust.
    After a while those convenient water-packed pie–sliced apples were no longer available so we alternated between baked apples from scratch or baked apples from pie filling enhanced with raisins and more cinnamon. The high-fructose-corn-syrup in pie filing always tasted like glue to me so I only ate baked apples when we used fresh apples.
    We began to experiment with the current recipe about ten years ago – while we were still living in the country. It was there that we settled on this mix of fresh, partially peeled apples, no-cal sweetener (I really was sneaky about the switchover), plenty of cinnamon, good vanilla to enhance the fruit flavor, and raisins. I always liked raisins. But no one I’ve ever known likes them as much as Don. His motto is ‘too many raisins is not enough’ – there is a song that goes something like that but it is not really about raisins.
    When we started using the microwave to cook in we switched from the ceramic bowls to inexpensive microwave-safe glass bowls so we prepare, bake, and serve all in the same easy-clean dishes.

Individual Baked Apple Desserts
1 apple per serving
1-2 tablespoons seedless raisins per serving
1 packet Truvia per serving (this is equivalent of 2 teaspoons of sugar)
Cinnamon to taste
About 6 drops of vanilla per serving

    Start with freshly washed and dried apples. Quarter, seed, and peel or not peel to your preference. I like a little more peeling and Don likes less. Cut each quarter into small bites and place a cut up apple in each microwavable serving dish.

A Quick and Easy Preparation

A Quick and Easy Preparation

    Add the raisins – here Don likes more and I like less. Then sprinkle the Truvia crystals over the fruit. Shake some cinnamon on top of the crystals and add the drops of vanilla. Stir to distribute then raisins and seasoning. Add some more cinnamon – almost always.
    Place the desserts in the microwave and set the timer for two minutes. Stir and cook for another minute. The apples will have started releasing juice and getting tender. The cinnamon, sweetener, vanilla, and apple juice are blending into a delectable coating for the apples and raisins. Microwave the mixture for one more minute. Remove the desserts to a rack and cover until somewhat cool. Right out of the microwave it will burn your tongue and that is not fun.

Baked and Ready to Serve

Baked and Ready to Serve

    This dessert is really good plain. The tart bites of apple with the sweet bits of raisin do not need embellishment. Top with a handful of chopped walnuts and you have breakfast.
    A tiny bit of fresh sweet cream, whipped cream, ice cream, full fat coconut milk, or a non-dairy frozen dessert makes an acceptable topping. One of those frozen-synthetic-low-fat-imitation-whipped-toppings is an insult to a good apple but if that is what rocks the boat for someone you love then you keep a tub of it in the freezer for them.
    Apples are in season and it is time to enjoy them!

Gretchen (Mom)

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Italian Orange and Almond Cake

    Sometimes it’s just destiny – a recipe appears on your radar from several directions in a very short time. It was a very unusual recipe. Simple ingredients, all of them already in the house, a very traditional recipe it seems, there was no flour in it, never had been, and first, you boil oranges – intriguing! It immediately went on the make-it-soon list.
    Fresh fruit is about to overwhelm me. When a season hits here, it hits hard enough to overwhelm. You can’t just pass up those bargains at the grocery – blueberries for 88 cents a carton? Between the strawberries, blueberries, and figs I was already making and freezing fruit puree so why not oranges? Except that I would use those oranges to bake this cake.
    Just to make sure I wasn’t heading up a blind alley I did an internet search on the ingredients and came up with several variations on the same basic recipe. Here is the way it worked out and even as I write about it my taste testers are confirming that it is a winner.
    One very curious note though. Does anyone remember a couple of years ago when Starbuck’s introduced their gluten-free orange cupcake nationwide? And then within months it disappeared never to be mentioned again? This cake tastes something like that, cake with a definite orange tang, only WAY better.

Italian Orange and Almond Cake
Ingredients:
2 oranges (about 12 ounces – oranges vary greatly in size)
6 large eggs, separated
1 cup granulated sugar (I used Lakanto, sugarless & no-cal, no-carb)
3 cups ground almonds (I used Bob’s Red Mill)
1 tsp baking powder

Oil, spray and/or parchment to keep things from sticking

Prepare the oranges:
   This process takes several hours so I ended up doing it two days before putting together the cake. Wash the oranges really well. Place them in a pot and add enough water to cover them (but they will then float). Bring the water to a boil, turn it down to a gentle simmer, put a lid on the pot, and set the timer for two hours. One of my oranges split but the other one did not.
   After two hours drain the water off the oranges and set the pot with the oranges aside to cool. When they are cool enough to handle cut the peeling off across the top and bottom. Cut the oranges into about eight sections and remove any seeds. Also remove the white string down the center. The oranges are really mushy. Toss all of the orange pieces into the jar of your blender. Process briefly on ‘puree’ – it becomes smooth very quickly. The puree is now complete so either begin the cake or store the puree, covered, in the fridge until you are ready to use it.

Prepare the cake:
   Set the eggs (and puree) on the counter to lose the refrigerator chill. If the almond meal has been frozen to keep it fresh (a really good idea) then set it out as well – it is horribly clumpy when frozen but un-clumps very nicely when defrosted. Choose your sweetener. You need the equivalent sweetness of one cup of sugar.
   Measure the almond meal into a prep bowl, whisk in the baking powder, and set aside. Separate the eggs and place the yolks in the larger bowl where you will mix the batter while the whites go into a smaller bowl.
   Prepare your pan(s). This recipe fits an 8” or 9” springform pan. I used the batter to fill a variety of smaller pans and silicone cupcake forms. Even with non-stick pans and oil spray some cake parts stuck. Next time I will also use parchment paper. The cupcake forms actually did the best. However, wait until the cake(s) have completely cooled before trying to pull them out. This is not a quick, in-a-hurry recipe. Set your oven to 350*F.
   Beat the egg yolks and sugar with an electric mixer until the yolks turn a slightly lighter shade of yellow. I added 6 drops of liquid stevia just to be sure that by using the no-cal stuff the cake would still come across sweet enough. Add the orange puree and continue beating. Add in the almond meal mixture and beat until completely incorporated. You may need a spatula to scrape down the sides of the bowl.
   Rinse off the beaters and use the mixer to whip the egg whites until they hold soft peaks. Add the whites to the almond batter and combine gently but completely – no stray bits of egg white!
   I used a large (50 ml) ice cream scoop to measure batter into the cupcake forms. A ripple-edged tart pan received about 1 1/2 inches of batter. And a 5 inch springform pan held the remainder.
The cupcakes and tart pan were both done in 30 minutes. The spring form pan held a thicker layer of batter so it baked for 45 minutes total. The cakes should be toasty brown on top.
   This cake is very moist and tasty. It does not require embellishment. However, these were several nice serving suggestions from various sources.
1) Sprinkle with powdered sugar
2) Brush with honey or syrup and garnish with toasted, sliced almonds
3) Top with plain whipped cream and garnish with dark chocolate shavings
4) Add poppy seeds to the batter; then serve with sour cream

Only a Few Cupcakes Remain

Only a Few Cupcakes Remain

    You would think that with Don being such an avid fan of Italian food that I would have come across this recipe long ago. Now I’m wondering how it would translate for my egg-allergic friends.

    When I stopped by The Caring Place and shared some of the cupcakes we had a discussion about how much the Lakanto costs. It certainly is a superior no-cal sweetener for baking but it works out to somewhere around $20 a pound including shipping charges.  And although it is a staple at our house I rationalize the expense by using it sparingly throughout the year. Treats are treats and not our daily bread. Instead I feed my notorious sweet tooth with a variety of densely nutritious carbohydrate foods to keep it under control.

Gretchen (Mom)

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His & Hers Pizzas

    Don and I both love pizza.  He has always been the pizza chef in this household.  For many years I would just scrape off and eat the toppings and sauce while leaving the crust.  And sometimes I succumbed to temptation and ate the crust; even after peeling it off.  Much education later I finally realized how destructive gluten was to my system.  It wasn’t just a couple of days of discomfort; there was lasting damage from small exposures.

    We tried to find a gluten-free pizza crust that both of us could/would eat.  That was Pizza Crust I.  Somehow I could not justify a double pizza crust that required a half dozen eggs.  We moved on to equal but separate pizzas.  He makes a crust, I make a crust.  Then he adds toppings, bakes the pizzas, and dinner is served.

    My gluten-free pizza crust is now on version V.  Eggs were eliminated and replaced by chia seed.  Yeast was eliminated and replaced by baking powder.  In this version all vestiges of the grass family (of the genus Poaceae) were eliminated and that includes any form of cane sugar – sugar cane is after all, a grass plant.  The small amount of sugar was replaced by agave syrup.  It helps with browning as well as flavor; sugar is not solely to make the yeast happy.  I have included several columns of my ‘pizza crust spreadsheet’ to illustrate the gradual recipe changes.  The changes made in each version are bolded.

Pizza Crust V – Gluten-free, Casein Free, Egg-free, Poaceae-free
Ingredients:
Pizza Crust V - Gluten-free, Casein Free, Egg-free, Poaceae-free

Directions:
Measure out the dry ingredients and whisk together until thoroughly blended.  Make a well in the flour for adding the wet ingredients.  Stir the water, olive oil and agave syrup into the flour mixture and work it with a spoon until all of the flour is absorbed.  It should form a sticky ball of dough that begins to hold together.

Dump the dough on a bread board or clean counter top and knead it with your hands for about a minute.  Spray or oil a 12” pizza pan.  Flatten the dough and place it on the pan.  Press all around until the crust is as even as possible.  Form a raised rim around the edge of the crust to help contain the toppings.  This step is so much like working with clay in art class.  If there are cracks just pinch it back together and try again.  Gluten free dough will not toughen up from handling it.   Sometimes a it helps to oil a spoon and use the back to push the dough around and form an edge to contain the toppings.

Bake the crust for 6-7 minutes at 425* F.  Remove it from the oven.  Add sauce, grilled onions, mushrooms, olives and optional other ingredients.  Cheese may be added if dairy is not a problem.  Bake an additional 10-15 minutes until the edges are brown and the toppings are hot.  A crust made with buckwheat flour is significantly darker than other versions.  It may looked burnt in the picture but it is really just perfect with a firm base and a crispy edge.

His & Hers Pizzas

His & Hers Pizzas

When Don puts the pizzas together there is ground turkey and cheese in the toppings.  I am working on one with a pesto base and lots of sautéed veggies for toppings.  Summer produce is looking good for that kind of experimenting.

Mom

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