If Yan Can Cook...

So Can You.  One of my all time favorite cooking shows. For those of you who aren't familiar with my friend Yan, let me fill you in. 
Growing up my parents opted for us to not own a television for the better part of my childhood.  And by that I mean, our set went out and they just didn't buy another one until I was in 7th grade.  (Yes, I know, it is a miracle that I can function in society.)  However, that year Nintendo was wildly popular and I was in Middle School so it was time to give in. I think my parents realized the whole not having television in our house thing was starting to backfire a bit because my brothers were increasingly becoming mesmerized by television any time they had a chance to watch a show. It was like time stopped. They totally disengaged from their surroundings and were in a trance. So for Christmas we each got a TV. Which meant, I got my own and they had to share. Life is so unfair. Anyway, they didn't care much because they also got a Nintendo and that seemed to justify the sharing.  I was at the age where Saturday morning cartoons had lost the ability to hold my interest, and in fact I am pretty sure I never woke early enough to catch them anyway.  Most Saturdays were lazy, catch-up type days around our house.  Enter public television.  Yes, at age 12 I was watching KERA religiously.  I loved the cooking shows. Julia Child with her, "Bon Appetite", Martin Yan and "If Yan Can Cook, So Can You" and Justin Wilson's, "How ya'll are?" all became engraved in my memories from this time in my life.  I still love a day of nothing but cooking shows or cookbook reading.  I don't even try to explain it, it just is what it is.
So one of the things I loved about Yan was he really made me think "I could too".  His crazy good knife skills were a little scary to me (perhaps that was because there had been one too many knife injuries in our household requiring an ER visit) but getting into the kitchen, opening a cookbook and thinking I could make anything in it seemed to boost my cooking interest and confidence; if for no other reason than me just thinking that I could.  I don't remember my mom teaching me how to cook per say but she always gave me permission to "play" in the kitchen.  As a matter of fact, I remember a day she came home and said, "You made that? I don't even make that."  She was pointing to a 3-layer cake covered in seafoam frosting.  That's the kind of frosting made by beating egg whites then cooking them by slowly pouring boiling syrup into the whites while you continue to beat them into a foamy, sticky cloud.  I can't imagine the panic she must have felt knowing what disaster/injury could have been found instead of the beautifully frosted cake before her.  But she hid her panic and just went on and on about the cake.  No one told me that seafoam frosting was difficult to make.  It just looked really pretty and impressive.  I guess I was right.
My point to all of this is, You Can Cook.  Pick up a cookbook and find something you never would even consider trying to make and then set out to overcome your cooking fears.  Turn on Food Network and soak in some tricks used by famous chefs to navigate the kitchen then try them out for yourself.
(I personally wouldn't start with knife skills but to each his own.) It might take a little practice and a little time to become comfortable in the kitchen but that's ok.  And sure you may scrape off some burned parts, add some salt after the fact or simply utter the words, "I won't try that again".  But I have faith in you.  You can cook.  And who knows, you may even start to like it.
So today I am sharing a recipe that my aunt shared with me.  It is for a soup that will make you feel a little
chef-like having served it.  There is just something rewarding about totally deconstructing a raw food and then making something wonderfully yummy from it that makes you want to pat yourself on the back.  And this soup is sure to earn you such reward.  It would be a perfect first course for upcoming Passover/Easter/Spring meals.  I hope you give it a try and take some time to enjoy making it.  And remember, "If Yan Can Cook, So Can You."


Moroccan Carrot Soup

2 tbs butter
1 cup chopped onion
1 pound raw carrots, diced/chopped 1/2 inch pieces (about 2 1/2 cups)
2 1/2 cups low-salt chicken broth
1 1/2 tsp ground cumin
1 tbs honey
1 tsp fresh lemon juice
1/2 tsp ground allspice
1/2 cup plain Greek yogurt

Melt butter in large saucepan over medium-high heat.  Add onion;saute 2 minutes.  Mix in carrots.  Add broth; bring to boil.  Reduce heat, cover and simmer until carrots are very tender, about 20 minutes
Remove soup from heat.  Puree in batches in blender until smooth.  Return to same pan.  Whisk in honey, lemon juice and spices.  Season to taste with salt and pepper. Ladle soup into bowls.  Place a dollop of yogurt in the center of bowl and serve.

*Remember organic ingredients are best
** If you are short on time or hate chopping, buy frozen chopped onion and pre-sliced carrot chips to speed up the prep time.

Tex-Mex Chicken Quinoa

Ok, so today I am back with another quinoa recipe of sorts.  It is more of a dump this, dump that, mix, bake and serve type of recipe.  I have found this blogging recipes thing is kinda hard for a person who very rarely cooks with a recipe and never makes a dish the same way twice.  Hmm, maybe I should have thought this blog thru a little better before I started?  Too late for hindsight. Instead of beating myself up about presenting this to you in proper "recipe" format, I am just going to throw it out there.  Trust me, this dish is easy to make and tastes great.  How you get to that point doesn't really matter, does it?  We are going to pretend, at least for now, it doesn't. Enjoy!



Tex-Mex Chicken Quinoa

cooked chicken breast meat chunked or shredded- enough to feed your crew
cooked quinoa- more or less depending on your carb intake. I usually use 1 cup per 3 ck breasts
canned tomatoes- undrained, mexican recipe. I use one can for the ratio above but add if you need
shredded cheddar cheese- some to mix in and some to put on top
chipotle seasoning-I love Mrs. Dash Southwest Chipotle (season to taste)
1/3 block softened cream cheese or several The Laughing Cow Light Queso Fresco & Chipotle wedges (see below)
chopped fresh cilantro

Mix all the ingredients together, pour into a glass Pyrex that has been sprayed with non-stick spray, top with extra cheddar and bake at 350* until cheese is melted.  Serve with tex-mex condiments.



I love to use these wedges in place of cream cheese.

Flourless Chocolate Cake



Yes, as a matter of fact, I did make this.

 Here it is my friends.  Below is the link to the "gluten-free goddess" blogspot where I found Nirvana. Or pretty close.  But I have to say, this cake should come with a warning.  Technically it doesn't have one so I am providing one a gratis because I want you to keep following my blog and love the food I love.  So here it is- 
WARNING: Don't eat too much of this cake. 
Meaning, eat a slice and stop.  It is super rich and while it tastes so good that it leaves you wanting more, don't do it. Back away from the cake, put the fork down and save yourself.  Like I said, it doesn't come with a warning so I am passing this bit of knowledge on to you.  Feel fortunate. And ENJOY!
http://glutenfreegoddess.blogspot.com/2007/01/flourless-chocolate-cake_11.html

No Time For Chit-Chat

Not sure where time has gone these past 2 weeks or why it has eluded me as of late but I have a pile of ironing that continues to grow while the "laundry fairy" attempts to keep the dirty laundry from overtaking the closet floor.  She is putting up a good fight but her powers are waining.  Meanwhile, I have found it is near impossible to keep a food blog going when you haven't made time to the grocery store in weeks and you only have some cheesesticks and almonds in the fridge. My to-do and to-call lists are lengthening and the mental list to keep up with the physical lists wakes me at 2am to obsess about its priorities.  So today is catch-up day.  Washer is washing, ironing board is set up, grocery list is ready to go and I am blogging.  I will sleep well tonight. So enough of this chit-chat.

Below you will find a recipe of sorts for a stir-fry I made last week.  It uses Baby Bok Choy and if you have never tried this veg; this is a great introductory recipe.  Bok Choy, aka a super food, is a little sweet, has a bit of a crunch and great Asian flavor.  I use the term "recipe" loosely, as it is really more of a list of ingredients I threw together and called it a stir-fry.  Look at your spice rack and play with the flavors.  Add other veg or meats if you wish.  Stir-fries are great go-to meals as long as you steer clear of the soy sauce and MSG found in most ready-made mixes.  Give these spices a try. You won't miss the soy sauce one bit!

Baby Bok Choy and Grass-Fed Beef "Stir-Fry"

Meat Marinade:

olive oil- enough to cover meat

smoked paprika* this is my secret to great meat dishes. it has amazing flavor.

garlic pepper grinder

steakhouse pepper grinder

ground ginger

Combine spices and oil a baggie, add in meat, toss and refrigerate until ready to use.

*Don't be shy with the spices.  Make sure all the meat is covered. Taste the marinade before you add the meat if you aren't sure about amounts.

I cooked the meat and veggies separately just because I didn't want the marinade to take over the taste of the veggies but you can cook them together if you want. Cook the meat in a a hot pan with olive oil until desired doneness.  (Don't let the olive oil smoke) Serve over veggies. I salted the dish right before serving but no other sodium was added.

Veg Portion:
baby bok choy-cleaned and chopped on the diagonal
purple onion-chopped in proportion to bok choy
matchstick carrots
Heat pan, add olive oil and onions.  Once onion begins to caramelize, add bok choy and carrots.  Cook until just tender. 

Flourless Peanut Butter Cookies

I have to admit, I love a good peanut butter cookie.  And while I try to make good choices about everything I choose to eat, I am a realist.  So when the "realist" in me, "really" wants a peanut butter cookie, this is my go-to recipe.
Peanut butter cookies have a special place in my heart. They remind me of my great-grandmother and memories of her mixing up a batch in her peach colored melamine cookie dough bowl.  (How weird is it that I loved that bowl? Who loves a bowl?) Anyway, my job was to roll the dough into the exact same sized sticky spheres, place them on the cookie sheet in perfectly spaced columns and rows, then mash them with fork tines until they were all precisely criss-crossed and ready for baking. Little did my great-grandmother know, this process only fostered my OCD tendencies.  So many precise details.  And I loved every minute of making these with her.
My great-grandmother, who I wrote about in a previous blog, made her peanut butter cookies with Crisco, "the bad" peanut butter, white flour and salt.  This recipe I am sharing today is made with none of those and yet it tastes even better.  I am not going to pretend that these cookies are healthy but they are a great alternative to most standard recipes.  As with any sweet, moderation is key. This recipe is easy to double or triple for a party and they store best in an air-tight container after completely cooled.

Flourless Peanut Butter Cookies

2 cups all natural, no sugar, no salt, chunky peanut butter (1 regular size jar)*
1 3/4 cups granulated sugar*
2 tsp baking soda- look for no sodium baking soda or it can be left out completely to lower sodium content
2 eggs*
2 tbs vanilla*

Mix all ingredients until well combined. Form into balls, press with fork and bake for 8 mins at 350*.  I use my cookie scoop for consistent amounts but a spoon will work too. Do not over bake.  I set the timer for 4mins, spin the cookie sheet a half turn, and then finish baking them for the last 4 mins to get evenly baked cookies. Let cool on sheet for 2 mins then place on paper towels until completely cooled.  The paper towels help draw out excess oil.  Also, I pour out a little of the peanut oil from the jar if it is really separated. Yields apx 24 cookies.
*Organic, all-natural and fresh ingredients make the best cookies

A Quiche By Any Other Name

Ah, Quiche Lorraine.  Smokey bacon and Swiss cheese in a yellow custard all baked and gooey. Always a crowd pleaser because who doesn't like cheesy, bacon goodness?  However, quiche of a "no-name" variety has become a regular around our house lately.  I found an Atkins' recipe that works well for low-carb diets and I just throw in whatever veg or meat I have in the fridge. (just for the record, the buttermilk pancake recipe from yesterday is a rare treat in our low-carb/gluten-free world, crustless quiche is our reality) It is a great way to use all those veggies in the fridge before they have to be thrown out.  I eliminate the meat for meatless meal days and am still left feeling full.  I have found the key to a good quiche is making sure all the moisture is cooked out of the veggies before adding them to the egg/cream mix. Very important! This eliminates a watery quiche because nobody wants that. Below I have listed the recipe I use for the low-carb version but search the internet and find a recipe that fits your diet restrictions if this one has too much fat for your eating plan.  Regardless of what filling you come up with, try it without the crust.  You will not miss it.  The pic to the left is from last night's dinner, aka today's lunch.  This quiche is made with green onions, bacon, kale, Tabasco, spinach and cheddar. Last week's version contained Swiss, red bell pepper, green onion, chicken sausage, mushrooms and kale.  The combinations are endless.  Oh, and be sure to double or triple your recipe so you have leftovers.  It is a great fast breakfast/lunch, reheated or cold. 

Crustless Quiche from Atkins

Ingredients

4 oz. bacon *look for low sodium and nitrate free

1/2 yellow onion, thinly sliced

6 eggs *farm fresh eggs make all the difference

3/4 c heavy cream *organic

2 boxes (10 oz. each) frozen chopped broccoli or spinach, thawed and squeezed dry *organic

1/2 pound Swiss cheese, shredded *low sodium

1/2 tsp salt *I eliminate this

1/4 tsp pepper

Directions

1. Heat oven to 350*F. Butter a 10-inch tart pan or 9-inch deep pie plate ( I used a square 9 by 9 glass baking dish).
2. In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels; coarsely chop.
3. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and cook 5 minutes, until softened but not brown. In a large bowl, combine eggs, cream, broccoli, cheese, salt, and pepper. Stir in bacon and onion.
4. Pour mixture into prepared pan. Bake 1 hour and 15 minutes (tenting with foil, if necessary, to prevent over-browning) or until a knife inserted in center comes out clean. Cool 5 minutes before cutting into wedges.

Number of Servings: 8
*recipe copied from sparkpeople.com

*italics are iheartgroceries remarks

Hearty Sausage, Kale and Potato Soup

I've got a lot of laundry and house cleaning going on today but thought I would take a minute to post a recipe for the soup I made last night.  It was delish! I purchased some beautiful kale yesterday but the chicken I had planned to cook with it was not completely thawed when I got ready to cook.  Don't you just hate that? So instead of microwaving it, I remembered a quick potato and kale soup "recipe" I hadn't made in a while. I had some sausage in the fridge, so I decided to throw it in for some extra protein. Remember, most everything I make can be added to or taken away from in some fashion and still taste good. Don't be afraid to substitute beans for potatoes, spinach for kale, ham for sausage or you can leave out the sausage all together.
One more note, make sure and check your meat labels for nitrate/nitrites, MSG, preservatives and fillers/gluten. You want to purchase sausage that is uncured or free of any of those other ingredients that I listed. It is going to cost more. Period. I know, I hate paying the high prices too. But you can skip meat a few times a week and take the money you have saved on those meals to buy better protein sources for the meals with meat. Your body will thank you for it. Applegate Farms has some really good meat selections. There is a link to their website under "Places to Purchase" on my blog to the right. You can also find many of their products at Target.

Sausage, Kale and Potato Soup

1 onion chopped*
1 package Kielbasa/link sausage chopped (lower the fat %, the better)*
6 small yellow potatoes diced*
4 cups kale chopped (be sure to remove the fibrous stem from the entire leaf)*
2 qts low-sodium chicken broth*
1/2 tsp granulated garlic*
1/4 to 1/2 cup Half and Half (less is few calories, more equals richer soup)*
fresh cracked pepper to taste
*Organic and local products are best

In a large pot, heat sausage and onion until onion is tender. Add stock and turn heat to medium. Skim any fat off the top then add potatoes and cook for apx 15mins or until potatoes are almost done. Skim the fat again then stir in garlic and kale. Turn heat to simmer, add cream and cracked pepper. Simmer until kale is just tender and the potatoes are soft.  This serves apx 4-6.

Just For the Record

You know that saying, right?  And what about "Never say never"? Familiar with that one too? Well, just for the record, I have never eaten a bite of bologna. Never.  Not even when my grandmother, who I love and respect, tried to talk me into "just a bite".  I still remember that day. It was a close call. Nor did I eat it when my dad tried to convince me it was "just like eating pizza" because he had so wittingly put a slice of processed cheese over it to hide its greasy pinkness before cutting it into triangles "like a pizza". That day there were some tears involved. But I stood strong and once again I did not eat it. While I will give my dad points for creativity and even a few for using a simile, you just can't out wit some one's taste buds. Not at age 7 and not at thirty-something.  So when my husband asked me to try some of his Brussels sprouts he had ordered, I told him the story of the bologna pizza and explained to him there are some things I never eat. This is how that list reads:  bologna, beets, Brussels sprouts, lima beans, tofu...(there are a few more). It isn't a long list but you get the point.  Not all of those foods turn my stomach the way bologna does, but let's just say I have tasted them and see no need to taste them again.  Now with all that being said, I have to admit I was surprised to find my husband liked something I didn't. Pretty sure it was a first because most of the time it is me trying to get him to taste something that I can't imagine he won't like as much, if not more than I do. (I also can't imagine that he could find my prompting to try new foods the least bit annoying. haha!) You know how the scenario goes. Anyway, before the meal was over I ended up taking a bite.
So you remember that saying I mentioned, "Never say never"? It got me. I have loved Brussels sprouts since that day.  I found the key is in the preparation, as is the case with most foods.  (excluding bologna-sorry Dad, no amount of prep can disguise that one) When Brussels sprouts are boiled or steamed they taste horrible. I don't know why anyone would eat them that way. Yuck. But something magical happens to those cute, little cabbage mini-me's when they are sauteed and get all toasty and caramelized. They become slightly sweet, a little nutty and so yummy.  Below I have listed some steps for prepping the cruciferous cutie-pies and a couple of simple ways to cook them.  I hope you find the info helpful and add Brussels sprouts to your next grocery list. And just for the record, bologna will never be on mine.

How to clean and prep Brussels sprouts:

1. Cut off the stalk end and discard it.

2. Tear off and discard any bruised or damaged leaves.

3. Cut in half, lengthwise.

4. Rinse and drain.

That's it. Easy enough.

I have found sauteing Brussels sprouts on the stovetop to yield the best caramelization.  However, they can be broiled on a cookie sheet if you are cooking a large quantity.

For stovetop- Heat saute pan to med-high heat. On occasion I use a piece of bacon cut into small pieces for flavor. If you choose to use bacon, render the fat and place the sprouts, cut side down, in the grease. If you would rather, use 2 tbs of olive oil or other healthy oil, add the Brussels sprouts once oil is hot. Do not let olive oil get too hot, as it will burn and smoke.  Cook uncovered until brown, stir once and cover. Turn down to low heat and continue cooking until just tender, apx 5 mins. *Be careful to not let them turn to mush or they will taste and smell like sulfur. Season with salt and pepper. Serve at once.

For oven- turn oven to broil. Place Brussels sprouts on cookie sheet, cut side up, after tossing them in olive oil, salt and pepper.  Broil until brown. Turn broiler off and turn oven to 350 degrees. Stir sprouts and return to oven until tender. Serve at once.

Look Ma, No Cans!

No Cans Chicken and Rice

Have you ever used a can of condensed soup?  If you live in the South you know those cans of creamy goo are the basis of almost every cheese and cracker topped casserole recipe in existence.  Thanksgiving and Christmas dinners would consist of little else other than turkey if it weren't for the goopy stuff and just forget about Sunday pot-lucks after church.  So needless to say when I decided to eliminate almost all canned items from my diet, especially ones full of contents I could neither pronounce nor decipher their origins, condensed soup was at the top of my "Do Not Buy Again" list.  (FYI-My grocery lists tend to have addendums and my "Do Not Buy Again" list is one such addendum.)  With those cans off the purchase list, I wondered just how in the world would I ever make a casserole again?  After a few trial runs, I soon realized my fears of never making another creamy, cheesy comfort food were completely unfounded.  I haven't purchased a can of condensed soup in years and have yet to miss cooking with it. I hope this simple recipe for "No Cans Chicken and Rice" is an incentive to chunk the condensed soup in your pantry and remove it from your "Things To Buy" list and delve into another area of cleaning up your diet and ridding it of all those preservatives and whatever else all those words on the back of said cans mean.  Seriously, read the back of the cans if you still need more incentive.   

No Cans Chicken and Rice

1 cup uncooked brown rice
1/4 cup uncooked wild rice
2 1/2 cups water
2 boneless, skinless chicken breasts boiled, shredded
1 cup grated cheddar cheese
3 tbs Smart Balance or butter
1 cup 1% milk
salt and pepper to taste
poultry seasoning to taste (optional)
1/2 cup chopped mushrooms (optional mix-in)

Heat water to boil and add rice.  Stir, return to boil, reduce heat and simmer per instructions on packaging.  I usually subtract 5 mins from the time for a chewier rice consistency. Once rice is done, add chicken, cheese, butter and milk. Stir and continue to simmer until creamy. Add seasoning and any mix-ins.  Serve from stove top or pour into casserole dish, top with additional cheese and bake until melted. Serves 4.

This is the rice I used

-If you like a creamier dish, adjust the butter, cheese and milk accordingly.  This recipe still has a creaminess to it without extra calories. 

-You can also omit the wild rice if your kids are like my nephews and won't eat "the black things".
-I always serve this with peas and carrots, yum!

   

Soup's On

If I were to list my favorite foods, soup would certainly rank near the top.  Ask my hubby, we eat A LOT of soup. However, it never tastes exactly the same way twice.  I am always adding different veggies, changing up the spices  or the base so it doesn't grow tiresome. Soup is a great comfort food and easy to make gluten-free, low calorie and low carb. Here is a soup I threw together the other night.  I made a list of ingredients but feel free to make it your own and add whatever veg or spice you have on-hand.


Last Minute Soup

Here is a list of what you will need.

1 lb. ground meat (I usually use beef or bison but turkey, pork or chicken work great too)*
3/4 cup matchstick carrots
1/2 white onion chopped or equiv. dried chopped onion
1 cup chopped celery or equv. dried celery flakes
1tbs minced garlic
1 quart broth (I used low-sodium, organic chicken)
1 14oz. can tomato sauce
1 can beans, rinsed and drained (I used red kidney beans)
granulated garlic to taste (I start with a tsp and go from there)
italian seasoning to taste (I use a grinder-about a tbs)
salt and pepper to taste
parsley for garnish (I used dried b/c the fresh didn't look very good at the store)
* look for meat with no antibiotics or hormones, as well as grass-fed for best nutritional value

Heat a medium saucepan to medium-high heat and brown meat. Drain fat from meat.  Add onion, carrot, celery and spices and continue cooking until veggies are just tender. If using the dried celery and onion go ahead and add them here and give them a little color.
Add broth, tomato sauce and beans.  Bring soup to a boil and reduce to simmer. This soup doesn't need much time to simmer, apx 10 mins depending on your use of dried or fresh ingredients. Add additional seasoning, salt/pepper if desired and chopped parsley before serving. If using dried parsley add it a few minutes before serving so that is has time to absorb liquid.
Serves 4.

Repeat After Me, {KEEN-wah} Gluten-Free Cajun Quinoa




Gluten-Free Cajun Quinoa



I have mentioned Quinoa a few times here and there and publicly professed my love of the stuff.  I discovered quinoa on my quest for a gluten-free grain and well, it was love at first bite. This versatile wonder is a South American seed containing all 8 amino acids, is an excellent source of protein, B vitamins, iron and contains no sugars.  It is prepared like rice and while it has a somewhat nutty flavor it can accompany most any dish. It can be eaten hot or cold and can even be served as a breakfast cereal.  I could go on and on.  I buy Nature's Earthly Choice Organic Quinoa in 4 lb bags at Costco for about $9 a bag and 1 cup of the stuff goes a long way. I hope you enjoy this recipe. It is a "Kristin Original" so let me know what you think.

Gluten-Free Cajun Quinoa

Here is a list of what you will need:

1/2 cup quinoa*
1 1/4 cups low sodium chicken broth*
2 cups kale chopped*
1/2 red bell pepper chopped*
1/2 green bell pepper chopped*
2 green onions chopped (only the green ends)*
2 tbs dried chopped onion or 1/2 onion chopped (I cheat with dried, as I hate to chop onions)*
1 tbs dried celery flakes or 1/2 cup chopped celery (the celery didn't look very good this week)*
2 oz andouille or any keilbasa type gluten-free, nitrate-free sausage chopped
1 lb raw, shelled, deveined shrimp
1 tbs extra virgin olive oil
1/2 tsp Old Bay low sodium seasoning
1/4 tsp Cajun seasoning (I used Tony's)
Ziplock bag
*organic if available

Gather ingredients and prep veggies, sausage and shrimp.  Place the thawed, clean shrimp in baggie with olive oil and Old Bay seasoning then return to fridge.

Heat a large skillet to medium heat, add sausage, onion and celery. Cook until onions are lightly carmelized. Add peppers and stir while continuing to cook over medium heat. Once the peppers are slightly soft, add quinoa then stock. Bring stock to a boil while stirring, reduce heat to simmer, cover and simmer for apx 15-20 mins. When quinoa is ready (it will have spiral-like projections from the seeds) add cajun seasoning, shrimp, stir and return heat to medium. Cook on medium until shrimp are opaque, add the kale, cover and reduce heat to simmer.  Cook for 5 mins or until kale is wilted. Remove from heat, garnish with green onions. Serves 4.

Sometimes A Girl Just Needs A Cookie

No-Bake Gluten-Free Oatmeal Cookies




 A chocolate one at that.  And yesterday was just one of those days. It was not a bad day by any means. Actually, it was a wonderful day and so why not top off a wonderful day with a cookie?  For those of you who don't know me, I really do eat as I say on my blog. Healthy, whole, organic foods with very little (for lack of a better word) junk. Also, I realized a few years ago that my belly and my immune system like me so much better when I stay away from gluten; so I usually eat as gluten-free and low-carb as possible. Now with all that being said, I am sure you are wondering how a cookie can possibly fit anywhere in these guidelines? Well, my aunt sent me a recipe for one that meets most of the requirements and other than the sugar, it is pretty good for you.  These No-Bake Oatmeal Cookies are super easy to make, easy to double for a larger quanity and are gluten-free. I often mix in some chopped walnuts and ground flax for a little extra protein and Omega-3's but you can go with what you have on-hand or leave them just as they are.

Here is a list of what you will need.

1 cup sugar (I use evaporated cane juice organic sugar)
1/4 cup organic 1% milk
1/4 cup all natural organic peanut butter (I like smooth but crunchy is good too)
1/2 tsp vanilla extract
1/2 stick organic butter
1 tbs organic cocoa
1 1/2 cups gluten-free organic rolled quick-cook oats (Bob's Red Mill)

In a saucepan heat the sugar, milk, vanilla, butter and cocoa to a boil. Let this boil for one minute. Remove from heat and stir in the oats, peanut butter and any other mix-ins you are adding.

Scoop mixture onto wax paper or foil and let cool. Yields 16 cookies.

With A Side of Caviar, Please

So after yesterday's computer debacle and hours of trying to figure out the address of my pics, which seemed to have picked themselves up and moved to the virtual land of "Blogger" without sending me a "Hey, We Have Moved" note; I figured I might start my day out with a little good luck. I mean, it has been 5 days since my last helping of black-eyed peas and maybe a little extra serving of those lucky legumes would do me a bit of good. And just for the record, they aren't really peas, they are technically legumes (beans). See how much you have learned already? Anyway, I have never been a huge fan of black-eyed peas but being the good southern girl that I am, I eat them every New Year's Day and maybe a few other times a year. I would guess this is probably the case with most people because come on now, just how lucky can those little guys be? I found this recipe for Texas Caviar years ago and it has become one of my favorites. It has even convinced a few black-eyed pea haters to join in on the NYD tradition. The original recipe comes from the above cookbook given to me by my mom. (thanks, mom) I have modified the recipe a bit, sorry Mr. Perini, so that it has more of a salsa consistency.

Here is a list of ingredients.

1 cup to 2 cups cooked black-eyed peas* super easy to do in the crockpot and no extra sodium or BPA
3/4 cup seeded/chopped tomatoes (i used Cherubs)*
1/2 red bell pepper chopped*
1/2 purple onion chopped*
1 small bunch fresh cilantro chopped* use scissors to make fast work of chopping this
4 green onions chopped (white and green parts)*
2 tbs minced garlic*
1 tbs garlic powder*
3 tbs Smart Balance oil
2 tbs apple cider vinegar
salt and pepper to taste
1 cup Frontera salsa (blue label) *secret ingredient-or it was secret before today. HEB carries it.
1 Ziploc gallon sized bag
*use organic and local every chance you get



Note the cutting "board"...one of my fav things.

 

Pour all the ingredients into the Ziploc baggie and shake them up. Refrigerate for at least 3 hours or overnight is even better. I usually flip the bag a couple of times during refrigeration to stir up the marinade. Drain the excess liquid and serve cold. And just so you know, I will be eating this with every meal until it is gone.

Bring on the GOOD LUCK!



Texas Caviar