Using What's on Hand...

10-16-12

  One of my favorite things to do is find an ingredient in my kitchen that has just been sitting there, usually because someone is afraid to "eat the last one", or because it's too small of a quantity to use in one of my normal recipes. With this ingredient in mind, I then scour the internet for a recipe that utilizes that food item and anything else I have on hand. 

  Last night I was craving some bread, after eating the delicious squash soup, so I began to look for a recipe that would use the 1, overripe, banana sitting idle in the fruit bowl. It was quite a task, because most bread and cake recipes I found used 2-4 bananas. At long last though I found a recipe that served the purpose and sounded delicious! My Hubby and I worked together and made this dessert. When it came out of the oven, and cooled sufficiently, everyone tried a piece and thought it was super good! I was so glad the guys liked it so well (although I wonder if they were just happy to have a good homemade dessert again), however I didn't like it so well at first. The flavor was good, but the crumble on top was off for me and too dry. This morning I decided to have a piece again, but I drizzled some honey on top after warming it up, and enjoyed it so much more. I'd contemplated trying to alter the recipe the next time I make it, but decided, that with such an easy fix, I'd leave it as it is. 

Always,

Kittydid

Banana Spice Coffee Cake

Batter:

1       Banana, mashed

5       Eggs

1.5 tsp Vanilla Extract

1  Tbsp Honey

1.25cup Almond Flour

1.5 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cloves

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/4 cup Coconut Oil, melted (plus more for greasing pan)

Topping:

1/2 cup Almond Flour

1   tsp Ground Cinnamon

1/4 tsp Ground Ginger

1/8 tsp Ground Nutmeg

1/8 tsp Ground Cloves

1.5 tsp Coconut Oil

Preheat oven to 350^F

Batter:

1)  In a large bowl mix together mashed banana, eggs, vanilla, and honey until all the wet ingredients are incorporated.

2)  In a small bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.

3)  Add dry ingredients to wet ingredients and mix until better forms. Stir in melted coconut oil to batter; mix well.

Topping:

4)  In a small bowl, blend together flour, cinnamon, ginger, nutmeg, cloves, and coconut oil. Blend until the mixture forms a crumb-like texture. Add 1/2 tsp more coconut oil if the crumb mixture doesn't form.

5)  Pour batter into greased 8x8 baking dish and sprinkle topping evenly across the top. Bake in preheated oven for 45-50 minutes, or until golden brown and a toothpick inserted into center comes out clean.

  Allow to cool for 5-10 minutes and then cut into squares and serve.  

Original Recipe Link:  http://www.multiplydelicious.com/thefood/2012/08/banana-spice-coffee-cake/

It's a Soupy Fall After All.

10-16-12

  Yesterday my Hubby and I went to the store and guess what I saw all over the store? Squashes! Of all different sizes, shapes, and colors! This is one of my favorite parts of fall, even more now that I know what each one is and can be used for.  We purchased some more Acorn squash, some spaghetti squash, butternut squash, and a pie pumpkin! I'm so excited to figure out how I want to use it all! 

  I used the first one for dinner last night and it was a real hit! I was so excited and it was my first time using this particular type of squash. So, below is my recipe for Butternut Squash Soup, and as usual I will have the link at the bottom to the original recipe. 

Always,

Kittydid

Butternut Squash Soup

Recipe says it Yeilds 4 servings, but I must have had a large squash or something, because I came out with 6-8 servings.

1       Butternut Squash, peeled and cubed

1 Tbsp  Ground Ginger (called for ginger root, but I only had this)

6 cups  Chicken Stock

1/2     Onion, chopped

1/2 tsp Salt

1/4 tsp Ground Cardamom

Preheat Oven to 450^F

1)  Place squash, onion, ginger, and 2 cups Chicken stock in a 9x13 baking dish and bake for 1 hour or until squash is soft.

2)  Place pan contents in food processor with steel blade(I used my blender). Process mixture until smooth, gradually adding remaining stock, salt, and cardamom into puree.

3)  Reheat if necessary (I kept mine warm on low on the stove top until the guys got home).

Original Recipe Link:  http://www.scdiet.org/2recipes/veget02.html

Shepherd's Pie?

10-15-12

  Life has been busy here in the Boro for me. I got busy with work and ran out of honey, so my baking/cooking pursuits were put on hold for a bit.  But I'm back with the report of what I threw together for dinner last night. I originally got the inspiration from a recipe I saw in Sunset Magazine for Shepherd's Pie. The unique thing about the recipe in the magazine was that they'd used mashed Pumpkin for the top of the dish, instead of the usual mashed potatoes. I was thrilled with the idea because it helped me to realized that I don't actually have to use the common ingredients to make traditional dishes. With this in mind, I purchased an Acorn Squash to use for dinner two nights ago. I had some chicken and veggies on hand, so I decided to create my own version of this Shepherd's Pie (and yes, to all you Gordon Ramsey fans, the original recipe called for lamb). So with all other explanations aside, my recipe is below.

Always,

Kittydid

Chicken and Squash Bake

Yeilds: 3 Servings

1        Acorn Squash, cooked and mashed 

2  Tbsp  Butter, room temperature

2  cups  Chicken, (cooked & seasoned) sliced

1        Bell Pepper (I used green), chopped

2  cups  Carrots, chopped (I only had baby carrots, so I sliced lengthwise and halved)

2  Tbsp  Olive Oil

1/2      Onion, coursely chopped

1  clove Garlic, minced

1-2 cups Chicken Stock

2  Tbsp  Almond Flour

1)  Preheat oven to 375^F

2)  Mash together squash and butter in small bowl; set aside.

3)  Place chicken, bell pepper, and carrots in bottom of 8x8 baking dish; set aside.

4)  In saucepan heat oil, onion, and garlic over medium heat, until onion is translucent. 

5)  Sprinkle flour over top of onions and mix continuously until you can smell a warm almond-like scent; add chicken stock and any pan drippings from chicken. Simmer until slightly thickened.

6)  Pour gravy mixture over veggies and meat in baking dish, then top with squash mash.

7)  Bake, uncovered, for approx. 30 minutes, or until veggies are cooked.

Serve and enjoy!

I Like Pizza! Pizza! Pizza! Pizza!

10-10-12

  I got back last night from two days with my In-laws in Eastern Oregon. It was lots of fun getting to see their new home and helping them unpack and settle in. I also got to spend some time getting to know my mother-in-law, which I really enjoyed and look forward to spending more time with her in the future. 
  The other night I made pizza for dinner. I used a very yummy recipe that I discovered early on in my diet. I've made it many times and the guys like it a lot! 

  This time around I experimented with cooking the crusts longer (browning them more) and freezing extra crusts. Both experiments worked well and I encountered no complications. So now, on to the recipe!


Cauliflower Pizza Crust
Makes 2(8-inch) crusts

1/2 head  Cauliflower
1/2 cup + 2 Tbsp  Parmesan Cheese, shredded
1 clove  Garlic, crushed 
1/4 tsp  Sea Salt
1/2 Tbsp  Fresh Basil, chopped
1  Egg
2 Tbsp  Coconut Flour
1 Tbsp  Olive Oil (for brushing the tops)
1/2 tsp  Garlic Salt (for sprinkling on top)
* Any Desired Toppings

1)  Preheat oven to 450^F.
2)  Shred Cauliflower with cheese grater.
3)  Place in a steamer over an inch or two of water. Steam until just tender, but not fully cooked. (Do NOT let the cauliflower touch the water, it will make it soggy)
4)  Combine the cauliflower, cheese, garlic, salt, basil, egg, and flour in a bowl.
5)  Form 2 8-inch circles on cookie sheet lined with parchment paper.  
6)  Brush with oil and sprinkle with salt.
7)  Bake for 15-20 mins (until brown)
8)  Let crust cool a little, then add toppings and broil for 5-6 mins. until cheese is melted.

Original Recipe Link: http://www.againstallgrain.com/2012/03/07/meat-lovers-pizza-with-cauliflower-crust/ 

A Funny Little Thought

10-10-12

My husband showed this to me today and I had to share, too funny to keep to myself!
 


On the first day, God created the dog and said, "Sit all day by the door of your house and bark at anyone who comes in or walks past. For this, I will give you a life span of twenty years."

The dog said, "That's a long time to be barking. How about only ten years and I'll give you back the other ten?"

So God agreed.....

On the second day, God created the monkey and said, "Entertain people, do tricks, and make them laugh. For this, I'll give you a twenty-year life span."

The monkey said, "Monkey tricks for twenty years? That's a pretty long time to perform. How about I give you back ten like the dog did?"

And God agreed......

On the third day, God created the cow and said, "You must go into the field with the farmer all day long and suffer under the sun, have calves and give milk to support the farmer's family. For this, I will give you a life span of sixty years."

The cow said, "That's kind of a tough life you want me to live for sixty years. How about twenty and I'll give back the other forty?"

And God agreed again......

On the fourth day, God created humans and said, "Eat, sleep, play, marry and enjoy your life. For this, I'll give you twenty years."

But the human said, "Only twenty years? Could you possibly give me my twenty, the forty the cow gave back, the ten the monkey gave back, and the ten the dog gave back; that makes eighty, okay?"

"Okay," said God. "You asked for it."

So that is why for our first twenty years, we eat, sleep, play and enjoy ourselves. For the next forty years, we slave in the sun to support our family. For the next ten years, we do monkey tricks to entertain the grandchildren. And for the last ten years, we sit on the front porch and bark at everyone.

Life has now been explained to you.

There is no need to thank me for this valuable information. I'm doing it as a public service.

IAP Link 

Apple Cake Mistake

10-4-12

  I'm back and ready to give an account of my first "conversion" recipe. I made a Plum Cake for my client the other day and wanted to see if I might be able to alter the recipe to comply with my diet. The original recipe had said that you could use other fruits in place of plums. I only had apples on hand, so I made apple cake. :-)
  The results of my cake were not what I expected. The cake ended up rather bland, but the sliced apples on top are what made it delicious. After discussing what I found in my alterations with a few people, I decided that I'll need to make another cake to work out the kinks. The next time I make it, I'm planning to add some vanilla extract. Until then I'll post below with the Original and Converted cake recipes. 
  On another note, when I arrived home from work today my husband and his two younger brothers were making another batch of Sorbet, this time it is Peach flavored. They used the same recipe as before, with the strawberries, only they substituted the strawberries with five large peaches. The taste is very delicious once again, however, we found that the textures are altogether different. The peach sorbet is light tasting and fluffy in texture, while the strawberry sorbet was bold and a definite sorbet texture. I'm very proud of the guys and their talents at making delectable frozen desserts. 

God Bless!
Kittydid

Apple Cake (SCD)
  1       Egg
  1   tsp Lemon Juice
  2  Tbsp Butter, melted
 1/4  cup Honey
1-1/2 cup Almond Flour
 1/8  tsp Cinnamon
 1/8  tsp Baking Soda
 1/8  tsp Salt
  2 small Apples, peeled & sliced
 1/4  cup Cinnamon-Honey mix 

1)  Beat egg until lemon-colored.
2)  Add lemon, butter, and honey; mix well.
3)  Sift dry ingredients together and add to egg mixture.
4)  Press batter into greased 8"x8" pan. (If batter is too stiff, add a bit of water--but it works w/o adding any.)
5)  Arrange fruit on batter and drizzle evenly with Cinna-Hony mix.
6)  Bake for 40 min. at 350F.

*note: next time I'm going to add 1/2 tsp Vanilla Extract. Will write update when I do, with how it turns out.

Original Plum Cake Recipe
 1       Egg
1/2 tsp  Lemon Extract
 2 Tbsp  Butter, melted
1/8 tsp  Cinnamon
3/4 cup  Flour
2/3 cup  Sugar
1/2 tsp  Baking Powder
1/8 tsp  Salt
Fresh-or-Frozen Italian Prune/Plum halves
1/4 cup  Cinnamon-Sugar mix

1)  Beat egg until lemon-colored.
2)  Add lemon extract and butter, mix well.
3)  Sift dry ingredients together and add to egg mixture.
4)  Press batter into greased 8"x8" pan. (If batter is too stiff, add a bit of milk--bit it works w/o adding any.)
5)  Arrange fruit, cut-side up, on batter. Sprinkle with Cinna-Sugar mix.
6)  Bake for 40 min. at 350F.

The Men's Test Kitchen

10-2-12

  Last night the guys (my husband and his younger brothers) decided that they wanted to make some homemade ice cream. So I spent much of the night searching for a recipe they could make with the food on hand and something I could also enjoy eating with them. This search led me to this Pinterest page. I found many delicious recipes, but settled on a Strawberry Sorbet (recipe at bottom of post).

  I'm super proud of the guys for learning to use the Ice Cream Machine for the first time and making the Sorbet all on their own. It is very yummy and something we will definitely be making again.

  My first "conversion" recipe is currently in the oven, so I'll be posting again when it is done and we have tasted it (later tonight or tomorrow).

God Bless!

Kittydid

Strawberry Sorbet

2-3 lbs  Strawberries (I used frozen strawberries)

1    cup Water

1    cup Honey

1/4 cup Lemon Juice

1)  Combine the honey and water in a saucepan and simmer for 5 to 10 minutes to create a sweet syrup. Cool the syrup.

2)  Place the cleaned strawberries in a blender or food processor, and blend until the strawberries are pureed. (I added the other ingredients also to puree the strawberries easier)

3)  Combine the pureed strawberries, lemon juice, and the syrup, and blend well.

4)  Cool in the refrigerator for an hour.

5)  Add the mixture to an ice cream maker to make the sorbet.

6)  It will be somewhat soft, but completely delicious, or you can place it in the freezer for storage.

Original Recipe Link: http://comfybelly.com/2009/05/all-natural-strawberry-sorbet/#.UGtf9cXAETB