DeMars' Vanilla Cupcakes

My grandson asked me this morning if we could make vanilla cupcakes.  Here's the delicious cupcake recipe for you to enjoy!

Set a 350 oven and place cupcake papers in an 8 cup tin.

Beat in a bowl
2 eggs
1 tsp vanilla
1/2 C almond milk (or enough to make a drippy batter)
1 Tbl melted ghee                                                                                                                                                                                  
                                                                                                        Photo by Rosie Tulips
Stir in
1/4 C coconut flour
1/2 C rice flour
1/4 C xylitol
1 tsp aluminum-free baking powder
1/4 tsp salt

Once batter is smooth and mostly lump free (coconut flour is lumpy) spoon into cups.  They should be 2/3 full.  Bake for 25 minutes or until toothpick comes out clean.

Ice with coconut icing or vanilla butter icing.  Enjoy!

Deviled Eggs

Mama always made the best potato salad and deviled eggs.  Really, the seasoning is the same flavor.  So here is the deviled egg "recipe."  Actually, we just throw together the ingredients and taste as we go along.  Fresh eggs from the hen house are the best.

6 eggs hard boiled
     Place eggs in pan of cold water to cover.  Bring to a boil.  Reduce heat to a gentle boil and cook 10 minutes.  Cool in cold water.  When cooled, peel.  Slice in half and carefully remove yokes into a small mixing bowl.  Place whites on a decorative plate--some plates have dips for egg halves.  I use a flat cut-glass candy dish.

Now mix the yolks with fork until smooth.  Add enough mayo to make the yolks creamy as icing.  Add enough yellow prepared mustard, perhaps as much as two tablespoons, sea salt and pepper.  Mama added a sprinkling of onion powder--I do not.  The seasoning should be tangy, but not too tangy--salty, but not too salty.  Carefully spoon mixture back into eggs.  Sprinkle with fresh ground paprika.

Enjoy,
Nancy

Dairy Free Diet

Here we are at the "Ds" already, which will have fewer recipes, I think, since I can't think of many recipes that start with "D".  I might have to name things, Dang Good Dinner or Darling Egg Omlette.  Anyway,  I haven't eaten much dairy in over 25 years.  It's been fairly easy for me to take it out of my diet, although it has taken many years, perhaps most of my life, to realize I am dairy intolerant.

Now I eat a little goat and sheep cheese.  Recently I've discovered that I have far worst allergic symptoms from eating wheat than from eating dairy.  The problem with starting up again with goat cheese is that I really can't eat much of it without getting symptoms and it's so yummy, I forget and have it for a snack or in burritos or scrambled eggs more often than I should.  I always know when I've had too much as my nose begins to run and my head starts hurting around my eyes.  For me this is sinus related.  I also have digestion problems, and sometimes dizziness.  The dizziness was very pronounced as a child.  Also skin eruptions, dry patches that itch mostly on my face.  Curious--these showed up when I was pregnant with my daughter.  Even then, the docs didn't relate it to food allergies, they just said, get more protein, a cup of cottage cheese everyday, and don't forget several glasses of milk.

After my daughter was born I moved onto a mini farm and raised goats for milking.  My husband was a fan of drinking gallons of milk. He loved the goat milk. I didn't care for it much, so stopped drinking milk.  This is how I began to discover I had an allergy.

If you want to quit all milk products--be sure to read labels because whey, lactose, casein, skim milk, powdered milk, etc. is listed on the label and is in many more products than you realize.  Just say no to dairy for 2 weeks--then add it back in.  See how you feel.  You'll know what to do.

Now how to eat out with a dairy intolerance.  Ask the wait-person to check with the chef to see if there is dairy in the soup and don't forget to ask for no cheese on your salad.  Oil and vinegar dressings are the safest.  I like Mexican food, and I can eat corn tortillas and ordering without cheese is fine with me as the sauces are picante and I still get a lovely dinner.  Italian is a little harder--sides usually work: meatballs, salads, clams, red sauces.  No bread, of course, which is such a disappointment.  Some towns are more hip to serving customers non-dairy and gluten-free meals.  I'm lucky I live in one, so I have more choices than some. Perhaps take along your own gluten-free bread sticks when you eat Italian out.   Not sure the restaurant will allow this, but it's worth a try.  Some Italian places serve rice pasta.  We've come a long way. 

Okay, good luck with this new way of eating.  If you have questions, write them in a comment.  I'll comment back...Cheers!  Nancy

Clafouti aux Poires

This is a variation on a French custard cake, and varied again for the non-dairy and gluten-free diner.

Ingredients:

1 Tbl ghee
1 C. almond milk
1/3 C. Coconut milk
1/2 C. Rice flour
3 eggs
2 tsp vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 cups pear slices
1/2 C dried cherries 

Preparation: 

Preheat an oven to 350F. Butter and flour a 9-inch by 9-inch square baking dish or a 9x9 inch deep-dish pie round.

In a large bowl, whisk together almond milk, coconut milk, eggs, sugar, vanilla, nutmeg, and salt until the batter in smooth. It should be thin. Spread pears in a fan pattern in the baking dish. Pour the batter over the pears and sprinkle on cherries. Place in heated oven and bake for 35 - 40 minutes. Serves 8.

Curried Cauliflower

I love steamed cauliflower with curry paste stirred into it.  I cut the head in florettes and stir in curry paste once steamed tender.  Add a tablespoon of ghee.  Yum!

I usually buy the tiny jar of green chili paste from the grocery store.  You can make your own curry powder, however, which is superior to the jars you find in the spice section.  Here's a recipe from "Terrific Pacific Cookbook" by Anya Von Bremzen & John Welchman.

1/4 C coriander seeds
2 Tbl cumin seeds
2 tsp fennel seeds
1 1/2 Tbl yellow mustard seeds
1 tsp fenugreek seeds
1 piece (2 inches) cinnamon, crushed into pieces
2 to 3 dried chilies (2 to 3 inches) without seeds
1 tsp black peppercorns
2 1/2 Tbl ground turmeric
1 tsp ground ginger
Pinch of asafetida (hing)

1.  Heat skillet over medium and add all ingredients except turmeric, ginger, and asafetida.  Dry roast, stirring until fragrant and several shades darker, about 3 minutes.  Add turmeric, ginger, and asafetida.  Remove from heat.
2.  Once cooled to room temperature, grind in a spice grinder until fine, about 1 minute.  Store in a tightly covered jar in cool dry place.  Keeps for about 1 month.

Caesar Salad

When I was in high school Home Ec class, I learned how to make Caesar salad.  So, since I was the oldest girl in the family and cooked dinner sometimes, often made our salads, I started giving my family the delicious and my favorite (still is) Caesar Salad.  I think everyone was happy to eat this delicious salad.  Below is the recipe that is closest to what I remember.

First wash and let dry the crispest greenest head of romaine.  While it dries (on paper towels) mix together:

Two eggs (coddled 1 minute)

1 large clove garlic, chopped finely

Juice of one squeezed lemon

3/4 C. olive oil

salt and pepper

Dairy-free Parmesan and wheat-free croutons

Mix well and toss over bite size torn greens.  Sprinkle with soy cheese Parmesan and serve with anchovies (optional) & croutons (wheat-free of course.)

Note:  I can't remember the exact ingredient quantities for this recipe.  But I think this is close.  They now suggest coddling the eggs--we never did this 30 years ago. Also cheeses that are aged longer have less lactose, so some cheeses are tolerable in some lactose-free folks.  For me, I can eat a little reg. Parmesan.

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Cinnamon Apple Brown Betty

Heat over to 375.

3 Granny Smiths, peeled and cored and sliced 1/4 inch thick

2 tbl fresh lemon juice

4 tbl ghee or butter

1/4 cup brown sugar

2 C gluten-free bread crumbs (Almost Gluten-Free from Ave. Bakery)

1 tbl rice flour

1/8 tsp ground mace

1/2 tsp ground cinnamon

1 tbl brandy

Toss apples with lemon.  Set aside.

In a small bowl combine bread crumbs with 4 tbl melted ghee.  Add remaining ingredients to apples and toss. Divide a third of the bread crumbs among 4 six-oz. ramekins.  Arrange half the apples over bread crumbs and add another third of the crumbs.  Repeat with the rest of the apples and bread crumbs.  Press into ramekins.

Bake for 20 minutes. Raise temp to 450 and bake until golden.  Run a knife around the sides and turn out Cinnamon Apple Betty onto saucers.   Serve with vanilla coconut ice cream.

Carrot Cake

In  a big bowl measure and stir together:

1/2 cup rice flour

1/2 cup coconut flour

2 tsp non-aluminum baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom (I love this spice. Great on baked pears!)

1/4 tsp salt

Add 2 eggs

1/4 C melted ghee  or butter or safflower oil

1/4 C maple syrup

1/2 walnuts (optional)

1/2 cup raisins

1 tsp vanilla

1/2 C.apple juice

1 C grated organic carrots

The proportions of oil and water can be adjusted to get a thick batter that is easily stirred.  Spread into a baking dish (8" x 8") and bake at 375 for 30 minutes or until golden.

This is a new recipe for me--I invented it minutes ago--so the results are not out of the oven yet.  I'll let you know.  As for icing, I think a dusty of powdered sugar would do.  Or perhaps creamy goat cheese mixed with powdered sugar and vanilla.  I'll try this and let you know.

Chicken with Zucchini

This is my favorite way to cook chicken--and it's a simple easy recipe for a single person.  Take a package of organic chicken legs--I like to buy Trader Joe's brand as it is the best price, and saute until brown.  I don't add fat, as the chicken has plenty of its own.  Salt the chicken.  Add to the chicken right off, sliced 1/2 inch thick, zucchini (about 4-6 med. sized squash.)  You can buy these organic from TJ's too.  You can add a chopped onion if you like or not. Cover and let simmer until the zucchini and chicken are tender and so delicious--lots of tasty juice to spoon over rice.

Chicken with Artichoke Hearts

Place in a lightly oiled medium-hot frying pan cook Trader Joe's Organic Chicken Thighs (about 8), one chopped onion, 5 cloves garlic, and salt to taste.

While chicken is cooking, start rice in separate pot.  I like to use Jasmine Brown Rice.  Cook enough to serve four.

When chicken is nearly done, add 9 ounces frozen artichoke hearts, thawed.  1/4 C. chopped fresh dill, cayenne pepper (optional) and 1/2 cup white wine.  Correct seasonings.  Serve over bed of rice.

Cobbler with Coconut Milk Ice Cream

Prepare 2 Cups fruit:
     Peeled and sliced apples, peaches, and/or pears.  Also you can use blackberries, blueberries, or sweetened sour cherries.

Add:
     Pinch of salt
     Sugar to taste
     1 egg, well beaten or 1 tbl. quick tapioca, or 1 tbl. rice flour.  I use flour.

Spread  in a buttered baking dish and dot with ghee.  Spreed over the top, Cottage Pudding.  (see next recipe)
Bake at 425 about 30 minutes.  Serve with Coconut Milk Ice Cream.

Cottage Pudding

This is my version of Fanny Farmer's Recipe Cottage Pudding,  a simple cake that can but used in many different desserts.  It's good for cobbler, good for shortcake, upside down cake, etc.

Mix together in a bowl:

1 1/2 C. Rice flour  (or 1 cup rice flour and 1/2 cup coconut flour)
2 tsp. non-aluminum baking powder
1/2 tsp. salt (I use sea salt)

Add:

1 egg
1/2 C. nut milk or soy milk
1/2 C. melted ghee

Stir quickly and pour into buttered pan.  Bake at 400 for 20 to 25 minutes.
Serve warm with fruit on top.

Alternate version:  Add one package dark chocolate chips to batter.  (I've never tried this.)

Celery Root Soup with Granny Smith Apples

Recipe modified from The Conscious Cook by Tal Ronnen

Ingredients

3 Tbsp. extra-virgin olive oil

2 medium celery roots , peeled and cut into 1-inch cubes

2 stalks celery , chopped

1 large onion , chopped

2 quarts chicken or vegetable broth

1 bay leaf (optional)

1 cup thick Cashew Cream (recipe follows)

Sea salt and freshly ground black pepper

1 unpeeled Granny Smith apple , very finely diced 

Directions

In a large stockpot over medium heat saute celery root, celery, and onion and sauté in oil for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.


Working in batches, pour the soup into a blender and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle olive oil around the apple, and serve.

Cashew Cream

Oprah introduced this lovely nut cream on one of her shows.  I haven't tried it, but love cashews.  You need to use raw nuts, because they are flavorless.  Try making cream soup with this cream..

Servings: Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream

Ingredients

• 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Directions

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.


Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)


To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

Curry Carrot-ginger Soup

From Michael Lomonaco's Recipe, Porter House, New York
2 tbl unsalted butter (ghee)
2 small onions, cut into small dice
1 stalk celery, cut into small dice
2 tbl curry powder
2 qts organic vegetable broth
3 C fresh carrots, peeled and sliced
2 tbl grated ginger
1 C. dairy-free sour cream
Sea salt and freshly ground black pepper

Serving

Put the butter in a large, heavy-bottomed pot and melt it over medium-high heat.  Add the onion and celery, and season with salt and pepper.

Sauté the vegetables until they are softened but not browned, which takes approximately five minutes. Add the curry powder, stir, and cook for two more minutes.

Add the broth to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, which takes about 10 to 12 minutes. Add the carrots and ginger and simmer for an additional 30 minutes.

Using a blender carefully puree the soup in batches, and then return the soup to the pot over medium heat. Season with salt and pepper.  Stir in dairy-free sour creme. Reheat -- but be careful not to let the soup return to the boil.

Chicken Curry

Toss into a 5-qt. cooker:
3 pounds boneless, skinless chicken
2 med chopped onions
8 cloves garlic
16 thin slices of peeled fresh ginger
2 tbl curry powder
1 tsp coriander
1 tsp cumin
2 tsp salt
Cover and cook on high until chicken is fork-tender (do not uncover during cooking).

Add:
2 cups coconut milk
2 pkg. frozen peas

Cook about 20 minutes.  Serve garnished with 1/2 cup toasted cashews and 1/4 cup cilantro.
Serves 8

PS  For the single person, I'd use a package of thighs and chicken legs, and cut all other ingredients to make half this amount.  Then there'll be enough leftovers to enjoy, but not so much that I'll never want to eat curried chicken again.