Recently in Recipes Category

Maggie found this recipe for gluten-free and grain-free granola. It looks good. We'll have to make this soon.

The "Eggplant Paprika" didn't turn out that well. I think I put in too much vinegar. Oh well.

My wife rescued it by turning it into a soup! I don't remember exactly what she put in, but it was good. Maybe I should try making soup the next time I have an eggplant to cook.

That's what I'm calling it, anyway. I just made it up and put it in the oven. I'm putting it in writing so I don't forget in case it turns out good. ;-)

Cut up two large eggplant and place in enameled cast iron Dutch oven on stove with some olive oil. Cook briefly. Add a generous amount of Hungarian paprika. Add salt, black pepper, and garlic powder. Add some caraway seeds. Add extra olive oil and red wine vinegar. Add one bag of frozen roasted peppers. Cover Dutch oven and place in 400°F oven until done. (I don't know how long it will take ... maybe an hour?)

I'll report later on how it turned out.

This year, we are following a low-carb diet, so I needed to update my pumpkin pie recipe. I used xylitol and stevia in place of the sugar, and it turned out great!

• 3 eggs
• 1/2 cup xylitol
• 1/2 tsp. stevia extract powder
• 1 13.5 fl. oz. can coconut milk
• 1 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1/2 Tbsp. vanilla extract
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• pinch of ground cloves
• 1 partially baked 10-inch pie shell or a deep 9-inch pie shell

Preheat oven to 350°F.

In bowl of electric mixer, combine eggs, xylitol, and stevia. Mix until smooth. Stir in the coconut milk, pumpkin puree, and vanilla extract. Add the salt, cinnamon, ginger, and cloves and mix.

Pour mixture into pie shell. Bake the pie until set, approximately 1 hour. Cool the pie to room temperature. Serve.

I used a whole wheat pie crust I had in the freezer, but I'd recommend using a low-carb crust instead. This makes a little more than will fit in a standard 9-inch pie crust. I poured the extra in a custard cup and baked it separately.

For each cup (8 fl. oz.) of milk (dairy or non-dairy -- I used oat), add:

• 1 Tbsp. cocoa
• 1 Tbsp. agave nectar
• 1/2 tsp. vanilla extract
• 1/4 tsp. cinnamon

Heat while stirring. I used the Cocomotion hot chocolate maker by Mr. Coffee.

In the oven right now ...

2 lb. ground turkey
1 c. oatmeal
1 egg
1 Tbsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
1/4 - 1/2 tsp. freshly ground black pepper
2 Tbsp. red wine vinegar

Bake at 350 for 30 minutes (???)

Smells good so far. Gotta go make the pasta now. I'll update this later.

UPDATE:

Bake for 45-60 minutes (depends on the size of the meatballs). They were quite good. I'm going to try increasing the seasonings a bit next time, and I may add some fennel seed.

Here's a way to get your children to eat vegetables!

2 lbs. ground beef (I used 80% lean)

1 lb. zucchini (other vegetables would probably work, too)

1/4 c. Lea & Perrins Worcestershire Sauce (this brand is the original Worcestershire sauce, and does not contain any soy)

2 Tbsp. steak seasoning, or other seasoning of your choice (vary amount according to personal taste)

Purée the zucchini in a food processor. (I shredded it first.) Mix with ground beef, Worcestershire sauce, and steak seasoning. Form into patties. (If you make 4 oz. patties, this should make approximately 12 patties.) Cook patties as you would cook regular hamburgers. (I use the Cuisinart GR-4 Griddler.)

This recipe is from a jar of Jungle Products Red Palm Oil.

4 cups water
2 cups brown rice
1 Tbsp red palm oil
1 garlic clove, minced
1 tsp cumin
1/2 tsp cayenne
1 tsp sea salt

Sauté the garlic in the palm oil until transparent. Add salt, cayenne, and cumin. Add water and bring to a boil. Add rice. Return to a boil. Reduce heat to low and cover. Cook until all water is absorbed.

This is fairly quick and easy to make:

2 14-oz. cans coconut milk
3 Tbsp. red (or green) Thai curry paste (this is very spicy, reduce if you want it milder)
1/4 c. fish sauce
1/4 c. brown sugar

Combine in a pan and heat over medium heat. Slice 1 - 2 lbs. of chicken breast and add to pan. Bring to a boil and cook for 10 minutes. Add vegetables as desired (peppers, onions, bamboo shoots, etc.) and cook for another 10 minutes. Serve with rice.

I made the dairy-free pumpkin pie today. I changed the recipe a bit, so I'll put the revised recipe here.

• 3 eggs
• 1/2 cup brown sugar, firmly packed
• 1/2 cup pure maple syrup
• 1 13.5 fl. oz. can coconut milk
• 1 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1/2 Tbsp. vanilla extract
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• pinch of ground cloves
• 1 partially baked 10-inch pie shell or a deep 9-inch pie shell

Preheat oven to 350°F.

In bowl of electric mixer, combine eggs and brown sugar. Add the maple syrup and mix until smooth. Stir in the coconut milk, pumpkin puree, and vanilla extract. Add the salt, cinnamon, ginger, and cloves and mix.

Pour mixture into pie shell. Bake the pie until set. (The original recipe says 30 minutes, but I had to bake it for about an hour.) Cool the pie to room temperature. Serve.

I used a gluten-free pie crust to make this gluten-free as well as dairy-free.