tag:blogger.com,1999:blog-12487412629804038332024-03-12T15:03:22.970-07:00Sensible RecipesSensible Recipes for Sensitive Diets<br><br>
This website was created because I believe that eating well is the best revenge against food sensitivites. I
want to share the sensible, simple, down-to-earth recipes that I've created and have discovered over
the last several years of cooking and baking for a child with multiple food sensitivities, with others who may also be affected by food sensitivities and allergies in their families. Enjoy!Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-1248741262980403833.post-4874215113427369202017-03-11T18:43:00.001-08:002023-11-16T10:25:02.127-08:00Chili-free Chicken Gravy Enchiladas Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpZ0H0aUpJxmmX3zu5NB3wegA2DL5BZVGUbFoANS3G-7-7vSupXkJXO2wCpUFXAbKlZy3uDbKkh_hUax33mOQy7FrRdizCJNDT9q-4rM4h74KD9l3NOtZ_5l6qu0E4OkLCcYJtQR1WGP1/s1600/IMG_4588.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpZ0H0aUpJxmmX3zu5NB3wegA2DL5BZVGUbFoANS3G-7-7vSupXkJXO2wCpUFXAbKlZy3uDbKkh_hUax33mOQy7FrRdizCJNDT9q-4rM4h74KD9l3NOtZ_5l6qu0E4OkLCcYJtQR1WGP1/s320/IMG_4588.JPG" width="320" /></a></div>
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My family loves green chili chicken enchiladas, however, I am sensitive to peppers so I had to come up with an alternative sauce, or I wasn't able to eat them very often. Then I got the idea to use chicken gravy to bake my enchiladas in. I made a gravy with my homemade chicken broth for the enchilada sauce and it worked out beautifully! The enchiladas are flavorful and moist and delicious. Also, you can make these enchiladas ahead of time and keep them in the fridge until before you bake them, which is a huge plus.<br />
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Chili-free Chicken Gravy Enchiladas Recipe<br />
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6 fajita size flour tortillas<br />
2 cups shredded or chopped cooked chicken<br />
Shredded "Mexican Blend" cheese<br />
1 cup chicken broth (I use my <a href="http://sensiblerecipes.blogspot.com/2013/01/broth-recipe.html">Homemade Broth Recipe</a>)<br />
2 tbsp flour<br />
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Preheat oven to 400 degrees. Spray an 11x7 baking pan with non-stick cooking spray. Divide the cooked chicken into 6 portions. Roll up the chicken and a handful of shredded cheese (however much you want) inside each tortilla and line them up in a row in the pan.<br />
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To make the enchilada sauce, whisk together 1 cup chicken broth with 2 slightly heaping tbsp of flour in a small sauce pan over High heat and whisk continuously until slightly thickened (about 5 minutes). Remove from heat. Pour the sauce over each enchilada, covering all of the tortilla surfaces evenly. Top the enchiladas with a layer of shredded cheese and cover the baking pan with aluminum foil.<br />
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Bake the enchiladas for 30 minutes. Serve them with toppings such as shredded or chopped lettuce, diced tomatoes, sliced black olives, avocado, cilantro, and sour cream. Serves 2-3 people as a main course.
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Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com2tag:blogger.com,1999:blog-1248741262980403833.post-76784146827858614152017-02-22T13:59:00.000-08:002023-11-16T10:26:02.413-08:00Roasted Walnuts Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
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We like roasted, salted nuts for snacking on, like almonds and macadamias, however, I was unable to find roasted walnuts in any local store. So I decided to make my own, using the technique I use for my <a href="http://sensiblerecipes.blogspot.com/2010/10/roasted-pumpkin-seeds-recipe-vegan.html">Roasted Pumpkin Seeds Recipe</a>. These walnuts are incredibly tasty - the perfect balance of savory and sweet - and they are great for snacking on.<br />
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Roasted Walnuts Recipe<br />
<br />
2 cups of shelled walnuts (one 8 oz bag)<br />
1 tbsp + 1 tsp vegetable oil<br />
1 tsp sugar<br />
1/2 tsp salt<br />
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Preheat oven to 275 degrees. Add all of the ingredients to a medium mixing bowl and stir with a spoon until all of the walnuts are coated evenly. Pour the nuts onto an ungreased, non-stick cookie sheet. Put the nuts in the oven for 1 hour total roasting time, turning them every 15 minutes. Use a spatula to turn them and lay them back out in a single layer before putting them back in the oven. At the 1 hour mark, the nuts will be done. Let them cool, store them in an airtight container in the pantry, and enjoy!Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-62379868635797985872016-06-02T15:36:00.001-07:002017-02-22T14:03:03.901-08:00Homemade Croutons Recipe<div class="separator" style="clear: both; text-align: center;">
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I would love to find a package of croutons to buy in my local store that doesn't contain oils we can't eat, or corn products, or garlic, etc. But unfortunately, I am out of luck with that, so I decided to make my own. I buy a loaf of Swiss Peasant Bread every couple of weeks from Red Apple Market and keep it in the freezer, so I use this bread to make these crunchy, flavorful, delicious croutons. The trick to this recipe is the oven temperature and baking time, and the recipe just uses what you have on hand without any measurements, so feel free to experiment with different bread, spices, and oils you might like. These croutons are great on Caesar Salads, as well as just to snack on. This is how I make them:<br />
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Homemade Croutons Recipe<br />
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Olive oil<br />
Salt<br />
Dried rosemary spice<br />
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Preheat oven to 400 degrees. Chop into small cubes as much rustic, day-old or semi-stale bread that you have on hand for this recipe. Add them to a medium mixing bowl, then drizzle a little olive oil over the bread cubes. Next add a sprinkling of salt and a sprinkling of dried rosemary spice. Use your hands to mix the bread, oil, salt and rosemary together. Add another drizzle of oil over the bread cubes if it looks like it might need it (don't overdo the oil), and use your hands to mix it together again. Pour out the bread cubes in a single layer onto one or two cookie sheets sprayed with non-stick cooking spray. Bake them in the oven for 12-15 minutes or until golden brown. Let them cool completely before storing them in an airtight container in the pantry.<br />
<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-71245935544975600612016-05-09T11:09:00.003-07:002017-06-05T15:29:56.675-07:00Cream Cheese Frosting Recipe (Corn-free)<div class="separator" style="clear: both; text-align: center;">
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I've been wanting to come up with a creamy frosting for my <a href="http://sensiblerecipes.blogspot.com/2011/01/yellow-cake-with-brown-sugar-glaze.html">Yellow Cake with Brown Sugar Glaze Recipe</a>, to use instead of the sugar glaze. With the help of my husband and daughter, the three of us came up with a perfectly creamy, delicious cream cheese frosting that uses Caster sugar (super fine cane sugar) instead of powdered sugar (I found the Caster sugar at my local PCC Market). I also use Singing Dog Organic Pure Vanilla Extract in this recipe (found at my local Metropolitan Market), which is corn-free. So now we're good to go!<br />
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Cream Cheese Frosting Recipe<br />
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1 cup whipped cream cheese<br />
2 tbsp unsalted butter<br />
1/2 cup Caster sugar<br />
1 tsp pure vanilla extract<br />
<br />
In a medium-sized mixing bowl, combine all ingredients using an electric mixer and beat until smooth. Add about 20 drops of food color to get a nice light color shade to the frosting. This recipe will frost a 9x12 cake. Refrigerate cake after frosting it.<br />
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<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-71174177369781539132016-04-25T19:08:00.000-07:002017-02-22T14:03:49.685-08:00Oven-Roasted Minted Lamb Loin Chops Recipe<br />
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I bought some beautiful lamb loin chops at the store the other day and decided to put the mint plant on our deck to some use. This recipe is super simple, flavorful, and is a great addition to our meat rotation. These lamb chops go great with rice on the side.<br />
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Oven-Roasted Minted Lamb Loin Chops Recipe<br />
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1/4 cup olive oil<br />
10 fresh mint leaves<br />
6 lamb loin chops (1 1/4" thick)<br />
Salt and pepper<br />
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Finely chop the mint leaves. Put the lamb chops in a large Ziploc bag and pour the olive oil over them, then add the chopped mint, seal the bag, and move the lamb chops around inside the bag to fully coat them. Let the lamb chops marinate in the bag for at least 30 minutes at room temperature before roasting (1 hour preferably).<br />
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Preheat oven to 400 degrees. Heat a large cast iron skillet to High heat on the stove top and add the lamb chops in a single layer. Generously salt and pepper them. Sear them for about 3 minutes, then flip them over to sear the other side for about 3 minutes. Turn off the stove top and use a large spoon to remove the excess oil from the skillet before moving it to the oven. Transfer the skillet to the oven, uncovered, and roast the lamb chops for 10 minutes for medium-rare or 15 minutes for medium. Let the lamb chops rest for 5 minutes before serving. Serves 2-3 people as a main course.<br />
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<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-68135592539918968072016-01-27T19:06:00.001-08:002017-02-22T14:02:30.809-08:00Chocolate Pudding Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
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I've been craving chocolate pudding lately, but with corn being out of our diet, I can't buy packaged pudding mix or pudding cups in the store. So I came up with my own recipe for chocolate pudding that is thickened with arrowroot powder. Using unsweetened coconut milk as the base, this is a really delicious, creamy vegan treat.<br />
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Chocolate Pudding Recipe</div>
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2 cups unsweetened coconut milk</div>
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1/2 cup sugar</div>
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1/4 cup Hershey's unsweetened cocoa powder</div>
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1/2 tsp pure vanilla extract</div>
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Pinch of salt</div>
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2 heaping tbsp of arrowroot powder mixed with 1/4 cup coconut milk (for a slurry to thicken)</div>
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In a medium sauce pan over Medium High heat, add 2 cups of coconut milk, sugar, cocoa, vanilla, and salt and bring it to a boil, stirring it constantly with a small whisk. In a small bowl, add the arrowroot powder and the 1/4 cup of coconut milk and whisk it together until the powder is dissolved. Pour the slurry in the sauce pan and whisk it with the rest of the ingredients. Lower the heat to Low and whisk it until thickened, then turn the heat off and whisk it for a few more minutes to help it to cool down. Pour the pudding into glass custard cups and let them cool for 20 minutes before covering them with plastic wrap and refrigerating. Refrigerate for 2-3 hours before eating so the pudding can set. Makes 6 individual servings.</div>
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<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-23652808854263228642016-01-13T17:36:00.000-08:002016-01-27T21:53:08.613-08:00Chocolate Cookie Bars Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bJWilSLl7rx7Ol20ZgGlgda3OfTwwgi92GoYe0zjP5atKBinjRGBG70gANydggR50zG7O-b6AeZi-v4NNQNfnCAtuukQHafQRJm1UHb6rIDRwwfcl8wIVaC3vMs_HYsIM-8zm3Yp8jhQ/s1600/Jan.16+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bJWilSLl7rx7Ol20ZgGlgda3OfTwwgi92GoYe0zjP5atKBinjRGBG70gANydggR50zG7O-b6AeZi-v4NNQNfnCAtuukQHafQRJm1UHb6rIDRwwfcl8wIVaC3vMs_HYsIM-8zm3Yp8jhQ/s320/Jan.16+006.JPG" width="320" /></a></div>
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We've been having some reactions lately and had to cut out cocoa butter, so I decided to come up with a chocolate cookie bar recipe. Now Sam can still have that rich chocolate flavor, but without as much sugar as brownies have. These cookie bars are very chocolate-y and moist and are a great addition to our dessert rotation.<br />
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Chocolate Cookie Bars Recipe<br />
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1 cup unbleached flour<br />
1/2 cup sugar<br />
1/4 cup Hershey's unsweetened cocoa powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
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1/2 cup vegetable oil<br />
1/4 cup + 1 tbsp water<br />
1/2 tsp vanilla extract<br />
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Preheat oven to 375 degrees. Mix together dry ingredients. Add the wet
ingredients and mix thoroughly. Spray an 8x8 square baking pan with non-stick cooking spray. Spread batter evenly into pan with a spatula. Bake for 20 minutes. Let cool completely before cutting into squares.
Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-68494806962234590912015-06-25T12:51:00.002-07:002015-06-25T14:20:40.200-07:00Toaster Pastry Recipe<div class="separator" style="clear: both; text-align: center;">
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These homemade toaster pastries (we call them "Toaster Pops" at home) are made with minimal wholesome ingredients, so you don't feel bad when your child wants one. I've found that jam works better than jelly for the filling (it's less runny when heated). These toaster pastries are flaky and delicious and are a good complement to any breakfast or afternoon snack.<br />
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Toaster Pastry Recipe<br />
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1/2 recipe of <a href="http://veganpantry.com/cookbook/cookbook.asp?id=28">Flaky Pie Crust</a> (I use 1 cup of just unbleached flour for it, not both types of flour)<br />
Your favorite jam<br />
Sugar in the Raw<br />
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Preheat oven to 400 degrees. Make the pie crust recipe. Lay a piece of wax paper on your work surface, put a chunk of the
dough in the middle, and lay another large piece of wax paper over the
top. Use a rolling pin to roll the dough out to a flat, thin piece. Use a knife to cut out a long rectangle the width of a store-bought toaster pastry, but twice as long. Spoon out some jam into the middle of one side of the rectangle. Be sure to keep the jam about 1/4 inches away from the edges. Fold the other half of the pastry over the jam side and use a fork to press the 4 edges together. The dough should be enough to make 4 toaster pastries.<br />
<br />
Lay the toaster pastries in a single layer on a cookie sheet sprayed with non-stick cooking spray. Use a knife to cut a couple of slits in the tops of each pastry, and sprinkle Sugar in the Raw on them. Bake them in the oven for 15 minutes. Eat them right away, or let them cool completely before laying them in a single layer in a large Ziplock freezer bag. When you want to have one, take it out of the freezer, microwave it for 20 seconds on High, then put it in the toaster. I use two knives (one on either side of the pastry) like tongs to remove it from the toaster when done since they are so flaky.Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-85528757803291931912015-06-25T12:13:00.002-07:002015-06-25T12:14:15.718-07:00Flour Tortillas Recipe (Corn-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xaa6jSuv_ZQpgX79huTxWVFdzqscQcw8TDkOlK_VKCznnBW1aa8CiS_Pz1VvNL9K3ECAGFdTwlxbvDc1FSojULijSENlVgCGX2__0rpkAXdZMnnhngS_HCCvK1FQ08CLrk-nfFWXRiqQ/s1600/Flour+tortillas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xaa6jSuv_ZQpgX79huTxWVFdzqscQcw8TDkOlK_VKCznnBW1aa8CiS_Pz1VvNL9K3ECAGFdTwlxbvDc1FSojULijSENlVgCGX2__0rpkAXdZMnnhngS_HCCvK1FQ08CLrk-nfFWXRiqQ/s320/Flour+tortillas.JPG" width="320" /></a></div>
<br />
Sam is sensitive to corn, and in ridding my kitchen of corn products and its derivatives, I discovered that I cannot buy flour tortillas in the store without cornstarch in them. We eat a lot of Mexican food in our house, so I had to come up with a flour tortilla recipe that doesn't use cornstarch (baking powder). This recipe took a lot of trial and error to come up with, but the result is fantastic. The hardest part was determining the correct oil/water combination to give the tortillas the right texture and consistency. These tortillas are flexible, slightly chewy, and work great for soft tacos, quesadillas, tostadas, enchiladas, etc. You can store them in a plastic bag in the fridge for up to a week, or freeze them for later use.<br />
<br />
Flour Tortillas Recipe<br />
<br />
2 cups unbleached flour, plus flour for dusting work surface<br />
1/2 tsp sugar<br />
1/4 tsp salt<br />
3 tbsp vegetable oil mixed with 1/2 cup water<br />
Additional water to bring dough together <br />
<br />
In a medium mixing bowl, mix together the dry ingredients. In a small cup, using a fork, mix together the oil and water until well combined. Pour the oil/water mixture over the dry ingredients and use the fork to mix it all together. Continue adding small amounts of water and stirring it together just until a ball of dough is formed - do not over water it. If you accidentally add to much water and the dough is too wet, add flour until it is a nice ball of dough.<br />
<br />
Heat a flat indoor grill pan or large skillet sprayed with non-stick cooking spray to Medium heat. Dust your work surface with a little flour. Either divide the dough into 8 equal pieces, or just estimate and take a small bit of dough in your floured hands and roll it into a ball. Lay it on the work surface and use a rolling pin to roll it out into a really flat, thin round (about 6 to 8 inches across is good, and the thinner the better). To get the round shape, keep turning and flipping the dough as you roll it. Peel it off the work surface and add it to the skillet. Dust your work surface again and roll another tortilla.<br />
<br />
When the tortilla on the skillet bubbles up a bit, or gets light brown spots (about 5 minutes), turn it over and cook the other side for about the same time. Remove the finished tortillas to a plate and stack them as you go. Periodically, re-arrange the order of the tortillas on the stack (i.e. move the top ones to the bottom) as the bottom ones get steamed if they stay on the bottom. Makes about 8 to 10 tortillas depending on how big you make them. Serve right away still warm, or cool them completely, then store them in a large Ziplock bag and store them in the fridge for up to a week.<br />
<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-67198986328482298632015-06-25T11:35:00.000-07:002015-06-25T14:24:14.010-07:00Refried Beans Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz3MXqIz7X8txAHKQoSEGtBdPa4ZMBePlhHvBeUXiKVuG4hFTWioy5QJnvaYWUZ3Lq4H31xiKFmpFNWEiEhf2ZSaRSvPIuDKlZvEZJukMFe3HLJQxsAzZHqBr6Dp_XabDDd_ZpeGH8v29/s1600/Refried+Beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz3MXqIz7X8txAHKQoSEGtBdPa4ZMBePlhHvBeUXiKVuG4hFTWioy5QJnvaYWUZ3Lq4H31xiKFmpFNWEiEhf2ZSaRSvPIuDKlZvEZJukMFe3HLJQxsAzZHqBr6Dp_XabDDd_ZpeGH8v29/s320/Refried+Beans.JPG" width="320" /></a></div>
<br />
I used to buy Safeway Vegetarian Refried Beans because they were just beans, oil, salt, and water. Now they have all kinds of ingredients including chilies and onions in them, and I can't buy them anymore. So I started making refried beans myself. It's a very simple recipe, and a good arm workout at the same time. You'll need a potato masher utensil (pictured below) and a cast iron pan to make them as described. The end result is creamy with a bit of texture. If you don't like the texture, just blend them with a hand-blender in the end. You can also make them ahead of time, refrigerate them, and heat them up in a small pan at meal time (this is what I do).<br />
<br />
Refried Beans Recipe<br />
<br />
1 can pinto beans (15 oz.)<br />
2 tbsp vegetable or olive oil<br />
<br />
In a cast iron pan over High heat, add the oil and a whole can of beans (including liquid). Use the potato masher to mash the beans into a creamy paste while it boils. It takes about 5 minutes of mashing for the beans to get to the right consistency. You can serve them right away as they are, or pour them into a mixing bowl and use a hand-blender to blend them even creamier. You can also refrigerate them until a later time, reheating them in a small pan on the stove. Serves 4 as a side dish.<br />
<br />
This is the potato masher utensil I use:<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlA51BdB_jagG7BxuVD0LH5p29q0P2JQEDlaSyib-DQ6uE0Q8-rc_WAvUWVWo_wkkOPxQMNRPZLcYVsUaU_bIKswuz2d93kopZmScdvnQVz3Yj8ZLa8DhnsUJwGZQS6rNtz6JruhtmLvny/s1600/Potato+Masher.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlA51BdB_jagG7BxuVD0LH5p29q0P2JQEDlaSyib-DQ6uE0Q8-rc_WAvUWVWo_wkkOPxQMNRPZLcYVsUaU_bIKswuz2d93kopZmScdvnQVz3Yj8ZLa8DhnsUJwGZQS6rNtz6JruhtmLvny/s320/Potato+Masher.JPG" width="320" /></a></div>
<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com1tag:blogger.com,1999:blog-1248741262980403833.post-62480908974249926062015-06-02T12:47:00.000-07:002015-06-02T12:48:42.021-07:00Braised and Baked Chicken Thighs Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKhsnyRj7VWazfmhfoY5nqT2tmHyntRonPftvYM8VpqNhlPSk6zPFX3sRKOVIYqysHKd2Rgt_ITCJKUbMdx4iy9EhJ3urIhnq2sQmNpgpnsxX_Z-FJMl31lqVT4yG0-L1CMhXzt2mRXde/s1600/Braised+and+Baked+Chicken+Thighs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKhsnyRj7VWazfmhfoY5nqT2tmHyntRonPftvYM8VpqNhlPSk6zPFX3sRKOVIYqysHKd2Rgt_ITCJKUbMdx4iy9EhJ3urIhnq2sQmNpgpnsxX_Z-FJMl31lqVT4yG0-L1CMhXzt2mRXde/s320/Braised+and+Baked+Chicken+Thighs.JPG" width="320" /></a></div>
I love the braised chicken that I've ordered in high-end restaurants that is super moist and flavorful, with crispy skin. I wanted to create my own version for home that is quick, easy, and delicious using Marsala cooking wine and my <a href="http://sensiblerecipes.blogspot.com/2013/01/broth-recipe.html">Homemade (Chicken) Broth</a>. This recipe is very simple to make, is extremely moist and flavorful, and the skin is crispy. The sauce goes great over side dishes such as rice or potatoes to compliment the meal.<br />
<br />
Braised and Baked Chicken Thighs Recipe<br />
<br />
4 to 6 chicken thighs, bone-in with skin<br />
Olive oil<br />
Salt and pepper to taste<br />
1/4 cup vegetable oil<br />
1 cup chicken broth<br />
1/3 cup Marsala cooking wine<br />
<br />
Preheat oven to 400 degrees. Drizzle olive oil over the skin of the thighs and salt and pepper to taste. Using a large, stainless steel, oven-safe pan, heat 1/4 cup vegetable oil over Medium High heat. Add the chicken thighs skin-side down brown them for 8 minutes (do not move them during this). Salt and pepper the up-side of the thighs while the skin side is browning. When the 8 minutes is up, use tongs and turn the thighs over for 5 more minutes undisturbed. When the 5 minutes is up, use a spoon to remove any extra oil from the pan, and then add the chicken broth and Marsala cooking wine around the thighs. Use the spoon to scrape any bits from the pan into the sauce. Bring the sauce to a boil. Transfer the pan to the oven, uncovered, for 30 minutes if 4 thighs, and up to 45 minutes if 6 thighs. When the time is up, remove the pan from the oven and transfer the thighs to a high-sided serving dish. Spoon the sauce over the thighs and pour the rest of the sauce around them. Serves 2 to 4 people as a main course.Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-54736512097554899892015-03-23T18:53:00.000-07:002015-06-02T12:50:58.851-07:00Baked Empanadas Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWHUXcQ84aiqCI8mmc1zKFKW-sumzjmAgogG0ejC2EDiB9fMJKkhxFNK6a21-qMPctf_qB5092QQB0TYDPPMBjdxiYODqFalFsnuJ0jvP0gLgYJ2rPOCAjEMgzBZyYpBoEBcHRfbcLzo1/s1600/Baked+Empanadas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWHUXcQ84aiqCI8mmc1zKFKW-sumzjmAgogG0ejC2EDiB9fMJKkhxFNK6a21-qMPctf_qB5092QQB0TYDPPMBjdxiYODqFalFsnuJ0jvP0gLgYJ2rPOCAjEMgzBZyYpBoEBcHRfbcLzo1/s1600/Baked+Empanadas.JPG" width="320" /></a></div>
I love simple, hand-held meals like pasties and taquitos, so it made
sense for me to come up with an empanada recipe for my family. The ground beef seasoned with my taco seasoning (linked below) is the perfect empanada filling, along with hard-boiled egg and black olives. Also, these
empanadas are baked, not fried. When baked, the dough is chewy and crispy, so it
is almost as if they are fried. They go great with guacamole, or sour
cream if you eat dairy.<br />
<br />
Baked Empanadas Recipe<br />
<br />
For the empanada dough:<br />
<br />
1-1/2 cups unbleached flour<br />
1 tsp baking powder<br />
1 tsp sugar<br />
1/2 tsp salt<br />
<br />
3 tbsp olive oil<br />
1/2 cup + 2 tbsp water <br />
Olive oil to brush over tops of empanadas before baking<br />
<br />
Mix
together dry ingredients with a fork. Add the oil and cut it in with
the fork until the mixture resembles course meal. Add the water and mix thoroughly, just until the dough forms a ball. Divide the
dough into 6 equal pieces and cover with plastic wrap until ready to
make empanadas.<br />
<br />
For the empanada filling:<br />
<br />
1 lb extra lean ground beef <br />
<a href="http://sensiblerecipes.blogspot.com/2011/10/taco-seasoning-recipe-onion-free-garlic.html">Taco Seasoning Recipe</a><br />
3 hard-boiled eggs<br />
12 medium black olives (whole)<br />
<br />
Cook the ground beef per the instructions in the Taco Seasoning Recipe. While you are browning the ground beef, hard boil 3 eggs in a small pot, and when they are done, peel them and cut them each in half.<br />
<br />
To make the empanadas:<br />
<br />
Preheat
oven to 400 degrees. Spray a cookie sheet with non-stick cooking
spray. Lightly dust your working surface with flour. Take a piece of
the dough, roll it into a ball in your hand, lightly dust it with flour,
and use a rolling pin to roll it to a thin 6 inch circle. Put 1/3 cup of
meat filling, a hard-boiled egg half, and two whole black olives (arranged how you want them) onto one end of the circle, not too close to the edge. Fold the dough over, press the two edges together to close the empanada,
and fold the edge up and over and press again to make a lip. Press a
fork along the lip edge to secure the seal. Put the empanada on the
cookie sheet and use a knife to cut a few slits in the top of it. When all of the empanadas are on the cookie sheet, brush them
lightly with olive oil before putting them in the oven. Bake for 30
minutes. Makes 6 empanadas.Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-67279142689967856152015-02-16T13:15:00.001-08:002017-03-05T11:19:20.532-08:00Curried Lentil Soup Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlSj3y8a-D8tO95EQ37vRCeq0obxTZKur36aqbG4Dvz__6vxfO0O2vEI4kl4eEV5iElC-XnB5ewbFpuHtSVNpKLD3SPfwvG_V13bBl8voKCWZpGeoxbIr3Sdpf13ZqxERiCuiVGL37OQs/s1600/Curried+Lentil+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlSj3y8a-D8tO95EQ37vRCeq0obxTZKur36aqbG4Dvz__6vxfO0O2vEI4kl4eEV5iElC-XnB5ewbFpuHtSVNpKLD3SPfwvG_V13bBl8voKCWZpGeoxbIr3Sdpf13ZqxERiCuiVGL37OQs/s1600/Curried+Lentil+Soup.JPG" width="320" /></a></div>
<br />
We love lentils. I've always wanted to come up with a good lentil
soup recipe, and this one is my favorite. The curry powder is the
perfect compliment to the lentils, and the ratio of soup broth to
lentils is spot-on. This is a hearty soup that will be sure to warm you
up on cold days.<br />
<br />
Curried Lentil Soup Recipe<br />
<br />
2 carrots <br />
Olive oil<br />
1-1/2 cups dry lentils <br />
6 cups of water<br />
3 tsp Better Than Bouillon Organic Chicken Base<br />
2 tsp curry powder<br />
<br />
First,
peel and dice the carrots. Add a drizzle of olive oil to a large pot
and add the carrots. Use a wooden spoon to saute the carrots until they
are lightly browned. Rinse 1-1/2 cups of dry lentils, then add them to
the pot with 6 cups of water, the Better Than Bouillon, and the curry
powder. Give it a good stir and wait for it to come to a boil. When it
starts to boil, cover it, turn the heat down to Low, and simmer it for
one hour. Serves 4+ people as a main course. Side note: Adding leftover cooked chicken to this soup is an excellent addition!Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-83627664202460365422014-03-04T10:28:00.001-08:002014-09-10T21:58:56.827-07:00Zesty Garlic-free and Onion-free Italian-Style Salad Dressing Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB30vjlPJVndbyjinoAdhFRPgqu6-Hq2sDb-o_PcOQ7W5r5ZIW1ZNSJajVtCPmOcVj68VI_r9C7iiYsKK2ZDO6R0S9XOpsvzjALooge28ghloiDHn-GHFF62pbpYjJ6E67L_2IQ6ia-3-/s1600/Zesty+Salad+Dressing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB30vjlPJVndbyjinoAdhFRPgqu6-Hq2sDb-o_PcOQ7W5r5ZIW1ZNSJajVtCPmOcVj68VI_r9C7iiYsKK2ZDO6R0S9XOpsvzjALooge28ghloiDHn-GHFF62pbpYjJ6E67L_2IQ6ia-3-/s1600/Zesty+Salad+Dressing.JPG" height="240" width="320" /></a></div>
<br />
I have not been able to find a good zesty garlic-free and onion-free Italian-style salad dressing in the grocery store. We eat salads with our supper a few times per week, so I was inspired to come up with my own recipe. This salad dressing is now a family favorite and we really look forward to eating salads with our meals.<br />
<br />
Zesty Garlic-free and Onion-free Italian-Style Salad Dressing Recipe<br />
<br />
1 cup vegetable oil<br />
1/4 cup red wine vinegar<br />
2 tsp dry ground mustard<br />
2 tsp salt<br />
1 tsp pepper<br />
<br />
In a large measuring cup or small bowl, add all of the ingredients and use a small whisk to mix it all together until well combined. Pour the dressing into a jar with a lid, or a salad dressing bottle for storage. Shake well before pouring.Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-51422669967592758042013-12-16T18:36:00.001-08:002014-09-02T18:25:25.233-07:00Oven-Roasted Pork Loin Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNU7GmMvWmpURAulz8ydJqbdO-BrWO4Anc_xgcreDMCQrBvxHSPEcJA5vqeG-4-L4-g0J9D9QGTy8cLcMMxdURa5TL7lw15l4LRF7yQlpidn2GQuYKQvebZzR2iBmLhFKD0mlKhAGeFL-/s1600/Pork+Loin+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNU7GmMvWmpURAulz8ydJqbdO-BrWO4Anc_xgcreDMCQrBvxHSPEcJA5vqeG-4-L4-g0J9D9QGTy8cLcMMxdURa5TL7lw15l4LRF7yQlpidn2GQuYKQvebZzR2iBmLhFKD0mlKhAGeFL-/s320/Pork+Loin+1.JPG" /></a></div>
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Not very long ago I started roasting pork loin. This is one of Sam's favorite main courses. Searing the pork loin first before putting it in the oven, and topping it with brown sugar, gives the pork a nice crust that is so flavorful. The pan broth is a great accompaniment to the pork. Also, roasting the pork loin at a higher temperature, like I do whole chicken, really seals in the juices. The result is fantastic. This pork goes really well served with <a href="http://sensiblerecipes.blogspot.com/2010/05/maple-baked-squash-and-apples-recipe.html" target="_blank">Maple Baked Squash and Apples</a> (pictured above).<br />
<br />
Oven Roasted Pork Loin Recipe<br />
<br />
2+ lb boneless pork loin top loin roast<br />
Salt and pepper<br />
2 tbsp olive oil<br />
<br />
2 tsp brown sugar<br />
1 tsp salt<br />
1/2 tsp pepper<br />
<br />
1 cup water<br />
1/4 tsp salt<br />
<br />
Preheat oven to 400 degrees. Heat the olive oil in a large pot over High heat. Swirl the pot so the oil covers the pot evenly. Salt and pepper the fat side of the pork loin and set it in the hot pot, seasoned-side down. Let it sear for 4 minutes, then flip it to the other side for 4 more minutes. When done searing, place the pork loin, fat side up, in a rectangular baking pan sprayed with non-stick cooking spray. Combine the brown sugar, salt, and pepper in a small bowl and spread it evenly over the top of the pork loin. Put it in the oven uncovered for 25 minutes per pound (for example, a 2.4 lb pork loin would roast for 60 minutes). When the time is up, move the pork loin onto a cutting board to rest for 10 to 15 minutes before slicing, covered with a piece of aluminum foil. While the pork loin is resting, pour the pan juices into a small pot and add a cup of water and 1/4 tsp salt. Stir it and heat it to a boil. Pour it in the bottom of your serving tray, then set the sliced pork over it. A 2 pound pork loin serves 4 to 6 people as a main course. Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-62729393110941182002013-09-14T10:33:00.001-07:002014-09-10T21:59:14.489-07:00Orange Creamsicle Cake Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG24uJd2OzB8jYVp5_EI_djTbheTvrtkLb8fttWrux3sv706Sq4odVAOepXmhzflBIn5ZU0wLeHXEZij3dgvGhj_yCY8gZr-KjwfElfF1ifcyOmu5eHO6W4NVG7p594HiaGLjolfQtodgs/s1600/Orange+Creamsicle+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG24uJd2OzB8jYVp5_EI_djTbheTvrtkLb8fttWrux3sv706Sq4odVAOepXmhzflBIn5ZU0wLeHXEZij3dgvGhj_yCY8gZr-KjwfElfF1ifcyOmu5eHO6W4NVG7p594HiaGLjolfQtodgs/s320/Orange+Creamsicle+Cake.jpg" /></a></div>
This is one of my favorite desserts. Sam wants this cake for her birthday this year - she says it's better than chocolate cake! The orange juice and vanilla really work well together adding lots of "orange creamsicle" flavor to this super moist cake. The best part is, no frosting required, however, chocolate or vanilla frosting would be fabulous with this.<br />
<br />
Orange Creamsicle Cake Recipe <br />
<br />
2 cups unbleached flour
<br />
1 cup sugar
<br />
1 tsp baking powder
<br />
1/2 tsp salt
<br />
1 cup pulp-free 100% orange juice
<br />
1/2 cup vegetable oil
<br />
1-1/2 tsp vanilla extract
<br />
<br />
Sugar in the Raw
if not using frosting
<br />
<br />
Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and mix together thoroughly, but don't over mix. Spray an 8x8 square or 11x7 rectangular baking pan with non-stick cooking spray. Pour the batter into the pan and top it with a sprinkling of Sugar in the Raw (as much or little as you like) if you don't want to frost it. Bake the cake for 25 to 30 minutes. When the time is up, insert a toothpick into the middle of the cake to make sure it's done. <br />
<br />
To make cupcakes instead, bake for 16 minutes. Makes 18 cupcakes.<br />
<br />
If using rice flour to make this cake use the following instead of the unbleached flour above:
<br />
1-1/4 cups brown rice flour
<br />
3/4 cup white rice flour
<br />
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)
<br />
Plus 1/4 cup more orange juice Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-2627940036781225132013-06-24T16:31:00.001-07:002014-03-04T09:29:59.861-08:00Richard's Garlic-Free Tzatziki Sauce Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
Tzatziki sauce is a sauce that is traditionally made with yogurt, cucumber, and garlic that pairs very well with lamb, grilled meats, falafel, and on gyros. I can't eat garlic, so we don't eat Greek food very often. Luckily, Richard came up with a tzatziki sauce recipe that uses fresh mint to flavor the sauce in lieu of garlic (thank you!). This tzatziki sauce is fabulous with my <a href="http://sensiblerecipes.blogspot.com/2011/11/lamb-burgers-recipe.html" target="_blank">Lamb Burgers Recipe</a> or <a href="http://sensiblerecipes.blogspot.com/2010/06/minted-lamb-morsels-recipe.html" target="_blank">Minted Lamb Morsels</a>. Pictured above is a lamb burger gyro with grilled flatbread, lamb burger, tomato, lettuce, and Richard's Garlic-Free Tzatziki Sauce. So good!<br />
<br />
Garlic-Free Tzatziki Sauce Recipe<br />
<br />
2 - 6 oz. containers of plain Greek yogurt<br />
1 medium cucumber<br />
2 tbsp minced fresh mint leaves (about 15 leaves)<br />
Juice from 1/2 a lemon<br />
1/2 tsp sea salt<br />
1/4 tsp pepper<br />
<br />
Add the yogurt to a medium-sized mixing bowl. Peel, de-seed, and dice up the cucumber into small cubes. Mince about 15 fresh mint leaves. Add the cucumber and mint to the bowl. Next, add the juice of 1/2 a lemon (no seeds), the sea salt, and the pepper and use a small whisk to mix it all together until the yogurt is smooth. Cover the bowl with plastic wrap and refrigerate it for 2 hours before serving. Makes about 2 cups of tzatziki sauce. Serve the sauce with lamb, grilled meat, gyros, falafel, grilled pita, fresh tomatoes, rice, or anything else you want a fresh-tasting cucumber sauce to accompany. The sauce can be kept in the refrigerator for up to a week.<br />
<br />
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Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-54656189394110989832013-06-23T13:56:00.000-07:002015-06-04T13:07:02.420-07:00Instant Hot Cocoa Mix Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
Sam is sensitive to corn and I haven't been able to find an instant hot cocoa mix without corn syrup in the ingredients in my local grocery store. So I decided to make my own. It took a lot of attempts to combine the perfect mix, but it was well worth the effort. This cocoa is really, really good. The two kinds of cocoa powder and the two kinds of sugar work very well together. It's great to have a jar of instant cocoa mix on hand because you can tailor the amount of cocoa mix in the cup depending on the size mug and how much water you are using. We really love this hot cocoa! <br />
<br />
Instant Hot Cocoa Mix Recipe<br />
<br />
2 cups instant dry nonfat milk powder<br />
1/2 cup Hershey's unsweetened cocoa powder<br />
2 tbsp Hershey's Special Dark cocoa powder<br />
2/3 cup white sugar<br />
1/2 cup Sugar in the Raw<br />
1/4 tsp salt<br />
<br />
Mix all of the ingredients together and store it in an airtight container (I use a large peanut butter jar). For best results, before storing in a jar, sift the mixture through a fine mesh collander (this will eliminate any dry milk lumps). Makes over 3-1/2 cups of cocoa mix. Shake the jar and/or stir the contents with a spoon before each use to make sure everything is well combined. Use 3 or more heaping tbsp of instant cocoa mix per cup of boiling water. <br />
<br />
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Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-23038138645582297672013-06-08T19:09:00.000-07:002013-06-21T10:31:44.615-07:00Homemade Chicken Pho Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
We love Vietnamese noodle soup (pho). We used to go out to eat it quite regularly, so I decided to save some money and come up with a pho recipe of my own. This recipe is fantastic. I usually make it after I roast a whole chicken (<a href="http://sensiblerecipes.blogspot.com/2010/06/roasted-whole-chicken-recipe.html" target="_blank">Roasted Whole Chicken Recipe</a>). My house smells amazing when I make the pho broth! It's so easy to make, too. This soup can be made from mostly pantry and fridge items, with only a few fresh ingredients needed for the garnish. The spice combination is so fragrant, and we think this pho tastes better than some of the chicken pho we've had at restaurants.<br />
<br />
Homemade Chicken Pho Recipe<br />
<br />
For the soup:<br />
<br />
8 cups water<br />
All of the leftover chicken bones and skin from a roasted whole chicken<br />
1 tbsp fish sauce<br />
1 tbsp + 1 tsp white sugar<br />
2 tsp salt<br />
10 whole cloves<br />
5 whole star anise pods<br />
1 cinnamon stick<br />
<br />
6 oz package of rice noodles<br />
1 cooked chicken breast<br />
Handful of cilantro<br />
<br />
For the garnish:<br />
<br />
Lime<br />
Several fresh basil stalks<br />
Crisp chili oil or Sriracha<br />
Hoisin sauce<br />
<br />
In a large pot over High heat, add the leftover chicken carcass, skin, and bones, the water, fish sauce, sugar, salt, cloves, star anise, and cinnamon stick. Bring it to a boil, then cover it and turn the heat down to Low. Simmer it for at least 2 hours, preferably 4 hours. When the time is up, let it cool, then strain the broth with a fine mesh strainer. This recipe yeilds about 7 cups of pho broth. 3-1/2 cups of broth will make small bowls of pho for up to 4 people, or large bowls of pho for 2 people, and you can freeze the other half for later.<br />
<br />
Before putting the soup together, soak the rice noodles in hot water for about 15 minutes. I found the best way to do this is to put the noodles in a large pot, covered with cold water, then turn the heat up to High and set the timer for 15 minutes. While the noodles are soaking, slice the chicken breast into bite-sized pieces, chop a handful of cilantro leaves, halve and quarter a lime, and wash and dry the basil stalks. Put the basil and lime slices on a plate for garnishing the soup. Set out the crisp chili oil or Sriracha and hoisin sauce. Reheat the broth to boiling.<br />
<br />
When the 15 minutes are up for the rice noodles, I turn off the heat, drain the water from the noodles, then put equal amounts of noodles in the bowls, topped with a generous helping of sliced cooked chicken. I next fill the bowls with hot pho broth (being sure to cover the noodles and chicken), add a small amount of cilantro leaves, and serve it with the basil, lime, chili oil or Sriracha, and hoisin sauce on the side. Bean sprouts, jalapeno pepper slices, and sliced white onion are also common garnish for pho soup. Enjoy!Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-55008024815179432202013-04-30T18:47:00.000-07:002015-01-12T12:43:46.603-08:00Hearty Beef Stew Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
I love a good beef stew - and I'm proud to say that my beef stew recipe is one of the best I've had. Now that Sam has braces, I'm making lots of "soft" meals these days, and this recipe couldn't be better. This beef stew is a very hearty meal, complete with carrots, parsnips and turnips. The spice blend I put together really compliments the beef and my house smells amazing when I make this. Also, the beef is so tender it just melts in your mouth. This is a great dish to make with <a href="http://sensiblerecipes.blogspot.com/2013/01/broth-recipe.html" target="_blank">Homemade Broth</a> if you happen to have it on hand, if not, your favorite beef broth will work great (I use Safeway Kitchens Beef Broth) or even chicken broth. We love this stew with grilled flat bread on the side.<br />
<br />
Hearty Beef Stew Recipe<br />
<br />
Olive oil<br />
2 lbs Beef Bottom Round Roast or other beef stew meat (Boneless Beef Chuck Cross Rib Roast is especially excellent!)<br />
3-6 carrots<br />
2 medium parsnips<br />
2 medium turnips<br />
1 cup fresh chopped parsley leaves (this will go in the stew last)<br />
<br />
1 tsp ground thyme<br />
1 tsp ground coriander<br />
1/2 tsp paprika<br />
1/2 tsp pepper<br />
1/2 tsp ground nutmeg<br />
1/2 tsp ground allspice<br />
4 bay leaves<br />
<br />
4 cups beef broth (one 32 oz. container)<br />
Salt to taste after tasting added beef broth <br />
<br />
3 heaping tbsp unbleached flour whisked with 1/3 cup water for slurry<br />
<br />
Sour cream for garnish<br />
<br />
To start with, cut the beef into 1" or so bite-size squares and set aside. Peel the carrots, parsnips, and turnips (for the carrots and parsnips I use a potato peeler, for the turnips, I use my knife). Chop the carrots, parsnips and turnips into 1" or bite-size pieces and set aside. Rough chop a handful of fresh parsley leaves to get 1 cup worth and set aside. Mix all of the spices together in a small mixing bowl and set aside. <br />
<br />
Drizzle a good amount of olive oil into a large pot, then over High heat, add the beef. Wait a minute, then use a wooden spoon to move the beef around the pot and brown it. While the beef is cooking, it will release a lot of liquid into the pot. Cook the beef through, then add the spices and bay leaves and give everything a good stir with the wooden spoon. Next, add the carrots, parsnips and turnips and the beef broth and stir it again to mix it all together. Taste the beef broth before adding any salt to the stew. Salt to taste. Wait for it to come to a boil, then cover the pot, turn the heat to Low, and let it simmer for at least 2 hours (preferably 3 hours or longer).<br />
<br />
When the 2+ hours are up, add the flour and water to a small bowl and use a small whisk to whisk the flour with the water to make a slurry to thicken the stew. Whisk it until it is smooth with no lumps Remove the pot lid and pour the slurry in, using the wooden spoon to gently stir the stew as the slurry mixes with it. Turn the heat back up to High and stir it for a couple of minutes to thicken it a bit. Turn it back to Low and add the chopped parsley leaves to the stew, stirring it again. Remove the bay leaves at this point. Leave it on Low without the lid until you're ready to serve the stew. Serve it in large bowls and put a dollop of sour cream on it. Serves 4-6 people as a main course. <br />
<br />
We like our beef stew with grilled flat bread on the side. To make grilled flat bread, drizzle a little olive oil and sprinkle a little salt on one side of the flat bread and add it to a hot grill pan, oil/salt side down, for 3 minutes. Sprinkle a little more olive oil (no salt this time) on the remaining side, flip it and grill it for 2 minutes. Remove the flat bread and cut it into triangles. It's great dipped in the stew!<br />
<br />Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-49594012188548266852013-03-13T16:12:00.000-07:002013-04-17T21:15:57.936-07:00Banana Muffin Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
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<br />
Sam can eat bananas on a limited basis now, so I've started making my banana muffins again. These muffins are egg-free, dairy-free, and are very moist and delicious. They are great for breakfast, snack, or any time of day.<br />
<br />
Banana Muffin Recipe<br />
<br />
2 cups
unbleached flour<br />
2/3 cup sugar<br />
1 tsp baking soda<br />
1 tsp salt<br />
1/2 tsp
allspice<br />
1/4 tsp nutmeg<br />
<br />
2 extra ripe bananas<br />
2/3 cup
water<br />
1/2 cup vegetable oil<br />
1 tsp vanilla<br />
<br />
Sugar in the Raw<br />
<br />
Preheat oven to 375 degrees. Mix dry ingredients together in a medium mixing bowl. Peel the bananas and put them in a separate bowl. Use a fork and mash them until they become a puree, as smooth as you can get (some small chunks are OK). Add the wet
ingredients and mix throroughly. Spray a muffin tin with non-stick cooking spray
and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake for 20 minutes. Makes 12+ muffins. <br />
<br />
If you want to make Banana Bread instead of muffins, pour the batter into a loaf
pan sprayed with non-stick cooking spray, sprinkle on some Sugar in the Raw, and
bake it at 375 degrees for 1 hour, or until a toothpick inserted in the center
of the loaf comes out clean. Let cool thoroughly before slicing. This bread
and these muffins freeze well. Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-44995218497330015112013-01-19T11:14:00.001-08:002016-04-25T19:12:46.291-07:00Split Pea with Ham Soup Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
I love split pea soup. When I was a kid, it was really the only way my mother could get me to willingly eat peas. This is one of my favorite soups, especially for lunch with a grilled sandwich on a cold winter day. This is also a great use for left-over ham after the holidays.<br />
<br />
Split Pea with Ham Soup Recipe<br />
<br />
Olive oil<br />
2 cups of cooked, cubed ham<br />
4 cups water<br />
2 tsp Better Than Bouillon (Kosher or Organic) Chicken Base<br />
1-1/2 cups split peas<br />
<br />
Drizzle some olive oil in a large pot over Med High heat and add the cubed ham. Use a wooden spoon to saute and brown the ham. Add the water, Better Than Bouillon Chicken Base and split peas. Give it a good stir and scrape all the brown bits off the bottom of the pot into the soup, then bring it to a boil. When boiling, cover the pot, and lower the heat to Low. Simmer the soup for 1 hour, covered, over Low heat. Serves 4 people.Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-68715208374655873032013-01-08T13:58:00.000-08:002013-03-09T10:46:44.508-08:00Homemade Broth Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
I've been making stock from meat and poultry bones for years. Recently, I've come up with the right recipe for making broth. The great thing about broth is that it is ready to go, already salted and seasoned. You can make veggie or meat or poultry broth with this recipe. I divide it and freeze it into two three-cup packages and I'm good to go when I want homemade soup for my family. Pictured above is pork broth I made with the leftover shoulder bone and fat from the <a href="http://sensiblerecipes.blogspot.com/2011/04/crock-pot-shredded-pork-for-tacos.html" target="_blank">Crock-Pot Shredded Pork for Tacos</a> I made recently.<br />
<br />
Beef, Pork, Chicken, or Turkey Broth Recipe<br />
<br />
Bones and fat left-over from roasted beef, pork, or poultry<br />
8 cups water<br />
1-1/2 to 2 tsp salt<br />
1/2 tsp pepper<br />
1/2 tsp sugar<br />
4 bay leaves<br />
<br />
In a large pot add all of the bones and fat left-over from your roasted beef, pork or poultry. Add 8 cups of water, the salt, pepper, sugar and bay leaves and turn the heat up to High. Bring to a boil, then cover the pot and lower the heat to Low. Simmer it for at least four hours, covered, on Low heat. Let cool, then strain the broth with a fine mesh strainer. Divide the broth into freezer bags if you plan to freeze it. Makes 6 to 7 cups of broth, depending on how long you simmer it.<br />
<br />
Veggie Broth Recipe<br />
<br />
You can use any veggies you want in your broth like carrots, mushrooms, sweet potatoes, cabbage, onions, etc. Here is what I usually do:<br />
<br />
4 carrots<br />
8-10 mushrooms<br />
Some left-over <a href="http://sensiblerecipes.blogspot.com/2010/10/roasted-yams-and-carrots-recipe-vegan.html" target="_blank">Roasted Yams</a><br />
Olive oil<br />
8 cups water<br />
1-1/2 to 2 tsp salt<br />
1/2 tsp pepper<br />
1/2 tsp sugar<br />
4 bay leaves<br />
<br />
Peel the carrots and cut them into 2 inch pieces. Wipe the mushrooms clean and quarter them. Drizzle some olive oil into a large pot over High heat and add the carrots and mushrooms. Use a wooden spoon and saute the carrots and mushrooms until browned. Add the left-over yams, water, salt, pepper, sugar and bay leaves. Use the wooden spoon to scrape the brown bits off the bottom of the pot and give it a good stir. Bring to a boil, then cover the pot and lower the heat to Low. Simmer the veggies for at least four hours, covered, on Low heat. Let cool, then strain the broth with a fine mesh strainer. Divide the broth into freezer bags if you plan to freeze it. Makes 6 to 7 cups of broth, depending on how long you simmer it. The following is a picture of veggie broth.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlGf7eH1m0_lCmsZEMqlRbJW3yYpyqygdbeTN4Ge0Xr_RF4pWNnDg3aICwlZH6D_WicOv4dhql-Duoq9y62RbAxY8ICyE0hzgrGJu_XVR98PZNL3im8nRDy8mh9soC4PqTqJM4u7bmz21/s1600/Veggie+Broth.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlGf7eH1m0_lCmsZEMqlRbJW3yYpyqygdbeTN4Ge0Xr_RF4pWNnDg3aICwlZH6D_WicOv4dhql-Duoq9y62RbAxY8ICyE0hzgrGJu_XVR98PZNL3im8nRDy8mh9soC4PqTqJM4u7bmz21/s400/Veggie+Broth.JPG" width="400" /></a></div>
Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-521186785495436672012-12-10T18:20:00.002-08:002016-04-25T19:12:18.171-07:00Pork Sausage Stuffing Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvmzXOwkcQ6Cgep-zf6DDIi6MmbgC65aJ2kKg6VGouy5JjLk7EYXDb8pwv6PNjJfmacSu_KLvc6BxHfslv3DJXT-B3zJLV1sb8vBiiaXQoDiVEyZ5FvJnf-nXzxCEDrqln8Fu-BfXNGhY/s1600/Sausage+Stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvmzXOwkcQ6Cgep-zf6DDIi6MmbgC65aJ2kKg6VGouy5JjLk7EYXDb8pwv6PNjJfmacSu_KLvc6BxHfslv3DJXT-B3zJLV1sb8vBiiaXQoDiVEyZ5FvJnf-nXzxCEDrqln8Fu-BfXNGhY/s320/Sausage+Stuffing.jpg" width="320" /></a></div>
<br />
My mom makes the most incredible stuffing. She has always made a pork sausage stuffing for the holidays, and with goose and duck dinners back when my dad hunted. As with most wonderful family recipes, Mom doesn't measure, she just knows exactly how to make it perfect each and every time. Whenever I spend holidays with my parents, still to this day, Mom and Dad make the stuffing and I eat it. I realized recently that I don't spend as many holidays with my parents anymore, and aside from missing them, I really miss Mom's stuffing. I've recreated Mom's stuffing to the best of my ability for my family, omitting an onion and a sprinkling of garlic powder (which you could easily add yourself), and I think this comes pretty close. My favorite part is the crunchy bits on top that happen during the last 20 minutes of baking uncovered. This is a great stuffing for any holiday, or any time.<br />
<br />
Pork Sausage Stuffing Recipe<br />
<br />
1 bag seasoned stuffing mix bread cubes, or plain stuffing mix bread cubes (7.5 oz bag or 4 cups) <br />
1 lb country style or regular pork sausage<br />
2 celery sticks (and a small onion if you want)<br />
<br />
1/2 tsp ground sage - if bread cubes are seasoned<br />
-OR-<br />
1 tsp ground sage - if bread cubes are plain<br />
<br />
Pepper to taste<br />
2 cups of water<br />
1 tsp Better Than Bouillon (Kosher or Organic) Chicken Base<br />
<br />
Preheat oven to 350 degrees. Dice the celery sticks (and onion if you want) into small cubes. Spray a large skillet with non-stick cooking spray, heat to Medium High heat, and add the sausage and celery. Season the sausage and celery with the sage (and a sprinkling of garlic powder if you want) and pepper to taste. When the sausage is browned and fully cooked, remove it from the heat. <br />
<br />
In a large mixing bowl, add the bread cubes and the seasoned sausage and celery. In a large measuring cup, mix 2 cups of water with Better Than Bouillon Chicken Base to make chicken broth. Pour the chicken broth over the stuffing mixture and gently stir it, mixing everything together. Spray a casserole dish with non-stick cooking spray and pour the stuffing into it. <br />
<br />
Cover the dish with aluminum foil and bake it for 40 minutes. Bake it uncovered for 20 more minutes for 1 hour total baking time. This side dish goes great with holiday turkey or any roasted bird. Serves 6 people as a side dish.Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0tag:blogger.com,1999:blog-1248741262980403833.post-25954903444518178132012-12-10T13:42:00.000-08:002014-09-10T22:00:31.924-07:00Apple Muffin Recipe (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71J0O-lzolTg0JtSdcyVVzxOl4SvjIgVJ1l35a7gBKPop_j4sfYI-VhJaHA0SX0OJCvSaytl3XFYACStMnofFj6n78tNORBD6mPnV5FaU2OOH2pd3TjVUvSdD_Rm6KjkPTszE-Eqkfq3N/s1600/Apple+Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71J0O-lzolTg0JtSdcyVVzxOl4SvjIgVJ1l35a7gBKPop_j4sfYI-VhJaHA0SX0OJCvSaytl3XFYACStMnofFj6n78tNORBD6mPnV5FaU2OOH2pd3TjVUvSdD_Rm6KjkPTszE-Eqkfq3N/s320/Apple+Muffins.JPG" height="240" width="320" /></a></div>
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Our little apple tree gave us quite the harvest of apples this year. I peeled, cored, and sliced the apples and froze them into three-cup servings to make pies and muffins with. You can use fresh or frozen apples or unsweetened applesauce in this recipe. The muffins pictured above were made with my frozen apples. These muffins are so delicious and moist! They are perfect for breakfast, a snack, or even dessert with a scoop of vanilla ice cream.<br />
<br />
Apple Muffin Recipe<br />
<br />
2 cups unbleached flour<br />
1 cup sugar<br />
1 tsp baking soda<br />
1 tsp salt<br />
1/2
tsp allspice<br />
1/4 tsp nutmeg<br />
<br />
1-1/2 cups of apple puree or unsweetened applesauce <br />
2/3
cup water (if using applesauce, put in 1/2 cup water instead)<br />
1/2 cup vegetable oil<br />
1 tsp vanilla<br />
<br />
Sugar in the Raw<br />
<br />
Preheat oven
to 400 degrees.<br />
<br />
If using frozen apples, you'll need about 3 cups of frozen, peeled, apple slices. Let them thaw out in the fridge, then add them to a food processor or blender and "Liquify" them into puree. If using fresh apples, it will take about 4 to 6 apples to get the 1-1/2 cups of puree. Peel the slices, then run the apple slices over a grater and grate the apples. Then add the grated apples to a food processor or blender and "Liquify" them. In the end, you want 1-1/2 cups of apple puree. <br />
<br />
Mix the dry ingredients together in a medium mixing bowl. Add the
wet ingredients and mix thoroughly. Spray your muffin tins with non-stick cooking
spray and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake
for 20 minutes. Makes 16
muffins. <br />
<br />
If you want to make Apple Bread instead of muffins, pour the batter into a loaf pan sprayed with non-stick cooking spray, sprinkle on some Sugar in the Raw, and bake it at 375 degrees for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Let cool thoroughly before slicing. This bread and these muffins freeze well. Chrishttp://www.blogger.com/profile/08093886241615135116noreply@blogger.com0